Food pics and idea #38 - YouLookFab Forum

Now that it is safer to go ‘off the property’, outdoor dining seems to be a popular activity! DH and I have plans for dinner out the end of this month. In the meantime we’ve gotten into the habit of ordering take-away from a local once every two weeks for family D&D night. We’ve been cycling through pizza, Thai, Indian, and sushi.

Not much new in dinner repertoire, but made avocado toast (#1) for breakfast for the first time - and I’m hooked! I’d do avocado smoothies for breakfast, or tomato and avocado salads, but I’d never done the toast! Strawberries came into season last week so shortcake for desert (#2). #3 is the start of a curry - leftovers from a lamb roast, apples, and onions.

So, what have you been eating? or cooking up? Anyone tried Angie’s recipe yet? https://youlookfab.com/welookf.....drumsticks. Please share pics, stories, and recipes of your fabulous food adventures!

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4 years ago

Jenn

(website)

Veteran

I have Angie's recipe on the menu for next week. No new pictures from me, but your avocado toast looks delicious!

If anyone has any suggestions for interesting cooked vegetable recipes, I would love them. My husband has oral allergy syndrome and can't eat raw greens or most other uncooked vegetables, which makes an easy summer salad a no-go. I mostly just blanch or roast everything, but that does get boring after a while.

Runcarla

@ Jenn - this is a topping for Brussels sprouts (fresh are divine) but works for any cooked greens - spinach, broccoli, and green beans.

3-5 rashers of bacon chopped into small bits
2 tblsp maple syrup
2 tblsp Rye whiskey

Fry bacon until crisp. Add maple syrup and Rye. Let burble a few minutes and then pour over the greens. Toss a bit and serve.

Because it’s asphergus season, I’m doing one pot pasta with asphergus and peas.

Do you make ratatouille? It keeps in the fridge once cooked and can be reheated in a microwave. I make the ‘Disney’ ratatouille with all the sliced medallions of veg coiled in an oval dish.

And there is red cabbage with apples! But that is more of a fall dish.

JAileen

Jenn, we’re about to start our third heat wave, and so we’ve been grilling vegetables on the BBQ, in a perforated pan. We’ve grilled asparagus, carrots, peppers, and onions. Also corn on the cob, but they don’t need to be in the pan. It’s delicious, and we’re not heating up the house.

A typical summer dinner for us is grilled chicken and a chop salad. I like to use skinless, boneless chicken thighs and marinate them in chili garlic sauce. The sauce is made by the same company that makes sriracha sauce. It is kind of hot, but delicious, and gives the chicken a great char.

cjh

Veggie ideas for Jenn: Stir fry whatever veggies (and bite size pieces of meat or chicken) you have and/or like, until browned, tender-crisp, or really soft, however long you like or need. Use them thusly: add Asian sauce, serve over rice; OR add pesto and chopped tomatoes, then hot cooked pasta - penne is good; OR pour on a mix of beaten eggs, milk or sour cream, basil and shredded cheese, bake in oven about 30 minutes; OR make a vegetable lasagna; OR make a tikka masala and serve over potatoes or rice; OR any kind of soup - minestrone is good for lots of veggies including beans, tomatoes and spinach.

Stagiaire Fash

Jenn, what kinds of things do you usually eat? Baba ganush is a favorite of mind—creamy eggplant with a little garlic and a touch of olive oil. Many non-Western menus are meat-free. If you don’t want to go all-out with another cuisine, you can use a curry or Ethiopian wat as a side dish. Once you have the spices, they aren’t complicated.
ETA salad Nicoise would also work—cooked potatoes & parboiled beans are the main veggies.

Runcarla, family Dungeons & Dragons night? Dine & Dash? Dumpster-Diving?

@ FI - game night - Dungeons & Dragons

rachylou

I’ve become obsessed with biscuit pizza because of a new place that opened … what a rough start. It took me four days to get the pizza I ordered and then it was undercooked. I took it apart and then recooked it, and then it was really good: Grilled okra, sweet potato, battered fried onion, collards, garlic powder, red pepper flakes.

Runcarla, I didn't know you played D&D! Us too. Also, that topping sounds delicious, for any bitter greens, really. I will try it soon! (Also, I love ratatouille, but my husband doesn't like it, so I rarely make it.)

FI, we eat all kinds of foods, but when I cook, I lean towards a Mediterranean diet, lower carb with fish as the main protein and plates at least half full of vegetables.

I should have been more specific in that I'm looking for easy vegetable side dishes for the times when we have meat or fish, although adding more vegetarian dishes to my repertoire is always welcome.

JAileen, we have a smoker, but not a grill, alas. I should investigate the best method for smoking various vegetables, though. I bet that would be great, maybe tossed with some balsamic and herbs? I should get one of those grill baskets, too. I used to have one, but I think it was purged in a move at some point.

cjh, why didn't I think of that with the pesto? I have a fresh batch in my fridge right now from earlier this week.

Anonymous

I hope this isn’t too dense - and I did use our friend google to no avail - but is asphergus another word for asparagus ?

Runcarla, how fun! Are your kids still in the area & do they come back to play? <3 <3 <3

Jenn, a simple curry works well as a side dish—think of a classic thali or Ethiopian meal, with several to choose from. You don’t need to make that the whole meal, but can make just one as a side.

Echo

Just checking in to say YAY! to Carla and Jenn. We play, too, and regularly have family game night.

@ lisa p - my bad. Spellcheck laziness error. Should be asparagus - as in the green vegetable that looks like a spear.

I remembered to take a few pics this weekend!

#1 is a summer breakfast. Some berries, turkey sausage, and a whole wheat naan round with toasted Port Salut cheese. I don't have a typical breakfast, really (I like to mix things up), but they pretty much always include fruit and protein.

#2 is the start of a shrub (drinking vinegar). A cup of sweetener (sugar, honey, etc) and 8oz fruit, macerated for a few days, then strain the solids out, add a cup of vinegar to the syrup, and splash into water or seltzer (with or without alcohol) to drink. It's a refreshing and different summer drink. This one is going be peach and mint with honey and apple cider vinegar.

#3 Can't get enough of salmon in the smoker. We actually smoked two whole sides this weekend so we'd have lots of leftovers to put in the freezer.

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