fullygoldy (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
fullygoldy) wrote2007-04-01 08:22 am
fullygoldy) wrote2007-04-01 08:22 am
What we've been eating
It's been awhile since I've done a food post.
Rupert announced he had become a vegetarian about 2 months ago. He's not even eating ramen anymore, because we only found one flavor (mushroom) that is inoffensive. It's been tough finding ways to keep him full. He really dislikes the vegetarian options in the school cafeteria, so I tried keeping stuff at home he could make and take, but he's rarely motivated to pack a lunch. I'm also keeping some grab and go stuff on hand for breakfasts - milk chugs and strawberry Boost, breakfast bars, powerbars, snack packs of peanuts or almonds or trail mix, yogurt and a full fruit bowl. We weren't quite ready to jump nearly full time back into the veg diet, so we asked if he'd be willing to eat fishy things. Yes he is, but we only do that 1-2 times per week. We're doing full veg things 3-4 times and the rest of the time, we cook meat and give him a substitute - chix patties, boca stuff, "steak" strips. His reason for turning veg is the poor treatment of "food" animals. He doesn't want to condone that. I believe he is currently thinking through his position on organically raised animals. He's asked us some questions about organic practices. Before B had to go on such a limited and meat based diet, we were doing organic meats only and veggie stuff the rest of the time, because organic meat is so much more expensive. I wouldn't mind going back to that diet, but I'm not sure B is ready for that yet.
I haven't decided today's meals yet. It's brunch day, but the girl works until 1:00. Rupert is still sleeping and B is still sick, so his appetite is spotty. I've got grapefruit, and a box of strawberries, and frozen blueberries, and there are eggs. I don't know if I feel up to producing waffles, but a crispy cornmeal waffle with fruit sounds pretty good right now.
Next sunday's dinner is in the fridge - a small boneless leg of lamb. It will be the centerpiece of our traditional mediterranean-based spring feast. With lots of chocolate for dessert. There will of course be hummus and baba ghanoush, marinated veggies, dates, pita bread, etc.
For the week, I've got on hand: Ham steak with sweet potatoes and broccoli; homemade chinese - veggie pot stickers, spicy eggplant, and possibly lacquered tofu with haricots vert; there's always something mexican or southwestern on the menu; tilapia - in rice bowls or just broiled and served with lemon caper butter; I think I've got everything I need to try out the new "meatloaf" recipe in Vegetarian Times, or I can do a meatless shepard's pie. We usually get one meal out and we usually have one "pick up" meal. Since I'll be out of town Monday night and Mavis will have her class on Tuesday night, those are the most likely nights we'll fall back on "easy."
Rupert announced he had become a vegetarian about 2 months ago. He's not even eating ramen anymore, because we only found one flavor (mushroom) that is inoffensive. It's been tough finding ways to keep him full. He really dislikes the vegetarian options in the school cafeteria, so I tried keeping stuff at home he could make and take, but he's rarely motivated to pack a lunch. I'm also keeping some grab and go stuff on hand for breakfasts - milk chugs and strawberry Boost, breakfast bars, powerbars, snack packs of peanuts or almonds or trail mix, yogurt and a full fruit bowl. We weren't quite ready to jump nearly full time back into the veg diet, so we asked if he'd be willing to eat fishy things. Yes he is, but we only do that 1-2 times per week. We're doing full veg things 3-4 times and the rest of the time, we cook meat and give him a substitute - chix patties, boca stuff, "steak" strips. His reason for turning veg is the poor treatment of "food" animals. He doesn't want to condone that. I believe he is currently thinking through his position on organically raised animals. He's asked us some questions about organic practices. Before B had to go on such a limited and meat based diet, we were doing organic meats only and veggie stuff the rest of the time, because organic meat is so much more expensive. I wouldn't mind going back to that diet, but I'm not sure B is ready for that yet.
Sometime last week, B and Mavis were suffering from the same virus, and Rupert was just getting over it, so I made a gingered chicken soup (veggie soup for R) that was full of carrots, greens, onions, garlic, white beans and edamame. It was hot and comforting with lots of broth. It's interesting cooking two versions of a dish at the same time. Everyone loved it too.
Last weekend, I made a marvelous shrimp gravy over grits with sauteed mustard greens and diced beets in OJ. The shrimp gravy was a brainstorm. I usually do scampi shrimp with the grits, but it's never saucy enough with just butter. B makes shrimp broth with the shells which he uses to sauce it up, but the last time I tried to do that, I had too much broth and not enough time left on the cooking to let it thicken, so my gravy was pretty watery. bleh. This time, I made the shrimp broth by adding half a carrot, half an onion, half a celery stalk to the quart of water with the shrimp shells. You let this boil like crazy till all the shrimpy goodness is in the broth. Then I used 3 cups in place of plain water in the grits! That was a yummy brainstorm. Next, I added butter & garlic to the skillet, and when the garlic just started turning golden, I stirred in a couple Tbls of flour. I cooked the roux until it was a dark yellow, so it would be a light thickener, then added the remainin 1 cup broth. Once that was incorporated, I added the shrimp and let them cook in the gravy while it thickened. The gravy was just thick enough - about like heavy cream - to pour onto the grits. So so good! I had a glass of Obsession Symphony to go with.
Wednesday, Mavis made her famous marinara. She makes something as true to homemade italian as you can get in WI. She doesn't doctor her sauce the way I do, and it's just rich tomatoey goodness with a tiny zing of heat. That went with thin spaghetti & salads, and there were leftovers. The point of the menu was to have something to go with the Luzon Jumilla and the new crystal glasses.
Thursday we were too late and tired to cook, so it was several boxes of stuff from Chang Jiang. The fortunes were pitiful. They shouldn't even be called fortune cookies - they're more like random message cookies. It's the kind of stuff you get in the secret quote puzzles. Who even cares about the quote? We're just there to solve the puzzle!
Friday, it took awhile to get any inspiration, but I finally came up with chicken in red wine gravy. To start, I dredged 3 skinless boneless chicken breasts with flour, and then pan fried them in EVOO and minced garlic until barely beginning to brown and lose their pink. Pulled them off the heat, added about 1.5 cups red wine (why yes, it was Jumilla) to deglaze the pan, plus a couple Tbls butter. Then I popped in a handful of frozen pearl onions (remember to defrost them first or they won't finish cooking) and let them continue cooking until I felt the alcohol was burned off. Next, I added about 1.5 cups of the leftover marinara, plus 2 generous Tbls of rinsed capers. Stirred the gravy together until well-blended and added the chicken back in and let it all simmer, partially covered, until the chicken was done and the sauce was rich. I kept a bit of the sauce out to cook Rupert's chix patty in, and then served the proteins dressed with the sauce. On the side, we had horseradish-mashed potatoes and haricots vert - those tiny whole green beans. It was the first time I'd bought them frozen, and everyone loved them, so naturally, I bought them again. I attempted to finish off the first bottle of Jumilla, but still had one glass to go.
Saturday, the girl was off for a girl's night out, so we were down to three. I thought about a quiche, but had no frozen pie crust, and was not at all ambitious enough to roll one out myself. So, fritatta. Sauteed leeks and broccoli and garlic in EVOO in the big cast iron frying pan, then combined 6 eggs with a cup of half-n-half, freshly grated nutmeg and a pinch of cayenne. Poured the eggs over the veggies, and topped it all with a cup of shredded swiss. Let that cook (no stirring) until set on the bottom and edges. Popped the pan in a 350 deg. oven until puffed, lightly golden and cooked all the way through - 7 or 8 minutes at most. Meantime, I was also cooking frozen hash browns up on the stove. I poured the short glass of remaining Jumilla while cooking, and finished it off with the meal. For dessert, I had vodka martinis with lemon and olives. :)
Last weekend, I made a marvelous shrimp gravy over grits with sauteed mustard greens and diced beets in OJ. The shrimp gravy was a brainstorm. I usually do scampi shrimp with the grits, but it's never saucy enough with just butter. B makes shrimp broth with the shells which he uses to sauce it up, but the last time I tried to do that, I had too much broth and not enough time left on the cooking to let it thicken, so my gravy was pretty watery. bleh. This time, I made the shrimp broth by adding half a carrot, half an onion, half a celery stalk to the quart of water with the shrimp shells. You let this boil like crazy till all the shrimpy goodness is in the broth. Then I used 3 cups in place of plain water in the grits! That was a yummy brainstorm. Next, I added butter & garlic to the skillet, and when the garlic just started turning golden, I stirred in a couple Tbls of flour. I cooked the roux until it was a dark yellow, so it would be a light thickener, then added the remainin 1 cup broth. Once that was incorporated, I added the shrimp and let them cook in the gravy while it thickened. The gravy was just thick enough - about like heavy cream - to pour onto the grits. So so good! I had a glass of Obsession Symphony to go with.
Wednesday, Mavis made her famous marinara. She makes something as true to homemade italian as you can get in WI. She doesn't doctor her sauce the way I do, and it's just rich tomatoey goodness with a tiny zing of heat. That went with thin spaghetti & salads, and there were leftovers. The point of the menu was to have something to go with the Luzon Jumilla and the new crystal glasses.
Thursday we were too late and tired to cook, so it was several boxes of stuff from Chang Jiang. The fortunes were pitiful. They shouldn't even be called fortune cookies - they're more like random message cookies. It's the kind of stuff you get in the secret quote puzzles. Who even cares about the quote? We're just there to solve the puzzle!
Friday, it took awhile to get any inspiration, but I finally came up with chicken in red wine gravy. To start, I dredged 3 skinless boneless chicken breasts with flour, and then pan fried them in EVOO and minced garlic until barely beginning to brown and lose their pink. Pulled them off the heat, added about 1.5 cups red wine (why yes, it was Jumilla) to deglaze the pan, plus a couple Tbls butter. Then I popped in a handful of frozen pearl onions (remember to defrost them first or they won't finish cooking) and let them continue cooking until I felt the alcohol was burned off. Next, I added about 1.5 cups of the leftover marinara, plus 2 generous Tbls of rinsed capers. Stirred the gravy together until well-blended and added the chicken back in and let it all simmer, partially covered, until the chicken was done and the sauce was rich. I kept a bit of the sauce out to cook Rupert's chix patty in, and then served the proteins dressed with the sauce. On the side, we had horseradish-mashed potatoes and haricots vert - those tiny whole green beans. It was the first time I'd bought them frozen, and everyone loved them, so naturally, I bought them again. I attempted to finish off the first bottle of Jumilla, but still had one glass to go.
Saturday, the girl was off for a girl's night out, so we were down to three. I thought about a quiche, but had no frozen pie crust, and was not at all ambitious enough to roll one out myself. So, fritatta. Sauteed leeks and broccoli and garlic in EVOO in the big cast iron frying pan, then combined 6 eggs with a cup of half-n-half, freshly grated nutmeg and a pinch of cayenne. Poured the eggs over the veggies, and topped it all with a cup of shredded swiss. Let that cook (no stirring) until set on the bottom and edges. Popped the pan in a 350 deg. oven until puffed, lightly golden and cooked all the way through - 7 or 8 minutes at most. Meantime, I was also cooking frozen hash browns up on the stove. I poured the short glass of remaining Jumilla while cooking, and finished it off with the meal. For dessert, I had vodka martinis with lemon and olives. :)
I haven't decided today's meals yet. It's brunch day, but the girl works until 1:00. Rupert is still sleeping and B is still sick, so his appetite is spotty. I've got grapefruit, and a box of strawberries, and frozen blueberries, and there are eggs. I don't know if I feel up to producing waffles, but a crispy cornmeal waffle with fruit sounds pretty good right now.
Next sunday's dinner is in the fridge - a small boneless leg of lamb. It will be the centerpiece of our traditional mediterranean-based spring feast. With lots of chocolate for dessert. There will of course be hummus and baba ghanoush, marinated veggies, dates, pita bread, etc.
For the week, I've got on hand: Ham steak with sweet potatoes and broccoli; homemade chinese - veggie pot stickers, spicy eggplant, and possibly lacquered tofu with haricots vert; there's always something mexican or southwestern on the menu; tilapia - in rice bowls or just broiled and served with lemon caper butter; I think I've got everything I need to try out the new "meatloaf" recipe in Vegetarian Times, or I can do a meatless shepard's pie. We usually get one meal out and we usually have one "pick up" meal. Since I'll be out of town Monday night and Mavis will have her class on Tuesday night, those are the most likely nights we'll fall back on "easy."