What are you eating?

[Kalevala]

I winged it and made some soup (trying to use up some things in my refrigerator):  Basically, a carrot soup using some orange carrots (also have some other "rainbow" ones), a small fennel bulb, onions, olive oil, some garlic, some butter, vegetable stock, salt, and a few red potatoes...and I think that was it.  Oh!  I also added some grated ginger and some grated turmeric (plus a bit of dried). I cooked it and then puréed it in a blender (had to add a bit of water).  I enjoyed it (finished it last night) and gave some to a friend--who said that they also really liked it.  And so, am thankful.   

K

[DavidW]

I winged it and made some soup (trying to use up some things in my refrigerator):  Basically, a carrot soup using some orange carrots (also have some other "rainbow" ones), a small fennel bulb, onions, olive oil, some garlic, some butter, vegetable stock, salt, and a few red potatoes...and I think that was it.  Oh!  I also added some grated ginger and some grated turmeric (plus a bit of dried). I cooked it and then puréed it in a blender (had to add a bit of water).  I enjoyed it (finished it last night) and gave some to a friend--who said that they also really liked it.  And so, am thankful.   

K

My Thanksgiving dinner was ham, sweet potatoes, and green beans with cashews.

[drogulus]

     Tonight I will eat churkey with fixins. Churkey is a large chicken which feeds a couple twice with a bit left over for 2AM battleship tournament action. A pair of behemoths slugging it out at 20 kiloyards makes one hungry.

[Kalevala]

Currently cooking in crockpot this pot roast recipe.  I've made it about 6 times over the years and love it!

https://fc-requiem.com/recipesShow?recipeId=FC056_REC_50

There weren't many 2 1/2 to 3 lb. chuck roasts at the store that I went to so, I went for one that's about 4 lbs. and hopefully adjusted the seasonings and liquids accordingly [plus who doesn't want more sauce!].  I also saw a tip online to (if the roast is over 3 lbs) cut it in half.

Will finish shoveling today.

K

[VonStupp]

Currently cooking in crockpot this pot roast recipe.  I've made it about 6 times over the years and love it!

https://fc-requiem.com/recipesShow?recipeId=FC056_REC_50

There weren't many 2 1/2 to 3 lb. chuck roasts at the store that I went to so, I went for one that's about 4 lbs. and hopefully adjusted the seasonings and liquids accordingly [plus who doesn't want more sauce!].  I also saw a tip online to (if the roast is over 3 lbs) cut it in half.

Will finish shoveling today.

K

Thanks for the recipe! Made this today and was delicious, although I am the only one in the family who enjoys balsamic, mustard, or horseradish. The meat turned out particularly well.
VS

[DavidW]

What am I eating? My food plan calls for restricting sugar, flour, rice, potatoes (sweet potatoes are fine, though), junk food, full-fat dairy, and red meat. Essentially, I'm avoiding foods that will raise my blood sugar or contain saturated or trans fats. Healthy oils are fine.

I mostly eat fruits, vegetables, and lean meats.

[Kalevala]

Thanks for the recipe! Made this today and was delicious, although I am the only one in the family who enjoys balsamic, mustard, or horseradish. The meat turned out particularly well.
VS

So glad that you liked it! 

A couple of things that I do which you might consider:  I flip the meat over roughly half-way through, and I use a lacer (I believe it's called) to check the doneness/tenderness of the meat.  It's one of those really skinny skewers that you use to to close up the cavity of a chicken which you are preparing to roast.

Also, I normally make it a day in advance separating the meat from the sauce (and pulling out the cooked veggies and herbs).  Store the two in the fridge and the next day, it's easy to scoop off the solidified fat which has risen to the top.

Enjoy the leftovers! 

K

[Kalevala]

What am I eating? My food plan calls for restricting sugar, flour, rice, potatoes (sweet potatoes are fine, though), junk food, full-fat dairy, and red meat. Essentially, I'm avoiding foods that will raise my blood sugar or contain saturated or trans fats. Healthy oils are fine.

I mostly eat fruits, vegetables, and lean meats.

Good for you!    May I ask, did you make some changes after consulting a doctor and having some blood work done?

I just ate breakfast here.  A couple of days ago, I made a recipe by Yotam Ottolenghi--basically, a fancy version of beans on toast but using chickpeas.  You serve it over toasted/grilled sourdough bread and top with a poached egg and z'aatar.  You can find it on the Williams Sonoma's website.  It's listed as "Slow-cooked chickpeas on toast with poached egg".  I cheated a bit by making it partially in a slow cooker.  If interested, I'd be happy to provide the details.

K

[brewski]

I just ate breakfast here.  A couple of days ago, I made a recipe by Yotam Ottolenghi--basically, a fancy version of beans on toast but using chickpeas.  You serve it over toasted/grilled sourdough bread and top with a poached egg and z'aatar.  You can find it on the Williams Sonoma's website.  It's listed as "Slow-cooked chickpeas on toast with poached egg".  I cheated a bit by making it partially in a slow cooker.  If interested, I'd be happy to provide the details.

K

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

[Kalevala]

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

Sounds yummy!  After you cook them, do you then roast them, take them out of oven, toss with some olive oil (canola?) and then toss them with dried spices...or?

By the way, I was mistaken about using a slow cooker for the Ottolenghi recipe; I did it all on the stove top.  This time, I didn't bother with using a fresh tomato, removing the skin, etc., but used some diced can tomatoes instead.  There was a bit too much liquid left in the pot, so I am reducing it now on the stove top.  I did have some of it as dinner (minus the bread and egg) and had some roasted butternut squash on the side.  I thought about having it on rice, but by the time that I thought of that, it was too late.  Will try freezing some of it for another time.

K

[Kalevala]

I also made some curried lentil soup around the same date as I made the chickpea dish.  I found it in a recipe from America's Test Kitchen (their vegetarian cookbook).  Pretty tasty and easy.  Used French green lentils in it and (this time) upped the amount of the curry powder a bit; too spicy for a friend of mine, but I was pretty happy with it.  Will cut back on it a bit for him if I make it again.

K

[Papy Oli]

From our local Chinese takeaway:

Peking hot & sour soup.
King prawns in chili & garlic sauce
Boiled rice

Yummy!

[Papy Oli]

That chickpeas on toast just above is tempting!    must remember that tomorrow!

[Kalevala]

From our local Chinese takeaway:

Peking hot & sour soup.
King prawns in chili & garlic sauce
Boiled rice

Yummy!

What was in the restaurant's Peking hot and sour soup?  From what I understand (via a quick googling), it can vary?

K

[Papy Oli]

What was in the restaurant's Peking hot and sour soup?  From what I understand (via a quick googling), it can vary?

K

I think at least some Char sui and some bits of tofu. Not sure about the rest.

[DavidW]

Good for you!    May I ask, did you make some changes after consulting a doctor and having some blood work done?

Yes, I got a new doctor who is attentive and present.

[brewski]

Sounds yummy!  After you cook them, do you then roast them, take them out of oven, toss with some olive oil (canola?) and then toss them with dried spices...or?

Basically add oil before roasting. Here's the recipe I used as a guide, with some small changes, e.g., better to toss the chickpeas in a small bowl with the oil before putting them on the baking sheet — less messy, less waste. Then you add the dried spices after roasting, e.g., return to former bowl and toss them around a bit.

[Kalevala]

Yes, I got a new doctor who is attentive and present.

Excellent!  I have a new one too as my former PCP retired.  First impressions:  very good! 

Basically add oil before roasting. Here's the recipe I used as a guide, with some small changes, e.g., better to toss the chickpeas in a small bowl with the oil before putting them on the baking sheet — less messy, less waste. Then you add the dried spices after roasting, e.g., return to former bowl and toss them around a bit.

Thanks!  Will give it a go.  I might try it with some remaining chickpeas that I have in the fridge.  How do you store yours [I see that the author says that they only stay crispy for about 2 days.]?

Speaking of chickpeas, I used to really enjoy the house salad at a certain restaurant.  Trying to remember what all they put in it: some sort of crunchy greens--maybe just iceberg--some grated carrots, cooked chickpeas, think also some cukes and a vinaigrette.  First time that I ever had whole chickpeas in a salad, but I really liked it!  Sometimes, I'll make as close as I can get to it version at home.

I'm trying to find some recipes to use up some older beans that I have at home.  Between the rising cost of meat, health benefits, plus I already paid for them(!)...well, there you go!  I have one mixture of heritage beans (no idea what all is in there), I'm thinking of maybe a batch of chili?  Also, have a big bag of red kidney beans...hmmm.

K

[brewski]

Excellent!  I have a new one too as my former PCP retired.  First impressions:  very good! 
Thanks!  Will give it a go.  I might try it with some remaining chickpeas that I have in the fridge.  How do you store yours [I see that the author says that they only stay crispy for about 2 days.]?

Alas, the truth is that I have never had to store them. If I don't eat them right after roasting, they might last one more day.     

PS, I buy commercially made roasted chickpeas (e.g., these at CVS) and they last a bit longer.

Honestly, as a crunchy, salty snack lover, I wish I had discovered these years ago.

[Kalevala]

As a big fan of chickpeas, that sounds totally delicious. I make them from scratch every few months, then freeze portions, to eat with rice or make hummus. Lately I have tried roasting (cooked) chickpeas in the oven, until they are crispy. They are delicious with only salt and pepper, but most any herbs and spices work, e.g., curry powder.

By the way, when you freezed your beans, do you dry them off first?  Or freeze them in their cooking liquid?  I've never frozen just beans before now.

K

p.s.  Had some leftover *curried lentil soup plus a modest-sized piece of fougasse to go with it for lunch.  I added a little bit (say about 2-3 tablespoons) of full-fat Fage Greek yogurt.  Hit the spot:  a friend and I put up my Christmas tree and then ran a couple of errands, so I was hungry when I arrived back at home.

*I froze some of that for future meals and also some of the slow-cooked chickpeas.  I really like having a chest freezer for things like this.  It's nice to have some pre-made meals for when I don't feel like cooking.