Food inspiration, or what's for supper?
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Is the sugar necessary for the chemistry, or just for taste, especially if they're eaten soon? I would be tempted to use sucrose and keep the calories for candy bars🤷🏻♂️
These older girls lurking around these here shores are way dangerous❣️❤️😘2 -
Sorry, PAV. I don't know the answer to that one. I haven't used the same amount of sugar as in that recipe (I kind of wing it now) - probably closer to 3 tablespoons (two be precise
two kind of rounded soup spoons/dinnerware tablespoons). That being said - I usually fork out the onions from the brine so the brine stays in the jar - one forkful per egg, so the jar lasts a few weeks. I pour any brine left over down the drain when the onions are gone - so I haven't been particularly worried about the sugar.
They don't really taste "sugary" beyond the natural sweetness of the onions - so if the sugar isn't necessary for the chemistry - you probably don't need a sweetener for taste. These are quick to make - and the jar stays in the fridge - which gives a fair bit of latitude for experimenting.
@bmeadows380 - can you help us out here? Do we need sugar in the brine?2 -
Have you tried pickling onions and other veggies in leftover pickle juice? When I use up all the pickles there’s plenty of juice left in the jar. Toss in the onions. I also use pickle juice mixed with a little olive oil for salad dressing. Of course use the juice of pickles you like. 🥒2
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Have you tried pickling onions and other veggies in leftover pickle juice? When I use up all the pickles there’s plenty of juice left in the jar. Toss in the onions. I also use pickle juice mixed with a little olive oil for salad dressing. Of course use the juice of pickles you like. 🥒
Using that pickle juice for pickling veggies is a great idea!1 -
Ha! I am always paranoid that I will "contaminate" the jar with a "used" fork or spoon, so I tend to empty the juice near the end so that I can reach the left-overs with less fishing... maybe I should do a better job preserving them next time.
Sounds like the existing left over brine plus a bit of extra vinegar should work, right?1 -
It is pretty hard to contaminate vinegar as long as you dont lick the spoon!1
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conniewilkins56 wrote: »It is pretty hard to contaminate vinegar as long as you dont lick the spoon!
Which part about "alway paranoid" did we miss, Ms Connie?
My friend Fred, who does home canning, has terrified me with his stories. On the plus side, I would implicitly trust to eat anything canned by Fred, without even checking it!2 -
I'm a little paranoid too, PAV. I would only use a clean fork - dish out the onions - then eat - and I would be afraid to reuse the brine...
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I would not use the homemade brine more than once but I know a lot of people that pickle vegetables in the leftover jar of pickle juice….2
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Pour clean unused brine over onions into clean container. There’s usually way too much pickling in the pickle jar anyway. You can also use the brine from pickled beets on the onions. Throw in a couple peeled hard boiled eggs for pickled eggs that are pretty pink. Of course it all has to be refrigerated. And the eggs eaten within a few days.
You could boil and cool brines first if you’re wary. And Laurie is correct in asserting that pickling is fairly simple to make with vinegar, spices and a little sugar.
Here’s an article from Bon Appetit magazine on reusing pickle brine. https://www.bonappetit.com/test-kitchen/cooking-tips/article/15-ways-to-use-leftover-pickle-juice2 -
Wow. I learn so much here everyday.0
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No pickled eggs for me!…I hardly ever eat any kind of egg!…..makes my stomach turnover to think of a pickled egg….in our store we used to sell jars of eggs and pickled pigs feet to customers…..yuk…..we also had hot boiled peanuts …..shuddering!
Tonight for dinner I pulled some leftover frozen manicotti from Christmas out of the freezer and heated it up….I could not eat anymore soup….I am much better today and I have a very busy week planned….including lots of shopping!….cleaning out some kitchen cabinets, buying another large container for Tonka trucks to be stored in, cleaning the guest room ; linens, etc…, getting to the gym a few times, and making spit pea soup one day….pre planning some meals….the weather is going to be in the 60s this week for high temps….I will probably freeze!2 -
Back to the frozen 60's?!?!?!?
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Hmmm..... "snacky" day so far. Had a couple of hard boiled eggs (118g) with a couple of toasted slice of bread (61g) and a couple of slices of cheddar (38g). And about 750g jello no sugar refrigerator pudding cup with the "big half" of the can of light cherry pie filling (because I am out of yogurt at the moment). Plus a 400 Cal mango pudding with "nata de coco". Not buying THAT again... probably. Not terrible but not earth shattering either.2
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Made a bit of a mistake tonight. Was having an okay day, and then discovered a little bag - little as in a single serving bag of potato chips size - of Indian snack mix left over from the holidays. Delicious - sweet, spicy little bits and pieces. Ate a few, ate a few more, finished the bag - logged on here and discovered I had just eaten 900 calories of sweet, spicy little bits. I honestly would have never guessed. Then had to drink a glass of milk to cool off my mouth and will probably be up half the night with heart burn. Those little bits were pretty hot. Geez.3
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Bombay Mix is one of my Kryptonite foods....I daren't have it in the house.3
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Some homemade 13 bean soup with ham today. It’s rainy and cold (50s) so time for soup.
But Connie the pickled red eggs are so pretty!
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I reuse the leftover vinegar from hot spicy pickled onions all the time, and I'm not overly paranoid about contamination either. No adverse side effects thus far....
Yooly, I agree, the eggs look so pretty!4 -
drop those babies on a bed of lettuce and it is a not bad lunchtime rainbow going on 3
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Bella_Figura wrote: »Bombay Mix is one of my Kryptonite foods....I daren't have it in the house.
I don't any more! 3 -
Yes, the eggs are pretty but I still am not eating them!
It’s in the high 50s here today and I am freezing….I have split pea soup simmering and it is way too thin so I threw a bag of rice in it…hope that thickens it….I have diced onions,carrots,celery,potatoes, a little thyme,parsley,garlic,tiny dice ham pieces, and a bay leaf in it…..it tastes great but might have to go get some kind of bread or rolls to dip in it!….should still be pretty low in calories….2 -
I'm finally out of self isolation! Grocery store here I come.
Tonight's supper will be "pasta" - some pasta sauce from the freezer (oh I hope that is what it is
) french cut green beans, veggie meatballs, topped with grated mozzarella & parmesan
Brunch was 2 hardboiled eggs with ... pickled onions ... and potato soup I made on the weekend with The Boy. First real cooking since surgery. Chopping was okay...with a little help from my little friend. XO 3 -
Aren’t grand kids the best?….I have spent so much more time with my grands than I did with my kids….Aliyah is taking some kind of chorus or drama classes next year and an art class….she is so excited about her first year of high school….Johnnathan is so smart and he hates school….he likes doing his school work at home so much better than in a classroom….he is actually talking about getting his drivers permit….I will be glad when he has his heart surgery over….
I never say much about our son but he is a good guy….has been in law enforcement for over 20 years….he is the head of the sexual predator division….he has 7 detectives working under him and three secretaries….this is for only one county….he has 1900 offenders to keep track of….insane!….
Laurie your grandson sounds like so much fun….I miss that age so much….Aliyah and I have been talking about things to do this summer for fun….she won’t want to spend lots of time with me many more years!….enjoy it while I can!2 -
Woohoo Laurie!!!!
Connie... that's why we log.... so we KNOW how many calories are in the soup!!! 😘
With enough rice and bread and some yummy fats and a goodly quantity.... I can make expensive soup if I try hard enough! 😇
Pumpkin and cream of wheat can also thicken 👅
(I'm just jealous because I actually like pea soup)
The eggs are incredibly pretty ❣️❣️❣️
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Hahaha…..PAV believe me this soup is low calorie!….I made a big batch and I wasn’t planning on putting rice in it but I put too much chicken broth in it and I had to thicken it up….I didn’t want to change the flavor by adding flour to it….I am usually pretty precise with my measurements but this was like “ Stone Soup” and I kept adding stuff to it!….but I have a lot of extra calories today so it’s fine….
Has anyone else tried the Apple Pie hummus?…only 60 calories in 2T…..delicious!
Also having salad with our soup….I am not making cornbread since I had to put rice in my soup!
Why on earth would I put cereal or pumpkin in my soup?3 -
Thick pea & pumpkin soup Connie if you use pumpkin. Cereal is like a flour.. right?!?!?!
I thought you were using ham and peas... now I discover chicken!
Reporting that I sliced the better part of a white onion and stuffed it in an already open jar of bread and butter pickles...plus added some red vinegar to top it all up.... so far so good!!!2 -
Looking forward to your pickled onion report, PAV!
My container of red stuff from the freezer was indeed pasta sauce - tonight's supper is so so so good! It's been a long time. 2 -
I love beet pickled eggs! And I introduced my husband to them too They are especially interesting when they've been in the fridge long enough to even pink the yolk!
I was going to fast today, but it ended up being a fairly active day, so I made butternut squash curry soup out of some butternut squash I had canned, and had a chicken sandwich with it. I got a goodly amount of protein in today!3 -
I made Zuchinni sticks for lunch with a ranch dip….then I baked a loaf of skinny banana bread….
Dinner tonight is fish filets with tiny new potatoes and green beans….3 -
I love this little new potatoes! They have been my biggest "diet" discovery/saviour.
Brunch today - lentil soup (from the freezer that keeps on giving) and a bowl of field greens with some balsamic vinegar.
Supper - spicey cabbage and peas (from that same freezer), scrambled eggs and some grape tomatoes4
