Food inspiration, or what's for supper?
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As a rule, I'm not a fan of perfumey flavours (so I'm not a fan of cardamom or Campari or earl grey tea, or lavender sugar or parma violets/violet creams). But, strangely, I do like rose turkish delight.
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Cilantro has a gene. I admit that I actually enjoy the pink Turkish delights. The big Turk candy bar not as much🤷🏻♂️😹
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You ladies are putting me to shame as all my Indian stuff is eating out or pre made!
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I think my initial forays into Indian food will be frozen or the restaurant (if it’s still open). Then I’ll venture into the recipe sites.
Wouldn’t know where to get Turkish delight or a Big Turk candy. Maybe Houston if I get the urge to make a 6 hour round trip 🚗2 -
Bella_Figura wrote: »As a rule, I'm not a fan of perfumey flavours (so I'm not a fan of cardamom or Campari or earl grey tea, or lavender sugar or parma violets/violet creams). But, strangely, I do like rose turkish delight.
Where I used to live the green grocers used to make several flavours of Turkish Delight. My favourite was the Hazelnut one (never did like the rose or overly sickly sweet flavours).3 -
Lemon turkish delight is my favourite, but I also like pistachio flavour.
PAV, nothing wrong with pre-made or restaurant Indian food, but it's so much fun to experiment with flavours and dishes at home. I love to tweak and add/subtract until the dish tastes perfect. Plus, when you make your own spice blends using a pestle and mortar, they taste so much better than the commercially available blends.
I was lucky, though - my best friend in high school was from Northern India, and her mom and aunts would whip up the most amazing dishes on their little stove, cooking absolutely everything from scratch. I loved their creations, and they encouraged me to experiment.
If you want to fall in love with the whole Indian food experience you should watch the movie The Lunch Box - it's a little slice of perfection!
https://youtube.com/watch?v=sK3R0rvnlPs 4 -
Hey @Bella_Figura the one thing not in short supply in the Greater Vancouver Regional District is.... ethnic restaurants (and for that matter ethnic grocery stores if you lean that way), especially when the ethnicity in question is a large and growing percentage of our total population!
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Oh Bella! So right … love that film!2
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I love that film, too!!!
I just figured that I can come on here and use dictation... Woohoo... I'm going to find a different way to kind of log my food for a while I'm so frustrated not being able to use my fingers on the keyboard and dictation won't work when it comes to searching the database.
But I've been doing this long enough I can guesstimate how many calories I'm getting if it's off it means that I'm deliberately being obtuse?
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For dinner I'm having breakfast daal 🙂 made from scratch 😁 it's a little easy on the spice front with pumpkin and spinach. Until this batch I always used what I kind of thought of as "weird" pumpkin not the orange kind that we have everywhere here in the fall for Jack O'Lanterns or pies. This batch is made with the little orange pie pumpkins and it's a little bit sweeter but delicious3
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Loved that film too! I need to see it again for cooking inspiration.
PAV - fell in love with Vancouver. We visited there two years ago just before the pandemic hit. Granville Island, the crazy steam clock, the restaurants! Hoping to go again once the travel is a bit easier. And soooo much cooler in October than Austin, Texas. Should have checked out the Indian restaurants instead of looking for poutine.2 -
Tacos tonight, hard for Boyfriend and I, soft for Girlfriend, and Son, who does not like Mexican, is going to get takeout, probably McDonalds.1
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Turkey burger patty, cauliflower rice and salad. Meh dinner but we need to work on clearing out the freezer. Too many odds and ends but not enough for two. So it’s whatever works in my calorie budget.3
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Turkey burger patty, cauliflower rice and salad. Meh dinner but we need to work on clearing out the freezer. Too many odds and ends but not enough for two. So it’s whatever works in my calorie budget.
I keep reminding myself that the reason there is NO ROOM in my large upright freezer is that there's an 18 pound frozen turkey in there taking up half the bread-and-baked-goods space.3 -
I kept hearing this Thanksgiving word. And my little pre-made turkey roast had already spent a few too many days in the fridge. So maybe I went a bit overboard and had an Intra Thanksgiving Thanksgiving since Canucks gave thanks the second Monday of October!!!
Mind you everything was prepared in a 1 hour and 10 minute span! Including the failed cranberry sauce using fresh cranberries and sucralose where I made the mistake of adding half a lemon 🤷🏻♂️
I guess it would help if I started with a menu or something beyond a vague plan 😹.
Wuz good. Dad's "he added 15g real butter detection array so I'm going to decide the food tastes good' was in full force!😂
I'm sure I'll hear about my missing yellows, greens, and blues! 😹
I almost added some nuked green beans.... but it was more than enough food. And yes.... the whole thing is gone!!!!! 600g roast, 600g carrots, 280g potatoes, 790g yam, and 15g butter 🙀🤯4 -
Looks delicious @Pav8888 and I wouldn’t have added green! Supper was a cheese sandwich with onion for me as my son and his GF sent some of their amazing spiced apple chutney and I just had to try it! Not sure the OH appreciated sarnies for his tea, but I coupled it with oven baked fries , spritzed with olive oil and fresh rosemary (only herb to hand in the garden) and made a big raanbow salad. The apple chutney was the star!3
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Including the failed cranberry
It’s better with a whole orange. Chop bag of fresh frozen cranberries with the zest and pulp of a large sweet orange 🍊. Add sugar substitute to taste. The ratio is usually 1/2 to 3/4 cup sugar. For more tartness add the zest and pulp of a lemon too. Just don’t use any seeds or pith.
Keeps in the fridge for weeks. Gets better with a little time.
Hubby likes this over vanilla ice cream, on oatmeal, or just plain for dessert.3 -
Interesting. Orange would have been smart. I used two bags of previously fresh cranberries that had been sitting in the fridge for a bit over a month! Washed, dumped in the pot, added a tiny bit of boiling water from the carrots next door, and mashed in place as they were coming to a boil. Frantically popped a random amount of sucralose pellets (don't have liquid here; and don't use the powders due to un necessary calories just to have in powder form while adding nothing in my view). Frantically added some more water. And then made the boo boo of adding a half lemon and a couple of seeds sadly. Consistency is good. But way too tart!
But you gave me a rescue idea
I have some too old to use frozen blueberries. And I have fresh apples. Oh, better. And a couple of cups of unsweetened apple sauce
Thinking blueberry apple cranberry yogurt topping 🙀😇😹0 -
Hmm .... added 328g apples, 600g frozen wild blueberries and broke down and added 99g honey that was sitting forgotten on a shelf 😇
No clue what I'm making but I think it will taste good, but still quite tart! That lemon was powerful, or maybe the cranberries!
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I use a cup of orange juice to cook my cranberries in…1 or 2 tsp. Vanilla and the same of cinnamon…add enough dry Splenda to sweeten…boil until berries pop and then let it set and thicken….1
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Lunch was the last of my curried leek and potato soup.
Dinner was beef stew! So delicious....
400g stewing steak; 15mls sunflower oil, 200g carrots; 300g swede; 150g celery, 150g onion; 2 fresh bayleaves, fresh thyme, 2 tbsps tomato puree, 3tbsps worcestershire sauce, 1 vegetable stock cube, 1 beef oxo cube, salt and pepper. Cooked in the slow cooker for 7 hours. Then added 300g cubed potato (pre-boiled) and 15g cornflour to thicken.
Four huge portions. 310 calories a portion. Food of the Gods.3 -
Bella.... you're giving me ideas. Not sure how legal that is!!!!!
Rescue effected. It is still tart but has crossed the line to edible to good-ish! After having consumed 210g out of my 1560g total.... I will now have to enter a recipe and figure out the calories!!!!
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I have made cooked cranberries with oranges. But the recipe I use most often is dump 12 oz. raw cranberries, 1orange zest and pulp, 1 lemon zest and pulp into food processor. Chop coarsely. Add 1 cup or equivalent of sugar. No pith or seeds which give it bitter taste. You could cook that concoction if desired but raw is good if allowed a few days to marinate. Son hates the raw cranberry sauce. He wants the jelly in a can.3
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Next time around I will remember the orange! I also sprinkled some cinnamon on my last three spoonfuls and it's approved. Dad said: "not bad but isn't it a little bit tart?!"😹😹😹
Woot, woot ❣️ the verdict is in! The whole cranberry fruit thingy batch totaling 1580g is only 1060 Cal! That's like.... free food--- ALMOST! 😹😹😹2 -
Good Morning Everyone!
Just seen that you live in Vancouver PAV. We visited there a couple of years ago before the pandemic and we LOOOOVED it! We stayed in Vancouver city and Cowichan Bay - can't wait to visit again. On our return trip the kids bags got held up and searched by customs/police because they each had several gallons of maple syrup packed and the powers must have found that suspicious LOL. The kids didn't care that they might lose their luggage but were VERY concerned they might get the syrup confiscated. Priorities haha.
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Beef Wellington here, with mash spuds, braised carrots, tenderstem broccoli & sprouts and a glass of red wine….. had some friends come for dinner. Declined pud - OH’s posh bread & butter pud with custard, but endulged with a sliver of brie & my seed crackers Good job I have some banked calories!3
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Having friends over tonight - So firing up the BBQ. Will do butterflied chicken (herb flavour) and some steak. Sides will be a spinach/betroot/walnut/camembert salad and some boiled perla potatoes.3
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Tuna Steaks (Yellowfin, frozen, 140g packs) and mashed (betty crocker, garlic, even used 2% evaporated milk!), fresh carrots, and frozen fine green beans....4
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Today is wraps, probably Mexican themed, and then grilled cheese sandwiches later. We have a sit-stand desk to put together today because we really don't want to try to do it over his lunch hour during the week, so it's just as well I don't plan to spend all day in the kitchen.3
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Tonight is Mixed Bean Chilli & rice following a gentle wander in Widdale red squirrel spotting
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