What do your meals look like (show me pictures)....
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trying to lose this quarantine weight!
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Yet another meal that ended up with basically nothing left
Kielbasa and cabbage. My husband and I made it once YEARS ago, loved it, and promptly forgot it until very recently. 5 -
azkabanned wrote: »
trying to lose this quarantine weight!
Well, looks like you'll be enjoying this venture! yummm4 -
Buddha bowl and cucumber salad. (Retake on the salad after our cat accidentally knocked the first one off the coffee table 😿)
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Lamb, mashed potatoes with lamb gravy, oven roasted beets, salad of romaine, tomato & PK Caesar dressing. I infused the lamb juices with some with rosemary sprigs prior to making the gravy which gave it a nice flavor.
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Linguine with Tomato, Garlic, Spinach & Butterbeans.5 -
Starter of salad with feta, candied nuts, toasted quinoa and vinaigrette. Main was anglo risotto with ham and peas. We have almost finished the Xmas leftovers in the freezer as we used up the last of the gammon from Xmas Eve and there is only a little stock left from the goose carcas from Xmas day. I will need to manage leftovers tomorrow with arancini or risotto stuffed mushroom caps. I can form and freeze arancini to pop into the air fryer on demand so maybe that is the best option.
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🫑🥕🥬 Made a vat of vegetable pilaf.
The recipe changes based on what’s in the fridge... but it goes with almost anything. Added in some egg for protein and texture..👩🏼🍳
-cauliflower
-scallions
-peas
-corn
-carrots
-bell peppers
-wakame seaweed 😋 (seaweed lover here)
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Oven baked chicken added to leftover mashed potatoes w/lamb gravy and oven roasted beets from last night plus a salad of romaine, feta, tomato, artichoke hearts, olives and PK Caesar dressing.
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An air fried arancini made from last night's leftover risotto. The rest are in the freezer.
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Spaghetti w cicchalli.
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snowflake954 wrote: »Spaghetti w cicchalli.
🤔 Mais c'est quoi la p'tite espèce de bête?! Google translate also does not know what a cicchalli is. A crustacean of some sort? I am ready to be enlightened...and fed 😋0 -
snowflake954 wrote: »Spaghetti w cicchalli.
🤔 Mais c'est quoi la p'tite espèce de bête?! Google translate also does not know what a cicchalli is. A crustacean of some sort? I am ready to be enlightened...and fed 😋
These are crustaceans but are a family different from scampi, shrimp, or lobster. They have many different names: cicala di mare, canocchia, pannocchia, magnosella, batti batti,....... They look like a big insect--hence their name. They have those two big spots on the tail that look like eyes to confuse predators.
They are so tasty. There's not much meat in the flat tail, but it has the best flavor. I threw them in heated EVOO w a garlic clove, cayenne pepper flakes, black pepper, some veg broth (bullion), and once they turn pinkish (like shrimp) after 5 min, a little white wine or beer on top. Cook another minute. When the spaghetti is al dente and drained, I just add the sauce and stir. Everyone puts their own cicala on top.
PS: When in Rome let me know, however, these are seasonal.4 -
Thank you for the lesson! There's so much food I need to eat lol Your squilla mantis or "long bodied crab"
https://eol.org/pages/1022627
...is now on the list as it's apparently easier to get in parts of Europe and Africa.1 -
Breakfast. Avocado toast with smoked salmon.8 -
Thank you for the lesson! There's so much food I need to eat lol Your squilla mantis or "long bodied crab"
https://eol.org/pages/1022627
...is now on the list as it's apparently easier to get in parts of Europe and Africa.
Yup--that's him. I love knowing about food and where it comes from. Italy is really into this.2 -
Our standard salad with pears, feta, toasted quinoa, candied nuts and vinaigrette. Main of pan fried sea bass fillets, hollandaise and some air fried spiralized potato.
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LazyBlondeChef wrote: »Lamb, mashed potatoes with lamb gravy, oven roasted beets, salad of romaine, tomato & PK Caesar dressing. I infused the lamb juices with some with rosemary sprigs prior to making the gravy which gave it a nice flavor.
The lamb looks lovely and moist. I poke holes with a knife then insert fresh slivers of garlic and fresh rosemary into mine. Works so well with lamb. Did you use shoulder or leg? Shoulder I'm guessing. It stays much more tender especially with long slow cooking or pressure cooking. Not sure why but I can't handle roasted beetroot. It tends to taste like dirt for some reason to me. I love it otherwise especially pickled or in borscht. Let me know how you do yours.0 -
@mockchoc I cube the beet, coat w/olive oil, add seasoning and put it in the oven for about an hour. I'm always surprised at how long it takes in spite of the small cubes. They get slightly carmelized. One time I spiralized it instead and it cooked much faster.
It was a leg of lamb that I slow cooked the day before with nothing but garlic. I would have put rosemary with it too but I didn't have any until later in the day when I went to the store which is why I put it in the lamb broth prior to making the gravy.1 -
The usual salad with feta, pears, candied nuts as a starter. Main of air fried drumsticks tossed in Korean BBQ sauce, roast potatoes, and stir fried mung bean sprouts.
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Spinach and Ricotta stuffed salmon with mixed veggies
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An early Sunday dinner of red lentil salad with tomato, feta, cilantro, onion, garlic, lemon juice & olive oil. I don't particularly like lentils and haven't had them in many years. I thought I'd try them again but this didn't change my mind. However, these red lentils cook in about 5 minutes so they are fast. Accompanied with artichoke hearts, protein greens (sweet pea leaves, bok choy, mizuna) spritzed with olive oil and salami, prosciutto & coppa.
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pasta dressed with onion/chive cream cheese+pasta water, stuffed mushrooms, green beans (blanched), apple.
chicken lemon pasta:
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Yesterday was Jerk chicken with coconut ginger mashed sweet potatoes and grilled pineapple.
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Sunday Brunch, then KA SD crackers and a clean out the fridge salad for dinner 🙂 (not pictured are the SD pecan chocolate chip cookies my sister made - we gobbled those up too fast to take a pic!)
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^^this looks way too good! What does 'KA SD crackers' mean? They look quite good.2
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When I was in college the trendy meal sequence in cafes was soup, salad, pasta. Today was a SE Asian version of that sequence. Vietnamese cahn, Vietnamese roast aubergine salad, Pad Thai.
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Sorry, my phone was being slow and I got lazy typing. They are King Arthur (flour) sourdough crackers and they are soooo easy and good!! Would completely recommend. The King Arthur recipes I’ve tried from their website have all been fantastic^^this looks way too good! What does 'KA SD crackers' mean? They look quite good.1 -
Kale Potato Soup w/bacon, onions, kale, potatoes plus protein greens (baby kale, mizuna, bok choy, spinach, etc). I normally would just use kale but I have too many vegetables this week so I added the protein greens at the end. They only need to be heated and not cooked much. I also use smoked pork cheeks or pork belly instead of bacon when I have it on hand. This can easily be made vegetarian by omitting the pork.
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