Food pics and ideas #35 - YouLookFab Forum

Time for folks to break out the new recipes and food photos. Maybe a cookie theme inspired by Laurie and JAileen?

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I keep meaning to take pictures, but it seems everything gets consumed before I have the chance. My favourite, and the prettiest is the bruschetta I’ve been making. Instead of bread, I make pizza dough, baking it like a flat bread, then top it with bruschetta made from home grown red and yellow tomatoes, onions, and basil.

Other successful endeavours were:

lemon poppyseed cake with lemon cream cheese frosting
corn chowder with corn from the cob and potatoes from the garden
slow roasted pork loin (the big ones) on the bar-b-que
lamb curry

...and during a road trip with DH, we stoped for take-away lunch, and I had the most divine butternut squash soup!

Please post your food inspiration. Recipes, photos, what you’ve been making, what you’ve been eating.

3 years ago

Joy

Veteran

DH is in charge of the cooking, I love foccachia this time of year but can no longer eat it (too many carbs). It is also yummy with garden rosemary.
Or made into an olive bread. You can freeze it to later serve with soup..

Jane

I have been working my way through various recipes of Antonio Carluccio.

Here is the latest attempt - semolina dumplings and beef olives. Delicious but used a lot of cocktail sticks!

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cjh

(website)

Carla, your garden produce meals sounds so yummy and fresh. Here, I continue to cook almost every night, getting take out a couple times a month. Tonight we’re having stuffed green peppers, cooked carrots and fruit salad. We’re coming to the end of the produce supply, so I need to start making a shopping list.

A couple of weeks ago, I decided to try a big experiment. I bought a jar for fermenting and made kimchi! In a couple more days, I’ll make Korean beef, rice and broccoli so we can eat it with the kimchi. If you’re not familiar, kimchi is a fermented cabbage (think sauerkraut) which is rather spicy with a Korean chili powder. Which I didn’t have, so made up my own combo of canned chipotles, cayenne, smoked paprika, and red chilI flakes! Nothing like going renegade on an untried recipe and process! I also added cut up onions, celery and a couple of radishes, so it’s like a pickled veggie side. I have tasted it and I like it.

Other recent meals: ham, cheese and leftover salad wrap; pork chop, macaroni, beets and salad; sweet and sour ham and pineapple stir fry on top of sweet potatoes; and one of our standards, salmon, baked potato and salad.

I hope you have good meals this weekend!

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Runcarla

@ Jane - if I manage to swing by, would you make me a take-away?

@ cjh - Oh! I know about kimchi! You plate your food with the eye of an artist.

Be careful. Kimchi can be addictive and everything has no flavor by comparison. I saw an adorable Halloween idea of using orange bell peppers cut like you would a jack-o-lantern and then filled with stuffed pepper filling and baked. Has anyone tried cauliflower rice or some other rice substitute in stuffed peppers? I can not eat rice in any form, including crackers.

@Joy - I LOVE riced cauliflower under a sloppy curry or other saucy food. I make a sweet and sour meatball with sauce, and serve it with rice, but for me, and my mom (a diabetic) I serve it on riced cauliflower. I’ve not used it in stuffed peppers, but you could ‘volumize’ the meat stuffing with finely chopped celery, carrots, and onions, and forgo the rice completely.

nemosmom

My meals have lacked any ounce of inspiration. We aren't getting takeout (too risky here) and I'm in a rut of making the same things over and over. Hoping for cool weather soon so I can bust out some favorite soup recipes!

anchie

Frittata hot out of the oven for brunch. Had a bunch of eggs soon to expire and some sad looking veggies. Mixed all together and added shredded cheese. Serving with sour cream and cherry tomatoes.
ETA - just finished dinner- Mongolian beef with broccoli and rice. cjh - please pass that Kimchi

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Style Fan

Everything sounds so good!
I have started to make my own vegetable broth. I use leftover vegetable pieces, spices and nutritional yeast. I was pleasantly surprised by how good it was.
Last night I made roasted brussel sprouts with apples and red onions. Extremely yummy.
Today we are having vindaloo tofu with broccoli.

JAileen

We had this the other night: ribs, chopped salad, and tomato salad. We’re at the end of our homegrown tomatoes. It was 40F yesterday morning, and they don’t like that.

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Yummy salads, JAileen.

Anonymous

Well I discovered that MS Farms Grillers and such are sooo much better cooked in a pan than microwaved! Especially with Amish pickles!

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