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SS-March2017

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By: phyllis

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Author Topic: What's For Dinner?  (Read 70259 times)

Offline angelface555

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Re: What's For Dinner?
« Reply #1320 on: May 15, 2018, 05:08:13 PM »
MaryAnn, I have to cook due to my chemical allergies. I also tweak many recipes and do meal prep so for two or three weeks at a time; I can go to the freezer, pull out some of this or that and have a hot meal in ten to fifteen minutes. I keep raw vegetables and fruit on hand for snacks. It beats ending up in the hospital or worse. I miss several former foods, but it is what it is in today's overly processed chemical world.

The biggest issue is people thinking I'm making it up when ordering out or not accepting dinner invitations without inquiring about the menu.

Honey Mustard Dressing

INGREDIENTS
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup cider vinegar
1/4 cup oil (canola, olive, or vegetable)

INSTRUCTIONS
1 Combine all ingredients in a container with a tight-fitting lid. Shake until all ingredients are combined.
2 Store in the refrigerator for up to 1 week. Shake well each time before use.

TIPS
Use as a salad dressing or dipping sauce. Use also as a spread for sandwiches or marinade for fish or chicken.

Use plain yogurt instead of oil for a creamier dressing.
« Last Edit: May 15, 2018, 05:19:59 PM by angelface555 »

Online Mary Ann

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Re: What's For Dinner?
« Reply #1321 on: May 15, 2018, 05:32:45 PM »
Patricia, I have seen you mention your food allergies before and I certainly would not criticize you for trying to find out what is in certain foods.  While I have no serious food allergies that I know of, I would try to be patient with people who do. 

I took the 100-patch test about 50 years ago and found I was allergic to corn and melons.  My mother had often fixed creamed corn and I did not like it that way so I had an aversion to corn a long time ago.  In addition, I was not fond of melons of any kind.  I do eat watermelon but I don't crave it.  I do like sweet corn and pop corn and eat those in season and occasionally, but I don't choose to eat corn otherwise.  Two convenient allergies.  You would be surprised what corn was in in those days - milk carton lining, stickum on envelopes, corn starch, etc, etc.  I have (somewhere) an 8x10 sheet of paper in small print with a list of where you can find corn in something.

I guess I'm fortunate that I don't have to prepare my own foods, but if I had to, I would.  As you say, better than being in the hospital.

Mary Ann

Offline angelface555

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Re: What's For Dinner?
« Reply #1322 on: May 15, 2018, 10:21:09 PM »
From eHow & Home.
There is something so decadent about strawberry mousse. It's rich, creamy, and luxurious. How can you resist? To top things off, the strawberry mousse is easy to split up into little cups, making it the perfect dessert for Sunday brunch, spring picnics, and everything in between.
 Luckily, you don't have to be a pro to whip up this sweet treat. All you need is a few basic ingredients and some fresh strawberries. Before you know it, you'll be enjoying a batch of homemade mousse.

Strawberry mousse recipe

Things You'll Need
1 1/4 cups strawberries, chopped

1/2 cup heavy cream

2 tablespoons white or coconut sugar (optional)

1/3 cup cream cheese, room temperature

1 teaspoon pure vanilla extract

Tip
This recipe yields 3 to 4 small servings. To make enough for a crowd, double or triple all of the ingredients.

Ingredients for strawberry mousse

Step 1
In a food processor, combine the strawberries and sugar. You can also use honey or maple syrup in place of sugar, or completely omit the sweetener.

Step 2
Blend until the mixture is soupy and has very little chunks.

Step 3
Add the cream cheese and vanilla, and blend until combined. Set aside.

Step 4
In a large bowl, beat the heavy cream with an electric mixer. Start at the lowest setting and slowly increase from there. Beat until soft peaks form, about 3 to 5 minutes.

Whisk heavy cream

Step 5
Add the strawberry mixture to the whipped cream. Beat until combined, about 3 to 5 minutes.

Mix in strawberry mixture

Step 6
Transfer into individual cups or 4-ounce jars. Chill in the refrigerator for 1 to 2 hours. Once chilled, garnish with chopped strawberries and serve.


To garnish your homemade mousse, opt for fresh mint leaves, lemon or orange zest, chocolate shavings, or coconut flakes. The mousse can also be used as a topping for waffles, pancakes, or brownies. The possibilities are both endless and tasty!

Online so_P_bubble

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Re: What's For Dinner?
« Reply #1323 on: May 16, 2018, 04:13:13 AM »
Yes that strawberry mousse is delicious.  It is also good made with ripe cherries or soft apricots (even tinned apricots!).

Offline angelface555

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Re: What's For Dinner?
« Reply #1324 on: May 16, 2018, 01:06:51 PM »
It all sounds good to me, Bubble!