I wish I could’ve found those for Thanksgiving. Instead, I used sliced processed turkey in my one pan dish and it was not very good at all.Quote:
Originally Posted by frugal-one
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I wish I could’ve found those for Thanksgiving. Instead, I used sliced processed turkey in my one pan dish and it was not very good at all.Quote:
Originally Posted by frugal-one
Made a really good cabbage soup last night, so leftovers may be for tonight. lol
Tonight is meat & cabbage pie. Been a while and I'm looking forward to it.
Vegan meatballs in a marinara sauce over soba noodles.
Fried green tomatoes so far for appetizer.
Buckwheat pancakes.
Husband grilled a steak!!!
It's Monday. It's snowing. Stuck inside. Red beans and rice.
Beef stew.... labor intensive but very good!
Have done a decent job of making dinners the last couple of nights, so tonight is leftovers. LOL
Split pea soup and putting up Christmas tree.
Tell me how you make split pea soup. Are you making it without ham for your husband?Quote:
Originally Posted by Tybee
two weeks ago I started on my journey of “no red meat “to see if my Gastro problems were affected (remember, I tested fairly high for Alpha-gal.)
So far they have not been affected but it’s hard to tell for sure.
I’ve maintained since this medical test that I’m really not affected by Alpha-gal. And here is something interesting: I’ve recently read that people with B positive blood MAY have a natural immunity to the Alpha-gal antigen. Someone in St. Louis at Washington University has done that research.
what is your husband‘s blood type? I have B positive.
Quote:
Originally Posted by iris lilies
He is O positive. He was definitively diagnosed with alpha-gal after anaphylaxis after eating a hamburger. Hospital confirmed it was allergic reaction and he has never had mammalian protein since. It's not just red meat--also white meat, pork. Any mammalian protein.
I use turkey bacon! I soak the bag of split peas overnight. Cook the turkey bacon and set aside, then saute onion and celery in olive oil. I use salt and pepper and a couple of bay leaves. Then chop up the turkey bacon and put all ingredients with the soaked split peas, then cook. I season to taste with salt and pepper and a couple of bay leaves. I started it about 11 I think and we just ate some at 2:30. I just cook it on top of stove, no insta pot or anything. It's very simple and it really turned out great. I think in the paste I have also put in diced potatoes, but I didn't think to do that this time and it really did not need them.
A quick point about thinking you don't have it--he was getting hives every time he ate a hamburger and then he would take benadryl and be fine. Until he wasn't--ate half a hamburger and started coughing and choking and turned the color of a tomato and I rushed him to the hospital; it was really serious. So be careful, I wouldn't risk it, and get an epi pen.
Yes I’ve thought about getting an EpiPen so maybe I’ll do that. I don’t have one. I don’t know how to use them, but I suppose I could learn. I know that it’s mammalian non-primate meat we are to avoid not just beef, but I say “red meat “for ease of language. Some Alpha-gal people have to avoid all dairy.Quote:
Originally Posted by Tybee
turkey bacon, that’s a great idea for split pea soup. I’m glad you mentioned this because I’ve been wanting to make some split pea soup, but wanted to forgo the hambone. I’m eating a lot of turkey these days.
it really isn’t that hard for me to avoid the mammalian meats, I would say on a scale of difficulty 1 to 5 it’s 1.5. It would be FAR more difficult to avoid cheese and dairy products.
I have never soaked split peas….Quote:
Originally Posted by Tybee
Cleaning out the fridge, so dinner tonight is Everything Soup. Added some additional pantry items and may make some biscuits to go with.
I have been cleaning out our freezer and pantry the past few weeks. Making good headway. Having to use up those silly things I purchased on a wild hair.
Trying to make chicken parmesan for the first time.
Expecting a lot of snow today, so putting chicken stew in the cp. Will be nice having something ready after all the anticipated shoveling.
I made chicken noodle soup and used Kluski noodles. I like them as a side with parmesean and butter, but never thought of putting them in the soup rather than fat egg noodles. Turns out Campbell's noodle soup has Kluski noodles! So the internet said. Better than Bouillion chicken broth paste is the BEST for boosting the sometimes flat chicken broth. Lots of salt, though.
I use the Amish noodles sold in the big bag and Better than Boullion also in my chicken noodle soup. Plus lots of carrot and mushroom pieces. Usually use the bones and skin from a Costco or other rot. chicken carcass to make the basic stock and then supplement.
I find these noodles freeze well without disintegrating when reheated.
Split pea soup with corn bread muffins and salad.
Sweetana, I use the Amish noodles too! And the Amish butter although I hadn't seen any in Maine until last week.
I'm hoping you mean rotisserie and not rotten chicken carcass.
I have these soups on rotation: split pea, chicken noodle, chili. I make a big pot and freeze 4+ containers, each container 1.5 servings.
I make hamburger soup, beef stew, and Thai curry soup less often but still they are in rotation. We often pour the
Thai curry over rice, same with chili.
I am still in “extend the food” mndset even though it is no longer financially necessary, and eating everything over rice is not good for our waistlines.
okay---freezer-stale food is not yummy. what i do is warm it up in the mw, and feed itt too the huskees. they like it. yup.Quote:
Originally Posted by iris lilies
okay---rice. rice about everyday. stir fry it, with vegetables, NOT "veggies", which is so left-coast sounding. yup.
Tomato soup with chickpeas. I've made tomato soup using garden tomatoes with mixed success and am trying it with canned tomatoes. Cookie and Kate have several of my favorite recipes free online and I have her book.
https://cookieandkate.com/chickpea-tomato-soup-recipe/
Spaghetti. Hadn’t had it in a while and had a craving.
We had red lentils cooked with coco milk over brown rice. One more citrus salad before they disappear.
Made DB and myself a couple of salmon cakes using almond flour, rice, and a Mediterranean garbanzo bean salad.
Tonight will be swedish meatballs over rice with green beans.
That sounds good. I'm not sure if your meals need to be GF (just an inference from what you say you used for the salmon cakes), but we really like this recipe from The Frugal Girl's blog, and DH makes these all the time. He never uses tilapia though.Quote:
Originally Posted by NY2TNHKR
https://www.thefrugalgirl.com/homemade-fish-cakes/
It's my weekly fish night. Baked halibut, sautéed broccolini, and quinoa. A splurge from the usual.
That sounds wonderful, Rogar.
I'm not intentionally GF, although I do enjoy my salmon cakes using almond flour!Quote:
Originally Posted by rosarugosa
I usually eyeball the ingredients I add to the salmon cake mixture. My recipe seems somewhat similar to The Frugal Girl's recipe, but I use almond flour instead of bread crumbs and I don't include mustard or parsley. Additionally, I don't cook my salmon first and instead blend the raw meat along with the other ingredients since it saves me a bit of time. Although it provides a bit of a different texture than when the cakes are made with cooked meat, DB and I still love it!
Edit: typos
Going to do my easy version of "un-stuffed cabbage" in the crockpot.
burritoes with jarred corn and black bean salsa ( we really like Paul Newman but cannot get it anymore...We found a store brand that is good.) and cheese cheddar and munster and salsa- in the microwave 1 1/2 minutes, top with sur crem and YUM!!
Today will be a broccoli, chicken, cheese in white sauce dish possibly served over barley.
It being Shrove Tuesday, we had plattar with lingonberries this morning and that will be the big meal of the day.