What do your meals look like (show me pictures)....
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Salade Nicoise. I deconstructed the Alistair Little recipe.
https://app.ckbk.com/recipe/keep99080c01s001ss005r009/salade-nicoise
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Chicken lemon pasta.6 -
Breakfast
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I found feta this weekend so made the Tiktok viral feta pasta dish. Cherry tomatoes were a mix of red, yellow and purple. Basil was fresh off the plant I recently purchased and pasta was Jovial Brown Rice Caserecce. I didn't taste much difference between this version and the one I made with ricotta and goat cheese. The feta wasn't even as sharp as I expected it to be. The heat of the oven seemed to have made it milder. Paired with a simple salad of romaine, parm and PK Caesar dressing.
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The sun is shining today!💗🥰 My 310 calories lunch, 1 tablespoon 1/2 fat Renee’s Caesar dressing, mustard, spring mix and smoked ham pita sandwich, 15g pecans and the other goodies!🥕🥒🍓
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Beef rendang cooked in the sous vide is slower but is a lot less work than the careful temperature control and stirring involved in the traditional method. Had that with rice, pickled carrots, tomato lalab, and cucumber in black sesame dressing. Did a big batch of the rendang so we have a couple more meals in the freezer.
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From https://www.japanesecooking101.com I made:
Japanese Beef Steak: grilled grass fed NY strip with sauce of garlic, sugar, soy sauce, Mirin (instead of Sake)
Nappa Cabbage Nibitashi: nappa cabbage braised in Dashi (water w/bonita flakes), soy sauce, mirin, salt (tofu omitted)
Sautéed Mushrooms w/Soy Butter Sauce: shiitake, oyster and shimeji mushrooms and sliced garlic sautéed in toasted sesame oil, butter, soy sauce and green onion
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👩🏼🍳 a lil Provençal Breakfast
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I learned how to poach an egg in the microwave without it exploding!!
Breakfast:
Homemade sourdough, pat of butter, poached egg, salt, pepper
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Palak Paneer - an indian dish re interpreted European
Palak - spinach Paneer - cottage cheese , I had the little solid option, I could have choosed also one more creamy, but this one is homemade so ...
I just finished it
Thanks to my friend Hansal for the recipe !
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My standard way of presenting fish ever since having it at a restaurant served this way. Herb oil garnish made with herbs on the verge of wilting away. Gremolata made with the leftover food waste herbs. A tin of beans warmed up in some shellfish bisque we had in the freezer. Lightly dusted frozen sea bass fillet cooked in the air fryer. Side of sauteed spinach.
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Baked Pinto Beans with Chickpea Fries and salad.
First time making Chickpea Fries - won’t be the last! They’re baked not fried and oil free and were freakishly like a real potato fry!
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Thai larb using pork with cabbage. Mango and sticky rice. The mango wasn't as ripe as I would have liked. Since there was some leftover coconut milk I used it in a cocktail adding Capt Morgan black spiced rum and sparkling blood orange.
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Fish-Codo di Rospo w EVOO, garlic, chopped tomatoes, parsley, white wine, black pepper, red pepper, and black olives.
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Yellowtail and a little blue crab rolled up.
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Hubby got so excited I found organic hot dogs that he wanted to cook. Trad dutch meal of boiled new potatoes, sauerkraut boiled in white wine, and the organic hotdogs instead of traditional rookworst (=smoked sausage) and a meatball. Discovered that hot dogs warmed up in the air fryer are superior to the traditional poach.
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Risotto--shrimp and grated zucchine.
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Dinner was a joint effort. Hubby made the salad of romaine, pears, blue cheese, candied nuts we had as a starter. I did the main of sous vide chicken breast, smashed potatoes, grilled courgette. Warmed up goose gravy was a Xmas dinner leftover we found at the bottom of the freezer.
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@acpgee do you sear the chicken skin in a pan or under the broiler?
I used the instructions from the Serious Eats website and seared on a cast iron frying pan after sous vide. I might try searing in the air fryer next time which is essentially a fan assisted broiler. I used boneless skin on breasts and cooked at 60C for an hour and a half before searing. The skin looked good but was not as thin and crispy as when I just cook skin on thighs in the air fryer for 20 minutes. Meat was very juicy and tender though.
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html1 -
Mussels with spaghetti. I bought the frozen mussels at Sprouts and they are in a tomato garlic butter sauce. The ingredient list itself is good as there is no crap in it. Side of faux Caesar salad using romaine, parm, crumbled Blue Diamond rice crackers as a crouton substitute and Primal Kitchen Caesar Dressing. A quick meal on a lazy Friday.
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LazyBlondeChef wrote: »Mussels with spaghetti. I bought the frozen mussels at Sprouts and they are in a tomato garlic butter sauce. The ingredient list itself is good as there is no crap in it. Side of faux Caesar salad using romaine, parm, crumbled Blue Diamond rice crackers as a crouton substitute and Primal Kitchen Caesar Dressing. A quick meal on a lazy Friday.
@LazyBlondeChef - I love mussels! I don’t know Sprouts - I’ll have to look them up. East Coast?0 -
Safari_Gal_ wrote: »
@LazyBlondeChef - I love mussels! I don’t know Sprouts - I’ll have to look them up. East Coast?
I first “met” Sprouts living in AZ. Absolutely LOVE them. The closest one to me now (NC) is an hour away and I am so sad!1 -
o0Firekeeper0o wrote: »Safari_Gal_ wrote: »
@LazyBlondeChef - I love mussels! I don’t know Sprouts - I’ll have to look them up. East Coast?
I first “met” Sprouts living in AZ. Absolutely LOVE them. The closest one to me now (NC) is an hour away and I am so sad!
Looked em up ... none in NYC area .. I shall have to live vicariously through you guys!! ☺️1 -
@Safari_Gal_ @o0Firekeeper0o
Sprouts territory is odd. Seems to be in southern and western states. The mussels are from New Wave Seafood. Looks like they're sold in a lot of stores though I've not seen them elsewhere. Here's a site with some of the stores that might carry them:
https://nextwaveseafood.com/stores
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Today's brunch.
Jalapeño cheddar sausage with mashed purple cauliflower. I usually drink my greens in the morning .. spinach-blackberry-blueberry here 🌿
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Chicken lok lak with khmer lime and pepper sauce. Traditionally, Cambodian lok lak is made with beef but works well with chicken too.
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Safari_Gal_ wrote: »
The khmer lime and pepper sauce is outrageously easy, low calorie (no oil) and surprisingly delicious given how simple it is. Great on steak, eggs, fish and shellfish too. Salt content in recipe below is quite high. I would add salt and sugar to taste. For a teaspoon of ground pepper and the juice of a lime I normally add a big pinch of salt and two big pinches of sugar.
https://maknao.wordpress.com/2010/06/28/cambodian black pepper dip/1 -
I got my first jab of the covid vaccine after work, so hubby cooked again tonight. I forgot to photograph starter of salad with pear and candied nuts. Main of dutch zuurkool stampot (=mash with sauerkraut) and some meatballs and rookworst (=smoked sausage). I will cook tomorrow because hubby says three nights in a row of cooking has exhausted his kitchen repertoire.
If I visit you for dinner, please invite me on your cooking night!2
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