What's for dinner? - Page 2 « Back to Group Discussions

[jeanblu]

You guys are making me drool 

Now that my nausea is mostly gone (with an icky hour here and there), my appetite is back and insatiable.  I will have to keep a close eye on my intake as I am one of those who eats a snack and immediately sees it in their thighs, haha.  Definitely not trying to rub it in for any of you who are still sick -- I had HG for all nine months with my little girl, so this is a big surprise.

Back to food: My husband found this organic, MSG-free (score!) cheesy tomato soup at our local grocery store, and I am hooked.  It is ridiculously good.  All this lasagna talk is giving me a new craving, though!  I wonder how simple gluten-free would be.

[sweetlowmom]

Today I had a clean-out-the-cupboard "salad" - had forgotten that today was a holiday where we live and all the supermarkets were closed, whoops! But ... it was delicious! Anchovy-stuffed green olives, half an avocado, half a tomato, drowned in olive oil and sprinkled with salt and pepper. Hard-boiled eggs on the side, then a cup of warm whole milk with a little instant decaf mixed in. Amazing what you can get when you throw together the last few things in the frig! I'm going to make it again tomorrow ... that's if it still appeals, ha! :)

[snozzberry]

Originally Posted by BaileyB 

Mmm salad sounds really good. Like a really strong caesar salad...hmmmm.

Oh my goodness, I have been craving Caesar salad EVERY. SINGLE. DAY. I normally try to go to local restaurants, but California Pizza Kitchen Caesar salad + tortilla soup = DELISH.

[jacquelinej]

Originally Posted by BaileyB 

Mmm salad sounds really good. Like a really strong caesar salad...hmmmm.

DH and I made a caesar that night I said I was craving it....Oh it was SO good!  Got to do it again this week!  Even made GF croutons to go with it...YUM!

Originally Posted by jeanblu 

Back to food: My husband found this organic, MSG-free (score!) cheesy tomato soup at our local grocery store, and I am hooked.  It is ridiculously good.  All this lasagna talk is giving me a new craving, though!  I wonder how simple gluten-free would be.

What brand soup?  I love tomato soup...would murder for some right now...

[jacquelinej]

Dinner tonight:

Catch as catch can...    DD doesn't like it since I ate the last of chicken stir fry...but oh well.  Leftovers for us I think.

[jeanblu]

My daughter and husband had leftover spaghetti.

Me?  An almond Snickers bar, a bag of pretzel M&Ms, and a cup of Lactaid... What? 

[CoBabyMaker]

I made this wild rice and chicken casserole last night with some modifications.  It was good and DH said he would like to have it again. I added mushroom and broccoli and skipped the onion and celery ( I hate celery and can't handle onion right now.).  I used a lot less cheese and I used Daiya cheese because the kids can't do dairy.  I don't normally do casseroles and they always feel like a lot of work for such a simple meal.

Everyone else had leftovers tonight and I made myself some orzo with sundried tomato and spinach sauce because the casserole didn't sound ok tonight.   I have been wanting pasta but it has so be orzo or spaghetti rice pasta.  So weird.

I really wanted a BLT but the only part of that we have in the house is some bread.  Going to the store every time something sounds safe gets pretty pricey.  I keep getting all defensive with the kids about my crackers because they help my tummy and if I let the kids have them too they are gone too fast.

[nstewart]

Originally Posted by CoBabyMaker 

I made this wild rice and chicken casserole last night with some modifications.  It was good and DH said he would like to have it again. I added mushroom and broccoli and skipped the onion and celery ( I hate celery and can't handle onion right now.).  I used a lot less cheese and I used Daiya cheese because the kids can't do dairy.  I don't normally do casseroles and they always feel like a lot of work for such a simple meal.

Can you tell me more about this cheese?  DS is recently cows milk free (I've been doing a bit of goat cheese here and there) and I'd love an option that we can all eat!  I enjoy some goat cheese (especially on salads) but DH cannot.stand.anything.goat.  I made goatmilk yogurt with some leftover goats milk (before discovering that DS prefers almond milk) and he almost lost his lunch when he walked into the smell in the kitchen.  lol.  It'd be nice to do casseroles or lasagna that we can all enjoy together.  They are a fair bit of work for one meal, but I usually do a big batch at once (like prepare one one actually eat and prepare another one or two or three for the freezer) which makes it much more reasonable.

Tonight we are having turkey soup.  I have to use it up before it goes bad.  Tonight should about do it though, as we've just got a couple small pieces of white meat and the drumsticks left.  The stock is already made so I essentially just have to peel some veggies to throw in the pot and boil them until cooked then throw in the turkey and voila!  I am also going to make a mushroom, sausage, olive, tomato sauce tonight for supper tomorrow night.  I don't enjoy cooking daily.  lol.
 

[CoBabyMaker]

daiya is a fake, soy-free, casien-free shredded "cheese".  This was actually only the second time i've had it.  I have had the "mozzerella"  on pizza and it was fine.  It is praised for it's meltability.  I have seen it recommended and i would agree that you typically want to use less of it than you would of a real cheese.  I used the orange variety in the casserole and dh made a quesadilla wit it.  IMO it tastes sort of like american cheese.

[jacquelinej]

Originally Posted by nstewart 

Can you tell me more about this cheese?  DS is recently cows milk free (I've been doing a bit of goat cheese here and there) and I'd love an option that we can all eat!  I enjoy some goat cheese (especially on salads) but DH cannot.stand.anything.goat.  I made goatmilk yogurt with some leftover goats milk (before discovering that DS prefers almond milk) and he almost lost his lunch when he walked into the smell in the kitchen.  lol.  It'd be nice to do casseroles or lasagna that we can all enjoy together.  They are a fair bit of work for one meal, but I usually do a big batch at once (like prepare one one actually eat and prepare another one or two or three for the freezer) which makes it much more reasonable.

Tonight we are having turkey soup.  I have to use it up before it goes bad.  Tonight should about do it though, as we've just got a couple small pieces of white meat and the drumsticks left.  The stock is already made so I essentially just have to peel some veggies to throw in the pot and boil them until cooked then throw in the turkey and voila!  I am also going to make a mushroom, sausage, olive, tomato sauce tonight for supper tomorrow night.  I don't enjoy cooking daily.  lol.
 

Have you tried Manchego cheese?  That is DD's favorite cheese, I know Sam's sometimes sells it in big blocks and it lasts quite a while.  It's a mild cheese, a little texture like parmesan but not that hard.  I have not tried to melt it though, DD loves it with crackers for lunch.  I've also tried 2 different 'fake' cheeses in lasagne and they were remarkably good.  Check Whole Foods (there are 2 sections to check in, the obvious cheese section and the vegan section) or any other grocer that carries more then just traditional groceries.  We have found a lot of things we can eat (gluten free-dairy free-soy free) in the vegan isles.

[jacquelinej]

For some reason I can't stand the thought of raw veges...I usually eat a lot of veges for breakfast, lunch and dinner.  Medium to large salad with dinner 6 days/week.  Now I can't even LOOK at a vege if it is raw.  Weird.

Tonight was Roasted Rosemary Chicken.  So easy, so yummy.  1 whole chicken, skin on, make a big pocket between the skin and the chicken.  Set aside.  Fresh (or in my case partially dry) Rosemary, lots, stripped off the stem (I have used dry, it works better if you re-hydrate it in warm water for about 15 mins, then pat dry before adding to salt).  Mix with sea salt.  Rub salt and rosemary on every exposed piece of meat you can find under the skin.  Stuff the cavity with more rosemary and 1 onion cut into 1/8ths.  Tie it up nice and tight, making sure to cover all the meat with chicken skin as much as possible.  I actually sew up the skin because it seals in the moisture.  Tie the legs close to the body.  Onto the pan, cover with aluminum foil.  Bake for 30 mins at 375-400.  Uncover.  Bake again for 30-60 mins depending on your chicken size, watch for burning skin toward the end.  When you gently tug a leg or wing and it falls off, it's done.  We served with creamed carrots (made with almond milk) and roasted rosemary potatoes.  

Oh man that was a good dinner.  Tomorrow will be rosted chicken salad.  The bones will go to stock.  What will I do with the second whole chicken I wonder....

Finding whole chickens in Japan is about like finding a four leaf clover in the US.  It's rare, but it happens.  And I'm so happy when it happens!