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 Posted: Sun Dec 09, 2012 8:35 am
I like to cook, but I wouldn't call myself a fanatic, that would be my husband, alwasy researching special recipes. I am more of a homestyle cook.
And, I love hearing what other people are making for dinner, it gets me ideas and it's kind of fun.
Last night was kind of a cheat, tuna helper with extra broccolli and fresh carrots, with mandarin oranges.
Tonight is bacon meatloaf, mashed potatoes (since I have 3 big bags), and green bean salad.
Oh, I also need to bake some bread today.
How about everyone else?
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Posted: Mon Dec 17, 2012 3:53 pm
My parents xmas dinner was cerry glazed ham, baked potatoes, broccolli salad, shrimp, deviled eggs, stuffed celery, carrot orange relish, and xmas cookies.
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Posted: Sun Apr 28, 2013 9:05 pm
I found a new way to make griddle cakes. I know it’s not dinner or anything but a problem arose when my boyfriend and I decided to stop drinking milk. We found out through a vid called forks over knives that milk contributes to bone loss. Anyway, in order to pancakes to rise there needs to be sufficient acid for the baking powder to react with. I didn’t know this till I talked to my mom and dad about the chemicals in baking powder and what made the dough rise. I wanted to use my almond milk since we don’t like regular milk and I came up with this recipe for pancakes. I use lemon juice to provide the acid needed to make them rise. If you want to use this recipe but with regular milk, simply substitute milk for almond milk and forgo the lemon juice. It will make milk curdle if you don’t.
2 1/2 cups flour
2 TB baking powder
1 tsp salt
2 TB sugar (optional)
Mix dry ingredients together and in a separate bowl (very important) mix these wet ingredients. Be sure to wait till just before mixing dry and wet to add the lemon juice to the wet ingredients.
2 beaten eggs
2 cups almond milk or soy milk. (Do not use regular milk with this recipe)
2 TB oil of some kind (to prevent cakes from sticking to pan or griddle.)
About 1 TB of some kind of baking emulsion (optional)
about 1 tsp of vanilla extract
1 1/2 TB lemon juice
These were so yummy. For the emulsion I used orange flavor. Have any questions about this or ingredients; email me @ 22tteloiv@gmail.com. I don’t come onto Gaia enough to respond quickly enough if needed.
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Posted: Mon Apr 29, 2013 7:19 pm
I pass, like night, from land to land;
I have strange power of speech;
I'm having frozen yogurt and toast with preserves for dinner. Not so healthy, but quick and easy!
That moment that his face I see,
I know the man that must hear me:
To him my tale I teach."
- Samuel Taylor Coleridge, Rime of the Ancient Mariner
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Posted: Sun Sep 01, 2013 12:43 pm
Jasmine rice with tomato slices, frozen mixed veggies, salt and pepper.
Usually, I wouldn't add the mixed veggies but they needed to be used.
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Posted: Mon Sep 09, 2013 5:02 pm
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Posted: Sun Sep 22, 2013 6:54 am
This week, alternated between tuna fish sandwiches and eggs with rice.
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Posted: Wed Nov 13, 2013 1:21 pm
Making pork chops in Head Country seasoning, chicken flavored rice, and fried potatoes in Heinz 57 sauce! So fattening, but soooo good.... *____* heart
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Posted: Fri Nov 15, 2013 10:51 am
I once had to cook for mum when she was on a diet where all forms of starches were disallowed. In a last minute effort to pull out a good meal I blanched some green beans and asparagus, then started sauteing some bacon and onions.
Then I added the asparagus and green beans to the mix for a few minutes constantly stirring. For a finishing touch I added garlic and deglazed with golden wine. You can always trust wine and bacon (unless you're a Muslim anyway.)
Sadly I haven't perfected this idea enough to put it down in a recepie.
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