What do your meals look like (show me pictures)....
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I post lunch/dinner pictures on my profile, if you're into that & want to support each other,
friend request me.
Taco Night!!
For leftover Taco Meat I do things like a Taco Quesodilla
Had these stellar meatball sandwiches lately too
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Hubby made a salad of roast paprika and tomato with mozarella. Followed by linguine with pesto.
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I'm starving and had a mess for dinner lol. Chicken and garlic sausage, goat cheese, roasted potatoes and brussels, leftover miso eggplant from last night, baby broccoli, and blackened shishito peppers. And blueberries! And ketchup because we all still have our vices rotfl
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Chicken tortilla soup at work the other day.6 -
We ate at the pan-Asian restaurant downstairs because we in a hurry to get to an open air theatre performance that we ended up skipping anyway.
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I made spiedies... that is, I made the meat that goes into the spiedie sandwich. I ate the meat with oven-roasted zucchini and some Turkish red pepper sauce (by which I mean, Turkish red pepper paste... but I left out the bread that the recipe calls for, so it was more saucy than normal). I wouldn't make the spiedies again, because I think there are far better ways to marinate & cook meat. But the red pepper sauce is amazing.
Then I used some leftover red pepper sauce and the last of my Pecorino Romano as a dressing for tomato & arugula. Yum. Maybe I should have taken the photo before I covered everything in cheese
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I'm continuing my quest to eat as many amazing summer tomatoes as possible so I tried this recipe for grilled flatiron steak with toasted spice vinaigrette. Not bad, but honestly the tomatoes and steak did not enhance each other and were in fact better eaten separately. So this recipe is not a keeper either.
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I visited a local farmer's market last week and bought a trio of beans (green, wax, and the intriguingly colored Dragon Tongue). The Dragon Tongue bean pods turned a translucent pale yellow (almost white) during cooking, but the beans themselves retained their purple streaked color. Fascinating. I'm including a photo of the beans after cooking so you can see what I mean. All three kinds of beans were velvety, almost fuzzy to the touch before cooking, which was also fun. I picked up some pretty yellow cherry tomatoes as well.
The beans, cherry tomatoes, and a beefsteak tomato ended up in green bean & tomato salad with buttermilk dressing, a recipe by David Chang that was good but not amazing. I had it as a side to Melissa Clark's incredibly tasty Lemon Chicken with Garlic-Chili Oil. If you ever feel bored with your chicken recipes, please try this because it will blow your mind. (You don't have to eat as much oil as I have on my plate, I'm using olive oil to get my macros right.)
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... and here's a snack: 2 Tbsp peanut butter, a couple small pieces of 100% dark chocolate, and a taste of banana.
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@takinitalloff - that farmers market haul looks great!! You make like the produce thread on MFP. It’s one of my favs. Usual suspects hang out there. Haha
sushi 🍣 for 2.
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We liked the Nikkei (=Peruvian Japanese) restaurant we went to a couple of weeks ago we went back tonight.
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Brussel sprout and apple salad. The pupusas are deeply authentic... goat cheese, caramelized onions and braised beef neck lol. About to do a fast so I'm eating whatever I want today.
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Pork belly on a bed of shredded red cabbage, radish and carrots with microgreens. Light BBQ sauce with Jalapeños.
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Cod with lemon, green olive, and onion relish. Easy to make and came out great. I had some arugula left in the fridge, it really was too strongly flavored for the fish but it needed to go so that's what I ate.
That little red blob is oil-poached tomatoes which are utterly delicious, but beware: a pound of fresh tomatoes turns into an astonishingly paltry amount of poached tomatoes (That's two and a half cored, deflated, shrunken plum tomatoes next to the fish! Seriously yummy though.)
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Dinner party at my place. The same friends came over who visited the Nikkei restaurant with us a couple of weeks ago and we tried to re-create some of the flavours. Lamb shank with anticucho sauce to start. Main of salmon/avocado and california maki rolls with sides of wakame salad and edamame pods. Dessert of low fat pavlova made with yoghurt instead of whipped cream.
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Katsu Aubergine (airfried) with Basmati Rice and pickled radish…which I did not like! I don’t understand how a simple radish can smell and taste like a rotten cabbage when it is lightly pickled! 🤷♀️
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lol I'm doing the 72 hour sardine challenge
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Leftover maki for breakfast. I wish I had taken them out of the fridge earlier, as they were too cold.
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I volunteer as a Big Sis for 2 AMAZING boys, ages 10 & 14. They come over 2 days a week now and I’ve been thinking about how I can make dinners feel special and memorable and hopefully it will be something they’ll add to their lives when they get older. The tricky part is, my husband was the cook in the family so I figured, why can’t we learn together? I’ve been with them for about 7 months and they were incredibly picky eaters. They would only eat McDonalds, but would then dissect the burger and eat the pieces separately. Now, everything we bring to the table they’re SO EXCITED to try and never ask what the meal is beforehand. I’m just amazed by them and their resilience. Today we made home made bread and even though it will be in the fridge for 12-24 hours I wanted to share anyway. Here’s a pic after it’s been on the counter for 3 hours. And another pic of what we’re going for. I’ll post some more meals as we make them. Thanks for letting me share, it’s making my heart so full.
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We had leftover maki ingredients from last night's dinner party. Served with miso soup. That's the last of the leftovers, thankfully.
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We made an inspired version of bucatini all'amatriciana. Had to switch a couple things up, but they loved it. The youngest one helped me make the sauce.
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Banana's were on sale.
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I volunteer as a Big Sis for 2 AMAZING boys, ages 10 & 14. They come over 2 days a week now and I’ve been thinking about how I can make dinners feel special and memorable and hopefully it will be something they’ll add to their lives when they get older. The tricky part is, my husband was the cook in the family so I figured, why can’t we learn together? I’ve been with them for about 7 months and they were incredibly picky eaters. They would only eat McDonalds, but would then dissect the burger and eat the pieces separately. Now, everything we bring to the table they’re SO EXCITED to try and never ask what the meal is beforehand. I’m just amazed by them and their resilience. Today we made home made bread and even though it will be in the fridge for 12-24 hours I wanted to share anyway. Here’s a pic after it’s been on the counter for 3 hours. And another pic of what we’re going for. I’ll post some more meals as we make them. Thanks for letting me share, it’s making my heart so full.
Wow, that bread looks so good !!!3 -
Wow, that bread looks so good !!!
That’s what we’re going for! 🤞🏻1 -
Pad kra pao is a terrific easy weeknight meal that only dirties one pan, if you don't count the rice cooker.
https://www.theguardian.com/food/2021/oct/13/how-to-make-the-perfect-pad-kra-pao-or-thai-stir-fry-recipe
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Baked Sweet Potato filled with wilted Spinach & reduced fat Feta, plus salad. Oh and a good sprinkle of Fermented Lemon Hot Sauce.
We went to a Chilli Festival last weekend and bought so many bottles of fantastic hot sauces…I’m trying to finish up the 14 or so I already have open before cracking the new ones open! 😂
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Hubby made dinner tonight. Zuukool stampot (-mash with sauerkraut), a meatball pulled out of the freezer, and roast cherry tomatoes.
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We're getting take out for dins, so a light lunch. Spicy tofu, spinach and broccoli.
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Grilled Halloumi salad with basil, watermelon, cucumber and canteloupe.
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Tangy pork salad with lime and lots of herbs, another winner by Melissa Clark. (I omitted the noodles, mung bean sprouts, and honey; I also used just one small shallot instead of the half cup the recipe calls for. Oh and I halved the fish sauce. Then I added a few peanuts.)
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