So...whats for dinner?
Comments
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Seaside, those sound wonderful. Carole, I always flunk my blood tests, last time it was anemia. It's always something.
Tonight is fish tacos with more black beans and corn with peppers.
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Oh Carole, sorry for the disappointing report card, but I bet you will see some nice changes with your gym work. I have been feeling much healthier since attending to exercising.....even got DH to start at the fitness center I use, and it is fun to do it together. Has your DH's cardio doc recommended any program for him?We are even the owners of matts and foam rollers exercise balls, etc, so our family room now looks like a gym.....that's because I prefer to use that area for floor work instead of our 100 year old basement. I have just had to acknowledge to myself that even tho I never grew up learning a high value on daily exercise and " fitness" ( tho we danced like mad as teenagers;), I do have to change my lifestyle to include stretching, aerobic, and assorted other movements to keep this old body movin'! Of course all that exercise does not stop things like keeping my vitreus sac from pulling away from the retina in both eyes, and scaring me out of my wits!! Had eye doc appt today and it is fine....and supposedly will gradually stop feeling like my eyes are shooting a fireworks show.
Laurie, I love your decision about the school pic!
Minus, sending caring thoughts for a gentle course of treatment.
We are lucky to be able to see our old posts...tho sometimes so bittersweet. I must take a longer stroll there soon.....will definitely be poignant to see Michelle's many posts.
Tonight DH had a meeting so I enjoyed a big bowl of kale, bean and sausage soup along with some hummus and wheat bread. Felt like healthy comfort food.
Felt I needed it after attending a heavy duty child abuse training today for my new volunteer CAP program.
Crazy week ahead...eating out almost every night until Sunday. Tomorrow heading into Boston to have dinner with DH2 at a new Seaport area restaurant, Gather. Interesting menu...hip with a smattering of healthy! He chose.......0 -
Minus2 I pray all goes well for you and you have very little SE.
I came back up North to visit my folks before my next treatment again. My Dad made Dutch Pot Pie....it is made with slow cooked beef short ribs and small chunks of potatoes and homemade noodle cut into squares. It is Yum! Very plain but oh so good....especially going thru chemo.
Happy cooking to all of you...I love reading all your posts. Another good thing about being her is they have the food network channel!!!!0 -
Add me to the remedial blood work group! My cholesterol meds were changed a year ago because the FDA had some issues with the med/dose I was on. Got started on a new med and now my triglycerides are wonky... Now have bloodwork orders for thyroid and blood sugar... ay yi yi... Always eomething!0 -
laurie - one of my favorite pics of my son is one where he has a shiner - it is a baseball team/individual pic and I believe he had been hit with a ball - it is so cute - I think he is 8 or 9. In another school pic he had stitches in the corner of his mouth - I was upset about both pics at the time, but they serve as a chronicle of his life. The PB pic will be a funny memory for all of you!
carole - I came off Lipitor earlier this year since I have changed my eating habits. I was weaned down and had good numbers on 10mg, so the doc said I could discontinue. I started taking Niacin and CoQ10 and my cholesterol numbers have held steady and remained low enough not to have to restart Lipitor. I get my final 90-day interval labs done next month. If you like oatmeal I would recommend eating it daily for a while - it can lower your number by a surprising amount.0 -
SpecialK, I do like oatmeal but stopped eating it because I get hungry within an hour and a half after eating it. But I'll start eating it again. Do you eat the steelcut? I also am prediabetic so am balancing two diets, but the Mayo web site said the diabetic diet is good for all around health. I see that you're on Femara. Does it make weight control difficult, like arimidex does?
Lacey, have you lost weight since increasing your exercise?
I'm signed up for a 3-day match play golf tournament and our weather has turned hot again.
Dinner tonight will be chicken enchiladas using some of the rotisserie chicken I bought yesterday at Sam's.0 -
carole - I don't eat that much oatmeal but my DH eats it everyday, I am trying to stay away from carbs, and I imagine that is why you are hungry again so fast, not enough protein! DH does like steel cut (McCann's) but I do put blueberries and walnuts on his so there is some fiber and more volume. I like to eat scrambled eggs with a 1/2 t. of Parmesan on top and 1/2 c. of asparagus tossed with it, but that is not the best to eat every day and control cholesterol! I also like cut up fruit - I am not that much of a breakfast eater. I have been on both Femara and Arimidex - and yes, I have to exercise daily (6 mile walk - FAST!) and eat 1200 calories to lose or even hold steady, if I stop either I will gain, sigh...0 -
Wow, Special, six miles fast is impressive!
Yes, Carole, my weight is down 15 lbs over the last eight months. In addition to the exercise, I do try to limit my carbs, (reducing bread and pasta intake) and also find that my morning smoothies have been helpful for reducing my appetite. Now...all that said, I still allow myself some dessert or chocolate treats if I feel " the need"
One has to enjoy life afterall! I could never be that ascetic in my approach to food!0 -
Shopping the freezer this morning, I discovered a one pound piece of chuck roast so I decided to make beef pot pies for dinner. It's cold and rainy here today which just demands comfort food. I'll make a cucumber tomato salad and for dessert, we'll enjoy the last of the olive oil cake. I do believe it has improved with age (it's third day).
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lacey - I had reached the point that half way through the walk I was doing a combo of running and walking so that I can work up to a 5K race in Feb., but the skin cancer situation has derailed me (again - always seems to be something!) as they don't want me to exercise - particularly anything that will stretch the skin on my back. The first one was removed a week ago, I have one a week from now, then another two weeks after that, so I may just have to walk it and not do any running. I could be like the character in Seinfeld that did not swing her arms!
Tonight is lasagna with layers of ricotta with parmesan, marinara, meat, noodles, spinach, and mozzarella. We will probably have a salad of some kind also.0 -
I agree with Lacey that 6 mi. is impressive. I walk 3 mi. on the street. On the elliptical I do 15 or 20 min. and then another 15 after a round of strength exercises. I really need to work in a routine with stretches.
On the Mayo site is a calculator where you put in your height, weight, age and it tells you the calories you can eat and lose weight. Mine is 1200 and dh's is 1400. This is the first time I've ever had difficulty losing weight and maintaining a goal weight. I blame the arimidex but aging is undoubtedly a factor, too.
SpecialK, do you cook the steelcut oatmeal for your husband's breakfast ahead of time and warm it up? It requires a much longer cooking time.
Wonder of wonders, I won my matchplay golf round today against a better player. She didn't play her best and had to give me 8 strokes because of the difference in our handicaps. So I get to play another winner tomorrow.
Nancy, the beef pots pies sound yummy. So does SpecialK's lasagna.
Thinking of Michelle and her family.0 -
carole - Clearly I am not avoiding carbs while making lasagna for dinner! I have worked up to the six miles - there was a point after chemo that six blocks was out of the question! Yes, I do cook the steel cut oatmeal ahead. DH does not eat breakfast at home - he has a 30 mile drive to work and leaves the house at about 5:30 to avoid the traffic, so I cook it in a larger batch, pack up a portion with the blueberries and walnuts, and his lunch. When he gets to work he has a bit of quiet time right after arrival so he heats up the oatmeal and mixes in the additons and checks out his email. Yay for your golf! I once had a dream that I was a professional golfer - unfortunately it was only a dream, I am golf-challenged! Gotta yell fore on every hole, lol!0 -
Carole - I have "Pinhead" Scottish oatmeal from World Market. I think it is a slightly smaller cut than steel cut oats but certainly not rolled. It cooks in the microwave. Quaker was and may still sell steel cut oats but I've never tried them. I think I've had a Bob's red mill that cooks in the micro. I always add less water because I like chewy oatmeal. I add a bit of brown sugar, a sprinkle of cinnamon, dash of salt and a sprinkle of dry non-fat milk powder and usually some raisins or pepitas if I have them. I, too, think the less protein/fat in a dish the less staying power it has. I have whole wheat toast with peanut butter if I need breakfast to last like through SS and worship service.0 -
Luv, that my "last longer" breakfast, too! Whole grain bread or English muffin, peanut butter and half a banana. I bought almond butter today at Fresh Market. The "grind your own" with no ingredients but the toasted almonds. I've learned that a breakfast with no fat or protein races through my digestive tract.
The filling for the chicken enchiladas tonight will be roasted chicken and a mixture of black beans, corn, mild chilis, and salsa. A sprinkling of 2 percent Mexican grated cheese blend. The sauce is Hatch red canned sauce and more cheese sprinkled on top. The salad is a slaw with napa cabbage, yellow bell pepper, and fennel.
The current issue of Cooking Light has a casserole with chorizo that looks good. I located chorizo at Fresh Mkt. and it was $10.45 for a little loop. I didn't buy it. It must be good stuff at that price. I guess it's expensive because it's imported.0 -
I would think some Italian sausage, heck maybe even pepperoni, with a sprinkle of Mexican in it would work. For some reason I shy away from chorizo. Is it one that occas. gets recalled like for Listeria? I know that is a problem with some of the soft Mexican cheeses. I agree that $10.45 for a bit of meat is ridiculous. I don't think my palate would know.
community.cookinglight.com/showthread.php?98860-What-Would-You-Use-As-A-Substitute-For-Chorizo
I found this when I googled "substitute for chorizo". There are others too.
I did stop at the cheese counter at the store today. Noted some cheese prices. Will have to compare to FW when I go back next week. Maybe I can get most of my stuff for my cheese plate for DB/SIL Thanksgiving in town. Will stock up on fancy crackers when I'm there since no worry about spoilage. My grocery has really upped their game. I'd read about Kodiak flapjack mix and bought it yest. at Central Mkt. Well, my Brookshires had it today along with a new great selection of Bob's Red Mill stuff. AND my red box Nabisco graham crackers. I did buy some regular popcorn to try your micro. recipe. They have not enlarged the store but wow better aisles and bigger selection.
Don't know what we're having. Might be applewood sausages or turkey burgers. I prob. need to make enough for tomorrow too since evening supposed to be stormy which would be the turkey burgers. Think they will be more turkey burgers in gravy since I didn't buy buns. But I did stock up on onions.
I bought grapeseed oil and a bottle of Koroneiki olive oil at Central Market. Now to rustle up the remainder of ingred. for olive oil cake and actually make it. Clerk and I had a great discussion about oils. The coffee guy opened up numerous containers for me to sniff. Boy oh boy. It is a verrrryyy dangerous place for my pocketbook.0 -
My mom in the oh early 60s used to make enchilada sauce. We had enchiladas and watched Bonanza. I wish I had her recipe but back then there wasn't a whole lot of choice but this was in Albuquerque so maybe there was more there. I think that's one thing I would like to learn to make well. I have tried the Hatch sauces and do like them. I did buy a bottle of Frontera I have not used yet. I also have trouble rolling up enchiladas and DH doesn't really care for flour tortillas in a casserole. Even Fiesta the big chain Mex. grocery did not have much selection of corn tort. yest. I did buy some flour tortillas that have to be browned in the skillet. I've seen these in the cold section at WalMart but not out on the shelf. I think I have everything to make chicken fajitas too so can use these. I did finally buy a tortilla warmer.0 -
This was quite the few days for Boston-based sports. We had the Patriots game, and then two world series games. Lots of folks are walking around with complete sleep deprivation. Of course, my husband is still healing from his surgery and has closed his shop down since he can't stand for hours working on instruments. Given that, we headed to the Cape to stay with friends, and watch the games.
Sunday night we did a simple tandoori chicken, lentil and rice dinner. The fun part was I brought Edward Lee's Smoke & Pickles and made his Kentucky Mule. One creates a ginger simple syrup and then add the bourbon and ginger beer. A bit sweet, but VERY tasty.
Monday night, I made his New-Fashioned for our pre-dinner cocktail. This includes thyme, orange bitters, blackberries, orange slices all muddled before adding the bourbon and topping with a spritz of club soda. The garnish was fun. You impale a blackberry with a thyme sprig to take the place of the cherry. Dinner was braised lamb shanks, polenta, and wilted spinach with garlic and red pepper flakes.
The lamb shanks were prepared a la Anne Burrell. http://www.foodnetwork.com/recipes/anne-burrell/braised-lamb-shanks-recipe/index.html Over the years, I have tried numerous versions of braised lamb shanks, and have settled on this one. I cooked the braise earlier in the day so that I could shred the meat back into the sauce, removing any fat bits that hadn't rendered down. Made it easier to serve since the shanks were different sizes. The polenta is about as easy as can be. 1 part corn meal [I have some stone ground stuff], and 5 parts liquid, a pat of butter and a pinch of salt. Throw it in a 375º oven for about 45 minutes without a cover. When it is beginning to thicken, whisk again, and throw in some cheese and let it cook for about 10 more minutes. Done! This is a soft polenta, obviously, which is perfect for serving with a saucy main.
Here are our drinks all ready to consume:
Since the Red Sox won on Monday night, I have to decide if it was the blackberries or the lamb! [All about me, yes?]
*susan*
p.s. for my 5 parts liquid, I used 1 part milk, and 4 parts water. I resisted the milk for years, but it does create a softer corn texture.0 -
Random Thoughts:
you can make your own Mexican chorizo with very little effort. The Spanish stuff? Not so much. http://honestcooking.com/authentic-homemade-mexican-chorizo/ I love making my own sausage. I can change the proportions to suit our tastes. I often substitute fresh herbs, peppers, and spices for the dried ones, etc. I can also control the quality of the meat so I know that it isn't made with bits and bobs, but with pork shoulder [or whatever.]
No question. This thread included far more recipes early on. It is one of the reasons that I didn't participate to be honest. Quite a few of those recipes were copywrite protected. Yea. I am a nerd to care about that stuff, but I do. To make up for my nerdiness, I try to post links when they are available, but retyping recipes from a cookbook isn't my thing. When the recipes stopped being posted as frequently is when I felt comfortable joining in.
Today is cold and damp. I hope that Michelle is comfortable. Perhaps there is a fire crackling to keep her warm and she is covered with a down duvet.
*susan*0 -
Susan, those cocktails just scream "drink me!"
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Luv, trader Joe's has some white corn tortillas that I really like. In fact they're on my list fr a trip there Monday.
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Nancy - I attempted TJs but after being almost run into twice in the parking lot I carefully backed out thinking God was telling me something. He was - to hightail it to Central Market which I promptly did. I will try the TJs tortillas next time but earlier in the day when the teeny lot is not so crowded.
DH ate the 1/2 sandwich I had left from the deli so no cooking last night. Have to make the turkey burgers and might get it done sooner rather than later.
Susan - the polenta sounds wonderful. I copied it off. You can send the drinks right over they look so yummy.0 -
Carole, I'm impressed with anybody who can do 30 minutes on an elliptical. That's a workout!
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Me too! I can handle about 10 minutes, then do something else and come back and do another 10 - I can't do 30 straight. My orthopedic doc really prefers the elliptical rather than running - for the problem knee.0 -
Susan, the cocktails are too pretty to drink! You sounded really good in your post as though you've been enjoying life.
On the subject of copyright and recipes, I have a number of self-published cookbooks put together by churches and other organizations. The majority of the recipes probably originated in various cookbooks and magazines and newspapers. The New Orleans newspaper, The Times Picayune, had a food column and printed recipes over the years. When Hurricane Katrina destroyed a lot of people's homes and possessions, the newspaper received thousands of requests for favorite recipes they'd lost. The newspaper had its food column staff do research to find the requested recipes and a wonderful cookbook called Cooking Up a Storm was published.
Dinner tonight will be an eggplant casserole out of the freezer and a salad.0 -
I've just started using an Adaptive Motion Trainer (AMT), similar to an elliptical but more fun I think (if you can call exercise fun that is). I'm only up to 12 minutes on it and then I do 25 minutes on a recumbent bike but my goal is to get to 20 minutes on each. Intended to do circuit training today too but got a terrible charlie horse in my stomach so couldn't lift any weights at all without starting it up again. Too weird. Oh well, I'm still doing more than I was doing 2 months ago, but it did set me back a day on my goal to look like Wonder Woman.
Tonight is a Thai dish, Pork and Drunken Noodles. I'm using some of the huge vase of Thai basil that I rescued before the frost. This is my third drunken something recipe. What's up with that?0 -
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I haven't talked much here about my tests and treatments because I couldn't be sure what and how much was related to bc and what could be due to my "advancing age" of 71. My side efects have been more or less managable, balance issues, joint pain, fatigue and weight loss primarily.
Tamoxifen is a strange drug in that the side effects are so different for different women. Somehow it seems that if you are overwight when you start you are apt to gain and if you are underweight you will loose more. When I got my Dx I was trying to gain 15 to 20 lbs. In three years on Tamoxifen I have lost 50. At 5'9" I weigh 106 fully dressed as of my MO appointment last Friday. He is a new Dr for me since my previous one is on maternity leave. He has taken me off Tami and has put me on another hormone inhibitor, Megestrol Acetate, that is also such an effective appitite stimulator that it is used to treat anorexia. Got to admit I have been spending more time in the refrigerator the last couple of days. It has been less than a week and already seeing improvement in energy too.
I'M excited!!
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I was cruising the Internet and found the following.
that others might find interesting and or amusing.
Just below the top of the page is a section called "single topic" and in that section are some US Navy cookbooks from various eras.
The one called "Submarine Cuisine" has the recipes adjusted to feed a family instead of a ship's complement but is not an official government publication....in case it matters, do be aware that some of the names and descriptions of the recipes...probably shouldn't be read to young kids.... :-) Me...I was laughing...Mom and dad used the very same descriptions....
Thinking of Michelle..
Eric0 -
My Dad has been craving the wet burritos he used to have at a restaurant he went to years ago called Dos Amigo's. It was just a local place in my home town and they went out of business a few years back. Well my quest was to duplicate the sauce and since we all know what chemo does it was impossible for me to taste correctly so what I did was search the internet for a wet burrito recipe and found one I liked and made the sauce according to how they said and I would take a little spoon into his room and he would taste it and tell me what to add. After doing this 6 or 7 times we got it right and I made Wet burritos for my whole family including my brother, my SIL and y 2 nephews. I also made Spanish rice and cornbread. That sure was a lot of fun! Cooking can be rather exhausting though....more fun when I don't do it everyday! Happy cooking everyone...love to hear all your stories.0 -
Really enjoyed that story, lovewins!
Last evening, DH and I had dinner with an elderly colleague of his at the man's independent living facility in our town. I recall my DS1 waiting tables there when it first opened many years ago. So I got a kick out of chatting with the local high schoolers who served our meal. The food was good restaurant quality, and the atmosphere delightful (not sure what I expected). I had delicious lamb ribs with saffron rice and assorted vegetables, an artichoke salad with frisee and other small greens, and a flourless chocolate cake for dessert. I might just decide to move directly there and bypass the "downsize to a small house" step....and that might just happen if we keep procrastinating with getting this place market ready!
I enjoyed hearing about several of your exercise regimens. I am deliriously happy that, today, for the first time in many months both of my knees and my shoulder are almost 100 percent better from their painful tendonitis. I may even drop the PT sessions after next week. Keeping my fingers crossed! Doing thirty squats with no pain was a satisfying accomplishment today. This is even more exciting for me than the Sox win last night!
Hope everyone has a fun (and safe) Halloween....am hoping that the rain holds off here so that we aren't left with lots of the candy I bought.0
