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Thread: What Are You Eating Today?

  1. Top | #451
    Veteran Member Tharmas's Avatar
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    Brunch today was a turkey-spinach-tomato frittata, with a side of fresh fruit. So simple to prepare, and so good!


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    Cyborg with a Tiara
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    I came home from work and daughter was making blueberry muffins. Made with oatmeal and maple syrup. Very yummy!

    Next I shall make myself a taco since we still have leftover doughballs from last night’s fish tacos.

  3. Top | #453
    Mrs Frizzle gmbteach's Avatar
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    I went through the fridge and found some broccoli, cauliflower, and Brussels sprouts, so I thought I would get a start on lunches for next week, except I saw we had a whole bunch of celery, so I added 3/4 of that, cooked it down, blitzed it, and voila- soup, 5 portions, 114 calories per portion.

  4. Top | #454
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    Yesterday was one of my vegetarian days. For lunch I had one of Amy's frozen Pad Thai entrees. I add some unsalted peanuts to them. I am addicted to those damn things. They almost taste as good as what one gets in a Thai restaurant. For dinner, it was baked potatoes and a huge salad that included fresh fruits, dried fruit, nuts and an assortment of fresh vegetables, with a red wine vinegar dressing. I used to make that salad quite often, and I passed the recipe on to my live in chef.

    He's been growing chard in his little vegetable patch and he plans on trying to make something with it tonight, along with some kind of chicken tender dish. I hope his home grown chard is tasty. This is a first for us.

  5. Top | #455
    Tricksy Leftits Angry Floof's Avatar
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    Banana and coffee for breakfast. Just finished a veggie wrap with cheese and tahini dressing for elevenses.
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    Veteran Member Treedbear's Avatar
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    Last night's dinner I tried London broil in the oven and seared with a blow torch along with steamed broccoli crowns and my rice/hijiki seaweed mix. It was interesting but not as good as I'd hoped. Even though I rinsed the hijiki after soaking the flavor didn't really blend well with the beef. It had a kind of earthy mushroom flavor but still too much of the sea shore. But it looked good in the picture so I thought I'd post it anyway.

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    Tricksy Leftits Angry Floof's Avatar
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    That looks so delicious. I'm gonna go eat something now. lol
    The Authoritarians

    Donald Trump was the fat line of coke conservatives snorted, thinking it would boost their energy and weight loss. Now they're waking up in a cheap motel room, picking at their scabs and denying that they have a problem.

  8. Top | #458
    Deus Meumque Jus
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    I've been a little out of the game for a few months. After about a year of trying out new recipes I got a bit burnt out and slowed it down to more practical dishes. But for Mother's day today I made Eggs Benedict / Handmade Hollandaise, and Filet Mignon.

    I'm not sure how the Hollandaise turned out because I haven't had any recent examples to compare to, but I liked it. The beef was much easier to prepare, I seared it in a cast iron pan for four minutes, flipped, and then baked it in the oven (in the pan) for 8 minutes at 425.

    We also added some nice cheese and sliced strawberries sprinkled with sugar as sides. It was a great breakfast.

  9. Top | #459
    Veteran Member Treedbear's Avatar
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    New Mexico Pork Adovada from looking online for a recipe that included pork and Chimayo chili powder. I bought a bag of Chimayo chili powder a while ago and I really like the flavor. Deeper and smokier than other varieties although a bit more expensive.



    Nice website. When you click on print the recipe it allows you to change the number of servings and then all the ingredient amounts change automatically. Nice. The flavor was very good. Pork came out tender although I made one serving using 1/2 pound of pork loin (= 2 servings per the recipe). I had to lower the oven temp to 250F from the recommended 350F due to the smaller amount. Also I did everything in a Dutch oven so didn't need the skillet. Would have been better if I had some lime juice, cilantro, and sliced Vidalia onions to go with it and some fresh tortillas instead of the rice. Next time I'll try it with 3 pounds of pork and extra chili powder and freeze 5 portions.
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  10. Top | #460
    Deus Meumque Jus
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    Quote Originally Posted by Treedbear View Post
    New Mexico Pork Adovada from looking online for a recipe that included pork and Chimayo chili powder. I bought a bag of Chimayo chili powder a while ago and I really like the flavor. Deeper and smokier than other varieties although a bit more expensive.



    Nice website. When you click on print the recipe it allows you to change the number of serving and then all the ingredient amounts change automatically. Nice. The flavor was very good. Pork came out tender although I made one serving using 1/2 pound of pork loin = 2 servings. I had to lower the oven temp to 250F from the recommended 350F due to the smaller amount. Also I did everything in a Dutch oven so didn't need the skillet. Would have been better if I had some lime juice, cilantro, and sliced Vidalia onions to go with it and some fresh tortillas instead of the rice. Next time I'll try it with 3 pounds of pork and extra chili powder and freeze 5 portions.
    Looks good, I haven't cooked with pork much, might be worth checking out.

    And speaking of spice, one other interesting development in our gastronomic world is that I added a few Thai Chili peppers to our recent batch of curry. After trying the curry out I was surprised how much the peppers added to the flavour, both partner and I liked it quite a bit. We were expecting it to be too hot, but it came out quite balanced.

    I made two pots - coconut milk and tomato based - put two diced peppers in each, and let them marinate for about 25 minutes. That seemed to diffuse the pepper through the curries.

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