Food inspiration, or what's for supper?
Replies
-
I had a chef salad followed by a fruit salad for dinner….I was hot, sweaty, and tired!3
-
Sounds cool and nutritious, Connie. Perfect for a hot and sweaty day. Not sure about the tired - salads can be a bit to prepare!3
-
My butcher from time to time makes a pretty mean pancetta roll..I had to get some!
Some saffron rice paired pretty well with it (first time I try this combination). Will have to do this again!3 -
And this is why it’s called Food INSPIRATION! We deprived people in the states have a sad lack of real butcher shops. Grocery stores sell meats on styrofoam trays nicely shrink wrapped. Basic cuts. Specialties like pancetta rolls - nope 👎4
-
Subway????🙀😹😹😹4
-
Dante - saffron rice. Homemade? Box version? Cheese and pepper flakes? Please share the recipe.2
-
Tonight I'll have some of the pasta sauce I made a few days ago. Haven't even tried it yet - just tucked 18 servings into the freezer
...on soybean pasta with a couple of veggie meatballs I think - and I think there is a chunk of parmigiana in the fridge still 0 -
Dante - saffron rice. Homemade? Box version? Cheese and pepper flakes? Please share the recipe.
It's basic saffron rice, just added some shredded regato cheese and pepper flakes in the plate.
We produce a lot of crocus here (mainly in the Kozani area, the region is well known for it), so it is very easy to get a hold of some. I tend to use the threads in this one:
Saute some basmati rice in a little butter after rinsing and straining it (use some bay leaves for extra taste, remove them before cooking).
Soak some crocus threads in warm water for five minutes and then add them to the rice.
Use stock or water to cook in low heat, season appropriately.
Keep the lid on and cook until the liquid is gone (I go for less than 2 to 1 cups liquid<->rice).
Turn the heat off, put a towel on top and close the lid over it. Leave it for 10 minutes or so. This will make the rice more fluffy.
You can keep or discard the threads before serving.3 -
Thanks Dante! No Minute Rice allowed in my house.1
-
Oh if only you guys knew that I threw out several 2005 to 2010 boxes of that nice safron Dante was showing... and instead went on to have previously frozen beef stroganoff (907g) with 250g of extra 0% greek yogurt and 243g of previously frozen green and yellow string beans mixed with carrots! (had half of it so far... with the rest saved for tonight!)2
-
Saffron that old - meh! Might add color but not much flavor. So good job PAV 👍 on tossing it which was likely a struggle given your thrifty ways.
And your stroganoff doesn’t sound half bad…..
There was TV chef Sandra Lee who specifically did semi homemade recipes using boxed, frozen, canned foods. Basically doctoring convenience foods.
No shame there! I think there’s like twenty Semi Homemade series cookbooks. Bet lots is online now. Might be worth perusing 🤔2 -
If I was willing to experiment... I would be working on the pumpkin zucchini sweet potato carrot based brownie -- with applesauce instead of oil
Haven't invented it yet! 1 -
@Dante_80 you mean you don't use... MINUTE RICE?!?!?!!?
Actually I didn't know about that brand (we don't have this here), thanks for sharing. It looks pretty convenient if you are pressed for time. .
Speaking of which, today was "too busy to cook" day..so half a chicken it is!
(with the standard two pound salad of course)
1 -
I love the rusk accompaniment to your meals! Those and the salad sound perfect...I'd let someone else have my half-chicken.
I think my supper tonight will be a one pound salad with mozzarella and hummus and some roasted pumpkin seeds to make it feel a bit decadent.3 -
Crepes with shrimp, spinach and mushrooms 🍄. Made with my homemade low-fat crepes. I made a lot and froze several batches. That was lunch.
Maybe a large salad and some chopped chicken 🍗?1 -
That sounds tasty, Yooly. I haven't had crepes in forever....hmmm.
1 -
Put in veggie lasagna that didn't nuke yesterday. unfortunately it is the full fat version so the tray is like 1600 Cal which is high. Was bought when was sharing meals with parental who is whinney about lower fat options. Added 465g of carrot/green beans. A bit more than 1/3 but less than 1/2 gone so far. Attacked by 139g of home made "steak fry" shaped fries. I guess will leave less room for "silly" stuff. No cliff bars so far today! 2
-
That isn't terrible terrible if it is satisfying? I'm starting to get my head around eating more "satiating" meals and less inbetween snacks and it is working. How do you usually eat? Fewer bigger meals? Smaller meals + snacks? I know you have a fairly high daily calorie allowance but not how you split it up on a normal day.2
-
somewhat randomly TBH. Definitely tend to have a late night meal. Usually start pretty light in the morning. The rest depends on movement and on whether I'm hiding from the pup because she can't share! Definitely going more for "convenience" when only dealing for myself.
Today started with coffee at 7:00. Nuked 460g of veggies and the vegetable lasagna tray so that they're ready to go... but ate a kirkland nut bar (200 cal) instead. Between phone calls had what turns out to have been just about exactly 1/3 of the lasagna. And was then attacked by the fried potatoes (and a salmon piece which went into the fridge and was not eaten). emails and other un-fun stuff took us to 5:30pm when I went out for a couple of hours with puppy. Had cliff bar and went to see dad. Came back and had the remainder of the lasagna plus an extra 251g of veg and more un-fun stuff and now at 00:35 heading out for her second walkies (plus chat with CCCGG), Plus another cliff bar, 2824 in -- "2957" out which for me would be just about even1 -
I love the element of chaos in your food scheduling - seems like it works for you though! I'm more inclined to have a harder time stopping once I eat. I would probably inhale all of those kirkland nut bars in the morning (or enough to make me belly very uncomfortable) and would no doubt have eaten the salmon.
I think (think - because who knows) that my trick will be to start off with clementines and tea and then eat twice. And to get into the habit of one of those times being a salad. That leaves me with one big meal. Surprising how if well chosen I go hoursssss without thinking of food. When I shift into maintenance I can fancy up that salad with more calories. Also - a mid day treat fits in most days. So really - now that I have written this - I don't know what I'm talking about 1 -
Trying to think of what is different. It is the evening bowl of yoghurt. I've lost that. Sometimes if supper is running too late I'll have yogurt then (and that seems to work).1
-
The only thing I have to say... is that things change and that you shouldn't be afraid to experiment WITHIN LIMITS. I have to clamp down because less moving around in near future, CCCGG, and July August instead of being traditional downs were slight ups. Within the 5lb range but upper, not lower when normally this is the time of the year I start from lower to reach upper. So bad planning/circumstances what have you. That said I went from many small meals and snacks to one larger meal to anything in between. I would say that for trigger avoidance consistently not doing large meals probably better. But I DO seek large meals. So very hard to walk away from that!1
-
I tend to be a grazer - which has been a real problem teh past few months. The grazing was constant.1
-
Yup - the grazing thing. I need to eat on a schedule and make sure it’s satiating. If I wait too long all bets are off. Lately it’s been sloppy tracking, too small meals and available temptation. Some days when I’m anxious, no amount of food works. I need to quickly distance myself from any source of food. Cause it’s just madness not hunger.
I need to rethink my choices and routines while I’m up only 3 pounds.1 -
My meals today (hoping to start getting back on track):
Breakfast: Wheat toast with butter and jam (was not feeling well this morning after ordering in last night)
Snack: Cottage cheese with salt and pepper
Lunch: Asian noodles with vegetables (picked this up yesterday at an Asian market)
Snack: Fruit (either honeydew or pineapple)
Dinner: Enchiladas filled with chicken, black beans, cheese, zucchini, and green chili
Snack: Either a nice piece of chocolate or an ice cream bar
Not tracking calories yet... just trying to keep an eye on WHAT I eat.3 -
Great first steps, Athijade. You'll be back in your groove in no time.1
-
Welcome back Athijade! Happy for you that you’re enjoying the move to Chicago. Great city.2
-
A LIST! OMG this is SOOOOO cute!!!!
(sorry couldn't resist from my mess)
I have nuked a bag of beets!
I ate a cliff bar instead.
And a pot of coffee.
There you go.
SO FAR!!!!2
