Food Envy

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A wholesome space for the epicurious to flex their meal pics, swap recipes, share tips and talk about all things FOOD! 🥘🍝🍱🍡🌮🥙🌯🧆🥞🍳🥨🥗🥟🍜

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#food #foodpics #mealoftheday #recipes #cooking #cookingtips #foodie

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What you can see in this Space

Light salad but oh so yum 80g Exotic Tomatoes 30g Baby spinach 15g Rocket 3/4leaves Basil (finely slice/chiffonade) Salt (to taste) Pepper (to taste) 1TBS Apple juice (if you would like you could finely slice up some apple) 1TBSApple cider vinegar 1tspOlive oil 1TBS Roasted pumpkin seeds Variation Additions: -Cottage cheese/Mozzarella -croutons/slice of crunchy rye toast (lovely lunch) -micro herbs (nutrient dense)

HERE IS THE RECIPE: 1. the mussels are cooked with finely cut shallots, and white wine about 60 centiliters for 2 kilos of mussels (4 people) 10 min. 2. in another pan, cream / Roquefort / parsley, pepper and no salt because the mussels and cheese are already salty! 3. put everything together and when the mussels open, the dish is ready! 😋

Tonight for dinner my mom is making a recipe I had made for my cooking class 2 weeks ago. Spinach and ricotta stuffed chicken breast. I served it over white rice with corn on the side

I have Covid 😣 so haven’t been cooking or baking in the past week or so. Mostly been delivery and the few things my husband knows how to/will cook (burgers and brats on the grill, sloppy joes, tacos). But I was going through some recent photos: 1. A red velvet cake I made for my neighbor last month. 2. A small shepherd’s pie I threw together.

Made a little treat today. Tuna ceviche served with a basil, avo and yoghurt mousse; ginger cream cheese; red peppers and Micro greens salad; dressed with a lemon ginger soy sauce. Added in some pretzel discs on the side.

Tonight’s dinner: Pappardella in a sauce I made up a long the way: kind of a cross between cacio e pepe and a lemon ricotta sauce I’ve made before - toasted black pepper, butter, garlic, lemon juice and zest, ricotta, Parmesan, and some fresh basil, topped with some fresh parsley and some chives since I picked too much for something else.

Thanks! I’ll check it out. Btw, my dinner for friends turned out good! I ended up doing a simple homemade slaw to use with fish tacos. Then I used some impossible meat for the other tacos using a salad tossed in a southwest dressing for the filler. Fresh diced tomatoes and some shredded cheese for toppers. 😋

Once again I failed to photo my delicious food 😆 Harvest salad with sweet potato, Granny Smith, dates, craisins, goat cheese, and pumpkin seeds with apple cider vinaigrette and a warm balsamic lentil and butternut squash salad. Soooo full.

I do way less red meat as I have heart disease (thanks fam!). But we do a lot of chicken and Turkey. The last time I cooked burgers on the grill, I used the impossible meat and added some of my special seasoning blend for burgers. Taste great to me. But still crave a good steak or burger every now and then. But I do feel better overall, since I’ve cut down red meat.

Combine freshly grated Parmesan, oregano, basil, garlic powder (or minced garlic), salt and pepper. Quarter the zucchini, place on a oiled rack on a baking sheet, drizzle with olive oil and sprinkle with Parmesan mixture. Bake at 350 until tender (15-20 min). Then broil for 3-4 minutes yo crisp them up.

On which cooking step do you add coconut milk? I love pasta, it’s my comfort food. I have pasta 3-4 times/week for dinner 🙈

Citrus tempura battered hake, served with homemade tortillas, lemon garlic aioli; fresh herb packed yoghurt; cherry tomato, capsicum, jalopeno salsa, pickled red onion, fresh cucumber, crunchita lettuce and Avoc-Ado! one of my favourite test kitchen experiments! So much goodness 😍 (I have little fairies and pixies that guide me in the kitchen - love it so much) 🧚‍♀️ 🧚‍♂️

I recently just finished taking a cooking class and one week I had to make homemade ricotta than use it in a dish so I made ricotta and spinach stuffed chicken breast. My dad usually does all the cooking so when my family said it was really good it made me feel good ya know lol

I’ve been roasting veggies in mine. I also tried this recipe for air, fried tofu, and it really works well! My husband really loved it and so that one’s going into the rotation. Tonight was the first time I tried using the grill with the temperature probe and made chicken thighs. Really loved how it all turned out

1 of 2 dishes for my cooking class. I made chicken and broccoli in a mornay sauce

On days that carbs are allowed, you have to stick to “good carbs” so basically sweet potato, beans and brown rice. So like last night I had a chicken burrito bowl

Dinner (chicken and pasta in a mornay sauce) and chocolate mousse with crushed Oreos and whipped cream

Made homemade chicken fried rice for dinner! Great college food since it makes enough for multiple meals

Today for lunch I’m gonna try out this recipe I found on NYT Cooking. Roasted broccoli (extra crispy) is one of my fave things, and basically this recipe has you drizzle over it a combo of butter, Dijon mustard and red wine vinegar. Will let you know how it goes!

Last night’s dinner - spring chicken with baby potatoes in a red pepper pureé.

Hiiii. I made my first focaccia yesterday. Made some roasted vegetables, fresh pesto and served up with some burrata for dinner last night. I rarely have time to cook so it was a treat!

Serbians LOVE their meat, and all the traditional dishes are super delicious. Tonight I had a grilled fish with roast baby potatoes in a tomato sauce 👌🤤

Last night my friend brought me their moms homemade chicken potato tacos and it made my whole day, they were 🔥🔥🔥

Last night was my first time cooking with the Gochujang, we made crispy korean pork and rice, super tasty and highly recommended for the meat eaters 👌🍛

Fan fried finished in the oven “Mexicano pizza” slow braised spicy paprika and tomato beef mince, topped with mozzarella, red onion,mixed peppers, avocado and dollops of scallion sour cream.

Oh my GOODNESS! This looks absolutely delicious! I love cooking Japanese, and I want to get better at it. Do you mind sharing the recipe, Fati? 🍜

This year I’ve been making an effort to eat cleaner and more whole foods, so typically a weekday lunch or breakfast would look like this. Today I’ve got boiled eggs devilled with green chilli relish, some mango, a small cup of granola and yoghurt and avocado on the side.

Nah, a blender 😅 still not pro for the mortar 😅 Usually i just google a basic pesto recipe, and customize it. Pine nuts, or walnuts, sometimes can add some parmesan or ricotta cheese. Eventually, all options are good and its fun or else it would get boring :))

Went out to dinner last night and had flounder with crab cream sauce on top. It was amaaaaaaazing.

BBQ 🌽🫑🍗 with maïs, pepper, chicken with homemade marinade: olive oil, sea salt, black pepper, paprika, garlic, oregano, lemon juice

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