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MEALS: breakfast, lunch, dinner and in-between. Share the good, the bad, and the ugly.

Ah, a fresh start.

So what's on your plate?

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  1. A Hummel skinless hot dog on a buttery, grilled bun with coarse ground mustard. So the hot dog was too long for the bun. No problem! My two-day-old guac was still in good shape (guess leaving the pit in it really does help), so that with some Tostitos Yellow Corn Organic Naturals rounded out lunch. Hey, thanks for asking, Christina! :)

    Tonight is fajita night (flank steak) and I'm not cookin'--just eating! I might volunteer to make ruby red margaritas, though. It's the least I can do.

    1. Lunch was Wendy's fries with a nxtra packet of salt and a small chili (I work in the gastronomic wasteland that is Secaucus, NJ) - and dinner will be scallops with mushrooms ("Marcella's Italian Kitchen" favorite), homemade crusty bread, TJs wild arugula salad with sherry vinegar dressing and a little birthday cake (Dorie Greenspan's 15 minute magic choc cake made with amaretti) in honor of our fur son Liam's first bday. Thanks to alkapal for the recommendation of the arugula and for the reminder of how good scallops and mushrooms are together...and Christina, I read an ingredient list on amaretti, and the ones I have are GF - egg whites sugar and nuts only - so go to it!

      7 Replies
      1. re: buttertart

        Good intentions met late working hours - Liam's birthday celebration postponed to the weekend (he didn't mind, had some poached chicken breast from the ones I made into a chicken keema for us - and he doesn't care for cake anyway). Chicken keema from Lalita Ahmed's v good "Indian Cooking" pback book: 3 onions, sliced and browned with a handful of curry leaves; add 1 Tb ground coriander and 1 tsp ground cumin, 1/2 - 1 tsp cayenne (I seem to have bought a particularly hot bottle of cayenne, held back a bit) 1 tsp salt, 1 Tb each grated fresh ginger and garlic, 20 oz (a big and a smaller) boneless chicken breast, minced in the FP (spray it and the blade with Pam first or it sticks like Billy-be-damned) - cook until done, breaking up lumps - add a couple of hot slivered chilis , a fistful of chopped cilantro, and the juice of a lemon, garnish with a bit more cilantro. (The original recipe calls for 10 oz chicken, I double it and leave the onions as called for in the recipe, adjusted the spices as above.) We ate it with poppadums nuked for a minute each in the mw and a cucmber raita. This is one of my "so good you made it more than three times" recipes posted here for the first time - have made it about 10 times. The curry leaves "make" it, I love their taste.

        1. re: buttertart


          with reference to your lunches......I do not know how much time you have on your break, but you can hop on the Turnpike extension towards the Lincoln Tunnel and get off at the Kennedy Boulevard exit. Once off, there are places on Bergenline Avenue and Kennedy, known as cafeterias or luncheonettes run by the Latin community. You will be able to find lunches for $6 or less, e.g., chicken, pork or beef with rice and beans. Also, Mi Bandera is right in the wheel house and they are famous worldwide in the Latin Community for shopping and their restaurant.


          El Artesano is a local favorite for over three decades.


          1. re: fourunder

            Thanks a million for thinking of my dilemma. I would love to be able to take up these suggestions but am hampered because I commute by NJ Transit...maybe some of these places deliver, though!

            1. re: buttertart

              Well, I guess that leaves Rutt's Hut out....but then again, maybe you can convince a co-worker....:)

              1. re: fourunder

                Rutt's Hut I do get to once in a while, thanks to a former colleague who works nearby and has been going there since he was a kid. Love that place. Have you noticed, though, that it like other hot dog restaurants in NJ attract a heavily majority male clientele? (Not that there's anything particularly wrong with that.) I've never seen such a sex division in other restaurants in the area. Weird.

                1. re: buttertart

                  I would agree with your observation on the walk-in side of Rutt's, but in the dining room section.(I use that term lightly), that's where the older generations and families occupy and enjoy the madness. There's no shortage of females there.

                  1. re: fourunder

                    Still think it's a skewed ratio in the dining room - at least at lunch. Same thing was/is the case at Sonny's in Hoboken, which I used to love when I worked there.

        2. Tonight I'm augmenting a leftover Portugese fish stew we had on Saturday last.
          There's a ton in the fridge and it was so delicious I just had to have another go at it. I'll sauté a few shallots and sliced zucchini, throw in the remainder of what I call my pseudo risotto-style Spanish rice, add more fish stock if I need to, make a tossed salad and call it dinner. Think kattyeyes will be proud of me for reusing?

          Thanks for starting this thread, Christina.

          2 Replies
          1. re: Gio

            Proud indeed and as always, Gio. ;)

            1. re: Gio

              Yes, I did saute the shallots, added a few minced garlic cloves, lost the zucchini and instead tossed in a handful of frozen petit pois...plus just a slotted spoonful of the rice and 2 freshly grated tomatoes, Turned out pretty good even if I do say so myself, but I don't have to, DH said it too.

            2. breakfast- two cups of coffee and a stonyfield farms yogurt. new flavor (for me at least) chocolate underground... loved it

              lunch- leftovers from sunday night- brazilian black beans. also had some red cabbage slaw that was stirfried last night.

              dinner- going to my parents, so probably bbq. we don't have a grill- so it's a special meal!

              in between- that's about now... so i'm going to starbucks!

                1. The bad & ugly..6 peanut butter cup miniatures and a cup of milk :-(

                  3 Replies
                  1. re: Cherylptw

                    Double bad, scrambled eggs and bacon, grilled bacon fat smeared French bread and a beer, of all beverages to go with eggs.
                    Edit: This was dinner, not breakfast. I "normally" don't do beer for breakfast.

                    1. re: bushwickgirl

                      Sounds like my kind of badness..why do all bad things taste so good?

                      1. re: Cherylptw

                        ah, but don't forget... many good things taste great too!

                  2. Thanks for starting the new thread, Christina:)
                    I posted earlier about breakfast and dinner.
                    Today's lunch was a really good chef's salad and not so great (very gummy) potato and bacon chowder at a Greek diner we sometimes go to near the office for lunch.
                    Bad= dessert with tea...chocolate cupcake (made with Guiness) with cream cheese frosting...makes up for my no breakfast, and not so great soup at lunch:)

                    2 Replies
                    1. re: sunflwrsdh

                      LOL, I love how "bad" is being interpreted as "sinfully good" in this thread, rather than cooking failures. Too funny. Carry on with your bacon toasts and cupcakes :)!

                      1. re: ChristinaMason

                        Yeah, that's true. And pretty funny, as well:)

                    2. Breakfast was homemade blueberry crisp and raspberry green tea. Lunch out was honey chipotle shrimp, and cole slaw with a vinegar-based dressing. Dinner was guacamole with tostados and some shredded jack, and lemon tart for dessert.

                      5 Replies
                      1. re: foiegras

                        Re- cole slaw.. can I have your recipe? Always looking for a good recipe with no mayo, since I can eat tons of it for lunch.

                        Today.. coffee and key lime yogurt for breakfast.
                        Lunch will be sushi that I picked up last night
                        Dinner will be stir fried noodles and broccoli with peanut sauce. Tofu for me and salmon for DH.
                        Dessert-- anyone got a quick idea to make tonight??

                        1. re: cheesecake17

                          How 'bout some sort of fruit Foster--bananas, peaches--a mixed fruit combo? You've got such a healthy plan going there, I hate to glut it up with a more caloric suggestion...but, of course, you could add ice cream underneath your Fostered fruit. :)

                          1. re: kattyeyes

                            hmm.. good idea. maybe i'll pick up bananas tonight on the way home from work.

                            or i'll toast some coconut and serve it with raspberry sorbet

                          2. re: cheesecake17

                            Sorry, not my recipe ... I ate lunch out. I've thought about trying to reproduce it. Probably apple cider vinegar, it's sweet, clear, and I'm not sure there's any oil in it at all. So pretty healthy if you're not freaked out by the sugar (I am not). You could try superfine ...

                            1. re: foiegras

                              oh! didn't realize you ate lunch out. maybe i'll try it with splenda

                        2. Steel cut oats with buttermilk, cinnamon and apples for breakfast, lunch was leftover homemade 'sloppy joes' on toast, and dinner was a small veggie only salad, with a bagel and cream cheese. And a couple of beers to wash it all down......

                          1. Ok, I'll post here instead! Much more fun to include all meals. I am off visiting mom in rehab so often, I rarely have the time to post anymore... no time for fancy!

                            Breakfast: spicy hot smoked salmon, eaten out of a tupperware container while standing in the kitchen at work.

                            Lunch: spicy basa fillet, reheated in the toaster oven to the point of loosing all moisture. A green salad on the side.

                            Dinner: Thai-spiced roast chicken with rapini... mom's hospital provided fruit cocktail for dessert. Mom had the basa I brought her along with rapini, fried peppers, pickled eggplant, and a fresh Montreal bagle.

                            Oh, and I did also pick up some haggis, neeps and mashed potato today (in honor of Robbie Burns Day) so that I could finally give this famous dish a try.

                            1 Reply
                            1. re: Andria

                              Oops... yesterday was haggis day... I mis-copy/pasted.

                            2. Yesterday's breakfast: Homemade granola with defrosted mixed berries and plain yogurt.

                              Yesterday's lunch: Leftover pasta with romanesco cauliflower, anchovies, garlic, pine nuts, olives, capers, breadcrumbs and parmesan. This was seriously delicious and even better left over. I highly recommend the combination to anybody.

                              Yesterday's dinner: A foray into Szechuan-ish cooking! Shrimp stir-fried with garlic, scallions, ginger and a chili bean paste-based sauce (http://www.epicurious.com/recipes/foo...). More importantly, my first-ever hot and sour soup (http://www.epicurious.com/recipes/foo...), which was fabulous.

                              So far today, I've just had leftover soup and two cups of coffee.

                              1. One hard boiled egg, one cup coffee with milk for breakkers.
                                For dinner, black eyed pea fritters, mashed potatoes with "chicken" (vegetarian) gravy (a mrbushwick special request, he won't know it's veg) and sauteed spinach with garlic and EVOO.
                                Chocolate shortbread for after.

                                15 Replies
                                1. re: bushwickgirl

                                  Haven't really found a choc shortbread recipe I like - care to share?

                                  1. re: buttertart

                                    Sure, very easy, I've had this recipe for years, don't know were it came from, don't know how I got it. It's a pretty generic shortbread recipe, one that you've probably had because there just isn't many ways to make shortbread, but their ramped up with the chocolate drizzle. I make these when I'm having a mindless day.

                                    2 cups AP flour
                                    1 cup confectioner's sugar
                                    1/2 cup cocoa
                                    1/2 tsp kosher salt
                                    8 oz (two sticks) cold unsalted butter, diced
                                    1 tsp vanilla extract

                                    For drizzling or dipping, good quality dark or white chocolate, chopped and melted

                                    Blend all dry ingredients together, cut in butter well and mix until a ball can be formed. Alternately, put dry ingredients in the food processor, blend, add butter and vanilla and process until a ball forms.

                                    Roll out dough to 1/4 inch thick (I go a little heavier) and cut into what ever shape you want, with cutters or freehand. Bake in preheated 300* oven, spaced 1/12 inches apart, on lined sheet pan for 20-25 minutes, until cookie is firm. Rotate pans halfway through baking, back to front and top to bottom. Let cool, remove from pan. Makes two dozen 3 x 3 shortbread.

                                    When completely cool, drizzle with melted chocolate or dip one end into chocolate. Chill to set.

                                    Note to self: 2 tsp. of orange zest in nice in these. A tsp. or more, to taste, of instant espresso powder complements the cocoa.

                                    Let me know how they work.

                                    1. re: bushwickgirl

                                      That does sound good, will try! I like the orange rind idea, love orange and chocolate together. My mom used to use orange juice as the liquid in all her chocolate icing (the mom kind, icing/confectioner's sugar, butter, cocoa, and liquid).

                                      1. re: buttertart

                                        Orange and chocolate, great together.

                                        1. re: bushwickgirl

                                          Sort of lightened up the taste of the icing, too - the tang made it seem more melt-in-the-mouth. My mom was one hell of a baker.

                                          1. re: buttertart

                                            Yeah, my Mom too, that exposure is what started my love affair with food. She was German/Irish and made all those great German cakes and sweet raised breads my Granny made when she was a kid, many moons ago. She did a lot of baking in general but didn't teach me much, I don't think she liked us in the kitchen. I had to learn on my own time, but I got the exposure.

                                            I didn't realize you're in BK.

                                            1. re: bushwickgirl

                                              My mom made fantastic (lard) pie pastry, mine never comes out as well as hers. Something to aspire to. She always baked Saturday mornings, a couple of pies, some cookies or squares, maybe a cake, some butter tarts ;-) - my brothers were home and could eat a tin of choc chip cookies in a sitting, my grest-uncle lived with us, my dad carried his lunch (he was a mechanic) and we ALWAYS had something homemade for dessert. Not a bad way to grow up.

                                              1. re: buttertart

                                                Yeah, we got fresh hot cookies on the way out the door to Saturday morning Catechism, rarely had store-bought cookies, except when my brother got bigger; she couldn't keep up with his cookie habit. She baked a lot of bread too. I will never forget coming home from school to fresh warm bread and butter.
                                                I'm thinking of doing a curbside baked goods table this summer in my hood on Saturdays. We have a nice airie (you know, the patio) in the building front. Many people cook and sell "plates" of food in Bushwick, much of it Spanish and all of it good.

                                    1. re: ChristinaMason

                                      The gravy? Nah, he's clueless, ha ha. He really liked the fritters, as did I, meaty, spicy, crispy. It goes into the permanent file under cheap and easy.

                                      1. re: bushwickgirl

                                        Those sounded so good, and I have half a bag of black eyed peas to use up. Mind sharing the recipe?

                                        1. re: ChristinaMason

                                          OK, it was a throw together based on a fritter batter recipe:

                                          1 14 oz can peas, drained, rinsed and partially mashed
                                          1 med onion, diced rather fine
                                          1 Tbsp chopped cilantro, optional
                                          1 jalapeno, or 1/2 medium green bell pepper if you don't want the heat.
                                          1 tsp cayenne, optional
                                          1 tsp thyme
                                          1 tsp kosher salt
                                          1 tsp baking powder
                                          1/2 tsp freshly ground black pepper
                                          a pinch of allspice
                                          1 egg
                                          1/2 cup AP flour
                                          1/4 cup milk, or as needed to thin batter.

                                          Mix everything together in order given, should be quite thick but thin with milk as needed. The end result should be so thick so it stands up on the spoon.
                                          Let set for 1/2 hour, fry by tablespoons in a few inches of hot oil of choice (I used soybean) at about 350*. Flip to brown.
                                          Serve with lime wedges and hot sauce, or a nice chunky tomato/pepper/onion relish. These fritters will be slightly flattened, not hush puppy style.

                                          This is a bit different from other recipes I've seen that call for the beans to be processed to a coarse paste-like consistency with the seasoning, without flour, egg or BP.


                                          1. re: bushwickgirl

                                            Thanks for writing all that out! I'll give them a try as soon as I remember to soak my peas. I might try browning in little oil in a pan and finishing in the oven. Prob not as tasty, but vaguely healthier. Thoughts?

                                            1. re: ChristinaMason

                                              You could do that, no prob. The fritters don't take long to heat through after you've browned them.

                                  2. Breakfast: instant peaches and cream flavored oatmeal and coffee at my desk at work.
                                    Lunch: Leftover Chicken Etoufee and Cajun rice, along with some roasted vegetables, and a jello caramel mousse for dessert.
                                    Haven't had dinner yet...but my husband is making grilled NY strip steaks, mashed potatoes, tossed salad and broccoli. Right now i am munching on some pita chips and roasted red pepper hummus and good olives from the olive bar at the supermarket, and sipping a glass of Shiraz. Life is good:)

                                    2 Replies
                                    1. re: sunflwrsdh

                                      I secretly love those super-sweet fruit and cream flavored instant oatmeals, have ever since I was a kid.

                                      1. re: ChristinaMason

                                        I finished up the last packet today...and this week I bought some steel cut oats and seveal packages of different dried fruits. This Sunday I am planning to make a batch of the steel cut and package it in small containers to take to work. So much healthier...but in a pinch the instant is better than nothing and it does taste pretty good.

                                    2. Breakfast: Almond butter & FruitRight (my mom keeps sending it home from the hospital) on sunflower/flax bread. .. eaten while trying to feed 4 cats and keep them out of each others bowls because their foods are different for different needs,

                                      Lunch: A peaceful meal at the hospital with Mom... leftover fish fillet and rapini for me, salami and homemade bread for her with a side of pickled eggplant.

                                      Dinner: Some girls from work are visiting Mom with Chinese take-out tonight, so I got the night off. I had a double-decker burger - thin patties with tangy mayo, lettuce, cheese, pickles & onions... all on a sesame seed bun. A side of fries rounded out the meal.

                                      Fought with the 4 cats and three dogs during feeding time... a doggie scrap almost broke out.

                                      Ok, I confess.... I had McDonals for dinner. *hangs head in shame"

                                      1 Reply
                                      1. re: Andria

                                        I thought that double decker burger sounded familiar ;)

                                        Lemon tart and green tea for breakfast. Grilled cheese for lunch ... a mild Irish cheese, forget the name, on white because the bakery was out of honey whole wheat ... with cole slaw. Dinner ... mac and cheese with ground bison, onion, raw green onion, with raw grape tomatoes on the side.

                                      2. breakfast: just coffee
                                        lunch: chopped sirloin parm with angel hair and chicken tortellini soup
                                        supper: will be spaghetti and meatballs and sausage

                                        1. Breakfast was spicy hot smoked salmon and a dark chocolate absolute mandarin shooter (pictured here) while reading the obituaries with the morning coffee crew.

                                          Lunch started out healthy enough... salad, a little dressing and roast chicken. Then I tasted a bit of lour caterers salisbury steak...then another little piece... then another little piece.... than slice of genoa salami.

                                          For pre-dinner, I had baked up some ripe red raspberry scones I purchased from Gryphon D'Or ... ate them hot!

                                          For dinner I had the leftover roast chicken, along with some pepperonata made by a friend. The pepperonata was made with peppers, tomato, and panchetta.

                                          1 Reply
                                          1. Breakfast: Oatmeal made from chai tea (from a teabag, not ooozy syrup!) and soy milk with half a sliced banana. Glass of water.

                                            Morning: Three mugs of green tea.

                                            Lunch: Oothappam ("pancakes" made from ground red lentils and brown rice) made with peas, red onion and cilantro, vegetable kootu (sweet potatoes, cauliflower, green beans, peas and paneer in a cilantro-coconut sauce), sweet carrot chutney, plain yogurt. Water! (I have been eating this all week; I made a big batch on Sunday.)

                                            Afternoon: Three mugs of green tea. One Twizzler.

                                            Normal Dinner Time: Rice crackers with homemade hummous.

                                            Late Dinner: Slice of broccoli-spinach frittata, roasted acorn squash, slice of polenta. Water!

                                            Snack: Shot glass of mixed, unsalted nuts.

                                            20 Replies
                                            1. re: Jetgirly

                                              <One Twizzler.>
                                              I'm sorry, Twizzlers are only fun when shared by two a la the single strand of spaghetti in "Lady and the Tramp." Well, it was fun when I was a teenager!

                                              The oatmeal made from chai is a neat idea. I'll stash that away for future use. Thanks!

                                              1. re: kattyeyes

                                                Yes, I bet the oatmeal-chai tea is very good. I liked jetgirly's entire day of eating, actually, just wish I could get mrbushwick to give up the meat entirely. We're down to three nights a week now and no beef.
                                                Breakfast, one hard boiled egg, NO bacon, one slice mixed grain toast, one cup coffee.
                                                Later, one big mug green tea, one orange.
                                                Dinner, Big salad night, mixed greens, lots of veggies, feta, red wine vinaigrette.
                                                Spaghettini with sardines, garlic, olive oil, crushed red pepper, toasted bread crumbs.
                                                For me, mostly salad, for the guy, mostly pasta.

                                                1. re: kattyeyes

                                                  One Twizzler??? What superhuman powers of control. They come at least in twos, I thought. Preferably multiples of two.

                                                  1. re: buttertart

                                                    I actually stole it from a child. Well, from the school canteen. Then I felt bad, so I went back and paid my quarter.

                                                    1. re: Jetgirly

                                                      So there is honor among thieves (and you had a reason for limiting your intake).

                                                2. re: Jetgirly

                                                  I have been working on the green tea thing for a few weeks.

                                                  Yesterday, I went to my workplace kitchen, heated water and filled my thermos. I happily drank all morning. When I went to refill my cup with more hot water... No tea bag! How did I drink all morning and not notice? Baffling.

                                                  1. re: Andria

                                                    OK, I just broke up laughing at this, Andria - so you were enjoying that hot water all morning? Mmmm, tasty hot water. ;-) (was there at least a bit of lemon in the hot water?)

                                                    1. re: LindaWhit

                                                      Sadly, no lemon. I assume I didn't notice because I have been drinking mint green tea out of it for so long now that even after it is washed, it still smells minty. Goes to show how strong our sense of smell is in determining taste.

                                                      1. re: Andria

                                                        Interesting! And agree with you on sense of smell as it pertains to tasting - when I've got a cold, can't taste a thing in what I'm cooking. It's all just muddled together on my tongue.

                                                        1. re: LindaWhit

                                                          I had a weird and highly unpleasant thing happen to my sense of smell after a really bad cold - anything pungent like garlic, mustard, or vinegar smelled completely vile (metallic, just plain weird). It lasted a couple of weeks. Since those ingredients are foundations of my cooking, it was a tough couple of weeks!

                                                          1. re: buttertart

                                                            No garlic? No mustard? No FAIR!!!

                                                            Thankfully it didn't last longer than those few weeks.

                                                            1. re: LindaWhit

                                                              Luckily no, my proper sense of smell came back gradually, but it was awful while it lasted - so much so that I worry it will happen again whenever I get a bad cold.

                                                              1. re: buttertart

                                                                Then you're not allowed to get a bad cold. A sniffle, yes. A bad cold, no. :-)

                                                        2. re: Andria

                                                          Have you ever tried miracle fruit? It is said to alter your taste so that very sour items taste sweet. My brother had it in Tokyo and was amazed. I bought him a plant... it died. Thankfully we have much better luck with pets.


                                                          1. re: Andria

                                                            I tried it once, someone brought some berries to work. It does what it says. I seem to remember the fruit had a different name, something cherry, but this was way back in the 70's and I don't remember now. Of course, we pitted it against a lemon.

                                                            1. re: Andria

                                                              There was quite a discussion on this on Genl Topics about a year or so ago.

                                                        3. re: Andria

                                                          Cute. Hot boiled water is a very popular drink in China during the cold months - it's supposed to be healthier for you than cold water. Which it doubtless is given the purification through boiling. Not bad.

                                                          1. re: Andria

                                                            I drink hot water while I cook. Keeps me from eating out of the pots and pans..

                                                          2. re: Jetgirly

                                                            Yesterday I had a dessert that reminds me of your oatmeal. Creme brulee with Chai tea spice. Decadent and delicious! Mmmmm! I'll try your healthier version;)

                                                          3. Thanks SO much to 'Hounds for the heads-up. Much appreciated! Reposting my dinner here. Which is where it will be posted from now on. :-)

                                                            Tonight's dinner will be pork tenderloin. It's marinating in unpasteurized apple cider all day. When I get home, I'll remove it and pat it dry. A brush of some Herbs de Provence mustard I have. Roast until done. I'll reduce the apple cider with a bit of apple cider vinegar and a bit more mustard, finishing with a pat of butter. Sides will be leftover basmati rice and some steamed broccoli.

                                                            3 Replies
                                                            1. re: LindaWhit

                                                              breakfast: leftover roasted sweet potatos, a bit later rice noodles in broth. I need to make that darn coconut yogurt I saw somewhere on here.

                                                              1. re: LindaWhit

                                                                Your dinner sounds delicious. Let us know how it turns out! Do you cook your tenderloin to medium, medium-well...?


                                                                1. re: ChristinaMason

                                                                  Christina - I go with the slightly pink inside - so I guess that's medium? I remove it when the instant-read thermometer is at about 145-150 degrees, and then letting it rest for about 5 minutes or so. This is a small half-tenderloin (I cut it in half when I wrapped and froze it, so I would have enough for just 2 meals), so it'll probably be done pretty quickly.

                                                              2. Delicious breakfast--toasted almond french toast with vanilla-infused maple syrup. That's my fancy way of nudging anyone who doesn't already throw a vanilla bean into the maple syrup container that it's a yummy idea. :) And I am not working right now, or else, my breakfast would've been a whole lot less complicated for a weekday. Full disclosure.

                                                                9 Replies
                                                                1. re: kattyeyes

                                                                  Thanks, kattyeyes, for the vanilla-infused maple syrup idea - two of my most favorite flavors!

                                                                  1. re: kattyeyes

                                                                    Happily not working or not happy? I hope it's the former.
                                                                    I'll try the vanilla bean.

                                                                    1. re: bushwickgirl

                                                                      I'll be happier to be working again, but I keep myself out of trouble in the kitchen...and hopefully it won't last too long--thanks, though! :)

                                                                      For dinner, I'll be making Italian girl's tortilla soup (tortilla soup with plum tomatoes and my favorite chicken sausage made in the little indie Italian market downtown. I think the car thermometer read 17 degrees earlier and it's been crazy windy--a perfect day for soup.

                                                                      Oh, and continuing with Italian deliciousness...my mom and I are off to play in someone else's kitchen tomorrow, so we're bringing along goodies--a platter of all our favorites: genoa, proscuittini, hot ham, sopressata and provolone, kalamata olives and pepperoncini. We're going to roast red peppers and make krisrishere's now bad (the FAB kinda bad!) and nationwide almond squares.

                                                                      Kris, I hope you know I'm your biggest fan when it comes to these little delights! They are dangerously easy to make and out-of-this-world delizioso!

                                                                      1. re: kattyeyes

                                                                        Oh, ok, well, I hope you get back to work sooner than later. Yes, 17F in BK this morning. Cocoa still wants to go outside.
                                                                        Tomorrow sounds like killer, the almond squares couldn't be easier, look delish and I like the ZZ Top reference also. Have a great time!

                                                                        1. re: bushwickgirl

                                                                          Thank you on all counts. On a funny side note, as I made the last piece of French toast this a.m., what did I spy but the real kattyeyes (who is diabetic), standing on her hind legs to reach the empty plate before her so she could get a few licks of the syrup. A diabetic katty with a sweet tooth--could she belong to anyone else but me? :)

                                                                    2. re: kattyeyes

                                                                      Hmm... a use for my 30 eggs. You have inspired me to make Grand Marnier French Toast for breakfast tomorrow.

                                                                      1. re: Andria

                                                                        Oh, yum, please report back to share how you make yours!

                                                                        1. re: kattyeyes

                                                                          4 eggs
                                                                          3/4 cup half and half
                                                                          1/4 cup Grand Marnier or Cointeau
                                                                          2 tablespoons sugar
                                                                          1 tablespoon grated orange peel
                                                                          1/2 teaspoon pure vanilla extract
                                                                          8 thick bread slices

                                                                          Whisk ingredients together. Dip each bread slice into egg mixture and let them sit a bit. I often soak them over night in large ziplock bags. Simply fry them until they are browned on both sides.

                                                                          I like them on their own, but maybe some of that vanilla infused maple syrup would be nice or maybe some orange butter. Here is recipe for the butter, but I have never tried it.

                                                                          Softened butter
                                                                          orange juice
                                                                          confectioners’ sugar
                                                                          orange zest
                                                                          a little Grand Marnier or Cointreau

                                                                          1. re: Andria

                                                                            <drool> Wow! If I leave now, I can be there for breakfast. HA HA! Consider this recipe saved. Thanks!

                                                                    3. My eating has been pathetic recently:
                                                                      Breakfast = coffee, honey nut cheerios, coffee...coff(oh I said that...)
                                                                      Lunch = reheated pillsbury roll with ham, brie and honey mustard, water
                                                                      Dinner 2nite = white lasagna (all homemade by someone else, pasta and everything)
                                                                      ......All sounds heavy right....!

                                                                      4 Replies
                                                                      1. re: care11

                                                                        Sometimes you just need comfort food. It's been a rough couple days, eh?

                                                                        Eat an orange! :)

                                                                        1. re: ChristinaMason

                                                                          or something GREEN...feel better!

                                                                          1. re: ChristinaMason

                                                                            They're all still here but she's doing much better. It's been nice to have help cooking but it's also hard to relinquish control of the kitchen at times. Pancakes w/strawberry syrup this morning...and that coffee drink again.

                                                                          2. re: care11

                                                                            Yeah, I can relate. And I thought I might be able to drop a few pounds before my trip to a sunny paradise. Alas, chocolate shooters for breakfast and big macs for dinner won't help.

                                                                          3. Breakfast: Packet of instant peaches and cream oatmeal, and coffee
                                                                            Lunch: 1/2 of a really great Italian mixed sub, with good olives on the side
                                                                            Dinner: husband made chicken and noodle casserole, and bread and butter and white wine.
                                                                            dessert: something I made that is left over from daughter's s staff appreciaton breakfast..either some crockpot creme brulee french toast (which is actually more like a bread pudding and is really tasty)
                                                                            or a chocolate raspberry muffin

                                                                            3 Replies
                                                                            1. re: sunflwrsdh

                                                                              Bfast: Blueberry waffle (from Mark Bittman's Overnight Waffles recipe, made with half whole wheat flour, half white, love it!) sprinkled with ground flax seed and wheat germ, maple syrup. IKEA vanilla-rhubarb tea.

                                                                              Lunch: homemade tuna salad w/finely chopped celery, homesprouted mung beans, and kale on multigrain bread. Trader Joe's Tortilla chips with an identity crisis. Homemade half-sour pickle. More tea. Clementine orange for dessert.

                                                                              Snack: 1/2 handful of chocolate chips (left out after child's choc chip waffle...)

                                                                              Dinner: millet topped with roasted red peppers, portabello mushrooms, bacon and cabbage, drizzled with a balsamic glaze and chopped honey-roasted peanuts. First try of this recipe, it was a hit with the whole family. Water.

                                                                              Dessert: bite from child's choc-covered frozen banana. Hmmm...guess I'm a chocolate thief.

                                                                              1. re: powella

                                                                                Could you please point me in the direction of that millet recipe? I've got 3/4 of a bag begging for attention. Thanks!

                                                                                1. re: ChristinaMason

                                                                                  I've made two recipes with millet in the past couple of days, both of which went over well with hubby and 7year old child. The dinner described above was just millet cooked in chicken stock until it was done, then topped with veggies (and bacon) that I"d roasted separately. Used Trader Joe's balsamic glaze in a bottle. Was pretty easy. Based this on a recipe in Didi Emmon's Veggie Planet book.

                                                                                  The second recipe was for millet muffins with honey-pecan butter, from Cooking Light: http://community.cookinglight.com/arc.... Maybe it was just the honey-pecan butter :) but they were tasty both immediately and toasted the next morning.

                                                                            2. Breakfast: The last red raspberry scone and a few handfuls of nuts, seeds & currants. Plus a coffee... all to go... in the car on the way to work.

                                                                              Early lunch: Half an egg salad sandwich while prepping/dividing the lunches for 146 children.

                                                                              Late lunch: Cold salt & pepper squid, one har gao, and some shrimp fired rice. Eaten in the staff kitchen while an educator complained that there was no coffee left and insisting someone else make it for her. I put instant decaf through the brewer and brought her a cup... that'll show her!

                                                                              Dinner: Bibimbap, nice and crispy with peas, carrots, chicken, shrimp and oyster sauce.

                                                                              Dessert: Three Lindtt chocolates... stracciatella, mint, and champagne flavors

                                                                              1 Reply
                                                                              1. Breakfast ... made a peach crisp with frozen fruit; green tea. Lunch ... made stuffed shells with marinara on top ... added more onion and a little ground bison + parmesan. Spring water. Dinner out ... chicken fried steak, mashed potatoes, really fabulous grilled (and smoked?) asparagus. Pecan brownie with ice cream for dessert.

                                                                                1 Reply
                                                                                1. re: foiegras

                                                                                  Last night some really great grilled trout with Penzey's Bicentenial rub and a grilled lemon to sprinkle on top. Cucumber, reb bell, red onion, basil chopped salad.

                                                                                2. Didn't know what was for dinner until I stopped at a couple of grocery stores on the way home from my sister's (feeding her cats until they get home from vacation tomorrow). A tied boneless chuck roast called out to me, so it went into my basket. Came home, did a search through my MasterCook, and found this recipe I'd not made in quite some time. The recipe is LONG on instruction - but it's because of the way the poster on an old AOL food board had written it. I've left it as-is with all of her comments through the instructions, because it's a fun read. :-)

                                                                                  I only have a 4 qt. or an 8 qt. stockpot/Dutch oven to make this in - the 4 qt. is too small to add the veggies at the end; the 8 qt. - well, the roast is lost in the pot and I'd have to add a lot more braising liquid to have the roast be submerged halfway up its sides. So I'm using the 4 qt. and will cook the potatoes and carrots in a separate pot.

                                                                                  * Exported from MasterCook *

                                                                                  Mo's Java Pot Roast

                                                                                  Recipe By :PS-WFD/Mochoclat on 10/17/01
                                                                                  Serving Size : 8 Preparation Time :0:00
                                                                                  Categories : Pot Roast

                                                                                  Amount Measure Ingredient -- Preparation Method
                                                                                  -------- ------------ --------------------------------
                                                                                  3 lb chuck roast -- boneless, up to 4lbs
                                                                                  2/3 cup flour
                                                                                  2 cloves garlic -- peeled and chopped
                                                                                  1 cup chopped onion
                                                                                  3 Tbsp oil
                                                                                  3/4 cup red wine -- optional
                                                                                  1 cup V-8® vegetable juice
                                                                                  1 cup black coffee
                                                                                  1 beef bouillon cubes
                                                                                  1 cup water
                                                                                  2 tsp dried thyme -- or Italian herbs
                                                                                  1 bay leaf
                                                                                  salt and freshly ground black pepper
                                                                                  4 large carrots, or small sack of baby carrots
                                                                                  5 potatoes -- peeled and quartered
                                                                                  other vegetables -- if desired
                                                                                  1/3 cup cold water
                                                                                  3 Tbsp cornstarch

                                                                                  Find your biggest stovetop pot with a lid, and pour the oil in it. Put it on medium heat. Unwrap the roast and stare at it in dismay. That's a lot of beef! But until the day you become a vegetarian, you just have to deal with it.....Pour the flour and however much salt and pepper you want into one of those nice plastic bags your apples or bananas came in. Drop the beef in there, close tightly, and wallop it around until the meat is coated.

                                                                                  Watch the flour drift around your kitchen and when it settles and the oil is hot, add the meat to the pot. Let it sizzle away for about 10 minutes, or until browned. If all the oil has disappeared, add 2 more tablespoons (this is not diet food, have you guessed that yet?!).

                                                                                  When the oil is hot again, turn the roast with the aid of a heavy duty spatula and a big fork, or whatever works for you. When you have turned it, dust the browned side with 1 teaspoon of the herbs. At this point also, add the onion and garlic to the pan. Let them all brown for another 10 minutes or so, then remove the meat from the pan. (I do something here that would probably gross out Julia Child, but it works for me. I put the meat in the upturned lid of the pot, and don't bother with another stinkin' plate to wash. I mean, the lid's going to get all messy anyway, right?)

                                                                                  To the pot with the onion and the garlic, I add the wine and watch it bubble away for a few minutes. Scrape up and stir around all the browned bits on the bottom... That's very important as it gives a real richness to the gravy and keeps the roast from sticking. (If you don't use wine, use apple juice.) After about 3 minutes, add the coffee, beef broth, V-8, water and bay leaf. Turn the heat up and bring to a boil; add the meat back in. Watch until the whole mess is boiling away, then turn down the heat until it is just simmering. This is also very important, because if you boil it, it just gets tough, but if you gently simmer it, eventually it will become falling-apart tender.

                                                                                  Let it simmer for about 2 1/2 hours. I don't bother to turn it but I do occasionally baste the top. At this point, add your vegetables (and maybe a little more water if it needs it). Turn the heat up for a few minutes so it simmers again, then turn it back down to just maintain the simmer. Add the remaining herbs. Put the lid back on and let it do it's thing for about 40 minutes. (yup, that's over 3 hours cooking time and you can do it even longer.... it just gets more tender. Just keep it at a low simmer, NOT A BOIL.)

                                                                                  Now is the time to make your biscuits and yell for somebody to set the table. Don't forget the butter for the potatoes! Also, put the oven on low heat.

                                                                                  Remove the vegetables to an ovenproof dish and put in the warm oven to stay (naturally,) warm. Haul the roast out onto a big plate and make somebody else deal with carving it while you make the gravy.

                                                                                  Using a slotted spoon, fish out all the really big chunks of leftover stuff. I leave all the bits of onion and garlic in, and if anyone ever complained about lumps, I'd lump them... Anyway, turn the heat up, take cold water and stir the cornstarch into it. While stirring the gravy with one hand, slowly drizzle this in. If it doesn't thicken enough, add a little more cornstarch, always dissolving it in cold water first.

                                                                                  Remember, this isn't supposed to be a really thick gravy. Now, taste it, and add salt and pepper until it's the way you like it. It is better to undersalt than oversalt..... Sometimes when I want a smooth gravy, I use a Braun hand blender to puree it. Just a matter of choice.

                                                                                  Okay! Put it all on the table, sit down, enjoy, and refuse to get up and wait on anybody. Pour gravy on everything, and enjoy, enjoy, enjoy.

                                                                                  If there are leftovers, I pour the gravy over everything and freeze it in small portions; great to give to the kids when need a hot, quick meal.

                                                                                  - - - - - - - - - - - - - - - - - - -

                                                                                  NOTES : MO'S NOTE: If you don't want to buy a whole bottle of red wine you can find the little individual bottles usually....It's worth the trouble to find it. (Sutter Home Zinfandel is what I buy.) Also, V-8 comes in smaller cans, so you don't have to waste a whole jug of the stuff. Keep the rest on the shelf for the next time you make this!

                                                                                  Linda's Notes: 11/11/01: Absolutely WONDERFUL! Oh so tender and wonderfully flavored. I agree with Mo's comment above - I'll be keeping the rest of the V-8, as I'll definitely be making this again! (Oh - and I use wine from a regular full-sized bottle - because I *always* buy "whole bottles of wine!" <g>)

                                                                                  1 Reply
                                                                                  1. re: LindaWhit

                                                                                    Copied for my pot roast file, thanks!

                                                                                  2. I was so excited to make my Grand Marnier french toast for breakfast this morning. It was so delicious and simple I don't know why I don't do it more often. I brought the leftovers to mom, as she loves it too (hospital food was icky vegetarian chili). I served bacon on the side... shared it with one of the dogs. (I used six of the 30 eggs... 24 to go).

                                                                                    Lunch? Oh yeah... I was craving spicy/salty so I sliced up some homemade soppressata.

                                                                                    For dinner I had grilled lamb chops, a tomato/cucumber/feta salad, and fried potatoes.

                                                                                    Dessert? One square of dark chocolate.

                                                                                    3 Replies
                                                                                    1. re: Andria

                                                                                      No way--homemade sopressata. Wow! I will probably never make my own, but that is impressive. And your french toast is now on my culinary wish list!

                                                                                      1. re: kattyeyes

                                                                                        My friend's parents and aunt get together to make these. By far the best I've had... just something about that flavor. Downside: they don't make huge quantities, so it is a special treat.

                                                                                        I may have to try Frangelico french toast next. Perhaps I will add a few crushed roasted hazlenuts.

                                                                                        1. re: Andria

                                                                                          I love and hate you simultaneously--HA HA! That sounds even better as I love Frangelico even more than GM! Especially in a kicked up coffee...YEEEHAAAAAA!

                                                                                    2. Flew back into Berlin from Barcelona late last night and DH and I were starving. I made a quick veggie tom kha gai from a packet. Just add coconut milk, water, a little onion, garlic, grated ginger, snow peas, and rice sticks. A handful of bean sprouts, a pinch of red pepper flake, some chopped cilantro, and a squeeze of lime juice before serving.

                                                                                      Breakfast today was half a mango, a puffed corn cake with peanut butter, and black tea. I'm trying to come up with good ideas for dinner now. So glad to be able to cook again! I missed my kitchen.

                                                                                      3 Replies
                                                                                      1. re: ChristinaMason

                                                                                        Mmm. Lunch was tuna salad (mayo, pickle, celery seed, garlic powder, salt and pepper) and corn cakes (again). This no-bread thing is hard.

                                                                                        I think dinner will be Nigella's lemon-rosemary risotto (less the egg yolk, subbing milk for cream), pan-fried cod (lightly dusted in GF flour), and spinach with pine nuts and raisins (http://www.cookthink.com/recipe/4110/... or http://www.epicurious.com/recipes/foo...)

                                                                                        I'm thinking some sidecars are in order---got a bottle of brandy from Torres vineyards in Spain, and the OJ will help take advantage of the spinach nutrition. ;)

                                                                                        1. re: ChristinaMason

                                                                                          You might want to try brown rice or corn tortillas, warmed to soften, as a wrap for sammie fillings...

                                                                                          Or La Tortilla Factory makes Teff Wraps http://latortillafactory.com/jadworks...

                                                                                          And in case you feel like making some, try this recipe...

                                                                                          Knowing you're going GF, you might like this Cauliflower, Arugula and Chickpea spread too:

                                                                                          1. re: Emme

                                                                                            Great tips. Thanks a ton. When I return to the U.S., I'm definitely going to give a bunch of these a try. My local store does carry some GF bread mixes, which I think I'll try. The Germans know how to do bread, right?

                                                                                      2. Breakfast...just coffee...one cup at home and one at my desk...one fo those Mondays, didn't actually finish either cup! Now that it's a new month, I really want to try to get better at this breakfast thing...Mornings are just nuts, and I think if I could get up 1/2 hour earler and get the breakfast thing down, I would be better off.
                                                                                        Lunch...6 inch mixed Italian subway sub, and their Minestrone soup (which was surprisingly good, considering it was Subway) and raspberry iced tea.
                                                                                        Supper...not good at all. Granddaughter's dancing lesson till 6:30, and then she chose Moe's for supper, which she loves and always eats well, but I am not so crazy about. Had a chicken club quesadilla and I think the tortilla was spoiled...very odd taste and texture..couldn't eat most of it.
                                                                                        "afters" I got home and tthe little one went off to bed, a cup of hot Ghiardelli cocoa, with a shot of amaretto and whipped cream. Best thing I've consumed all day:)

                                                                                        1 Reply
                                                                                        1. re: sunflwrsdh

                                                                                          Breakfast--last of the peach crisp. Pineapple tea.
                                                                                          Lunch--mashed pintos with shredded jack, grape tomatoes, and tostadas. Spring water.
                                                                                          Dinner--the mushroom bourguignon (Smitten Kitchen) is simmering now ...

                                                                                        2. For breakfast I had egg salad on white bread. For the egg salad, I incorporated chopped celery, crumbled bacon, and some dill. A black coffee to go as well.

                                                                                          For lunch, I had coffee... black. I was at the hairdressers until 2:00. On the way back into work I picked up some dumplings... two kinds: pork & chinese cabbage, and pork, shrimp, & Chinese chive. I dipped these juicy fellas into a mix of black vinegar & chili oil.

                                                                                          For dinner I had a few leftover dumplings, mon's meat lasagna, and homemade sopressata.

                                                                                          Right now, I just finished cooking up some avgolemono, rice, and chicken soup. This is a first for me. recipe thanks to a fellow chowhounder. I can't wait until tomorrow,.. it smells amazing... ok, I snuck a taste and it tastes incredible too.

                                                                                          1. breakfast---corn cake with peanut butter; black tea (still no groceries in the house, post trip)
                                                                                            lunch---pan-seared salmon (marinated in lemon juice, olive oil, salt, pepper, with cornmeal crust on one side); fried polenta cakes
                                                                                            dinner---planning on making my friend's recipe for Moroccan Chicken stew. It involves diced chicken breast, chick peas, diced canned tomatoes and sauce, zucchini, paprika, cumin, turmeric, chile, etc.). hopefully cornbread and gin and tonics.

                                                                                            I never did get that sidecar last night. In fact, last night's dinner was WAY too much effort with mediocre results. Bleh. Hate that.

                                                                                            1. Breakfast--made a blackberry crisp. Blueberry green tea.
                                                                                              Lunch--Tostadas with mashed pintos, green onion, pineapple salsa, and shredded jack. A bit of Miles of Chocolate for dessert.
                                                                                              Dinner--will be leftover portobella bourguignon over egg noodles.

                                                                                              1. only supper,,,my sweet husband's excellent home made chicken and rice soup. was better than yesterday,,,no breakfast, only coffee again and Mc Donald's for lunch.
                                                                                                Have a miserable cold starting and will try to be better tomorrow.

                                                                                                1. Breakfast: The last of the egg salad, and then Tim Tam slams (with black coffee) with the girls from work.

                                                                                                  Lunch: The avgolemono I made last night, which I shared with four of my staff. A slice of sharp cheddar on the side. Mint green tea to last the afternoon... remembering to add the tea bag this time. Oh, and there were bananas in the kitchen for snack time... they looked a little naked. So, I bought a chocolate bar with roasted almond form my assistant who is selling them as a fundraiser. I melted the chocolate, sliced the bananas, and shared my little fondue with my bookkeeper.

                                                                                                  Dinner: A bowl of avgolemono, and some spicy Thai peanut bake & panko encrusted chicken.

                                                                                                  1. I made a broccoli cheddar strata with pancetta yesterday. Two breakfasts out of it so far and more to come. Yum!

                                                                                                    Dinner was my tried and true meatloaf with a twist. I recently obtained a little jar of balsamic vinegar jelly. This isn't the brand, but the description fits. http://www.cubemarketplace.com/p-423-...

                                                                                                    I spread a thin layer of jelly over each mini loaf (think of little footballs!). Very delicious sweet 'n sour variation! I sauteed some baby bellas in butter with a bit of shallot and a generous splash of Harvey's Bristol Cream and spooned those over the top of my mini loaf. Served with a salad and a cab.

                                                                                                    OK, so is this ugly or just honest? Dessert? More of the cab with a small handful of M&Ms. Is it just me or is there something about red wine 'n M&Ms? Oh, sure, it would be better with nicer chocolate, I get that...but some days I am happy to roll with what's in the cupboard, however déclassé. :)

                                                                                                    3 Replies
                                                                                                    1. re: kattyeyes

                                                                                                      No comment on the M&Ms, but the meatloaves sound fab!

                                                                                                      1. re: kattyeyes

                                                                                                        Nothing whatsoever wrong with M&Ms under any circumstance or with any pleasant beverage. My girlfriend calls them "pain pills"!

                                                                                                        1. re: kattyeyes

                                                                                                          Nothing wrong with M&M's washed down with Cab for dessert...simple,,,and sometimes,,,less is more:)

                                                                                                        2. Last night it was braised short ribs with a simple butter lettuce salad with a meyer lemon and EVOO dressing. The smell of those ribs simmering in a nice red wine were incredible. The dogs realy enjoyed the bones.

                                                                                                          2 Replies
                                                                                                          1. re: JEN10

                                                                                                            Yum, and yes, nothing like the smell of ribs simmering in red wine. When you have a sec, if you wouldn't mind adding your Meyer lemon dressing to this thread, we would be most appreciative. ;)

                                                                                                            1. re: kattyeyes

                                                                                                              Just fresg juiced lemons, salt, and pepper, then wisk in the olive oil. Now that I think of it, is hould have zested those semons first. Nothing better than butter lettuce and lemon dressing!!!

                                                                                                          2. Breakfast---peach yogurt, black tea

                                                                                                            A whole pot of Turkish apple tea with sugar before noon

                                                                                                            Lunch---leftover Moroccan Chicken stew on risotto cakes; some dark chocolate

                                                                                                            Dinner---veggie fajitas (mushroom, zucchini, onion, red and green pepper) over brown "Spanish" rice, with strained yogurt, lettuce, fresh mozzarella (what was on hand) and sriracha (no salsa in the house). A semi-failed cortido on the side. And a sidecar that was too sweet, but I choked it down. ;)

                                                                                                            Now? More dark chocolate.

                                                                                                            3 Replies
                                                                                                            1. re: ChristinaMason

                                                                                                              A gorgeous chef's salad for lunch with sopressata, prosciuttini, provolone, kalamatas, pepperoncini, cukes, grape tomatoes and homemade roasted red peppers with Penzey's Country French Vinaigrette.

                                                                                                              Leftover meatloaf for dinner. Will make roasted carrots and brown and red rice to go with. Does anybody else eat this stuff? I love it:

                                                                                                                1. re: kattyeyes

                                                                                                                  I'm never able to resist making sandwiches with leftover meatloaf. Just mayo and black pepper, ideally on potato bread. Mmmm.

                                                                                                              1. What everyone's eating sounds so yummy! This thread is making me hungry.

                                                                                                                Breakfast: Life Multigrains cereal with brown flax meal and clover honey, Mediterranean-style coconut yogourt, two pieces of seven grain toast, one with Marmite the other with fresh-ground peanut butter, and some chai tea to wash it all down.

                                                                                                                Lunch: Tofu dog with Saigon hot chili sauce, mayo, mustard and a pickle on rosemary focaccia, a cara cara orange, some fish crackers, and a mug of nettle tea.

                                                                                                                Dinner: Is going to be Swiss Rosti with smoked salmon. Trying to think of something interesting to do with the vegetables to go with it.

                                                                                                                Snacks: an empire apple, a coconut bun, and some almonds.

                                                                                                                3 Replies
                                                                                                                1. re: Pharah

                                                                                                                  I need to either make or purchase some non dairy coconut yougurt. What brand are you eating and where do you purchase if you don't mind my asking?

                                                                                                                  1. re: JEN10

                                                                                                                    Try So Delicious coconut yogurt by Turtle Mountain.

                                                                                                                2. I finally made Waterzooi. Not bad, but I had to substitute the vermouth with champagne and it came out a bit bitter. Mom enjoyed it better than last night's avgolemono... I disagree. Sadly, we also had the last of the homemade sopressata. To round it out, we had some nice crusty baguette, pickled eggplant and fried sweet peppers on the side.

                                                                                                                  1. Breakfast: Morning Crisp cereal mixed with plain yogurt and vanilla soy milk.
                                                                                                                    Lunch: Steamed vegetables (broccoli, carrots, cauliflower, snow peas and spinch), grilled tofu and brown rice with magically delicious homemade peanut sauce (cost of ingredients- $4, cost of new blender- $55 / most expensive peanut sauce ever!).
                                                                                                                    After Work: Salad with baby romaine, grated carrots, grated beets, cucumber, pumpkin seeds, feta, half an avocado and quick homemade vinaigrette.
                                                                                                                    After Gym: Two shot glasses of nuts, a bowl of red lentil soup (with lots of rosemary and lemon).
                                                                                                                    Beverages: Copious amounts of water and green tea.

                                                                                                                    1. Breakfast was buckwheat-cornflakes with 1% milk, hot water, 1/2 a navel orange, and a strawberry.

                                                                                                                      For lunch, I had leftover veggie fajitas with brown rice. Then went out for a fresh mint tea.

                                                                                                                      Dinner will be chicken and wild rice soup that contains a little zucchini and mushrooms. Probably a salad with roasted pumpkin, toasted pumpkin seeds, and pumpkin seed oil vinaigrette.

                                                                                                                      I've had killer heartburn the past few days, so it doesn't seem like this gluten-avoidance is working. Maybe the coffee I had in Spain is to blame; it seemed worth it at the time. Ouch.

                                                                                                                      2 Replies
                                                                                                                      1. re: ChristinaMason

                                                                                                                        I was instructed to go GF back in October. I still get heartburn occasionaly, but feel better. Have you tried giving up dairy? I had to do that too.

                                                                                                                        1. re: ChristinaMason

                                                                                                                          Oh my goodness. I am not a salad person, but this one was delicious (I even had seconds). I used butter lettuce, cubed roasted pumpkin (with olive oil, rosemary, sage, s&p), dried cranberries, diced cucumber, and toasted Styrian pumpkin seeds. The dressing was super simple: lemon juice, a good amount of honey, salt, pepper, and toasted pumpkin seed oil.

                                                                                                                          Will be repeating that one, for sure.

                                                                                                                        2. I made chicken tikka masala, using this CI recipe for the second time. This is as good, if not better, than any restaurant version I ever had. My house smells fantastic. How could I possibly not have had garam masala on hand for all these years? Never again. ;) Try this recipe. It is beyond great! Thanks to HeWho for posting it.

                                                                                                                          By the way, I used a jalapeno instead of a serrrano. Nicely spiced!

                                                                                                                          Edit--and a Blue Moon to go with!

                                                                                                                          16 Replies
                                                                                                                          1. re: kattyeyes

                                                                                                                            Blue Moon? The beer or the cocktail?

                                                                                                                            1. re: Andria

                                                                                                                              The beer. I have to google the cocktail now!

                                                                                                                              AHA. Like this?

                                                                                                                              1. re: kattyeyes

                                                                                                                                Mmmm... that would be it. It is very similar to my favorite drink in college.

                                                                                                                            2. re: kattyeyes

                                                                                                                              The recipe looks good. Now, I have Patak's Garam Masala paste. Is that a different animal from plain ol' garam masala? Think I can use it? Any adjustments if so?


                                                                                                                              1. re: ChristinaMason

                                                                                                                                Ahhh, OK. I looked at the ingredients. Yes, the paste differs from the straight up spice with the inclusion of tomato puree and oil. So I'd omit the puree and dial back the oil, salt and sugar accordingly.

                                                                                                                                Here is the exact blend I used. Note you can make your own garam masala if you wish:

                                                                                                                                Let us know how you make out if you try it. Happy weekend to you! :)

                                                                                                                                1. re: kattyeyes

                                                                                                                                  Thanks for the tips! Happy weekend to you, too. I am wondering if we should all rejoin the "What's for Dinner" thread, since the founding influence has been removed. Thoughts?

                                                                                                                                  1. re: ChristinaMason

                                                                                                                                    I was thinking that might be a good idea.

                                                                                                                                    1. re: ChristinaMason

                                                                                                                                      No reason why not at this point. I'm eating my way through leftovers in the fridge, so I won't be back till I've made something new (and halfway interesting!), but sure...see you there!

                                                                                                                                      1. re: kattyeyes

                                                                                                                                        Ok, but what about breakfast, lunch, in-between, good, bad, and ugly?

                                                                                                                                        1. re: Andria

                                                                                                                                          I love reading about new ideas for breakfast (I favorited this thread to save YOUR two French toast ideas!), but maybe we should forgo some of the in-between/bad/ugly in the name of deliciousness. ;) Like no one cares (nor should they) about my two slices of ciabatta with provolone manteche I had for snack today...or that I couldn't resist baking a Duncan Hines Butter Recipe Golden cake with my own favorite Chocolate Lovers' Frosting...uh-oh, well now it's out there. HA HA! But perhaps that should be more of a CH confessional than a proud admission. Agree? It was great, and I have been known to make breakfast out of cake if it's handy, but it's not one of my brighter moves. ;) If anyone wants the frosting recipe, just the same, I'm happy to share. It tastes fudge-like to me.

                                                                                                                                          1. re: kattyeyes

                                                                                                                                            I can do cake for breakfast. Mom used to make fried hamburgers with fried onions on the morning of my slumber parties when I was a kid. Mom helped build my stomach of steel.

                                                                                                                                            Oh, and "yes please" for the frosting recipe.

                                                                                                                                            1. re: Andria

                                                                                                                                              Good morning! Just finished my cake with Florence (Harney's chocolate hazelnut tea). WOOHOO! Thank you, Bill Cosby, for telling me it's OK to eat this for breakfast. ;)

                                                                                                                                              CHOCOLATE LOVERS' FROSTING

                                                                                                                                              1 1/2 to 1 3/4 cup confectioners' sugar
                                                                                                                                              1/2 cup cocoa
                                                                                                                                              1 stick butter, softened
                                                                                                                                              2 tablespoons milk (or cream!)
                                                                                                                                              2 tablespoons sour cream
                                                                                                                                              1 teaspoon vanilla

                                                                                                                                              Beat it! This is my minor twist on (I'm pretty sure) a Hershey's recipe that called for 3 cups of sugar--no need! It is plenty sweet and delicious and the addition of sour cream makes it extra-special good.

                                                                                                                                              P.S. Right there with you--yesterday's breakfast was the other half of the pulled pork sandwich I couldn't finish from lunch. :) Ah, to have a stomach that knows no clock!

                                                                                                                                              1. re: kattyeyes

                                                                                                                                                Thank you, Bill Cosby, for telling me it's OK to eat this for breakfast. ;)
                                                                                                                                                LOL! One of his BEST stand-up bits ever, kattyeyes! I still have my parents' Bill Cosby albums somewhere - no turntable, but thankfully, the Intertubes have it!


                                                                                                                                                "The child wanted chocolate cake for breakfast! How ridiculous! And I said... and someone in my brain looked under chocolate cake and saw the ingredients: eggs! Eggs are in chocolate cake! And milk! Oh goody! And wheat! That's nutrition! "

                                                                                                                                                "What do you want?"

                                                                                                                                                "Can I have some chocolate cake?"

                                                                                                                                                "Chocolate cake coming up."

                                                                                                                                                And the children sing ""Dad is great! Give us the chocolate cake!"


                                                                                                                                                1. re: kattyeyes

                                                                                                                                                  My DH's solution is to call any cake that I make "bread" so that he can justify having it for breakfast. i.e., "Do we have any more of that apple bread? I'm starved."

                                                                                                                                                  Nevermind if that bread contains 2 sticks of butter.

                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                    HA HA, so did my "bread"--1 stick in the batter and 1 in the frosting. I will call it birthday bread, even tho' it's not my b'day. It is my b'day cake of choice.

                                                                                                                                  2. Yesterday: usual breakfast of coffee and a slice of rye bread with peanut butter. Lunch: leftoover sesame noodles (cold), a slice of cheese). In between - a cup of Stoneyfield yogourt. Dinner: red beans and rice with broccoli rabe. Desert: a piece (actually 3) of chocolate. Oops - I forgot the piece of cake a work.

                                                                                                                                    1. Last night baked potatoes, and a green salad of cucumber, red onion, bell pepper, and butter lettuce with a meyer lemon dressing.
                                                                                                                                      This morning, heat salsa, add cubed tofu to pan, cube an avocado, add to pan, let heat through, sprinkle with grated cheese.
                                                                                                                                      I have to go to the market the kitchen is bare.

                                                                                                                                      1. Breakfast: leftover chicken and rice soup, corn cake with PB, fruit tea
                                                                                                                                        Lunch: tom kha gai soup, salmon-avocado and omelette maki (not the inside-out rolls), diet coke

                                                                                                                                        My husband mentioned over lunch that he hasn't had a real American-style burger since we arrived in Germany. I went to Ikea for a grill pan, and for dinner we made cheddar cheeseburgers with bacon, grilled onions and mushrooms, pickles, and lettuce, plus copious amounts of ketchup...and no apologies. Baked sweet potato fries on the side. Brandy sours and Spanish rosé to wash it all down.

                                                                                                                                        2 Replies
                                                                                                                                        1. re: ChristinaMason

                                                                                                                                          And probably neither of you has tried a steamed cheeseburger. Next time the mood strikes, grab your ramekins and give it a go. I promise deliciousness can be uncovered in a steamer basket--especially since you just shared you like a cheddar cheeseburger. :)

                                                                                                                                          1. re: kattyeyes

                                                                                                                                            I have been meaning to try these famous steamed cheeseburgers since reading about them on CH. Thanks for reminding me.

                                                                                                                                        2. today, i had some pork-kimchi stir fry with a poached egg for breakfast.
                                                                                                                                          then for lunch, i had half an avocado and toast slathered with ancho chili jam.
                                                                                                                                          dinner, still mulling over dduk bok ki (calories are insane) or fennel salad with poached chicken (healthy but kinda bland).

                                                                                                                                          1. Early morning meeting today, so I grabbed a peanut butter and lavander honey sandqich to go with a black coffee. For Lunch I had salad tipped with chick peas and vinaigrette and 1/2 cream cheese turkey wrap. For dessert I had half a nanaimo bar and half a german cake bar. For dinner I made shrimp on rice for mom. I ordered Indian with some of the folks at the rehab center

                                                                                                                                            1 Reply
                                                                                                                                            1. re: Andria

                                                                                                                                              Steamed fish head with sweet-sour-spicy sauce topped with loads of tomatoes, onions and capsicums, blanched bean sprouts and Asian greens for breakfast.
                                                                                                                                              A slice of wholemeal bread to go with a slice of Chesdale cheese for lunch. Served with homemade mung bean dessert, Korean strawberries and two Chinese almond Chinese New Year biscuits...
                                                                                                                                              Dinner is Indonesian food which consists of the famous nasi campur Bali, sate lilit ikan and lime mojito ( the most un-Indonesian drink of all ).

                                                                                                                                            2. I was only home today to cook a late breakfast before heading out. We each had a poached egg on a bed of wild rice and lentils (cooked with bacon, chicken broth, and bay leaf). A couple strawberries, and I peeled a clementine, which I forgot to eat.

                                                                                                                                              No real lunch, just a pot of milky oolong (the leaves are dried with or over some kind of milk, lending a sweet, mild flavor) and a cup of hot chocolate. A few chocolate samples as I browsed a shop for my Valentine.

                                                                                                                                              Dinner was a shrimp summer roll and pho bo (restaurant).

                                                                                                                                              1. I made delicious country-style pork ribs today and BBQ sauce, using a Raichlen recipe as the jump-off point.

                                                                                                                                                Lunch: ribs and peas
                                                                                                                                                Dinner: pulled pork nachos topped with cheddar & bits of jalapeno, brown and red rice cooked in chicken broth on the side

                                                                                                                                                I didn't like the BBQ sauce at first, so I added molasses then a little soy sauce. Not to be immodest, but it really was good with the pork. I can post the recipe if anyone is interested--main ingredients are ketchup and honey mustard!

                                                                                                                                                I seasoned the ribs with Penzey's Barbecue of the America's and smoked paprika, then after somewhat searing both sides, cooked 'em slow and low with one sweet onion. Let's hear it for slow and low!

                                                                                                                                                I can't help it--slow and low always makes me think of this song!

                                                                                                                                                1 Reply
                                                                                                                                                1. re: kattyeyes

                                                                                                                                                  I misspoke. I had two BBQ books out that day and the recipe I used was not from Raichlen's BBQ Bible, rather it's the Sweet, Hot and Sour BBQ Sauce from "Mastering the Grill" (Schloss and Joachim). Pics and three porky preparation possibilities pictured here:

                                                                                                                                                2. Yesterday was a random food day.

                                                                                                                                                  breakfast: buckwheat-cornflour-riceflour pacakes with caramel syrup, navel oranges, grapes, and a strawberry.

                                                                                                                                                  lunch: skipped

                                                                                                                                                  dinner: (at a restaurant) thin-sliced rare roast beef and field greens salad in soy-shallot vinaigrette over rice sticks. not bad, not amazing.

                                                                                                                                                  2 other glasses of wine (rose and pinot noir) during the course of the night.

                                                                                                                                                  1. last night baby back ribs and baked beans

                                                                                                                                                    1 Reply
                                                                                                                                                    1. re: JEN10

                                                                                                                                                      For breakfast yesterday I cooked bacon, eggs, and biscuits (with apple butter).
                                                                                                                                                      Lunch was spaghetti and lazana
                                                                                                                                                      Later I made roasted sirloin roast with fried tators, bell pepper, and onions. Served it with sugar snapped peas and yellow squash casserole.

                                                                                                                                                    2. Continuing on yesterday's pork theme, breakfast was soft flour tortillas stuffed with cheesy eggs, pulled pork with homemade BBQ sauce and some cilantro.

                                                                                                                                                      I'm attempting chicken shahi korma for the first time for dinner. It's marinating now. Should've started sooner. Apparently, it needs to cook a while.

                                                                                                                                                      6 Replies
                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                        SOS for breakfast. Now must get out of the house and take a seriously vigorous walk before all these calories catch up to me. BAAAAAAAAAAAH! Chocolate chip cookies on deck for the afternoon. It's an endless battle, isn't it? ;)

                                                                                                                                                        1. re: kattyeyes

                                                                                                                                                          Love creamed chipped beef on toast - or better yet, on my mother-in-law's incomparable biscuits. They have such nice locally-made dried beef in IA - in big sheets, looks like it was made from beef round.

                                                                                                                                                          1. re: buttertart

                                                                                                                                                            Oh stop, you're torturing me. One of my favorite breakfasts ever.

                                                                                                                                                            Today's actual breakfast pales in comparison. I had a corn cake with PB, black tea, grapes and strawberries. And now I'm taking fish oil! So exciting (not).

                                                                                                                                                            A little later, some leftover polenta.

                                                                                                                                                            Lunch was a curried rice salad with roasted pumpkin, carrots, and onions, in a cafe. A diet coke and a green tea to round things out.

                                                                                                                                                            I'm trying to figure out dinner now. Definitely on the menu is a turkey roulade (potentially stuffed with rice, toasted walnuts, dried cranberries, and sauteed shallot/onion). Most likely roasted Brussels sprouts to go along with, and perhaps roasted beets or mashed potatoes. Let's see what happens when I get into the kitchen.

                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              You're way ahead of me - just a half of a large toasted buttered Portuguese roll with a banana and skim milk so far. Not sure about lunch, there's nothing exciting near me. Dinner will probably be some of the CI simplified cassoulet recipe I made a week ago - and which we'll probably be eating off and on for the next 3 weeks, made a huge amount. And a salad.

                                                                                                                                                              1. re: buttertart

                                                                                                                                                                Salad... to lighten up that cassoulet, eh? Now cassoulet is snowstorm food!

                                                                                                                                                                1. re: Andria

                                                                                                                                                                  Indeed! It was Belgian endive with walnuts and basic vinaigrette. A little tonier than lunch, which was BK (Whopper, ff and my secret vice, their wonderful/terrible cupcake shake.) Hope today because of the storm - not too much snow yet (about 4 ins) , supposed to get worse this afternoon. Presently baking off some many-seeded bread from Ärtisan Baking Evert Day"by Peter Reinhart - made the dough Sunday - calls for overnight or up to 3 days in the fridge before baking. Smells great!

                                                                                                                                                      2. For breakfast I had avocado squished with chopped jalapenos and a bit of salt. I meant to eat it with crackers or bread, but was too lazy to get some... so I ate it with... a spoon. I also had a slice of green tea sponge cake for my breakfast dessert.

                                                                                                                                                        Lunch was a repeat of yesterday's lunch: fresh panini, genoa salami, mortadella, spicy capicollo, pastrami, roast chicken, mild & strong provolone, bocconcini, pickled eggplant, olives, and Tim Hortons coffee. A gang of us from work brought this to Mom at the hospital yesterday as it was her birthday.

                                                                                                                                                        Mid afternoon snack: canoli... just one

                                                                                                                                                        Dinner: I cooked at work today so I could bring tonight's meal fresh to my Mom. Green beans with evoo and green onions, fried sweet peppers, marinated lamb chops. I picked up some melt-in-your-mouth smoked salmon, sliced onions on top, added capers and a little evoo. We shared the dinner with the gang in the common room... they shared their Persian take-out.

                                                                                                                                                        4 Replies
                                                                                                                                                          1. re: Andria

                                                                                                                                                            Love avocado for breakfast: a perfect half, lemon juice, hot sauce, salt, and buttered whole wheat toast. M-m-m-good.
                                                                                                                                                            Green tea spongecake? Yours or bought? Share recipe if yours?

                                                                                                                                                            1. re: buttertart

                                                                                                                                                              Nope sorry, not homemade. One of my daycare parents brought it in for us form a Chinatown bakery.

                                                                                                                                                          2. For breakfast I had 2 scrambled eggs with ketchup and a small bowl of buckwheat-corn flakes with milk. Black tea and some clementines that I'm slowly working my way through.

                                                                                                                                                            4 Replies
                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                              Some may frown upon ketchup and eggs, but my scrambled eggs MUST have ketchup on then... same as my egg McMuffins. Dexter puts them on his sunny side up eggs... now that is just weird.

                                                                                                                                                              Are buckwheat cornflakes a German thing?

                                                                                                                                                              1. re: Andria

                                                                                                                                                                ketchup goes on everything... esp egg whites! sigh... i wish i could still have it, darn allergies...

                                                                                                                                                                1. re: Andria

                                                                                                                                                                  I got the buckwheat cornflakes at an organic grocery store in Berlin, but they seem like something you could find at a Trader Joes, Whole Foods, Cost Plus, or crunchy-granola health store.

                                                                                                                                                                  Looks like you can get similar imported cereal in the US: http://www.wellsphere.com/celiac-dise...

                                                                                                                                                                2. re: ChristinaMason

                                                                                                                                                                  Buckwheat cornflakes sound so great!
                                                                                                                                                                  I'm assuming Andria is right and not something I'm likely to find in the States.
                                                                                                                                                                  My Dad would be all over those.

                                                                                                                                                                3. WOOHOO, it's shepherd's pie night @ Casa Katty and I have been relieved of kitchen duties for the day. Lots of snow expected overnight, fire in the fireplace, perfect shepherd's pie weather. Yum!

                                                                                                                                                                  7 Replies
                                                                                                                                                                  1. re: kattyeyes

                                                                                                                                                                    I have never been a paté chinoise (aka shepherd's pie) type of gal, although our daycare caterer's version is acceptable. What makes the one at Casa Katty so tasty?

                                                                                                                                                                    1. re: Andria

                                                                                                                                                                      I wonder if we mean the same--I'm talking the ground beef variation, usually layered with corn and mashed potatoes. I know there is another "more proper" shepherd's pie, but this is what I grew up with...however, ours has a bit more oomph. :)

                                                                                                                                                                      Season the scrambled ground beef with a shallot, garlic, seasonings of your choice (today it was Penzeys' Barbecue of the Americas and a little chipotle) and a small can of tomato sauce. In other words, make it a little as you would taco meat, but not quite as spicy.

                                                                                                                                                                      Ours was made with mixed veggies (carrots, peas) instead of corn as that's what was in the freezer. I like it even better when I make the mashed potatoes because I add sour cream and always cook the potatoes with salt. But I didn't lift a finger tonight, just showed up at the dinner table, so I'm not complaining. :) Oh, and for fun, you can make them in individual bowls (ovenproof as you'd use for French onion soup or chili) and bake them in the oven instead of the usual family-style casserole.

                                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                                        Ground beef variation = "Cottage Pie." :-) (Although when I was young, I almost always called it Shepherd's Pie as well.)

                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                          My mom always calledhers shepherd's pie - it was made with the remnants of a roast of beef (always well-done in her house), put through the meat grinder with a very small onion, hotted up with the leftover gravy, maybe a squirt of Worcestershire, and topped with mashed potatoes with butter bits and paprika on top. Was blah but tasty nonetheless. I was married before I realized you could use paprika as an actual spiice! It was only ever used on 3 things: cabbage salad, mashed potatoes, and deviled eggs.

                                                                                                                                                                        2. re: kattyeyes

                                                                                                                                                                          Maybe paté chinoise is Quebec thing... translates as Chinese paté.

                                                                                                                                                                          1. re: Andria

                                                                                                                                                                            Ohhh! Totally different. I will have to google.

                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                              It's just the Québec French name for it. The French from France name is hachis Parmentier.

                                                                                                                                                                    2. For breakfast/brunch we had creamed kale with baked eggs and grated Parm, and cornbread on the side.

                                                                                                                                                                      5 Replies
                                                                                                                                                                      1. re: ChristinaMason

                                                                                                                                                                        HA! For dinner, I didn't feel like making chili after all (that'll be today), so ended up making SOS with a chopped hard-boiled egg thrown in. So odd, growing up we either had SOS or creamed eggs--but never together. As a combo, it's better than either dish on its own. So thanks to my friend for making po' folks cuisine even more appealing and heart-clogging. Yum! Childhood on a plate is always a great meal, whatever time of day it's served.

                                                                                                                                                                        1. re: kattyeyes

                                                                                                                                                                          mmmm. i am tempted to make some creamed eggs. What---besides bread---would it be good on? Grits?

                                                                                                                                                                          1. re: ChristinaMason

                                                                                                                                                                            I've only had it on toast, but grits/polenta would definitely work...or even over hash (or just potatoes). I refried my leftover Indian potatoes from a couple days ago...that would've made a nice bed for anything to go over...creamed eggs, scrambled eggs....

                                                                                                                                                                              1. re: kattyeyes

                                                                                                                                                                                depending what you like...
                                                                                                                                                                                caramelized onions make a nice base
                                                                                                                                                                                english muffins or Cornbread
                                                                                                                                                                                bed of barley

                                                                                                                                                                        2. Tonight: a lamburger with tzatziki, roasted carrots and Texmati rice (brown/red rice blend with barley and rye). Does no one else eat this Texmati? It is SO good, especially when cooked with chicken broth instead of water. I even started a thread on it, but so far, the cheese stands alone:

                                                                                                                                                                          Last two nights: meatballs made with raisins for a twist, a pot of homemade sauce with the fridge cleaning additions of 1/2 a red pepper and some bacon over penne. Apparently, my grandmother made meatballs with raisins. I don't remember it, but am glad to have tried it. Very tasty addition! Nanny, you were wise beyond your time with M&Ms in your oatmeal cookies and raisins where they belong--in meatballs! :


                                                                                                                                                                          A couple of lunches this week of leftover white chicken chili.

                                                                                                                                                                          1. A week of varied food at a Cuban all-inclusive resort. Such variety... chicken, pork, beef, shrimp, and all-you-can-eat langoustine! The food highlight of the week? Liver... seriously. Was it that the liver was so spectacular? Sadly, no... it was because the rest was so bad. When one can honestly say that liver, tomato & cheese pizza, and fries were the best thing they ate all week, it is sad indeed.

                                                                                                                                                                            Tomorrow I will do groceries and try to make something new.

                                                                                                                                                                            1. Steel cut oats with almonds and almond extract, sweetened with turbinado for breakfast.

                                                                                                                                                                              Quick 'n dirty avgolemono (no measuring, just one egg, 1/2 a saucepan of chicken broth, 1/2 a lemon, a clove of garlic, a carrot, fresh dill and a couple of small handfuls of orzo). It's nice once you're familiar enough with a recipe that you can kinda wing it!

                                                                                                                                                                              1. Today it was GF corn flakes and milk, plus tea for breakfast.

                                                                                                                                                                                Lunch was more tea plus crazy-delicious homemade fudge brownies. More than one. Nommmm.

                                                                                                                                                                                Dinner....will be leftover bolognese and maybe a salad with pumpkin-seed dressing.

                                                                                                                                                                                4 Replies
                                                                                                                                                                                  1. re: buttertart

                                                                                                                                                                                    Indeed! Oh, how I missed them!


                                                                                                                                                                                    Fortunately the gluten-eaters were totally enthusiastic, too!

                                                                                                                                                                                    1. re: ChristinaMason

                                                                                                                                                                                      Hadn't thought of other flours in them - good to know they work!

                                                                                                                                                                                      1. re: buttertart

                                                                                                                                                                                        My unscientific guess is that since these were fudgey brownies, the lack of gluten wasn't a problem. If chewy had been the goal, maybe gluten would have played more of a role. Since the recipe only called for 3/4 c. of flour and had lots of eggs in it, I decided to risk it. Happy outcome!

                                                                                                                                                                                1. I started by day with cofffe & chocolate. My friends are a bad influence.

                                                                                                                                                                                  Today was a heavy carb-craving day. Just back from one week in cloudy Cuba, I had to depend on the daycare caterer for my lunch: penne in tomatoe sauce. Bland and over-cooked to begin with (the result of it being transported in high temperature containers) it needed some spicing up.I rummaged through the fridge, found some Chinese chili oil/black vinegar sauce and stirred it in. Better, but not great.

                                                                                                                                                                                  I had a pre-dinner sandwich at 4:00 with Genoa salami, San Daniel Mortadella, prociutto, and provolone. Dessert for pre-dinner was to-die-for zepple di San Giuseppe. I may have to pick up more of these before festival time is over.

                                                                                                                                                                                  Still hungry when I got home, I made some spagettini with chopped garlic & chili peppers fried in evoo. I then sprinkled some bread crumbs, spices & parmesan cheese on top. I can't believe how amazing this was.

                                                                                                                                                                                  1. I was feeling industrious this morning and made breakfast for two. We had assorted sliced fruit (Pink Lady apples, clementines, bananas, plus some grapes), leftover potato pancakes, a fried egg each, and honey-wheat toast for him. Tea, muti-vitamin juice, and OJ to drink.

                                                                                                                                                                                    Lunch was a creative use of leftovers. My friend turned me on to the fact that rice paper wraps can be used as tortilla subs for just about any filling. So I reheated some homemade stir fry and rice and made my own rolls with sriracha and lettuce, plus peanut dipping sauce. Very satisfying.

                                                                                                                                                                                    Dinner will probably a Tony Bourdain recipe for Basque-style fish (in this case, trout), roasted fennel with oranges, and maybe some crudite with homemade hummus to start.

                                                                                                                                                                                    1. A hick soup of Butternut squash, yam, potato and mushrooms. All three meals. Well not dinner probably a egg. Yep I'm poor.

                                                                                                                                                                                      1. Breakfast: A Thomas' English muffin (whole grain) with peanut butter
                                                                                                                                                                                        Lunch: Microwave Campbell's tomato soup with Xtreme cheddar goldfish, some blackberries and a jello chocolate mousse
                                                                                                                                                                                        Supper: My husband's wonderful, extremely comforting comfort food...chicken and dumplings...awesome!
                                                                                                                                                                                        Snowstorm in upstate NY today, and I had to go to work anyway...my husband drove me in, and I came home to these wonderful chicken and dumplings. I am a fortunate woman:)