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The What's For Dinner Tonight Chat


jess-gf

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Adalaide Mentor

Feeling like I needed something "fancy" to boost my spirits and keep me on track.

Grilled romaine, cold quinoa salad on sliced fresh mozzarella and Costco chicken. (Because a girl only has so much energy.)

I had picked up some instant quinoa that microwaved in it's pouch long ago and it was nasty. I doubt I would have tried it again if they hadn't had a cold salad when I took my husband out for father's day. It was delicious so I decided to give it another go. It doesn't burn nearly so easily as rice. :lol:


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  • IrishHeart

    1338

  • Adalaide

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  • love2travel

    954

  • GottaSki

    889

Top Posters In This Topic

  • IrishHeart

    IrishHeart 1,338 posts

  • Adalaide

    Adalaide 1,030 posts

  • love2travel

    love2travel 954 posts

  • GottaSki

    GottaSki 889 posts

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love2travel Mentor

Sometimes meals take many hours to prepare but they are worth it.

Spicy Mongolian Beef

Mongolian Hot Pot with Shrimp and Mung Bean Noodles

Millet Sweet Potato Congee with Chesetnuts

Sliced Cucumbers and Radishes

love2travel Mentor

yes, ma'am - i was born & raised in new jersey, so, i KNOW what you're talking about - hard to get things to grow in such a short growing season!

....and our season here is far shorter than New Jersey as we are far north of you. At least we have very long summer days! :D

Mateto Enthusiast

I'm trying for tacos tonight.

Don't know how this will work, I'm used to traditional foods...not tacos. Wish me luck.

sora Community Regular

Pasta with white sauce with crumbled bacon and steamed broccoli on the side.

Adalaide Mentor

Tonight I finished off my quinoa salad with a burger on an arepa. Since Velveeta is one of the few cheeses I can eat now that's what I topped my burger with.

JNBunnie1 Community Regular

Last night was scrambled eggs with salsa and diced avocado. And bagel with cream cheese.


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IrishHeart Veteran

Mixed grill:

Sausages (him) & loin lamb chops (me)

Portabellas stuffed with blue cheese (hubs loves those)

Quinoa pilaf

Fresh blueberries and nectarines

The strawberries from the neighboring farm--all gone already!!

I only ate my way through 2 boxes :(

crappers! that was a short season....

Simona19 Collaborator

What's your recipe for split pea soup? Do you get dry peas? And do you think turkey bacon would be a sufficient sub for ham? Maybe brined chicken?

Turkey bacon would be ok. The soup that Irish have may call for ham and is provably very, very delicious, but it can be done with bacon. The soup will taste like bacon and who likes bacon will like the soup too. I will cut bacon on tiny slices, and roast it without oil. When the bacon is nice and crispy, I will mix bacon and dripping from it into soup- as the last ingredients because I like to preserve crispiness of bacon.

I never made split pea soup, or sauce with ham (nobody does in my family). I'm using dry peas because peas from can is very sweet. I tried to make the soup once from canned peas, but nobody liked it.

Adalaide Mentor

I'm going to throw my Costco chicken carcass on the stove this afternoon and turn it into chicken rice soup for supper. I'm completely off store bought stock and bouillon so for the first time the pressure is on to get the broth just right. (I've done it before but never under pressure.) I'll probably have more grilled lettuce with it instead of a regular salad.

love2travel Mentor

Potato Gnocchi with Marinara Sauce, Garlic Confit and Smoked Provolone

Baby Greens with Pepitas, Toasted Almonds and Raspberry Vinaigrette

Nectarine and Blueberry Salad with Poppyseed Honey Glaze

alex11602 Collaborator

Balsamic and onion bruschetta chicken over white rice noodles for dinner tonight.

sora Community Regular

It was my daughter's birthday yesterday so dinner was her choice.

Marinated pork steaks

Roasted gold baby potatoes, carrots, bell pepper and red onion with garlic and a bit of Oregano.

Sauteed mushrooms and a plate of cut up fresh veggies.

GF Lover Rising Star

Having bacon, cajun turkey toasted club sammies. Arrowroot cookies for desert. :)

sora Community Regular

Stirfry with pork and chinese broccoli.

Skylark Collaborator

Sauteed chicken livers with onions and celery. (Yeah, I'm weird. I love chicken livers and I found organic ones at Whole Foods!) Steamed baby bok choy, and a slice of Canyon Bakehouse gluten-free bread.

Adalaide Mentor

I made my own mayo last night, yay! Making tuna salad today so I'll have a tuna melt on an arepa with fresh mozzarella. I think I'll have grilled tomatoes to go with it. I keep telling my husband to bring me a watermelon to grill but he keeps coming home empty handed and it isn't like I can drive until I have my vision back. :( I'd walk for it but I'm not carrying home a watermelon!

IrishHeart Veteran

Sauteed chicken livers with onions and celery. (Yeah, I'm weird. I love chicken livers and I found organic ones at Whole Foods!)

Actually, I believe that EatMeat4Good loves chicken livers, too. :) You've got company. Enjoy!

It is VERY hot here today, and even though I hate it, the AC is on, so I pulled out the counter top rotisserie and herbed up a chicken.

A mixed green salad with goat cheese, dried cranberries, carmelized walnuts and balsamic dressing.

love2travel Mentor

I've been away from home for several days (dog/housesitting) so have not been cooking. Instead, I did all the cooking before coming out. Very simple tonight:

Buffalo Pulled Chicken

Lemon-infused Rice

Broccoli Slaw

Strawberries

Can't wait to do serious cooking at home in a few days! Though I do LOVE it out here in the country... :)

IrishHeart Veteran

Can't wait to do serious cooking at home in a few days! Though I do LOVE it out here in the country... :)

You are most welcome to come stay in the country with me anytime, Love2.

love2travel Mentor

Actually, I believe that EatMeat4Good loves chicken livers, too. :) You've got company. Enjoy!

It is VERY hot here today, and even though I hate it, the AC is on, so I pulled out the counter top rotisserie and herbed up a chicken.

A mixed green salad with goat cheese, dried cranberries, carmelized walnuts and balsamic dressing.

Count me in the Chicken Liver Lover's Club (CLLC). :P LOVE 'em, especially in pate. I also love foie gras.

love2travel Mentor

You are most welcome to come stay in the country with me anytime, Love2.

Love2! Hee hee...

love2travel Mentor

You are most welcome to come stay in the country with me anytime, Love2.

Love2! Hee hee... :lol:

IrishHeart Veteran

Count me in the Chicken Liver Lover's Club (CLLC). :P LOVE 'em, especially in pate. I also love foie gras.

Well, sure..... who doesn't love pate?!! If we're "going there"

--then yes, I am a CLLC member, too.

Foie gras is only as good as the chef..... RUBBERY ones---oh no!! :blink:

eatmeat4good Enthusiast

Hi y'all!

Talkin' bout me?

Yeah, I love chicken livers!

I can't wait to fry them with cornstarch like I heard about in another thread!

Crispier I hear!

I love beef liver too!

Hmmm that pate' and fois gras thing is a bit over my head... but I bet I'd like em if they got liver in em!

:)

haha

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    • cristiana
      My chest pain has been caused by costochondritis, as well as times when iron supplements has given me such bad bloating it has put pressure on my back and chest, and reflux can do the same. Also, along the lines of Wheatwacked's suggestion above, is it possible you had an injury to your chest/ribs way back that is being set off by either some sort of gastrointestinal bloating/discomfort? I distinctly remember really hurting a rib over forty years ago when I misjudged a wall and thought it was just behind me but in fact it wasn't.  I fell badly against the wall and I think I cracked a rib then.  For some strange reason I didn't tell anyone but I think had I gone to hospital an X-ray would have revealed a fracture. I think that rib has not been right since and I am sure that bloating makes it worse, as well as heavy lifting.
    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health Problems • Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds. Been ongoing for a year now. First noticed in the gym. • Abdominal bulge on the right side, not painful but seems to be getting slightly bigger. Doctor didn’t find a hernia on ultrasound, but it was done lying down (I’ve read those can miss hernias). Noticed it like 6 months ago, couldve been there longer. • extremely dry and mildly swollen hands (this started before I started excessive hand-washing), and bloated face. • Signs of inattentive ADHD (noticed over the past 3 years), now combined with severe OCD focused on contamination and cross-contact. • Growth/puberty seemed to started after going gluten-free. Before that I was not developing. Dont know if any of these are because of celiac as my dad doesnt have those and he is a lot less strict gluten-free then me. I also had pancreatic elastase tested four times: values were 46 (very low), 236, 158, and 306 (normal). Gastroenterologist said one normal value is enough and I don’t have EPI. 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My dad, who also has celiac but doesn’t care about CC, buys fruits, and he might’ve picked them up right after handling gluten bread. That makes me feel unsafe eating them. Even fruit at stores or markets feels risky because so many people with gluten on their hands touch them.   My Home Situation (Shared Kitchen) We’re a family of 5. Only my dad and I have celiac. He eats glutenfree but doesn’t care about CC and sometimes (but rarely) cheats. My mom and siblings eat gluten bread at every meal. My mom is honest (so if i ask her to be cautious, she most likely would try to), but doesn’t seem to understand how serious celiac is. She: • Stopped using gluten flour • only cooks gluten-free meals (but they still heat up gluten bread and also cook gluten noodles) • Keeps separate butter/jam/jars for me • Bought me a stainless steel pan Bu we didn’t replace old wooden utensils, cutting boards, or other pans. 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Examples: • I wash my hands 20–30 times a day — before eating, after touching anything at home or outside, after using my phone/laptop. • I don’t let others touch my phone, and I’m scared to use my laptop because friends at school or my brother (who eat gluten) have touched it. And it annoys me a lot when others touch my stuff and feels like it got contaminated and is unsafe instantly. • I stopped eating while using my phone or laptop, afraid of invisible gluten being on them. • I wash my hands after opening food packaging (since it was on store cashier belts where gluten food is placed). • I avoid sitting anywhere except my bed or one clean chair. • I won’t shake hands with anyone or walk past people eating gluten. • At school, when switching classes, I wash my hands before getting out my laptop, again before opening it, etc. • I open door knobs with my elbows instead my hands   Job Concerns (Powder Coating, Sandblasting, Etc.) I’m working a temporary job right now that involves: • Powder coating • Sandblasting • Wet spray painting • Anodizing There’s also a laboratory. I don’t need this job, and my OCD makes me believe that dust or air particles there might contain gluten somehow. Should I quit?   Doctors Haven’t Helped My family doctor told me: “Asymptomatic celiac isn’t serious, if you have no symptoms, your intestines won’t get damaged, so you don’t need a gluten-free diet.” I knew that was wrong, but he wasn’t open to listening. I just nodded and didn‘t argue. My gastroenterologist (who’s also a dietitian) said: „If your antibodies are negative, there’s no damage. It might even be okay to try small amounts of gluten later if antibodies stay negative.“ Also said, pepper that says “may contain gluten” is fine if it only contains pepper. She was more informed than my family doctor but didn’t seem to fully understand celiac either.   Questions I Need Help With 1. 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Do I need to worry about touching doorknobs, fridge handles, light switches, etc. that family members touched after eating gluten? What about public places like bus handles or school desks? Or like if i went to the gym, I would be touching stuff all the time, so there will be small amounts of gluten and those would get transferred on my phone if I touch my phone while in the gym. But I want to knos if it would be enough to do damage. 3. Is an endoscopy (without biopsy) enough to tell if my intestines are healed? I’d pay privately if it could help and if i dont get a refferal. Or do i need a biopsy? 4. Could my job (powder coating, sandblasting, etc.) expose me to gluten or damage my intestines through air/dust? 5. Do I need certified gluten-free toothpaste, hand soap, shampoo, or moisturizer? (For example: Vaseline and Colgate don’t contain gluten ingredients but say they can’t guarantee it’s gluten-free.) 6. Is spices like pepper with “may contain traces of gluten” safe if no gluten ingredients are listed? Or does everything need to be labeled gluten-free?  7. Is continuing to only eat my own food the better choice, or could I eventually go back to eating what my mom cooks if she’s careful? 8. is cutlery from dishwasher safe if there are stains? Stuff like knives is used for cutting gluten bread or fork for noodles etc. I often see stains which i dont know if its gluten or something else but our dish washer doesnt seem to make it completely clean. 9. I wash my hands multiple times while preparing food. Do i need to do the same when touching my phone. Like if i touch the fridge handle, I wash my hands then touch the phone. I dont eat while using my phone but i leave it on my bed and pillow and my face could come in contact with where it was.  10. Do i need to clean my phone or laptop if theyve been used by people who eat gluten? Even if no crumbs fall onto my keybaord, i mean because of invisible gluten on their fingers. 11. Does medication/supplements have to be strictly glutenfree? One company said they couldn‘t guarantee if their probiotics don’t contain traces of gluten.  12. I had bought supplements in the past, some of them say glutenfree and some of them dont(like the brand „NOW“ from iherb). I bought them and used them when i wasnt washing my hands so often, are they still safe? As I touched and opened them after touching door knobs, water taps etc. It was like a year ago when i bought those and even though i was eating gluten-free, I never worried about what i touch etc. I know this post is long. I’m just extremely overwhelmed. I’m trying to protect myself from long-term health damage, but the OCD is destroying my quality of life, and I honestly don’t know what’s a reasonable level of caution anymore. Thanks for reading.
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity.  I've been using up the 20 ounce Bob's Red Mill teff flour too quickly.  Does anyone know of a good source for teff or soy flour?  Any recommendations where to get gluten free beans, peas or lentils?  I found some packages of gluten free beans at Sprouts but not much variety.  I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out.  Any suggestions for safe sources for these types of ingredients.  Thanks.
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