Aloo gobi and a mini naan.
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I made Uravashi Pitre’s Italian white bean and (chicken) sausage soup in the IP. I added carrots, celery, fennel bulb and seed, and broth to round it out. It was delicious and felt healthy. Then I scarfed some cake 
.
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After a follow-up visit with my cardiologist (which went very well) I went to the Used Book Superstore in Burlington to see if I could find a low cholesterol, heart healthy cookbook recommended to me here on HO back in December, I think. It was published in 1972, so I wasn’t counting on finding it, and I didn’t.
BUT I did find the American Cancer Society’s New Healthy Eating Cookbook, published in 2019, in a format that makes for easy reading, plenty of recipes that interested me, with each recipe having a breakdown in a separate box on the page of calories, fat breakdown, cholesterol, sodium, carbs and sugars. $22.95 new; their price $6.98; I got it for $5.83 because they had a storewide 20% discount off their used book price.
So…made a recipe tonight because I had most of the ingredients: Peanut Noodles with Snow Peas and Broccoli. Except I had no broccoli, so I used a large carrot, peeled, halved, and sliced.
Their peanut sauce is similar to my Dad’s satay sauce, but with a lot fewer ingredients, so I knew it would be good. And it was. Going to try and use some of these recipes more often, and be more conscious of portion control.
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First day feeling human again after 2 1/2 weeks of the creeping crud. Double lamb chop from the farm, Turkish-style long-cooked green beans with lemon and olive oil (refreshed from frozen), potato with TPSTOB. Actually tasted good, I had almost forgotten what that was like!
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Nice way to celebrate one’s newfound humanity 
Great lookin’ tater & chop!
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Glad your cardiologist visit went well!!
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Delicious leftovers from the Indian food we’d ordered for our poker game Saturday: bangin’ bharta, saag paneer & mutter paneer over leftover rice.
I’d hoped to have a lil room left for Friday night’s sausage & leek cavatappi, but didn’t. I don’t know what it is about Indian food that is so filling — another reason why I’ll never get to try the popular lunch buffet at the same restaurant: I’d be in a food coma for the rest of the day 
Hopefully more of my PIC’s amazing spekuloos ice cream with toasted pecans later tonight, which should have the perfect texture by now (unlike yesterday, when we were too impatient and had some while it had not yet frozen solid 
).
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Glad to hear your cardiologist appointment went well. You got a good deal on that cookbook. An d your plating is beautiful!
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Everything in your recovery meal looks delicious!
I love turkish stewed green beans, and the lamb chop looks pretty perfect.
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On my own for dinner tonight, which means a Big Caesar in a Big Bowl, with homemade dressing and croutons, and some tinned salmon.
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Yum!! 
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Fried pork chop with an apple cider, maple syrup, mustard sauce. Roasted carrots, cauliflower, onion & garlic, seasoned with Dash Herb & Garlic. Spinach salad, red onion, yellow bell, fennel, avocado, green goddess dressing.
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Found some breakfast link sausages in the freezer. I kind of remember buying them when they were on sale. Anywho, I made up some pizza dough and wrapped them with some shredded Colby jack cheese. Not the prettiest sausage rolls, but they tasted good. Peas on the side for our vegetable.
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Score! Eat to Your Heart’s Content is available online at Thrift Books and others.
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Quick vegan dinner with broccoli, butternut squash, cherry tomatoes, miso tofu, shallots, garlic, rosemary and olives
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A Big Salad – arugula, roasted butternut squash, sunflower seeds, crispy onions, pomegranate molasses, olive oil, cider vinegar.
I roasted the squash with garlic, s&p, cumin, and because I have somehow run out of garam masala, some chana masala blend that I never use otherwise. Plus sumac, which add a lovely tang to balance the sweetness of the caramelized squash.
And continuing my newfound appreciation of dal + rice (for both taste and nutrition profile) – Turkish lentil soup cooked with carrot, onion, cauliflower stem, garlic, and onion (with a bit of kick because I threw in a whole green chilli for flavor, and apparently it was potent). With rice and ghee and pretty purple papad made of ragi / finger millet.
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Looks delicious! Do you have access to Milk Street? They have a very tasty Turkish lentil soup which uses a bit of over-cooked rice as thickener. Basically, ingredients are thus (although I probably scaled this down from the original). Rice is added with the lentils:
3 T. olive oil
2 t. Aleppo pepper flakes
3 T. salted butter
1 c. chopped 1/2" yellow onion
1 medium garlic clove, minced
1 T. tomato paste
1 T. sweet paprika
1/2 t. ground cumin
1 c. red lentils
2 T. long grain white rice
5 c. water (or 1 c. stock + 4 c. water)
Kosher salt
Lemon wedges for serving
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Looks like it’s Unavailable from Thrift Books. It seems to be available from a site called Barker Books & Vintage in Helena, MT and it’s in very good condition and at a good price - even with shipping being more than the cookbook LOL - so I’ve just ordered it.
And thank you again for recommending it to me on the 2025 Cooking Goals thread back in December!
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