What did you grow up with?
lisaw2015 (ME)
6 years ago
Featured Answer
Sort by:Oldest
Comments (65)
Rita / Bring Back Sophie 4 Real
6 years agoMarilyn Sue McClintock
6 years agoRelated Discussions
Growing up did you have a particular dish ...
Comments (10)My dad was a barber, and Sunday and Monday were his days off. On Mondays a fish monger would travel through our neighborhood selling his catch. He had a refrigerated truck similar to an ice cream truck. So every Monday was fish night. Many times my dad would purchase extra to cook a fish stew for his lunches. Every Monday he'd make some sort of soup or stew, fill jars, and keep them in the refrigerator all week long. He'd take one jar each day to heat up at his barbershop for lunch. He made bean soups, spaghetti, and fish/calamari stew. The calamari stunk horribly. I'd close the kitchen doors and my bedroom door and open my windows. But to no avail. The memories of the stewing squid kept me from eating calamari until I was in my 40s....See MoreGrowing Up Did You Eat Casseroles?
Comments (102)There's absolutely NOTHING wrong with making casseroles! It's one of the economical bonuses on a tight food budget, and a way to use small amounts of foods that might otherwise go to waste. (As we all know, wasted food is the most expensive food we buy.) Here's what I teach in nutrition classes about casseroles and other mixed foods items (like pizza, tacos, stir-fry, and fusion bowls). It's not volume, it's nutrition and the number of servings within the mixed-ingredient meal. Just because the ingredients are combined doesn't mean you don't count them towards your daily requirements of servings for each food group for the day.... Nor are casseroles an excuse to over-eat because you make large portions using cheap ingredients. To be economical: "Stretch" an expensive protein (meat) with a low-costing protein (eggs, beans, dairy, peas, lentils, whole grains like amaranth/quinoa, nuts, plant proteins like seitan and leafy greens, even protein powders...); NOT more grains/starches in the form of pasta, rice, tortillas, and fillers like high-sodium condensed soup - with just a token amount of protein per serving. Most people consume far too many servings of grains/starches as it is. Especially those that are typically empty calories, highly-processed, low-in fiber, high-glycemic, and void of nutrition. Examples: I serve a small 1/2 serving of chicken (about 1- to 1-1/2 oz. - a small tenderloin or a small chicken leg) with white cannellini beans for the remainder of the protein serving. A nice example of a recipe I did this with is "Tuscan Rosemary Chicken and White Beans" (http://www.bettycrocker.com/recipes/tuscan-rosemary-chicken-and-white-beans/854e2207-1eb9-43e9-a118-0301f615cc05). I use smaller portions of meat and increase the vegetables. Tuna salad - add hard cooked eggs and/or cannellini beans to the mixture as high-protein extenders to get more servings of protein. Before going gluten-free, I would mix homemade gluten, ground (aka "wheat meat" or seitan) 50/50 with any kind of ground meat as a high-protein, plant-based meat extender. Food-for-thought: Tuna is NOT an inexpensive protein when you figure the cost by the pound. A 5-oz. can of tuna that costs 69-cents = $2.21 (rounded up) per pound. If you spend $1.19 per can = $3.81 per pound (rounded up) A serving of protein is 2-3 ounces and the suggested amount is two servings of protein per day (whether from meat or alternative non-meat protein sources). Therefore, a 5-oz. can of tuna is 2.5 servings of protein. So you need to build your casserole to meet your daily requirements from all the food groups. Each serving of tuna and noodle, or tuna and rice casserole, should have at least 1- to 2-ounces of tuna and/or protein alternative in it (depending on the number of servings of protein it needs to meet for the day), and 1 oz. of starch (1/2 c. of cooked rice or pasta) per serving of grain/starch you need for the day. It's suggested by the USDA MY PLATE we consume at least 6 (1-oz.) servings of grains/starches each day. I follow the old "Basic-4" and consume 4 servings of grains each day because I gain weight eating more than that. In general, 1 ounce of meat, poultry or fish, ¼ cup cooked beans, 1 egg, 1 tablespoon of peanut butter, or ½ ounce of nuts or seeds can be considered as 1 ounce-equivalent from the Protein Foods Group. - See more at: http://www.choosemyplate.gov/protein-foods#sthash.0TkMWywO.dpuf -Grainlady...See MoreWhat did you grow up thread got me thinking...
Comments (6)Crisco (solid shortening) in the can is supposed to perform differently than oil when used in baking. Oil is used in cakes but seldom will you see it in other baked goods. Cookies baked with shortening,butter or margarine will spread differently, sometimes brown differently and have a different "crumb" or tenderness from one another. Same for pie crust. The old cookies that called for shortening instead of butter did so for a reason. It was not just because shortening was less expensive. Grandma's recipes will be OK with butter but they will be different, especially in mouth feel. But with the removal of trans fat from Crisco and the like this has all changed. It is simply not possible to make a good non greasy and heat stable buttercream without trans fats at this time. A lot of bakers are working on a solution. But so far nothing perfors like a good trans fat laden hi ratio shortening. Trans fats both in the shortening and the fudge base kept it from slippage, weepage and that awful greasy mouth feel that gives cheap buttercream such a bad name. You can make good tasting buttercream but forget picnics. No more outdoor cakes in warm weather. I have stopped decorating cakes for this reason. Only cakes that can be kept chilled or in air conditioned rooms do I now do for family. DD feels the same. May as well buy a Costco cake which are actually not bad for what they are. Pastry Pride/Bettercreme (sort of like a fancied up cool whip product that can be flavored) is used by many bakers these days. If you look around you will see not many stores have buttercream cakes and cupcakes left out of the cooler. If you find them they are nasty in texture and flavor. True margarine has been hard to find for years. They have added so much water to it it has to be called spread....See MoreDid your kids (or you???) grow up watching this house?
Comments (10)Growing up we had that exact same intercom system in our house. I would turn it off in my room so my mother could not eavesdrop. It took so long to warm up you could just yell up the stairs ten times. i had no idea the Bradys had such a big yard. ;) No wonder Marcia got bonked in the nose with a football. i still refer to stairs that have no risers as. Brady Bunch stairs. thanks for sharing. That was fun...See MoreOklaMoni
6 years agomamapinky0
6 years agoUser
6 years agomamapinky0
6 years agonicole___
6 years agochisue
6 years agobob_cville
6 years agoJoanMN
6 years agoSummer
6 years agowildchild2x2
6 years agomarilyn_c
6 years agomama goose_gw zn6OH
6 years agolast modified: 6 years agoanoriginal
6 years agojemdandy
6 years agocarol_in_california
6 years agoSylvia Gordon
6 years agoChi
6 years agoJoanMN
6 years agomamapinky0
6 years agoaok27502
6 years agoSummer
6 years agoUser
6 years agomamapinky0
6 years agomamapinky0
6 years agolisaw2015 (ME)
6 years agoaok27502
6 years agoDolly
6 years agoAprile
6 years agomamapinky0
6 years agoSummer
6 years agolast modified: 6 years agomamapinky0
6 years agoOutsidePlaying
6 years agoAnnegriet
6 years agoPKponder TX Z7B
6 years agoSylvia Gordon
6 years ago
Related Stories
GARDENING GUIDESOn the Up and Up: Expert Advice for Growing a Green Wall
Houzz pros share solutions for 7 common challenges you can face with a vertical garden
Full StoryCONTEMPORARY HOMESHouzz Tour: A ’60s Ranch House Grows Up and Out
A family’s ranch house gets an addition, high ceilings and new indoor-outdoor living spaces
Full StoryEDIBLE GARDENSHouzz Call: What Did You Grow This Summer?
Let’s celebrate the homegrown fruits and vegetables of the season. Post your pictures and tell us about your harvest
Full StoryBEFORE AND AFTERSMy Houzz: A 1950s Bungalow Grows Up and Greens Out
Beauty and energy efficiency go hand in hand in this expanded and renovated Massachusetts forest home
Full StoryKIDS’ SPACESWoodland-Themed Toddler’s Room Is Ready to Grow Up With Her
A designer shows how to create a versatile kid’s room that can evolve as interests change
Full StoryHOUZZ TOURSMy Houzz: 1940s Fixer-Upper Grows Up With the Family
After living in their post–World War II house for 8 years, a couple transform it into a home that works for their family today
Full StoryATTICSWhat Does Your Attic Want to Be When It Grows Up?
Thinking of an attic renovation but not sure exactly what to do? Let these 6 remodeled rooms inspire you
Full StoryDECORATING GUIDESTeens' Rooms: The Haven Grows Up
Touches of Sophistication Mix With Fun in Your Teen's Dream Bedroom
Full StoryFURNITUREFurniture Makeover: Changing Table Grows Up to Become a Chic Bar
See how this secondhand changing table from the ’80s transforms into a stylish adult beverage station
Full StoryHOUZZ TOURSHouzz Tour: A Little Cottage Grows Up
Warm San Francisco Remodel Celebrates Past and Present
Full Story
Annegriet