Runners that need some nutritional accountability
Replies
-
I've always had goulash like the recipe I posted but it was never anything to rave about. It was more comfort food than anything else. @Elise4270 's recipe looks MUCH better! I was going to make a venison roast in the IP this weekend but I may make Elise-style goulash instead.
@Elise4270 when I make a dish for my wife and I, I put in everything the recipe calls for, but when I make a dish for the punk, I'll make it to suit his picky tastes. He really needs to fill out his 6'7" lanky frame so I try to make things he'll want to eat from time to time. Last night I made some Taco Pasta in the IP and he loved it and asked that I make it again soon, so that was a win. And your poop story...that happened to me on the playground when I was a kid. I'm still scarred.
I'm 50% German, 25% Swiss, and 25% French. My family name is Swiss and that's what I most identify with. My wife is 100% German.
Probably the number one family food we do is a wafer thin cookie called a bratzeli (very similar to the Italian pizelli). We make stacks of them for Christmas every year. Our family used to fondue every Christmas eve but when I got married, my wife and I tried it once or twice and then quit, which I regret.
I suppose I could say we eat a lot of brats because we're German, but it's more because we live in Minnesota. I do love stacks and stacks of sauerkraut on them though.
1 -
I'm 50% German, 25% Swiss, and 25% French. My family name is Swiss and that's what I most identify with. My wife is 100% German.
Probably the number one family food we do is a wafer thin cookie called a bratzeli (very similar to the Italian pizelli). We make stacks of them for Christmas every year. Our family used to fondue every Christmas eve but when I got married, my wife and I tried it once or twice and then quit, which I regret.
I suppose I could say we eat a lot of brats because we're German, but it's more because we live in Minnesota. I do love stacks and stacks of sauerkraut on them though.
My family name is very Norwegian.
Wisconsin is probably why I eat so many brats but SHHHHHH we just says its because we are German.1 -
@Elise4270 - I grew up eating goulash the way @7lenny7 makes it but when I met my husband's family I had real Hungarian goulash. His grandfather immigrated from Hungary through Ellis Island. We have his papers and saw how they changed his name when he entered the country (fascinating history).
My family is also very European. My dad's family was primarily from Ireland but his grandmother's family came here before the Revolutionary war. My mom's family was also here early on and were Scottish, Welsh and Irish. That is the reason for the fair skin and red hair! We went to a family reunion on my dad's side (his dad was one of 13 kids so it was a big group) and there was a lot of discussion on skin cancer and the issues with the sun! My dad had literally sun allergies and would get terrible burns in a very short period of time if he wasn't really careful, even through a cotton shirt. It was interesting to hear that others in the family had similar issues.
Our foods growing up were mostly '60's American' - meatloaf and casseroles is what I remember most. We rarely ate beef, like @7lenny7 my dad was a hunter and we had venison in all forms, pheasant, duck and lots of trout which I still love if it is fresh and cooked properly. We did have corn meal mush for breakfast in the winter and my grandmother would put the leftovers in a loaf pan, let it sit overnight in the fridge, then slice and fry it in butter and serve with maple syrup... no idea what it would be called but as a kid it was the best!
My mom also homemade (hand dipped) chocolates but nothing really rooted in our heritage.
My husband's family is an entirely different story. His dad's family had a hotel, bar and grill in a small town in PA where there was always a pot of cabbage balls on the stove. Of course his mom had to learn to make them when they moved to CA. It remains a family specialty and we always make it when the family gets together. They are a bit different from standard cabbage balls as they are cooked in/with sauerkraut (no tomato based sauce) and served with mashed potatoes and apple sauce. I love them now but it took me a while to acquire the taste for them. His mom was Dutch and German and also big on brats and sauerkraut. She really didn't cook much though when I met her but she did have family cookie recipes that we still make during the holidays. Interestingly one of the favorites is from a hotel in PA where her family went when she was a child and her mom got a cookbook from the hotel.
2 -
Elise and Lenny just solved a mystery for me. I grew up on Lenny style goolash, and then had the other kind in Hungary after friend there instructed me what to order for lunch when she had to abandon me for a bit.... and was not expecting what I got...I was sure they hadn’t understood me and just brought the poor lost American some food.
Lenny style Goulash is what a Hungarian calls a hot dish (or at least my Hungarian family does). The Hungarian Gulyás I grew up on is a very hearty soup similar to Elise's but we use a different recipe. And if any Minnesotans on here want to try the real stuff, swing by the Festival of Nations in May and visit the Hungarian Cafe. I will be serving up bowls of it.3 -
Mmm! So many new foods for me to try! @shanaber I wanna revisit these cabbage balls in kraut.
I was always told growing up we we're German/Dutch. I don't feel my DNA reflects that. But my family research is 80% German. Everybody love brats!
I want recipes if anyone has any old world ones to share!0 -
@rachempoo I see your from Burnsville! I'm in Savage, just a block away from Burnsville. My profile says Minneapolis because no one has ever heard of Savage.
My wife and I went to the Festival of Nations several years ago and I absolutely loved it. We need to go back for sure. I'll have to put that on our calendar.
This talk about "Lenny style" goulash makes me chuckle. There was only one person in my family who made it, and that was my oldest sister. We had 6 kids in our family with a 12 year spread. Because my mom was an ER nurse and my dad was a firefighter, it often fell to my sister, 11 years older, to feed us when they weren't home. Her goulash was her default meal. I can't say it was gourmet food by any stretch, but for me, it's the definition of comfort food, particularly since she was taken from us far too early. Anything related to her is quite near and dear to me heart.
2 -
I had a fail last night....That new box of cereal was too big of a temptation. It was shredded wheat flavored like cinnamon toast crunch. I caved after I decided I had to at least try it before it was gone. I'm over it, but had to come clean here. This thread had really helped me get my eating back on track and if I kept quiet about it this thread would lose its effectiveness for me.
1 -
Elise and Lenny just solved a mystery for me. I grew up on Lenny style goolash, and then had the other kind in Hungary after friend there instructed me what to order for lunch when she had to abandon me for a bit.... and was not expecting what I got...I was sure they hadn’t understood me and just brought the poor lost American some food.
Lenny style Goulash is what a Hungarian calls a hot dish (or at least my Hungarian family does). The Hungarian Gulyás I grew up on is a very hearty soup similar to Elise's but we use a different recipe. And if any Minnesotans on here want to try the real stuff, swing by the Festival of Nations in May and visit the Hungarian Cafe. I will be serving up bowls of it.
We went to the Festival of Nations one year for school. It was a lot of fun.I had a fail last night....That new box of cereal was too big of a temptation. It was shredded wheat flavored like cinnamon toast crunch. I caved after I decided I had to at least try it before it was gone. I'm over it, but had to come clean here. This thread had really helped me get my eating back on track and if I kept quiet about it this thread would lose its effectiveness for me.
I had ice cream last night. I logged it as 2 servings but I'd guess it was more than that. I refused to weigh it.3 -
I have family in northwest Iowa, and that goulash was very similar to what I grew up with my mom making. She usually made it with the bag of macaroni egg noodles, tomato sauce, hamburger, corn, and probably a few other things I'm not remembering.
@7lenny7 I might actually know someone in Savage, MN. I'll have to check and see if that's where she is. She grew up with me here in CO, but her now-husband lived in MN so she moved there. Kelly and Jade Harper they are.0 -
All your talk of family dishes is making me want my grandma's potato casserole thing she made with mushroom gravy. Basically potato pancake batter baked in a casserole dish. Ultimate comfort food.
I have been having trouble maintaining a deficit but my macros haven't been great either. Need more protein & fibre, less fat & sugar. I think I've been eating mostly at maintenance but I've been avoiding the scale.1 -
I love potato pancakes! I'm down with homemade comfort food!
@7lenny7 I'm gald to hear between Lent and the group you've done better with the cereal. I'm going to guess that you could replace it with latkes. Just think of all the calories expended in food prep and cooking.
I think we need to build a fire pit (er clean ours out) and cook exclusively on outdoor fire. I watch too much TV. Tortillas, veggies...0 -
Fridays have been the days I usually fall off, so I planned and prelogged my day. So far so good. I've really been focusing on food volume and that helps so much. I'm not crazy about watching my macros, but have noticed I'm way more solid when I hit my protein and keep lower fat/higher carb. The damage I did last week has disappeared, so I think if I can power through this weekend, I can conquer these last few lbs.
2 -
@rachempoo and @Elise4270 I need your input.
Looking for an authentic Hungarian goulash recipe for the instant pot this weekend. If found a few, but I want to know what you think would be the most authentic (or as authentic as could be when cooked in a pressure cooker rather than a long, slow simmer). You can disregard the meat, I'm using a big venison roast for this.
Option A
Option B
Option C
A fourth option would be to make the recipe Elise posted but cook it in the IP instead. Regardless of the option, it will be served over potatoes. I was going to make a pot roast with potatoes originally and that's what I have.
0 -
Oh my, potato pancakes, how could I forget...my grandfather, born and raised in the Black Forest region of Germany, emigrated to the US as a young man. He would make potato pancakes for us a day or two before Christmas. He'd grate the potatoes and onions and fry them up. The smell would permeate the house for days, as well as your clothes. So. Damn. Good. So much grease and oil you'd get a gurgly tummy if you ate too many (which I did). I don't think they were latkes, I think they were just grated potatoes and onions, seasoning and some sort of oil/grease/lard.
@fitoverfortymom those names don't sound familiar.3 -
So now I want potato pancakes! May have to go to the German Club for breakfast this weekend if we can fit it in. German pancakes with a side of potato pancakes!
Best be sure to get in a really long run though! 1 -
@7lenny7 All the receipes look close to "authentic". Or at least authenticity inspired. I've never put sour cream in it, I bet it's good that way. That's how we eat chili.
I'd pick what sounds best to you. I didn't use an IP recipe for the caccatorie, I just said "oh ya, that's what goes in it" and added enough broth to make sure it wouldn't scald. The goulash is soupy anyhow, so I don't think the liquid volume will be a factor. Dh personalized his by adding tobasco and dried minced garlic. That's how we roll around here.
Here's what I have as Goulash from a library book in the early 1990's when we ate kosher. Idk what makes it "Jewish". I go light on the caraway, it's one of those things I like in moderation.
I can email that file if you want.
ETA (spelling errs) I use to make an herbed lamb stew that was magnificent too. Lamb is hard to find here, I always have to run to OKC or Denton for it.
And... I recommend the (canned) San Marzano tomatoes if you don't have access to good tomato's. Some if the other canned ones don't sit well with me. They are expensive, but I like them much better.1 -
Regarding potato pancakes... Dh makes fried potatoes and onions like that, with so much oil. I'm thinking about making some latlkes/potato pancakes (I think it's all the same) with apple and putting them in the waffle iron. Haha! Take that grease!1
-
So now I want potato pancakes! May have to go to the German Club for breakfast this weekend if we can fit it in. German pancakes with a side of potato pancakes! Best be sure to get in a really long run though!
OMG! There's a pancake House in ft worth Texas that makes German pancakes! Oh they are sooo good! Wish they weren't 2.5 hours away!0 -
I threw some Bisquick, egg, milk, grated potato and apple in a bowl and put in the waffle iron.
The potato is seamless. It's like I used potato flour, the apple is still there in bits. I think I could have used less Bisquick mix, they were fluffy thick and could have had more of a hash brown texture. Overall it was good. Might be something I keep in mind for pre race fuel.0 -
Potato pancakes... here's my dad's recipe, which is my grandma's recipe except I think she grated the potato instead of using the blender.peel 4-5 potatoes. cut into small cubes and put in blender. add I egg. 1/2 cup flour. 1/2 onion. 1 clove garlic some vegetable oil. should mostly fill blender. blend smooth. fry. don't turn until well browned. garnish with sour cream, seasoned salt and apple sauce.
One caveat, it can burn out less powerful blenders! My dad learned this the hard way...
Not sure what we are doing for supper tonight. But lunch is birthday party food. Cut up fruits & veg, kid-friendly appies, and Red Velvet cupcakes.2 -
Thanks for sharing that potato pancake recipe @sarahthes ! I saved it. And the potato casserole recipe too! I just need to figure out the mushroom gravy without a can.
I have a morrocan potato casserole recipe that I use to make the kids when they were little. It had turmeric and peas in it. Probably other stuff I can't remember.All your talk of family dishes is making me want my grandma's potato casserole thing she made with mushroom gravy. Basically potato pancake batter baked in a casserole dish. Ultimate comfort food.
I have been having trouble maintaining a deficit but my macros haven't been great either. Need more protein & fibre, less fat & sugar. I think I've been eating mostly at maintenance but I've been avoiding the scale.
I've still been getting on the scale, I just roll my eyes and don't log it in my weight trend app. The trend is sadly V shaped. Did good, lost.. then all the way back up.
0 -
@Elise4270 Don't be afraid to play with proportions for the recipe. That's my dad's attempt to write down a recipe that originally included "some flour - not too much, but enough" as the measurement...1
-
Was it @7lenny7 that mentioned a taco pasta? Because I need that recipe.0
-
@Elise4270 Don't be afraid to play with proportions for the recipe. That's my dad's attempt to write down a recipe that originally included "some flour - not too much, but enough" as the measurement...
Works for me. That's how I cook. Look at the ingredients, throw them together based on how much I like each one.0 -
RunsOnEspresso wrote: »Was it @7lenny7 that mentioned a taco pasta? Because I need that recipe.
@RunsOnEspresso here's the one I used
http://foodyschmoodyblog.com/instant-pot-taco-pasta/
I like the ratio of meat/noodles in that one. But yeah...like @Elise4270 it's rare I follow recipes exactly unless it's baking.
I did get a "Burn" warning on my IP when I made this so I ended it early, giving us some pretty al dente pasta, which I liked. Not sure what I did wrong there. Turned out great though. Simple, easy, comfort food. I'm not sure what advantage the IP gave me, other than not having to drain the noodles. I browned the meat in a separate pan because I didn't think I'd like browning it in the IP.
2 -
I think we are doing sous vide chicken for supper along with potatoes cooked on such a way as to use up a bunch of the basil or dill I harvested yesterday. I like the immersion circulator. Was terrified it would give us all food poisoning before I read up on it, though. We have an ANOVA. I think what sold me is they are basically repurposed lab equipment...1
-
I did New England style clam chowder today. I got impatient with the slow cooker setting on the IP and it on a quick pressure cooker setting. Not the best idea. But I was perdy sure at the time it wouldn't be.
It all tasted fine. If I do it again, I'll just pre cook the taters, or put it on a quick 20 min pressure cook then add the half and half.1 -
My BIL is here from Dubai and leaving tomorrow... he wants El Pollo chicken so that is what we will be having. We went out for Mexican last night (again) because he cannot get it in Dubai. I did well and had chicken and carnitas fajitas again and brought half home. I need to think up something for dinner tomorrow and Sunday we are meeting friends in LA for an early dinner before they get on a flight to NZ. Seems like so many people coming an going to exciting places!2
-
RunsOnEspresso wrote: »Was it @7lenny7 that mentioned a taco pasta? Because I need that recipe.
@RunsOnEspresso here's the one I used
http://foodyschmoodyblog.com/instant-pot-taco-pasta/
I like the ratio of meat/noodles in that one. But yeah...like @Elise4270 it's rare I follow recipes exactly unless it's baking.
I did get a "Burn" warning on my IP when I made this so I ended it early, giving us some pretty al dente pasta, which I liked. Not sure what I did wrong there. Turned out great though. Simple, easy, comfort food. I'm not sure what advantage the IP gave me, other than not having to drain the noodles. I browned the meat in a separate pan because I didn't think I'd like browning it in the IP.
No instapot for me but I bet I could do this as a pasta bake. And we always do our pasta al dente because leftover gluten free noodles are best that way.
Assuming we are having lots of meals out this weekend. Parents are maybe staying with us Sat & Sun night.1 -
Got a little carried away yesterday at my son's birthday party sleepover. Had a few handfuls of chips, a slice of pepperoni pizza from Pizza Hut and 2.5 servings of thin mints. Not as damaging as previous weeks, and still right back on the wagon today. Not perfect, but better. Maybe this is how normal people eat anyway?2
