So...whats for dinner?

Lacey12

Lovely bountiful herbs Nance! I was just not able to keep any basil plants from being over or under watered in our sunroom this winter, so am left with a small rosemary and a small bay leave plant....both still happy.

Your dinner sounds delish, Special, and glad to hear that your computer woes are resolved. So welcome back! No tests will be given on previous pages!

I was dragging all day and really did not want to cook dinner...even to the degree that I am leaving a chicken to roast until tomorrow. However, as I was lazily perusing Yummly, I came across a recipe for a kale and gnocchi toss. So, creativity trumped (apologies) fatigue and I cooked up the gnocchi that was on the shelf and then tossed it with sauteed shallots, garlic, sundried tomatoes, walnuts, fresh baby spinach, and some crumbled bacon. No kale in the fridge. Added a bit of balsamic and topped with some parmesan. I placed the skillet under the broiler briefly at the end. A tasty experiment that we ate with a large mixed greens salad. This gnocchi dish is certainly not an approved recipe for WW!

At our tour and dinner at Jack's Abby craft lager brewery on Tuesday, we discovered that they make a wonderful thin crust, chewy pizza, with some interesting toppings. They kept bringing different ones to our tables. We totally overindulged.....in pizza that is. I am not a big beer fan, and tho I tried tastes of several in the flight that was brought to our table, I have not changed my opinion....even after trying the blood orange lager. So my biggest problem with eating that night was that I would have loved a great big diet coke or glass of red wine to accompany my pizza. We really loved their pizza, but knowing what my drink options are, I'm not sure I'd head back there real soon.

Minus it is so good to continue reading about your "food travels". And I too wish that you had a "dinner thread member" to visit while out there....especially becauseyou are a fun person with whom to visit!

ChiSandy

Well, I was weak. I made the cacio e pepe with real spaghetti, but only an ounce (basically, the size of a side portion in Italy). Yes, it was worth it--I haven’t had truly al dente pasta since I was in Rome. Ate it literally strand-by-strand, twirling it on the tines of my fork. (I love to play with my food). Going to save the eggplant parm for tomorrow night--about to go into the kitchen now and blanch some broccolini to saute.

Moonflwr912

quinnofrmn, Paxton, hello if I didn't say it before.

Minus, your food sounds so good.

Susan, you are right about failing a meal. There's always another meal on the horizon. LOL. There were some memorable failures of mine that I'm glad ot to repeat. LOL.

Nancy I love your plants. My sage plant and lemon thyme are the only ones that survived the winter in the house and they are really leggy. But they smell great.

Welcome back Specialk.

Chisandy, sometimes only pasta will do. Hope you enjoyed it!

Carol. Maybe you can use the salmon soon.

Much love

Moonflwr912

Here's a quick review of the Plated meals. 12.95 a serving I received 2 meals for 2 people.

Asian beef tacos and chicken stuffed with spinach and tomatoes and cheese. Served with roasted cauliflower.

Both pretty good. Enough steak for 4 tacos. Possibly 6. Served with thai basil and saute peppers with garlic. Could have used another veggie with this or pickled onions.

The chicken dish was similar to the Home chef one but with more spinach. My next box from them will not have shipping charged because i added dessert. I wish I knew that ordering an 8$ dessert would have saved me 7$ in shipping. LOL. Ordering dessert means desert cost just a buck or two depending on the choice of dessert. LOL.

Here's pic of the Asian taco box and then finished product. BTW. This one tasted as good as leftovers as it did the first night

Moonflwr912

and here is the chicken dish. I did ot show the boxed ingredients as they are very similar to the last box. This one was not as good as leftovers. LOL edible, just not great..next time if it's for me alone, I'll just ok it twice. I think that's probably better. LOL I also think i prefer my cauliflower steamed. Roasted did not thrill me top view is cut open chicken showing stuffing of spinach and tomatoes.

carolehalston

Downpours off and on last night. Our rain gauge is half full. Over 3 in. The cell phones kept squawking with weather warnings, which I assumed were flash flooding warnings. This morning the news people are besides themselves showing flooded areas. I'm thankful that we are high and dry.

Moon, thanks for sharing pictures of the meals. Interesting that one can eat well and never leave home to grocery shop. A little pricey but no waste in extra veggies turning bad in the refrigerator.

Sandy, good for you that you had your pasta fix.

SK, glad to have you back.

Bedo, what's happenin'?

Welcome to all newcomers. Hope you feel comfortable here and stick around.

Scale was friendly this morning! Yoo Hoo!

Paxton29

Moon, I've always been curious about those types of meal services. Those tacos look scrumptious. I lover roasted cauliflower, as in, can eat a whole head by myself love!

carolehalston

Paxton, I have a head of cauliflower in the refrigerator. Could you give details on how you make your roasted cauliflower? The only ways I like it are steamed and sauced with a cheese sauce and boiled and whipped into cauliflower mash. The first method is too pricey in WW points when I'm trying to drop lbs.

Paxton29

Sure--I'm sure I probably first learned this method from Ina Garten's;she does so many good roasted vegetables. I just separate the cauliflower into florets (not too big, about crudités size), then toss with olive oil, salt and pepper on a sheet pan and put in a 400 degree oven. I take out the pan after about 15 minutes and turn them over, then roast another 10-15 minutes, until they're tender and brown (not burnt or mushy--I keep a pretty close eye on it here). They shouldn't be crunchy. You don't have to use much oil--I don't measure it but I'm conservative with it, maybe using a tablespoon for a small head. If I want to add minced garlic I do that only in the last few minutes to avoid burning the garlic. Your oven may be faster or slower than mine; I find some batches take less time than others. If you try it let me know how it turns out.

SpecialK

carole - I have seen cauliflower cut in florets and spiced with whatever your favorites are and roasted, or cut in "steaks" or 1/2 inch thick slices top to bottom and laid on a cookie sheet and roasted for about half an hour in a pretty hot oven - so it carmelizes. Just some oil, S&P. You can then sauce or dress them to your taste, but something like pine nuts, Parmesan, and a leafy herb is nice - almost like a unprocessed pesto.

carolehalston

Thanks, Paxton and SK. I may give the roasted cauliflower a try on Sat. night and will report back. Tonight will be fajitas, with or without tortillas. Ripe avocados need to become guacamole.

auntienance

I often use granulated garlic on roasted vegetables. No burning like fresh does.

quinnofmn

The talk of grape leaves awhile back sparked my taste for Dolmas, which I enjoyed last night. I purchaced the Dolmas but made yogurt tzatziki sauce and it was just the taste I craved. The stuffed grape leaves were from a local mid eastern market that makes them.

I am recovering from a broken right shoulder and wrist so limited chopping and no lifting. I need a tshirt that says "fall risk" yikes but I am moving on. Thanks for the pictures Moon, let us know what the desert is. Enjoying the warm sun today

quinnofmn

I'll try the roasted cauliflower, maybe this weeked. It would be good with the cucumber yogurt sauce.

Don't know why last post is bold, sorry

carberry

I must try the roasted cauliflower! Not sure the DH will agree with it, but he will have to deal. I saw on the TV show The Kitchen where they roasted a cut up chicken, potato halves, and carrots all on the same jelly roll pan, all at the same time. Carrots were large sliced down the center. Maybe if the cauliflower were cut in large chunks so as to cook in the same cooking time? hmmmm

Will start to clean out fridge, as we are heading to NC for another week. Last time we were there, we took friends and just played. This time we must work....Susan you will relate...we are going to install bathrm tiles on the floor (just me and the DH) hang a ceiling fan, install the new stovetop and if the tiles are finished, a new toilet. There may be some fun in between.

Tonight Ventosa Vineyards just down the road from us for some music and artisan pizza from their wood fired pizza oven.

susan_02143

<ugly house update> They cut the marble WRONG. Can I repeat? They cut my beautiful marble incorrectly. I may force them to buy another slab. I have been very nice about all the screw ups, but not on this one.<end ugly house update>

SpecialK

susan -aw crap! They better buy a new slab - one that is just as great as the one you had

quinnofmn

Minus so happy you are able to enjoy San Francisco and area. My son also lives there, now in "Silicon Valley" but he lived years in the city. I have wonderful memories of walking down the street to the Boulangerie Bakey and getting the best savory tarts from French employees. I also loved taking the MUNI Buses and lots of walking.

Oh crap is right about the marble. Hope all can be made right.

Moonflwr912

Susan. No. That's awful. You can't fix that. But I'd be really curious to hear what they suggest? And just because you got a great price on it doesn't mean they get away with what you paid. They need to pay whatever it is to to get your room where it should be by now - FINISHED!

carolehalston

Susan, that is a horrible ugly update. Hard to believe such a mistake happens. I would be beside myself as I'm sure you are.

I've been to San Francisco one time and would enjoy going again. Minus, would you consider moving back to CA? You seem to like it so much.

I did some prep for tonight's dinner. The corn tortillas are formed and ready to be cooked. I will say again that I love the little cast iron press. It works well. We usually slice up colored peppers to sauté with the pile of onions (both eaten mainly by dh) but we have no large colored bell peppers so I'm using the remainder of a bag of small colored sweet peppers. They are ready for the skillet. The steak and the carton of black beans are thawing. Dinner will be go together quickly. DH usually handles the veggies and strips of meat while I cook the tortillas. One of us makes the guacamole. The salsa is jarred. Bingo! I just remembered a jar of home-made salsa that was given to us last summer by a resort neighbor. It's spicy and will suit my taste buds.

ChiSandy

Gonna try to make a cauliflower pizza crust tonight--has to be better than the little frozen cauliflower pizzas that fall apart when I try to lift them off the foil or cookie sheet. Par-baking may be the key. I suspect that liberally greasing the foil or sheet may have to be the way to go. I could also sprinkle some cornmeal as “ball bearings,” since not enough granules are likely to stick to the crust and affect the carb count. My old way of baking pizza--using a peel (either wood or canvas) and stone--obviously wouldn’t work with a crust this moist--until the second bake, with toppings.

Meanwhile, had to get up early today for the cable installer (needed a new TiVO Mini but turned out both it and the master TiVO, plus some squirrel-chewed outdoor cabling, had to be replaced; Gordy is not going to be a happy camper when he finds out all his saved shows are gone because the hard drive in the master box was corrupted). So I decided, while he was working, to make the classic French omelette from America’s Test Kitchen: 2 eggs+1 yolk, half the butter diced and frozen, then mixed into the raw eggs, grated gruyere (Ludo Lefebvre’s recipe using Boursin is insanely messy), and minced herbs (to ATK’s chives and thyme I added tarragon & parsley). All stirred slowly with chopsticks (!) over low heat until it begins to set. Usually it breaks, is runny, folds over like an American omelet, gets golden-brown spots, or any or all of these flaws. But this time it came out a perfect, pale yellow and lightly spongy cylinder. I will use the leftover egg white tomorrow morning, with 2 eggs, to make a Western omelet (diced veggies & cheese, maybe turkey sausage or not). Off to make myself a coconut-almond milk cappuccino.

Paxton29

I would be hysterical over the marble situation and yes, they should fix it.

I wonder why I want fajitas all of a sudden! Aren't they always delicious? Of course I could eat guacamole on cardboard and it would be good

auntienance

Oh no Susan! Such a beautiful piece! Damn right they'd better fix it!!! I don't think I'd use these guys again. Just mho.

Sandy, I admire your willingness to go to such lengths to stay low carb. I hope it's paying off for you.

I've thawed a hunk of beef to roast for dinner but I have a serious case of heartburn that's making nothing sound very good right now. What wine goes with Pepcid Complete?

ChiSandy

Nancy, my willingness too often gets sabotaged by cravings--but I've learned that if I “eat around them" by substituting less-than-satisfying substitutes, I end up giving into them anyway (and in a greater portion than if I'd indulged in just a small portion or even a taste). For me, low-carb in general has been the most practical of eating systems I've ever followed, with the best and most lasting results (both on the scale and in my blood tests). It's much easier to “get back on the horse" and mitigate any dietary damages than on the other plans I've tried (Seattle Sutton, WW, Jenny Craig) and requires less finagling when away from home. I used to have to haul around a little postal scale, skim milk packets, and pill bottles filled with non-fat sugarless salad dressing back in WW's less “evolved" days (and even keep a diary and calculate points in more modern times); on Jenny Craig I had to be a P.I.T.A. at restaurants and ask them to nuke the frozen meals I brought along (as well as keep that same diary); and with Seattle Sutton, those uneaten meals piled up in my freezer whenever I had to eat out or travel. (And Seattle Sutton was unacquainted with any seasoning other than black pepper). On low-carb, I know that no matter what, I can get a burger patty & salad in some small town drive-thru late at night after a gig, or even a hard-boiled egg, string cheese, nuts and celery sticks at the gas station. When shopping, I read nutrition labels, subtract fiber and the occasional sugar alcohols from the carb count and know right away whether that food is a “safe" choice for me.

SpecialK

Tonight I'm doing thin pork chops dusted in corn starch, marinated in tamari, sesame oil and garlic for about an hour, then pan fried. I will also do scalloped corn, and either dilled green beans or roasted asparagus

ChiSandy

Tonight will be eggplant parm over “zoodles.” (Unless Bob gets off work in time to go out for fish).

eric95us

Susan, on the marble...Even if they do fix it, I'd be "highly annoyed". How did they manage to cut it wrong?

I took today off so I could take mom to the cognitive neurologist...pretty bad dementia...sigh and a tear....my mom was always so incredibly intelligent.

I stopped at the store and bought a pound of salmon. DD hates salmon and Sharon is doing Jenny Craig, so most of it will be for me. I'm not sure how I'm going to fix it yet.

auntienance

Oh Eric, so sorry about your mom. That's a hard one.

Tonight was Spanish omelets with a biscuit. Dessert will be a thin slice of poundcake with fresh strawberries and whipped cream.

carolehalston

Eric, I'm sorry about your mom. Give us a report on the salmon.

Lacey12

Eric, I am so sorry for you having to face the news about your mom's dementia. I think it is particularly difficult to accept declining cognitive abilities in loved ones who have had especially keen minds. Maybe the silver lining could be that she is less aware of/bothered by some of the physical issues related to her aging? None of this is easy...hugs to you and her.

I did get around to roasting the awaiting chicken for tonight...

I roasted it with garlic, meyer lemons and thyme. It came out well, although I am just never a big fan of roasted chicken. DH loved it. We had a huge salad, along with brussels sprouts, and roasted radishes. Also baked a sweet potato for DH. At least I'll have a nice carcass to use for broth.

Today we were discussing whether I want to create the same scenario for Easter dinner that we had last year....inviting DS2 and DGF along with our college niece, requiring several different dishes to accommodate all the disparate palates in that crew. I 'm sure you recall my grousing about all the prep for the event last year. Well, as we were thinking, 'maybe we should just take the whole crew out', DGF texted us, inviting us to their place for Easter. Why YES we would LOVE to come!! DH thinks that maybe they are doing this to avoid the little Easter egg hunt to which I subject the adult kids if they come here for Easter. LOL

Moon, those meals look really tasty. I could see how one might really enjoy that service when saddled with a busy job and no time to shop. My trainer has used Blue Apron. I'll have to ask her if she still subscribes. The add dessert/no shipping fee is pretty funny. Of course I would add dessert if I were not doing food shopping! Please let us know what they are.....

Susan, I am horrified about that marble situation! I think I had mentioned that there was a big mistake with DS2 and their granite countertop. Fortunately the contractor totally changed their mistaken piece....but clearly your situation is not that easy. I do hope this gets resolved pronto! You need a longbreak from construction!