WHAT DID WE HAVE FOR TEA?

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Wendyf
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 07 Jun 2018, 08:36

I wish I could let the red wine go! Or do I.....no I enjoy it too much. :biggrin2:

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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 07 Jun 2018, 08:58

Might have to re- think letting the red wine go. Perhaps it can stay a while!
But I used to drink an enormous amount of coffee...about 8 cups a day...and now I am not bothered drinking coffee at all. I can see a day when red wine will be the same. When it comes to food and food items I have given away completely in recent years, I realise that taste changes as we age. Our supermarket trolley is now devoid of sweet foods. I am less hungry nowadays. In fact, I need to remind myself to eat. We still eat huge amounts of veg, and enjoy fish.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 08 Jun 2018, 01:07

Tuna and Cauliflower Mornay tonight...

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 08 Jun 2018, 02:40

Half a bowl of mutton and veggies for dinner. Mixed bag for tea.... two boiled eggs and some cheese on very small slices of spelt bread, nuts and an apple.
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Re: WHAT DID WE HAVE FOR TEA?

Post by SPR676 » 08 Jun 2018, 06:00

Last night ... Grilled Honey Soy Flavoured Chicken Kebabs with Potato Gratin.

Tonight ... Unsure. But it will be a late decision.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 08 Jun 2018, 08:26

My husband refuses to eat take-away of any sort ( though he will eat a Subway on occasion, Prawns from the Fish Shop on special occasion, and Pizza once in a Blue Moon if we are at my son's house and that is what is for dinner!)
So I make the decision about what is for dinner first thing in the morning, after I swing on the freezer door and arrive at a preference. He doesn't cook (something I have been on a mission to change for years now)....so he gets what I give him!
I go through stages where I get weary of the daily grind of cooking. Like everyone else, I wish that dinner would just "appear" on the table, and I would like to be surprised by what' is for dinner. ( doesn't happen)

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Re: WHAT DID WE HAVE FOR TEA?

Post by PanBiker » 08 Jun 2018, 12:03

Marilyn wrote:
08 Jun 2018, 08:26
He doesn't cook (something I have been on a mission to change for years now)....
Just stop cooking for him Maz! If he doesn't eat takeaway it would be an encouragement to cook. Can't get my head round a bloke who can't feed himself. :confused:
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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 08 Jun 2018, 21:06

Found a recipe for a low carb broccoli and bacon salad https://thatlowcarblife.com/broc ... bacon/ . It must be good, it has bacon in it :good:

Butchers and greengrocers it is then :-)
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 09 Jun 2018, 02:18

Looks good Kev......
Steak pudding and peas for dinner, Tea was Roast ham and cheese on thin, small slices of spelt bread with nuts and an apple.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 09 Jun 2018, 05:53

Big Kev wrote:
08 Jun 2018, 21:06
Found a recipe for a low carb broccoli and bacon salad https://thatlowcarblife.com/broc ... bacon/ . It must be good, it has bacon in it :good:

Butchers and greengrocers it is then :-)
I need to find out what Ranch Sauce is.....

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 09 Jun 2018, 06:14

Wendyf wrote:
09 Jun 2018, 05:53
Big Kev wrote:
08 Jun 2018, 21:06
Found a recipe for a low carb broccoli and bacon salad https://thatlowcarblife.com/broc ... bacon/ . It must be good, it has bacon in it :good:

Butchers and greengrocers it is then :-)
I need to find out what Ranch Sauce is.....
This is the one I found,

1/2 cup sour cream
1/4 cup cream
1/4 cup mayonnaise
1 teaspoon lemon juice, freshly squeezed
3 1/2 tablespoons Ranch Dressing Mix
2 tablespoons water—or double cream, as needed

Mix all ingredients together. Store in an air tight container in the refrigerator for up to a week. For a thinner dressing, add extra water or cream to your desired consistency.

Per Tablespoon 40 Calories; 4g Fat (92.2% calories from fat); 0.3g Protien; 0.5g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 32mg Sodium; 0.5g Effective Carbs

The Ranch Dressing mix is,

4 tablespoons freeze-dried parsley
1 1/4 teaspoons granulated garlic
1/2 teaspoon mustard powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme leavesdried
1/8 teaspoon dill weed
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt

I haven't actually made this yet but it all sounds straightforward enough :-)
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 09 Jun 2018, 06:39

Bit too complicated for me Kev. I'd just grab the salad cream bottle!
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 09 Jun 2018, 06:58

Worth a try, I could swop a few herby ingredients for stuff that's in the store cupboard and yoghurt instead of sour cream.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 09 Jun 2018, 07:22

Wendyf wrote:
09 Jun 2018, 06:58
Worth a try, I could swop a few herby ingredients for stuff that's in the store cupboard and yoghurt instead of sour cream.
Sounds like a plan, recipes are never followed 'to the letter' in my kitchen :-)
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 09 Jun 2018, 07:36

There am I pondering over my lack of dried thyme when I have fresh growing in the garden! That's settled then, barbecued chicken kebabs with Kev's Salad tonight.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 09 Jun 2018, 08:27

:laugh5: :good:
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 10 Jun 2018, 03:57

I went simple.... A cold Scotch Egg and HP sauce for dinner and a rump steak with peas and two fried eggs for tea..... Nuts and an apple for pudding.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 10 Jun 2018, 06:06

The chicken kebabs were delicious but we didn't have Kev's Salad after all. Chef decided we needed to use up some ripe avocados so we had one mashed up with cream cheese together with a green salad with the kebabs.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 10 Jun 2018, 10:53

I often make a Summer Salad with cold (cooked) Cauliflower. (Yummy) but I've never tried it with Broccoli ( or Bacon).
I tend to use a fresh Lemon/Chilli/Parsley/Chive and Black Pepper dressing. (Crumbled Walnuts are nice too)
Tonight we indulged...steak pies with steamed veg (carrot, sprouts and peas). Divine!
And we had a glass of wine, as we celebrate the Queen's Bithday with a public holiday this weekend. Cheers!

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 10 Jun 2018, 14:57

It's a variation on the broccoli and bacon today, blanched green beans with bacon and black olives. The ranch dressing also deviates from the original, it's a mix of sour cream, balsamic vinegar, mayo with dried mixed herbs, granulated garlic, onion powder, turmeric and some chilli flakes. The ingredients are currently getting to know each other in the fridge, I'll need to slacken it a bit with some water before I dress the salad with it :-)

This afternoon's liquid refreshment has been provided by Sauvignon Blanc, lemon squash and sparkling spring water.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 10 Jun 2018, 16:12

I have just got back from a school reunion lunch in Leeds. Lovely to see people you last met in 1968! The lunch was at Gusto's in Cookridge, which is one of a chain of Italian restaurants and there were a few low carb options available, I had a chicken & goats cheese salad but there were main courses served with cauliflower rice or sweet potato. Somewhere I could take The Chef with me and not too expensive.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 10 Jun 2018, 16:56

Wendyf wrote:
10 Jun 2018, 16:12
I have just got back from a school reunion lunch in Leeds. Lovely to see people you last met in 1968! The lunch was at Gusto's in Cookridge, which is one of a chain of Italian restaurants and there were a few low carb options available, I had a chicken & goats cheese salad but there were main courses served with cauliflower rice or sweet potato. Somewhere I could take The Chef with me and not too expensive.
Sounds like somewhere I should try.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 10 Jun 2018, 17:00

Big Kev wrote:
10 Jun 2018, 14:57
It's a variation on the broccoli and bacon today, blanched green beans with bacon and black olives. The ranch dressing also deviates from the original, it's a mix of sour cream, balsamic vinegar, mayo with dried mixed herbs, granulated garlic, onion powder, turmeric and some chilli flakes. The ingredients are currently getting to know each other in the fridge, I'll need to slacken it a bit with some water before I dress the salad with it :-)
Padded it out with a bag of mixed salad leaves and threw in 30g of chilli roasted peanuts, oh my word! Will definitely be doing that again :good: :good: :good:
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 11 Jun 2018, 03:06

I cooked broccoli, cauliflower, carrots and cabbage and ended up with one big pan with butter and cheese melted into it. At the same time I put a ham hock on slow cook in cider.
For dinner I had a cold scotch egg and tea was the meat off half a small BBQ chicken with some of the veggies..... It was nice. Nuts and an apple for afters.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 12 Jun 2018, 04:59

I had two slices of the very small spelt loaf left so I toasted them, put plenty of butter on and dropped a poached egg on each of them. Tea was chopped hock ham and veggies. Nuts for a top up and no apple.
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