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What's for tea?...

Discussion in 'General Discussions and Lounge' started by leashedForLife, Jul 6, 2017.

  1. leashedForLife

    leashedForLife Well-Known Member Registered

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    I had about a cup of that Asian soup i made, left over - i froze it in a zipped bag; this morning, i thawed it, dropped 2 raw eggs in, stirred briskly with a fork, & microwaved it at 40% power.
    I had a lovely, tender, rice-&-tempeh "omelette" in a bowl, with baby spinach scattered thru it. :) Yum!

    - t

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  2. FrankieDoodle

    FrankieDoodle Active Member Registered

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    That sounds really nice
     
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  3. JudyN

    JudyN Well-Known Member Registered

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    I had a filo pie filled with onions, garlic, harissa, passata, chick peas and feta. Today was leftovers as we had it last night and OH is eating out tonight, and I may be having leftover leftovers for lunch tomorrow. OH wasn't keen though - he's not a great fan of chick peas - so I probably won't make it again. I liked it though!
     
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  4. leashedForLife

    leashedForLife Well-Known Member Registered

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    some random dinners i made for my client-couple, plus some meals i made for myself over the past few weeks / months -

    cheese & chicken "enchiladas"
    [the lady of the house ordered flour tortillas, not knowing there's a difference - flour tortillas are for burritos, but heck, why quibble? // They're also 10-inch, & spozed to be 6; that's OK, i used a half-sheet pan instead of the recipe's 9 x 13.]

    Screen Shot 2018-03-28 at 12.50.57 PM.png


    steak with crimini gravy, rice, & fresh green-beans -
    Screen Shot 2018-03-28 at 12.51.23 PM.png


    lemon chicken stir-fry -

    Screen Shot 2018-03-28 at 12.52.43 PM.png

    prunes over fig-&-cheese spread, on organic raisin bread -
    Screen Shot 2018-03-28 at 12.53.13 PM.png

    homemade "buffalo chicken":
    breast strips marinated & cooked in hot sauce, with cornbread stuffing & GBs -
    Screen Shot 2018-03-28 at 12.54.02 PM.png
     
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  5. Josie

    Josie Administrator Administrator Registered

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    Tonight we have homemade turkey burgers with sage and onion and sweet potatoe wedges.

    Is it bad that I really enjoy the food threads!?
    Back to the like owner like dog!
     
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  6. leashedForLife

    leashedForLife Well-Known Member Registered

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    I placed another order with the good folks at Farmers To You in Vermont -
    Farmers To You - How It Works

    I began an order for Easter / Passover wkend, & disastrously failed to complete it by midnite Sunday, so it was automatically cancelled - i missed the chance to share organic, homemade, whole-grain Hot Cross Buns, dammit, & i'll have to wait a WHOLE YEAR to get them. Waah! :(

    But my order tomorrow will include a bunch of good stuff, including org beets & 2# of org buckwheat flour, & 2 beef hearts from grass-fed steers that i intend to make into freeze-dried dog treats. :)

    today i had a really lovely salad, with mesclun mix, beet shreds, & lots of rainbow carrots, with 1,000-island dressing [all organic]. It was yummy! - tonight, i've got fresh beets to steam & peel, i'm gonna do 'em with just unsalted butter, fresh black pepper, & a drizzle of pomegranate vinaigrette from Bragg's. Best dressing, EVAH!

    Organic Pomegranate Vinaigrette 12oz [SVCBSDOPV] - $6.49 : Bragg Live Foods, Bragg Apple Cider Vinegar, Bragg Liquid Aminos, Bragg Live Organic Food Products, Patricia Bragg, Paul Bragg, Bragg Organic Olive Oil, Bragg Salad Dressings, Bragg Seasonings, Bragg Health Products, HEALTHY HEART, BACK FITNESS, HEALTHY FEET, VEGETARIAN, RECIPES, FASTING, BRAGG HEALTHY LIFESTYLE, ENERGY DRINKS, HEALTHY DRINKS, APPLE CIDER VINEGAR DRINKS, ORGANIC NATURAL DRINK, SEA KELP SEASONING, EXTRA VIRGIN ORGANIC, OLIVE OIL, ORGANIC OLIVE OIL, APPLE CIDER VINEGAR, ORGANIC SEASONINGS, ORGANIC SALAD DRESSINGS, NUTRITIONAL YEAST, APPLE CIDER VINEGAR DRINK, SOY SAUCE ALTERNATIVES, HEALTH BOOKS, HEALTH EBOOKS

    I also found that i can get Braggs' Pom Vin from a nearby Whole Foods, *and* i've just ordered a case thru the store at a case-discount - saving me $4, & giving me a shelf-stock of my own, of 12 bottles. :) That should last me thru the whole summer & into fall. Yippee! :D

    - terry

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  7. leashedForLife

    leashedForLife Well-Known Member Registered

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    totally spoilt, today! :D

    yesterday's dinner was some of the best pasta i ever ate: in-house fresh linguini, with marinara sauce & 2 lovely wedges of pizza "bread", still warm from the oven.
    Today for brekkie, i had the pizza that i brought home with me, from the same restaurant - scrumptious!
    Hand-thrown dough, homemade sauce, fresh basil & spinach.

    Then i took off to fetch my delivery from Farmers To You - & from there, i went to Harvest co-op, & they had red Bartletts & blood oranges on special. // I ate 2 pears & 4 oranges, & bought a package of Julie's raspberry-sorbet popsicles - of which i ate 2.

    to take with me for this weekend, I have the makings of a glorious 16" pizza - organic WW crust from a Vermont farm, a pint of roasted-garlic sauce, 4-oz of paste to thicken & sweeten the sauce - plus whole-wheat piecrust for a pear tart.
    I can't wait to see how they come out. Yippee! :D

    - terry

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  8. leashedForLife

    leashedForLife Well-Known Member Registered

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    I made a luscious fish-chowder last week, & am having a bowl for my lunch today -
    it was so simple, i pan-roasted potatoes, bell-pprs, & onion, heated a half-gallon of 2% milk, added the veg, & then dropped in the still-frozen Alaskan cod. The EVOO in the veg made a marvelous broth, i only seasoned the veg with a little sea-salt & fresh-ground black pepper. Bty the time the filets were flaking, it was fully-cooked & nicely married.

    I froze it all in containers, & brought 2 along with me for this extra-long shift [arriving Wed nite, departing Mon afternoon].

    If anything, the freezing improved it... so good! :)

    - terry

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  9. leashedForLife

    leashedForLife Well-Known Member Registered

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    some other recent projects -

    Screen Shot 2018-04-11 at 9.02.42 PM.png Screen Shot 2018-03-28 at 12.50.57 PM.png Screen Shot 2018-03-28 at 12.51.23 PM.png
     
  10. Mad Murphy

    Mad Murphy Well-Known Member Registered

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    Im afraid our menu is limited at the moment OH has just had dentures fitted and is finding food a challenge. Tonight is mac and cheese.
     
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  11. leashedForLife

    leashedForLife Well-Known Member Registered

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    nothing wrong with a lovely mac n' cheese! - I like whole-wheat pasta or other whole grain pasta better than white, but a nice white-wheat pasta done on bronze cutters can be gorgeous, too.

    I had *fantastic* pasta rustica, handmade, from a farm in Vermont, a couple of weeks back - can't wait to order some more, tho they change the form of their pasta every week, so U aren't allowed the luxury of choosing the shape.
    They make what pleases them or what's seasonal, & U get it or pass it by. :D Seems fair to me. They're doing the work, after all.

    - terry

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  12. leashedForLife

    leashedForLife Well-Known Member Registered

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    I finally got to The Bread Shop in Wakefield - i saw a review on Phantom Gourmet, their handmade breads & pastries looked wonderful, & i've been trying to get there for weeks. // On Friday, Cleire ['clay-dee', Portuguese; she's Brazilian] came in for a few hours, as i'd come on Wed nite to cover 24-hrs Thursday, & i zipped straight there. :D

    Among the other just-for-today items was a savory muffin, a knock-off of their cinnamon roll-ups, filled with feta, basil, & some Gouda [for melt]. // The 1st one i bought was so yummy, i bought her out, LOL - 3 more, to go!
    Their only flaw is that the layers are a bit too thick, & the cheese a bit too thin - so i fixed that by adding some luscious Savage [sa-VAHJ] from vonTrapp Dairy in Vermont.
    The result was perfection...

    Screen Shot 2018-04-24 at 2.22.46 PM.png Screen Shot 2018-04-24 at 2.23.20 PM.png
     
  13. leashedForLife

    leashedForLife Well-Known Member Registered

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    pork-chops with seasoned panko crumbs [garlic powder, onion powder, thyme, fresh blk-ppr, Mrs Dash salt-free herbs] & done in the air-fryer, with steamed broc & rice.

    Screen Shot 2018-04-26 at 10.12.21 PM.png
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    I cut the chops off the bone into 'fingers' for easy eating. // Utensils are a challenge to cerebral palsy folks; spoons are easiest, forks are a bit awkward, & knives for anything but spreading PB or butter are hardest of all.

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  14. JudyN

    JudyN Well-Known Member Registered

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    My favourite - Mexican:) Boil pinto beans till soft, even mushy (the tinned ones don't taste right to me), fry onions, garlic & chilli, then add industrial quantities of cumin. Add the beans to the onions with a little salt & sugar and cook for a little longer.
    Serve with tortillas, avocado, sweetcorn, salsa, grated cheese, etc. etc.
     
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  15. leashedForLife

    leashedForLife Well-Known Member Registered

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    I've almost eaten all that lovely cod-stew i made... :sniff: Just 2 containers remain in the freezer.

    OTOH, i have some *lovely* organic beets to make into warm salads, & i intend to make some chocolate cake with grated beets in the batter. ;) I've had it before, made by other folks, & i want to try it on my own. // The taste is masked by the cocoa, & the beets add moisture & density.
    I think "beet brownies" would be super! - i'm going to work on developing a recipe.

    - terry

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  16. leashedForLife

    leashedForLife Well-Known Member Registered

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    today i had a nice sammitch -
    Ppr-jack cheese on 12-grain bread, toasted, one slice of cheese per side, stuffed with mesclun-greens & a Tbsp of salsa. :) Everything organic.
    I built it, then put the entire sammitch into the toaster-oven for 5-mins on low, to get it melty & wilt the greens slightly. Mmm!... delish.

    I have not made these yet - but i WILL:

    Black Bean Brownies - (No Flour Required!)

    & i'll let U know how they turn out. :D Hoping good!

    - terry

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  17. leashedForLife

    leashedForLife Well-Known Member Registered

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    just found another "that sounds good!" recipe -

    Vegan Beet Pot Pies | Love Beets

    when / if i make it, i won't use celery root, celery, or white wine [celery contains an incredible amt of salt, & i can't have sulfites, which are almost-omnipresent in white wines - also in white grape juice, & sometimes in potato dishes, breads, etc].
    Sodium metabisulfite AKA "potato whitener" is the worst of the lot - makes me wheeze. :(
    - terry

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  18. Teddy560

    Teddy560 Well-Known Member Registered

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    I don't really plan meals... just throw together whatever is in the cupboard :/ today I made chicken breast in maple bbq sauce, seasoned roasties and carrots and peas. I'm a vegetarian so had a veggie burger instead of the chicken.
     
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  19. leashedForLife

    leashedForLife Well-Known Member Registered

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    it's 6:30-pm local time, & i just finished eating some yummy roasted spag-squash -
    i did all 4 halves in a 400'F oven, cut-side down, after removing the seeds & brushing the entire inner surface, seed cavity & cut face, with EVOO. // 2 of them caramelized nicely, the other 2 are fully-cooked but paler. [My client's oven & gas stove aren't working properly, & haven't been since i began the job, at Thanksgiving. :( She doesn't want to pay for a repair-guy in case it's the fault of the gas company... ????!!! ]

    I ate one entire half, with freshly-grated Romano & blk-ppr [ditto]. It was perfect - savory, light, tender, a little salt from the Romano, a little bite from the ppr. :)

    - terry

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  20. leashedForLife

    leashedForLife Well-Known Member Registered

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    just finished a lovely [late] breakfast at noon, I had some of that fantastic "everyday matzoh" from Patchwork Farm in Vermont, with Once Again sunseed butter & red-raspberry preserves... mmm. :)

    I don't know why the Patchwork bakers call it "everyday" unless it's b/c it's addictive - after eating it once, U just gotta get more! -- they can't possibly think it's common, ordinary, or unremarkable. :D - it's multigrain, tasty & light & savory all by itself, & a wonderful canvas for anything U put on it.
    World's best cracker ever, so far in my experience.

    - terry

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