Follow
Share
Read More
1 2 3 4 5
Golden, I love peanut butter cookies, and I like the protein I get from peanut butter.

Do you use a healthy recipe?
(1)
Report

Too bad, cw! Were they in the fridge?

Last night air fried drumsticks, stuffing, gravy, left over mashed potatoes "fried" to get a crust and topped with some cheese, cabbage fritters n sour cream. R is working outside these days in the cool weather checking fences and relocating horses so he needs good solid food.

I seem to be subsisting mainly on nuts these day. They don't upset my guts. I do eat a few raw veggies as well and some corn/corn products. Whatever works!!!

Time to make more peanut butter cookies. I think I can add cranberries, coconut flakes and more to make some variety and be good for R to take with him for healthy snacks. I make up trail mix and keep the sugar level down.
(0)
Report

Willie, Oh, I hate that, but then it makes wonder how store bought breads and pastries, don't mold.

Then you realize why we are all getting cancer and stuff.
(1)
Report

I just went to eat one of the pumpkin muffins I made a few days ago and they're mouldy, every last one 😭
(1)
Report

Nice to have you back, Peasuep!!

Sounds like a good dinner!!
(2)
Report

Oooh I’ve missed so much in my prehistoric week of no internet!

Glad to be back! Tonight - stuffed cabbage. And for dessert, vanilla ice cream with DD’s fig leaf syrup drizzled on top; so good but it’s too cold for frozen dessert.
(1)
Report

I love all kinds of squash but I had to look up fairy squash, sounds yummy!
(1)
Report

Someone gave me a fairy squash, that's what she called it anyways. Going to cook it when this warm spell we are having, is pass.
Never heard of it, or a canary melon. But they sound good.

Pizza, ordered out. Busy few days!!
(1)
Report

Those Greek dishes sound so good!!!

R brought home a large green squash from the farmer's market, which is where he got the delicious canary melon. Best melon I have ever eaten.

What do I do with it? I think it is also called a marrow. I had those stuffed with a meat mixture on the UK years ago.

Leaning towards making a curry with it. I don't think it is one I can eat much of anyway (like 1/4 cup), so I can make it hot for R.
(0)
Report

Thank you for reminding me of that dish. Pastichio is well known along with Moussaka. I don't use eggplant when I make it but slice zucchini very thinly instead. I don't like the heaviness of the eggplant being fried first.
(2)
Report

Riverdale, I just got back from Greece (my first time there) where we had a dish called Giouvetsi, also made with beef or lamb chunks and orzo. We loved it so much that I'm going to teach myself how to make it. In looking at online recipes, it includes cinnamon and/or nutmeg as these were definitely in the ones we ate in Athens... and I'm not particularly fond of either of those spices but they need to be in there for the "authentic" flavor. Greek comfort food just in time for our Minnesota winter!

We were in the Preveza and Athens areas for about 1-1/2 weeks and never came across Stifado in the restaurants, so it could be a regional dish from elsewhere. In restaurants, those main dishes were served with copious amounts of french fries or mashed potatoes (or you could do roasted white potatoes in olive oil or orzo, which I love). We also loved Pasticio (a type of ground beef or lamb with bechamel sauce and bucatini pasta, then baked). Decadent and yummy!
(2)
Report

I made a Greek stew called (in English) Stifado. We bought top round cut and cut it into pieces. It calls for small whole pearl onions but I think sliced ones would be fine.

I am half Greek so I remember this from the past. My father and his parents were wonderful cooks and I spent alot of time around them when younger. This stew also has a unique combination of spices. I couldn't find my favorite Greek cookbook so I googled it. The main change I made was along with tomato paste I cut up small cherry type tomatoes although here in SC they sell heirloom ones that have mixed colors. I used those instead of canned tomatoes.

It goes well over orzo. Made it in the morning and let it sit. It was really delicious.
(5)
Report

Thanks, nacy. I always used to be able to eat brussels sprouts, cabbage, cauliflower etc but really can't now.

I've still got lots of jumbo carrots, but getting into the second half of the 10 lb batch. They are one of the things I can still eat veggie wise.

Glad you found and alternative to boost.

Take it easy of you are tired already. Doesn't matter what time it is.
(1)
Report

Golden, that sounds awesome too. All your talk about carrots, I keep craving them. Wish I had some to put in my soup now, but too late, kind of and I'm not going back to the store, I'm exhausted and it only one. 😆

I'm glad you got to drink coffee!!

Brussel sprouts are rough on the belly

I've been able to not absolutely hate my plant based protein shake, miss my boost but don't miss the stomach thing
(0)
Report

Nacy - sounds good, especially the apple crisp.

Roast sirloin tip, mashed potatoes, gravy, roasted carrots and onions, brussels sprouts. Cinnamon pb cookies for dessert. Due to my various issues I had the meat, gravy. carrots and tried brussels sprouts again. This morning I don't think the brussels sprouts were a good idea. 🙁

I used to have a cast iron stomach but no more. I tried coffee again after a week off and seem ok with it this morning. 🤞 The joys of aging!!!
(0)
Report

Potato, corn chowder, left over chicken and apple crisp 🤤 with vanilla ice cream.
(1)
Report

We have lots of leftovers. Must make some turkey tetrazzini. It was one of the kids faves.

Fall-off-the-bones ribs tonight and a baked potato for R. Strawberry, spinach, slivered almond's salad. Got some great strawberries this afternoon.
(0)
Report

Nacy I make that pork chop dish also, but topped with a can of mushroom soup, it stays really moist!
(2)
Report

Cwillie, I would do the same, I always crave turkey for America Thanks giving. Even if we don't eat home, I always cook a dinner a few days after, I like the leftovers.

I wish are Thanks Giving was earlier, we go from Halloween, to Thanks Giving to Christmas.
(1)
Report

I cooked up a Thanksgiving turkey for myself because at only 99¢/lb I couldn't resist. I froze some leftovers, made some soup, made tetrazzini, and tonight I'm heating up all the rest of my roast veggies with turkey and gravy. I'm starting to get mighty tired of turkey! 🦃
(4)
Report

Here is an easy-peasy meal I like to have now and then.

A box of chicken stuffing, on the bottom, pork chops on top.

Bake in the oven
(2)
Report

Oh well - the split peas are still pretty hard after several hours of simmering. I thought they were going to be but R thought differently. They didn't absorb all the water when I soaked them, which they usually do. He is pretty good in the kitchen, but I think I have made more pots of pea soup than he has.

I've tried the baking soda trick which I think has helped a little. If I know him he will eat the soup anyway.

psue -what surprised me about the peanut butter is that is took away any scorched taste which is hard to get rid of. It apparently works for soups, stews or chili. I have only ever tried it in pea soup.
(0)
Report

Nacy, let me know how your pot roast comes out. There used to be a place downtown that served French Dip Sandwiches made from brisket I think, cooked forever and a day. The owner would not share the recipe but those sandwiches may have been the most delectable things I’ve ever eaten in my life.

Golden, who would have thought to put peanut butter into pea soup? But it makes sense in a weird, legume-y way.
(0)
Report

R pronounced the split peas OK so we threw in veggies, meat and seasonings and put the lot in the slow cooker. I have never done pea soup this way but it should work well and doesn't need watching.

I once found a good trick online and I will share it here. I had slightly scorched some pea soup and found that a dollop of peanut butter takes away the scorched taste and doesn't affect the taste of the soup. Worked well.
(2)
Report

Thanks Golden, I just looked it up, great sight!! Thanks!!
(1)
Report

psue - no prob about "liking" when or if you want to. I bet you'll get cooking on that new range sooner or later. I find cooking creative and relaxing. I can see you have a real feel for it.

nacy - I found a great recipe for the not so tender but not pot roast beef, https://www.spendwithpennies.com/perfect-sirloin-tip-roast/
I did a sirloin tip following it and the roast was perfect. Couldn't have been better.

I think my yellow split peas are too dry. I soaked them overnight and they didn't absorb all the water which they usually do. I'm simmering them without and veggies or seasonings to see if they will soften. I have had a few batches over the years which never did soften and had to be thrown out. Darn it!!!!
(0)
Report

Wow peasuep, you do have lots of great cooking ideas.

I'm actually cooking a roast later. They are often tough, so Internet says , to sear it on each side first, to hold the juices in, then cook it at like 180 for 3 hours.

I'm gonna try it.
(0)
Report

Send, I used to be a good cook; adventurous; playful. Over the years I’ve narrowed my repertoire to things that fit my schedule and my DH’s simple tastebuds.
Also, up until 2 months ago I had been without a real kitchen for almost a year. I’m out of practice and I am loathe to dirty my sparkly new range!
(1)
Report

Sorry if I sometimes give multiple (or no) thumbs up to posts - I skim them briefly before bed because they make me happy, then give them a better read in the morning before DH gets up and they tickle me all over again! I forget who I’ve acknowledged the night before! I hope that’s not a bad sign…….
(1)
Report

Yes, send. It has to mature underground! Sorry about the gout -so painful. Get better soon!

I draw the line at carrot juice. Someone I worked with once overdid it and came in with a good "tan" and orange palms.

Psue - the air fried carrots sound lovely. I don't have an air fryer yet. I tend to fall back on the things we had at home -fry pans, pots and an oven, though I do use my food processor. R is getting his turkey roaster out of storage for our Thanksgiving turkey. I've only ever used a regular oven. Cream of carrot soup would be great for R. I can't do the cream. I'm soaking peas tonight for pea soup - which will have carrots, and celery, and thyme and smoked beef a la newfie jiggs dinner leftovers (smoked ham hocks and salt beef - sort of a combination).

R had a strawberry, spinach, sliced almonds, croutons salad, brown rice and the salmon. I had munched my way through some strawberries, grape tomatoes and nuts while unpacking the groceries so I didn't need supper.

The new chocolate flavour today was 5 Chile Bullet. It does clear the sinuses.
(1)
Report

1 2 3 4 5
Start a Discussion
Subscribe to
Our Newsletter