What's for Dinner?

Share recipes, menus, and kitchen hints.
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Harriet
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Re: What's for Dinner?

Postby Harriet » Fri Aug 25, 2017 10:03 pm

I can't get around to all my bright ideas, either, blessed. We are trying to eat more salads, and one problem is getting that initial work done ahead of time so you do get some variety. HRH has started enjoying the kale salads that are ready-made in bags in the groceries these days - some have dried cranberry or pumpkin seed, shredded carrot and other shredded veggies. Even WMart carries them - the brand they have is Ready Pac.

When we had company recently I "stole" one of his bags and just barely tossed it with a head of lettuce for a very pretty (contrasted light greens against dark), large salad quick, that was interesting and healthy, but not so heavy on the peppery taste. (He likes that much kale, but most people would wonder where the lettuce was! ) Of course, you're paying for the packaging, like the little bags of dressing most have inside. Smarter to blend it yourself, but with the convenience, he will grab some when I least expect him to, instead of something less healthy.

I continue to be impressed with how much better people respond to healthy foods if there is color contrast. The response changes from "um... ... I don't think I like that", to "how pretty", and I find they give the dish a chance, whether grains or salads or stir-fry, etc.

blessedw2
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Re: What's for Dinner?

Postby blessedw2 » Thu Oct 05, 2017 12:31 pm

I can't get around to all my bright ideas, either,
that made me smile :D

I think your right about colour contrast and people being interested in eating healthy.

We had lots of tomatoes so I made les tomates farcies
sautéed spinach
rice for dd and dh

I made cinnamon rolls for breakfast

it was good and it was nice to cook again (as d mom is dinner-ed out lol)
Mom has been busy with others this week - glad to see her be a bit of a social butterfly.
it is always a joy to be here with you!

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Harriet
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Re: What's for Dinner?

Postby Harriet » Wed Oct 11, 2017 11:35 pm

Lunch at the symposium was inspiring to me. They had a savory quinoa dish with warm brown color, with mushroom slices in it that had been browned. Need to figure that one out. I looked it up on the net and I guess they were using either red quinoa or a blend of red and black. They may have sauteed the mushrooms in a dark sauce to get that same overall color.

Also a squash dish that had both yellow summer squash slices (halved) and spaghetti squash in the same casserole. The two looks and textures together - but nearly the same taste and color - was fun. A spice blend (maybe just a Mrs. Dash type) sprinkled over that was pretty against the yellow.

Those two dishes beside each other - light yellow and deep brown - were great for an appetizing contrast on a plate already. But then they served very bright green greens (kale mostly) with garlic cloves, which I guess they had just barely steamed - not wilted. Also round bread loaves had been sliced so that everyone got a half-slice of a pretty seed bread.

There was fruit cobbler with crumble-topping. I think the topping had finely chopped date in it, but it was mostly light colored so I may have been tasting some coconut in there. I don't think it had oats (which many vegan crumble recipes do) unless it had been ground.

blessedw2
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Re: What's for Dinner?

Postby blessedw2 » Sat Oct 14, 2017 9:01 am

sounds wonderful d harriet!!!

dd younger uses dates in dishes and I would never know that it was vegetarian
it is always a joy to be here with you!


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