I made braised Swiss chard and cannellini beans with onions and garlic, and tossed it with shirataki noodles. Sprinkled with a little parmesan and some red pepper flakes, it was a meal fit for a queen. And there was enough leftover for tomorrow's lunch.
Cottage- that sounds great! I am upset that shirataki noodles went up so much here. I could get them before for 1.39 a package and now they are 2 bucks...
I was fasting today so I had lots of veggie broth and for dinner I spiral sliced a zucchini and added it to the broth with a half tbs of sesame oil and braggs liquid aminos with some sriracha. it was incredibly good- maybe because I am so hungry
Mmm....homemade bread..I can smell it. Baby bok choy is my fav!
We're having a green chile stew and salad. Cornbread is . I cut into the first pumpkin tonight and we're having a pumpkin pudding. Perfect fall dinner.
Mutual admiration - how do you make the pudding? I miss pudding. I've been mixing the pumpkin apple butter with Greek yogurt but I bet your recipe is better
I'm so excited, I finally know how to get tofu that's crispy without deep frying or corn starch. Very good in stir fry
Not an everyday, but for a treat. I found this on another forum and adapted.
PUMPKIN PUDDING
1 (16 ounce) can of pumpkin (2c fresh)
1 (1 1/2 ounce) box of sugar free instant vanilla pudding mix
8 oz of SB approved cool whip (I didn't add and wouldn't hesitate to add less)
pumpkin pie spice (to taste)
Combine all ingredients in order
Chill for 2 hours
SO, Cyndi- how do you crisp your tofu? I have broiled it and also a lot of times I slice in about 8 thin slices and brown on both sides with spray olive oil before cubing it... But I would love to hear your way as well!
Tonight I made a yummy soup of 1 can diced tomatoes, 1 can black beans, 1 cube not-beef boullion about 2c water, 1c brown rice pasta, 1 bell pepper, 1 hot pablano pepper(not normally hot but for some reason my garden produced HOT ones! Prob a jalapeno would work!) 2 small sliced green roma tomatoes halved, seasoned with cumin, garlic and onion powder, and a lil cayenne pepper. It was sooooo good and took about 20 minutes! I just thew everything in the pot and voila! super yummy! I was starving when I threw it together but I am sure it will be just as good tomorrow!
We are having small artichokes (not baby, just local so pretty small), delicata rings, and Trader Joe's veggie Italian links.
Rikki - A co-worker has been experimenting and came up with the best non-fried method I've had. Spray a cast iron pan (must be cast iron) with oil. Slice the tofu into slabs (I like 5 so they are serving size). Roast at around 350 for 30 minutes then turn and repeat. She says it's better if it sits in the fridge a few hours but I cut mine into chunks and tossed right into the stir fry. It gives it a nice firm texture, a lot like Chinese restaurant tofu only no corn starch of heavy frying I bought 3 more lbs and am looking forward to a more stir fries.
I was going to prepare pork chops but I'm not the hungry and I'll be home alone tonight for a while. I may just have a bowl of tomato soup and whole wheat crackers. I may still grill the chops and have them ready for tomorrow night's din-din.
I will be trying that tofu soon cyndi, thanks! I have a cast iron pan but it needs to be cleaned and oiled- I don't know how I messed it up but I did...
Tonight was spaghetti squash served spaghetti style with chunky homemade sauce with onions, peppers, mushrooms, zucchini, garlic, basil, oregano, and a splash of red... sprinkled with parm. YUM. tons of leftovers too- I know what I am eating the next couple of days!
tonight I had lentil soup with lots of fresh veggies in it.....I love this thread it gives me great ideas for dinner....tomorrow I think we will have grilled turkey sausage, peppers and onions with butternut squash fries on the side!!!!