Guest guest Posted April 1, 2004 Report Share Posted April 1, 2004 Your meals always sound so good. You must be a great cook!! Jane Dinner Menu ala MOM's > Tonight's Dinner Menu: > > MOM " S organic free-range roast chickens (I usually do 2 to assure leftovers) > Organic sweet potatoes and red potatoes roasted in the chicken fat with > rosemary > Steamed organic broccoli with MOM " s butter > Cooked organic apples with cinnamon > MOM's milk or filtered water > > So what do you all eat? I'm looking for inspiration as well as hoping to offer > some! > > Kathy > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2004 Report Share Posted April 2, 2004 Thanks for the kind words Jane. I have managed to teach myself lots of scratch cooking over about the last 20 years. Things I used to struggle with, come very easy now. I love to cook and I love to eat. It's the cleanup I could do without! Kathy > Your meals always sound so good. You must be a great cook!! Jane > Dinner Menu ala MOM's > > > > Tonight's Dinner Menu: > > > > MOM " S organic free-range roast chickens (I usually do 2 to assure > leftovers) > > Organic sweet potatoes and red potatoes roasted in the chicken fat with > > rosemary > > Steamed organic broccoli with MOM " s butter > > Cooked organic apples with cinnamon > > MOM's milk or filtered water > > > > So what do you all eat? I'm looking for inspiration as well as hoping to > offer > > some! > > > > Kathy > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2004 Report Share Posted April 2, 2004 Hi Kathy, A couple of years ago, I dived through a pile of cookbooks and magazines for inspiration and made a list of menus that I considered relatively easy, interesting and healthy. It's mostly based on ethnic cuisines and haute cuisine. It was also designed to be somewhat lower carb...not low carb, but probably like 20-40% of calories from carbs...mostly from vegetables and fruits. I can transcribe and post some of it sometime; it's too long to post the whole thing...I have like 4 or 5 legal pad pages. I went back to school not too long after that, and I no longer have the time to do that kind of cooking/planning so there's a lot of stuff on there that I've never even tried. There's no recipes either for the most part -- just descriptions and occasional references of the page & book/magazine that inspired the ones that weren't orginal ideas. However, we're remodeling part of our kitchen right now, so home-cooked food is limited mainly to toast. --- realfoodie2003 <realfoodie2003@...> wrote: > So what do you all eat? I'm looking for inspiration as well as hoping to offer > some! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2004 Report Share Posted April 3, 2004 OK, here's a quick sampling of some of the several pages of menu notes that I have. I double checked, and it's not 4-5 legal pad pages. It's 9-10 legal pad pages of 1 menu for every line or two. I don't remember being particularly bored at that time, but I must have been! Anyway here's a few. I've embellished a bit from the original to account for y'all not being in my head. :-) Plus, we don't usually have dessert, but I've included some dessert ideas with the understanding that many people have more demanding families. I also added some additional carby thoughts to most of these that I'm posting, because the some of the original menus were lower carb than I had remembered. 1) Feta cheese, herbs (possibilities: thyme, oregano, mint, garlic, chives, scallions, basil?), pine nuts or walnuts, soaked & cooked garbanzos (crushed) and cooked rice wrapped in blanched grape leaves. Variation: go cross-cultural and skip the grape leaves and rice, add some choppedfresh spinach or other green and wrap the whole mess in rice wrappers. Serve with: Dessert 1 - fresh grapes served with a blend of sour cream or creme fraiche with vanilla, sucanat or rapadura and a splash of balsamic vinegar or Dessert 2 - get or make some good baklava. Watch out though; most of the baklava (even in co-ops) is made with hydrogenated shortenings in addition to the olive oil and butter. 2) Pan seared chuck steak with roasted pieces of red potatoes (first tossed with olive oil or butter, salt, pepper and rosemary) steamed asparagus and hollandaise with fresh tarragon or chives. (I usually de-glaze the steak pan with red wine, allow the wine to reduce slightly, add a bit of butter and olive oil, maybe some balsamic vinegar and drizzle over the cut-up steak pieces just before serving). Bread pudding, custard or ice cream for dessert. 3) Pumpkin, coconut, and chicken or shrimp soup. (saute a julienned or chopped onion in butter, brown chicken with the onions if using chicken, then add cooked pumpkin - canned is fine, tomato sauce, coconut milk, chicken or shrimp stock, garlic and lime juice and zest. Garnish with fresh chopped cilantro and/or scallions. For dessert: NT-modified Asian tri-color dessert http://www.kitchenlink.com/mf/3/7761 4) Spinach salad with shredded carrots, hard-boiled egg and a warm bacon dressing. Cajun Gumbo (use an okra recipe instead of filé to get additional veggies). For dessert: Bananas foster http://www.gumbopages.com/food/dessert/ban-foster.html (I'd skip the banana liqueur and add a tsp or so of vanilla and a couple of tablespoons of orange juice or something--keep the rum though. Just make sure that it has been thoroughly flamed before serving to children. If you must exclude the alcohol altogether, you might be able to substitute lime juice or something.) 5) Salad: Shredded basil, orange or tangerine sections, chopped nuts or seeds (sunflower or pumpkin)**, cooked medium shrimp, pork or chicken and choice of pasta, couscous or soaked, cooked and cooled millet. Variation: don't use the shrimp or meat in the salad and serve salad as a side with lamb chops that are topped with an garlic, coriander, orange glaze. Variation 2: Add chopped Moroccan preserved lemons to the salad. Dessert: Coconut-date rolls or cocoa-marzipan-coconut balls. ** the seed or nut to use depends on the choice of meat or fish. For example, pork and pumpkin seed go very well together; chicken and sunflower seed or most nuts go well together; fish will go best with one of the nuts unless it's a very strong flavored fish. Salmon might go well with the pumpkin seed for instance. 6) Cajun-blackened fish, chicken or pork served with a fruit salsa (be imaginative) and steamed kale with melted butter, lemon juice and garlic. Dessert: sweet-potato pie (fall-winter) or crepes with sweetened sour cream and berries (spring-summer). 7) Miso soup (made with stock), monkfish (or another fairly firm non-flaky fish or shellfish), slices or squares of egg omelet, sliced scallions or sliced leeks that were pre-blanched in the stock before the miso paste was added, shredded parsnip and carrot and some prepped hijiki, kelp, wakame or other seaweed. Shredded mild cabbage is another possibility. Cook (steam or bake) monkfish in advance, and arrange monkfish pieces, omelet pieces, vegetables and sea vegetables on a platter. Let each person put some of each thing in bowl and ladle the prepared miso broth over the top. For dessert, try Japanese sweet-potato cakes (http://makeashorterlink.com/?E1A351DE7) you can use gelatin in place of the kanten (aka agar-agar) or a pumpkin custard (make something up). Alright now I'm awfully hungry! ;-) --- Kroyer <skroyer@...> wrote: > Hi Kathy, > > A couple of years ago, I dived through a pile of cookbooks and magazines for inspiration and > made a list of menus that I considered relatively easy, interesting and healthy. It's mostly > based on ethnic cuisines and haute cuisine. It was also designed to be somewhat lower > carb...not low carb, but probably like 20-40% of calories from carbs...mostly from vegetables > and fruits. I can transcribe and post some of it sometime; it's too long to post the whole > thing...I have like 4 or 5 legal pad pages. I went back to school not too long after that, and > I no longer have the time to do that kind of cooking/planning so there's a lot of stuff on there > that I've never even tried. > > --- realfoodie2003 <realfoodie2003@...> wrote: > > So what do you all eat? I'm looking for inspiration as well as hoping to offer > > some! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2004 Report Share Posted April 5, 2004 , Wow, the creative juices were really flowing!!! I haven't even been able to= " ingest " it all yet. But I'm impressed! I'm definitely going to be referrin= g to that next time I'm in a slump. There are so many things to consider when putting= together a great menu. Seasonality, taste, color, protein, fat, carbs, cook= ed vs. raw foods, etc., and of course the cost and time factor for us mortals! Thanks for sharing, Kathy > > > So what do you all eat? I'm looking for inspiration as well as hoping= to offer > > > some! Quote Link to comment Share on other sites More sharing options...
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