I 'm going to cook some veggie soup with cabbage, carrots, tomatoes, onions, garlic, turmeric, salt, and pepper. For a side dish I'm gonna scramble some eggs with garlic, tomato, bell peppers, cheese and salt and pepper.! It may sound boring, but it is our favorite dinner!!
Yes, links are allowed. I'd tell you how to hide the link in text (I usually do that and change color and bold so people know), but I haven't had enough coffee, and my fibro fog is acting up today. I'm sure someone will happen along to post about it. Thanks for the recipe, I'll definitely check it out.
@Larry Stevenson I've never added cabbage to soup. Do you just chop it up small? Are you using green/white or red/purple cabbage? I think supper tonight is going to involve hot dogs and coleslaw, since I have leftovers of both. I have a package of some sort of garlic shells (pasta) that I'll probably make to go with them. I made another batch of ricotta cheese yesterday, and I might have some of that with fruit for dessert.
Bacon! Oh, @Sheldon Scott you certainly do have a way with words! I try my best to include bacon in as many dishes as I can because with the exception of chocolate, it must be the perfect food! Now I should add that I cheat. I'm working on a healthier lifestyle and trying to get a few last stubborn pounds off at the same time... so "butcher bacon".... "farmer bacon" like I remember from my grandparents' farm is out for me, sadly. What I do instead is buy the pre-cooked bacon... Oscar Meyer, I guess it is. Only 25 kcals per slice instead of a bajillion like in the other stuff. I realize that some would argue "YUK! That's not real bacon at all!" but trust me, if it's Oscar Meyer or no bacon at all, it's not a difficult choice. It does taste like bacon to me (well sure it does, it IS bacon, but you know what I mean!) and I only need to warm it in the nuker for 30 or 40 seconds.
Oh @Diane Lane I'm so sorry to hear that you're having a bad fibro day. I don't have first hand experience with it, but I know without a doubt how painful it is for those who are dealing with it. And the fog, yes. Hide the link... is that something we need to do here? I won't pretend to know what that means but if I need to do it, I'll surely learn it. Would that, I guess, make a word or title clickable instead of having a visible link? I know I'm showing my total cluelessness when it comes to computer workings. You'd never believe I've been online for nearly 20 years!
It's just a regular green cabbage. I chop it up into fairly small pieces, about a square inch or so. Doesn't really matter depends on you. I've found that cabbage creates a really nice full flavor to a veggie soup. I use mushrooms when I can, but I didn't have any tonight. The turmeric adds a nice rich flavor to the broth as well! Haven't had a hot dog in a long time. Sounds good!!!
I'm so glad you liked it, @Ruby Begonia ! It didn't last very long around here either. I think it's the first time I've ever used Gruyere for cooking but it certainly won't be the last. And Brussels sprouts are sooooo healthy, right?! I'm not sure what recipe you found, but the one I used was actually a diet recipe... 110 kcals for half a cup. Not sure how they do that, but... well, yes, I suppose it's because it uses skim milk instead of cream. I would *love* a cream version, but then I could no longer fool myself into thinking it's good for me... and if there's anything I do well, it's fooling myself! But this *was* delicious, so I'll leave well enough alone.
Mari, your recipe is healthier than mine, stay with it. In fact next time, I'll use my 2% lactose free milk. Mine had light cream mixed into a small roux, not very thick and lots of cheese.
Yuk is right. What does who cooks the bacon, you or Oscar, have to do with the calories? When you cook bacon the fat stays in the pan ( to be used later). My niece just posted on facebook about using turkey bacon. That's a double YUK.
*ugh* turkey bacon...revolting!! give us the real stuff or nuttin'... Last night I had wild mushroom Papardelle for dinner ...quick and easy to cook when I got home from work....today as it's my day off, I have time to cook , so I'm going to have Medium rare roast beef, big fluffy Yorkshire puddings (batter pudding )...roasted sweet potatoes and Broccoli with a beef and red wine gravy...yummmy...
Fair question. If I buy raw bacon, I end up with all the fat. If I buy the pre-cooked, it's already been cooked away and there isn't any left when I heat it up. So that's what the calorie difference is... with the fatty stuff, yes, it stays in the pan, but the bacon itself still has fat on it no matter how you try to remove it. Now turkey bacon... double yuk for me, too.
I don't mind turkey bacon, but I don't really consider it as having fulfilled my right as an American to have my bacon . I've been buying some lower cost bacon at Kroger. It's the brand they keep advertising on television, really one of the their brands, and most the products I've had from the brand are really good, including the bacon. I was buying cheap bacon (because I am on a tight budget) from another brand, and I swear, i could see through the slices...ridiculous to try to cook that stuff. @Mari North Here's how to hide the link. You don't need to do it, but here's how, in case you decide to. I sometimes like the way it looks better, although it does confuse some who aren't used to it being done. This explanation is from Ken, when I asked him how to do it. It took me forever to comprehend, because of course, at the time, the fibro fog was (also, as it is now) very thick. "You do that by copying the URL line into memory, then highlighting the text line, and clicking on the small icon that looks like a link." I didn't have anything wonderful for dinner last night, just the leftovers, as I mentioned, and I'll have those again tonight. I don't have anything special to cook in the house, so I might defrost some previously cooked meals for the next several days, since I don't feel like going to the store .
Diane, I am all done buying that worthless store brand bacon you spoke of. In fact, even the name brands tout their bacon as "thick-sliced" but they certainly are not! I will pay 8.00 or even 9.00 a pound for the really thick sliced bacon, usually Wright's because - 1- it really is good & thick 2- I shouldn't be eating a lot of it anyway. So, as an occasional treat it's great. What get me mad is why so expensive when it takes less time to slice into fewer slices.
I'm making no carb curried chicken salad and a side of fresh steamed broccoli rabe aka baby broccoli (broccoli rabe has only 1 gram of carbs whereas regular broccoli has 10??)