Cooking & Baking
Related: About this forumWhat's for Dinner, Wed., July 7, 2021
I'm having what I was planning to have last night except I couldn't because of the storm causing a power outage:
snip from yesterday's post:
Broccoli rabe with curry rice. It should be colorful as it has carrot and purple cabbage in it.
Seasonings/other additions are ginger, garlic, red curry paste, coconut milk, lime juice, soy and fish sauce, and honey.
Cold decaf tea to drink.
snip
Because I didn't want to open the refrigerator door (no advice on when power would be back), I went to a restaurant to order something. Looking forward to giving this new recipe a try tonight.
irisblue
(32,969 posts)I made a salad the other day,and to finish it off & to put some protein on it, I roasted canned chickpeas using this recipe.
I roasted the chickpeas in the morning so it would have time to cool
(I would double the amounts if I make it again, the taste of the roasted chickpeas was very very mild)
source-https://veggiechick.com/crispy-asian-roasted-chickpeas/
ingredients
15- ounce can chickpeas - garbanzo beans, rinsed and drained
1/2 tablespoon sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon ground sea salt
seriously double these amounts
INSTRUCTIONS
Preheat oven to 400 degrees.
Rinse chickpeas with water and pat dry with a couple of paper towels.
In a medium bowl, add sesame oil, ground ginger, garlic powder, and sea salt. Add chickpeas and stir to coat.
Place the chickpeas on a baking sheet and bake at 400 degrees for 30-35 minutes, stirring midway through, until brown and crispy (being careful not to burn). Let cool and enjoy!
NUTRITION
Serving: 1/4 cup | Calories: 89kcal | Carbohydrates: 13.2g | Protein: 3.7g | Fat: 3g | Sodium: 751mg | Sugar: 2g
The salad was yellow& red peppers, cukes, mushrooms, onions, carrots and Romaine.
Polly Hennessey
(6,794 posts)red, green and orange sweet peppers; feta cheese; cucumber; red onion; parsley; and, an olive oil/red wine vinegar dressing with oregano and garlic, salt snd pepper.
bucolic_frolic
(43,137 posts)Been out of action for 10 days. Scary. Expected to dial 911 for 4 days. Was all packed. My diet of donuts and pizza conflicted with my purges of kale smoothies, Himalayan pink salt, and watermelon.
But tonight I think the crisis has passed.
This watermelon is not as good. Thicker rind.
bucolic_frolic
(43,137 posts)Cold brew coffee has been my thing for a good 9 months. Overnight soak, or longer. Cold. No heat, no electric coffee pot at 1200W for 8 minutes 7 times a week.
Now, I offer this method of fighting food inflation. Coffee. I ground my own beans once, what a chore. But I did notice I got it really fine. You don't need as much coffee for cold brew when the ground coffee is really fine. So, now I figured out I can regrind the ground coffee from the store and use about 50% less coffee.
NJCher
(35,658 posts)if you leave it in the tea bag, you get about one cup.
But if you cut the tea bag open, you can get a cup and a half, easy.
I cut the tea bag open because so many tea bags have microplastics in them. The only way to avoid them is to use loose tea or open up the tea bag and use the tea leaves without the bag.
bucolic_frolic
(43,137 posts)Oh, my. That's so good for the liver and kidneys.
And a quick search didn't mention any of the major brand names, just a few obscure and plastic-free brands.
Yeah, time to open the bags. And brew my own from the herb garden. Lemon balm and oregano, my 2 new flavors.
NJCher
(35,658 posts)when you make tea from it, it has a very calming effect.
I read a lot about the microplastics issue. It is horrifying to think of one cup of tea putting that much plastic into your system.
peacefreak2.0
(1,023 posts)Sautéed yellow squash. Vino and lemon sorbet for dessert.
MissMillie
(38,553 posts)I'm using pork. (My guess is pork is not at all conventional.) broccoli, cauliflower, carrots, yellow bell peppers and onions
All over rice.
Chocolate chip cookies for dessert
MontanaMama
(23,308 posts)Will toss some of them in Franks Red Hot and the others in an apricot bbq sauce I made the other night. Jasmine rice on the side seasoned with ranch dressing mix. A green salad for my husband and summer squash salad for me. He wont eat squash and I had a big salad for lunch so not in the mood for that tonight.
Its so danged hot. Were not used to weeks of temps this high.