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What's for Dinner, Mama?

post #1 of 5
Thread Starter 

What are you making for dinner? I've had morning sickness lately, particularly in the afternoon. I have this wonderful box of CSA stuff, but cooking makes the nausea worse. I'd love some dinner ideas, especially focused on early summer crops!

post #2 of 5

My ickness with food has showed up in the afternoon, too. I'm thinking of flip-flopping my "big" meals so that I cook for lunch but then eat light for dinner. Yesterday's was big slices of Cherokee Purple tomatoes on a slice of toasted bread with melted raw cheddar on top and big basil leaves. 

 

But tonight I think I'm going to work up a gazpacho!

post #3 of 5

I've started meal planning so that I only buy exactly what we need.  Tonight was supposed to be fried chicken, taters and pasta salad at the park followed by a baseball game but it looks like we'll be rained out (a meal like that is a rare treat).  I'll use tomorrows fresh pasta sauce for today instead.  Sauteed onion, garlic, green peppers and chopped tomatoes brought to a boil and then simmered.  Served over spaghettini with cucumber salad and garlic bread.

 

So far no nausea but I'm waiting for it to kick in.  Last pregnancy I was vegetarian for the first trimester because meat made me want to gag.  I couldn't even watch other people eat it.
 

post #4 of 5

Our CSA doesn't start until next week, lucky you!! Someone on my facebook posted zucchini and yellow squash sliced in circles on a cookie sheet and baked with parmesan cheese on top, it looked delicious!

 

Pretty much anything in the crockpot works well for us.

 

Do you get farm eggs with your CSA basket? I made some pancakes the other day that turned out great and are full of good stuff.

 

Here is the recipe:

Pancakes

1 cup coconut flour (you could use regular flour here, I added coconut for the extra oomph)

2 cups flour
6 eggs
1 stick butter
5 tsp baking powder
2 tsp salt
1/3 cup sugar
1 cup milk
 
You can sub for the sugar and I guessed on the milk as I was making the recipe up as I went along, it turned out great and freezes well!
 
Turkey sandwiches with lettuce, cilantro, tomato and dijon on a toasted everything bagel ...mmmm.
 
Pasta Fajioli

Ingredients

  • 1 lbs ground beef
  • 1/2 chopped onion
  • 1-2 carrots grated
  • 2 stalks chopped celery
  • 1 (14 ounce) cans undrained italian diced tomatoes
  • 1 (16 ounce) can red kidney beans, drained
  • 1 (16 ounce) can white kidney beans, drained
  • 2 (10 ounce) cans beef or chicken stock
  • 1.5 teaspoons oregano
  • 1 teaspoons pepper
  • 2.5 teaspoons parsley
  • 1/2 teaspoon Tabasco sauce (optional)
  • 1 (20 ounce) jar spaghetti sauce (I like the Prego Traditional, makes it taste the most like Olive Garden)
  • 1/2 cup pasta (small pasta, like acini de pepe)

Directions

  1. Brown beef in a skillet.
  2. Drain fat from beef and add to crock pot with everything except pasta.
  3. Cook on low 7-8 hours or high 4-5 hours.
  4. During last 30 min on high or 1 hour on low, add pasta.

 

 

I usually make it with these roll, the rolls are DIVINE. Seriously, everyone loves them.

 

Cornmeal Rolls (vegan and regular)

 
I made these cornmeal rolls for dinner tonight as well - they are delicious! Vegan subs are in parentheses.

Cornmeal Rolls
1/3 cup cornmmeal
1/2 cup sugar
2 tsp salt
1/2 cup butter (1 stick of Nucoa or other dairy free margarine)
2 cups milk (1 can coconut milk)
1 pkg yeast
1/4 cup warm water (must be between 105 and 115 deg)
2 eggs, beaten (3 tsp Ener-G egg replacer plus 1/3 cup water)
4-5 cups flour

Put cornmeal, sugar, salt, butter and milk into pot and cook until thick - stir frequently. It will be the consistency of thinnish cream of wheat.

Cool mixture (I put onto a cookie sheet and put outside and it cools it faster).

Add yeast to warm water - then add yeast/water mix to the cooled cornmeal mixture.

Add eggs and mix, then add flour one cup at a time (I use 4 cups and it works well).

Rise in warmed oven - punch down and then add flour on counter or cutting board and flatten with your hands - use the rim of a glass to cut circles in dough. Or you can put a layer of cornmeal on a pan and then just roll the dough out to meet all edges. Take a pizza cutter and cut squares into it like pull apart dinner rolls.

Sprinkle a thin layer of cornmeal over a cookie sheet and put circles of dough on it - cover with towel and stick back in warmed oven to rise again.

When risen, cook for 15-20 minutes at 375 deg. When done, take a stick of butter (margarine) and baste the tops of the rolls.

(I find that cooking for longer at a lower temp works better for the vegan rolls)
 
post #5 of 5

If anybody still has greens coming in (mine have all bolted!), here's a yummy recipe from Animal, Vegetable, Miracle: Eggs in a Nest  I regularly do a low-key version of this with just the garlicky greens/peppers and eggs.

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