What do your meals look like (show me pictures)....
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senalay788 wrote: »snowflake954 wrote: »senalay788 wrote: »Vegan Hungarian goulash in potato pancake. Very common Polish dish, despite the name, but never ever vegan or vegetarian.
This looks fantastic! Tomorrow I'm roasting a huge head of califlower and remembered that you do something like wrapping in plastic wrap, zapping in the micro, and then roasting in the oven. Could you go over the steps for me? Thanks.
Exactly that.
Remove the outer leaf and some of the core so that it sits plat, core down.
Please on a plate and over with plastic wrap.
Nuke for 5 minutes, and check if its soft. It should be just about done but not falling apart. Add time as needed.
Remove, pad dry, spread oil and spices you like on top (I love harissa on that).
In into a hot 200C oven and watch it get brown and crispy for 10minutes or so.
Please the whole thing on the table and let ppl cut off pieces.
Thanks!!! I remembered that it was simple. It's cauliflower season here again.0 -
Primo of linguine alla vodka. Secondo of pan fried halibut and sauteed spinach with leftover Caribean seafood boil sauce spiked with capers.
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Risotto w saffron, low fat cream, broth, black pepper, EVOO, tritato (finely chopped onion, carrot, celery and parsley), and grated Parmigiano Reggiano.
Sorry--I have a hard time getting a pic without steam.5 -
snowflake954 wrote: »Risotto w saffron, low fat cream, broth, black pepper, EVOO, tritato (finely chopped onion, carrot, celery and parsley), and grated Parmigiano Reggiano.
Sorry--I have a hard time getting a pic without steam.
I LOVE LOVE LOVE “white” risotto. My Nonna always made the red kind and I just was never into it, but mom always makes white kinds like this and I could eat the whole pot lol2 -
senalay788 wrote: »snowflake954 wrote: »Risotto w saffron, low fat cream, broth, black pepper, EVOO, tritato (finely chopped onion, carrot, celery and parsley), and grated Parmigiano Reggiano.
Sorry--I have a hard time getting a pic without steam.
All those lovely photos you see on food blogs are either of cold food or they use a fan / hairdryer to blow the steam away
I guess when you get paid for such pics, why not. Us humble humans with day jobs who just want to eat have no time for any for any of that.
My problem is that everyone comes thundering in to eat and my youngest son's plate is the one I try to photograph in midst of chaos. He dishes up first (because he sets the table) and that's why I use his. However it's "Mom, can't you hurry it up!". Sigh, no respect for art. For several weeks he's been learning to cook with me. He's almost ready to go solo. After staying in the city this year while I was at the beach, he decided that learning to cook would be helpful. He's working on his Law thesis.6 -
senalay788 wrote: »snowflake954 wrote: »senalay788 wrote: »Vegan Hungarian goulash in potato pancake. Very common Polish dish, despite the name, but never ever vegan or vegetarian.
This looks fantastic! Tomorrow I'm roasting a huge head of califlower and remembered that you do something like wrapping in plastic wrap, zapping in the micro, and then roasting in the oven. Could you go over the steps for me? Thanks.
Exactly that.
Remove the outer leaf and some of the core so that it sits plat, core down.
Please on a plate and over with plastic wrap.
Nuke for 5 minutes, and check if its soft. It should be just about done but not falling apart. Add time as needed.
Remove, pad dry, spread oil and spices you like on top (I love harissa on that).
In into a hot 200C oven and watch it get brown and crispy for 10minutes or so.
Please the whole thing on the table and let ppl cut off pieces.
Made it and it turned out great! Cooked perfectly--not too hard or soft (hate mushy cauliflower). After microwaving the head I brushed it with EVOO and made a mixture of bread crumbs, parmigiano, salt, vegetable seasoning, and garlic powder. The flavor was wonderful. I will be making this again. Thanks.
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My SIL gave me a huge bag of wild chicory. I cooked it up tonight w EVOO, a garlic clove, salt, and a piece of red pepper.
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The Pizza Union chain in the UK is good if you are looking for a cheap fast pizza, but not a great tasting one.
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600ish + calories of Annie’s deluxe gluten-free shells and cheese. Amazing. If I’m going to spring for GF mac and cheese it’s going to be this kind from now on
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snowflake954 wrote: »BarbaraHelen2013 wrote: »
https://nadiashealthykitchen.com/2-ingredient-chocolate-fudge/
That’s the recipe I used with a few tweaks to suit myself. I used a Dark Roasted Natural Crunchy Peanut Butter (Whole Earth brand) and a high cocoa solids chocolate (84%), added a scant tbsp of date syrup once the chocolate and peanut butter were melted. You may not need the sweetener if your chocolate isn’t as dark as mine was. It made 48 pieces, when set in some silicone chocolate bar moulds.
I made the fudge and it was very good. I added a little coconut. Thanks for the recipe.
PS: I microwaved all the ingredients together.
Glad you enjoyed it!
I’ve just gone to get a piece from the box in the fridge. I’ve been rationing it out to myself - one piece every 2-3 days with a particularly deserved cup of coffee...the box is in the fridge, empty but for a few crumbs!
My husband was away on a cycling trip when I made it, and scorns and criticises because I choose to be vegetarian and if I ever mention vegan anything the scorn intensifies. Didn’t stop him scoffing around 40 pieces of vegan fudge! 😂😡
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Simple. Pasta w tomato sauce and freshly grated Parmigiano Reggiano.
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Basmatic rice w radicchio (wilted), EVOO, salty ham (Speck sliced thin), white wine and black pepper.4 -
🍴 Broiled Copper River salmon, cremini & shitake shrooms, romanescu, haricot verts and peas. Finished with herbs de Provence, a pat of buerre bordier and fleur de sel on the crust. 🌿
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senalay788 wrote: »
*kitten* me...... I would destroy that plate. Everything on it is right up my alley.Safari_Gal_ wrote: »🍴 Broiled Copper River salmon, cremini & shitake shrooms, romanescu, haricot verts and peas. Finished with herbs de Provence, a pat of buerre bordier and fleur de sel on the crust. 🌿
🤗 🤗 🤗 thanks!! Open invitation whenever in NYC or Rome! 😉1 -
Safari_Gal_ wrote: »senalay788 wrote: »
*kitten* me...... I would destroy that plate. Everything on it is right up my alley.Safari_Gal_ wrote: »🍴 Broiled Copper River salmon, cremini & shitake shrooms, romanescu, haricot verts and peas. Finished with herbs de Provence, a pat of buerre bordier and fleur de sel on the crust. 🌿
🤗 🤗 🤗 thanks!! Open invitation whenever in NYC or Rome! 😉
I'm coming too...2 -
Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).2 -
Cauliflower crust veggie pizza.
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senalay788 wrote: »Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.
Sounds good. Did you make your own blend or buy it?0 -
Lunch was leftover Caribbean seafood boil from last night eaten cold.
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Made Asian slaw and baked chicken for dinner last night; absolutely delicious and left me with so many calories that I had a literal plate of dessert
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Great Thread!
Here is my Korean sweet and sour Tofu.
I got the recipe here:
https://www.youtube.com/watch?v=rJooANabXpE&t=438s&ab_channel=Maangchi
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Starter of peking duck breast because we had one lonely, tiny duck breast languishing in the freezer. Main was vegan mongolian beef made with seitan and stir fried choi sam. Rice.
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BarbaraHelen2013 wrote: »
Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).
I don't have problems puffing up poppadums in the microwave dry, but Asian prawn crackers burn quite easily. Will try the tip of running under cold water before microwaving.0 -
BarbaraHelen2013 wrote: »
Aubergine Curry (top), Tomato & Spinach Dhal, Asparagus and Baby Plum Tomatoes with a couple of microwaved poppadums (run under the cold tap rather than oil-sprayed - no calories added and it seems to make them puff better than just dry).
I don't have problems puffing up poppadums in the microwave dry, but Asian prawn crackers burn quite easily. Will try the tip of running under cold water before microwaving.
Prawn Crackers - I can only get them ‘raw’ from an Asian Supermarket 20+ miles away these days (a place I have to psych myself up to drive to because it’s a very very sharp, sudden, narrow gated turn off a 60mph stretch of the A1 north of me) but when I do cook them myself, I put a mug of water in the microwave for a couple of minutes so it gets steamy inside and then pop the crackers in with the steaming water. The steam puffs them up better than simply microwaving dry.2 -
Just re-read that and want to clarify!
I don’t put them ‘in’ the water, but alongside the steaming mug of water.1 -
Pasta w white beans.
White beans, EVOO, laurel leaf, black pepper, tritato (finely chopped carrot, onion, celery, parsley), and rosemary.4 -
Primo of linguine cacio e pepe. It started to split a little because i didn't cool the pasta enough before stirring into the cheese and starchy pasta water suspension. Secondo of tagliata di manzo made with retired dairy cow sirloin.
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senalay788 wrote: »senalay788 wrote: »Trying out new spice blend, panch phoram. Excellent with the roasted squash. The kitchen smells soooooi good. The tepenade halibut wasn't bad either.
Sounds good. Did you make your own blend or buy it?
Life is too short to be making your own spices, when you can get quality already made. This about it, one bottle VS 5 bottles / bags of stuff that will sit in your pantry for months until you need to make another blend. I always buy ready made blends of spices I like using.
I was just wondering because I live the next town west of you and i haven't come across this yet. I will keep looking. I may have to start a second spice cupboard soon lol.0
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