Low FODMAP entertaining menu?
elba1
5 years ago
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I am beyond nervous: Easy menu with squash soup for women's club?
Comments (27)Well, it's going to be the soup (in small mugs; I don't have any soup mugs). Also hot rolls, the dried apricot/mascarpone/walnut appetizer, and blackberry cobbler from the bakery for dessert. Maybe ice cream with the cobbler, or else just leftover cream from my soup recipe. Makes for an awful lot of cream in this menu, but I guess it will be okay. I'll put out green onion tops to sprinkle on the soup. There is no store even 35 miles away that carries chives. I posted a question about the soup recipe because although I've made it many times it's never seemed to me like the amount of squash called for is right. Thanks so much to all of you for your help....See MoreHoliday menu...planning
Comments (9)Things are changing hourly, lol. Good thing we are in a festive mood. Our boiler stopped working, scratched our heads about that mysterious 'boiler' room downstairs and the temp seemed sorta fine. Turns out we have two...one for upstairs and one for down. Rarely use the downstairs heat as it is half in soil built into a hill and keeps a nice 65. DH was fussing down there and cranked the heat... Called a # on the unit and the owner of the company stopped by in an hour and changed the thermostat. (when does that ever happen!?) Turns out he installed the originals and was full of stories about the neighborhood and our original owners...and yes, we need a new boiler and it is ordered...MerryChristmas, yikes. $ Had to postpone our trip by a couple days...travel xmas morn. Menu is still the same. Pork butt is in the oven on low and slow for tamales. Ground all my spice mixes. Making 3 mustards. Toasting croutons for the oyster stew that is now going to be a seafood stew Saturday. Soaking salt cod for cakes. Managed our shopping trip after the boiler was semi-fixed. Near a re-peat of the Thanksgiving shopping...one of everything for a mixed veg roast with the turkey. Crazy crowded but they had all lanes open for quick check-out. Jolly crowd and seems good moods are all around. Scrapped Costco and Rockland Bakery as the traffic was unusual for 2pm and it has been gray and raining for two days. Can live without any of that. Guessing it is gift shopping and kids are off school tomorrow so mom's are doing the last minute things. Always amazed what little it costs for feeding 6-8 for 5 days when so much of it is harvest garden goods. Food, meals and cooking is always my gift so no other shopping is needed and the type of shopping i don't like is gifting and wrapping. Need a substitute for file/sassafras. DH has everything for an oyster/andouille gumbo he is insisting on making...thought i had some deep in the cupboard. (but it would have been 20yrs old) If this was colder temps we would be deep in snow right now. Wow is it raining non-stop.......See MoreHouse Blessing Menu... for a weekend!
Comments (29)Pillog, that kugel sounds great! I will be saving this for another occasion... Anyhow, I'm still working up the food for the upcoming weekend, which is THIS coming weekend. Below, the food for Friday night, Saturday morning and lunch, and Sunday morning is set. In the following post I'll put what I have for apps and dinner but I still need help for dessert, and to decide between a couple vegetarian options: ****** FRIDAY PM (One lactose-free, one no-cooked seafood person, but fish sauce okay if it doesn’t overtly announce itself in the food… He LOVES raw fish, but won’t be doing that!) -- 5-6 people, the sixth if she makes it that night would be gluten-free. I am tree-nut free, excepting coconut. (I MISS pistachios and pine nuts… the rest I never cared about!) Appetizers: Veggie platter with choice of dips (chive cheese spread – from a local dairy; hummus, baba ganoush – from an excellent Lebanese grocery). Pick up items Thursday afternoon. Quality gluten-free chips (TJ’s) with peach salsa. Dinner: Hot and Sour Soup: Adapted from Russ Crandall’s “Paleo Takeout: Restaurant Favorites without the Junk.” Will use homemade poultry soup base (made a couple months ago), gluten free. Recipe uses arrowroot to thicken. However will add some tofu cubes, not Paleo. To make early Friday, add egg just prior to serving. Veggie & beef stir fry. Visit local Asian market Thursday for Asian-specific veggies (CHINESE broccoli instead of western…. Etc.) California sushi rice, in rice cooker. Dessert: Keeping simple. Thinking fresh strawberries with option of cream, coconut cream or a dash of sugar on top – or, nothing on top! Some dark chocolate nibbles for those who do have sweet tooths – nothing fancy. (Maybe chocolate dustings available for those berries!) SATURDAY BREAKFAST – same crowd as previous night: Omelets to order – plain, cheese, veggie. (A local guy sells eggs 2.50 per dozen, can’t beat that!) Home made pork sausages patties (local ground pork; I’ll form the patties Friday, cook in the morning). Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. SATURDAY LUNCH – make your own sandwiches/lettuce wraps. A variety of cold cuts, lettuce suitable for making wraps, condiments (mustard, mayo that sort of thing), peanut butter. I’ll make a vegan potato salad Friday (roasted mixed potato, red onion, cabbage, apple, seasonings, no mayo). Bread from local bakery on way to house. Other people will trickle in during the afternoon. And will include at least one vegetarian – who does eat dairy and limited eggs. A no-legume, absolutely no seafood serious allergy person. No vegans. One no rice. HOUSE BLESSING: White wine or peach juice, GF oatmeal cookies made with banana. (make Friday) SATURDAY DINNER - see next post! SUNDAY BREAKFAST: Uttapam pancakes (these are savory vegan with lentils and rice, seasoned with onion, tomato, and curry leaves – pick up curry leaves Thursday pm!!! Will supply optional butter/ghee; or real maple syrup, for those who must have sweet…) Soak Friday, grind Saturday and make batter. Scrambled eggs, not to order. Available if wanted: Rolled oats for oatmeal; cold Kashi brand cinnamon oat cereal. Grapes and other fresh fruit. Supplying: coffee, tea, sugar & Splenda for coffee/tea, whole milk, coconut milk, (if I find it) Lactaid milk – my friend can use this in his coffee. SodaStream for seltzer. Wine, champagne, rum. A couple of juices as mixers or whatever....See MoreMenu and shopping list for 2?
Comments (26)Wow, lots of great information for you RNMom! I love that you're taking the time exploring what's out there to see what will work with your kids and to help -- cause that's what moms do best:) My daughter has been with her husband for about two years; if I were to guess what was one of the biggest "adulting" (don't you just love these words?) constants was What's for Dinner? Oh, and we have to carve out time to buy it? In Boston? Oh, and what do you mean we don't have that (fill in the blank) in the cupboard? Oh, and you mean that meat really isn't good on the seventh day? Oh, zucchini actually turns into mush if kept too long? You get the idea. She actually has a blog and wrote about her "meal prep staples." I'll snip her ideas here as it's a younger voice and may resonate with your kids a bit (not that we oldies (ME!) don't) Both she and her husband are professionals, Boston (driving is lunacy and serious TIME!!!!!!), long hours, both have food issues (LOW FODMAP , dairy allergy), he long distance runs, she runs, yoga, etc. etc. I guess what I'm saying is it will work, it evolves, and keeps progressing. I'm going to share that Saving Dinner website with her and some of these other ideas. Here is what she's worked out for now: "Shop on Friday // Don't be afraid of ordering: My first tip is that my husband and I have switched to 1) shopping on Friday night (if we don't have any other obligations) or 2) using Insta-cart for grocery delivery. I've actually always LOVED grocery shopping, but I've come to terms in the past couple of months that some weeks, it just isn't an efficient use of my time (I have a lot of other things I'd much rather be working on than battling my way through Whole Foods). .... Must-haves: I also wanted to share my absolute meal-prep must-haves each week that reduce my cooking time. This doesn't include my pantry staples that we always have on hand such as flours, sugars, spices, almond milks, etc. but I always keep these items in my freezer/fridge and can easily make a quick meal at any point during the week. Keeping these items in the fridge makes for an efficient meal-prep! Frozen sweet potatoes (I pick these up at Whole Foods) Frozen peas, spinach, and carrots Baby potatoes Organic broccoli or brussel sprouts Shredded broccoli slaw & shredded carrots Pre-cut peppers from the chop shop at Whole Foods Organic eggs One protein for the week (we usually do either organic chicken, organic pork, or salmon), a lot of times we will freeze and de-thaw when needed One sauce (typically tahini or hummus) In-season fruit - we always pick up bananas and clementines, but have been subbing in strawberries in recent weeks Organic brown rice Spend a couple hours to set yourself up: In all honesty, my meal prep for the week is NEVER more than a couple of hours, and I find that allocating this time pays dividends during the week. In those couple of hours I roast veggies (usually sweet potatoes, broccoli, and brussel sprouts), make a quick broccoli slaw, prep a quick sauce (tahini or hummus), throw rice in the rice-maker, and roast or cook the protein for the week. I never look forward to prepping food by any means, but I find that if I put on a good podcast and zone out, I'm actually really efficient and have food ready to go for the week. My husband also loves to cook, so between the two of us we divide and conquer. If you're feeling really crazy, plan for a mid-week meal: One area that I really struggle in is planning far enough ahead so that when I shop for groceries on Friday, I'm picking up ingredients for a mid-week dinner. One tip that's helped me out is to buy some frozen meats on Thrive. That way, the only additional items I need to pick up are veggies/starches. Her last sentence:)" Is this always a perfect formula for every week? Of course not. There's a lot of weeks where I'm not prepared, or not super excited by the food I'm eating. But that's ok - it's all a learning process!" Maybe some of that will resonate with your kids, RNMom. I know that money, time, enjoyment are all individual variables to take into consideration. BTW, I have no idea what Thrive is LOL! The other thing that I know that they do is some batch cooking on weekends, she eats tons of salads and does sheet pan meals. Maybe some of those ideas will help. Good luck! CathyinSWPA One last thing: When we were in Boston, my SIL and I made a Blue Apron meal together. While it was delicious, it really took a bit of time (I feel fairly adept in the kitchen), a lot of clean up for the amount of food it made for some active adults. It just wasn't a good fit for them, but may work for yours....See Moreamylou321
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