What do your meals look like (show me pictures)....
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weatherking2019 wrote: »
I had some leftover nam prik ong dipping sauce for crudites from the recipe below and stretched that with a large grated carrot. Anytime you have a leftover minced meat dish you can stretch with any combination of quick cooking veg such as grated carrot, grated courgette, shredded cabbage, bean sprouts to make spring rolls. I was pleasantly surprised that the pastry (bought from the frozen section of the asian supermarket) was very easy to handle. Much easier than store bought phyllo or wonton wrappers. I brushed with egg white to seal the rolls. I found it quickest to brush the last corner of each pastry wrapper with the egg white, then fill and roll.
The only thing I wouldn't do again is buy the mini size spring roll wrappers. Quite small and fiddly, holding a scant teaspoon of filling per spring roll. I will certainly do this again to use up minced meat leftovers such as leftover taco filling or crushed up leftover burgers from a BBQ.
https://importfood.com/recipes/recipe/201-spicy-pork-and-tomato-dip-with-veggies-nam-prik-ong
Here's a picture of the whole batch before they went into the freezer. Brush with oil after rolling, freeze in trays and transfer to bags once frozen which prevents them from sticking together.
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Where do you all like to host your pix (that you then show off here)? many thanks0
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Risotto
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snowflake954 wrote: »Risotto
I'm in food love. 😘
I hate to ask you to post another recipe, but if you have the time, I would really appreciate it. Thank you! 💕0 -
snowflake954 wrote: »Risotto
I'm in food love. 😘
I hate to ask you to post another recipe, but if you have the time, I would really appreciate it. Thank you! 💕
This risotto is a basic recipe and then I change it up depending on what I have on hand. You can use mushrooms (I use already cooked), green beans, radicchio, saffron, walnuts, ..... .
First of all I weigh out the rice--I used arborio and for 5 people 400g (and I have some leftover risotto).
Then in a heavy sauce pan I cover the bottom with EVOO and add finely chopped onion, carrot, celery and parsley
(I have this mixture frozen raw in ice cube trays, because I use it often), and on a low flame start melting the
cubes--used 2.
Meantime I toast the rice in a frying pan on low heat. Just slightly.
Then I add the rice to the oil and veg in the saucepan--stir
Quickly add white wine or beer, about half a cup
Then I add the cream--keep stirring and adding water a little at a time
I add veg broth powder, black pepper, frozen baby shrimp, and a couple of chopped tomatoes--keep on stirring (you don't want it to stick to the
bottom so keep adding half a cup of water at a time).
The rice cooks in about 25 min.
I add the grated zucchini (A cup and a half?) about 5 min before it's finished and I add the last water. Taste and add more veg broth powder
(it's salty so no other salt) if it needs salt.
Watch it and stir the last 5 min and all the extra liquid should be absorbed. Then turn off the flame and let it sit 2
min. Then add grated Parmigiano Reggiano, about half a cup and stir. If you add the cheese too soon it will get
stringy and not creamy.
The success to risotto is timing and you have to watch it. This can only come with practice, so don't be afraid--just jump in and start. Mistakes come with the territory.1 -
@snowflake954, thank you! I'm picking up the rice at the grocery store next week. I've got plenty of time to stir these days. 😉1
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@snowflake954, thank you! I'm picking up the rice at the grocery store next week. I've got plenty of time to stir these days. 😉
Any time you've got a question, just ask. I'm happy to share whatever I know.3 -
made these, super yum . served with a side of dhal soup , didn't take a photo of that
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snowflake954 wrote: »Risotto
This looks yum, i made risotto last week, didn't look near as yum as this one hehe1 -
VeggieMeg71 wrote: »Cabbage and onions with Lightlife veggie sausage.
This reminds of Bigos my bf made few weeks back. basically cabbage and meat, pretty yum
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Snowflake ~ Thank you for posting your recipes. I wish more folks would do that because sometimes the photos just look like globs of mixed up stuff on plates. JMHO3
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inesnsr479 wrote: »
made these, super yum . served with a side of dhal soup , didn't take a photo of that
I want that 🤤2 -
Bento of the week
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I have really really loved getting creative with pantry and freezer meals in the past few months, and using up odds and ends like old-ish fresh herbs and onions about to get mushy. These are my falafel (which I made a ton of and froze, so that I can thaw and fry up at my leisure), an awesome and refreshing kidney-bean-red-onion salad, and leftover herbed feta on martin’s potato bread (which, pro-tip, lasts way longer on the counter than all other sliced bread I’ve had!)4 -
just_Tomek wrote: »
Fantastic! Makes my mouth water!1 -
Coconut Flour crusted chicken, stuffed with Pesto and Ricotta, along with some steamed veggies
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Zha jiang mian is a Chinese take on spag bol.
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Raviolli
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