What are you having for dinner? (wanna share your recipe?)

[The Albatross]

@berlinda - Nope. Thanks Berlinda cuz I try to make a menu and meal plan that won't bore me or the peeps who are gonna be at the table. In my late 30's-early 40's I was being diagnosed with a bunch of ailments and a recovering alcoholic to boot (way way underneath was a PTSD diagnosis back then). I was chronically dehydrated, anemic, and had chronic malnutrition. My mentors were adamant about me picking a VACI - Vital Absorbing Creative Interest... so I decided to pick cooking and nutrition and it is a way to manage to exceed doctor's expectations for my diagnoses and allow for a sense of management over my many food, enviro allergies & Celiac/Sprue. Working with elder clients... many with dietary special needs... it was mutually assistive and often a communal activity to make meals in the kitchen together for them to share with friends or family too. But honestly? It has been a foundational recovery thing cuz it is good on so many levels for a person. I had a really really tough time establishing the behavior... but now it's here to stay.

"To keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear." ~ Buddha
Duty though... is too often misunderstood. A duty doesn't necessarily mean it is not pleasurable or a creative pursuit.

My mom's insulin has been decreased 3 times in the last 3 quarterly doctor visits too because of my approach to whole food nutrition, portioning, meal composition and timing..... she's only taking 12-13 units one time a day now where before the condo fire she was taking insulin 2 times a day 20 units each. I'm expecting another reduction this October for her and then I think she'll be properly med managed for her diabetes.

P.S. Friday's corn salad recipe was simple and fresh... an easy recipe to use. I eased up on the vinegar and sugar and did do some honey and lemon pepper.

 

[Teasel]

That's really cool @The Albatross thanks

I had a really really tough time establishing the behavior... but now it's here to stay.

Is it ok to ask about difficulties you had establishing the behaviour?

 

[The Albatross]

Yeah @berlinda but it's probably best to do it on your diary or mine. Lemme take a break and I'll hit yours?

 

[Teasel]

Sure :)

 

[The Albatross]

For dinner today: LEFTOVERS - Friday's corn salad, seafood casserole, carrot/ginger/miso soup and jalapeno popper wontons. for kicks.

 

[Friday]

9:10 I can’t eat what I make TheKiddo for breakfast (omlettes, breakfast burritos, muffin tin crustleas quiches, eggy cheese and cream... oh my ;) So I won’t personally be eating these, nor will they be for dinner, but I am so THIS IS BRILLIANT!!! :woot: and have to share.

Broccoli Cheddar and Sausage Egg Muffin Pull-A-Parts - Picky Palate

Essentially quiche on top of pop-a-can buttermilk biscuits??? Or individual make-in-a-moment (instead of soaking overnight) brunch casserole? Inside out breakfast HotPockets? IDFK... But any way I look at it? How freaking easy/awesome/genius IS this??? :woot:

TheKiddo loooooves broccoli (always has, as a toddler you could make his face do funny things by offering broccoli OR cake), so that’s prolly what I’ll be making the most, but jalapeño cream cheese cheddar, philly cheesestake, ham&swiss, bacon mushroom spinach, Denver, etc. are dancing like sugarplums in my head. It’s probably a good thing I can’t eat eggs or dairy. This is an “I’d get fat” sort of endless options of happy breakfasts eaten with one hand whilst driving kind of recipe.

 

[nursenurse]

I usually get tagged to make Funeral Potatoes in the North for brunch when working, for me it is easy because the ingredients are available even in the wee stores that carry mostly cheese doodles and Pepsi. However, @Friday, all those ingredients are available at stores in bigger communities, and as you pointed out, the recipe can be adapted to what you have. I think I will also give it a try when I babysit the grands in September, they like Grandma’s cooking!

 

[The Albatross]

OMG I made the best Salisbury steak we've ever eaten (had to incorporate it cuz mom's issues chewing since the full upper denture). Acquired porcini mushroom/truffle "finishing sauce" on deep discount apparently due to a new employee over ordering. So... I ended up with 6 for a buck each. Did my thing (added onion and tarragon... then thickened) and added celery and button mushrooms. Worth every penny.

Tonight is marinade tuna steaks and stir fry with mung beans.

 

[The Albatross]

Tonight is chicken (leftover) pizza with a green antipasto salad.
Also making two tomato pies, gumbo and my herbed cole slaw for the weekend.

 

[Mee]

My DH and I were in totally different moods and my meal planning is completely out of the window.

I thought bread, cheese and fruit type supper, but he was near China Town and so. Fruit and Chinese bakery goods and a duck salad.

 

[Friday]

two tomato pies

How do you do these ones? I’m still looking for a go to tomato pie!

(Although I’ve got a banging tomato flatbread... it’s super basic; red & green slices w/ olive oil base & lots of cracked pepper & white pepper & lil bit o’ of sea salt... with whatever fresh herbs strikes the fancy/are on hand; it’s usually a tossup between classic basil, spicy arugula, or lemon thyme/lemon pepper... if I start adding cilantro it almost always morphs into pico de gallo flatbread :bag: Which is still good, just not focused on tomatoes anymore. A layer of spinach under the toms happens about 50% of the time, doesn’t detract / adds a creamy note if there’s enough, & adds vitamins at any amount. But like the fresh salsa it tends to shift the focus into a spinach pesto with tomatoes as I’m making it, if I’m not careful. If I want tomato focus I keep the spinach inside the tomato ring by about an inch.).

 

[Mee]

That curry sounds delicious.

I have to empty one of our freezers this weekend. Especially of little bits of left overs. Tonight there is going to be pizza: a great way to use up odd bits of vegetables/ meat in both the Sugo and toppings.