What are you cooking?

[Beastije]

It looks really good, but... If I spend more energy the meal contains eating it... I starve 15 minutes later.

I need Carbohydrates and Proteeeeeeein... I try to reach at least 1500-2000 calories per day to have the juice required to go trough.,

While I took a break from calorie counting in May, as it exhausts me a bit too much, I did a quick calculation of my dinner ( though realistically I am only guessing as I only weighed the potatoes before baking them). Still the meal without the dip would be 400 kcal, and the cottage cheese plus pesto is another 200 kcal. Plus the oil. And it would be like 20 grams for protein. A bit too large dinner, especially with respect to the rice noodles at lunch. It was a lovely dinner anyway but still...one portion...

 

[MaloK]

While I took a break from calorie counting in May, as it exhausts me a bit too much, I did a quick calculation of my dinner ( though realistically I am only guessing as I only weighed the potatoes before baking them). Still the meal without the dip would be 400 kcal, and the cottage cheese plus pesto is another 200 kcal. Plus the oil. And it would be like 20 grams for protein. A bit too large dinner, especially with respect to the rice noodles at lunch. It was a lovely dinner anyway but still...one portion...

Hummm... Not has bad I thought...

But still your picture... loll, pardon me... Made me think.

"That's what a sparrow see before eating"...

 

[Beastije]

Hummm... Not has bad I thought...

But still your picture... loll, pardon me... Made me think.

"That's what a sparrow see before eating"...

Half of my inability to present my food in a tasteful enticing manner though is just poor picture quality, me not taking the picture with the full food and the fact the grey plate has no scalable surface to compare to ( and the color of the plate itself makes the meal look duller).
Granted I try to eat smaller portions, because I eat overall so much and move so little but I am always so damn full. I didn't even finish the lunch ( though that glass bowl I bought specifically for salads and bowl foods, as it has 21 cm diameter and makes mixing way easier. I hate it when I mix food and half of it is outside of the plate ) and I am such a bowl person. Bowls for soup (hate idea of a soup from a deep plate), bowls for salads, bowls for everyday!! ))
Everyone should get a bowl.

 

[MaloK]

In a sense you're lucky... I'm always feeling empty and I eat a good variety... It's Even worse under effort...

But I haul a** all day and make the cooking, maintenance, repairs, washing, leo, adviser, referee...

And I really hate not being able to cook 100% of the time. And still have time to spend here...

I'm so hyperactive a 2 hundreds thousands calorie meal wouldn't prevent me from having breakfast the next day.

 

[Beastije]

In a sense you're lucky... I'm always feeling empty and I eat a good variety... It's Even worse under effort...

But I haul a** all day and make the cooking, maintenance, repairs, washing, leo, adviser, referee...

And I really hate not being able to cook 100% of the time. And still have time to spend here...

I'm so hyperactive a 2 hundreds thousands calorie meal wouldn't prevent me from having breakfast the next day.

This anecdotally leads me to an interesting observation. I have been reading about intermittent fasting. While not for me, they say you should prolong your nighttime fasting window to 10-14 hours. I am experimenting with that, and while postponing breakfast makes me really hangry and not pleasant to be around (boyfriend said so ) if I eat earlier in the evening I am most often LESS hungry in the morning than if I have a snack or a late dinner. Every logical part of me says it should be the other way around!!! Anyways wanted to say mentally I am always hungry. And I read nowadays a lot about nutrition and food and recipes ..and that makes me more hungry. I used to watch my 600 lb life as a way to see where I don't want to end up (and also damn ode on the human body, as it can take and support so much!!!) and guess what. It made me super hungry watching them stuff their face with all that food )))

 

[MaloK]

Civilization brought us to this, As natural gatherers we should eat all the time... but not like that.

 

[jaylach]

Civilization brought us to this, As natural gatherers we should eat all the time... but not like that.

I don't disagree but have to question humans as 'gatherers'. What I question is that I think of gatherers as those that are opportunistic feeders or grazers. Humans are straight forward predators as indicated by the two eyes pointing forward for stereoscopic vision as is the case with all mammal predators. Opportunistic feeders, such as rabbits, have the eyes on the side of the head for a greater field of vision. This eye setup largely defines if an animal is predator or prey. Humans are predators.

 

[jaylach]

Anyway I have sketty sauce going with a bunch of meatballs and some chicken along with onion, bell pepper and olives. Shrooms will be added tomorrow.

For tonight it is one of my weird comfort things. Baked beans with cut up hard seared pork chop that will be tossed with egg noodles.

 

[fishorama]

We're having spaghetti & parm meatballs from the freezer. No peppers or olives involved...& no cooking except for pasta. Black or green olives, what peppers, jaylach?

I use green olives & green &/or red bell peppers in deep dish pizza sauce. We haven't had that in a while unless there's some in the freezer. Probably not, we tend to snarf 3 or 4 containers up in a month or 2. I'm pretty sure that's why my husband's family loves me, lol. I've had to give them the recipe several times each. They even have it for Xmas eve often even though we're not there (no winter visits!!).

 

[jaylach]

We're having spaghetti & parm meatballs from the freezer. No peppers or olives involved...& no cooking except for pasta. Black or green olives, what peppers, jaylach?

I use green olives & green &/or red bell peppers in deep dish pizza sauce. We haven't had that in a while unless there's some in the freezer. Probably not, we tend to snarf 3 or 4 containers up in a month or 2. I'm pretty sure that's why my husband's family loves me, lol. I've had to give them the recipe several times each. They even have it for Xmas eve often even though we're not there (no winter visits!!).

Sliced black olives and bell peppers of different colors.

 

[Beastije]

I tried a predominantly meat dish from my country, not sure if it is popular elsewhere. A stew made with pork and carrots, both braised and creating this brown sauce sort of gravy. These sort of meals are the hardest to recreate or replicate without the meat since it is the key part of the sauce.
Alas I experimented and made it with soy 'meat' that I fried, so it was firm, chewy and full of flavors. And the carrots were sweet and soft and the sauce was there (added with tomato paste and miso paste).
It was exactly what I wanted and was in the mood for. I even tried once this sauce thing with peas, sort of British version with another fake meat (seitan) and due to large amount of onion and some potato starch that too was great.
Served with boiled potatoes mashed with a fork and it hit the sauce spot!!!

I am getting the hang of this cooking (been mostly vegetarian for only 6 months, sans Christmas)

 

[jaylach]

Having one of those good dilemmas. Added the shrooms to 5 quarts of sketti sauce a couple of hours ago for the second cooking. I always cook one day, put in my fridge overnight and cook again for a second day. Don't really know why but tomato sauces always seem to taste better if cooked, cooled and cooked again. I save the shrooms for the second day of cooking as they would lose all texture if cooked the whole time.

So what is the dilemma? Well this evening I'll have over a gallon of good sauce and no idea as to how I'll use. LOL! Just too many options.

1. Just basic sketti and meatballs with thin spaghetti. There is also chicken, black olives, green bell peppers, red onions, fire roasted diced tomatoes and shrooms in the sauce.
2. Same as 1. but with mini cheese ravioli.
3. A meatball sub on a soft potato hoagie roll.
4. A meatball calzone. I have a pound of pretty good pizza dough for a calzone. Actually a pound of dough is good for 2 calzones.

LOL! I love having these decision issues as I LOVE all 4. All 4 WILL happen but the order is in question.

Anyone know if yeast based pizza dough can be frozen and still be good?

 

[MaloK]

I hung 26 chicken breast with modified BBQ sauce in a smoker that I rode off so much hickory that I was blinded all the time.

7 fell off and created a disaster. But they are all already gone... Nobody even noticed the beautiful coleslaw I broke my arm doing. But the potatoes got some return.

13 chickens... I have 26 legs left to walk into something soon...

 

[fishorama]

I'm pretty sure you can freeze pizza & bread dough. You have to wait a loonngg time for it to thaw & then rise again. My parents used to buy frozen bread dough in 5 loaf bags. They often baked all at once & frozen the extras.

Dang, MaloK, that's a lot of chicken!!

 

[Cisco_Ray]

Pork, Veg and Noodle stir fry for dinner.