Managing life after a breast cancer diagnosis, including rediscovering intimacy, coping with fear of recurrence, reconnecting relationships, sharing hobbies and interests, and finding inspiration in daily life.
Posted on: Feb 1, 2011 06:28PM
I thought it might be fun to start a thread on what we are having, making or had for dinner. Sometimes it is the best tuna steak you ever had, sometimes it's a can of soup. But we all do it every night in some form or another. Maybe we can give each other ideas on what to make, or bitch about what we had, or the fact that we did enjoy that grilled cheese with tomato soup.
Every night my husband comes home and says "whats for dinner?" no matter what I say he always says "sounds good!" even if I say it's a 'fend for yourself night'. :)
Posts 36181 - 36210 (37,667 total)
Nov 11, 2019 07:33PM MinusTwo wrote:
Our temps dropped from 75 at 4pm to 55 at 6pm. Supposed to keep going down to 33 tonight & 29 tomorrow night. Like Eric, we have WIDE temperature swings.
For all you veterans - our paper had a really nice special section. As part, they re-printed various front pages for surrenders or armistices or peace treaties. I wanted to share this .
The first was Nov 11th 2018 when Germany surrendered. The "home edition" of the paper was a total of 12 pages and cost $0.03.
The second was May 7th & May 9th, 1945 for VE Day. The price had risen to $0.05 and the special edition was 44 pages.
Then July 27,1953 - "Korean Battle Fronts Stilled" - 38 pages and no price
Followed by January 27, 1973 - "Peace Treaty signed in Paris" - don't know how many pages but $0.15.
And finally February 28, 1991 - "Iraq's Army is defeated: Bush orders an end to fighting" - up to $0.25.
As everyone else has said, thank you all for your service - and your parents & spouses & children.
Nov 11, 2019 07:46PM HappyHammer wrote:
Thank you to all who have served! Happy Veteran's Day!
Minus- The Mississippi roast is the latest thing in our area.
All done in crock pot unless you decide to sear first. I did not and it was still delish.. There are several variations on Pinterest.
Here is the one I used and adjusted to our tastes.
Please let me know what you think if you try it. :) It is going to be freezing here for the next few days so I have vegetable soup and taco soup from our freezer thawing.
Supper tonight was a "sort of" Thai seasoned pork tenderloin and salad of mixed greens, red onion, walnuts, avacado and balsamic vinagrette.
Nov 11, 2019 09:47PM - edited Nov 11, 2019 09:54PM by eric95us
Minus, I'm surprised they didn't include VJ Day. VE day was a *HUGE*. VJ day was when everyone could finally breath a sigh of relief that WW2 was completely over.
Dad, US Marine major. Mom, US Navy lieutenant. Sharon, US Navy lieutenant.
Thank you to all the veterans...words can not express my gratitude.
Nov 12, 2019 12:07AM MinusTwo wrote:
Yup - me too Eric. Because I was raised on the West coast, all of my HS teachers & parents friends had served in the war in the Pacific. So all the stories I heard - in school & out - were from that war. That was true for California, Utah & New Mexico. I don't know if that was coincidence or related to where you signed up. I didn't know anyone who had been in the European theater until I moved to Texas when I was 30.
Thanks Hammer. I don't have a roast on hand but will look forward to trying as the weather continues to get colder.
Nov 12, 2019 01:06AM ChiSandy wrote:
The bison filet worked great in the sous-vide. Rubbed with a little ghee, seasoned with salt & pepper, added a sprig of rosemary and sealed it into a ziploc. Once it hit 125, I let it go for about 40 min. or so (I set the machine for 125 and went upstairs to shower, then down to woodshed some alto parts (I hate singing alto harmony, especially mezzo or first alto, since the lines have all the accidentals that form the chords but make utterly no sense on their own and are a bear to memorize)--so probably about an hour from start to turn it off. Seared it in cast iron 1 min. per side. It came out perfectly rare-to-medium-rare, with the grain still apparent (if you sous-vide red meat too long, the texture turns spongy-mushy with no grain, as if it were processed).
Nov 12, 2019 02:23AM WorryThePooh wrote:
Made beef mince chow mein... nice easy dinner to cook on a very hot day here.
Nov 12, 2019 09:10AM carolehalston wrote:
DH is making beef stew for tonight's dinner. He did the grocery shopping on his own without mentioning his plan to cook dinner.
It's a cold nasty day here. My younger sister, her granddaughter and I are going shopping for the granddaughter. We'll also have lunch. It's nice to know I won't be responsible for dinner!
Nov 12, 2019 09:51AM Beaverntx wrote:
Minus, yes, the family coming is both good and stressful. However, they know they are responsible for their rooms, bathroom and laundry. Also breakfast and lunch are basically forage for yourself and clean up after yourself so it is one group meal a day. The major stress is the increased level of confusion when the number of folks in the house is doubled , tripled (and they are also bringing their small dog). Because that is primarily my problem I can adjust so long as my Tamoxifen crankiness does not rear it's ugly head!
Nov 12, 2019 09:48PM Beaverntx wrote:
Leftover pizza tonight, tomorrow have to start fresh again!
Nov 13, 2019 01:16AM - edited Nov 13, 2019 01:17AM by ChiSandy
Tried ATK's recipe for sous-vide poached eggs—a disaster, even when following directions precisely. First go-round, I loaded the eggs when I turned on the circulator—they came out nearly hard-cooked but with whites that fell apart. Second time I waited till the water came up to temp, but while the yolks were perfect (looked firm until I cut into them and they oozed nicely) the whites were so runny that they dribbled away into the sink, leaving only yolks! I will poach the eggs old-school for tomorrow's Benedict and save the sous-vide machine for meat & fish.
Nov 13, 2019 02:54AM WorryThePooh wrote:
ChiSandy, that sounds rather frustrating with the eggs, at least you tried!
Tonight I made tuna carbonara pasta, kids complained I had no salad for a side dish....deary me, they have been spoiled I think.
Nov 13, 2019 08:56AM carolehalston wrote:
Tonight's dinner menu features crab cakes made with lump crabmeat. Yum.
Nov 13, 2019 08:42PM auntienance wrote:
Sandy, good to know about the eggs. I've never tried them in the sous vide. Susan used to cook them all the time. Wonder what her secret is. I miss Susan.
Cornbread tonight with sides of polish sausage, sauerkraut and mashed potatoes. For me, it's all about the cornbread.
Nov 13, 2019 09:06PM Beaverntx wrote:
Tonight was a long time winter favorite: turkey tomato shortbread casserole-- ground turkey browned with chopped onion, stir in 1/3 can cream of mushroom soup, sprinkle with shredded chrese; make biscuit topping with flour, salt, baking powder, 3/4c diced canned tomatoes with juice, mustard and sugar, spread on meat mixture and bake 450F 20 to 25 minutes. Mix and heat the rest of the tomatoes and soup for a gravy. Today was a cold day so a hot casserole hit the spot!
Nov 14, 2019 12:21AM Reader425 wrote:
Dinner tonight was a delicious recipe from an old Joanna Lund cookbook. Actually I combined 2 recipes because I was missing ingredients from each one. Chopped cooked chicken, carrots, peas, evaporated skim milk, a little flour, mustard, a little chedder cheese mixed with biscuits cut into quarters. Served with a side of applesauce with cinnamon. DH and I both enjoyed this one.
Nov 14, 2019 08:51AM carolehalston wrote:
Reader, a version of chicken pot pie?
Dinner last night was not as planned. We decided to eat leftovers. Mustard greens, cabbage/potato/carrot casserole and freshly baked cornbread. Quite satisfying.
Nov 14, 2019 09:19AM HappyHammer wrote:
Reader and Carole- any type of chicken pot pie sounds good with the frigid weather we are having!
Carole- my DH would love crab cakes. Do you have a favorite recipe for them?
Chi- You and your culinary equipment are amazing. I would never try sous vide and in 3 or 4 days you have done it 3 times- wow.
Eric- Sharon's enchilada's sound good. May put that on the menu for the weekend.
Supper last night was roasted chicken thighs, baked potatoes, steamed broccoli and a big tossed salad.
Nov 14, 2019 01:18PM SpecialK wrote:
Did some digging on susan’s sous vide eggs, found an old post where she said she followed instructions from seriouseats. Here is a poached recipe, and a soft boiled.
Nov 14, 2019 06:09PM MinusTwo wrote:
Cooked Lacey's Cod and it was delicious. I sauteed onions, garlic, bell peppers, mushrooms. Then added artichoke hearts and campari tomatoes. Per instructions, I took the veggies out of the pan & plopped in the cod. When it was almost done I added Raos sauce, put the vegetables back in & simmered covered. Because I had spinach that was a use or lose proposition (and tomorrow is garbage day), I tossed that on top the last couple of minutes. Served over leftover pasta from last night's volunteer thank you dinner at Olive Garden. Angel hair with asparagus.
I only cooked one piece of cod, which I quickly devoured. But plenty of left over veggies to serve tomorrow on Spaghetti Squash.
Nov 14, 2019 06:39PM Beaverntx wrote:
I have family coming who have dietary restrictions. One cannot have animal milk (easily solved with readily available soy milk), yeast, or corn/corn oil. Another cannot have gluten, egg white, many of the grains usually substituted for wheat. I'm seeking sources of recipes to help meet their needs while feeding the rest of us. Any suggestions deeply appreciated!
Nov 14, 2019 09:52PM ChiSandy wrote:
I think my sous vide poached egg disasters were from using eggs a week past pull-date. And doing it old-school with them didn’t work either—they were so old that there was nearly no white left after putting them into the colander. So I tried sous vide with an egg from a dozen I just bought earlier this week, and it was equally disastrous. Meanwhile, I’m doing some king salmon I defrosted—let’s see if that works. If not, I’ll have cold cuts, tuna salad and chopped liver like I did last night.
When my boiler, water heater FB and internet woes are over I might try Susan’s recipes. (The sous-vide I tried came out like soft-boiled)
Nov 14, 2019 10:50PM SpecialK wrote:
beaver - I followed the Virgin Diet, which is an elimination diet. You cut out soy, eggs, dairy, corn, peanuts, sugar, and gluten. The rationale is that these ingredients often are ones people are either sensitive to or allergic to and can cause inflammation. Here is a link to some recipes that fit with the restrictions. I thought they could work for your guests
Nov 14, 2019 11:48PM Reader425 wrote:
Carole and Happy, yes it was much like a chicken pot pie - definitely a win with our current brisk weather!
Tonight was a crockpot, healthified version of sloppy joes on bread from the organic market along with leftover mac and cheese and applesauce. A bit carby but I was down 2 lbs at the Dr. Today.
Nov 15, 2019 12:34AM Beaverntx wrote:
Thanks, SpecialK. It's late tonight but I'll peruse that in more detail tomorrow. One of them is fairly simple as her absolute avoidance foods are dairy, corn, and yeast. The other one has a much longer list, including gluten as well as many of the grains used in gluten free products(oat, rye, rice, barley ...). I appreciate the help.
Nov 15, 2019 02:41AM ChiSandy wrote:
My singing partner's wife is allergic to: yeast, corn, strawberries, shellfish, pork, and raw tomatoes. She's okay with dairy, wheat, rice & gluten, as well as tomato sauce, so pizza & pasta are safe mainstays for when we all go out after a show up in Madison, WI (where they live).
Made the king salmon tonight--it appeared to have been slightly freezer-burned; even in restaurants, I've had the texture turn out weird so I was not optimistic. But this time it was as succulent as the best Atlantic. It was just fine poached (and I reserved a portion to refrigerate after cooking), but insanely good with the final sear. It came out firm but cleaving off in large glistening slabs with a touch of hollandaise on top. Next time, I think I'll sear only the skin side to get it good & crisp while keeping the rest of it rare.
Tomorrow night, grass-fed ribeye.
Nov 15, 2019 02:11PM Beaverntx wrote:
Oh, Sandy, wish it were so relatively simple! Her list:
Not recommended foods: hazelnut, mustard, oats, pistachio, rice, rye, sunflower oil
Foods to be avoided: almond, cola, couscous, goat milk, spelt, wheat, wheat bran, wheat semolina, white bean,yeast
Foods not permitted: barley, brewer's yeast, casein, cashew, cow milk, egg white, gluten, malt, peanut, sheep milk
Not certain what she does eat other than meat and veggies. Know she has been a bread and bagel with cream chrese person in the past. It will be interesting!
Nov 15, 2019 03:10PM eric95us wrote:
I looked through my "red book" and found some things that might work.
I make a garlic mashed potatoes...simmer lots of garlic in "full fat" coconut milk and then add it to the mashed potatoes until it potatoes are the "right" consistency.
I also make an onion gravy with sauteed (until very caramelized and soft) onions and margarine. The recipe says to use (wheat) flour to thicken it, but I would think that corn starch would do well.
The pumpkin soup recipe I have looks to be free of the list of foods.
Carrots glazed in agave.
Salmon in a honey lime sauce.
Chicken, Corn and Broccoli saute.
A pot roast for those that like a very tart "juice" (lots of balsamic vinegar). This has a tablespoon of dijon mustard..so I don't know if that's too much.
Something I will do for breakfasts....cut potatoes into 1/2 inch cubes, toss in oil, salt and pepper, bake in a cast iron skillet for 15 minutes, stir, add cherry tomatoes that have been cut in half and cook another 10-15 minutes, add fennel, sprinkle with spices (I like turmeric and paprika)...serve...
The principal (an Irish nun) of the school where our daughter attended gave me a recipe for a more or less traditional Irish Coddle.
I probably have more in the book....
If any seem interesting, I can send them along.
Nov 15, 2019 03:19PM auntienance wrote:
Beaver, seems like all the restrictions call for a simple meat and potatoes menu lol.
I've had very good results from all of the serious eats sous vide recommendations I've tried. In general, I have less luck with ATK recipes of all kinds.
Tonight is a reincarnation of the leftover pot roast in the form of beef and homemade noodles. Broccoli will be on the side for contrast.