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Post by paquebot on Mar 1, 2021 20:05:39 GMT -5
Another winning concoction with no recipe. White rice, whole kernel corn, diced onions and sweet peppers, and ground venison. Cooked in skillet with tomato-vegetable juice for liquid. Only the rice not from my own effort.
Martin
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Post by Deleted on Mar 3, 2021 19:53:04 GMT -5
Made an odd dinner, things were getting late so tossed some diced pancetta in a fry pan and cooked the bits down, added 2 boneless skinless chicken thighs to that along with some thickly sliced mushrooms and 3 of those bite sized potatoes cut in half ( to seem like more, LOL!!). Was okay, missed the flavor and crunch of a flour dusting, but very low carb, since my sugars have been high. Left over chicken for tomorrow....
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Post by mgulfcoastguy on Mar 3, 2021 22:32:39 GMT -5
Chef salad at the local coffee joint. I cooked another pork loin but it isn't healthy to do an all meat diet and nothing else is ready. I foresee pork sandwiches tomorrow though.
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Post by mgulfcoastguy on Mar 3, 2021 22:37:22 GMT -5
Made an odd dinner, things were getting late so tossed some diced pancetta in a fry pan and cooked the bits down, added 2 boneless skinless chicken thighs to that along with some thickly sliced mushrooms and 3 of those bite sized potatoes cut in half ( to seem like more, LOL!!). Was okay, missed the flavor and crunch of a flour dusting, but very low carb, since my sugars have been high. Left over chicken for tomorrow.... imp Google a table of the glycemic indexes of various foods(how quickly they turn into sugar after you have eaten them). You might find some pleasant surprises . Not going to go into a lot of detail on here .
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Post by Deleted on Mar 4, 2021 5:30:55 GMT -5
Made an odd dinner, things were getting late so tossed some diced pancetta in a fry pan and cooked the bits down, added 2 boneless skinless chicken thighs to that along with some thickly sliced mushrooms and 3 of those bite sized potatoes cut in half ( to seem like more, LOL!!). Was okay, missed the flavor and crunch of a flour dusting, but very low carb, since my sugars have been high. Left over chicken for tomorrow.... imp Google a table of the glycemic indexes of various foods(how quickly they turn into sugar after you have eaten them). You might find some pleasant surprises . Not going to go into a lot of detail on here . I've mainly been checking carbs and trying to keep them low, but will check the google for the GI thing too, Thanks!
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Post by pepperhead212 on Mar 4, 2021 18:44:28 GMT -5
@imp Another thing to check for that affect that different high carbohydrate foods have on your blood sugar is the glycemic load. The index is about how much the food affects the BS, but the load is about how fast it will affect it. Foods with a lower GL, means that it takes your body longer to digest the carbohydrates, which is good.
I had some reheated chili, with some soft corn tortillas, heated over an open flame. I limit myself to 3 of those, but could always eat more!
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Post by Deleted on Mar 5, 2021 4:01:59 GMT -5
Not so much a supper, but yesterday used up the left over diced pancetta that was cooked in 3 scrambled eggs along with some diced mushrooms ( diced so they would cook in the same time as the eggs, but still be sort of juicy yet). It was good, but only could eat half of it. I miss Belle, my lab, most days, and really miss giving her my "leftovers" at times.
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Post by pepperhead212 on Mar 6, 2021 2:19:51 GMT -5
This is simply spicy chickpeas (and easier than it looks), and the term can be used to refer to the dish, or the spice mix used to make the dish, which is different everywhere, of course. This isn't quite made entirely in the Instant Pot, but almost, and if I had made up a generous batch of that spice mix in advance, which I may do in the future, it would be entirely in the IP. I first soaked the chickpeas overnight - not necessary, but helps keep the skin on, plus the baking soda helps with the gas! Then cooked them briefly - much longer if not soaked. 1 1/4 c dry chickpeas 1/2 tsp baking soda 1 tb kosher salt 6 c water Mix well, and soak overnight. Rinse well, and place in the IP, with 6 pieces of black kokum (optional - didn't really flavor it much - just the color-more sour from the pomegranate seeds), 5 c water, and 2 tsp salt. set on manual/pressure for 15 minutes, and let pressure release naturally. Cooked chick peas, dark from the kokum in the water. by pepperhead212, on Flickr Meanwhile, make the masala: measure out the following spices, while heating up the toasting pan over medium heat (my method for doing this, so I start with the hot pan) - 4 black cardamom pods 2" piece of Sri Lankan cinnamon, broken up 1 large, or 2 medium tej patta (Indian bay leaf) 5 whole cloves 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 2 tsp fennel seeds 1 tsp pomegranate seeds (anardana) 1 tsp ajwain seeds 4 whole kashmiri or byadagi chilis Toss the spices in the hot pan for about 2 minutes, until well toasted, tehn grind with the turmeric. 3/4 tsp turmeric, to be ground with the toasted spices Spices for chana masala by pepperhead212, on Flickr Spices for chana masala, toasted. by pepperhead212, on Flickr Ground up spices, for chana masala. by pepperhead212, on Flickr Next, release any pressure in the IP (shouldn't be any), drain the chickpeas, saving some of the liquid (I only used about a cup of it for this, but it's still good). The remaining ingredients: 3 tb oil 2 tsp minced ginger 2 tsp minced garlic 2 medium yellow onions, chopped 2 medium tomatoes, finely chopped, or a 14 1/2 oz can crushed tomatoes 1 lb low fat ground beef (optional, if a vegetarian dish, cook more chickpeas with it) salt, to adjust flavor amchur powder, or lemon juice, to adjust the sour Chopped cilantro, minced ginger, and chopped onion, for garnish, as desired. Heat oil on sauté in IP, and cook the ginger and garlic a minute or so, then add onion, and cook about 5 minutes, until it starts to brown; add the meat, and cook until red is gone, chopping up any large pieces. Spices added to the meat mix, for chana masala. by pepperhead212, on Flickr Add masala, and cook, stirring, until aromatic, and totally mixed up with the meat, then add the tomatoes, and mix well. Turn off, then on sauté/low, to cook a few minutes, stirring frequently. Stir in the chickpeas, adding a little of the chana cooking liquid, to make it a little liquidy (it will cook down), bring it to a fast simmer, then turn off, and on slow cook fast mode - this keeps it at a fairly fast simmer, without needing constant attention. Adjust the salt, and let it simmer for 15-20 min. (I put a splatter screen over it here). Adjust the flavor of the salt, and the sour here (with the amchur or lemon juice), mash a little of the chickpeas in it, to thicken it, if desired, and serve with roti, naan, or over rice, with some cilantro, chopped onion, and/or minced ginger. Finished chana masala, with tomatoes fairly broken down. by pepperhead212, on Flickr
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Post by farmerjack41 on Mar 6, 2021 4:55:59 GMT -5
Went to the casino for supper. Hot beef sandwich, mashed red potatoes. Brought a almost half home. One meal and lunch for $8.00, nothing wrong with that.
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Post by brownrexx on Mar 6, 2021 9:53:06 GMT -5
We eat fish on Friday's during Lent so last night I had breaded cod from Wegmans. It looks like that processed, frozen fish like Mrs. Pauls but was so much better. We also had rice pilaf with frozen peas from my garden as well as spiralized butternut squash with baby portabella mushrooms. The squash were also from my garden. 20210305_170836 by Brownrexx, on Flickr
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Post by Laura_in_FL on Mar 7, 2021 10:52:13 GMT -5
Reading about Dave's Indian food gave me a craving, so last night DH and I went to a local Indian place. We had samosas, DH had Chicken Tikka Masala, and I had Dhaba Curry with Paneer. Plus we got some garlic naan to take home with the leftovers.
So I am having leftover curry this morning for brunch. The waiter recommended using an air fryer to reheat the naan...that was good advice.
This Dhaba Curry is my favorite dish of those that I have tried so far. We don't go out for Indian food very often because DH only wants it once in a blue moon and the kid won't eat it, ever. So I try to get something new most of the times that we do go. DH almost always gets the Chicken Tikka Masala.
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Post by september on Mar 7, 2021 11:49:03 GMT -5
We had eelpout chunks over wild rice last night. Son went specifically fishing for eelpout, they have been considered a trash fish, but they actually are quite good when cleaned properly, many folks use them for poor man's lobster, boiled and then dipped into garlic butter. Nice texture, and no fishy taste. The fishing season is now closed for most game fish until May, but a few species are unprotected and plenty of ice on most lakes, although if this warm weather keeps up, that will soon change here too. Wild rice was simple, with just onions, celery, sliced almonds sauteed in butter, raisins, salt and pepper added to cooked rice. Eelpout chunks were briefly boiled in salt water, then tossed in a pan with the butter and garlic already simmered on low heat. Probably could have just sauteed them without the boiling, but wasn't sure how I was going to serve them. Side salad and green beans. I would eat it again!
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Post by brownrexx on Mar 7, 2021 12:26:41 GMT -5
We had eelpout chunks over wild rice last night. Never heard of eelpout but that is certainly a beautiful looking meal!
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Post by september on Mar 7, 2021 13:46:47 GMT -5
brownrexx , we all call them eelpout here in Minnessota, but to be more accurate, this freshwater species are called burbot, and true eelpout are saltwater. They are very ugly and slimy looking, poor things.
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Post by brownrexx on Mar 7, 2021 15:32:44 GMT -5
They are very ugly and slimy looking, poor things. Maybe they like to be ugly and slimy so that people do not want to eat them! For someone who claims not to like to cook, you certainly put together a pretty meal!
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Post by Deleted on Mar 7, 2021 16:11:28 GMT -5
Very pretty looking plate, september! Those fish do not occur down here, lucky you to be where the one fish can taste like lobster!
More chicken soup, and tired of it now so will coax the neighbors to take the rest of it, LOL.
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Post by octave1 on Mar 7, 2021 18:07:43 GMT -5
I did not know what eelpout were, but after I googled it, I would eat it any day.
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Post by farmerjack41 on Mar 7, 2021 22:27:26 GMT -5
Hot cake, eggs and bacon, and Lord did I eat way too much.
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Post by brownrexx on Mar 8, 2021 9:27:17 GMT -5
Hot cake, eggs and bacon, and Lord did I eat way too much. I was just telling DH the other day that I wanted to make Belgian waffles for dinner one of these days, probably on meatless Friday instead of fish. I love pancakes and waffles but for me they seem too heavy for breakfast and I always feel too full. I love them for dinner.
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Post by spike on Mar 8, 2021 16:54:46 GMT -5
I have been craving deep fried chicken! I can't make it worth a dang but our local grocery store makes a pretty tasty 8 piece for $6.99.
But you fancy cooks out there, care to share a fried chicken recipe with me?
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Post by brownrexx on Mar 9, 2021 8:57:09 GMT -5
But you fancy cooks out there, care to share a fried chicken recipe with me? I don't know if I qualify as a fancy cook but frying food is not my thing although I love it. As a matter of fact DH had a problem with his paint sprayer yesterday and needed to make a trip for repair parts to Home Depot about an hour before dinner. He was very stressed because he had spent a lot of time trying to fix the sprayer and had to leave it sitting full of paint so I offered to drive him to HD. After we got the parts it was dinner time so I suggested stopping by the local Twin Kiss (family owned ice cream and food place) and picking up fried chicken dinners to take home. I ordered using the cell phone, picked up the food and headed home. I think that they pressure cook the chicken and then briefly drop it into the deep fryer. It had never been undercooked and the coating is always perfectly crispy. Super easy dinner and it was SO good. I just love fried chicken and these dinners came with fries and home made coleslaw.
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Post by Laura_in_FL on Mar 9, 2021 10:56:29 GMT -5
I am ashamed to admit that I, born and raised in the South, have never mastered frying bone-in chicken. I can make all of the side dishes just fine, and I can fry many other foods. But not bone-in chicken - by the time I get the chicken cooked through, the coating is always overdone! And cooking it makes such a mess. Some chicken restaurants use a pressure fryer - yes that is a thing! - to cook fried chicken. Using a pressure fryer gets the chicken gets cooked through to the bone and develops a great crispy coating that isn't getting overcooked, while the meat stays juicy and tender. To me it is just easier to go to places that have great fried chicken! For a national chain, I love the spicy chicken at Popeye's. But here in the South fried chicken is a BIG DEAL. So most grocery stores and many local restaurants have good fried chicken. There is no lack of places to buy good fried chicken, so I gave up on making it myself years ago. That saves me the disappointment and mess of failing at it!
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Post by pepperhead212 on Mar 9, 2021 10:56:43 GMT -5
I'm not into deep frying foods; when I want fried chicken I would go to Church's - the best place in this area for fried chichen! The largest pieces, and they even have a hot version, for those so inclined. However, it's been about 3 years since I ate any of it - I remember, because my sister bought me a large box of it, while I was recovering from my knee surgery, in February or March of 2018. I am lucky the place is not closeby.
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Post by Laura_in_FL on Mar 9, 2021 11:38:41 GMT -5
Yeah, having lots of good fried chicken places nearby is bad for your waistline, for sure!
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Post by Deleted on Mar 9, 2021 19:23:25 GMT -5
Spike, I can't really offer any help with the deep fried chicken, as I shallow fry mine, but google and youtube will get you a lot of recipes. Made a splurge the other day and ordered a ribeye steak with my groceries; one makes me 3 r 4 meals, first as a steak, andd sometimes the same as second, then possibly a sandwich or a salad and if there is a small amount left, scrambled eggs with cheese and diced steak, or a french style omelet.
Tonight it was some steak, with fresh asparagus and mushrooms poached in chicken broth and butter.
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Post by paquebot on Mar 9, 2021 20:44:12 GMT -5
Just a bit off the past couple days. Chicken noodle soup and egg salad sandwich. Not much but more than last night.
Martin
The truth is more important than the facts.
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Post by Deleted on Mar 10, 2021 0:36:32 GMT -5
Just a bit off the past couple days. Chicken noodle soup and egg salad sandwich. Not much but more than last night. Martin The truth is more important than the facts. Oh my, hope you feel better tomorrow!!
I am trying to watch my blood sugars, and was thrilled to get a 99 this evening just before eating the meal in the above post !!
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Post by Laura_in_FL on Mar 10, 2021 10:13:31 GMT -5
Hope you feel better today, paquebot! @imp, great job watching your sugars! Hope that is the first of many good readings to come.
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Post by brownrexx on Mar 10, 2021 11:56:37 GMT -5
I am trying to watch my blood sugars, and was thrilled to get a 99 this evening I don't know what the number is supposed to be but that sounds good. The meal sounded good too. My first asparagus spear sprouted last year on April 7 so I will have some fresh ones soon.
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Post by paquebot on Mar 10, 2021 12:00:57 GMT -5
Hope you feel better today, paquebot! @imp, great job watching your sugars! Hope that is the first of many good readings to come. Thanks, Laura. It's proving to be struggle to remain erect until 7 Apri;. That's when the aortic valve is scheduled for an overhaul. Won't be easy. Martin The truth is more important than the facts.
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