mjbnj0001 Member

Hello. Happy New Year to you all. It's been a while since I've posted, and January has been a hectic month with nothing too reportable or distinct on the recipes and meals front. However, we had our final Christmas party today, and my contribution to the proceedings was a pesto bread wreath. My first attempt at this.…

Thanks. Glad to. 1. My preferred whey powder is Jarrow Unflavored. "Nothing but whey," although a little lecithin added for unclumpiness. 2. Whey is an acquired taste (powder and liquid), I don't have issues with it. I think it is fairly mild, but there is a taste. Used to be a common thing, remember Little Miss Muffet's…

I used to make up my own nuts and dried fruit mix (I hesitate to say, "trail mix") and keep it in my desk and/or lunch kit. Protein, fat, fiber and some carbs. I did try making my own bars, but didn't find that to be a productive endeavor for the long haul. I found nuts.com had a good selection of quality ingredients. They…

I use plain (unflavored) whey powder in my frequent morning oats, occasionally add it to my flour when making breads, and experiment with it in other recipes for protein boosts (I am on a reduced-meat trajectory). I also have done some experiments with liquid whey extracted from whole milk plain yogurt (i.e., what I call…

hope you're better by now ... i try and keep some of my soups on hand, frozen, for those types of occasions.

It sounds as if you made a festive holiday for a number of folks. That's a good thing.

"Simple" still seems like a festive meal. Merry Christmas.

Back last night (Saturday evening) from a trip up to Ontario Canada to visit the kids' family for Christmas. Not bothering to log or post the meals up there and enroute ... let's just say, my months of dietary moderation went down the ol' laundry chute, with richness of foods, not so much quantity. However, there are two…

More simple stuff following Thanksgiving. Baked paprika/lemon pepper chicken breast, roast savory frozen butternut squash dices, steamed frozen mixed vegetables. MFP estimates this plate at about 569cal, 44g protein, 24g fat, 42g carb (5g fiber, 11g sugar).

I probably could have staved off retirement for another 6-12 months when, in what was to be my last interview before I faced the inevitable (few folks want a 60+ yo IT guy, no matter the skills and track record), I decided to be honest. You see, I had spent the last 10yrs of my career flying around the country bailing out…

@acpgee ... hope the work demands are just seasonal, end-of-year reqmnts, and it tapers off for you to a more sustainable level. sounds as if you're really deep in it recently.

Well, last week was quite a week. We did host two smaller dinner parties, also had our wedding anniversary dinner, and did preps for everything in between. Haven't been on this thread for a few days as a result. After 30 years of solidly being the local (NJ USA) family's host for Thanksgiving, this year was a little…

Tonight (Sunday): savory cream of pumpkin soup with white beans. There's a ton of recipe variants online for pumpkin soup, ranging from, essentially, liquid pumpkin pie to more savory options such as this one. I combined a couple in this batch. Rather than start with raw pumpkin, I used a couple of cans of organic puree.…

right you are! just got finished doing my autumn oven clean, refreshing my memory while it was self-cleaning (an imperfect process, groan) by watching some vids on rendering down a turkey carcass for broth (with all the disruption of moving into a new place and etc, it has been several years since i have bothered - thanks…

you're welcome. we each and all contribute ideas to the others. i looked at that recipe link. looks interesting. i used brown rice, it doesn't take up the chicken flavor as robustly as white, but is still a nice touch. i used a low sodium chicken boullion paste that is popular here in the states, as i don't have right now…

Tonight's dinner, and a truly retro meal it is, lol. Baked chicken, steamed frozen peas/carrots, brown rice and side salad. Pretty much something we might have had 60 years ago, except perhaps more variety of elements in the salad. Talking here earlier this week about cooking with broth led to me thinking about rice in…

always interesting!

you can get persimmons at good markets around here, but i have not tried them. they look great on the plate in the photo.

everyone is different, but sounds as if might be worth checking into.

tonight's meal, wife's requests. homemade turkey burger, glazed carrots, steamed broccoli and salad. the bread is from my new batch (yesterday) of lite whole wheat. simple, straightforward stuff. did a fair amount of chopping and peeling tonight, yielding some veg scraps which recent conversations here had me thinking I…

we're entering soup, stew, slow cooker season here. all require cooking liquid. y'all have me thinking the veg scraps' stock prep now. i do not have a lot of bone-in items.

@mtaratoot @Adventurista @acpgee "Team Broth" here ... where it will enhance the result over plain water. For instance, I cooked pasta the other night using the left remaining chicken boil stock from the curry dish I made and posted recently. It really perked up the flavor of the pasta. While neither of us are on salt…

I've come to the conclusion of my latest experiment(s), extracting the liquid whey from yogurt and using the resulting components in a couple of ways (wheys? lol). The previous steps are posted above from various days. Tonight was seeing how well liquid whey acted as a chicken marinade. I've known a long time that…

@Adventurista @acpgee when you collect your veg scraps, what are you collecting? peels/skins, cores, "ugly bits" (lol), etc ...

i did something in the same vein late this evening as a scratch dinner, without chicken meat and using chick peas, with pasta as starch.

good stuff. i make a sweet-hot chili peanut sauce dish.

i can really empathize with your story. i am 70yo now, but in my 20s, for many good-seeming reasons at that time, i decided to go vegan, cold turkey (pun intended). unfortunately for me, i followed wacky advice and my health deteriorated fairly fast. i was fortunate to get proper advice and monitoring and straightened out…

@Adventurista thank you and good luck in your experiments! i am impressed with effort you are making ... i havent gone the veggie scraps and bone broth route yet myself ( for at least one reason, i have very few bones around in my lowered-meat approach). there is always room for more expansive efforts when we get past the…

i bought the cauliflower the other day and was going to savory roast it as a side to some ranch chicken using all that stuff i have posted recently. then i thought, roast it like you did, use some ranch as a dip. then thought once more, which is how we got curry tonight, lol. we live in new jersey, so getting restaurant…

source recipe is at https://youtu.be/Zgi4Gbu1ZFE?si=PWzwZ8GFeQXXeDHY very simple basis but you can go to town with it to be as elaborate as you want. for this particular batch i swapped out butter for coconut oil, and replaced dairy cream with coconut milk. i also added garlic powder and dried cilantro to the flavorings. i…