So...whats for dinner?
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Tonight was crab cakes. I had some yesterday from a local place (I picked it up since it was a day to myself) and they were great. I love the vermillion sauce they’re served with and had some left, do I made my own for dinner. They turned out very good but next time I’ll make them smaller, do I can cook them a bit longer without burning them.
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I came across this picture and was reminded of the conversation about Katie’s Seafood in Galveston. I took this picture back in 2009 at the fish market in Galveston
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Last night was chicken thighs cooked in the air fryer, fried brown rice with fine diced celery and carrot, and a large romaine salad.
Two of the large thighs are leftover so they will reappear tonight in a skillet dish with artichoke hearts.
Great photo, Nance.
I rejoined WW online yesterday. Time to confront the weight issue.
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Very cool photo, love it!
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Good for you, Carole. I might try Noom.
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Freezer-foraged, and came up with a frozen ground beef patty. So I thawed, seasoned & grilled it--as a cheeseburger on a keto bun (which tasted just like a regular white bun; might use one for a lobster roll). Half-sour pickle as my veggie (besides the onion & tomato on the burger). A bit later, made a grilled cheese sandwich (it was National Grilled Cheese Day).
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Yesterday I bought two eggplants, on the small side. I will make my favorite eggplant dish, a version of eggplant lasagna.
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chisandy - the Legal Sea Foods in the Galleria closed in 2018, and while I have not seen it, there is now a food hall - wondering if it is in the same space?
Tonight will be a pork roast with Greek potatoes (trying a new recipe that gets them crispy) and Brussels sprouts - I have a bag left from Easter. Considering Ina Garten's sprouts slaw recipe with a mustard dressing. I also have a bag of asparagus left but can't get DH to eat it, so maybe I will try some kind of asparagus salad recipe for lunch. They are skinny so won't be too much.
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Carole, too bad you didn't live nearby us. The eggplant vine in the garden is providing us 4-5 medium sized eggplant fruit (?) per week. These are about 2/3 the size of the ones in the store. I guess they would grow bigger, but I have to pick them before the birds discover them. It's starting to get challenging to come up with new ideas for eggplant. :-)
Special, what seasonings are you putting on the Greek potatoes? Sharon has been trying the parboil-season-bake process for making crispy potatoes. The boil and bake part is easy...the seasonings are still "next time try".
We're wanting to empty out the freezer, so freezer foraging sounds like a good idea.
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eric - I haven’t tried this recipe yet but will sure report back after I do. It seems to be a mix of seasoning - which is lemon juice, olive oil, chicken or vegetable stock, garlic, dried oregano, and salt - and technique. This recipe calls for combining all of the seasoning ingredients in a roasting pan and tossing the wedged potatoes with the mixture. Roast for 45 mins at 400 F, turning the potatoes at the half way point. The potatoes should have absorbed most of the stock but olive oil should remain. The potatoes are then removed to a sheet pan to continue roasting for another half hour. They can be drizzled with any oil from the roasting pan, but it may need to be skimmed off the top if there is stock remaining as well, but keep the original roasting pan with the garlic and place it in the oven with the sheet pan for last 5-10 mins at the end of the additional roasting time. The stock should reduce and whatever is left can be drizzled over the potatoes for serving.
This seems fairly labor intensive but I’m such a potatophile I will prob follow these instructions closely. The author (Recipe Tin Eats) seems to have done a lot of experimentation to refine this version. I can post the exact seasonings if you would like - but can give a better assessment tomorrow, lol!
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I'm a "redneck potatophile". For brunch, I'll sometimes (ok, ok...often) "nuke" a potato in the microwave oven, let it cool and without any seasoning on it, eat it like an apple! :-)
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eric - Redneck potatophile, lol! I love it! That is me with a tomato - just a 'mater and a salt shaker - my whole life.
Edited for a potato report - Greek potatoes were delicious but I think the recipe calls for too much olive oil. I was surprised the potatoes were not more crispy and browned despite the high oven temp and fairly long cooking time, and I feel like less oil would have provided a lighter coating that would have allowed more browned edges. Will modify next time but I will definitely make them again.
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Dinner was a small taco and burrito, leftovers from yesterday’s lunch and dinner. 3 meals out of one taco entree is a heck of a deal, tasty too.
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Eric, I'm envious. You're living in eggplant heaven. I grew up eating fried eggplant, which I love but do not cook because of the oil absorption and fat/calories. Peel, slice into rounds, season, dip into egg, coat with bread crumbs or flour, fry in hot oil until crisp. My mother made this and it's served in old-fashioned southern restaurants. Some of the best I've ever eaten was at the Dinner Bell in McComb, MS, which enjoyed local fame. Seating was at large round tables, family style. An inner raised circle held the huge dishes of food and could be spun around. The meal was a fixed amount. I took my mother there several times and she raved about the eggplant.
Another popular dish was eggplant casserole. Peel and dice the eggplant, boil until tender, drain and mix with browned ground beef cooked with onion, garlic, green pepper. I don't remember whether bread crumbs were an ingredient. Spoon into casserole dish and cook in oven. My mother cooked this dish, too.
Our dinner last night was very good, worthy of a photograph but I didn't bother to take one. A helping of eggplant lasagna, roasted asparagus, and a romaine salad. DH and I both savored the meal after a day of being mindful of WW points. I am eating mostly foods on a "free foods" list. Eggs, veggies, fruit, Greek yogurt plain and 0 percent fat. So far, early in the process, I'm satisfied. I'm pleased that dh is taking an interest in determining the "points value" of his meals.
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I love eggplant and while in Greece had it roasted with herbs and drizzled with olive oil. It was cut lengthwise and they did not remove the skin. I have not been able to replicate this dish but wish I could since I ordered it every time I saw it on the menu. It was delicious and filling.
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When I was still eating all the carbs I wanted, I used to make Greek potato salad: parboiled baby red potatoes sliced and tossed in a dressing of lemon juice, olive oil, salt, garlic, dill, oregano & finely minced scallions. I was replicating the potato salad from the deli at the Treasure Island supermarket chain, which went under a few years ago.
Last night I had half a Quest four-cheese cauliflower-crust pizza, to which I added diced poblanos, pimentos, the "heel" of an heirloom tomato, and the top leaves I pinched off my hydroponic basil. Landscaper is here as we speak--planting outdoor herbs: parsley, dill, cilantro, and more basil (in anticipation of the tomatoes we'll start container-growing in May). He thinks my rosemary is struggling and may augment it. Thyme, mint & strawberries are growing like wildfire. I found a couple of tiny patches of chives growing among all the wild onions (which latter plant is not just invasive but inedible). He's thinning out the mint lest it completely take over. I decided against bell peppers because I never had much luck with it. But we have much more sun in the backyard now that we had our ailanthus removed last fall and our next-door neighbors got rid of their ailing pin-oak over the winter so they could build a new garage.
I have a mani-pedi tomorrow, so dinner tonight will be nuked frozen hot wings with celery & carrot sticks & blue cheese dressing (plus my Middle Eastern dips). It's a tradition for me the night before a manicure, because I needn't worry about the inevitable orange-stained cuticles that come from eating hot wings.
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mmmmm... meatloaf
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Maybe I was just hungry but last night's pork tenderloin was juicy and tasty. I marinated it in a mixture of EVOO, s & p, onion and garlic powder, dried rosemary, and cayenne. I also tied it with twine, as seen on ATK and cooked to 160 so that it was pink inside. The side was cauliflower mash. Also a salad.
A little less than half the tenderloin was left over. I need to find a use for it in another dish.
DH is participating in the WW weight loss venture. I'm so hoping he has some success and doesn't get discouraged.
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chisandy - have you tried a number of cauliflower crust pizzas? I have not yet and am also not sure I want to mess with making my own, so am looking for suggestions. I stopped eating pizza quite a while ago because it is really the perfect storm - in a traditional iteration of regular crust with tomato based sauce, cheese and any kind of pepperoni or sausage - of food that I should not be eating with a gluten/dairy sensitive system and longstanding GERD situation. I had Nissen surgery many years ago but I have found that over the last couple of years I am back to having some issues, I presume my surgical fix has relaxed enough that I sometimes experience problems. I never had heartburn, but rather esophageal spasm - which when first happened in the 90's caused investigation into a cardiac problem - which I didn't have. It was frustrating because much time was wasted and it took an acute reaction to a caustic antibiotic to be properly diagnosed, but I am now experiencing the same response, particularly if I eat the wrong things or eat too much volume. I favor vegetable pizzas with pesto as the sauce and can deal with non-dairy cheese but I feel like the vegetables can also make some crusts a bit soggy, so have given pizza up in the interim but still make flatbread pizza for DH.
illimae - I can taste your photo...
carole - I too have leftover pork tenderloin and also not sure what I am doing with it yet. I am considering a Chili Colorado type thing, maybe over pinto beans or red beans and brown rice. Call me a wild one, but I cook my tenderloin to 145 F and rest it under foil to let the carryover cooking bring it to a slightly higher internal temp. to try to keep it moist. One of my complaints about leftover tenderloin is that reheating it can cause it to overcook and dry out so finding a leftovers solution can be problematic. I also have a recipe for a thick spicy bourbon/apricot/mustard sauce and have sometimes used leftover pork tenderloin on baguette slices brushed with garlic infused oil and toasted under the broiler then topped with that sauce because you don't need to reheat the meat much.
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Dinner was the rest of my California club sandwich from lunch and a big piece of brownie. I’ll start planning next weeks dinners over the weekend but tomorrow will likely be clearing out leftovers.
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I will use the leftover pork tenderloin in a vegetable stir fry, adding it at the last minute to warm up. I was feeling almost a sense of dread at the prospect of stir fry until I thought of soba noodles. Because oil has so many WW points I will do more hot steaming of the vegetables with chicken broth than actual frying. I was thinking of parboiling the broccoli and cauliflower to make them less hard. We don't like mushy vegetables but don't favor them raw. I will add cooked soba noodles to the mixture to warm it up.
This is Day Five of the WW venture. Since dh is allocated a lot of points because of his gender and weight, he has been eating pretty much his usual diet. I am so hoping he loses some weight. In the past he has always become discouraged when he tried to slim down.
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Dinner tonight was not leftovers. I was in a funk after finding out that I have 2 new lesions in my brain in a ventricle, which is suspicious for leptomenagial disease and comes with a terrible prognosis but I’ve had this scare before, so I’m remaining hopeful. Instead, I used lobster and crab legs to cheer myself up and it worked. No pic because I dug in quick, lol.
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Oh that just sucks illimae. Absolutely best wishes for a positive outcome. Xoxo.
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Illimae, that positively vacuums. Go for as much lobster as you want. Fingers crossed that treatments can nip it in the bud.
Special, the keto-friendly GF cauliflower-crust pizza I like (and of which my weight-control NP approves) is made by Quest, available at Target, The Supreme (with peppers, mushrooms, pepperoni & sausage) has the lowest carb count (5g per half-pie) and the four-cheese the highest (6g). In between is the mushroom. Quest's crusts are the best balance of texture & keto-friendliness, with less tapioca than other brands (that have as much as 23g per slice for the crust alone). I can't have any cauli-crust pizzas from Whole Foods--I might as well just get any kind of pizza I want and leave the crust. (Which I often did when faced with pizza as the default meal option at parties & rehearsals back in the day--"the day" being Feb. 2020).
Last night we went out to Chez Simo, the BYOB French bistro from which we'd sometimes picked up takeout. There were only three tables (including us) occupied in the restaurant, less than 25% capacity (the city is allowing the lesser of 40%/50 people). Pity, because the food is wonderful, the atmosphere delightful (Piaf & Aznavour playing in the background) and the prices quite reasonable. We shared escargots & mussels mariniere. I had trout amandine over spinach & julienned veggies: Bob had boeuf bourgignon over pasta and mashed potatoes, which he polished off. (I brought home the last of the 3 filets of trout & veg and had it for brunch today). They even threw in two scoops of chocolate mousse to go. (They are open only from 5-7:30). Sad to say, I was weak and had a scoop when we got home--which eventually triggered a chocolate semi-binge before bedtime. So today I baked a batch of Lakanto keto brownies (40 cal., 3 gm. net) and will have only one as my sole night snack/dessert. They made my house smell delightful--reminiscent of when I worked in the Loop and my train stop was downwind of the Blommer chocolate factory. (I got a little taste after licking the knife I used to portion them out--they taste just like the real thing, not like prefab keto sweets).
Tonight we'll go to Cellars. Considering I had two glasses of champagne last night, I may just do seltzer or iced tea as my beverage. Probably going to have a shrimp cocktail and a Caesar salad sans croutons. As cold as it is, we'll have to walk: I've gained way too much, and my weigh-in is May 4. Uh-oh.
We are supposed to get a couple inches of wet snow next Tues., starting as rain (originally predicted as just a "wintry mix" turning to rain). Maybe even a hard freeze at night (hopefully, not by the lake). Highs at least 10 degrees cooler here than inland. Ugh. Thank goodness my new herb plants are still in their pots so I can bring them in. So much for what's left of my magnolia blossoms too. Chicago's "shoulder seasons" consist of winter & summer duking it out till one wins for the following 2-3 months. No such thing as a true spring or fall.
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Well, I spoke too soon--as soon as we sat down, my usual flute of cava and Bob's vodka martini (twist, no olive) magically appeared. No shrimp cocktail on the menu tonight. So I had a bowl of "steakhouse chili" soup (with black beans & veggies) and a grilled asparagus salad with avocado, grape tomatoes, field greens and juniper (probably de-alcoholized gin) vinaigrette. (I knew it was juniper because I bit down on what turned out to be a juniper berry). No croutons. Bob had a cup of the chili and seafood risotto. He will be home late tomorrow night, so--speaking of juniper berries--I will probably make myself a choucroute with chicken bratwurst for dinner. Trying my darndest to avoid starch & sugar (except the wine dinner on the 29th). The weight-control NP wants me to make 2/3 of every plate consist of vegetables--even breakfast--and intermittently fast (16 hrs between the last meal of the night and the first meal of the next day). Hoping that can keep me down around 150 lbs. on 5/4. (I got reamed out badly enough in Feb. for 148, when I'd been 142 in Nov. before throwing my back out and then dealing with winter).
ONE keto brownie tonight after "Real Time with Bill Maher," no other snacks after that except perhaps a half-sour kosher pickle. Bob brought home a gift from a patient who'd been to Poland: one package each of chocolate-covered "candied plums in chocolate cream" (what some people won't do to disguise prunes!) and booze-filled chocolate "barrels." Gotta stay away from that: Lindt truffles and Joyva jelly rings have been my undoing ever since Passover ended.
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Oh Mae, I’m wishing the very best outcome for you, and so admire your strong attitude. I love your “cheer up” dinner choice, and how you take care of yourself!
While catching up, I noticed that Minus must be heavily involved in her house ceiling repairs process and all the disruption that it involves. Hoping that it is almost completed!
I enjoyed all the eggplant posts, and just finished making eggplant pizza here tonight. I use the eggplant slices (evoo brushed) as the base, bake in 400 degree oven for 15 minutes, then place a thin layer of pizza sauce on top, then sautéed veggie toppings, finished with mozzarella and freshly grated parm cheese. Return to oven for ten more minutes or until cheese melts.
Last weekend we had our toddler terror here, and had exhausting fun with her. First time she was here for an extended time since the start of Covid quarantine. She is starting to be more selective with her food preferences, so we learned about that on the fly. She sure loves to eat...what she likes! We really enjoyed listening to her use her new language skills, and her little colloquial expressions. We may have her here on Monday again when her daycare is closed. What a gift to be vaccinated!
Spine facet pain persists, and the laser treatment seems not to be helping as much as I’d hoped. So in a few weeks will see the physiatrist to decide on the next step.
Including pix of our toddler terror, and of the eggplant pizza from tonight. Since I take lots of dinner pix for posting on Laurie’s FB dinner page, I have tons at the ready!
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Illimae, add my heartfelt wishes for a positive outcome.
Lacey, those slices must have come from a large eggplant. Cute toddler!
My "dreaded" stir fry turned out good. My veggies were bok choy, asparagus, yellow bell pepper, carrot, and broccoli. As intended, I added the strips of cooked pork tenderloin at the final stage when I was also adding the cooked soba noodles and the home-made sweet spicy sauce. I decreased the brown sugar and the chili sauce in the recipe. The soba noodles absorbed the sauce and were my favorite part of the dish along with the pork.
We had a fresh fruit salad on romaine, with a big dollop of plain Greek yogurt, for a side.
I found the meal satisfying and DH greatly enjoyed it. He had seconds on the stir fry dish.
Today I plan to make a cauliflower potato salad. In my recipe notebook I have a recipe I've used before. Otherwise, not sure what dinner will be tonight.
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illimae - hoping for the best for you and glad your comfort meal brought you just that! Glad you are positioned near MDA where the newest and best is available to you.
Last night was the last of the tenderloin, heated in a bit of BBQ sauce and accompanied by rice pilaf cooked in veg stock with added slivered almonds and pan sauteed Brussels sprouts cut in half and thick carrot slices. Right before they were done I added a tiny bit of aged balsamic and tossed. All was yummy.
lacey - sorry to hear your back is not cooperating, but yay for spending some time with your little precious one! And, yay for vaccination! I went and got my nails done yesterday for the first time in 14 months now that I am "fully" protected, I was very excited underneath my double mask, lol!
carole - I tried WW only once, right after DD was born 32 years ago. That was back in the day of weighing and measuring everything - I was so hungry I was homicidal and lost almost nothing. I am glad that people are able to use WW now where it seems much more user friendly, your dinner sounds like a great success.
minus - thinking about you and hoping things are going well with all of your house stuff!
chisandy - thanks for the cauli crust info, and the intel on the keto brownie mix. Keto is a plan that DD can follow fairly easily/successfully and brownies would come in handy to quell the wish for something dessert-y.
I have my MOHS scheduled to clean up my dirty margin on the recent wide excision of skin cancer. Got a surprise notification from the portal that I have to have a COVID test two days prior. So, I managed not to need a test throughout the unvaccinated time but now that I am vaccinated I seem to be having one, lol! Can you say irony? My only thought is that it is because of the time spent in the MOHS holding area - which could be several hours - while pathology is done - otherwise the procedure is in the same exact room as the wide excision and I didn't need one for that. I messaged them about this, and also because they are showing the procedure scheduled for the day after I have it on my calendar. I have an appointment next week with my PS to set up surgery to replace my implants due to the rupture of one - I would imagine I will need another COVID test for that hospital visit as well. DH had to have one before his surgery last Sept., but not for the ambulatory procedures - two of them a week apart - he had for his eyes.
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I thought of you all today and thought I'd pop in. Doing well and now with second grandchild. I see that you are all looking at some form of diet, well I'm going to be bad and make a suggestion. Try Dry Farm Wines. They're on line and are keto friendly, organic, low sulfite etc. I'm still working and have this job for 3 more weeks, then will take the summer off. I've already had covid and am fully vaccinated. Well now that I've set you all on the wrong path by suggesting wine, I'll bow out, lol. My best wishes to all of you. xoxo
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They're COVID testing before all invasive (and that includes derm) procedures around here, regardless of vaccination status. Part of the reason could be for research purposes, to see if fully-vaxed people could still harbor enough of a viral load to show up in testing, and possibly be able to spread it. Hoping the Mohs surgery doesn't require very many "passes."
Illimae, hugs--hope those lesions are no different from previous ones.
Undecided whether to make a small choucroute garni tonight, or a no-starch eggplant parm (need to use up an eggplant in my crisper). Had a Jimmy Dean "Eggwich" breakfast sandwich (turkey sausage & cheddar between two disks of omelet). Very filling!
Tried the keto brownie last night, and it was delicious--faint coconut taste from the coconut oil, but otherwise just like a regular brownie. Certainly none of that nut-butter aftertaste or "clunkiness" I've found in pre-packaged keto "brownie bites." I forced myself not to eat anything after that before bedtime (it helped that I didn't stay up past 1:30a). Highly recommend the mix: Lakanto, sold in boxes of 3 packets at Costco. (Next time, might just use regular veg oil & melted butter instead of coconut oil and see if that improves the already good taste).
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