liamsaunt

This is very disappointing. I already have a subscription to Food and Wine, which I was not planning on renewing. Eating Well just stopped publishing too. They tried to give me a subscription to Better Homes and Gardens to fulfill the remainder of my subscription, but I refused and was able to easily obtain a refund. I guess I will have to look into that for Fine Cooking too. I think that leaves Milk Street as the only printed magazine I still get. Can you provide a link to where you are seeing this information? I am not finding anything my Fine Cooking account. It's a pricy subscription and I am pretty sure I paid a couple of years up front so I want my money back!

Mutter paneer, cauliflower cashew curry, maharajah rice, naan

Everyone's meals look really good. I am getting an error code when I try to like them for some reason. Last night we had the old standby chicken shawarma.

Mine was very crispy. I did one bunch of kale at 400 for about 12 minutes. I did not use as much oil or salt as Ina's recipe. The crispiness of the kale was good with the soft textures of the fish and the sweet potato. I ate the kale in the same bite as those things so I got crispy and soft at once.

Soy-honey-sriracha salmon on miso mashed sweet potatoes with some crispy roasted kale and pea shoots

Swordfish banh mi

Haddock and carrots poached in coconut milk with fish sauce and lime, topped with crushed peanuts, cilantro and chiles

Asiago cheese stuffed chicken on a potato-macomber turnip puree with broccoli.

Last night was pizza and a movie night. Carbonara at my niece's request Everyone else wanted plain. Movie: Avengers Endgame. We are supposed to be watching all of the Oscar nominated films, but have now seen everything except a couple of the documentaries and one of the international nominees, and it was my niece's pick. She rebelled at the idea of watching a documentary on a Saturday night 🤣

We got too much haddock in Thursday's delivery to use up in the fish fry, so last night we finished it, roasted with olives, lemon zest and cherry tomatoes over angel hair pasta.

Fried haddock with tartar sauce, onion strings, and fries. Cabbage slaw.

Katzu chicken with dipping sauce, cabbage, rice.

Eggplant and red bell pepper stir fry with fish sauce and lime. Spicy chiles, peanuts, and cilantro on top. Brown coconut rice

I use Ina Garten's recipe. It was in her cookbook Barefoot in Paris, but it is also on the Food Network site: https://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe-1917463 Yesterday, my fish share delivery got messed up (by us, not them!). My niece is home for spring break, so my husband 'thought' he added extra salmon and catch of the week to our delivery, but nope! We got the usual amount. So, two people got salmon and two people got cod. Here is a bowl of the cod, broiled with miso in a ramen soup with summer squash zoodles and bok choy added to up the veggie count.

As heidih said, every person is different, and every chemo cocktail is different. I did chemo 8.5 years ago (not that I am counting haha!) and was given the standard literature about what to eat if/when things started tasting metallic. One thing I did personally during that time was not to eat with metal utensils or off metal plates. I used bamboo only. I have no idea if it helped at all, I'm just mentioning it as something to try. What I remember most is that acidic foods were called out as being problematic for people that have issues with metallic tastes during chemo. In general, bland foods were recommended--like cream of wheat, clear broths and simple soups, oatmeal, applesauce, plain grilled chicken, stewed fruit. simple pasta dishes (no tomato sauce), Ensure to fill the gaps if you lost your appetite. Raw vegetables and fruits, beans, rare meats and rare fish etc. and spicy foods were all not recommended, I think more out of concern for digestive upset than any other reason. My oncologist told me to just eat whatever seemed appealing at the time and not to worry about what I chose. I did not eat the recommended bland foods. I was lucky in the taste department and never lost my appetite or the ability to taste things correctly, which surprised my oncologist a bit.

Slow roasted beef tenderloin with honey mustard carrots, green beans, and cauliflower gruyere gratin

Niece is home for two weeks for her spring break, so at her request we had miso salmon rice bowls with avocado, cucumber. and roasted radishes.

I did not feel like cooking last night, so rummaged around in the freezer and found my last bag of spicy turkey meatballs (I use Ina Garten's recipe and swap in spicy turkey sausage for the prosciutto) and the last quart of homemade tomato sauce. With some garlic rolls and a salad, a no effort dinner was served.

Chicken noodle soup with carrots, celery root and spinach. I left the onion skins on while making the stock, which is why it is so dark.

Melissa Clark's recipe for Vietnamese caramel salmon as a change from our usual miso salmon (we liked it but the miso treatment remains the unanimous household favorite for salmon), on garlic noodles flavored with oyster sauce and fish sauce. I added roasted black oyster and shiitake mushrooms and red bell peppers, plus pea shoots, lots of cilantro, scallions, and chile peppers.

Blackened hake tacos. I could only find flour tortillas buried in my freezer which was kind of a bummer, but we still enjoyed them. I prefer broiled fish to fried in tacos.

Yes, I usually do. I can sometimes get store-bought paneer delivered, but I think homemade has a fresher flavor. Last night I roasted a chicken with some sweet potatoes in the same pan with a maple glaze and made some green beans. I should have taken a picture of the whole pan before I portioned out my plate, but I forgot.

I made two paneer dishes last night: saag paneer and mutter paneer. With rice and a modified naan recipe--I swapped in whole milk for the water in the dough because I had some that was about to expire. It made the dough a little stickier to work with, but the finished bread was a lot softer and more tender than my usual naan. We liked it a lot.

Marinated and pan seared mahi mahi with a mango, ginger, cilantro, and lime sauce, coconut brown rice with shredded carrots mixed in, and some roasted broccolini

Pecan crusted chicken with honey mustard sauce, spinach and parsnip puree.