In article >, says...
> Newsgroups: rec.food.cooking
> Date: Sun, 5 Nov 2017 17:20:45 -0700
> Subject: Cheap, maximum nutrition
> From: graham >
>
> On 2017-11-05 5:08 PM, Doris Night wrote:
> >>>>> Julie Bove wrote in rec.food.cooking:
> >>>>>
> >>>>>> I need ideas here. I am not necessarily going to eat this food
> >>>>>> myself so what I like or can/can't eat doesn't matter.
> >
> > Hae you ever heard of Italian Ribollita? It's a hearty soup made with
> > beans and a whole slew of vegetables. Here's one recipe:
> >
> > https://cooking.nytimes.com/recipes/1016052-ribollita
> >
> > When I make it, I start with some sausage meat (not a lot) for
> > flavour, and go from there. I use chicken stock, but you can use
> > vegetable stock or water if you prefer. I use many different types of
> > greens in it, everything from spinach to beet tops. I sometimes use
> > roma tomatoes, and sometimes tomato paste or juice. It freezes well,
> > and everyone I have made if for loves it.
> >
> > Doris
> >
> In this soup, I'd rather use spinach than kale. This "fashionable" green
> was considered to be cattle food when I was a kid. When I tried kale,
> when it first appeared in the local SM, I found it to be tough as
> blazes. Other varieties of brassica are preferable.
>
Like maize and beet, the coarse old kale varieties bred for stock
feed are nothing like the modern varieties bred for human consumption.

The latter are tender and delicious; I recommend you try a variety
called cavolo nero/ nero di Toscana.

Janet UK

"Janet" > wrote in message
...
> In article >, says...
>> Dave can play the part of Lucretia and Lucretia can be one of the Janets.
>> I'll let you decide which one. Where will it end?
>
> All you can be sure of, is that Julie still won't know her words,
> cshenk will never read the script so has to improvise, and Cheri will
> clap and cheer randomly because she missed all the cues.
>
> Janet UK


And Janet will come out of her grungy basement long enough to play the hag
role.

Cheri

On Mon, 6 Nov 2017 14:02:10 -0000, Janet > wrote:

>In article >,
says...
>> >
>> >Dave can play the part of Lucretia and Lucretia can be one of the Janets.
>> >I'll let you decide which one. Where will it end?
>>
>> Which role will Lucretia play? I think, between the two Janets, Janet
>> UK is the stronger character actor.
>>
> Whereas talentless Bruce, having been dumped by his troll-sponsor
>Ophelia

How can you bring that up so ruthlessly? I was just starting to
recover from that and now I'm back at square one.

>, then failed countless auditions as understudy to other
>hasbeens, is reduced to standing outside the theatre begging in the
>gutter for anything he can get.

It's nice to know that someone worries about me.

On Mon, 6 Nov 2017 13:49:49 -0000, Janet > wrote:

>In article >, says...
>> Dave can play the part of Lucretia and Lucretia can be one of the Janets.
>> I'll let you decide which one. Where will it end?
>
> All you can be sure of, is that Julie still won't know her words,
>cshenk will never read the script so has to improvise

Cshenkie will read it, but she'll read it from back to front without
realising.

>, and Cheri will clap and cheer randomly because she missed all the cues.

<Cheri mode>

LOL!

</Cheri mode>

On 11/5/2017 10:42 PM, Sqwertz wrote:
> You may now have the last word on this.
>
> -sw
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Sun, 5 Nov 2017 00:56:34 -0700, "Julie Bove"
> wrote:

>I need ideas here. I am not necessarily going to eat this food myself so
>what I like or can/can't eat doesn't matter. The person I am cooking for
>thinks they are getting sick. Perhaps just a cold but is wanting to get
>maximum nutrition. The cheap part comes from me because this person either
>has a really voracious appetite or just plain likes my cooking. The Chinese
>tomato beef that I made tonight was a big hit. I could have boosted the
>nutritional value by using brown rice but white would be traditional so
>that's what I made. As for the cheap, the cut of meat I used was fairly
>cheap and so were the veggies it used. I did use dry Sherry but only the
>initial outlay for that was not so cheap. This is a well loved dish so that
>bottle will make many more meals.
>
>This person does know that brown rice is better but prefers the taste of
>white. I did get some light brown. Am going to try that, perhaps mixed with
>some beans and other veggies and maybe some meat. Cheese on top.
>
>I'm thinking vegetable soup would be a good choice. Perhaps a mix of chicken
>broth and tomato or V8 juice. All kinds of veggies including beans. Perhaps
>a toasted cheese sandwich on the side or whole wheat cheese biscuits. I have
>a ton of cheese.
>
>White Castle Casserole is cheap but not sure how well it stacks up in the
>nutrition dept. It uses Crescent Rolls which to me are rather like junk
>food. Has a layer of ground beef and onions in the middle. Can put cheese in
>there too. That's always a winner in the "yum" department and it cheap,
>especially this time of year when Crescent rolls are cheap. Perhaps tomato
>soup and a really good tossed salad on the side?
>
>I've already been making a lot of stew.
>
>What else? What am I overlooking? Thanks.

what about red beans and rice? You can use brown rice. The bean part
can come from a can or you can cook the beans from scratch. The bean
mixture is made with both red and green bell pepper as well as
tomatoes and celery. You can make the dish vegetarian or add sausage
to it. This is generally how I have made it into a skillet dish, but
there are other versions. But you get the idea.

RED BEANS AND RICE
SKILLET DISH

1 cup uncooked rice
2 Tbsp. butter
1 cup celery, chopped
1 cup onion, chopped
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
2 cloves garlic, minced
1 can kidney beans, drained and rinsed
1 can diced tomatoes
1 bay leaf
1 teaspoon basil
1 pinch cayenne pepper (optional)
1 rounded teaspoon chicken base
2 cups liquid (liquid from diced tomatoes plus enough water to make 2
cups)
2 or 3 Louisiana Red Hot links, cut into ½ inch coins
____________________
In a large skillet, saute rice in the 2 Tbsp. butter, add celery,
onion, peppers and garlic and cook until softened.
Add the 2 cups of liquid, the tomatoes, bay leaf, basil and cayenne,
and the chicken base.
Stir in the kidney beans and sliced Hot Links.
Cover, bring to a boil and then reduce heat to low.
Cook for about ½ hour or until the rice is tender and liquid is
absorbed.
Janet US

On 11/5/2017 11:33 PM, Bruce wrote:
> I can never tell a Canadian from an American, unless
> they oot instead of out.

That because someone would have to drop a whole whack of tools on your
flat head to get it to register.

On 11/6/2017 7:02 AM, Janet wrote:
> In article >,
> lid says...
>>>
>>> Dave can play the part of Lucretia and Lucretia can be one of the Janets.
>>> I'll let you decide which one. Where will it end?
>>
>> Which role will Lucretia play? I think, between the two Janets, Janet
>> UK is the stronger character actor.
>>
> Whereas talentless Bruce, having been dumped by his troll-sponsor
> Ophelia, then failed countless auditions as understudy to other
> hasbeens, is reduced to standing outside the theatre begging in the
> gutter for anything he can get.
>
>
> Janet UK
>

And you're left with your vinegar and a health system that punishes its
citizens with absurd wait times and mental health purgatory.

On 2017-11-06 9:42 AM, Casa de los peregrinos wrote:
> On 11/6/2017 7:02 AM, Janet wrote:
>> In article >,
>> lid says...
>>>>
>>>> Dave can play the part of Lucretia and Lucretia can be one of the
>>>> Janets.
>>>> I'll let you decide which one. Where will it end?
>>>
>>> Which role will Lucretia play? I think, between the two Janets, Janet
>>> UK is the stronger character actor.
>>>
>> Â*Â* Whereas talentless Bruce, having been dumped by his troll-sponsor
>> Ophelia, then failed countless auditions as understudy to other
>> hasbeens, is reduced to standing outside the theatre begging in the
>> gutter for anything he can get.
>>
>>
>> Â*Â* Janet UK
>>
>
> And you're left with your vinegar and a health system that punishes its
> citizens with absurd wait times and mental health purgatory.
....but doesn't go in for frequent mass shootings!

On 2017-11-06 7:40 AM, Janet wrote:
> In article >, says...
>> Newsgroups: rec.food.cooking
>> Date: Sun, 5 Nov 2017 17:20:45 -0700
>> Subject: Cheap, maximum nutrition
>> From: graham >
>>
>> On 2017-11-05 5:08 PM, Doris Night wrote:
>>>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>>>
>>>>>>>> I need ideas here. I am not necessarily going to eat this food
>>>>>>>> myself so what I like or can/can't eat doesn't matter.
>>>
>>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>>> beans and a whole slew of vegetables. Here's one recipe:
>>>
>>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>>
>>> When I make it, I start with some sausage meat (not a lot) for
>>> flavour, and go from there. I use chicken stock, but you can use
>>> vegetable stock or water if you prefer. I use many different types of
>>> greens in it, everything from spinach to beet tops. I sometimes use
>>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>>> and everyone I have made if for loves it.
>>>
>>> Doris
>>>
>> In this soup, I'd rather use spinach than kale. This "fashionable" green
>> was considered to be cattle food when I was a kid. When I tried kale,
>> when it first appeared in the local SM, I found it to be tough as
>> blazes. Other varieties of brassica are preferable.
>>
> Like maize and beet, the coarse old kale varieties bred for stock
> feed are nothing like the modern varieties bred for human consumption.
>
> The latter are tender and delicious; I recommend you try a variety
> called cavolo nero/ nero di Toscana.
>
> Janet UK
>
I'll have to keep looking then because the stuff I tried recently was tough.

On 11/6/2017 9:52 AM, graham wrote:
> On 2017-11-06 9:42 AM, Casa de los peregrinos wrote:
>> On 11/6/2017 7:02 AM, Janet wrote:
>>> In article >,
>>> lid says...
>>>>>
>>>>> Dave can play the part of Lucretia and Lucretia can be one of the
>>>>> Janets.
>>>>> I'll let you decide which one. Where will it end?
>>>>
>>>> Which role will Lucretia play? I think, between the two Janets, Janet
>>>> UK is the stronger character actor.
>>>>
>>> Â*Â* Whereas talentless Bruce, having been dumped by his troll-sponsor
>>> Ophelia, then failed countless auditions as understudy to other
>>> hasbeens, is reduced to standing outside the theatre begging in the
>>> gutter for anything he can get.
>>>
>>>
>>> Â*Â* Janet UK
>>>
>>
>> And you're left with your vinegar and a health system that punishes
>> its citizens with absurd wait times and mental health purgatory.
> ...but doesn't go in for frequent mass shootings!

No need with regular acid attacks now the Londonistan norm:

https://www.intellinews.org/united-k...n-acid-attack/

So much less noisy these are, eh?

And I mean even the machete is silent too, no?

http://gawker.com/terror-in-london-s...ield-509321352

Oh wotta CIVILIZED nation the UnFree Kingdom is!

On Sun, 5 Nov 2017 20:10:21 -0800, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Sun, 5 Nov 2017 17:07:16 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"Doris Night" > wrote in message
...
>>>>>>> > Julie Bove wrote in rec.food.cooking:
>>>>>>> >
>>>>>>> > > I need ideas here. I am not necessarily going to eat this food
>>>>>>> > > myself so what I like or can/can't eat doesn't matter.
>>>>
>>>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>>>> beans and a whole slew of vegetables. Here's one recipe:
>>>>
>>>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>>>
>>>> When I make it, I start with some sausage meat (not a lot) for
>>>> flavour, and go from there. I use chicken stock, but you can use
>>>> vegetable stock or water if you prefer. I use many different types of
>>>> greens in it, everything from spinach to beet tops. I sometimes use
>>>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>>>> and everyone I have made if for loves it.
>>>>
>>>> Doris
>>>
>>>I think I've heard of it but it looks somewhat fussy to make. And greens
>>>like that aren't something I normally have around. Once in while spinach.
>>>Don't think I've ever seen just the beet tops for sale. I tend to just
>>>throw
>>>whatever I have in the pot when I make soup unless I am making something
>>>specific like navy bean but thanks!
>>
>> This is not a "fussy" recipe to make. When I make it, I also tend to
>> just throw whatever I have into the pot. Onions, peppers, cabbage,
>> celery, carrots, kale, spinach, arugula, etc. I will even add shredded
>> leftover romaine letuce
>>
>> The only constant is the cannellini beans.
>
>The bread in it and throwing it in the oven seems fussy to me. I do love
>French onion soup but when I make it, I don't even do that. I don't really
>even like bread in my soup but when I make French onion, I put a few cubes
>of bread in the bottom of my bowl and a goodly amount of cheese then ladle
>the soup over it. I'm the only one eating it so works for me. Sure you don't
>get the crispy cheese bits at the edge of the bowl. I suppose next time I
>could just nuke or fry a little cheese to get a crispy bit that include
>that.

Just leave the unwrapped cheese out on the counter over night, it'll
get crispy.

On Mon, 6 Nov 2017 09:52:25 -0700, graham > wrote:

>On 2017-11-06 9:42 AM, Casa de los peregrinos wrote:
>> On 11/6/2017 7:02 AM, Janet wrote:
>>> In article >,
>>> lid says...
>>>>>
>>>>> Dave can play the part of Lucretia and Lucretia can be one of the
>>>>> Janets.
>>>>> I'll let you decide which one. Where will it end?
>>>>
>>>> Which role will Lucretia play? I think, between the two Janets, Janet
>>>> UK is the stronger character actor.
>>>>
>>> ** Whereas talentless Bruce, having been dumped by his troll-sponsor
>>> Ophelia, then failed countless auditions as understudy to other
>>> hasbeens, is reduced to standing outside the theatre begging in the
>>> gutter for anything he can get.
>>>
>>>
>>> ** Janet UK
>>>
>>
>> And you're left with your vinegar and a health system that punishes its
>> citizens with absurd wait times and mental health purgatory.
>...but doesn't go in for frequent mass shootings!

Yeah, we're more concerned with the terrorists that show up every once
in awhile as compared with joe citizen who takes out 35-50 people
every month. You can't say we don't think things through :-(
Janet US

On Sun, 5 Nov 2017 20:20:32 -0800, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Sun, 5 Nov 2017 19:40:27 -0600, Sqwertz >
>> wrote:
>>
>>>On Sun, 5 Nov 2017 11:46:35 -0800, Julie Bove wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>
>>>>> Tell him to go buy some multi-vitamins, ferchristsakes. Tell him to
>>>>> stop at Denny's on the way back, too.
>>>>
>>>> Denny's? Not good nutrition and we don't have one here. There is one in
>>>> Lynnwood and also Edmonds.
>>>
>>>Stop with all this "We don't have this or that here" bullshit all the
>>>time. It's an automatic response of yours when you want to poo-poo
>>>some suggestion (no matter how frivolous the suggestion, such as now).
>>
>> Supermarket Steve's becoming the new Dave. What's Dave supposed to do
>> now?
>
>Dave can play the part of Lucretia and Lucretia can be one of the Janets.
>I'll let you decide which one. Where will it end?

It'll end when Dave has to produce his mammaries.

"Doris Night" > wrote in message
...
> On Sun, 5 Nov 2017 20:10:21 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Sun, 5 Nov 2017 17:07:16 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>>"Doris Night" > wrote in message
m...
>>>>>>>> > Julie Bove wrote in rec.food.cooking:
>>>>>>>> >
>>>>>>>> > > I need ideas here. I am not necessarily going to eat this food
>>>>>>>> > > myself so what I like or can/can't eat doesn't matter.
>>>>>
>>>>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>>>>> beans and a whole slew of vegetables. Here's one recipe:
>>>>>
>>>>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>>>>
>>>>> When I make it, I start with some sausage meat (not a lot) for
>>>>> flavour, and go from there. I use chicken stock, but you can use
>>>>> vegetable stock or water if you prefer. I use many different types of
>>>>> greens in it, everything from spinach to beet tops. I sometimes use
>>>>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>>>>> and everyone I have made if for loves it.
>>>>>
>>>>> Doris
>>>>
>>>>I think I've heard of it but it looks somewhat fussy to make. And greens
>>>>like that aren't something I normally have around. Once in while
>>>>spinach.
>>>>Don't think I've ever seen just the beet tops for sale. I tend to just
>>>>throw
>>>>whatever I have in the pot when I make soup unless I am making something
>>>>specific like navy bean but thanks!
>>>
>>> This is not a "fussy" recipe to make. When I make it, I also tend to
>>> just throw whatever I have into the pot. Onions, peppers, cabbage,
>>> celery, carrots, kale, spinach, arugula, etc. I will even add shredded
>>> leftover romaine letuce
>>>
>>> The only constant is the cannellini beans.
>>
>>The bread in it and throwing it in the oven seems fussy to me. I do love
>>French onion soup but when I make it, I don't even do that. I don't really
>>even like bread in my soup but when I make French onion, I put a few cubes
>>of bread in the bottom of my bowl and a goodly amount of cheese then ladle
>>the soup over it. I'm the only one eating it so works for me. Sure you
>>don't
>>get the crispy cheese bits at the edge of the bowl. I suppose next time I
>>could just nuke or fry a little cheese to get a crispy bit that include
>>that.
>
> You don't have to do that. Just eat the soup without the bread.

Okay then.

Gary wrote in rec.food.cooking:

> cshenk wrote:
> >
>
> > Hi Julie, I like the ideas there! I've done this before too. Last
> > year I was delivering 7 meals a week to a local fellow who was
> > recovering from neck/spine sugery and others were handling lunch and
> > breakfast. It went on for about 3 months and included a 2lb bread
> > run done twice a week (roomates needed help too since he wasn't
> > able to keep up with bills).
>
> Really Carol? Sounds like you got suckered there. Meals plus 4
> pounds of bread per week? Even weirder ... "roommates needed help
> too" WTF? Unbelievable.
>
> I can see helping out some family with kids when the breadwinner
> gets injured but a guy with roommates, all sharing the rent and
> utilities = dirt cheap monthly expenses????? You got scammed.

Maybe but ke in mind I make bread at 45cents for a 2lb loaf here. The
food trays were for him but the extra bread helped the roomates when he
wasn't paying his share of the electric, water and such.

--

Sqwertz wrote in rec.food.cooking:

> On Sun, 5 Nov 2017 11:46:35 -0800, Julie Bove wrote:
>
> > "Sqwertz" > wrote in message
> > ...
> >
> >> Tell him to go buy some multi-vitamins, ferchristsakes. Tell him
> to >> stop at Denny's on the way back, too.
> >
> > Denny's? Not good nutrition and we don't have one here. There is
> > one in Lynnwood and also Edmonds.
>
> Stop with all this "We don't have this or that here" bullshit all the
> time. It's an automatic response of yours when you want to poo-poo
> some suggestion (no matter how frivolous the suggestion, such as
> now).
>
> You have a Denny's exactly 3.76 miles from your house. Is it in your
> living room? No. Is it next door to your house? Not quite. But
> "here" is bigger than the circumference of your brain. And 4 miles
> away definitely counts as "here" when you're talking about restaurants
> in your vicinity. Sheesh.
>
> > Both get horrible online reviews in terms of food quality and
> > service.
>
> The whole point of my post whooshed right over your head in your haste
> to poo-poo more suggestions.
>
> ObFood: Seared and diced chicken thighs cooked in Cream of Jalapeno
> soup (no, you don't have that there) with fresh onions & jalapenos
> served over Thai brown jasmine rice.
>
> -sw

I gave up on this thread long ago when she didnt even get it that a
cheap porkbut in a crockpot then defatted his her parameters.

--

On Mon, 06 Nov 2017 17:43:17 -0600, "cshenk" > wrote:

>Sqwertz wrote in rec.food.cooking:
>
>> Stop with all this "We don't have this or that here" bullshit all the
>> time. It's an automatic response of yours when you want to poo-poo
>> some suggestion (no matter how frivolous the suggestion, such as
>> now).
>>
>> You have a Denny's exactly 3.76 miles from your house. Is it in your
>> living room? No. Is it next door to your house? Not quite. But
>> "here" is bigger than the circumference of your brain. And 4 miles
>> away definitely counts as "here" when you're talking about restaurants
>> in your vicinity. Sheesh.
>>
>> > Both get horrible online reviews in terms of food quality and
>> > service.
>>
>> The whole point of my post whooshed right over your head in your haste
>> to poo-poo more suggestions.
>>
>> ObFood: Seared and diced chicken thighs cooked in Cream of Jalapeno
>> soup (no, you don't have that there) with fresh onions & jalapenos
>> served over Thai brown jasmine rice.
>>
>> -sw
>
>I gave up on this thread long ago when she didnt even get it that a
>cheap porkbut in a crockpot then defatted his her parameters.

I wonder what such a sentence means.

On 11/5/2017 10:30 AM, cshenk wrote:
> Julie Bove wrote in rec.food.cooking:
>
>> I need ideas here. I am not necessarily going to eat this food myself
>> so what I like or can/can't eat doesn't matter. The person I am
>> cooking for thinks they are getting sick.

Of course they think they're getting sick.
What better way to be waited on hand and foot?

>> Perhaps just a cold but is wanting to get maximum nutrition. The cheap part comes from me
>> because this person either has a really voracious appetite or just
>> plain likes my cooking.

The person is taking full advantage of you.

Jill

On 11/5/2017 7:20 PM, graham wrote:
> On 2017-11-05 5:08 PM, Doris Night wrote:
>>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>>
>>>>>>> I need ideas here. I am not necessarily going to eat this food
>>>>>>> myself so what I like or can/can't eat doesn't matter.
>>
>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>> beans and a whole slew of vegetables. Here's one recipe:
>>
>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>
>> When I make it, I start with some sausage meat (not a lot) for
>> flavour, and go from there. I use chicken stock, but you can use
>> vegetable stock or water if you prefer. I use many different types of
>> greens in it, everything from spinach to beet tops. I sometimes use
>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>> and everyone I have made if for loves it.
>>
>> Doris
>>
> In this soup, I'd rather use spinach than kale. This "fashionable" green
> was considered to be cattle food when I was a kid. When I tried kale,
> when it first appeared in the local SM, I found it to be tough as
> blazes. Other varieties of brassica are preferable.

I've never figured out the new "it's better for you" attraction of kale.
Sorry, but it does not taste good. I don't eat things that don't
taste good. I do like spinach in soups. And quiches. I add it to
lentil soup. Kale... nope.

Jill

"U.S. Janet B." > wrote in message
...
> On Sun, 5 Nov 2017 00:56:34 -0700, "Julie Bove"
> > wrote:
>
>>I need ideas here. I am not necessarily going to eat this food myself so
>>what I like or can/can't eat doesn't matter. The person I am cooking for
>>thinks they are getting sick. Perhaps just a cold but is wanting to get
>>maximum nutrition. The cheap part comes from me because this person either
>>has a really voracious appetite or just plain likes my cooking. The
>>Chinese
>>tomato beef that I made tonight was a big hit. I could have boosted the
>>nutritional value by using brown rice but white would be traditional so
>>that's what I made. As for the cheap, the cut of meat I used was fairly
>>cheap and so were the veggies it used. I did use dry Sherry but only the
>>initial outlay for that was not so cheap. This is a well loved dish so
>>that
>>bottle will make many more meals.
>>
>>This person does know that brown rice is better but prefers the taste of
>>white. I did get some light brown. Am going to try that, perhaps mixed
>>with
>>some beans and other veggies and maybe some meat. Cheese on top.
>>
>>I'm thinking vegetable soup would be a good choice. Perhaps a mix of
>>chicken
>>broth and tomato or V8 juice. All kinds of veggies including beans.
>>Perhaps
>>a toasted cheese sandwich on the side or whole wheat cheese biscuits. I
>>have
>>a ton of cheese.
>>
>>White Castle Casserole is cheap but not sure how well it stacks up in the
>>nutrition dept. It uses Crescent Rolls which to me are rather like junk
>>food. Has a layer of ground beef and onions in the middle. Can put cheese
>>in
>>there too. That's always a winner in the "yum" department and it cheap,
>>especially this time of year when Crescent rolls are cheap. Perhaps tomato
>>soup and a really good tossed salad on the side?
>>
>>I've already been making a lot of stew.
>>
>>What else? What am I overlooking? Thanks.
>
> what about red beans and rice? You can use brown rice. The bean part
> can come from a can or you can cook the beans from scratch. The bean
> mixture is made with both red and green bell pepper as well as
> tomatoes and celery. You can make the dish vegetarian or add sausage
> to it. This is generally how I have made it into a skillet dish, but
> there are other versions. But you get the idea.
>
> RED BEANS AND RICE
> SKILLET DISH
>
> 1 cup uncooked rice
> 2 Tbsp. butter
> 1 cup celery, chopped
> 1 cup onion, chopped
> ½ cup red bell pepper, chopped
> ½ cup green bell pepper, chopped
> 2 cloves garlic, minced
> 1 can kidney beans, drained and rinsed
> 1 can diced tomatoes
> 1 bay leaf
> 1 teaspoon basil
> 1 pinch cayenne pepper (optional)
> 1 rounded teaspoon chicken base
> 2 cups liquid (liquid from diced tomatoes plus enough water to make 2
> cups)
> 2 or 3 Louisiana Red Hot links, cut into ½ inch coins
> ____________________
> In a large skillet, saute rice in the 2 Tbsp. butter, add celery,
> onion, peppers and garlic and cook until softened.
> Add the 2 cups of liquid, the tomatoes, bay leaf, basil and cayenne,
> and the chicken base.
> Stir in the kidney beans and sliced Hot Links.
> Cover, bring to a boil and then reduce heat to low.
> Cook for about ½ hour or until the rice is tender and liquid is
> absorbed.
> Janet US

Thanks for the recipe but doubt I would make that. Have no chicken base and
that's not something I would ever buy. Not sure I could get hot links here
either and not sure that something spicy like that would be good for a
person who isn't feeling well. I do have all sorts of bean and rice recipes
that I already make. Those do fill the bill for cheap. It's the maximum
nutrition part I am mainly interested in.

On Mon, 6 Nov 2017 19:16:55 -0500, jmcquown >
wrote:

>On 11/5/2017 7:20 PM, graham wrote:

>> In this soup, I'd rather use spinach than kale. This "fashionable" green
>> was considered to be cattle food when I was a kid. When I tried kale,
>> when it first appeared in the local SM, I found it to be tough as
>> blazes. Other varieties of brassica are preferable.
>
>I've never figured out the new "it's better for you" attraction of kale.
> Sorry, but it does not taste good. I don't eat things that don't
>taste good. I do like spinach in soups. And quiches. I add it to
>lentil soup. Kale... nope.

It's all in the preparation. Get it wrong and it's tough, get it right
and it's nice. And good for you. Thanks, kale!

On Mon, 6 Nov 2017 16:33:14 -0800, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Sun, 5 Nov 2017 00:56:34 -0700, "Julie Bove"
>> > wrote:
>>
>>>I need ideas here. I am not necessarily going to eat this food myself so
>>>what I like or can/can't eat doesn't matter. The person I am cooking for
>>>thinks they are getting sick. Perhaps just a cold but is wanting to get
>>>maximum nutrition. The cheap part comes from me because this person either
>>>has a really voracious appetite or just plain likes my cooking. The
>>>Chinese
>>>tomato beef that I made tonight was a big hit. I could have boosted the
>>>nutritional value by using brown rice but white would be traditional so
>>>that's what I made. As for the cheap, the cut of meat I used was fairly
>>>cheap and so were the veggies it used. I did use dry Sherry but only the
>>>initial outlay for that was not so cheap. This is a well loved dish so
>>>that
>>>bottle will make many more meals.
>>>
>>>This person does know that brown rice is better but prefers the taste of
>>>white. I did get some light brown. Am going to try that, perhaps mixed
>>>with
>>>some beans and other veggies and maybe some meat. Cheese on top.
>>>
>>>I'm thinking vegetable soup would be a good choice. Perhaps a mix of
>>>chicken
>>>broth and tomato or V8 juice. All kinds of veggies including beans.
>>>Perhaps
>>>a toasted cheese sandwich on the side or whole wheat cheese biscuits. I
>>>have
>>>a ton of cheese.
>>>
>>>White Castle Casserole is cheap but not sure how well it stacks up in the
>>>nutrition dept. It uses Crescent Rolls which to me are rather like junk
>>>food. Has a layer of ground beef and onions in the middle. Can put cheese
>>>in
>>>there too. That's always a winner in the "yum" department and it cheap,
>>>especially this time of year when Crescent rolls are cheap. Perhaps tomato
>>>soup and a really good tossed salad on the side?
>>>
>>>I've already been making a lot of stew.
>>>
>>>What else? What am I overlooking? Thanks.
>>
>> what about red beans and rice? You can use brown rice. The bean part
>> can come from a can or you can cook the beans from scratch. The bean
>> mixture is made with both red and green bell pepper as well as
>> tomatoes and celery. You can make the dish vegetarian or add sausage
>> to it. This is generally how I have made it into a skillet dish, but
>> there are other versions. But you get the idea.
>>
>> RED BEANS AND RICE
>> SKILLET DISH
>>
>> 1 cup uncooked rice
>> 2 Tbsp. butter
>> 1 cup celery, chopped
>> 1 cup onion, chopped
>> ½ cup red bell pepper, chopped
>> ½ cup green bell pepper, chopped
>> 2 cloves garlic, minced
>> 1 can kidney beans, drained and rinsed
>> 1 can diced tomatoes
>> 1 bay leaf
>> 1 teaspoon basil
>> 1 pinch cayenne pepper (optional)
>> 1 rounded teaspoon chicken base
>> 2 cups liquid (liquid from diced tomatoes plus enough water to make 2
>> cups)
>> 2 or 3 Louisiana Red Hot links, cut into ½ inch coins
>> ____________________
>> In a large skillet, saute rice in the 2 Tbsp. butter, add celery,
>> onion, peppers and garlic and cook until softened.
>> Add the 2 cups of liquid, the tomatoes, bay leaf, basil and cayenne,
>> and the chicken base.
>> Stir in the kidney beans and sliced Hot Links.
>> Cover, bring to a boil and then reduce heat to low.
>> Cook for about ½ hour or until the rice is tender and liquid is
>> absorbed.
>> Janet US
>
>Thanks for the recipe but doubt I would make that. Have no chicken base and
>that's not something I would ever buy. Not sure I could get hot links here
>either and not sure that something spicy like that would be good for a
>person who isn't feeling well. I do have all sorts of bean and rice recipes
>that I already make. Those do fill the bill for cheap. It's the maximum
>nutrition part I am mainly interested in.

Make it vegetarian as I said above. You've said you are a good cook.
You substitute all the time. So use chicken broth or beef broth or
skip it altogether. Cayenne is optional and leave out sausage of any
kind.
So what's indicated is some veggies, tomatoes, beans and rice and
some herbs. That ought to be exactly what you like to cook with.

"cshenk" > wrote in message
...
> Sqwertz wrote in rec.food.cooking:
>
>> On Sun, 5 Nov 2017 11:46:35 -0800, Julie Bove wrote:
>>
>> > "Sqwertz" > wrote in message
>> > ...
>> >
>> >> Tell him to go buy some multi-vitamins, ferchristsakes. Tell him
>> to >> stop at Denny's on the way back, too.
>> >
>> > Denny's? Not good nutrition and we don't have one here. There is
>> > one in Lynnwood and also Edmonds.
>>
>> Stop with all this "We don't have this or that here" bullshit all the
>> time. It's an automatic response of yours when you want to poo-poo
>> some suggestion (no matter how frivolous the suggestion, such as
>> now).
>>
>> You have a Denny's exactly 3.76 miles from your house. Is it in your
>> living room? No. Is it next door to your house? Not quite. But
>> "here" is bigger than the circumference of your brain. And 4 miles
>> away definitely counts as "here" when you're talking about restaurants
>> in your vicinity. Sheesh.
>>
>> > Both get horrible online reviews in terms of food quality and
>> > service.
>>
>> The whole point of my post whooshed right over your head in your haste
>> to poo-poo more suggestions.
>>
>> ObFood: Seared and diced chicken thighs cooked in Cream of Jalapeno
>> soup (no, you don't have that there) with fresh onions & jalapenos
>> served over Thai brown jasmine rice.
>>
>> -sw
>
> I gave up on this thread long ago when she didnt even get it that a
> cheap porkbut in a crockpot then defatted his her parameters.

WTF? I didn't merely ask about cheap food. I know what food is cheap. I
asked about cheap PLUS maximum nutrition. I didn't defat anything!

"Bruce" > wrote in message
...
> On Mon, 06 Nov 2017 17:43:17 -0600, "cshenk" > wrote:
>
>>Sqwertz wrote in rec.food.cooking:
>>
>>> Stop with all this "We don't have this or that here" bullshit all the
>>> time. It's an automatic response of yours when you want to poo-poo
>>> some suggestion (no matter how frivolous the suggestion, such as
>>> now).
>>>
>>> You have a Denny's exactly 3.76 miles from your house. Is it in your
>>> living room? No. Is it next door to your house? Not quite. But
>>> "here" is bigger than the circumference of your brain. And 4 miles
>>> away definitely counts as "here" when you're talking about restaurants
>>> in your vicinity. Sheesh.
>>>
>>> > Both get horrible online reviews in terms of food quality and
>>> > service.
>>>
>>> The whole point of my post whooshed right over your head in your haste
>>> to poo-poo more suggestions.
>>>
>>> ObFood: Seared and diced chicken thighs cooked in Cream of Jalapeno
>>> soup (no, you don't have that there) with fresh onions & jalapenos
>>> served over Thai brown jasmine rice.
>>>
>>> -sw
>>
>>I gave up on this thread long ago when she didnt even get it that a
>>cheap porkbut in a crockpot then defatted his her parameters.
>
> I wonder what such a sentence means.

That makes two of us. I do defat my roast beef broth. I would presume that
one might have to defat a pork butt but I assure you I did no such thing. I
think I need to go check to see how much sherry is left in the bottle. I
think someone has been into it!

"jmcquown" > wrote in message
news
> On 11/5/2017 10:30 AM, cshenk wrote:
>> Julie Bove wrote in rec.food.cooking:
>>
>>> I need ideas here. I am not necessarily going to eat this food myself
>>> so what I like or can/can't eat doesn't matter. The person I am
>>> cooking for thinks they are getting sick.
>
> Of course they think they're getting sick.
> What better way to be waited on hand and foot?
>
>>> Perhaps just a cold but is wanting to get maximum nutrition. The cheap
>>> part comes from me
>>> because this person either has a really voracious appetite or just
>>> plain likes my cooking.
>
> The person is taking full advantage of you.

Full advantage? I would assume if they were doing that, they would ask for
appetizers, dessert, additional meals... Nope. I did make a pot of chicken
broth. I have symptoms too. I think think I'm getting sick. The difference
being that I don't work at all and can stay in the house. I don't have to
battle the elements and work. We had snow three days in a row here.

"jmcquown" > wrote in message
news
> On 11/5/2017 7:20 PM, graham wrote:
>> On 2017-11-05 5:08 PM, Doris Night wrote:
>>>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>>>
>>>>>>>> I need ideas here. I am not necessarily going to eat this food
>>>>>>>> myself so what I like or can/can't eat doesn't matter.
>>>
>>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>>> beans and a whole slew of vegetables. Here's one recipe:
>>>
>>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>>
>>> When I make it, I start with some sausage meat (not a lot) for
>>> flavour, and go from there. I use chicken stock, but you can use
>>> vegetable stock or water if you prefer. I use many different types of
>>> greens in it, everything from spinach to beet tops. I sometimes use
>>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>>> and everyone I have made if for loves it.
>>>
>>> Doris
>>>
>> In this soup, I'd rather use spinach than kale. This "fashionable" green
>> was considered to be cattle food when I was a kid. When I tried kale,
>> when it first appeared in the local SM, I found it to be tough as blazes.
>> Other varieties of brassica are preferable.
>
> I've never figured out the new "it's better for you" attraction of kale.
> Sorry, but it does not taste good. I don't eat things that don't taste
> good. I do like spinach in soups. And quiches. I add it to lentil
> soup. Kale... nope.

I don't like it myself but I used Jacque Pepin's recipe for kale chips and
they were a big hit with the others.

"U.S. Janet B." > wrote in message
...
> On Mon, 6 Nov 2017 16:33:14 -0800, "Julie Bove"
> > wrote:
>
>>
>>"U.S. Janet B." > wrote in message
. ..
>>> On Sun, 5 Nov 2017 00:56:34 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I need ideas here. I am not necessarily going to eat this food myself so
>>>>what I like or can/can't eat doesn't matter. The person I am cooking for
>>>>thinks they are getting sick. Perhaps just a cold but is wanting to get
>>>>maximum nutrition. The cheap part comes from me because this person
>>>>either
>>>>has a really voracious appetite or just plain likes my cooking. The
>>>>Chinese
>>>>tomato beef that I made tonight was a big hit. I could have boosted the
>>>>nutritional value by using brown rice but white would be traditional so
>>>>that's what I made. As for the cheap, the cut of meat I used was fairly
>>>>cheap and so were the veggies it used. I did use dry Sherry but only the
>>>>initial outlay for that was not so cheap. This is a well loved dish so
>>>>that
>>>>bottle will make many more meals.
>>>>
>>>>This person does know that brown rice is better but prefers the taste of
>>>>white. I did get some light brown. Am going to try that, perhaps mixed
>>>>with
>>>>some beans and other veggies and maybe some meat. Cheese on top.
>>>>
>>>>I'm thinking vegetable soup would be a good choice. Perhaps a mix of
>>>>chicken
>>>>broth and tomato or V8 juice. All kinds of veggies including beans.
>>>>Perhaps
>>>>a toasted cheese sandwich on the side or whole wheat cheese biscuits. I
>>>>have
>>>>a ton of cheese.
>>>>
>>>>White Castle Casserole is cheap but not sure how well it stacks up in
>>>>the
>>>>nutrition dept. It uses Crescent Rolls which to me are rather like junk
>>>>food. Has a layer of ground beef and onions in the middle. Can put
>>>>cheese
>>>>in
>>>>there too. That's always a winner in the "yum" department and it cheap,
>>>>especially this time of year when Crescent rolls are cheap. Perhaps
>>>>tomato
>>>>soup and a really good tossed salad on the side?
>>>>
>>>>I've already been making a lot of stew.
>>>>
>>>>What else? What am I overlooking? Thanks.
>>>
>>> what about red beans and rice? You can use brown rice. The bean part
>>> can come from a can or you can cook the beans from scratch. The bean
>>> mixture is made with both red and green bell pepper as well as
>>> tomatoes and celery. You can make the dish vegetarian or add sausage
>>> to it. This is generally how I have made it into a skillet dish, but
>>> there are other versions. But you get the idea.
>>>
>>> RED BEANS AND RICE
>>> SKILLET DISH
>>>
>>> 1 cup uncooked rice
>>> 2 Tbsp. butter
>>> 1 cup celery, chopped
>>> 1 cup onion, chopped
>>> ½ cup red bell pepper, chopped
>>> ½ cup green bell pepper, chopped
>>> 2 cloves garlic, minced
>>> 1 can kidney beans, drained and rinsed
>>> 1 can diced tomatoes
>>> 1 bay leaf
>>> 1 teaspoon basil
>>> 1 pinch cayenne pepper (optional)
>>> 1 rounded teaspoon chicken base
>>> 2 cups liquid (liquid from diced tomatoes plus enough water to make 2
>>> cups)
>>> 2 or 3 Louisiana Red Hot links, cut into ½ inch coins
>>> ____________________
>>> In a large skillet, saute rice in the 2 Tbsp. butter, add celery,
>>> onion, peppers and garlic and cook until softened.
>>> Add the 2 cups of liquid, the tomatoes, bay leaf, basil and cayenne,
>>> and the chicken base.
>>> Stir in the kidney beans and sliced Hot Links.
>>> Cover, bring to a boil and then reduce heat to low.
>>> Cook for about ½ hour or until the rice is tender and liquid is
>>> absorbed.
>>> Janet US
>>
>>Thanks for the recipe but doubt I would make that. Have no chicken base
>>and
>>that's not something I would ever buy. Not sure I could get hot links here
>>either and not sure that something spicy like that would be good for a
>>person who isn't feeling well. I do have all sorts of bean and rice
>>recipes
>>that I already make. Those do fill the bill for cheap. It's the maximum
>>nutrition part I am mainly interested in.
>
> Make it vegetarian as I said above. You've said you are a good cook.
> You substitute all the time. So use chicken broth or beef broth or
> skip it altogether. Cayenne is optional and leave out sausage of any
> kind.
> So what's indicated is some veggies, tomatoes, beans and rice and
> some herbs. That ought to be exactly what you like to cook with.

---

I make that sort of stuff all the time. No recipe. Not sure that is maximum
nutrition though.

In article >, says...
>
> On 11/5/2017 10:30 AM, cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> >> I need ideas here. I am not necessarily going to eat this food myself
> >> so what I like or can/can't eat doesn't matter. The person I am
> >> cooking for thinks they are getting sick.
>
> Of course they think they're getting sick.
> What better way to be waited on hand and foot?
>
> >> Perhaps just a cold but is wanting to get maximum nutrition. The cheap part comes from me
> >> because this person either has a really voracious appetite or just
> >> plain likes my cooking.
>
> The person is taking full advantage of you.

Same old, same old, from her parents to her husband then daughter and
now this.

Many abused women seek out the same victim/master relationship over
and over again.

Janet UK

"Janet" > wrote in message
...
> In article >, says...
>>
>> On 11/5/2017 10:30 AM, cshenk wrote:
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> >> I need ideas here. I am not necessarily going to eat this food myself
>> >> so what I like or can/can't eat doesn't matter. The person I am
>> >> cooking for thinks they are getting sick.
>>
>> Of course they think they're getting sick.
>> What better way to be waited on hand and foot?
>>
>> >> Perhaps just a cold but is wanting to get maximum nutrition. The cheap
>> >> part comes from me
>> >> because this person either has a really voracious appetite or just
>> >> plain likes my cooking.
>>
>> The person is taking full advantage of you.
>
> Same old, same old, from her parents to her husband then daughter and
> now this.
>
> Many abused women seek out the same victim/master relationship over
> and over again.
>
> Janet UK

What? How in the world did my parents take advantage of me? Do tell. And the
only "master" here is me!

On Mon, 6 Nov 2017 10:09:25 -0700, Casa de los peregrinos
> wrote:

>On 11/6/2017 9:52 AM, graham wrote:
>> On 2017-11-06 9:42 AM, Casa de los peregrinos wrote:
>>> On 11/6/2017 7:02 AM, Janet wrote:
>>>> In article >,
>>>> lid says...
>>>>>>
>>>>>> Dave can play the part of Lucretia and Lucretia can be one of the
>>>>>> Janets.
>>>>>> I'll let you decide which one. Where will it end?
>>>>>
>>>>> Which role will Lucretia play? I think, between the two Janets, Janet
>>>>> UK is the stronger character actor.
>>>>>
>>>> ** Whereas talentless Bruce, having been dumped by his troll-sponsor
>>>> Ophelia, then failed countless auditions as understudy to other
>>>> hasbeens, is reduced to standing outside the theatre begging in the
>>>> gutter for anything he can get.
>>>>
>>>>
>>>> ** Janet UK
>>>>
>>>
>>> And you're left with your vinegar and a health system that punishes
>>> its citizens with absurd wait times and mental health purgatory.
>> ...but doesn't go in for frequent mass shootings!
>
>No need with regular acid attacks now the Londonistan norm:
>
>https://www.intellinews.org/united-k...n-acid-attack/
>
>So much less noisy these are, eh?
>
>And I mean even the machete is silent too, no?
>
>http://gawker.com/terror-in-london-s...ield-509321352
>
>Oh wotta CIVILIZED nation the UnFree Kingdom is!

Uhm...

On 11/7/2017 2:29 PM, Bruce wrote:
> On Mon, 6 Nov 2017 10:09:25 -0700, Casa de los peregrinos
> > wrote:
>
>> On 11/6/2017 9:52 AM, graham wrote:
>>> On 2017-11-06 9:42 AM, Casa de los peregrinos wrote:
>>>> On 11/6/2017 7:02 AM, Janet wrote:
>>>>> In article >,
>>>>> lid says...
>>>>>>>
>>>>>>> Dave can play the part of Lucretia and Lucretia can be one of the
>>>>>>> Janets.
>>>>>>> I'll let you decide which one. Where will it end?
>>>>>>
>>>>>> Which role will Lucretia play? I think, between the two Janets, Janet
>>>>>> UK is the stronger character actor.
>>>>>>
>>>>> Â*Â* Whereas talentless Bruce, having been dumped by his troll-sponsor
>>>>> Ophelia, then failed countless auditions as understudy to other
>>>>> hasbeens, is reduced to standing outside the theatre begging in the
>>>>> gutter for anything he can get.
>>>>>
>>>>>
>>>>> Â*Â* Janet UK
>>>>>
>>>>
>>>> And you're left with your vinegar and a health system that punishes
>>>> its citizens with absurd wait times and mental health purgatory.
>>> ...but doesn't go in for frequent mass shootings!
>>
>> No need with regular acid attacks now the Londonistan norm:
>>
>> https://www.intellinews.org/united-k...n-acid-attack/
>>
>> So much less noisy these are, eh?
>>
>> And I mean even the machete is silent too, no?
>>
>> http://gawker.com/terror-in-london-s...ield-509321352
>>
>> Oh wotta CIVILIZED nation the UnFree Kingdom is!
>
> Uhm...
>

YES???

https://www.youtube.com/watch?v=g_rCYC_GTBA

https://www.youtube.com/watch?v=QMvhZpEimDU

https://www.youtube.com/watch?v=FiQusAZ4jps

https://www.youtube.com/watch?v=oHFfzVVRCm4

https://www.youtube.com/watch?v=aCz_hMV--Is


1,500 acid attacks in Londonistan since 2011!!!!