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      01-20-2022, 08:30 AM   #5193
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Quote:
Originally Posted by JP10 View Post
Can you not have carbs for a certain reason besides the diet?
Yeeeeah gotta drop the chub, gotta drop the chub, down 10 pounds in 8 days so far and feel fine (not hungry or out of energy) by just loading up on leafy greens like rapini etc. Dead boring and I LOVE MY DAMN FOOD but I gotta dechunkify.

I like coming to his thread as i get ideas on what to cook, especially from the folks in the southern US who use different ingredients, so i pop in yesterday and DROOOOOOOOOOOOOOOL.

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Originally Posted by shoei View Post
Wtf. So you're in the prepped food thread literally clowning on people's meal prep choices / diet choices and being all judgmental and shit, yet here you are complaining you need to shed 70lbs and on a lean diet?

Make it make sense.
I don't see the relationship. My gibes at the prepped meals was in relation to spending more money to eat a microwaved or bagged meal vs cooking fresh, there was no mention of the health aspect. I think you could eat well or poorly pre made or from scratch, don't see it as an either/or. I simply ate too much, i'd have done the same with prepped meals.
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      01-20-2022, 08:33 AM   #5194
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Quote:
Originally Posted by Alfisti View Post
Yeeeeah gotta drop the chub, gotta drop the chub, down 10 pounds in 8 days so far and feel fine (not hungry or out of energy) by just loading up on leafy greens like rapini etc. Dead boring and I LOVE MY DAMN FOOD but I gotta dechunkify.

I like coming to his thread as i get ideas on what to cook, especially from the folks in the southern US who use different ingredients, so i pop in yesterday and DROOOOOOOOOOOOOOOL.
Right so just cutting carbs to lose weight. I wouldn't say I am anti keto, but if you are quite active it can have some adverse effects. I am pro-carb hence why I was wondering. As long as you are feeling fine then no issue at all, congrats on the weight loss, keep after it!!
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      01-20-2022, 08:34 AM   #5195
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Originally Posted by chassis View Post
Ful mudammas
Egyptian fava beans

Fava beans
Chickpeas
Cumin and coriander seeds fried in EVOO
Cumin and coriander powder
Onions
Garlic
Tomato
Fresh cilantro
Parsley
Lemon flesh
Green chile

Garnished with tahini sauce (tahini, lemon juice, garlic, salt, water), lemons, tomato, onion, parsley, green chile and olives. Served with grilled pita (not pictured).

GF DF vegan
You have a method to prepping this? Looks good for what it is.
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      01-20-2022, 08:38 AM   #5196
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Quote:
Originally Posted by JP10 View Post
Right so just cutting carbs to lose weight. I wouldn't say I am anti keto, but if you are quite active it can have some adverse effects. I am pro-carb hence why I was wondering. As long as you are feeling fine then no issue at all, congrats on the weight loss, keep after it!!
It's not just carbs, no desserts, no chips, no snacks, almost no dairy etc. It's a pretty brutal process right now but that is my fault, 10 years of super slow but relentless weight gain means sacrifices have to be made, time to step the fuck up. Once i am back under 200 pounds i'll look to maintain rather than lose weight so will reintroduce carbs etc in small quantities. Right now it's a shit ton of spinach, rapini, mushrooms, zucchini, cabbage etc. Roasted chick peas with a bit of paprika make a filling snack to shut me up if i feel naughty.

I am of Maltese origin, so food is central to my culture but FMD they are all huge, we eat way too much shit. Shit tastes good though, tastes sooooooooooooo goood.
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      01-20-2022, 10:07 AM   #5197
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Quote:
Originally Posted by Alfisti View Post
Right now it's a shit ton of spinach, rapini, mushrooms, zucchini, cabbage etc.
One of my favorites these days is Palmini palm hearts pasta, along with their palm hearts rice. Both take sauces very nicely, and I actually prefer the palm heart angel hair pasta over zoodles and real pasta.....
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      01-20-2022, 10:13 AM   #5198
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Home made chicken curry with basmati and salad
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      01-20-2022, 12:19 PM   #5199
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Spaghetti carbonara today
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      01-20-2022, 05:56 PM   #5200
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      01-20-2022, 06:18 PM   #5201
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Last night Charcuterie at home. Baked Brie with Tobasco pepper jelly was especially delicious. Didn't even come close to finishing anything but the wine. Tor…. Yum.
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      01-20-2022, 06:19 PM   #5202
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Tonight Cobb salad with blackened chicken at local Outback.
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      01-20-2022, 06:23 PM   #5203
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And the best parking spot at Outback…
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      01-20-2022, 07:14 PM   #5204
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Quote:
Originally Posted by Alfisti View Post
You have a method to prepping this? Looks good for what it is.
Ful Mudammas:
1 can fava beans
1 can chickpeas
1 medium red onion, diced
3 roma tomatoes, diced
2 cloves garlic, finely minced
2T cumin seeds (I like cumin)
1T coriander seeds
1t cumin powder
1t coriander powder
1 green chile, chopped
salt and black pepper to taste
fresh flat leaf parsley 1/2c + 1/2c
fresh coriander (cilantro) 1/2c + 1/2c
1 lemon, flesh only
kalamata olives
approx 1/3 cup extra virgin olive oil

Tahini sauce:
2T tahini (sesame) paste
1 clove garlic, finely minced
2T extra virgin olive oil
water
salt

Ful Mudammas:
Heat olive oil until hot but not smoking. Add cumin and coriander seeds and fry until fragrant, careful not to burn them. Add 3/4 of the onion and cook until they start to soften. Add garlic and green chile. Cook further until onions are translucent. Add 2 of the diced tomatoes and cook until the tomatoes soften. Add cumin and coriander powder, cook until well incorporated. Add fava beans and chickpeas, including the liquid in the can. Bring to boil then reduce heat to simmer. Add lemon flesh. Add salt and black pepper to taste. Add 1/2c each cilantro and parsley. Mash 1/2 of the beans using a masher, glass jar, can, etc. Mix well to incorporate the whole and mashed beans. Simmer covered for 30 minutes.

Transfer to serving bowl or plate, garnish with remaining parsley, cilantro, onions, tomatoes and olives. Drizzle tahini sauce and more extra virgin olive oil. Serve with grilled pita. Sliced hard boiled eggs are also good as a garnish.

Tahini sauce:
Mix ingredients together, adding water at the end to adjust consistency. The sauce should drizzle off a spoon. All flavors should be detectable: sesame, garlic, lemon, salt, olive oil.

This recipe is slightly different from mine, but the method is mostly the same: (and the tabla music is good!)

Last edited by chassis; 01-20-2022 at 08:51 PM..
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      01-20-2022, 09:07 PM   #5205
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Tacos de papas con Turkey
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      01-20-2022, 09:57 PM   #5206
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Tacos de papas con Turkey
Oh hell ya. Does it get any better? What hot sauce you got?
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      01-20-2022, 10:28 PM   #5207
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Quote:
Originally Posted by UncleWede View Post
Tacos de papas con Turkey
Oh hell ya. Does it get any better? What hot sauce you got?
Home made tomato/jale then mixed with avo from the back yard
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      01-21-2022, 02:23 AM   #5208
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NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.

https://cooking.nytimes.com/recipes/...etti-bolognese

Quote:
Originally Posted by UncleWede View Post
I always thought you just had to simmer for a longer time to make tomato sauces thicker. It always worried me when wife said she was going to make a spaghetti or something, and it was already 5:30. "Honey, I can't eat at 10:00, that's way too late"

So I ate thinner sauce at 6:30.

But hey, I'm of German and Irish decent, what do I know?
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      01-21-2022, 08:25 AM   #5209
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The mushroom risotto was on point so now I can go for the Milanese, just didnt want to burn through expensive ass saffron in shitty rice.

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      01-21-2022, 08:32 AM   #5210
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Originally Posted by mdf View Post
NY Times had a "Fast Spaghetti Bolognese" recipe that I thought was okay. Their time-saver is using Worcestershire. The texture also isn't the same as a long simmered sauce but it was okay.

https://cooking.nytimes.com/recipes/...etti-bolognese
If you really want to blow your mind stop trying to do tomato sauce in a pot. Do it in the oven!

Obviously in the winter you have to work with canned san maraznos so its not possible but in the summer, when you can get good ripe romas, take all of the basic sauce ingredients (tomatoes, garlic, onions, herbs, etc) cut them into chunks, drizzle and toss in olive oil and throw them single layer in the oven. 1-3 hours depending on mass and you end up with browned (aka caramelized) tomatoes, garlic, etc. Then you can transfer to a pot for finishing/seasoning. Hit with a masher or immersion blender depending on how chunky you want.

The dry cooking method converts all of those starches and whatnot and generates a lot more flavor.
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      01-21-2022, 09:12 AM   #5211
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Skipped lunch with an early dinner of smoked salmon with salad and EG tea.
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      01-21-2022, 01:49 PM   #5212
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And the best parking spot at Outback…
ahhhhh no one next to you for door ding
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      01-22-2022, 07:16 PM   #5213
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Home-Made Tagliatelle Pasta with Prosciutto and Walnut Creamy Mascarpone Sauce
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      01-22-2022, 10:44 PM   #5214
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Home-Made Tagliatelle Pasta with Prosciutto and Walnut Creamy Mascarpone Sauce
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