I made what I’ll call Sidedish Toscana tonight. Leeks, celery, Savoy cabbage with Romano beans, bacon and bacon, with a some light cream added at the end.
Also, Yiouvarlakia
https://miakouppa.com/yiouvarlakia-with-avgolemono
and Breton Beans (with some drained bacon, no sausage)
Have you ever prepared the yiouvarlakia using ground chicken? I’m wondering if a package of ground chicken I have in the freezer would work well in these meatballs.
I made it with ground chicken once. It didn’t work for me. But I googled “chicken yorvarlakia” and there are lots of recipes, so a lot of people like it.
I haven’t tried it with chicken. No reason it wouldn’t work. But, it would be more work than making chicken avgolemono soup with rice (or orzo, or noodles ) and chunks of chicken.
I make avgolemono the day after I roast a whole chicken, using the bones, and I add a fair amount of chopped chicken to the soup after the rice or orzo has cooked.
A maindish salad inspired by Paticia Wells avocado, apple green beans, lobster salad. Half recipe with quarter of the dressing. Omitted avocado - I’ve given up trying to choose, ripen and slice them. 8 oz. Surimi / Crab Delights instead of lobster, Haralson apple peeled and diced instead of Granny Smith, 7 oz package of microwave frozen green beans instead of fresh, no salt added anywhere, dressing, and layered in a dish rather than stirred together. Served on a bed of shredded iceberg lettuce with warmed naan bread on the side.
I roasted char rubbed with the spices from the Sonoran Arctic char taco recipe. I also made the sauce, with lemon juice instead of lime.
Canned beans cooked with a fresh salsa, cumin and oregano.
That sounds great
It is a great combo. We had it years ago and liked enough to repeat several times in 18 months. I stumbled upon the recipe again as I looked for something to use up a freezer overstock of “Crab Delights”.
There was a restaurant in Toronto that used to have a main course salad with lettuce, bacon, lobster, corn, and a buttermilk dressing.
Trying trying trying. February is my January.
@ChristinaM’s recent thread reminded me of a lot of recipes and techniques.
Fish en papillote:
Lentils cooked with a (disappearing) vegetable:
Poached chicken:
Starting meals with a salad:
It’s real. Hang in there.
I’ve been drinking a lot of hot water (not even tea) of late. Seems to quell various things.
My dietician suggests using mouthwash after dinner, or sucking on a strong rather unpleasant mint like Fisherman’s Friend after dinner, to prevent snacking.
Apparently the Extra Peppermints that I bought are too tasty to do the trick. LOL.
I have a tall glass of water on my coffee table.
Sometimes, I do hot lemon water while watching tv.
Floss and brush your teeth after dinner, it helps quell any late night snacking urges. And go to bed at a reasonable time.
I’m trying to avoid putting cheese on everything even though everything tastes better with cheese. Trying really hard to prepare food at home to take to work instead of going to the mini Marks and Spencer grocery store which is located on the ground floor of my work. Trying to incorporate whole grains into meals. Have not bought white rice since last year, only brown. White rice has become a treat.
Last night San Francisco’s famous Joe’s Special. Essentially a “scramble” of ground beef. fresh spinach and beaten egg. Drizzle of (midwest) chile sauce after plating. Comfort food for me that doesn’t beg
inclusion of a carb.
Subbing out cauliflower rice for white rice and konjac noodles for grain-based pasta have been huge for me. They’re also very quick-cooking, so extremely convenient when throwing together a meal on a busy day.
I’ve been mixing white rice and quinoa, and cooking it in advance with a bit of fat to increase the resistant carbs (discussion & links on the rice thread).
Just have to remember to make some and keep it in the fridge, which is not as hard after a few months of this. (So fresh rice has become a treat, lol.)
Have been trying to do this for all carbs, actually, including potatoes and pasta.
Pasta is the only one I stumble over, because I eat it rarely, so the idea of having it “ready” in the fridge doesn’t strike me. But sometimes if I have it on my list of weekly menu ideas, I do actually remember to do it.
