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What are you having for dinner? (wanna share your recipe?)

I was going to have some lasagne and some waffles but it looks like my oven is broken.. well, my landlord's oven. So I've just had some houmous with a bit of parsley and am going to have some digestive biscuits and warm milk now ?
 
Skillet Shrimp and Artichoke Pasta

Ingredients
1 pound pasta (your choice of shape)
4 tablespoons unsalted butter (divided)
2 tablespoons coconut or olive oil
1.5 pounds shrimp (peeled and deveined)
1 teaspoon red pepper (crushed)
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 jar artichoke hearts rough chopped
10-12 ounces frozen spinach or kale chopped or fresh wilted
1 small lemon (use for both zest and juice)
½ cup fresh Parmesan
¼ cup coconut milk or cream
add fresh herbs or pesto
 
A homemade recipe of ‘Artemis’ pie’ . Like shepherds pie, but with venison, and I spice the meat with whatever I have around - tonight it’s cinnamon, nutmeg and cloves. With the meat I have sautéed brown mushrooms, celery, and onion and added what I think was a couple of ice cubes worth of chicken stock ? from the freezer but it might have been another bird stock and instead of potato I am steaming celeriac to turn into a mash with chick peas.

We are drinking spiced grape juice with it .
 

:roflmao: THIS GUY is just cracking me up. His laugh is just. too. precious. My son found him online, wanting to surprise with dinner a while back. Totally badass dinner. It’s also almost exactly the Calypso chicken/pork recipe I use (I make enough marinade for my meat to swim in, not just barely be coated in. Means it’s ready in a just a few hours, or overnight, rather than in 24.)

Calypso Pork / Chicken

Equal parts (I generally go at about a half cup, instead of a couple table spoons)
- Grated Ginger
- Garlic
- Pineapple Juice
- Dark Sugar (Brown, Muscavado, Turbinado)
- Spiced Rum

* Ground Allspice (I do about 2TB at any marinade level, until I get up to 1cup then 3TB, spices don’t straight double/rose with other ingredients but rather rise incrementally to not overwhelm)
* Whole Spices (Cinnamon sticks, Clove, etc.) then I toss these on my coals to smoke whilst the meats cooking, after they’ve soaked in the marinade)
* Salt/Pepper to taste just before grilling
 

we used the recipe for that - baked sweet potato with kale, capers and tahini and it was so good I almost cried tears of joy. I love sweet potato but can find it too sweet, the tahini dressing and kale made it perfect. I could eat tahini every day. Really, one of the loveliest simple meals ever. I might have it again within a week or two.
 
@berlinda - Your recipe sounds good. Have you ever tried replacing the lamb with another protein like pork or chicken? Just wondering as I don't eat lamb.

Quick and Easy Chicken

I had some chicken breasts that needed to be prepared, so I pounded them out between sheets of plastic wrap to make them thinner, cut them into fillets and separated into 2 batches to be sauteed in Olive oil. One half was seasoned with Mrs. Dash chicken seasoning, Aldi seasoned salt, and a little powdered chicken soup base. The other batch was seasoned with sea salt, garlic/rosemary seasoning, and lemon pepper. Season on both sides and cook on medium until white in the middle.

Great to have on hand to add to salads, make sandwiches, add to steamed vegetables, or plated with cold vegetables. Having this keeps my hands out of the bread box which is my go-to when I don't have any food prepared. Tea and toast. I need to be their ambassador! ? Next up, yogurt cups. I'm down to my last one. Greek yogurt and blueberries.
 
Another kitchen sink soup. Onions, carrots, celery and garlic. Two cans of Rotel - I dont see it in regular stores where I live, but here it is in No Man’s Land....but my American friends in Texas swear by it - a can of drained and rinsed black beans, chicken stock, a bit of macaroni, and done. I wish I had discovered Rotel sooner, awesome flavour from a can.
 
@nursenurse - Umm, that sounds yummy! Yes, we have Rotel in different varieties where I live. A friend from college introduced me to queso made with Rotel and Velveeta. It is sinfully delish! In a glass dish, combine cubed Velveeta cheese and a can of Rotel, and microwave. If memory serves, I stirred the mixture every minute or so. I used to serve this with unsalted Charles Chips. ?
 

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