What are you cooking or baking today?

The chicken thighs in my tried and true salsa sauce tonight were almost great - except the bones clung to the meat. DH who ‘knows better than to make a negative comment about anything he has set in front of him’* - commented. How cheap was this chicken? It really was a challenge to eat it.

*his words, not mine.

Tomorrow the second round with the Tuscan Chicken will be better when I strip the bones prior to reheating.
 

Tonight DH and I will try to reproduce the slaw from some amazing fish tacos we had on Maui. (When traveling, I relax my whole food plant based diet.)

The slaw was crisper than usual and the cabbage was cut large, like 1/2" square, and was topped with small chunks of fresh tomato and mango cubes. The two small, white corn tortillas were glued together with a little cheddar cheese so they didn't fall apart. Ingenious!

Granted, tonight's will feature tofu and/or diced red potatoes instead of fish, but I thought the slaw was the real winner in this dish.

Maui fish tacos.jpg
 
A slight change to my pumpkin scones this time.
2 cups SR flour
3/4 cup Kratwurst instead of bacon.
1 cup grated mozzarella,
1/2 tbsp garlic power,
2 cups pumpkin puree,
2 eggs,
3/4 cup cream.

Bake 30 mins @ 400F or until done.

Scones - Muffins, call them what you will.
Very tasty, the garlic really added to their appeal. 2 make a substantial, filling snack.
 
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My attempt to reproduce the tacos we had on vacation got a big thumbs up from all parties. The cabbage slaw, mango salsa and tomato salsas were the big challenges. Will make a couple of minor tweaks next time around.

There were plenty of leftovers so we learned they're just as good the next day. (y)
 
Saturday, I made a cherry chip cake mix with added almond extract. That was a nice touch. Half was done as muffins and will be saved for a sweet tooth emergency.

Sunday, Cornmeal square with thyme. Really good.

I need to stop reading recipes otherwise we’re going to end up really chubby.
 
M
Jules said:
Saturday, I made a cherry chip cake mix with added almond extract. That was a nice touch. Half was done as muffins and will be saved for a sweet tooth emergency.

Sunday, Cornmeal square with thyme. Really good.

I need to stop reading recipes otherwise we’re going to end up really chubby.
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Mmm, cornmeal with thyme! It does sound good. All of it does!
 
Both the recipes I'm making today are vegan, @StarSong since I'm no longer able to do dairy and can only eat very limited eggs.

Lemon Blueberry Muffins (I no longer do a separate 'gelatin egg' mixture for baked goods- just mix the gelatin powder in with the dry ingredients and the liquids into the wet when a recipe calls for a gelatin egg. Saw that tip on another recipe and it works fine and is so much less trouble.)

Spinach Artichoke Dip (I use white onion in place of the yellow called for in the recipe because I like the added heat. I also use a lot more spinach and cook it stovetop rather than baking...dunno why lol)
 
I know I was done cooking for awhile, but I have these 2 nice acorn squashes I don't want to leave on the counter much longer.

Thinking I may bake them tonight and put the usual butter and brown sugar into 2 halves but do something savory for the other two halves.

Any ideas?

I do have breadcrumbs, stuffing mix, a fair amount of spices and herbs, Feta cheese, American cheese, Mozzarella cheese and Parmesan cheese. Have eggs, olives, rice and tiny pastas. No sausage, no bacon.

What can I put together for a savory stuffing? (small amount) Not going to the store.

Thanks in advance.
 
Baking apple-cinnamon cookies because the peeps in DD's household are like the peeps in the store: they keep eating them.

These cookies make the whole house smell wonderful, and I'm hoping that the cookie smell masks the salmon I'm gonna bake as soon as the cookies are done.
 
AnnieA said:
Both the recipes I'm making today are vegan, @StarSong since I'm no longer able to do dairy and can only eat very limited eggs.

Lemon Blueberry Muffins (I no longer do a separate 'gelatin egg' mixture for baked goods- just mix the gelatin powder in with the dry ingredients and the liquids into the wet when a recipe calls for a gelatin egg. Saw that tip on another recipe and it works fine and is so much less trouble.)

Spinach Artichoke Dip (I use white onion in place of the yellow called for in the recipe because I like the added heat. I also use a lot more spinach and cook it stovetop rather than baking...dunno why lol)
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I don't know what a "gelatin egg" is. I rarely use gelatin and can't recall ever baking with it. My go-to egg substitute is ground flax seeds and water. Also Ener-G egg replacer.

I sometimes bake with unsweetened applesauce instead of butter or oil. Works well with my oatmeal/apple pancakes and pumpkin muffins, but not with cookies.

Gelatin isn't technically vegan, but I moved from a vegan to a whole-food-plant-based diet (about 95% of my calories overall) quite a long time ago. My opinion, WFPB is a far healthier yardstick than vegan. When reading the list of ingredients on non-dairy cheeses, it's hard to imagine they'd be a better choice than dairy cheese. I decided the better route was to drastically minimize my cheese and dairy intake altogether. My compromise is to still use real cheese when making pizza and calzones because it's far superior to non-dairy cheese, but outside of December, I rarely eat it more than once a week, usually less.

I almost never eat eggs as eggs - might crave them six times a year, but I do put them (and butter) in many of my Christmas cookies. Some recipes are more forgiving and do well with flax seed in place of eggs.

Are you having allergy or food sensitivity issues that preclude you from eating dairy?
 
Late lunch is ready ... Garlic Chicken, pasta and veggies
Somebody say grace. Thank you and Amen ... EAT

o9YuKgv.jpg
 
StarSong said:
Are you having allergy or food sensitivity issues that preclude you from eating dairy?
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Yes. I did a functional medicine elimination diet last summer and failed dairy reintroduction three times. That's common with autoimmune disorders.

Completely agree with you that whole-food-plant-based diet with a small amount of animal products is about as healthy as you can go along with choosing healthy fats. My go-tos are EVOO and avocado oil with occasional coconut cream/oil and sustainably sourced palm oil for baking.
 
Cooked Smoked Gamon Steaks in butter. Made steamed frozen sliced carrots, fresh mashed potatoes accompanied with pineapple chunks in pineapple juice sauce with cornflour (cornstarch) with sugar.

Steaks were so big, we've now got dinner for tomorrow night 😆😆😆
 
AnnieA said:
Yes. I did a functional medicine elimination diet last summer and failed dairy reintroduction three times. That's common with autoimmune disorders.

Completely agree with you that whole-food-plant-based diet with a small amount of animal products is about as healthy as you can go along with choosing healthy fats. My go-tos are EVOO and avocado oil with occasional coconut cream/oil and sustainably sourced palm oil for baking.
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My son & DIL are fairly strict vegans for animal cruelty reasons. She also tries to eat GF - feels better when she eats that way (stomach issues). They make exceptions for the Christmas cookies I make and send a donation to a farm animal rescue organization as penance. DS feels a lot better after leaving dairy foods behind - heartburn, etc.

During the holidays I use vegetable oil for biscotti, vegetable shortening for snickerdoodles and butter for most of the rest of the Christmas cookies. The rest of the year I barely use any oil. I do eat a about a TBSP of ground flax seed every day, plus a handful of mixed nuts in the late afternoon. A little EVOO for sauteing onions and/or garlic.
 
First night this week I've had a chance to cook. Tonight was thick pork chops that had been brined for several hours & once out of the brine they sat in the fridge for couple of days. Seared them on both sides in skillet, topped with fresh small diced pears & blue cheese & finished under the broiler until golden brown. Roasted cut up potatoes & onions in olive oil, salt, pepper & whole grain mustard until crispy.
 
Today I made gluten free pancakes that cook more like scones; being that they are about a inch thick and super fluffy.

They were filled with freshly picked & frozen blackberries. The berries turn more red after freezing.

IMG_2820.jpeg



Yesterday I had fresh blueberry cobbler with freshly made hot custard. It was heavenly. Not too sweet.

Before flipping
IMG_2819.jpeg
 
I fixed a bowl of tuna salad with onions and celery and had a sandwich for lunch. Plenty for tomorrow's lunch. In the instapot now, Mexican bean soup. Pintos, black beans, diced tomatoes, onions, garlic, jalapeno, corn, and chili powder. Serve with shredded cheddar cheese or sour cream. Enough for several servings. Might make corn muffins.
 

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