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What do your meals look like (show me pictures)....

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  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,519 Member Member Posts: 1,519 Member
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    Katsu Quorn Nuggets on greened up rice.
  • acpgeeacpgee Member Posts: 5,861 Member Member Posts: 5,861 Member
    A standard weekday dinner at our place. Starter of salad with feta and candied nuts. I always have a jar of candied nuts on hand, made during the weekend, for pimping up salads with salty cheese. Main of pan fried cod on a bed of tinned beans warmed up in seafood bisque and carrots and celery. Garnish of parsley oil and gremolata.
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  • PAPYRUS3PAPYRUS3 Member Posts: 9,450 Member Member Posts: 9,450 Member
    ^I absolutely want this in front of me right now! Yummooo
  • o0Firekeeper0oo0Firekeeper0o Member Posts: 279 Member Member Posts: 279 Member
    senalay788 wrote: »

    Next time spatchcock it like a chicken and then do your thing. It will cook much faster and not dry out as much.

    Yup, way ahead of you! It didn’t really dry out at all, but we ARE going to spatchcock it next time; we didn’t do it this time as my husband was concerned about space on the grill but we agreed it would be worth a try this next time!
  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    Vegetable pie.eu07ir5hqbzp.jpg
    Cookies.sjdgmmniknwz.jpg
  • Diatonic12Diatonic12 Member Posts: 31,889 Member Member Posts: 31,889 Member
    @snowflake954 Those are so beautiful and lovely.
  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    Diatonic12 wrote: »
    @snowflake954 Those are so beautiful and lovely.

    Thanks luvy---I'm following your thread. I'm one of the "lurkers". I love your photos.
  • PAPYRUS3PAPYRUS3 Member Posts: 9,450 Member Member Posts: 9,450 Member
    @snowflake954 - well now...I didn't know these were actually yours! I could never be trusted with a plate of those on my counter 🥰lol!
  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    PAPYRUS3 wrote: »
    @snowflake954 - well now...I didn't know these were actually yours! I could never be trusted with a plate of those on my counter 🥰lol!

    Yup. Made em tonight. They're sitting right next to me, smelling up my kitchen. I ate 2. Shouldn't, but hey, you only live once.
  • acpgeeacpgee Member Posts: 5,861 Member Member Posts: 5,861 Member
    Homemade Chinese takeaway. Di San Xian and chicken with asparagus. Sticky rice.
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  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    One of the hardest things to deal with is the health of a parent, my mom is bordering on becoming diet and we're doing our research to prolong the effects but we are thinking about taking this.

    https://bit.ly/3m5Z1Nt

    Just advertising guys--don't bother.
  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    Basmati rice w sauce of black beans, tomato, EVOO, red pepper, black pepper, paprika, chopped onion and garlic, and a laurel leaf. This was really good.6dvfqhnmp137.jpg
  • MaltedTeaMaltedTea Member, Premium Posts: 5,325 Member Member, Premium Posts: 5,325 Member
    MaltedTea wrote: »
    Ok, @acpgee, you piqued my interest. All it took was a mention of kid's comfort food.

    Erm, I changed a few things, as I'm liable to always do: used garlic and leeks, roasted the tomatoes first, used shiritaki instead of rice and then added furikake.

    Next attempt: this needs MORE tomatoes (and perhaps tomato paste), along with some chili pepper flakes for heat.

    But it was so good and the mouth feel was interesting seeing as I'm not usually a fan of scrambled egg. I can see why it's a beloved dish. Thanks for sharing it earlier today!

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    Back at it again for Attempt #2 (this time on toast for my breakfast)...

    3 whole eggs
    4 tomatoes roasted to the high heavens
    2 cloves of local garlic
    chili pepper flakes
    sugar

    The sugar (only 0.5 tsp) may have offset the salt?! It would have been bland if not for the heat of the chili pepper flakes.

    Next attempt: go back to omitting sugar. Reduce to 2 eggs with 4 tomatoes (I think this may be the perfect ratio). Lay on a mound of seasoned black rice.

    zhjo8ry1cb9a.jpg
  • Safari_Gal_Safari_Gal_ Member Posts: 1,289 Member Member Posts: 1,289 Member
    Hey!

    Tried smelt for the first time. It was really good! Baked smelt w/almond flour, a side of tomato bisque dip and cilantro lingonberry vinaigrette. (The vinaigrette really made the crispy smelt pop.)

    🐟

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  • snowflake954snowflake954 Member Posts: 6,497 Member Member Posts: 6,497 Member
    senalay788 wrote: »
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    The famous protein cheesecake I presume?
  • acpgeeacpgee Member Posts: 5,861 Member Member Posts: 5,861 Member
    Caribbean seafood boil is a takeaway that generates more cleanup than most. There are 10 huge prawns and a couple of potatos leftover for lunch tomorrow.
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  • acpgeeacpgee Member Posts: 5,861 Member Member Posts: 5,861 Member
    MaltedTea wrote: »
    MaltedTea wrote: »
    Ok, @acpgee, you piqued my interest. All it took was a mention of kid's comfort food.

    Erm, I changed a few things, as I'm liable to always do: used garlic and leeks, roasted the tomatoes first, used shiritaki instead of rice and then added furikake.

    Next attempt: this needs MORE tomatoes (and perhaps tomato paste), along with some chili pepper flakes for heat.

    But it was so good and the mouth feel was interesting seeing as I'm not usually a fan of scrambled egg. I can see why it's a beloved dish. Thanks for sharing it earlier today!

    iktbr1c74e3n.jpg

    Back at it again for Attempt #2 (this time on toast for my breakfast)...

    3 whole eggs
    4 tomatoes roasted to the high heavens
    2 cloves of local garlic
    chili pepper flakes
    sugar

    The sugar (only 0.5 tsp) may have offset the salt?! It would have been bland if not for the heat of the chili pepper flakes.

    Next attempt: go back to omitting sugar. Reduce to 2 eggs with 4 tomatoes (I think this may be the perfect ratio). Lay on a mound of seasoned black rice.

    zhjo8ry1cb9a.jpg

    The way my mom used to do this was to brown a large quantity of garlic, then stir in chopped fresh tomatoes (skin, seeds and all), a large pinch of sugar and soy to taste. Tomato would be cooked down for a while to a stew like consistency. Then she would turn down the temperature and stir in beaten eggs. Her version was essentially a sweet/sour/salty/garlicky tomato sauce thickened with egg to eat on noodles. Garnish with finely slivered green onions to add a fresh note.

    Literally the first meal my single mom taught me to cook for myself at age 12 in case she didn't get home on time from work. Apparently popular with Chinese college students. I mean it is cheap, quick, balanced, and made with stuff people typically have in the store cupboard.
  • MaltedTeaMaltedTea Member, Premium Posts: 5,325 Member Member, Premium Posts: 5,325 Member
    acpgee wrote: »
    *snip* The way my mom used to do this was to brown a large quantity of garlic, then stir in chopped fresh tomatoes (skin, seeds and all), a large pinch of sugar and soy to taste. Tomato would be cooked down for a while to a stew like consistency. Then she would turn down the temperature and stir in beaten eggs. Her version was essentially a sweet/sour/salty/garlicky tomato sauce thickened with egg to eat on noodles. Garnish with finely slivered green onions to add a fresh note.

    Literally the first meal my single mom taught me to cook for myself at age 12 in case she didn't get home on time from work. Apparently popular with Chinese college students. I mean it is cheap, quick, balanced, and made with stuff people typically have in the store cupboard.

    😋 Mmmk, scratch that: stewing the tomatoes then tempering in the egg may be Attempt #3 then!

    And thank you for your mom's insights. I love meals with few ingredients that still manage to taste deluxe. This is that!
  • kcmcbeekcmcbee Member Posts: 176 Member Member Posts: 176 Member
    senalay788 wrote: »
    cpr9ortim24d.jpg

    OMG! How fantastic that looks! Congrats! Mine will be made for Christmas so we shall see.
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