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Info dump of dinners we ate. Boring post. Willing to share recipes.

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April

Leftover pizza for lunch

Ham bone soup with cornbread

Leftover soup for lunch

Stuffed Grape leaves and greek ceci

Black bean splat burgers

Cherita fingers

Beans de jonge

Pizza cheap

Pasta and sauce

Pinto bean burgers

Refried bean tostadas

Ham cutlets

Dinner plate hummus- hummus topped with extras served with bread

Hot Meatloaf sandwiches

Polenta with bacon and cheese

Ful

Duck ragu with ceci salad

Lentil soup

Leftovers: turkey in chicken gray with fried onions

Broccoli cheese soup

Black bean burgers

Falafel

Ceci wing bowl
Greek lentil soup

Long john silvers!

Mom chicken

Swedish lace cake

Ful

Edible books pork pies and cake

Pizza: beef and pickled veg

Leftover mac and cheese

March

White cheese and tomato sandwiches

Patty melt slaw and beans

Black bean quesadilla

Ham and soda bread dinner w/ baked beans

Pimento cheese and soda bread

Chicken sand with white cheese toum and leftover olive stuffed chicken

Olive stuffed chicken with green potatoes and broccoli

Candy beans with brown bread

Beefy Lentils

Burgers fries beans and self saucing fudge cake with Matt

Egyptian baked chicken

Pasta con ceci

Mom meatloaf baked beans staple

Black bean fajita

Epic pie

Ham and apple sandwiches

Egyptian hummus

Greek hummus

Ochezuke rice w/ salmon

Straticco elk heart polenta and sprouts/carrots s’mores pie w Urbans

Barb meal: onion rice, raita, bread, palek paneer, butter ceci, tomato karhi, kulfi

Steak sandwiches

Macedonian bean casserole

Fish in pastry

Turkey and beans

Winter sausage stew on polenta

Chili mac and cheese

Pork ‘chops’ and gravy

Salmon fennel chowder

Mighty rice

Ful

Ful

February

Mac and cheese

Red beans and rice

Beefy lentil barley soup

Cajun chicken and peppers

Ful

Bean curd pockets and natto and miso

Steak and liver pie

Flautas

Steak sandwiches

California sandwiches

Venison tex mex chili

Pumpkin risotto

Turkish lentils

Pizza Hawaiian

Lentil burgers and oven potatoes and slaw

Long John Silvers and oven potatoes and slaw

Puls from Max Miller

Mujadara

Pizza koshary, garlic bread, cheese spread with black olives, red onion, peperocini, red bell

Chicken with orzo

Pork and beans deep south dish

Hoison chicken

Ceci con chili

Frijoles charros

Ceci salad for lunches

Apple and sausage pies for lunches

Ceci stew with sujuk

Ham and broc croquettes

Ful

Deeper n ever pie w/ beets

Take out style ribs and Chinese broccoli

Black bean soup

Navy bean and artichoke sandwich spread

Crap dip

Pounded cheese and pumpernickel

Patty Melt

Macedonian bean casse4role

Ham potato gratin

January 2025

Roast beef, baked onions, tiger salad, yams

Homemade appetizers w/ sherbet ala pia

Pork roast ala Pia /w Carolina snowballs

Good pizza: prosciutto and beef

Fasiolia Stew

Hamburger soup

Bean and bacon soup

Sausage pot pie Galvan made 2 meals

Kuru fasulye yahni

Epic pie

2 bean salad/ mom’s
pate on bread

Which came 1st salad

Beefy casserole

Navy bean and artichoke sandwich spread

Lentil soup

Cabbage wellington

Ceci soup

Sausage and pepper rolls

Curried carrot soup

Comfit chicken wings

Jalapeño popper soup and cornbread

Red beans and rice

Cabbage sandwiches

Squash soup and garlic rolls

Artichoke cheese

December 2024

Friend chicken sandwiches ala chef’s choice

Carrot and parsnip soup

Dill bread and pimento cheese

White bean soup vegan

White bean soup w/ dairy

Ceci comfit

Candy beans

Deeper and ever pie

Pizza – Hawaiian and pepper and olive

Maple bourbon wings

Chili con aves

Curried lentils and carrots

Comfort lentils

Sicilian gravy

Lemon egg soup

Duck and wild rice

Cornish hens with rice stuffing

Corn chowder

Yellow pea soup and cornbread

Meatloaf and red cabbage

Baked ceci

Ful

Ham cutlet w/ almondine beans

November 2024

Salmon pie

Pumpkin risotto with bacon

Black bean burgers

Flautas

Second Mayan beans

Chicken cilantro

White beans with garlic

Pumpkin risotto with bacon

Leftovers with beans and eggs

Ful

Tomato garlic soups

Cowboy dip 2

Vegetable soup with gougers

Black Bean Soup with bacon

Ceci comfit

Thanksgiving

Carcass soup and noodles

Brown gravy, turkey hot sandwiches

Fondue

October 2024

Baked fish and white beans

Stuffed cabbage with brats and lentils

Sujet sandwiches

Stones ina swamp

Cowboy dip

Ful

Ropa vieja venison heart

Leftover ‘mbruilata

Beans and squash soup

Cheesy skillet meal x2

Mayan beans

Brats with apples

Pizza

Polenta with sun dried tomatoes and cheese

Thai style soup and meatballs

Vegetable barley soup

Braised lamb

Chalapin steak

Chili fries

September 2024

Koshary

Lentils with bacon

Boiardi’s red sauce

‘mbriulata

Haystack sandwiches

Falafel

Artichoke parm sandwiches

Black bean splat burgers

Lentil burgers with oven fries

Lachmajun

Sausage riggies

White texas caviar

Ceci chaat

Panzerotti

Scotched eggs

Xian bing

Shrimp and beans

Salt pepper pork

Chili burgers

Musabi

Spanish steak

Lentils makhni

Tomato garlic soup

Ceci chimichurri

Black bean fajita

Pan seared cod

Ful

Sticky ceci

Ziti with beans and pesto

Macedonian bean casserole

Stuffed tomatoes

Lemon beans and pesto pasta

Lentil and ham curry

Eggs, Food, pulses, scratch cooking

Quick post about egg replacements…

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Well, the price of eggs is currently rocketing up, and it doesn’t look like they are going to come down for a while.

Now, eggs are marvelous things and it’s nearly impossible to replace them (over easy is my favorite way, and you can’t easily fake those), but for some things, you can use something else.

If you know me, you know I love my pulses. So I will let you know there is something lurking in a can of chick peas/ceci/garbanzo beans/ chana dal (I will never for the life of me know why the shortest names isn’t the one we settled on).

So get your can of ceci. Open it and strain it, SAVING THE LIQUID. That liquid is called ‘aquafaba’ or ‘bean water’. And 3 T of it will replace an egg in baking or cooking. Can you fry it over easy? No. Can you use it as a binder in your meatloaf? Yes. Can you use it in place of your egg bath when breading something? Yes. Can you use it in baking? Yes. Can you use it as an egg wash? Yes- but it will only brown, not get glossy.

Can you make angel food cake with it? Yes- but it will take a LOT of beating. But yes, meringues can be made out of it.

So, for scrambling and frying and dipping toast into, you’d have to splurge on real eggs. But for cornbread or brownies or breaded pork chops, you can use a little bean juice instead. And ceci just has no real color or flavor, so it works very well. It also freezes, so you can just pop a serving out when you need it.

And what to do with those beans (peas) that are leftover? Well, other than making hummus (who doesn’t love hummus?) I’m going to share with you a ceci salad and a ceci ‘scramble’— both good ways to eat them that are slightly eggy in their own way.

So get a medium sized fry pan and cook

      1/8 of an onion, diced

            1T oil

For about 3-5 minutes. Add

            2 cloves garlic minced

Cook about 1 minute. Add

1 cup ceci

            ¼ tsp turmeric

            Salt and black pepper

Mash and heat through. Add

            Pinch cayenne

            1 tsp lemon juice

1 ½ tsp parsley, minced

Serve it up. A bowl of that is a large breakfast and a great way to get your pulses in.

And a ceci salad that is decent on crackers or as a sandwich filling:

2 cups ceci (about 1 can), slightly mashed

1 dill pickle, minced (or pickle of your choice)

¼ cup red onion, diced

Mix those in a bowl. Dress with a mixture of these, and serve.

            2T mayo (use vegan if you are)

            2 tsp apple cider vinegar

2 tsp prepared mustard

            ¼ tsp each salt and pepper

1/8 tsp turmeric

That’s that. Of course, trade out ingredients you hate or don’t have, but the turmeric does help the color and flavor. I made the salad the other day, so I have a photo of that.  

And here is hoping the prices go back down…

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Book Review: The Gluten Lie And other myths about what you eat

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The Gluten Lie And other myths about what you eat

Alan Levinovitz, PhD

If you have friends like I do, this book has been in and out of your feed for a while now. If you are like me you’ve been waiting for it from the library eagerly looking forward to it the way you did Salt Sugar Fat, Paleofantasy, and other books about nutrition, diets, and obsession over both.

Alan Levinovitz is different than the other authors in that he is not an anthropologist or a nutritionist, but rather a specialist in ancient Chinese religions.  Which sounds terribly wrong at first, but oh so right when you think about it. He brings a slant that the ‘modern’ craze for dieting (going back a few hundred years) has many similarities with religion. I really liked the way he explained that the myth (in this case a diet) remains but the logic supporting it changes.

He also uses his expertise to clear up that no, a 5000 year old tome of Chinese medicine does not talk about using salt to control blood pressure. He says that the line “from the Huangdi Meijing, aka The Yellow Emperor’s Classic of Internal Medicine: “Hence if too much salt is used for food, the pulse hardens….”
”This line, widely repeated in the literature on salt and blood pressure, has a great deal of persuasive power. Even the ancient Yellow Emperor knew this stuff would kill you! Compelling evidence, right? Wrong. Wrong in so many ways.
”First: the Huangdi Meijing says no such thing. The origin of the quote is actually a 1956 anthology called Classics in Arterial Hypertension, compiled by Arthur Ruskin, MD, of the University of Texas. One wonders where Ruskin got the quote, since it’s nowhere to be found in the Chinese text. When I checked the original, the only passage that could be construed as referring to high blood pressure— excess yang qi— recommended treatment with increased salt.”

Well, he can mike drop on that one.

The Gluten Lie covers not just gluten but all the recent dietary demons that we’ve been taught to avoid: Salt, sugar (including high fructose corn syrup), fat (barely touching cholesterol) and carbs, concentrating on gluten. He effectively covers Michael Moss’ 350-page Salt, Sugar, Fat in 220 pages. Moss’s work took me a bit to read, and was fascinating (and introduced me to Cerealizing America: The Unsweetened Story of American Breakfast Cereal, which I loved). The Gluten Lie took hardly any time to read. It reads like a blog, friendly and simple. He isn’t negative or skeptical about either celiac disease or non-celiac gluten sensitivity, so those criticisms are out. However, if you are like me, you may have some issues with his footnotes and references. I know, I should be glad that there are footnotes at all, but I can’t be. Now these are what just jumped out at me, not a definitive list. He supports a statement about meat not being bad for you twice, once with the BBC, and once with a doctor’s quote. He neglects to mention that the BBC article is about that doctor, and that doctor’s quote is from the article.

The second one is when he quotes three full paragraphs of a 1922 herbal medicine pamphlet, and there are no records in his note of what that pamphlet is. Admittedly, a Google search allowed me to find it (it’s The Herb Doctor and Medicine Man by the Indiana Herb Company, published in 1919) but it doesn’t bode well for what I didn’t research.

Now, that’s important to me, and it may not be to you. In any case, it’s fairly negative towards people like Vani Hari and things like low sodium diets, but fairly positive towards people suffering from real diseases. I do like his facetious diet at the end. I highly recommend if you like skipping around a book (like I do) you don’t mistake it for a serious recommendation.

Surviving independently in a city.