NationStates Jolt Archive

Things are very slow around here today. I can't bend over until after Wednesday or lift anything heavier than 20 lbs for another week because of eye surgery. So, that leaves out packing up some of our stuff to put in storage or moving any furniture to stage the house and get it ready to put on the market.

Things in NSG seem a little on the slow side so, what's for supper?

Right now I'm cooking some rice so I can get it cold for the shrimp fried rice I'm going to make for supper. We put thinly sliced carrots, green onion, water chestnuts, peas, scrambled eggs, and shrimp it. For seasoning I use low sodium soy sauce, sesame oil, and oyster sauce in it. We will cook up some frozen egg rolls to go along with the fried rice.

So, who's coming over for supper tonight?

Supper?

I'm eating breakfast now!

For lunch we had pizza "sushi", I made tortilla wraps out of a rice flour pizza crust and in them I put ricotta cheese, pepperoni, onions, peppers and tomatoes. I rolled them tightly and cut them into slices like you would with sushi.

For dinner I'm making chili and tamales. The tamales are cooking now and the chili has been in the crockpot cooking since this morning.

I'm having a spicy Italian sausage chopped up and sauteed with some onion slices and the obligatory hot sauce (I never cook without hot sauce, and I can tell you it makes for some very interesting pancakes). Then mixed with tomato sauce and mozzarella cheese just before I turn the burner off.
Normally this would be served on top of some noodles, but I can't boil any because I haven't been able to find my pot since last week.

At least, that's all assuming I'm sober enough to cook by then, otherwise I'll probably just have a can of Pringles. Salt and Vinegar flavor, yum.

I'm still digesting an obscenely large large lunch.

For lunch we had pizza "sushi", I made tortilla wraps out of a rice flour pizza crust and in them I put ricotta cheese, pepperoni, onions, peppers and tomatoes. I rolled them tightly and cut them into slices like you would with sushi.

For dinner I'm making chili and tamales. The tamales are cooking now and the chili has been in the crockpot cooking since this morning.

Smunkee is teh Queen of Creative Cusine!

Supper?

I'm eating breakfast now!

I can't help it if you live on the wrong side of the world. :eek:

I have some boneless chicken breasts marinating in lime juice spiced with sliced habanero peppers, cinnamon and basil. I'll probably cook up some egg noodles to serve them atop of along with some grated romano cheese and steamed veggies.

I have some boneless chicken breasts marinating in lime juice spiced with sliced habanero peppers, cinnamon and basil. I'll probably cook up some egg noodles to serve them atop of along with some grated romano cheese and steamed veggies.

*abandons her family*

Can I have mine without noodles please?

I have some boneless chicken breasts marinating in lime juice spiced with sliced habanero peppers, cinnamon and basil. I'll probably cook up some egg noodles to serve them atop of along with some grated romano cheese and steamed veggies.

How much pepper, connamon, and basil? Do you grill them or bake them? Sounds good.

I can't bend over until after Wednesday or lift anything heavier than 20 lbs for another week because of eye surgery.

Wait, what? Lift with your legs, Hercules, not with your eyeball...


Recently, I have managed to make-
Asparagus stuffed chicken, chicken and asparagus fajitas (I bought a lot of asparagus), spicy garlic salmon, crabcakes (crabcakes, motherfucker!), shrimp scampi, greek chicken kabobs (which tasted like lemon), shrimp kabobs, herb basted chicken breast, both turkey and bison burgers with bleu cheese and mushrooms, a breakfast burrito made from egg whites, mushrooms, turkey 'bacon' (it does not in any way taste like bacon :(), and chopped potatoes, asparagus quesadillas (really, a lot of asparagus), garlic mashed potatoes (like really, I took potatoes and mashed them), and some more stuff I forgot.

I know this is kind of a 'so what' list, but last month I eating the same three or four things over and over again, made from a jar or a box. I had never actually made anything. The food has actually, with a few exceptions, been pretty awesome. And I've lost weight since I'm not eating once a day anymore and mostly pasta.

Most of this comes from sifting through allrecipes.com until I find a recipe that I have most of the elements for.

Tonight, I find something to do with the scallops.

Supper? Is that the whole 'eating' thing?

How much pepper, connamon, and basil? Do you grill them or bake them? Sounds good.

Well, I eyeballed it, but I would say that for 2 lbs of chicken breasts, I used 1 cup lime juice, 2 teaspoons cinnamon, 1/4 cup fresh basil and 1 sliced, seeded habanero. I will grill it.

It comes out as almost a caribbean jerk flavor but a little less busy.

*abandons her family*

Can I have mine without noodles please?

No noodles? Hmm... I have some bisquick and a honey-buttermilk biscuit recipe I rather like.

Cannot think of a name; Wait, what? Lift with your legs, Hercules, not with your eyeball...

Damn, I knew I was doing something wrong. ...lays on floor and tries to lift 25 lb box with legs :)

Most of this comes from sifting through allrecipes.com until I find a recipe that I have most of the elements for.

Here is another good recipe site http://www.epicurious.com/

No noodles? Hmm... I have some bisquick and a honey-buttermilk biscuit recipe I rather like.

Remember she can't do the wheat gluten thing, how about some rice with that?

Damn, I knew I was doing something wrong. ...lays on floor and tries to lift 25 lb box with legs :)



Here is another good recipe site http://www.epicurious.com/

Ah man, if I had white wine I'd totally be doing the scallops and mashed potatoes. That site makes me do math, though-I can't adjust number of servings. Good to have another source, though, thanks.

Things are very slow around here today. I can't bend over until after Wednesday or lift anything heavier than 20 lbs for another week because of eye surgery. So, that leaves out packing up some of our stuff to put in storage or moving any furniture to stage the house and get it ready to put on the market.

Things in NSG seem a little on the slow side so, what's for supper?

Right now I'm cooking some rice so I can get it cold for the shrimp fried rice I'm going to make for supper. We put thinly sliced carrots, green onion, water chestnuts, peas, scrambled eggs, and shrimp it. For seasoning I use low sodium soy sauce, sesame oil, and oyster sauce in it. We will cook up some frozen egg rolls to go along with the fried rice.

So, who's coming over for supper tonight?

Is it pot luck? I can bring paper-wrapped chicken.

Depending on the number of people your serving, get

1 to 1 1/2 pounds of ground white meat chicken
3-4 Scallions, chopped
6-8 oz. dried mushrooms (shitake are good), reconstituted in hot water and chopped
1/2 to 1 inch of ginger root, grated (or about 1 tsp of dried ground ginger)

2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sesame oil
sugar
salt and pepper to taste

several 6"x6" squares of aluminum foil

preheat oven to 375^F

Mix the scallions, mushrooms, ginger, oyster sauce, soy sauce, rice wine and sesame oil together. Taste (add sugar, salt and pepper only if needed, I generally don't because it's quite flavorful without them)

Put the ground chicken in a bowl and pour the mixture over them. Make sure your hands are absolutely clean (or, if you don't like getting stuff on your hands, wear surgical-type gloves) and then mush everything together until there is no liquid left.

I use a cookie scoop to measure portions and put @ 1 1/2 -2 tbsps of the mixture in the center of the aluminum foil square. I fold the square into a triangular shape and carefully crimp the edges together. I place the resulting pouch on a baking sheet (you don't need to grease it, though if you want to put parchment paper or silpat under them to help with cleanup, you can). I do this until all the chicken is gone. Bake for 15 minutes.

I usually serve these with rice and steamed vegetables.

Spirali Carbonara (I don't like Carbonara with spagetti-esque pastas). But I have little money so I'm making it with smoked bacon and fresh Parmesan. I think it works well.

I also cook it with lots of veggies as well like carrots, onions, courgettes (zucchini) and mushrooms.

I'm trying to remember if I add any spices or herbs, but I normally do that on an ad hoc basis.

Is it pot luck? I can bring paper-wrapped chicken.

Depending on the number of people your serving, get

1 to 1 1/2 pounds of ground white meat chicken
3-4 Scallions, chopped
6-8 oz. dried mushrooms (shitake are good), reconstituted in hot water and chopped
1/2 to 1 inch of ginger root, grated (or about 1 tsp of dried ground ginger)

2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp rice wine
1 tbsp sesame oil
sugar
salt and pepper to taste

several 6"x6" squares of aluminum foil

preheat oven to 375^F

Mix the scallions, mushrooms, ginger, oyster sauce, soy sauce, rice wine and sesame oil together. Taste (add sugar, salt and pepper only if needed, I generally don't because it's quite flavorful without them)

Put the ground chicken in a bowl and pour the mixture over them. Make sure your hands are absolutely clean (or, if you don't like getting stuff on your hands, wear surgical-type gloves) and then mush everything together until there is no liquid left.

I use a cookie scoop to measure portions and put @ 1 1/2 -2 tbsps of the mixture in the center of the aluminum foil square. I fold the square into a triangular shape and carefully crimp the edges together. I place the resulting pouch on a baking sheet (you don't need to grease it, though if you want to put parchment paper or silpat under them to help with cleanup, you can). I do this until all the chicken is gone. Bake for 15 minutes.

I usually serve these with rice and steamed vegetables.


impressive. *copy/pastes to notepad file of ASD recipes I like*

Hmm. I think I have leftover meat lovers' pizza. That may be supper.

I'm probably going to have a portobello mushroom with some cheese on a kaiser bun and veggies.

I must ask, I thought you (Celtlund) were on this continent (North America) and I'm in its earliest time zone (Newfie time) and it's only 6:30... why on earth are you eating supper already?

Tonight I had baked trout with new potatos and leeks, double cream, cheese and black pepper baked inn a dish.

The leek thing is awesome, I would recommend it to anyone. It's very rich so serve it with something simple.

Things in NSG seem a little on the slow side so, what's for supper?
Supper, or I as I know it, tea, was about four hours ago, but I had a veggie-burger with home-made salsa, chips (fries) and salad.

Deeeeeelish.

I had a burger. I'm healthy like that:p

Normally this would be served on top of some noodles, but I can't boil any because I haven't been able to find my pot since last week.

At least, that's all assuming I'm sober enough to cook by then, otherwise I'll probably just have a can of Pringles. Salt and Vinegar flavor, yum.

So you use alcohol as a substitute for your pot?

Me, I'm eating spring rolls with rice right now. Yummy, but they should deliver more sweet'n'sour sauce with the spring rolls (of course, then I wouldn't pay extra for the sauce, but now I didn't anyway...).

Been too busy to eat right this weekend, last night was a Wal-Mart Take an' Bake Pizza and breadsticks.. tonight was the first thing I ordered off the menu at Wendy's drive through (I think its called The Baconater).


Tomorow I will make roasted pork with taters carrots and gravy, I'll bake some rolls to go with it.

Or maybe since its memorial day I'll slice it up into strips and grill with with some kind of marinade and serve it with a chef's salad... hey LG, does your marinade work on pork too?

ice cream

So you use alcohol as a substitute for your pot?
No, the pot is just gone. I think I left in the kitchen the last time I used it and it was either stolen or thrown away, one of the problems with having only two stoves in a building with several hundred people.
The alcohol is because I've been watching the 1960's Batman TV Show (hence the avatar) and, in my experience, cheese goes best with vodka. I was also accurate in my prediction of being to drunk to cook; the Pringles were delicious.

... hey LG, does your marinade work on pork too?

Absolutely, but for pork(or beef), I'd halve the cinnamon and basil and add a teaspoon of allspice, a teaspoon of black pepper, a teaspoon of thyme and 3 tablespoons of soy sauce.

Absolutely, but for pork(or beef), I'd halve the cinnamon and basil and add a teaspoon of allspice, a teaspoon of black pepper, a teaspoon of thyme and 3 tablespoons of soy sauce.

So marinaded pork roast with a Chef's Salad sounds like the plan...

So marinaded pork roast with a Chef's Salad sounds like the plan...

I love marinades because they're so easy and flexible. You throw the meat in a ziploc bag with the marinade and squish it around a bit once in a while. It can marinade for 12 hours, 24 or even 48 hours if necessary. The longer it marinates, the more tender and flavorful the meat will be.

You can also use less expensive cuts of meat and not even notice because of the tenderizing action.

I love marinades because they're so easy and flexible. You throw the meat in a ziploc bag with the marinade and squish it around a bit once in a while. It can marinade for 12 hours, 24 or even 48 hours if necessary. The longer it marinates, the more tender and flavorful the meat will be.

You can also use less expensive cuts of meat and not even notice because of the tenderizing action.

I don't have time to marinade 12 or so hours, prolly me more like 2 hours in reality since I work until midnight and still have other things to do before I even get home (prolly about 8 am)

We're having a barbecue to get rid of all the extra BBQ food. Hot dogs, hamburgers, and steak tips.

I don't have time to marinade 12 or so hours, prolly me more like 2 hours in reality since I work until midnight and still have other things to do before I even get home (prolly about 8 am)

You can marinade it for less. Even 2 hours, but the flavor won't penetrate the meat as deeply. If you plan on cooking it in a roasting bag or some other enclosed cooking vessel, include the marinade with the roast. The roast will respond well to it, though if it completely evaporates(which is likely), your cooking vessel will be annoying to clean afterward.

Tonight I had ham steak and tostones.

A few weeks ago, I made soft-shell crabs marinated in lime juice, coconut, honey, bell peppers, garlic, salt, pepper for my folks.

Pizza. Cold Pizza.

Tonight I intend to make a kinda stir fry thing with onions, garlic, beef mince, carrots, celery, beans, peas, and pasta. It's worked well in the past.

Things are very slow around here today. I can't bend over until after Wednesday or lift anything heavier than 20 lbs for another week because of eye surgery. So, that leaves out packing up some of our stuff to put in storage or moving any furniture to stage the house and get it ready to put on the market.

Things in NSG seem a little on the slow side so, what's for supper?

Right now I'm cooking some rice so I can get it cold for the shrimp fried rice I'm going to make for supper. We put thinly sliced carrots, green onion, water chestnuts, peas, scrambled eggs, and shrimp it. For seasoning I use low sodium soy sauce, sesame oil, and oyster sauce in it. We will cook up some frozen egg rolls to go along with the fried rice.

So, who's coming over for supper tonight?

You should've told me about that before I got dragged into selling raffle tickets for a trip to Northern Ireland next year (school based), because after that I got dragged to a family gathering (not a reunion because we all see each other every few weeks, so we're not really being "re-united") where I ate pizza.

I made spaghetti with pork and then a strong garlic'd tomato sauce with some la jiao - I don't know the English for that but basically peppers ground into a paste.

The spaghetti was really old and it's a fairly humid climate and I had food poisoning. It was almost like being high so I suspect a fungus of some type on the spaghetti, I also had chronic sweats but I fell short of throwing up.

So I didn't really sleep last night, I feel hollow and tired today.

Supper? Is that the whole 'eating' thing?

I think you're supposed to be here: http://community.livejournal.com/proanorexia

I made spaghetti with pork and then a strong garlic'd tomato sauce with some la jiao - I don't know the English for that but basically peppers ground into a paste.

The spaghetti was really old and it's a fairly humid climate and I had food poisoning. It was almost like being high so I suspect a fungus of some type on the spaghetti, I also had chronic sweats but I fell short of throwing up.

So I didn't really sleep last night, I feel hollow and tired today.

If it happened a day or two later, we could've blamed it on the Republican National Convention. :)

http://img359.imageshack.us/img359/1691/dinnerqo4.jpg
That's whats for dinner, just made it, now eating it...

http://img359.imageshack.us/img359/1691/dinnerqo4.jpg
That's whats for dinner, just made it, now eating it...

Looks a little blaa. Except for maybe that chunk on top of the rice? Is that meat? Or is it cake? (Meatcake)? It looks like salmon and if it is, it looks like fairly yummy salmon. I never cared for brussel sprouts. They're too compact and self-contained and often taste like toe jam.

Enjoy your dinner. ;)

Yeah, may just be the picture - even the rice looks grey - but I hope it's far tastier than it looks.

It's steamed brussel sprouts because that's what I had left, brown rice, and salmon with a spicy garlic paste on top. It didn't photograph well with my webcam but after going through the hassle of doing it I posted anyway. And it was tasty.

It's steamed brussel sprouts because that's what I had left, brown rice, and salmon with a spicy garlic paste on top. It didn't photograph well with my webcam but after going through the hassle of doing it I posted anyway. And it was tasty.

You be proud of your endeavors and never let anyone tell you any different.

*pats on head*

It's steamed brussel sprouts because that's what I had left, brown rice, and salmon with a spicy garlic paste on top. It didn't photograph well with my webcam but after going through the hassle of doing it I posted anyway. And it was tasty.

All but the brussels sprouts sound good.


That marinade was delicious...

Got a flat bread sandwich and a blueberry coffee at Dunkin Donuts on the way home.

Om nom nom.