What did you cook today?

I like tuna sandwiches or tuna salad..although trying to eat sardines instead because they're healthier and less likely to be full of toxic waste
but i've never been able to stomach tuna casserole

I do make an american style goulash type dish similar to your second recipe on occasion

 

I don't care for it either, but I wonder if it's because of the canned soup that the recipes always call for. Now on this low sodium regimen, I can't use canned soups, they have so much sodium. I have to find (or concoct) a tuna casserole recipe that doesn't count on canned soup. I hate when I look up recipes and they use canned soup. To me recipes are from scratch, not putting together already prepared foods. Might as well heat up a totally prepared meal and save the time.

Yup, most foods with high fructose corn syrup in the ingredients are already bad quality foods to begin with. What's more amazing is how many people think it's better for you than sugar, not realizing it's chemically extracted and has contaminants like mercury in it. Horrid stuff.

 

I made a beef mince pasta bake with corn, cheese and chili flakes.

 

late lunch/early supper was a bbq t bone steak with tomato wedges on the top rack ...it was perfect the tomato was really fleshy and the pieces stayed together well


then just now i pan fried a cheese sandwich....with real cheese not that processed crap slices

 

been awhile since I checked this thread...not really experimenting much these days. Kind of the same old, same old, but still good, i guess! I'm at least not feeling in a rut, even if it's a bit repetitive to be mentioning on here.
(tonight-spicy minced meat fry with rice)

Yeah, so I'll just sum it all up here. I'm on a special diet too. Probably shouldn't do the food color. I hardly do, to be honest, but sometimes, sometimes i just get sick of looking at a colorless food. i know what you mean about beets, but those have a lot of sugar in them naturally. I could hypothetically have them once in awhile, but sugar is another thing I'm supposed to cut. Like all added sugars (including HFCS), and fruits are to be eaten sparingly even.

I also cut out most canned soups (another post), but because they contain certain dairy elements, so yeah, that has been "fun" (or a bitch in a half) to do everything from scratch. I don't mind cooking, but it does get frustrating when you eat similar stuff everyday...

and for pasta, yeah, it now has to be gluten-free. No, I'm not celiac, just this special diet. But I did/do love pasta dishes. Although gluten-free pastas are not the same. Corn is the best alternative, but I don't think it keeps, so if you don't eat it immediatly, it might as well be thrown out. (shame) So I've just found rice to be much easier...rice and potatoes. ha! (but not supposed to deep fry or have chips!! no no no sir!! haha but I always have fries. Comeon man! )

I was reminded that this was supposed to be a strict diet for a few months only, but I think I need to kinda keep it for life, and that is what I remember the doctor saying "oh you'll likely love the benefits to this that you'll want to keep it for life". So, I do try to keep it for the most part and I really have noticed a difference.

i didn't realize buns had color too...but now that I think of it and read Meliai's comment, I guess I realize it's true. It IS in everything packaged, almost! (see above for beets )

drooling

oh gah! we went to an Italian restaurant for Mother's day. And only one person got pasta. (I wanted too. The menu had gluten free, but I think that was from all the non-pasta dishes )

I had one simple (?) recipe that I tried a few times before the new diet, but I will have to dig out the recipe. It was rigatoni (although I just used penne i think) with a bolognase (sp?) sauce. Yeah, actually, idk how easy it is. The recipe asks you to like burn the skin off peppers, peel that and blend. Makes for a nice flavor, but was time consuming and messy over the stove. Suppose you could broil them. Yeah, that was a good one tho!

Sorry for this long post. I'm tired and don't feel like editting/cutting. Hope you folks don't mind.

 

I bought a pack of frozen pastry and every single sheet was shattered but I thawed and squished together a base for a pie. It doesn't look at that great but it's a nice pie either way.

 

I've always like this...a medium egg, yolk opened up, on a toasted English muffin, with Velveeta melted on, and a little Ortega medium taco sauce on it. YUM!

 

Pasta Salad, and Broiled Tomato Slices with Mozzarella Cheese on top.

Heaven.

 

Meat loaf sandwich with fermented hot peppers. Mmmm, it was good.

 

Can I cook fettucini noodles in the slow cooker?

I don't want to steam up my house by boiling them on top of the stove.

I want to throw together some fettucini alfredo using jarred sauce and canned chicken.

 

I'm going to try it.

I found a chicken noodle soup recipe that said to put in the noodles last and cook it all on low for 30-40 minutes.

 

Yes! You can.

I cut a fresh tomato in it, added an additional can of water after I emptied the chicken into it, added the jarred sauce, and the noodles.

Perfect and delicious.

Cooking times may vary.

 

I heated up some fish fillets and also had a salad made from my home grown spinach. Yum!

 

lazy day

 

Hamburger steak with onions and sweet potatoes.

 

I made a mojo marinade for a pork roast...fresh squeezed orange juice, lime juice, lemon juice, I strained some watermelon juice because why the hell not? Made a paste of olive oil, garlic, cumin, and dried oregano and stirred that in, and added fresh cilantro, bee balm (I read it was a decent substitute for mint and I have some growing in my backyard) and salt and pepper

The marinade tasted really good on its own. I am marinating it for 24 hours and will slow cook the roast tomorrow, so I'll see how it turns out then

 

Good to know. I've been occupied lately but that's what I would have suggested, try it. We'll be making all kinds of pastas in the slow cooker now! Especially in the summer so the steam doesn't heat up the house.

 

Tonight I had a hybrid style meal consisting of goulash & Chinese flavoured rice with sausages, leeks & peppers...twas delish!

 

I made Expanse's cayenne roasted chickpeas. Mmm, they were good. I used canned chickpeas (unsalted) because I was low on time, so it's a nice quick meal. But I also want to try it with dry chickpeas that I'll soak overnight. I saved some of the chickpeas and made hummus that I'll have for dinner, on corn tortillas that I made.

 

I didn't really cook much. I made a baked potato in the microwave. I did put together some cottage cheese with cherry tomatoes and barbecue sauce to eat with corn chips. I might have to do that again! :chef: