This look super tasty!
Thank you! I made an effort with the presentation, more often than not I’m a ‘one pot wonder’ kinda cook. Here’s a pic of the lemons from last year that I turned into some salt preserved ones…it’s just one small tree but fruits really well. Aww Kip and Lupa are the best
Wow!! Those are all lemons? They’re that green before they turn yellow? I see them green on your tree.
The tree on the right are lemons, the one on the left are oranges. Yep they all start out green (both fruits) and as they grow turn yellow / orange. It’s beautiful watching natures process
So nice to meet you and have you here on the food thread too. Take care and congrats on your days sober!
I almost never use the seasoning packets that come with noodles you buy in an individual serving packet. I cook the noodles in water and prepare a broth separately, usually homemade chicken or vegetable stock I keep frozen in large cubes, or if none is on hand I’ll use some organic Better than Bouillon, and add seasoning like tamari/soy sauce, chili paste/sauce, etc. I put raw veggies that I want to get a light blanching in the bottom of the bowl, top with hot noodles, then pour hot broth over everything and that softens things like mushrooms, thin sliced bell peppers and carrots and the white parts of scallions. Then top with the crunchy bits like bean sprouts, and aromatics like cilantro and so on.
There are lots of choices out there for noodles, and I keep some of the cheapest ones available for “emergencies” or random cravings, but there are healthier options, too. And as Jené suggested, even regular rice noodles or glass noodles work fine. I also love buckwheat noodles. What I call “ramen”’should probably just be called a noodle bowl.
Treating myself as it’s okay to have a treat!
Judging feelings coming up…
But my Mantra is mentioned above
It makes me laugh to see “Funky American Style” I do love salted caramel though. Enjoy your treat!
Yaaaap… Thought the same as I noticed it…
Might be fun for this community
Sockeye salmon for kiddo tonight (marinated in soy sauce/sesame oil/honey/garlic). He prefers the Atlantic I make but I’m glad he ate some! With a side of Chickapea pasta (it’s made with just chickpeas and lentils) and a light cheese sauce. And cucumber
Did another batch @RosaCanDo of the chickpeas and it was good to let them marinade. Even other people liked it.
Although I have no clue how to conserve them being crispy. Best result is still eating them after cooling otherwise they soak up humidity rather fast.
Where do yoh get this berries from? Here these arr imported from Chile and Peru at this time of the year and they are not really good or ripe. I had tried to freeze some regional ones but they got mushy during thawing.
I’m on a diet and berries are nearly the only allowed fruits.
That’s a really good idea! Thanks for sharing!
Golden beets and violet garlic from the farmers market. My breakfast on this very damp and cold Saturday.
Lovely to meet you as well! It’s a fun thread to be a part of…massive congrats with your journey too!
This is definitely something I want to try!
Chef GooGoo:
Roasted Chickpeas Dos:
- Store them in a glass container with the lid slightly ajar.
- Even better would be to store them in a parchment or paper bag or in a bowl covered with a paper towel.
- These storage options allow air to circulate around them and keep them drier and crispier.
I have a weakness for pretty eggs, dill and salmon. Very pretty and I am sure delicious.