What do your meals look like (show me pictures)....
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SafariGalNYC wrote: »Coniglio alla cacciatora (Rabbit Caccitore.)
Did ya know- 3oz rabbit meat has over 90% daily rda of vitamin b12. One of the highest levels in any meat.
Who knew? Maybe that's why they're such energtic hoppers, LOL ...1 -
takinitalloff wrote: »Soup of Lentils and Mushrooms -- another dish I pulled from the freezer. I made this last fall and did NOT care for it at all. I ended up adding some bright crunchy romaine, roasted & salted pumpkin seeds, and olive oil to the hot soup... this made it ok because it covered up all that uniformly brown flavor, but I would not make this soup again. Fortunately it's all gone now
I just can't do lentils. They are very popular here, France, but just the look of them yuk. One of those thing I keep buying, because they are good for me then giving to the hens when they go out of date 😂
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Breakfast -
🍽️ Chicken tenderloin with portobello mushrooms, onions, riced cauliflower with a black truffle -pecorino sauce.
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Starter of salad with roast grapes, feta and avocado. Main of gai yang which is Isaan (=NE Thai) BBQ chicken accompanied by mash and frozen peas mixed with blanched snow peas. I will be making the gai yang marinade again. Chicken was cooked in the air fryer. I have been meaning to try out some of the Thai food we tasted on our vacation at Christmas but this was the first opportunity/attempt.
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Breakfast shake: lots of red kale, spinach, mizuna, açaí and blueberries + collagen.
Lunch - made some herby 🌿 almond - flax- olive loaf. (Topped with avocado and smoked salmon, not shown)
Dinner- poached chicken on bed of steamed & shredded broccoli stalks and carrot.
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Went to a basic poke/ramen place and ordered a lot of starters.
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I mean, you could just give them to your chickens fresh from the storeannstebbing wrote: »I just can't do lentils. They are very popular here, France, but just the look of them yuk. One of those thing I keep buying, because they are good for me then giving to the hens when they go out of date 😂
In all seriousness, I do like lentils, but they need to be cooked in a way that is not gross. That mushroom-lentil soup I posted? That was gross. 0 -
Last night’s dinner was a quick one: farm fresh egg omelette filled with sautéed Kale, baby Bella mushrooms, brussel sprouts, and Romano cheese. Topped with sala, cilantro sprouts, and green onions. It was tasty!6 -
@takinitalloff
@annstebbing
A way I've been enjoying lentils lately is cooked with rice. It took me a while to get the timing right so they'd be done at the same time and the lentils not turned to mush.
I use short grain brown rice. I add all the cooking water for both into a pot and get it boiling with a pinch of salt. I add the brown rice, put on the lid, turn it down, and set the timer for about 20 minutes. When the timer rings, I add the lentils, stir them in, put the lid back on, and cook for another 20 minutes. I turn off the heat and let it sit another five minutes.
Done and delicious.5 -
Brisket in a Korean marinade cooked sous vide and browned in the air fryer. Sauteed spinach, beansprout namul, brown rice.
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First time using an air fryer! Chicken chunks from Costco (they are better than I thought they’d be!)3 -
Breakfast and lunch
🍺 8 greens shake with açaí and blueberries 🫐
🥘 In a spring mood so made - Frittata Primavera 🌱
•Eggs, Orange bell pepper, shallots, spinach, sweet pea greens, nutritional yeast, flaxseed. Herbs.
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SafariGalNYC wrote: »Breakfast and lunch
🍺 8 greens shake with açaí and blueberries 🫐
🥘 In a spring mood so made - Frittata Primavera 🌱
•Eggs, Orange bell pepper, shallots, spinach, sweet pea greens, nutritional yeast, flaxseed. Herbs.
like that frittata!1 -
Duck confit cooked a few months ago sous vide, pulled out of the freezer and finished in the air fryer with roast carrot and daikon. Failed potato terrine. Sauteed green beans.
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Friday we eat out as the hubby finds it makes the weekend feel longer. We went to an Italian small sharing plates place. At the restaurant we had a successfully constructed potato terrine. It tasted like a dry gratin dauphinoise containing a lot more butter than my failed attempt last night. I will try to make this again using a different recipe but it won't break my heart if I don't succeed.
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@takinitalloff
@annstebbing
A way I've been enjoying lentils lately is cooked with rice. It took me a while to get the timing right so they'd be done at the same time and the lentils not turned to mush.
I use short grain brown rice. I add all the cooking water for both into a pot and get it boiling with a pinch of salt. I add the brown rice, put on the lid, turn it down, and set the timer for about 20 minutes. When the timer rings, I add the lentils, stir them in, put the lid back on, and cook for another 20 minutes. I turn off the heat and let it sit another five minutes.
Done and delicious.
@mtaratoot ~ How do you calculate liquid for the lentils. Assumed rice was 2 part water to 1 part rice.0 -
Lucky Lime 🦪 oysters from Prince Edward Island.
My husband bought a shucking knife and now we have them at home all the time!
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@EpochAhead
Mejadra is a fancy rice with lentils recipe but the ratio for water to lentils and rice should be correct.
https://amp.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi0 -
The easy way to do Mejadra is to skip frying the onion and using ready made store bought deep fried onion. The kind Americans use in Thanksgiving green bean casserole.1
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Ty @acpgee
I generally add lentils in on a broth soup cook, so have not tried to cook and end without excess moisture.0 -
EpochAhead wrote: »@takinitalloff
@annstebbing
A way I've been enjoying lentils lately is cooked with rice. It took me a while to get the timing right so they'd be done at the same time and the lentils not turned to mush.
I use short grain brown rice. I add all the cooking water for both into a pot and get it boiling with a pinch of salt. I add the brown rice, put on the lid, turn it down, and set the timer for about 20 minutes. When the timer rings, I add the lentils, stir them in, put the lid back on, and cook for another 20 minutes. I turn off the heat and let it sit another five minutes.
Done and delicious.
@mtaratoot ~ How do you calculate liquid for the lentils. Assumed rice was 2 part water to 1 part rice.
I usually do 3:2 water to rice for brown rice. I sometimes add just a bit more if it's a very small batch. Then I figure 2:1water to lentils. So if I use a half cup rice (two servings) and a half cup lentils, I use 1.75 cups of water. If I have a lot of calories left, I'll make that much. Otherwise I can do a one-serving batch with a quarter cup of rice, quarter cup of lentils, and ... A bit less than a cup of water. I would do myself a favor if I used my scale to measure the water. I prefer to make the two-serving batch anyway.1 -
I was gifted some macarons.
L-r
Blueberry Cobbler
Black Forest
Margarita
Creme Brûlée
Cookie Monster
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EpochAhead wrote: »@takinitalloff
@annstebbing
A way I've been enjoying lentils lately is cooked with rice. It took me a while to get the timing right so they'd be done at the same time and the lentils not turned to mush.
I use short grain brown rice. I add all the cooking water for both into a pot and get it boiling with a pinch of salt. I add the brown rice, put on the lid, turn it down, and set the timer for about 20 minutes. When the timer rings, I add the lentils, stir them in, put the lid back on, and cook for another 20 minutes. I turn off the heat and let it sit another five minutes.
Done and delicious.
@mtaratoot ~ How do you calculate liquid for the lentils. Assumed rice was 2 part water to 1 part rice.
I usually do 3:2 water to rice for brown rice. I sometimes add just a bit more if it's a very small batch. Then I figure 2:1water to lentils. So if I use a half cup rice (two servings) and a half cup lentils, I use 1.75 cups of water. If I have a lot of calories left, I'll make that much. Otherwise I can do a one-serving batch with a quarter cup of rice, quarter cup of lentils, and ... A bit less than a cup of water. I would do myself a favor if I used my scale to measure the water. I prefer to make the two-serving batch anyway.
I"ve got a little alarmed recently when I learned that a lot of southern US rice has arensic from previous generations' farming practices. One way to reduce the arsenic in what we eat is to use the "excess water" method. Don't bother to finely measure the water, as long as you use "too much." Cook the rice, then drain it. That's what I had been doing the last couple of months. Brown rice - which we use mostly - has more of the arensic on the outer coating (which white rice has removed).
What this has meant for me since, is the obvious - complex rice dishes are the results of combining when cooked, rather than cooking together. Also, a lot of the nutrients from the brown coating go down the drain, too.
I have recently been trying out another method, supposedly good for reducing a major percentage of the arensic with less loss of nutrients ... parboil the rice in already-boiling water for about 5 minutes, then drain and rinse, then proceed to cook as normal in simmering fresh water till done and water absorbed. So far, I've only done this with plain rice dishes, nothing composite.
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@SafariGalNYC omg how cute are those macarons. I hope they tasted as amazing as they look.1
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Batch cooked Marcella Hazan's bolognese and sausage ragu. For dinner we had some lasagna cupcakes made with the pasta sauces along with roast courgette.
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takinitalloff wrote: »@SafariGalNYC omg how cute are those macarons. I hope they tasted as amazing as they look.
The blueberry 🫐 was great! The margarita was cute haha 😆2 -
Just some plain ol poached fish. 🐠
Branzino and Black Sea Bass livened up with lemon and za’atar and sumac.
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Ty @mtaratoot , that helps for liquid and cook times. I will do some exploring with combo rice and lentils.
@mjbnj0001 ~ that is alarming, and noteworthy. I can see the reasoning to do a partial cook with excess liquid, rinse then finish with fresh liquid.
I have enjoyed soups and salads with brown or green lentils. Thought the small reds disappear into any combo dishes.
Love wild rices, black rice, all rices really and was surprised awhile back to see USA rices. Sorrowful there are residual chemicals in the rice. Have sometimes wondered if that is true with other foods, and further, if 5 years break is enough when changing over to organic farming...
It has been eye opening the last decade as we learn more about the impact chemicals have on our foods. It has led to change in foods we buy, when possible.
Convenience food dinner while traveling. Stopped at grocery for Rotisserie chicken, bag of salad, frozen green beans, instant mash taters. (Minifridge and microwave available in room.)1 -
Met up with the girls for dim sum in Chinatown.
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