What did you eat today? Pictures welcome!
Replies
-
@mtaratoot I will reread your posts when I‘m less sleepy…sounds very tasty and nutritious.0
-
1 -
"I distrust those people who know so well what God wants them to do, because I notice it always coincides with their own desires."
-Susan B. Anthony4 -
@Marilynsretired how are you doing?0
-
Thanks for asking. Am doing ok. Getting blood work done on Monday so will see where I stand with kidney failure. Tired a lot though and think some of that is the weather but will see.
Food wise am doing ok - need to be a bit better though as the weight is coming off really really slow - and the more overweight you are with chronic kidney failure is not good. So will up the healthy food getting a bit more vegetables.
We have had about 1 - 2 feet of snow over the last few days and where it is shoveled it comes to about 4 feet. Not as much as we had when we married and lived in a snow belt - at that city we would get 4 feet within 24 hours. Shoveling there it was shoveled to the hight of the house - clad we dont live there any longer lots of nice people but the snow was most of the year
Have a great day everyone
3 -
@Marilynsretired glad you’re doing ok and fingers crossed for Monday!!0
-
I ate the last two servings of that butternut squash soup, so I'm going to get another squash.
I had a big bowl of the chickpea salad I made the other day. I still have over a quart left to eat over the next few days.
I made a big green salad with: greens, broccoli, carrots, orange sweet bell, jicama, golden beet, English cucumber, red onion, shiitake vinaigrette, hazelnut oil, balsamic, nutritional yeast, sesame seeds, and black pepper.
2 -
Loads of lovely inspiring food posts recently! My latest adventure is sprouting. I bought a little tiered sprouter from Amazon and trying Oriental Mustard and Mizuna microgreens first.
Has anyone else had experience with this kind of sprouter? No soil, just just Rinse with water a couple of times a day till ready to harvest. I should buy seeds in bulk for economy, but not sure which are the most reliable/easy.
1 -
@Curvykinkycurls
I have been making sprouts on and off for over four decades. We used to do it at home when I was growing up. We weren't that adventurous as I recall and mostly just made alfalfa sprouts. It was the rage at the time, and making them at home was cheap and we thought they would be less likely to have salmonella. Turns out they can still harbor salmonella if it came that way from the field where the seeds were grown. These days I mostly do mung beans, but play around with some other seeds when I find them and they aren't too expensive. Radish is good.
I just use quart jars and sprouting lids. I have three sizes. For mung beans, I start with the middle size and then when they start to grow switch to the larger size to let the hulls wash away as the sprouts split them and break away from them.
I have had bad luck so far with broccoli sprouts. They just don't sprout for me. I can buy mung beans in bulk at a local grocery. They are so much less expensive than those labeled specifically for sprouting.
I like to think that when I rinse my sprouts with tap water, the residual chlorine in the water helps reduce the likelihood than any pathogens can grow. Rinsing can physically wash away the bacteria, and if I let them stand in water for a minute before draining (drain well!), I do think that the chlorine can help do its job. The only way to be sure is to cook the sprouts (pasteurize) before eating. You can look at time-temperature charts to see how long you have to get them to a certain temperature to make them safe. If you can get to 151°F (65.6°C), you should be able to get a 7-log reduction in less than one minute.1 -
Thank you @mtaratoot for all the info, I will try to find alfalfa seeds in my healthfood store next. Today I had some of the mustard & mizuna microgreens on a salad tonight and was surprised how tasty they were! For little tiny things they were surprising full of flavour!
Tonight's dinner was: lettuce, Cucumber, tomato, avacado, microgreens, mushrooms, lemon-tahini dip, quinoa, tofu & a toasted nut & seed mix. Delicious and very full!1 -
Had a busy week and got to tired - not good. And today at my weigh in I gained 1.5 pounds back of the 3.5 that I had lost. So need to get it together this week to get that back off to be able to say I met my goal for the month
This week also has some meeting every day - for many that is nothing but for me because of age (75) and chronic kidney disease, well when weeks are like this I end up having 2 - 3 days then just to sleep and don't like sleeping all day as life is to short - but that is what happens when you have kidney disease.
1 -
Herb Salad with Pistachios, Fennel, and Horseradish by Alison Roman. I don't usually like raw fennel in salads, but this was tasty! The tender butter lettuce, the lemony dressing, the crunchy pistachios & fennel seeds... yum.
4 -
Sorry - no pictures again. You'll have to use your imagination!
I restocked my produce yesterday, so today I had a nice big salad as a fist course. A huge pile of mixed greens tossed very lightly with Annie's Shiitake Vinaigrette, a little hazelnut oil, and a splash of balsamic to start. I then added: orange sweet bell, carrot, jicama, English cucumber, golden beet, red onion, and the first serving from a new batch of mung bean sprouts. They could use to grow another day or two, so I'm leaving them out for now. Tossed again with some fresh ground black pepper and a dose of nutritional yeast.
Then I had a bowl of black bean soup. It was good, and I'm heating up another. I call it "Caldo de Frijoles Negras para febrero," because I first made a batch a couple years ago in February. I don't even bother updating the recipe even though it's not always exactly the same. I just weigh what I eat because for the recipe, one gram is one serving. It's close enough. I love black bean soup. Now that I have that pressure cooker, it's even easier!
Last night I put two cups of black beans in a half-gallon jar to soak. This morning I drained them and put them in the pressure cooker with the obligatory seven Bay leaves, several carrots cut in giant lengths, a half a yellow onion cut in half (two quarters) seven dried chiles de Arbol, a chopped serrano, a glove of garlic separated into cloves and barely chopped, some salt, and a bunch of cumin. Now that I think about it, I forgot to add a tiny bit of vegetable oil to prevent the beans from foaming. It was fine though. I brought the pressure cooker up to pressure, then set the timer for five minutes.
Five minutes to cook beans. Wow.
When the timer went off, I put the pressure cooker aside and went to the gym.
I came home, and the beans were still warm. The pressure cooker has a very thick bottom, and I reckon it holds heat pretty good. I went on a hide-and-seek mission to find all seven bay leaves. That took a while. They like to hide down in the bottom. I found them all. Yay. I spooned out some of the beans into a bowl. Some carrots and onion came with them, so I returned those to the cooker. Then it was time to get busy with the immersion blender. Bzzzzzzzzzzzzzzzzzzz. Done. I added the bowl of beans back in and ladled what I had into three quart yogurt containers and put two in the fridge.
I reheated half of one quart and ate it. The other half of that quart will be hot soon, and... Oh. So. Good.
Breakfast was normal boring but good stuff. It's what I used to eat when I worked. I put about 150 grams of Nancy's whole milk plain yogurt in a bowl and add 30 grams of uncooked thick rolled oats. Today I added 11 grams of cacao nibs. I let that sit an hour while I enjoy coffee. Then I take my supplements (a half-dose of a multi vitamin, some Vitamin D3, and 1000 grams of Vitamin C) and eat. The vitamin D is absorbed better if you take it with protein and fat, so I put the pills in a little bowl so I don't forget to take them when I eat something.
I reckon it's been a good day so far.1 -
Super Lucky 2024 Black Eyed Peas cooked simply with onions, carrots, celery, garlic, bay leaf, salt, and olive oil (extra drizzle of olive oil on top). I love these beans, they have a unique flavor (or at least I have never eaten anything quite like it). And they burst when I bite them, I'm trying to figure out what that reminds me of, cherry tomatoes maybe? So fun
1 -
I will have to try making these black-eyed peas! @takinitalloff
Yesterday evening I shamed myself into cooking an actual recipe, an Andhra (state in South India) style tempeh curry. It starts by toasting an interesting mix of spices (poppy, cumin, fennel seeds, cinnamon, chili) in a dry pan. They are then ground up and cooked with mustard seeds, curry leaves (I freeze a batch every few months), onion, garlic, ginger, tomatoes, and tempeh (that’s been boiled with spices, sort of like a marinade). I’m trying to find recipes with tempeh that I can enjoy. Carried it to lunch today and enjoyed it enough to make it occasionally. I have another portion in the fridge and will taste more carefully tomorrow.
0 -
Short grain brown rice and lentils cooked in one pot. I started the water with the rice and cooked it for about 20 minutes before adding the lentils. I used a little Better Than Bullion instead of just salt.
Meanwhile, I seeded a delicata squash from a friend's garden. I have two more left. I sliced it, tossed it with hazelnut oil, garlic powder, salt, Aleppo chile flakes, powdered ginger, turmeric, and cinnamon. Probably something else too, but... memory ya know.
Roasted at 425F convection for about 12 minutes, then turned each piece and roasted another 12. It wasn't quite done, oddly enough, so I turned one more time, put them back in, and turned the oven off. The baking stones kept it cooking for another five minutes. During the last minute of cooking, I plated the rice & lentils and then put the squash on to join it.
Now all that's left is an empty Fiesta Ware plate and a smile on my face.
2 -
I love delicata squash @mtaratoot and the idea of rice and lentils is a good one (may try to precook).
Breakfast today was Chickpea flour pancakes (with tumeric, chili, cumin, salt, a thai green chili, red onion and cilantro).
0 -
Lunch was a koginut masala (also containing onion seeds, onions, tumeric, chili (whole dried and powdered), oil, and salt). This is my first time trying koginut, used half in this dish and will prepare the other half plain and roasted.
I don’t have a huge sweet tooth and this dish was a bit sweet for me (all from the squash), although not bad. The dish was still cooking when I took the photo. I ate it with the tempeh curry from the previous post and chapati 🫓. The tempeh curry improved a lot during storage for two days and I will 100% repeat it.
0 -
I made this one-pot braised chard with gnocchi and peas from the New York Times last night. (using the image from the times since my greens looked kind of sickly after cooking). I usually use kale in place of the chard or sometimes beet greens, which gives the dish a pinkish tinge. Can easily be vegan if using EVVO in place of the butter and omitting the parmesan garnish. Bonus is having an open bottle of wine that goes perfectly with the dish.
I had been on a bit of an Asian trend while sick with Covid a couple of weeks ago. Daal with cauliflower and coconut milk, congee with a thai omelet, chinese dry-fry green beans. Common between them is a the spice level, ginger, and garlic. Anything to sooth the throat and open up the sinuses.1 -
@enlightenme3 I love chinese dry green beans and will now make some tonight 🤤0
-
@henridw2095
Onion seeds? I didn't know that was a thing. Now I'll have to look that up.
I don't much like sweet either, but that Delicata last night was really good with the added powdered ginger and cinnamon to balance the Aleppo and garlic. I'm about due to make more bean soup in the next day or two.1 -
@mtaratoot I really like onion seeds (also known as black cumin, nigella, or kalonji), they’re especially nice in Indian dishes, but also on flat bread.
I‘m making a lentil stew tonight so I have something to take to work tomorrow. Very simple recipe from the NYT cooking app (I think I posted it before). Just olive oil, onion, garlic, lentils, potatoes; spices are salt, a dried red chili, and a bay leaf.
editing to add the picture
0 -
I finally made a chickpea flour frittata for breakfast, using veggies I had on hand (oyster mushrooms, zucchini, onion, and tomato), parsley, dill, baby kale. Spices were salt, black salt, dried thyme, tumeric, and chili powder (chili pepper, not the seasoning mix). The batter also had some vegan cashew yoghurt and oil. I turned out nicely and I look forward to eating the leftovers tomorrow. I can imagine many variations for veggies and spices.1 -
Vegan/vegetarian: the brand of zha cai (pickled mustard tuber) that I bought has lactic acid and yeast in it, I know some vegans would avoid those but maybe there are other brands that don't have these ingredients... I had a hard enough time hunting this one down The rest of the dish is vegan and you can always omit the zha cai if you prefer.
Sichuan dry-fried green beans and tofu from Michael Natkin's book Herbivoracious. I omitted the sugar and salt (there's enough salt in the soy sauce & Szechuan preserved vegetable), and used 5 Tbsp avocado oil instead of 6 Tbsp vegetable oil. A quick, easy, and very tasty meal.
P.S. I vaguely remembered hearing about zha cai somewhere on MFP and I thought that @henridw2095 was involved in the conversation... but I picked this recipe out of my cookbook totally unrelated to the recent conversation here about Chinese dry-fried beans, which is hilarious to me now that I am reminded of it. Must eat more brain-supporting foods 1 -
Vegan: sweet potato hummus, inspired by a comment someone made in the Ultimate Accountability Challenge, my "happy home" here on MFP... shout-out to my fellow UAC'ers who hang out in this thread
And to anyone who has no idea what I'm talking about, come visit us and join if you like!
I used this recipe but left out the cayenne pepper, so my hummus was NOT spicy. No judgment, but I personally am not a fan of making all things spicy.
Here's my first portion -- sadly flattened by the lid of the container it was in... food prep is about convenience first, and beauty maybe 12th or so Also, for some reason this hummus doesn't photograph well -- it's much more vividly orange in real life. I ate it with red bell pepper and sugar snap peas. I would not do the sugar snap peas again, but the bell pepper was a good addition. Going to try carrots & bell peppers next. I'm tickled pink that someone thought of combining hummus with sweet potatoes, two of my favorite things!
1 -
My apologies for batch posting again: I don't always have time to post my pics when I want, so I do it when I have some downtime.
Vegan: Here's the kind of thing I snack on while watching a movie at the end of the day: chilled Honeycrisp apple and peanut butter. (I keep my apples and peanut butter in the fridge.) All weighed/measured, and tracked in my food log, before eating. The best of both worlds: I can eat healthy, lose weight, and still eat "mindlessly" if I want
1 -
Vegetarian: On a typical day I have a couple "real meals" and the rest is what I would call "modular snacks" or gap fillers: smaller meals made up of easily portioned components that are specifically chosen to hit my macro/nutrition goals. For example: deviled eggs, almonds, and pistachios.
1 -
@takinitalloff these all look great. I like Zha cai, the one I used came for free when I ordered my Szechuan Chili oil. I did not check if it’s vegan (just assuming it is). I don’t think yeast would be offensive to many vegans, nutritional yeast is a vegan staple (I had some on an avocado toast for lunch). They’re fungi, vegans will happily eat fungi.
I once tried beet hummus and wasn’t a fan, I haven’t had the courage to try sweet potato hummus 😆. My go to hummus is chipotle hummus, it has one chipotle pepper in adobo sauce in it. I love chili 🌶️, I have probably mentioned that many times already.0 -
I took out my enameled cast iron Dutch Oven to make soup, but soon realized the amount I'm making would have been too big. I got out the bigger pan that I don't like as much, and I'm going to have so much soup.... I've never made a soup quite like this before. I hope it's good. I used my standard method of doing a saute on the vegetables before adding water. I added the potatoes near the end because I didn't want them to cook as long. Other ingredients include:
- Onion
- Parsnip
- Gold beet
- Mushrooms (lots and lots of mushrooms)
- Broccoli
- Sunchoke
- Carrot
- Jalapeno
- Red potato
- Streaker barley
- Lots and lots and lots of garlic
- Two kinds of miso
- Herbs including Mediterranean oregano and rubbed sage
- Obligatory bay leaves from the front yard - this time eleven because it's a lot of soup. I'm going to have to dole some out to weigh it separately because the main pot is too big for my scale!
I revised an old recipe. I set some ingredients I didn't use to 1 gram of each as place holders, and I added ingredients that were new. I had to put some into a separate pot to get a total weight of the batch - 4017 grams. The pot has a tare weight of 1944 grams, so that would have been 5961 grams (over 13 pounds). The scale tops out at 11 pounds (5000 grams). That's some heavy soup.... I set the number of servings in the recipe equal to the number of grams so that when I eat it, it's easy to measure how much I'm eating with my scale.
Of course I will eat some. I will probably freeze some. I still have one serving of Mayocoba bean soup left.
2 -
henridw2095 wrote: »I don’t think yeast would be offensive to many vegans, nutritional yeast is a vegan staple (I had some on an avocado toast for lunch). They’re fungi, vegans will happily eat fungi.
I once tried beet hummus and wasn’t a fan, I haven’t had the courage to try sweet potato hummus 😆. My go to hummus is chipotle hummus, it has one chipotle pepper in adobo sauce in it. I love chili 🌶️, I have probably mentioned that many times already.
Yes yeast is a fungus, but I have met a couple vegans who avoid it because it’s alive… I don’t make the rules 😉 In any case, the lactic acid may or may not come from an animal so I figured I better mention those ingredients.
If you like sweet potato I would imagine you would like this hummus. It’s really kinda like mashed sweet potatoes 😊 Very tasty, I’m a big fan. I have to be careful with spicy things but I do love chipotle in adobo, thanks for that hummus idea! Will report back 😋
0
