bushmasterar15
Member For 4 Years
Mother’s Day spread my kids put together
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Mother’s Day spread my kids put together
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bushmasterar15
Member For 4 Years
Smoked turkey
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Okay, this isn't me cooking. It's "Angry Grandpa". I was cleaning out old emails tonight, and came to this one sent to me by a friend, who signed "with love from your cheap ass friend", linking the vid. Angry Grandpa's YouTube channel was very funny. He was an old guy losing his cognitive abilities, but still holding together well enough to live alone, take care of himself, and come up with outrageous recipes. His son looked in on him regularly. I believe Angry Grandpa has since passed away.
I tried this canned biscuit pizza recipe after seeing this, not with bacon but with other toppings, and if you do it like he shows it, it's delicious!
I tried this canned biscuit pizza recipe after seeing this, not with bacon but with other toppings, and if you do it like he shows it, it's delicious!
bushmasterar15
Member For 4 Years
5hr smoked St Louis ribs
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After almost three weeks of grim prepper eating out of cans and packets, so as not to waste food that was about to reach expiry dates, at the grocery store I couldn't resist warm 7 grain baguettes from the in-store bakery. I bought two. They were really long ones. I chopped one into croutons and toasted those in the oven. The other one, I cut into sections, and butterflied each section to make sandwich buns.
It's so refreshing to get back to real food. Tonight I had a big ol' salad with everything, lettuce, tomatoes, jalapeno, cabbage, black olives, grated parmesan, and some of those homemade croutons:
It's so refreshing to get back to real food. Tonight I had a big ol' salad with everything, lettuce, tomatoes, jalapeno, cabbage, black olives, grated parmesan, and some of those homemade croutons:
My baked eggs with cheese failed to hold the perfect round restaurant shape when I tipped them out of the ramekin, but they tasted great with the fresh whole grain baguette pieces. Been craving breakfast for dinner.
Nothing wrong with breakfast for dinner.
This was my dinner
Asparagus soup and a strawberry banana smoothie, the soup is all organic, the creamy is made of organic almond milk and organic arrow root starch. Many don't use arrow root but it's great, has little to no taste so it picks up the asparagus taste well has no gluten or carbs to speak of, The smoothie is made from organic banana's, organic strawberries, and organic almond milk. I can't have real dairy stuff cause of the growth hormones contained within it so everything is plant based.
Asparagus soup and a strawberry banana smoothie, the soup is all organic, the creamy is made of organic almond milk and organic arrow root starch. Many don't use arrow root but it's great, has little to no taste so it picks up the asparagus taste well has no gluten or carbs to speak of, The smoothie is made from organic banana's, organic strawberries, and organic almond milk. I can't have real dairy stuff cause of the growth hormones contained within it so everything is plant based.
That is one beautiful, colorful springtime evening meal. My compliments to the chef.
Almond milk is a wonderful, versatile thing. Dairy milk really isn't good for most adults. Love almond milk ice cream and puddings.
Thank you my friend
I am a huge fan of almond milk too and you are absolutely right animal milk is bad for adults, packed with growth hormones that an adult doesn't need.
I love almond milk. Had cheerios with it this morning. I do still eat cheese though (mostly the ones low in lactose)
I hope someone is ready for crazy, because here is crazy.
I saw a YouTube dieter praising the Jello sugar free products, so I tried them all in one go.
The sugar free pistachio pudding mix: You're supposed to mix the whole package with two cups fat free milk and let it set up in the fridge, in which case it's 70 calories per half cup. But I mixed some of the powder into some plain yogurt. Fage blue label, which, IMO, is the only good tasting yogurt out there. Every other one I've tasted all my life, here in the US, is just sour wiggly slime. The Fage blue tastes like yogurt in Switzerland. The pudding mix label says the mix by itself is 20 calories for a quarter of it, I guess in case you want to mix it with something else. I mixed about a quarter of the package with a cup of Fage (blue label) 5 percent, 210 cal. per cup, plus 20 for the pudding mix, total 230 calories for that. It was the protein for my dinner.
The sugar free gelatin cups, 10 calories per serving. I tried the strawberry. I know, it contains aspartame, which used to give me a headache in my diet Coke days, but this doesn't seem to bother me, and it tastes great. Maybe it's because it doesn't contain excessive aspartame.
The sugar free chocolate pudding, 60 calories per serving. To my thinking, 60 calories for a half cup, which appears to be about the size of the single serve cups in which it is sold, is no big diet deal, but we'll add it all up.
The alien looking fruit standing up at the back of the bowl is dragon fruit chips. Fresh dragon fruit is kind of bland, not very sweet or tart, and white with little black seeds, at least the ones I've had. Dehydrated it's as colorful and sweet as kiddie candy, and a bit crunchy, but contains no sugar and no colorings. The entire ingredients list is "dragon fruit". The serving size on the packet says "one packet", calories 200.00. I used about a third, so we'll say 70 calories for the dragon fruit.
About half a cup of blueberries = 40 calories
About half a cup of blackberries = 30 calories
Half cup of raw almonds: Online calorie counts are all over the place, from a lowest of 350 calories, up to a highest of 413 calories. I'm saying 350.00, and I don't even believe that. But I'll swallow it for now. Almonds are high in fat.
I think that's everything, so, calories:
Yogurt pudding mixture: 230 calories
Strawberry sugarfree gelatin: 10
Chocolate sugar free pudding: 60
Dragon fruit: 70
Blueberries: 40
Blackberries: 30
Almonds: 350
Grand Total: 790
That's too much for dinner. I try to keep calories to 1000 per day, but it's done now. Every time I think I'm being a diet angel, there's the devil.
It's purty though.
I saw a YouTube dieter praising the Jello sugar free products, so I tried them all in one go.
The sugar free pistachio pudding mix: You're supposed to mix the whole package with two cups fat free milk and let it set up in the fridge, in which case it's 70 calories per half cup. But I mixed some of the powder into some plain yogurt. Fage blue label, which, IMO, is the only good tasting yogurt out there. Every other one I've tasted all my life, here in the US, is just sour wiggly slime. The Fage blue tastes like yogurt in Switzerland. The pudding mix label says the mix by itself is 20 calories for a quarter of it, I guess in case you want to mix it with something else. I mixed about a quarter of the package with a cup of Fage (blue label) 5 percent, 210 cal. per cup, plus 20 for the pudding mix, total 230 calories for that. It was the protein for my dinner.
The sugar free gelatin cups, 10 calories per serving. I tried the strawberry. I know, it contains aspartame, which used to give me a headache in my diet Coke days, but this doesn't seem to bother me, and it tastes great. Maybe it's because it doesn't contain excessive aspartame.
The sugar free chocolate pudding, 60 calories per serving. To my thinking, 60 calories for a half cup, which appears to be about the size of the single serve cups in which it is sold, is no big diet deal, but we'll add it all up.
The alien looking fruit standing up at the back of the bowl is dragon fruit chips. Fresh dragon fruit is kind of bland, not very sweet or tart, and white with little black seeds, at least the ones I've had. Dehydrated it's as colorful and sweet as kiddie candy, and a bit crunchy, but contains no sugar and no colorings. The entire ingredients list is "dragon fruit". The serving size on the packet says "one packet", calories 200.00. I used about a third, so we'll say 70 calories for the dragon fruit.
About half a cup of blueberries = 40 calories
About half a cup of blackberries = 30 calories
Half cup of raw almonds: Online calorie counts are all over the place, from a lowest of 350 calories, up to a highest of 413 calories. I'm saying 350.00, and I don't even believe that. But I'll swallow it for now. Almonds are high in fat.
I think that's everything, so, calories:
Yogurt pudding mixture: 230 calories
Strawberry sugarfree gelatin: 10
Chocolate sugar free pudding: 60
Dragon fruit: 70
Blueberries: 40
Blackberries: 30
Almonds: 350
Grand Total: 790
That's too much for dinner. I try to keep calories to 1000 per day, but it's done now. Every time I think I'm being a diet angel, there's the devil.
It's purty though.
I made this for supper
I cut up some Organic Veggies: potatoes, sweet potatoes, onion, mushrooms, and added some brussels sprouts, cauliflower, broccoli pieces and 2 cloves of garlic. Then seasoned them with organic curry power pepper and a dash of salt. I put them all in an oven safe glass bowl and generously topped it all with my usual salad dressing (Organic Olive oil, organic Balsamic vinegar, and organic maple syrup) then into the oven it went for about 45 minutes.
This stuff tastes great, even my grand kids love it.
The dressing^^^^
Just outta the oven^^^^
I also made a Organic Blueberry/banana smoothie made with organic almond milk
I cut up some Organic Veggies: potatoes, sweet potatoes, onion, mushrooms, and added some brussels sprouts, cauliflower, broccoli pieces and 2 cloves of garlic. Then seasoned them with organic curry power pepper and a dash of salt. I put them all in an oven safe glass bowl and generously topped it all with my usual salad dressing (Organic Olive oil, organic Balsamic vinegar, and organic maple syrup) then into the oven it went for about 45 minutes.
This stuff tastes great, even my grand kids love it.
The dressing^^^^
Just outta the oven^^^^
I also made a Organic Blueberry/banana smoothie made with organic almond milk
Do what you want, but I won't touch the stuff! Splenda (sucralose) yes but I truly believe aspartame is poison. You could easily make your own version... it's mostly corn starch anyway. Add your own flavors (like vape flavors but for food they are cheaper) use splenda for sweetness. just a thought.
Cooked a steak (london broil) on the BBQ (after marinating all night in the fridge) It was thinner than usual and I slightly overcooked it (still good just could have been more tender) I don't usually buy that cut but it was a buy one (country style pork ribs) get one free ( the steak) and really cheap. BTW, the ribs were great!
Also broccoli and corn bread stuffing (potatoes would have fit better but we've been eating those so much lately) Will have lactose free ice cream (salted caramel) for desert. I've cut way back on sugar but still need a treat once in a while.
Also broccoli and corn bread stuffing (potatoes would have fit better but we've been eating those so much lately) Will have lactose free ice cream (salted caramel) for desert. I've cut way back on sugar but still need a treat once in a while.
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Oh yes! I make that a lot... it's so tender and lean. Pre'marinated or you used your own teriyaki?
Years ago, my wife and I made our own (very fancy with fresh ground ginger and garlic, pineapple juice and white zin wine... and soy sauce of course) We gave some to friends and they raved about it.
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I bought a really good one with sesame oil in it (Abby's kitchen brand) Also got a new one but haven't tried it yet.
Wow! I just found that... looks so good.
I think you're right. I had the same crazy bowl the next day (without the almonds, to bring the calories down from 790 to 440), and I guess the aspartame reached a critical concentration in my system, because I got the same headachy, weak feeling I used to get from diet Coke.
The Torani and Jordan's sugar free syrups list sucralose as the sweetener, but I like your idea better. Smigo, who started this thread, used to show his wife's sugar free cakes and muffins she made with her own recipes using his vape flavorings. They looked brilliant in his photos, and he always said they were delicious.
There is a LorAnn's pistachio flavoring, and I keep stevia powder here in case clients want diet sweetener in their coffee.
It's a maybe, but I got to my advanced age without a pudding or Jello habit, so I really don't need to start now. I just saw that YouTube video about it, and let myself by influenced by an influencer.
Thanks.
I agree with this, aspartame is poison. A good sweetener with low calories that I use, Very safe, is Monk Fruit sweetener, just a couple drops will do.
Thanks Jimi.
I took a while before replying, to think it through.
I really don't like any of the sugar replacements. They're all too sweet.
So you'll say, whaddya want? You don't want sweet?
The thing about sugar is that it isn't that sweet. What it imparts to food and drinks, in addition to sweetness, is a caramel rummy flavor. Then it caramelizes and concentrates even more when you bake it into a cake or cookie. Cane sugar is, to me, a food of the gods.
So when they concoct sugar replacements and say "ten times sweeter than sugar, success!", they're getting it wrong.
I've tried monk fruit sweetener, didn't like it. Tried sucralose, didn't like it. Aspartame always gave me that sickish feeling, gave it up. I recently got a free sample of allulose, a sweetener made from whatever causes the natural sweetness in wheat. Allulose tasted funny.
Stevia leaf from the plant is good, one leaf dropped into a glass of iced tea. I had the plant once. It's as easy to grow as mint. I keep the Stevia powder for visitors, but I drink coffee and tea unsweetened.
I know a lot of people rely on monk fruit sweetener. I've noticed a lot of keto sweets recipes using it.
I found a zero sugar soda I like (sort of... will explain later) Reeds ginger ale. It has fresh ground ginger (spot on) and uses stevia and erythritol as sweetener. At first, I didn't like it and soon realized it's over carbonated (I have issues with that anyway) I open it, leave it sit awhile (let some of of the carbonation bubble out) and like it. It's kinda pricey (about $1.50 per can) but I do love ginger ale. Been drinking iced tea (instant) with lemon juice and Splenda (and a little real sugar) not bad. I gave up the sports drinks (even Body Armor... too much sugar)
BTW, we made soup with the leftover steak from last night... it's great (added vegis and "better than bouillon")
BTW, we made soup with the leftover steak from last night... it's great (added vegis and "better than bouillon")
That's what I have in the cupboard now.
I may take a chance on that Reeds and try it. I really like the Hint brand sparkling water ginger, no sugar, zero calories, but it seems to have disappeared from the market. It was so good chilled. It disappeared late in the Cootie19 era. Other flavors of Hint are still around. The pineapple one is good.
The Whole Foods brand sparkling water ginger flavor is also pretty good, but not as good as the Hint was.
Another great sparkling water, very hard to find: Lacroix cola flavor. I can only find it at Big Lots, and it's usually sold out. When I see it I get several boxes and let them take up space stacked in the dining room.
I found a great lemongrass tea, in teabags, from the dollar store, but you have to brew it, and in summer it's nice to just pull something cold out of the fridge.
Also in winter, the Celestial Seasonings Bengal Spice is incomparable. Sweet without any sugar. As a tea it tastes like chai (all herbs and spices, no black tea or caffeine at all). If you add it to coffee it makes it taste like restaurant cafe de olla.
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You can get organic evaporated cane juice, which leaves the sugar cane nutrients intact. To my knowledge, no processing involved. The evaporation leaves the crystals, equal in calories to sugar, 15 calories per tsp, and measures in recipes the same as sugar. I would like to buy it since finding out about it, but honestly a 5 lb. bag of sugar lasts me for years, and I still have about half a bag yet to use up.
I saw the organic maple syrup pictured in one of your recipes above. That's pretty incomparable too. The real stuff, not the nasty pancake syrup concoction. The real thing is a gift of nature, with that sweet sort of praline flavor right from the bottle.
I also have a little bottle of Texas organic wildflower honey, but I hardly ever use it.
Honey of your local flora is the best for you. Your system actually adjusts to your local flora makin local honey actually more healthy
.
I only had the Stevia plant once, and have never seen it again in the Whole Foods nursery starts section they put out by the front doors in the spring. I had to abandon my plant when I moved.
The Stevia powder and drops are too sweet for me. Even if I use half a single serve packet, it's too much, but plenty of people like it.
I get seeds from Pinetree seed company, they have a fair selection of herb seed there.
easy to grow too.
I found it at RiteAid (if you have those around your area)
We are having "breakfast for dinner" (don't really eat breakfast together so we love doing this) Eggs, ham, biscuits. Speaking of ham... the local grocery store does this sale every 8 weeks (five for $5) got chicken drums, legs, and breasts. Also boneless country style ribs and a ham steak. Cost $25... saved $26 (try to beat that deal)
I have a surplus of sour cream. I thought I needed to get some to go with the zucchini pancakes I'm taking to a potluck Monday night. I was digging for space in the fridge to put the new container of it, and found I already bought some last week.
So my breakfast-lunch today was sour cream chalupas, just using sour cream instead of beans. I used fiesta flats again. They make small rectangular chalupas.
First melt the cheese on the flats, sprinkle while hot with thyme and red pepper flakes. Then the sour cream layer, then some guacamole.
Then on with the lettuce and tomatoes:
Four hours later and I'm still full. Yummmm.
So my breakfast-lunch today was sour cream chalupas, just using sour cream instead of beans. I used fiesta flats again. They make small rectangular chalupas.
First melt the cheese on the flats, sprinkle while hot with thyme and red pepper flakes. Then the sour cream layer, then some guacamole.
Then on with the lettuce and tomatoes:
Four hours later and I'm still full. Yummmm.
Love it (but like many things can't have much lactose) I just sub greek yogurt. For impressing others, I would use real sour cream.
PS: nice cherry tomatoes... and I love avacado!
Green Valley organic sour cream is lactose free. I don't know how they can make milk and sour cream be lactose free, but they do.
I don't find any difference in the flavor or consistency between that and any other sour cream. I buy it whenever I can, just because people you're sharing food with will have various intolerances, especially as we get older, but the Green Valley is often sold out.
That's good to know... thank you! I do have lactose free ice cream. I never had issues until I was over 40.
Still using up my surplus of sour cream, my simple breakfast lunch:
A Kronos brand pita bread, warmed in the oven
Sour cream of course
Fresh organic raspberries
A Kronos brand pita bread, warmed in the oven
Sour cream of course
Fresh organic raspberries
I think people just call it "Brunch" Looks good (simple is better) We use "naan" bread often.
Not what I'm cooking (because it's raw) but a quick note on melons:
Most melons DO NOT ripen after picking, but cantaloupes DO! Local store had them on a 3 day sale for 99 cents each (we got 5) They are the one melon that if left out for a few days will continue to ripen. I like honeydew but they are crazy expensive and never ripe (I miss the good old days when they sold them at a roadside stand... with free samples)
Most melons DO NOT ripen after picking, but cantaloupes DO! Local store had them on a 3 day sale for 99 cents each (we got 5) They are the one melon that if left out for a few days will continue to ripen. I like honeydew but they are crazy expensive and never ripe (I miss the good old days when they sold them at a roadside stand... with free samples)
Yah, but if I say "brunch" it looks like I had a party or went to a restaurant. I practice intermittent fasting since working at home since 2015. I never thought of it on the daily brick & mortar schedule, but it's my natural state to have just coffee in the morning, until I get hungry around 1030 or 11am. My other meal is at dinner time, anywhere from 6-730pm depending on work load.
More than you wanted to know I'm sure.
Yes, naan is great, especially the whole wheat. It's all good, naan, pita, bagels, bakery bread, English muffins. I think about it all the time since we're continuously hearing this year's spring planting of wheat never happened, and all these food processing facilities were burned down in the middle of the night.
The Kronos brand of whole wheat pita is particularly fluffy and delicious.
I see people posting about Sriracha Hot sauce, FYI
Attention hot sauce fans: There is likely to be a shortage of Sriracha sauce in the days and weeks ahead. Blame the weather.
Huy Fong Foods, maker of the popular Sriracha Hot Chili Sauce, said a shortage of chili peppers is limiting its ability to produce several of its in-demand sauces, including its Chili Garlic and Sambal Oelek. The California-based company cited climate conditions as part of the problem.
"We are still endeavoring to resolve this issue that has been caused by several spiraling events, including unexpected crop failure from the spring chili harvest," Huy Fong Foods said in a statement to NBC News, adding: "We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time."
An April 19 letter from Huy Fong Foods posted on a food distribution website for wholesale buyers said: “Currently, due to weather conditions affecting the quality of chili peppers, we now face a more severe shortage of chili.”
The company sources its chili peppers from Mexico, where a drought is affecting that country and parts of the western United States.
According to the Huy Fong Foods letter, any orders for the affected sauces that were placed after April 19 would not be fulfilled until after Labor Day. The company said it would not accept any new orders before September.
I got about $50 worth for the wife at Walmart Saturday so she does not run out, she loves the stuff.
Attention hot sauce fans: There is likely to be a shortage of Sriracha sauce in the days and weeks ahead. Blame the weather.
Huy Fong Foods, maker of the popular Sriracha Hot Chili Sauce, said a shortage of chili peppers is limiting its ability to produce several of its in-demand sauces, including its Chili Garlic and Sambal Oelek. The California-based company cited climate conditions as part of the problem.
"We are still endeavoring to resolve this issue that has been caused by several spiraling events, including unexpected crop failure from the spring chili harvest," Huy Fong Foods said in a statement to NBC News, adding: "We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time."
An April 19 letter from Huy Fong Foods posted on a food distribution website for wholesale buyers said: “Currently, due to weather conditions affecting the quality of chili peppers, we now face a more severe shortage of chili.”
The company sources its chili peppers from Mexico, where a drought is affecting that country and parts of the western United States.
According to the Huy Fong Foods letter, any orders for the affected sauces that were placed after April 19 would not be fulfilled until after Labor Day. The company said it would not accept any new orders before September.
I got about $50 worth for the wife at Walmart Saturday so she does not run out, she loves the stuff.
Thank you for the heads up @Burnie
We love that hot sauce! My friends just call it "rooster sauce". We also have Tabasco (for cajun foods) and my nephew is a hot sauce snob (gets all kinds of fancy really hot stuff) He and his brother went to some place where you can taste the really hot ones (you have to sign a waiver so you can't sue them!)
Good thing I'm growing my own Fresno hot peppers.
We like Fahitas. What we do is save leftover BBQ meat (steak or tri-tip raost) This time it is T-bone steaks!
Sweet onions and red bell pepper. Yum. What I want to mention is the side dish. We always do the standard re-fried beans and mexican rice (we have had rice so much lately... needed a change) So... we got some frozen fries (cooking in the air fryer) and seasoned with mexican mix. No avacodo tonight (love it so much but we have also been having guacamole/avacodo in salads, ect) "Taco seasoned fries".
Sweet onions and red bell pepper. Yum. What I want to mention is the side dish. We always do the standard re-fried beans and mexican rice (we have had rice so much lately... needed a change) So... we got some frozen fries (cooking in the air fryer) and seasoned with mexican mix. No avacodo tonight (love it so much but we have also been having guacamole/avacodo in salads, ect) "Taco seasoned fries".
About the Fahitas (forgot to mention) The local grocery store (less than 1 mile away) has "raw" tortillas (flour) We used to go all the way across town for these (old school mexican store) Now they have these for $2 a pack of 10)
Those are the best for home cooking, if you can get it right. I burned too many of them and gave up. Now I get a dozen extra tortillas every time I have restaurant Mexican food. They keep in the fridge a long time, and reheat just by laying them on the oven grates very briefly.About the Fahitas (forgot to mention) The local grocery store (less than 1 mile away) has "raw" tortillas (flour) We used to go all the way across town for these (old school mexican store) Now they have these for $2 a pack of 10)