Frisco- Frittata..... Random Refridgerator Stuff

Diced leftover pork chop, mushrooms, zucchini and marinated artichoke.

frisco

Did you eat it off the floor this time?LOL

That looks scrumptious!!!! I wish I had you to cook for me!!!What is the round thing it is on top of?

It was excellent! .......A white plate from Dansk.

frisco

I made a frittata last night!  I'm still in the soft diet stage but am slowly introducing soft veggies. So I cooked down onions & shiitake mushrooms, eggs and herbed cheese curds (which melt beautifully!). It tastes great.  I sliced it up into 8 pieces.  I calculated about 9 grams of protein a serving.

Sounds great !

What helps also in the soft food stage is to use a dollop of Greek Yogurt when plating.

My quick go-to GY sauces to this day is either mixing soy sauce, ponzu or sriracha with the GY.

Just helps to get the food a little wetter.

frisco

Sriracha and Greek yogurt? I might be in love...

Frisco,

It looks great! Are you a chef? I am a bit of a "home chef", and really appreciate good food and sharp presentation.

-G

Thanks for the compliment...... nope, not chef..... not a cook or home cook.

Home cooks, like my mom and yourself know far more about cooking than I do as you need to be fairly well rounded. Me cook a whole turkey for Thanksgiving.... no way, it would be a big hit or miss with a lot of pressure. I've never ever cooked a whole chicken !!!

What I think I am is a survivalist..... I didn't take an interest in cooking and food prep till about a year after my VSG. I knew how to cook "dude food for fat guys"..... great greasy tacos, very oily pastas, steak and burgers on the grill, killer hash browns..... and my pancakes from a box were pretty good.

It didn't take long from hearing my surgeon and RD talk about whole real foods, nutrition and exercise that I realized I didn't have that in my skill set and if I wanted this to last I needed to learn. And if I can only eat a little bit.... it's gotta be freakin good !

I do still and video visual communication and have also been involved in racing cars and motorcycles all my life both of which require about the same thought process with a lot of trial and error testing. I found that cooking was the same exact steps and a true art form.

I have shot food for wineries, restaurants, hotels and resorts but that just means hiring a high dollar food stylist. So I have learned a few things just by watching and directing them.... but my stuff is pretty basic.

To eat properly (the way I choose) virtually eliminates at least half the food and ingredient choices which in one way makes it easier and in another way makes it harder.

It really is pretty easy....... if you screw up 4oz. of food...... just chuck it and start over, no biggie.

With your cooking knowledge and experience, your golden !!!

frisco