What do your meals look like (show me pictures)....
Replies
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Used up the last of Sunday's roast chicken in a caesar. We were planning to have spaghetti with homemade pesto I pulled out of the freezer afterwards, but were too full.
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Sorry for all the beige....
I just had a most delicious meal. It didn't start great though. I realized I didn't have an onion. D'OH! I had already done my shopping. Fortunately the co-op is a short walk, and it wasn't raining.
I cooked up one serving of brown basmati rice. When it was almost done, I slowly cooked some thin-sliced onion until it began to caramelize, then I added a chopped jalapeno - one of the last ones from my garden. Then I tossed in about seven garlic cloves cut into very large pieces. Few minutes later I added a mix of shrimp, squid, and scallops that I took out of the freezer the other day and started marinating this morning in a ginger, chile, garlic, soy, sesame mix that I like with seafood. A splash of sherry to finish it off. For grins, I did something I haven't done in a long time by adding a wee little bit of corn starch in water just to make it shiny and to thicken what was left of the liquid. I didn't want to cook it any more or the seafood would be overdone.
So delicious, and even with all the oil, it was still less than 600 calories and a decent amount of protein. It's nice when I can fit brown rice into my calories. So tasty.
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Made some soup but overcooked the wontons
the broth was really good though. 8 -
Realized it was 3pm and I haven t eaten anything yet. Last day of vacation for me, so back to waking up at 6am tomorrow.3 -
Salad vaguely based on Nicoise where the supermarket didn't have fresh tuna but did have smoked salmon on sale. Avgolemono soup using up the last of the leftover roast chicken from Sunday.
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Very nice. I do mine between a little more than nine minutes, but I need them a little firmer inside because they are portable food. I get the water simmering first then gently lower in the eggs and start the timer. For serving on a plate, those look pretty amazing.1 -
Dinner 3 days in a row.... Served with rice...
Its chicken on weggies with coconut milk1 -
Primo of spaghetti with pesto I made before vacation and pulled out of the freezer. I wasn't sure my basil plants would survive a 3 week vacation so harvested heavily for pesto prior to leaving. Secondo was saltimbocca with burnt vegetables. Hubby came home with chicken thighs when I asked for breasts. I didn't coordinate the difference in cooking time very well.
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Thursday dinner: New York strip, sweet potato, steamed broccoli
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Vegan shepherds pie. The filling is lentils, mushrooms, carrots and peas. Really really nice... I'll be making something like this at home. But there will be normal dairy in the mash lmao
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@100_Rabbits
That looks and sounds great. I'm a little surprised you didn't cover the whole surface of the filling with the potatoes. It looks fantastic the way it is!
During our isolation times (November 2020), I had time on my hands, so I made one and topped the mashed potatoes with a whole wheat top crust. That was just silly, but it was quite tasty.
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Tonight I roasted a sweet potato and a purple sweet potato for part of my evening eating.
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@100_Rabbits Wow elegant! I love how you piped the mashed potatoes.
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Early dinner of fried pork and rice, compliments of my husband. Looks delicious but I’m sick so might just nurse my tea and eat what I can.4 -
Vegan peanut stew. It's sweet potatoes, chickpeas, peanuts and spinach, in a spicy sauce. Threw in tofu because I had it lol.
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Greek Korean Pork Tenderloin, with Hot Honey Garlic Butter Green Beans and Rice
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Quick dinner of leftovers because it’s late and I’m tired.4 -
Hearty brunch (well, hearty for me) : eggs with spinach, peppers, and goat cheese; greek yogurt, and grapefruit. <500 cal, 20g fiber!
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Saturday lunch: Yellowfin tuna wrap in my hotel room
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I took the cook time that @acpgee used for soft-cooked egg and added a few seconds for my salad tonight. I was going to cook one shorter and then two longer to chop and use for some black bean soup, but one of the three eggs I took out had a crack in the shell. It probably would have been fine, but it was big enough to actually see it; USDA says toss it.
Anyway, a mix of greens, some shredded golden beets, some sliced carrots, lightly dressed with Annie's Shiitake, some sesame seeds, some nutritional yeast, a serving of chopped anchovies, and an egg cooked for about eight minutes and 15 seconds. It would have been fine at eight minutes flat too. Eggs plunged into an ice water bath immediately while I finished making the salad and put rice on the stove to have with the bean soup (black bean and mayocoba bean actually).
The eggs were done enough that I could actually use them for my to-go food when I go work my shift at the aquarium. The yolk isn't runny, but it's just BARELY set. I think I've found the magic number. Thanks @acpgee!
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Saturday dinner: turkey sandwich in my hotel room; side of fries from the food court
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Oh.
Yeah.
The black and myocoba bean soup with basmati rice, chopped tomatoes, and chopped egg with a little maldon salt for good measure.
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Sunday breakfast. Doing what I can... yogurt, hardboiled egg, Colby Jack cheese
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Starter imitating something we ate at a restaurant on Friday. Essentially a caprese salad with tomato supplanted by cooked beetroot and topped with smoked salmon with a sprinkle of rocket on the side. I have a new air fryer so tried cheese souffle in it with sides of tomato salad and sauteed spinach.
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Sunday lunch: chicken salad wrap with a hardboiled egg and a latte
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Roasted Delicata squash with olive oil, salt, garlic powder, and cinnamon from a friend's garden about twelve miles away.
Served with locally grown wild rice from a farm 25 miles away.
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Beef rendang pulled out of the freezer with some sides.
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