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What Are You Eating Today?

steve_bank

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Grilled tuna sand which, tuna mixed with chopped celery and carrots. Mayo and black pepper.

Pickles on the side.

I boil vegetables every three or four days. I am making a batch of steamed chicken today, it will last three or four days.

I boiled a pot of potatoes that were getting old. Potatoes for week.
 

Elixir

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Been eating lots of hearts of romaine lettuce from our greenhouse, with sourdough garlic croutons and homemade Caesar dressing.
And some ribs (Katie Lee’s unbeatable recipe).
Hard to say which is better, but they sure go well together.
 

Jimmy Higgins

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2319E5C2-37F0-4A62-BA81-8036F3BF06FF.jpeg
Roasted tomato/red pepper soup with gorgonzola. So much easier to make with immersion blender!
 

ZiprHead

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Hmm, never tried roasting my peppers and tomatoes when making my red pepper soup.

Do you have a recipe for the roasting part?
 

Jimmy Higgins

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1) cut veggies in half, remove seeds from pepper.
2) place on parchment paper covered baking tray (not a sheet!!!)
3) coat with 2 TBSP oil, salt, pepper, smoked paprika.
4) bake 25 to 30 mins till soft and a little charred,
5) In a pot, melt 1 tbsp butter.
6) Add 1 chopped up sweet onion, cook for 5 to 8 minutes. Not looking to brown them.
7) Add 1 to 2 tbsp tomato paste, mix. Then add 2 cups veggie broth. Use plastic whisk to meld it together.
8) Once the roasted veggies are cool enough, then peel the skins, add to the soup.
9) Bring to boil, cook for 10 minutes. Take off heat.
10) Add Gorgonzola (3 ozs I think) in pieces, and let melt into the soup.
11) The recipe says use a hand blender... but you should use an immersion blender, to blend the soup.
12) Season to taste. The soup lacks much flavor up front, then the gorgonzola comes through a bit.

This serves 4 or so. Needs croutons or a nice hunk of bread.

I apologize in advance for the recipe not being funny... in conclusion I mean.
 

ZiprHead

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Thanks.

I use V8 juice and tomato paste for my broth. I also add about a cup and a half of brown rice. I simmer it for about an hour to give the paste time to thicken the broth.
 

Jimmy Higgins

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This recipe, the cheese manages the thickening. It really is a relatively quick process.
 

rousseau

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1) cut veggies in half, remove seeds from pepper.
2) place on parchment paper covered baking tray (not a sheet!!!)
3) coat with 2 TBSP oil, salt, pepper, smoked paprika.
4) bake 25 to 30 mins till soft and a little charred,
5) In a pot, melt 1 tbsp butter.
6) Add 1 chopped up sweet onion, cook for 5 to 8 minutes. Not looking to brown them.
7) Add 1 to 2 tbsp tomato paste, mix. Then add 2 cups veggie broth. Use plastic whisk to meld it together.
8) Once the roasted veggies are cool enough, then peel the skins, add to the soup.
9) Bring to boil, cook for 10 minutes. Take off heat.
10) Add Gorgonzola (3 ozs I think) in pieces, and let melt into the soup.
11) The recipe says use a hand blender... but you should use an immersion blender, to blend the soup.
12) Season to taste. The soup lacks much flavor up front, then the gorgonzola comes through a bit.

This serves 4 or so. Needs croutons or a nice hunk of bread.

I apologize in advance for the recipe not being funny... in conclusion I mean.

You could add a few crushed cloves of garlic once you're cooking the soup, and scoop them out before you blend. And a few teaspoons of fish sauce never hurt anything.
 

Jimmy Higgins

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You could add a few crushed cloves of garlic once you're cooking the soup, and scoop them out before you blend. And a few teaspoons of fish sauce never hurt anything.
It does call for garlic, and I keep forgetting to get it.
 

steve_bank

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I fried a package of ground beef with a lot of garlic. I cook in bathes.

Over the week I'll add it o scrambled eggs, grilled cheese sandwiches, and rice ot pasta -with tomato sauce.
 

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I'm back to making my "big pot" recipes that I can make and then eat leftovers for days. This week I'm making my final for the season (probably) one pot chicken parm and then I'll be ready to switch to cold dishes as much as possible now that summer is here. Later in the week, I'll make some chicken pasta salad that I can eat cold, plus I have some salad stuff, sandwich stuff, and cold cereal for mornings.
 

Thomas II

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I'm back to making my "big pot" recipes that I can make and then eat leftovers for days. This week I'm making my final for the season (probably) one pot chicken parm and then I'll be ready to switch to cold dishes as much as possible now that summer is here. Later in the week, I'll make some chicken pasta salad that I can eat cold, plus I have some salad stuff, sandwich stuff, and cold cereal for mornings.
you-have-anymore-instant-pot.png
 

ZiprHead

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Chicken thighs from the air fryer and corn on the cob. Yummy!
 

Angry Floof

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I'm always forgetting to put applies in my chicken salad. But today I remembered and it's so good.
 

ZiprHead

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You could add a few crushed cloves of garlic once you're cooking the soup, and scoop them out before you blend. And a few teaspoons of fish sauce never hurt anything.
It does call for garlic, and I keep forgetting to get it.

I don't understand.. you don't have garlic on hand all the time?
We keep lots of garlic around, including a garlic herb mix that is just scrumptious on eggs and chicken. Garlic is about the only "spice" my wife likes. For me, it's the more the better.
 

rousseau

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You could add a few crushed cloves of garlic once you're cooking the soup, and scoop them out before you blend. And a few teaspoons of fish sauce never hurt anything.
It does call for garlic, and I keep forgetting to get it.

I don't understand.. you don't have garlic on hand all the time?
We keep lots of garlic around, including a garlic herb mix that is just scrumptious on eggs and chicken. Garlic is about the only "spice" my wife likes. For me, it's the more the better.

We usually make sure we have at least a few loose bulbs available, although I'm going through it a lot slower lately.

In the past year we used a lot of jarred tomato and alfredo sauces, and usually added a bit of garlic and other spices. But now we're trying to keep meals pretty simple. Lots of potato/veggie/meat dinners.
 

ZiprHead

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My bro/sis-in-laws make their own homemade alfredo sauce. It's pretty good. One of these days I'l have to get the recipe.
 

southernhybrid

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Rhubarb grew well in New Jersey, but I never liked it. I had a neighbor who grew it when I was a child. Tonight, my chef is making quiche again, since we couldn't think of anything else to have. I wanted salmon but didn't want to make an extra trip to Krogers.
 

steve_bank

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I put the last of my cooked ground beef in a pan with onions and peppers. Then added a tomato sauve.

From there I could have added rice, beans, or pasta. Or put it on Italian bread wit cheese and baked it crispy, but I don't eat a lot of bread anymore.

Tonight had a half ways between a stew and and a soup. A low cal dinner. Pizza and pasta is all about the sauce. I like a seasoned tomato sauce. I can eat it by the spoonful.
 

Angry Floof

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but I don't eat a lot of bread anymore.
I haven't had bread in months. Trying to avoid carbs. It's been tough. I love sandwiches.

Try this kind. It's delicious! And it's soft, too. A few years ago, it was kind of dry but I guess they've changed the recipe to make it softer now.


1655044997049.png
 

steve_bank

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Pan fried potatoes seasoned with black pepper and curry, peppers and onions, and chicken sausdage.
 

gmbteach

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I am making broccoli and cauliflower soup. I may add Brussels sprouts to it if it’s not enough for 5 serves for my lunches.

I will add a few spices to it once it’s blitzed for extra flavour.
 

steve_bank

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I am making broccoli and cauliflower soup. I may add Brussels sprouts to it if it’s not enough for 5 serves for my lunches.

I will add a few spices to it once it’s blitzed for extra flavour.
I developed a liking for Brussels sprouts. It has become part of my daily vegetable mix.
 

ZiprHead

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I am making broccoli and cauliflower soup. I may add Brussels sprouts to it if it’s not enough for 5 serves for my lunches.

I will add a few spices to it once it’s blitzed for extra flavour.
I developed a liking for Brussels sprouts. It has become part of my daily vegetable mix.
I am making broccoli and cauliflower soup. I may add Brussels sprouts to it if it’s not enough for 5 serves for my lunches.

I will add a few spices to it once it’s blitzed for extra flavour.
I've never liked brussels sprouts. My wife absolutely hates them. Calls them gag-a sprouts.

But broccoli and cauliflower soup sounds great to me.
 

steve_bank

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My typical mix I make every three or four days. I boil a pot. I add tomatoes for a cold salad.

broccoli
carrots
yellow squash
zucchini
onions
peppers
brussells sprouts
celery

For me its cauliflower I don't like.
 

steve_bank

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What has become my favorite hot weather dinner.

Cold vegetables with a sesame dressing and chilled canned salmon.
 

gmbteach

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We are having what I am calling an ‘upside down cottageish/shepherdish pie.

I cut potatoes into cm cubes (nearly) and lay them down the bottom. Then I chopped up onions and spread them over the potatoes. Then I layered leftover roast pork, sliced mushrooms, more roast pork and finally some grated cheese. It’s in the oven on about 200C for about an hour.

(can you tell my cooking is not exactly precise :) )

Let‘s see how it tastes.
 

rousseau

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I haven't been doing much interesting these days, but have managed to make frozen fish more palatable:

1) Lay fish at the bottom of a 9 inch dish
2) Liberally season with spices (we're finding The Flavour Bible helps a lot with this), fresh garlic, and some fish sauce
3) Completely cover with diced Roma tomato
4) Bake for 20 minutes at 400 or 425, depending on how well you want the tomatoes done
5) Stir / Crush the tomato a bit at 10 minutes so the liquid and seasoning permeate through the dish. You can break up the fish or keep it in tact.

Very easy dish to make for the result you get out of it, and it tends to re-hydrate the fish.
 

T.G.G. Moogly

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Hamburger was on the menu but enjoyed salad style. Burger, bread, lettuce, pickle, all get cubed and splashed with olive oil and ketchup, then tossed and enjoyed with a spoon. Best enjoyed chilled when it's hot outside.
 

steve_bank

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A hot weather treat.

Peel and pull apart a tangerine. Put it in the freezer until it just starts to freeze.
 

ZiprHead

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A lesson in reading instructions before hand

I made cupcakes today. I should have completely read the instructions on the cake mix box. I mixed up the batter and scooped it into the cupcakes cups to about a quarter inch from the top. I got 13 and 1/2 full cupcakes. I placed them in the oven then read on to see how long to bake.

Uh oh. It was supposed to make 24 cupcakes. They came out huge over the top of the pans. It didn't work well for the glaze I intended to pour over the tops.

I had made this cake before in full size pans, never cupcakes. So, I guess, live and learn.

Recipe:
Standard yellow cake mix
While baking, mix a half cup of lemon juice and powdered sugar for the glaze
Once done and out of the oven, pierce the cake all over with a toothpick
While still warm, drizzle the lemon glaze all over the cake
Place into a refrigerator
Top with whipped cream when the cake cools

The glaze trickles down into the cake to make a very moist and lemony sweet cake. I sometimes use sliced strawberries on top for a garnish.
 

thebeave

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A lesson in reading instructions before hand

I made cupcakes today. I should have completely read the instructions on the cake mix box. I mixed up the batter and scooped it into the cupcakes cups to about a quarter inch from the top. I got 13 and 1/2 full cupcakes. I placed them in the oven then read on to see how long to bake.

Uh oh. It was supposed to make 24 cupcakes. They came out huge over the top of the pans. It didn't work well for the glaze I intended to pour over the tops.

I had made this cake before in full size pans, never cupcakes. So, I guess, live and learn.

Recipe:
Standard yellow cake mix
While baking, mix a half cup of lemon juice and powdered sugar for the glaze
Once done and out of the oven, pierce the cake all over with a toothpick
While still warm, drizzle the lemon glaze all over the cake
Place into a refrigerator
Top with whipped cream when the cake cools

The glaze trickles down into the cake to make a very moist and lemony sweet cake. I sometimes use sliced strawberries on top for a garnish.
This might be a good time to call in The Cleaner to help with the excess spillage.
 
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