So...whats for dinner?
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SpecialK, I always make extra for dinner for dh to take leftovers to work for his lunch the next day, too. Another of my routines is to make dinner three or four nights in a row and then we'll have have a day of just leftovers for dinner, and I love that I get a break from cooking. My grandkids, ages 13 and 11, were here for a week earlier this month, and they do not like leftovers. Neither does my stepson, their dad. Dh and I think leftovers often taste even better than when they were the main meal! So I don't get it.
When it comes to fruit, I go with what's in season. As a kid, I totally loved crabapples, rhubarb and green apples (meaning the ones right off the tree not ripe yet, not the Granny Smiths which I didn't have till I was an adult). I loved the sour taste. I cannot really eat as much of it now. But I will eat strawberries, watermelon, Bing cherries, nectarines, raspberries and blueberries all summer long then switch to apples come fall. Jonagolds are my favorite. In the winter I cannot seem to get enough mandarin oranges. I try to eat fruit and/or vegetables every day.
I’m going to keep my eye put for orangedew melon at the stores. Would love to try it.
I definitely have a sweet tooth and I do love cherry pie. There's an excellent pastry shop in this tiny town that makes heavenly cherry turnovers. They seem more a colder weather dessert. I'm not that big on ice cream but occasionally indulge in a hot fudge Sunday and if they can add a little bit of caramel sauce to it, even better!
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wally - oh no! Not at all! No worries! I just thought I should explain because I have posted much about meals that were adhering to a low sugar, gluten free, dairy free situation and then I am all pies and mac'ncheese, lol! I always think it is interesting to think about how we ate growing up and how we eat now - whether it is the same, or different. The more restricted way is what currently seems to be working for us - DH with his Hashimoto's and for weight control, and for me to control borderline high glucose and keep me where I want to be weight-wise. Also - dental implant situation is stable, I think... I have a cleaning at the end of the month and will be curious what my hygienist and dentist have to say. The maxillofacial surgeon, who did the implant initially, did an implantoplasty and new bone graft, but it is essentially kind of an ongoing maintenance deal, and may have to be repeated periodically. The gum is still concave above the implant and possibly the implant screw is exposed a bit - it is the second to last upper molar and I can't really see it. I see the surgeon in Aug for a check.
divine - for me the cooking extra is in line with cook once, eat multiple times - conservation of effort! When I think back to when I had kids at home and I don't recall too many leftovers - mainly because they ate EVERYTHING! Lol! My son and daughter are a year apart and both played a sport every season in high school, as well as extracurriculars - summer league swimming and my daughter was on an equestrian team. They were always hungry! I think kids often mirror what they are used to, so it doesn't surprise me that the grands and their dad have the same viewpoint on leftovers. I think some things definitely improve by next day, like beef stew and marinara, and foods that improve with marinating time. Cherry pie is my fave, but I like most pies - that cake vs pie thing - I am definitely on team pie. Not that I don't like cake either though, ha! Ice cream not so much for me - too much dental work makes it a challenge to eat, but DH LOVES it.
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Love the sweets discussion. Growing up our deserts were always fruit during the week. My Dad loved sweets and my mom made great pies & cakes - but only on the weekends. Kids loved to come to your house because the cookie jar was always full. We honestly didn't care about cookies - probably because they were always there and we weren't told NO. The best deserts were melons or strawberries or peaches in a bowl - no sugar. Mom made homemade bread - usually whole wheat. And we did have a tart, green apple tree in the back yard. I no longer eat much fruit because of the sugars. My deserts might be a handful of cashew nuts. Reminds me of something from my childhood - my grandpa put sugar on tomatoes!!!
What to call it....Shrimp Toss Pot? Jazzy was kind enough to post this concoction on the 'slice of joy' thread. I made it for dinner tonight and added fresh mushrooms. It was enough for two good sized meals but I ate every single bit. I'll probably be sorry later tonight, but it was delicious. Saute mushrooms, garlic & shrimp, add broth & artichoke hearts, simmer. Serve over pasta - I used linguine. I think next time I'll toss in some sour cream. WOAH!!!
Goldie - Can't remember what day you have to drive back for tests - but good luck.
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On the note of sweets, I'm not much for them, even fruit, unless it's summer seasonal fruits and they taste like they should. Seems like most of the fruit we get here is of the Monsanto brand, looks beautiful, but has no taste! Tomatoes I won't even buy, not any time of the year, but I did pick 2 today from my garden. BLT's for me in the next few days!
Minus, like you, I too am only cooking for 1. I have nuclear test on my kidneys next Tuesday, and then treatments after that and back home. I'll have to go look for Jazzy's recipe, I have some mushrooms I need to use!
I hope everyone is doing well, I'm still trying to learn everyone!
EDIT: Minus, I went back 10 pages on that thread and didn't see it. I will message her.
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My mom always made sure to start dinner with a starter--either a melon wedge, soup or salad. We always had fish (usually frozen), meat (steak or cheaper types of lamb chops) or chicken (always roast, never fried). The only thing my mom ever breaded & fried were veal cutlets or eggplant slices for parmigiana. Dessert was never an actual "course" unless at a restaurant, which was an every couple-of-weeks thing. Sometimes on Friday nights my dad would come home from work with fried seafood from a fishmonger near his office: shrimp, scallops, clam strips. (We did not keep Kosher). My mom baked brownies, sponge & nut cakes--cookies & cupcakes were store-bought and she felt pies weren't worth the effort. In summer, we always had cantaloupe or honeydew; in winter, tangerines or navel oranges. Ice cream was something we got from the Good Humor or Bungalow Bar truck, or sundaes at the ice cream parlor or luncheonette's fountain.
Yesterday, the farmer's market had some good stuff--Farmer Nick is pasture-raising his chickens again and the eggs are a buck cheaper than at Whole Paycheck or even Target. I got Bob a couple of empanadas and me a jar of juniper kraut. The farm in MI had sour cherries at twice the price of the Bings and half again as expensive as the yellow Rainiers, but worth it. To me, sour cherries taste like the "wild cherry" candies (Charms or LifeSavers) and fountain cherry sodas of my childhood. The Bings & Rainiers are too sweet. We ate the last of our black raspberries that the birds & rabbits didn't get first. Our cherry tomatoes are coming in fine; just picked the first two of our regular tomatoes that have begun to "blush," and they're ripening on the sill. Bumper crop of basil, mint, chives, rosemary & thyme--but the parsley has bolted. (Still edible, though the leaves themselves are sparse). Last night I had 10 of the cherries with whole-milk Greek yogurt and a touch of Lakanto vanilla syrup. It was divine, and I'm about to end my intermittent-fasting eating "window" with a repeat of it.
Last week to supplement grilling (grass-fed ribeye one night, bison strip another), among other things I nuked some Jason's cauliflower "mac"&cheese. (Keto-friendly). The texture wasn't gonna fool anyone into thinking it was pasta, but the cheese sauce was quite convincing--especially after I grated the last of a truffle over it. I made a choucroute garnie Fri. night, with a chicken brat, Niman Ranch beer brat, and Feltman's grass-fed beef natural-casing hot dogs (the closest I've ever had to the kosher-deli dogs of my childhood; Vienna, Sinai 48, Hebrew National and even Nathan's pale by comparison). I love the "snap" of a natural casing--skinless wieners are wussy. I rinse, drain & start the kraut. I saute a couple of cut-up bacon slices, then add the kraut, juniper berries, caraway seeds and a little white wine. I then put the sausages atop the kraut, cover, and simmer for 20 min. I serve with regular and coarse-grain Dijon plus deli brown (Ba-Tamp-Te or Gulden's) mustard. I also keep Creole mustard in the fridge, for making remoulade. Plain yellow hot dog mustard does not enter my house.
Went to Regalia Sun. night--shared squash blossoms stuffed with chevre, dipped in beaten egg-white (a la chiles rellenos) and fried, over arugula and romesco sauce; also Mediterranean salad. Bob had veal Marsala, I had half a spatchocked roast chicken with roast veggie medley instead of the included mashed potatoes. After watching enough episodes of "Restaurant Impossible" I understand how carefully restaurants decide on portions & sides in order to "cost-out" each dish and appreciate that the starch is always the cheapest component. So I always offer to pay an upcharge to substitute a veg., but my offer is graciously declined. I tip heavily as a result.
Tonight I defrosted & grilled a large Copper River filet, along with a cherry tomato/truffle burrata caprese over arugula, and snap peas sauteed with sesame seeds, garlic & ginger.
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Dinner last night was a frozen pizza cooked on the preheated stone in the outdoor grill. It was thin crust and the toppings were sauce, cheese and tiny Italian sausage meatballs. I liked it and dh seemed to like it, too.
I enjoy plums and peaches during the summer. I buy them and let them soften in a bowl on the counter. I never make pies or cakes or even cookies. I have been buying packets of cookies in the Walmart bakery section, chocolate chip and double chocolate. We each have a cookie sometime during the day. For me it's usually after lunch. I also keep a small bowl of individual dark chocolate candy on the coffee table (for want of a better term). I have a couple of pieces of candy after dinner and so does dh. I will occasionally eat a piece of candy during the day.
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Goldie: Pasta bowl: Below is what Jazzy wrote - no recipe. Pictures on 1/3/22 - Thin Slices of Joy. I did not add the capers but I did add fresh mushrooms. I only used 1/2 a cup broth - "Better than Boullion". And I won't use artichoke hearts next time. Not firm enough. I'll probably use broccoli instead.
Yes capers. In a bit of chicken broth.
No recipe as this was my own creation but here is what you do:
Saute shrimp in olive oil and minced garlic. Add about a cup of chicken broth and simmer with marinated artichokes. Make linguini or pasta of your choice and then put in a bowl. Toss together and add capers at the end so they remain plump and flavorful. Serve with Parm or asiago cheese.
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Carole - we were cross posting. I too have two pieces of candy a day - usually before bed time. My favorite has become the Godiva dark chocolate heart shaped truffles from Costco. As long as I don't eat other sweets or (horrors) bread - it doesn't seem to effect my weight.
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I make a shrimp dish at home that is similar. I saute large peeled shrimp in a mixture of butter and olive oil for about three minutes, then add lemon juice, lemon zest and minced garlic. Also minced herbs of choice, if desired. Mix with cooked linguini. For me fresh grated romano or parmigiana makes any pasta dish more delicious, so we add the grated cheese.
Here in MN, fresh shrimp is not available.
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I only ever buy frozen seafood, unless it is flown in and they refuse to sell flash-frozen (like first run of Copper River or the Rock fish.
My mother never, ever, ever baked a dessert or a cookie or a pie or anything in all the years I lived at home--that I recall. Occasionally, she'd buy something from the bakery.
I like sweets but I much prefer salty/savory. I'd happily eat potato chips (my heroin and I rarely keep them in the house) or popcorn, though I do keep dark chocolate and occasionally have that. Sometimes, I will melt a few squares and top it with peanut butter, stir and pretend it is a pb cup.
Carole, which frozen pizza brand did you like? We are still trying to find "the one."
I'm not sure how I will cook this up, but it will be chicken thighs with purple potatoes and red onion, side of steamed green beans (garden)...if it gets to 70 degrees, I'll do it on the grill; if it stays in the 60s, I'll do it in the oven. My heart goes out to all in the swath of heat; our heat dome is arriving next week and I hope we don't experience what happened last year. Sorry if I have posted this before. I clearly dread summer with a vengeance.
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So, where were "you" today, in 1969? I was too engrossed with watching the Apollo 11 moon landing to even care about lunch or dinner. :-)
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wally - I don't recall my mom baking either - although I did when I was old enough to follow a recipe - particularly Toll House chocolate chip cookies from the recipe off the bag. She was a very good cook though.
eric - riveted to the TV - with the additional level of interest generated by my dad's involvement in helping design some of the lunar landing mechanisms.
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My mom liked to make apple pies...any excuse, or none needed at all to make one or two or three. :-)
The leftover dough would get rolled out, buttered, sprinkled with cinnamon and sugar, cut into pieces and then baked.
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1969, 12 years old and probably having hormone rage, LOL.
Sounds like your posts confirm I had a crappy childhood. At least I'm on the other side of it, LOL.
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On this date in 1969 I was celebrating my 21st birthday and watching the moon walk. It was also the day I received my first and only singing telegram.
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Happy Birthday. :-)
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Wallycat, I'm a year behind you, but don't think I was having hormone rage yet. If I was, I don't remember!
AuntieN, Happy birthday!
I made the shrimp tonight. I found a very similar recipe, also added some brocolli that needed to be used up, the lemon and zest (wished I'd put more), some flour to make a rue so it was more gravy like. And I wish I would have added capers. Enough left for another huge meal, but tomorrow I think I will do my BLT. Those maters are calling me!
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Nance - hope you are having a wonderful birthday. We'll be looking forward to hearing about your "special" meal (and hoping you didn't have to cook it).
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Nance, hope you had a good birthday!
SpecialK, how fascinating that your dad designed landing equipment for Apollo 11! I was heading into sixth grade for the first moon landing. My oldest brother was married and me and some of my siblings were at his house spending the night. My sister in law said she'd love to go up in space but the idea seemed too scary to me. She eventually got her small plane pilot's license.
Growing up, we never had dessert after supper, which was usually around five o clock. We were a large family in a tiny house. All those kids; mostly I remember there always seemed to be a glass getting accidentally spilled out onto the table and someone getting yelled at. We never had pop (soda) except generic cans of it at Christmas. There was always a large bottle of water in the fridge to fill our cups. Even today, I have a 20 oz travel mug and drink water all day long. We never had potato chips, but occasionally popcorn; we had a specific pan we used so it would not burn. We had a gas stove. My mom used left over lard to cook some food. We weren't allowed to open the fridge and stare into it after supper looking for something to eat. I think my dad thought it raised the electric bill.
At Christmas, we got oranges and nuts in our stockings. My mom baked at Christmastime and the rest of the year me and my siblings were allowed to bake cakes, cookies or pies. Once I tried putting icing (frosting) on a two layer cake that just crumbled and I cried about it. My mom said, “That just means the cake is moist! It will still taste delicious no matter how it looks!" Our relationship was complicated, but that memory means a lot to me.
My mom made the best pizza, never tasted any better. In my mind, I can still smell and taste the homemade sauce. She used a french bread recipe for the crust. I always loved the smell of the yeast dough rising. I loved how her hands looked stretching the dough into the corners of the cookie sheet. It never ceased to amaze me how she could handle the hot pans when they came out of the oven.
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I had never cooked Orzo until Lacey posted a recipe some time ago with cod & marinara & lots of veggies. Now I've found a new orzo treat. "15 Minutes Salmon & Creamy Orzo with Spinach & Mushrooms" from 'Eating Well'. Chicken broth, heavy cream, garlic, sliced mushrooms, orzo, spinach - cooked in one pot. The salmon is cooked separately and plated on top, so you could sub chicken if you're not a fish person. Again - I ate WAY too much.
On deck for this weekend is FINALLY Korean Pork - mostly from Wally's recipe if I remember correctly. What did you serve with it Wally? I'm thinking black rice - but I did look up a recipe for Korean Braised potatoes that sounds really good.
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Minus, I don't recall a Korean pork recipe. I did mention a Kalua (Hawaii) pork, done simply in the crockpot. Can you list some of the ingredients to see if it rings a bell for me? That orzo recipe looks good; I bet rice makes a good sub for that. I'll have to hunt down that recipe.
I made fried potatoes with the leftover potatoes, scrambled eggs (I used the Happy Egg Heritage ones and holy cow the yolks looked almost red!) with steamed green beans.
Divine, I smiled reading your post. My dad did the same thing about keeping the fridge doors open; now I do it to my husband, LOL.
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Nancy, happy extended birthday!
Where was I on this date in 1969? 18 years old, taking a couple of summer-session college classes between soph. & jr. year (CUNY Brooklyn was a commuter-only college). Summer session classes were at night, I remember grabbing a kosher deli hot dog before a hot & sticky subway & bus ride home, and I napped on the couch waiting for the moonwalk. Missed the "Eagle" landing. Awoke to see the lunar module & ladder sitting on the moon's surface, in B&W. After what seemed like an eternity, saw Armstrong walk down that ladder and utter his famous words.
"Better Than Bouillon" is my go-to, even replacing canned or boxed stock or broth. I use the reduced-sodium version. A demitasse spoon in a mug of boiling water and a couple of shakes of parsley flakes & dill weed do the trick for a stuffy nose or touchy tummy. I just got a jar of the "roasted chicken" flavor--it may be the key to a richer pan sauce.
Last night we walked to Moody's Pub, which has served massive burgers for close to 70 years. It has three patios--good thing, because the interior is gloomy & dark. Had a burger with lettuce, tomato, onion, Gouda & bacon; removed it from the brioche bun it came with, cut it in half and ate it in a smaller keto (1gm) bun I brought from home. (Ate the rest of it with a knife & fork). Next time I'll just tell them to hold the bun--I already say "no fries," so they knock a buck off the tab.
Tonight we walked to Mas Alla del Sol. We shared verdolagas (sp?) salad--I think it's the Mexican version of mâche, ceviche, and a fantastic piece of grilled Atlantic salmon over grilled veggies including squash blossoms. (First time I've had them "unstuffed"). Dessert, back home, was a Halo Top keto (2gm) salted caramel ice cream bar coated in dark chocolate. Just like "Honey, I Shrunk the Dove Bar," but just as tasty. Much better than their weirdly-textured pints.
As for chocolates, I try not to touch them if they're less than 72% cocoa solids (except if Lily's or Vgan sugar-free, in which case I'll do 70%). My favorite "normal" (sugar-sweetened) chocolates are Chocolove or Teuscher 77% and Lindt 78%. I sometimes do 85%, but that seems pretty austere even for me. I found out Dove--sugar-sweetened--"Promises" are only 60% cocoa solids. No wonder they taste so good! Unfortunately, Bob's patients have been sabotaging my diet by bringing him chocolates from Poland: chocolate-covered prunes (tastier than it sounds) & cherry jams, and those infernal booze-filled dark chocolate barrels. I have taken the sage advice to brush, floss & put my retainer back in well below bedtime, so as to lessen the chance of cheating by ruining my intermittent-fast.
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YUM on chocolate covered prunes!!! To me, they sound delicious. Almost as much as the French recipe to marinate them in booze! My intermittent fasting is losing the battle with all the summer fruit. If I can not gain much or stay the same, I guess I should be happy. DH is getting "the belly" and I fear it is the testosterone killer for his cancer. I feel his pain. He had always been able to eat pretty much whatever he wanted. Now, not so much, but he fails to accept it. I don't judge.
I have no idea what dinner will be yet because we are either going to the range and staying closer to home or going to the beach to fish again, which will alter any meal plans.
I caught a Cabezon. I had always thought it was like a catfish, which is yummy, but this is not in that species. My neighbors in Alaska explained it was a wonderful eating fish so I googled it. Blue flesh. Fascinating. Roe is poisonous to humans but the fish is supposed to be incredible. 1 per day limit and must be 18", so now I will know. I'd love to see that blue flesh!
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divine - I too smiled at your memories of growing up - my mom always put the orange in the toe of our stockings, and we had nuts too! That actually is the one time she did bake - but it was fruitcake only, lol! I felt a little squeeze of my heart when I read your comment about remembering your mom's hands stretching the pizza dough - those are the kind of memories I treasure. I make a number of my mom's recipes and when I smell them cooking I think of her.
Speaking of pizza - last night was cauliflower crust pizza - Italian sausage (chicken), DF mozzarella, yellow pepper on top of Rao's sausage and mushroom sauce for a base for DH, mine was veggie only - olives, peppers, onion - and goat cheese on top of pesto as the base. Dinner tonight is TBD, but I am thinking something with chicken - possibly just roasted with mashed red skinned potatoes and chicken gravy, steamed green beans on the side.
minus - I love orzo, and finally found a GF one. I like to make orzo salad - especially in this hot weather. I cook the orzo, let it cool a bit, and add Greek dressing when it is still a bit warm. Then add cucumber, tomatoes, peppers, red onion, kalamata olives, and feta or goat cheese. I usually add more dressing, S&P, and some oregano, garlic powder, and basil. Orzo with lemon is also good with fish or chicken - lemon juice/zest and olive oil, whatever herbs and seasonings you like, and you can add almonds or a green vegetable like broccoli or asparagus. I feel like almost anything you could do with rice you can do with orzo too.
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My best memory of baking is from my grandmother (mom's mom). She would bake zimt kuchen for my grandfather's Christmas Day birthday.
"Gramp" died in September and Mickey and I were there for the same year's Christmas. We convinced my grandmother to bake the zimt kuchen one more time so we could learn how to make it.
It took the two of us quite a long time to get it right.
When I bake it, the smell of the brown sugar and cinnamon mixture melting brings back lots of memories.
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The old memories are wonderful. Thanks everyone for sharing.
Wally - it must have been someone else. I copied it to an email but just wrote "BCO". Hope the OP (original poster) will jump in and take credit. KOREAN PORK: 8 garlic cloves, 1-2" pc ginger peeled & sliced, 1/2 c dry sake (OP used sauvignon blanc) 1/2 c Gochujang; 1/2 c mirin (sweet Japanese rice wine), 1/4 cup veg oil (OP used sesame oil & half that amount), 1.5 lbs pork loin cut in thin strips, 5 or 6 green onions cut in 2" pieces added to marinade. Puree garlic, ginger, sake, gochujang, mirin & oil in a blender. Set 1/4c marinade aside; chill. Transfer remaining marinade to large dish. Add pork; turn to coat. Chill turning occasionally for at least 2 hours. OP cooked on the stove in a pan approx 8 minutes or until desired tenderness, then added rest of the marinade until it thickens up.
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minus - I think the Korean Pork was serendipity's post.
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Minus, not me but boy, that recipe looks incredible! I may try it with tofu for tomorrow.
I made socca "pizza" bbq chicken last night; leftovers tonight.
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Found it.... Korean Pork. Special, you have a good memory.
https://community.breastcancer.org/forum/7/topics/764271?page=4034#post_5732385
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Thanks Special & Eric. I was thinking of SerenityStat - but no. However since I shared it on the 'joy' thread, she's interested.
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