So...whats for dinner?
Comments
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Special - good news about your nose. I had basal cells removed from both sides of my nose several years ago with MOHS. They had to go back several times & ended up really deep. I didn't go back for PS because it would have meant a graft - not much skin on noses. As I age the scars are becoming more prominent, when they pretty much had faded out. Carole - is your DH having a similar progression?
Yes Nance, I too am thinking about Susan & Lacey.
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Last night's dinner was courtesy of Bob, who stopped off at Cellars for dinner and brought me home a ribeye with mushroom sauce, steamed green beans and (instead of spuds) braised Brussels sprouts. Could get through only half of it. Slept in very late today, so brunch was actually late lunch: low-carb BLT with guacamole instead of mayo. Dinner tonight was leftovers from last night (Gordy is spending every night with Leslie, and Bob's working late and eating at the hospital, so no point scratch-cooking anything exotic for just me--so the bison skirt steak for the Moroccan stew went into the freezer). Dessert was a couple of mochi balls: black sesame & red bean. (First time it's been warm enough inside the house to consider anything resembling ice cream).
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Checking in from deep freeze land (I'm sure some of you have the same), where today was the first time in several when I actually saw people on walks outside...it was 14 degrees with minimal wind chill. Early this AM it was -2 with a wind chill of -20 and a woman from our church told DH (he went, I stayed under the covers) that her husband (an amazing 80 yo) went out for his early AM walk and after almost an hour she got in the car to look for him. She was met with, “Where are you going?" when she found him briskly still walking, afterwhich he assured her he was fine, and would meet her at home.
This couple are amazing role models, devoted to social justice and local causes, and never stop contributing despite both having had serious surgeries and the wife currently enduring treatment for the same dx as my DDIL's father, Stage 4 lung cancer and pulmonary fibrosis. She is faring much better than our “relative" and still gets out to the gym daily. As I said, amazing role models!
But I digress...
Last I posted (and I just skimmed a lot just now to catch up here...apologies for not responding to current life events) we were heading into Xmas and still uncertain if DS1 and crew were going to be able to keep their plan to come here. Well, DDIL's dad was hanging in....still is, barely, poor guy, very slowly asphyxiating.... so they came here and her brother stayed with their parents for support. We were thankful not only for seeing them and sharing the holiday, but also because we cleared out and organized so much stuff we had stored in empty rooms so they would be comfortable. The visit was great....and the extremely active kids (5 and 7) delighted and exhausted us. I've worked with kids my whole prof life, and these two are some of the most active I've encountered. And we are old!
We were able to get the “doc vegans" their fill of vegan foods, and on Christmas Day (freezing thunder snow and all), we all trekked to a restaurant and then TD Garden to see the Celtics play. I was worried the loud arena would be too much for the kids, but they LOVE LOUD, and were in their element there, being featured on the jumbotron several times, and even on nat'l TV during the game. By the time the crew left, late Tuesday, DH and I collapsed, even before getting the house back to it's usual less occupied state.
Christmas will finish up for us this coming weekend when we exchange some remaining family gifts with DS2 and DDIL2. They have been traveling for work a lot since being with her fam for the holiday, so it will be good to see them.
The week after Xmas we were out every day for errands and events and ate at restaurants waay too much (your words were ringing in my ears, Carole!), so I have been really happy to be back in the kitchen cooking. Before that week's schedule we'd planned a NYE dinner at La Morra who had a fixed price menu, and where we usually have great meals. That night it was less than stellar, but the funniest part was when we received our desserts, DH's “carrot cake" was a deconstructed version (always note quotation marks on a menu!),and it was hysterically ugly and texture/taste deficient. I will try to get the pic up.
During our most recent snow storm, our newer neighbors invited tons of folks over for a spontaneous potluck, so I quickly made a chicken white bean chili with added kale, which was pretty good...and even better as a leftover last night, which I served us as a nacho plate.
One of the other women at the potluck made a lentil type chili, which was a WW recipe. I am almost thinking after listening to and seeing the two neighbors who are doing well on that program I might do well to join (again....lost 30lbs twelve years ago...but “only" need to lose 15 now LOL) if I can't get myself into better eating habits and a gym schedule more regularly.
I will try to get a few food pix on now, and then off to make chicken marsala for dinner, along with my standard big salad.
Xmas crew including DDIL’s cousins. I was shocked at how many families were at game
Oh jeesh, I split my keyboard and taboot, cant find my food pix so am giving up so DH doesn’t starve.
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Tonight was Butterball soup, which is my best friends polish family Christmas dinner. The butterballs are made with breadcrumbs, butter, eggs, 1/2 & 1/2, allspice and salt. I’ve always loved it and have adopted their tradition.
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Trying again to get some food pix up...
Recent baked teriyaki salmon, squash, farro, and spinach pear salad dinner...felt great getting back to my own kitchen food
Scallop entree at LaMorra
The “carrot cake” mistake DH ordered (with my help)....yikes!
NYE dessert I ordered.....an almond something, which was delicious.
. My standard dinner when we go to C’s games. The Harp restaurant and bar accommodates my “no rice” request and cooks up my baked salmon over a large bed of veggies. Recently wait staff who see me know my order...pretty funny.
That’s my photo effort for a while....
I hope everyone is starting the year out well and successfully fighting off winter (and other) maladies.
And hooray! We are having a heat wave of 34 degrees here in Boston
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Looks great Lacey, yum!
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Probably roasted rainbow cauliflower, with an insalata Caprese to start. Either that, or tagliatelle Bolognese. Had oatmeal for breakfast (forgot how filling it is!) and later, a single egg Benedict (2-gm-net-carb toast, thin slice of jamon serrano, fried egg, prefab Hollandaise, and a sprinkling of chopped tarragon & cayenne.
The Moroccan bison-veggie stew turned out great.
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SpecialK, sorry about the stiches and yay on the clean margins. Are you now done painting your bedroom?
Illimae, the soup and the soup look delicious.
Lasey, your grandkids look like my eldest, even though I am dark blonde, she looks just like her dad, it is very hard to beat those genes, she was my little Sheherezad and she was crazy when I she was small, she got so calm when she became a teenager. This salmon looks delicious and I will start adding pears to my sallads, I udually add some melons but the now taste like cucumbers, no sweetness at all.
ChiSandy, that was I thought the other day after having oatmeal for breakfest, how filling it was.
Well, I wish I could have any of it right now, I ended up in ER twelve hours after my last EC. They have removed the piccline and after I sent the pictures of my swollen hand to my clinic they told me to come in and I have now been here for a couple of hours. I am both hungry and nauseas, I was about to go to bed when they called me and I thought that sleep was going to suppress my hunger. Instead I came here and the doctor who just came to examin me has been in the next room answering her calls and calling others for half of an hour. And I am checking for the nearest McDonalds that is opened at night. A Big Mac with pommes, these steroids are just making me feel like I am starving
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I went back to the country cafe today for lunch today to have another glorious "real" patty melt. My friend tried one of the 3 specials of the day with your choice of two veg. She had meatloaf, steamed cabbage & a cauliflower/broccoli mix.
Tonight I am still too full to fix anything. Dinner was 1/2 cup of cashew nuts and almost 1/2 pint of Haagen Dazs Green Tea ice cream. (It's annoying that the pint size of ice cream is no longer 16oz but only 14oz).
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So I made the caprese and then the cauliflower. The heirloom tomato was definitely over the hill and somewhat flavorless & mealy (conventionally grown in Mexico--summer, come back!) but with chopped basil, real balsamico, basil-infused EVOO, Sicilian orange sea salt and buffalo mozzarella (domestic, from bison rather than Italian from water buffalo, but very creamy & tasty with no gaminess) it was a fine appetizer. Surprised how much a pound of rainbow cauliflower florets cooked down, but they were still delicious (tossed with 4 smashed garlic cloves, 3 sprigs of fresh thyme, a pinch of dried herbes de Provence, a sprinkling of salt & pepper and a drizzle of olive oil. Roasted at 425 for 10 min., then 350 for another 20). When done, finished with grated Parmigiano-Reggiano and truffle salt. Much less salt and oil than the recipe called for, but tasty nonetheless.
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Back from the hospital, no traces of blood clot after the fragmin injection I got while on ER which is a good news. The piccline interfered with blood circulation and can either cause blood clot or give the symptoms of blood clot.
I set cassoulet in the oven before going back to the hospital and it turned all that black and crusty. I did it because DD&BF are leaving on Thursday for another city where he studies his last semester at university. I see that cassoulet’s exterior is not impressing him much)) but I was trying to explained that this is how it is suppose to look.
I myself am not hungry at all because everything, tea, coffee, Big Mac last night tastes just salty. And I mean Big Mac always tastes a bit sweet, the sweetest hamburger bread of all chains, at least here, but it tasted the same in US too. So I am bulked with pinapple dices, salty even them, and just ginger tea and water
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Lacey, you're killing me with that "food porn!" (Do I see a smackdown in the works between you & Cherry-sw)?
Cherry, glad to hear the fragmin injection worked. As to cassoulet, crusty is good--like the "soccarat" at the bottom of paella, I love to mix it in with the creamy stuff before digging in.
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Hi!
It's been a long time. Been traveling still and have a gig in Boston starting Feb. for a few months. I'm wondering if anyone has a recipe for vegetarian lasagna that is really really good? I am planning on making it for my daughter, SIL and grandson (who is 8 months old and probably won't be able to eat it.) They are moving into a new house and I thought that I would bring something to sustain them in the week to come and on moving day. Thanks!
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Tonight was Spaghetti Squash Spaghetti and a side salad.
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We get Blue Apron every few weeks. Tonight I made their General Tso’s chicken - wow, was it delicious! The meals are supposed to be for two but we always have enough for lunch as well. Their recipes are available on their website.
MJ
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Hello all - I love to cook and I have been enjoying this thread for the last week or so (I'm from the Jan 2018 RADS group). I'm dismayed that some of you have given up on cooking pork chops at home. We had the best chops last night, with sauteed fresh green beans and my DH's homemade cream corn. In our large family of 7, pork is an affordable staple and a go to quick meal! Our grill is aging and the heat is uneven, so I have taken to cooking chops inside. Make sure the exhaust fan is on and a candle is lit first! I usually give thick chops a generous sprinkle of spices/herbs - my favorites are Penzeys Spices "Trinidad" (use liberally, but great flavor!) and I am surprised how much we enjoy a good shake of McCormick's Montreal Steak blend on each side as they go into the skillet for a REALLY good sear in a canola oil/butter combo, usually ~4min per side, depending on the thickness, if my pan is hot enough. I cook in batches and remove chops to a foil lined pan, then finish off in a 450 degree oven for 12 min or so or until juices run clear. This method is fast after work, has won over my family, and we get chops with great flavor and color, but fully cooked through with plenty of pan juices for spooning over the top of whatever I serve it with/on. Take heart, chop lovers!
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Bedo - my DIL makes veggie Lasagna that I thought was good. I'll send her an email, but she often doesn't answer for a week or two, so no telling if I can let you know it time. Glad to hear you're doing OK.
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Specialk, imglad they left you enough nose! My husband is getting close on his. Sigh.
Carole, that WW German potato salad recipe sounds good, ill have to look it up.
Illimae, Im polish on 2 sides, and I never heard of that soup, but it looks awesome and as if it would fit in with the family recipes
tappermom, i get Home Chef. Im by mysef a lot, so I get 2-3 servings out the 2 servings. But its worth it forme. I get 1 to 2 times a month.
Lacey I love your pics! And that deconstructed "carrot cake" was as ugly as you said!
I finally felt good enough to go to my swim exercise class today. Tiring but i made it and didnt take a nap after. LOL. Weighed myself since Christmas and figured I gained a pound or 2. Turns out I lost 10. Guess not eating for a week and a half really does cause weight loss.
Supper tonight, i used up the half pound ground sirloin I bought for steak tartare on NY eve. But i had to toss it in the freezer when i got sick. Unfortunately it ended up as a sort of chili because I didnt gave much to choose from in the pantry. LOL. But it actually tasted pretty good. Pretty mild chili, but then, Im not really all that hungry yet.
Much love
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Bedo: Here you go. Vegetarian Lasagna
A box of lasagna noodles
1 1/2 - 2 jars of your favorite tomato sauce
4 washed medium zucchinis, shredded
1 lb shredded mozzarella
Grated Parmesan cheese
15 oz Ricotta cheese
1 small onion, diced
2-3 cloves of garlic (crushed or chopped)
Bag of fresh spinach
Frozen corn
Fake beef (aka veggie protein crumbles - Smart Ground or equivalent)
Italian seasoningOlive oil
1) Begin by parboiling the noodles until they're pliable but still under-cooked (a few minutes less than what it says on the package). Preheat oven to 325.
2) Squeeze the shredded zucchini in a paper towel or put it in a salad spinner to remove moisture. Saute the zucchini, onion, and corn in a little olive oil until the onion is translucent, adding Italian seasoning to taste. [I don't have a quantity for the corn, we just pour it out of the bag until it looks right.]3) In a lasagna pan, pour enough tomato sauce to cover the bottom. Add a layer of noodles, followed by a layer of zucchini mixture, layer of fake beef, and layer of spinach. Dot with spoonfuls of ricotta and add layer of mozzarella. Repeat for as many layers will fit in the pan, with a mozzarella layer on top. Sprinkle with Parmesan.
4) Bake at 325 for an hour or until everything is bubbly. -
Twenty years ago on the 9th, at 12:39PM, Arizona time, DD was born. I knew she was in class, so I sent her a text message today at 12:39pm, "Happy birth moment". She got a good laugh over that.
The weather today is like it was "back then"...rain, wind, thunder, lightening and kind of chilly (for out here anyway). i remember driving home on the 10th and Sharon, "Watch out. There's a puddle." :-)
The memories of the 9th are still as clear as they were 20 years ago. I still remember DD in the little outfit with the hat and gloves and in a plastic basket under the warming lamps.
Bedo, your back!
Hi to Tapermom and DownNotOut. Welcome!
Down...I'll have to try the pork chops in the oven. The new, lower, cooking temperature recommendations have helped my pork loin effort a huge amount, but I've not had much success with pork chops. I did try Cella's recipe, but I overcooked it. The crockpot has 4, 6, 8 and 10 "hour" settings instead of a temperature. I had hoped that the thinner chops would be OK cooking for 6 hours on the 10 hour setting, but.... :-) I plan on trying it again and the next time I'll put it in a dutch oven and put that in the oven. I did some checks and found my oven does a good job keeping a regulated temperature all the way down to 140F degrees. So I can actually get the oven so cool that the braising doesn't work well.
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bedo, I have a great recipe for mushroom bolognese that I got from Serious Eats, here comes a link in case you would like to have some mushrooms in your lasagne. It sounds like a lite if work but it is really not and you do not need to bake an egg plant and then add it to the sauce, you can dice it and have it in the soffrito from the very beginning. I even added a smaller diced sweet potato and then mashed it in the pan, then you do not need an egg plant att all, the sauce will get this fuller texture.
http://www.seriouseats.com/recipes/2014/02/pasta-rich-hearty-mushroom-bolognese-recipe.html
DownNotOut, I prefer pork collor to the chops, they are do dry for my taste, I like some fat in my meat. I roasted a nice bit of organic pork collor this Monday, low heat and had it in the oven for several hours, got so juicy and tender, I served it with mustard seed sauce below. I did not take any pictures, it was all gone
Eric, congratulations on your DD birthday, I cannot believe that they all grew up so fast. Every time I am going to my treatment or my appointments I pass under the window where my eldest was born for over 22 years ago.
ChiSandy, the crust turned out perfect and the chicken legs got nearly mumiefied, if it is even a word in English, but the BF liked my cassoulet very much but to me it got too salty but I cannot rely on my taste buds right now.
SpecialK, I posted on TP thread, need your advice on when to start taking Clarityn.
illimae, this spaghetti squash looks delicious. I feel I can eat a horse right now, am still on steroids, but when I eat everything tastes too salty.
Lunch today was sushi, I know, everybody is saying no raw food while on chemo but here they are ok with it and I really craved it so I had it, tasted good but I miss all my other tastes not only the one for salt. Dinner was cassoulet leftovers and now I am just fighting my hunger and aiming to go to sleep instead of going to my kitche
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Cherry - I had Neulasta shots 24 hours after every chemo infusion. I started the Claritin the same day I did the chemo - or the day before. Continue for several days after the wbc shots. It saved me from the joint & bone aches.
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DH made Beef Burgundy, one of my favs!
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cherry - replied on the TP thread about the Claritin, sorry am a bit distracted - preparing to leave very early tomorrow for South Carolina for my MIL's memorial service. My advice is the same as Illimae's.
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specialk, sorry about your MIL.
Saw my onco today. 6 years after dx, just graduated to not seeing him for a year. Decided to make it a clean break and let go of my umbrella, ie, Im removing the port. I could have had it done for a couple of years, but how often does it rain when you have your umbrella in hand? So big leap of faith, and going for leaving that umbrella at home. LOL.
Ate the rest of the chili and ordered pork tenderloin, and chicken for Feb. From my Home Chef plan. Have one coming in on the Jan 17th too. That one is crispy onion chicken breasts with mushrooms and green beans. steak with balsamic sauce and brussels sprouts with potato, and a greek salad lunch. Looking forward to cooking those. Remember if anyone wants to try it, I have a $50.00 coupon so you can try it for free. I have at least 2 of those. Maybe more, i havent looked yet.
Much love to all
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specialk, sorry about your MIL.
Saw my onco today. 6 years after dx, just graduated to not seeing him for a year. Decided to make it a clean break and let go of my umbrella, ie, Im removing the port. I could have had it done for a couple of years, but how often does it rain when you have your umbrella in hand? So big leap of faith, and going for leaving that umbrella at home. LOL.
Ate the rest of the chili and ordered pork tenderloin, and chicken for Feb. From my Home Chef plan. Have one coming in on the Jan 17th too. That one is crispy onion chicken breasts with mushrooms and green beans. steak with balsamic sauce and brussels sprouts with potato, and a greek salad lunch. Looking forward to cooking those. Remember if anyone wants to try it, I have a $50.00 coupon so you can try it for free. I have at least 2 of those. Maybe more, i havent looked yet.
Much love to all
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SpecialK, thank you very much, saw your answer, will start taking it today. Sorry about your MIL.
Minus, I am starting with my shots on the 5th day, five shots, not the same as Neulasta.
My last day on steroids, will take it now and then I will quickly need to decide what to eat. Have no idea what we will have for dinner, leftovers or wheather I will cook some soup
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So the sole (petrale) en papillote turned out great last night: 2 sole fillets (0.4 lbs. total) placed on olive-oiled kitchen parchment, then layered with fresh herbs, tomato and green pepper slices, seasoned with lemon juice, pepper, kosher salt and then more olive oil. Folded the other half of the parchment over the fish "assembly," crimped the edges closed (folding a little at a time) and then cut a couple of slits in the top with a knife. Nuked it on high power for 2 minutes. Delicious, perfect moist but flaky texture. Added a little caper-seasoned salt and basil-infused olive oil to taste.
Only hitch was this: WF had fresh wild petrale sole on sale for $9.99/lb. Fish guy wrapped it and handed it to me, Didn't look at the label till I got home: it said "Arctic Char," for $17.99/lb. So I was charged nearly twice as much as I was supposed to have been. Called the Customer Svce. desk and told them, Couldn't take it back--was on my way to my support group meeting and wanted to cook it when I got home. So they took my name and receipt # and told me to bring in the receipt next time I come in, to be credited for the difference,
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Hi Just found this forum and it sounds fun.... I still have a couple of weeks at home before going back to work, and I'm enjoying cooking especially as we got our new cooker in time for New Year's Day.
Did a Rabbit Cottage Pie made with left over roast rabbit this week. - Gosh hope no one gets squeamish that it's rabbit! The little one thinks it's chicken.
DH prepared the roast rabbit the day before - baked in the oven with garlic, dill, curry powder, honey, whisky, red wine, cherry tomato sauce, pepper and roasted for almost 3 hours. The next day, I shredded the leftovers - there was quite a lot as there were 2 legs and part of the back. I sauted garlic, an onion, added zucchini, mushrooms, the remaining half of the tin of cherry tomato sauce and another tin of tomatoes, red wine, for about 20 minutes. Then spooned it into a dish and covered it with a layer of creamy mashed potatoes and baked it in the oven for around an hour until the mashed potato developed a golden crust. I loved it, but it was a bit funny seeing the look on DH's face when he didn't find his minced beef after the mash. I hadn't warned him this was Left-Over Pie!!
Yesterday made cream of broccoli soup which is a quickie and very good for a cold day - I boiled broccoli, onion, potato and a chicken stock pot (I use Knorr) with celery stems. I removed the celery stems when the soup was ready (and nibbled them all) and pureed the soup and served with a dollop of cream. Then we had roast salmon with dill and honey served with roasted mash potato as per the little one's request, which is mashed potato with butter and cream and then baked in a dish until the golden crust develops.
I'll be around for the next 2 or 3 weeks until I go back to work, but then once I'm back at work, I'll be lucky if I have time to cook!
Happy New Year to all!
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BringOn - welcome. Both of your meals sound delicious - although personally I would substitute a more conventional meat for the rabbit.
I was thinking back to early days on this thread. I'll have to go look, but it seems we shared lots more recipes. I know I'm guilty since I do post my restaurant meal stories, but really I only eat out maybe twice a week.
Today was one of those times. Met my SIL at ShoGun for a 'hibachi' meal - without the knife throwing (although those tables would have been warmer). She had fillet & I had shrimp - served w/Miso or onion soup, tons of lovely grilled veggies and excellent fried rice. We split an appetizer of crab puffs and had several mugs of green tea since it's COLD again in Houston. Temperature yesterday went from 70 degrees in the morning to 33 after dark. I thought about ordering warm sake, but really it was only 11:15 in the morning. I brought home half of the fried rice & will do something creative with more veggies tomorrow.
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