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

acpgee wrote: »

@Taniagirly
Would you mind posting the easy focaccia recipe you use? I have been using one that is not difficult but very time consuming.

Here you go! It still needs to rise but I sat it beside the heater and it behaved well for me. https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/

"Risotto" using pinhead oats (aka steelcut oats in the US) with bacon, mushrooms and frozen peas. Salad of mixed roast vegetables (aubergine, courgette, tomato, onion) with feta.

janicemlove wrote: »

Mushroom risotto!

Some years ago, I tried my first risotto for a small dinner party. It came out of the pan great. Unfortunately, naive me didin't know, that as it cooled, it would turn to concrete. Timing is everything with risotto, I guess! Yours looks good.

acpgee wrote: »

Chicken laksa and side of cucumber and granny smith apple salad with a SE Asian dressing.

Red apples were looking poorly this week at market, so I picked up some Granny Smiths. And in this house, cucumber is a basic food group (as are apples), LOL. So, the two in salad? In summer? I'm interested! Would you have a recipe? I quickly googled apple-cucumber salad; nothing I saw looked precisely like yours - I suspect the dressing made it distinct from the search results.

I have yet to try the recipe for focaccia that @Taniagirly posted but have adapted the Emma Fontanella and Chef John recipes using super hydrated doughs to get the big bubbles without dirtying a lot of dishes and without an overnight cold prove. It is too much hassle making room in the fridge for a big vessel of fermenting dough.
Use a large Dutch oven or casserole pot with a tight fitting lid to make the dough instead of a mixing bowl so you don’t need plastic wrap or foil. Start this recipe in the evening before you want the focaccia ready.
Mix 400g of lukewarm water with 5g of dry yeast and a quarter teaspoon of sugar to activate the yeast. I heat water to 38C to 43C in the microwave in a large measuring cup before adding the yeast. In the casserole pot measure out 500g of bread flour, 8g of salt, a tablespoon of olive oil. Stir in the yeast mixture with a silicon spatula scraping the sides clean. Cover and prove at room temperature overnight. Leave the dirty rubber spatula in the measuring cup to use to scrape the bowl or transfer to baking tray later.
In the morning wet one hand under the tap and use Emma Fontanella’s technique to stretch and fold the dough 4 times in the casserole pot. Repeat the stretch and fold procedure at least 3 times letting the dough rest 30-60 minutes covered between stretches. Each stretch is 2 minutes work.
Oil a 9in x 13in non stick baking tray with 3 tablespoons of olive oil and use your fingers to spread oil up the sides. Tip the dough in, and flip upside down so that the surface is covered with oil. Cover with a sheet pan or cookie sheet and prove at room temperature for 2 hours. In the meantime prepare toppings such as sliced olives, rosemary or sun dried tomatoes by soaking in a little olive oil in a small bowl.
After the final prove dip your fingertips in the toppings bowl and dimple the focaccia. Then sprinkle over the toppings. Bake on the bottom rack (helps brown the bottom) of a 200C oven for 20 to 30 minutes until top is golden. I do not bother to preheat the oven.
Here is the result of this method. I used a couple of smaller baking trays because it takes our household 3 days to eat a focaccia and the smaller loaves stay fresher.

Friday nights we tend to eat out as the hubby thinks it makes the weekend feel longer. We went to a Izakaya.

Nam prik noom originally intended as a starter with crudites and pork rinds but served at the same time as main because I feared it would be too spicy for the hubby. Sous vide pork loin pulled out of the freezer and finished in the air fryer. Some Korean banchan (daikon salad and sesame dressed bean sprouts). Brown rice.

Chilli con carne from the batch I cooked with a girlfriend a few weekends ago and stashed in the freezer with drizzle of the last of the aji verde we made while the chilli was simmering and stashed in the fridge. Leftover brown rice from last night warmed up in the microwave. Some sauteed courgette, mushroom and eggplant cooked fresh today on the side.

Post long run. Not pictured: 2 bowls of pretzels and a protein drink. Long run was 1 hr. The mushroom sampler from Costco is amazing.

We're going to Canada tomorrow to visit mom before I start a new job. Tapas dinner is a good way to use up small quantities of veg lingering at the bottom of the fridge, never mind little bits of leftover meat.
I baked two batches of focaccia because I accidentally tore a bag of bread flour while putting away the groceries last night. Using the excess for sandwiches to take to the airport seeing as airport food tends to be both expensive and yucky. The cross section of the big loaf used the Emma Fontanella schedule of stretching and folding followed by an overnight cold prove in the refrigerator. The cross section of the small loaf used the Chef John schedule of first proving at room temperature overnight followed by a series of stretch and folds. Colour differences are due to different brands of flour, I think.

Air Canada economy service Heathrow to Halifax.

SafariGalNYC wrote: »

Brunch

🍴 Wild Salmon, Cauli mash, bell pepper, cucumber

🍹 kale- pomegranate- spinach juice (with pulp)

🍨 blueberries

i once had a grilled salmon with blueberry relish in maine. now i have a hankering to recreate, lol. maybe later this summer.

For a busy summer Saturday evening, I was looking for something somewhat light, easy and fast to make. I pulled a recipe for "Spanish Chick Peas and Eggs" ("Garbanzos con Heuvos") from my backlog. Extremely easy, fairly fast (45 min from decision, to ingredient check, chopping, cooking and plating). I took my inspiration from the website/Youtube channel, "Spain on a Fork."

Here's the YT link: https://youtu.be/dcX1iRJJ7QI

I "ad libbed" a bit, adding diced green bell peppers, sliced cherry tomatoes, and added a little heat with red pepper flakes.

I haven't computed my macros yet, but I'm assuming peas and veg would be fairly healthy. Proteinaceous too. In the pic, I sliced open the poached egg to show the yolk. Star of the show.

acpgee wrote: »

Food at mom’s nursing home is usually decent but tonight it was gross excepting the green salad starter. Poorer quality kitchen staff on the weekends?

words fail.