Cooking Friends

Friends sharing recipes, cooking techniques & menu ideas in a friendly atmosphere.


You are not connected. Please login or register

September 2016 Breakfast / Brunch / Lunch

Go to page : 1, 2  Next

View previous topic View next topic Go down  Message [Page 1 of 2]

1 September 2016 Breakfast / Brunch / Lunch on Thu Sep 01, 2016 10:34 pm

UNCLE JIMMY

avatar
Had a egg McMuffin with sausage and cheese. The eggs were more like flattened hard boiled eggs.
Tomorrow...I make my own. Fried in butter.

2 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 8:26 am

cookingirl

avatar
My breakfast: coconut fat free yogurt with fresh blueberries and granola,
cup of Tazo green tea.... very good and filling.

3 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 8:36 am

bethk

avatar
Admin
I'm having Stoneyfield yogurt with the addition of my own vanilla paste (oh, so yummy) and a tiny squeeze of agave with raspberries and a handful of granola.

It never ceases to amaze me how full I stay when I have protein and grains for my breakfast.

Congratulations on continuing to eat healthy ~ it does a body good! LOL

4 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 9:04 am

cookingirl

avatar
Vanilla paste? I never heard of it.. can you explain it.. is it from a speciality store?

I really like the fat free vanilla and the ff coconut from Trader Joe's.. and much cheaper.. word is they are the Stoneyfield brand...

5 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 9:15 am

bethk

avatar
Admin
I found my vanilla and vanilla paste at TJ Maxx at a great price.

The 4 oz. bottle of Nielsen-Massey vanilla was $5.99 and the 4 oz. bottle of vanilla bean paste was $6.99. That's a HUGE savings over what I've seen it sell for at places like Williams Sonoma.

The Vanilla Bean Paste has the vanilla and vanilla beans in a sweet syrup ~ only takes a tiny bit to make a huge flavor difference. I love to use it for stuff like custard type desserts because you get those little flecks of vanilla bean showing.

If you ever see it when you're out and about, don't hesitate to pick up a bottle to try.

6 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 9:49 am

cookingirl

avatar
thanks!!

7 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 9:57 am

bethk

avatar
Admin
You're welcome!

I started looking for/using the Nielsen-Massey brand when I saw Ina using it and saying, "use GOOD vanilla".....LOL

Of course, the camera didn't show the brand name but the bottle was recognizable at a glance.

8 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 1:37 pm

UNCLE JIMMY

avatar
Well, time for lunch is a plan to make myself a pork roll egg and cheese on rye toast.

9 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 6:57 pm

bethk

avatar
Admin
The pork egg rolls I picked up at the grocery store frozen food case were really good. I don't remember the brand but I'll recognize it when I see it again. They came packaged 2/plastic wrap with a couple packets of duck sauce for dipping. I just heated them in the toaster oven for a few minutes....came out crispy and not oily at all. Good flavor and the sauce was good, too.

10 Re: September 2016 Breakfast / Brunch / Lunch on Fri Sep 02, 2016 7:21 pm

Crybaby

avatar
I, too, had a filling breakfast -- well, I guess it was brunch 'cause I didn't eat it until around 12:45 p.m.  It was my last day at physical therapy and I was lollygagging around this morning instead of getting ready to go.  Hence, I had no time to eat anything before leaving for rehab at 10:45 a.m.  

I had a bowl of fat free plain yogurt, a cup of Total cereal and fruit salad alongside.  It was delicious and it's 5:15 p.m. and I doubt I'll have any room for dinner, as I'm still full!

I haven't made this yet but since you were talking about vanilla paste, I wanted to tell you that I found a recipe to make your own almond paste.  It's pricey at the store as well and some people have difficulty finding it.  I use it on croissants (split the croissant and add a tablespoon (or two!) inside, then smear some on top of it and top with some sliced almonds on top of the paste; then heat in the oven.  Divine!).  It's also good for use when baking cakes, cookies, etc.  I hope to try it soon to see if it's any good.

Almond Paste
Makes 1-1/2 cups.

1-1/2 cups blanched almonds
1-1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt

1. Place almonds in a food processor; cover and process until smooth. Add the confectioners' sugar, egg white, extract and salt; cover and process until smooth.
2.  Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months.

Nutritional Facts:
84 calories: 1 tablespoon, 5g fat (0g saturated fat), 0mg cholesterol, 29mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein.

11 Re: September 2016 Breakfast / Brunch / Lunch on Sat Sep 03, 2016 8:56 am

bethk

avatar
Admin
OK, so I 'over-did' breakfast today.  I dumped too much oatmeal in the bowl and had twice as much as I normally make.....then I decided to turn it into fruit and nut oatmeal ~ so I had 3/4 TOO MUCH to eat.  But, on the sunny side ~ it sure was tasty!




((oh crap - I ended up downloading the 'video' I meant to delete from my photo bucket account ~ there is NO video, just that I touched the wrong place on my phone screen))

12 Re: September 2016 Breakfast / Brunch / Lunch on Sat Sep 03, 2016 2:00 pm

UNCLE JIMMY

avatar
I just finished a nice egg ham, and cheese on a soft toasted bagel with lots of black pepper. The ideal thing, was I sat watching an old B&W movie of John Wayne and Andy Divine....
and slowly eating my sandwich, and sipping coffee.

The one man said,"Where are ya goin fella?" "Jump on the coach, and we'll drop you off on Kansas /City Missouri!".... NOOoooooooo! the guy said,..... KANSAS City KANSAS fer sure!.....
I thought of Norm right away!...hahahahaha

13 Re: September 2016 Breakfast / Brunch / Lunch on Sat Sep 03, 2016 2:55 pm

1DomesticGoddess

avatar
UNCLE JIMMY wrote:Had an Egg McMuffin with sausage and cheese. The eggs were more like flattened hard boiled eggs.
Tomorrow...I make my own. Fried in butter.

Jimmy, I detest those Egg McMuffins.  I much prefer Burger Kings Croissan'Wich. The ham, egg 'n cheese or the sausage, egg 'n cheese are the best.  Don't care much for the bacon, egg, 'n cheese, as you get very little bacon and can't really taste it.

One sandwich I do like at McDonald's is... they're Sausage, Egg, 'n Cheese McGriddle. They are a bit pricy, but there so good, and so filling.


Now today for lunch I had... a split and toasted Pillsbury Grands! Southern Homestyle Buttermilk Biscuit with Poached Eggs on top, some watermelon, plus a cup of GEVALIA's Signature Blend Coffee with Hazelnut Coffee Creamer.

14 Re: September 2016 Breakfast / Brunch / Lunch on Sat Sep 03, 2016 4:37 pm

UNCLE JIMMY

avatar
1DomesticGoddess wrote:
UNCLE JIMMY wrote:Had an Egg McMuffin with sausage and cheese. The eggs were more like flattened hard boiled eggs.
Tomorrow...I make my own. Fried in butter.

Jimmy, I detest those Egg McMuffins.  I much prefer Burger Kings Croissan'Wich. The ham, egg 'n cheese or the sausage, egg 'n cheese are the best.  Don't care much for the bacon, egg, 'n cheese, as you get very little bacon and can't really taste it.

One sandwich I do like at McDonald's is... they're Sausage, Egg, 'n Cheese McGriddle. They are a bit pricy, but there so good, and so filling.


Now today for lunch I had... a split and toasted Pillsbury Grands! Southern Homestyle Buttermilk Biscuit with Poached Eggs on top, some watermelon, plus a cup of GEVALIA's Signature Blend Coffee with Hazelnut Coffee Creamer.

Yes, I do like the BK sausage egg & cheese also.
I don't know why, but the McD's eggs are so strong smelling; and they slip and slide around in my mouth; like chewing a mouth full of DOTs candy Gummies.

Now today, I made a fried egg over hard, and it tasted and chewed fine.

The cheese MUST be a yellow cheese also. We use a lot of ( I don't know if you ever heard of this brand? ) Land O Lakes, hard sliced cheese. Tina, always gets a 1/4 pound of the yellow for my egg sandwiches.

15 Re: September 2016 Breakfast / Brunch / Lunch on Sat Sep 03, 2016 7:59 pm

cookingirl

avatar


Yes, I do like the BK sausage egg & cheese also.
I don't know why, but the McD's eggs are so strong smelling; and they slip and slide around in my mouth; like chewing a mouth full of DOTs candy Gummies.

Now today, I made a fried egg over hard, and it tasted and chewed fine.

The cheese MUST be a yellow cheese also. We use a lot of ( I don't know if you ever heard of this brand? ) Land O Lakes, hard sliced cheese. Tina, always gets a 1/4 pound of the yellow for my egg sandwiches.
[/quote]


Jimmy, Land O Lakes is really good cheese. I buy the white kind also. They do have one which is called, "A hint of salt"--it is made with sea salt and the sodium content is down a bit.

Another good one is Boars head reduced sodium, cheese. Good once you get used to it..

Boars Head is a good company..

16 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 1:36 pm

bethk

avatar
Admin
Lunch today......plans for leftovers for supper.

17 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 1:45 pm

Crybaby

avatar
bethk wrote:Lunch today......plans for leftovers for supper.




Beth, you make the prettiest salads! I see what I think are ham pieces in there. I had Brian pick up some ham chunks from the grocery yesterday so I could make some pasta salad this week. It's one of his favorites but he calls it macaroni salad.

18 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 4:45 pm

bethk

avatar
Admin
The only reason my salads look good is because they are full of color.....well, that and good lighting and fantastic cell phone photography! Hahahahahaha!

When I want ham for salads I go to the deli and get a 1" slice of Black Forest Ham, the kind you'd have sliced thin for sandwiches. I just tell them I want the thick slice for salads and omelets and that's what I get. I like the flavor and texture much more than the ham from the meat counter. Then I break it down into small pieces and wrap & freeze so I only have enough to chop for a couple salads at a time.

And sometimes a piece gets chopped for a frittata or omelette....good stuff.

19 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 6:58 pm

cookingirl

avatar
bethk wrote:The only reason my salads look good is because they are full of color.....well, that and good lighting and fantastic cell phone photography!  Hahahahahaha!

When I want ham for salads I go to the deli and get a 1" slice of Black Forest Ham, the kind you'd have sliced thin for sandwiches.  I just tell them I want the thick slice for salads and omelets and that's what I get.  I like the flavor and texture much more than the ham from the meat counter.  Then I break it down into small pieces and wrap & freeze so I only have enough to chop for a couple salads at a time.  

And sometimes a piece gets chopped for a frittata or omelette....good stuff.

Beth, that is exactly what I do! I go to the deli or the butcher and ask for a 'slab' of ham for salad!

Need that protein in salads.

I had one today with chicken, feta cheese, 50-50 mix of baby lettuce and spinach, celery, tomato, black olives, radishes, croutons... had EVOO and balsamic vinegar for dressing. YUM!

20 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 7:07 pm

Crybaby

avatar
Beth wrote:When I want ham for salads I go to the deli and get a 1" slice of Black Forest Ham, the kind you'd have sliced thin for sandwiches. I just tell them I want the thick slice for salads and omelets and that's what I get.

I do that with corn beef when I want to make hash for Brian, except, of course, I ask them to cut a chunk as close to 12 oz. as they can get. The people who slice it usually love trying to get as close as they can. I do a smaller slice, like 2 to 3 inches, when I'm getting the domestic pancetta from the deli.

I'll keep that in mind for ham the next time I want to upgrade the ham I use in something, though. It would be really nice if you wanted your pieces to be symmetrical, too! Thanks, Beth.

21 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 7:08 pm

Crybaby

avatar
Cookingirl wrote:I had one today with chicken, feta cheese, 50-50 mix of baby lettuce and spinach, celery, tomato, black olives, radishes, croutons... had EVOO and balsamic vinegar for dressing. YUM!

That sounds both delicious AND pretty, Cyn!

22 Re: September 2016 Breakfast / Brunch / Lunch on Mon Sep 05, 2016 10:49 pm

UNCLE JIMMY

avatar
cookingirl wrote:

Yes, I do like the BK sausage egg & cheese also.
I don't know why, but the McD's eggs are so strong smelling; and they slip and slide around in my mouth; like chewing a mouth full of DOTs candy Gummies.

Now today, I made a fried egg over hard, and it tasted and chewed fine.

The cheese MUST be a yellow cheese also. We use a lot of ( I don't know if you ever heard of this brand? ) Land O Lakes, hard sliced cheese. Tina, always gets a 1/4 pound of the yellow for my egg sandwiches.


Jimmy, Land O Lakes is really good cheese. I buy the white kind also. They do have one which is called, "A hint of salt"--it is made with sea salt and the sodium content is down a bit.

Another good one is Boars head reduced sodium, cheese. Good once you get used to it..

Boars Head is a good company..[/quote]

Thanks for the tip on the hint of salt cheese. Boars head is good! ....yes!
Thumann's is good too! Cheese does have a lot of salt.

23 Re: September 2016 Breakfast / Brunch / Lunch on Sun Sep 18, 2016 3:42 pm

NormM

avatar
Lunch today was fish chowder with cod and mussels.

http://r2j1cp@gmail.com

24 Re: September 2016 Breakfast / Brunch / Lunch on Sun Sep 18, 2016 5:17 pm

bethk

avatar
Admin
Looks really good, Norm!

25 Re: September 2016 Breakfast / Brunch / Lunch on Sun Sep 18, 2016 5:26 pm

NormM

avatar
Thanks. I made it even though I thought Charlie would not be enthusiastic about it but he had seconds and thirds.

http://r2j1cp@gmail.com

Sponsored content


View previous topic View next topic Back to top  Message [Page 1 of 2]

Go to page : 1, 2  Next

Permissions in this forum:
You cannot reply to topics in this forum