So...whats for dinner?
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(((Nancy))), totally scary--glad you went to the ER when you thought you had heartburn; and that you got timely cath'ed and stented. Hope they spring you soon. I also see a Mediterranean diet in your future. The only times chest pain sent me to the ER it turned out to be first an irritated gallbladder and then 6 yrs. later, a whole lot of gallstones. It felt both times not like heartburn, but instead as if I were having a heart attack--so much so that Bob, who is a cardiologist, insisted on calling 911 for me.
Made shakshuka for brunch. I had bought a 4-pack of Osem brand (Israeli) shakshuka "omelet sauce" which I'd planned to use until I read the nutrition label: each 8-oz. container contains 2 servings, each of which contains 11 gm. net carb--courtesy of 4 gm. added sugars. (Sure enough, sugar was the third ingredient listed--why do they add sugar to stuff whose recipes don't include it?). So what I did instead was use only a couple of Tbsp., stretching it with Bulgarian zero-net-carb zero-sugar roasted eggplant/red pepper dip and 1/4 c. Rao's "Sensitive" marinara--adding a few dashes of za'atar seasoning, half a dozen black olives and 1 oz. crumbled Greek feta. I simmered a jumbo Vital Farms egg atop it. It was yummy. Good thing I didn't use the entire portion of the Osem sauce!
We're going to walk over to Regalia tonight--and face the challenge of sticking to low-carb while there. No bread, pasta, risotto, spuds, dessert or limoncello for me. Wish me luck.
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Glad you're OK Nance!!!!
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Nance, glad you have come through your "adventure" and will soon be home! Take care and sending soft hugs ((())).
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We walked to Regalia for dinner, without making a reservation first because the place has always been half empty on weeknights. To our utter shock, they were so full on a Tues. night that we had to sit at the bar (at least we got to watch the Olympic women's snowboarding). Both the owner & exec. chef took the night off, not expecting the entire neighborhood would choose this relatively mild night to "flip off" cabin fever; so the kitchen was deeply "in the weeds." They were out of a lot of stuff. But I was able to stay the course on low-carb. (We both reluctantly turned down the free foccaccia & cannelini bean dip--Bob has begun watching his calories too, not wanting to have to buy another suit for Gordy's wedding).
My app. was wagyu beef tartare with toasted pine nuts (Bob's was porcini mushroom soup); then burrata Caprese (he had a house salad). Entree was rack of lamb (3 double-cut chops), with sauteed veg. (peppers, zucchini, mushrooms) instead of mashed potatoes. Bob's was seafood fettucine. The kitchen was very slow--and my rare lamb was actually raw. I had considered not saying anything--figuring that reheating the leftovers tomorrow night would result in perfect medium-rare; but the bartender could see the chops were raw and sent them back for a second sear. He comped us our wine & espresso, and the manager insisted in comping our appetizers too (even the Wagyu tartare, as expensive as some entrees). Tomorrow night I will share the remaining double chop with Bob, along with a pint of bouillabaisse I bought Sunday at Dirk's Fish. The Caprese will be my brunch.
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For dinner, (after doomscrolling all about possible portacath complications because I have a freshly placed port and of course that's what I do), we made thai street style marinated chicken thighs . My son ate his with white rice. I ate mine with bittermelon sauteed w fermented salted black beans (simple easy & mouthwateringly and deliciously bitter- I highly recommend if u like bitter things). My bedtime snack will be a bowl of plain greek yogurt w blueberries & strawberries & cinnamon. I don't start the taxol until next week so I'm enjoying the flavors now.
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Nance, glad you're ok.
Leftover pot roast and veggies last night with freshly made tossed salad.
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Oh, Nance, I’m so sorry to hear that you had to go through that scary emergency. But I’m glad it was taken care of efficiently and hopefully, by now you are home resting in your own bed! There are so many good foods to enjoy on a healthful diet, you’ll be fine. And what better place to find some new ideas but here! 😉
Last night we had Bertucci’s baked salmon since I’ve been sick (non-Covid acc to 3 antigen tests), and we were running low on protein options here. So I made a salad and an avocado spread (just mashed with some roasted garlic powder…easiest spread ever) for the Bertucci rolls DH loves so much.
Over the weekend, I made a baked lemon chicken breast dish with artichokes, capers and onions. It called for Italian spices, and I used some dry ones from a jar which I think gave a taste I didn’t like, tho DH really enjoyed it over the rice pilaf with salad. DH is a bread monger, and we had none, so I served us rosemary crackers with our fave avocado spread.If I ever make it to the kitchen tonight, I plan to make a frittata with whatever veggies are here, plus kale., and of course, salad. If my salads look similar, it’s because they often are….usingvarious dressings as I make them.
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Love seeing pix of people's food!!
We are having leftover venison tonight. The sous vide did not do it justice, I am sad to say. I'll toss in some frozen broccoli and a sweet potato to flesh out the leftovers.
Tomorrow, I'm thawing some crabmeat and will make crab omelets.
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auntie - oh no! That had to be scary! Glad to hear you are on the mend and hopefully you will be home soon, if not already.
Dinners here have been nothing to write home about - or apparently here about, lol! I realized it had been a minute since I posted here. I did unearth some cranberry sauce from the freezer - man, it was yummy with a turkey tenderloin, some brown rice, and Brussels with a little balsamic glaze. We did have some thin ribeyes with home fries and broccoli, and tonight is Rao's, augmented with mushrooms, over chickpea pasta, with a wedge salad.
I am gearing up for Super Bowl Sunday - the tradition is enough snacks to feed everyone for a week. I am going to try to make at least some that fall into the eating plan we follow, but most will not - DD, her beau, her BFF, a friend of mine, and DH is the watch party so far. And me. So far is Chex Mix, Cuban sliders, 7 layer dip, sweet and sour meatballs, bourbon cocktail weenies, sliced veggies with a dip, fruit platter with Kahlua dip, loaded deviled eggs, Buffalo chicken sliders, chocolate dipped strawberries, and prob some cupcakes.
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Looks delicious Lacey!
DH was foraging in the freezer and pulled out crawfish from the last boil we had, so tonight was my 1st attempt at crawfish étouffée. It’s supposed to be more liquid-y but it tastes good.
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Adding to Mae’s seafood theme, tonight was Barramundi with broccoli, smashed potatoes, and a simple romaine and apple salad with lemon dressing. I seasoned the fish with smoked paprika and lemon. I blanched the broccoli and then charred them in a hot skillet. I’ve tried roasting broccoli in the oven, but the skillet seems to work better for me.
SpecialK, the ribeye, rice and broccoli with balsamic glaze sounds yummy.
rbc I’ll be thinking of you next week as you start Taxol.
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Illimae, that etouffee looks fine to me--I don't like it soupy (if I want Cajun soup I'll have gumbo).
Lacey, please be cautious. I had four negative rapid antigen tests (by the time I took the fourth I was feeling mildly scratchy-throated, postnasal-drippy and barely feverish (98.9 oral, 100.4 ear thermometer). The next day I went to my health system's Immediate Care clinic to be tested for flu (there's a strain going around that's not one of the four in this year's hi-dose quadrivalent vaccine); but their PCR analyzer does flu & COVID testing with a single swab, and I was COVID+ and flu-neg. I have since rapid-antigen-tested negative twice (FlowFlex Feb. 3 to confirm I could come out of isolation; and QuickVue today after dining out last night. We don't know if Omicron B2 is here yet, nor if Omicron "Classic" plus booster & Paxlovid confers immunity against it. There are rumors out of Israel of a few Omicron survivors getting reinfected with B2, but they're not confirmed; and their vaccination status was unspecified.
Dinner tonight was a mixed bag: Caesar salad with rainbow grape tomatoes; a shared salmon burger on a keto bun; and bouillabaisse from Dirk's Fish. (The latter had no saffron and could have used a dollop of rouille--which I'll make next time. It had lots of shrimp and various fishes, though).
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I like to make my broccolini in the skillet too--with olive oil, lemon, garlic, red pepper flakes and finished with sea salt.
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rbc - sorry for the delay since we all do welcome you to the table. Come often & share your means.
Lacey - as you expected..... I'm amazed at your meals for being under the weather.
Special - oh my what a spread. You're right, most if it not on your diet. If we weren't in the middle of Omicron, I'd hop on a plane and come help you eat those goodies so you wouldn't be forced to eat the leftovers.
Nance - hope to hear soon that you are home & progressing well.
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Just in case anyone here gets one. I just got a phishing message purporting to be from Verizon. It's offering a $199 discount on my next bill. The web site looks the link sends you off to looks a Verizon website, but it's not. It's just trying to steal your email login/password, phone account login and social security number via a fake "security check".
And now back to the regular scheduled programming.
We both had a late lunch and we weren't very hungry, so Sharon did make some cauliflower chunks sauteed in a small amount of soy sauce and orange juice that had some corn starch mixed in to make the sauce kind of sticky.
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Thanks Eric. I got one from "Ace Hardware" yesterday.
I made fried rice with a leftover beef w/onion & peppers dish. I added mushrooms, celery, sunflower seeds & spinach - and of course cold rice. And a little white wine towards the end. Delicious
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Thanks, Eric. I've gotten several from banks where I don't even have an account. Whenever I get a text or an e-mail about an account I do have, I never click on any links--I go directly to the website (typing in the legit URL) to confirm.
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I had barramundi in Australia. It was delicious.
Lacey, your salads look a lot like ours! Except for the croutons.
Today it will be time to plan a non leftover meal although there is still a container of white bean soup in the refrigerator.
Nance, let us know how you're getting along.
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minus - I will likely send the leftovers home with DD/beau, but if you want to come I do have guestrooms! I will likely not eat much of what is served - I can make the chex mix gluten free, the fruit is ok, the vegs can have a DF dip, and the shrimp is fine. The rest I can skip, and often when I have cooked a lot of stuff for a party I seem to have little interest in it afterward, lol! DH has lost all the weight he needs to, but I still have some to take off, so I am going to be disciplined. Easy to say that right now when the food is not out with everyone eating...
I seem to get a lot of phishing stuff from CVS and Lowe's - but they misspell even the subject line of the email, or it has capital letters in the wrong place - I'm like, you're gonna have to better than that if you're trying to fool me...
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Normally I just hover gently over the senders 'name'. You can usually tell by the email address that it's bogus.
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I'm home and pretty fine except for the extreme fatigue from spending days in the hospital. It's amazing how tired you can get just laying around all day. I managed to sweep the salt off the front porch and empty the dishwasher and that's about the extent of my energy. It did feel good moving around though. Getting a whole night's sleep helped with no one waking me up every two hours to poke me, prod or take blood from me. (I must be a quart low by now.)
I haven't much interest in eating right now and really wouldn't have to think about it today because a friend brought a chicken and noodle dish dinner for us but I think I'm going to make a chicken leek pie. I also have some fresh asparagus so that sounds tempting too. I need to make a trip to the store for some lower sodium options. I hate having to think about this stuff. I hope I don't have to feel guilty about eating anything that tastes good.
Thank you all for your good wishes!
I don't know where one finds barramundi but I'd like to try it.
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Auntienance, so happy to hear you are home and feeling good.
If I can help with food ideas or questions, feel free to ask. I have an undergrad degree in dietetics.
I found barramundi in the frozen fish area. It is hard to find out here so when we see it, we grab a pkg.
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Nance - welcome home. I understand about sleeping in your own bed. Nap when ever you're tired & don't push too hard. That's what we're retired for...
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Runor posted this on one of the Stage IV threads. I'm sure she won't mind that I'm sharing here. Thank you Runor... No way will it be as good as Eric's homemade sourdough, but as a "no knead" bread, maybe an easy substitute:
>>> Eat fast, it does not keep very well or for very long. Or cut loaf in half and freeze half.
www.youtube.com/watch?v=I0t8ZA...
NOTE: lady in video says to preheat oven to 450. Is she out of her mind ?! The fire department would have to attend if I did that! No way do I follow her advice for temperature. I plop my loaf into whatever I'm cooking it in and stick it into a cold oven and set it to 350, like I bake everything at. 450. Pure lunacy!0 -
Minus, I adore the no-knead bread! I do use the 450 temp and it has worked very well. I've even made no-knead dough to use as a pizza crust!
I added broccoli with cheese sauce as a side for my crab omelets.
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Minus - thanks for the link to the bread.
Tonight's dinner was EVOO and sea salt roasted root vegetables (taro, boniato sweet potato and cassava) with lemon garlic mojo baked salmon
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Ok, so I made that exact bread during the lockdown because I was bored. DH was doing the grocery shopping at that point, to keep me safer, and got us started on the Publix bakery “everything" bread. I decided I could make my own with frozen bread dough and everything bagel seasoning from Trader Joe's. Turned out great, and started looking at no knead bread stuff online. The YouTube is by Jenny Jones, who had a talk show way back when. The recipe was easy, went just as the video. The resulting bread was beautiful to look at - I took a photo of it.
However, it was almost impossible to slice even with my very good serrated bread knife, and, honestly, it didn't taste good enough to ever make again. I don't know if it was just me, or possibly less than stellar bread baking skills? Lol! I baked my own bread all through college because it was cheaper and it turned out great - but wasn't the no knead kind. Wally, are you using that recipe or a different one?
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Nance, I have found barramundi in the freezer section at Costco. Like everything else, no guarantee it will be there the next time I visit!
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Tonight was just a salad and leftover barramundi. Whole Foods has it in the frozen section, but they are out of it at the moment. I wish our Costco carried it.
I grew up eating taro and cassava. (We lived in Brazil.) I’ve been afraid to buy it here for fear it wouldn’t be fresh, but Serendipity09 has me thinking it is worth a try if only for nostalgia. I have many happy memories of tropical freshwater fish, fruits, and veggies. When we were there, we craved “American” food, and now it’s a treat to have the everyday food that we had there. Life is funny that wsy
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Special, the recipe I used was the original : https://cooking.nytimes.com/recipes/11376-no-knead... (they've revised it to 3-1/3 cups flour--the original was 3 cups; after I made it a few times, I simply eye balled most of the ingredients). I'd leave it sit out for at least 2 days. Longer than that and I'd put it in the fridge.
I'll have to check costco for the Barramundi.
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