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

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  • SafariGalNYC
    SafariGalNYC Posts: 1,466 Member
    Breakfast in bed - scallops, cauli rice with Jerusalem artichoke and shiitakes

    Veggie salad with chicken- like the way they did the dressing on the tomato:)

    Trio of different varieties of Scottish smoked salmon (killer horseradish whew!)



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  • SafariGalNYC
    SafariGalNYC Posts: 1,466 Member
    Dinner out tonight..

    Ordered a nice seafood bouillabaisse 👌

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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Adventurista wrote: »
    I also use stock/broth for cooking grains and legumes instead of water. Actually often replace for water in recipes for many things like mashed potatoes, braising, added liquids for sautee and stir fries - fell into that as a way to intensify flavor when reducing salt.
    ...

    @mtaratoot @Adventurista @acpgee

    "Team Broth" here ... where it will enhance the result over plain water. For instance, I cooked pasta the other night using the left remaining chicken boil stock from the curry dish I made and posted recently. It really perked up the flavor of the pasta.

    While neither of us are on salt restrictions, we follow a generally "lower salt is better" approach and make sure guests know both sodium and potassium salts are available for their pleasure if they want at the table.

    For a number of years, i have used one or another of the no salt / low salt boxed broths and bases, and sometimes the regular or reduced sodium version of the boullion pastes more recently available, sometimes mixing them both for intensity, still achieving lower sodium.It took a while to adjust our taste buds and when we dine out, the added sodium from most restaurants' cuisine really stands out. We aren't purists, and so long as we aren't on a low/no salt prescribed diet, doing what we can suffices.

    I generated a fair amount of veg waste tonight ... carrot skins, broccoli stems, onion skins, etc., which got me thinking about these discussions on saving them for broth.

  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    edited November 18
    acpgee wrote: »
    So what does everyone use their stock for. I don't cook much soup as the hubby claims it upsets his stomach. I only regularly use it for risotto and oat risotto. As my kitchen does generate quite a lot of stock, ideas for using it would be welcome.

    For those of you who have been unhappy the flavour of your homemade stock, I would suggest roasting any bones you put in. I toss chicken bones for 10 minutes on the hottest setting of the air fryer.

    we're entering soup, stew, slow cooker season here. all require cooking liquid. y'all have me thinking the veg scraps' stock prep now. i do not have a lot of bone-in items.

  • Adventurista
    Adventurista Posts: 1,802 Member
    edited November 18
    @mjbnj0001 - Speaking of using things, i also retain pan drippings and veg waters that are usually drained off and use them later in soups too.

    I was surprised how easy it is to make homemade broths and stocks... my family pretty much transitioned to store-bought versions of so many foods and products....

    So i find the shares online, like here helpful as I explore new things!

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    For instance, stumbled across this tray with persimmons... beautiful... adding to my list to try. Curious.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    tonight's meal, wife's requests. homemade turkey burger, glazed carrots, steamed broccoli and salad. the bread is from my new batch (yesterday) of lite whole wheat. simple, straightforward stuff.

    did a fair amount of chopping and peeling tonight, yielding some veg scraps which recent conversations here had me thinking I should save for a broth. Did not,this time, but the thought is gaining some traction.

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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    acpgee wrote: »
    Hubby complains that having a large amount of liquids upsets his stomach.

    everyone is different, but sounds as if might be worth checking into.
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    Adventurista wrote: »
    @mjbnj0001 - Speaking of using things, i also retain pan drippings and veg waters that are usually drained off and use them later in soups too.

    I was surprised how easy it is to make homemade broths and stocks... my family pretty much transitioned to store-bought versions of so many foods and products....

    So i find the shares online, like here helpful as I explore new things!

    4p9ny6k4bd1h.png

    For instance, stumbled across this tray with persimmons... beautiful... adding to my list to try. Curious.
    you can get persimmons at good markets around here, but i have not tried them. they look great on the plate in the photo.
  • acpgee
    acpgee Posts: 7,958 Member
    I adore persimmon. But be aware if unripe, some varieties can be astringent leaving your mouth feeling woolly. They should feel as soft as a ripe tomato.
  • acpgee
    acpgee Posts: 7,958 Member
    Dinner after a long day at the office. Chilli con carne batch cooked last month. Hubby put on rice as I left the office and prepped daikon for the air fryer. I made aji verde to go with the microwaved chilli in the 15 minutes the daikon was in the air fryer.
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  • acpgee
    acpgee Posts: 7,958 Member
    Fancied up dutch herring salad as a starter. Spinach and pork ravioli with burnt butter and sage as primo. I made cheat's ravioli on Sunday using gyoza wrappers and some leftover pork loin blitzed with charcuterie for seasoning.
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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    acpgee wrote: »
    Fancied up dutch herring salad as a starter. Spinach and pork ravioli with burnt butter and sage as primo. I made cheat's ravioli on Sunday using gyoza wrappers and some leftover pork loin blitzed with charcuterie for seasoning.
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    always interesting!
  • acpgee
    acpgee Posts: 7,958 Member
    A little leftover chilli in a taco with aji verde, feta and pickled onion that were in the fridge with green sriracha and a few leaves of chopped spinach.. I keep corn tortillas in the freezer for using up small quantities of leftovers as a starter. Pumpkin gnocchi from the freezer with spinach and store bought pesto. Roast courgette and daikon cooked in the air fryer.
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  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    edited November 21
    Tonight's dinner, and a truly retro meal it is, lol. Baked chicken, steamed frozen peas/carrots, brown rice and side salad. Pretty much something we might have had 60 years ago, except perhaps more variety of elements in the salad. Talking here earlier this week about cooking with broth led to me thinking about rice in chicken broth, and everything else just fell into place.

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  • acpgee
    acpgee Posts: 7,958 Member
    Thanks for the rice in broth tip. It reminds of Hainanese chicken rice, a classic dish of poached chicken served with rice cooked in broth, ginger and scallion pesto and cucumber. It is a hawker (=street vendor) dish I remember eating in Singapore where the broth made from bones of yesterday's orders would flavour the rice from today's orders. I have chicken thighs and chicken stock in the freezer so should make this on the weekend.
    https://adamliaw.com/recipe/hainanese-chicken-rice
  • mjbnj0001
    mjbnj0001 Posts: 1,266 Member
    edited November 21
    acpgee wrote: »
    Thanks for the rice in broth tip. It reminds of Hainanese chicken rice, a classic dish of poached chicken served with rice cooked in broth, ginger and scallion pesto and cucumber. It is a hawker (=street vendor) dish I remember eating in Singapore where the broth made from bones of yesterday's orders would flavour the rice from today's orders. I have chicken thighs and chicken stock in the freezer so should make this on the weekend.
    https://adamliaw.com/recipe/hainanese-chicken-rice

    you're welcome. we each and all contribute ideas to the others. i looked at that recipe link. looks interesting.

    i used brown rice, it doesn't take up the chicken flavor as robustly as white, but is still a nice touch. i used a low sodium chicken boullion paste that is popular here in the states, as i don't have right now any homemade broth at hand.
  • acpgee
    acpgee Posts: 7,958 Member
    Dressed up Dutch herring salad as an antipasto. Funny thing is that the poncy act of keeping the different flavours separate actually tastes a little better than mixing up beets, apples, onion, potato, gherkins, mayo, boiled egg and herring all together. Primo of paparadelle using the last jar of truffle paste we brought back from vacation in Bologna last year. Contorno of roast cherry tomato.
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  • Adventurista
    Adventurista Posts: 1,802 Member
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    Chicken & dumplings (easy peasey with homemade stock, frozen mixed veg, torn cilantro, rotisserie chicken, bisquick mix.)
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  • acpgee
    acpgee Posts: 7,958 Member
    Friday night we mostly eat out. We wanted to go to a new Filipino place soft launching with 50% off but it was too crowded. Ended up at a rather lousy Thai noodle soup place across the street.
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  • acpgee
    acpgee Posts: 7,958 Member
    While we are on the topic of homemade broths I wanted to remind people to remember to save the bones from store bought stuff and takeaways like a rotisserie chicken or a bucket of KFC. Also if you order in seafood such as prawns with your Chinese takeaway remember to save all the shells for bisque.

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