What was the last meal you cooked?

xodreamariexo wrote: »

Chicken Alfredo! 150g blackened grilled chicken breast, 84g pasta, 64 grams alfredo sauce, 1 strip of bacon turned to bits, & a handful of peas 😋

That sounds very good.

Avgolemono soup

StarvingDiva wrote: »

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elsie6hickman wrote: »

I don't know if this is the right place to post, but I bought myself a Cuisinart indoor grill a year ago. It lets you pick your category (chicken, pork, meat, fish) and it alerts you to the doneness. I use it almost every day. It was a bit pricey, but when I break down the cost per use, it was really cheap. And the non-stick panels go into the dishwasher. It beats getting the grill up all the time.

I have one too it's awesome

Amazon lists several Cuisinart indoor grills, can you tell which model you have ? Thanks

Whole wheat pasta (radiators) w lentils.

Made a thing with ground meat, vegetables and tomatoes (canned :embarassed:). I like it...

Could have used more salt and less pepper, but such is life when you eyeball spices.

Risotto w shrimp and zucchini.

Leftovers for lunch. Lamb and bean stew with gremolata.

PremGandhi wrote: »

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snowflake954 wrote: »

Whole wheat pasta (radiators) w lentils.

Hi ma'am, this looks delicious and nutritional(carb from wheat and protein from lentils). Would you mind sharing the recipe.
Thanks,
P.

Sure, happy to.

Lentils
I used dry (small mountain lentils), and rinsed them, and cooked them in water until tender (I do a double batch and put the extra in the freezer)
Then in a small pot--EVOO, finely chopped garlic, celery, onion, carrot, and parsley. Simmer this until a little soft.
In the big pot w lentils and their water, add oil mixture, tomatoes (I am very careful to use plain tomatoes-- you can chop fresh, or use canned or bottled. Roma type tomatoes are best, but use what you've got) black pepper, salt, a laurel leaf, and a piece of hot pepper.
Simmer all of this on low for at least half an hour. Taste as you go, and add water if it gets too thick, and whatever you need to get it to your taste.
When putting it on pasta or rice, add fresh basil.

The pasta I used is a high quality whole wheat by Molisana (an Italian made).

Veggie cottage pie made with Quorn Mince and Sweet Potato topping

The last FULL meal I cooked was fettucini alfredo with diced grilled chicken and bacon and shaved Parmesan garnishes, with pan seared zucchini: I had pasta, alfredo sauce, chicken, bacon, and Parmesan. Boyfriend can't have pasta, so he had the chunks of pan-seared zucchini with alfredo sauce, the chicken chunks, and the bacon and Parmesan. Girlfriend had the pasta, topped with the rest of the zucchini, the alfredo sauce, chicken chunks, bacon, and Parmesan, and made embarrassing noises while eating it.

However, today was prep day, so the house is filled with the smell of seared onions and peppers that are going into a Tex-Mex flavored quichecake tomorrow along with diced ham and some chipotle cheddar shreds.

Another copycat KFC dinner. Chicken coating with eleven herbs and spices from the Chicago Tribune recipe, lightened up by cooking chicken in the air fryer. Copycat slaw with some of the mayo replaced by yoghurt. Green salad, roast courgettes, copycat Kraft dinner.

First posting in a few weeks - we've been in the process of downsizing/moving, and it's been a grueling job after nearly 30 yrs in one house to raise a family. Anyway, we crested the hill and are on the downslope now, so things will get easier and complete by Thanksgiving.

In the new place, I'm making the adjustment from all-electric to all-gas. Tonight: baked Greek-style chicken with roasted spaghetti squash boats (homemade pomodoro-garlic sauce with peas). Settling back into a better eating plan after weeks of make-do meals.

A batch of gratin dauphinoise ready to go into the oven. If you are going to go to the trouble to make one, you might as well do six and pop cooked gratins in the freezer.

I made a couple of custards for creme brulee that were sitting in the refrigerator. Per serving 150g whole milk, a tablespoon of sugar or splenda, an egg all whisked together. Cook au bain marie in the microwave about 20 minutes at 300 watts, then refrigerate until cool and needed. When you want to serve, top with a thin layer of sugar spread evenly by tilting the puddings and sear with a blow torch.