What do your meals look like (show me pictures)....
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Mac and cheese made from dehydrated cheese powder, coleslaw, air fried wings with Korean BBQ sauce, sauted sugar snaps.
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Spaghetti w clams.
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Starter of xiao long bao. Main of roll your own hand rolls with miso soup. Dessert of creme brulee.
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@snowflake954 I love spaghetti alle vongole. Such a simple dish but so delicious. Best I ever had was in Civitanova Marche (south of Ancona). I don't know what kind of olive oil they used but it was buttery in flavor. I kept having the dish elsewhere and it was never as good though still tasty. I have made it at home but I can't get those smaller clams here so mine always looks oversized.
@acpgee do you make your own xiao long bao? Do you have a recipe you can recommend?2 -
LazyBlondeChef wrote: »@snowflake954 I love spaghetti alle vongole. Such a simple dish but so delicious. Best I ever had was in Civitanova Marche (south of Ancona). I don't know what kind of olive oil they used but it was buttery in flavor. I kept having the dish elsewhere and it was never as good though still tasty. I have made it at home but I can't get those smaller clams here so mine always looks oversized.
@acpgee do you make your own xiao long bao? Do you have a recipe you can recommend?
I bought ready made xiao long bao in the deep freeze section of the asian supermarket. I prefer a packet where all the dumplings are separated. If you can only get a brand where all the dumplings are on a single tray so stuck together, separate them while frozen before steaming.
Xiao long bao emit a squirt of hot broth when you bite into them so you want to avoid serving in a way you are likely to break the dumpling pasta while picking them up from the serving vessel.
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Last night's leftovers rolled into breakfast. It's hard to get a tidy result using nori sheets cut in half for hand rolls.
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Risotto w asparagus and mushrooms.
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Post-workout egg and cheese omelet drizzled with sriracha.
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More leftovers.
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o0Firekeeper0o wrote: »
First grill of the season: hotdogs and buns and macaroni salad. I straight up forgot the eggs in the salad so I hardboiled some today to add to the leftovers lol
OMMGGG!!!!!!!!! CRAVING THIS NOW!2 -
We've had a busy day so we opted for A&W tonight
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Steamed artichoke with hollandaise followed by porcini risotto.
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Spaghetti with sauce made from wild boar. Added rosemary and oregano fresh off the plants. Side of Caesar salad.
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Chicken fried in olive oil with rice and steamed brokkoli (611kcal)
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LazyBlondeChef wrote: »@snowflake954 I love spaghetti alle vongole. Such a simple dish but so delicious. Best I ever had was in Civitanova Marche (south of Ancona). I don't know what kind of olive oil they used but it was buttery in flavor. I kept having the dish elsewhere and it was never as good though still tasty. I have made it at home but I can't get those smaller clams here so mine always looks oversized.
@acpgee do you make your own xiao long bao? Do you have a recipe you can recommend?
Agreed that you need an excellent quality EVOO to pull off "spaghetti alle vongole"--spaghetti w clams. Luckily in Italy quality ingredients are readily available. Most of the meals I make are simple.0 -
Kiwi Strawberry Smoothie
Yum !
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Pho and hack's som tam made with spiralized carrot and granny smith instead of green papaya.
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Brown rice bowl w/lamb, feta, cherry tomatoes, cucumber, kalamata olives, hummus, pita chips and quick pickled red onions.
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Shrimp, corn and potato soup. Needs a few more tiny tweaks to the recipe but overall VERY tasty!5 -
Cambodian beef lok lak with traditional accompaniment of khmer lime and pepper sauce. It always surprises me that this dish isn't better known. It's right up there in deliciousness with Indonesian/Malaysian beef rendang which so much better known.
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Lean ground beef and sauteed green beans
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Shiitake, oyster & maitake mushrooms sautéed in a sauce of soy, butter and garlic. Combined with sautéed shrimp and brown rice/millet ramen. Side of shredded cabbage & carrots simmered in soy and Dashi (water & bonita flakes).
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LazyBlondeChef wrote: »
Here is the well used recipe card I got from a cooking class while on vacation in Cambodia. However, I now use my mom's Chinese stir fry technique. Don't marinade, but slice the beef thinly and shake with the cornstarch in a plastic bag or sealed food container with a pinch of salt to coat. Prepare the lime and pepper sauce, plates of salad, stir fry sauce, and chop the garlic. When it is time to eat, heat up the oil and stir fry the garlic and beef in a good non stick pan or well seasoned carbon steel wok. This is important if you coat the meat in cornstarch beforehand, because it otherwise wants to stick badly. When the meat loses it's raw colour or when the garlic starts to brown throw in the stir fry sauce and warm through. Serve on the salad with a sunny side up egg, and optional boiled rice.
I make up triple quantities of the stir fry sauce and keep it in a squeeze bottle in the fridge.
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I'm suffering from kitchen fatigue so we ordered in a Szechuan tonight.
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"Schinkennudeln" ... I guess the German equivalent to "Mac & Cheese" (635kcal per portion)
Obviously with ham
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I am seriously suffering from kitchen fatigue. Leftovers from last night's Szechuan takeaway augmented with an order of chicken and an order of green beans with mince.
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