What's for Dinner?

[Harriet]

Oh, it is NOT hard to spend that much, is it, blessed? Sobering to accept the receipt sometimes! (faint) Your salad sounds healthy. I bet the aroma was so Greek with the olives.

I made the tiny-tomato and veggie-cream-cheese stuffed small sweet peppers like in this photo and they were attractive on the tray and good to eat. Didn't have a desire to make this tree although maybe someday, lol. I just used philadelphia brand veggie cream cheese. Will definitely add these to trays anytime these peppers are in season.

Have found this recipe for veggie chili from a lady in Australia who has a nice blog called "Slow Your Home", which caught my attention before for clutter issues, etc. I knew she was the common-sense sort, who would recommend helpful things. I like that she calls it a “use any vegetables in the fridge” recipe and expects you would switch some around. (btw, I looked up passata adn it's tomato paste, but blessed, you probably know that!)

The verdict is in and I'm super pleased with it (yum), though mine came out thicker than her photo. To make it more palatable for HRH, I left off the mushrooms in this first one. Added more of the rest and used fresh tomato (so maybe there wasn't as much liquid because of that). Next time I will not shred the carrots but slice them. Shredded, you can't even recognize that they are carrots. Certainly no yogurt on top for HRH, either - too adventurous, lol.

Seems to be something I'll look forward to in leftovers for my lunches, too.

[blessedw2]

No d harriet I didn't know that at all
That chili sounds wonderful!!!! I will have to try it.It sounds absolutely delicious. I am getting into vegetarian cooking - lol even dh is eating things I make
how do people like the peppers ... It sounds so good...
I like her "slow at home" -

Yes the receipts do make one faint... lol!!!

I had morel mushrooms and had a recipe for chicken with morels and other mushrooms - so thats what I made
I was going to make a butter lettuce with tomato salad but no one is home... I didn't want it to go to waste. I will have it for lunch tomorrow

Happy Cooking d Harriet!

[blessedw2]

buttermilk ranch dressing with bib lettuce/tomato slices/thin red onion

green bean salad for tomorrow

donal skehans red cabbage slaw (make some extra for dd younger tomorrow - I will buy falafel and make spiced yogurt sauce to go with cabbage slaw) - 1/2 small head of red cabbage shredded, 2 carrots julienned, 1/2 small red onion very thinly sliced, 3 tbsp olive oil, juice of 1/2 lemon, 1 tsp honey s/p

goat cheese/green and yellow summer squash with onion and basil frittata (monday vegetarian meal)

I love my cheap mandolin hand slicer - it shreds julienne veggies and thin slices

[Harriet]

We're learning about tofu.

Because he watched a couple video recipes, in which the people did a terrible job cutting into equal pieces, HRH took that as a challenge (yay) and enjoyed cutting perfect cubes (men are so competitive).

I'm getting faster at cutting up veggies and together we can have a stir-fry on the table fast. Still searching for a sauce or sauce recipe that is as good as a restaurant, but the price is better!

We've also tried tofu satay with peanut sauce.

The young man's parents sent zucchini from their garden and asked advice about spiralized zucchini zoodles, so I enjoyed giving that.

There is an extremely healthy sliced bread with many, many grains and seeds, and I like it, but the texture is ... perhaps... TOO hearty. (even rough) So I am enjoying it on sandwiches by having it on one side and the same company's only-somewhat-healthy bread on the other side!! Really nice for tomato sandwiches lately. I turn it one way and think what an ideal tomato sandwich, and turn it the other way and think how virtuous I am!

Tonight - veggie tacos.

[blessedw2]

someones not in the kitchen with dina
someones not in the kitchen I know oh oh oh
somesones not in the kitchen with DINA - she's playing on the old bango
singing fe fi fiddly I a ...

[blessedw2]

awesome healthy cooking d harriet! please come to my house

[Harriet]

lol, blessed! Sometimes we need to step AWAY from the stove for a while!

Tonight here was a colorful stir-fry with the pretty new additions of purple cabbage and bean sprouts. Carrots and broccoli, the heaviest, went in first after tofu was set aside to drain, then celery, bright yellow bell pepper, and cabbage, then bean sprouts at the last minute when tofu was added back. Love knowing the variety was there, of 7 veggies.

I promised HRH a peach/strawberry "ice cream" (possibly more a sorbet) so if that's good, I'll let you know. He is pretty much a stick-in-the-mud with his banana, or banana pineapple types, and I'm trying to convince him there are other choices!

[blessedw2]

oh my gosh I laughed so hard when you said your dh is a stick in the mud to his routine of eating (banana's etc)... my dh has the same thing over and over and over again... when he changes a meal it is because he changes to another routine.

last night I made crostini (fancy way to say grilled bread) with a feta/cream cheese spread (I like the goat cheese better my self for this) with a tomato, basil, shallot garlic toping with olive oil and red wine vinegar - then chicken kabobs

tonight d mom invited us

tomorrow: actually I made frittata, salad, strawberries

today July 5: corn and black bean veggie salad, tomatilla roasted salsa - chicken kababs, dd wants to know if i can make brown rice -

[blessedw2]

it's 4:39 and I don't feel like cooking so I thought I would come here and push myself!

now to pull recipe for corn black bean salad and make brown rice for dd for tomorrow
we did make dinner... not exactly to plan lol because I didn't have some of the ingredients... they went bad.
we had mexican corn instead for dd younger, chicken kabobs with onion and pepper, brown rice w veggies
dd younger uses cucumber salsa with the whole meal.

[Harriet]

didn't have some of the ingredients... they went bad.

That's the classic problem when cooking with fresh (which is the best way to cook, of course).

I'm probably not fair to myself about how I used to get all grocery shopping done in one trip per week. (and never do now) The hope of getting other produce if you tried a different store was unheard-of back then. There was no other store with any more variety, so it's not that we didn't try - the opportunity wasn't available. Most people figured as long as you were eating, your nutrition was fine - no scurvy at least, lol. Many boxed and canned foods were needed for the week, so it wasn't rocket science to make out a long list of items that could wait. Today I talked to a produce guy about Japanese varieties of mushrooms grown here and other nutritious items. How wonderful are our choices, really, when you remember how limited we used to be.

Sorbet - Was going to report, HRH remains a stick-in-the-mud. He sees the attractiveness and also knows the healthiness of several fruits in a sorbet. But dd and I enjoyed the combination more. One part strawberries to one part peaches (about half this fruit should be frozen, however you can work that out with thawing or fresh) and two medium dates. Recipe from a contributor to Dr. Fuhrman's site. Blend. Pour. Pretty, pretty.