So...whats for dinner?
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Joining the group who doesn't own or use an Air Fryer or an Instant Pot. Several years ago I gave away my large crock pot & got a small one. Even that hasn't been out of the cupboard in 2 years. I too prefer cooking stove top & oven. And BTW - gas. I never learned to cook on electric.
Lacey - Thanks for the memory of Susan. I still miss her meal stories - fresh bread or rolls every day. I'm so jealous of your new French bakery.
Instead of junket custard - my mother made rice pudding or tapioca. But since my Dad wouldn't eat 'puddings', she made him endless pies.
I have a top round defrosting. I haven't decided if it will become beef tips w/noodles or Korean stir fry. It's big enough that I may split it for two different meals.
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Lacey, beautiful meals, I want to eat them all!
Cyathea, the gnocchi came packaged in a Hungryroot food delivery box but I believe Trader Joe’s has them too. I’ll put in effort prepping but rarely to that degree. I just don’t have it in me to do things completely from scratch very often.
I enjoy dinner but I’ve always loved breakfast more. This morning was a fav inspired by a place called Reno’s Chicago in Logan Square that BFF and I ate at a few years ago. So good!
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Holy crap, Illimae, that is sinfully seductive!!!! How did you make that perfect egg!!!!???!!!! My mouth is literally watering!!
My mom never made dessert. Ever.
I am egg challenged. DH loves over-easy, but he gets the same method that Sandy uses (cover and let cook through).
I'm going to make some kind of Indian dish (DH's first choice) with cauliflower and Japanese sweet potato (new to me) and tomatoes. Not sure if I'll make a dal to go with or serve wtih Naan bread.
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Wallycat, I was actually lucky with this one. I poached it in stirred boiling water, the first was a little under, the 2nd broke (I gave both to DH). This was the last egg, the yolk was slightly over done and it’s oddly shaped but it worked and tasted wonderful.
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ChiSandy:
I'm glad to hear you and Bob are doing well! My mother's partner got attacked by his cat a while back in an episode of misdirected aggression. The cat had a meltdown when a grey cat who he had been in a fight with him a year ago showed up on the patio and my mother's partner handled it wrong. No bites, which was surprising because the cat was semi feral as a kitten and can be a little snappy, but his his leg got scratched up and he developed an abscess that had to be lanced.
Dinner tonight is undecided.
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Dinner is the last Hungryroot meal, a basil pesto and veggie naan pizza with a sweet kale/cabbage salad topped with dried cranberries and pumpkin seeds with a poppy seed dressing.
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Dinner was Beef Bourguignon - except it was Beef Cabernet since I don't buy burgundy. Served over Penne Rigate, since that's the pasta I needed to use up. Delicious with two glasses of the same Carson RIdge Cabernet I opened to cook. (Special - it's from Paso Robles) And finally......the last piece of gingerbread. As good as it was, a week of eating it every day is the reason I don't usually make deserts.
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Dinner was simple. An Okinawa sweet potato, boiled broccoli and corn.
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OK - I like new things, but I sure had to google. I read that the Japanese sweet potato has purple skin & orange inside. Okinawa sweet potato has beige skin & purple on the inside. And there's apparently also a Murasaki sweet potato (Stokes) which has a purple skin AND is purple inside,
For those of you who have tasted more than one of these - which did you like better? I'll likely make my trek to Whole Foods this week (missed last week due to storms) and I'll see if they have one these.
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Minus, my Japanese sweet potato today had a reddish-purple skin with a creamy, beige interior. The other I had a day ago was purple through and through. The Japanese is "starchier" and not as creamy. The purple is sweet and mildly dry, comparing to the garnet or jewel sweet potato we are all familiar with. The garnets are the creamiest, IMHO.
If I had to pick in preference order, I would say garnet/jewel, then the purple through and through, then the Japanese. But of course, it all depends on what you're making. Tonight, for my Indian dish, the beige interior worked well; it is starchy and less descriptive, which replicated a russet (which I didn't have on hand).
I'll be curious to hear what others think.
Editing to add: https://www.saveur.com/gallery/16-Shades-of-Sweet/
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For those who grew up without Junket rennet custard, the closest thing to it I can describe is panna cotta. But Junket is not vegetarian, as rennet is an enzyme that comes from a cow's stomach; panna cotta uses gelatin (preferably the "sheet" kind for a silkier texture). My favorite flavor of Junket was maple; we also had chocolate (very faintly flavored) and vanilla.
Dinner was a "footlong" (more like 9") natural-casing kosher-style beef hot dog with caraway kraut, Ba-Tamp-Te deli mustard and a Healthy Life keto bun.
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Mmmm, Sandy, a hot dog sounds so good. We eat them during the summer in MN but almost never at home in LA. DH loves them. We like Nathan's and another brand I that I can't think of at the moment.
I made beef bourguignon many years ago, following Julia's recipe. The one time was enough. LOL.
Mae, your breakfast reminds me of the hearty breakfasts dh cooks for himself most mornings. He loves breakfast and I'm satisfied with toast and peanut butter or even half a chocolate protein shake, just something to relieve the emptiness. A little later I would enjoy brunch. Sadly or fortunately we have no good diner restaurants for breakfast here at home whereas in MN we have two. You can substitute a "cake" for toast so one of us opts for the pancake and we share it.
Tonight's dinner will be old-fashioned pot roast cooked in the oven. Potatoes and carrots and onions. And side salad.
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Dinner tonight will be simple, still recovering from shoulder surgery on Friday. The neighbor made several pizza doughs and brought me 2 sweet potato and 2 regular Thursday. She offered me cauliflower crust, but I wasn't a fan. So today I'll let my son decided which crust he wants and what toppings.
My favorite sweet potato is Boniato, in Spanish we call it batata. The outside has a pink/purple hue and the inside is white. I put them stews, sometimes I'll boil them and eat with a bit of EVOO/garlic oil, mash them or slice them up in rounds and put in them the air fryer or oven.
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Carole - oh, I'm not that fancy. My beef bordeaux recipe is from some magazine like maybe Good Housekeeping from the 60's. Basically it's just beef tips with red wine added. Or beef stew w/less liquid & w/o the vegetables. In any case, I'll add sour cream to the leftovers & it will become more like a stroganoff.
I too love breakfast food - just not in the morning. Brunch is wonderful. And It was always a treat when my Dad went out of town & we could have waffles or French toast for dinner/supper. (Dad was strictly a 'meat & potatoes' man)
Serendipity - thanks for the sweet potato comments. I had no idea there were so many varieties. Hope your shoulder doesn't keep you down long.
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I resumed strict keto this morning because I've regained the dreaded "quaran20" starting during the time my back started going out again in mid-Dec. and my feet got worse. (Hunkering down exhausted at home first during Bob's and then my bout with COVID also didn't do me any favors). Gordy's wedding is only 2 months away; I have a couple of oversize (albeit size 10) long linen Eileen Fisher dusters in the wedding color scheme, but the coordinating print midi-dress that I wore underneath the forest green one at our 50th anniv. party in June barely buttons over my burgeoning gut. So DOTD might be some extra-brut/"zero-dosage" bubbly (or a Virgin Mary),to celebrate Bob's & my return to civilization, but nothing carb-ier. So much for another egg cream nor even the Aperol spritz I'd been craving (both the Aperol & the requisite prosecco have too much sugar).
So brunch today was a 2-egg omelet cooked in olive oil with 2 c. chopped veg (red & poblano peppers, scallions, wild mushroom blend) and an "ultra-thin" slice of extra-sharp cheddar, plus 2 sl. Butcher-Box pasture-raised sugar-free bacon. Tonight will be some sort of fish or shellfish, depending on what I see at WholeFoods. (Heading out to Crate & Barrel to pick up some cat food dishes and a molcajete for making better guacamole than I currently do). I'll wait till "Fishmonger Friday" to get oysters and put to the test the oyster knife & glove the kids got me for Christmas.
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Interesting how we're all different ChiSandy. I lost 20 lbs over the quarantine. Anyway - I've always been a size 12 since high school and I don't consider that "oversize". I don't like that the women's clothes manufactures are always screwing with the sizes. I'm still a perfect size 12 but now I often have to buy 8s or 10s. Really - why is that supposed to make me feel better about myself?
Dinner was Korean stir fry - sauce from a Passage to Asia envelope. It was only just OK so I dumped Hoisin sauce on the rice/beef/veggies & then it was good. I will be trying the Korean pork recipe that Serendipity posted the next time I cook a pork loin.
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People are indeed different. When I stress out or have anxiety, my appetite disappears. My twin (fraternal) sister, eats and eats and eats. I have zero idea what size I am anymore. And since I can easily live in leggings or sweats, I do not NEED to know!
Frozen pizza tonight.
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Chi....glad to hear you and Bob are OK.
I stayed fairly constant during the COVID, but started to gain weight when the music jams (and potluck dinners) started. Sharon says she wasn't so lucky.
Even running 30 to 50 miles per week, plus walking an equal amount per week, isn't enough to outrun the potluck dinners! :-)
If I'm just sitting around and doing nothing, I get hungry, but if I'm busy, I can skip multiple meals with no problem.
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Minus - I hope you enjoy the recipe. I plan on making it again this week per my son's request.
I have no taste buds or appetite since Saturday. That's never happened to me after surgery. Hoping it's just a lingering reaction to anesthesia Not sure what dinner tonight will entail as it's just me. Maybe just a PBJ.
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Dinner tonight was leftover 'beef burgundy' with a bunch of sour cream added. Much better.
I meet my new LEPT tomorrow. They said on the phone she is lymphadema trained - but finger crossed for what that means. My LE is breast & truncal and not really arm related, but I haven't had an assessment since 2018 and have managed to avoid flares so far. My current sleeve & gauntlet are from 2017. Even though I don't wear them except when I travel (and haven't traveled since 2019) - I expect they will probably need to be replaced.
This appointment is in conjunction with the delayed 'north run'. Hope to get some Lukes Lobster at Whole Foods, broccoli salad at Chicken Salad Chick, bundtlets at Nothing Bundt Cakes, pick up an on line order at Total Wine and hit Coscto. Oh yes, and go by the used bookstore at the furthermost north point of the run. We'll see how my energy holds up.
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Hope your new LEPT is just what you need, MinusTwo. I have LE like you. I haven’t traveled since all this started. I dread the swelling,but maybe the sleeves will help.
Dinner was ground beef and quinoa with green beans. I have a huge bag of frozen green beans that my DH bought at Costco. I’ve been slowly trying to finish them before they get too freezer burned. I tried steaming them and roasting them and didn’t think they were very good. Tonight I put them in a frying pan and boiled the water until it was mostly gone. I then added some ground cardamom (I buy the green pods to put in coffee) and then added a tablespoon of orange marmalade and a little butter. DH and I have found a new favorite. 🙂
We don’t have the lemon pepper quinoa at our Costco, but I found it online at Walmart, and can’t wait to try it. I haven’t been to Trader Joe’s in ages, but I’m going to look for the cauliflower gnocchi the next time I go.
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Oh and look for the mushroom risotto at TJ's if they have it back in stock.
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Well, in the first part of the pandemic (March-July 2020) I lost 20 lbs. because I was doing heavy housework & laundry (climbing 3 flights between basement & bedrooms) for almost 2 months while we were locked down and I couldn't have my HK (or any visitors) at my house. Then Aug. 2020 was when I was recuperating from treatment for my ocular melanoma. I managed to maintain for awhile until my back began going out on me more frequently and I couldn't exercise--and then when Cellars went out of business this past Labor Day, I lost the one restaurant that knew my diet backwards & forwards and was able to modify its menu to completely accommodate me (plus gave me a 1/2 mi. walk in each direction). Now, between that, my back, winter setting in with a vengeance and then Bob & I getting COVID, my exercise fell by the wayside and I ate for comfort.
I can stil wear my anniversary dress to Gordy's wedding, but unless I drop at least 10 lbs., it's gonna take industrial-strength Spanx if I want to shed that duster in the New Orleans springtime heat.
Yesterday I went to Dirk's Fish market and picked up shrimp salad and shelled rock shrimp. I put the shrimp salad in endive leaves rather than on bread. Breakfast today was low-carb avocado toast and an egg; late lunch (after 30 min. on the treadmill followed by a trip to the Middle East Grocery) was a Tbsp. each of hummus, babaghanouj, cucumber-yogurt salad, and taramosalata with a grape leaf stuffed with lentils instead of rice. Dinner was 3 oz.sablefish, 6 small shrimp, snap peas, tomatoes & basil. Think I'll do shakshuka tomorrow for brunch, and maybe go to Regalia if Bob gets home early enough. (Haven't been there since the night before my birthday). Will have to exercise some discipline--including having them do cacio e pepe over cauliflower instead of spaghetti, ignore the foccaccia, and sub out vegetables in any entree that comes with potatoes or risotto. And no desserts or cordials.
I've become so hooked on avocados that yesterday I actually bought a molcajete (lava-rock mortar & pestle) that'll let me make an avocado's worth of guac at one time. I hadn't counted on it being so heavy, nor the seasoning process (submerge in water 20 min., scrub with a stiff brush, rinse & air dry, and then grind raw rice till a batch finally remains white).
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DH made white bean soup yesterday. We had soup and cornbread for dinner.
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Venison (Doe) tenderloin made in the sous vide. I had a slip of the knife when I butchered, but won't be noticeable once it is cooked, LOL. Reheating the last of the Indian cauliflower, peas, japanese sweet potato, tomato thingie. My new item is sauteed Nebrodini mushrooms. Smells incredible. I seasoned the venison simply (salt, pepper, garlic powder, onion powder) so it should go with the hodge podge of stuff I'm serving.
Kettle chips organic potatoes are finally selling here, so I bought a small bag. Probably a huge mistake since they are like kryptonite for me.
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Wally - oh my goodness, I though you were going to say 'slip of the knife" and a serious wound to YOU, not the venison. Glad that's not true.
Edited to say I did make it to Whole Foods today. Proud to say I avoided the chips. I did buy the Lukes Lobster meat. I had better be REALLY good at $25 for 8 oz. I can generally buy 2 'wild caught' lobster tails for $12-18 depending on the sale (albeit, previously frozen). Tails used to be 4 oz each, and now they are 3 oz each. Everything has a price...
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Hospital food for me the past few days. I’ve been in here since Saturday after going to the ER with chest pains (what I thought was heartburn.). Turned out not to be and ended up with a cardiac catheterization and a stent. Hopefully home tomorrow. This is no doubt going to have a great influence on my cooking. The good news is I feel fine, or will once they let me out of here.
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Oh my goodness Nance. So glad to hear the procedures were successful and you feel fine. Thank goodness you got to the ER. Yuck for hospital food. And yes, it will influence your cooking. But we'll come up with some "safe" recipes for you I'm sure.
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Nance, sounds scary but glad you feel ok.
DH cooked Sunday, chicken fried chicken, mashed potatoes, corn. He rarely cooks anything green, so yesterday I made us big everything salads. Tonight will be soft tacos, no idea about the rest of this week though.
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Nance, beyond scary!! I'm so glad you went to the ER!!
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