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

First time using an air fryer! Chicken chunks from Costco (they are better than I thought they’d be!)

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!

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.

Lucky Lime 🦪 oysters from Prince Edward Island.

My husband bought a shucking knife and now we have them at home all the time!

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.

EpochAhead wrote: »

mtaratoot 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.

mtaratoot wrote: »

EpochAhead wrote: »

mtaratoot 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.

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.

Just some plain ol poached fish. 🐠

Branzino and Black Sea Bass livened up with lemon and za’atar and sumac.