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Discussion Starter · #1 ·
I'm always looking for new things to try. . . . so I'm curious about what others are eating. Please include the recipe or a description if you can.

I'll start, I'm making Tortilla and Black Bean Pie from Martha Stewart's Everyday Food. Here's a link to the recipe. I haven't made it before, but it looks delicious.

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uhh tonight I didn't bother cooking dinner. I ate lunch at 3pm and didn't feel like dinner. Just had a yogurt and some toast and Vegemite.

But last night I made venison stew with venison steaks, onion, carrot and celery and just ate it with macaroni pasta cause I'm out of noodles. dh hunts so I'm getting good with using up venison
: I hate him killing animals but I suppose it is organic meat.

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I'm experiementing for my next book and making a lima bean/veggie lasagna (no dairy or soy). If it turns out good I'll post the recipe.

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Nothing special here. Just a hambuger pattie w/ cheese. Salad romain lettuce, sunflower seeds, olives, avacado, tomato, cheese,real bacon and ranch dressing.

We usually have steak or chicken breast marinated with a salad.

I also love roasted chicken. I mix lemon juice and whatever herbs catch my fancy and bacon. Lift up the skin of the ckicken and pour in, slide in some bacon and roast. Putting the herbs and such under the skin really allows the flavors to get to the meat.

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We had leftover meatloaf, mashed cauliflower with cheese and bacon and a salad. The baby lettuce leaves came from the garden, I think I planted too late, so if we don`t eat them soon then it might get too cold. We will have persimmon later with herb tea.

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I made a spinach quiche, although I am not an egg person (dh adores quiche)...

1 & 1/3 cups whole wheat flour
3 Tbsp earths best or butter
a few Tbsps cold water
1/2 tsp salt
*cut butter into flour (w/ salt added) until it resembles large crumbles, stir in cold water, roll out dough on floured surface and place in pie dish
Bake for 15 minutes at 350, remove from oven

4 large eggs
3/4 cup milk
1/2 cup grated cheese
1/4 cup parmesan cheese, grated
1 package chopped frozen spinach, thawed
1/4 large yellow onion, chopped
2 cloves garlic, minced
a few tbsps olive oil
1/2 tsp thyme
1/4 tsp oregano
salt & black pepper

*saute onions and garlic in olive oil until they begin to become translucent, stir in spinach and set aside.
Beat eggs and milk together. Stir onions, garlic, and spinach into egg mixture. Stir in cheeses and spices, add salt and pepper to suit your taste.
Pour mixture into crust. Bake at 350 for 40 minutes.

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11,611 Posts
Roasted root vegetables (got our CSA bag last night) with tahini/cashew miso dipping sauce, leftover brown rice and tofu.

I just put the beets, turnips, leeks, delicata squash and carrots tossed with oil in shallow baking pans to roast at 350 for 1 1/2 hours.

The sauce was tahini, cashew butter and a teaspoon of miso mixed with rice beverage and stirred up with a spoon.

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I made vegetable enchiladas w/ pinto beans. One for tonight and one for the freezer.

I soaked the beans overnight and cooked them on high in the crockpot this morning. (Made a huge batch and froze the extra)

I used the food processer to cut up:
5 cloves of garlic
1 large onion
a bunch of carrots

sauted this slowly in a pan and added a handful of frozen corn, cumin, oregano and fresh cilantro.
Rolled this up using 12 corn tortillas and a little cheddar cheese in each. Used a can of enchilada red sauce and baked at 350 for 30 minutes. I made this up ahead of time and refridgerated it til it was time to cook. (I made batches of 6)

Turned out really great!

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Thanks, this is a good thread. Dinner often stumps me, probably because it's the time of day I'm the most tired.

Tonight we had baked salmon, steamed broccoli, and jasmine rice. Served with soy sauce and dill sauce. The dill sauce is just equal parts mayo & nonfat plain yogurt, with dried dill. For the salmon I dressed in just a little olive oil and sprinkled black pepper and dill. Baked at 350 and was very good. Very basic meal, but nice.

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I made reservations. Unfortunately, that's what we have for dinner all too often. I want us to start eating better but it's too hard to work fulltime, take care of an active 15 month old, and keep up with the house at my age.


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and followed the recipe on the can:

Browned some chicken breasts, stirred in contents of can and tomatoes. Strayed from instructions to bake in the same cast iron pan and served with corn and brown rice.


Had a great shopping day, went and bought organic flours: ww, ww pastry and bread flours and then went to Whole Foods and bought meat for the month. Now, its just add veggies and EAT.

And we have our last CSA pickup this week . . .still trying to decide whether to go back to Urban Organic, a local organic produce delivery service. I may wait until Winter's cold hits. . .don't want them to leave my items near the trash like they have done sometimes. . .

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for those of you who aren't vegetarian. . .these are pretty good recipes. . .

Yesterday we had homemade chicken/vegetable soup. the recipe I started with was VERY basic, and I embellished it with more veggies, chicken and a little bit of pasta. I used exclusively organic ingredients as well.

1.5 c. celery (I actually omitted this)
1 c. chopped onion
1 clove garlic
1 TB water or olive oil for sauteing
About 8 cups broth (recipe called for 6, I added some to compensate for additional veggies and pasta)
1 c. chopped carrots
2 c. chopped potatoes (I used red)
recipe did not call for but i added:
about 1 lb. baked chicken, cut up
about 1/2 c. each of peas, green beans and corn
about 1/2 c. small pasta shapes
handful of fresh chopped spinach
salt to taste
pepper to taste
any other spice (I used some oregano and seasoned salt)

Saute celery, onion and garlic. Add broth and boil. Add spices, veggies and pasta. Simmer about 20 minutes. Add cooked chicken and additional spices as desired. Simmer a few more minutes.

This is a great lunch and freezes well.

Tonight we had crock-pot beef stew. Also organic ingredients.

About 2 lbs. stew beef
1/4 c. flour
1 tsp paprika
4 lg carrots (I used a big handful of baby carrots, whole)
3 large potatoes (I used lots of baby reds, cut in 1/2)
1 c. beef broth
1 can (8 oz.) tomato sauce
Salt and pepper to taste
1/3 c. soy sauce
1 large onion
1 can tomato sauce.

Layer potatoes, then carrots. Top with meat. Sprinkle with soy sauce, salt and pepper, paprika and flour.

Spread with chopped onions (I cut the large onion into 6 big sections instead of chopping--we like the flavor but prefer not to have a bunch of onion pieces). Combine beef broth and tomato sauce and pour on top.

cover and cook on low 7-8 hours or high 4-5 hours.

Instead of the tomato sauce, I doubled the beef broth. Also, at the very end right before serving, i put about 1/4 cup flour with a little corn starch in a cup, then added water and mixed. I added this and stirred, so it was more like gravy rather than broth.
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