We came from here: http://davesgarden.com/community/forums/t/1171840/
Tonight we're probably going to shoot for a pork loin with some asparagus and salad.
Over the weekend, we grilled out some burgers with a side of vegetable pasta salad, and then enjoyed homemade pizza piled with pepperoni and fresh vegetables.
What's everybody else enjoying now that the days are getting longer, and a little warmer for most of us?
What's for dinner? (Part 12)
We came from here: http://davesgarden.com/community/forums/t/1171840/
Tonight we'll have whole wheat pasta with a simple tomato sauce, broccoli, and some spring greens.
Lettuces were thinned this morning along with endive, chard, beet greens and arugula. The French breakfast radishes look beautiful. Salad is on the menu for tonight. It's too hot for baked potatoes. I'll slice and skillet fry them, top with leftover beans, meat and cheese leftover from last night and crack a few eggs on top to make a hash. Pass the homemade Tabasco sauce please.
Had a great lunch - BLT - 12 grain toast, thick sliced jalapeno bacon, romaine, and black krum tomatoes. A deseeded jalapeno, a Mexican Onion, and 1/2 a huge dill pickle.
Thanks for the new thread.
Okay, this is a test. Name those twelve grains. BTW, I think you mean Black Krim. What is a Mexican onion? A white?
The loin is finishing up. Asparagus coming up, plus I'll wash the Romaine and whip up a salad. In between, installed the dryer vent (two trips to town for slim-line extenders - new dryer, tight space, not fun.) All in a day's work.
You should be sending us food. We'll remodel and install your appliances.
I don't even want to talk about it. Let's just say that I grumbled all the way to and from town on the second trip. But it is now hooked up and my door has a whopping 1/4-inch of room to spare when I close it. Sheesh.
When my husband got home, he decided
he we should try to put a few more sections of fence in place. I haven't looked in the mirror since I walked back in, but I'm pretty sure I've got blood dotted all over me where I slapped at the skeeters and hit a few. Dinner didn't happen until 8:20, so instead of asparagus and salad, we had an improv meal of pork loin sliced thin on some whole wheat tortillas with bbq sauce and some spicy chili beans; swimmer girl fixed and ate mac 'n cheese on the side. (Summer league practice starts next week..guess her body is wanting to start storing up the carbs.)
You're doing great for a new homeowner/swimmermom/remodelingwife. Keep up the good work! We've been eating like that for weeks. Got the hash done but the salad never happened here.
OK, here goes on the 12-grain bread:
wheat, barley, oats, triticale, rye, amaranth, flaxseed, sunflower seed, corn, spels, &quinoa.
The Mexican onions are white green onions but with fairly large heads - 1 2" in diameter, and VERY mild.
And you are correct on the Tomato - of course.
Survived so far without an insect attack - until this week. Found and destroyed a colony of leaf-footed bugs, then went back and found an actual grey stink bug. - Tried to catch and crush it, but it flew off. Just read about the Asian variety that is wrecking havic on the east cost apple trees. Sure looked like the picture in the paper.
Bubba, the bread sounds wonderful, especially with a fresh tomato. We were plagued with stink bugs last year and heard it was the same for the entire east coast. They would swarm from squash, okra, beans and more when the plants were watered. I've got all the susceptible plants under row covers and still have killed several strolling across the top of the covers. We were just agreeing to leave the row covers on until the squash starts showing female flowers.
Terry, I can empathize having discovered last evening my body had become a housing project for chiggers. On the DIY front, SO replaced my 25 y.o. KitchenAid dishwasher at Maypop with a two year old Whirlpool donated by friends undergoing a designer kitchen remodel. The KitchenAid was a basic model and the Whirlpool has all the bells and whistles. Well it's hardly every worked, has had four service calls and two new main boards replaced. The remaining extended warranty ran out. He took the KitchenAid to the dump.
This message was edited May 24, 2011 11:14 AM
Howdy! Thanks for the new thread Terry.
I am cooking for my Dad. I took him for eye surgery (out of town specialist) and got better insights into his eating situation. Wife isn't cooking much anymore and Dad has been eating cold cut sandwiches or canned chicken noodle soup mixed with canned mushroom soup. (And not a high end brand of soup either). Soooo... I got two whole chickens at the farmers Market Sun. One stewer & one roaster. I made a huge batch of real chicken noodle soup (with added mushrooms 'cause he loves 'em) and thick with veggies & meat. Tomorrow I'll make a big batch of coq au vin with extra veggies. If I have time I'm planning to make him some "goulash" (basically hamburger, tomato sauce & elbow macaroni w/a little cheese).
For me - finished up the beef & broccoli tonight.
My favorite sandwich ever--a fancy grilled cheese with multi-grain bread, cream cheese, alfalfa sprouts, red onion, sliced tomato, smoked mozzarella, thinly sliced cucumber and watercress. Mmmmmmmm. A nice big warm fat-fest, and so worth it.
Oh yum, y'all.
We had a decided carb-filled dinner. Swimmer girl has a friend spending the night so I made spaghetti with garlic bread and salad. While the sauce was simering, I whipped up a batch of homemade chocolate chip cookie dough, which the girls pounced on after dinner. They baked up most of it and ate the rest of the dough straight out of the bowl. (Don't tell anyone...the eggs weren't pasteurized.)
Celene, that sandwich does sound decadent. I want one.
The garden greens salad and radishes were made tonight along with feta, artichokes and olives. We had pasta carbonara for a carb fix. Off to the international market tomorrow.
Terry, don't know where you get the energy to bake with what you've got going on. I won't tell about the eggs but just paid a goodly sum for pasteurized when making a catered tirimisu. I used the leftovers for Passover and we joked about the eggs having pink "P" stamps for the holiday.
What are pasteurized eggs, pray tell?
Eggs that have been pasteurized so you don't have to worry about salmonella or other pathogens.
So how do they pasteurize them without cooking the eggs?
I know it's done with water baths, but the actual method is patented. It's not radiation or anything like that, well, heat is technically radiation, but you know what I mean. I've had them before, they look and taste like a regular egg.
The temp needed to kill salmonella is relatively low and does not cook the egg. There is also a time factor involved. You can home pasteurize your eggs for three minutes at 145-160 degrees. The eggs are added after the temp is reached. You can verify my info with university food science info on line. In commercial production eggs are usually sent through tanks where they are immersed in a hot water bath. The rate of speed the conveyer belt moves is timed to correlate with the time needed to pasteurize. Water bath canned foods (like pickles, jams and tomatoes) are done the same way.
We got home a short time ago with fresh mussels and shrimp. There's an asiago bread defrosting. Dinner will be cozze (mussels) en brodo, a salad topped with chilled shrimp and pan toasted asiago croutons. We been climbing into the nineties for days.
We have a bunch of leftovers, so tonight, we're having "Whatchagot Stew", and a green salad! :-)
I had a veggie omlette. Still cooking food for my dad - made coq au vin tonight.
You're a wonderful daughter, Tammy.
Our dinner plans keep getting waylaid. Youngest son dropped by unexpectedly. I whipped up an impromptu meal of leftovers. He left at 7 p.m.. We had not yet eaten. Like Nanu we had "watchagotstew" too with shrimp, tofu and mung bean thrown in.
Tammy, if you need to cook for them very long, a food sealer will be your best friend. You can make meals like meatloaf, roasted chicken breast, lasagna, tuna casserole, baked salmon, etc. and seal them up and freeze them, so they're ready to eat. My mother can't cook anything, so I cooked for her and drove food out twice a week after my father passed away.
Thanks Celene. I actually do have a food sealer. :-) I'm going to use a combination of ziplock containers and vacuum packed foods. He can make a few things himself. I showed him how to make zucchini pie last year and he had that every day for five months! So I'm hoping to find a few more recipes he will learn. (I've tried a few w/o such success).
Tonight I'll make goulash - or what we always called goulash. Ground beef w/homemade tomato sauce & whole wheat elbow macaroni. I'll add a little cheese too. I think this would work vacuum packed - I'll put it in the bags (open) & freeze before sealing. I see him Sat. (He lives 3hrs away so I can't drop them off too often. Maybe once a month.)
Tonight I am having salmon & roasted cauliflower for dinner.
The recipe is as follows:
4c diced or grated zucchini (summer squash - yellow is great too)
1c bisquick (I know - a mix but I just can't figure out how to make it taste as good with flour)
1/2c oil (I use less or none + 1 extra egg)
1/2c diced onions
1c cheese (cheddar e.g.)
3 lg eggs
Salt & pepper
Mix it all together and put in a 9" pie pan. Bake at 350degF til golden on top & cooked through.
Everyone I know who has tried this loves it.
Tonight was tilapia filets with a breading of cajun spices and pecans, pan sauteed. Another saute pan of zucchini chunks, Vidalia onion and mushrooms sauteed, with a dash of white balsamic vinegar at the very end. My tastebuds still want carbs, but my intestinal tract is much better off without the wheat (or so I've found) and it was a good flavor combination.
Tomorrow morning starts with a 4-mile run which means we can have guilt-free pizza for dinner.
I'll try it tomorrow. A friend gifted me two nice zucc's that I've been wondering what to do with. Perfect.
I'm going to go a little OT here with Terry's comment re: 'better off without wheat'. Recently saw a friend who has lost a bit of weight *after having a baby* and asked her what gives. She said baby girl was so fussy, crying all the time and just unhappy. Her regular doc said,....that's just the way it is, don't worry about it.
Steff went in one time and her regular dr was not available so she had to see another doc who told her to try getting off all yeast (she was breast feeding). Steff said it took about two weeks to reach nivana although gradually baby girl was getting happier and happier each day. And mom said she started feeling great too. Gets up at 4am, full of energy and runs all day like the energizer bunny.
Hubby's not so happy but can't really complain about the happy females in the house. Anyway, that's the story.
MaryMcP, I wonder how the new doctor was able to pinpoint it so quickly, and what the old doctor said when he heard. I'll bet his excuse was that the baby had to grow out of it and would have gotten better anyway. So many doctors don't think about foods as potential problems!
Tammy, if you want to try this with flour, I'd use 7/8 cup White Lily self-rising flour with 3 T. shortening (like crisco) cut in, or butter if you're using it immediately. I make fake "Bisquick" by using 6c. White Lily SR flour with 1 cup Smart Balance shortening. No other flour will work as well. I found that out in my experimentation with trying to make biscuits like I had in Georgia. Northern flour just makes lousy biscuits, pancakes, etc.
gg, I think you nailed it with the statement that so many *traditional* health care practitioners simply don't make the connection between dietary causes for many of our ills. I don't think Steff bothered to try and educate the offending dr but I do believe she now goes to the 'new' dr. :-) And yes, I expect the former dr probably has the attitude that baby would have outgrown the issue. Sure. When she stopped breast feeding. But Steff just knew her baby should be happy, not cranky. Funny.
Sorry Terry. Back to what's for dinner. Last night was carry out Mexican food. Muy bueno!
Thanks Celene. Quite coincidentally I found a recipe for "substitute" bisquick last night and it was similar to yours (though it didn't specify flour type) but it recommended lard. I added baking soda but it didn't occur to me that there was oil in it! I'll definitely try the butter when I try it w/flour. I've been cooking with whole grain flours - so don't even have a white flour to try! I did pick up something similar to bisquick in whole grain organic.
Not sure what I'm doing for dinner tonight. Perhaps pull something already made from the freezer...
I wonder if the zucchini/squash pie could be made without bisquik or a crust - kind of like a crustless quiche? That would make a nice side dish this summer when I'm at a loss for what to do with all those zukes...
A friend in France was trying to adapt a pastry recipe that called for Crisco, which isn't available there. She tried coconut oil and found that it worked just beautifully. Something to try....
Last night we had Italian sausages with garlic and asparagus over bowtie pasta. I added a little flour to thicken the sauce and dumped the pasta into the pale green Le Creuset braising pan that I used to sauté the sausage and asparagus. Nice presentation and really delicious.
Terry, I have a recipe for low carb zucchini pizza crust, I'm sure that'd be similar and it is very tasty. I almost never use it as pizza crust, just as kind of a zucchini crostata, cut into wedges.
That zucchini pie sounds terrific. I think I'd like a Bisquick-less version too.
My attempt at mussels en brodo has been ill-fated. Due to extreme weather in Atlanta last evening we were without power until 4 a.m.. It was a poor nights sleep with lights flickering, the alarm periodically resetting and the electronics crying for help. The mussels are hanging in there like champs.
In response to the OT topic...I am a healthcare professional (R.N.) and see no rational science to the complaint vs. diagnosis vs. treatment plan. My specialty is high risk maternal/child care. I consider my training and philosophy wholistic and integrative. I have experience with mostly severely premature neonates and two of my three children were premature with the youngest weighing one pound. Infants are born with sensitive and immature systems. Premature infants have even less developed systems. They do usually outgrow symptoms of colic without special treatment or diets.
Yeast does not pass through breast milk let alone yeast in baked products, which is dead. There might be gluten sensitivities that are passed on (debatable). More commonly there are incidences where there is a lactose, casein, casienate, whey issue. It's usually simply a lactose problem but could be more complex and involve milk proteins. Lactose intolerance would be a more probable cause. Most commercial bread is baked with some form of dairy additives. The test would be if the mother can eat breads that are artisinal and baked without dairy, such as French baguettes, flour tortillas or some flat bread pita. I am privy to this information from personal as well as professional experience.