Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
i drove past 4 teen girls yesterday who looked like sacks of potatos with limbs attached. wth? if were to become less physically active, perhaps our diets should change to compensate. i eat one meal a day and have for years -- dinner. my theory is, if exess fat in the bloodstream is causing us health problems i want to lean it out every day. in only a little while the body adjusts and there is no such thing as a hunger pang. most nights i only eat because i know that i should.. not trying to be judgemental or sound superior. im sharing this for the people who would like to trim up a bit but arent having much luck.
we are used to eating a big dinner then sleeping, not much fuel burned during sleeping. then we eat a hearty breakfast. WHY ? is what im asking..
energy for working? nah. not buying it. i work like a borrowed mule..
im reaching for the stars tonight. boiling some chicken gizzards to get em tender , then ill fry em..
s-a, i used to make " potato " donuts into a braided form. had apple bits in them. not much different from a big cinnamon roll but the braided form has more surface areas for glaze.
no one to cook for anymore so chicken organs are fine with me. they should serve me well with hepc tx and anemia looming..
Tonight was another semi-homemade main course. Have you used the fairly new pouches of sauce? It is sort of like pouring cream of mushroom soup over something, but more sophisticated (and expensive). Tonight we had Cambell's Marsala sauce over chicken. Very fast and pretty tasty. We also had a what's-in-the-fridge salad consisting of shredded lettuce, dates, almonds, celery, a few cauliflower and broccoli pieces, and avocado slices with a lemon caper dressing leftover earlier in the week.
I like making my own sauces, but sometimes a shortcut is welcome.
SA, this is the first year in a long time I didn't do at least one corned beef brisket in March. Glad you enjoyed yours!
Since I've gotten older, the less and less l like eating red meat. I do like it, have no problems with it, but for some weird reason I'm just turning off of it more and more, especially these last 3-4 years.
No idea what I'm doing tonight. Probably nothing. My boys can have leftovers.
Son is away tonight so I made pork tenderloin which Daughter and I like, and Son does not. Used onion powder, garlic powder, white pepper, and smoked paprika as a dry rub, sliced, and cooked in cast iron skillet on top of the stove, while brussel sprouts and butternut squash cubes roasted in the oven. Daughter asked if I used honey on the squash. Nope, just olive oil with a little allspice and cinnamon. They were nice and sweet!
lets leave people who think within the box in there. society will be safer..
" cranberry orange relish" . it looks delightful , toss it in the crock. raisins, in the crock. ditto apples, grapes, melons, strawberries, honey, peaches, shelled corn, plums, pears, etc.
i cant be drinking booze -- hepc -- gotta behave.. ive taken up peeing in alleys and playing with matches -- not a happy camper.
Who's got the tequila?
ebelskivers like ligonberries..
Hake seasoning with olive oil, fresh marjoram, mint, cayenne pepper, topped with thinly sliced tomatoes
Asparagus tossed in olive oil and lemon zest
Sweet potato slices tossed in olive oil, maple syrup, with a little ground cloves
And pickled beets and radishes passed (separately) at the table.
I love it when things can all cook together for the same length of time.
I've never prepared hake before. We all liked it.
sharynmarie, my favorite way to cook brussel sprouts is to roast them until they start caramelizing. No parboiling needed. I love them tossed in a kalbi sauce before roasting. Oh my!
I make a pork tenderloin with salt, pepper, fennel seed, celery seed, and minced garlic. Broil it. It is great with a green salad and Brussels sprouts. The Brussels sprouts are first boiled until fender crisp,then I saute them in olive oil and a little buter and minced garlic to caramelize the outer leaves. If cholesterol is not an issue for you, fry some bacon and crumble it in with the Brussels sprouts.
I ended up making a beef and cheese casserole tonight. It takes just like a lasagna. I substitute ricotta cheese for the cottage cheese. I also use angus beef. This is so gooey and comforting. YUM!
Beef and Cheddar Casserole:
Ingredients
1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese (or ricotta)
1/2 cup Sliced Green Onions (less To Taste) (or more)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20-30 minutes, or until all cheese is melted.
Some french bread is good with this.
But for tonight, leftover oriental noodle stir-fry and maybe we'll snack on the little hunk of homemade bread from the weekend. And, maybe also a beer. :-)