BeeZee
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Posts posted by BeeZee
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Looks perfect to me, putting it in my list of eggplant recipes!
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Leftover from last night's dinner...sort of Thai red curry with chicken and spinach.
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Won’t win any beauty awards, but made a “stewp” to feed my comfort food need while home sick. You may have heard the phrase “future you will thank you” and I was thankful to have some good stuff in the freezer. The meds are screwing with my sense of taste, but salty savory generally works. Bunch of leftover cooked carrots and parsnips from the freezer, fresh lacinto kale, brown rice and soy curls (protein) all simmered in garlicky chicken broth.
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7 hours ago, ElsieD said:
This is what they look like today. The one on the bottom, second from the right is completely black so I assume that one is ready for baking and the rest should look like that before I use them? I've tried two along the way to this point. The first was starchy, not very sweet. The second, half black, was really sweet at the ends but hard and still starchy in the middle. The ripe ends, however, we're amazing. Also, the peel is quite thin. Is that normal?
I've noticed that with the little bananas, which are not always identified fully at the market (I've bought from 2 different places and they were clearly different varietals), some are still somewhat starchy when ripe/sweet. The ones you have are probably the same as the ones I last ate, the description matches. Just watch out that you don't let them go so far that they ferment!
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He might want to contact the local Senior Center, Library, and/or Municipal Building to see if he can set them up as donation locations. I've seen local kids do something similar and our town puts out a weekly email with various notices/events that include the info.
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We had "make you own" grain bowls for dinner, so some of the leftovers made their way onto ww pita-hummous/tehina, guac w/chopped tomatoes, tzazicki
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@KennethT, that sounds really delicious, and truly a labor of love!
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The ones I had recently looked similar to the bottom photo, bit of blackening toward the stem end, definitely ripe for eating and soft enough to mash.
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They sell little bananas at my local supermarket called “nino” bananas which look similar, I found that the skin got a deeper shade of yellow but didn’t develop spots like the Cavendish variety.
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Did a bunch of grilled veg (I had salmon fillet brushed with hoisin, DH had a strip steak). Corn salad for tomorrow’s dinner, leftovers of the grilled eggplant/zucchini/red bell pepper/red onion warm salad that I make a lot over the summer.
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Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?
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There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!
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Late summer in NJ and tomatoes are at their peak...
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leftover corn salad with some crumbled feta
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@Smithy, please post (if you remember) when you try the beef birria and chicken mole. I need to find easy to reheat proteins for DH, who is most comfortable using the microwave when I'm not home.
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I am often gun shy about buying produce at TJ's, but the "donut nectarines" are juicy and flavorful. The plastic clamshell holds each fruit (pkg of 4) to prevent bruising. Not a great value at $3.99 for the package of 4, but fun for a change of pace.
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I bought Zahav hummus for the first time, it was on sale (they stock it at a local WF, since it is in the Philadelphia area). I'm sure it's better when you get it fresh at the restaurant, it wasn't "exceptional" as a prepared product, but certainly better than the mass produced brands. I'm able to get some excellent ones that are made in Brooklyn (Sonny & Joe's is one good brand), and homemade (with good ingredients) is best when you can do it!
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@liuzhou, with having a hard shell, do these last for a while when kept refrigerated?
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1 hour ago, rotuts said:
low-fat cottage cheese ( no added salt - why not add your own ? )
I’m with you, especially when having it with fruit. I had mine today with peaches, sliced toasted almonds, and honey.
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Whole Foods annual ice cream sale 7/2-7/8, 50% off for Prime members.
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Frozen grapes, for sure, but I had frozen some slices of nectarines to use them for…something…and found myself enjoying them still frozen.
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Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.
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@gfweb, from what I've read, she probably was. I liked how a lot of the "tributes" didn't sugar coat and I got the impression she butted heads with people at times, but her friends always knew where they stood.
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Both educational and entertaining, I really enjoyed the overviews
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Dinner 2025
in Cooking
Posted
Meal prepping stuffed peppers, GBP haters avert your eyes 😆
Used combo of ground chicken and minced tofu in the filling…I cook the minced extra firm tofu first in a hot pan to dry it out and make it chewy. Lots of veg in the filling (mushrooms, zucchini, onion, tomato, spinach).