Food inspiration, or what's for supper?
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I still haven’t really gotten into cooking yet… Vision is really dicey. Cold green soup. Smoothies. Greek yoghurt with walnuts. Soy spaghetti with butter and hot sauce. Field greens and hummus. With some treats intermixed 😁People have brought me some of the most amazing food!!!
This week I had Banana Blossom Stew!!! Absolutely delicious and exciting… I so love any food that’s prepared for me! 😁1 -
Oh my goodness I just saw your art project, PAV!!!! that’s absolutely brilliant. Post more pictures with a different flavour in different colours and you have Yooly coming to give you personal cooking lessons!!! I always knew you were smart I didn’t realize just how clever you are with the ladies 😂1
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And what about Athijades Chicago adventures?
I can’t be the only one cooking .......
I have not been cooking. Been dealing with some depression so my energy levels have been horrible. Monday I ordered in Taco Bell (and then regretted it SO bad), Tuesday was eggs, toast, avocado, and baked beans, and Wednesday was frozen dumplings and tteokbokki (was a ramen type cup thing). So yea. Tuesday was the most cooking I have done all week.
I do think I am coming out of it some so hopefully will get back to things this weekend. Even did some cleaning yesterday (swept all the floors and cleaned out the fridge).
Also, no adventures of late because the smoke from the Canadian wildfires have been so bad. The air quality is literally unhealthy. That should also be clearing out some this weekend thanks to changes in weather patterns and some storms.2 -
@Athijade plan is sounding good! I'm working on improving total sleep time. Attempt #1.…. didn't improve nothing yet!🤷♂️
So wait a second. I can have my very own "cooking lessons with babushka" all at the cost of having to clean the kitchen again... and it ain't like it doesn't need another cleaning already!
Hmmm.... 🤐 I smell a plan hatching 🐣😜
And I protest the insinuation that my container was not tall! It was an 908 g tub of yogurt. That's taller than most of my bowls you know! And it was no more than 60% full 🙀
I will also have to figure out these strange one third and two thirds of a cup and tablespoon measurements that people are using 🙀
My yogurt tubs are either 750 g or 908 g of Greek yogurt 0%. The sugar-free jello mix is 30 g for non-chocolate mixes. Think of it as a very generous ounce since that one comes in at 28.35g
So how much of the second goes into the 🤐🤷♂️
My attempts so far either use too little or too much.1 -
This babushka only works in clean kitchens and liberally slaps hands 🤚 with wooden spoons.
When you whip air into food it expands thus the original yogurt container will obviously be too small. Resulting in kitchen explosions! If you don’t have big bowls use a deep cooking pot. I generally mix cakes, doughs, batters in my soup pot.
I think this site might help with the metric measurements.
https://ashleytracks.com/zero-point-yogurt-fluff/
You can do add-ins like vanilla, cocoa powder, cinnamon etc for bigger flavor. Dash of hot chipotle pepper in the chocolate fluff?
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Uh-oh! Babushka is straying into violent kitchen take overs--a Gordon Ramsey in the making! Still.... I may have to sign up!!!!😜
No silly. I'm going to assume that jello sells the same 20-25 Cal per half a tablespoon (7.5g 😜, box holds 4 portions up here) fat and sugar free pudding mix both sides of the border.... So how much yogurt do you use with each box????
I guess I'll dig it up tomorrow. Really need to work on the sleep thing!🙀2 -
Well I don’t make fluff by the box load. One serving at a time because otherwise I’d be forced to eat a whole tub over a day or two. It’s good but in smaller doses.
Get some sleep. Should help your figuring out the kitchen math. 🤔0 -
Whot?
What is this serving thing you speak off?
Aren't units self contained? Aka the "each tub is a single serving" rule?1 -
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Enough with the fluff already! 🤨. Maybe just make sugar free pudding per box instructions or get low fat flavored yogurt?
Today we had salad nicoise - tuna, veggies, lite dressing. Great meal for a 100+ day. I’ve been doing a lot of yogurt and cereal meals too. ‘‘Tis the season to avoid heating up the kitchen. The new AC is doing great but no point adding to the work load. Anything that needs heating is done in the microwave.0 -
Hmmm..... I must have wondered into the wrong group!!!
<but kudos do go to the less than one full tub per portion peops>
<I suppose I will also accept kudos for a drawer full of goodies that are still there!>1 -
Kudos to all still battling to stay on the good track!
To the partial tub of yoghurt peoples,
To the searching for the perfect recipe treat peoples,
To the peoples striving to create the perfect weekly menu,
To the peoples who still have a full drawer of treats,
To the peoples who eat well all week until they ordered from the pizza place last night (??!!),
To all the furry peoples 🐶🐱
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But if your furry people are defective, what happens then?😳😱🤔🫣🤷♂️🙈0
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Nah, I'm still keeping her! 😜😎1
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Kudos to all the defective furry ones who still keep on keeping on being our besties ❤️❤️❤️2
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Still noshing on the roasted-veggie bowl leftovers from the boy’s birthday party.
I wish I had the gumption to make that every week… or an in-house chef who would make it for me 😁2 -
Well, your chef is recovering... slowly... but recovering. And she's a good one too!
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😁🤞🏻
I have to see the eye surgeon this morning. A no cooking friend is driving me there and we’re stopping for breakfast along the way at a greasy spoon type place.
But these roasted veggies have gotten into my head. I don’t really want what I’m going to get at that restaurant today 😁3 -
I had a couple of the soon to disappear forever so selling off at half price plus 10% yesterday lean cuisines (450 Cal for both) plus a baggy of cauliflower and onion riced veg 340g/120 Cal.... ready in 6 minutes (as we know super important!) and not terrible 😜
Yes your roasted veg are way ahead 😎😘2 -
The collection of roasted veggies requires a luxury of time that the working person doesn’t have3
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Since I won’t be roasting anything other than myself in 100+ degree temperatures- I also resorted to a Lean Cuisine. And a nice salad.4
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lauriekallis wrote: »The collection of roasted veggies requires a luxury of time that the working person doesn’t have
Maybe I missed it while I was gone, but what was in this roasted veggies mix? Cause it sounds like something I would really enjoy to have on hand!2 -
SO MUCH!!!!! It was a buffet style meal I prepared for my sons birthday:
- wild rice pilaf
- buckwheat
- roasted sweet potatoes with garlic and balsamic
- roasted golden and red beets with olive oil
- roasted carrots (orange, yellow and purple) with honey, nice big chunks of ginger and sesame oil
- roasted broccoli (long stems with florettes on the end) sprinkled with sesame seeds
- roasted spaghetti squash
- roasted cauliflower with cherry tomatoes, olive oil, oregano and thyme
- field greens
- cucumbers with mint
- cherry tomatoes
- radishes (an unexpectedly great addition!)
- pesto type dressing (son loves pesto everyone else not so much)
- lemon/lime tahini dressing
I was so happy with the leftovers. All week the best meals (breakfast mostly
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Because I was making this in a larger quantities, prep and roasting took forever (every vegetable ran through my smaller convection oven on its own) - but if I was to make this a weekly thing I could handle it in probably just a couple of hours.
Maybe maybe 3 -
I was really light with the oil in all of the roasted vegetables3
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Roasted radishes! So good. They’re completely different from the raw version.1
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ah! Yooly - my radishes were raw - more like a topping. Ive never roasted a radish! Is that a thing? They are good?!1
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Find some nice big radishes and roast them! Amazing. They get sweeter and aren’t peppery at all. Truly a revelation!
Here’s a quick recipe—-
1 pound fresh globe radishes – these are the most available type of radishes
Butter – or you can use ghee, or substitute coconut oil or avocado oil to make this a vegan recipe
Sea salt – any salt will do
Ground black pepper
Garlic cloves – or substitute 1/4 teaspoon garlic powder for the 2 garlic cloves
Dried parsley – or use dried chives or dried dill
Roast at medium high heat for about 20-25 minutes. I use garlic powder as garlic cloves tend to burn or get bitter.2 -
I am going to try this1
