Your Favorite Meal?
Kswl
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Family dinners?
Comments (3)Is there a food you associate with a particular family member, and why? Each of my family had a particular food associated with them. My mother was the only one who liked bleu cheese, my father loved hominy and would sometimes make up a stew with it, only he knew how to make. My sister loved olives and I didn't acquire a taste for them until I was an adult. What was your favorite meal as a child? Katsudon, and it still is. Do you cook as often as you want to? And if not, why not? Yes, we eat out very seldom, and I am a from-scratch cook and also preserve most of the family's fruits and vegetables from our garden. I cook daily and enjoy it. What do you remember most about family dinners when you were growing up? The great diversity of the menus. My mother sat a proper table, always, with all the courses and made it look effortless. Do you have any rituals or traditions before sitting down to a family meal, or during the meal? Our mealtimes are for togetherness. All diversions are put away. No television, no phone calls. And, it's a time when we talk and get up to speed on what happened through the day. When the whole family comes together, we do say grace, aloud. And the table is made large enough to accomodate everyone, no matter how many chairs get shoved to it. Did you have any when you were a child? Pretty much the same. It was a time for pleasantness and we tarried at the table long after the food was finished for conversation. Do your kids help you cook? How do you get them to help out with dinner? They're grown now, but yes, they helped and they helped clean up afterward. It wasn't an option, it was expected as part of their role as a contributing family member. If they wanted, I would let them do any or all of the cooking, as they became proficient enough to handle it ....See MoreFavorite Garden Meal
Comments (12)I have a fav routine, making use of current ripe goods.. One morning, all the fresh Poke, Onion or Garlic Greens I can get nestled inside an omlette, maybe with Sheep Feta (as high in Omega 3 fats as salmon and tuna)... with diced sauteed new potatoes, onion, garlic on the side. Lots of Fresh oregano, marjoram, parmesian or chives go over everything. Next morning or for brunch, a stir fry of everthything I can find, including tender yellow squash & or zuchini, garlic, tomatoes, amaranth greens, mint, with olive oil, balsamic vinegar, fresh cracked pepper, and a couple eggs go in at the last with more herbs. Cheese optional - no need to smother all that flavor! Another day I might feature any mild pepper in the spuds or hot peppers in the stir fry. Anything sauteed with fresh tomatoes is elegant, IMO. Any leftover food gets dumped into a soft tortillia for later, or added with deglazed pan liquid into an ongoing veggi stewpot, or that gets used as stock liquid in the day's rice, lentils or other base bean, bread, or pasta item I might be cooking. Deglazing and using leftover chunks adds instant flavor to your base complex carb staple or soup - and all you need to do is add the main featured veggie, and season to taste, for the next fast meal. Any leftovers go in the freezer. Currently, I have a glut of blackberries, so those fresh with yogurt is a great morning or evening snack - excellent with granola/nuts added. I used to have figs available - they are also a great morning nosh. The perfect mid-afternoon snack on a hot day - is a cool Lemon Cucumber! However I give most of mine away - as many people still haven't tried them. I guess I can't really pick a favorite meal - I discover that each day as I wander thru the garden. A favorite 2-day garden menu is easy to outline, as I tend to get into patterns. Of course I didn't mention the Salads -- or homemade apple butter, chunky applesauce, or zippy fruit syrups. When i get tired of a flavor (zuchinni) I know it is time to shift to spicy Thai or Chinese cooking using most of the same ingredients, and to invite friends to lunch so there are not so many leftovers. YUM! Yahoo for summer harvest season!...See MoreYour favorite meal
Comments (20)Gabrielesgarden, I tend to be creative with recipes so bear with me. I began with this recipe from the Barefoot Contessa and added 2 layers of fresh wilted spinach mixed with sauteed (in butter) minced shallots and garlic. I also added 2 layers of ricotta, egg, and grated provolone. Portobella Lasagna kosher salt olive oil 3/4 lb dried lasagna noodles 4 cups whole milk 12 tablespoons unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon fresh ground black pepper 1 teaspoon ground nutmeg 1 1/2 lbs portabella mushrooms 1 cup freshly grated parmesan cheese Preheat oven to 375 degrees. Bring a large pot of water to a boil with 1 T salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan; set aside. Melt 8 T (1 stick) of the butter in large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. My additions: Two bunches of fresh spinach, washed, stems removed, wilted in the microwave. 1 medium shallot, minced 1 large clove garlic, minced 1 pint ricotta (I used part skim) 4 ounces provolone, grated 1 egg 1 tablespoon sherry (added to the bechamel) Mix sauteed shallots and garlic to spinach. Combine ricotta with egg and grated provolone. See above instructions for layering and after each mushroom/noodle layer, add spinach layer, then ricotta mix layer, top with noodle layer, and proceed. End as above. I made my own fresh lasagna noodles so I skipped the noodle boiling part above. My only recommendation is to make more bechamel if you use no boil or fresh noodles. Mine was a little dry. Clear as mud?...See MoreWhat's your favorite meatless meal?
Comments (35)alisande - I live in Kansas and can regularly find tuna for 69-cents a can, even 59-cents on sale, $1.12 for solid white albacore. Yes, there are more expensive brands, but they don't fit my $10/week meat budget. I generally add a meat alternative to get more servings of protein - a high-priced protein mixed with a low-cost protein still equals a protein. You can't "stretch" meat with carbohydrates (noodles/rice) because you get more servings of carbs and less servings of meat; and most people already get too many carbs during the day. We also eat on the lower half of the glycemic index of foods, and watch carb intake. rgreen48 - "easy to eat meatless and eat horrendously" so true - I call them "Twinkie Vegetarians", and another type are "Pasta Vegetarians" who eat little more than frozen meatless pasta meals. These were monikers given by a class I took from a lovely Seventh Day Adventist vegetarian, formerly vegan. She's also the lady who taught to eat gnats when you are out on a bike ride for the B12. My vegetarian experience was eating a Macrobiotic diet. Snidely - I mix tuna and white cannellini beans, or tuna and lentils, as a plant-based protein extender, and chicken with cannellini beans. Cannellini beans also work as a substitute for chicken in some recipes (similar texture to make a meatless recipe). I make lentil/rice mixture as a plant-based substitute for ground beef. We also enjoy lentil tacos. There are all kinds of vegetarian "mock" recipes. I make "mock tuna salad" with chickpeas or chana dal (immature chickpeas which are lower on the glycemic index of foods than chickpeas). Even though it is-what-it-is, chickpea salad ;-), but not a bad plant-based substitute. Before going gluten-free, I made "wheat meat" (aka seitan or gluten) and could make "mock" sausage, cutlets, ground "meat", "meat" balls, Sloppy non-meat Joes...... I always mixed ground wheat meat with all sources of ground meat (sausage or ground beef) as an extender. Living in wheat country, it was inexpensive to convert freshly-milled whole wheat flour into "wheat meat", and I would also use vital wheat gluten - purchased in #10 cans from Honeyville Grain. I have a recipe for "Chicken" Fried Steak that is a meatless recipe made with old-fashioned oats - a recipe from The Prudent Homemaker's blog. Another cheap eat.... Make cheese curds with hot water, powdered milk and white vinegar. Season the curds and make into patties called "Cheeseburger Patties". The recipe for Cheeseburger Patties can be altered with clam base or tuna juice, white bean flour (I mill my own) and some cracker or bread crumbs to make "Mock Fish Fillets". The recipe can also be altered by adding corn flake crumbs, white bean flour, and chicken bouillon and seasonings to make "Mock Breaded Chicken Tenders" I've made a hobby of collecting and trying "mock" recipes and lots of vegetarian/vegan/raw foods recipes. These are also some things I've learned to make with home food storage (which includes large amounts of grains/seeds/beans), and a lot of information and recipes inspired by the LDS Church and many of their published followers, like sisters Rita Bingham and LeArta Moulton, and many others. It's not for everyone, I realize, but it's another reason I try at least 3 new recipe each week, and keep to a $125/month food budget for 2 adults. It also proves you can eat very well without having to spend enormous amounts of money. -Grainlady...See MoreKswl
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