|
Post by w8in4dave on Jan 12, 2016 11:07:34 GMT -6
Last night I had Steak and potatoes with some green beans. Dave had a Mexican thing.
|
|
|
Post by Willow on Jan 12, 2016 16:31:59 GMT -6
I made this - with rice it has made up 6 serves - guess whats for lunch today??
Moroccan Chickpea and Cauliflower Stew
Preparation Time: 10 minutes Cooking Time: 40 minutes Serves: 4-6
Ingredients: ● 1 medium onion, diced ● 2 cloves garlic, minced ● 1/2 cup low sodium vegetable broth (or water) ● 1/2 tsp. chilli powder ● 3 tsp. ground cumin ● 1 tsp. sweet (regular) paprika ● 2.5 cups cooked chickpeas (or 2 x 15 oz. cans, drained and rinsed) ● 1 x 14.5 oz. can chopped tomatoes ● 1/4 tsp. cinnamon ● 1/2 cup low sodium vegetable broth, extra (or water) ● 3 tablespoons raisins ● 16 oz. frozen cauliflower florets ● 8 oz. frozen green beans ● 2 tbsp. apricot preserves ● 1/4 tsp. ground black pepper ● Salt to taste (optional) ● 4-6 cups of cooked brown rice, to serve
Instructions: 1. Combine the onion, garlic, and 1/2 cup of vegetable broth in a large pot. Sauté over a high heat for 5-6 minutes until the onion is soft. Add the chilli powder, ground cumin, and sweet paprika. Cook, while stirring, for 2 minutes until the spices become fragrant. Add more water if necessary to prevent sticking. 2. Reduce the heat to medium, then add the chickpeas, tomatoes, cinnamon, extra 1/2 cup of vegetable broth, and raisins. Stir to combine. Cover and allow to cook for 15 minutes. 3. Remove the lid. Add the cauliflower, green beans, and apricot preserves. Stir to combine. Return the lid to the pot and cook for a further 10 minutes. 4. Remove stew from the heat, stir through the black pepper, and season with salt to taste. Serve immediately on a bed of brown rice.
|
|
|
Post by Pharmer Phil on Jan 13, 2016 5:40:19 GMT -6
Willow that sounds good and it uses most everything in the pantry! 2706
|
|
|
Post by Pharmer Phil on Jan 13, 2016 5:51:11 GMT -6
Last night I had Steak and potatoes with some green beans. Dave had a Mexican thing. A Mexican "THING" dtb ...
|
|
|
Post by Pharmer Phil on Jan 13, 2016 5:57:59 GMT -6
I made bread sticks, made up some marinara sauce...had everything together ..water boiling/salted and ready for the spaghetti... reckon I should have looked shake ...so..we had fettuccine still good though
|
|
|
Post by Willow on Jan 13, 2016 17:30:23 GMT -6
Hubby and son roasted veggies and we had veggie patties with ours while son had roast lamb with his
|
|
|
Post by Laura on Jan 13, 2016 18:19:07 GMT -6
Hubby and son roasted veggies and we had veggie patties with ours while son had roast lamb with his Lamb would be really yummy!
|
|
|
Post by Willow on Jan 13, 2016 23:58:59 GMT -6
Hubby and son roasted veggies and we had veggie patties with ours while son had roast lamb with his Lamb would be really yummy! It smelled good but I still didnt want to eat it
|
|
|
Post by w8in4dave on Jan 14, 2016 11:51:36 GMT -6
I made this - with rice it has made up 6 serves - guess whats for lunch today?? Moroccan Chickpea and Cauliflower Stew Preparation Time: 10 minutes Cooking Time: 40 minutes Serves: 4-6 Ingredients: ● 1 medium onion, diced ● 2 cloves garlic, minced ● 1/2 cup low sodium vegetable broth (or water) ● 1/2 tsp. chilli powder ● 3 tsp. ground cumin ● 1 tsp. sweet (regular) paprika ● 2.5 cups cooked chickpeas (or 2 x 15 oz. cans, drained and rinsed) ● 1 x 14.5 oz. can chopped tomatoes ● 1/4 tsp. cinnamon ● 1/2 cup low sodium vegetable broth, extra (or water) ● 3 tablespoons raisins ● 16 oz. frozen cauliflower florets ● 8 oz. frozen green beans ● 2 tbsp. apricot preserves ● 1/4 tsp. ground black pepper ● Salt to taste (optional) ● 4-6 cups of cooked brown rice, to serve Instructions: 1. Combine the onion, garlic, and 1/2 cup of vegetable broth in a large pot. Sauté over a high heat for 5-6 minutes until the onion is soft. Add the chilli powder, ground cumin, and sweet paprika. Cook, while stirring, for 2 minutes until the spices become fragrant. Add more water if necessary to prevent sticking. 2. Reduce the heat to medium, then add the chickpeas, tomatoes, cinnamon, extra 1/2 cup of vegetable broth, and raisins. Stir to combine. Cover and allow to cook for 15 minutes. 3. Remove the lid. Add the cauliflower, green beans, and apricot preserves. Stir to combine. Return the lid to the pot and cook for a further 10 minutes. 4. Remove stew from the heat, stir through the black pepper, and season with salt to taste. Serve immediately on a bed of brown rice. Glad you gave the recipe! Sounds delish!!
|
|
|
Post by w8in4dave on Jan 14, 2016 11:53:57 GMT -6
Last night I had Steak and potatoes with some green beans. Dave had a Mexican thing. A Mexican "THING" dtb ... Oh your too Funny!! Lol I really don't pay much attention when he is cooking his stuff it's all full of stuff I cannot eat! Lol
|
|
|
Post by Colorado on Jan 14, 2016 13:16:25 GMT -6
I need g eat. Lunch peas and macs.
|
|
|
Post by Pharmer Phil on Jan 15, 2016 6:52:11 GMT -6
Lamb would be really yummy! It smelled good but I still didnt want to eat it Willow...we LOVE lamb here..our favorite is rack of Lamb... and it's EXPENSIVE in Mn. However, I did a little research on the price of it In Aussie dollars.. looks like the price there would be 20 dollars a pound... it's 14+ per pound here..all the time..But Wait.. That's for Store bought..the kind You DON'T KNOW who or where it came from The Good stuff..Organic, free range..from a Neighbor is 15 to 20 dollars per pound we have lamb..about once a year...
|
|
|
Post by Pharmer Phil on Jan 15, 2016 7:06:09 GMT -6
we get sort of BURNT OUT on food during the winter..soups/stews seem to be wanted.. and Soup's fine.. We don't eat canned soup from the store..EVER... so Yesterday I had the Urge for something different..so I thought a Pork chop casserole would be great.. so I made Cream of celery soup....(we coulda ate the soup as it was (and Laura did whenever I wasn't lookin')
Seared the chops, added some crimini mushrooms, tossed the chops, soup & mushrooms in a casserole dish...baked it for about 35 minutes..YUMMY For desert I made Us a Peach Cobbler..out of Our canned peaches... Tonight's adventure from the "NORM" will be: Leftover Ham from the holidays (gotta remember to take out of freezer) done up in a Sweet/savory sauce and Creamy Baked Onions...(think I got the onion recipe from Here..Via Cavey)
|
|
|
Post by w8in4dave on Jan 19, 2016 8:36:16 GMT -6
Last night I had Salmon Baked potato and green beans, Dave had pizza... Tonight I might make a soup that was posted here Willow's soup I don't have everything but most of everything lol No raisons no preserves. So it's gunna be a bit different. Oh and no frozen veggies just fresh.
|
|
|
Post by BestoFour on Jan 19, 2016 11:12:38 GMT -6
I live vicariously through your meals. Johnny will not try one morsel of anything different - if it looks different, smells different, might be different - he won't even try it. He thinks I'm trying to poison him. He doesn't eat sauces - cream based, tomato based, soup based, brown sauce, white sauce - just won't eat any sauce. Doesn't eat fish and says he doesn't eat lamb even though he's never tasted it. And the absolute worst is he doesn't eat sweets. Guess this is the reason he's worn 34/34 jeans since 1974. So if I try a fun recipe I have to eat it all myself. Last night we had plain, no seasoning, hamburgers (no buns) and asparagus I broiled in the oven. Not exciting but filling.
|
|
|
Post by w8in4dave on Jan 19, 2016 14:59:00 GMT -6
I made this - with rice it has made up 6 serves - guess whats for lunch today?? Moroccan Chickpea and Cauliflower Stew Preparation Time: 10 minutes Cooking Time: 40 minutes Serves: 4-6 Ingredients: ● 1 medium onion, diced ● 2 cloves garlic, minced ● 1/2 cup low sodium vegetable broth (or water) ● 1/2 tsp. chilli powder ● 3 tsp. ground cumin ● 1 tsp. sweet (regular) paprika ● 2.5 cups cooked chickpeas (or 2 x 15 oz. cans, drained and rinsed) ● 1 x 14.5 oz. can chopped tomatoes ● 1/4 tsp. cinnamon ● 1/2 cup low sodium vegetable broth, extra (or water) ● 3 tablespoons raisins ● 16 oz. frozen cauliflower florets ● 8 oz. frozen green beans ● 2 tbsp. apricot preserves ● 1/4 tsp. ground black pepper ● Salt to taste (optional) ● 4-6 cups of cooked brown rice, to serve Instructions: 1. Combine the onion, garlic, and 1/2 cup of vegetable broth in a large pot. Sauté over a high heat for 5-6 minutes until the onion is soft. Add the chilli powder, ground cumin, and sweet paprika. Cook, while stirring, for 2 minutes until the spices become fragrant. Add more water if necessary to prevent sticking. 2. Reduce the heat to medium, then add the chickpeas, tomatoes, cinnamon, extra 1/2 cup of vegetable broth, and raisins. Stir to combine. Cover and allow to cook for 15 minutes. 3. Remove the lid. Add the cauliflower, green beans, and apricot preserves. Stir to combine. Return the lid to the pot and cook for a further 10 minutes. 4. Remove stew from the heat, stir through the black pepper, and season with salt to taste. Serve immediately on a bed of brown rice. Glad you gave the recipe! Sounds delish!! Made this today!! It is very good, I only used fresh veggies instead of canned. Other than that I went back to the store and got the rest of the ing. I needed Preserves and Raisins .... Very very good!! Thank you!!
|
|
|
Post by Rita on Jan 19, 2016 20:24:25 GMT -6
I live vicariously through your meals. Johnny will not try one morsel of anything different - if it looks different, smells different, might be different - he won't even try it. He thinks I'm trying to poison him. He doesn't eat sauces - cream based, tomato based, soup based, brown sauce, white sauce - just won't eat any sauce. Doesn't eat fish and says he doesn't eat lamb even though he's never tasted it. And the absolute worst is he doesn't eat sweets. Guess this is the reason he's worn 34/34 jeans since 1974. So if I try a fun recipe I have to eat it all myself. Last night we had plain, no seasoning, hamburgers (no buns) and asparagus I broiled in the oven. Not exciting but filling. I think I would DIE!! Seriously DIE!! I love every sauce,gravy .. we had pasta with vodka sauce tonight mine with saute mushrooms Keith had shrimp .. I don't care for shrimp to much and he is extremely disturbed by mushrooms I will eat fish but I don't care for a lot of shell fish .. I am not big on eating a lot of meat either but will have a small bit of it .. Not a fan of lamb .. I have had it my grandmother used to have a farm with a new one one the table every holiday I thought it was more fun to piss them off and jump a tree to keep them from buckin ya in da butt than having them for supper
|
|
|
Post by w8in4dave on Jan 20, 2016 12:50:03 GMT -6
Dave is squeeked out about eating at other peoples house. We were invited to a friends house last weekend , he was ok with that but there was another couple in the equation they wanted to have it at their Cabin up the hill. Dave said no , we'll go visit but not going to eat. So we went brought Smoked cheese crackers and some walleye but , things changed again, the couple up the hill decided it was too dangerous for everyone to go up the hill (Icy out) so they came down. Well the weather took a turn and we had to get going so we had to go. no fish were caught anyway. it was so cold. But we still had a good time. They ended out not having a fish fry anyway, they had lasagna , which I cannot have anyway. Dave and I went to our cabin we had some fish!! Whew! After meeting the couple. Dave said next time if that happens maby i'll change my mind.
|
|
|
Post by Colorado on Jan 20, 2016 18:21:09 GMT -6
My INR is still a bit too high. I do not know why. Eat more Vit K. So will increase my peas and green beans. Another test in a week.
Supper green beans and little left spg and have couple biscuits lrft and can make gracy.
|
|
|
Post by Pharmer Phil on Jan 21, 2016 6:03:26 GMT -6
I live vicariously through your meals. Johnny will not try one morsel of anything different - if it looks different, smells different, might be different - he won't even try it. He thinks I'm trying to poison him. He doesn't eat sauces - cream based, tomato based, soup based, brown sauce, white sauce - just won't eat any sauce. Doesn't eat fish and says he doesn't eat lamb even though he's never tasted it. And the absolute worst is he doesn't eat sweets. Guess this is the reason he's worn 34/34 jeans since 1974. So if I try a fun recipe I have to eat it all myself. Last night we had plain, no seasoning, hamburgers (no buns) and asparagus I broiled in the oven. Not exciting but filling. Sheri I've got to admit that I over the years have gone from a 32" waist up to 36" and back to 33" but I couldn't eat like Johnny..always curious.. No sauce..Oh My... No Lamb..mercy.... I like (not Love) fish..eat enough to get my Omega's Sweets...well, B.L.(Before Laura) I never kept sweets in the house or made them...even now that we do have and make them..I still limit mine Treat yourself to the things You like ...maybe You will convert him...worked for me on the sweets
|
|
|
Post by Pharmer Phil on Jan 21, 2016 6:06:57 GMT -6
Tonight..gonna do something with chicken tenders...Plantains.... Dunno yet...I like Mystery!! the Christmas ham thang I posted the other day was Very Good!! will do that again
|
|
|
Post by caveman on Jan 21, 2016 6:37:32 GMT -6
I'll try ANY kind of food....if you'll eat it, i'll try no matter what it is..i love octopus. hdsk
|
|
|
Post by Penny on Jan 21, 2016 7:34:11 GMT -6
Doing steaks tonight on the BBQ.
|
|
|
Post by spuds on Jan 21, 2016 9:23:12 GMT -6
Doing steaks tonight on the BBQ. Im on my way! 2706
|
|
|
Post by caveman on Jan 21, 2016 10:12:56 GMT -6
I made a big pot of bean soup last night....it'll be better today. hdsk
|
|
|
Post by Colorado on Jan 21, 2016 11:18:55 GMT -6
I like to try things too. When Wamart had the fish counter I bought things to try. I was single and working. Now my diet is limited for medical reason.
I was married to a nit wit that could not eat this that or the other. He would not believe what I would tell him. He would lie and seem to think I was.
|
|
|
Post by w8in4dave on Jan 23, 2016 0:27:40 GMT -6
I am going to make that sauce a staple here! I need a gravy! This will be a great staple! I love it!
|
|
|
Post by Pharmer Phil on Jan 23, 2016 7:25:58 GMT -6
I like to try things too. When Wamart had the fish counter I bought things to try. I was single and working. Now my diet is limited for medical reason.
I was married to a nit wit that could not eat this that or the other. He would not believe what I would tell him. He would lie and seem to think I was.
Colorado...I used to be a straight MEAT & POTATOES sort of guy...but that got boring..I wouldn't listen to anyone either...then... I reckon I just got BORED.... Actually I got Diagnosed with High Cholesterol...and started experimenting...and EATING..instead of just selling or giving away my produce.... now, I have very diversified tastes....still don't like peanut butter though
|
|
|
Post by Pharmer Phil on Jan 23, 2016 7:29:51 GMT -6
I made a big pot of bean soup last night....it'll be better today. hdsk Boy o boy that sounds good... and I have a big ol jar of mixed beans in the pantry... I like mixin' the types of beans in a pot soup...gives texture and the YUM FACTOR
|
|
|
Post by caveman on Jan 23, 2016 12:16:52 GMT -6
Yep, love mixin'em. hdsk
|
|