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Breakfasts & Lunches during June, 2016

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1 Breakfasts & Lunches during June, 2016 on Fri Jun 03, 2016 9:10 am

bethk

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Lyn & I were in Orlando/Winter Park all day yesterday so we had lunch at a little Lebanese restaurant by Universal Studios. Good stuff to eat (although not nearly as good as in our large Lebanese community restaurants in the Toledo area ~ where Danny Thomas and MASH's Jamie Farr grew up.) By the time we got home, I had no desire for anything to eat.....

So, this morning found me craving some nourishment.....eggs, hash browns & toast instead of my usual coffee & toast.

2 Re: Breakfasts & Lunches during June, 2016 on Fri Jun 03, 2016 10:45 am

Barbara101

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3 Re: Breakfasts & Lunches during June, 2016 on Fri Jun 03, 2016 10:46 am

Barbara101

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PS..I never ever want to be in Orlando for the rest of my life lol!

4 Re: Breakfasts & Lunches during June, 2016 on Fri Jun 03, 2016 11:30 am

bethk

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She had to take her car down to be serviced so we took advantage of being in the 'big city' to do some shopping and eating. Winter Park is just a neat place to 'window shop' and stop for a bite or snack. We also ended up going to Trader Joe's while we were there. I got some tri colored carrots just because they were so pretty. Don't have a real plan for them but I'll use them for something.

I went to Aldi this a.m. and picked up a bunch of stuff. Love when I find real bargains (today was eggs for $0.79/dozen) and hamburger buns to stash in the freezer for the same price. But I have to go to Publix to pick up a couple things only they carry that Dane 'can't live without'....whatever. And I'll probably swing by Winn Dixie because I'm out of meat. I don't have a clue what to fix for supper. Maybe I'll get inspired by something I see at one of the grocery stores.

5 Re: Breakfasts & Lunches during June, 2016 on Fri Jun 03, 2016 11:35 am

Barbara101

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But I have to go to Publix to pick up a couple things only they carry that Dane 'can't live without'....whatever.

Ha I have not been there to shop for so long..I still have my meds there.I use the drive up.

HT pays you to switch over to them,,Pays big!! I should do it..


Our one and only WD closed it is now Jo Ann fabrics lol

I went in a few times and it always smelled like rotten meat,When I lived in GA the same thing, Nasty store..

6 Re: Breakfasts & Lunches during June, 2016 on Sat Jun 11, 2016 11:42 am

Barbara101

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to many onions - pie..

7 Re: Breakfasts & Lunches during June, 2016 on Sat Jun 11, 2016 11:43 am

Barbara101

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8 Re: Breakfasts & Lunches during June, 2016 on Sat Jun 11, 2016 5:58 pm

Imelda HL

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scones with apricot jam, Dirk ate 4 pieces this morning Shocked



I bought bunch of apricot for 88 cents/lbs and made some jam


9 Re: Breakfasts & Lunches during June, 2016 on Sat Jun 11, 2016 6:52 pm

bethk

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Barbara101 wrote:
to many onions - pie..

How is it I am just now seeing this? Hmmmm, I must be slipping!

I cannot believe there are too many onions.....onions are my favorite. I'd eat it if you lived next door! LOL

**********

Imelda, your jam looks yummy! I love apricots. I'd love to have a lovely little apricot tart ~ but I'd have to hide in the closet to eat it so a certain Mr. Amazing didn't smell it. He's still on a 'no dessert' kick, although I did get a box of Creamsicles JUST FOR ME. I had to have something sweet in the house.....it was driving me crazy.

10 Re: Breakfasts & Lunches during June, 2016 on Sat Jun 11, 2016 7:53 pm

Barbara101

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http://www.saveur.com/article/Recipes/Onion-and-Bacon-Tart

recipe I got here..only I used my cast iron skillet .

11 Re: Breakfasts & Lunches during June, 2016 on Sun Jun 12, 2016 7:04 am

cookingirl

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Beth---Creamsicles!!! OMG!! I have not had those for about a hundred years!! I love them! and Fudgesicles!! Yum... real summertime/childhood treats!!

12 Re: Breakfasts & Lunches during June, 2016 on Sun Jun 12, 2016 9:25 am

bethk

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They are STILL good! LOL

13 Re: Breakfasts & Lunches during June, 2016 on Wed Jun 15, 2016 10:31 am

Crybaby

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Imelda, your apricot jam looks delish -- so pretty too. Love the look on top of those scones, too.

14 Re: Breakfasts & Lunches during June, 2016 on Wed Jun 15, 2016 10:48 am

Crybaby

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I recently found a recipe and made it -- it's for Lemon Curd you make in the microwave. Boy, it really turned out well, as I made it super lemony, adding lots of extra lemon peel, and it was quick and easy to make, too. One of the reviews was from a British lady who liked it more than the stuff she brings back after going home to the UK. Brian likes it more than the expensive lemon curd we get at the store, too -- more lemony!

The recipe made a lot so I'm going to try if I'm up to it today (yesterday was my first full day home after a 10-day hospital stay) to make a frozen lemon pie out of it like one reviewer did. I'm going to make a graham cracker crust in the 9-inch springform pan (I actually was able to hide the graham crackers from Brian so I had them when I needed them), whip up a cup of heavy cream, fold in the lemon curd and put that baby in the springform pan and freeze it overnight. Then I'll whip up some heavy cream for the top (meringue would be good, too) and serve it like a frozen lemon icebox pie -- perfect for hot weather, too. It will look so pretty with some lemon zest on top, too, that I'll bet it won't last long.

I've mentioned before that I'm just craving lemony stuff lately and boy, this lemon curd really fit the bill. We've been having it with scones, on toast and I hope to make some waffles or pancakes to use it on, too. Brian, on the other hand, is looking forward to the frozen pie!

15 Re: Breakfasts & Lunches during June, 2016 on Wed Jun 15, 2016 4:38 pm

Imelda HL

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Crybaby wrote:I recently found a recipe and made it -- it's for Lemon Curd you make in the microwave.  Boy, it really turned out well, as I made it super lemony, adding lots of extra lemon peel, and it was quick and easy to make, too.  One of the reviews was from a British lady who liked it more than the stuff she brings back after going home to the UK.  Brian likes it more than the expensive lemon curd we get at the store, too -- more lemony!

The recipe made a lot so I'm going to try if I'm up to it today (yesterday was my first full day home after a 10-day hospital stay)  to make a frozen lemon pie out of it like one reviewer did.  I'm going to make a graham cracker crust in the 9-inch springform pan (I actually was able to hide the graham crackers from Brian so I had them when I needed them), whip up a cup of heavy cream, fold in the lemon curd and put that baby in the springform pan and freeze it overnight.  Then I'll whip up some heavy cream for the top (meringue would be good, too) and serve it like a frozen lemon icebox pie -- perfect for hot weather, too.  It will look so pretty with some lemon zest on top, too, that I'll bet it won't last long.  

I've mentioned before that I'm just craving lemony stuff lately and boy, this lemon curd really fit the bill.  We've been having it with scones, on toast and I hope to make some waffles or pancakes to use it on, too.  Brian, on the other hand, is looking forward to the frozen pie!

I hope you rest well and have speedy recovery, and later when you have rested, would you mind post the recipe of your Lemon Curd, Dirk's family love everything with lemon, even though his father is on no acid diet, but he would eat lemon pies/curd/bars once in a while, he'd forget his diet and enjoy his lemony foods, his mother is not really happy about it though Smile

16 Re: Breakfasts & Lunches during June, 2016 on Wed Jun 15, 2016 8:58 pm

bethk

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Admin
Don't over do, Michelle....sounds like another rough patch for you. I'm glad to see you're back home and recovering. Making plans to cook is an excellent sign that you're on the road to recovery!

17 Re: Breakfasts & Lunches during June, 2016 on Thu Jun 16, 2016 10:54 pm

Crybaby

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Imelda wrote:I hope you rest well and have speedy recovery, and later when you have rested, would you mind post the recipe of your Lemon Curd, Dirk's family love everything with lemon, even though his father is on no acid diet, but he would eat lemon pies/curd/bars once in a while, he'd forget his diet and enjoy his lemony foods, his mother is not really happy about it though Smile

No problem, Imelda.  It's a pleasure to post something for you.

I went ahead and used the rind of 4 lemons, as I wanted it to be super lemony, and processed the rind with the sugar in the Cuisinart as the tip at the end suggested.  My microwave is pretty new, too, so I "nuked" it for 30 seconds each time instead of a full minute so as not to cook the egg.  I had a thermometer handy to test the temperature but it was easy to see it beginning to mound a bit. I hope you enjoy it as much as we did.

I was tired today but when I went to get the stuff out late this afternoon to make the frozen pie so it would be ready for me tomorrow, I found that Brian had again eaten the graham crackers I'd bought to make the crust while I was in the hospital!  He could tell I was ticked off so he said he'd head to the store first thing in the morning to get some more (I had to laugh, though I didn't let him see me laughing).  

Easy Microwave Lemon Curd
Recipe from King Arthur.  Makes scant 2 cups.

1 cup freshly squeezed lemon juice (should take about 4 lemons; grate rind first)
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs

1.  Combine all of the ingredients in a large microwave-safe bowl; mix everything really well so egg whites don’t cook in microwave. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2.  Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute. You can also use 30 second increments in the beginning to avoid “cooking” the eggs.
3.  When curd starts to thicken, coats the back of a spoon, and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
4.  Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5.  Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Tips from KA bakers:  
*Four large, juicy lemons should be enough to yield 1 cup of juice.
*For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.

18 Re: Breakfasts & Lunches during June, 2016 on Thu Jun 16, 2016 11:13 pm

Crybaby

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bethk wrote:Don't over do, Michelle....sounds like another rough patch for you.  I'm glad to see you're back home and recovering.  Making plans to cook is an excellent sign that you're on the road to recovery!

Thanks, Beth. I'm just tired and it's going to take a while for me to get all my strength back because of my PH. I couldn't shake a fever, which kept going up, so after four days, we went to the ER just in case my pic line was infected. As it turned out, I had pneumonia! And, of course, I'd taken the pneumonia vaccine but there are tons of different types, just like flu. Lucky me. It feels wonderful to be home, though, as there's nothing fun about being in the hospital. Of course, I lost weight while in there which my doc isn't thrilled with but I'm hungry as a horse so I should be able to gain some in a couple of weeks which will be enough for her to stop worrying about me.

Brian is a great cook and I've even cooked a bit since I've been home, as I missed cooking so much. You would know that I have this great new stove and it's hot as blazes now! I move slow in the morning but I've been trying to use the stove in the morning before it gets too hot. I'm still into scones like you wouldn't believe. They taste sooo good with that lemon curd, too! He was bringing me scones in the hospital in the morning and would stop and get me a mocha latte to go with them. The hospital food just wasn't appetizing to me and it always was cold, too. He'd bring me iced coffee from home, too, with hazelnut syrup like I love -- he's such a good man. It's so nice being home and him not having to drive back and forth to the hospital, too. Plus, it's a long walk from the parking garages to the floors that I stayed on while there and his back is bad, too. We're both grinning a lot since I'm back home!!

19 Re: Breakfasts & Lunches during June, 2016 on Sun Jun 19, 2016 11:19 am

Barbara101

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leftover pineapple fried rice with scrambled eggs

20 Re: Breakfasts & Lunches during June, 2016 on Sun Jun 19, 2016 1:13 pm

bethk

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Admin
Interesting combo, Barb. I'd probably want to add some spice to go with the sweet of the pineapple ~ but that's just me. There's something about eggs that begs me to add some spice.

21 Re: Breakfasts & Lunches during June, 2016 on Mon Jun 20, 2016 9:17 am

Barbara101

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Belgium waffles with whipped cream..NO sugar..

22 Re: Breakfasts & Lunches during June, 2016 on Mon Jun 20, 2016 10:53 am

bethk

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Admin
If I had taken that pic there would be 'finger' marks in the whipped cream! LOL

23 Re: Breakfasts & Lunches during June, 2016 on Mon Jun 20, 2016 11:36 am

Barbara101

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Well Idid lick the beaters and finger cleaned the bowl lol

24 Re: Breakfasts & Lunches during June, 2016 on Mon Jun 20, 2016 9:09 pm

Imelda HL

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Crybaby wrote:
Imelda wrote:I hope you rest well and have speedy recovery, and later when you have rested, would you mind post the recipe of your Lemon Curd, Dirk's family love everything with lemon, even though his father is on no acid diet, but he would eat lemon pies/curd/bars once in a while, he'd forget his diet and enjoy his lemony foods, his mother is not really happy about it though Smile

No problem, Imelda.  It's a pleasure to post something for you.

I went ahead and used the rind of 4 lemons, as I wanted it to be super lemony, and processed the rind with the sugar in the Cuisinart as the tip at the end suggested.  My microwave is pretty new, too, so I "nuked" it for 30 seconds each time instead of a full minute so as not to cook the egg.  I had a thermometer handy to test the temperature but it was easy to see it beginning to mound a bit. I hope you enjoy it as much as we did.

I was tired today but when I went to get the stuff out late this afternoon to make the frozen pie so it would be ready for me tomorrow, I found that Brian had again eaten the graham crackers I'd bought to make the crust while I was in the hospital!  He could tell I was ticked off so he said he'd head to the store first thing in the morning to get some more (I had to laugh, though I didn't let him see me laughing).  

Easy Microwave Lemon Curd
Recipe from King Arthur.  Makes scant 2 cups.

1 cup freshly squeezed lemon juice (should take about 4 lemons; grate rind first)
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs

1.  Combine all of the ingredients in a large microwave-safe bowl; mix everything really well so egg whites don’t cook in microwave. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2.  Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute. You can also use 30 second increments in the beginning to avoid “cooking” the eggs.
3.  When curd starts to thicken, coats the back of a spoon, and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
4.  Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5.  Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Tips from KA bakers:  
*Four large, juicy lemons should be enough to yield 1 cup of juice.
*For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.

Thank you.. I've saved copy and paste this post to my files.. I'll try it out later

25 Re: Breakfasts & Lunches during June, 2016 on Tue Jun 21, 2016 10:40 am

Barbara101

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Veggie omelet ,,that failed, so veggie scrambled..

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