Food inspiration, or what's for supper?
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On the left, dad's plate with some oil drizzled, on the right PAVster noshing! Would have worked way way way way better if the grilling pan were big enough for me to have added the beets into the "fry". Without a sauce to tie them in they were a bit... out of context. Whereas they would have blended in perfectly in the pan.
Zucchini 552g, previously boiled potatoes 239g, Schneider's regular smokies 150g, butterball turkey kielbasa 121g, canola spray 2g, lemon pepper 1g --> total yield: 786g
I am blaming
Alexandra for the zucchini weenie, of course! 
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Nice meal you have cooked up for you and your pop.
Bought a big bag of beets yesterday - big sale at the local no frills. Yours too?2 -
lauriekallis wrote: »Bought a big bag of beets yesterday - big sale at the local no frills. Yours too?
Nah, I cheat (probably myself) They were $2.50 (Canadian guys...that's under US$2) per 500g bag, frozen. Didn't even shed (any visible) water in the nuker! and no cleaning, or slicing, or boiling... ready in 3 to 6 minutes depending on quantity! In Dad's "city" there's only StupidStore and Shoppers. At home I would be able to check out all the rest of the "family's" options! I think there's no Fortino's out west! 2 -
That looks really good. I miss potatoes with sausages. That was so good.3
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Tonight was sweet and sour pork with rice and mixed Asian vegetables, but I ate it before it occured to me to take a picture. Oops. I was ravenous.
So far I cut the steaks into portions (NY strip, about eight ounces is 4 oz a portion) and vaccuum sealed them, made a quichecake with the seared peppers and onions that looks really good, and made dinner. Also made white rice and got that into vacuum sealed packets of 4 ounces and 2 ounces. Girlfriend and Son eat 4 oz portions, and Boyfriend and I eat 2 ounce portions, and this way there's no way I get extra. I need to make some saffron rice to go with the shish tawook next week, but that's a small job.
I'm kicking handling the big chicken breasts over to tomorrow. That's the shish tawook, the cashew chicken base, and the fried chicken pieces for Son's sweet and sour chicken. He's not into the General Tso's or the Orange Pork and such, but he's perfectly happy to have sweet and sour chicken show up once a week for dinner. And the sauce freezes nicely so it's not a big deal. Need to make that too, but I'll need to thaw out the ingredients.
And I need to do another quichecake for the freezer (I like to have one in reserve) and for that I need to get the cream cheese out and let it get to room temperature. And another block to room temp for the filling for the crab rangoons. I've decided that I don't like them well enough for their calorie count, but Girlfriend and Boyfriend LOVE them, so once every five weeks we have them. And I love them enough to make them for them (grin).
Plus we're out of garlic bread altogether, and I am pretty sure I am out of yeast rolls.
So I think we know what my weekend looks like, right?5 -
I mean... ya know... de-boning the costco chicken and stir frying the veggies was, I thought, some pretty involved cooking!!!! 3
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I boned a veggie dog tonight for The Boy - he wanted his veggie wiener on a stick so he could dip it. Six-year-olds are so easy to please
Veggie fried rice from the freezer - veggie wieners on a stick + grape tomatoes for dinner - with yogurt and banana for dessert - kinda weird - but The Boy chose.4 -
Oh Laurie!🙀😹2
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Got the garlic bread done, sliced, portioned and in the freezer, and I made apple muffins for breakfasts. They're about 200 calories each at this size and that's good because in the morning I don't much like to eat, but I need to, or I'll be sick. That's enough to get me going and be okay until lunch.5
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I slept a little later this morning and missed breakfast, first time I skipped it all week!….I got out of the house for a while because Amanda was here for John in case he needed anything…I wandered around in Walmart and bought some summer P.j.s and some stuff that was low sodium…stopped at Applebees on the way home and got John an Orange Chicken Bowl for his dinner….I got home and fixed myself a grilled burger on light bread…it was SO good…..4
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We were supposed to have tacos tonight but two of the three people requested an alternate meal and went to bed early, so I cleaned up a leftover and called it good. This happens sometimes, and no harm done, the taco shells are fine where they are.
I had a migraine today so my productivity got slashed, and even though I got up and ate I still feel rather not myself. Tomorrow is another day and things will be better.7 -
Slow cooked bean chilli tonight & 8 portions for the freezer along with 6 potions of turkey pasta bake, cottage pies, beef chilli sauce and a beef lasagne. No room for any more! Tired out now! Bath & an early night for me! Not sure how you do this every week AlexandraFindsHerself 1971 & my attempts were just taking stuff out of packets, no pulling apart or owt! 😴3
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Today, I made a bacon, grilled onion, and swiss quichecake, made a large packet of shish tawook in the marinade, a packet of chicken in Chinese marinade, and a packet of marinade that will make the sauce when I serve it. Then I made five one cup packets of red pineapple based sweet and sour sauce for Son, and five packages of fried chicken bits for him so that he can have sweet and sour chicken this week and in weeks to come. Then I made dinner. Beef stroganoff always makes up a lot, so I was prepared, and put it into containers immediately as I served. These will be lunches for us next week, and one will go to work with Boyfriend, because I put it on pan-roasted zucchini, not noodles.
And of course mine. As you see, I have about half what I gave my son.
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Tomorrow I just need to make filling for crab rangoon and make a batch of white bread up as rolls. We're going to have steak next week and I like a nice roll with my steak.6
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Alexandra, you are THE kitchen goddess. Such great organization and planning, not to mention measuring. We can all learn from you. 😍5
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Alexandra, you are THE kitchen goddess. Such great organization and planning, not to mention measuring. We can all learn from you. 😍
You're gonna make me blush! I just do this as my "job" in the household, and I make it work because I need it to work. If I get hungry, I can't think straight and I start shaking and crying. So I HAVE to eat on time, and so does the rest of the family. This is how I make it happen. I hate having to stand there shaking and try to figure out what's safe to eat fast. At that point I don't want anything in particular. Just FOOD. This way I know whatever I'm having is going to be good, and I know that everything's ready for me to go ahead and cook it; I pulled the meat out and thawed it overnight, along with any bread needed, the veggies are down in the freezer waiting for me to steam them or pan-sear them, and with thirty minutes relaxed putter in the kitchen, dinner's ready and it's safe, and it's tasty. It helps everyone's anxiety to know that lunch is always at eleven-thirty, dinner at five, and they can look ahead if they like, there's a menu on the wall printed out. And I make sure things are clean because clutter makes anxiety and overwhelm worse.
Tomorrow, in addition to the bread and the crab rangoon filling (which is just mashing up a block of cream cheese and adding some seasonings) I need to clean out the kitchen freezer so that I don't have extra things in there. If we aren't having green beans, I don't need the bag of green beans. We didn't wind up having tacos, so I can put the taco meat back in the big freezer, and since I have the menu set, I can stock that freezer with the stuff I need for next week so I don't have to traipse back and forth to the pantry (which is not contiguous with the kitchen) for it.
Traipsing back and forth would ordinarily be yay, getting steps in, but as of late I've been having a lot more foot pain, so it's best to plan a situation with minimal steps in case the day I have to make things is a bad foot day, or the weather has my arthritis riled up. That's the other reason I do all the precooking. Some days if I have to do it from the start of the recipe at the time I serve it, I won't have the standing budget to clean up the kitchen, and I'll be in pain that night. This way whatever happens to my body that day, I can still make sure we all get fed good safe food that won't screw up our bodies.
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You're working the problems and adjusting❣️👍
Question: how many hours????
I mean yesterday I made broccolini with garlic, and wax beens...also with garlic and instant mash and warmed already cooked Costco chicken and a satchel of brown gravy (was week) and I was still running around for an interminable time period!!!!!🙀5 -
My standing budget varies with the weather and if I spent any ahead (AKA, stood too long yesterday) And walking around is better than standing. I can count on a solid two hours of walking around most days, but I can stretch that out very nicely by getting the weight off my feet.
So today looked like this: Come downstairs, make tea, stare at computer, drink tea and take meds (30 min.) Start laundry, set bread sponge. Sit 20 minutes. Fold laundry in dryer, put away, make bread and put for first rise. Sit 10 minutes. Change laundry over, hang up the things that need to hang dry on hangers or flat dry on racks. Sit 10 minutes (cause hands overhead hurts due to weight on chest). Sit down and drink more tea for another ten minutes. Start a video game until bread is ready for shaping, which was another 30 minutes. Shape bread, move laundry, take laundry upstairs (we have a cat who likes to pee in laundry baskets) to my bedroom and fold immediately and put away to foil said Stealth Pee Cat. Sit down another 10 minutes.
This is how I get everything done. At some point I'll run out of energy and instead of getting up to do something will go to bed for four hours. Usually I can time this so that the crash happens after lunch, and I get my four hours in, come down, make dinner, clean up the day's dishes, and laze about reading and gamint and petting cats til about ten, when I go to bed.
A lot of the stuff I'm doing is also in quantity. The rolls that are currently on their second rise...well, that batch of bread dough made 24 rolls. With four of us eating, that's six times I can add a roll to dinner. As we have rolls about once a week (usually with the "slab of meat" meal on Mondays) that's six weeks of rolls done at once. If I make enchiladas, I make two pans of five each (he eats two, she eats three) and that's two different meals out of that one prep time. I cut up chicken yesterday, and made various marinades, and for an hour's worth of fuss altogether I got four meals for the family out of it. A lot of times I will make a large batch of rice at dinner time, and then after dinner packet up the remainder for later use and freeze it. I often also put leftovers up into meals and freeze those, and that makes lunches both for work and home easier. The list lets me know exactly what I need when, and that makes prep work easy.
I don't consider it weak to use packets if you want! I just can't because I'm sensitive to the preservatives, intolerant of fructose, and eat a low salt diet. So working from scratch is what I have to do.
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ha! the packet was week... but I don't even remember right now what I wanted to say. In general the feeling I was trying to convey was that the gravy out of that package was not impressive! Maybe I wrote crap and google didn't like it?4
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ha! the packet was week... but I don't even remember right now what I wanted to say. In general the feeling I was trying to convey was that the gravy out of that package was not impressive! Maybe I wrote crap and google didn't like it?
Honestly, I've not usually been impressed with packet gravies. I can do a roux based sauce or a cornstarch bound one just as quickly, and with good broth and some spices and herbs and maybe a stealthy shot of red wine or sherry, I can come up with a nice gravy or au jus or sauce pretty easy.4 -
Today is Easter brunch leftovers to be indulged in moderation. And the calorific stuff will be avoided! Noticed the salt impact from the ham on the scale today. So there will be lots of water drinking.4
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Piffle... the salt will sort itself!
Hope you had a good Easter! 3 -
Beef stir fry with spicy noodles, coconut & lemon grass sauce4
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We had ribeye steak, with either mashed cauliflower (I like the Birdseye roasted garlic variety) or rice pilaf, and brussels sprouts steamed and tossed in bacon drippings with cracked black pepper, and a roll. Son and I don't eat brussels sprouts and had rice. It was very tasty. The steaks were thick enough that I cut them in half, and I still didn't eat all my steak, I've got two ounces I can cut up in a wrap on leftover day.
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Nice clean non messy dishes... I am sure our Connie would appreciate them all nice and non-touching!!!! 4
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Yes!3
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I don't like things to be sloppy either. We're all having leftovers for lunch cause sometimes you have to clean out the fridge.1
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Tonight is “ fried “ chicken tenders, grilled asparagus, and baked sweet potatoes…1
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Turkey pasta bake, garlic bread & salad for tea tonight 😋2
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Rice Krispies and a small vanilla yogurt cause I just can’t be bothered to make or eat a real meal today. Is it possible to be too tired to chew?4
