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Topic: So...whats for dinner?

Forum: Life After Breast Cancer —

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

Laurie08 wrote:

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'. :)

Bilateral Mastectomy on 6/30/10 Exchange surgery 1/10/11 Dx 4/22/2010, DCIS, 1cm, Stage 0, Grade 2, 0/3 nodes, ER+/PR+
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Jan 10, 2022 11:45AM - edited Jan 10, 2022 12:10PM by SpecialK

beaver - I'm with you on the restrictions - I don't like them, but they are necessary for us too. DH's oncology endocrinologist wants him gluten free, and it makes a huge difference - he has far less joint pain, has lost 10 lbs., and just feels better. I would prob like the corn/rice blend pasta better, but am restricted on corn, ugh! My solution is to only cook as much quantity as will be immediately consumed - I am fine with eating it immediately - it is just the leftover texture issue I struggle with. Label reading is eye opening, right? When I first started this way of eating several years ago finding products that did not have gluten, soy, dairy, corn, peanuts, eggs, or sugar was a challenge! I have now identified things I regularly use and it is easier, but I do miss some foods. I stopped eating this way and even though I was eating decently, weight crept up and I felt like crap. I used to be able to walk 5 miles a day and do a Mediterranean approach, but that no longer works. Cutting out the inflammatory foods is the only way I have been able to control my weight, help control my lymphedema, and feel ok.

I have a crustless quiche recipe if anyone would like it.

With the potato discussion - sweet and otherwise - I am thankful I can have those!!!

Edited to add - thanks for the sympathy on the MOHS debacle. In the grand scheme of things, it is really ok. Surprisingly the wrist hurts less now that I am out of the pressure bandage - maybe because my wrist is kind of bony. The other places I have had a pressure bandage usually have more flesh. I am still using a folded gauze pad and Coban, just not wrapping it as tight. Still being careful about downward pressure with a knife to slice, but have chosen foods for dinner so far that have not involved a lot of chopping. I have some cooked chicken breast to use tonight and it is already shredded. I also have an open jar of marinara, so maybe a deconstructed unbreaded chicken parm, made with DF mozzarella. DH smoked a brisket yesterday so there is that also if he doesn't want chicken, and he can slice it!

chisandy - have you tried the It's Skinny brand of konjak noodles? The one I have is in a shelf stable box with 4 packets of noodles, angel hair, but it is also available in fetticune apparently. Looks like you can get the individual packets on Amazon, or a multi pack.

BMX w/ TE 11/1/10, ALND 12/6/10. 16 additional surgeries. TCHx6 2/17-6/2/11. Herceptin until 1/19/12. Femara 8/1/11, Arimidex 6/20/12, back to Femara 2013-2018. Dx 9/27/2010, DCIS, Stage 0, Grade 3 Dx 9/27/2010, IDC, Right, 2cm, Stage IIB, Grade 3, 2/14 nodes, ER+/PR+, HER2+ (IHC)
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Jan 10, 2022 12:07PM Beaverntx wrote:

Nance, it is a Cusinart but I have found a Phillips recipe for gluten free. Will likely try the rice and tapoica flour recipe that came with the machine first. The recipe does say to dust with flour after extruded. Thanks for the tip on amount of liquid! Will let you know how it goes...

Diagnosed at age 77-- Oncotype 17, dealing with this bump in the road of life!!🎆 Dx 1/24/2018, IDC, Right, 2cm, Stage IB, Grade 3, 0/9 nodes, ER+/PR+, HER2- (IHC) Dx 1/30/2018, DCIS, Right, <1cm, Stage 0 Surgery 1/30/2018 Lumpectomy: Right; Lymph node removal: Right, Sentinel Radiation Therapy 3/11/2018 Whole-breast: Breast Surgery 6/15/2018 Prophylactic ovary removal Hormonal Therapy 6/19/2018 Tamoxifen pills (Nolvadex, Apo-Tamox, Tamofen, Tamone)
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Jan 10, 2022 12:17PM MinusTwo wrote:

Beaver - If you're willing to share, I'd like the recipes for the Bisquick 'suprise pie' and cookies. When Covid first started, I bought a bunch of Bisquick that I need to use. I've been looking for something besides pancakes or biscuits.

I got waylaid again this morning searching for Brussels Sprouts recipes like Eddie V's. I think I've cobbled together several recipes that might work. I'll just need to buy some Gochujang sauce - or maybe first try Thai sweet chili sauce that I already have.

2/15/11 BMX-DCIS 2SNB clear-TEs; 9/15/11-410gummies; 3/20/13 recurrance-5.5cm,mets to lymphs, Stage IIIB IDC ER/PRneg,HER2+; TCH/Perjeta/Neulasta x6; ALND 9/24/13 1/18 nodes 4.5cm; AC chemo 10/30/13 x3; herceptin again; Rads Feb2014
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Jan 10, 2022 12:40PM Serendipity09 wrote:

I've been wanting get a sous vide, but I'm afraid I won't used it often enough.

auntienance - I love sweet potatoes too. I put them in the air fryer, sliced with a tiny bit of EVOO and will eat just that and it fills me, so good. My son prefers a potato, but will eat as sweet potato if there's nothing else. Lucky for him I have a nice sized russet for today.

Dx 3/2020, IDC, Right, 4cm, Stage IIB, Grade 3, 1/4 nodes, ER-/PR-, HER2- (IHC) Chemotherapy 4/1/2020 AC + T (Taxol) Surgery 9/17/2020 Lymph node removal; Mastectomy: Left, Right; Reconstruction (left): Tissue expander placement; Reconstruction (right): Tissue expander placement Chemotherapy 11/3/2020 Xeloda (capecitabine) Dx 7/2021, Right, 2cm, Grade 3, ER-/PR-, HER2- Surgery 7/9/2021 Reconstruction (left); Reconstruction (right) Chemotherapy Xeloda (capecitabine) Chemotherapy Carboplatin (Paraplatin) Radiation Therapy Whole-breast: Breast, Lymph nodes, Chest wall
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Jan 10, 2022 08:02PM Beaverntx wrote:

Minus, I googled gluten free bisquick cookies and found recipes from Betty Crocker. Just checked and a search for bisquick recipes brings up loads of ideas beyond biscuits and pancakes or waffles. Happy baking.

Diagnosed at age 77-- Oncotype 17, dealing with this bump in the road of life!!🎆 Dx 1/24/2018, IDC, Right, 2cm, Stage IB, Grade 3, 0/9 nodes, ER+/PR+, HER2- (IHC) Dx 1/30/2018, DCIS, Right, <1cm, Stage 0 Surgery 1/30/2018 Lumpectomy: Right; Lymph node removal: Right, Sentinel Radiation Therapy 3/11/2018 Whole-breast: Breast Surgery 6/15/2018 Prophylactic ovary removal Hormonal Therapy 6/19/2018 Tamoxifen pills (Nolvadex, Apo-Tamox, Tamofen, Tamone)
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Jan 10, 2022 08:34PM ChiSandy wrote:

The way I like to make sweet potatoes is in the microwave, a riff on the Frugal Gourmet's method for quick-baking firm spuds like Yukon Golds. He would halve them lengthwise, sprinkle with a little salt & pepper, place a bay leaf on one half and then cover with the other half, and nuke till tender (about 3-6 min., depending on size of the potato. He used kitchen twine to hold the halves together. So for sweet potatoes (I like garnet better than jewel) I cut them the same way, sprinkle with salt & cinnamon, put the halves together and wrap loosely with a paper towel, then nuke for 5 minutes and rest in the microwave 1 minute before unwrapping & serving.

Special, I'd love the crustless quiche recipe. The self-created crust the Bisquick makes as it settles doesn't sound all that appealing--if I'm going to cheat and eat crust, I like the flaky, fluted-edge kind. I haven't had Bisquick in the house for years--I pretty much stopped baking when my FIL (who lived with us for the last two years of his life) passed awsy in 2010. He was addicted to my cornbread and popovers. I even used to use a bread machine, but no more. I do have some keto brownie mix--made a batch a few months ago (topped each with a pecan half as they cooled) and they were quite good. Might do that again soon.

Brunch was egg-in-the-hole with a couple thin strips of bacon. Earlier tonight I had instant low-sodium miso soup (hit the spot in my chilly front room). About to make a champagne choucroute garnie (inspired by a version I had in a Montreal brasserie)--I use an organic fresh-fermented sauerkraut (right now I have the garlic-flavored version), which I rinse and then cook in a skillet with bacon lardons. Gonna skip the bacon tonight, but maybe use some of the drippings. I add caraway seeds & juniper berries, some white wine (tonight it'll be very flat champagne left over from New Year's Eve), lay the sausages atop the kraut (tonight I'm cooking chicken bratwurst), cover and cook over medium-low heat till the wine evaporates, the juniper berries soften, and the sausages split. One of the few low-carb stick-to-your-ribs main dishes.

Writing about food is making my tummy rumble.

Diagnosed at 64 on routine annual mammo, no lump. OncotypeDX 16. I cried because I had no shoes...but then again, I won’t get blisters.... Dx 9/9/2015, IDC, Right, 1cm, Stage IA, Grade 2, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 9/23/2015 Lumpectomy: Right Radiation Therapy 11/2/2015 3DCRT: Breast Hormonal Therapy 12/31/2015 Femara (letrozole)
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Jan 11, 2022 12:05AM - edited Jan 11, 2022 12:10AM by bedo

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Jan 11, 2022 12:11AM bedo wrote:

We just got Paxlovid in our clinic. We are not prescribing it yet. You can still get a monoclonal antibody infusion if you qualify. Ask your PCP for a referral if you are + and over 65 or have other risk factors. It is hard to get in. It will be great when it is widely available, as we have 200 requests for infusions and can only take about 20/day. Unlike the infusions, the oral pill may not be appropriate, as it interacts with medications a person may be on. I wish you the best. Ithink from your posts that you're feeling better! :}

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Jan 11, 2022 08:34AM SpecialK wrote:

chisandy - here is the crustless quiche recipe! It originally calls for crab and mushrooms, but I have never made that one, I usually do ham and cheddar, or bacon/artichoke/Monterey Jack varieties. Sun dried tomatoes and sauteed leafy greens like spinach are a good addition too. You can make one large quiche and adjust the cooking time, or make smaller ones in muffin tins. These also freeze well and you can microwave them to warm them after freezing and the texture is unchanged. The mini ones were always a party staple in my house because you can make them ahead.

The quiche is 4 eggs, 1 c. sour cream, 1 c. cottage cheese, 1/2 c. Parmesan cheese, 4 T. all-purpose flour, 1/8 t. salt, 1 t. onion powder, several dashes of Tabasco or other hot sauce. Mix together very well and add whatever other fillings you like - the written recipe called for 1/2 lb. sauteed mushrooms, 2 c. of Monterey Jack cheese, and 6 oz. of crab. I would stick with the cheese measurement, but anything else is up for grabs. If you are concerned about the flour addition from a Keto standpoint you could try this omitting it - the mixture is pretty thick so it could work, or you could sub a nut flour since the amount is small compared to the other ingredients.

To bake, spoon the batter into very well greased pans (the instructions say to use mini muffin pans - but just adjust your cooking time if you make a single quiche) but they do puff a little so don't overfill, and bake until a knife comes out clean. They will turn a bit golden on top. If you do a single quiche it might be worth using parchment on the bottom of your pan or baking in a springform. Let cool slightly and run a knife or thin spatula around the edge before attempting to remove, they can be a bit hard to get out of the pan since there is no crust. I freeze these in a ziplock because they are fairly firmly textured and don't fall apart.

BMX w/ TE 11/1/10, ALND 12/6/10. 16 additional surgeries. TCHx6 2/17-6/2/11. Herceptin until 1/19/12. Femara 8/1/11, Arimidex 6/20/12, back to Femara 2013-2018. Dx 9/27/2010, DCIS, Stage 0, Grade 3 Dx 9/27/2010, IDC, Right, 2cm, Stage IIB, Grade 3, 2/14 nodes, ER+/PR+, HER2+ (IHC)
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Jan 11, 2022 09:33AM carolehalston wrote:

All this discussion of pasta making will likely have me making some pasta! I had fun some years back with making whole wheat "little ears" by hand. Orichiette, I think is the hard-to-spell name. Probably misspelled. They were quite good in various dishes including soups. DH got drawn in and helped. I think one reason the enthusiasm for making pasta faded is deciding that we liked the commercial dried pasta just as well as the home-made. Several tv chefs have said the same. If you produce a lot of pasta, you end up drying it. I did that, too.

SK, I admire you and your dh for making drastic changes to your diet for health improvement. DH has a lot of leg pain from poor circulation. No doctor has ever suggested any diet modification. That's the only way he would consider something like gluten free. I happen to think gluten free has become a kind of food fad but so many people claim that they feel better not consuming foods with gluten. Who's to dispute their belief?

My sister who supplied the ooze or refuse wisdom is an expert at using leftovers for new dishes. With her as a role model, I turned leftover speckled butterbeans cooked with smoked ham hock into a sort of soup for dinner last night. I added Rotel, leftover canned tomatoes from the freezer, sauteed sliced leeks, chicken broth, and spinach. It was quite tasty but now I have leftover soup. I also warmed up leftover cornbread and did use it up.

Reviewing my cookbook collection is going slow because I lapse into reading the books as I did when I first bought them.

Tonight's menu will feature meatloaf, one of dh's favorite dishes. A side will probably be turnip roots, since I have them in the refrigerator. And a salad with romaine and avocado and additions.

Hello, Bedo. We miss you.


Nipple-Sparing BMX w/Alloderm & Silicone Implants 7/24/09, Oncotype Dx 9, No Chemo, No Rads, Arimidex Dx 6/25/2009, IDC, 1cm, Stage I, Grade 3, 0/4 nodes, ER+/PR+, HER2-
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Jan 11, 2022 11:11AM wallycat wrote:

All this pasta/noodle talk is making me want to try the Milk Street Japanese Udon noodles (Japanese Udon are wheat noodles vs semolina wheat for Italian). DH loves, loves, loves udon noodles.

Not that anyone asked, but the quiche recipe I used when DH would haul in lots of the Dungeness was Paula Dean's recipe minus the crust.

We may be seeing the vet today; our boy is not doing well. I hate this. I'll either make something with Udon (store bought) or make a frozen 'za.


Dx 4/07 1 month before turning 50; ILC 1.8cm, ER+/PR+, HER2 neg., Stage 1, Grade 2, 0/5 nodes. Onco score 20, Bilateral Mast., tamoxifen 3-1/2 years, arimidex-completed 4/20/2012
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Jan 11, 2022 11:11AM Beaverntx wrote:

Carol, I too thought gluten free was a food fad! Until I found out my genetic profile indicates I am gluten sensitive (have one of two known markers) and, about the same time, learned the Arthritis Foundation suggests avoiding gluten to help decrease arthritis pain. I notice a big difference in my pain levels when I have some gluten. Of course, also have to factor in drug SEs, barometric changes, etc.

All that said, I do still believe that for some gluten free is their latest food fad. For others, such as myself and my celiac friend, the increased availability of gluten free products is much appreciated. For example, I no longer have to make my own gf bread since there are many of choices now.

As for dinner, last night was left overs and tonight is TBD!!!

Diagnosed at age 77-- Oncotype 17, dealing with this bump in the road of life!!🎆 Dx 1/24/2018, IDC, Right, 2cm, Stage IB, Grade 3, 0/9 nodes, ER+/PR+, HER2- (IHC) Dx 1/30/2018, DCIS, Right, <1cm, Stage 0 Surgery 1/30/2018 Lumpectomy: Right; Lymph node removal: Right, Sentinel Radiation Therapy 3/11/2018 Whole-breast: Breast Surgery 6/15/2018 Prophylactic ovary removal Hormonal Therapy 6/19/2018 Tamoxifen pills (Nolvadex, Apo-Tamox, Tamofen, Tamone)
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Jan 11, 2022 11:41AM MinusTwo wrote:

Wally - Dungeness Crab - oooooooo YES. I did look up that recipe. And I too love Udon noodles. Can I come eat at your house? Sorry to hear about the necessity for a Vet visit.

Special - thanks for the recipe & tips. I printed out your post. How are you liking that new fridge?

Carole - thanks for the meatloaf reminder. We've got the same cold weather you have there. And I expect Beaver & Mae are 'freezing' too. I actually hate the grey skies more than the cold but I don't believe I could live in snow country again.

Bedo - yup, we really do miss you.

Leftover quiche. Leftover fried rice. Both peas & broccoli crowns left over. I have a bag of shredded cabbage & carrots (technically cole slaw) that I'm going to saute w/onion and ? since something hot is preferable. Also up this week will be individual Naan pizzas. Oh, and 2 avocados that I need to turn into guac.

2/15/11 BMX-DCIS 2SNB clear-TEs; 9/15/11-410gummies; 3/20/13 recurrance-5.5cm,mets to lymphs, Stage IIIB IDC ER/PRneg,HER2+; TCH/Perjeta/Neulasta x6; ALND 9/24/13 1/18 nodes 4.5cm; AC chemo 10/30/13 x3; herceptin again; Rads Feb2014
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Jan 11, 2022 12:04PM Beaverntx wrote:

Minus, we like our shredded cabbage sauteed until almost done and then stir in sour cream and horseradish to taste, finish with fresh ground pepper. Haven't tried it with the "Cole slaw" mix. Come to think about it, have a package in the fridge, possibly for dinner tonight?

It is foggy here again today and cold (for us). I agree, not interested in moving back to snow country. Spent my first 47 years in West Virginia and Ohio and believe I have done my share of snow time.

Diagnosed at age 77-- Oncotype 17, dealing with this bump in the road of life!!🎆 Dx 1/24/2018, IDC, Right, 2cm, Stage IB, Grade 3, 0/9 nodes, ER+/PR+, HER2- (IHC) Dx 1/30/2018, DCIS, Right, <1cm, Stage 0 Surgery 1/30/2018 Lumpectomy: Right; Lymph node removal: Right, Sentinel Radiation Therapy 3/11/2018 Whole-breast: Breast Surgery 6/15/2018 Prophylactic ovary removal Hormonal Therapy 6/19/2018 Tamoxifen pills (Nolvadex, Apo-Tamox, Tamofen, Tamone)
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Jan 11, 2022 02:11PM SpecialK wrote:

carole - when I initially tried this elimination eating plan DH was not yet diagnosed with hypothyroid with a thyroid nodule, but he ate what I cooked so by default he was on this, lol! He lost a little weight - maybe 10 lbs. - but didn't comment much on how he felt. I don't remember him exclaiming that he felt amazing, lol! I think he had undiagnosed thyroid issues at that point because he was often hoarse and seemed to me to be more tired than he should - but he also has a demanding job. Since his diagnosis his hypo has become worse and is now Hashimoto's, he is often hoarse, and developed this nodule. All of that has been checked out, nodule is not worrisome and head and neck doc didn't find anything alarming. It was his doc's advice to go gluten free - there is apparently a connection with the auto-immune aspect, which I didn't ask her to elaborate on not have I yet researched much, but it is about the inflammation. Sugar is also a player there, but we have cut out almost as much as you can of that too! You're right - seems easier to adopt a lifestyle change when it is recommended by a medical professional. This time he has been very vocal about the reduced pain, and lost the same 10 lbs. and I wonder now that he has Hashimoto's if making these changes has reduced his pain more than when we did this last time. I think the pain reduction took him by surprise - he said he noticed when he had to bend to put on shoes and things like that. He has also commented that he is more alert, focused, and has more energy in general. All of that is good stuff. In the time after I tried this way of eating the first time, I went back to eating a wider variety of foods - not all of them good for me - but also did some genetic testing and have a variant for celiac. I have had GI issues for 30 years, that included a surgery to recreate a gastro esophageal junction out of part of my stomach back in '95. My GE junction was gaping open and I had multiple cases of aspiration pneumonia and esophageal spasming - not fun! That surgery fixed some things but complicated others - or at least I thought it did because I had a very sensitive stomach afterward, but now am thinking that it may be the celiac/gluten issue. Could also be dairy - I was allergic to cow's milk as a baby. Since starting this again on Oct 1, my GI issues have all but disappeared... I have also lost 10 lbs. and just generally feel better. DH and I have both said we are staying the course this time and I naturally gravitate to plant-based eating with lean and clean protein anyway, so it is not really hard for me. Also probably easier not to be tempted when I don't go out much due to the pandemic. Beaver is right - there are quite a number of good products available now! Yay for that!

bedo - Hello!!!

BMX w/ TE 11/1/10, ALND 12/6/10. 16 additional surgeries. TCHx6 2/17-6/2/11. Herceptin until 1/19/12. Femara 8/1/11, Arimidex 6/20/12, back to Femara 2013-2018. Dx 9/27/2010, DCIS, Stage 0, Grade 3 Dx 9/27/2010, IDC, Right, 2cm, Stage IIB, Grade 3, 2/14 nodes, ER+/PR+, HER2+ (IHC)
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Jan 12, 2022 03:00AM - edited Jan 13, 2022 07:16PM by ChiSandy

If I were to go gluten-free it would have to be completely grain-free as well: most gluten-free substitutes for breads, pastas, cookies, etc. are ultra-carby (especially those with rice & corn). So I wouldn't be able to have my keto-friendly breads, buns, cookies, etc, I don't have the gluten-sensitivity gene, but I do for the risk of metabolic syndrome--two aspects of which (hypertension & high LDL) I already have...and the third, Type 2 DM, runs on the maternal side of my family.

Special, this is a shot in the dark, but how do you usually hold your knife? I'd always held it by wrapping my hand around the handle--sometimes putting my index finger on the spine to steady the blade & guide the tip of the blade (a Food Network no-no) for fine cuts. I notice when I use the handle-grip I have to bend my wrist. So I tried the "pinch grip" in which you rest the handle against your palm (extending to the wrist) and use thumb & forefinger to "choke up" on the blade ahead of the bolster end of the handle. Tried that this morning, and noticed my wrist didn't bend nor did I have to apply any downward pressure. Thanks for the crustless quiche recipe. 4 T. of flour is 1/4 c., which is not insignificant on a low-carb diet. Will try it with almond or coconut flour (the latter is a finer texture). I might try my old regular recipe (scstter cooked bacon over the bottom crust, add shredded Swiss or Gruyere, and pour seasoned beaten eggs over it and then bake. If I grease the pan bottom or line it with parchment no need for a crust).

Brunch was a 2 egg+1 white omelet with 2c. of chopped peppers, onion, and mushrooms plus a slice of Swiss cheese, on a bed of arugula. Dinner was seared walleye pike on arugula, and asparagus Hollandaise.

Diagnosed at 64 on routine annual mammo, no lump. OncotypeDX 16. I cried because I had no shoes...but then again, I won’t get blisters.... Dx 9/9/2015, IDC, Right, 1cm, Stage IA, Grade 2, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 9/23/2015 Lumpectomy: Right Radiation Therapy 11/2/2015 3DCRT: Breast Hormonal Therapy 12/31/2015 Femara (letrozole)
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Jan 12, 2022 09:46AM carolehalston wrote:

The meatloaf was delicious. I used ground chuck and ground pork (2 to 1) and the usual additions, except no raw onions. In looking for a pan, I saw the meatloaf pan. Inside pan with holes in the bottom, outside pan catches the dripping. With a 3 lb. meatloaf, lots of leftovers for sandwiches and another evening meal. The turnip roots were sweet and tasty, seasoned with butter. The romaine and avocado salad also very good.

Thinking of making a pizza tonight. The pizza yeast is considerably past sell by date but I will test a package, as suggested by some source on Google. Debating on whole wheat versus white flour. My bias points me to whole wheat but dh would probably enjoy the white flour crust. He had never mentioned not liking whole wheat bread until a couple of years ago when he opted for whole grain bread. All those years I had been buying whole wheat. The white flour crust would possibly roll out thinner. Pizza making experts, feel free to offer advice.

For toppings, I have two varieties of mushrooms, kalamata olives, hard cheeses plus goat cheese, spinach. Also Italian sausage in the freezer. I would be happy with meatless. First the test of the yeast. I doubt pizza yeast is available in the supermarkets. It appeared and disappeared. I learned about it from an Italian tv chef whose name hasn't popped into my head yet. I use her recipes.

Nipple-Sparing BMX w/Alloderm & Silicone Implants 7/24/09, Oncotype Dx 9, No Chemo, No Rads, Arimidex Dx 6/25/2009, IDC, 1cm, Stage I, Grade 3, 0/4 nodes, ER+/PR+, HER2-
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Jan 12, 2022 10:06AM auntienance wrote:

Carole, I’ve never heard of pizza yeast. Interesting! I’ve made whole wheat pizza crust but I’ve had better results with half white and half wheat flour. I pretty much make strictly white these days.

SK - what’s the purpose of the flour in the crustless quiche? I always thought of a frittata as basically a crustless quiche.

No clue about dinner. I may have to cruise through my Pinterest pins for inspiration



Nancy: Oncotype score 26 Dx 6/9/2011, DCIS/IDC: Tubular/IDC: Cribriform, Left, 1cm, Stage IA, Grade 1, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 6/21/2011 Lumpectomy: Left; Lymph node removal: Left, Sentinel Radiation Therapy 7/24/2011 Balloon-catheter: Breast Chemotherapy 10/2/2011 Cytoxan (cyclophosphamide), Taxotere (docetaxel) Hormonal Therapy 1/10/2012 Femara (letrozole)
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Jan 12, 2022 10:38AM SpecialK wrote:

chisandy - I have relatively small hands and a number of years ago I started opting for more serrated blades rather than straight edge ones. I feel like I have more control, but do choke up and steady the blade if I am using a larger chef's knife. May be due to aging with diminishing hand strength, I found that I was cutting myself here and there, when I had not previously. I know it is said that shouldn't happen if your knife is sharp enough, but now I am a bit leary of sharp straight edged knives, lol! I have never really liked paring knives much, and usually use a slightly larger knife in place of one. So, my Goldilocks knife is a medium length serrated, lol! I am doing well with little discomfort in the wrist - I am finding that my issue at this point is that I need to cushion the top because I keep bumping it. I have to change the bandage twice a day, so have been using emollient ointment, then a non-stick pad, then a large gauze folded to make a pillow of sorts, then Coban wrap to hold it all on. Interestingly, I am now reacting to the Coban on the underside of the wrist, so will have to add a thin layer of gauze all the way around to avoid the direct skin contact since I have to keep this covered and padded until the 20th at a minimum. There is enough of an adhesive aspect to the Coban that I am reacting, but it is the best "tool" for the job! I appreciate your experimentation with the knife holding and suggestion! Let me know if you make the quiche with coconut or almond flour - that is a sub I would also make to lose the flour, but I prob won't be making this anytime soon because of the dairy and eggs. DH is at the point where he can try adding things back in singularly to see how he does, so if eggs and dairy are not a problem for him he could eat it. Both are problems for me so I am unlikely to eat it again.

auntie - I am not sure why there is flour, but a quick Google check says a little flour added to custard is a stabilizer? Might be more important to this recipe since there is no crust to contain the quiche. Another short answer is that the small amount of flour sinks in a crustless quiche to help form the bottom. Which sound like a crustless quiche with a super thin crust, lol! This recipe came from a military wives' cookbook and I never changed the basic quiche part, only the cheeses and other flavors. One thing I have done a few times lately is make a fritatta/quiche thing in a crust made from partially cooked hash browns. It is from a recipe for "breakfast casserole" which I had always made with cubed bread and let sit in the fridge overnight. This one you can make right before eating and it eliminates the bread. I made it in Colorado to use up leftover spinach and cheese, and then made it again this past Christmas morning for everyone but me, lol! Putting some crisp on the hash browns helps hold the crust in place before adding the egg/cheese mixture. I like the traditional version but also like this way too.

Dinner last night was a sheet pan situation - one russet potato, cut up, mixed with cut up butternut squash with olive oil and house seasoning, some thin asparagus, and a pork tenderloin with garlic and lemon.

Since there has been a meatloaf convo, I just might have to make one for tonight!


BMX w/ TE 11/1/10, ALND 12/6/10. 16 additional surgeries. TCHx6 2/17-6/2/11. Herceptin until 1/19/12. Femara 8/1/11, Arimidex 6/20/12, back to Femara 2013-2018. Dx 9/27/2010, DCIS, Stage 0, Grade 3 Dx 9/27/2010, IDC, Right, 2cm, Stage IIB, Grade 3, 2/14 nodes, ER+/PR+, HER2+ (IHC)
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Jan 12, 2022 01:02PM wallycat wrote:

Carol, your meatloaf sounds delicious! I keep yeast in the freezer and never bother looking at the exp. date; so far, so good.

I suspect the flour is to help the cheeses from weeping and watering down the quiche, though Paula Dean's recipe only uses heavy cream and no thickeners, so that is only a guess.

I'm going to have to re-read this thread when I get into the kitchen to chop something; I've never paid attention to how I hold my knife but I do know that my knife skills are lacking.

Had a frozen pizza last night and leftovers tonight. This was a "self rising" 'za and too much dough for our liking. Good, but still, too much dough.

Still waiting for vet to phone with cat's lab results.


Dx 4/07 1 month before turning 50; ILC 1.8cm, ER+/PR+, HER2 neg., Stage 1, Grade 2, 0/5 nodes. Onco score 20, Bilateral Mast., tamoxifen 3-1/2 years, arimidex-completed 4/20/2012
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Jan 13, 2022 12:35AM MinusTwo wrote:

Never got around to eating last night after prepping for a 7pm Zoom meeting & then doing the round up. So tonight I made the sauteed cabbage. It worked well using the bag of shredded cabbage & carrots there were intended as cole slaw - no slicing. I sauteed some onions before I added the cabbage, sauteed 10-15 minutes stirring only occasionally so it sort of caramelized & added a handful of sunflower seeds towards the end. After I turned off the heat, just a splash of tarragon vinegar. Served with my leftover fried rice.

"Heloise" in the newspapers printed an idea for chocolate pie today that sounds good & easy. Set out the measuring cup for the milk required for a boxed pie mix (I'm assuming like Jello brand), but first add 3 TBLs of heavy whipping cream and 1/2 a jigger of coffee liqueur. Then fill to the required milk. I'm assuming that means delete the amount of milk that the other liquids take up but it's not clear. Then put this recipe in a 'bought' chocolate cookie pie crust. Apparently she uses the same formula with vanilla pudding sometimes but substitutes butterscotch liqueur.

2/15/11 BMX-DCIS 2SNB clear-TEs; 9/15/11-410gummies; 3/20/13 recurrance-5.5cm,mets to lymphs, Stage IIIB IDC ER/PRneg,HER2+; TCH/Perjeta/Neulasta x6; ALND 9/24/13 1/18 nodes 4.5cm; AC chemo 10/30/13 x3; herceptin again; Rads Feb2014
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Jan 13, 2022 08:49AM auntienance wrote:

Minus - bet that would be good with the Godiva pudding. Yum.

Last night was cannelloni with red and white sauces. The red was the last from the freezer but I made the white fresh. I’d like to make it for the freezer but I don’t think it freezes well. The side was a small Italian salad with Gorgonzola and pancetta pieces.

It’s grocery shopping day so I’m hoping something catches my eye fo dinner. The local grocer has $5 chickens today so I want to snag one. They are supposed to be around 3.75 - 4 pounds- small by todays standards which is how I like them.

It’s supposed to snow this weekend. A good time to make red sauce and chicken stock for the freezer I think.

Nancy: Oncotype score 26 Dx 6/9/2011, DCIS/IDC: Tubular/IDC: Cribriform, Left, 1cm, Stage IA, Grade 1, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 6/21/2011 Lumpectomy: Left; Lymph node removal: Left, Sentinel Radiation Therapy 7/24/2011 Balloon-catheter: Breast Chemotherapy 10/2/2011 Cytoxan (cyclophosphamide), Taxotere (docetaxel) Hormonal Therapy 1/10/2012 Femara (letrozole)
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Jan 13, 2022 09:37AM carolehalston wrote:

Last night's homemade pizza was a success. The out of date pizza crust yeast did its work. Since there was dough for two crusts, I made a pizza for the freezer, following suggestions on the Kitch'n web site. Par bake the crust (a new term for me), let it cool, put on the toppings and freeze the pizza uncovered, then wrap in plastic and foil. Another blog recipe skipped par baking the crust. Any thoughts?

Toppings were sauteed mushrooms, shitake and the common ones (name?), Italian sausage, Kalamata olives, and pepper jack shredded cheese. The sauce was from a jar of marinara. Sal & Judy's Healthy, available in this immediate area.

I have a picture on my phone and will post it.

Tonight I will make a meatloaf dish with slices of leftover meatloaf, the leftover marinara and grated cheese. The sides will be cabbage and salad.


Nipple-Sparing BMX w/Alloderm & Silicone Implants 7/24/09, Oncotype Dx 9, No Chemo, No Rads, Arimidex Dx 6/25/2009, IDC, 1cm, Stage I, Grade 3, 0/4 nodes, ER+/PR+, HER2-
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Jan 13, 2022 10:55AM Beaverntx wrote:

Carole, we always parbake our homemade pizza crust. Recipe makes two crusts, we parbake (after poking with a fork) for 10 minutes. One crust gets toppings and goes back in the oven then, the other goes in the freezer for toppings later. I think of it as similar to brown and serve rolls(are those still available at the grocery?)

Diagnosed at age 77-- Oncotype 17, dealing with this bump in the road of life!!🎆 Dx 1/24/2018, IDC, Right, 2cm, Stage IB, Grade 3, 0/9 nodes, ER+/PR+, HER2- (IHC) Dx 1/30/2018, DCIS, Right, <1cm, Stage 0 Surgery 1/30/2018 Lumpectomy: Right; Lymph node removal: Right, Sentinel Radiation Therapy 3/11/2018 Whole-breast: Breast Surgery 6/15/2018 Prophylactic ovary removal Hormonal Therapy 6/19/2018 Tamoxifen pills (Nolvadex, Apo-Tamox, Tamofen, Tamone)
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Jan 13, 2022 12:26PM SpecialK wrote:

beaver - I have seen similar for the brown and serve, actually in gluten free baguettes from Whole Foods. Interestingly, I liked the texture better unbaked - we cut the baguette in half and only baked half - ate the other half without the extra bake time of 7 mins., liked it more. Baked it had too much springy-ness, lol!

Thinking tonight of making some GF mac and cheese from Daiya, but adding chopped green chilies and extra DF cheese and then baking in the oven. We have brisket that DH smoked for him, and leftover lemon and garlic pork tenderloin for me. Will also make a kale salad.

I am worried about lacey, hope she is ok.

BMX w/ TE 11/1/10, ALND 12/6/10. 16 additional surgeries. TCHx6 2/17-6/2/11. Herceptin until 1/19/12. Femara 8/1/11, Arimidex 6/20/12, back to Femara 2013-2018. Dx 9/27/2010, DCIS, Stage 0, Grade 3 Dx 9/27/2010, IDC, Right, 2cm, Stage IIB, Grade 3, 2/14 nodes, ER+/PR+, HER2+ (IHC)
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Jan 13, 2022 07:42PM ChiSandy wrote:

Special, there's a new brand of vegan "eggs" called JustEggs that mimics the taste & texture of beaten chicken eggs. Wonder if that and plant-based "cheese" (Cook's Illustrated has good reviews of a few) and plain non-dairy creamer might produce a decent quiche. As to knives, I'd been using Henckels 6" and Mizuna 10" chef's knives; but a glowing ATK review of a Henckels 5" serrated utility knife has been my go-to ever since I bought it. Best I've tried for cutting sandwiches in half, slicing tomatoes, shallots, small onions, mushrooms, and even breads & bagels. The only thing it won't do well is mince herbs, because the serrations don't grab the leaves when I try in vain to rock the blade. A plus is thst I never need to steel-hone, much less sharpen, it.

Yesterday's brunch was a French omelette (2 eggs + 1 yolk) with minced herbs, grated Gruyere, and a dollop of chive-garlic Boursin. Last night's dinner was deep-dish pizza Bob brought home--deep-dish because there was more topping/filling for me to eat so I could shun the crust. (Tasted a little bit of the outer crust, and deemed it not "carb-worthy:" it had no salt whatsoever). Today's brunch was lemon-ricotta blueberry pancakes: using Birch Benders keto pancake mix, unsweetened almond milk instead of water, 2 T. ricotta, a handful of blueberries, and a squirt of lemon juice. Dinner tonight will be pizza toppings again, or a Caesar salad with black olives & goat cheese cubes instead of croutons,

Diagnosed at 64 on routine annual mammo, no lump. OncotypeDX 16. I cried because I had no shoes...but then again, I won’t get blisters.... Dx 9/9/2015, IDC, Right, 1cm, Stage IA, Grade 2, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 9/23/2015 Lumpectomy: Right Radiation Therapy 11/2/2015 3DCRT: Breast Hormonal Therapy 12/31/2015 Femara (letrozole)
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Jan 13, 2022 09:16PM wallycat wrote:

Frittata tonight. I used the ham that my cat has now refused to eat (hillshire farm--how dare I stoop to grocery store ham when he prefers Costco Masterpiece

SickTired), pinto beans, feta cheese, spinach and an onion. Tomorrow will be leftovers. Popped some ladyfingers popcorn (tiny kernels) for "dessert."

Dx 4/07 1 month before turning 50; ILC 1.8cm, ER+/PR+, HER2 neg., Stage 1, Grade 2, 0/5 nodes. Onco score 20, Bilateral Mast., tamoxifen 3-1/2 years, arimidex-completed 4/20/2012
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Jan 13, 2022 09:20PM MinusTwo wrote:

Funny about the cat Wally. Glad the humans think it's OK.

2/15/11 BMX-DCIS 2SNB clear-TEs; 9/15/11-410gummies; 3/20/13 recurrance-5.5cm,mets to lymphs, Stage IIIB IDC ER/PRneg,HER2+; TCH/Perjeta/Neulasta x6; ALND 9/24/13 1/18 nodes 4.5cm; AC chemo 10/30/13 x3; herceptin again; Rads Feb2014
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Jan 14, 2022 07:44PM MinusTwo wrote:

Tonight was individual Naan pizzas with the last of the meat sauce from the freezer from my wonderful Italian restaurant the closed in 2020. Had to add a little Raos to make it stretch. Topped with thin sliced sweet onions, mushrooms & black olives, and both mozzarella & a Colby Jack/Monterey blend of cheeses. I was going to add broccoli, but they were already too loaded.

2/15/11 BMX-DCIS 2SNB clear-TEs; 9/15/11-410gummies; 3/20/13 recurrance-5.5cm,mets to lymphs, Stage IIIB IDC ER/PRneg,HER2+; TCH/Perjeta/Neulasta x6; ALND 9/24/13 1/18 nodes 4.5cm; AC chemo 10/30/13 x3; herceptin again; Rads Feb2014
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Jan 14, 2022 10:17PM ChiSandy wrote:

Walked through snow showers to Regalia tonight. For appetizers we split tuna carpaccio (with serrano chiles & crystallized garlic in lime gastrique) & roasted cauliflower; shared spaghetti cacio e pepe (sopped up the sauce with the cauliflower); and had "surf & turf" entrees: I had a little of Bob's short ribs over risotto Milanese, and he had a little of my salmon over winter vegetables in cream. Glad to see they were full--I'd been avoiding dining out since the dangerously icy weather over the weekend and then Bob coming home late enough each night this week that I had to either cook or eat takeout pizza & salad (and leftovers). He's working past midnight this weekend, so I will have tonight's leftovers plus salad tomorrow night, maybe Sunday as well.

Speaking of the icy weather, there were nearly as many slip-fall injuries as COVID cases in the ER. Our new ice cleats should arrive tomorrow.

Diagnosed at 64 on routine annual mammo, no lump. OncotypeDX 16. I cried because I had no shoes...but then again, I won’t get blisters.... Dx 9/9/2015, IDC, Right, 1cm, Stage IA, Grade 2, 0/4 nodes, ER+/PR+, HER2- (IHC) Surgery 9/23/2015 Lumpectomy: Right Radiation Therapy 11/2/2015 3DCRT: Breast Hormonal Therapy 12/31/2015 Femara (letrozole)

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