Food inspiration, or what's for supper?
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I... almost want the recipe--except the cream cheese part is a bit scary!
Back in the "single guy" world.... I nuked a lean cuisine Ravioli Florentine (300 Cal)... and popped the contents in a bowl of yesterday made and logged pumpkin soup (after licking most of the sauce off the ravioli first darn it!)
YUMMIES!
<no, no: there is no SOS flag being raised here... all is well!>3 -
I daresay you can do it without the cream cheese, or use the lower fat version.
The base is five eggs beaten with one block of cream cheese. (That makes a pie plate. Double it for a 9 x 13 pan.) Then herbs and spices to taste, and about 3 cups of fillings, usually evenly split in mine between cooked meat, vegetables, and shredded cheese. (Again, double for a 9 x 13 pan.)
I have done everything from a straightforward bacon, spinach, mushroom blend to one that is chicken bacon ranch swiss. (Ranch flavor is achieved with a blend of herbs from Penzeys for making buttermilk dressing, and powdered buttermilk mixed in.) We have a rotation of nine variations, which I can post if desired.2 -
Well I have the 12% goat cheese which is 60Cal per 30g... and it's pretty creamy... so I wonder. hmmmm..... Do you think it is worth the calories? If yes... why not make it a LL recipe post?!?!?
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Oo @PAV8888 I think I’d make a veg sauce with onions garlic, courgettes, aubergines and tinned tomatoes and add the goat’s cheese with basil and oregano!
Have some old smelly blue stilton here and going to crumble it over and roast some butternut squash! Simples here today!2 -
I'm not sure how it's all going to play out today but I have maybe 20 people coming to the backyard for a Thanksgiving feast... It's Thanksgiving weekend in Canada... It's half potluck - half me providing dinner - I think it'll be a couple of rainbows worth of food.
I am blessed with friends that are willing to respect my vegetarian tendencies - so they'll be bringing vegetarian dishes...which for many meat eaters leaves them with nothing they could possibly bring other than dessert.
Today is not going to be a calorie counting kind of day.
I can give thanks that there is some time during this week to compensate 🙂4 -
Happy Thanksgiving to all of my Canadian friends!
Laurie, I hope you have a wonderful day with your friends!…eat, drink and be merry!2 -
Today has been, so far, making small packets of Mexican rice and (currently cooking) wild rice pilaf. I also made Eldest Son four breakfast sandwiches of toasted English Muffins, sausage patties, and scrambled eggs. (I found a muffin top pan that makes perfect thin rounds of scrambled egg to go on the sandwiches.) I also need to make my girlfriend some triple meat personal pizzas on flatbread.
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My husband loves quiche but me not so much….it tastes so “ eggy “
Tonight is turkey kielbasa loaded with too much sodium, baked potatoes with light sour cream and chives, and green beans….nothing will be touching, thank goodness….I don’t want anything complicated tonight or messy looking!2 -
Ha Laurie: I wonder what's taking place over there!
In the "I've told everyone that I'm in another city so I can avoid everyone" post CCCGG world--I went with Alexandra's eggs and cream cheese idea!
Crust-less quiche? Frittata? Unknown egg thingy? TOTALLY skipped the whole pre-cooking part too for a small "veggies are a bit crispy" penalty!
Used a 5.5" at the bottom, 6.5" at the fill line and 7.5" at the top pie form: not sure if this is 6" or 7" or 8"???
Used it because when I finished adding the veggies and salmon to my measly stock of three eggs I was convinced there wasn't enough liquid to even lightly coat everything--so I tried to use something small!
--154g (3) large eggs
--61g of 12% "blue menu" un-ripe goat cheese
--62g green onion tops
--42g bagged kale-slaw salad
--60g smoked sockeye lox (it was use it or lose it time for this sucker!)
--1g canola spray
Everything lands in a big bowl. Using a metal whisk-like thingy (one with some strength to it) apply force and desperately try to get some whisking action going on the whole un-moving mess!
Counts as some form of strength training?--probably! Smarter cooks might just whisk the eggs first or something, might even pre-cook the veggies, I'm sure there's mysterious time consuming ways to improve!
Dump the whole *kitten* mess in a lightly oiled form thingy! Shove in 400F oven. Loosely cover with foil. Turn on the convection fan... and hope for the best! Sprinkler-blowing guy knocking on your door when things start smelling nice and you're about to check progress MAY result in unwanted edge browning!
About 465 Cal for the whole thing. 500 Cal with some lots of cherry tomatoes. Thank you Alexandra!
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Thank you! I'm glad you have made a thing that is tasty!
Quichecakes are an excellent way to use up random bits of this and that in your fridge.3 -
I had such a wonderful Thanksgiving!!! It felt so amazing this year after this past year and a half. We're all being careful still... But it felt so good to get together with friends and family.
I would be inclined to call that a frittata??? It looks delicious PAV. I would have never thought to include bagged kale salad - but that is a brilliantly KISS approach!
I'm going to have a lot of compensating to do this week... Going to pickup some kale-slaw!3 -
Cauli base pizza tonight! Might become an alternative base!2
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We cleaned the entire morning….house looks great!…then I made potato salad,tossed salad,cleaned grapes, green beans, and some other veggies and baked muffins for the rest of the gang….I am having a beautiful Greek Salad for dinner……lots of salad lol, feta cheese, beets and I made my own lighter potato salad to put in it….yummy….dessert is coffee and thin biscotti….snack is an ounce of very sharp white cheddar, almonds and an apple…..2
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Last night I dug into the cupboards to make a pot of soup for the tonight and tomorrow night’s dinner. I put together the base for hot and sour soup, rehydrated shiitake mushrooms, dried lily flower, a can of bamboo shoots with a cubed up brick of extra firm tofu quickly pan fried in sesame oil and sliced brown mushrooms, topped with green onion and black pepper. Not the prettiest bowl of soup but has really great flavor and only 300 calories for a giant very filling bowl.
Cold mornings are making me want hearty, hot dinners. While not generally a huge soup/chili fan, I’ve been thinking about white beans and pumpkin a lot for some reason. 🤷♀️ So, I found a recipe for white bean, Turkey, pumpkin chili - all things I have in the house too, so big win!
https://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/
I’m not great at following recipes and just looking at the ingredients, I foresee cooking the ground Turkey with red onion, garlic and seasoning. And pumpkin without cinnamon or nutmeg? Idk. But, love that it’s an instapot adaptable recipe.4 -
NerdyScienceGrl wrote: »Last night I dug into the cupboards to make a pot of soup for the tonight and tomorrow night’s dinner. I put together the base for hot and sour soup, rehydrated shiitake mushrooms, dried lily flower, a can of bamboo shoots with a cubed up brick of extra firm tofu quickly pan fried in sesame oil and sliced brown mushrooms, topped with green onion and black pepper. Not the prettiest bowl of soup but has really great flavor and only 300 calories for a giant very filling bowl.
Cold mornings are making me want hearty, hot dinners. While not generally a huge soup/chili fan, I’ve been thinking about white beans and pumpkin a lot for some reason. 🤷♀️ So, I found a recipe for white bean, Turkey, pumpkin chili - all things I have in the house too, so big win!
https://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/
I’m not great at following recipes and just looking at the ingredients, I foresee cooking the ground Turkey with red onion, garlic and seasoning. And pumpkin without cinnamon or nutmeg? Idk. But, love that it’s an instapot adaptable recipe.
An inspiring post! Your soup sounds delicious! The cold mornings here have put me in exactly the same frame of mind - it's weather for porridge, hearty soups and stews. Today I'm making a big pan of mixed vegetable soup, and also making 6 jars of chilli jam ready for Christmas. With the chilli jam turning my thoughts to Christmas (in October!) I'm also making mincemeat, spicy red cabbage and our special Christmas gravy. The latter two will both be frozen ready for Christmas day.
These are the 4 recipes I'll be loosely following:
https://www.nigella.com/recipes/chilli-jam
https://www.bbcgoodfood.com/recipes/traditional-mincemeat
https://www.deliaonline.com/recipes/collections/life-in-the-freezer/traditional-braised-red-cabbage-with-apples
https://www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/
The gravy is a thing of beauty and deliciousness. It can be made months in advance (obvs!) because it freezes really well, and gives you one less thing to worry about on Christmas Day.
Like you I'm hopeless at following recipes - I don't like to be constrained to someone else's paint-by-numbers recipe - I always like to make at least a tweak or two. Cooking should allow you to unleash your creativity and let your imagination soar. But anything that's adaptable to the Instant Pot is a winner for me!4 -
I am hungry just reading these posts.... And the best part is I'm hungry for healthy things!!!
My computer is toast... The shop is putting together a Frankenstein machine for me that I should be able to pick up today. They are building a top of the line Windows 7 machine for me that will be ready Friday or early next week. Yes! I live on the cutting edge of life 😁
I miss being here regularly... Doing this on the phone just about kills me though.5 -
Dinner tonight was lovely 😍
Mixed root veg and 3 bean soup
Mixed beans (tinned from aldi)
Diced carrot, diced swede and diced potato
Whole white onion sliced
1 cup water
All slow cooked for 5 hours on high, and then I added 2x veg stock cubes and blended together, and cooked for a further hour. So yummy and I had 3 portions left to freeze 5 -
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Bella_Figura wrote: »NerdyScienceGrl wrote: »Last night I dug into the cupboards to make a pot of soup for the tonight and tomorrow night’s dinner. I put together the base for hot and sour soup, rehydrated shiitake mushrooms, dried lily flower, a can of bamboo shoots with a cubed up brick of extra firm tofu quickly pan fried in sesame oil and sliced brown mushrooms, topped with green onion and black pepper. Not the prettiest bowl of soup but has really great flavor and only 300 calories for a giant very filling bowl.
Cold mornings are making me want hearty, hot dinners. While not generally a huge soup/chili fan, I’ve been thinking about white beans and pumpkin a lot for some reason. 🤷♀️ So, I found a recipe for white bean, Turkey, pumpkin chili - all things I have in the house too, so big win!
https://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/
I’m not great at following recipes and just looking at the ingredients, I foresee cooking the ground Turkey with red onion, garlic and seasoning. And pumpkin without cinnamon or nutmeg? Idk. But, love that it’s an instapot adaptable recipe.
An inspiring post! Your soup sounds delicious! The cold mornings here have put me in exactly the same frame of mind - it's weather for porridge, hearty soups and stews. Today I'm making a big pan of mixed vegetable soup, and also making 6 jars of chilli jam ready for Christmas. With the chilli jam turning my thoughts to Christmas (in October!) I'm also making mincemeat, spicy red cabbage and our special Christmas gravy. The latter two will both be frozen ready for Christmas day.
These are the 4 recipes I'll be loosely following:
https://www.nigella.com/recipes/chilli-jam
https://www.bbcgoodfood.com/recipes/traditional-mincemeat
https://www.deliaonline.com/recipes/collections/life-in-the-freezer/traditional-braised-red-cabbage-with-apples
https://www.jamieoliver.com/recipes/chicken-recipes/get-ahead-gravy/
The gravy is a thing of beauty and deliciousness. It can be made months in advance (obvs!) because it freezes really well, and gives you one less thing to worry about on Christmas Day.
Like you I'm hopeless at following recipes - I don't like to be constrained to someone else's paint-by-numbers recipe - I always like to make at least a tweak or two. Cooking should allow you to unleash your creativity and let your imagination soar. But anything that's adaptable to the Instant Pot is a winner for me!
Those recipes look delicious! Inspiring for sure. I’ve never heard of chili jam - like the one you posted - but may have to give it a try. I recently picked up some chicken and herb sausages that might need red cabbage served with them. I’ve been looking for an instapot recipe to make braised red cabbage. I’ve never made it before but loooooooove it when someone else does.
I can’t imagine life without my instapot. I love that I don’t have to dirty a bunch of dishes or lose flavor by transferring ingredients from one pot to another. I was skeptical at first but bought it anyway. Now, I can’t imagine life without. One of my favorite go-to fall and winter dinners is split pea soup — within 30 minutes, soups prepped, cooked and served instead of a day on the stove/crockpot.2
