So...whats for dinner?

Random Thoughts:

you can make your own Mexican chorizo with very little effort. The Spanish stuff? Not so much. http://honestcooking.com/authentic-homemade-mexican-chorizo/ I love making my own sausage. I can change the proportions to suit our tastes. I often substitute fresh herbs, peppers, and spices for the dried ones, etc. I can also control the quality of the meat so I know that it isn't made with bits and bobs, but with pork shoulder [or whatever.]

No question. This thread included far more recipes early on. It is one of the reasons that I didn't participate to be honest. Quite a few of those recipes were copywrite protected. Yea. I am a nerd to care about that stuff, but I do. To make up for my nerdiness, I try to post links when they are available, but retyping recipes from a cookbook isn't my thing. When the recipes stopped being posted as frequently is when I felt comfortable joining in.

Today is cold and damp. I hope that Michelle is comfortable. Perhaps there is a fire crackling to keep her warm and she is covered with a down duvet.

*susan*

Luv, trader Joe's has some white corn tortillas that I really like. In fact they're on my list fr a trip there Monday.

Carole, I'm impressed with anybody who can do 30 minutes on an elliptical. That's a workout!

Susan, the cocktails are too pretty to drink! You sounded really good in your post as though you've been enjoying life.

On the subject of copyright and recipes, I have a number of self-published cookbooks put together by churches and other organizations. The majority of the recipes probably originated in various cookbooks and magazines and newspapers. The New Orleans newspaper, The Times Picayune, had a food column and printed recipes over the years. When Hurricane Katrina destroyed a lot of people's homes and possessions, the newspaper received thousands of requests for favorite recipes they'd lost. The newspaper had its food column staff do research to find the requested recipes and a wonderful cookbook called Cooking Up a Storm was published.

Dinner tonight will be an eggplant casserole out of the freezer and a salad.

I was cruising the Internet and found the following.

http://hnsa.org/doc/

that others might find interesting and or amusing.

Just below the top of the page is a section called "single topic" and in that section are some US Navy cookbooks from various eras.

The one called "Submarine Cuisine" has the recipes adjusted to feed a family instead of a ship's complement but is not an official government publication....in case it matters, do be aware that some of the names and descriptions of the recipes...probably shouldn't be read to young kids.... :-) Me...I was laughing...Mom and dad used the very same descriptions....

Thinking of Michelle..

Eric

Really enjoyed that story, lovewins!

Last evening, DH and I had dinner with an elderly colleague of his at the man's independent living facility in our town. I recall my DS1 waiting tables there when it first opened many years ago. So I got a kick out of chatting with the local high schoolers who served our meal. The food was good restaurant quality, and the atmosphere delightful (not sure what I expected). I had delicious lamb ribs with saffron rice and assorted vegetables, an artichoke salad with frisee and other small greens, and a flourless chocolate cake for dessert. I might just decide to move directly there and bypass the "downsize to a small house" step....and that might just happen if we keep procrastinating with getting this place market ready!

I enjoyed hearing about several of your exercise regimens. I am deliriously happy that, today, for the first time in many months both of my knees and my shoulder are almost 100 percent better from their painful tendonitis. I may even drop the PT sessions after next week. Keeping my fingers crossed! Doing thirty squats with no pain was a satisfying accomplishment today. This is even more exciting for me than the Sox win last night!

Hope everyone has a fun (and safe) Halloween....am hoping that the rain holds off here so that we aren't left with lots of the candy I bought.

Well, you can be sure the kids don't care! And my DH already has every light in and out of the house on and is eagerly awaiting the first of the goblins. He is too funny about Hlliween!

Just popping in to say hi to everyone.   Dont post much these days - life is busy   Wanted to share this recipie I had last night - very yummy, quick and easy !

Tuna Noodle Casserole

6 oz no- yolk noodles (Ronz oni Healthy Harvest, or brown rice pasta for gluten free)
1 tbsp butter
1 medium onion, minced fine
3 tbsp flour (gluten free use rice flour)
1 3/4 cups fat free chicken broth
1 cup 1% milk
1 oz sherry (optional)
10 oz sliced baby bella mushrooms
1 cup froz en petite peas (thawed)
2 (5 oz ) cans tuna in water, drained (I used 2 tuna steaks (smallish)
4 oz 50% reduced fat sharp cheddar (I used Tex Mex)
butter flavored cooking spray
2 tbsp parmesan cheese
2 tbsp whole wheat seasoned breadcrumbs

Directions:

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.  Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2- 3 minutes on medium- low heat.  Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray. Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes). Add drained tuna, stirring another minute. Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).

Nancy,

That certainly sounds like dinner! Call it anything, just enjoy the eating.

*susan*

As for chili, I like the beans in it although the Texans would definitely disagree!

Lived for 5 years in Minnesota and, while not the state I would say screams chili, they sold in the grocery stores a 'coarse ground' ground beef. It was coarser than typical ground beef but finer than diced/shredded beef.

Loved it for chili but have not seen it in the stores here. I have a grinder so can do my own just have to get motivated to do it.

We actually bought flap steak. I trimmed it up, rubbed it with some homemade chili powder and salt before grinding with the "big" die. Today I used small red beans, dried, soaked, and then cooked in the pressure cooker. It wasn't a bad chili. Husband and the "boy" loved it! For me, chili is a dish of love. Love for my husband, not me. :-)

Usually, I grind three or four different cuts of beef and make the chili, meatballs, etc, but my hands are too painful to consider all of that, so flap steak had to do. To be honest, it was a great choice. Very beefy and earthy.

What is sixty?

*susan*

Happy Halloween! I dont mind the middle schoolers because if they are busy trick or treating they arent causing any other trouble! And all 4 of my kids were around 6 foot tall by the time they were 11! At 5'4" I am really the short one! LOL..

I made up a casserole of 4 beans with ground beef to try to raise my mag level. After 3 days of eating it over a plain baked potato, i couldnt face it again. So I went out to eat with my neighbor. She had turkey I had scalopped potatos with ham. I of course had leftovers. I mean she did too. LOL. But its a Greek restaurant and its home made and the portions are huge.

Susan it has to be love to cook something you dont love. Nance I used to serve the beans separate from the chili cause my kids wouldnt eat them back then. They love them now.

Seaside I miss MN. Except for the snow. And the cold. And the lutefisk. Uff da! LOL. Of course WI is pretty much the same! (minus the lutefisk - but add Fish Fry Friday)

We had about 125 kids on Saturday for T &T . Actually gave out almost all the candy. Except for the KitKat bars. Funny how they never got put in the bowl........

And, Hello Tazzy! Glad to hear from you. That looks like a better recipe for tuna casserole than the one I have. Ill have to try it!

Much love to all.

Kaara where is your new beach house? didn't know you were moving!

I have been making tuna noodle casserole for years and tried many different ways, but will now try it with the sherry. Thanks Tazzy.

Going to a Bills game this weekend. Will do chicken tenders in wing sauce in crock pot for travel and bring buns with blue cheese crumbles for "chicken wing" sandwiches. there will be lots of tailgate food. 2 day event with everyone camping. Oh boy!!!

Carrie,

Have fun at the game! DH is a die hard Bills fan and we've certainly had a rough season(s)! Hopefully your tailgate party includes some adult libations!!