What do your meals look like (show me pictures)....
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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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These past few weeks I settled into making a batch of bean soup every week. I portion it out as soon as it's done, so I have a small grab-and-go serving of bean soup each day as my second meal. This simple soup was made with Rancho Gordo Tuscan Red Beans, which produced an amazing velvety, pink-ish pot liquor. The veggies were celery, carrot, onion, and kale.
I know the photo of the meal isn't super amazing, but this was really good. I added some more olive oil to my serving, in order to meet my macros.
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Spicy coconut greens with tomatoes and shrimp by Yotam Ottolenghi, another chef whose recipes rarely fail me. I swapped out the coconut oil for olive oil, because I'm working on reducing my saturated fats and the coconut milk provided plenty of the required flavor. I also used less onion, and twice the shrimp. And I skimped on the spicy things, because spicy foods don't like me.
This dish is a lot of work, but not hard to make. Just takes some time to wrestle all those collard greens
but then they turn into a velvety goodness that makes for a real comfort food. I can't get enough of this.
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Dinner outside in the hot summer rain! (Under an umbrella)
Appetizer - escargot and walnut salad.
Dinner - lamb curry with vegetables. (Had some pineapple in there too… so good!)
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First night visitng my home town and and seeing mom in the morning. Not much open at 21:00, even downtown on a Friday night. Ended up at a surprisingly good Bao place.
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Dinner last night: spaghetti w homemade marinara. Garlic toast and salad.5 -
Garlic toast and some pasta salad to use up some veg I had hanging around in the fridge.4 -
Lunch at mom’s retirement home wasn’t too bad. The scary looking puck was a rather over processed turkey burger.
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On the other hand, dinner at mom's retirement home was gross. I only ate coleslaw and the dessert of fruit salad. The fish and chips had been clearly deep fried at the start of the dinner service and then held under a salamander for 45 minutes, when we turned up.
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