What do your meals look like (show me pictures)....
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Turkey breast roasted in wine at oven
with Pickled Roasted peppers
Cheese, cheese, cheese, cheese, cheese 5 types
olives, dill cucumbers, red pepper and red onion
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Cantonsese dinner of rice, sous vide char sieuw pork tenderloin, stir fried choi sum.
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Lunch at work cafeteria: peanut stewed lamb with couscous and carrots, bourbon bread pudding.3 -
Healthier Alfredo chicken and peas mixed with palmini (hearts of palm 'fettucini')
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Grilled linguiça, mashed potatoes and onions w/chorizo (Portuguese style), sautéed zucchini w/cherry tomatoes & basil. Grilled bread.
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A tribute to our vacation in Paris last week. Confit du canard slow cooked with the sous vide wand and broiled in the air fryer to crisp up the skin. Air fried roast potatoes as a substitute for the sauteed potatoes which are the classic starchy side. Sauteed green beans is a classic accompaniment for duck confit.
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Cottage cheese, oats, egg fried on one side. Apples, cinamon, craisins on the other. A little butter on the bottom. About 440 calories (including half of the 'pancake' batter not pictured).
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Grilled prosciutto & asiago sandwich with cream of broccoli soup. This was leftover traditionally leavened bread from yesterday that I had purchased at the butcher shop which carries an assortment of locally made food. I don't eat much bread but love grilled cheese sandwiches. It's been years since I last had one. It was delicious. The soup was made of broccoli, onion, garlic, ginger, oregano and coconut milk.
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Simple meal tonight of minced beef bulgogi bowls and stir fried choi sum.
A little kitchen fatigued after a ton of batch sous vide this week done simultaneously to save energy after I got my organic meat order. Did 4 bags of duck confit, 4 bags of char sieuw pork tenderloin, and a kilo beef shin adobe for tacos. They all went in at 58C for 2 to 30 hours and mostly went into the freezer. They need to be finished at high heat under the broiler or in the air fryer to brown after defrosting to serve. At the same time I made bone broth from 3 kg beef bones that simmered for 12 hours.5 -
Roasted pepper bruschetta, toast, zucchini, onion, garlic, artichoke, egg, lettuce, herbs4 -
Another roasted eggplant parm dinner. I make it ahead and it reheats pretty well.3 -
Grilled sea bream, oven fries, sautéed peas, broiled tomato.
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My birthday was weds and I was feeling a bit homesick (haven’t visited family in a while, thanks COVID) so I made some pork chops and stuffing the way my mom does. She serves it w applesauce but I didnt want to make any, so sliced apple and orange bell pepper on the side.7 -
Coppa steak and sautéed baby kale. The coppa was slow cooked in the oven with a rub of ancho chili powder, Mexican oregano, allspice and garlic salt. I had the butcher cut two steaks from a coppa roast (it's the best part of a pork shoulder). Well worth buying if you have access to a traditional butcher. It ended up at a higher temperature than I wanted but it was still tender and juicy.
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Lamb loin steaks, roast potato, roast radishes and spinach sautéed with garlic confit.
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zucchini sauteed with garlic and olive oil
smoked fish with herbs and peanut butter
eggplants filled in with zucchini and tomatoes
garlic and eggplant puree
carrots grated-celery-apple and mayo
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Taco/quesadilla? Ground beef, cheese, salsa, red leaf lettuce and avocado in a quinoa flour tortilla
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Starter of tortilla chips made in the microwave to transport ceviche and pico de gallo. Main of pan fried hake on tinned beans warmed up with frozen peas in bisque we had in the freezer.
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Woke up feeling terrible this morning. Finally feeling better, making soup stock and some meal prepping so just heated up something from the freezer for an early dinner.3
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