What do your meals look like (show me pictures)....
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Chilean sea bass and sea scallops with veggie medley sauté.
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Thai chicken green curry pulled out of the freezer, roast shallot, Chinese steamed aubergine salad (unattractive colour due to using soy sauce instead of salt0 and rice.
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Reheated slow cooked leg of lamb from the freezer & mashed white potatoes (skin on) with lamb gravy (lamb juices pulled from freezer) and a Salad Starter (courtesy of Kroger) mediterranean salad dressed with olive oil.
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Antipasto dish of storebought smoked swordfish from our vacation haul from Italy. A few thin slices of bottarga a girlfriend brought back for me from vacation in Greece. Some tomato/avocado/red onion salad. Afterwards we had a primo of potato gnocchi with brown butter, sage and parmesan.
When I first started making gnocchi years ago it used to take half the afternoon. I have now got it down to 20 minutes. Cook the potatoes for 10 minutes or so in the microwave, remembering to prick them first with a fork a few times to prevent explosions. Use a potato ricer on halved potatoes inserted cut side down which also separates out the peels so there is no need to peel hot potatoes. I use half an egg to 2 baking potatoes or a whole egg for 4 baking potatoes. You can freeze excdess formed gnocchi in a floured baking tray before transferring to ziplock bags once frozen. Besides the egg I add just enough flour and knead lightly to make a workable dough (as little flour and kneading as you can get away with for the lighest gnocchi). Roll into sausages and slice every 2cm. I skip the step of making indentations with the prongs of a fork to form ridges to get them to hold more sauce as I typically want my calorific sauces to stick less instead of more. Drop into boiling water. They are done when they float back to the top.
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Friday lunch: homemade chicken vegetable rice soup with a ciabatta roll
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Went out for happy hour (Mexican food place) and had papas locas. Fries with beef, shredded cheese, guac and sour cream. I ended up only eating about half of it. My partner will eat the leftovers with a couple of fried eggs tomorrow morning.
I love that this restaurant uses fiestaware like I do
@cmsienk looks like you too like fiestaware
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I was too lazy to really cook today. Frozen chicken and veggie dumplings in a pack of egg drop soup base, without the egg added. Threw in some green onion because I had it. It ended making so much I had to use a salad bowl for it. Not bad for 320 calories.
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Dinner party at a friends. Tapas spread. Their 12 year old did a dessert of apple crumble that wasn't photographed.
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Beef rendang cooked sous vide, Thai pomelo salad, rice. We had some leftover tofu so I air fried that and pulled out some roasted shallots I made earlier this week from the freezer to test whether it is a veggie side that freezes well. They warmed up well in the microwave.
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Red beans and rice w/andouille sausage.
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Grilled whole seabass, salsa verde and a salad with toasted quinoa, tomato, cucumber, olives, red onion. Toasted grain salad based on this idea: https://tastecooking.com/best-thing-make-air-fryer-isnt-fried/
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Tagliatelle with meat sauce. Salad of little gem lettuce, olives, cherry tomatoes & pecorino spritzed with olive oil
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My lunch today
(Vanilla bean ice cream, Walden Farms zero calorie caramel, 24 g sea salt dark chocolate)7 -
Air fryer copycat chicken thighs using the spice mix from the Chicago Tribune recipe. Air fryer roast potatoes and roast turkish peppers, sauteed spinach. Leftover salsa verde from last night remained untouched.
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Went out for dinner. This place has a limited menu with some weekly specials. Tuesday is pork chop day. They deep fry the pork chop. It was tender, juicy and flavorful. Served with fries. Also had banana pudding for dessert but I forgot to snap a photo.
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300 Year Old British Chicken Curry recipe (from Townsends channel on youtube). Recently moved to a new area with few Indian restaurants, and wanted a simple/aromatic/nonspicy (hot) curry to help usher in Autumn. Ginger, turmeric, salt, pepper, plus lemon juice at end of cooking were the only recipe flavorings. Swapped in coconut oil and coconut milk for butter and dairy milk, used boneless/skinless thighs, included blanched broccoli, added some granulated garlic and dried cilantro to the classic recipe. Chose to grate fresh garlic rather than use powder, which led to a gingery dominance. Served over plain brown rice. MFP recipe calcs about 600 calories per generous serving. Townsends is a youtube channel and retail outlet / re-enactor organization specializing in 18th century Americana. I have made a number of their recipes over the years, although I translate to modern kitchen practices. I was active on previous threads in Recipes section about 2 years ago, getting tuned in again.
Complete, as served, over rice:
Ready to start cooking. Used 1/2 the chicken, only 2 of the lemons, only the large onion:
Underway, about 30 minutes into the stewing phase. I favor a pressure cooker for whole grains.
Curry after addition of coconut milk and broccoli at end of stewing phase:
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Chicken and snow pea stir fry, Japanese cucumber salad with black sesame dressing, Cambodian roasted baby corn, rice.
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We went to an English pub. I ordered the English Breakfast but it was nothing like what I've had in England but still OK for the US. I had fried eggs, banger, potatoes, beans, grilled mushroom/tomatoes and English muffin. I didn't eat the bread and only ate about half of the beans and mushroom/tomatoes. I also had a Guinness.
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