Light football dinner for a picky eater
9 years ago
last modified: 9 years ago
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- 9 years ago
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What Did You Have For Dinner From Your Garden Last Night?
Comments (54)Dale I would never be able to describe the exact location of where these morels were found. They were on private property, and I was invited by the owner, or I never would have found it by myself. Now, since she has moved, I'd probably have to trespass or get the new owner's permission. Anyways, you should be happy to know they are to be found in many locations in Oklahoma. Keep tabs on this link, and you should be able to zero in on a good location. I think there's another morel link for Oklahoma as well as this one online. You won't be disappointed if you luck onto a good morel spot. As you will see in the pics in this link, even the homeies love them, lol! Just wait til about April and about four days after a rain. Look for a moist woodland, where some deer and cows have roamed, and there are many such places in Oklahoma. I LOVE morels just about any way you can prepare them. And especially morel soup, or perhaps cut up in small pieces for tempura. A real delicacy. I've been thinking of starting my own little shitake patch. You can buy the spores of those online and perhaps other varieties as well. Dawn I can relate to the harvesting, canning and preserving fatigue. Getting kind of tired of it myself, so when dinner time rolls around and it's just me, it's catch as catch can from the garden. I really do hate to see the summer crops dwindling. Okra not bearing well. The cucumbers that store boughts will NEVER be able to rival are just about kaput. I still have tons of BIG tomatos that haven't ripened yet. Since it's been dry, with no recent rain, I've been allowing them to store up all that deliciousness and not get soggy or insipidly flavorless, so they have been amazing! Especially enjoying the Indian Stipes, which were not new to you, but certainly a delightful first for me. I'm hoping I don't get stuck with having to can jars of pickled tomatos or green tomato relish. I like it, but there's only so much of it I can eat. Today's menu was simply one of my baked buttercup squash, (just the right size for me), with butter and brown sugar, and cooked to pieces pole beans. Since I don't have a family to cook for, sometimes I kind of 'batch' and my folks used to call it. Nice in a way, since I can eat weird stuff that I like, when I like and not have to worry about meal planning per se. Barbara Here is a link that might be useful: Morels of Oklahoma...See MoreQuick dinner ideas or where to find with picky eaters?
Comments (15)Like Deanna, I make good use of my crockpot to make a pot of beans or pork carnitas or pulled pork or beef BBQ. I like to make a big half sheet pan of various roasted vegetables, whatever sounds good to me that day. I can warm them up for a meal whenever I need them, I've used potatoes, sweet potatoes, parsnips, turnips, rutabaga, onion, beets, zucchini, asparagus, cauliflower. I try to keep them "sorted out" with things that cook quickly, like asparagus and zucchini on one tray. Drizzle with a bit of olive oil, salt and pepper and put in the oven at 400F or so until they are as done as you want. Watch asparagus, it gets crispy quickly! I try to have one vegetarian meal per week, minimum. I think most recipes today contain altogether too much cheese, so I'm not guilty of that, but I often make a tub of hummus and eat that with celery sticks so I'm not sure what those carbs would do to your blood sugar. It at least has lots of fiber. As for low carb, how about a nice frittata? I'm a big "breakfast for supper" person because I don't like much food in the morning but I love breakfast foods. I also like "finger food" sometimes, like a steamed spear of asparagus, or some sticks of veggies of your choice, wrapped in a slice of turkey or ham that's been spread with some low fat herbed cream cheese. Lots of protein, no bread. Finally, I make stir fries with whatever sounds good, add a shot of soy sauce and whatever seasonings you like. You can make it with shrimp, chicken, beef, pork, tofu, no meat at all, a couple of different kinds, any vegetables you like. Stirfry is my friend. LOL Here are two of my favorite recipes. The first goes together really quickly but does require that you keep a bottle of fish sauce, whichi I only use for this recipe, LOL. The cut up chunks of chicken cook quickly, it takes longer to make the brown rice that I like with it. Add any veggie you like. I cut the chilies down to one and I use whatever boneless chicken I have on hand. Sometimes it's a mix of dark and light, sometimes not. Compliments of solsthumper... Chicken in Caramel Sauce 1/2 cup dark brown sugar 1/4 cup water 1/4 cup fish sauce 3 tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon soy sauce 1 teaspoon slivered ginger 1/2 teaspoon black pepper 2 small dried, red chilies, broken in half 1 tablespoon peanut oil 1 shallot, sliced 1-3/4 lbs. skinless, boneless dark meat chicken, cut into bite-sized pieces 1/4 lb., skinless, boneless white meat chicken, cut into bite-sized pieces Cooked rice Fresh cilantro sprig for garnishing Combine the sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilies in a small bowl. Mix well. Set aside. Heat the oil in a large skillet over high heat. Add the shallot and sautfor a few minutes. Add the chicken and sauté until slightly browned, about 3 minutes. Add the sauce mixture and bring to a boil. Turn heat down to medium. Cook until the liquid is reduced by half, about 12 minutes, stirring occasionally. Place rice in a serving bowl and spoon the chicken over it. Garnish with cilantro. Also from Sol is my go-to-crockpot-recipe, pork carnitas. Unfortuantely I'm at work and don't have it here, anyone else have that recipe handy? Annie...See MoreThanks to Bbstx -- Inspired dinner!
Comments (13)bbstx, glad the lasagna came out well. I have a frozen one in a square foil pan in my freezer right now. I told DH about that discussion and he didn't remember ever having a leak issue with foil pans either. He thought it might be the brand or quality of the pans. I've bought pans at the grocery store and at the dollar store, but I can't be sure which ones were used where. With my picky eater off at college, I will have to try a savory bread pudding or two. Meanwhile, this is a great breakfast casserole that's very easy to put together if you want to try something different. 1 cup bottled salsa (I use Pace chunky and measure generously) 1 cup canned black beans, rinsed and drained (I use the whole can) 10 (6-inch) corn tortillas, cut into 1-inch strips (give or take one or two) Cooking spray 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided (seriously don't measure but probably use closer to two cups) 1 cup low-fat sour cream (have also subbed nonfat plain yogurt) 1 cup fat-free milk 1/2 teaspoon salt 3 large eggs 2 large egg whites 1/4 cup thinly sliced green onions Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight. Preheat oven to 350°. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until lightly browned. (My experience has been that the total cooking time is closer to an hour, maybe even 60-70 minutes. You can serve with additional salsa and sour cream. Leftover reheat well. DH and I have eaten them for breakfast, lunch or dinner. This is flavorful but I've never had it too spicy for anyone. If stx is south Texas, you may even want that salsa on the side to be a bit spicier. Back to bread pudding - I'm thinking about a pasta dish I've had with sausage and pumpkin. I wonder if that flavor could translate to a bread pudding. I have some sourdough in the freezer I need to use, so I will see if I can get an idea to gel....See MorePoultry Dinner for company-- Challenge!
Comments (21)Here you go, Ci_lantro. I am glad you like some of the recipes I've posted and I'm happy to share these as well. The Kung Pao is somewhat spicy so if spicy is an issue for your guests, the Cashew Chicken would be a better choice. Kung Pao Chicken Adapted from a recipe found in Cooking Light 1 tablespoon vegetable oil, divided 4 cups broccoli florets 1 red pepper, cut in strips 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 1/2 cup fat-free, less-sodium chicken broth 1 T ground ginger (or shredded fresh ginger) 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts Preparation Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli to pan; saut� 1 minute, add pepper strips and water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove vegetables from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 6 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts, serve over rice. Yield: 4 servings Cashew Chicken Inspired by recipe from Weight Watchers 10 oz boneless, skinless chicken breast, cubed 1\-1/2 tsp cornstarch 1 T dry sherry 1\-1/2 tsp soy sauce 1 T vegetable oil 1/2 c sliced onion 1/4 c sliced celery 1/4 c red pepper strips 1/4 c sliced fresh mushrooms 1 small garlic clove, minced 1 4oz can sliced water chestnuts 1 oz shelled cashews, toasted 2T hoisin sauce 1/4 c sliced scallion 3 cups cooked rice Place chicken in a medium bowl, and sprinkle with cornstarch. Toss to coat. Add sherry and soy sauce, stir to combine and let marinate 15 minutes. Heat half the oil in a wok, add chicken cubes and stir fry until browned. Remove and keep warm. Add remaining oil to wok, and stir fry onions, and celery until tender. Add peppers, mushrooms and garlic, stir fry one minute. Return chicken to wok, add water chestnuts and cashews. Any remaining marinade and hoisin sauce. Stir, cover and cook until chicken is cooked thru (approximately 1\-2 minutes. Sprinkle with scallions and serve over rice. Don't let the amount of garlic intimidate you, it mellows very nicely and does not overpower the dish. French Farmhouse Garlic Chicken 4 small boneless, skinless chicken breast halves 1/4 tsp salt 1/4 tsp pepper 1 T cooking oil 40 small cloves unpeeled garlic 1/2 c dry white wine (or chicken broth) 1 T lemon juice 1 tsp dried basil 1/2 tsp dried oregano 4 T all purpose flour 2 T dry white wine (or chicken broth) Rinse chicken, pat dry. Season with salt & pepper. In 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken 2-3 minutes on each sideor until golden, turning once. Slowly add 1/2 c wine, then the second 1/2 cup wine, lemon juice,basil and oregano. Cover and simmer 6-8 minutes or until chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to warm serving platter; keep warm. In small bowl, stir together flour and 2T wine. Stir into pan juices. Bring to a boil, cook and stir 1 minute more. Spoon over chicken, serve with mashed potatoes or rice. Makes 4 servings. This is my personal favorite.I always double the sauce, it is so good! I got this when a few of us visited Annie a few years back. They were sampling recipes at Fresh Market and I loved it so took the recipe home. I've made it often since. Creamy Tarragon Chicken From Fresh Market\-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large saut� pan, heat olive oil over medium high heat. Brown the chicken 2\-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve. Linda...See More- 9 years agolast modified: 9 years ago
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