Leftovers

by Honolulu Mother

I thought of Rhett when I saw this headline:

Why Americans have stopped eating leftovers

Despite years of training, my kids are not what I’d call enthusiastic leftover eaters. They will eat them, but grudgingly. Still, we get through most of our leftovers.

Does your household eat leftovers, or at least most of them? Do you have clever ways to re-use them, or do you just zap them?

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Good Old Cookbooks

by Honolulu Mother

The Washington Post recently ran an article on three cookbooks published in the early 80s that were big sellers at the time, and continue to be popular today:

These three cookbooks went viral before the Internet existed — and they still hold up today

The cookbooks in the article are the Silver Palate Cookbook, Entertaining: Martha Stewart, and the Victory Garden Cookbook.

I don’t have any of those. My parents’ cookbook collection was pretty much complete by 1982, and I didn’t start my own until a couple of years later. But I have plenty of old cookbooks! Leaving aside the ones I have primarily for historical interest or sentimental reasons or reference, some old favorites that I still cook from include Marcella Hazan’s cookbooks for Italian food and Julie Sahni’s for Indian food, and Laurie Colwin’s books (essays with recipes) that I picked up in law school.

What good old cookbooks do you still cook from?

Cocktail hour

by Honolulu Mother

The Daily Beast recently ran this fun ode to the Manhattan:

How Manhattan Drinkers Are Different From Martini Drinkers

(Side note: Imagine an era where she put that on her head, looked in the mirror, and thought, “Oooh, so chic!”)

Do you like Manhattans? And if so, is it a year-round drink or do you switch to something like a G&T in the summer? Is a little bowl of nuts, olives, or cheese straws a necessary accompaniment? (Recommendation: Hunter Mix combined with Bombay Mix. I discovered when googling for the links that I’m not the only one who likes this combination.)

What’s your tipple?

Pies

by Mémé

I love pies. Double crust, lattice, open face. Sweet – Fruit pies of all kinds, lemon meringue, key lime, transparent (such as pecan), tarte tatin (for me, not so much cream pies). Savory pies, too. Turkey or chicken pot pies, English pub pies, quiche.

For chicken or turkey pot pie, I use Pillsbury crusts. I sautée coarsely diced onion and carrot in butter, then add chopped mushroom. After that gets cooked a bit (more butter usually needed) I add flour and cook it a bit more (not quite a roux). Then add some broth, the chopped chicken or turkey, shredded parmesan. Then the green veggie, either uncooked English peas or cut up sugar snap peas, and some coarsely diced red bell pepper. Last step is to stir in some sour cream (stop cooking it now). Salt and pepper to taste. If the stock isn’t flavorful, maybe a little herb mix. Then into the pie shell, put the other shell on top with slits and crimp the edges, and into oven at 375 for 40 min. I use an aluminum ring around the edge of the pie plate to prevent burning.

My dessert specialty is very tart strawberry rhubarb, usually lattice top. Secret ingredients are orange zest and a beaten egg along with the flour to bind.

Totebaggers, share your pie preferences and recipes, please.

What Weird Food Do You Order Online?

by Honolulu Mother

This NYMag article, and the one on cult condiments linked at the bottom, made me think of the various oddball food items I get from Amazon.

I Only Want to Cook With Things in Tubes

We buy the little tubes of hollandaise and bearnaise sauce (the Christian Poitier stuff — it’s pretty good!), curry pastes, sausage casings, fancy maraschino cherries from Tillen Farms, all of them things that if found locally at all will be pricey specialty items.

I’ve also been known to order Irish-style bangers and white and black puddings from some outfit in NJ. And I have to admit, I’m very tempted by a place in Maine that does smoked haddock, if I can ever talk myself into paying the shipping. (It was that year I spent in Ireland way back when that formed these particular tastes.)

What foods do others order online? Any that you’d recommend generally?

Food finds

by S&M

What are you eating these days? I don’t mean matzoh balls, Cadbury Creme eggs or springtime asparagus. What have you recently started eating? Have you “columbused” any good new-to-you foods?

I came across Chobani roasted red pepper dip in the deli section recently. I like that company’s Greek yogurt, so I gave this a try. Yum! It’s good on all the standby crackers and veggies. I’ve dived into a couple of “old” foods with renewed vigor. Since learning that scallops, which I once thought of as an occasional treat, are pretty much straight protein and no fat, I’ve eaten them nearly every other day. Lunch today was pasta, scallops sautéed with leeks, and the dip as a sauce. I’ve also put scallops into salads, often with sun dried tomatoes. Another thing that’s new to me is protein powder. I haven’t figured out very many ways to use it yet, other than stirring it into Greek yogurt. It can supposedly be substituted for up to half the flour in baked goods, but I chicken out every time I think I’m going to try that.

My issue with gluten seems to be over now. It expanded until corn and rice, which have no gluten, were also giving me problems, and then one day I had to have a bite of something my son was eating because it looked so good, and I was fine. That means I can renew all my old favorites. I’m glad because quinoa takes more time and attention to make than couscous. I can put water on the stove, chop veggies, pour the water over the couscous, saute the veggies, and dump them over the grain with a squirt of lemon juice and a little EVOO in ten minutes. Another old thing that’s new again are pizzelles, for the simple reason that the very thin waffles don’t have many calories or fat grams. I tell myself that they are cookies, and I can eat the whole thing.

So what’s new on your table?

Impact of Social Acceptance on Food and Lifestyle Choices

by Louise

The article below caught my eye. We now drink more bottled water than soda. A big part of this has to do with how we as a society now perceive soda. Sure we still drink it but at least among the Totebag set it is a once in a way item (or banned completely) rather than drunk daily.

What food or lifestyle habits have you made changes to over the years. Any items you have given up due to social pressure?

Soda Loses Its U.S. Crown: Americans Now Drink More Bottled Water

A Different Way to Meal Plan

by Lark

For years I have done our weekly meal plan around our protein. Each week I jot down a chicken dish, a beef dish, a pork dish, a soup or seafood (depending on the season), and a pasta dish. We have pizza once each week, and that just leaves one night to go out, get take out or eat cereal for dinner. After I write down the main dish, I fill it in with whatever sides/veggies I can think of. It has been my standby system for at least 10 years, maybe more.

Lately, though, I’ve switched it up. Winter in the South has some of my favorite vegetables, and I’m finding that I’m planning more around what vegetables are available rather than the old system. I find I want to eat as many of my favorites as I can before the season passes. So, this week’s meal plan started like this:

Monday – Kale salad
Tuesday – Roasted Brussels sprouts
Wednesday – Black beans (okay, not a vegetable but one of my favorite foods, and I have such a good recipe for homemade, I love them)
Thursday – Sweet potatoes
Friday – Caesar salad

Once I knew what veggies I wanted to eat, I filled in the rest. Now the meal plan looks like this:

Monday – Kale salad, pan seared tuna, garlic rice
Tuesday – Roasted Brussels sprouts, pan fried chicken thighs (this meal needs something else – will probably add sweet potato biscuits because I have some in my freezer)
Wednesday – Black bean soup and cheese quesadillas
Thursday – Sweet potatoes, grilled pork chops (will probably add green beans this night as the boys don’t like sweet potatoes)
Friday – Caesar salad, pizza (will do homemade salad and DH will pick up the pizza on the way home)
Saturday – Oyster roast with friends

Next week I want to fit in broccoli and winter squash.

Totebaggers (that does NOT roll of the tongue as easily as “Jugglers” used to): what’s for dinner tonight at your house? Any great recipes to share? What are your favorite vegetables?

Bad eats

by Louise

Guacamole Lovers Say Low-Fat Florida Avocados Are the Pits

I read this article with a smile. It is about the Florida avocado that doesn’t quite measure up to the Hass Avocado.  I am glad that fat is no longer on the bad list because some purchases of low-fat and sugar-free items didn’t go well in my house.

Totebaggers, any examples of food that you dislike ? Have you successfully substituted ingredients in any recipes ? How about those following or cooking a certain diet ? Any tips for the rest of us ?