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

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Replies

  • takinitalloff
    takinitalloff Posts: 2,895 Member
    Buckeye Bean Soup with veggies: sweet onion, celery, carrots, garlic, and of course Buckeye beans. (No recipe, I winged it.)

    If you have never eaten beans that made you want more, I HIGHLY recommend taking a look around Rancho Gordo’s website and treating yourself to a bag of beans or several. Life-changing! I was never a big fan of beans until I had theirs, and now I literally eat them every day. 🧅🥕🧄🫘
    it1opo9xlu60.jpg
  • takinitalloff
    takinitalloff Posts: 2,895 Member
    edited January 16
    Red Curry Delicata Squash and Tofu by Michael Natkin. Quite spicy 🌶️ and even though I did use red curry paste, the dish turned out yellow. Pretty good, but I would dial the heat way down next time. I also prefer to soft tofu rather than fried (personal preference), oh and as always I left out the sugar. Plenty of sweetness in the squash and curry paste. I love the dramatic stripes on the delicata squash!
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  • takinitalloff
    takinitalloff Posts: 2,895 Member
    Fruit & veggie snacks!
    Apple & celery with peanut butter...
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    ... raspberries & blueberries with oats, chia seeds, and almonds...
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    ... banana & almonds.
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    I like to make things look nice, feels like more of a "meal" when I eat things off a dish rather than just biting into a banana or whatever.
  • takinitalloff
    takinitalloff Posts: 2,895 Member
    JamesMason9223 wrote: »
    Made Gnocchi for what I call a Gnocchi with Mushroom Tarragon Cream Sauce and Roasted Zucchini Spears
    rilpoc0w8pko.png

    Looks delicious! I'd prefer a plate of this rather than a photo of it, but I'll take what I can get haha
  • cmsienk
    cmsienk Posts: 18,918 Member
    edited January 16
    Tuesday lunch on the road... turkey and white cheddar cheese sandwich (on gf bread) with a peanut butter blossom I brought with me and a serving of cole slaw from the food brought in
    hghs679zcfse.jpg
  • mjbnj0001
    mjbnj0001 Posts: 1,268 Member
    takinitalloff wrote: »
    Buckeye Bean Soup with veggies: sweet onion, celery, carrots, garlic, and of course Buckeye beans. (No recipe, I winged it.)

    If you have never eaten beans that made you want more, I HIGHLY recommend taking a look around Rancho Gordo’s website and treating yourself to a bag of beans or several. Life-changing! I was never a big fan of beans until I had theirs, and now I literally eat them every day. 🧅🥕🧄🫘
    it1opo9xlu60.jpg

    I just checked the Rancho Gordo website. Looks excellent. New to me. Thanks for the tip!
  • takinitalloff
    takinitalloff Posts: 2,895 Member
    @mjbnj0001 You’re welcome! And you’re in for a treat 😁
  • janicemlove
    janicemlove Posts: 461 Member
    1z9p5mytnbux.jpeg lunch was a purchased Vietnamese shrimp salad which actually had a bit of spice (rare where I live)
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    Dinner was eggs, bacon, and leftover biscuits.
  • mtaratoot
    mtaratoot Posts: 14,278 Member
    That soup doesn't have very many calories. I've been consistently farther below my calorie target than I like most days the last week or so, and tonight I was actually hungry, so I kept eating.

    I had the last of my split pea barley soup, and since I have another batch of bean sprouts started (and some broccoli sprouts) I put the penultimate serving of those on top. Yum. Then I had a roasted rutabaga. This time I tossed it with hazelnut oil, salt, black pepper, Hatch green chile powder, and cinnamon. Quite delicious. I couldn't decide to eat the rutabaga or a sweet potato. I still have calories left, so who knows - there could be another roasted root in my future this evening.


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  • Susanna527
    Susanna527 Posts: 1,546 Member
    cmsienk wrote: »
    Tuesday lunch on the road... turkey and white cheddar cheese sandwich (on gf bread) with a peanut butter blossom I brought with me and a serving of cole slaw from the food brought in
    hghs679zcfse.jpg

    I LOVE peanut butter blossoms - I make mine grain-free/gluten-free (I've got Celiac's) with just peanut butter, an egg and some sugar, sometimes I'll add a pinch of salt & some vanilla if I have it. I think they're fine without the flour and all the other stuff that's normally in them.

    I see your sandwich was on gluten-free bread. Gluten-free bread here in Connecticut is RIDICULOUSLY EXPENSIVE - $6 for 5 slices of g/f sourdough bread, $7.99 for a 2 g/fskinny baguettes, $8.49 for 4 g/f bagels. I make most of my bread items from scratch because of the price, but I've yet to make a sandwich bread. Can I ask what type of g/f you use? Thanks! :)
  • mtaratoot
    mtaratoot Posts: 14,278 Member
    Success.

    I have made rice and lentils in the past. If I make them separate and mix them together, that works. If I try to make them together, I've struggled to get the right amount of water and/or to get the right amount of cooking time. I use brown rice, so it cooks long enough that the lentils get mushy and turns the whole thing into glop. Don't get me wrong, I like glop. I also like having lentils fully cooked that hold their shape.

    I made one batch with two servings of each because I was hungry and had plenty of room in my calories and could use the protein. I put a half cup of brown basmiti rice in a pot with too much boiling water flavored with a little bit of Better than Bullion and cooked for 30 minutes. I added a half cup of rinsed lentils and a chopped jalapeno and a tiny bit more water (it looked like it needed it), and cooked it another 15 minutes. I turned off the heat, gave it a stir, put the lid back on, and let it sit and keep cooking another five minutes.

    I had a hard cooked egg in the fridge - the perfect eight minutes in the boil based on what I learned here from @acpgee. It came out pretty much perfect. I sprinkled some Maldon salt on, and dug in.

    This was the first serving. The other bowl and other half of the egg won't last long!

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  • acpgee
    acpgee Posts: 7,965 Member
    We've have had a couple of dinner parties where I forgot to photograph the food. This was part of my easiest ever Italian dinner party menu. Bagna cauda as antipasto (garlic, anchovy, butter and olive oil dip for crudites), spaghetti carbonara, almond macaroons dipped in amaretto. Bagna cauda can be prepped in advance but it is very easy. A slice of bread is used for transporting the veg dip in oil from the pot to the plate (it's eaten when the bread gets soaked in sauce). Sauce for carbonara can be prepared in the 10 minutes it takes to boil the pasta. Leftover egg whites from the carbonara get used up in the macaroons. Bake real time by blitzing 2 egg whites, 150g almonds, and 150g sugar into the food processor. Spoon onto baking paper linked cookie sheets and bake for 10 minutes at 180C. I only managed to photograph the bagna cauda.
    c4vp46gh956i.jpeg
  • acpgee
    acpgee Posts: 7,965 Member
    @mtaratoot
    You might like mejadra.
    https://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi
  • acpgee
    acpgee Posts: 7,965 Member
    Salt beef I made sous vide last week and tossed in the freezer. Tinned sauerkraut and store bought cooked beets. Potatoes were microwaved and then finished in the air fryer to dry out. Carrots were microwaved and glazed on the hob with maple syrup.
    56cffju7f4pc.jpeg
  • acpgee
    acpgee Posts: 7,965 Member
    Kakiage and udon. I fry the kakiage very briefly in very hot oil (180C), drain on paper towels, then finish later 5 minutes in the air fryer. Not sure if this reduces oil absorption, but it does solve the problem of being stuck in the kitchen deep frying at the last minute just before serving.
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  • takinitalloff
    takinitalloff Posts: 2,895 Member
    @badnoodle That chicken & veg looks delicious! Yum.

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