What do your meals look like (show me pictures)....
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Lunch: around 350 calories
Salad, salmon, a little air fried tofu. Some balsamic vinegar dressing
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California roll temaki, salmon tataki, miso soup.
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Early dinner on the patio
🍽️ Seafood Cauli paella w all sorts of veggie leftovers, mussels, octopus, scallops, shrimp
-Shot of turmeric
- Blue spirulina kombucha
-Dessert- strawberries
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Pea soup with chorizo oil, followed by cheese souffle and salad.
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Ginger-Dill Salmon with a side of grilled asparagus. I have leftovers for a couple more meals. I haven't been eating much citrus and I really enjoyed the blood orange & grapefruit in this dish.
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This past week's bean dish (made with Rancho Gordo's deliciously potato-y Snowcap Beans):
White Bean Fennel Soup -- I prepped and portioned out several servings. Easy to reheat in the microwave (I add a tbsp of olive oil at serving time). Nice comfort food, I particularly like the rich tomato-y broth.
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Corn and Zucchini Salad with Feta... yum! (I couldn't find zucchini blossoms, so I made do without.)
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Leftovers management. Sesame udon using last weekend's satay sauce with Chinese sesame paste and black vinegar. Last of Wednesday night's roast chicken shredded and served cold with leftover naem jew dipping sauce thinned down with Xiaoxing rice wine. Last of Wednesday's pomelo salad stretched with a little tomato and blanched snow pea.
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Today's dinner (Sunday) - was at a parksystem training today for volunteers, and by the time I got home it was 630pm. Made this fairly quick one-dish sautee (ok, 2 dish - I parboiled frozen peas and pasta separately and sequentially in the same water before adding them to the sautee pan to finish cooking). Made the tomato sauce from a small can of tomato paste and some pasta water. Came out pretty good. I learned from my last weeks' experiment with par boiling pasta intended to hydrate completely with a pan sauce; I got the proportions a bit better tonight. Diced fresh chicken breast, pasta, tomato sauce, herbs and spices, 4 colors of peppers, peas, onions, minced garlic. Enough in the batch for 3 dinners. Shown is one night/two servings. Haven't yet computed my numbers from MFP, but it should have decent protein, moderate carb, fair amount of fiber, and a bonus gut-health checkmark from all the veg colors.
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takinitalloff wrote: »This past week's bean dish (made with Rancho Gordo's deliciously potato-y Snowcap Beans):
-- I prepped and portioned out several servings. Easy to reheat in the microwave (I add a tbsp of olive oil at serving time). Nice comfort food, I particularly like the rich tomato-y broth.
good organization and planning.
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Cindyk4919 wrote: »Lunch: around 350 calories
Salad, salmon, a little air fried tofu. Some balsamic vinegar dressing
I'm always on the hunt for salmon dishes. This looks good for summer.
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Lunch: scallops, shrimp, cauliflower, diced veg w Jalapeno on red leaf and almond wrap.
Dinner: Bluefish, broccoli rabe, chayote w garlic & onions, avocado mousse w herbs, beets.
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A hamburger and air fryer chips. I ran into a timing problem which is why they are not photographed together.
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I heartily recommend Salmon with Potatoes and Horseradish-Tarragon Sauce. Always a hit 'round these parts. You can play around with the veggie part of the dish, I like cauliflower instead of potato and someone I shared this recipe with just made it with turnips, carrots, and beets added to the potatoes, which looked beautifully dramatic and apparently turned out delicious as well.I'm always on the hunt for salmon dishes. This looks good for summer.2 -
takinitalloff wrote: »
I heartily recommend Salmon with Potatoes and Horseradish-Tarragon Sauce. Always a hit 'round these parts. You can play around with the veggie part of the dish, I like cauliflower instead of potato and someone I shared this recipe with just made it with turnips, carrots, and beets added to the potatoes, which looked beautifully dramatic and apparently turned out delicious as well.I'm always on the hunt for salmon dishes. This looks good for summer.
Thanks. That link also goes to other salmon recipes.
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Sausage ragu pulled out of the freezer from the batch cooked with a girlfriend before we went to Canada to visit my mom. Side of green salad with strawberries, a little feta and red onion.
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i was watching Australian Masterchef and had to try to Alvin's Drunken Chicken because the judges raved. It is a very light and diet friendly being rice wine poached chicken and a SE Asian salad with an oil free dressing. I wonder if the judges prefer light dishes especially in the early stages of the contest when they have to taste dishes from 12+ different contestants. I added coconut rice and braised bok choi.
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Some work travel earlier this week so lots of meals out. The spaghetti was good, from a local chain in Ohio.3 -
Thai style whole fried sea bream with tamarind sauce, Vietnamese aubergine salad, Indonesian tomato lalab and brown rice.
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Friday is the night we mostly eat out. We went back to our bargain and BYO sushi roll restaurant.
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Quick brekkie bite-
Tuna salad on almond wrap with microgreens and onions.
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Homemade potato gnocchi with vodka sauce found in the freezer. Secondo of tagliata di manzo. Yesterday I was notified that an old grad school and speed skating buddy from Amsterdam has terminal cancer. We used to cook Italian together from his Sophia Loren cookbook. So tonight I made labour intensive gnocchi and remembered cooking with Chris. He used to be fastidious about steak. Even as a grad student he would splurge on ribeyes from the extravagant organic butcher.
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Panzanella with unconventional avocado.
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Ska_fan2021 wrote: »Panzanella with unconventional avocado.
@Ska_fan2021 - hi 👋- what’s an unconventional avocado? Is that like an evocado? (Have never tried…) Or just organic?
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🍹 Breakfast greens: red &green kale, acai, beet, spinach juice
🍴 Fresh brined herring with broccoli micro greens
🍴 lunch: sardines with purple cabbage, red leaf in almond wrap with Jalapeno sauce.
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Salad with feta and candied walnuts to start. Main of oatmeal risotto with bacon, mushroom and peas after finally scoring steel cut oats which are known as pinhead oats in the UK. Much better chewy texture than mushy rolled oats.
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@SafariGalNYC
Are peonies in season? I must get to the flower market next weekend. Yours are beautiful.1 -
@SafariGalNYC
Are peonies in season? I must get to the flower market next weekend. Yours are beautiful.
Thank @acpgee ! Yes, they are! They are my favorites.
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