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

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  • Rainbow2300
    Rainbow2300 Posts: 38 Member
    edited January 10
    @thetiniestlion Do ya think you can share your recipe for that chic pea cake? No rush… It looks good and sounds interesting!
  • thetiniestlion
    thetiniestlion Posts: 10 Member
    Rainbow2300 wrote: »
    @thetiniestlion Do ya think you can share your recipe for that chic pea cake? No rush… It looks good and sounds interesting!

    sure! the base is one can of chickpeas (drained), 4 eggs, 1/4 cup milk (choose your fav, but i wouldn't go non-fat), 2 tbsp olive oil, a pinch of baking soda, and seasoning, blend til smooth
    i mixed in about 2 cups of shredded kale sauteed with garlic and 4 ounces feta, crumbled
    pour into a pie dish (8" square would work, too) lined with parchment, bake at 350' for about 45m

    i think some roasted red peppers or green chilies would be great, too, and spinach works well instead of kale. pretty flexible as long as you don't overload the base :)
  • acpgee
    acpgee Posts: 8,054 Member
    Salmon tartare layered with avocado and beetroot with microwaved poppadom for scoopig. The poppadom's are sold for frying at home but crisp and puff up when microwaved for a miinute on high. Second course of papardelle aglio olio.
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  • acpgee
    acpgee Posts: 8,054 Member
    Despite working from home, I didn't manage to disconnect from work until 20:00. Happily dinner only took 20 minutes to throw together. The hubby peeled and parboiled potatoes that went into the air fryer for 15 minutes. Duck confit cooked a few months ago sous vide was pulled out of the freezer last night and browned in the air fryer on top of the potatoes. Braised red cabbage left over from Christmas defrosted in the microwave. I actually managed to wash some salad tonight and sprinkle with some oil and vinegar.
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  • acpgee
    acpgee Posts: 8,054 Member
    Potato and egg salad with smoked haddock layered with beets as a starter. Afterwards pappardelle with vodka sauce.
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  • acpgee
    acpgee Posts: 8,054 Member
    Potato gnocchi with sage butter followed by a fallen souffle and green salad.
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  • acpgee
    acpgee Posts: 8,054 Member
    Dak dori tang pulled out of the freezer from a pre-Christmas batch cooking session. Korean courgette namul. Brown rice.
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  • acpgee
    acpgee Posts: 8,054 Member
    Cantonese roast pork loined cooked sous vide a couple of months ago that I pulled out of the freezer, defrosted overnight, and browned in the air fryer. It looks a mess because I tried to slice it with a very blunt knife. Leftovers will be ground with porsciutto and mortadella for a ravioli filling. Thai pomelo salad. A bag of mixed green veg stir fried with oyster sauce and garlic. Brown rice.
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  • acpgee
    acpgee Posts: 8,054 Member
    Tapas. Tortilla, the viral feta/tomato bake, Portuguese marinated carrots, cogollos al ajillo, cecina, lettuce with ranch.
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  • acpgee
    acpgee Posts: 8,054 Member
    At the staff canteen at lunchtime they had a special meal in honour of Burns night of haggis and a deep fried Mars bar. I finally got to try a deep fried Mars bar. I think you would normally have to go to Glasgow for this. It was better than I thought it would be.
  • acpgee
    acpgee Posts: 8,054 Member
    In anticipation of our vacation in Thailand within 3 weeks: Gai Yang with Nam Jim Jaew dipping sauce, pomelo salad, and sticky rice. The carrots aren't Thai, but I threw in a couple to roast with the chicken. We ate the dark meat tonight. Breasts will be made into avgolemono tomorrow.
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  • acpgee
    acpgee Posts: 8,054 Member
    Avgolemono soup and greek salad is a really quick meal to throw together from leftover roast chicken. We had leftover rice from last night so this took 20 minutes to put together. Add another 5 or 10 minutes if you need to start from uncooked rice. We still have one chicken breast in the fridge so I will do a Thai/Mexican mash up with chicken tacos tomorrow.
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  • thetiniestlion
    thetiniestlion Posts: 10 Member
    salad and a lil white wine :) out and about
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    and prepping for future breakfast + lunch, perfect january day to be cooking outside
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  • thetiniestlion
    thetiniestlion Posts: 10 Member
    salad for lunch: arugula, radicchio, cucumber, mini tmoatoes, sesame seeds and grassfed steak from yesterday's prep. 3oocal, 30g protein
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  • acpgee
    acpgee Posts: 8,054 Member
    A Mexican/SE Asian mash up on day 3 of a roast chicken for a household of 2. I keep corn tortillas in the freezer for using up leftovers, which make this a pretty quick meal. Tacos filled with leftover Thai gai yang and nam jim jaew sauce, Vietnamese quick pickled carrots, ready made beetroot, fried onion, sawtooth coriander, kewpie mayo and green sriracha. Chopped salad on the side.
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  • acpgee
    acpgee Posts: 8,054 Member
    Paparadelle cacio e pepe, roast belgium endive, tomato salad. Cacio e pepe is mac & cheese for grownups. Not too decadent calorie wise compared to mac & cheese. A serving for two was 150g paparadelle, 60g of pecorino romano, a good grind of black pepper and some starchy pasta water. No added fat or dairy.
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  • acpgee
    acpgee Posts: 8,054 Member
    Pan fried sea bream, stir fried sugar snaps, air fryer roast potatoes. Bits of leftover tomato salad and quick pickled carrots for garnish. Tartar sauce was a way to use up the dregs of a jar of relish mixed with the dregs of a carton of yoghurt with a few chopped capers and some mayo.
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  • acpgee
    acpgee Posts: 8,054 Member
    Argh. High pressure job meant I didn't get into the kitchen until 20:30 tonight. Not the best night to plan a 2 course meal, but both protein portions I pulled out of the freezer last night were small. Starter of salmon tartar on avocado with microwave puffed poppadoms for scooping. Main of Thai chicken with garlic and pepper and braised bok choi on the side.

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