So...whats for dinner?
Comments
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lago, how do you make your chicken broth? When I've made it in the past, even if I reduce it down, it's so bland.. I have one organic brand that's OK but mostly I just use veggie broth. I'd love to have a recipe for chicken broth with good flavor.
This is a little OT but I found a recipe for cold oatmeal you make overnight in the fridge, I'm not sure if it'll taste like sludge or I'll love it (I love oats) but I don't like commercial cereals much and never make time for hot oatmeal so I thought I'd give this a try.
Tonight, no inspiration, will see what I can throw together easily.
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Hubby is traveling again and I am a soup eater so I am making the bean soup that Mark Bittman had in his article which featured 12 soups though I will tweak the recipe a bit. For those interested, here is a link to the article http://www.nytimes.com/2011/03/06/magazine/06eat-t.html
NatureGrrl he has a recipe for a good vegetable broth (stock) as one of the first recipes in the article. I don't use meat so I can't give you any tips for chicken stock but I always use celery, leeks, and parsnips when I make vegetable stock---gives it a rich taste.
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naturegrrl my chicken broth is more of chicken/vegetable. Here are the ingredients. I don't really have this written down but I cook the chicken in water for about 10 minutes skimming off the crap that floats to the top. Then simmer for about 30 minutes. I then put the veggies in based on how long they would take to cook. So the carrots would go in first. The green part of the bok choy goes in last. Taste better the next day. Be sure to skim off the fat the next day once it has been chilled.
• 1 chicken (or chicken parts. Dark meat more flavor but white me less a calories)
• 1 large onion
• 1" chunk cut carrots
• 1 inch parsnip
• lots of white mushrooms (adds lots of flavor-very important)
• a few red potatoes (already cooked)
• bok choy (not the baby kind)
• a little tomato powder to taste (optional but I love it)
• leeks
• broccoli
• salt & pepper to tasteWhen storing separate the veggies/chicken form stock or they will get mushy. Don't freeze the carrots or potatoes.
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I am really so very far behind on just about everything so am still trying to catch up here and everywhere! Really loving the tips....
Debbie, Hope your are having a blast in Vegas!! I just bought a rather large bag of potatoes (10 lb for $3.88) because I just could justify buying a 5 lb for $3.99 or individual potatoes for 99 cents a pound....l just moved the remaining potatoes to a paper bag with an apple.
Tougher and DesignerMom, Lord knows I need a remedy for burns as I seem to be very prone to burning myself! LOL, Designer on your Mom carrying a baggy of cayenne in the car!!
Lago, I have a couple of pyrex dishes that have some "PAM" overspray baked on and no matter what I tried I could not get it off! Will try your cream of tartar tip!
As far as store bought broth, I use one that I really like and it really is not loaded with a bunch of yuck! The one I happen to have here right now is a Beef Stock by Medford Farms (I am currently out of the chicken broth) . The only ingredients listed are veal stock, beef stock, mirepoix stock (made of carrot, onion and celery stock), red wine, tomato paste, gelatin, sea salt, carrot stock and celery stock... Total fat 0g.. Sodium 270 mg per 1 cup serving...
Laurie, Will also try storing the bananas with the avocados to move things along! Most times when I go to the store they are either not ripe or way past ripe! The normal response woudl be to plan ahead but I don't tend to do that well!
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Momcat1962,
I have saved you chicken recipe to my "file".. I think that would be something that we would really enjoy! Just love the crunch that the panko adds to just about anything!!
Saturn,
I have not really made a huge attempt to eat completely organically but, since most of the organic stuff seems to be more expensive, there are some foods that give you a bigger bang for your buck. I found this link that at least tries to sort out where it may matter and where it may not. http://greenopolis.com/myopolis/blogs/aresende/what-you-should-shouldnt-buy-organic
NatureGrrl,
Please post how the oatmeal works out... Some of the ladies on the E-Lab thread are talking about how it may actually help you to lose weight by eating breakfast every day... Kind of wakes up your metabolism for the day... Lord, knows I need all the help I can get!!
And yes.... Thank goodness it was snow.... ICE would have been so much worse!!
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Oatmeal does work but not alone. Exercise is needed too. My husband eats is religiously every morning. Sometimes with walnuts, cinnamon, powdered vanilla or fresh blue berries. He also cut down his sugar and start intake and works out every morning. He went from a 40 waist to a 35 waist in year. Currently he's a 34 waist. He's also 6' tall and down to a 44 jacket (sometimes 46. He has big shoulders). He had to reduce his weight for health reasons. He no longer takes pills for blood pressure or cholesterol! Yes both are resolved.0
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lago: that is fantastc about your hubby's diet having helped his blood pressure and cholesterol. YOu mentioned exercise so I was wondering how much he exercises.
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Lago,
I think sometimes, when it comes to exercising and eating right, we all tend to be about the SIZE we are, when, what really matters is how HEALTHY we are!! Your husband being able to get off of both blood pressure and cholesterol meds is BEYOND fantastic!!! He should be very proud!! And, I'm sure, you helped him out a bit as well!
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He works out every morning for 1-1.5 hours both cardio and weights. I think he spends more time on weights. He's really buff now too. I don't think you need to do more than an hour every day as long as it's every day. I think he does about 20-30 minutes max of cardio.
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Lago,
I think the "every day" aspect is where I fall apart.... Kind of a.... When I'm good, I'm very good but, when I am BAD, I am awful.... situation.
On the days that I do what I'm supposed to, I do 45 minutes of cardio and 20 minutes of weights BUT, I am not consistant on when I do it. I am really going to make a point of improving that! It truly seems as though, healthwise, slow and steady wins the race!!
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If you don't schedule it you won't do it.
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NatureGirl - I used regular steel cut oats for breakfast cereal. I never have time in the am so I put a 1/2 cup oats to 1 cup water (I like 1/2 cup water + 1/2 cup milk) in a Tupperware container and put in my lunch bag. The oats mixture usually sits for 1/2 hour to 2 hours before I get a chance to pour mixture into a glass bowl and microwave for a few minutes (make sure to have plate under the bowl as it the cereal can bubble over while cooking). Add nuts, fruit, etc... and you are good to go.
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o2b, thanks! I tend to eat breakfast (if I eat it at all) at my desk, so this would work great for me!
I'm still going to try the cold thing, though, as it sounds like it would be good in summer.
Lago and Mandy, thanks for the stock ideas. I eat parsnips all the time -- but never thought to include them in my broth
Breakfast (a healthy one, that is) is supposed to be important for weight control, overall well-being, etc., etc. I agree we all need to exercise as well, which I do, but I know I feel so much better if I can start the day with some energy-rich food in my stomach.
I've been wanting chili for ages, keep saying I'm going to make it and don't, but today it's chilly and wet, and tomorrow more of the same, maybe a good day to cook up a pot before spring hits.
Bon appetit!
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Mandy1313,
I just saw your post on the soup recipes. Not sure how I missed that yesterday!!
That article has been saved to my favorites. Just love how, by changing just a couple of ingredients you get a totally different soup!
I love soup and would have it every day if my family would let me get away with it!! I thought the chickpea one sounded especially good!!
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PS, oh, yes, I copied the soup article as well, thanks!
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I wanted to share my breakfast secret for anyone who thinks they don't have time. I am hooked on bran muffins! I found a great recipe that is very forgiving and flexible (read the comments after the recipe for more ideas). I have made with different fruits, with milk or juice, with oil or applesauce, whatever I have in the house. I usually cut back about 1/3 on the honey and then add raisins and chopped dates, but I also made with orange juice and orange zest for a completely different taste. I usually get 13 out of a recipe, I keep them in tupperware in the fridge all week. I have one almost every morning and just love them. My husband does too, which is saying a lot! He always nukes his and adds butter or honey, but I find them plenty sweet enough. Hope you ladies enjoy!
http://www.farmgirlfare.com/2007/02/back-into-bran-muffins.html
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NatureGrrl you will find every Jewish chicken soup recipe has parsnip in it. Do a google search and you'll see. If there's now parsnip then the recipe must have been posted by someone who isn't Jewish or someone a Jewish woman who only makes reservations for dinner.
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Malaysian Stir-fried sambal shrimp
------------------------------------------------------Prep: 40 minutes | Cook: 25 minutes | Makes: 4 servings
"Sambals are the ubiquitous chile-based sauces of Malaysia and for most Malaysians the 'soul' of a meal," writes Susheela Raghavan in "Flavors of Malaysia." Serve with coconut rice. Sambal oelek is a chili-based condiment; look for it, tamarind and shrimp paste in Asian markets.
Ingredients
• 1 pound shrimp, shelled, deveined, tails intact
• 1/4 teaspoon turmeric powder
• 1/4 cup oil
• 1 cup chopped, pureed tomatoes
• 2 tablespoons tamarind concentrate
• 3 to 4 teaspoons sugar
• 1/4 teaspoon saltSpice paste
• 2 tablespoons sliced garlic
• 1 piece (1/2-inch long) ginger root, sliced
• 2 cups sliced shallots or onions
• 1 1/2 tablespoons sambal oelek
• 4 to 6 fresh red chilies, deseeded, sliced
• 1 stalk lemon grass, 1/2-inch dice
• 1 teaspoon dried shrimp paste, toasted 15 minutes in a 400-degree oven
• 1/4 cup waterSpice blend
• 2 teaspoons ground fennel seeds
• 1 star anise
• 1 cinnamon stick, 1 inch longGarnish
• Chopped cilantro or thinly sliced Kaffir lime leaves1. Rub shrimp with turmeric powder. Set aside. Process spice paste ingredients to a paste in a food processor.
2. Heat 1 tablespoon of the oil in a wok or skillet over medium-high heat. Cook the spice blend ingredients, 30 seconds. Add remaining oil and the spice paste. Cook, stirring, until the oil begins to seep out of the paste, 10 to 15 minutes.
3. Stir in tomato puree, tamarind juice, sugar and salt; cook, 3 to 5 minutes. Add the shrimp; cook, stirring until shrimp are cooked and coated with sauce, 4 minutes. Garnish with cilantro or lime leaves.
Nutrition information
Per serving: 485 calories, 36% of calories from fat, 19 g fat, 3 g saturated fat, 170 mg cholesterol, 58 g carbohydrates, 29 g protein, 510 mg sodium, 14 g fiberSource: Journey to Malaysia
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I wish I had bought some shrimp, fresh ginger, fresh red chilies, shrimp paste and fresh lemon grass. Believe it or not I have everything else. I could get all these items except the shrimp paste at the grocery store down the block. I think next time I'm in the Vietnamese hood I will have to pick up shrimp paste.
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Hi Laurie08, Have to thank you for the salsa chicken. I've been lurking on this site since you started the thread!! Had unexpected visitors yesterday and thought what am I going to do for dinner, had chicken, salsa and beans, so I made your dish 1st time and now both my sister's are asking for the recipe. Thanks again
Maureen
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Maureen- Yay and your welcome! I am so glad you enjoyed it. No need to lurk though, even if it's just a grilled cheese for dinner feel free to chime in. I haven't posted lately either because I seem to be repeating my meals. My husband is about to take a trip for work and I am thinking English muffin pizzas will be on the menu:)
Lago- Whenever I read your posts I am so impressed and I always think how much my husband would like that for dinner. My tastes are much simpler, but you are giving me inspiration to broaden my tastes a bit. Thanks so much for that!
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Laurie I don't have kids so it is a bit easier to spend time cooking but I don't cook like that everyday. I do make things like chili, cabbage soup, crab cakes etc in large batches on the weekend and freeze the extra. I also make things like spaghetti squash, grilled chicken or fish a lot. I try to keep it simple on during the week. I also live in a big city so getting "exotic" ingredients isn't all that difficult. I also have a lot of the Asian spices.0
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Saturn,
Thanks for the bran muffin link!! They look great and SO healthy. I also found a recipe there for an easy Beer Bread that I plan to use tonight with some homemade soup.
There's even a really good sounding recipe for Ginger Pear Bran Muffins... Thought of you, NatureGrrl, when I saw that one!
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Tonight's dinner is going to be an Irish beef barley soup made using leftover pot roast from earlier in the week. I even saved the broth from the pot roast, put it in the refrigerator and removed the fat to use for some of the broth in the soup... Thanks, Jo, for that tip!
Will also be making a Quick Beer Bread... Thanks Saturn!
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Seaside, you know my tastes well, I looked at the bran muffin but the ginger-pear-whole wheat one is the one that caught my attention!
I'd like to hear from the beer bread makers, I saw that in the paper last weekend and then saw it was also all over the internet, haven't tried it yet (all I have is Dos Equis amber -- dark -- and I'm afraid it would be too strong).
I started my chili last night then let it sit overnight, will finish cooking tonight and have with cornbread. Good night for it, winter is still not letting go.
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wonder if the boys would eat bran muffins?
Tomorrow my husband leaves for six days for a trip with his company and some fun mixed in. So tonight I am making one of his favorites. I am baking a ham and making cheese and rice. Cheese and rice is like macaroni and cheese only with rice. His grandmother used to make it for him and we found the recipe a few years ago. Can't wait to see the look on his face when he comes and looks in the oven:)
After tonight it is going to be just me and the kids so I think we will be eating pretty random dinners. I went grocery shopping today and my son requested tacos again, lol! So I know we will have that one night.
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Hi ladies! I haven't really been cooking this week (husband away Sunday-Friday this week), so random meals here, too! The molding, and closet doors have been installed and painted, so the last step (carpet) will be installed tomorrow and Saturday. Horray, I'll finally have my house back in order soon!
Last night we ordered a pizza and I have no idea what we're having tonight. The night before last, my kids wanted mac & cheese (the gross boxed kind), so I just had a baked sweet potato and a bowl of cereal! The night before that was turkey sandwiches. Pretty lame on my part, so I really need to step it up this next coming week! Tomorrow will be breaded chicken with roasted cauliflower and garlic and probably a small spinach salad.
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Laurie: Cheese and rice sounds interesting. Would you be willing to share the family recipe?
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Mandy- I don't mind sharing!
2 cups of cooked River Rice (1 cup uncooked)
2 8oz sticks cheddar cheese
2 pats of butter
2 cups of milk
2 beaten eggs
cut up your cheese and put in a double boiler with the butter when half way melted add the milk and cook until creamy. Make the rice according to the package.(his grandmother specifically says to use River Rice, any other will "ruin it".)
When everything is creamy and the rice is cooked pour rice into cheese and add two beaten eggs. Give it a quick stir and pour into a casserole dish. Bake at 350 for 20-30 minutes. Until you stick a knife in it and it comes clean.
We love cheese and rice but it is so not healthy and a bit time consuming. I hate a double boiler. But it is worth it. We typically only have it at Easter, Thanksgiving and a couple of other times during the year.
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Laurie,
The bran muffins may be a tough sell for the kids... But, as we saw with the tacos, when it comes to kids... who knows? lol
I second Mandy's request for the rice and cheese recipe if you wouldn't mind sharing!!
tougherthanithought,
I'm sure it is going to be soooooo NICE when you finally have your house put back together... I don't cook much when my husband's away either..
NatureGrrl,
This will be a first time for me on the beer bread... I will let you know how it goes. I also think an amber may be a bit too robust. I plan to use a bottle of Labatt's Blue Light.
Chili sounds really good. Today is rainy and cold. Go figure we went from 2 feet of snow on Monday to rain today....
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Corn beef, cabbage, spuds and carrots
I will be out of it next week so I wont be able to enjoy it on St Patrick's Day so we are having it tonight
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