Food and Recipes while under Coronavirus quarantine #4

[PayrollNerd]

Couldn't you roast a large squash, enjoy some, then freeze the remaining portions in Ziploc bags? We've noticed, with Michigan acorn squash, that the smaller ones tend to be less "ripe", pale, and without much flavor. As the season progresses, the squash get larger, the flesh is deeper in color and much more flavorful. JMO

I froze raw squash and cooked squash and found that I didn't like the texture after it thawed. I used it in veggie soup and it added a nice flavor.

 

[PayrollNerd]

I went to the produce pick up today and everything looks good. I will cut up the pineapple for my youngest. I tend to avoid it because it is a tropical fruit and I'm allergic to so many of them. I've never had a reaction, and if it's in something, I'm fine. The navel oranges are just coming in season and they look delicious.

I was thinking of putting the cabbage and some carrots in veggie broth and putting that in the crock pot.

Today I will make taco meat for taco salad. I will freeze the rest of the meat for when I have taco shells on hand.

 

[BetteDavisEyes]

^ Nice haul. Everything looks so fresh

 

[BetteDavisEyes]

Everyone experiences food cravings at one time or another, but do you have cravings that might seem odd to others? My main craving is liverwurst that I imagine seems strange to some.

When the weather starts to get cold, I crave liverwurst - specifically, Boars Head fresh liverwurst. Since it is soft and not easily sliced at the deli, I usually just ask for a chunk or a few 1" thick slices. I eat the liverwurst for a couple of days until the craving is satisfied. I have read that craving liver usually means that you are iron and/or protein deficient. Liver also contains high amounts of vitamin B12. I take a daily B12 supplement recommended by my physician, but maybe I still don't get enough of the vitamin. I don't like beef liver, but I make chicken liver pate a couple of times a year, and if foie gras shows up on a restaurant menu, I am likely to order it.

What Is Liverwurst and Is It Good For You?

Liverwurst is a traditional German sausage, and it is incredibly nutrient-dense. However, just what is liverwurst? Is it good for you? And how can we eat it?

www.nutritionadvance.com

 

[BetteDavisEyes]

I just put two loaves of pumpkin bread in the oven. We'll enjoy one loaf over the next several days, and I'll freeze the second loaf. I will probably bake pumpkin bread a few more times during the fall. Tonight we're having grilled ahi tuna with the last of Michigan corn and some greens that need to be used up. We've finished all leftovers and will need a serious grocery trip next week. Dinner out tomorrow.

It has turned quite cold rather quickly in southeastern lower Michigan. We switched to flannel sheets this morning

 

[PayrollNerd]

I just put two loaves of pumpkin bread in the oven. We'll enjoy one loaf over the next several days, and I'll freeze the second loaf. I will probably bake pumpkin bread a few more times during the fall. Tonight we're having grilled ahi tuna with the last of Michigan corn and some greens that need to be used up. We've finished all leftovers and will need a serious grocery trip next week. Dinner out tomorrow.

It has turned quite cold rather quickly in southeastern lower Michigan. We switched to flannel sheets this morning

I may bake pumpkin bread this week. It’s going to be in the upper 50s in the mornings. That is cold for FL! I have chili & cornbread on my menu. I just need a can of kidney beans and tomato paste.

I made taco salads this past week in addition to my crockpot of cabbage and carrots.

Tonight is the Rocktoberfest downtown Sarasota. I’m curious to see all the foods they’ll have, not to mention the arts & crafts booths. I hope the bands are good as I’ve never heard them before.

 

[Catmommy]

Okay, we're mid 80s today but y'all've got me wanting to make pumpkin bread now. We'll cool off a little next week. Maybe I'll try then. I bet it smells marvelous.

 

[BetteDavisEyes]

We finally sliced the pumpkin bread this morning to enjoy with our coffee. Pumpkin bread is the essence of fall. Yum!

We were undecided about whether or not we'd stay home for Halloween this year. Some years, we go out for dinner during trick-or-treat (6:00-8:00) because we never know how many kids will come. Some years we have lots of leftover treats, while a few times, we've run out. If there is a Halloween gathering in the subdivision, most kids get enough treats there, along with pizza, a costume parade around a cul-de-sac, among other activities depending on the hosts. I've already assembled a goodie bag for the little girl next door, and we ended up buying two 32-pack cartons of Better Made potato chips. Halloween night is the start of the Jeopardy! Tournament of Champions that is must-see TV for us. We'll probably have take while we await the arrival of Trick-or-Treaters.

We enjoyed a lovely dinner at Picano's last night. We were seated in the section with our current favorite waitress which makes dinner truly enjoyable. We shared a special appetizer - grilled artichokes with pesto. There were eight halves - DH ate three, I ate two, and we brought home the remaining three. We both have leftovers for dinner this evening. DH ordered Chicken Parmesan, while I had the special Pasta Primavera with julienned grilled chicken breast. The pasta dish was offered without chicken, but I needed the protein as I'd only had one egg with a slice of toast earlier in the day. The Pasta Primavera was amazing with red onion, different colored bell peppers, carrots, zucchini, spinach, and peas in a light white wine sauce. I ate about 1/3 of the huge bowl and brought the rest home.

Is anyone watching Stanley Tucci: Searching for Italy on Sunday nights (CNN)? DH and I were fans of the late Anthony Bourdain and enjoyed his series No Reservations and Parts Unknown. The Stanley Tucci food/travel series is somewhat similar in that Tucci visits different locations in Italy to explore the cuisine, culture, geography, and history of each region. The show is in its second season, and we look forward to it each Sunday.

'Stanley Tucci: Searching for Italy' - CNN

Follow along as Tucci travels across Italy to discover the secrets and delights of the country's regional cuisines. Watch now on <a href="https://www.discoveryplus.com/show/stanley-tucci-searching-for-italy-us" target="_blank">Discovery+</a> and <a href="https://go.cnn.com/vod"...

www.cnn.com

 

[iamshadow21]

Welcome to the "foodies" thread Do you make pumpkin bread with real pumpkins? I use canned pumpkin puree. I've used the Better Homes and Gardens recipe for years but reduce the sugar to 2 cups instead of three, and I add a cup of chopped walnuts or pecans. Pumpkin Bread

I do make it with real pumpkins, because I'm Australian, and canned pumpkin isn't a thing out here. I try to grow some every year. I don't get many fruit, because I'm not the most diligent gardener, but one a year and I'm happy! They tend to be pretty big, so we get to use one for a bunch of different things, like baking and dinners. When I don't have my own, I use shop bought, often Butternut (I know you'd call it a squash, but it's called a pumpkin here!), but sometimes Kent or Jarrahdale. The ones I grow are very like Jarrahdale, but I don't recall if they are them or something different; I got the seeds for them from a pumpkin I got from a neighbour back when I lived out in the middle of nowhere years ago, and I can't ask him because he's since passed on.

I am currently baking gluten free peanut butter brownies. First time with this recipe. My partner's been having a bad pain day, and I needed a break.(I started on the Delphi Murders threads. From the beginning. It's going to take me till Christmas to get up to date!) Hoping they come out well!

 

[iamshadow21]

I haven't tasted them yet, but partner has, and is very happy!

 

[iamshadow21]

I haven't tasted them yet, but partner has, and is very happy!
View attachment 373971

Oh, it's another Loopy Whisk recipe, in case anyone's getting Brownie Envy.

Peanut Butter Swirl Brownies

Loopy Whisk's look much prettier than mine, but I'm blaming that on me using Super Crunchy rather than Smooth PB. (Partner loves cronch in her PB. We don't actually have any natural smooth PB in the house, and it's like 3 am now, so when I was baking it was around midnight, so Super Crunchy it was!)

 

[BetteDavisEyes]

Oh, it's another Loopy Whisk recipe, in case anyone's getting Brownie Envy.

Peanut Butter Swirl Brownies

Loopy Whisk's look much prettier than mine, but I'm blaming that on me using Super Crunchy rather than Smooth PB. (Partner loves cronch in her PB. We don't actually have any natural smooth PB in the house, and it's like 3 am now, so when I was baking it was around midnight, so Super Crunchy it was!)

I'm a fan of crunchy peanut butter, too

 

[BetteDavisEyes]

We're having Eggplant Napoleons tonight. I will also make Ratatouille in the coming weeks; Eggplant Parm, too.

Eggplant Napoleon

Fried eggplant rounds stacked between fresh mozzarella and tomatoes. This eggplant napoleon recipe is a great vegetarian appetizer

simplyhomecooked.com

There is actually snow in today's forecast for metro Detroit The precipitation will be mostly rain, but there could be snowflakes in some areas. Mid 40s today, but it will be in the low 70s next weekend.

 

[iamshadow21]

We're having Eggplant Napoleons tonight. I will also make Ratatouille in the coming weeks; Eggplant Parm, too.

Eggplant Napoleon

Fried eggplant rounds stacked between fresh mozzarella and tomatoes. This eggplant napoleon recipe is a great vegetarian appetizer

simplyhomecooked.com

There is actually snow in today's forecast for metro Detroit The precipitation will be mostly rain, but there could be snowflakes in some areas. Mid 40s today, but it will be in the low 70s next weekend.

LOVE Eggplant Parm. Our version is probably completely unconventional, but it's tasty, and needs must when multiple food issues are involved! (We aren't just dodging Coeliac where partner is concerned, but FODMAP, too.) We use GF breadcrumbs, but lots of different seeds as well. Gives it more flavour than GF breadcrumbs alone, and a nice texture.)

 

[PayrollNerd]

I haven't tasted them yet, but partner has, and is very happy!
View attachment 373971

I can appreciate your partner's joy in having brownies that is for sure. My two girls are gluten free also. Neither have Celiac disease but they carry one genetic variant for it unfortunately.

I'm thinking I could use sun butter in place of peanut butter. We are allergic to peanuts and all other nuts.

 

[iamshadow21]

I can appreciate your partner's joy in having brownies that is for sure. My two girls are gluten free also. Neither have Celiac disease but they carry one genetic variant for it unfortunately.

I'm thinking I could use sun butter in place of peanut butter. We are allergic to peanuts and all other nuts.

If nuts are a no-no, then I can highly recommend this other recipe by Loopy Whisk:

Super Fudgy Rasperry Brownies

They're more cakey than the peanut ones, but still super moist. And if berries aren't your thing, just leave 'em off. They're only pressed in the top.

Let me know how it turns out if you try the sun butter swap! I've never baked with it.

 

[BetteDavisEyes]

LOVE Eggplant Parm. Our version is probably completely unconventional, but it's tasty, and needs must when multiple food issues are involved! (We aren't just dodging Coeliac where partner is concerned, but FODMAP, too.) We use GF breadcrumbs, but lots of different seeds as well. Gives it more flavour than GF breadcrumbs alone, and a nice texture.)

I wasn't sure what this meant but found a good explanation: FODMAP Diet: What You Need to Know

Could you use Panko (Japanese rice breadcrumbs) instead of GF breadcrumbs? I prefer Panko as it is crispier than processed breadcrumbs. Even better brands of breadcrumbs are like sawdust. I also make my own breadcrums when I have leftover or stale bread.

 

[BetteDavisEyes]

I can appreciate your partner's joy in having brownies that is for sure. My two girls are gluten free also. Neither have Celiac disease but they carry one genetic variant for it unfortunately.

I'm thinking I could use sun butter in place of peanut butter. We are allergic to peanuts and all other nuts.

Have you done DNA testing? I'm often tempted to order one of those test kits but I'm not sure which one is best. I don't care as much about the ancestry information, but I am interested in genetic predisposition for certain medical conditions.

 

[PayrollNerd]

Have you done DNA testing? I'm often tempted to order one of those test kits but I'm not sure which one is best. I don't care as much about the ancestry information, but I am interested in genetic predisposition for certain medical conditions.

Yes, initially I did 23andMe with Health because I did not know who my father was. I matched to his brother and sister. On the health part, I carry the variant HLA-DQA1. Here's the disclaimer and some of the report titles which was helpful to us for allergy testing. I can eat gluten but neither of my girls can.

I have modified every single baking recipe to use GF flour. At one point, for 2 years, the youngest couldn't even have dairy or eggs. Cooking and baking has been a huge challenge but we've kinda gotten into a groove now, 10+ years later.

 

[iamshadow21]

I wasn't sure what this meant but found a good explanation: FODMAP Diet: What You Need to Know

Could you use Panko (Japanese rice breadcrumbs) instead of GF breadcrumbs? I prefer Panko as it is crispier than processed breadcrumbs. Even better brands of breadcrumbs are like sawdust. I also make my own breadcrums when I have leftover or stale bread.

All the panko I've ever found is made from regular wheat flour. I'm not saying rice flour ones don't exist, I've just never found one. I use my supermarket own-brand gluten free breadcrumbs, which has a coarse sandy texture and is mainly rice flour. We have made our own breadcrumbs from GF bread, but it has to be pretty stale to make a good crumbing texture. Also, what we tend to do is make a big jar of 'crumbing mix' which is the breadcrumbs, seeds and seasoning/herbs, and it keeps for multiple meals. Making the breadcrumbs from fresh, they don't tend to store as well, because there always seems to be some moisture left, or something that wants to grow mold. The shopbought breadcrumbs don't do that.