What do your meals look like (show me pictures)....
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Well, after a lovely trip and all the rich food, it's back to basics here at home. Now, being travel weary, faced with lots to do to get back into the groove, no fresh ingredients and in a major rainstorm, we elected simple pantry staples for dinner tonight … stovetop grilled frozen turkey burgers, microwaved frozen veg mix topping an "O" of a rice blend the manufacturer calls "Royal Blend." Dinner in less than 30 minutes. Any resemblance to Mickey Mouse is purely conincidental. When's that next cruise, LOL?
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Salmon with spinach & feta pinwheel, hambau dumpling and mixed veg on a bed of zuchini rounds.
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just the one meal 😋
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Mushroom risotto.
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looks like a seaside restaurant?
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I’m on a ship 🚢 😉😁
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cruise food often good food
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Saturday evening dinner … baked savory chicken breast and pan-roasted herbed veg assortment.
Baby potatoes, carrots, parsnips, cherry tomatoes, red onion, green/red/yellow bell pepper. I gave the "hard" veg (potato, parsnip, carrot) about a 15 minute head start before adding in everything else.
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Soup & salad with blue cheese & craisins. Hot tea on a blustery day.
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A girlfriend came over for dinner. Chilli con carne tacos with air fryer elote, quick pickled cabbage, aji verde. Chilli and corn tortillas pulled out of the freezer. Dessert of pumpkin tartlet with dulce de leche.
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Weekend batch of partly brown focaccia. Nice big bubbles this time.
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Cullen skink, failed cheese souffle and green salad. I must have got the measurement wrong on the amount of milk.
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Thu hubby cooked. Dutch spinazie stampot (= spinach and mas) and a sausage from the Italian deli we visited on the weekend.
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Monday evening dinner: baked chicken, "Italian style" with side pasta and sauce. Jar sauce on the pasta, my own concoction in the bake. Some of you might think this is the "Italian cousin" of the dish I posted the other day, and you'd be correct, LOL. Many of the same basic ingredients, different prep.
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Another soup & salad, hot tea kind of day. Dressed salad with soup.
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what awesome dishes all! 💫
I’ve been using my little cast iron skillet in the mornings… I actually put all the veg and protein on it and put it in the oven and bake while I’m getting ready.Does anyone like cooking with cast iron?
I cooked tomatoes on it… I know that’s debatable because of the acid on the iron.. but could I use a bump of iron here and there for my blood levels..…
Veggies and chicken..
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I like cast iron but did make a mistake buying a huge cast iron pan that I can barely lift. I do use my small cast iron skillet fairly frequently.
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mine is tiny too! I have a larger one and it’s hefty / I could use it to lift weights. 🏋️
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I have been eyeballing cast iron pan & enameled dutch oven.... wish-listed
@SafariGalNYC Cooking in oven during morning routine, brilliant!
Picked up eggplant & portabella mushroom this week.
Used some in a large pan of curry stir fry this morning with (packaged coleslaw cut) cabbage, sweet onion & bell pepper saute, reserved most for later, then scrambled in egg, hot sauce and cheese on 1/2 bagel. XXL coffee with almond milk.
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Leftovers from Saturday of chilli con carne tacos with aji verde and quick pickled cabbage. I used tinned corn toasted in the air fryer with a little mayo and topped with grated cheese for a bastardized version of elote.
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Worknight dinner. Cheat's soupe au pistou, pan fried plaice, salsa, roast potatoes.
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Salad with saute vegs, mixed greens, blue cheese crumbles and a bit of ranch to dress.
Acai & berry yogurt with protein powder added.
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Hot pot dinner out with colleagues.
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More Greek yogurt with add-ins. On a Pecans kick.
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Hot pot dinner with colleagues out.
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Friday evening dinner … Yay! Slowcooker season is here! Chicken thighs, brown rice, celery, carrot, onion, parsnip, no-salt chicken broth, flavorings (garlic [minced and powder], thyme, sage, S&P, parsley, paprika). Accompanied by a side chop salad providing some color pop and crispness against the slow-cooked entree. 3hrs on high exactly. I was worried the rice would be mushy (I wasn't thinking with my slowcooker brain when I added it to the slowcoooler at the start, but it fared OK [standard brown rice, not par-cooked, like "Success" brand or others]).
Following up on recent discussions here, I used my main cast iron skillet to put a little color on the chicken and onion prior to adding them to the cooker. It's the best tool for that purpose. I have several pieces of cast iron that I use in differing circumstances.
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A girlfriend came for dinner. Cheat’s soupe au pistou to start. The pumpkin she brought two weeks ago was used to stuff cappelletti served with brown butter, sage and bacon. A shared side of air fried mushrooms. Pumpkin tartlet with dulce de leche for dessert that I forgot to photograph.
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Tagliatelle with a pot of artichoke pate the hubby bought at an Italian deli. Secondo of chicken saltimbocca and air fryer courgette. Saltimbocca stretches meat like Asian food. One chicken breast feeds two.
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My breakfast
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