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Stage 1 for Thanksgiving : Menu planning

Thursday, November 13, 2014

So sat down last night to hatch out the menu for turkey day, gobble! gobble!

So as it goes, the plan is for breakfast to make cinnamon rolls with icing (bad bad bad but it's only one day!) and to have green tea (metabolism booster! so they say) and possibly some coffee (who can NOT have coffee!?)

For the main meal:
Corn chowder - want to make this a few days before and warm up a serving or two on the stove top

Roasted brussels sprouts

Mashed potatoes - will make this on Wed...I mean I'll cook and run the potatoes through a food mill and on Thanksgiving will warm up in a crock pot and stir in some greek yogurt

Brown-and-serve rolls - got these made today! Made with some whole wheat flour

Orange cranberry sauce/relish - yes, I'll be making my own cranberry sauce, no can stuff for me, want to make this the weekend before.

Linguica - Portuguese sausage I have had every single Thanksgiving ever, like all good
Portuguese families do, no prepping this, just throw it in with the turkey towards the end of the cooking time

Bread Dressing/Portuguese dressing - lots of prepping for this one! Need to make the bread, tear it up and let it go stale. Soak it in some broth then wring out. Then cook the onions, peppers, garlic and chourico that goes in it, combine, mix, stir, add in the spices and other ingredients and press into roasting pan and bake. The recipe calls for linguica instead of chourico but since I can't find the wet crushed red peppers down here in the southern US that are supposed to go in it I'm substituting to get it to taste 'right' (really can't taste the difference between the 2 sausages except for chourico is spicy and linguica is not....if any portuguese are reading this and find I'm wrong please let me know!) Still on the fence if I'm going to change some of the recipe, it came from my Grandmother....she used a little ketchup in it but been thinking about using tomato paste instead

This is what I can NOT find ANYWHERE in the southern US!!!!! Brand is not important, I would buy another brand if there were a brand down here that made this!!! The ONLY thing I can find is pepper relish, sweet pepper relish! RELISH!?!?!?!?!!!!! WTF MAN!!!!!!!!! GRRRRRRR
I really can't handle spicy food, did not inherit the Portuguese spice gene, but I NEED the dressing to be a little spicy, to me it just doesn't taste the same! Does that make sense? The recipe does say to add the crushed peppers to taste, my Dad always put the whole bottle in, if that tells you how much he can handle spicy heat! LOL, but didn't stop me from eating it, yes it's that good, always make sure I had some dairy to drink.

Turkey- of course and gravy from the drippings and either some homemade stock or maybe some apple cider...

Mom's additions, things she wants since most of the food I'm making she doesn't like, she's a veggie closed minded hater! I try but well she's stubborn!!! Hmmm isn't that supposed to be the other way around? The parent trying to get the child to eat veggies not the other way???

Anyway she will be adding:
Pigs in a blanket - erm ya that's healthy....although I might sample a few (don't judge!)

Shrimp cocktail- yeah! At least there is a healthy choice!

Now onto dessert:
The pies, these recipes we have traced to as far back to my 3x great grandmother on Mom's side, at least 150 years old.....but they could be older!

Apple pie - will be making the crust this weekend, and most likely make this Tue/Wed before Thanksgiving. I might mix some whole wheat flour into the pie dough, not sure yet. Other than that the recipe remains, only thing is I'm going to change is the process. I want to blind bake the bottom crust (want to avoid the soggy middle bottom crust, even though it is yummy), and I want to cook the apples a little with all of the spices and sugar prior to baking, going to have to do this in batches. I am attempting to avoid the apple shrinkage/pie dome massive space between the top of the apples and the top crust.

Pumpkin pie - this will be made the Wed before, the crust however I am going creative on it. Going to make a gingersnap cookie crust! Gingersnap cookies I will make tomorrow, will create the crust this weekend, press into pie dish, bake to set it. Then will wrap it up with some plastic wrap/aluminum foil/freezer bag and hold in the freezer until I make the filling.

So that's the plan presently, going to have to get a running shopping list together, look through the sales flyers....if not this week then next week. Most of items I think I will be picking up in the coming week....haven't seen any sales of brussels sprouts yet so maybe the next grocery circular that will be coming??? Crosses fingers, worst thing if they are too expensive I'll swap them out for green beans....but that means added work so I'm hoping the sprouts go in sale! Or worst case, frozen. (Shakes my head) Roasted frozen veggies just aren't the same.

  Member Comments About This Blog Post:

VENISEW1 12/7/2014 7:07AM

    Wow that sounds amazing!!!! Did you find the peppers? How did it go? Hiope you had a great Thanksgiving! What are you planning for x-mas?

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THROOPER62 11/17/2014 6:15AM


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ASHBUG1 11/14/2014 7:56AM

    wow you must love to cook making ecverything from scratch for just the 2 of vyou. sounds good though

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Getting ready for THANKSGIVING!

Saturday, November 08, 2014

That's right! OMG am I crazy?! It's only 2 people! Mom and I, but I am such a budding foodie and I love love love food!!!!! LOVE watching food shows and food competitions. And I have noticed since I have been cooking food from scratch, real food, butter and olive oil, SALT! That's right people SALT!!! It draws out moisture and brings out flavor, I salt everything during cooking, a pinch here and pinch there and no processed foods and my sodium last time it was checked was right on point to where it should be!

Ok but I got off topic, so yes I have been getting my Thanksgiving feast plan already together and going to start pre-making food for it in the coming week! Is that crazy?!!! Definitely have to have the traditional pumpkin and apple pies, these recipes have been in my family for about 150 yrs! Also have to have the Portuguese dressing that comes from my Father's side but this year I am really going to try to scale it down to about a quarter of the recipe.
Yes 2 people and a whole turkey is a must! Stock and soup, people! Don't let those bones go to waste! Don't you dare throw them out!
But I really am going to try to cut back on the sides, I want to do a corn chowder, roasted brussel sprouts, mashed potatoes with either greek yogurt or sour cream (trying to get Mom on board for the greek yogurt), and homemade whole wheat brown and serve rolls instead of those GMO laden biscuits/rolls in the tube. Oh and homemade cranberry-orange sauce/relish!

Even getting my nails in the Thanksgiving spirit, painted them to 'resemble' PUMPKINS!!!!!

Do you see it? The green is supposed to be the pumpkin stem and the orange the pumpkin! Was thinking about doing some thin vertical black lines but didn't think it would look that good

  Member Comments About This Blog Post:

SUNNYWBL 11/8/2014 5:16PM

    Love the nails! emoticon emoticon emoticon emoticon

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#FitFood Day 10

Wednesday, May 21, 2014

Breakfast: Cottage cheese with peaches
Called for: 1 cup low-fat cottage cheese with 1/2 cup canned peaches. Toast 1 slice whole grain bread with 1 tsp butter and all fruit jam

What I did: Used 1 cup 2% cottage cheese and cut up 1 peach instead of using canned peaches. Forgot all about the toast....

Lunch: Souped-up veggie soup
Called for: 1 serving vegetable soup and boost with chopped herbs, pesto, hummus or ricotta cheese and server with a whole grain roll.

What I did: Re-heated up a serving of homemade tomato soup and put in 1 tbsp of homemade pesto, served with a frozen whole wheat roll I had made months ago. I love batch cooking that are freezer friendly!

Dinner: Maple glazed salmon with couscous
Called for: 1/2 cup couscous, 1/2 tsp maple syrup and soy sauce, 4 oz salmon fillet and 1 cup asparagus

What I did: Got almost 5 oz salmon fillet, topped with the maple and soy glaze, used 1 cup of green beans that I have instead of spending more money on asparagus while the green beans run the risk going bad before I get to use them, and re-heated a cup of couscous that probably started out as 1/4-1/2 cup dry couscous.
This was so simple and so easy and so quick to make! Salmon came out PERFECTLY! Who knew all I needed to do was cook for 10 minutes at 375, also used fresh salmon instead of frozen.....that also might of had a hand in things

Snack: Toasted a slice of sprouted grain bread and spread on 1 tbsp of organic concord grape jelly

  Member Comments About This Blog Post:

AMBER281 9/6/2014 1:27PM

    Looks yummy!

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#FitFood Day 9

Wednesday, May 21, 2014

Breakfast: Pear-fect english muffin
Called for: 1 toasted whole grain english muffin with 1 tbsp almond butter and 1 sliced pear and milk

What I did: Used a sprouted grain english muffin, ended up using 2 tbsp of Earth Balance coconut oil peanut butter and sliced a pear, think I had a large cup of coffee for the beverage.

Lunch: Creamy BLT pasta salad
Called for: 1 cup whole wheat pasta, 1/2 cup cherry tomatoes, 1 cup romaine, 2 tbsp red onion, 2 slices chopped bacon, 1 tbsp ranch dressing and 1 tbsp greek yogurt

What I did: Well I misread the cup of pasta and ended up cooking 1 ounce of dry whole wheat penne. Cannot find cherry tomatoes anywhere, did they stop selling them? So I used grape tomatoes that I sliced. Used a shallot that I sliced and sauteed in a skillet that I had cooked the bacon in, then added the tomatoes sliced in half to the skillet. For the "dressing" I used 2 tbsp greek yogurt with 1/2 tsp of dry ranch mix* that I had made. Oh and also used the romaine lettuce the meal called for. Looks like I also used an antioxidant blend of frozen veggies.....weird, I must of seriously misread when I was cooking lunch.
Found a great recipe online how to make your own ranch mix instead of buying the super processed and loaded with sodium and preservatives at the store

Dinner: Lean & green pasta bowl
Called for: 1 package antioxidant blend frozen veggies, 1 oz whole grain pasta, 3 oz chicken, 1 tbsp pesto and parmesan cheese

What I did: Cooked 1 oz of whole wheat spaghetti, combined with 3 oz of chicken, healthy vision frozen veggie blend, some homemade pesto I had made with parsley and walnuts and 1 tbsp fresh grated parmesan cheese

Snack: Cut up a carrot and used 4 tbsp homemade hummus, was still hungry and popped 1/2 cup popcorn kernels, was naughty and topped it with 2 tbsp of unsalted butter. But don't plan on doing that again, not for a while at least.

  Member Comments About This Blog Post:

MSGO72 5/21/2014 10:16PM


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#FitFood Day 8

Wednesday, May 21, 2014

Starting Week 2 of the 30 Day Challenge, woot!

Breakfast: Greek breakfast scramble
Called for: 1/4 cup onions and peppers, oregano, 1 egg and 1 egg white; 1 small tomato, 1 oz feta cheese and 1 slice whole grain toast

What I did: For the bread, used sprouted grain. Kept everything the same except I used extra onion and green bell pepper.

Lunch: Tofu and veggie stir fry
Called for: 1 package antioxidant blend frozen veggies, 1/2 cup cooked brown rice, 3 oz firm tofu and 1 tsp toasted sesame seeds

What I did: Kept everything the same, toasted my own sesame seeds and used pre-cubed fim tofu

Dinner: Winner, winner chicken dinner
Called for: 1 package antioxidant blend frozen veggies, 1/2 cup cooked brown rice, 3 oz chicken, 2 tbsp basil and lime juice

What I did: Used the healthy vision blend instead, kept the brown rice and chicken; chiffoned a few leaves of basil and squeezed a lime all over the plate of food.

Snack: Cut up a carrot and used 4 tbsp of homemade hummus.

  Member Comments About This Blog Post:

LILABBYNORMAL 5/24/2014 7:26AM

    Great work! ...and kudos to anyone who can actually eat tofu!!! Blech I feel about tofu like you do about beans! LOl

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