Guest guest Posted September 13, 2006 Report Share Posted September 13, 2006 Kathy! Can I come for dinner! Yours sounds much better than my left over meatloaf! Kimi (who is cleaning cupboards, yuck, how do they get so dirty????) ~~~~~~~~~~~~~~~~~~~~~~ Romans 8:33 - 39 33 Who could bring a charge against Gods elect? It is God who justifies. 34 Who is he who condemns? It is Christ who died, yes rather, who was raised from the dead, who is at the right hand of God, who also makes intercession for us. 35 Who shall separate us from the love of Christ? Could oppression, or anguish, or persecution, or famine, or nakedness, or peril, or sword? 36 Even as it is written, " For your sake we are killed all day long. We were accounted as sheep for the slaughter. " 37 No, in all these things, we are more than conquerors through him who loved us. 38 For I am persuaded, that neither death, nor life, nor angels, nor principalities, nor things present, nor things to come, nor powers, 39 nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord. --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2006 Report Share Posted September 14, 2006 Kimi, The trade-off is that my cupboards aren't clean! Oh well, you can't have everything! Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2006 Report Share Posted September 14, 2006 Mom's chicken, brined and roasted with fresh sage and thyme Butternut squash dragon tongue beans tomato wedges and cucumber slices local apples Thinkin' fall over here, too. (-: Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2006 Report Share Posted September 15, 2006 Judy, I know I can always look to you for inspiration (and would love to be eating at YOUR house!)... Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 We are having. steamed beets, broccoli and chard raw bell pepper and BLT's with bacon from Mom's Can't wait! > > > > -- Kathy-jo Be at peace. my ebay auctions: http://stores.ebay.com/Uptown-rags my weight loss journey: http://www.freewebs.com/kaje62/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 21, 2006 Report Share Posted September 21, 2006 I don't know if it's totally healthy, but for a quick meal we have scrambled eggs and baked pancake (truthfully I plan this meal once a week). The baked pancake recipe is from a Bruce Fife book: 2 tbsp butter 14 oz can coconut milk 3 eggs 3/4 cup whole wheat flour 2 tbsp sucanant (or whatever you use) tsp salt cinnamon 1 cup blueberries (or other fruit; fresh is best; frozen works ok) preheat oven to 425 and put butter in pie plate to melt in oven while preheating; mix coconut milk, eggs, flour, sugar, and salt and put in pie plate when butter is melted; bake for 20 minutes; sprinkle cinnamon on top and put blueberries on top; bake another 10 minutes until pancake is browned and puffed. Best served warm (with honey, whipped cream, maple syrup, etc - believe it or not, we like it plain). Last spring I made this for 40 ladies at a retreat for breakfast (with some other things) and they all loved it. I've used blueberries, strawberries, apples, peaches, mangos - all yummy. Ann Marie On Sep 21, 2006, at 4:37 PM, realfoodie2003 wrote: > What do you all do for quick but healthy meals? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 OOOO, I want to share too. We have been having chunky cream of tomato/basil soup twice a week for 3 weeks. It takes 20 (inluding prep) to cook, the children love it and now that school is back in I know nothing bad will be growing in my childrens guts! 2 schallots minced 3 large cloves of garlic pressed 1 quart of diced tomatos with juice - canned works too for winter. chopped basil to taste - I like one handful simmer for 10 minutes add 1/2 cup heavy cream and you are done! --------------------------------- Get your own web address for just $1.99/1st yr. We'll help. Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 I love knowing what other folks are eating too! Great idea.. This is what we had last night, and what we'll have today too... " Leftover Turkey Gratin " (--a great way to use leftover turkey from making stock or roasting. If anyone has other great ideas let me know since I make turkey stock every week and am so tired of making the same old turkey soup.) I made my own version of this supertasty and easy dish from a recipe in a turkey cookbook by Rodgers (a decade and half old), which apparently was developed as a tribute to some Italian opera singer.. I made a sauce with milk, cream, bit of dry sherry, sliced crimini mushrooms, chopped shallots and sage and minced garlic (vegetables sauteed beforehand), and arrowroot to thicken. And added a bit of grated Parmesan at the end. I mixed half of this with some cooked rice to fill about 1/3 of a square baking dish. Then mixed in a cup and half or bit more of chopped leftover turkey meat in remaining half of sauce and layered over the rice mix. Sprinkled the top with more grated Parmesan and half a cup of fresh bread crumbs. Baked at 400 until top was golden brown and crispy. I served this with whole parsley leaves (which we prefer over chopped leaves as a garnish)--kind of weird I suppose but I love that refreshing, peppery taste, which is more prominent when eating the parsley whole... What I learned from this first attempt at making this dish: Don't skimp on the salt! In the future I will try to add some green pre-cooked vegetable along with the rice mix, like broccoli, chard, peas or some other not too strong tasting veggie. Also, substituting half of the milk-cream mix with turkey stock would be great. The original recipe called for pasta instead of rice, which of course would be yummy too, but not as healthy. fina. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 22, 2006 Report Share Posted September 22, 2006 fina, I just wanted to mention that I sometimes make turkey wild rice soup or turkey pot pie with my turkey stock, but the turkey gratin sounds tempting. Especially with the addition of the greens as you suggested. Thanks for sharing! Kathy Who doesn't know what to do with her LAMB stock... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 Last night was some Star Prairie trout fried in coconut oil and butter with salt, pepper and lemon juice drizzled over it, rice pilaf made with chicken bone broth, shredded carrots, diced celery and onions, un-cured bacon, red pepper diced, brown and wild rice, salt, pepper garlic. I did not have any veggies as the pilaf was more than half veggies! Everything was organic that I used in making this. Kimi ~~~~~~~~~~~~~~~~~~~~~~ Romans 8:33 - 39 33 Who could bring a charge against Gods elect? It is God who justifies. 34 Who is he who condemns? It is Christ who died, yes rather, who was raised from the dead, who is at the right hand of God, who also makes intercession for us. 35 Who shall separate us from the love of Christ? Could oppression, or anguish, or persecution, or famine, or nakedness, or peril, or sword? 36 Even as it is written, " For your sake we are killed all day long. We were accounted as sheep for the slaughter. " 37 No, in all these things, we are more than conquerors through him who loved us. 38 For I am persuaded, that neither death, nor life, nor angels, nor principalities, nor things present, nor things to come, nor powers, 39 nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord. --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 Great ideas! Yummy, yummy, yummy! We treat our lamb stock just like beef, turkey and chicken stock and use it for just about any recipe that calls for liquid some of which has already been mentioned - the base for soups, the liquid we boil our rice in, liquid for pasta, liquid added to casseroles, liquid base for gravy. We even add it to veggies that need a little extra juice. Does anyone have any other ideas to share? > > fina, > > I just wanted to mention that I sometimes make turkey wild rice soup or turkey > pot pie with my turkey stock, but the turkey gratin sounds tempting. Especially > with the addition of the greens as you suggested. Thanks for sharing! > > Kathy > Who doesn't know what to do with her LAMB stock... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2006 Report Share Posted September 23, 2006 Minestrone Soup Whatever veggies you have on hand, chopped (I used onion, carrot, green beans, waxed beans, zucchini, and mushrooms) 1 T. butter and 1 T. oil (to saute the onions and carrots) 1 quart tomatoes (the ones my grandpa canned last summer) 1 quart water or stock Basic white beans (I usually have some well-soaked and cooked beans on hand in the fridge.) Brown rice pasta (added after everything comes to a boil) Salt, pepper, and basil to taste Sourdough Corn Bread 1 cup sourdough starter 1 1/2 cups cornmeal 1 cup limewater (mix together, cover, and leave overnight) 2-3 T. honey 2 large eggs, beaten 1/4 cup melted butter 1/2 tsp. sea salt 1/2 tsp. baking soda (Bake in a greased cast iron skillet at 450 for 20-30 minutes or until a toothpick in center comes out clean.) --------------------------------- Get your email and more, right on the new .com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 I meant to post this last week. This is one of my favorite fall recipes. 3 carrots 2 red onions 2 parsnips 3 turnips oil splash basalmic Chop vegetables into 1 " squares. Mix with oil and a splash of basalmic vinegar. Roast in a roasting pan at 425 for up to an hour. You can use just about any vegetable you'd like. Squash, potatoes or sweet potatoes work well too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 I meant to post this last week. This is one of my favorite fall recipes. 3 carrots 2 red onions 2 parsnips 3 turnips oil splash basalmic Chop vegetables into 1 " squares. Mix with oil and a splash of basalmic vinegar. Roast in a roasting pan at 425 for up to an hour. You can use just about any vegetable you'd like. Squash, potatoes or sweet potatoes work well too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Shepherd's Pie made with Lamb Shoppe ground lamb, vegees and potatoes from my CSA and good homemade chicken stock and Mom's milk and cream. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Shepherd's Pie made with Lamb Shoppe ground lamb, vegees and potatoes from my CSA and good homemade chicken stock and Mom's milk and cream. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Sounds yummy--would you be willing to share your Shepherd's pie recipe? Deanna toffeejacket wrote: > > > Shepherd's Pie made with Lamb Shoppe ground lamb, vegees and potatoes > from my CSA and good homemade chicken stock and Mom's milk and cream. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 Sounds yummy--would you be willing to share your Shepherd's pie recipe? Deanna toffeejacket wrote: > > > Shepherd's Pie made with Lamb Shoppe ground lamb, vegees and potatoes > from my CSA and good homemade chicken stock and Mom's milk and cream. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 9, 2006 Report Share Posted October 9, 2006 We had Chicken (leftover, just cooked in the crockpot), garlic mashed potatoes (1 bulb of garlic and lots of butter), squash (more butter)- don't know the name of this squash, it's a new one I tried that you can eat young like zucchini or let it mature as a winter squash, coleslaw- dressing is creme fresh, store bought safflower mayo and honey fresh really cold goat milk Everything came from our little farm and garden except the salt, butter and the dressing for the coleslaw. It's an amazing thing to sit down and eat a meal that you really prepared " from scratch " Lynn Quote Link to comment Share on other sites More sharing options...
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