What do your meals look like (show me pictures)....
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Brown Rice, chickpeas, edamame, asparagus, broccoli, black bean sauce.4 -
Tonight's meal tasted better than it looked. Overbrowned gratin dauphinoise, sous vide chicken breast where the skin got stuck to the pan while reverse searing, leftover onion and mustard gravy that spattered in the microwave, sauteed spinach with garlic. I had throat surgery yesterday and still need to eat things that are easy to swallow.
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Marinated steak tips w/onions+peppers ( in Worcestershire sauce,teriyaki, and sesame ginger,with splash of balsamic vinegar)
Over rice
W/garlic bread3 -
Threw some fish on a bunch of kale.
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Tonight's supper. ... I decided to do Pan Seared Chipotle Mustard Quail Breasts with Parmesan Crusted Roasted Asparagus & Cherry T'maters.... Heaven on a plate! 😍
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Beets and Spinach salad (with cashews, craisins, and goat cheese) from my CSA and BBQ chicken!
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mushrooms on toast. One of my favourite meatless dishes.
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slimgirljo15 wrote: »mushrooms on toast. One of my favourite meatless dishes.
I'd eat that a few times a week if I could but hubby isn't all that keen on mushrooms. Maybe I should make a batch up and have it with toast at work. Ohhh I love this idea! Mushies are so good for us too.
What do you put in yours Jo? Mum use to saute the onion, garlic then mushrooms then add a bit of soy sauce and pepper. Thickened it at the end.1 -
slimgirljo15 wrote: »mushrooms on toast. One of my favourite meatless dishes.
I'd eat that a few times a week if I could but hubby isn't all that keen on mushrooms. Maybe I should make a batch up and have it with toast at work. Ohhh I love this idea! Mushies are so good for us too.
What do you put in yours Jo? Mum use to saute the onion, garlic then mushrooms then add a bit of soy sauce and pepper. Thickened it at the end.
I always make extra and freeze it for a quick easy healthy lunch and sometimes throw it on top of a steak.
I put onion in mine, occasionally I'll put bacon in some batches too but usually just the onion , mushroom, cracked pepper then thicken with gravox.
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A red wine shrimp pasta for tonight!
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Madison9776 wrote: »A red wine shrimp pasta for tonight!
Shrimp pasta meals 😋😋. Yum!!!
That sounds delicious0 -
First meal out in ages. I had to switch starters with the hubby because the scratchy texture
zucchini fritti irritated my throat, as I just had throat surgery on Tuesday. Main of tagliata di manzo was great. My go to order at an Italian if I don't feel like having a lot of carbs. Hubby had pizza marinara.
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First meal out in ages. I had to switch starters with the hubby because the scratchy texture
zucchini fritti irritated my throat, as I just had throat surgery on Tuesday. Main of tagliata di manzo was great. My go to order at an Italian if I don't feel like having a lot of carbs. Hubby had pizza marinara.
That zucchini and that pizza and, yes, that glass of red wine! I want it ALL! 😋😋😋1 -
Lunch... I made Spicy Tuna Patties with a side of Parmesan Crusted Roasted Brussel Sprouts with Bacon... roasting the brussel sprouts gives them a slightly sweet taste, that I adore
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Today I threw fish into some bread before throwing it all on kale.
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Grilled chicken, avocado, and berry salad.7 -
Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.
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Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.
That looks great. Did you brine the chicken before cooking it? I don't have a sous vide set up, but a friend of mine raves about it...I'm just reluctant to get any more kitchen gadgets/appliances... I think I must have fifteen different ways to cook chicken with the stuff I already have.
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MistressPi wrote: »Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.
That looks great. Did you brine the chicken before cooking it? I don't have a sous vide set up, but a friend of mine raves about it...I'm just reluctant to get any more kitchen gadgets/appliances... I think I must have fifteen different ways to cook chicken with the stuff I already have.
I dry brine instead of doing a traditional brine which gives great results with less work.
https://www.seriouseats.com/2019/12/how-to-dry-brine.html
The modern sous vide set ups don't require a lot of room to store. Mine is a stick that is 13 inches long and 2 inches in diamter. So it equivalent to a handheld stick blender in terms of space it takes up in a drawer.
The things I always cook sous vide nowadays are chicken breasts (best silky texture because at a slow cook with a controlled temperature is safe to take chicken it up to just 63C instead of the 72C it normally needs to be safe), thick steaks (you can get edge to edge perfect medium rare instead of well done on the edges and rare in the centre). For tender cuts I do an hour or so, so it does take more time.
The other things I find sous vide useful for is tougher roasts such as silverside (eye of round in the US, I think) and pork tenderloin. Also good for getting firmer texture on cheap shin and braising meats, because I don't like that stringy pulled texture of stewed meats. But tough cuts need to go for 24 hours or so before searing.1 -
I just watched a you tube segment where a Japanese chef is cooking chuleton and explaining in perfect spanish how to sous vide this type of steak. He packs the meat in plastic, puts in a large pasta pan filled with water and sous vide's in a very low oven.
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Lemon garlic cod with roasted asparagus and rice
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Txuleton steak, oven fries, turkish peppers cooked like pimiento padrons, green salad. Sauces were compound butter for the steak pulled out of the freezer, leftover onion gravy, ketchup mixed with toum for the fries.
Txuleton steaks are ribeyes traditional in Basqueland from retired dairy cows that have been put out to pasture for a year to fatten up and de-stress. Meat has a stronger gamey taste, similar to venison and not tougher than regular ribeye because the older meat was very well marbled. I am going to stick to eating retired dairy cows, as it strikes me as a more sustainable way to eat beef.
Dessert was vanilla ice cream, with miso caramel sauce, toasted sesame, dehydrated sweet potato chips. chopped candied ginger.
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Lunch.. lamb chop and salad
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Tapas. Turkish peppers cooked like pimientos padron leftover from last night, Spanish tortilla leftover from lunch, Portuguese marinated carrots, chickpea flour air fries with tomato sauce, habas con jamon, albondigas made by the hubby.
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Greek chicken and potatoes paired with baby carrots
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Egg Sammy with salami, turkey breast, and swiss cheese and laughing cow cheese wedge
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Madison9776 wrote: »Greek chicken and potatoes paired with baby carrots
Omg drool. That looks incredible. Especially the roasted carrots.1 -
Protein pancakes and strawberries, chimichurri beans salad, and pasta with herbed chicken, summer squash, onions, and tomato. My main food for today.
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A 2 egger with red pepper, onions and salsa.
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MistressPi wrote: »Sous vide chicken breast, roast potatoes, sauteed asparagus. Leftover onion gravy.
That looks great. Did you brine the chicken before cooking it? I don't have a sous vide set up, but a friend of mine raves about it...I'm just reluctant to get any more kitchen gadgets/appliances... I think I must have fifteen different ways to cook chicken with the stuff I already have.
I dry brine instead of doing a traditional brine which gives great results with less work.
https://www.seriouseats.com/2019/12/how-to-dry-brine.html
The modern sous vide set ups don't require a lot of room to store. Mine is a stick that is 13 inches long and 2 inches in diamter. So it equivalent to a handheld stick blender in terms of space it takes up in a drawer.
The things I always cook sous vide nowadays are chicken breasts (best silky texture because at a slow cook with a controlled temperature is safe to take chicken it up to just 63C instead of the 72C it normally needs to be safe), thick steaks (you can get edge to edge perfect medium rare instead of well done on the edges and rare in the centre). For tender cuts I do an hour or so, so it does take more time.
The other things I find sous vide useful for is tougher roasts such as silverside (eye of round in the US, I think) and pork tenderloin. Also good for getting firmer texture on cheap shin and braising meats, because I don't like that stringy pulled texture of stewed meats. But tough cuts need to go for 24 hours or so before searing.
Thank you for the detailed response. Do you prefer the texture of sous vide chicken breast as compared to poaching it? My friend raves about how good shrimp and other seafood turn out via sous vide. It's good to know that the set up is so much more compact and I'm guessing less expensive, too, than it was when it first came out.
Love seeing all your meals. So much care and attention to detail, inventive and creative.1
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