Food inspiration, or what's for supper?
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I forgot parsley! And according to Dante's recipe the parsley is "NOT" optional. Better get myself to the store first thing tomorrow and pick some up. (that oughta hide the sriracha).2
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Connie we wouldn't trade you in for a different model! Though your lack of sriracha is concerning!
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@dcshima a while back I ran into some cranberries that had been bought fresh and frozen by placing in the freezer for 2 or 3 years
After thawing I found satchel of pectin to make jam and followed directions except used zero sugar if I recall correctly but a lot of liquid sucralose. Or maybe 1/4 suggested sugar? There is something where I scraped in the last of the solid brown sugar in the house .. ?
But it turned out absolutely wonderful
with cranberries you dont really need to add pectin. theres enough pectin in them naturally, that if you dont add too much liquid, and let them reduce down, it will thicken naturally pretty nicely on their own. even with too much added liquid it just takes a bit longer. you can also use cornstarch, if you prefer to use a thickening agent and dont have pectin.
ill do really small batch (as in one or two small jars worth) of jams (fruits other than cranberries) sometimes. I rarely use a thickening agent unless I'm in a rush. just let the fruit do its thing on its own. I also dont add much sugar, if the berries are good. but I dont care for a super sweet jam to begin with. my best friend makes a lot and uses pectin and a whole lot more sugar. hubby eats it, i dont really. its good, just way too sweet for my taste, usually.3 -
We went out for lunch to a local diner where they served me an absolutely massive breaded tenderloin sandwich, and I immediately took it off the bun and cut that thing in half. As it was I had trouble finishing it. So the other half of the sandwich will be my dinner.
Then we went to a local store and looked at couches and by looked at I mean sat on to make sure they fit us. I'm looking at future surgery and I need a couch that isn't too deep or low, or I won't be able to go to the bathroom by myself. Also want something leather-look because the cats like to put claws in fabric. They don't like the sensation of leather so much.3 -
AlexandraFindsHerself1971 wrote: »We went out for lunch to a local diner where they served me an absolutely massive breaded tenderloin sandwich, and I immediately took it off the bun and cut that thing in half. As it was I had trouble finishing it. So the other half of the sandwich will be my dinner.
Then we went to a local store and looked at couches and by looked at I mean sat on to make sure they fit us. I'm looking at future surgery and I need a couch that isn't too deep or low, or I won't be able to go to the bathroom by myself. Also want something leather-look because the cats like to put claws in fabric. They don't like the sensation of leather so much.
after my grandparents died, i took their (PRISTINE) beautiful butter yellow leather sofa set.
f****kin cats ruined it within months.
another reason to hate them. sorry, i know some people love the demons. lol (i have 2. want them?
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Beef tenderloin BREADED in a SANDWICH?!?!
OMG!
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Bread kittycat in a sandwich?!
(I didn't say that - I'm vegetarian
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lauriekallis wrote: »Bread kittycat in a sandwich?!
(I didn't say that - I'm vegetarian )
i think it would be tough and stringy lol 1 -
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callsitlikeiseeit wrote: »
after my grandparents died, i took their (PRISTINE) beautiful butter yellow leather sofa set.
f****kin cats ruined it within months.
another reason to hate them. sorry, i know some people love the demons. lol (i have 2. want them? )
I have three and we are happy with them, even if frequently we wind up saying, "Jeoffrey, don't be a kittenhole to your sisters!" as he is fond of rousting them out of their sleeping spot....not because he wants to sleep there, but because he can.
Here they are Observing A Chipmunk in the sunroom.
That's Hana on the left, Jeoffrey in the center, and Nyx on the right.7 -
when i was with my ex, we had up to... 14? i dont know. i stopped counting, truly.
after he died, the ones i couldnt give away (to people i knew) i kept so they wouldnt go to a kill shelter. i dont like them but i dont want them to die, either. not that way, anyway. so that left me with... 5? 3 have passed on (finally *kitten* hole cat died, he was just a jerk, lived to about 18 years old?). 2 left. i dont know how old they are. 10?12? not old enough. LMAO
at least one of them is a decent mouser. so, theres that, i guess....2 -
we are having steak and salad for dinner. hubby and the boy are having a baked potato with theirs.2
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Beef tenderloin BREADED in a SANDWICH?!?!
OMG!
It’s an Indiana thing….I lived and grew up in Indiana for 22 years and to this day I have never had a tenderloin sandwich….the sandwich is usually massive and the meat hangs out of the bun….everyone in Indiana brags that they serve the biggest fried tenderloin sandwich!…people drive for miles to their favorite place to get them…2 -
Well, I was attacked by my downstairs peops.... 75g of pan fried chicken livers and a 61g pita bread
*shhhh: DOGNAME got 25g for now and 30g for tonight very well patted down chicken livers. Her 25g were served with 125g plain steamed rice which I separated out from my butter chicken frozen dinner. I had the sauce and the pita and the livers and the remaining 25g of rice
Whew Alexandra, hog-in-a-bun makes much much more sense. Connie.... what can I say!!! 2 -
I do like fried chicken livers but haven’t had them in 20 or 30 years!….I like liverwurst, too….I do not like other liver….1
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Made @Dante_80 's Greek Green Bean and Olive Oil Stew tonight - wow - absolutely amazing! But (I'm ducking as I write this) I only used 1/4 of the olive oil the recipe calls for. In one spot it said 100ml - which isn't bad at all - but later on it said "the other 80g" - so I guess it was supposed to be 100g total which is an awful lot more than 100ml.
I used 25 grams - it was delicious - not really low calorie - but amazingly delicious. Just had a bit tonight - later this week I'll have it with little veggie sausages on riced cauliflower and I think I'll be in heaven!!!!!
Chicken Livers!!!???? 3 -
Your kitties look so cute Alexandra! Now we have to see their faces
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Oh my 1
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Nyx looks like he/she is full of vinegar!!!1
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lauriekallis wrote: »Made @Dante_80 's Greek Green Bean and Olive Oil Stew tonight - wow - absolutely amazing! But (I'm ducking as I write this) I only used 1/4 of the olive oil the recipe calls for. In one spot it said 100ml - which isn't bad at all - but later on it said "the other 80g" - so I guess it was supposed to be 100g total which is an awful lot more than 100ml.
I used 25 grams - it was delicious - not really low calorie - but amazingly delicious. Just had a bit tonight - later this week I'll have it with little veggie sausages on riced cauliflower and I think I'll be in heaven!!!!!
Glad you liked it, this and Okra stew are some of my favorite lathera dishes!
80g was a typo, sorry for spooking you!
The recipe uses about 7 tablespoons of extra virgin olive oil. That comes to around one and a half per portion, or 100ml in total. You throw in 20ml in the pan at the start when you Sauté the onions/garlic, and finish with another 80ml at the end, to bind the stew together.
Having said that, all recipes in life are - and should be - subject to experimentation. So you did nothing wrong there, other than making the stew even healthier in a way!
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lauriekallis wrote: »Nyx looks like he/she is full of vinegar!!!
Nyx is a girl and is Supervisor Cat (which is why she was sitting on the fridge watching me) and Investigator of Places. If you open a closet to put something in, you will inevitably hear mewing "Let me out! Someone shut me in the closet!" and have no idea how she got in in those ten seconds. She also loves to snuggle. Though she also likes to woolsuck on my shirts with her head jammed into my armpit, which is... not so fun. I keep telling her as she diligently kneads my belly that that will be going away and she won't have it to knead any more.
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lauriekallis wrote: »Made @Dante_80 's Greek Green Bean and Olive Oil Stew tonight - wow - absolutely amazing! But (I'm ducking as I write this) I only used 1/4 of the olive oil the recipe calls for. In one spot it said 100ml - which isn't bad at all - but later on it said "the other 80g" - so I guess it was supposed to be 100g total which is an awful lot more than 100ml.
I used 25 grams - it was delicious - not really low calorie - but amazingly delicious. Just had a bit tonight - later this week I'll have it with little veggie sausages on riced cauliflower and I think I'll be in heaven!!!!!
Glad you liked it, this and Okra stew are some of my favorite lathera dishes!
80g was a typo, sorry for spooking you!
The recipe uses about 7 tablespoons of extra virgin olive oil. That comes to around one and a half per portion, or 100ml in total. You throw in 20ml in the pan at the start when you Sauté the onions/garlic, and finish with another 80ml at the end, to bind the stew together.
Having said that, all recipes in life are - and should be - subject to experimentation. So you did nothing wrong there, other than making the stew even healthier in a way!
I actually probably used around 100ml of oil - because I measured 100g into a little bowl, but it was just toooo much...lol
I added the mint because I had some - and it is complicated - I sort of wish I didn't - because my taste buds aren't accustomed to mint in a savoury dish - but at the same time it is outrageously delicious, so I'm glad I did. Next time I'll try with no mint. Maybe the addition of mint will be a seasonal thing!3 -
Nyx sounds like a wonder kitty! I'm loving her just from your description.1
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The meals for today are chicken and jalapeno quesadillas for lunch, and steak, mashed cauliflower or rice pilaf, and green beans with bacon for dinner.2
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Making shepherds pie tonight. It's a Skinnytaste recipe and one of my favorites. I do leave the tomato paste out of it but can't really tell a difference.
I woke up with a messed up back and hip. Also sciatic pain down my right leg. So meal prep did not happen. Luckily I was able to figure out something for breakfasts and lunches for the week that do not require the prep.3 -
i think just grilled chicken salad. im not feeling great and hubby can grill the chicken. the rest is easy.
because its that or one of those stouffers family dinner meals thats in the freezer. i always keep one or two in there as a last resort emergency type dinner but its rare i actually reach that point. maybe 4-6 times a year? maybe.2 -
Sorry Laurie, you SHOULD get a disagree because, of course mint is a perfect thing to have in the oil based stew if you're using the quantities of oil discussed.
It would brighten it and cut a bit into the potential greasiness. You could also do dill, for example with the same type of cooking using peas.
But I went back and turned it into a hug 😘😇
However I restate my caloric benefit cost analysis objection to using THAT much oil, especially since it would then have to be soaked up with bread 🤯
So I personally amp up garlic and onion (making the dish heavier), reduce oil (less heavy, less staying power, less calories, more quantity, increased ability to serve in different ways than standalone--see real and fake rice discussion)
But as Dante said... that's half the fun and the experimentation part.
And for my benefit/cost hamsters, which one is ultimately less calories while still being tasty enough? The more oil or less oil version!????
Maybe I should make some more! 😇
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So on a day of 30 degree temps (celsius) I decide to make a huge pot of aquacotta. I'm melting. The soup is now in the freezer and I'll be having a granary roll with peanut butter for dinner instead.
Aquacotta is my all time favourite soup, though, so here's how I make it:
Finely chop some onions and fry them in good quality oil until translucent Then add some chopped celery, some chopped cavolo nero (kale or savoy cabbage also work), a couple of cans of good quality tomatoes (e.g. San Marzano) and some vegetable broth. Season well (salt & freshly ground pepper), and bring to a simmer. Once the cavolo nero is soft, add in some cooked cannellini beans and a handful of fresh torn basil leaves. Heat for another couple of minutes until the beans are heated through.
Adjust the seasoning, then serve over chunks of stale rustic bread (ciabatta or sourdough are good), topped with a generous palmful of fresh pecorino or fresh parmesan.
Many aquacotta recipes include eggs. I leave out the eggs.
Heaven in a bowl.2
