DH has a restricted diet and I'm running out of ideas for things to
make for him. He'd happily eat a hamburger six times a week but that's
not healthy! (not to mention extremely boring...) The restrictions
a
- no seafood whatsoever except plain fish (he's deathly allergic)
- no alcohol (he SAYS it would be okay but why risk it after 20 years
of not drinking?)
- no curry or curry-like spices (he hates it )
- no capsicum/bell peppers (he's developed an intolerance...)
- not too many vegetables (he hates peas, zucchini/squash, and too
much of ANY vegetable. Vegetarian food is out of the question.)
- no lamb (I cooked the mildest most tender delicious roast lamb and
he hated the 'gamey flavour'!)
- light on the legumes

I was fine cooking for him until he developed the pepper intolerance.
I dropped fresh bell peppers from our diet. But now he's reacting to
dried peppers as well - I had a jar of cajun spice mix and it turns
out to have dried red pepper in it and it made him ill. Alas the
combination of his allergies and dislikes means no South East Asian
food (fish sauce/seafood), no Indian food (too much curry), and now
apparantly no Mexican food either (too many peppers!) I'm going to die
of boredom here unless I can find some more recipes!

So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
green beans, broccoli, potatoes in any form, salad, fried chicken,
pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
starch and light on the vegetables... I usually cook a meal and then
I'll microwave myself a bowl of frozen vegetables to go with it.

On Feb 28, 9:49*am, Kajikit > wrote:
> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
> - no seafood whatsoever except plain fish (he's deathly allergic)
> - no alcohol (he SAYS it would be okay but why risk it after 20 years
> of not drinking?)
> - no curry or curry-like spices (he hates it )
> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)
> - no lamb (I cooked the mildest most tender delicious roast lamb and
> he hated the 'gamey flavour'!)
> - light on the legumes
>
> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill. Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!
>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.

He sounds like more trouble than he's worth but the good news is with
his diet you probably won't have to put up with him for long.

In article >,
Kajikit > wrote:

> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
> - no seafood whatsoever except plain fish (he's deathly allergic)
> - no alcohol (he SAYS it would be okay but why risk it after 20 years
> of not drinking?)
> - no curry or curry-like spices (he hates it )
> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)
> - no lamb (I cooked the mildest most tender delicious roast lamb and
> he hated the 'gamey flavour'!)
> - light on the legumes
>
> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill. Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!
>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.

Sounds like asian stir fry's are one item, as well as any baked, grilled
or roasted meats. Steam the veggies he DOES like.

I no longer cook with unless I'm making chili or mexican food. I don't
miss them and neither does dad for a daily dietary item. Onions, garlic
and spices such as dill, basil, thyme etc. work fine here.

What about rice?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
wrote:

>So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
>green beans, broccoli, potatoes in any form, salad, fried chicken,
>pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
>starch and light on the vegetables... I usually cook a meal and then
>I'll microwave myself a bowl of frozen vegetables to go with it.

Chef's salad with lots of meat, cheese, and hard-boiled eggs

Stuffed pork loin roast (for stuffing, use bread cubes, cinnamon,
chopped apples and a little apple juice for moistening) Just plunge a
long knife through the roast, end-to-end, then a second time, forming
an X in the meat. Then push the stuffing inside, and roast as usual.

Fettuncini with "Alfredo sauce," cubed chicken breast, broccoli, and
carrots

Bacon cheeseburger pizza (hamburger, bacon, and cheddar cheese for
toppings - pickles and onions optional)

Taco salad (lettuce, seasoned taco meat, shredded cheese, kidney
beans, olives, onions - anything he'll eat)

I'll keep thinkin' ...

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
wrote:

>I'm going to die of boredom here unless I can find some more recipes!

I don't blame you! Have you looked at any other ethnic cooking -
Italian, Eastern European, Scandinavian... Irish, British?

http://italiancook.ca/
For instance:
"Tuscan cooking is often described as una cucina povera, "a poor
kitchen." Characteristic of all Tuscan food is the high quality of the
ingredients and the wide use of herbs, including thyme, sage,
rosemary, tarragon, fennel and chile pepper. Oil and bread dominate
this simple cuisine. Vegetables, whether they're grilled, roasted, or
raw, are always dressed in olive oil. And no Tuscan meal would be
complete without the traditional unsalted bread .

Tuscans keep fat at a distance and the spit or the grill close by.
Meats, beef, chicken, and rabbit are usually roasted with rosemary or
fennel or grilled. Most are accompanied by a lemon wedge, the Tuscan
idea of a sauce."



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Feb 2009 09:45:13 -0600, Damsel in dis Dress
> wrote:

>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>wrote:
>
>>So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
>>green beans, broccoli, potatoes in any form, salad, fried chicken,
>>pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
>>starch and light on the vegetables... I usually cook a meal and then
>>I'll microwave myself a bowl of frozen vegetables to go with it.
>
>Chef's salad with lots of meat, cheese, and hard-boiled eggs
>
>Stuffed pork loin roast (for stuffing, use bread cubes, cinnamon,
>chopped apples and a little apple juice for moistening) Just plunge a
>long knife through the roast, end-to-end, then a second time, forming
>an X in the meat. Then push the stuffing inside, and roast as usual.
>
>Fettuncini with "Alfredo sauce," cubed chicken breast, broccoli, and
>carrots
>
>Bacon cheeseburger pizza (hamburger, bacon, and cheddar cheese for
>toppings - pickles and onions optional)
>
>Taco salad (lettuce, seasoned taco meat, shredded cheese, kidney
>beans, olives, onions - anything he'll eat)
>
>I'll keep thinkin' ...
>
Thanks Damsel! I'm just getting frustrated trying to work around his
limitations... especially since I made delicious chicken and rice the
other day and he loved it - until the peppers in the cajun spice hit
his digestive tract a few hours later! So cajun spice is out from now
on. We eat quite a lot of salads because he likes them and like I
said, a LOT of hamburgers. Well, he does - I usually make him a nice
big juicy burger and have eggs or a lean cuisine because I don't
really like beef.

Last night we had roast pork loin with roasted root veggies.. I put a
couple of apples and some garlic cloves in with the vegetables and
stuck the whole thing in the oven for two hours and it came out
delicious!

On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:

>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>wrote:
>
>>I'm going to die of boredom here unless I can find some more recipes!
>
>I don't blame you! Have you looked at any other ethnic cooking -
>Italian, Eastern European, Scandinavian... Irish, British?

I know absolutely NOTHING about European cooking aside from British
and your everyday Italian... it's not part of my heritage so I don't
have that tradition behind me. (Australian cooking was based on
British cooking... ) Anybody know where I can learn more?

"Kajikit" > wrote in message
...
> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
> - no seafood whatsoever except plain fish (he's deathly allergic)
> - no alcohol (he SAYS it would be okay but why risk it after 20 years
> of not drinking?)
> - no curry or curry-like spices (he hates it )
> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)
> - no lamb (I cooked the mildest most tender delicious roast lamb and
> he hated the 'gamey flavour'!)
> - light on the legumes
>
> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill. Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!
>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.

When I first read this, I thought puree the veggies he doesn't like into a
sauce or to thicken a soup. You mention fried eggs, does he eat eggs in
other forms like quiche? A broccoli quiche with a salad makes a nice mean.
You also mention hamburgers, does that mean he eats only hamburgers or does
he like anything with ground beef? There is meatloaf, shepherd's pie,
tomato macaroni bake, meatballs, cabbage rolls, stuffed tomatoes. There is
a lot of ways to dress up ground beef with different flavours so it isn't
always hamburgers for dinner. You do the same with chicken, by mentioning
fried chicken. Is it just fried chicken he will eat or any chicken? If any
chicken there are millions of things you can do with and with pork. I find
them both almost clean slates to do with as I please. Serve him the veggies
he likes, and if you want something different make yourself something
different. We often have a couple of different veggies with our meal, so
make one he likes, and one you want. You can have some of both, he can take
the one he likes. If indeed he will only eat hamburgers, fried eggs, fried
chicken, bbq pork, chili and spaghetti in those forms then the last 2 I
would make in bulk and freeze into individual servings for him. Then on
those nights I could cook something I wanted for myself and reheat his.

Debbie

On Sat, 28 Feb 2009 11:44:38 -0500, "Debbie"
> wrote:

>When I first read this, I thought puree the veggies he doesn't like into a
>sauce or to thicken a soup. You mention fried eggs, does he eat eggs in
>other forms like quiche? A broccoli quiche with a salad makes a nice mean.
>You also mention hamburgers, does that mean he eats only hamburgers or does
>he like anything with ground beef? There is meatloaf, shepherd's pie,
>tomato macaroni bake, meatballs, cabbage rolls, stuffed tomatoes. There is
>a lot of ways to dress up ground beef with different flavours so it isn't
>always hamburgers for dinner. You do the same with chicken, by mentioning
>fried chicken. Is it just fried chicken he will eat or any chicken? If any
>chicken there are millions of things you can do with and with pork. I find
>them both almost clean slates to do with as I please. Serve him the veggies
>he likes, and if you want something different make yourself something
>different. We often have a couple of different veggies with our meal, so
>make one he likes, and one you want. You can have some of both, he can take
>the one he likes. If indeed he will only eat hamburgers, fried eggs, fried
>chicken, bbq pork, chili and spaghetti in those forms then the last 2 I
>would make in bulk and freeze into individual servings for him. Then on
>those nights I could cook something I wanted for myself and reheat his.
>
>Debbie

He'll eat any chicken as long as it's not curried! lol We eat a lot of
chicken sandwiches, chicken with salad, chicken and veggies etc etc.
But fried is his favourite and his go-to choice. Ditto hamburgers. He
won't say no to spaghetti or chilli or meatballs or the very
occasional meatloaf - but if you ask him what he wants for dinner the
answer will almost always be 'a hamburger'. I don't really know
anything else to do with ground beef aside from them (he won't eat
shepherd's pie because it's too mushy.)

I guess what I really need are ways to make the old standbys (chicken
breast, ground beef, boneless pork chops, eggs) taste new and exciting
without adding things he's allergic to or won't eat.

Try grilled chicken hamburger! Soy beans. If he doesn't like to much
vegetables, try vegetables filled with meat: it would be more appreciated.
Parmesan cheese is full of proteins (you can make a big salad with it);
eggplants filled with cous cous.
Slices of turkey with lemon sauce.
Best wishes

--
Cheers
Pandora

-----------------------------------------------------------------
Every kind of omelettes.
"Kajikit" > ha scritto nel messaggio
...
> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
> - no seafood whatsoever except plain fish (he's deathly allergic)
> - no alcohol (he SAYS it would be okay but why risk it after 20 years
> of not drinking?)
> - no curry or curry-like spices (he hates it )
> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)
> - no lamb (I cooked the mildest most tender delicious roast lamb and
> he hated the 'gamey flavour'!)
> - light on the legumes
>
> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill. Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!
>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.

"Kajikit" > wrote in message
...
> On Sat, 28 Feb 2009 11:44:38 -0500, "Debbie"
> > wrote:
>
>>When I first read this, I thought puree the veggies he doesn't like into a
>>sauce or to thicken a soup. You mention fried eggs, does he eat eggs in
>>other forms like quiche? A broccoli quiche with a salad makes a nice
>>mean.
>>You also mention hamburgers, does that mean he eats only hamburgers or
>>does
>>he like anything with ground beef? There is meatloaf, shepherd's pie,
>>tomato macaroni bake, meatballs, cabbage rolls, stuffed tomatoes. There
>>is
>>a lot of ways to dress up ground beef with different flavours so it isn't
>>always hamburgers for dinner. You do the same with chicken, by mentioning
>>fried chicken. Is it just fried chicken he will eat or any chicken? If
>>any
>>chicken there are millions of things you can do with and with pork. I
>>find
>>them both almost clean slates to do with as I please. Serve him the
>>veggies
>>he likes, and if you want something different make yourself something
>>different. We often have a couple of different veggies with our meal, so
>>make one he likes, and one you want. You can have some of both, he can
>>take
>>the one he likes. If indeed he will only eat hamburgers, fried eggs,
>>fried
>>chicken, bbq pork, chili and spaghetti in those forms then the last 2 I
>>would make in bulk and freeze into individual servings for him. Then on
>>those nights I could cook something I wanted for myself and reheat his.
>>
>>Debbie
>
> He'll eat any chicken as long as it's not curried! lol We eat a lot of
> chicken sandwiches, chicken with salad, chicken and veggies etc etc.
> But fried is his favourite and his go-to choice. Ditto hamburgers. He
> won't say no to spaghetti or chilli or meatballs or the very
> occasional meatloaf - but if you ask him what he wants for dinner the
> answer will almost always be 'a hamburger'. I don't really know
> anything else to do with ground beef aside from them (he won't eat
> shepherd's pie because it's too mushy.)
>
> I guess what I really need are ways to make the old standbys (chicken
> breast, ground beef, boneless pork chops, eggs) taste new and exciting
> without adding things he's allergic to or won't eat.
>

Wow, chicken breast can be made into almost anything. Pick a flavour and add
it to the chicken. You can make it sweet with fruit, or make it savoury
with herbs and spices. You can spritz it, sauce it, bake it in a sauce.
There is a one pan chicken dish I make that the grandkids love and might be
a good one to try. Brown your chicken breasts, add chicken broth, cover and
cook for about 10 minutes or so. Add wild rice and adjust broth to the
correct amounts. When rice is just about finished, about 15 - 20 mins or
so, add 1 can of chunky tropical fruit pieces. Don't use fruit cocktail, it
is just nasty in this. If you can't find tropical fruit, then put in some
mango, and pineapple. Cover and cook for another 5 minutes. I like to
decorate the top in spoke fashion with pepper strips and sprinkle chopped
green onions, celery, and cherry tomatoes on top before serving. I usually
cover and let the veggies get a bit warm. Leftover chicken can be used in
a chicken broccoli casserole. Chops you can do the same thing with, add a
sauce, bake , grill, broil. You can cook in a sauce or spritz, or serve
with a sauce at the table. I just let my mind take over when I am cooking
either of these 2 pieces of meat. I stand in my kitchen and start pulling
out of the fridge and cupboards whatever looks good at the moment. We
rarely have anything exactly the same more than once or twice. I'm not a
real ground beef lover,

Debbie

Kajikit wrote:
> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy!

Think of other things to make with ground beef. Stuffed cabbage. Meat
loaf. Meat balls...

> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)

Since we don't eat rice, I made stuffed peppers (you could make it into
a meat loaf) using shredded carrots and calabeza squash (a Mexican
zucchini) along with an egg to hold the mixture together. I used
low-sodium V8 juice as a sauce to cook the peppers in. You don't taste
the veggies as they are part of the meat mixture. I used garlic and
basil to flavor my meat, but you could use your favorite herbs.

> - light on the legumes
What if you made a cassoulet with chicken legs? Would he eat those
legumes? How about throwing some garbanzo beans into the salad? What
about a 3 bean salad with a vinaigrette marinade?

> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill.

I don't do any kind of hot pepper. I can tolerate sweet peppers but
other things in the capsicum family hurt my half-tongue. I have found
that I can tolerate mustard, horseradish and wasabi in moderation. See
if using one of those will add some zing to your cooking.

Instead of Cajun dishes, go for Creole but leave out the green pepper
using extra onion and celery sautéed in your roux then mixed with diced
tomato and a little gumbo filet powder for flavoring. This type of sauce
is great over chicken breasts and mild fish filets.
Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!

I make my own enchilada sauce without hot pepper.


* Exported from MasterCook *

Enchilada Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles & One-Dish Meals Sauces, Dressings & Gravies
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Sauté onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes

Cuisine:
"Mexican"
- - - - - - - - - - - - - - - - - -

I fill the enchiladas with left-over chicken heated with a little of the
sauce. To make enchiladas, dip flour tortillas into a small skillet
holding enchilada sauce. fill the tortilla with whatever mixture you are
using and roll. Place in a Pyrex® baking dish that has been coated with
some sauce. When all the tortillas are filled, cover with remaining
sauce. I like shredded jack cheese on my enchiladas but you can use
cheddar or whatever you like. Put the dish in the oven until the cheese
melts and the enchiladas are heated through.

I make these with Mission brand "Carb-Balance" flour tortillas and they
are quite good.

Remember, *real* Mexican food from the interior of Mexico is not hot.
Border food, which is really Mexican-American is hot. Check some recipes
for "mole" on the Internet or email me at and
I'll send you one.

>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.

What's wrong with green beans and broccoli? We love those little
haricots verte that come frozen in a plastic bag. They look so pretty
next to a piece of steak. Salad is a great way to get veggies. Consider
some of the more "exotic" lettuces which have more nutrition than plain
old iceberg.

My DH is on warfarin, has to watch his saturated fats and sodium intake
and is Diabetic. I have half a tongue and some other mechanical problems
with eating certain foods as a result of cancer treatment as well as the
aforementioned sensitivity to hot pepper yet I find the challenges of
cooking for us to be elevating. It sparks my curiosity and creativity.
He's pretty good about eating the products of my experiments, too <g>

On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
wrote:

>On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:
>
>>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>>wrote:
>>
>>>I'm going to die of boredom here unless I can find some more recipes!
>>
>>I don't blame you! Have you looked at any other ethnic cooking -
>>Italian, Eastern European, Scandinavian... Irish, British?
>
>I know absolutely NOTHING about European cooking aside from British
>and your everyday Italian... it's not part of my heritage so I don't
>have that tradition behind me. (Australian cooking was based on
>British cooking... ) Anybody know where I can learn more?

Try Jamie Oliver's book about Italian cooking, it's actually pretty
good. I'm sorry, I have loads of Italian and French cookbooks but they
are all in Italian or French, so I can't help you more. But as far as
French cooking goes, I heard that Julia Child wrote good books in
English. Oh, and Patricia Wells wrote two good books, one on French
Bistrot cooking and one on Italian Trattoria cooking.

Nathalie in Switzerland

On Sat, 28 Feb 2009 18:35:28 +0100, Nathalie Chiva
<Nathaliedotchivaatgmail.remove.com> wrote:

>On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
>wrote:
>
>>On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:
>>
>>>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>>>wrote:
>>>
>>>>I'm going to die of boredom here unless I can find some more recipes!
>>>
>>>I don't blame you! Have you looked at any other ethnic cooking -
>>>Italian, Eastern European, Scandinavian... Irish, British?
>>
>>I know absolutely NOTHING about European cooking aside from British
>>and your everyday Italian... it's not part of my heritage so I don't
>>have that tradition behind me. (Australian cooking was based on
>>British cooking... ) Anybody know where I can learn more?
>
>Try Jamie Oliver's book about Italian cooking, it's actually pretty
>good. I'm sorry, I have loads of Italian and French cookbooks but they
>are all in Italian or French, so I can't help you more. But as far as
>French cooking goes, I heard that Julia Child wrote good books in
>English. Oh, and Patricia Wells wrote two good books, one on French
>Bistrot cooking and one on Italian Trattoria cooking.
>
>Nathalie in Switzerland

Following up on myself: I love Claudia Roden's book on Jewish cooking
and also the one on Middle-Eastern cooking. That could also be a
source of inspiration. I thought about them because in another post
you said you didn't know what to do with ground meat other than
hamburgers, and I can assure you that in Middle-Easter cooking you can
do loads of delicious stuff (like Lebanese kibbe, or Moroccan meat
balls).

Nathalie in Switzerland

Nathalie in Switzerland

On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
wrote:

>On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:
>
>>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>>wrote:
>>
>>>I'm going to die of boredom here unless I can find some more recipes!
>>
>>I don't blame you! Have you looked at any other ethnic cooking -
>>Italian, Eastern European, Scandinavian... Irish, British?
>
>I know absolutely NOTHING about European cooking aside from British
>and your everyday Italian... it's not part of my heritage so I don't
>have that tradition behind me. (Australian cooking was based on
>British cooking... ) Anybody know where I can learn more?

Google for recipes, Kajikit! Use general search terms like
"Scandinavian recipes", "Eastern European recipes" etc... or you can
be specific. I bet you're a good enough cook to be able to look at a
recipe and be able to tell if you want to try it or not.

Irish: http://www.ireland-information.com/i...ipes/index.htm
Scandinavian: http://scandinaviancooking.com/
Dutch: http://www.godutch.com/newspaper/recipes.php

June Meyer's Hungarian recipes:
http://homepage.interaccess.com/~june4/recipes.html

Greek Recipes (the Moussaka here uses beef)
http://www.greek-recipe.com/index.php

Here are a couple of recipes look good enough to try!

Greek Style Baked Chicken and Potatoes
http://greekfood.about.com/od/poultr...ouloskorth.htm

Lemon Garlic Chicken with Potatoes (Kotopoulo Skorthato)
By: Nancy Gaifyllia, About.com
Cook Time: 1 hours, 40 minutes

Ingredients:
3 1/4 - 3 3/4 pound chicken, cut into quarters
3 1/2 pounds of potatoes
juice from 2-3 medium lemons
2 teaspoons of salt
1 heaping tablespoon of oregano
1/2 teaspoon of pepper
8 cloves of garlic, finely chopped
1/2 cup of olive oil
1 1/2 cups of water

Preparation:
Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into
quarters, lengthwise. Salt and pepper the chicken and potatoes.
Transfer chicken to a roasting pan, and add potatoes, on and around
the chicken. Add oregano, garlic, olive oil, and lemon juice,
distributing evenly across the pan. Add water and roast uncovered at
355°F (180°C) for a total of 1 hour and 40 minutes. Half way through
(50 minutes), turn the chicken.

Yield: serves 4

Note: Check periodically to make sure there is still a little water in
the pan. If needed, add 1/4 to 1/2 cup more.


North African: http://www.thegutsygourmet.net/af-egyptrice.html

EGYPTIAN RICE
Rice with a little of past English influence!
Yield: 4 serving

INGREDIENTS:

1 lb ground chuck (or lamb)
1 small onion, chopped
2 cans beef consomme (note: I'd use stock in a box)
2 tb soy sauce
1 ts Worcestershire sauce
1 jar sliced mushrooms, drained (note: I'd use fresh)
1 c raw rice
salt and pepper to taste

Brown hamburger & onion. Add remaining ingredients
Cover and simmer until rice is done.

To serve, put a dollop of yogurt or sour cream on top and sprinkle
with toasted slivered almonds.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Nice recipes, sf, especially lemon chicken and egyptian rice,
Thank you! All saved.

--
Cheers
Pandora
----------------------------------------
"sf" > ha scritto nel messaggio
...
> On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
> wrote:
>
>>On Sat, 28 Feb 2009 08:14:45 -0800, sf > wrote:
>>
>>>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>>>wrote:
>>>
>>>>I'm going to die of boredom here unless I can find some more recipes!
>>>
>>>I don't blame you! Have you looked at any other ethnic cooking -
>>>Italian, Eastern European, Scandinavian... Irish, British?
>>
>>I know absolutely NOTHING about European cooking aside from British
>>and your everyday Italian... it's not part of my heritage so I don't
>>have that tradition behind me. (Australian cooking was based on
>>British cooking... ) Anybody know where I can learn more?
>
> Google for recipes, Kajikit! Use general search terms like
> "Scandinavian recipes", "Eastern European recipes" etc... or you can
> be specific. I bet you're a good enough cook to be able to look at a
> recipe and be able to tell if you want to try it or not.
>
> Irish: http://www.ireland-information.com/i...ipes/index.htm
> Scandinavian: http://scandinaviancooking.com/
> Dutch: http://www.godutch.com/newspaper/recipes.php
>
> June Meyer's Hungarian recipes:
> http://homepage.interaccess.com/~june4/recipes.html
>
> Greek Recipes (the Moussaka here uses beef)
> http://www.greek-recipe.com/index.php
>
> Here are a couple of recipes look good enough to try!
>
> Greek Style Baked Chicken and Potatoes
> http://greekfood.about.com/od/poultr...ouloskorth.htm
>
> Lemon Garlic Chicken with Potatoes (Kotopoulo Skorthato)
> By: Nancy Gaifyllia, About.com
> Cook Time: 1 hours, 40 minutes
>
> Ingredients:
> 3 1/4 - 3 3/4 pound chicken, cut into quarters
> 3 1/2 pounds of potatoes
> juice from 2-3 medium lemons
> 2 teaspoons of salt
> 1 heaping tablespoon of oregano
> 1/2 teaspoon of pepper
> 8 cloves of garlic, finely chopped
> 1/2 cup of olive oil
> 1 1/2 cups of water
>
> Preparation:
> Preheat oven to 355°F (180°C).
>
> Rinse the chicken and pat dry. Peel the potatoes and cut into
> quarters, lengthwise. Salt and pepper the chicken and potatoes.
> Transfer chicken to a roasting pan, and add potatoes, on and around
> the chicken. Add oregano, garlic, olive oil, and lemon juice,
> distributing evenly across the pan. Add water and roast uncovered at
> 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through
> (50 minutes), turn the chicken.
>
> Yield: serves 4
>
> Note: Check periodically to make sure there is still a little water in
> the pan. If needed, add 1/4 to 1/2 cup more.
>
>
> North African: http://www.thegutsygourmet.net/af-egyptrice.html
>
> EGYPTIAN RICE
> Rice with a little of past English influence!
> Yield: 4 serving
>
> INGREDIENTS:
>
> 1 lb ground chuck (or lamb)
> 1 small onion, chopped
> 2 cans beef consomme (note: I'd use stock in a box)
> 2 tb soy sauce
> 1 ts Worcestershire sauce
> 1 jar sliced mushrooms, drained (note: I'd use fresh)
> 1 c raw rice
> salt and pepper to taste
>
> Brown hamburger & onion. Add remaining ingredients
> Cover and simmer until rice is done.
>
> To serve, put a dollop of yogurt or sour cream on top and sprinkle
> with toasted slivered almonds.
>
>
>
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

On Sat, 28 Feb 2009 12:25:44 -0500, "Debbie"
> wrote:

>Pick a flavour and add it to the chicken.

Lemon is always good... chicken piccata, for instance.

Chicken Piccata
Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in
half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and
shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter
with 3 tablespoons olive oil. When butter and oil start to sizzle,
add 2 pieces of chicken and cook for 3 minutes. When chicken is
browned, flip and cook other side for 3 minutes. Remove and transfer
to plate. Melt 2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil start to sizzle, add the
other 2 pieces of chicken and brown both sides in same manner. Remove
pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove
and bring to boil, scraping up brown bits from the pan for extra
flavor. Check for seasoning. Return all the chicken to the pan and
simmer for 5 minutes. Remove chicken to platter. Add remaining 2
tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.


Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Episode#: EI1A09
Copyright © 2006 Television Food Network, G.P., All Rights Reserved



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Feb 2009 18:03:47 +0100, "Pandora" >
wrote:

>try vegetables filled with meat

Mmmm! Stuffed zucchini!

Zucchini Boats

Ingredients

* 4 medium zucchini (at least 8 inches long)
* 1 medium onion, minced
* 2 cloves garlic
* 1 egg, beaten
* 2 thyme, sprigs
* 1/4-1/2 teaspoon oregano
* salt and pepper
* 3/4 lb ground beef (or chicken)
* 2 tablespoons olive oil
* ¼ cup grated parmesan or romano - or 8 slices cheese (provolone, jarlesberg, gouda, gruyere, use what you like)

Directions

1. Take one or two slices of stale bread and soak it in a little water
or milk. When soft, squeeze out all the liquid and crumble. Set
aside.
2. Wash zucchini, and put in a pot of cold water (do not remove ends).
3. Bring to a boil and cook until tender, about 10-15 minutes, maybe a
little longer depending on the size of your zucchini.
4. Meanwhile, heat olive oil in a fairly large skillet.
5. Sauté garlic first, then add onions, thyme, and oregano.
6. When the onions begin to soften, add ground meat, season with salt
and pepper, and lightly brown.
7. Drain off any excess grease.
8. Set aside to cool.
9. When the zucchini have cooked through, remove from water, and allow
to cool enough to handle.
10. Slice cooled zucchini lengthwise, and scoop out center, leaving at
least ¼ inch of flesh to form a boat.
11. Mix ground meat mixture with the scooped out zucchini (chopped),
bread and egg.
12. Fill the zucchini boats with the mixture, and top each with grated
parmesan or romano cheese (or a slice).
13. Bake in a 375º oven for 20-30 minutes, until heated through, and
cheese begins to bubble.

Serve hot.

Note: You can eliminate the meat altogether and use more breadcrumbs,
which is the way I usually make it - because I use it as a side not
the main dish.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

GNAM GNAM!!! I love zucchini stuffed with meat. I have tried a similar
recipe with the add of tomato sauce. I must try this.
Thank you , sf. This evening you are making me hungry. For dinner, tonight I
will have only an artichokes frittata with focaccia and a salad,

--
Cheers
Pandora

-------------------------------------------------
"sf" > ha scritto nel messaggio
...
> On Sat, 28 Feb 2009 18:03:47 +0100, "Pandora" >
> wrote:
>
>>try vegetables filled with meat
>
> Mmmm! Stuffed zucchini!
>
> Zucchini Boats
>
> Ingredients
>
> * 4 medium zucchini (at least 8 inches long)
> * 1 medium onion, minced
> * 2 cloves garlic
> * 1 egg, beaten
> * 2 thyme, sprigs
> * 1/4-1/2 teaspoon oregano
> * salt and pepper
> * 3/4 lb ground beef (or chicken)
> * 2 tablespoons olive oil
> * ¼ cup grated parmesan or romano - or 8 slices cheese (provolone,
> jarlesberg, gouda, gruyere, use what you like)
>
> Directions
>
> 1. Take one or two slices of stale bread and soak it in a little water
> or milk. When soft, squeeze out all the liquid and crumble. Set
> aside.
> 2. Wash zucchini, and put in a pot of cold water (do not remove ends).
> 3. Bring to a boil and cook until tender, about 10-15 minutes, maybe a
> little longer depending on the size of your zucchini.
> 4. Meanwhile, heat olive oil in a fairly large skillet.
> 5. Sauté garlic first, then add onions, thyme, and oregano.
> 6. When the onions begin to soften, add ground meat, season with salt
> and pepper, and lightly brown.
> 7. Drain off any excess grease.
> 8. Set aside to cool.
> 9. When the zucchini have cooked through, remove from water, and allow
> to cool enough to handle.
> 10. Slice cooled zucchini lengthwise, and scoop out center, leaving at
> least ¼ inch of flesh to form a boat.
> 11. Mix ground meat mixture with the scooped out zucchini (chopped),
> bread and egg.
> 12. Fill the zucchini boats with the mixture, and top each with grated
> parmesan or romano cheese (or a slice).
> 13. Bake in a 375º oven for 20-30 minutes, until heated through, and
> cheese begins to bubble.
>
> Serve hot.
>
> Note: You can eliminate the meat altogether and use more breadcrumbs,
> which is the way I usually make it - because I use it as a side not
> the main dish.
>
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

On Feb 28, 6:49*am, Kajikit > wrote:
> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
[snip longish list]
> I'm going to die
> of boredom here unless I can find some more recipes!

Get the Thousand Recipe Chinese Cookbook by Gloria Bley. Even with
those restrictions you'll find hundreds of things to cook for
him. -aem

On Sat, 28 Feb 2009 19:51:33 +0100, "Pandora" >
wrote:

>Thank you , sf. This evening you are making me hungry. For dinner, tonight I
>will have only an artichokes frittata with focaccia and a salad,

LOL! You're very welcome, Pandora... and your dinner sounds perfect
to me! Light and delicious - with some white wine? Maybe I'm making
up for not eating dinner last night. I intended to go out to dinner
late (by American clocks - 9PM), but I was so tired I went to sleep
instead.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Feb 2009 19:18:19 +0100, "Pandora" >
wrote:

>Nice recipes, sf, especially lemon chicken and egyptian rice,
>Thank you! All saved.

I'm making a variation of that lemon chicken tonight! Haven't decided
if I'm going all the way with potatoes or doing a brown rice mixture.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >,
Kajikit > wrote:

> DH has a restricted diet and I'm running out of ideas for things to
> make for him.

> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!

There have been many arguments here about spicing at the table. I'm all
in favor of it. My wife likes spicy food, but not too much spice, and
very little "hot" spices. So I add them at the table. Mexican food can
be made very bland, and then add salsa at the table to taste.

--
Dan Abel
Petaluma, California USA

On Sat, 28 Feb 2009 11:17:00 -0500, Kajikit >
wrote:

>Last night we had roast pork loin with roasted root veggies.. I put a
>couple of apples and some garlic cloves in with the vegetables and
>stuck the whole thing in the oven for two hours and it came out
>delicious!

Sounds absolutely delicious! I hope he appreciated it! Do you watch
PBS - have you seen Lidia's Italy? http://www.lidiasitaly.com/ She
looks and cooks like a nonna!

Rigatoni Woodsman-Style
Rigatoni alla Boscaiola
http://www.lidiasitaly.com
Serves 6

Salt
1/4 cup extra-virgin olive oil
1 large onion, diced (about 1 1/4 cups)
1/2 pound sweet Italian sausages, preferably without fennel seeds
1 pound assorted mushrooms, trimmed, cleaned, sliced thin (about 5
cups)
1 cup peeled, seeded, and diced fresh tomatoes, or 1 cup seeded and
diced drained canned Italian plum tomatoes
1 1/2 pounds fresh peas, shelled (about 1 cup), or 1 cup frozen peas,
defrosted & drained
Freshly ground black pepper
1 1/2 cups Chicken Stock, Vegetable Stock, or pasta-cooking water
1/2 cup heavy cream
1 cup fresh ricotta cheese or packaged whole-milk ricotta cheese
1 cup freshly grated Parmigiano-Reggiano cheese, plus more

Bring 6 quarts salted water to a boil in an 8-quart pot over high
heat.

Heat the oil in a wide, heavy skillet over medium heat, toss in the
onion, and cook, stirring, until wilted, about 4 minutes. Crumble the
sausage into the skillet and stir, breaking up the sausage into small
pieces as you do, until the sausage is lightly browned, about 5
minutes.

Stir about half the mushrooms into the sausage mixture. Add the
remaining mushrooms as those in the pan wilt, making room for more.
Cook, stirring occasionally, until all the mushrooms are lightly
browned, about 5 minutes. If the mushrooms give off liquid, allow
time for the juices to boil off before the mushrooms start to brown.

Pour the tomatoes into the skillet, stir the peas, and bring to a
boil. Lower the heat so the sauce is at a lively simmer, season
lightly with salt and pepper, and cook a minute or two. Stir in the
stock and bring to a boil. Cook until the sauce is lightly reduced
and is perking like a little volcano, about 5 minutes. Pour in the
cream and bring to a boil. Spoon the ricotta into the sauce and stir
gently to mix.

If the skillet is large enough to accommodate the sauce and pasta,
fish the pasta out of the boiling water with a large wire skimmer and
drop it directly into the sauce in the skillet. If not, drain the
pasta, return it to the pot, and pour in the sauce. Remove from the
heat and stir in 1 cup of grated cheese. Check the seasonings, adding
salt and pepper if necessary. Spoon the rigatoni into warm bowls and
serve immediately, passing additional cheese separately if you like.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 28 Feb 2009 11:41:08 -0500, Kajikit >
wrote:

>I know absolutely NOTHING about European cooking aside from British
>and your everyday Italian... it's not part of my heritage so I don't
>have that tradition behind me. (Australian cooking was based on
>British cooking... ) Anybody know where I can learn more?

I used to have a recipe for sauerbrauten (sp?), but seem to have
misplaced it. It's a delicious German treatment of beef.

BUBBA!!!!!!!!!!!!! We need your help!

I'll try to find some recipes and post them for you.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

sf wrote:
> On Sat, 28 Feb 2009 18:03:47 +0100, "Pandora" >
> wrote:
>
>
>>try vegetables filled with meat
>
>
> Mmmm! Stuffed zucchini!

A stuffed cucumber is nice also but of course its that time of year when
stuffed morels are inevitable!

Morilles Farcies a la Forestiere
--------------------------------

Select some large morels, wash them well and remove the stalks. Chop
the stalks and make into a Duxelles then add half its quantity of very
fine sausage meat.

Cut the morels through on one side to form a pocket and fill with the
prepared stuffing. Place in a buttered earthenware dish cut side down,
sprinkle with very fine dry white bred crumbs and melted butter and cook
in a moderate oven.

Serve in the dish as they are.
--
JL

"sf" > ha scritto nel messaggio
...
> On Sat, 28 Feb 2009 19:18:19 +0100, "Pandora" >
> wrote:
>
>>Nice recipes, sf, especially lemon chicken and egyptian rice,
>>Thank you! All saved.
>
> I'm making a variation of that lemon chicken tonight! Haven't decided
> if I'm going all the way with potatoes or doing a brown rice mixture.


Ohhhhh! Tonight you are a very cook, Mae West! Let me know for the
variation.
BTW I like the same rice and potatoes. Thinking well there are few things I
don't like. In Italy we say: "that person has a good mouth"!

--
Cheers
Pandora

Damsel in dis Dress > wrote:

> I used to have a recipe for sauerbrauten (sp?), but seem to have
> misplaced it. It's a delicious German treatment of beef.
>
> BUBBA!!!!!!!!!!!!! We need your help!

It is not necessarily beef. In the Rhineland, Sauerbraten used to made
with horse meat and this is still often enough the case. However, below
is a beef version I posted before. This method of meat marinating was
first used simply to preserve the meat and making Sauerbraten was just
one of its uses. Tough cuts of meat are particularly suitable for this
method of preparation. Here's a recipe from 'Kulinarische Streifzüge
durch das Rheinland' by Hannes Schmitz.

Rheinischer Sauerbraten

1/2 litre (2.1 cups) water
1/4 litre (1.1 cups) wine vinegar
2 onions
1/2 parsley root
1 carrot
10 black peppercorns
2 juniper berries
2 cloves
1 bayleaf
1 kg (2.2 pounds) beef
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons raisins
100 g (3.5 oz) fat
1 tablespoon tomato paste
1 tablespoon almond slivers
1 teaspoon starch

Bring to the boil the water with the vinegar, together with the finely
minced onions, finely chopped parsley root and carrot, as well as the
spices. Let the marinade cool, pour over the meat and let stand,
covered, in a cool place for about three days (use a non-reactive
container, VS), turning from time to time. Remove the meat, wipe dry
and rub all over with salt and pepper. Let the raisins swell up in cold
water. Heat up the fat and brown the meat on all sides. Strain the
marinade, add the vegetable mix to the meat and fry briefly. Mix in the
tomato paste and pour in a half of the hot marinade. Cover and let
simmer over medium heat for 2 hours. Take out the meat and keep warm.
Bring the sauce to the boil, together with the rest of the marinade,
strain, bring to the boil again with raisins and almonds and thicken
with the starch.

Bubba

On Sun, 1 Mar 2009 00:37:24 +0100, (Victor Sack)
wrote:

>It is not necessarily beef. In the Rhineland, Sauerbraten used to made
>with horse meat and this is still often enough the case. However, below
>is a beef version I posted before. This method of meat marinating was
>first used simply to preserve the meat and making Sauerbraten was just
>one of its uses. Tough cuts of meat are particularly suitable for this
>method of preparation. Here's a recipe from 'Kulinarische Streifzüge
>durch das Rheinland' by Hannes Schmitz.
>
> Rheinischer Sauerbraten

Bless your heart. Victor!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
wrote:

>DH has a restricted diet and I'm running out of ideas for things to
>make for him.

Why is it your job to feed him? If he's so freekin fussy let him make
his own meals. From the pictures you posted he could stand to miss a
few meals anyway. Didn't you post some time back you lost a boatload
of weight? Cook what you like as it seemed to work for you. Send his
picky butt to macdonalds.

Lou

"Kajikit" > wrote in message
...

> I know absolutely NOTHING about European cooking aside from British
> and your everyday Italian... it's not part of my heritage so I don't
> have that tradition behind me. (Australian cooking was based on
> British cooking... ) Anybody know where I can learn more?

As a matter of fact I have heard of an excellent source. See if you can
access this group: rec.food.cooking, and go there and ask your question.
"Does anyone have any recipes from Europe?" I hear they are a very
friendly bunch of people and always willing to help.

Boli
(Taking my drink and retiring to the bomb shelter)

On Sat, 28 Feb 2009 21:54:34 -0500, "bolivar" >
wrote:

>
>"Kajikit" > wrote in message
.. .
>
>> I know absolutely NOTHING about European cooking aside from British
>> and your everyday Italian... it's not part of my heritage so I don't
>> have that tradition behind me. (Australian cooking was based on
>> British cooking... ) Anybody know where I can learn more?
>
>As a matter of fact I have heard of an excellent source. See if you can
>access this group: rec.food.cooking, and go there and ask your question.
>"Does anyone have any recipes from Europe?" I hear they are a very
>friendly bunch of people and always willing to help.
>
>Boli
>(Taking my drink and retiring to the bomb shelter)
>
Bah humbug!

To refine my question yet again, I'm looking for Eastern
European/Scandanavian style dishes that people have tried and found to
be delectable without involving things like lutefisk and pickled
herring :P

On Sat, 28 Feb 2009 11:31:27 -0600, Janet Wilder
> wrote:

>Kajikit wrote:
>> DH has a restricted diet and I'm running out of ideas for things to
>> make for him. He'd happily eat a hamburger six times a week but that's
>> not healthy!
>
>Think of other things to make with ground beef. Stuffed cabbage. Meat
>loaf. Meat balls...

>Remember, *real* Mexican food from the interior of Mexico is not hot.
>Border food, which is really Mexican-American is hot. Check some recipes
>for "mole" on the Internet or email me at and
>I'll send you one.
>
>>
>> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
>> green beans, broccoli, potatoes in any form, salad, fried chicken,
>> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
>> starch and light on the vegetables... I usually cook a meal and then
>> I'll microwave myself a bowl of frozen vegetables to go with it.
>
>What's wrong with green beans and broccoli? We love those little
>haricots verte that come frozen in a plastic bag. They look so pretty
>next to a piece of steak. Salad is a great way to get veggies. Consider
>some of the more "exotic" lettuces which have more nutrition than plain
>old iceberg.

Nothing's wrong with them... but you can't eat the same vegetables
night after night without getting bored with them. Green beans were
never my favourite vegetable anyway, but I put up with them because
he'll eat them! I much prefer peas but he won't touch them with a
barge pole.

>My DH is on warfarin, has to watch his saturated fats and sodium intake
>and is Diabetic. I have half a tongue and some other mechanical problems
>with eating certain foods as a result of cancer treatment as well as the
>aforementioned sensitivity to hot pepper yet I find the challenges of
>cooking for us to be elevating. It sparks my curiosity and creativity.
>He's pretty good about eating the products of my experiments, too <g>

On Sat, 28 Feb 2009 20:23:39 -0600, Lou Decruss
> wrote:

>On Sat, 28 Feb 2009 09:49:38 -0500, Kajikit >
>wrote:
>
>>DH has a restricted diet and I'm running out of ideas for things to
>>make for him.
>
>Why is it your job to feed him? If he's so freekin fussy let him make
>his own meals. From the pictures you posted he could stand to miss a
>few meals anyway. Didn't you post some time back you lost a boatload
>of weight? Cook what you like as it seemed to work for you. Send his
>picky butt to macdonalds.
>
He can't cook to save his life! If I left it up to him he'd live on
takeout pizza and hamburgers, and we'd go bankrupt in a month.
Besides, I love him and I LIKE to cook... I just like it much better
when I'm cooking something that we can both eat! It's no fun cooking
for yourself all the time.

On Sat, 28 Feb 2009 21:54:34 -0500, "bolivar" >
wrote:

>"Kajikit" > wrote in message
.. .
>
>> I know absolutely NOTHING about European cooking aside from British
>> and your everyday Italian... it's not part of my heritage so I don't
>> have that tradition behind me. (Australian cooking was based on
>> British cooking... ) Anybody know where I can learn more?
>
>As a matter of fact I have heard of an excellent source. See if you can
>access this group: rec.food.cooking, and go there and ask your question.
>"Does anyone have any recipes from Europe?" I hear they are a very
>friendly bunch of people and always willing to help.
>
>Boli
>(Taking my drink and retiring to the bomb shelter)

I know where he is ...

Carol

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Kajikit wrote:

> DH has a restricted diet and I'm running out of ideas for things to
> make for him. He'd happily eat a hamburger six times a week but that's
> not healthy! (not to mention extremely boring...) The restrictions
> a
> - no seafood whatsoever except plain fish (he's deathly allergic)
> - no alcohol (he SAYS it would be okay but why risk it after 20 years
> of not drinking?)
> - no curry or curry-like spices (he hates it )
> - no capsicum/bell peppers (he's developed an intolerance...)
> - not too many vegetables (he hates peas, zucchini/squash, and too
> much of ANY vegetable. Vegetarian food is out of the question.)
> - no lamb (I cooked the mildest most tender delicious roast lamb and
> he hated the 'gamey flavour'!)
> - light on the legumes
>
> I was fine cooking for him until he developed the pepper intolerance.
> I dropped fresh bell peppers from our diet. But now he's reacting to
> dried peppers as well - I had a jar of cajun spice mix and it turns
> out to have dried red pepper in it and it made him ill. Alas the
> combination of his allergies and dislikes means no South East Asian
> food (fish sauce/seafood), no Indian food (too much curry), and now
> apparantly no Mexican food either (too many peppers!) I'm going to die
> of boredom here unless I can find some more recipes!
>
> So what does he LIKE? Hamburgers, bacon, pizza, fried eggs, carrots,
> green beans, broccoli, potatoes in any form, salad, fried chicken,
> pork (especially bbq), chilli, spaghetti etc. Heavy on the protein and
> starch and light on the vegetables... I usually cook a meal and then
> I'll microwave myself a bowl of frozen vegetables to go with it.


When I first read this post, like most others here I started thinking up
recipes with which to respond. But reflecting more on it, I think your
husband needs to act more like an adult and less like a six-year-old child.
Have *him* get together with a bona fide expert in nutrition and dietetics,
and let *them* work together to come up with at least a month's worth of
menus.

As matters stand, I fear you are enabling his poor dietary habits and
possibly endangering his health. "Heavy on the protein and starch and light
on the vegetables" is EXACTLY OPPOSITE of the diet he probably should be
following -- but it won't do any good to hear that from you or from me; he
should hear it from someone with actual credentials in nutrition, or it
won't carry any weight.

On the bright side, there are PLENTY of tasty foods you can make with the
restrictions you give above -- but let *him* sign off on them first along
with the dietician, because he seems to be using this as a control issue, to
some degree.

Bob

On Sat, 28 Feb 2009 22:13:54 -0500, Kajikit >
wrote:

>To refine my question yet again, I'm looking for Eastern
>European/Scandanavian style dishes that people have tried and found to
>be delectable without involving things like lutefisk and pickled
>herring :P

Well, why didn't you say so? LOL! Did you find the Bohemian Pork
with Onion Gravy recipe I posted separately?


* Exported from MasterCook *

Norwegian Meatballs

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Meatloaves/Meatballs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground beef
1/2 pound ground pork
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon cloves
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon sugar
1 tablespoon corn starch
1 large egg

1. Mix all ingredients well.
2. Roll into small balls. Brown in butter in a dutch oven or large
saucepan.
3. Cover with water and simmer for two hours on stovetop or in 350°F
oven.
4. Serve over egg noodles.

Cuisine:
"Norwegian"

- - - - - - - - - - - - - - - - -

NOTES : I like to thicken the sauce by adding a slurry of cornstarch
and cold water toward the end of cooking.

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On Sat, 28 Feb 2009 20:31:19 -0700, Christine Dabney
> wrote:

>On Sat, 28 Feb 2009 21:54:34 -0500, "bolivar" >
>wrote:
>
>>As a matter of fact I have heard of an excellent source. See if you can
>>access this group: rec.food.cooking, and go there and ask your question.
>>"Does anyone have any recipes from Europe?" I hear they are a very
>>friendly bunch of people and always willing to help.
>>
>>Boli
>>(Taking my drink and retiring to the bomb shelter)
>
>Now, all together...
>
>"Shaddup Boli!!"

That's not what I would say ...

Carol

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"Christine Dabney" > wrote in message
...
> On Sat, 28 Feb 2009 21:54:34 -0500, "bolivar" >
> wrote:
>
>>As a matter of fact I have heard of an excellent source. See if you can
>>access this group: rec.food.cooking, and go there and ask your question.
>>"Does anyone have any recipes from Europe?" I hear they are a very
>>friendly bunch of people and always willing to help.
>>
>>Boli
>>(Taking my drink and retiring to the bomb shelter)
>>
>
> Now, all together...
>
> "Shaddup Boli!!"
>
> Christine

Yes, m'am.

Boli
(Pleading the Flip Wilson "Geraldine" defense: The Devil Made Me Do It!)

In article >,
Kajikit > wrote:

> He can't cook to save his life! If I left it up to him he'd live on
> takeout pizza and hamburgers, and we'd go bankrupt in a month.
> Besides, I love him and I LIKE to cook... I just like it much better
> when I'm cooking something that we can both eat! It's no fun cooking
> for yourself all the time.

<lol> Same relationship I have with dad! His cooking sucks, and he knows
it. :-)

And I do enjoy cooking for someone other than just myself. I tend to do
more complex stuff when cooking for others.

It's far more fun.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama