Friday, January 18, 2008
Catching Up . . .
I always seem to be behind with things here. This last couple of weeks my older beagle Made' has been ill - the poor little dear has never been a well dog since we adopted her some (nearly) six years ago. Fortunately we have an excellent vet who is very near to us, and right now this little girl has been in a cage for three days at the animal hospital being tested, x-rayed and ultra-sounded, treated for pain and fever, rehydrated, starved and whatever else it takes to diagnose and get her out of a serious and sudden collapse from what turns out to be acute pancreatitis. They're trying her on a little food today and with luck we might be able to bring her home today or tomorrow. We miss her and our other little beagle and our cat are at a complete loose end with her out of the house. Well, so are we.
Meanwhile, we must eat. I've been robbing the freezer of already-made yummies, and making a few already tried dishes. Wanna see some of them? You might as well! LOL
Pasta With Ratatouille This was the result of making too much ratatouille (and you all know what this is - I needn't elaborate) - so after eating it twice (very nice) I turned the leftovers into something to toss with pasta - with the aid of a little this and that, ya know how it is - right? LOL
This next one is a variation on a recipe offered from a member of a group I'm on - it is very good and can easily be adapted to taste.
It's an Orange Quinoa Salad - made here with some leftover red quinoa and more oranges than called for plus some shredded ginger root. Lovely!
Having a lot of mushrooms - we love mushrooms, but you must be on top of your game and not get distracted or the blamed things seem to almost multiply in the fridge and one day you just have to cook 'em or lose 'em. Here's what I did with one lot of portabello mushrooms:
Portabellos Over Spinach. Spinach cooked with onion, garlic and nutmeg makes a bed for the sliced mushrooms 'sauteed' in a little stock with sherry and low-sodium soy and loads of minced garlic. I thickened the sauce a little, as you see. Very nice with some black pepper!
We had the other mushrooms the next day as
Rotini With Mushrooms - cooked in much the same way, but with nutritional yeast added to make them a little different - as well as some dried chili flakes :) ('Not too much, but just enough!')
I also made a mushroom stroganoff, but that's something which I'll add here another day - with the recipe, if I can find it!
One day when I had eggplant overabundantly in my fridge, I also tried a lentil variant of a one of our favourites:
Moussaka! It was very good, as always. I begin to think you can't go wrong with this dish :)
And now back to virtual nail-biting and waiting by the phone. Take care, everyone, and if you have little puppers, give them a scritch from me!