So...whats for dinner?
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i somehow just lost my long chatty post ... ugh. Have been sick so subsisting on takeout and eggs/toast. 🤒😷 . Sandy feel better and Special kudos!!
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What a project, Special! Wish my mom had left us a recipe box or even some index cards--but like her mom, she was a "seat-of-the-pants" cook. (I have a friend who bakes like that--amazing, since baking is supposed to be chemistry).
Was late for my mani, so postponed breakfast till I got home. (Tricky trying to keep the acetone from dripping into the bandage on my thumb when the old gel polish was being soaked off, but we managed). Made scrambled eggs, English-style: low & slow, in a saucepan with butter, chives and truffle oil.
Tonight was Cellars' St. Supery (Napa) wine-pairing dinner. My resolve was weaker than I thought, but maybe this was a "reset" for my diet that I resumed when the check arrived. Started with prawns with heirloom tomatoes (red, gold, purple) over ajo blanco (pureed almond cream). "Sunshine" gazpacho (yellow tomato) with avocado & cilantro oil; chipotle-rubbed steak-and-corn-salad bruschetta with arugula on grilled sourdough (I ate some of the crust and some of the corn); baby back ribs with mac & cheese (ate two pieces of mac), jicama slaw, and white cornbread (passed on that); and for dessert an apple caramel crumble with vanilla gelato. Ate about half the crumble but all the gelato. Then, of course, there were the wines--though I drank only partial glasses, six different ones do add up. I dread my weigh-in Monday.
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Avocados are basic fare for us. I buy 3 or 4 at a time and let them sit out in a basket on the counter until they respond to light pressure. Then they go into the refrigerator. I used the last one last night. My technique is to use a paring knife to separate into two halves. Then separate each half into two parts. Peel the skin off with my fingers. Lift the pit out. Works every time. No wasted flesh.
On Tuesday I spent a couple of hours making two eggplant lasagnas. The eggplants (bought at Walmart) were lovely, young with no dark seeds. For the sauce I used Rao's and ground turkey Italian sausage, home-made. The cheese was fresh grated Asiago and bagged mozzarella. Last night I cooked/heated one of the lasagnas in the convection/microwave oven. It was delicious, a 10 on the 1 to 10 scale.
Side was a salad of tomato and cucumber bought from a farmer's stand and sweet onion for dh, also from the stand. And the last avocado. Dressing was Hellman's light mayo.
Tonight will be veggies from the refrigerator that need to be cooked and eaten. I have corn, yellow squash, green and yellow beans, new potatoes (on the counter) zucchini. Oh, and beets. Enough veggies for several meals. Plus leftover restaurant pasta dish and a couple of other leftovers.
I sit here in light sweat pants and a long-sleeved shirt. It was high 50's when I got up. More rain is forecast for the pm. Weather has been cool but a bit dreary. Today is mowing day so I will be guiding the self-propelled small mower while dh drives the zero turn riding mower.
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carole - and no avocado hand trips to the ER!
chisandy - I feel fortunate to have recipes from both sides of the family - my MIL was a prolific clipper/follower of recipes, thus the vast collection. Hers included recipes from the generation previous to her, in their own handwriting. I have the same from my mom's side, recipes from her mother, in her own handwriting as well. They are family treasures! I am a combo of written recipes - def for baking - and seat of the pants cooking - did that last night, cooked some Philly cheesesteak shredded meat, added shredded carrot, onion, broccoli, julienned red pepper and stir fried, then added a little soy sauce and some chili sauce which I stirred until heated through, then served over brown rice, topped with scallion and black sesame seeds. DH has been working late all week as his outgoing boss departed yesterday for a new job at the Pentagon, new boss is on an out of town trip, so he has all the meetings. I needed something quick, so Philly cheesesteak stir fry it was!
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Gonna stick pretty close to keto till Monday--maybe a little quinoa tonight with a burger or fish fillet, but probably not even. Should use up the last of the yellow tomato in the fridge--perhaps a frisee salad with bacon, but sardines instead of egg (had two + a leftover white for today's omelet). No bread, not even low-carb (2 gm. net/slice) till then. No Atkins bars, no whole wheat pasta, no brown rice, maybe a little low-carb milk or cream in my unsweetened almond milk lattes. No carrots, beets, yams, peas, beans either. And increase the water and do more walking, now that the weather is pleasant & not hot.
When I made that omelet today, this time I wore the kevlar glove on my L hand. Now I know why I hate using it: it's too long for my short fingers, while the thumb section was tight enough to cause friction over the bandage while putting it on. And the floppy fingertips kept getting in the way--thank goodness nobody was grading the uniformity of my dicing & slicing. (And now I need to wash & let it dry because I was dicing poblanos--not as hot as jalapeños or Anaheims, but hot enough that I don't dare touch my lips or eyes without first thoroughly soaking my fingertips in soapy water).
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Hatch Chilies have arrived and I got a $3.00 (4 pound) bag of them. When it cools down a bit, I'll can most of the bag in a vinegar-water mixture (4 vinegar to 1 water, so I can use a boiling water bath canner). These are the extra hot ones and when I tried one, it was in the Serrano heat range.
After slicing 3-1/2 pounds of chilies, I will certainly need to wash my hands 4-5 times. :-)
I'm just waiting for it to cool down for the evening so I won't melt when I'm using the outside stove...at 7:15pm, it was 115F/46C. Sweatshirts and sweatpants aren't in the plan here for at least 3 more months. :-)
Special, you reminded me that I need to restart my cookbook project.
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Had konjac shirataki fettucine tonight. Zero net carbs: 4gm carb/4gm fiber. (I have another brand in a spaghetti shape that's one gram net--3gm carb/2gm fiber, but when I read the label I saw it was made from soy--and having had an ER+ tumor I'm leery of soy that heavily processed). Anyway, I sauteed it with the remaining 1/3 of a ripe yellow tomato and 1/4 c. of classic pesto. I was surprised that while it had the texture and taste of al dente pasta (or pad Thai noodles) it wasn't as filling as the equivalent portion of conventional pasta. Still, I wasn't craving anything else after. I might try making the other half of the package with a jury-rigged Bolognese sauce (Rao's marinara, pork sausage, fennel, hamburger and a llittle red wine reduction) sometime this weekend, Think I'll defrost some sea bass or halibut for tomorrow night--or make a salade Niçoise sans spuds.
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See a few very short videos regarding the soy/breast cancer issue which hopefully will put your concerns to rest.
https://nutritionfacts.org/video/is-soy-healthy-for-breast-cancer-survivors/
https://nutritionfacts.org/video/breast-cancer-survival-and-soy/
https://nutritionfacts.org/video/should-women-at-high-risk-for-breast-cancer-avoid-soy/
I would be more concerned about meat than soy......since meat has been classed as a group 1 carcinogen - with processed/cured meat...bacon, hot dogs, deli meats, being the worst - (for different reasons than regular meat), and grilling meat being the least healthy way of cooking, due to the heterocyclic amines that are produced by this high heat cooking method, which are a cancer risk.
I have followed this thread for 8 years, so I realize that these comments aren't popular on this thread, but as a former meat lover & hard core cheese addict, it is hard not to share the remarkable health benefits of healthy eating that I was previously unaware of. I switched to WFPB (whole food plant based) 18 months ago. While the impetus for this change was to reverse pre-diabetes (done!), the side-effects (lowered cholesterol, easily losing 15 lbs and counting without "trying", etc. etc) make this way of eating a no-brainer. For anyone interested (I know there is at least one of you)
you will find the following video both amusing and educational.https://nutritionfacts.org/video/carcinogens-in-meat/
Please know that I am not being judgmental of anyone's food choices....just interested in your good health. I have learned a great deal about health and nutrition over the past year, and what comes up again and again from various sources is that "genes load the gun but lifestyle pulls the trigger". It is remarkable how many conditions & auto-immune diseases can be reversed!!! by diet alone.
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Eric - isn't it wonderful to have the Hatch Chiles!! I bought a bunch of bakery fresh Hatch Chile scones to freeze. They'll be perfect Christmas morning. Central Market has 'tastings' on every aisle. Bought a new product - Terrapin Ridge Farms 'Jalapeno Hatch Chile Jam'. "Pour on top of cream cheese & serve w/crackers; great to top burgers or brats; fold into scrambled eggs & mashed sweet potatoes; use as a glaze for fish or chicken." No high fructose corn syrup, gluten free, vegan.
Do you also get the Olathe corn in PXH? I've gorging on everything made with Hatch and a side of fresh corn for two weeks.
Special - I can't remember what part of FL you're in, but Terrapin Ridge is produced in Clearwater. Maybe you've seen their products in artisan or high end stores? They all look good.
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Hatch chili envy!
Dinner last night was warmed up penne pasta with the silky gorgonzola alfredo sauce, fresh green beans with chunks of new potatoes, tomato, cucumber and onion (for dh) salad. Very tasty and satisfying.
We're going biking on the Heartland Bike Trail today and will probably have lunch at a restaurant in one of the little towns beside the trail.
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Love Hatch chilies! I have a couple of vacuum packed bags in the freezer, but have never had them fresh.
We received fresh halibut from our fish CSA yesterday, so grilled half of it last night for fish tacos with cilantro lime slaw. Still have two nice filets to put in the freezer for another night.
Tonight we'll be grilling the rest of the cabbage and a spatchcocked chicken Thai style.
https://www.seriouseats.com/recipes/2014/09/griled-cabbage-with-spicy-thai-dressing-recipe.html
https://www.seriouseats.com/recipes/2014/07/thai-style-grilled-chicken-recipe.html
Have made this combo before and we really enjoyed it, both the night it was made and as leftovers.
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Local corn is coming out of our ears (bad pun, I know) here and in the store a day after being picked. It's not quite as good as minutes old corn, but it's close. :-)
It was interesting on the Hatch Chilies; some were hot enough to get my attention while the others were "no heat at all". I got seven jars preserved....4 parts vinegar, 1 part water simmered with several cloves of garlic and then poured over the peppers in the jar with the jars processed in a boiling water bath canner for 10 minutes (time varies based on altitude). The normal "recipe" calls for a 3 to 1 vinegar ratio, but it's OK to add more vinegar...and we like the more tart taste. I have enough peppers for a few more jars and will do them tonight.0 -
I noticed at the grocery today that one side of the hatch chili display was labeled hot and the other mild. Was in a bit of a rush so did not check them out any more than that.
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Yes, I talked to one of the vendors from Hatch, NM selling proprietary Hatch Chile products in hot & mild. She confirmed that there is more than one kind of chile - both HOT and MILD. Maybe a medium for all I know. I didn't get into what caused that - but I suspect a varietal difference rather than the soil & growing conditions.
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The peppers were all in one bag...maybe a few bags spilled and someone didn't realize the "hot and not" when they refilled the bags..
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I want hatch chilis! Especially hatch chili scones!
I spent the day doing food prep as DS, DDIL and the grand-dog are coming tomorrow for an overnight. DS's birthday was in June, DDIL's and mine was July and we didn't get together for any of them. So, I told DDIL she could pick dessert and DS could pick dinner. DS picked homemade pizza, DDIL chose a raspberry coconut cheesecake that I had made for her before. So today, I made the cheesecake, prepped and assembled pizza topping (Italian sausage, Canadian bacon, pepperoni, roasted red peppers, artichoke hearts, roasted garlic, crimini mushrooms, green pepper, caramelized onions, sun dried tomatoes, fresh basil and oregano, several cheeses), made an overnight pizza dough and made German potato salad and fruit salad for lunch tomorrow, which will be grilled bratwurst and all beef hot dogs. I also pasteurized some eggs to make a Caesar salad to go with the pizza tomorrow night. Whew!
I'm tired now and haven't given tonight's dinner a single thought. So it's probably our limited carryout options. Or I may just go with a fried egg sandwich made in my new non-stick skillet.
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Oh my, Nance. That is gorgeous!!!
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Wow Nance. Looks delicious. Not to mention that all the pizza ingredients sound perfectly wonderful. Have a fun time with the kiddos.
Went to wine tasting tonight - Italy top to toe. 8 different wines and a premium grappa to taste at the end. The store always serves yummy snacks. Tonight - delicious meatballs, ravioli, brie and 4 other cheese cubes w/crackers, 8 different kinds of Italian 'cookies', fruit tray with fresh strawberries, cantaloupe, pineapple, and 4 other fruits. On the whole, Italian wines aren't my favorite, but it was a fun evening.
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I don't know why those raspberries look so ginormous lol - they're really just normal size.
Dinner was a two egg sandwich on marble rye toast and two slices of bacon. Delicious!
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They remind me of red LED Christmas lights.
Nance, that cake...is amazing. :-)
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Catching up and checking in.....
Minus, here is the pasta salad I make a lot recently: Sadly, I never have exact amounts...just do it by feel.
Vegan Pasta Salad. Serves 8
No type of cheese or meats/fish protein is included for vegan guests.
If served to others, it could be served with cheese (diced mozzarella; feta) or even chicken:
One box of pasta ("Little Ear", Bow tie or other bite-sized variety - cook acc to directions)
Dressing- basic dijon vinaigrette with honey or maple syrup added and horseradish to give it zip. (My own recipe includes minced garlic, dijon mustard, horseradish, honey or maple syrup, fresh ground pepper, bit of salt, white balsamic or other preferred vinegar, a bit of water, EVOO. As you can see, I never work with exact measurements, but just do it by feel.
Toss with any or all of the following cut up veggies:
Grape tomatoes (halved)
Peeled Cukes
Zucchini or yellow squash
Artichoke hearts
Avocado
Black beans or chick peas
Tofu if requested (I don't use)
Fresh cut herbs or dried flakes....ideas...parsley, basil, tarragon, coriander, etc
Fresh cut peppers...preferably reds, oranges, yellows
Red onion
Black olives
Corn (cut from cooked ears or canned) if Southwestern style preferred
If to be served immediately...you can add:
-Arugula
- or if dressed generously maybe serve over some baby spinach or baby kale.
Serve at room temperature as a main course for lunch, or a side for dinner.
Nance, thanks for the ratatouille style recipe! And OMG! What a dessert! Were I not so far from an airport up here, I’d be tempted to join you for these joint BD celebrations! I also love the sound of that dinner choice of an exhausted cook!
Thanks Chi for the ideas for hip/back relief! Our radiologist neighbor suggested CBD salve for DH’s hip pain, and I have tried it on mine once I started to have pain, especially going up stairs. Not sure if it is working or not! I’ve been trying to do a lot of leg stretches to help it, too. Am thinking that my hip pain is its returning bursitis, so will need to see the ortho when I return home.
Special, sorry about your “avocado hand”, but otherwise, you continue to amaze! What a wonderful gift to your in-laws! After my mother passed, my sister gave me a box of index cards with my mother’s recipes, most written in her own hand, which I really do love having.
Reader, I totally appreciate your lost post frustration. Been there...Hope the next post goes better!
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Lacey - thanks for the recipe. My goodness - it really does have everything. I'm going to share with my son's "sort-of-wife". She's vegetarian but the only veg he really likes is corn. BTW - still not sure what to call her. They have been together now for 18 years last March, but choose not to get married. After 18 years, 'girl friend' sounds silly. 'Significant other' sounds sort of stilted. Any good ideas?
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Homemade Chicken Pot Pie
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Minus - I'd say that after 18 years together, your son and his wife are married, documents or not. And depending on what state they live in, common law may say so as well!
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Kayak2, with all due respect, that website has a definite vegan agenda (and so does the doctor who writes most of its articles). Your needs as a triple-neg. patient are quite different from those with Luminal (A& B, hormone-positive/HER2-) and triple-positive breast cancers, which are different diseases whose only commonalities are location, vulnerability to surgery & radiation (and in some Luminal subtypes, chemo), and potential to metastasize if untreated or treated too late. The carcinogenicity of grass-fed mammal meat has been demonstrated only in stomach/colorectal cancers, and only statistically at that. And the increased risk is not an absolute risk, but a fraction of an already preexisting risk--which latter risk is lower for most people. Not giving up meat unless my oncologist overrules my bariatrician and primary care doc.
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Magari - they're in CA - but it's my understanding you have to 'represent' yourself as married for common law to really be in effect. Such as joint checking accounts, calling themselves spouses to other people, using the other's name, etc. They have very carefully bought their home(s) in their own names with proper legal paperwork that states they are NOT married. They have never combined money. And they never allude to themselves as "hitched" or "joined" or etc.
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chisandy - meant to add my congrats on the weight loss - good for you!
minus - I am in Tampa - just a bridge away from Clearwater! I have not seen Terrapin Ridge but will look for it - looked at their website and their products look yum! Could your son and his girlfriend be companions or life partners?
lacey - my avocado hand incident was 30 years ago, it's chisandy who is currently injured! I went back and read my post and it did seem like it just happened though!
auntie - beauty of a cheesecake and that combo sounds delish!
Dinner tonight was an assortment of snacks - veggies and dip, cheese and crackers, some sliced fruit. We have not celebrated DD's 30th birthday - she was at a fishing tournament for her actual b-day. I'm thinking tomorrow we should do something official - can't decide if I should bake or bakery
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Good ideas Special. Heaven forbid I should ask. It would be considered a 'prickly question'.
My meals will continue to be in a rut as long as I can get the Olathe corn. Tonight was one hard boiled egg, 3 small Campari tomatoes and two ears of fresh corn. Breakfast is a bakery fresh Hatch Chile Scone.
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Thought this was timely
https://www.foodandwine.com/news/avocado-injuries-statistics
Never occurred to me to slice an avocado this way but I think I'll try it.
Tonight is leftovers with the addition of fresh local corn on the cob.
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