So...whats for dinner?
Comments
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Yes, Debbie, some of those ideas sound like good ones...and I too am feeling educated about the baking soda neutralizing info!
We are back to reality at home after our brief stay in opulence. A funny thing happened yesterday as another wife and I were spending most of the morning having a great discussion about her family history and a book she is writing about the three generations of fascinating women preceding her. The property steward (my term) came around in the late morning, and as he stopped in to see how we were doing, I joked that we were just spending the morning drinking wine and chatting (alluding to the MANY glasses and empty bottles in front of us....that had yet to be cleared from the night before). The rather dry but compliant steward immediately responded that he would go open some more wine in case our spouses also wanted some on their return from their meeting (it was 11 AM!). Yikes! He never got that we were joking, and must really think that we are the lush wives of the serious board members. To make matters worse, after he left the room and we realized what he thought, we both fell into gales of laughter, I'm sure confirming his perception of us as the giggling drunken wives! LOL
Meanwhile, when DH emailed our absent host to thank him for the stay, DH suggested that we'd like to show our appreciation by (me!) preparing a meal for him and his SO when his new kitchen is complete (it is always a challenge to give this host a tangible gift). He responded that he is looking forward to it! Yikes! I will be quite challenged to serve an adequate meal to this cosmopolitan couple, but do have time to think it through since we only go there three times a year.
I will be looking for your wonderful ideas for sure!
Sad for the struggling Celtics that Rondo was just diagnosed with a torn ACL. Wouldn't it be just like Rondo not to notice that he had a torn ACL. These athletes must have unbelievable pain tolerance!
We plan to go out to dinner tonight to use a Groupon before it expires. -
Omg, tears are rolling down my face thinking of chabba making all the pasta and hanging it all over the house. I can't imagine such an endeavor or where I would put it all.
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I made something new last night and we had it again tonight but with a twist. I am really proud of myself for trying this out.
I made cauliflower mashed poatoes with no potatoes. I looked a few recipes on line and wanted it to be low fat and also have some cancer fighters in it. I'm really trying to make more veggies and such that'll help with the battle. I made a huge amount and had so much left over tonight I baked it in the over with a little cheddar cheese on top.
Queen Kong's Cauliflower surprise.
Steam a bunch of cut up cauliflower with garlic cloves
When softish mash it with same water used to steam it but first add
A little olive oil or grass fed butter
some low fat milk or hemp milk
pinch of salt
black pepper
garlic powder
parsley
basil
ginger powder or diced
I mashed with a potato masher while still hot. I hope this makes sense. DH loved it, I did too and picky eater kid even had a bit. Tonight I baked it with a bit of shreddded cheddar cheese on top and it was delish.
Last night, I had pasta for the main dish with homemade sauce and tonight I made baked salmon. I'm adding more cancer fighter spices to everything. Mainly, black pepper, ginger, garlic, onion and sometime tumeric.
Are there any other spices to add to the arsenal?
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Tonite I made a surliin tip roast with potato, carrots, onions and parsnips. Yum. But of course, when I bought the thing, I didn't know my DH would leave yesterday! LOL, so I have a lot of leftovers. I enjoy the veggies sobmuch, I hardly eat the meat. But I will have way too much so I will have to freeze it.
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Tomorrow my dad is coming to visit for a few days too. He's a meat and potatoes kind of guy and other than being diabetic, doesn't have any other dietary restrictions, so he'll be easy to feed.
Tonight is quiche. I was making pie crust anyway and it was a good way to use up some leftover bits of things. A while back I made a really good oven baked Polenta with gorgonzola and Rosemary. Can't remember whose recipe, Ina Garten maybe? -
I made Olive Garden Copycat Zuppa Toscana. I had kale I bought and never used and found this recipe on food.com. Brookshires had Italian sausage on sale and I had a bit of heavy cream I needed to use up. Trying so hard not to throw away food. DH had 2 bowls with a slice of sourdough bread that was alas storebought. Leftovers for tomorrow. Think DH even ate the kale floating in it. Must admit 1st time he or I've ever had it. Will definitely go in the file folder. No leeks at Brookshires. Had huge spring onions.
I think I'm going to have to try oven baked polenta. Another thing I've never had though I look at the tubes of it in the produce dept.
Nancy - Enjoy your visit with your dad.
Moonflower - Leftover roast is a good thing. Freezer goodie.
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Lacey, I have enjoyed hearing about your experience in the world of opulence. Love the story about you and the other wine-guzzling wife! I would be so nervous about serving this man and his SO a meal. He has probably eaten at the best restaurants in the world. You must give us a report on this experience when it happens. You are going to cook in his kitchen?
Luvmygoats, I ate kale for the first time a couple of years ago. There was talk of it on this thread and on some of the cooking shows so I decided to give it a try. I can't say it's on my list of top 10 favorite foods. Mostly I like it added to dishes like soups or white chili.
I had way too much food today. The noon meal at my mother's house, cooked by one of my sisters, was roasted chicken, potato salad, red beans with sausage over white rice. King cake with cream cheese filling for dessert.
Then this afternoon dh and I went to a movie with friends. We saw Silver Lining Playbook, which I really enjoyed. It starts slow but develops into an absorbing story with comic highlights. Afterwards we went to a restaurant and I had a delicious fried oyster poboy. The bread was especially good French bread, very crunchy, and the oysters were tasty, too. The only good thing about my caloric intake today was that I didn't drink anything alcoholic!
It's a good thing I'm a lifer and don't have to weigh in at my WW meeting tomorrow.
Back on the wagon tomorrow.
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Carole, so when you're a WW lifer they don't ask you to weigh in to make sure you are "within the range"? If not, that makes life easier...and you got to enjoy the culinary delights of your day.
We also had some fried oysters as an appetizer tonight at the restaurant at which we used our Groupon coupon. They came with a spicy aioli and onion carrot slaw that was very tasty. DH enjoyed a seafood stew in a creamy saffron sauce, and I had sea scallops with a sauce I cannot identify now, along with arugula, snow peas and butternut squash ravs....an interesting and satisfying dish. Had an unusual carrot cake for dessert. All that good food and the coupon made it a great meal for a Sunday night.
I hope everyone is feeling well as we start another week! -
I spent yesterday and today (8am to 5pm) at a National Guard base in US Dept of Homeland Security training for communications unit leaders. Next weekend is the same schedule.
Last week, I was also driving the school bus in the morning (the regular driver was sick), so all 3 jobs have been going at once......
So, I haven't been cooking much.....and I need to catch up on what's been going on here.
Eric -
Eric, we miss you when you don't at least pop in every day.
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Lacey- I too loved your wine story! I have a friend who SO is a chef. So when I cook for them I dumb it down to feel good food instead of trying to impress. Roast chicken, spaghetti and meatballs etc. They always lick thier plates clean...but they are also good friends too. Just an idea?
luvmygoats- That soup sounds amazing.
So, my belly is doing better but not great. I made the most of it and DH and I took the boys bowling today. We had so much fun with them and they loved it. Of course on the way home the youngest threw up in his car seat. DH says car sickness (not like him?) I am afraid for what the night will bring.
Dh made dinner since I didn't care enough to cook to be honest. He made chicken parm which was very good. He used prego for the sauce which before learning Michelle's sauce I used to do. I haven't used jar in at least 6 months. My oldest is so excited for his spaghetti and sauce and as he is eating he tells DH "this is good- but mommy's sauce is better." Bless him:)
Anyway- hope everyone is well and had a good weekend. Personally I am praying my family wakes up with good bellies!
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Laurie, out of the mouths of babes! Nice when you win one! LOL
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I am definitely considering that as an option, Laurie. I have way too much time to obsess about that menu...will probably either do it in May or Sept, when DH has his next meetings.
Laurie, would you mind (no hurry) either posting or noting where, if you recall, Michelle's sauce recipe is. I have been preferring to make one rather than relying on jars these days....however, I did come across a really good jarred one (forget the name, but it is from Vermont), but way too pricey for me, especially when I can construct a good one in my kitchen.
By the way, was so glad to read about your freezer treasures, Seaside and Susan. I have just about forgotten my frozen roasted tomatoes, peppers, etc, and it is certainly a good time to harken back to September harvest days! Maybe I can use them in something to bring to a friend's on Superbowl Sunday.
Sending calm belly energy to your house, Laurie! -
For a jarred sauce. I like Classico, especially the tomato and basil. Not too expensive but it tastes pretty good.
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For people looking for ways to eat/use up kale I have heard that people really like kale chips, but I have not tried them yet. Here is a simple recipe from the Food Network:
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html
For cabbage: good in soups, or braised in a pan as a side veggy. I like to saute it with carrots and onion and have it with asian noodles and a dash of hot pepper sauce and a dash of soy sauce. Also - this might be weird, but sometimes you find pulled pork sandwiches with spicy cole slaw actually in the sandwich - I love them! If you build the sandwich with bottom bun, pulled pork, extra BBQ sauce (I like the thin N. Carolina style), then the cole slaw, then crunchy fried onions that are like really skinny onion rings, then the top bun - OMG delicious! Not healthy necessarily, but delicious!
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Carrie- I found the polenta to be very easy and very good.
Susan- I made the polenta with ragu this evening. Havn't tasted the final dish but tasted the ragu and the polenta and it was delicious. When my dad comes I will assemble it and bake to warm it. I will let you know how he liked it, which I know he will. Thanks so much!
Deb- That is a great recipe! I made that earlier today and ended up having some for dinner tonight DH loved it too. The only thing I changed was I used veg stock instead of chx stock Thank-you
.Thank-you Laurie for the Idea. My dad will no doubt have some good meals while he is here. I thought about the cheesy shells but not sure how long he is staying and don't want to many leftovers.
Welcome hopingfitch! As far as coffee goes I think anything in moderation is OK!
Lacey- That is too funny!
Nancy- Our dads are kind of the opposite ha! You wouldn't think cooking vegetarian is hard but it really is or at least now since he can't swallow. Have a great visit with your dad.
Luvmygoats- I have had the tube polenta a long time ago and didn't like it. They might of improved it though.
Laurie- Glad your feeling a little better and hope the little ones are fine by morning too. My stomach has been doing flip flops all day and I have had to make a lot of trips to the bathroom, started with a headache early this morning. Is that what you had too? I just hope I feel better by tomorrow when I have to meet my dad for his Dr appointment also don't want him getting sick.
Carole- I love oyster poor boys! Yum!
Moon- I also use classico when Im in a hurry, I buy the garlic and cheese one.
Specialk- You should try the baked kale it is really good.
I got all my dishes done!! I made the potatoe and leek soup, polenta and ragu, macaroni salad- a yam dish with butter, cinamon and a little brown sugar.Probably grill some cheese sandwiches for lunch to go with the soup. I also made some blueberry muffins out of a box I usually make them from scratch but had to much to do. I accidently put in 1 3/4 cup of water instead of just 3/4 it was so watery and soupy so I added about 3 cups of oatmeal it looks good but dont know yet what it is going to taste like LOL! Thanks everyone for your ideas it really does help.
Will be leaving in the morning to meet my dad at a rest stop so he can follow us to the hospital in Portland he has to drive 5 hours for this appointment at the hospital. We will spend the night and he will follow us back to our house on Tuesday. So glad I can help him in any way I can. See you all Tuesday!
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Debbie, you were busy! Now hopefully you get to relax and enjoy time with your dad. The soup and the polenta sound good. I want to try them too!
Lacey, I loved the story too! I bet Laurie's idea would go over well too. He probably eats fancy all the time, I bet he'd really enjoy some simple comfort food. Is the sauce from Vermont Dell'Amore? It says from Vermont on the label. I bought some at Costco because they were sampling it, and I liked it. I also like the Barilla, it that the same thing as Classico? My family like it best when I make my mother's sauce though. My DS didn't win any points when we were having spaghetti at my MIL's and he announced it was good, but his other Mom Mom's sauce was better. Yikes!
I have never had oysters except for the raw one I tried but didn't like on New Year's Eve. Would love to try an oyster po' boy. Wish we could share food through this thread. DH made jambalaya last night with sausage, chicken and shrimp and quinoa instead of rice. DH and I loved it, but not DS or DD. win some, lose some I guess.
Have a wonderful day everyone! -
Kay, the jambalaya with quinoa sounds like an interesting variation. I use brown rice but quinoa would be faster.
Deb, you party hard and you cook hard! Stovetop polenta is very quick and good. I have a recipe for rosemary polenta that's delicious. I like it with braised lamb shanks.
WW lifers are required to weigh in each calendar month in order to get the free E-tools. We can attend meetings free as long as we are in good standing, which means within 2 lbs of goal weight. My weekend was disastrous as far as the scale is concerned. Tonight's dinner will be pan-seared fish and lo-cal veggie and salad. I'm perfectly happy and satisfied eating simpler food in smaller quantities but every now and then I switch back into the "eating for the sake of eating."
I would put my bottled spaghetti sauce, Sal & Judy's Heart Healthy, up against home-made but it is pricey. Between $4 and $5 for a jar that's probably not quite a quart. But it tastes great, is low in fat and sodium, and I use it when I want a quick, satisfying meal. I keep our favorite store-made Italian sausage in the freezer in the right portions. All I have to do is pop the sausage into a saute pan, cook it and pour in the sauce and heat while the linguine is cooking. Sprinkle on a hand-grated cheese.
Sal is Chef Sal Impastato, owner of a northshore Italian restaurant that has been in operation for at least 40 years. He is from Italy. We seldom eat there because it's crowded and noisy and you need a reservation because it's so popular. The last time I ate there I had oysters and pasta and it was delicious. The sauce was a garlicky olive oil and the portion was much too large. I brought half of it home.
Today I have to inventory the refrigerator and separate the keep from the throwaway.
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Lacey,
It took a little bit of doing but, while I didn't find Michelle's original post with her sauce recipe. I found where Laurie re-posted it! It is back on page 351 dated Oct 18th!
I have made it and it really is quite good! In fact I doubled it last time and froze half... I finally got sick of searching for it so wound up writing it down last time... And the name I gave it in my recipe collection is Michelle's Meat Sauce so it now is officially famous!
Debbie,
Hope your visit with your Dad goes well and that he is able to enjoy all of the great foods you've made for him. What a great post but, holy cow, it must have taken you forever to remember each person individually!! Very impressive.....
Chabba,
I was laughing so hard reading your post about pasta, pasta everywhere!! Reminded me of some of the old I Love Lucy episodes (like the bread one)... Too funny!
Nancy,
I must have missed where you starting making your own pasta! That is something that I have never tried to do but a couple of the local Italian places here make their own and it is sooooooo good! I'll have to back and see if I can find your post....
Woke up to it snowing like crazy this AM and now it's sleeting and trying to change over to ice/rain! Of course today is the day both of the college's here begin their spring semester and both of my kids will be driving in it.... makes me soooooo nervous! -
When using store-bought pasta sauce, which I do a lot of the time, my current favorite is a mix of Classico tomato and basil and Classico 4 cheese. Just don't tell my family that that is what they refer to as Mom's Spaghetti Sauce...lol!
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seaside - lol on the Mom's sauce! I like Paul Newman's Marinara for a particular recipe I make because it is very smooth. The recipe is one I started making a long time ago and modeled after a dish I had in a restaurant. It is homemade crepes that are filled with ricotta, spinach and ham, then topped with marinara and mozzarella and parmesan and baked. They are a bit like a Florentine enchilada I guess. If I don't have time to make sauce I use the Paul Newman's.
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I like Classico, too. And Hunts has a pretty good canned sauce with garlic and oil - just add meat and you've got a decent quickie sauce.
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Ooooh SpecialK,
That recipe sounds delicious! Would you mind sharing the recipe? -
Oh - my mouth is drooling with these recipes. Special K, I 2nd Seaside's request for the crepes recipe. Taste of Home this month has a build a sandwich article with the coleslaw on it.
Debbie - I've been reluctant to try something expensive (relatively) like the polenta without knowing how it would taste. I have no doubt I would like it if it was good. I will have to add the ingredients to shopping list for Wednesday in Fort Worth. I see a Central Market trip. Wow, lots of cooking done for you. Now you can have a good visit with your dad.
Carole - Your rosemary polenta sounds good too. Have a rosemary bush out front. Mind sharing the recipe? Hope my fig tree survived the early cold snap; still tightly bundled. We're due for severe storms tomorrow. It feels like April out there. Bet you are in line for overnight or early Wednesday.
Laurie - I hope your tummy is better this morning and your DS is not ill today.
I have had squirrels playing chase across my roof all morning. BAM sounds like a car door followed by the pitter-patter of feet. He-ing and she-ing as my mother used to call it.
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Some good news to share, for a change. Saw the RO this morning and most of my brain mets have resolved themselves. There are still 5, all but one very small, and she is confident that they will continue to shrink away. The one bigger met is just 1 cm and has a bit of swelling around it. So I am taking a tiny dose of decadron to help get rid of the swelling. I'll have another MRI in a couple of months unless something changes.
This is the first good news we've had in months and you can just imagine the relief we are all feeling right now!
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That's GREAT news Michelle!!!!
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Michelle,
That is GREAT news. Couldn't be happier at ALL.
*susan*
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Yay Michelle. Great news. What a way to start the week!!!
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I am very pleased Michelle. No..make that thrilled..... for you! :-)
Eric -
michelle - YAY!!!!! Awesome news!
As for the crepes recipe, I usually make this when I have leftover ham but you could certainly just get some ham. If I do that I go to the deli and ask for about a 1" piece of black forest ham. This is one of those recipes I do by sight so these measurements are approximate, except for the crepes. The filling is pretty forgiving, if it seems to sloshy (technical term, lol!) I just add some more mozzarella to bulk it up.
Crepes: 2 eggs, 1/2 c. all purpose flour, 1/4 t. salt, 1/3 c. milk, 1 T. melted butter. Combine eggs, flour, salt and milk in a bowl and whisk until smooth. Whisk in the melted butter. Heat a skillet and brush some oil or melted butter, or spray with cooking spray. The recipe says use 2-3 T. per crepe but I usually use a dry measure 1/4 c. measuring cup for each crepe. Pour in the batter and tilt the pan around or use the back of a wooden spoon to spread the batter. Cook until the edges look a little dry, then flip. Stack the cooked crepe between waxed paper pieces. You can definitely substitute any crepe recipe, or buy ready-made ones. These are easy and not too fragile.
Florentine and Ham Crepes: Mix a med. container of ricotta cheese (or use homemade), 3 eggs, chopped basil to taste, cooked spinach - I cook it with onion and garlic - probably about a cup of cooked or 1 pkg. of frozen chopped spinach, thawed and squeezed dry, about a cup of ham chopped into small pieces, salt to taste (remember you already have ham that is salty), ground black pepper, about a cup of mozzarella. If you don't cook your own spinach, saute about 1/2 c. chopped onion and a t. of chopped garlic in some olive oil and add to the mix. You need the cheese/spinach/ham mixture to be a little thick so it stays inside the rolled crepe. To assemble: put about 1/2 c. of the filling in a crepe and put it seam side down either in an individual baking dish - pictured below and hold two or three, or in a square or oblong shallow casserole dish. Once the crepes are filled and in the dish or dishes, put about 1/4 c. of any marinara sauce you like on the top and sprinkle a little mozzarella and parmesan on top. Bake at 350F. for about 30 minutes, or until completely heated through and a little bubbly.
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