So...whats for dinner?
Comments
-
Oh, and to explain the cat bite: Happy has a sixth sense for when I'm sad or not feeling well, and so gives extra snuggles & face cuddles. Unfortunately, he can also get overstimulated, or redirect his aggression when he sees Heidi about to vie for my attention. Normally, when I admonish him "don't bite Mama, keep your teeth to yourself" he listens. Over the past four years the only three times he's nipped my face was when I forgot to invoke that mantra--and Monday was no exception. I knew I'd need an antibiotic, so I tried calling my PCP after hours--only to reach NorthShore Health's central number and work my way through voicemail menus. So I called my nearest NorthShore Immediate Care center...only to find they all have the same central phone number. After holding forever till I reached phone triage, they put me on hold again for the on-call provider--telling me if I didn't get a call w/in 20 minutes to try again. So after 30 minutes I tried again...and you guessed it, back to square one. Finally the NP called me back and told me though I was doing everything right with wound care (not my first rodeo), I would need an antibiotic but the amoxicillin I had on hand wouldn't cut it, and I'd need Augmentin. I knew if she called in a 'script I'd have to wait till morning--but Bob was home watching basketball. So he wrote the Rx and ran it over to Walgreen's with only 5 minutes to spare before the pharmacy closed. The NP told me that regardless of COVID I should be seen in the morning. So I popped one Augmentin, cleaned & bandaged the (tiny) wounds, went to bed; and repeated the drill in the morning before heading to the clinic. The NP confirmed I was doing everything right but could ditch the Band-Aids, and she gave me a tetanus shot. That evening came the inevitable side effect of the Augmentin--I'll spare you the "organ recital" because it'd be TMI. Needless to say, that stuff also took quite a bit of my time for the next couple of days before my PCP messaged me that it was safe to stop the Augmentin.
-
The split pea soup was/is delicious. And managed to get cooked without any burning on the bottom. I added finely diced onion, carrot and celery and a package of ham hock slices from the freezer, s & p. We had a large bowl of soup and a tossed romaine salad for dinner last night. Now there is leftover soup for another meal and/or lunch food.
Tonight will probably be leftover linguine/Raos/Italian sausage dish made into a sort of spaghetti pie. Meanwhile that large container of red quinoa sits there challenging me.
It's an ugly day, cold and windy, but no ice or snow or dangerous driving conditions so I can go to the gym for an 11:30 exercise class.
Wally cat, I look forward to reports on those 30 new foods!
-
Holy crap, Sandy. What a ride. And a belated Happy Birthday. I LOL'd on the 'organ recital'...OMG...too funny and sorry you had to deal with it. But see how fortunate to have "doc connections?" SO happy you were able to manage it all and with covid. My neighbor in Missouri had a stray cat bite her through her thumb nail...twice (getting it into a cage to have her fixed while caring for the already born kittens). I encouraged her to go to an urgent care, but she's an old farm gal and wouldn't think of it. Surprisingly, peroxide and rinsing and she never had an issue. Scary though.
30 different foods...it may not all be new! Hard to keep variety when I like to make repeat meals...so it is just a mental challenge.
As mentioned, leftovers tonight (I added the last of the marinara sauce into the eggs and cheese and it actually turned out quite tasty). I may buy the purple sweet potatoes again. Blindly purple! And yummy.
-
Yes Wally, I too am looking forward to your 30 new foods (or 20). I bought purple mini-boiling potatoes once. They colored everything. Purple sponge & dishwater.
Same kind of day here Carole - but still only 28 at 11am and a thin coating of ice on my back patio.
Eric - for my initial adventure into cooking Quinoa, I bought the NorQuin Golden Quinoa with lemon pepper - boil in bag. It was easy & pretty good - both the first meal & leftovers. Found it at Costco. Tofu just leaves me cold.
-
I have quinoa sitting in a plastic tub on the counter, taunting me. I should figure something out.
I love, love, love tofu. Always have; even before I knew how "healthy" it was. I suspect some people are offended by the texture but to me, it is like custard. Even the firm, when made right, has good texture (I've oven fried it so it tastes like croutons!). I know many people find mushrooms unpleasant because of texture.
Stay safe in this crazy weather. I swear, anytime I put an order in for something, depending on which part of the country it is coming from...there's a storm, therefore, a delay. Pollen here is already reminding me I am looking forward to October. I mowed the lawn yesterday and suspect that did not help allergies.
-
I have found that soft "silken" tofu plus maple syrup tastes just like the maple-flavored Junket rennet custard that was a childhood comfort-food treat.
No idea what I'll cook tonight--will depend on what Bob wants.
-
Sharon makes taco filling out of oven fried tofu. There are several spices in it, but I'm not sure which ones or amounts. I can find out. The flavor and texture are just like beef filling for tacos.
I made the northern honey corn bread and did some additional modifications the 2nd time around. There was none left after last night's jam session, so I guess it was "good". I added a bit more honey (everyone but me is a Yankee) and a bit more flour. I think it's now "good as is", so I typed it up and put it into the red notebook.
-
Tonight is Basil pesto veggies with cauliflower gnocchi. The recipe veggies were broccoli and mushrooms but I added roasted carrots and garlic and gave DH all the shrooms (bleh, yuk). This one is really good.
-
Illimae, even your carrots look drool-worthy!
I had to google Junket rennet....vanilla pudding?
I added kale chips as a side dish for myself. DH won't touch it, silly boy.
-
Boy, Minus, temp variety you would never ask for, eh?! Our weather has really deteriorated after a snowstorm last weekend that was voluminous, but pleasantly fluffy. Today we are “sleeted in”, and will remain hunkered down inside until the temps warm a bit and the street are safely melted for driving.
All this wintry weather motivated me to make some heavy duty food. So twice this week we ate my fave kale/turkey meatballs with the quick tomato sauce in which they get cooked. When I don’t feel like making that sauce I cook them in a Rao’s jarred sauce.
I do think it may well have been Susan who first talked about Rao’s. And at that point it was about $10 a jar in my local supermarkets. The comment about “the younger generation” expanding the marketing of their Rao’s brand makes so much sense, since it eventually became available in so many more stores and the price dropped a lot. We especially loved their puttanesca sauce (which we use to cook with cod and sautéed veggies) and serve over orzo or bowtie pasta. That Rao’s variety seems to have disappeared, and after a long search, we discovered that Wegman’s carries a store brand puttanesca sauce which we now use for that favorite meal…after adding some extra anchovy paste to it. I’d tried to score some highly recommended brands from Amazon, and not one order made it to my door! So I’ll either make my own or use Wegman’s for our cod/veggiedish
Last night (while still 47 degrees!) we had a romaine salad with shrimp and honey mustard dressing. Even better was a baguette made by a French woman who has started a small French bakery in her home. DH discovered this wonderful resource and already ordered a number of pastries for Valentine’s weekend. Her baguettes are great. Pix of that dinner as well as tonight’s leftovers of the healthful turkey meatballs and pasta laden with mozzarella are below:
Since DH ventured out to the store before the sleet storm, and picked up chicken breasts, I’ll be cooking them this weekend in some form. He also picked up a huge “bundle” of kale, so a lot of that landed in our salad tonight.
Wallycat, I’ll be interested to see what new foods you try this year! And how you enjoy them!
I cook minus an air fryer, hardly use my slow cooker, and still have not opened an instant pot I bought two or more years ago. I’m also a stovetop cook, Carole.
Glad to hear you are recovered, Sandy.
-
Wallycat, I grew up eating Junket rennet custard…loved it’s taste and interesting light texture. I did wonder once grown up if it was made with gelatinous ingredients that I would rather avoid. But never bothered to research it…just didn’t see it at stores here. Now I should check that out! ;
-
This is the first time I've known of Junket rennet custard. I will have to Google it.
Yesterday, while reviewing the cookbook collection, I spent part of the afternoon reading Mark Bittman's How to Cook Everything The Basics. It still has the receipt used as a bookmark. It's a beautiful book with many photos and much information that would be a great present to someone learning to cook. I will keep it. I got some ideas for dishes to make. One is zucchini fritters.
Lacey, I used to make turkey/spinach meatballs but stopped at some point for whatever unknown reason. The Raos Puttanesca is never available here either.
Dinner tonight to be decided.
-
Joining the group who doesn't own or use an Air Fryer or an Instant Pot. Several years ago I gave away my large crock pot & got a small one. Even that hasn't been out of the cupboard in 2 years. I too prefer cooking stove top & oven. And BTW - gas. I never learned to cook on electric.
Lacey - Thanks for the memory of Susan. I still miss her meal stories - fresh bread or rolls every day. I'm so jealous of your new French bakery.
Instead of junket custard - my mother made rice pudding or tapioca. But since my Dad wouldn't eat 'puddings', she made him endless pies.
I have a top round defrosting. I haven't decided if it will become beef tips w/noodles or Korean stir fry. It's big enough that I may split it for two different meals.
-
Lacey, beautiful meals, I want to eat them all!
Cyathea, the gnocchi came packaged in a Hungryroot food delivery box but I believe Trader Joe’s has them too. I’ll put in effort prepping but rarely to that degree. I just don’t have it in me to do things completely from scratch very often.
I enjoy dinner but I’ve always loved breakfast more. This morning was a fav inspired by a place called Reno’s Chicago in Logan Square that BFF and I ate at a few years ago. So good!
-
Holy crap, Illimae, that is sinfully seductive!!!! How did you make that perfect egg!!!!???!!!! My mouth is literally watering!!
My mom never made dessert. Ever.
I am egg challenged. DH loves over-easy, but he gets the same method that Sandy uses (cover and let cook through).
I'm going to make some kind of Indian dish (DH's first choice) with cauliflower and Japanese sweet potato (new to me) and tomatoes. Not sure if I'll make a dal to go with or serve wtih Naan bread.
-
Wallycat, I was actually lucky with this one. I poached it in stirred boiling water, the first was a little under, the 2nd broke (I gave both to DH). This was the last egg, the yolk was slightly over done and it’s oddly shaped but it worked and tasted wonderful.
-
ChiSandy:
I'm glad to hear you and Bob are doing well! My mother's partner got attacked by his cat a while back in an episode of misdirected aggression. The cat had a meltdown when a grey cat who he had been in a fight with him a year ago showed up on the patio and my mother's partner handled it wrong. No bites, which was surprising because the cat was semi feral as a kitten and can be a little snappy, but his his leg got scratched up and he developed an abscess that had to be lanced.
Dinner tonight is undecided.
-
Dinner is the last Hungryroot meal, a basil pesto and veggie naan pizza with a sweet kale/cabbage salad topped with dried cranberries and pumpkin seeds with a poppy seed dressing.
-
Dinner was Beef Bourguignon - except it was Beef Cabernet since I don't buy burgundy. Served over Penne Rigate, since that's the pasta I needed to use up. Delicious with two glasses of the same Carson RIdge Cabernet I opened to cook. (Special - it's from Paso Robles) And finally......the last piece of gingerbread. As good as it was, a week of eating it every day is the reason I don't usually make deserts.
-
Dinner was simple. An Okinawa sweet potato, boiled broccoli and corn.
-
OK - I like new things, but I sure had to google. I read that the Japanese sweet potato has purple skin & orange inside. Okinawa sweet potato has beige skin & purple on the inside. And there's apparently also a Murasaki sweet potato (Stokes) which has a purple skin AND is purple inside,
For those of you who have tasted more than one of these - which did you like better? I'll likely make my trek to Whole Foods this week (missed last week due to storms) and I'll see if they have one these.
-
Minus, my Japanese sweet potato today had a reddish-purple skin with a creamy, beige interior. The other I had a day ago was purple through and through. The Japanese is "starchier" and not as creamy. The purple is sweet and mildly dry, comparing to the garnet or jewel sweet potato we are all familiar with. The garnets are the creamiest, IMHO.
If I had to pick in preference order, I would say garnet/jewel, then the purple through and through, then the Japanese. But of course, it all depends on what you're making. Tonight, for my Indian dish, the beige interior worked well; it is starchy and less descriptive, which replicated a russet (which I didn't have on hand).
I'll be curious to hear what others think.
Editing to add: https://www.saveur.com/gallery/16-Shades-of-Sweet/
-
For those who grew up without Junket rennet custard, the closest thing to it I can describe is panna cotta. But Junket is not vegetarian, as rennet is an enzyme that comes from a cow's stomach; panna cotta uses gelatin (preferably the "sheet" kind for a silkier texture). My favorite flavor of Junket was maple; we also had chocolate (very faintly flavored) and vanilla.
Dinner was a "footlong" (more like 9") natural-casing kosher-style beef hot dog with caraway kraut, Ba-Tamp-Te deli mustard and a Healthy Life keto bun.
-
Mmmm, Sandy, a hot dog sounds so good. We eat them during the summer in MN but almost never at home in LA. DH loves them. We like Nathan's and another brand I that I can't think of at the moment.
I made beef bourguignon many years ago, following Julia's recipe. The one time was enough. LOL.
Mae, your breakfast reminds me of the hearty breakfasts dh cooks for himself most mornings. He loves breakfast and I'm satisfied with toast and peanut butter or even half a chocolate protein shake, just something to relieve the emptiness. A little later I would enjoy brunch. Sadly or fortunately we have no good diner restaurants for breakfast here at home whereas in MN we have two. You can substitute a "cake" for toast so one of us opts for the pancake and we share it.
Tonight's dinner will be old-fashioned pot roast cooked in the oven. Potatoes and carrots and onions. And side salad.
-
Dinner tonight will be simple, still recovering from shoulder surgery on Friday. The neighbor made several pizza doughs and brought me 2 sweet potato and 2 regular Thursday. She offered me cauliflower crust, but I wasn't a fan. So today I'll let my son decided which crust he wants and what toppings.
My favorite sweet potato is Boniato, in Spanish we call it batata. The outside has a pink/purple hue and the inside is white. I put them stews, sometimes I'll boil them and eat with a bit of EVOO/garlic oil, mash them or slice them up in rounds and put in them the air fryer or oven.
-
Carole - oh, I'm not that fancy. My beef bordeaux recipe is from some magazine like maybe Good Housekeeping from the 60's. Basically it's just beef tips with red wine added. Or beef stew w/less liquid & w/o the vegetables. In any case, I'll add sour cream to the leftovers & it will become more like a stroganoff.
I too love breakfast food - just not in the morning. Brunch is wonderful. And It was always a treat when my Dad went out of town & we could have waffles or French toast for dinner/supper. (Dad was strictly a 'meat & potatoes' man)
Serendipity - thanks for the sweet potato comments. I had no idea there were so many varieties. Hope your shoulder doesn't keep you down long.
-
I resumed strict keto this morning because I've regained the dreaded "quaran20" starting during the time my back started going out again in mid-Dec. and my feet got worse. (Hunkering down exhausted at home first during Bob's and then my bout with COVID also didn't do me any favors). Gordy's wedding is only 2 months away; I have a couple of oversize (albeit size 10) long linen Eileen Fisher dusters in the wedding color scheme, but the coordinating print midi-dress that I wore underneath the forest green one at our 50th anniv. party in June barely buttons over my burgeoning gut. So DOTD might be some extra-brut/"zero-dosage" bubbly (or a Virgin Mary),to celebrate Bob's & my return to civilization, but nothing carb-ier. So much for another egg cream nor even the Aperol spritz I'd been craving (both the Aperol & the requisite prosecco have too much sugar).
So brunch today was a 2-egg omelet cooked in olive oil with 2 c. chopped veg (red & poblano peppers, scallions, wild mushroom blend) and an "ultra-thin" slice of extra-sharp cheddar, plus 2 sl. Butcher-Box pasture-raised sugar-free bacon. Tonight will be some sort of fish or shellfish, depending on what I see at WholeFoods. (Heading out to Crate & Barrel to pick up some cat food dishes and a molcajete for making better guacamole than I currently do). I'll wait till "Fishmonger Friday" to get oysters and put to the test the oyster knife & glove the kids got me for Christmas.
-
Interesting how we're all different ChiSandy. I lost 20 lbs over the quarantine. Anyway - I've always been a size 12 since high school and I don't consider that "oversize". I don't like that the women's clothes manufactures are always screwing with the sizes. I'm still a perfect size 12 but now I often have to buy 8s or 10s. Really - why is that supposed to make me feel better about myself?
Dinner was Korean stir fry - sauce from a Passage to Asia envelope. It was only just OK so I dumped Hoisin sauce on the rice/beef/veggies & then it was good. I will be trying the Korean pork recipe that Serendipity posted the next time I cook a pork loin.
-
People are indeed different. When I stress out or have anxiety, my appetite disappears. My twin (fraternal) sister, eats and eats and eats. I have zero idea what size I am anymore. And since I can easily live in leggings or sweats, I do not NEED to know!
Frozen pizza tonight.
Categories
- All Categories
- 679 Advocacy and Fund-Raising
- 289 Advocacy
- 68 I've Donated to Breastcancer.org in honor of....
- Test
- 322 Walks, Runs and Fundraising Events for Breastcancer.org
- 5.6K Community Connections
- 282 Middle Age 40-60(ish) Years Old With Breast Cancer
- 53 Australians and New Zealanders Affected by Breast Cancer
- 208 Black Women or Men With Breast Cancer
- 684 Canadians Affected by Breast Cancer
- 1.5K Caring for Someone with Breast cancer
- 455 Caring for Someone with Stage IV or Mets
- 260 High Risk of Recurrence or Second Breast Cancer
- 22 International, Non-English Speakers With Breast Cancer
- 16 Latinas/Hispanics With Breast Cancer
- 189 LGBTQA+ With Breast Cancer
- 152 May Their Memory Live On
- 85 Member Matchup & Virtual Support Meetups
- 375 Members by Location
- 291 Older Than 60 Years Old With Breast Cancer
- 177 Singles With Breast Cancer
- 869 Young With Breast Cancer
- 50.4K Connecting With Others Who Have a Similar Diagnosis
- 204 Breast Cancer with Another Diagnosis or Comorbidity
- 4K DCIS (Ductal Carcinoma In Situ)
- 79 DCIS plus HER2-positive Microinvasion
- 529 Genetic Testing
- 2.2K HER2+ (Positive) Breast Cancer
- 1.5K IBC (Inflammatory Breast Cancer)
- 3.4K IDC (Invasive Ductal Carcinoma)
- 1.5K ILC (Invasive Lobular Carcinoma)
- 999 Just Diagnosed With a Recurrence or Metastasis
- 652 LCIS (Lobular Carcinoma In Situ)
- 193 Less Common Types of Breast Cancer
- 252 Male Breast Cancer
- 86 Mixed Type Breast Cancer
- 3.1K Not Diagnosed With a Recurrence or Metastases but Concerned
- 189 Palliative Therapy/Hospice Care
- 488 Second or Third Breast Cancer
- 1.2K Stage I Breast Cancer
- 313 Stage II Breast Cancer
- 3.8K Stage III Breast Cancer
- 2.5K Triple-Negative Breast Cancer
- 13.1K Day-to-Day Matters
- 132 All things COVID-19 or coronavirus
- 87 BCO Free-Cycle: Give or Trade Items Related to Breast Cancer
- 5.9K Clinical Trials, Research News, Podcasts, and Study Results
- 86 Coping with Holidays, Special Days and Anniversaries
- 828 Employment, Insurance, and Other Financial Issues
- 101 Family and Family Planning Matters
- Family Issues for Those Who Have Breast Cancer
- 26 Furry friends
- 1.8K Humor and Games
- 1.6K Mental Health: Because Cancer Doesn't Just Affect Your Breasts
- 706 Recipe Swap for Healthy Living
- 704 Recommend Your Resources
- 171 Sex & Relationship Matters
- 9 The Political Corner
- 874 Working on Your Fitness
- 4.5K Moving On & Finding Inspiration After Breast Cancer
- 394 Bonded by Breast Cancer
- 3.1K Life After Breast Cancer
- 806 Prayers and Spiritual Support
- 285 Who or What Inspires You?
- 28.7K Not Diagnosed But Concerned
- 1K Benign Breast Conditions
- 2.3K High Risk for Breast Cancer
- 18K Not Diagnosed But Worried
- 7.4K Waiting for Test Results
- 603 Site News and Announcements
- 560 Comments, Suggestions, Feature Requests
- 39 Mod Announcements, Breastcancer.org News, Blog Entries, Podcasts
- 4 Survey, Interview and Participant Requests: Need your Help!
- 61.9K Tests, Treatments & Side Effects
- 586 Alternative Medicine
- 255 Bone Health and Bone Loss
- 11.4K Breast Reconstruction
- 7.9K Chemotherapy - Before, During, and After
- 2.7K Complementary and Holistic Medicine and Treatment
- 775 Diagnosed and Waiting for Test Results
- 7.8K Hormonal Therapy - Before, During, and After
- 50 Immunotherapy - Before, During, and After
- 7.4K Just Diagnosed
- 1.4K Living Without Reconstruction After a Mastectomy
- 5.2K Lymphedema
- 3.6K Managing Side Effects of Breast Cancer and Its Treatment
- 591 Pain
- 3.9K Radiation Therapy - Before, During, and After
- 8.4K Surgery - Before, During, and After
- 109 Welcome to Breastcancer.org
- 98 Acknowledging and honoring our Community
- 11 Info & Resources for New Patients & Members From the Team