What do your meals look like (show me pictures)....
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@missperfectpitch - those must have been so much fun to make! Nice work👩🍳0
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@MinTheKitCat and @PAPYRUS3 - Thanks! Yes, one side benefit of working from home indefinitely is that there's a lot of free time for some complicated/lengthy baking and cooking projects these days!1
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missperfectpitch wrote: »Cassoulet. A ~6 hour project, worth it to make once, but this was probably something that I'd try making once and just order in restaurants.
I guess you must have made your own duck confit as well as stewing the cassoulet if was a 6 hour project. I made it only once too, but at least it was huge batch that we put 6 portions in the freezer. For anyone wanting to tackle making the duck confit, use the sous vide wand if you have one and a big ziplock bag. Less mess and doesn't require as much duck fat.
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missperfectpitch wrote: »Cassoulet. A ~6 hour project, worth it to make once, but this was probably something that I'd try making once and just order in restaurants.
I guess you must have made your own duck confit as well as stewing the cassoulet if was a 6 hour project. I made it only once too, but at least it was huge batch that we put 6 portions in the freezer. For anyone wanting to tackle making the duck confit, use the sous vide wand if you have one and a big ziplock bag. Less mess and doesn't require as much duck fat.
Actually no, I just used a fresh duck leg using Serious Eats' recipe for cassoulet - https://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html. The total cooking time in the oven is about 5-6 hours to develop a nice crust. Mine didn't yield a huge amount, but I didn't mind as each serving ended up around 700 calories!3 -
Tagliata di manzo con rucoloa e pomodoro, followed by linguine with pesto Trapanese. Probably served in the wrong order as the tagliata is usually considered a secondo. but I like starting with salad.
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Crockpot pork adobo stew. Tastes like pork lo mein. Super tasty and only 254 calories per serving.
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I cooked two plant-based meals for lunch and dinner:
-Veggie Chilli
-Veggie Sandwich with microwaved sweet potato fries; I ‘battered the fries with oregano, basil, paprika, and parmesan romano cheese
I’ve been able to say within my calorie goal as well eating more plant-based meals.
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@senalay788 what are those tubes with your kale? The dish looks good.1
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Lunch: leftover mashed potatoes, prosciutto and tangerines .... very simple
Dinner: Baked chicken legs and cubed butternut squash in a coating of toasted sesame oil, freshly grated ginger and lime Kaffir powder. Ugh ... chicken doesn't look very appetizing with no browning but it tasted good. Slaw mix sautéed in toasted sesame oil and added ginger. Squash was nicely caramelized.
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LazyBlondeChef wrote: »Lunch: leftover mashed potatoes, prosciutto and tangerines .... very simple
Dinner: Baked chicken legs and cubed butternut squash in a coating of toasted sesame oil, freshly grated ginger and lime Kaffir powder. Ugh ... chicken doesn't look very appetizing with no browning but it tasted good. Slaw mix sautéed in toasted sesame oil and added ginger. Squash was nicely caramelized.
Wow your meals are definitely delicious, but I can't imagine eating such small portions and feeling satisfied!! I would eat both of those plates plus another for dinner, lol.3 -
I cooked two plant-based meals for lunch and dinner:
-Veggie Chilli
-Veggie Sandwich with microwaved sweet potato fries; I ‘battered the fries with oregano, basil, paprika, and parmesan romano cheese
I’ve been able to say within my calorie goal as well eating more plant-based meals.
OMG that sandwich and those fries look amazing!!!!!!!2 -
senalay788 wrote: »Taco Tuesday errrr enchilada Tuesday.
Ooooo this looks delicious!1 -
Eating outside in the neighborhood..
Pork chop and broccolini.
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Homemade chana masala over seasoned rice with a heated buttered flatbread on the side (I was going to make naan but we got too busy). It was all right; it tastes a bit too much like chili. Certainly not bad but I’m researching how to make it taste more Indian; if anyone has pointers I’ll gladly take them. I LOVE chana masala7 -
My mom's contact fried fish with ginger and green onion, pomelo salad with mint, rice.
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‘Twas the night before payday...
Tuna patties and “creamed” corn and peas. Delicious, filling, and pretty darn easy on calories too.7 -
^love that charring on that crust..which also looks beautifully crispy and thin!
@o0Firekeeper0o - absolutely love Chana Masala too...the most memorable ones I've ever encountered were made by others. I'm impressed that you made your own Naan bread - another item that needs some real talent (and a Tandori oven if your lucky) for a good one.1 -
Bread baking day(chunky monkey banana bread) and salad with roasted chicken and crispy bacon mixed greens, carrots, kalamata olives, red grapes, pimentos.
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Vegetable soup and chicken thighs.
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@o0Firekeeper0o - absolutely love Chana Masala too...the most memorable ones I've ever encountered were made by others. I'm impressed that you made your own Naan bread - another item that needs some real talent (and a Tandori oven if your lucky) for a good one.
Haha! I ALMOST made my own naan, I didn’t have the time so this is just bread from the store
. I will be trying it one of these days though. I know it won’t be the same since I don’t have a tandoor but it can be done so I’m willing to try. It seems like one of those recipes that’s easy to learn but hard to master.
All the chana masala I’ve has has been from Indian restaurants and amazing. It’s probably one of my favorite vegetarian meals, period. I’m hoping I can figure out how to make a decent one, even if I need a few specialty ingredients!
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Homemade chana masala over seasoned rice with a heated buttered flatbread on the side (I was going to make naan but we got too busy). It was all right; it tastes a bit too much like chili. Certainly not bad but I’m researching how to make it taste more Indian; if anyone has pointers I’ll gladly take them. I LOVE chana masala[/quote]
Try this recipe: https://www.food.com/recipe/channa-masala-17471 It's adapted from Madhur Jafrey's recipe, and she has never steered me wrong. I find the amchoor powder makes a really big difference compared to other recipes.0 -
o0Firekeeper0o wrote: »@o0Firekeeper0o - absolutely love Chana Masala too...the most memorable ones I've ever encountered were made by others. I'm impressed that you made your own Naan bread - another item that needs some real talent (and a Tandori oven if your lucky) for a good one.
Haha! I ALMOST made my own naan, I didn’t have the time so this is just bread from the store . I will be trying it one of these days though. I know it won’t be the same since I don’t have a tandoor but it can be done so I’m willing to try. It seems like one of those recipes that’s easy to learn but hard to master.
All the chana masala I’ve has has been from Indian restaurants and amazing. It’s probably one of my favorite vegetarian meals, period. I’m hoping I can figure out how to make a decent one, even if I need a few specialty ingredients!
Actually, I did read your initial comment about the 'store bought flat bread'...I meant to write 'make' instead of 'made'. 🙄 my bad
@InCHarms - thanks for posting your 'go to' 😁- I've not even heard of amchoor powder before...(mango powder apparently)0 -
0_just_Tomek_0 wrote: »InCHarmsWay wrote: »Homemade chana masala over seasoned rice with a heated buttered flatbread on the side (I was going to make naan but we got too busy). It was all right; it tastes a bit too much like chili. Certainly not bad but I’m researching how to make it taste more Indian; if anyone has pointers I’ll gladly take them. I LOVE chana masala
Try this recipe: https://www.food.com/recipe/channa-masala-17471 It's adapted from Madhur Jafrey's recipe, and she has never steered me wrong. I find the amchoor powder makes a really big difference compared to other recipes.
Yes it does, but this has to be used very VERY carefully.
Also, love that the recipe says "serves 6-8" in what world lol that one dinner for me with leftovers for lunch........ maybe.[/quote]
Oh, for sure... a little amchoor goes a LONG way.
I generally ignore serving sizes for Indian food... it's my favorite and I have little portion control...0 -
@0_just_Tomek_0 and @InCHarmsWay - so in this recipe, would the 1 tablespoon be a good amount here or would you use less?0
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@0_just_Tomek_0 and @InCHarmsWay - so in this recipe, would the 1 tablespoon be a good amount here or would you use less?
That would be fine. If you use too much it is like a sour taste that will make your mouth pucker!0 -
Hubby cooked. Dutch andijvie stampot, smoked sausage and tomatoes with ranch.
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Made with only 5 Ingredients. 👍🏽
Scan with myFitnesspal to easily count the calories. 👍🏽 💪🏽0 -
Nice catch @CertifiedPersonalTrainer! Would have been nice to see your pic though!
Every now and again, MFP has some great recipes! I have 3 more servings of "golden oatmeal" (mine with fresh turmeric) that will be polished off before Monday.2 -
Crockpot Italian green bean and potato stew topped with roasted chicken and crispy bacon
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