What are you cooking today and how?

[BENESSE]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

1. Thaw out 2 packages of Frozen Spinach, drain and add:
fat-free cottage cheese (6oz container),
1/2 cup of parmesan
3 containers of (2 serve, 4oz each) Egg Beaters.

Mix it all well, add salt, pepper, dill, hot sauce and anything else you like.
(you can of course, use 6 real eggs and reg. cottage cheese or cheddar or any other you like)

2. Slice 2 zucchinis and spread out a base layer in a greased 9" pie dish. (we've also used portobello mushrooms, and roasted peppers)

3. Add a layer of the spinach mix and top it with pickled jalapenos.

4. Repeat the whole thing again with a layer of zucchini, spinach and jalapenos and top it of with leftover egg mixture.

5. Pop it in the oven for about 45min on 375 F. Should rise and come out crispy on top. Check middle w/toothpick to make sure it's done.

We've served it with a salad of heirloom tomatoes, feta cheese, kalamata olives and fresh, minced jalapenos. Olive & vinegar dressing, salt & pepper to taste.

[Justin Case]

mmm, that looks good, much better than the ramen i made

[grrlscout]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

Ooh I like, and pretty much have all the ingredients, or some variation thereof, on hand!

[2dumb2kwit]

This is one of our favorite dishes because the recipe is flexible and we always have leftovers. (It's very lo-fat, high protein and healthy.)

1. Thaw out 2 packages of Frozen Spinach, drain and add:
fat-free cottage cheese (6oz container),
1/2 cup of parmesan
3 containers of (2 serve, 4oz each) Egg Beaters.

Mix it all well, add salt, pepper, dill, hot sauce and anything else you like.
(you can of course, use 6 real eggs and reg. cottage cheese or cheddar or any other you like)

2. Slice 2 zucchinis and spread out a base layer in a greased 9" pie dish. (we've also used portobello mushrooms, and roasted peppers)

3. Add a layer of the spinach mix and top it with pickled jalapenos.

4. Repeat the whole thing again with a layer of zucchini, spinach and jalapenos and top it of with leftover egg mixture.

5. Pop it in the oven for about 45min on 375 F. Should rise and come out crispy on top. Check middle w/toothpick to make sure it's done.

We've served it with a salad of heirloom tomatoes, feta cheese, kalamata olives and fresh, minced jalapenos. Olive & vinegar dressing, salt & pepper to taste.

Mmmmm, mmmmm.......add some bacon, and I'd follow you anywhere! LOL

[BENESSE]

Mmmmm, mmmmm.......add some bacon, and I'd follow you anywhere! LOL

Actually, in my "previous" life I've used Canadian bacon and prosciutto. Also Jimmy Dean ham sausage fried up crispy before layering it. But that was 10+ yrs ago.

[crashdive123]

For lunch today -

two tomatoes from the garden, roast chicken breast on a wrap and an apple.

Nothing fancy, but the view from my lunch table made it pretty spectacular.

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[BENESSE]

What a feast all around!

[2dumb2kwit]

For lunch today -

two tomatoes from the garden, roast chicken breast on a wrap and an apple.

Nothing fancy, but the view from my lunch table made it pretty spectacular.

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And a whistle, so you could have music, with your meal!

[Rick]

That's in case he needs anything else. He just uses the whistle and Mrs. Crash...oh, never mind.

[Winnie]

I didn't cook this, but I ate the very first Strawberry from the garden just 5 minutes ago!

[Beans]

Tonight
Breaded Bone in Pork chops, Sage dressing, Pickled beets and green beans.

Everything home grown/made except for the pork chops. They were store brought.

[grrlscout]

We had pork chops last night. Loving these chops I get from a local butcher. They are so juicy and flavorful, it's impossible to mess them up. Corn on the cob (which is ridiculously sweet right now) and a salad on this side.

Made my lunch this morning. Some leftover jasmine rice, with the most random stirfry ever:

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Swiss chard (garden)
Mushrooms (store)
Japanese eggplant (farmers market)
Yucca blossoms (foraged)
Thai dragon chile (garden)
Green onion (garden)

I might add some bonito flakes too.

[BENESSE]

Last night we had hot'n spicey pan fried talapia and sauteed broccoli rabe. (with some soy sauce)
After I fried the talapia in some olive oil (first rubbed in Prudhomme's Magic Seasoning) I transferred the rabe into the frying pan to de-glaze all the crackling and added a bit of habanero sauce for good measure. (it can never be hot enough!)
Scrape the rest of the crackling and serve on top of rabe.

Don't forget ice cold Red Stripe!

[grrlscout]

Hot sauce and Red Stripe? I'm in!

Hooray, beer!

[crashdive123]

Just finished a BLT on whole wheat flat bread, with a nice salad. Enjoying a cup of coffee as I relax and catch up on the forum.

[2dumb2kwit]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

[crashdive123]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

Not B, but have had it quite often. It's a pretty light tasting fish.

[Rick]

Yep. It's a good white fish. And a little butter and lemon juice and some parsley and bake it for a few minutes. Mmmmmm.

You'll be catching them before its over. It's another invasive fresh water fish. They're all over Florida. Escaped from Dade county. Bad boys, bad boys, what you gonna do when fishermen come after you.....

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[grrlscout]

Brisket in the oven. Bread and butter pickles just processed. Next, apricot jam and brownies. Pics later.

[BENESSE]

B....I've never had talapia. How does it compare to striper(Not stripper.), or catfish....or flounder?

(I've heard that if the store doesn't have catfish, try the talapia.)

Never tried striper...didn't even know it existed 'til you brought it up. Talapia is probably closer to catfish IMO, than flounder. Thin white fillets, not too strong of a taste (which is why I lay on the seasoning) but not as flaky as flounder. I love catfish especially if it's "Cajun" prepared but don't see it around too often.