[Cauliflower Parmesan]

Cauliflower Parmesan

This recipe is from the Cooking with/for Disabilities Course in the eCGI

This is so easy and similar in consistency and taste to cheesy garlic mashed potatoes, but more nutritious. I love the fresh jarred, minced garlic; saves my fingers from the knife.

• 1 head cauliflower/cleaned, reserving the leaves/remove large stalk
  
• 1/2 c shredded Parmesan cheese (OR Parmesan and Romano mixed)
  
• 1/2 c light margarine (OR butter)
  
• 1/2 medium sweet onion/ grated
  
• 1 cloves garlic/ finely minced
  
• salt to taste
  

Steam cauliflower head or pressure cook until very tender/adding the leaves for the last 2-3 minutes in steamer or final minute in pressure cooker. Saute the grated onion and the garlic in margarine or butter, just until tender, but not browned. Mash with the cauliflower and cheese, adding cheese a bit at a time, salting to taste. Serve with the leaves as side garnish.

*You can use your food processor to to prep the onion, if a hand grater is difficult for you. I have used both methods to equal success

Keywords: Side, Vegetables, eGCI, Healthy Choices

( RG993 )

[Cajun Oven Fried Catfish]

Cajun Oven Fried Catfish

This recipe is from the Cooking with/for Disabilities course in the eCGI

• 1 lb catfish nuggets
  
• 1/2 c cornmeal
  
• 1/4 c flour
  
• 2 tsp cajun seasoning
  
• 1/2 tsp garlic powder
  
• juice of 1 lemon
  
• butter flavored cooking spray
  

Preheat oven to 425

25 minutes baking time

Preparation time 10 minutes

Mix cornmeal, flour, cajun seasoning and garlic powder on a deep plate. Rinse catfish in clear water. Carefully remove skin, if you wish. Spray shallow baking pan with cooking spray. Squeeze lemon juice all over the catfish pieces. Immediately roll in the cornmeal mixture and place on baking pan, skin side down. Lightly spray fish with cooking spray. Bake for 25 minutes at 425. Do not turn.

Serve either the chicken or catfish with Oven Fried Potatoes, and a big leafy green salad or steamed vegetables.

Keywords: Main Dish, Fish, Healthy Choices, eGCI

( RG992 )

[Cajun Oven Fried Catfish]

Cajun Oven Fried Catfish

This recipe is from the Cooking with/for Disabilities course in the eCGI

• 1 lb catfish nuggets
  
• 1/2 c cornmeal
  
• 1/4 c flour
  
• 2 tsp cajun seasoning
  
• 1/2 tsp garlic powder
  
• juice of 1 lemon
  
• butter flavored cooking spray
  

Preheat oven to 425

25 minutes baking time

Preparation time 10 minutes

Mix cornmeal, flour, cajun seasoning and garlic powder on a deep plate. Rinse catfish in clear water. Carefully remove skin, if you wish. Spray shallow baking pan with cooking spray. Squeeze lemon juice all over the catfish pieces. Immediately roll in the cornmeal mixture and place on baking pan, skin side down. Lightly spray fish with cooking spray. Bake for 25 minutes at 425. Do not turn.

Serve either the chicken or catfish with Oven Fried Potatoes, and a big leafy green salad or steamed vegetables.

Keywords: Main Dish, Fish, Healthy Choices, eGCI

( RG992 )

[Juicy Oven Fried Chicken]

Juicy Oven Fried Chicken

This recipe is from the Cooking with/for Disabilities course in the eCGI

I use a 2 mg fat Blue Cheese dressing for this, usually, but the Creamy Caesar is also good, and you can experiment with your own favorites.

• Butter flavored (or your choice) cooking spray
  
• 4 boneless/skinless Chicken Breasts
  
• 1/2 c 2 mg fat/per serving Blue Cheese dressing
  
• 2 dashes Tabasco sauce (optional)
  
• 1/3 c flour
  
• 2/3 c fine breadcrumbs (the Parmesan is good, but your choice)
  
• 1/2 tsp garlic powder
  
• 1/4 tsp paprika or ground red pepper seasoning
  

Preheat oven to 425

25 minutes baking time

Preparation time 15 minutes

Mix together flour and breadcrumbs with seasonings.

Spray pan with butter flavored cooking spray.

Rinse and remove any large fatty pockets from the chicken breasts.

Lay chicken breasts out flat, then dip in dressing (with optional Tabasco sauce) to coat.

Dredge breasts through breadcrumb mixture, coating all over.

Do not over-coat the chicken by dredging twice.

Place inside surface down on pan so pieces are not touching.

Spray lightly with cooking spray.

Bake at 425 for 25 minutes, turning pan after 15 minutes.

Keywords: Chicken, Main Dish, Healthy Choices, eGCI

( RG991 )

[Juicy Oven Fried Chicken]

Juicy Oven Fried Chicken

This recipe is from the Cooking with/for Disabilities course in the eCGI

I use a 2 mg fat Blue Cheese dressing for this, usually, but the Creamy Caesar is also good, and you can experiment with your own favorites.

• Butter flavored (or your choice) cooking spray
  
• 4 boneless/skinless Chicken Breasts
  
• 1/2 c 2 mg fat/per serving Blue Cheese dressing
  
• 2 dashes Tabasco sauce (optional)
  
• 1/3 c flour
  
• 2/3 c fine breadcrumbs (the Parmesan is good, but your choice)
  
• 1/2 tsp garlic powder
  
• 1/4 tsp paprika or ground red pepper seasoning
  

Preheat oven to 425

25 minutes baking time

Preparation time 15 minutes

Mix together flour and breadcrumbs with seasonings.

Spray pan with butter flavored cooking spray.

Rinse and remove any large fatty pockets from the chicken breasts.

Lay chicken breasts out flat, then dip in dressing (with optional Tabasco sauce) to coat.

Dredge breasts through breadcrumb mixture, coating all over.

Do not over-coat the chicken by dredging twice.

Place inside surface down on pan so pieces are not touching.

Spray lightly with cooking spray.

Bake at 425 for 25 minutes, turning pan after 15 minutes.

Keywords: Chicken, Main Dish, Healthy Choices, eGCI

( RG991 )

[olives in tx!]

Back to olives, in a way . . .

fifi, I'll post my recipe a little later for the skillet bread. 

Texas Sourdough Potato Skillet Bread

A different and easy dinner skillet bread, that requires very little kneading. It is especially well suited to serve with bbq/grilled meats, and hearty soups or beans. This is not a strict sourdough bread, as there is the addition of yeast due to the softness of the dough. But you can enjoy it anyway. The recipe is very simple in its basic form and it disappears quickly. You can change the character for variety, by adding olives, cheese, onions, or peppers. For cheese bread add 1/2 to 3/4 cup of your choice grated cheese to the dough; either when you knead in the cornmeal at the end, or as a topping for your loaf.

I like to top this bread with about 1/3 cup olive tapenade, or sliced olives, if you prefer. If topping with olive brush dough with olive oil after shaping instead of butter.

Ingredients

3/4 cup sourdough starter, set out in the morning

1/2 cup warm water

1/2 cup bread flour

1 tbsp yeast

2 tbsp sugar

1 large potato, boiled, and peeled, grated

1/2 cup potato water, warm

4-5 cloves garlic, minced

1 tsp salt

1 tsp lemon pepper

1/4 cup light margarine or butter

2 cups bread flour

1/2 cup cornmeal

1/4 cup light margarine or butter for coating dough

*Butter flavored cooking spray is a good substitute for coating dough, and for buttering your skillet that yields less fat, calories, and sodium.

Method

Combine first five ingredients for sponge; allow to set for 3-4 hrs in open bowl away from drafts.

Boil, then peel the potato; grate potato, should be about 1 1/2 cups grated. Stir down the sponge; stir in grated potato and potato water with the garlic, salt, and lemon pepper.

Stir through the 1/4 cup butter or margarine.

Add flour 1/2 cup at a time. Mix in with wooden spoon then knead by hand until a very soft dough.

Knead in the cornmeal.

Coat with softened light margarine or butter; cover and allow to rise until doubled, about 45 minutes.

Turn out into a well buttered 8 or 9 inch skillet. Coat again; cover with plastic wrap and allow to rise again for 35-45 minutes.

Bake in 425 oven for 25-30 minutes until nicely browned on top and done.

Edited to add: Nice pics of the olive trees, markf424. We must have been posting at the same time.

[Love those Texas Gardens]

Well, the bamboo went in front of the western rock wall after all; I'm thinking they won't like it much in the rocks anyway. Hard to resist an experiment I guess.

My friend's place in Bastrop is next to a family whose tendency towards cars-as-landscaping is all too familiar a Texas tradition, but the bamboo growing up through the empty engine bay of their '72 Lincoln is lovely thriving. Yeah, rocks should really hold 'em.....

Oh you laugh! But in some parts of Texas cars in the yard are more than just a handsome addition to any well appointed front yard- some folks consider cars in the yard to be art.

Saw those Caddies in person, shortly after they were planted. Former lifetime as an artist--that will get you many an odd view of the world.

I was laughing at the idea that anything could control/contain the wily bamboo.

How's your okra, mayhaw man? Ours goes in the garden around June--for those late summer gumbos we can't live without.

[Love those Texas Gardens]

Well, the bamboo went in front of the western rock wall after all; I'm thinking they won't like it much in the rocks anyway. Hard to resist an experiment I guess.

My friend's place in Bastrop is next to a family whose tendency towards cars-as-landscaping is all too familiar a Texas tradition, but the bamboo growing up through the empty engine bay of their '72 Lincoln is lovely thriving. Yeah, rocks should really hold 'em.....

[Best Texas Ethnic Food Festivals]

How about Wurstfest in New Braunfels? Every fall, October, if I remember right. I haven't been down there lately but we used to go every year. Lots of German sausage and German beer, some weinerschnitzel and oompah music.

[Love those Texas Gardens]

pink, and yes the leaves should look different. This is my first year with all heirloom varietals (and one olde faithful, Celebrity), so I'm crossing my fingers, especially after my mother cast aspersions on the idea. She thinks heirlooms are dead meat in the Texas heat, and therefore shall have none of my homemade bisque come June. Peh!

actually, all the 'looms look a little different; our black krim is more elephantine than the hybrids, and the leaves don't smell quite as peppery, either. wonder what that means?

Yeah, all the 'looms we looked at definitely had their own distinctive leaf configurations. I like to grow one variety of yellow or golden tomato each year. Most years I have gone with the little yellow pears (yum!). Last year I grew a few Golden Romas and loved those; wonderful for salsa. So this year we thought we'd try a yellow 'loom. Other than those we have an old favorite, Beef Eaters, and are trying a Superfantastic for the first time. One Cherry 100 in the front bed. No Celebrities this year, which we have always had before . . .

Well, the bamboo went in front of the western rock wall after all; on the lower level below the veg garden terrace. Mr just couldn't resist trying it after neighbor brought a clump and set them on the back deck. He did split them into single units (about five) and planted them in the rocky area with some compost/mulch. We'll see how they do. I'm thinking they won't like it much in the rocks anyway. Hard to resist an experiment I guess.

[Love those Texas Gardens]

Red Barn on Pond Springs. We were there Palm Sunday, and they were directing traffick and parking like it were a rock concert. Good luck!

thanks, jess. I'll have to make it over there, during a quieter time so no one knocks me down.

We just put in the whole veg plot a few days ago in the new dirt. So far they think they are all TX queens at a coronation; standing up tall and ready to bust out with some blooms already. Snowy eggplant, and hot banana peppers in the front beds with assorted herbs and my one lovely silver lavendar. All the basil and thyme are looking happy around the one crepe myrtle, and Tabascos are in their spot around the other. Yesterday morning we put in a new mint bed, and my mr is dreaming of mint juleps this very moment.

My neighbor offered us some of her bamboo, but I know that sneaky stuff, and after watching her hack some of it out of the ground . . . I declined. I'd rather start some castor beans for shade in the summer along the western front. Grew them for years out around Bastrop/Elgin. They die down so cooperatively during the winter for more sun went we appreciate it and you can mow them down should they tend to get out of hand. I started with five plants on the southwest side of the house and five and on the northwest; had about 30 on each side within two years. Great for shade, they grow up to 10-15 feet each season, with those big lovely leaves.

Anyone growing yellow brandywine tomatoes? We have two plants this year, and they look different from the usual tomato plants -- big elephant ear type leaves. Any tips?

[Love those Texas Gardens]

So I moved the artichokes to the raised bed, and I mean RAISED--if one of the toddlers go missing, it's the first place the authorities will start lookin'.  The chokes seem  happier out of the container, and not hopelessy root-bound, duh, so they no longer eye me with the same degree of resentment. 

I have country gentlemen corn shoots peeping up, and more heirloom toms awaiting burial on the garden wall.  True story:  I bought a Texas purple wisteria vine with the tomatoes, and absently plunked it down alongside the garden, forgot it during the downpour of a few days ago, and the damn thing fell on its side, but not before flinging its leading tendril over a tomato cage and snaking about the frame.  The damn thing is going to be pretty once we attempt to direct it over a fence, but I swear it's part kudzu, part python.

OK... I want pictures of an artichoke in Texas.

I am curious as to the Texas purple wisteria. What the heck is that? And, more importantly, why don't I know about it?

jess, since we are vaguely in the same area, around sprawly Austin, where did you find the TX Japanese wisteria? I have been wanting to start some wisteria here on the home plot for a few years now. Friends gave me a seed pod from theirs up in AR last summer. I was planning to try throwing those down along the space that is still open on the back fence between the grapes and the passion flowers. (We have no "back" yard, but the fence does go behind the back deck, and run the length of our side yard from corner to corner.) However, thinking about what you have said about the kudzu aspect of the lovely vines, I hesitate to encourage it to grow where it may choke out the grapes.

Besides all that--I would, of course, prefer to have a Texas Japanese wisteria.

[olives in tx!]

Columbus brought chickens on his second voyage, circa 1493. But there is a dispute that jungle fowl were not already on the Western coasts of Mesoamerica. The Indigenous population raised turkeys quite successfully. There are the bones of birds at Chaco Canyon that predate and indicate domestic or at least mass-

slaughter.

As far as olives, what took you all so long. Either Jaymes or Theobroma remarked on the EXTENSIVE olive groves in Mexica...

There is little doubt there were jungle fowl present prior to the Spanish entrada. Turkeys are native to the Americas. Birds at Chaco Canyon are a different issue, as were not "chickens" as we know them. As I mentioned, not counting prairie chickens, and the like. Just referring to the chicky birds as we know them now. Well, not the legless commercial fowl.

Back to olives, in a way . . .

fifi, I'll post my recipe a little later for the skillet bread.

[Gardening: 2002-2009 Seasons]

I used to have great success in my veg garden with "manure tea." Let the manure break down a bit, mixed with straw or compost. Put about 2 gallons worth in a five gallon bucket, fill with water. Let that set for a week or so. Then water well with fresh water and feed around your plants with the liquid tea. It doesn't stink, just looks like the blackest tea you've ever seen. You don't have to wait the usual 9-10 months or so that it takes the manure to break down sufficiently. I would continue to refill the water and brew more tea. Feed the plants every week or so, depending on the size of the plant; bigger plants more often, smaller no more than every two or three weeks until they grow bigger.

[Love those Texas Gardens]

Today I planted a couple of basil plants that I had divided from a large multi-stemmed plant from Central Mkt - no Thai basil in the ground yet - Howard's doesn't have it, and I wasn't into taking the time for a special trip to the Natural Gardener or Barton Springs. Also put in lavender for the first time - Goodwin Creek variety - with a one-inch layer of pea gravel beneath the transplant for drainage.

Now I'm pondering whether to get a big pot for the Meyer lemon I picked up, after urging from Jaymes, or find a protected sunny spot in the landscape for it, as Larry Butler from East Austin's Boggy Creek Farms recommends. His and Carol Anne's are said to be blooming profusely right now with that gorgeous scent and they didn't freeze during last winter's two nights of 19 degree temps.

The Italian parsley overwintered so well, that I need to crop it and make the first tabouli of the the year, before the caterpillars arrive.

I got some lavendar seeds from WildSeeds. No variety named on the pack, just lavendar. But, I have a question, or two. On the packet it suggests planting in the fall, but do I need to wait until then or can I put the seeds in now while we are still mild here around Austin? First time for lavendar for me. Will they do well in my westward facing front yard? I was thinking about putting them out around the little nectarine tree. There is a small wild persimmon in front of that, so there is a bit of shelter from the late afternoon scorch.

Oh! Somehow, through all of its winter blooming insanity, the peach tree held on to about 30 little peaches this year! So, if we can keep the birds away, we should be able to enjoy some fruit.

The rose bush up by the veg garden is pumping out big beautiful pink roses right now, just as an encouragement to us. The herb cuttings I planted last week are starting to take. The Mexican Oregano, and the Germander are looking fit and healthy; the Italian Oregano is beginning to perk up and look as though it will make it. Not sure about the Winter Savory . . . Still don't know what I can do with the Germander, other than enjoy the plants. ???

The Meyer Lemons sound wonderful, memesuze. Moving trees is a problem. I am about to put my bay leaf trees into the ground this fall. Right now they are hardening in the semi-shady spot by my prairie willow in the westward front yard. Where did you get the Meyers?

[Love those Texas Gardens]

Thank you lovebenton!

I had read that some things can mimic wild onion that are toxic. However, the notes did say that if there was a "stong" onion smell then it was ok.

Our whole neighborhood smells like onions, thanks to the SO and the lawnmower.

I pulled up a bunch and replanted them in a safe area. I can't believe some folks think they are WEEDS. I think they flower even! You know, if I only had the time, this could totally get me into vegetable gardening. , Having nature's bounty at my finger tips is just heady!

I have rosemary envy. I used to have two HUGE bushes, but couldnt take them with me when I moved. Thats why all my herbs now are in pots. If they get too big, I'll find a bigger pot. I get very emotionally attached to my plants.

I don't know anything about preserving or pickling, but I'd love to.

I know what you mean about becoming emotionally attached. I have always been that way, even as a little girl. When we moved from the house we were living in when I was first in TX, at age eight, I stood out in the yard hugging one of the dozen poplar trees we had planted there, tears just streaming down my little face. I'm sure my folks thought I was nuts. My husband makes noises about selling this place and moving somewhere else, like closer to the coast, which we both love. But, I can't make myself want to leave the yard and all the plants and trees here. This was such an incredible find; we have added so much to it in the past five years. Hard to visualize a place as "right" as this is.

Preserving/pickling peppers is so easy! And many varieties make wonderful container plants, as do cherry style, and other small tomatoes. As our gardens start to produce I am planning a thread for what we do with all this wonderful bounty. And there are many threads on eG, I'm sure, that deal with different aspects and methods of pickling and preserving.

For hot peppers you can just clean them, slice if you wish, throw them in a canning jar with with some onions ( you have those!) garlic cloves, and even baby carrots. Pour vinegar with some salt, and a touch of sugar if you like, over them and place in a big pot with hot water to cover the top of the jar. If you don't have any little rack to set them on, a dish cloth on the bottom of the pot works great. Cover and boil for 5 minutes, set out to cool, the lids will seal and the peppers are good for about two years this way when remaining sealed. Store in cupboard. You probably won't have to worry about how long they will keep once you open them just stick the jar in the fridge after you open it.

You can make a "sprinkle" sauce (hot pepper vinegar) with Tabasco peppers or others small hotties, like chile petins, small Thais, or firecrackers. Place peppers, half or more full in a bottle with vinegar and salt, a touch of sugar, and garlic cloves if you wish. Set on shelf to cure for a couple months then enjoy! As you use the vinegar down, you can add more vinegar to the bottle; your peppers will continue to heat it up for you, for three or more refills. If you don't want to invest in bottles (I do because I make quite a bit) you can use soy sauce bottles, which have the perfect shaker top insert already there.

[Love those Texas Gardens]

This grows rampantly throughout my front and back yard. Smells like onion, tastes like onion..... and the neighbor says that the area used to be an onion field before the 50's when the homes were built. So is it wild onion, and can we eat it?

Its like having a crop of scallions at my immediate disposal, I'm tickled pink.

Yes, indeedy! That is "wild" onion; wild 'cause you didn't have to propogate it. They are delicious! I enjoy mine all spring and into the summer. Up to a certain point the bulb will increase in size the longer it grows, but these are green onions, and I use them for everything I can think of. If you preserve peppers or veg mixes they are very good pickled in those. Cooked, or just pulled with the dirt knocked off, too. If you pick too many at once to use you can even set them in a basket and they will dry cure just like their big brothers. Enjoy your gift from momma nature.

Sorry, I can't help you with the fungus on your rosemary; I've never seen anything like that on mine. :crossed fingers here knocking on wood: My two rosemarys are each as big as a VW bug; that would be a lot of bad stuff!

And yes, nessa, your container plants are a solid down garden.

[olives in tx!]

Some anthropologists say that their was trade with Asia before Columbus and the Spanish but that is controversial.

Very controversial.

And chickens came from many places. Europe, as well as Asia, and Africa. I don't know about chickens in pre-contact North and Central America. However, they do not figure (literally) in the iconography of those areas. So, I would think that would make the chicky birds a later arrival. Don't think prairie chickens count here.

Going back to olives and bread. Once I can get Texas olives, I'll make my Texas skillet olive bread with "home grown" olives instead of the imports.

[Love those Texas Gardens]

Anyone growing chile petins? chile pequins? Either wild or cultivated on your land? I used to have several plants when living out between Bastrop and Elgin (outside Austin on the east side). They just volunteered wild and I did very little to them, other than harvest the peppers. Now I have seeds to start some here. Mine grew in a fairly shaded area. These came from neighbors where the plants have volunteered in a somewhat shady area on their property also. I would think that like most chiles they would do even better in full sun. Opinions on this?

I planted three serrano plants, and one mystery pepper, around the westernmost crepe myrtle. The other side of that bed is reserved for basils. Chuck thought he picked up four serranos but one is most definitely not a serrano. A whatzat is always interesting. Definitely have to start with new Tabasco plants, as usual, although one of the hot Thais survived the "winter" we had, snow and all, and is trying its best to leaf out.

Now I'm anxious to get in the chile petins. Should I try to start these directly as seed outside or do they need a pampered pot start first?

[Love those Texas Gardens]

Wildseed Farms got very good reviews here. Ooh, they say inexpensive seed in generous amounts.  Now you're talking my language.  They only have the most basic herbs, but for a dollar a pack, that isn't bad at all.

Garden Watchdog Reviews No negative reviews.

Got my seeds in the mail yesterday, and they sent a free pack of mixed wildflower seeds with my order.

My cats will be happy, I got them catnip; enough seeds for about, oh, five years. Even if they die off each year. And I have never grown, or eaten, borage before but am willing to give it a try. Sounded intriguing; stalks and leaves taste like cucumber. The flowers are edible. The plants look like they will be an interesting addition to the gardens, think I'll put them in out front by the rockwall with the garlics and irises, as they can tolerate partial to full sun.

Plenty of seeds to grow for cilantro and coriander, and all else I ordered, for two or three years, at least. In fact I think that "generous amounts of seeds" is a fair description; all packs were one dollar each. And I just have to like guys that send you free wildflower seeds.

[Love those Texas Gardens]

How are your artichokes doing?     I have been wanting to start some, and really would like to know what you are doing with yours. Soil mix, sun? Position in your garden? How many 'chokes have you put in? And where are you located in the state? 

Anyone else growing artichokes, too?

The poor things are a bit shy. I've thunked them into containers, singleton-style, and they grow at the rate of about 1 leaf per 2wks. I think they're intimidated by their braggadocious neighbors, the spinach, who are elbowing one another for more space and attention in their pot. Everything gets full sun--maybe that's the problem with the chokes, I dunno. We're out in the suburban wasteland north of Austin.

Beware the ides of March, but if you're Texan, it's time to sink the vegies into the ground!

jess, if you haven't already come across this, I found an encouraging link on growing artichokes. Makes my mouth water just to read it.

[Cooking/eating limitations]

My difficulty is so off-kilter to everyone else's that I feel a fool. My blood clots. 18 hospital times in 12 years. My diet, along with Coumadin, or Warfarin, determines what I can consume. I cannot take multi-vitamins, because the iron might kill me. I cannot take a calcium supplement. The only pain reliever I can take is a Benadryl. Don't laugh. It does stop a lot of complaints.

Now. Here is the food part. Everything I love and is good for most folks could be deadly for me. If you want to build your blood UP, ask me. I can name you 50 things that will bring up INR and PT. I hate it. I cheat, but I know what'll happen some day. At this point---don't care---but I know it's not fair, but damn, nobody ever wrote me a guarantee on life.

I know the feeling there. No multi-vitamins for me either, and I really have to watch not to pack in too much iron, or salt, or cholesterol, or fat. At he same time I am supposed to get in the calcium without the dairy. Of course, no alcohol, ever, and that is one thing I never cheat on; cooking with it is OK, consuming the alcoholic content is a strict "No-No!" As far as food goes, I cheat sometimes, too, what the heck, even my docs tell me I have such a good auto-defense system against doing what is really bad for me that the occasional cheat won't kill me.

I should be finishing up my course work right now, but this is such a good thread, I can't help sticking my nose in here. Please, assault us with questions and comments during the Q&A.

I have to agree with Marlene about the babies and noise advise for mamster. My son learned to sleep through anything. He was always with me in the kitchen when he was a baby, and grew up enjoying that; still a good cook today, to his wife's delight. Still, it is good to have some time/energy constraint food ideas in your back pocket.

[Love those Texas Gardens]

The irises are in full bloom and woo-hoo! I planted some herb cuttings from my neighbors yesterday in the newly composted bed below the front deck. Full sun there! Straight to the west! Wish we still had that tree out front that died right after we bought this place, but I think the Oreganos, Italian and Mexican varieties, and the savory and germander will do well there. Have plenty more from neighbors to use fresh and to dry until mine start growing on their own.

I have been checking in on the GardenWeb site and have good news about the bay trees from there as well. I'm going to get my ever willing Chuck to dig some holes so I can transplant them into the natural ground now. They should really take off after that; every time I have transplanted them into a bigger pot they grow like they know what they're doing again, so I think the yard sized pot will make them really happy now.

[The Breakfast Taco]

There's nothing better than nachos or cheese enchiladas topped with sour cream and olives.  Mmm.  Mind you, these aren't kalamata olives or spanish olives, just the blander black olive you get in the can at the supermarket.  With sour cream, cheese, guacamole, and olives you have four fats all working harmony.  You Texans don't know what you're missing apparently.

I haven't lived in CA since I was a toddler, so I know I have not eaten black olives out there, but I have eaten, and used black olives, in good old Tex-Mex cooking for nachos, and chalupas. Also in what I was told are "garden enchiladas" which are made with flat soft fried corn tortillas shingle stacked in layers with sauteed onions, chilies, and often squash and/or corn topped with cheese and black olives, then a small mountain of shredded lettuce or cabbage, and fresh tomatoes. So these probably originated in NM, and I was lucky enough to taste them here, in Texas, from a Mexican/American friend.

As far as set recipes for home cooked Mexican food, I have eaten the same "dish" such as enchiladas and tortilla soup, made a dozen different ways in Mexican homes, because just like an Italian red sauce, or your own recipe for vegetable soup, it is quite often a concept you are going for, not a carved in stone recipe. Mexican cooks are at least as creative as everyone else.

[Cooking/eating limitations]

I have IBS and I'm lactose intolerant (mildly).  When I was younger there were days when I would drink 2L of milk but now I rarely, if ever, touch the stuff.  I once drank just 250mL milk in about 30 minutes and I ended up with a surprise poop (for definitions, see What to do when you have to poop at work near the bottom of the page)!  I can eat little bits of ice cream and cheese but too much and I'm running for the toilet!  As for the IBS, greasy and fried foods do horrible things to my stomach, too, but my motto is "Anything fried is good" so I suffer with the pains  .  Coffee is bad for my tummy, too, but I never cared that much for it so it's not too much of a hardship for me.

There are many very good soy protein foods out there. I actually much prefer the soy cheeses to the fat free "real" thing. The taste is better, and they melt nicely in recipes. Unlike the fat free cheeses, you can use them on top when baking or for a quick broil to melt, as with toast and sandwiches. And the soy milk now is much better than it used to be. I particularly like the vanilla milk for just drinking. If you can tolerate a bit of dairy, the fatfree sourcream and some brands of fat free cream cheese are also very good. The soy foods and fat free foods have improved so much over the past few years that if you have not tried them lately I think you will be pleasantly surprised.

As far as fried foods go, I will be including some "oven fried" recipes in the recipe source thread for the Cooking as/for Diasabilities course. Some basics there to get you started. Potatoes, fish, chicken recipes that you can use and then tweak to your own tastes.

This pales next to any sort of actual allergy or disability, but my new restriction is that baby goes to sleep at 6:30, and her room is right next to the kitchen. So any dinner needs to be cooked between 4:00 and 6:00 but not eaten before 7:00. So far this has meant, that I can remember, a couple of kinds of beef stew and a nice risotto with bacon and radicchio.

This may last a while, so I'll have to either get more creative or more quiet.

Hi. I have had similar "cooking limitations" for various reasons. So, a couple of quickie ideas for you. Sauces and pasta make great fix ahead combos: you can even cook them the evening before to have ready for the next night, when all it takes is reheating the sauce and doing a quick pasta cook, or reheat the pasta with hot water or by adding then to your sauce. Also, slow cooking is a wonderful method, as you can do all the set up much earlier in your day, or prep it all the night before and toss into the crock to cook at its own leisure--and yours. If you don't have one, they are a worthwhile investment, and can even be found quite reasonably priced.

I used to set up soups and stews, even whole or halved chickens to cook for the next day. Set it on low in the morning or about noon time, let cook and serve it when you are ready. If you like roasts (beef or lamb), or roasted chicken with vegetables, they are great in the oven, one dish to clean up and heavenly to smell while cooking. Mexican food, or even good old macaroni and cheese, you can put together when time permits then pop it in the oven so it is ready when you are set to serve. There will be at least a couple of recipes linked that might get you started. And Recipe Gullet is a great source for ideas when you get the chance, as well as the slow cooker threads. You can add more variety to your meals, and enjoy it more while baby sleeps.