SHOW OFF YOUR YUM! Food Photography Thread

[FortCluck]

Yummy split peas soup... there’s potatoes, onions, carrots, fresh herbs, and tri colored peppers

 

[pennyJo1960]

I do like split pea soup have all you want ooohhhh tomorrow I will do a ham potato one

 

[FortCluck]

I do like split pea soup have all you want ooohhhh tomorrow I will do a ham potato one

It was so delicious even my husband said it was amazing. He tried a bite

 

[pennyJo1960]

Just never liked the pea sorry just not in my wheelhouse

 

[FortCluck]

Just never liked the pea sorry just not in my wheelhouse

I’m confused lol you said you like split pea... that’s what it is

 

[BullChick]

I thought I’d benefit from some potassium. I only have frozen bananas and Kahlua, so here’s my smoothie AKA daiquiri.

 

[pennyJo1960]

Flipping spell check

 

[igorsMistress]

BLT and fruit salad for dinner

 

[BullChick]

I saw this (it looks so good!), and thought of @FortCluck, especially since I would omit the meat.
I did copy/paste because I hate links.


Pumpkin pasta with turkey sausage

“Ground turkey or ground chicken would be a great alternative. You want leaner meats for this dish because I feel heavier alternatives like ground beef would overpower the delicate and creamy flavor of this dish.

No alcohol? Use pasta water.”

“Is there a substitute for heavy cream?”
“You can either omit it or use whole milk.
I haven’t tried this with a dairy alternative but I imagine almond or oat milk would work as well.”

INGREDIENTS

•1 pound fresh mild Italian turkey sausage

• 
  3/4 pound bucatini pasta
• 
  4 cloves garlic, minced
• 
  1 medium onion, diced
• 
  1 bay leaf
• 
  4-6 leaves sprigs of fresh sage, sliced into chiffonade
• 
  1 cup dry white wine
• 
  1 cup chicken stock
• 
  1 cup pumpkin puree
• 
  1/2 cup heavy cream
• 
  1/8 tsp ground cinnamon
• 
  1/2 tsp ground nutmeg
• 
  Salt and pepper, to taste
• 
  Parmesan cheese, grated to top

INSTRUCTIONS

• 
  In a pot, bring water to a boil and cook pasta until al dente then drain it and set aside.
• 
  In a large skillet, brown sausage until cooked through. Remove from skillet and set aside.
• 
  In the same skillet, add 2 tablespoons of olive oil and the minced garlic and onion and cook until soft & fragrant – about 5 minutes.
• 
  Add in the bay leaf, sage, and wine and cook until wine reduces by half, about 2 minutes.
• 
  Add the chicken stock and pumpkin puree and stir to mix well. Stir in the cream then add the sausage back in.
• 
  Season with cinnamon, nutmeg, salt and pepper, and let simmer until sauce thickens, about 10 minutes.
• 
  Add in the pasta and stir to get the sauce coated on all the pasta.
• 
  Serve hot (remember to remove the bay leaf) with freshly grated Parmesan cheese.

 

[pennyJo1960]

Thank you for the recipe
This was dinner tonight pizza 3 meat Bacon, suasage and peperoni