The Dinner Thread - Page 21 - Talk About Marriage
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post #301 of 383 (permalink) Old 04-14-2017, 09:04 PM
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Re: The Dinner Thread

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Love it! Beignets pics pleas.
I didn't know what a beignet was. I was thinking it was a drink. Ha! I was really wrong. 😃

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post #302 of 383 (permalink) Old 04-14-2017, 09:30 PM Thread Starter
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Re: The Dinner Thread

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I didn't know what a beignet was. I was thinking it was a drink. Ha! I was really wrong. 😃

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You don't want to know how long it took me to get auto correct to spell beignet correctly. Still looks wrong.



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post #303 of 383 (permalink) Old 04-15-2017, 02:27 PM
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Re: The Dinner Thread

Jackfruit...for a couple days.
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post #304 of 383 (permalink) Old 04-15-2017, 07:37 PM
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Jackfruit...for a couple days.

Was it sweet?
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post #305 of 383 (permalink) Old 04-16-2017, 02:50 PM
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Re: The Dinner Thread

Last nights smoked ham.

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post #306 of 383 (permalink) Old 04-16-2017, 04:45 PM
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Re: The Dinner Thread

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Last nights smoked ham.

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Any green eggs to go with it?
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post #307 of 383 (permalink) Old 04-16-2017, 04:53 PM
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Re: The Dinner Thread

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Any green eggs to go with it?
Lol. This morning, we did have eggs & ham. The eggs weren't green though.

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post #308 of 383 (permalink) Old 04-16-2017, 10:01 PM Thread Starter
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Re: The Dinner Thread

Asparagus salad with Parma ham and soft boiled eggs. Rose Sancerre (coup!!!).




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post #309 of 383 (permalink) Old 04-17-2017, 04:12 AM
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Re: The Dinner Thread

I made this simple, delicious dish the other day based on recipe from Little Spice Jar Food Blog - Simple Flavorful Food Recipes Made Easy

Thai Butternut Squash Red Curry

Ingredients:
1 tbsp coconut oil
1-2 shallots, chopped
2-2 ½ cups diced butternut squash
1 tbsp grated ginger
2-3 tbsp red curry paste
1 tsp tumeric
1 can coconut milk
¾ cup vegetable broth
2 tsp brown cooking sugar
4 cups fresh baby spinach
Basmati rice, crushed cashews, lime wedges for serving

Directions:
Heat oil in large, deep skillet over medium-high heat. Add shallots and saute 5-6 mins or until golden. Add butternut squash and grated ginger, stir to coat with oil. Add red curry paste, yellow curry powder and stir until all butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce (optional, I didn't use), and sugar. Let the sauce come to a simmer before covering. Lower heat and allow squash to cook all the way through, about 12-18 minutes. You’ll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt. Serve with steamed Basmati rice topped with crushed nuts and lime wedges.

Nom nom, so good! I added 2 tbsp curry paste which had a kick but I'd go for 3 tbsp next time. Easy one to vary, include chicken and/or variety of veggies.

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post #310 of 383 (permalink) Old 04-17-2017, 05:19 AM
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Re: The Dinner Thread

Quote:
Originally Posted by heartsbeating View Post
I made this simple, delicious dish the other day based on recipe from Little Spice Jar Food Blog - Simple Flavorful Food Recipes Made Easy

Thai Butternut Squash Red Curry

Ingredients:
1 tbsp coconut oil
1-2 shallots, chopped
2-2 ½ cups diced butternut squash
1 tbsp grated ginger
2-3 tbsp red curry paste
1 tsp tumeric
1 can coconut milk
¾ cup vegetable broth
2 tsp brown cooking sugar
4 cups fresh baby spinach
Basmati rice, crushed cashews, lime wedges for serving

Directions:
Heat oil in large, deep skillet over medium-high heat. Add shallots and saute 5-6 mins or until golden. Add butternut squash and grated ginger, stir to coat with oil. Add red curry paste, yellow curry powder and stir until all butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce (optional, I didn't use), and sugar. Let the sauce come to a simmer before covering. Lower heat and allow squash to cook all the way through, about 12-18 minutes. You’ll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt. Serve with steamed Basmati rice topped with crushed nuts and lime wedges.

Nom nom, so good! I added 2 tbsp curry paste which had a kick but I'd go for 3 tbsp next time. Easy one to vary, include chicken and/or variety of veggies.
Thank you for sharing, @heartsbeating! We love squash. I'm going to give this recipe a try for next week!

I have a lentil roast recipe I found and made for Easter. I've got to head out soon but I'll post the recipe when I'm home.


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post #311 of 383 (permalink) Old 04-17-2017, 03:48 PM
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Re: The Dinner Thread

Tonight we are having pizza. I found another recipe for pizza crust to try - Fathead Pizza Crust it's called. I will try to remember to take a pic! I can't say I am surprised there's so many low carb pizza crust recipes - never being able to eat pizza again would be HORRIBLE!!!

Fat Head Pizza - The HOLY GRAIL Of Low Carb Pizzas

Ingredients
170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
85g / 3oz / 3/4cup almond meal/flour
2 tbsp cream cheese
1 egg
pinch salt to taste
½ tsp dried rosemary/ garlic or other flavourings optional
your choice of toppings

Instructions
Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Recipe Notes
Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

Makes 6 slices
Per slice (crust only)
Calories 203 Calories from Fat 151
% Daily Value*
Total Fat 16.8g 26%
Total Carbohydrates 4g 1%
Dietary Fiber 1.6g 6%
Sugars 1g
Protein 11g 22%

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post #312 of 383 (permalink) Old 04-17-2017, 04:05 PM
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Re: The Dinner Thread

Quote:
Originally Posted by heartsbeating View Post
I made this simple, delicious dish the other day based on recipe from Little Spice Jar Food Blog - Simple Flavorful Food Recipes Made Easy

Thai Butternut Squash Red Curry

Ingredients:
1 tbsp coconut oil
1-2 shallots, chopped
2-2 ½ cups diced butternut squash
1 tbsp grated ginger
2-3 tbsp red curry paste
1 tsp tumeric
1 can coconut milk
¾ cup vegetable broth
2 tsp brown cooking sugar
4 cups fresh baby spinach
Basmati rice, crushed cashews, lime wedges for serving

Directions:
Heat oil in large, deep skillet over medium-high heat. Add shallots and saute 5-6 mins or until golden. Add butternut squash and grated ginger, stir to coat with oil. Add red curry paste, yellow curry powder and stir until all butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, fish sauce (optional, I didn't use), and sugar. Let the sauce come to a simmer before covering. Lower heat and allow squash to cook all the way through, about 12-18 minutes. You’ll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt. Serve with steamed Basmati rice topped with crushed nuts and lime wedges.

Nom nom, so good! I added 2 tbsp curry paste which had a kick but I'd go for 3 tbsp next time. Easy one to vary, include chicken and/or variety of veggies.
I think I will try this, too. Looks good, heartsbeating!

One of the deepest feminine pleasures is when a man stands full, present, and unreactive in the midst of his woman's emotional storms. When he stays present with her, and loves her through the layers of wildness and closure, then she feels his trustability, and she can relax. -- David Deida, The Way of the Superior Man
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post #313 of 383 (permalink) Old 04-17-2017, 05:52 PM
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Re: The Dinner Thread

Here is the red lentil roast recipe:
Mushroom Dill Red Lentil Roast - Connoisseurus Veg

"If you deliberately plan on being less than you are capable of being, then I warn you that you'll be unhappy for the rest of your life."

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post #314 of 383 (permalink) Old 04-17-2017, 06:57 PM
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Re: The Dinner Thread

Mixed veggies of tomatoes, zucchini, and egg plant. Served with ahi tuna.

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post #315 of 383 (permalink) Old 04-17-2017, 07:11 PM
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Re: The Dinner Thread

Is that tuna cooked well done?
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