What's for supper?

[John Brunner]

There was an explosion at a French cheese place. All that was left was de Brie.

I'm gonna use that next time I'm at the cheese kiosk.

 

[Mary Stetler]

I'd like that. I have an extra bedroom so you can spend a few nights and wash windows and vacuum floors, too.

When she is done, can I borrow Beth from you?

 

[Mary Stetler]

I am getting ready to make a huge pot of chili. Dave eats it next day. I will eat it 'fresh'. We have to eat some pickled herring for new years too. I think I have alzheimers. I keep wanting to say gefilte fish.

 

[April Vee]

I am having a slice of pizza (Thin)

 

[Beth Gallagher]

When she is done, can I borrow Beth from you?

You have to feed me. And none of those weeds.

 

[Hedi Mitchell]

We had baked potato and sirloin steak pieces...was really good

 

[Steve North]

The balance of the meatloaf I made 2 days ago..
Pureed carrots with parsley flakes and butter..
Some awful cookies we got and we don't want to throw them out..... Boy are they ever bad...
Pot of tea to wash down those awful cookies that should be thrown out...

 

[John Brunner]

I decided that I'd make the salad/cheese/fruit/bread dinner a regular menu item, and read that candied nuts make a nice addition. So I found a couple of recipes and bought some walnuts and pecans.

The candied walnuts were done on the stove top and are dangerously delicious. (Walnuts + sugar + water + salt + butter.) Cinnamon would be a nice addition to have them as a snack food. Definitely a keeper, A1C be damned.

The pecans were coated with frothed egg whites, tossed with brown sugar + maple syrup + salt + cayenne, then baked in a 300° oven for half an hour. When I opened up the oven, smoke billowed out. They looked like miniature charcoal briquettes. Some idiot set the temperature to 350°. And I coated the aluminum foil with butter because I didn't have any non-stick foil on hand (I have never heard of such a thing), so that may not have helped. 12 ounces of pecans up in smoke. I'll try again tomorrow after I buy the proper foil.

 

[Beth Gallagher]

Yummy. Those would be good on the bleu cheese chopped salad (like Outback).

 

[Krystal Shay]

I decided that I'd make the salad/cheese/fruit/bread dinner a regular menu item, and read that candied nuts make a nice addition. So I found a couple of recipes and bought some walnuts and pecans.

The candied walnuts were done on the stove top and are dangerously delicious. (Walnuts + sugar + water + salt + butter.) Cinnamon would be a nice addition to have them as a snack food. Definitely a keeper, A1C be damned.

The pecans were coated with frothed egg whites, tossed with brown sugar + maple syrup + salt + cayenne, then baked in a 300° oven for half an hour. When I opened up the oven, smoke billowed out. They looked like miniature charcoal briquettes. Some idiot set the temperature to 350°. And I coated the aluminum foil with butter because I didn't have any non-stick foil on hand (I have never heard of such a thing), so that may not have helped. 12 ounces of pecans up in smoke. I'll try again tomorrow after I buy the proper foil.

I have never made candied pecans before but I make spiced (cinnamon and sugar) pecans every year for christmas. They are very addicting!! I have to make two batches; one for my husband and one for my brother.

 

[John Brunner]

Yummy. Those would be good on the bleu cheese chopped salad (like Outback).

Yup. I've made that before...one of those Reversed Recipe things.

 

[John Brunner]

I have never made candied pecans before but I make spiced (cinnamon and sugar) pecans every year for christmas. They are very addicting!! I have to make two batches; one for my husband and one for my brother.

I used to make batches of cocoa and chocolate covered almonds as a healthy snack. Then I discovered that almonds and cocoa are bad for my kidney stones. If you have a dehydrator (and the inclination) you can make raw nuts & seeds crunchier, more nutritious and easier to digest if you soak then in lightly salted water and then dehydrate them. This starts them germinating and gets rid of enzyme inhibitors. Then you dry them out at a low temperature so they are still raw. The downside is it adds time to the process.

My almonds used to be "mealy" until I started doing this. Soaking/dehydrating made them nice & crunchy. It's been so long since I've done this that I didn't even think about it for the walnuts and pecans I just made. Here is an article about it.

I put this chart together. Cashews are done a little differently because they are not a true nut.

 

[Yvonne Smith]

Cashews are in the same family as poison ivy, is what Dr. Gundry says. Defnintely not a true nut.

 

[Krystal Shay]

Oven baked chicken breasts coated in seasoned bread crumbs, mashed potatoes, and green beans.

 

[Hedi Mitchell]

The balance of the meatloaf I made 2 days ago..
Pureed carrots with parsley flakes and butter..
Some awful cookies we got and we don't want to throw them out..... Boy are they ever bad...
Pot of tea to wash down those awful cookies that should be thrown out...

Scott what makes them so bad? I mean cookies usually are at least edible

 

[Hedi Mitchell]

Cashews are in the same family as poison ivy, is what Dr. Gundry says. Defnintely not a true nut.

I love cashews... no likey poison ivy

 

[Hedi Mitchell]

Whole wheat spaghetti, with marinara sauce and meat with orange bell pepper
all were leftovers so I made a meal outta them

 

[Beth Gallagher]

Beef stirfry with rice. I have a lot of produce getting iffy so it's time for stirfry.

 

[Kate Ellery]

Tonite we are going to be having lamb loin chops and chunky mixed veg ( bought frozen ) cauliflower/ broccoli / carrots …maybe baby spuds ..
it’s more convenient to buy frozen veg when away from home , it’s $6.50 for a 1 kg bag , the last one I had didn’t have any broccoli in it at all …so I’ll be taking a photo when I open the new one I have if it dosent have any broccoli in it ….

@Beth Gallagher I can never take to rice as a first course ,to me …rice is a desert food like creamed rice baked rice pudding I’ve tired it ,
made a few stir fry’s but I usually end up pushing the rice aside , it all boils down to what we like it what we ate at youngsters
hubby doesn't mind rice so I still cook it serve what he he wants and I make the leftovers into creamed rice

 

[Beth Gallagher]

We love rice, Kate. It is almost exclusively a savory side at our house... served as a meat side with gravy, with various stirfry dishes, in some soups, fried rice, and casseroles. Once in a blue moon I will make dessert rice pudding but I'm not a huge fan.