Dejah

Oh crap...so I've failed...I was hoping there'd be enough choice that Jim COULD choose... I'm doing a large piece of steelhead trout with lime, cilantro, ginger, green onion, and lemongrass in foil on the BBQ. It'll be in the fridge to eat with salad, veg...as another option.

Went grocery shopping with a lot of your posts in my head! The recipes I'm including are from a friend who cooks often for her diabetic visitors, but I am keeping in mind what yourfolks have posted Sat. supper / dinner: prime rib roast, Yorkshire pudding - a couple with whole wheat flour, Grilled Mediterranean salad. I'm going to post the ingredients...What do you think? Serves 4 3/4 pound(s) baby Yukon gold potatoes1 pound(s) mixed zucchini and yellow squash, halved lengthwise1/2 pound(s) asparagus, ends trimmed1 head(s) (8-ounce) radicchio, halved or quartered1 teaspoon(s) kosher salt1/2 teaspoon(s) ground pepper1 pint(s) mixed heirloom baby tomatoes, halved3/4 cup(s) torn basil leaves1/2 cup(s) pitted kalamata olives, halved3 ounce(s) (3/4 cup) Ricotta Salata cheese, crumbled2 tablespoon(s) extra-virgin olive oil2 tablespoon(s) white balsamic vinegar For dessert, I'm making Free-form Pineapple Mango Berries tart: serves 8. I'll leave some fruit in a bowl with whipped cream sweetened with stevia. WAIT! Is trevia ok for diabetics? 2 cup(s) all-purpose flour1/2 teaspoon(s) salt1 1/2 stick(s) cold unsalted butter, cut into small pieces1/2 cup(s) ice waterFilling1/4 pineapple, peeled, halved lengthwise, and sliced crosswise 1/16 inch thick1/2 mango, halved lengthwise and sliced crosswise 1/16 inch thick 1 small banana, sliced8 medium strawberries, finely chopped24 blueberries2 tablespoon(s) unsalted butter, meltedSugar, for sprinklingCrème fraîche or vanilla ice cream, for servingI have lots of salad greens / fixings. a variety of cheeses, raspberries, pecans.These I just noted ones with 0 sugar and carbs, or 1g sugar 2 carbs, etc. Have some 0% fat Greek yogurt on hand as well.I like it with berries myself! For breakfast Sunday, it'll be sausages, eggs, and whole wheat English muffins for those who can have the muffin. Lunch: probably leftover beef, and salad. Supper / dinner: I'm going to go ahead with the Citrus marinated roast chicken, but serve the reduced marinade on the side, wild rice pilaf, stir-fried baby bok choy. Smoke Gouda, Havarti cheese ok with WASA for snacking?

Great food and pretty dishes to hold them! Busy day of dunging out 3 closets yesterday, so I had Coconut Chicken Soup (more like stew) in the slow cooker: Hubby added some jasmine rice to his dish. I added fresh beansprouts and sugar snaps for more vegetables!

What about wild rice pilaf? Roasted brussel sprouts with dijon mustard and bacon (gotta leave out the pecans if someone is allergic to peanuts?)

Thanks for all the replies. I am feeling much more at ease about food for our visitors I haven't asked for more information from our visitors as they informed us just as they were leaving for their road trip from Texas. I didn't want to stress THEM out after I found out Jim's dietary restrictions. They are more acquaintances than close friends, so we don't know much about them other than belong to the same interest group - All thing Edgar Rice Burroughs - Tarzan, John Carter, etc I have most of what's been suggested on hand, even cinnamon bark and WASA crispbreads, but keep the suggestions coming. Thanks again!

Just picked up a case of freestone peaches! Apricots are nearly done but the peaches are still too green to can. I'll freeze the apricots, then maybe next week, I'll be making peach/apricot/pineapple conserve ala hubby's Nanna's recipe.

Thanks for the suggestions! Saw a recipe for zucchini chips - topped with Parmesan cheese...will look into it more closely. I will ask him when they arrive but I wanted to have lots of ingredients / options available. They are only here for 2 days. Have never made Yorkies with whole wheat flour...Guess I'll make some along side of my regular ones. His wife is allergic to nuts...

We have visitors from Texas this weekend. JIm is diabetic and cannot eat "anything high in sugar". I have NO experience cooking with this diet restriction. Rather than googling and trying out recipes, I am hoping to get some simple guidelines from egulleteers. They will be here for 2 days, so Sat night, I'd like to serve roast beef and Yorkshire pudding. Sunday, I'm thinking chicken marinated in oranges and lemons (2 whole chickens cut up and marinated in 4 lemons and 2 oranges). Might be safer roast chickens in my Big Easy? How about desserts? What about breads for breakfast?

Rushed supper after playtime with 2-year-old granddaughter: Dissected a chicken and cooked the 2 breasts and one leg. The rest will be for curry coconut chicken soup in the slow cooker tomorrow. Tonight: coated chicken pieces with mayo (with olive oil), seasoned panko crumbs with Emeril's Essence and a mixture of shredded Parmesan Romano Asiago. Pan fried on one side then finished off in the oven. Had fresh corn on the cob with chili lime seasoning ( from a jar). Roasted caulifloiwer completed the meal. This chicken is SO easy, tender, and juicy.

Sorry, heidi...I may be misleading in saying shrimp roe....they are maybe just shrimp flavoured egg noodles?

Spent the day at the farm house, trying to store the "unnecessaries". Didn't get back to the city until 9 pm, so I was glad I had ingredients prepared in the fridge for a quick supper: Wonton Soup with shrimp, shrimp flavoured noodles, baby bok choy, green onions, wontons filled with ground pork, waterchestnut, and shrimp. Drizzle of sesame oil and a dab of chili oil made a most satisfying supper.

Saw this package at our local market which got me to thinking Indian food for supper. I should have checked the package as it is meant to be kept in the freezer. Having left it in the fridge, it was thawed and the layers were really sticky and hard to peel off the plastic that separates them. However, I persevered and they turned out ok if maybe not as "puffed into layers" as they could have been. Made Aloo Gobi but with sugar snap peas. Didn't have any peas-peas in the house. I added a dime-size piece of home-made curry paste from a friend. It packed a wallop but not much flavour or aroma. I added garam masala, cumin, and curry leaves. The butter chicken had both breast and drumsticks. Didn't not make the seasonings from scratch as I have found a bottled sauce concentrate that works so well - the Nana brand.

Ho fun: rice noodles. Would steamed rice rolls count?

Love the look of that portobello with tomato and egg. Got 2 in the fridge - Breakfast tomorrow! Picked up a wheel of camembert 50% off...so, for breakfast this morning with a cuppa of Tim's-at- Home Toasted English muffin topped with tomato, bacon, camembert cheese and fresh herbs...

I might need to explore white pepper more. My Mom loved it, but I don't care for the taste... I brought lots of white peppercorns back from Malaysia last year and ended up giving most of it away to friends who appreciate it. I agree with liuzhou about most Hot & Sour soups are too "gluey". It's getting better in restaurants we've visited. Sometimes I find them to be more "sweet and hot" soup instead of sour! I have always used Chinese chili paste for my soup, even in my restaurant days. My customers are used to all the goodies IN the soup, so they find other versions lacking now that I have retired. My bowl has green onions; hubby's has steamed rice in it instead.

My not-so-goopy- no white-pepper Hot 'n' Sour soup and durian for lunch today. Hubby prefers steamed rice instead of green onions in his.

Oh! That's ttoo bad, Shelby...as I was in Kansas last week!!! You can make it yourself easily, but you'd probably go "wild" with venison or something. Tonight was yogurt and herb marinated lamb kebabs and a different recipe with basmati rice. Indian Lime Rice from Saveur - the digital format of the Aug / Sept issue. The rice is quite lovely - to look at and to eat! I've never cooked rice this way before - boiling one cup of rice in 6 cups water! The water is drained after the rice is tender, then brown mustard seeds ( I didn't have black), garlic, turmeric, curry leaves, Thai or serrano chilis, and dal are fried in oilive oil and the rice is added to that mixture. Lime juice and salt are added just before serving. Even tho' it's Greek flavoured kebabs, the Indian rice worked well with it.

It's been too long since I posted in this thread lah.... So, tonight's supper: Dong Gwa tong: Wintermelon soup with pork Ha mai suey choy fun see: dried shrimp, Chinese cabbage, mung bean thread Stuffies: white mushrooms, Chinese mushrooms, sweet bell pepper all stuffed with ground pork, shrimp, waterchestnut mixture, pan seared and steamed with oyster sauce

Late breakfast: Grilled cheese - cheddar and smoked Gouda on French bread...Cheesy and gooey...

Pork side ribs marinated in Hoisin sauce, cooking wine, sugar, and 5-spice powder. Grilled on the BBQ and enjoyed with corn, new potatoes with fresh mint and butter, as well as my favourite veg...green beans! Dessert was worth waiting for: warm Saskatoon pie and vanilla ice-cream!

Here ya go, Smithy: Poach 3 chicken breasts...cool and shred. Half three-four avocados, remove the pit, gently scoop out some pulp from the middle to make the hole large, and peel. Dust the halves with flour and wrap in Saran. Put them into the freezer for 1 1/ 2 - 2 . hours. This will keep the avocado from going mushy when they are deep fried. Mix shredded chicken with fajita seasoning (to taste) and shredded cheese ( I used Habanero Tex-Mex by Kraft) Put two halves together, press gently and re-wrap in Saran until you're ready to deep fry. Heat about 4" oil on med. high ( I used my wok) Dip avocado in beaten egg, roll in med-fine Panko crumbs, dip into egg and roll in crumbs again- total of three times for thick coating. Pat gently to make sure the halves stay together, then lower carefully into hot oil. Turn and brown all sides. Great eaten with shredded lettuce, tomato, and salsa. ENJOY!

Replicating a ball of yumminess enjoyed while down in Bryan, Texas a couple of weeks ago: Deep fried stuffed avocado!

After a couple of weeks on the road, there is nothing more satisfying than getting back into the kitchen, cleaning out the fridge, and starting afresh with a clean fridge and lots of grocery shopping! Craved liver and onions, but none to be had where we were, so the first supper at home: This was followed by ho fun, beef and bitter melon

After a 2-week road trip, after ANY and all road trips, this is the comfort food we craved: Hubby's childhood favourite - rice omelette with cheddar cheese sauce I prefer fresh herbs from my garden: Parsley, 2 kinds of basil, and cilantro

Been away for far too long! Catching up on my reading and enjoying this thread very much! Thanks, Liuzhou for sharing all the photos. The first set of pictures reminds me of the first Wal-Mart we saw and visited in Beijing last year. We were in awe! I REALLY wanted to be back in my kitchen with all the stuff I saw, haven't seen or eaten for 50 years! The outdoor markets remind me of the wet markets in Malaysia. I too was surprised at meat on display without refridgeration. As you said, people wash their meat purchases to death before cooking. At one of the chicken stalls we visited, they kill the chicken you choose, pluck and scorched the pin feathers with a torch, then cover it with tumuric if you don't tell them you don't want it "yellow". Would that be a way of keeping flies off? I noticed the kitchen maid washing the chickens with some kind of solution before cooking them. I assume most people in China would buy a live chicken and kill it at home...Couldn't be any fresher!