Food and Recipes while under Coronavirus quarantine #5

[Ray_of_hope]

Interesting….What is the chia seed pudding? I mean…. not sure how to ask, but if not desert what is it for? Is it like a meal replacement? TIA

Full of antioxidants and keeps you satiated longer.

3-Ingredient Chia Pudding

This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it's a healthy snack loaded with protein, fiber and healthy fats!

feelgoodfoodie.net

 

[PayrollNerd]

This mornings food prep. It went from 81 deg at sunrise to 90 deg in less than 3 hours. I turned the oven off as quick as I could. All the ceiling fans are going, very few lights on. Thermostat at 75 because I just can’t do any higher.

Breakfast casserole with tater tot crust, 9 eggs, 1 1/4 cup Colby Jack cheese, tomato, spinach, kosher salt, pepper, diced garlic & onion powder.

My first attempt at Fettuccine Alfredo with chicken today. I’m not a huge Alfredo fan because it’s so rich. I thinned out about 1/2 a jar of Classico Roasted Garlic Alfredo with some whole milk, maybe 1/4 cup.

I sautéed the chicken in a pat of butter with diced onion & diced garlic, kosher salt & pepper plus just a little lemon juice. Once it was done, I cut up some of it and put it in the sauce.

I tossed it with the fettuccine but had to add more chicken pieces. I didn’t want it to be overly heavy on pasta. I have it in the fridge hoping the flavors will meld today.

I’ll have chicken ready for salads too. Still working on the lettuce stash.

 

[ilovewings]

This mornings food prep. It went from 81 deg at sunrise to 90 deg in less than 3 hours. I turned the oven off as quick as I could. All the ceiling fans are going, very few lights on. Thermostat at 75 because I just can’t do any higher.

Breakfast casserole with tater tot crust, 9 eggs, 1 1/4 cup Colby Jack cheese, tomato, spinach, kosher salt, pepper, diced garlic & onion powder.

My first attempt at Fettuccine Alfredo with chicken today. I’m not a huge Alfredo fan because it’s so rich. I thinned out about 1/2 a jar of Classico Roasted Garlic Alfredo with some whole milk, maybe 1/4 cup.

I sautéed the chicken in a pat of butter with diced onion & diced garlic, kosher salt & pepper plus just a little lemon juice. Once it was done, I cut up some of it and put it in the sauce.

I tossed it with the fettuccine but had to add more chicken pieces. I didn’t want it to be overly heavy on pasta. I have it in the fridge hoping the flavors will meld today.

I’ll have chicken ready for salads too. Still working on the lettuce stash.

Wow- I admire all that you have done in the kitchen today especially with the heat in Florida. I am interested to know if the Classico Garlic Alfredo Sauce is good- I make my own- it is pretty easy and I usually don't buy bottle sauces cause they taste so phony to me- I am making Baked Ziti today and I could have used spaghetti sauce from a jar, but instead I am making my own spaghetti sauce!

 

[neesaki]

Well, I don't know what you did with your lettuce, @PayrollNerd , but my partner spontaneously decided to do savoury mince tonight, so I got my mince in lettuce that I'd talked about a few days ago.

It was beef, with a bunch of spices and condiments and herbs from the garden, cooked off with carrot and broccoli and zucchini cut up small, eaten on lettuce with microwave packet brown basmati rice, and in my case, with a little sweet chilli sauce.

That sounds really good. Is the beef mince made with ground beef? Made me think of PF Changs chicken lettuce wraps. I haven’t been there in ages.


https://www.pfchangs.com/menu/appetizers/chang's-lettuce-wraps

 

[neesaki]

Full of antioxidants and keeps you satiated longer.

3-Ingredient Chia Pudding

This 3-Ingredient Chia Pudding is made with almond milk, chia seeds & sweetener of choice; it's a healthy snack loaded with protein, fiber and healthy fats!

feelgoodfoodie.net

That sounds really good! I think I’d like to try it with Swerve sweetener and almond milk. Maybe add a little vanilla. It sounds a little like tapioca. Do the seeds have any flavor or are they fairly neutral?

 

[Quiet Time]

That sounds really good! I think I’d like to try it with Swerve sweetener and almond milk. Maybe add a little vanilla. It sounds a little like tapioca. Do the seeds have any flavor or are they fairly neutral?

The seeds, imo, do not have any flavor.
I just bought some chocolate almond milk to make my chia pudding with. I think it will be tastier.


And, yes, it does remind me of tapioca pudding too.

 

[BetteDavisEyes]

That sounds really good. Is the beef mince made with ground beef? Made me think of PF Changs chicken lettuce wraps. I haven’t been there in ages.


https://www.pfchangs.com/menu/appetizers/chang's-lettuce-wraps

I mentioned upthread that we had takeout from Chang's a week or so ago and were very disappointed with our order. We haven't dined in at P.F. Chang's since before the pandemic and probably wouldn't go again based on the poor quality of our takeout. The place is always packed with long waits, even with reservations. I rarely ordered an entree from Chang's as I enjoy their dim sum and appetizer choices. The chicken lettuce wraps have been a favorite, but I miss the seared ahi tuna salad that they no longer offer in our area.

 

[BetteDavisEyes]

That sounds really good! I think I’d like to try it with Swerve sweetener and almond milk. Maybe add a little vanilla. It sounds a little like tapioca. Do the seeds have any flavor or are they fairly neutral?

The texture of chia seeds in the overnight pudding is similar to tapioca. Neutral flavor like poppy seeds.

 

[iamshadow21]

That sounds really good. Is the beef mince made with ground beef? Made me think of PF Changs chicken lettuce wraps. I haven’t been there in ages.


https://www.pfchangs.com/menu/appetizers/chang's-lettuce-wraps

Yeah, I think we call it beef mince, you call it ground beef. Same stuff.

 

[Tbone144]

Made the Korean style venison blackstrap in the air fryer last night with an Asian slaw. It wasn’t bad. I can tell it’s not beef but it wasn’t gamey at all, just leaner and a different mouth-feel. Still working on the smoked salmon from the weekend, this should be the last of it. I went with a mango, orange and jicama salad as a side. I have found if meat is on sale I work it into the menu. If there isn’t anything on sale then we have been working on our freezer stores. Makes the week’s menu sort of up in the air until I get to grocery but I’m flexible. Craving some lo mein for some reason so I’ll figure out a recipe for that maybe for next week.

 

[killarney rose]

Went to the produce farm yesterday and brought home butterbeans, okra, eggplant, peaches, tomatoes, watermelon and cantaloupe. We will be have good summer veggies for the next few days.

 

[155etta]

Pulled some papusas out of the freezer that were made by a friend. They didn’t work so well in air fryer so I will hang onto rest until it’s not too hot to cook. Getting close to being out of the camper. Drywall and texture should be done this week. It’s too hot to paint so I’m going to have to get AC hooked up to start on finish work.

We’ve been cooking first thing in the morning and after the sun goes down. It definitely takes more planning.

Tonight is some venison tacos for dinner. I need to figure out some recipes for the medallions. I used to make them in red wine glaze but it’s been so long I have no idea how now. Will have to find some internet inspiration. This weekend we are smoking some ribs and salmon on the grill and I’ll pair it with some cold salads.

I sympathize with your camper living. We are doing an extensive remodel and expected to live in our 5th wheel for awhile. A few weeks. We are so far out on waiting for concrete that we had to move into a rental so they could start other parts of the renovation while we wait. Will probably have to rent for 6 months. Not ideal, and totally not expected.

 

[BetteDavisEyes]

I sympathize with your camper living. We are doing an extensive remodel and expected to live in our 5th wheel for awhile. A few weeks. We are so far out on waiting for concrete that we had to move into a rental so they could start other parts of the renovation while we wait. Will probably have to rent for 6 months. Not ideal, and totally not expected.

I, too, can sympathize with folks who are remodeling/renovating a room or an entire home. Prior to DH's retirement, we endured total renovations of our master bath and kitchen. Bathroom wasn't too bad because we have another full bath and a powder room, but living without a functioning kitchen for three weeks was a major challenge.

 

[Tbone144]

I sympathize with your camper living. We are doing an extensive remodel and expected to live in our 5th wheel for awhile. A few weeks. We are so far out on waiting for concrete that we had to move into a rental so they could start other parts of the renovation while we wait. Will probably have to rent for 6 months. Not ideal, and totally not expected.

I’ll be a year in August. We have 58 acres and started building just over a year ago. Other than the current cooking issues because of the heat it hasn’t been horrible. It’s a destination rv and not meant to be hauled around. Definitely given me some perspectives on having “things”. We’ll be keeping it for guests when they visit as we are only doing 2 bed/2 bath in barndo. Rv has 2 bedroom ( king and queen) and 2 bath as well.

Chicken breasts were a $1 per pound on this trip so I’ll be making a batch of chicken tortilla soup in instapot. Got some more for midweek for the air fryer. Pork chops were also $1 per pound and we’ll have those in air fryer as sweet and spicy with baby bok choy. Beef and barley soup for my husband for lunch for the week. Next batch he’s getting venison instead of beef to try. We’ve used most of the ground venison and most of our home grown ground beef.

 

[PayrollNerd]

Today is my oldest’s 30th birthday. We went up to St Pete to see her. Her birthday just happened to fall on the same day as her friend, Jessie’s annual margarita party. The brownies she requested went right to the dessert area. Jessie made her a cake (gluten free).

All the mini loaves of bread and the cookie dough went in the freezer! I expected her to share them but nope. She will only share with her friend Emily, who’s also gluten free.

I was looking over the buffet table as everyone brought a dish. Interesting for sure. I thought to myself, these kids don’t know how to cook. They’re all 25-35ish so definitely well into their careers, not poor college kids.

The artichoke spinach dip was ok, not great. I took 1 bite of what was supposed to be a chicken quesadilla. All I tasted were fire hot peppers. It went in the trash.

Someone made cucumber slices topped with thin salmon and loads of a mixed seasoning on top, they looked pretty.

Jessie the host, made soy based sausage for soft tacos and Mexican corn.

I was surprised there just wasn’t anything substantial to fill their bellies before they started drinking.

Maybe next year, I should offer to make a crockpot of homemade macaroni and cheese? LOL!

 

[PayrollNerd]

The idea of tiny living was very appealing to me about 7 years ago. I even went to a tiny house festival here in FL. But the biggest hurdle was the kitchen. I don’t think I could be happy long term without a decent sized kitchen.

Todays food prep was quiche with zucchini & spinach. I did not use milk. About 5 eggs for each. At 350 deg, they took 45 min. Banjo the grand kitty wanted to taste them.

The extra zucchini, I made as a veggie dish with butter, fresh onion, garlic, tomatoes, kosher salt & pepper and a water. Once I had it ready to simmer, I sprinkled Parmesan cheese on it. When the veggies were soft, I increased the heat & let it cook out some of the water/juice.

Kiddo unexpectedly brought home Mediterranean food for lunch. I had a gyro with lamb. It was so filling! Black beans & rice was the side. I may put some of my zucchini dish on top of it for dinner.

 

[fridaybaker]

The idea of tiny living was very appealing to me about 7 years ago. I even went to a tiny house festival here in FL. But the biggest hurdle was the kitchen. I don’t think I could be happy long term without a decent sized kitchen.

Todays food prep was quiche with zucchini & spinach. I did not use milk. About 5 eggs for each. At 350 deg, they took 45 min. Banjo the grand kitty wanted to taste them.

The extra zucchini, I made as a veggie dish with butter, fresh onion, garlic, tomatoes, kosher salt & pepper and a water. Once I had it ready to simmer, I sprinkled Parmesan cheese on it. When the veggies were soft, I increased the heat & let it cook out some of the water/juice.

Kiddo unexpectedly brought home Mediterranean food for lunch. I had a gyro with lamb. It was so filling! Black beans & rice was the side. I may put some of my zucchini dish on top of it for dinner.

Wow! Pretty quiches!

 

[BetteDavisEyes]

...I was surprised there just wasn’t anything substantial to fill their bellies before they started drinking.

Maybe next year, I should offer to make a crockpot of homemade macaroni and cheese? LOL!

 

[PayrollNerd]

In my food pick up a month or so ago, I received this steak. It looked like flank steak to me at first. But it's a skirt steak which is used in fajitas. But I don't eat those. It is slightly freezer burned in a few spots but nothing I can't cut off.

When we lived in Tampa in the late 80s the newspaper had this flank steak marinade recipe. At the time, flank steak was very inexpensive and perfect for our budget. It has always been one of my favorite recipes and my oldest loves it too.

I sold my big grill last month because I don't entertain anymore. I bought a small portable grill that will be perfect for me. The steak is still frozen but that is fine. I'll flip the steak over a few times to distribute the marinade. I'll grill it tomorrow if it's thawed or the next day.

I do modify it some, using 1/2 cup orange juice, no chili sauce. I was out of Tabasco sauce so I put a dash of paprika in today. In the past, I've used a packet of Splenda in place of the sugar.

I have never made the fruit salsa due to my tropical fruit allergies but I'm sure it's good. When the photo was in the paper decades ago, it was a very pretty dish.

From the 7/15/1987 edition of the Tampa Tribune

DEBBIE VANNI’S TROPICAL GRILLED FLANK STEAK WITH FRESH FRUIT SALSA

1 1/2 pounds flank steak
1/4 cup orange juice
2 tablespoons chili sauce
2 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons oil
1 teaspoon sugar
1 teaspoon grated orange peel
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 medium orange, thinly sliced

Fresh Fruit Salsa
Orange wedges
Cilantro sprigs

Place flank steak in plastic bag or ceramic dish. Combine orange juice, chili sauce, chili powder, soy sauce, oil, sugar, orange peel, garlic, salt and hot pepper sauce and pour over meat. Place orange slices over meat. Marinate overnight in refrigerator. Let stand at room temperature 1 hour before grilling.

Remove steak from marinade and grill 4 to 6 minutes per side, or to desired degree of doneness. Immediately slice all steak on diagonal into thin slices. Place steak on platter and surround with Fresh Fruit Salsa. Garnish with orange wedges and cilantro. Makes 4 to 6 servings.

Fresh Fruit Salsa

1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup diced green apple
1/4 cup diced sweet red pepper
1/4 cup diced green pepper
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon minced cilantro
4 teaspoons sugar
1/4 teaspoon crushed chilies

Combine pineapple, mango, papaya, apple, peppers, vinegar, cilantro, sugar and chilies in bowl. Mix well. Chill. Makes about 2 1/2 cups.

 

[anneg]

In my food pick up a month or so ago, I received this steak. It looked like flank steak to me at first. But it's a skirt steak which is used in fajitas. But I don't eat those. It is slightly freezer burned in a few spots but nothing I can't cut off.

When we lived in Tampa in the late 80s the newspaper had this flank steak marinade recipe. At the time, flank steak was very inexpensive and perfect for our budget. It has always been one of my favorite recipes and my oldest loves it too.

I sold my big grill last month because I don't entertain anymore. I bought a small portable grill that will be perfect for me. The steak is still frozen but that is fine. I'll flip the steak over a few times to distribute the marinade. I'll grill it tomorrow if it's thawed or the next day.

I do modify it some, using 1/2 cup orange juice, no chili sauce. I was out of Tabasco sauce so I put a dash of paprika in today. In the past, I've used a packet of Splenda in place of the sugar.

I have never made the fruit salsa due to my tropical fruit allergies but I'm sure it's good. When the photo was in the paper decades ago, it was a very pretty dish.

From the 7/15/1987 edition of the Tampa Tribune

DEBBIE VANNI’S TROPICAL GRILLED FLANK STEAK WITH FRESH FRUIT SALSA

1 1/2 pounds flank steak
1/4 cup orange juice
2 tablespoons chili sauce
2 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons oil
1 teaspoon sugar
1 teaspoon grated orange peel
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 medium orange, thinly sliced

Fresh Fruit Salsa
Orange wedges
Cilantro sprigs

Place flank steak in plastic bag or ceramic dish. Combine orange juice, chili sauce, chili powder, soy sauce, oil, sugar, orange peel, garlic, salt and hot pepper sauce and pour over meat. Place orange slices over meat. Marinate overnight in refrigerator. Let stand at room temperature 1 hour before grilling.

Remove steak from marinade and grill 4 to 6 minutes per side, or to desired degree of doneness. Immediately slice all steak on diagonal into thin slices. Place steak on platter and surround with Fresh Fruit Salsa. Garnish with orange wedges and cilantro. Makes 4 to 6 servings.

Fresh Fruit Salsa

1/2 cup diced pineapple
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup diced green apple
1/4 cup diced sweet red pepper
1/4 cup diced green pepper
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon minced cilantro
4 teaspoons sugar
1/4 teaspoon crushed chilies

Combine pineapple, mango, papaya, apple, peppers, vinegar, cilantro, sugar and chilies in bowl. Mix well. Chill. Makes about 2 1/2 cups.

I hope it turns out well!