What do your meals look like (show me pictures)....
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o0Firekeeper0o wrote: »
If you’re in social media world at all, you have probably heard of the ‘viral baked feta pasta’. I caved to the hype and made it. It’s absolutely delicious. The only changes I made were much less olive oil, no chili flakes (since the toddler was having it too) and I cooked some chicken chunks in a separate pan to add too (see: husband’s protein obsession)
@o0Firekeeper0o - must check this out!!! Going to go raid Instagram lol2 -
Oatmeal Florentine 😉 and Lemony tahini Farro & broccoli with mustard seed salmon. Such a happy tummy
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My version of chicken cacciatore. I use only onions, olives and capers. I added sliced garlic but usually don't. Used the last of the leftover brown rice from a couple days ago and made Brussels sprouts w/bacon. I was forced to go with chicken breasts here because that's all I could find. For the last month I've not been able to find chicken thighs at any of the three stores I typically shop at which is what I prefer to use as the breasts have no flavor but they worked out here.
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Safari_Gal_ wrote: »Strozzapreti al nero de seppia. (Squid ink)
I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬
“Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!
Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)
It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)
Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.
I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.
Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.3 -
snowflake954 wrote: »Safari_Gal_ wrote: »Strozzapreti al nero de seppia. (Squid ink)
I didn’t realize I made “priest stranglers” on Ash Wednesday. 😬
“Strozza” means to choke or strangle, “preti” means priests. There are multiple legends about the etymology of the pasta’s name. If anyone knows the origin- let me know!
Side note- We don’t eat so much pasta, but this is one of my favs. (My husband’s grandfather from Rome, came back from WW2 in Italy (Italian Royal Army) and had had enough of maccheroni at the front. (Soldiers rations)
It was a source of pride that he could put meat on the table after the war years...so, pasta was rare and it’s continued that way in the family. But squid ink was one of the ones he occasionally enjoyed. 😉)
Finding squid ink and not cuttlefish ink was interesting! But it came out pretty good.
I looked it up because I've always wondered too. It comes from the Romanolo region of Italy. The story says that during the rule of the Ponteficio (Vatican) all the eggs were rationed and impounded. Since the pasta of that region was traditionally hand made with egg, people started to make pasta with flour and water. All the while wishing the priests would "strangle" eating copious amounts of pasta.
Good on you for making it with squid ink "nero di seppia". I've never tasted it--the color puts me off.
@snowflake954 - interesting!!!
It does kind of look like licorice doesn’t it? Lol1 -
If you taste the pasta nero di seppia , you will never ever want to eat another one, they are the best, so dont judge upon appearance3
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Chicken caesar made with leftovers from last night's roast. Was planning to follow with a small serving of pasta with pesto but we were too full.
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Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
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LazyBlondeChef wrote: »Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
THAT is a bowl of heaven on earth. Wow! I want that so bad.2 -
👩🏼🍳 Mixed veggie & chicken stir fry.
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Hi everyone. I'm new here. I hope you don't mind if I jump in with this here picture of the viral baked feta pasta. I must say it was super easy to make and delicious!
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LazyBlondeChef wrote: »Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
THAT is a bowl of heaven on earth. Wow! I want that so bad.
@mockchoc
It's delicious. I use this recipe for the broth replacing the sake & sugar with Mirin because I usually have Mirin on hand. If we were having sake with dinner I'd use it instead.
https://japanesecooking101.com/miso-ramen-recipe
The first time I made it I also did the Yakibuta specified in the recipe. But I typically use whatever pork I have on hand (belly, cheek, shoulder, etc) and nearly always add mushrooms and skip the egg and corn. But the broth is good so you can add the veggies and meat you want.
They don't like the ramen they can get in the US so they use spaghetti with baking soda instead but I use the Lotus Food brand ramen that is made from brown rice and millet and think it's fine.
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Starter of salad with pear, blue cheese and candied nuts with ranch. Followed by avgolemono soup because we are still managing chicken leftovers from the whole roast chicken we had on Thursday night.
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I had some clams delivered today and made clams in spicy red sauce over pasta
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Blue cheese and bacon lettuce wrapped Angus burger and a raspberry almond milk protein smoothie (from my summer pickings) 🦋✨🌸
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And sometimes dessert because we still have to live a little!😋 A slice of key lime pie I made today with light whipped cream and a cup of coffee! 🦋✨🌸
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I don't normally put my restaurant meals here but we had such excellent food tonight I decided to upload.
I had:
Spanish Octopus: grilled octopus w/charred pineapple/shishito peppers, basil/mint chimichurri & chorizo
Caesar Salad: romaine hearts, parm vinaigrette, focaccia crisps, shaved parm
Dungeness crab crêpe: tomato lobster cream, butter braised petite shiitakes, caramelized fennel
My partner had filet mignon w/fries ... I had a couple bites of the steak and snagged a few fries while he shared a few bites of octopus and quite a bit of the Caesar.
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Steamed clams in a garlic butter and white wine broth spiced with cayenne pepper. Served with a nice crusty bread to soak up the brothy goodness
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Still managing leftovers from whole roast chicken on Thursday night. Another chicken caesar.
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LazyBlondeChef wrote: »LazyBlondeChef wrote: »Miso Ramen soup w/pork and mushrooms (shiitake & bunashimeji)
THAT is a bowl of heaven on earth. Wow! I want that so bad.
@mockchoc
It's delicious. I use this recipe for the broth replacing the sake & sugar with Mirin because I usually have Mirin on hand. If we were having sake with dinner I'd use it instead.
https://japanesecooking101.com/miso-ramen-recipe
The first time I made it I also did the Yakibuta specified in the recipe. But I typically use whatever pork I have on hand (belly, cheek, shoulder, etc) and nearly always add mushrooms and skip the egg and corn. But the broth is good so you can add the veggies and meat you want.
They don't like the ramen they can get in the US so they use spaghetti with baking soda instead but I use the Lotus Food brand ramen that is made from brown rice and millet and think it's fine.
Thank for the link. I made amazing beef stock in the slow cooker on the weekend. Best I've ever tasted and making a beef, noodle & mushroom soup tonight with it. It's from this website
https://www.recipetineats.com/homemade-beef-stock/3 -
There is still a little leftover chicken but we needed a break from eating it. Primo of linguine with pesto and secondo of pan fried sea bass with gremolata and cortorno of roasted belgian endive.
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Big salad tonight as I got home late and didn't feel like cooking. Spring mix with avocado, coppa, salami, prosciutto, olives, tomato, celery, provolone and dressed with olive oil and balsamic.
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Thai pomelo salad and Vietnamese Banh Xeo using up the last of the leftover roast chicken. Hooray. We are a household of two so if we have a whole roast chicken it is normally two days of eating leftovers but grocery shopping online we accidentally got an enormous one so we had four days of roast chicken leftovers. It's going to be a while before I want chicken again.
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I wanted to have the viral feta baked pasta dish but the store was out of feta yesterday so I decided to make something similar with ricotta and a bit of goat cheese with garlic and herbs. I baked the cherry tomatoes with the two cheeses. Ricotta doesn't melt but goat cheese does. I also added Italian sausage, protein greens and basil. I used Jovial brown rice caserecce pasta while my partner had orecchiette plus some added red chili flakes as he likes his food spicy. I notice that often the lighter pasta dishes don't photograph very well. While it tasted better than it looks I doubt I'd do it this particular way again though I plan to make the feta version as soon as I can find some.
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Pork loin chop, roasted hispi cabbage, roasted belgian endive, smashed potatoes.
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