Today's food craving?

HooRU · 2025-01-31T19:45:26+00:00

I'm broke so it has to wait, but I'm craving a Pizza from Oakville down the road, they make a really great all the way pie. I'm so tired of my own cooking (though I'm a very good cook). What is also a bummer is that I can only afford Aldi's which is both good and bad. It's a good store, but there are so many foods I wish for that I can't get. I sure would love to make a big batch of Hummus again, and home made Pita. And Dolmates. We have a terrific Lebanese place down the road, the owners are really lovely people, very community oriented and the food is amazing.

DrStrange

broknsymetry I do add a lot of pepper to my soup, but not that kind. 🙂

Lots of ground mixed pepper to counteract the amount of sodium in it…

Somewhat-Reticent

broknsymetry since my oral surgery

I’d been rediscovering turkey dogs & sliced ham, and peeling apple skins off,
until a gap between teeth was filled.

DrStrange counteract the amount of sodium

Sodium should be balanced with potassium, then there’s calcium & magnesium …

egeezer

Somewhat-Reticent

Canned soups are too salty tasting for me. However, I occasionally use canned tomato soup made using milk, a heaping tablespoon of tomato paste and a teaspoon of Worcestershire, paired with a grilled cheese sandwich.

egeezer

broknsymetry
I’ve been making ‘cheeseburger sliders’ using two ounce ground chuck patties and Aldi Brioche rolls. For the cheese I use either Amish smoked Swiss or lacy Swiss. I slice the rolls and lightly butter them before toasting them on the grill.

I use the same style of toasted rolls to make sausage sliders using “little smokies” sliced lengthwise to fit on the rolls. Three ‘halves’ of smokies microwaved to heat fit nicely. A dab of coleslaw and mustard.

Paired with a salad, steamed veggies and/or a baked potato, one slider makes a decent meal.

GadgetsRme

egeezer We bought a two breakfast sandwich maker. It’s made to make a sandwich like Jimmy Dean’s. But it can be used to make other sandwiches for lunch or dinner. We vary what gets made depending what our taste buds are hankering for.

egeezer

GadgetsRme
I haven’t made them for awhile, but I used to make two ounce sausage patties flattened thin so they would fry quickly. I’d top the patties with a thin slice of Velveeta or smoked Swiss, then put that on a toasted English muffin.

Eggs may be expensive, but a two egg omelet with shredded cheddar, diced onion and diced ham is still less than $2.
Tip - when beating the eggs, beat in a little over a teaspoon of heavy cream and let the mixture set for a couple of minutes while you heat the pan. Cook low and slow, on one side, then flip and add onion, cheese and ham then fold when the other side is cooked.

GadgetsRme

egeezer When I do scrambled eggs I always add some milk and some grape seed oil. Then beat with electric beater until they develop a good froth. Then put whatever in the skillet, onions, peppers, spinach, tomatoes, and sausage. Start frying that until the sausage browns. Whip the eggs a little bit more and then pour them over whatever is in the skillet. Serve them up with some salsa on the side.

egeezer

GadgetsRme
Dang, that sounds good! I’m saving that for making a meal for us..

HooRU

I’m craving a home made New Haven Ricotta and veggie Pie.

A coconut cream pie would be yum.

GadgetsRme

egeezer If we’re real hungry I’ll add in some Irish Potatoes.

HFB1217

Greatness comes with slow cooking and Covered in Great BBQ Sauce

HFB1217

It’s a national tradition for some Unknown Reason most likely
Pushed by Campbell’s Soup
But every Baby Boomer knows this Luncheon Comfort Food Special

timcuth

My son had me make jambalaya with deer meat sausage. I’m not a huge fan of deer meat, but it was quite good.

egeezer

timcuth
Venison is good in stew or sausage. Being very lean, it needs liquids to be palatable. The same goes with squirrel and (wild)rabbit. Squirrel pan cooked with a gravy was ofter at our dinner table, as was rabbit stew and hassenpfeffer. In winter, Mom would make the latterby pressure cooking it then setting the sealed cooker on the porch for a few days to allow the marinade to set.

Rich221976

HooRU

I know that this was 15 days ago. However, I am not that much I would call a cook. I was more into baking cakes, cookies and other deserts.

Now I do cook from time to time, but it is just certain items. I am very good about making steak. I can cook that just right, rare. Bloody and goodness.

I can do chicken, pork and stuff like that, and it does come out good.

The one thing I learned to make recently is making meatballs for pasta sauce. My SO taught me that since he is Italian. He hates the fact that I have a jar of prego and a few frozen pasta meals for when I am lazy and won’t make actual sauce.

However, in my cabinet, I have like 10 cans of tomato sauce, puree, (whole tomatoes from time to time). paste.

I will make a batch up, and have about 6-7 containers of sauce, and 4 meatballs in each container frozen for future use. Pasta is something that we do eat a lot since it is cheap. Just the ground beef has been pretty pricey.

This actually reminds me I need to put small order in for some groceries. I need eggs. I got plenty of bread crumbs. Since it is time for me to make up sauce. Plus I am going to need to make lasagna soon.

I used to bake cakes, cookies, all different types of deserts. Before I was diagnosed with Diabetes, I would have a few different types of cakes made in the house every week.

I had to stop doing that for a while when my sugar was out of control. I was able to add some that back in when my sugar was controlled. Then of course it went back out of control due to the prednisone. However, now that I am on insulin, I finally have my sugar back in the normal range.

For over a month, I was afraid to eat anything, because my fasting sugar was always in the 400-500s. I am surprised at how well I was functioning.

Now I get to go back to experimenting with cooking food again. At the same time making sure that I keep my bg levels in range.

I also got to defrost a Turkey since I got extra after Thanksgiving when they were on sale. I like making that as a meal from time to time because I love Turkey. Plus when I bought the Turkeys, they were cheaper than Chicken. Plus I get more meat with the Turkeys for less. Plus I get about 4 days worth of meals from them.

timcuth

Rich221976 However, I am not that much I would call a cook. I was more into baking cakes, cookies and other deserts.

I read a well-reasoned article some years ago, the premise of which was that baking and cooking are distinctly separate aptitudes. A cook may be moderately successful at some baking, and vice versa, but usually a person is either one or the other. I happen to be a good cook.

HooRU

I’m making Pintos tonight. With Bratwurst and veggies.

broknsymetry

I made something called Instant Pot Smoky Mountain Soup for lunch today to use up some pork shoulder I had in the freezer. I made ½ recipe and had plenty of leftovers. I also used fresh onion instead of dried, a large fresh tomato instead of canned and frozen sweet peas instead of Lima beans.

egeezer

broknsymetry
Yep. Fresh onion instead of dried, fresh garlic, tomato, basil, and fresh or frozen steamer bags of sweet corn and veggies instead of canned makes a difference. Canned stuff often has more sodium and sugar than frozen or fresh produce.

I like using Lawrey’s seasoning instead of salt, just because it tastes better to me. Campbells soups taste too salty fir me, although I do occasionally indulge in tomato soup with cheese and a Tsp of Worcestershire.

Pork shoulder, butt, and loin are attractively priced and can be used as ingredients in dishes. Somewhere I have a Sunday pasta sauce recipe that uses pork instead of beef. Chili is also good with pork instead of beef.

With prices still rising, taking stock of money saving options and being flexible is a good plan.

HooRU

timcuth tim, that is my thinking as well, I have a sister who is very sick right now, but man did she make some great cookies back in the day, she’d make a dozen types and wrap them fir Christmas. I’m really worried about her right now.

I’m not a baker, I’m a cook. But I can make breads and pizzas. I used to know how to make Challah that was textbook perfect so I can manage when it comes to baking, but cooking is more my strong suit.

I have some pork butt to cook for tacos but I need some things, limes, cilantro, lettuce, and tomato. I need to hit the store. I’m still working on my big pot of beans and sausage. Very tasty, it was an experiment that came out really well. I paired Sage with Summer Savory and chicken broth into pintos with veggies and bratwurst.

egeezer

HooRU I paired Sage with Summer Savory and chicken broth into pintos with veggies and bratwurst.

Yum…

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