What do your meals look like (show me pictures)....

takinitalloff wrote: »

Are you familiar with the BeepEgg?

Not until now.... Cute idea, but I'm perfectly happy using a timer.

I used to use a method that mostly worked great: Put egg(s) in cold water in a pan, put the pan on the stove, turn it on high. When it boils, take it off the heat and let sit for nine minute for hard cooked egg; a little shorter depending on preference. It worked OK except that if you aren't watching when it boils, you can overcook it. If you do that you can get that green layer between the yolk and the albumin. I was a rabid proponent of this method because obviously it was the best.

Well, I switched over a year ago to a new way that I now find is even better. Put the right amount of water in the pot and get it to boil. When it's boiling, and it doesn't matter if you miss the timing, turn the heat down and gently lower the egg(s) in. Have the timer set before you do this and press start as soon as the egg(s) are in. I was doing just short of nine minutes, and now I've settled on eight minutes most of the time. A friend of mine would turn her nose up if she saw one; she'd go for ten minutes. Have a bowl ready about half full of water, and have some ice cubes ready. As soon as the timer goes off (my stove timer gives me a one-minute warning so I'm ready), take the eggs out and put them in the water and pour the ice on top. Let sit for five or ten minutes. BOOM.

I made two more eggs tonight. One went on my bean soup. The other is in the fridge because I have one more serving of soup left for tomorrow. My meal was more than those tasty crispy potatoes, but you've already seen the soup, and it looks pretty boring.

Tuesday lunch on the plane: chicken breast with quinoa, carrots, haricot vents, a roasted tomato and a salad. It was actually not bad. I skipped the cookie.
(Lemon yogurt and a latte for breakfast. )

Avocado salad with herbs and capers and I added a can of Albacore tuna because I needed protein. The salad on its own is just okay, but it provided a really nice backdrop for the tuna!

Pork & Tomatillo Stew from The Whole30 Cookbook by Melissa Urban / Hartwig (I think she got married, some editions of her books still have her old name and some have the new one). I left out the potatoes, and used habanero instead of jalapeño (much less than the recipe calls for, as well). I've made this before and like it quite a bit, although this time I overdid it a bit on the radish & cabbage garnish and got tired of it lol

Chicken Chowder from Keto Slow Cooker & One-Pot Meals by Martina Šlajerová. I left out the heavy cream this time because I'm watching my cholesterol, honestly it's great both ways. Doesn't look pretty but it is delicious comfort food. A staple at my house for those chilly, dark winter days when nothing will warm me up quite like a nice hot soup.

Ratatouille -- yum. Like a sunny summer day captured in a bowl. I made a big batch and ate this for breakfast several days in a row, together with a soft-boiled egg for protein.

We eat out on Fridays because the hubby feels it makes the weekend feel longer. We went to a traditional Chinese.

Salad of layered mozarella and beets as well as avocado with cherry tomato with some serrano ham shavings scattered on top. Main of pan fried sea bass fillets on butter beans warmed up in chimmichuri. Side of sauteed green beans and mushroom

And now, in oven :-)

(The source here, then I modified a little - added also rosemary, sage and chive; used scallion instead of onion 'cause my mother is allergic; and added also carrots. And normal black olives instead of kalamata because I don't like kal. Serves five, with basmati - and bread for my son.)
https://www.jocooks.com/recipes/hit-run-baked-chicken-and-veggies/)