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

Redux6x86 · February 1

Prawns pan fried in fish sauce with garlic, onion, ginger, peppers, herbs, spices on a bed of linguine.

acpgee · February 1

Cullen skink, green salad, cheese souffle.

acpgee · February 2

Cheat's capeletti made using gyoza wrappers from the deep freeze section of the asian supermarket. I used a typical tortelloni filling with 100g of any leftover roast meat (I had pork loin), 50g each of mortadella (or baloney--I used Vietnamese mortadella Cha Lau), raw ham (I had Spanish serrano ham), and parmesan, Season with nutmeg and pepper and grind it up up in the food processor. It's a festive way to use up some leftover roast though it's still kind of labour intensive, even if you don't make the pasta. This would be fun project to do with kids. Freezes well on a tray before packing into portioned ziplocks. Cook from frozen for a fancy weeknight meal. They are ready when they float to the top of the pan, 3 or 4 minutes.

acpgee · February 2

Salad with blue cheese and caramelized pepitas with some thin toasts, followed by capeletti and sauteed spinach. Pictured is a serving for two. I forgot to add that the meat filling also includes an egg which makes the mixture easier to handle.

Redux6x86 · February 3

@acpgee - If you don't mind me asking, do you cook professionally? Everything you post looks incredibly well presented!

acpgee · February 3

@Redux6x86
That’s a nice compliment but I am an amateur hobbyist. I work at a bank. Long hours are forcing me to rethink weeknight meal strategy.

Rainbow2300 · February 3

@acpgee Wow! Your cheese souflee looks amazing!

acpgee · February 4

@Rainbow2300
Cheese souffle is easier than most people think. I use this recipe but skip the arugula and bake 20 minutes without pre-heating because I like a dry texture inside. If you don't have the cream of tartar on hand, it's no big deal to skip it. The only downside to cheese souffle is it creates a lot of dirty dishes. One saucepan for making the cheese bechamel, a big measuring cup or bowl for beating the egg whites, ramekin(s) for baking.
https://bestrecipes.co/recipe/air-fryer-arugula-cheddar-egg-souffles/

janicemlove · February 4

Quick dinner: salmon, salad, and peach on the side.

thetiniestlion · February 4

busy morning breakfast: 2 slices turkey bacon, soft egg, cheesy almond tortilla, arugula with lemon and flaky salt.

acpgee · February 4

Typical weeknight where I pull something batch cooked out of the freezer. I made a lot of beef rendang a few weekends ago using the sous vide wand. Tomato lalab from Beb Vuyk's recipe. The last of the bok choi lingering in the fridge got braised.

Rainbow2300 · February 5

@acpgee Thanks for the recipe! I’ll have to try it! I’ve made popovers before but never those. 😊

acpgee · February 5

@Rainbow2300
Remember to take out the little platform or raised basket out of the air fryer if you are using that instead of the oven. Mine rise so much that they can touch the heating elements and burn. If that happens slip a small square of foil in between. Wait with putting foil on until after a dry golden skin has formed on the surface of the souffle. I use tongs to get the ramekins out of the air fryer. Before I bought tongs I used to tip the vessel and slip a flexible spatula underneath the hot ramekins to get them out. You can also make a larger serving in a bowl or casserole dish if you don't have ramekins.

thetiniestlion · February 6

breakfast bowl: 3 slices turkey bacon, 2 eggs, a cup of broccoil rubble, tiny tomatoes (gosh i miss summer tomatoes), cheese, and a generous shake of chili onion sprinkle

acpgee · February 6

The hubby is in Amsterdam visiting a sister in hospital. i made dinner with all the stuff he hates but I like: broccoli, coriander, prawns. Fried with Chinese sweet potato noodles which are very chewy. I need to pad my stomach with an early dinner before heading out for some leaving drinks at work. In investment banking, if you quit your job for something better, you need to take the whole department out for an evening of drinking and foot the bill yourself. I was lucky that last time I did leaving drinks, because it was mid summer so everyone stuck to beer. It still set me back almost USD 500.

mjbnj0001 · 4:41PM

An "impromptu chicken rice veggie" soup.

Scenario: Friday night of a very busy day, solo dinner (wife out with daughter for "girls night"), impending wintery weekend, impending Super Bowl. Mission: clear out the fridge for space for "big game" food by using up leftovers and etc. Solution: "make a soup."

Leftover diced baked chicken breast, sauteed diced fresh veg (tomato, onion, celery, carrot, garlic), frozen veg (peas, green beans - partial bags from previous meals), canned items (corn, cannelloni, no-salt plain tomato sauce), quick cook rice (commercial blend of texmati, brown, red, wild varieties), quick broth (commercial low sodium boullion paste), herbs and spices. From initial perplexed state to sit-down to enjoy, about 65 minutes.

I made "10" servings, so I have leftovers for much of the weekend, plus single-serve frozen bowls I popped into the freezer. MFP recipe builder estimates, per serving, 233 cal, 12g protein, 4g fat, 37g carb (8g fiber, 6g sugar). This is a 2.5-serving bowl.

The rice blend absorbed more of the broth than I expected, so I thinned things out with a bit more after this picture (not too much - I like thicker soups). I microwaved the frozen veg to bring them up to temp and preserve their bright green color, adding them to the pot near completion time.

Rainbow2300 · 6:24PM

@acpgee I made your souflee recipe and the family loved it! It was so good! I can’t wait to try and add other ingredients and you are right, it was pretty easy to make! I noticed they puffed up but then went flat. It could be because I didn’t use milk?

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

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