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Tag Archives: food

Garlic comes later

Menu: Bacon wrapped, paleo friendly Meatloaf; sauteed beet greens; chili roasted vegetables; apple crisp

Creator of delicousness: FFB

This weeks dinner kept us honest on portion sizes as the high protein meatloaf was very filling. We were all feeling hungry and served ourselves 2 slices of meatloaf each. The high protein made it only possible to eat 1 slice. There were discussions with a friend of what to use in place of bread crumbs or rolled oats if one has adopted the Paleo-dietary lifestyle. A quick internet search showed potential success with almond meal or coconut flour. Because meat loaf was said out loud on the phone, I think another household had meatloaf for dinner.

I will post the recipe as I wish I had made it. Our onion hater was absent this week so I went heavy on the onions in the meatloaf. When I make this next I will soften/saute the onions and garlic before adding them to the raw mixture. We decided the garlic flavour would be noticeable in the leftovers or as we indelicately discovered……garlic came later……in burps.

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Veggie sides for this dinner were plain and simple, oven roasted zucchini, parsnips, turnips and carrots. Tossed with olive oil and lightly dusted with chili flakes for a bit of kick. The beat greens were added because I really only like to eat them the day I bring them home from the store. My fridge tends to wilt greens very quickly. I stovetop steamed them with a little palm sugar.

paleo friendly meatloaf

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Simple Dinner

Menu: Apricot and walnut stuffed roast pork; parsnips and brussel sprouts around the roast: boiled carrots

Creator of Deliciousness: CTG

This was almost an accidental MND. A discussion of what was available from CTG’s freezer became dinner and a movie and as we were eating we realized we were due for a dinner that week.

NP was surprised that this was what a I’ll see what I have in the house dinner looked like. She was expecting PB&J’s or mac’n’cheese we think.

Roast pork is quite tasty all by itself but with you add chopped walnuts and dried apricots it is almost gourmet. The brussel sprouts and parsnips were thrown in the roasting pan about half way through the roasting time. Carrots were boiled ’til tender but still crunchy, rounding out this winter meal.

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Breakfast for Dinner – high protein and almost healthy

Menu: Sausage’n’Sweet Potato Frittata; cheesy scones; UTI GF English Muffin; fresh bell pepper strips; reduced salt chips; Snowballs TM

Creator of deliciousness: CTG

This week it was announced we were having breakfast for dinner. After checking with NP, CTG decided to go ahead with finely diced onions, disguised with shredded sweet potato. This is a frittata recipe I approve of, because you add the eggs and start them cooking on the stove top, then once the edges are looking cooked, into the oven for a nice golden top and to finish the centre. I’m the person at the diner ordering my eggs “cooked over-hard and by hard I mean dead.” So I like the extra cooking time.

CTG cooked the sausage meat, onions and sweet potato earlier in the day and let the flavours mellow in the fridge for a few hours. I recommend this if you have the time. It cut cooking time at dinner and allowed the  flavours to blend really well with a certain sweetness.

The cheesy scones and GF emglish muffin were oven toasted and served hot w/softened butter. The bell pepper strips were raw and made sure we really all got our veggies.

201212 breakfast for dinner

GF brought the Snowballs (a British/Newfie treat). We lucked out ’cause they didn’t fit in the shipment of a care package for family members that love them. A Snowball is marshmellow fluff, encased in chocolate “flavoured” coating, rolled in coconut. This makes them low fat, but don’t be fooled, lots of calories and sugar in these treats.

Photo: taken, edited and used with permission of GlutenFr33k

 

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Hearty Vegetarian Pasta Bake….on the Stovetop

Menu: Hearty Pasta; GF Garlic Focacia; chocolate truffles

Creator of Deliciousness: GF

After a week of everyone feeling kinda run-down. GF’s creation for dinner was hearty, warming and exactly what a body needed. Chick peas for protein with quinoa based gf (gluten free) pasta, this one pot wonder of a dinner was great.

We had a guest this week, Another Pat (AP) who was kind enough to provide a bottle of wine for those of us that drink to enjoy. By Cupcake vineyards it was a sweeter wine with a fruity bouquet. I think it was an excellent pairing with the pasta dish. The wine also went well with the lemon and thyme chocolate truffles.

GF Focacia was made using garlic oil, which complemented the pasta very well.

Hearty Pasta: Leeks and zucchini were sauteed in a large pot. 2 cups of broth (chicken in our case), 1 large can crushed tomatoes. 1 cup slow roasted tomatoes, 6 servings of dry pasta, diced red peppers were added to the pot. Lid was placed on and it cooked until done. Turned out delicious.

Dinner was finished off with Dark Chocolate Lemon Thyme Truffles. Made the day before by GF. These also paired well with the wine. A group of much more cheerful folks left that evening, some of us with leftovers for lunch the next day.

 

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White girl – Thai Fusion

Menu: Cashew Chicken; Sweet Potato Chick Pea Curry; rice; fresh baked apple pie

Creator of deliciousness: FFB

With fall rains officially settling in, and the promise of a larger group for MND this week, I went with large servings of comfort food. I originally thought that TB would join us so I planned sweet potato chick pea curry, an easy mildly spiced dish that makes great leftovers. I had thought I would aim for a spicier curried meat, but my thoughts at the store were filled with cashew chicken (fancy stir fry).

Then guests dropped out like flies in the rain, TB had obligations, NP felt hibernation was necessary. This meant more leftovers for me. Maybe GF too, she’s been pretty nice to me.

Sweet Potato Chick Pea Curry is a dish I make often in the winter. Using random curry pastes and powders from my fridge and cupboards it is always a little bit different and yet the same. First I oven roast bite size pieces of sweet potato, Then I throw them and a can of rinsed chick peas in a pot. Then I open a can of coconut milk, pour half in the pot, then add 1 tsp of my dry curry mix(es), and 1 Tbsp of each Patak’s curry paste from my fridge. I stir that and then add to the pot. I usually add another half can of water to make sure all my spicy mixture makes it into the pot. Then I warm it all through and serve.

For the cashew chicken I precooked bite size bits of 9 chicken thighs, then added chopped veggies for about 4 minutes, then added my fancy sauce and let it all cook together for another 3-4 minutes. The sauce thickened up like a dream (a first for my homemade attempts). I could have put the cashews in the wok but let people add their own, also there was fresh Thai basil for the cashew chicken.

If anyone cares the rice was made on the stove top and scooped into a ramekin and then plopped on the plate. That’s how I got it stand so well on its own.

There was an incident earlier in the week causing our communal deep freeze to malfunction, so I had been catching one of my frozen apple pies every time I opened my fridge freezer. I figured I could solve this game of catch by baking it up for our group dinner. No one seemed to mind.

 

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Thanksgiving – high-living orphans

Menu: Pot-luck

Host of our Deliciousness: Friend and Husband

This year we managed to join family and friends for an excellent thanksgiving feast. Friend and Husband have recently moved to larger place that gives them space to have 11 people show up for dinner.

Their contribution was the spiral cut ham. If you’ve never had the joy of serving spiral cut ham I think you should try it. It’s slightly more expensive for weight but the ease of serving is awesome. I’m looking forward to hopefully being invited to the soup that will be made from the leftover bone.

There was also 2 separate loaves of homemade bread; veggies and dip; quinoa in roasted squash, scalloped potatoes; sweet potato crisp; lemon pepper roasted brussel sprouts; fancy bakery pumpkin pie with whipped cream and 2 apple pies (1 was gluten free pastry)

The standouts for me were the bread, sweet potato crisp ’cause we miss the parental Peddle’s (family recipe) and the brussel sprouts. I have always enjoyed brussel sprouts but these ones were even enjoyed by a few people who said they didn’t like them.

 
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Posted by on October 28, 2012 in Uncategorized

 

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The UNbirthday

Menu: Flippy chicken, carrots, veggie tray, phad thai, GF chocolate cake

Sometimes you get busy around your birthday, or you are almost a birthday twin with someone celebrating a milestone. This past weekend we decided to belatedly celebrate New Person’s (NP) birthday with an unbirthday potluck.

Since we are all internet and Facebook users I (FFB) managed to set up the evening by creating an event. Sadly, I’m not as Facebook savvy as I pretend as I forgot to invite the host and unbirthday celebrant to her own party. We kept it small and gave ourselves time to get fancy for a night on the town after dinner.

NP went with her feature recipe – Flippy chicken. Rotisserie roasted chicken with a spice rub.

I (FFB) was lazy and found a pre-made veggie tray on sale at the grocery store, it made for a nice appy while we visited.

Friend, who has co-hosted dinners with me in the past, was brave and tried a phad thai recipe on us. It was delicious. NP was even ok with a few green onions being cooked into the base.

CTG went with boiled carrots to make sure we all got a balanced meal.

GF volunteered to make the cake as she’s been spending some time at home these days. A rich and moist coconut flour cake. It had spiced apple jelly between layers and was frosted with a coconut milk chocolate mousse. Because of the mousse the leftover cake needs refrigeration, I don’t think leftovers will last too long.

Even though my master plan for the evening was foiled by Victoria Beer Fest after party-ers filling up the pubs early. It was a great night with tasty eats.

 

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