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

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  • SafariGalNYC
    SafariGalNYC Posts: 1,449 Member
    @mtaratoot - actually made homemade kombucha!!! 🌸

    🍸 Jasmine tea, chamomile, lavender.

    🍽️ baked chicken

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  • Adventurista
    Adventurista Posts: 1,667 Member
    edited March 17
    today's prep - chips

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  • acpgee
    acpgee Posts: 7,946 Member
    Beef rendang pulled out of the freezer from a batch cooked sous vide a month ago. Some extra coconut milk for the hubby who can't handle spice to tone down the curry. Som tam made from julienned daikon, carrot and apple as green papaya is pretty hard to find near me. I was happy to try to cook some of the stuff we ate in Thailand at our holiday at Christmss. Brown rice.
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  • 100_Rabbits
    100_Rabbits Posts: 98 Member
    Awful photo so forgive me lol. I moved from Arkansas to New Jersey last week, and I've been taking advantage of all the fantastic Asian grocers up here. Garlic eggplant, seaweed salad, and very spicy tteokbokki and fried tofu.
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  • Adventurista
    Adventurista Posts: 1,667 Member
    edited March 18
    @mjbnj0001 ~ wow, the loaves look fab! Soup sounds good.

    I have not used nuts yet for gravies, flour or thickener recipies i've seen... but, good idea on flakes for thickener. I had been looking for something beyond hummus for my gbeans.
  • acpgee
    acpgee Posts: 7,946 Member
    @Adventurista
    I’ve seen ground nuts in other Spanish recipes used as a thickener. Ajo blanco soup and romesco sauce come to mind.
  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    edited March 18
    Adventurista wrote: »
    @mjbnj0001 ~ wow, the loaves look fab! Soup sounds good.

    I have not used nuts yet for gravies, flour or thickener recipies i've seen... but, good idea on flakes for thickener. I had been looking for something beyond hummus for my gbeans.

    Thanks for the compliment.

    Pasta e ceci is simple chickpea alternative, with many variants. Almost anything "... with beans" can sub garbanzos. Soups. The "Spain on a Fork" channel on youtube from which I got the stew recipe has other garbanzo recipes. Chick pea flour pasta and baked goods. I made a "pasta sauce" from it. Add some sweet/hot chile sauce to thinned hummus and you've got a versatile sauce for veggies or salad dressing that brings a big payload of protein with it. And so forth. They are pretty useful in the pantry.

    I did a lot of chickpea and hummus from scratch, dried peas in the fall; I went through a spurt of "what can I do with chickpeas/hummus?" Going from dried is most economical and most versatile. I use an old-style jiggle-top pressure cooker, but an instapot would work just fine. Ordinary stovetop cooking too, of course, but it's a longer process. I even ground the dried peas to see what that result would be, getting a coarse flour. I doped bread dough with it just to see the result (not too much), and it worked OK (a finer flour would be almost undetectible in moderate amounts). You could use it as a batter base for baking or frying other goodies and meats - and falafel of course (making a moist batter might be better than the coarse ground experience - that was a little gritty). Canned garbanzos yields the liquid, which has a name, "aquafaba," which can be used for other things in the vegan world, including faux egg whites for baking. I watched videos the other evening on raising your own chickpeas; they can be eaten in the pod, green and fresh, too, although I have never seen them in that state in the market. I've tried green "pigeon peas" but I think they are a separate plant.

    Good luck. Here's a couple of the things I did ...

    Salad dressing (#1) - slightly thinned, sweet-hot sauce flavor.

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    Salad dressing (#2) - plain hummus, slightly thinned.

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    Some party platters, with sweet-hot, savory and plain hummus. Home-baked boule loaf in background. Had a full charcuterie in addition.

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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    mjbnj0001 wrote: »
    Adventurista wrote: »
    @mjbnj0001 ~ wow, the loaves look fab! Soup sounds good.

    I have not used nuts yet for gravies, flour or thickener recipies i've seen... but, good idea on flakes for thickener. I had been looking for something beyond hummus for my gbeans.

    Forgot to mention, we went out the other night and I had an Indian dish, "Chole Pashwari" which is a spicy chickpea masala dish. Chickpeas are all around.
  • 100_Rabbits
    100_Rabbits Posts: 98 Member
    St Pats dinner, a day late. We had the waffle iron out so I used that to fry my leftover mashed potatoes.
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  • SG_Tabie
    SG_Tabie Posts: 3 Member
    edited March 18
    Quick week night dinner + use the food before it goes bad!

    Steak & eggs, air fried potatoes, and a fruit salad of basically all the fruit left in the house lol.
  • mtaratoot
    mtaratoot Posts: 14,227 Member
    100_Rabbits wrote: »
    We had the waffle iron out so I used that to fry my leftover mashed potatoes.

    I am going to buy a waffle iron and some potatoes.....
  • SafariGalNYC
    SafariGalNYC Posts: 1,449 Member
    A bit of a hodgepodge for dinner

    🍸 rosemary kombucha
    🍽️ red leaf salad, grilled Portuguese sardines, 🐟 pickled red cabbage and broccoli.

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  • acpgee
    acpgee Posts: 7,946 Member
    St Patricks dinner a couple of nights late. Corned beef cooked sous vide two months ago and pulled out of the freezer and warmed up in the microwave. My second attempt at potato pave actually held togther. Roast carrots, turnips, and turkish peppers.
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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    edited March 20
    After-work webinar this evening, so I threw together this dish in the short time available. I grew up calling these type of combos "goulash," which might surprise those looking for a paprika-rich stew, LOL. No matter, this contains ground beef, lots of veg (in this version), pasta, sauce. MFP computes a serving (this bowl) as about 461 cals, 23g protein, 22g fat, 46g carb (with 8g fiber). Veg is onion, garlic, celery, bell peppers and broccoli. This is the first time, I think, since Jan 1, that I've had red meat.

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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    acpgee wrote: »
    St Patricks dinner a couple of nights late. Corned beef cooked sous vide two months ago and pulled out of the freezer and warmed up in the microwave. My second attempt at potato pave actually held togther. Roast carrots, turnips, and turkish peppers.

    Potato pave. New to me. Will have to try sometime.
  • acpgee
    acpgee Posts: 7,946 Member
    @mjbnj0001
    If googling for recipes potato pave is also known as potato terrine. There is a lot of variation. Some contain milk and cream between layers of potato, others only melted or room temperature butter, others even contain a sprinkle of cornstarch or potato starch between layers to help the potato to stick together. On my first attempt I used potato slices dipped in milk with a drizzle of microwave melted butter between layers and my pave apart when I tried to pan fry slices of the finished potato cake. This might have been due to resting for only 6 hours instead of overnight as recommended. The second successful attempt I mixed a quarter cup of milk with a heaped teaspoon of cornstarch, and between layers of potato, dotted with melted butter as well as a teaspoon of the starchy milk and my potato cake held together. I've eaten a version made without milk or cream in a restaurant and found the texture a bit dry.
  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    acpgee wrote: »
    @mjbnj0001
    If googling for recipes potato pave is also known as potato terrine. There is a lot of variation. ...

    Thanks! I've heard "terrine" before. Never had the dish, I think, by either name. But seems like worth a shot.
  • acpgee
    acpgee Posts: 7,946 Member
    @mjbnj0001
    I lived in Amsterdam for 20 years and am still married to a Dutch guy.
    The horrible dish you described is actually spelled "hutspot". Classically it is boiled carrot, boiled onion (super yuck) stirred into mashed potato. It orignated from the siege of Leiden during the 80 years war, when the Spanish retreated hastily and the Dutch found boiled carrot, onion and potato left behind in the abandoned encampment being prepared for the soldiers. So one might consider hutspot to actually be a Spanish dish. It's traditionally served with "rookworst" or boiled smoked sausage similar to a hotdog.
    Stampot is a similar Dutch dish where greens such as boiled kale or sauerkraut are mixed into mashed potato. I used to derogatorily call it "stompot" which translates literally to "stupid pot".
    That said, there are a few things that the Dutch eat that really good. Salt herring (not pickled) is something I used to call "working man's sushi". Smoked eel is pretty great but eel is getting close to being endangered. The bar snack "bitterballen" is a deep fried croquet made from congealed beef stew, so once you bite through the breadcrumb coating they squirt hot liquid. And like a lot of other Germanic or Scandinavian countries where the savoury cooking is poor, they are actually very good at doing sweet baked goods.
  • acpgee
    acpgee Posts: 7,946 Member
    A simple dinner of lamb and vegetable skewers with dipping sauces of Peruvian aji verde and red anticucho sauce. Side of potato pave made from the leftover potato cake from Tuesday night.
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  • mjbnj0001
    mjbnj0001 Posts: 1,258 Member
    acpgee wrote: »
    @mjbnj0001
    I lived in Amsterdam for 20 years and am still married to a Dutch guy.
    The horrible dish you described is actually spelled "hutspot". Classically it is boiled carrot, boiled onion (super yuck) stirred into mashed potato. It orignated from the siege of Leiden during the 80 years war, when the Spanish retreated hastily and the Dutch found boiled carrot, onion and potato left behind in the abandoned encampment being prepared for the soldiers. So one might consider hutspot to actually be a Spanish dish. It's traditionally served with "rookworst" or boiled smoked sausage similar to a hotdog.
    Stampot is a similar Dutch dish where greens such as boiled kale or sauerkraut are mixed into mashed potato. I used to derogatorily call it "stompot" which translates literally to "stupid pot".
    That said, there are a few things that the Dutch eat that really good. Salt herring (not pickled) is something I used to call "working man's sushi". Smoked eel is pretty great but eel is getting close to being endangered. The bar snack "bitterballen" is a deep fried croquet made from congealed beef stew, so once you bite through the breadcrumb coating they squirt hot liquid. And like a lot of other Germanic or Scandinavian countries where the savoury cooking is poor, they are actually very good at doing sweet baked goods.

    Yeah, that sounds like the stuff all right, LOL.

    I went 3 times, working for two different firms - twice to Amsterdam and once staying nearer a client in the town of Amersfoort. I liked the people and the country. Have thought about touring there on a canalboat/bike (my wife has more ambitions for the bigger river tourboats elsewhere in Europe). The only two restaurants I actually remember well for details (all were good even the "hutspot" one, but this is 30 yrs ago) was an Indonesian on or near Rembrantplatz, where I was introduced to ricetaffle (spelling?), and I believe, "the Waag," for a large group affair. All others were elegant smaller places that we were escorted to by the incountry folks.

    If you assemble my postings here, you can infer I am on a path to improve my health through dietary means for longevity's sake, and being retired, I have the time to indulge in some cooking from scratch to avoid highly-processed stuff (mostly), more plant-based, less meat, etc. Of all foodstuffs, cheese is my main downfall, and there was a cheese shop in Amersfoort that was close to heaven on earth for me.

    I'll have to try salt herring. I have a little New Year's Day ritual for pickled herring in memory of my grandfather.
  • acpgee
    acpgee Posts: 7,946 Member
    @mjbnj0001
    Your employers had good taste in Amsterdam restaurants. I wonder if the Indonesian was Temple Doeloe on Utrechtestraat, the road leading south from the Rembrandtplein. That's was an iconic upmarket Indonesian (white linen table clothes, waistcoated serving staff), now closed, where we used to take foreign visitors for rijsttafel. The Phillip Starck designed restaurant in the Waag still exists. We used to live around the corner. The building name translate to "The Weigh" as that is where they kept the large scales for calculating shipping costs for goods leaving the harbour. Rembrandt's painting "The Anatomy Lesson" was made on the top floor which used to be an operating theatre.

    So brined Dutch "maatjes herring" has been hard for me to find outside of the Netherlands. I can get it by mail order only at extortionate prices. I have found Polish salt herring sold in the UK. Not similar enough in texture to eat on a sandwich but close enough for a dutch herring salad (beets, apple, onion, gherkins, black pepper dressed in mayo thinned down with the liquor from the pickles). My favourite dutch cheese is "oude geitenkaas" known in English speaking countries as aged goat gouda. It is the same shape as gouda, but a much paler colour. I see it sometimes in supermarkets in London, and hear that Whole Foods in the US sometimes stocks it. Another favourite dutch supermarket staple was "fillet Americain" a raw beef tartare enriched with mayo for spreading on crackers. I have no idea how it got it's unlikey name. The hubby misses "rookvlees" a thinly sliced smoked beef deli meat similar to Italian Braesola.

    I haven't cooked much Indonesian outside of Bep Vuyk's tomato lalab recipe (https://pisangsusu.com/442-lalab-with-tomato/) and beef rendang using sous vide where I buy the curry paste from a packet. I should probably make gado gado again, as the hubby loves the peanut sauce that accompanies that salad.
  • acpgee
    acpgee Posts: 7,946 Member
    @mjbnj0001
    One last thought. I am guessing you ate hutspot at "D' Vijff Vlieten" an iconic continental restaurant in central Amsterdam that also serves some dutch food.
  • Sherbog
    Sherbog Posts: 1,072 Member
    Leftover cabbage so I made what was called cabbage pancake. So so good. mlazxhcxwwr1.jpeg3hvxr7y1gbci.jpeg

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