So...whats for dinner?
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Minus, we like our shredded cabbage sauteed until almost done and then stir in sour cream and horseradish to taste, finish with fresh ground pepper. Haven't tried it with the "Cole slaw" mix. Come to think about it, have a package in the fridge, possibly for dinner tonight?
It is foggy here again today and cold (for us). I agree, not interested in moving back to snow country. Spent my first 47 years in West Virginia and Ohio and believe I have done my share of snow time.
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carole - when I initially tried this elimination eating plan DH was not yet diagnosed with hypothyroid with a thyroid nodule, but he ate what I cooked so by default he was on this, lol! He lost a little weight - maybe 10 lbs. - but didn't comment much on how he felt. I don't remember him exclaiming that he felt amazing, lol! I think he had undiagnosed thyroid issues at that point because he was often hoarse and seemed to me to be more tired than he should - but he also has a demanding job. Since his diagnosis his hypo has become worse and is now Hashimoto's, he is often hoarse, and developed this nodule. All of that has been checked out, nodule is not worrisome and head and neck doc didn't find anything alarming. It was his doc's advice to go gluten free - there is apparently a connection with the auto-immune aspect, which I didn't ask her to elaborate on not have I yet researched much, but it is about the inflammation. Sugar is also a player there, but we have cut out almost as much as you can of that too! You're right - seems easier to adopt a lifestyle change when it is recommended by a medical professional. This time he has been very vocal about the reduced pain, and lost the same 10 lbs. and I wonder now that he has Hashimoto's if making these changes has reduced his pain more than when we did this last time. I think the pain reduction took him by surprise - he said he noticed when he had to bend to put on shoes and things like that. He has also commented that he is more alert, focused, and has more energy in general. All of that is good stuff. In the time after I tried this way of eating the first time, I went back to eating a wider variety of foods - not all of them good for me - but also did some genetic testing and have a variant for celiac. I have had GI issues for 30 years, that included a surgery to recreate a gastro esophageal junction out of part of my stomach back in '95. My GE junction was gaping open and I had multiple cases of aspiration pneumonia and esophageal spasming - not fun! That surgery fixed some things but complicated others - or at least I thought it did because I had a very sensitive stomach afterward, but now am thinking that it may be the celiac/gluten issue. Could also be dairy - I was allergic to cow's milk as a baby. Since starting this again on Oct 1, my GI issues have all but disappeared... I have also lost 10 lbs. and just generally feel better. DH and I have both said we are staying the course this time and I naturally gravitate to plant-based eating with lean and clean protein anyway, so it is not really hard for me. Also probably easier not to be tempted when I don't go out much due to the pandemic. Beaver is right - there are quite a number of good products available now! Yay for that!
bedo - Hello!!!
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If I were to go gluten-free it would have to be completely grain-free as well: most gluten-free substitutes for breads, pastas, cookies, etc. are ultra-carby (especially those with rice & corn). So I wouldn't be able to have my keto-friendly breads, buns, cookies, etc, I don't have the gluten-sensitivity gene, but I do for the risk of metabolic syndrome--two aspects of which (hypertension & high LDL) I already have...and the third, Type 2 DM, runs on the maternal side of my family.
Special, this is a shot in the dark, but how do you usually hold your knife? I'd always held it by wrapping my hand around the handle--sometimes putting my index finger on the spine to steady the blade & guide the tip of the blade (a Food Network no-no) for fine cuts. I notice when I use the handle-grip I have to bend my wrist. So I tried the "pinch grip" in which you rest the handle against your palm (extending to the wrist) and use thumb & forefinger to "choke up" on the blade ahead of the bolster end of the handle. Tried that this morning, and noticed my wrist didn't bend nor did I have to apply any downward pressure. Thanks for the crustless quiche recipe. 4 T. of flour is 1/4 c., which is not insignificant on a low-carb diet. Will try it with almond or coconut flour (the latter is a finer texture). I might try my old regular recipe (scstter cooked bacon over the bottom crust, add shredded Swiss or Gruyere, and pour seasoned beaten eggs over it and then bake. If I grease the pan bottom or line it with parchment no need for a crust).
Brunch was a 2 egg+1 white omelet with 2c. of chopped peppers, onion, and mushrooms plus a slice of Swiss cheese, on a bed of arugula. Dinner was seared walleye pike on arugula, and asparagus Hollandaise.
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The meatloaf was delicious. I used ground chuck and ground pork (2 to 1) and the usual additions, except no raw onions. In looking for a pan, I saw the meatloaf pan. Inside pan with holes in the bottom, outside pan catches the dripping. With a 3 lb. meatloaf, lots of leftovers for sandwiches and another evening meal. The turnip roots were sweet and tasty, seasoned with butter. The romaine and avocado salad also very good.
Thinking of making a pizza tonight. The pizza yeast is considerably past sell by date but I will test a package, as suggested by some source on Google. Debating on whole wheat versus white flour. My bias points me to whole wheat but dh would probably enjoy the white flour crust. He had never mentioned not liking whole wheat bread until a couple of years ago when he opted for whole grain bread. All those years I had been buying whole wheat. The white flour crust would possibly roll out thinner. Pizza making experts, feel free to offer advice.
For toppings, I have two varieties of mushrooms, kalamata olives, hard cheeses plus goat cheese, spinach. Also Italian sausage in the freezer. I would be happy with meatless. First the test of the yeast. I doubt pizza yeast is available in the supermarkets. It appeared and disappeared. I learned about it from an Italian tv chef whose name hasn't popped into my head yet. I use her recipes.
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Carole, I’ve never heard of pizza yeast. Interesting! I’ve made whole wheat pizza crust but I’ve had better results with half white and half wheat flour. I pretty much make strictly white these days.
SK - what’s the purpose of the flour in the crustless quiche? I always thought of a frittata as basically a crustless quiche.No clue about dinner. I may have to cruise through my Pinterest pins for inspiration
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chisandy - I have relatively small hands and a number of years ago I started opting for more serrated blades rather than straight edge ones. I feel like I have more control, but do choke up and steady the blade if I am using a larger chef's knife. May be due to aging with diminishing hand strength, I found that I was cutting myself here and there, when I had not previously. I know it is said that shouldn't happen if your knife is sharp enough, but now I am a bit leary of sharp straight edged knives, lol! I have never really liked paring knives much, and usually use a slightly larger knife in place of one. So, my Goldilocks knife is a medium length serrated, lol! I am doing well with little discomfort in the wrist - I am finding that my issue at this point is that I need to cushion the top because I keep bumping it. I have to change the bandage twice a day, so have been using emollient ointment, then a non-stick pad, then a large gauze folded to make a pillow of sorts, then Coban wrap to hold it all on. Interestingly, I am now reacting to the Coban on the underside of the wrist, so will have to add a thin layer of gauze all the way around to avoid the direct skin contact since I have to keep this covered and padded until the 20th at a minimum. There is enough of an adhesive aspect to the Coban that I am reacting, but it is the best "tool" for the job! I appreciate your experimentation with the knife holding and suggestion! Let me know if you make the quiche with coconut or almond flour - that is a sub I would also make to lose the flour, but I prob won't be making this anytime soon because of the dairy and eggs. DH is at the point where he can try adding things back in singularly to see how he does, so if eggs and dairy are not a problem for him he could eat it. Both are problems for me so I am unlikely to eat it again.
auntie - I am not sure why there is flour, but a quick Google check says a little flour added to custard is a stabilizer? Might be more important to this recipe since there is no crust to contain the quiche. Another short answer is that the small amount of flour sinks in a crustless quiche to help form the bottom. Which sound like a crustless quiche with a super thin crust, lol! This recipe came from a military wives' cookbook and I never changed the basic quiche part, only the cheeses and other flavors. One thing I have done a few times lately is make a fritatta/quiche thing in a crust made from partially cooked hash browns. It is from a recipe for "breakfast casserole" which I had always made with cubed bread and let sit in the fridge overnight. This one you can make right before eating and it eliminates the bread. I made it in Colorado to use up leftover spinach and cheese, and then made it again this past Christmas morning for everyone but me, lol! Putting some crisp on the hash browns helps hold the crust in place before adding the egg/cheese mixture. I like the traditional version but also like this way too.
Dinner last night was a sheet pan situation - one russet potato, cut up, mixed with cut up butternut squash with olive oil and house seasoning, some thin asparagus, and a pork tenderloin with garlic and lemon.
Since there has been a meatloaf convo, I just might have to make one for tonight!
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Carol, your meatloaf sounds delicious! I keep yeast in the freezer and never bother looking at the exp. date; so far, so good.
I suspect the flour is to help the cheeses from weeping and watering down the quiche, though Paula Dean's recipe only uses heavy cream and no thickeners, so that is only a guess.
I'm going to have to re-read this thread when I get into the kitchen to chop something; I've never paid attention to how I hold my knife but I do know that my knife skills are lacking.
Had a frozen pizza last night and leftovers tonight. This was a "self rising" 'za and too much dough for our liking. Good, but still, too much dough.
Still waiting for vet to phone with cat's lab results.
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Never got around to eating last night after prepping for a 7pm Zoom meeting & then doing the round up. So tonight I made the sauteed cabbage. It worked well using the bag of shredded cabbage & carrots there were intended as cole slaw - no slicing. I sauteed some onions before I added the cabbage, sauteed 10-15 minutes stirring only occasionally so it sort of caramelized & added a handful of sunflower seeds towards the end. After I turned off the heat, just a splash of tarragon vinegar. Served with my leftover fried rice.
"Heloise" in the newspapers printed an idea for chocolate pie today that sounds good & easy. Set out the measuring cup for the milk required for a boxed pie mix (I'm assuming like Jello brand), but first add 3 TBLs of heavy whipping cream and 1/2 a jigger of coffee liqueur. Then fill to the required milk. I'm assuming that means delete the amount of milk that the other liquids take up but it's not clear. Then put this recipe in a 'bought' chocolate cookie pie crust. Apparently she uses the same formula with vanilla pudding sometimes but substitutes butterscotch liqueur.
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Minus - bet that would be good with the Godiva pudding. Yum.
Last night was cannelloni with red and white sauces. The red was the last from the freezer but I made the white fresh. I’d like to make it for the freezer but I don’t think it freezes well. The side was a small Italian salad with Gorgonzola and pancetta pieces.
It’s grocery shopping day so I’m hoping something catches my eye fo dinner. The local grocer has $5 chickens today so I want to snag one. They are supposed to be around 3.75 - 4 pounds- small by todays standards which is how I like them.
It’s supposed to snow this weekend. A good time to make red sauce and chicken stock for the freezer I think.
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Last night's homemade pizza was a success. The out of date pizza crust yeast did its work. Since there was dough for two crusts, I made a pizza for the freezer, following suggestions on the Kitch'n web site. Par bake the crust (a new term for me), let it cool, put on the toppings and freeze the pizza uncovered, then wrap in plastic and foil. Another blog recipe skipped par baking the crust. Any thoughts?
Toppings were sauteed mushrooms, shitake and the common ones (name?), Italian sausage, Kalamata olives, and pepper jack shredded cheese. The sauce was from a jar of marinara. Sal & Judy's Healthy, available in this immediate area.
I have a picture on my phone and will post it.
Tonight I will make a meatloaf dish with slices of leftover meatloaf, the leftover marinara and grated cheese. The sides will be cabbage and salad.
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Carole, we always parbake our homemade pizza crust. Recipe makes two crusts, we parbake (after poking with a fork) for 10 minutes. One crust gets toppings and goes back in the oven then, the other goes in the freezer for toppings later. I think of it as similar to brown and serve rolls(are those still available at the grocery?)
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beaver - I have seen similar for the brown and serve, actually in gluten free baguettes from Whole Foods. Interestingly, I liked the texture better unbaked - we cut the baguette in half and only baked half - ate the other half without the extra bake time of 7 mins., liked it more. Baked it had too much springy-ness, lol!
Thinking tonight of making some GF mac and cheese from Daiya, but adding chopped green chilies and extra DF cheese and then baking in the oven. We have brisket that DH smoked for him, and leftover lemon and garlic pork tenderloin for me. Will also make a kale salad.
I am worried about lacey, hope she is ok.
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Special, there's a new brand of vegan "eggs" called JustEggs that mimics the taste & texture of beaten chicken eggs. Wonder if that and plant-based "cheese" (Cook's Illustrated has good reviews of a few) and plain non-dairy creamer might produce a decent quiche. As to knives, I'd been using Henckels 6" and Mizuna 10" chef's knives; but a glowing ATK review of a Henckels 5" serrated utility knife has been my go-to ever since I bought it. Best I've tried for cutting sandwiches in half, slicing tomatoes, shallots, small onions, mushrooms, and even breads & bagels. The only thing it won't do well is mince herbs, because the serrations don't grab the leaves when I try in vain to rock the blade. A plus is thst I never need to steel-hone, much less sharpen, it.
Yesterday's brunch was a French omelette (2 eggs + 1 yolk) with minced herbs, grated Gruyere, and a dollop of chive-garlic Boursin. Last night's dinner was deep-dish pizza Bob brought home--deep-dish because there was more topping/filling for me to eat so I could shun the crust. (Tasted a little bit of the outer crust, and deemed it not "carb-worthy:" it had no salt whatsoever). Today's brunch was lemon-ricotta blueberry pancakes: using Birch Benders keto pancake mix, unsweetened almond milk instead of water, 2 T. ricotta, a handful of blueberries, and a squirt of lemon juice. Dinner tonight will be pizza toppings again, or a Caesar salad with black olives & goat cheese cubes instead of croutons,
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Frittata tonight. I used the ham that my cat has now refused to eat (hillshire farm--how dare I stoop to grocery store ham when he prefers Costco Masterpiece
), pinto beans, feta cheese, spinach and an onion. Tomorrow will be leftovers. Popped some ladyfingers popcorn (tiny kernels) for "dessert."0 -
Funny about the cat Wally. Glad the humans think it's OK.
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Tonight was individual Naan pizzas with the last of the meat sauce from the freezer from my wonderful Italian restaurant the closed in 2020. Had to add a little Raos to make it stretch. Topped with thin sliced sweet onions, mushrooms & black olives, and both mozzarella & a Colby Jack/Monterey blend of cheeses. I was going to add broccoli, but they were already too loaded.
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Walked through snow showers to Regalia tonight. For appetizers we split tuna carpaccio (with serrano chiles & crystallized garlic in lime gastrique) & roasted cauliflower; shared spaghetti cacio e pepe (sopped up the sauce with the cauliflower); and had "surf & turf" entrees: I had a little of Bob's short ribs over risotto Milanese, and he had a little of my salmon over winter vegetables in cream. Glad to see they were full--I'd been avoiding dining out since the dangerously icy weather over the weekend and then Bob coming home late enough each night this week that I had to either cook or eat takeout pizza & salad (and leftovers). He's working past midnight this weekend, so I will have tonight's leftovers plus salad tomorrow night, maybe Sunday as well.
Speaking of the icy weather, there were nearly as many slip-fall injuries as COVID cases in the ER. Our new ice cleats should arrive tomorrow.
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I made soup again. Chicken broth, chopped carrots, summer squash, cabbage, bok choy, ground seasoned turkey that I cooked the other night, capellini and salt and pepper.
I finally found a butternut squash soup that is pretty good as far as taste goes and doesn't have a soy base. It's made by a brand called Imagine. Unfortunately it has the texture of water so I might use it as a base and add in some chunks of butternut squash, sweet potatoes and pecans.
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Last night I was very tired from playing 18 holes of golf (bad golfers use more energy than good golfers). Dinner started with a thawed boneless half chicken breast. I cut it in strips. Cut up a zucchini, half a red bell pepper, some garlic, some asparagus, and several compari tomatoes. Stir fried the chicken then the veggies. Made the creamy sauce mixture of cream cheese and sour cream in the same skillet. Added cooked spiral pasta (not alternative). Dinner.
Not a clue about tonight's dinner. Nothing in the freezer sparks any interest.
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Carole I love how you whip up your own recipes such as the one you described above with the chicken. I appreciate those kind of recipes when I run short on ideas.
Tonight will be a homemade pizza and salad I think.
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I'm thinking tonight will be homemade pizza and a salad. I'm in the mood to bake something; maybe banana or pumpkin bread with chocolate chips and walnuts.
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Today I’m baking two loaves of multigrain/whole wheat bread and a pineapple upside down cake. As you all know I’ve made this cake many times but for the first time today when I flipped it over two of the cherries came up missing. WTH? I finally found them migrated under the pineapple slices. First time that’s ever happened. A piece of the cake edge stuck to the pan as well so not my best effort. Hope the bread comes out better
Tomorrow I’m making chicken stock with a whole chicken that will end up in chicken and dumplings. Tonight’s offering is minestrone with the fresh bread.
The storm left us with only a couple of inches of snow which theyve already plowed and shoveled the walk and driveway. Yay!
The snow brought lots of bluebirds and others to the window feeder
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Carole - love your comment about good & bad golfers. I don't play but I'm going to share with a good friend who does. It will make her day.
Kudos to those who are baking. High yesterday was 74. But 46 when I woke up this morning. A good day to turn on the oven. I may re-think how I'm going to use my cold boiled shrimp from Costco.
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There hasn't been much going on here.
Tomorrow, or Monday, depending on what's happening tomorrow, I'm going to be baking some more sourdough bread.
The house packing is still going on. Now that it's all the "big stuff" going into storage, a little bit of effort is very obvious. The house is getting where it is quite echoey.
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A first for me...Tsunami warnings! Big, red banner when I signed into gmail. Nothing came of it, thankfully, but it was an eye opener, for sure.
I made a polenta, corn, spinach, onion soft "pudding" ---a recipe I got from a dear friend when I lived in WI.
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Oops - so we lost power for several hours. Horrendous winds and we have overhead power lines. I'm glad I had decided to re-heat leftover sauteed cabbage & turkey fried rice in the mid afternoon, so I opened a bottle of "Toro" Tempranillo wine and didn't even have to open the fridge. (BTW - the sauteed cabbage - bag of Cole Slaw - with the addition of sunflower seeds was amazing even left over).
And I'm REALLY glad that power was restored since it's going down to 31 tonight. I have the heat turned up to 'over' warm the house in case power goes off again. My potted & hanging plants were moved inside 10 days ago and I managed to get the crucial garden beds covered before dark with blankets & bricks to hold them down because of the wind. Never boring!!!
Eric - assuming you still have beds? Do you have a target date?
Edited to say - Wally, I have been watching the tsunami warnings since I know people in Tonga. Glad you didn't have any problems.
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Yesterday I made large buns using Mrs. Inez's yeast roll recipe but altering it by using part whole wheat flour. I also used the Kitchen Aid instead of hand mixing as she did. Dinner was a lamb burger, the burgers cooked in the air fryer. Use the appliances day!! Side was cole slaw with hand sliced cabbage. I put slaw on my burger.
Report card: I made the buns too large. I will probably just use half a bun for sandwiches to cut down on the bread. Also Mrs. Inez's recipe calls for half a cup of sugar, giving a sweet taste. I will possibly substitute a lesser amount of honey next time. Nance, any suggestions, since you are our master baker? The recipe called for two packets of yeast. Should I substitute 1 T of honey or more than that?
Mrs. Inez lived in our neighborhood and made all the bread for her large family. I have memories of visiting when she was taking yeast rolls out of the oven.
Tonight's dinner will be a pork roast. It's the kind of day to use the oven, cold and windy.
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Carole - wow, that’sa lot of sugar! DH’s grandmother’s yeast roll recipe called for quite a lot of sugar too (as a lot of those old recipes seem to). I cut it way back. I don’t know how large your recipe is or how sweet you want your buns to be but a tablespoon of honey would not be an excessive amount. I used 4 tablespoons for two loaves of bread yesterday and i can barely taste it.
Just discovered I have no buttermilk for dumplings which means a cold trip to the store. Ugh. At least the streets are clear and the sun is shining so goodbye to the snow today (need I say good riddance?
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Auntienance, if you have milk in the house, you can just add a little vinegar to "sour" the milk and it will work just as well.
We are trying the sous vide again; it's got the venison I butchered--some pieces I wasn't sure what to do with so we figured we'd try it in case we didn't like the results. The polenta corn "pudding" will be leftovers for sides.
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That bun recipe sounds like Hawaiian sweet dinner rolls.
Avocado toast again for brunch. (So much tastier than using packaged guacamole). 1/4 avocado mixed with a grating of garlic, 1 tsp. juice from pico de gallo+ 2t. pico; pinch of salt; squirt of lime juice, 1t. mayo. Topped with 2 t. minced shallot, 1T. coarse-chopped cilantro; 1 diced large grape tomato; and a olive-oil-fried egg with a couple grinds of Alessi avocado toast seasoning atop a slice of low-carb hi-fiber toast. Yesterday was the same, except I didn't make guac out of the 1/4 avocado.
Dinner was a Caesar salad with black olives, and my leftover salmon over winter veg. Tonight--unless I find something yummy & on my diet at Whole Foods--will be a salmon burger on a keto bun with lettuce, tomato, onion and Stonewall Kitchen lemon-dill aioli.
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