muffy
The sell Calcium tablets without magnesium. I had to get those because the magnesium effects me also..-
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What's For Dinner? - 2021
- Thread starter Winchester
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muffy
The sell Calcium tablets without magnesium. I had to get those because the magnesium effects me also..
Hmmm... interesting. Something to do with the level of gluten in whole wheat versus regular, maybe?
Not sure what I'm having tonight, and since I don't have a plan, it will probably be something quick, or from the freezer.
Yes, I will have to get some. I took calcium tablets for years but I was told that I had severe osteoporosis anyway.
I got the grilled cheese and tomato soup for dinner tonight. They have good tomato soup but they gave me such a tiny amout. I had to open a can of my own soup to go with the grilled cheese.
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Great idea. Yum! Might have to try this. Cauliflower tastes good with hot sauce or BBQ sauce cooked on it.
No, but that sounds good! Ketchup belongs on potatoes, so it makes sense. I'll look for them, thanks.
Dang, they are stingy. Restaurants usually do the opposite, they give way too big a bowl of soup, so I usually get the cup of soup.
Breakfast: 3/4cup Kashi cinnamon shredded wheat cereal. Tasted just like Triscuits!
Added half a sliced Pinata apple, the last one, and 1/3 cup 2% milk.Lunch: Snack plate. I did a better job of combining flavors on this one- Saltine crackers, jalapeno kettle chips, diced swiss cheese block, pickle slices, the other half of that sliced Pinata apple, 1TB French's stoneground dijon horseradish mustard, 1TB Justin's vanilla almond butter, 1TB Bonne Maman fig preserves. The pickles tasted fabulous with the mustard & cheese! Kinda like a cuban sandwich, but on crackers.
Dinner: Leftover spaghetti cake casserole, added 1/8Tsp spicy fire salt, 1/2TB El Yucateco green habanero hot sauce, 1/2TB stoneground mustard, 10 jalapeno kettle chips crushed on top after microwaving.
Baked boneless, skinless chicken breast with Ken's Country French salad dressing dribbled on prior to baking and again when turned over. White rice. Sauteed onion and mushrooms. Microwave steamed asparagus.
About vegetables: I find the microwave steamer bags excellent for fresh asparagus and broccoli, good for frozen vegetables, horrible for carrots. Fresh Brussels sprouts are quite easy - trim base, cut in half, saute with butter and oil until browning in a few spots, then add boullion, cover pan, turn down heat and cook until a thin skewer (turkey lacing size) easily penetrates. Frozen vegetables - I always try to keep green peas, various types of green beans (cut, the flat Italian, skinny little whole), corn, mixed vegetables on hand. Used to keep sugar snap peas too, but they have vanished from the freezer case. Also keep a bag of frozen little pearl onions on hand.
Do we need a separate thread for vegetables?
About vegetables: I find the microwave steamer bags excellent for fresh asparagus and broccoli, good for frozen vegetables, horrible for carrots. Fresh Brussels sprouts are quite easy - trim base, cut in half, saute with butter and oil until browning in a few spots, then add boullion, cover pan, turn down heat and cook until a thin skewer (turkey lacing size) easily penetrates. Frozen vegetables - I always try to keep green peas, various types of green beans (cut, the flat Italian, skinny little whole), corn, mixed vegetables on hand. Used to keep sugar snap peas too, but they have vanished from the freezer case. Also keep a bag of frozen little pearl onions on hand.
Do we need a separate thread for vegetables?
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It's a Friday during Lent so I can't have meat (well, I could have seafood, which doesn't count as meat to the Catholic church), so I made this tofu and mushroom soup.
Ham and swiss sandwich. Then, around 4 AM probably a cup of ramen noodles, since I have to go out of town for my first vaccinate at 8 AM, and god knows when I'll actually get to bed!
Last night it was going to be a tuna fish sandwich. I bought fresh french rolls.
I was tired... just emotionally drained, Had lied down with Geoffrey for a while, then chatted for a while on the phone..
The building's supper came it. It looked pretty good, tasted it, so I ate it.. Salmon with fresh green beans, probably frozen, and a couple fo plain small roasted potatoes. Turned out it was dry..
But, I ate most of it.. all the green beans, most of the salmon and one small potato.. with plenty of salt and pepper, that I put on..
Tonight, thinking a sandwich of leftovers.. last of the pork tenderloin.. on a french roll, mustard... and some potato chips...
I was tired... just emotionally drained, Had lied down with Geoffrey for a while, then chatted for a while on the phone..
The building's supper came it. It looked pretty good, tasted it, so I ate it.. Salmon with fresh green beans, probably frozen, and a couple fo plain small roasted potatoes. Turned out it was dry..
But, I ate most of it.. all the green beans, most of the salmon and one small potato.. with plenty of salt and pepper, that I put on..
Tonight, thinking a sandwich of leftovers.. last of the pork tenderloin.. on a french roll, mustard... and some potato chips...
Yes, quoting myself, but M maggiedemi 's comments about gluten free pasta breaking apart, got me thinking. So I Googled, and found the following:Hmmm... interesting. Something to do with the level of gluten in whole wheat versus regular, maybe?
"Whole-grain pasta includes the bran and germ part of the kernel, which lowers the percent of gluten in each noodle, making it structurally less sturdy than refined pasta, with a greater tendency to fall apart if it isn't made well."
The Whole-Grain Pasta Primer - Cooking Light.
So guess that explains why my penne breaks apart. Funny my other whole grain pastas don't break apart, though. Must have something to do with the shapes.
This one is probably fine, unless you think there'd be a lot of interest in a vegetable thread. If so, feel free to start one.
So last night I ended up having one of my Naan pizzas, with some salad on the side. And an apple for dessert.
As usual, no idea about tonight.
I don't like cauliflower. I'm not sure what part of it I don't like---I like broccoli and Brussels sprouts, and they all have the same basic cruciferous vegetable taste. But nope. I definitely don't like this new trend of cauliflower "rice" and "hot wings" and other substitutions. I had some cauliflower "hot wings" couple weeks ago, and they weren't terrible, but I won't buy them again.
I made Japanese curry on Tuesday and was eating it all week for work lunches. I'll probably havd it for dinner tonight if I can't think of anything else.
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What brand & kind of mustard? I'm collecting different types.
Very interesting info!
Maybe try the ones with BBQ sauce on them?
Breakfast: Aldi brioche bagel toasted, 2TB Justin's vanilla almond butter, half a sliced McIntosh apple on top. I really like these apples! I never tried them before, they are really sweet...I don't think bagels taste very good after being frozen.
Lunch: Snack plate- saltine crackers, jalapeno kettle chips, cajun cheese curds, garlic cheese curds, the other half of that sliced McIntosh apple, pickle slices, 1TB bean dip, 1TB ketchup, 1TB French's horseradish stoneground mustard.
Dinner: Leftover spaghetti cake casserole. Added 1/8Tsp spicy fire salt, 1/2TB El Yucateco green habanero hot sauce, 1/2TB French's horseradish stoneground mustard, crushed saltine crackers & jalapeno kettle chips. I love adding my chips & crackers to everything!
W
Willowy
With all the vegetables there are in the world it's really not the end of the world if you don't like cauliflower. So don't eat it.
Tillapia fillet topped with onion / celery / red pepper mirepoix combined with cut up shrimp sauteed with the vegetables and some bread crumbs added. Was concerned that the toppings, since already cooked, might become overdone so covered with tin foil while baking.
Sides were couscous prepared in bouillon, combination of fresh carrots and frozen green peas.
Tillapia fillet topped with onion / celery / red pepper mirepoix combined with cut up shrimp sauteed with the vegetables and some bread crumbs added. Was concerned that the toppings, since already cooked, might become overdone so covered with tin foil while baking.
Sides were couscous prepared in bouillon, combination of fresh carrots and frozen green peas.
The chicken came out good but I need to tweak the ingredient amounts next time. I doubled them but it still wasn't enough to coat both sides of the four chicken thighs. The stated amount isn't enough for the 6 drumsticks the recipe is for either. I tried the recipe once before with drumsticks. 1 TB oil, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp kosher salt, 1/8 tsp black pepper. Somehow one of the pictures accompanying the recipe shows the drumsticks in a mixing bowl completely covered in the seasonings 
And the previous picture of the mixed seasonings in the bowl definitely has more than 1 TB of oil. I barely got the dry seasonings into paste with 1 TB of oil.
And the previous picture of the mixed seasonings in the bowl definitely has more than 1 TB of oil. I barely got the dry seasonings into paste with 1 TB of oil.
I had naan pizza. I like it with a lot of cheese and sauce. It was so good I had another one for dessert.
On Monday they are going to open the dinning room for lunch. It will be nice to get out of this room once in a while. I will be glad when they start taking us out to restaurants and shopplng.
On Monday they are going to open the dinning room for lunch. It will be nice to get out of this room once in a while. I will be glad when they start taking us out to restaurants and shopplng.
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