mjbnj0001 Member

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…

Made a chicken-cauli curry tonight for dinner using a 350-year-old recipe with a couple of mods. Not my 1st time with this dish or variations, but 1st time with my wife at home to try it. She's not one for heat (spice), so I dusted mine with a little cayenne. Pretty simple, pretty healthy. On brown rice.

elegant serving as usual.

Here are the results of my experiment (as been being reported above). The solid "Greekified" yogurt became a base for (a) Ranch dressing on a dinner salad, (b) will be thinned to act as a chicken marinade (probably) tomorrow. Will contemplate other uses for the yogurt solids, but those will be for another day. The…

Here are the results of my experiment (as been being reported above). The solid "Greekified" yogurt became a base for (a) Ranch dressing on a dinner salad, (b) will be thinned to act as a chicken marinade tomorrow (photo will be published over in the "What Do Your Meals Look Like" thread, as I am sure I'm out of the core…

sounds like something to whip up for a holiday party. i'll look it up, thanks!

good advice, thanks @springlering62 ! i just went out to cheesemaking.com. i can see some Christmas opportunities there, lol. cheese - and dairy in general, including yogurt and kefir - is pretty much my kryptonite go-to treat. although cheese is a major weakness and a primary "food group" for me (you'll likely notice some…

Thank you. I'm aware some of these things, unlike regular recipes and indeed my particular path and attempts at dietary improvement, may have limited appeal for some folks, but my hope is they bring entertainment and perhaps techniques for others.

I'm involved in a little experiment on another of the Recipe threads ("What Do You Add to Your Yogurt"). I'm duplicating some of the conversation here, as some of you have been interested in the "hybrid sourdough" breads I've been pursuing. I've been making various attempts at a "hybrid sourdough" this year, using various…

And here's the result after about 7 hrs: it looks as if I got about a full pint of whey and the yogurt came out pretty thick and creamy. The last time I had done this was about 2-3 yrs ago, and I didn't use the weighted plate method. That was a technique I came upon sometime after my last straining, and I'm pretty happy…

Ranch dressing. Ranch dressing as marinade. Ranch typically uses buttermilk powder in homemade preps, but actual buttermilk should be even better and richer. Getting ready to make some ranch today/tomorrow if all works out, following up on our discussions about fresh (live culture) liquid sour whey drained from regular…

yam wrap? interesting. do you buy them or make your own with the flour?

no reason to eat "breakfast" for breakfast. it is a fairly recent concept in our current form. eat what you want.

Friday night clearing some of the fridge before the upcoming busy weekend. Baked salsa chicken thighs, blanched green beans, roast savory redskin potatoes, salad.

which type is this? at the house we sold recently,we had a recurrent hen-of-the-forest that would get almost basketball size. As it was on the curb line, adjacent to the street, cars and dogwalkers, i couldn't bring myself to eat it. but we had an old italian guy who asked permission for it, which we granted. he came back…

Thanks! Hope you enjoy. Besides calories and macros goals, my cooking is beginning to narrow down to lesser red meat, wider variety of plants, lesser highly-processed and packaged foods, HFCS avoidance, home baking, more whole foods, less salt, etc.; it's demanding, almost 1950s style kitchen activity, but I'm retired so I…