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What food did you eat today?
- Thread starter jglass
- Start date
K
KYHeirloomer
Guest
It's not just beans, Jfain. I eschew most anything in a can unless there is absolutely no other choice.
When I need processed produce I head staight to the frozen food lockers.
When I need processed produce I head staight to the frozen food lockers.
cookie
New member
I Love chickpeas & Lima beans. I think I had squid at an Italian restaurant & hated it. Some people Love squid, just not for me. I'm going on a Diet, I made a great salad today with everything tomatoes, mushrooms, cucumber, red sweet pepper, Lima beans, with light Italian dressing. It was really good!
This morning though, went out to breakfast with my Mom & had a Belgium waffle with blue berry's & banana small amount of syrup & a Tablespoon of whip cream, with coffee. It was really good. I didn't eat the whole thing, left some. Cookie
This morning though, went out to breakfast with my Mom & had a Belgium waffle with blue berry's & banana small amount of syrup & a Tablespoon of whip cream, with coffee. It was really good. I didn't eat the whole thing, left some. Cookie
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Cook Chatty Cathy
New member
Cookie If You And I Were Neighbors We Could Sure Encourage Each Other In The Diet! I Also Am Trying To Shed A Few Extra Lbs!!! Above All Else Start Walking, It Is A Number #1 Exercise To Help You Tone Up Without Too Much Effort, And In The Process You'll Burn Calories!
Frozen food
I'm with you. I swear I can tast the can. I buy canned tomatoes and sometimes canned tuna and evaporated milk to use instead of cream in my everyday recipes but that is about it.
Today for breakfast I had the last piece of Rosemary corn bread toasted topped with goatmilk butter and orange-tomato jam made from my summer tomatoes. Yum!
I still have lot of tomatoes to get through so lunch will be BLT wraps (I like to add fresh basil to them) and salad w/balsamic dressing.
For dinner we are having guest so I'm doing a blackened leg of lamb with remoulade, onion rings, greens and dessert of Blueberry-plum buckle with ice cream.
It's going to be a good day.
I'm with you. I swear I can tast the can. I buy canned tomatoes and sometimes canned tuna and evaporated milk to use instead of cream in my everyday recipes but that is about it.
Today for breakfast I had the last piece of Rosemary corn bread toasted topped with goatmilk butter and orange-tomato jam made from my summer tomatoes. Yum!
I still have lot of tomatoes to get through so lunch will be BLT wraps (I like to add fresh basil to them) and salad w/balsamic dressing.
For dinner we are having guest so I'm doing a blackened leg of lamb with remoulade, onion rings, greens and dessert of Blueberry-plum buckle with ice cream.
It's going to be a good day.
M
Mapiva
Guest
I Love chickpeas & Lima beans. I think I had squid at an Italian restaurant & hated it. Some people Love squid, just not for me. I'm going on a Diet, I made a great salad today with everything tomatoes, mushrooms, cucumber, red sweet pepper, Lima beans, with light Italian dressing. It was really good!
This morning though, went out to breakfast with my Mom & had a Belgium waffle with blue berry's & banana small amount of syrup & a Tablespoon of whip cream, with coffee. It was really good. I didn't eat the whole thing, left some. Cookie
You probably had calamari, the most popular way of preparing squid. Unfortunately if it is not well prepared it can be chewy and rather disgusting.
Squid, like all seafood must be simply and quickly prepared. I find it the most difficult to cook because it releases so much moisture when it cooks. But boy do we love it.
cookie
New member
I think, it was snails at an Italian restaurant, that I didn't like. I know I have had calamari, and I Like it! (I didn't know that was squid.)
Cathy, I think walking is great & it is really good exercise. I do a tread mill at the gym & like it, however there is nothing like being outside. I do have to take some weight off. I guess to many Cookie's Cookie
Cathy, I think walking is great & it is really good exercise. I do a tread mill at the gym & like it, however there is nothing like being outside. I do have to take some weight off. I guess to many Cookie's
Cookie
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K
KYHeirloomer
Guest
With squid it's important to follow the 2/20 rule: you cook it for either less than two minutes or more than 20.
Either way it will be tender. But if you fall into that middle zone it will be tough, chewy, and rubbery.
Either way it will be tender. But if you fall into that middle zone it will be tough, chewy, and rubbery.
K
KYHeirloomer
Guest
Today I had coffee (or course). Lunch was a Ruben, chips, and a handful of olives.
For supper we had Sambousak Lahma (Lebanese Meat Pastries), with garlic sauce; caremalized red onion marmalade; and a simple salad.
For supper we had Sambousak Lahma (Lebanese Meat Pastries), with garlic sauce; caremalized red onion marmalade; and a simple salad.
chubbyalaskagriz
New member
Had out-of-town friends over for a mid-afternoon late lunch/early supper- and stuffed a porkloin.
Split a pair of zucchini and a pair of carrots lengthwise and blanched both in boiling water 'til semi-soft and bright in color.
Butterflied-out the 5lb. loin, seasoned with salt and pepper, lay down fresh raw spinach leaves, lay the blanched zukes and carrots atop the spin and rolled it all up. "Tied" the loin secure with strips of bacon, rubbed-down with honey/mustard, then pressed on a crust of kosher salt & cracked black pepper and slow-raosted for 3 hours.
Sliced this and served with smashed red spuds & pan gravy, braised cabbage/broccoli/leeks, pumpernickel clover-leafs, and blackberry buckle w/ vanilla bean ice cream. Everyone left the table fat & happy!
Split a pair of zucchini and a pair of carrots lengthwise and blanched both in boiling water 'til semi-soft and bright in color.
Butterflied-out the 5lb. loin, seasoned with salt and pepper, lay down fresh raw spinach leaves, lay the blanched zukes and carrots atop the spin and rolled it all up. "Tied" the loin secure with strips of bacon, rubbed-down with honey/mustard, then pressed on a crust of kosher salt & cracked black pepper and slow-raosted for 3 hours.
Sliced this and served with smashed red spuds & pan gravy, braised cabbage/broccoli/leeks, pumpernickel clover-leafs, and blackberry buckle w/ vanilla bean ice cream. Everyone left the table fat & happy!
M
mrsjimmyp
Guest
Tonight for Dinner I made a pot of Beef Stew and it sure was good !