Resource Food / Eating / Cooking Megathread

[Praestat_Mori]

This thread needs more life!

Desk breakfast: Cake, boiled egg, orange, milk

Spoiler: Cake, boiled egg, orange, milk

 

[KafkaF]

I struggle a lot with eating due to depression, anorexia, and trauma.

Sharing the positive experiences I have helps to encourage and motivate me. I enjoy cooking, sharing recipes, and taking pictures of food; I feel happy when someone is proud of me. My goal for this thread is to be somewhere you feel comfortable sharing your experiences with food. Everything is valid and worth being shared: cooking a meal, ordering out, warming instant food, or just grabbing an apple from the fridge. I am proud of you, no matter what.

I am fully aware everyone deals with these problems differently; I only hope that this thread is a positive space for some. These guidelines are to create a safe environment for the most amount of people:

1. Always put food images in a spoiler, as they can be triggering. Label the spoiler for items that can be addictive (like sugar or alcohol) or objectionable (like meat).
2. Do not discourage others.
3. Do not pressure others to eat more, less, or differently; advice is only helpful when requested.

You know, I've never loved cooking but I do love eating. So in order to eat good stuff I kind of have to cook.

Today I made my grilled turkey & cheese sandwich.

The recipe is very simple and pretty fast but it is both relatively low in calories (and high in protein) and quite delicious.

You need 250 grams of turkey breast, 2 slices of white bread, one onion, some mayonnaise, 2 slices of cheddar cheese and iceberg lettuce.

You put the onions into a small pan with some butter and let them caramelize over a long period of time. Basically, you put them on before you do anything else and you take them off when you're finished with everything else. If they threaten to burn at all, just add a little bit of water to them. But it's important they're on there for a long time at a low-medium heat for them to properly caramelize. They should at least be a light brown by the end, but ideally a dark brown is preferred (but then you'll probably have to put them on before you start doing the rest of the recipe cuz this can take as much as an hour).

Then you put some mayonnaise on both sides of both slices of bread and then put them into a pan. Let them toast until nicely browned on both sides. Then put them to the side.

Slice the turkey breast into slices/strips at most about as thick as your little finger.

Add some butter to your pan and let it melt, then poor the turkey unto it and put a good amount of pepper and salt on it (to taste). You're gonna want to do this at relatively high heat if you want a proper crust. I did it at 160 degrees celsius, turned down to 140 later in the process.

Then when the turkey is almost cooked through you put on two slices of cheddar cheese and let it melt.

You put some iceberg lettuce on one of your slices of bread, then use a spatula to put the turkey/cheese on top of the lettuce, then you turn off the heat under the onions and poor those on top of the turkey and then you close the sandwich.

And voila, you have a grilled turkey and cheese sandwich.

Only about 800 kilocalories for a full meal and 70 grams of protein (which is great for both satiation and building muscle).

For the record, to build lean muscle you need between 1.2 and 1.6 grams of protein per kg of body weight. I weigh about 73kg right now, so that means I need a little under 120g of protein per day to build muscle. So one of these sandwiches is already over half of what I need, which is great, especially for less than 800 calories.

 

[forum user JJ 23/34]

comfort ate ramen packs, cereal, and 2 full dinners of leftovers yesterday

 

[potatocube]

From photo it looks not that appealing
I have all ingredients from Trader Joe's, highlights on their truffle aioli (instead of mayo), canned tuna (great, and cheap protein source) and brioche bread (love the sweetness).
This could be a meal prepped and saved me a lot of time. I rate it for breakfast/lunch 4.5/5.

Spoiler: Tuna Egg and Avocado Open Face Sandwich

Serves 1-2
Ingredients:
1 teeny tiny avocado
1 hard-boiled egg
1/2 canned tuna or salmon
2 tbsp Trader Joe's truffle aioli (optional, can substitute with mayo)
2 brioche toast (can substitute with any bread)
2 slices of butter for each bread (optional)
Salt and pepper on touch

Mix ingredients 1-4 in a bowl.
Toast your bread (this is also optional).
Assemble as open face sandwich and enjoy

 

[graveface]

Today I will make youvarlakia (Greek meatball soup) for myself and partner. I cut up tiny pieces of bell pepper and onion and put it in the meatballs, with plenty of herbs and spices in both the meatballs and the broth. It'll taste good. I'll look at my partner enjoying it.

 

[supergold#2]

Spoiler: meat, wine, sugar, "bloody"-looking sauce

View attachment 1000000318.webp

braised oxtail in lemongrass-plum "bourdelaise"
endive-pear salad
grilled oyster mushroom
parsnip purée

so i came up with this myself (sorry everything is estimated mesurments because of that), so i know this is gonna be a nightmare recipe, but if anyone wants to give it a shot, it's worth trying, i'd say, everyone absolutely loved it!
be warned, it's an at-least-8 hour recipe lol
feeds 5.

"bourdelaise:"

• 10ea malay bay leaves, dried
• 3ea black cardamom pods, whole
• 5ea green cardamom pods, whole
• 3 tbsp white peppercorn, whole
• 1 tbsp black peppercorn, whole

toast cardamom until fragrent, then add peppercorns and bay leaves.
continue toasting until bay leaves are golden-brown
remove outter husks from cardamon
add to satchet
add satchet and 1/2ish(?) cup canola (or veg/corn/etc.) oil to pot
add:

• 150g lemongrass, expressed, rough chop (~3 stalks)

sweat for 10-12 mins, until oil is lightly perfumed
remove satchet
add:

• 150g parsnip, rough chop
• 400g yellow onion (~2 medium)
• 50g shishito, seeds removed, rough chop (10-15 small peppers)
• 50g galangal, rough chop

sweat 5-10 mins, until fragrent, then add:

• 30g garlic, expressed (1 bulb)
• 100g ginger, rough chop

sweat a final 2-3 mins, until fragrant
[NOTE: you should have a good bit of malleard at the bottom of your pan by this point]
deglase:

Spoiler: TW: alc

• 800ml *port (i used christian brothers ruby port, though anything SWEET featuring plum notes is what we're looking for)

reduce to 1/3 volume on LOW
add:

•80oz (unsalted) veal (or beef) stock
(i used box stock, if you make your own, gelatine contents may necessitate adaptations to volume)

• 15ea dried shitake (mitake/bella/button/etc.) mushrooms
• satchet (from earlier)

[note: poach parsnips (for purée) in stock at this stage ONLY]

add:

• 8ea jujuba, dried
• 12ea preserved plum

reduce on VERY LOW until ~1/5 volume (should take 8+ hours)

combine with a blonde "roux" (1 part flour to 4 parts marrow/fat/drippings/reduced broth remains from oxtails + a VERY small pinch of soy lecithin)
.
.
endive-pear salad:

• 1 large asian pear, obliqued
• 4 small endives, marinated* and grilled, chiffonade
• 1 tsp ginger, bruinoise
• 2 poached jojoba (from bourdelaise)
• 3 poached plum
• wasabi microgreens (i used a different micro, but wouldve used this if i could find it)
•

Spoiler: tw: alc

2tbsp infused, reduced port (from bourdelaise)

.
parsnip purée was literally the same ratios as roubuchón potatoes, but with 4 parts parsnip to 1 part potato
.
oyster mushrooms i just poached in the early bourdelaise, gently dried, then finished on the grill
.
**marinade** (this was measured):
• 100g yellow onion
• 50g ginger
• 25g garlic
• 50g soy
• 50g palm sugar
puréed all ingredients (raw) in blender, marinated overnight, and strained GENTLY before grilling

 

[Praestat_Mori]

I remembered the food thread. Recently I cooked mushroom cream soup.

Spoiler: Mushroom Cream Soup

 

[.twilight.girl.]

For breakfast, I had hibiscus water and a slice of banana bread with light butter on top

 

[OnMyLast Legs]

Eating overnight oats for breakfast

½ cup oats
1 cup milk
1 banana, chopped
Dozen blueberries
Dozen almonds

Had a black coffee earlier. Glass of OJ now. Good workout fuel!