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Post by colormist on Sept 27, 2007 9:15:01 GMT -5
Desperate for any food that didn't include pasta last night (I've been having a bad case of pasta-belly where I feel like my stomach is full of pasta all the time. It's gross), I decided to whip up some grits. Actually, I was trying to make mush, but I realized that my "corn meal" was actually "corn muffin mix" and not quite the same thing.
So I made grits. It wasn't until AFTER I had started cooking them that I looked at the bottom of my grits container to see if they had expired. I had had the grits for a long time, but I didn't think they would expire very quickly. I think the date said Aug 03, but that would mean that I bought them when they were already expired.
"oh well," I mutter to myself as I keep cooking the grits and decide to make CHEESE grits. MMMMM... Then I realize I don't have any shredded or velveta cheese. Hmmmm... I grab those milk-cow swiss cheese cubes and make Swiss Cheese Grits.
As I'm mixing in the cheese, I can't help but realize how disgusting it looks. It didn't taste all that much better. But it was edible (even if it was 4 years expired). I think it would have tasted worse if I used velveeta.
I really hate food. I hate eating.
There has to be a better way to make grits. Any suggestions?
I had some of the leftovers for breakfast. They weren't any better the second time around. And STILL I ate the four year expired swiss cheese grits.
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Post by julienc on Sept 27, 2007 9:54:12 GMT -5
I really hate food. I hate eating. I'm so glad I'm not the only one who feels this way. I normally do okay with monotonous eating, but lately I've been going a little crazy. The other problem is that I work with a bunch of food snobs who turn their noses up at chain restaurants and who insist on eating at the fancy little restaurants with the cute little sweet sauces all over the food. Blech. Needless to say, I just bring my lunch. Back to grits...I make the Quaker Quick Grits and just add butter and salt. I'm bored of them right now, though. I don't have any creative suggestions except for cheese, but it looks like you tried that. |
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Post by sarahk on Sept 27, 2007 11:02:08 GMT -5
Oh yeah, I add walnuts to my oatmeal, along with butter. I don't think I'd like pixie sticks with my oatmeal, that's a meal I don't want "sweet"
As for the price of steel cut oatmeal-the generic brand is MUCH cheaper than the name brands like Quaker and McCormic??
I had some deep fried mac n' cheese yesterday, so I'm not hating food today
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Post by sarahk on Sept 27, 2007 11:07:56 GMT -5
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Post by colormist on Sept 27, 2007 11:43:47 GMT -5
Julie, my sister-in-law always asks me where I want to eat. I always say, "I don't care. No, seriously, I don't care. I don't like food." I mean, unless she picks an ice cream parlor, I think I'll be able to find some potatoes or plain pasta to eat. It's not like I have a lot of variety. Heck, if they had to eat butter noodles, chicken noodle soup, tuna noodle casserole, and pesto pasta for 10 meals out of a week, I think they'd hate food, too. Sarah, my god, that's the ugliest picture I've ever seen on the cover of a cookbook. LOL. Of course, I added it to my amazon wish list. I'm certain one of my sisters will see need to get it for me for Christmas.  |
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Post by sarahk on Sept 27, 2007 13:17:09 GMT -5
Mike: Colormist, do you really not like food. Sarah gets tired of the same foods, but really likes some food, usually the bad stuff like salami, cheese, olives, real mac n’ cheese. But I know where you are coming from--Last weekend we had family visiting and she got shafted at each meal, by Sunday night, she was really upset that she didn’t get a good meal all weekend. Here is a NACHO Casserole recipe you will like and is HFI safe (at least for Sarah)-not too healthy, so we don’t make it too often-but we use nonfat/lowfat diary products only white meat, and baked chips so it is close, but a bit less then the facts below allrecipes.com/Recipe/Nacho-Chicken-Casserole/Detail.aspxINGREDIENTS 1 cup cubed COOKED chicken (we use only chicken breast) 3/4 cup crushed nacho cheese-flavored tortilla chips (we use baked Dorrittos) 2/3 cup condensed cream of chicken soup, undiluted (find a brand w/o sugar, duh) 1/2 cup sliced fresh mushrooms 1/4 cup sour cream (we use nonfat) 2 tablespoons 2% milk (we use nonfat) 1 tablespoon chopped green chilies 1/2 teaspoon finely chopped jalapeno pepper (optional) (I don’t like these so we don’t use them) 1/4 cup shredded part-skim mozzarella cheese 1/4 cup shredded Cheddar cheese DIRECTIONS In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture. Transfer to a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees F for 25-30 minutes or until cheese is bubbly. We add some more chips on top after cooking When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Nutritional Analysis: One serving: 1 cup (prepared with baked tortilla chips, reduced-fat soup, fat-free milk, reduced-fat cheddar cheese and reduced-fat sour cream) equals 396 calories, 15 g fat (8 g saturated fat), 97 mg cholesterol, 732 mg sodium, 31 g carbohydrate, 2 g fiber, 33 g protein. Oh, and the pics in the cookbook get even uglier, we bought it kinda like a novelty, but it is pretty good. |
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Post by colormist on Sept 27, 2007 14:07:47 GMT -5
Nah, I think it's just because I don't have time to cook a decent meal. When I get home I run around in circles until I decide to collapse on the couch and watch an hour of TV then I collapse in bed. I really L-O-V-E chicken pot pie, but don't have the time (nor the recipe) to make it. My mom made it once and decided it was disgusting. I loved it and ate every last piece. I also love homemade chicken noodles--not right now because my pasta belly has returned after eating at Noodles & Company. I really don't like eating out all that much because it all boils down to whether or not I'll get sick from it. Even if I've had the same thing 5 times in a row and not gotten sick, there's always the chance that it could happen the 6th time. I'll have to try the nacho casserole when my husband returns this weekend (I don't eat leftovers). He loves mexican and would be upset if I made it without him there. Scratch that! Found a recipe on Allrecipes.com for Chicken Pot Pie that's almost the same as the one my mom made.  allrecipes.com/Recipe/Chicken-Pot-Pie-VIII/Detail.aspx(of course you have to remove all those crappy ingredients. ) |
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Post by sarahk on Sept 27, 2007 15:16:17 GMT -5
OMG-I love Chicken Pot Pie too-and hate leftovers. I'll post another recipe later. I know what you mean about not having enough time. We've been eating lots of frozen ravoli and perogi (russian style ravoli) lately.
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lisa
Full Member
Posts: 215
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Post by lisa on Sept 28, 2007 1:35:42 GMT -5
The mention of fried macaroni & cheese reminded me of some not so healthy but definitely yummy things I used to eat as a teenager.
1. Macaroni & cheese chimichanga. Wrap left over mac & cheese in a SF flour tortilla and sautee in butter until brown and crispy.
2. Heat (FI safe) bologna in a pan. When it starts to get hot, the edges curl up and form a bowl. Sprinkle shredded cheese in center of bowl and continue cooking until cheese is melted.
Another way you might enjoy grits is to incorporate bacon or chicken sausage cut up in bits along with some cheddar. I have found some really tasty, low fat chicken/turkey sausages at TJs that have no sugar.
Last suggestion is to take the same sausage and slice it up. Sautee with olive oil and mushrooms and serve plain or over white rice. If you tolerate any sort of squashes, spinach, or broccoli at all, adding them would make it taste even better.
After looking at my can of enchilada sauce recently, I think it may be HFI safe or maybe a limited item. You may want to evaluate for yourself. If anyone is thinks it will work for them, I can post my modified enchilada/chilaquila recipe. Just let me know.
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Post by Tammy on Sept 28, 2007 1:40:15 GMT -5
This is so funny. If you guys ever get to my part of the states, don't order chicken pot pie from any menus. It'll be nothing like this. Or on second thought, you probably SHOULD order it. It'd be something you can eat. The best way I can explain what we call pot pie is actually just thick square dough noodles. They go in a chicken gravy with hunks of chicken and sometimes a potato. Nothing like this. More like a thick soup. If this is what you want, you'll need to order a Meat Pie.
I actually put a recipe on here for our pot pie. Kind of a pain to make, but good when you have time. Without fail, Regina HAS to go to a little local diner here on EVERY Friday, where pot pie is the special of the day.
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Post by colormist on Oct 1, 2007 13:24:01 GMT -5
I love that kind of pot pie. I never understood why it was called pot pie, because it didn't have much "pie-ness" to it. My friend's dad made it all the time for dinner. It's just like a big thick homemade chicken noodle soup. Very yummy. |
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Post by julienc on Oct 2, 2007 8:51:35 GMT -5
Oh gosh Fred. That sounds positively disgusting!
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Post by colormist on Oct 2, 2007 9:55:07 GMT -5
Oh gosh Fred. That sounds positively disgusting! Not to gang up on you or anything, Fred, but I second Julie's comment. But then, I don't like pig in general and can't drink coffee (too acidic)... |
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Post by Tammy on Oct 2, 2007 10:24:09 GMT -5
Well Fred, Sorry, but gotta agree with Julie and Laura on this one. Red Eye Gravy isn't something Regina is ever going to try. Sounds really bad. But also intriguing. What would you do? Just thicken the coffee with flour to add to the drippings? Basically using coffee instead of water and make as normal ham gravy? Still sounds terrible but will have to ask some of the old-timers around here if they ever heard of that.
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Post by bb1btrj on Jul 7, 2008 16:31:06 GMT -5
From the deep south,
Here it is standard to make grits are served with real bacon (SF) crumbles (cooked it till it's hard and no fat remains), lots of butter and cheddar cheese.
If this isn't in the White Trash cook book it should be.
;D Warning: measuring the width of your arteries before eating is advised.
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