Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 Oh Heather - you get extra points for trying something new! I was wondering if the quiche turns watering when you freeze, or if there is a trick when freezing them... Karyn Heather Butler <hawaiihmb Monday, September 29, 2008 7:39:52 AM meals for the week Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 Karyn, thanks for the extra points . I haven't had a watery quiche problem, are you saying you have? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn Monday, September 29, 2008 8:00:50 AM Re: meals for the week Oh Heather - you get extra points for trying something new! I was wondering if the quiche turns watering when you freeze, or if there is a trick when freezing them... Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 7:39:52 AM meals for the week Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 Wow, Heather, I never thought of putting the whole sandwich in the grill. What a good idea. Like you said, it opens up all kinds of possibilities.... There's a brand of tempeh I get that doesn't have much taste. I'll look for the name of it this week when I go to the store. I also slice it in half lengthwise for sandwiches so it's not as thick. JoEllen , Heather Butler <hawaiihmb wrote: > > Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: > > Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 JoEllen, I would love to know the tempeh you use without the strong flavor, thank you! The one I used was Lightlife. And thank you so much for that rueben recipe, that used to be one of my favorite sandwhiches preprogram! Heather Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein jocameron350 <joellencameron Monday, September 29, 2008 8:10:58 AM Re: meals for the week Wow, Heather, I never thought of putting the whole sandwich in the grill. What a good idea. Like you said, it opens up all kinds of possibilities. ... There's a brand of tempeh I get that doesn't have much taste. I'll look for the name of it this week when I go to the store. I also slice it in half lengthwise for sandwiches so it's not as thick. JoEllen , Heather Butler <hawaiihmb@. ..> wrote: > > Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: > > Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. > > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 When I freeze them, yes. I haven't made one in a long time, but I am thinking maybe I didn't let it cool long enough. I tend to rush things along. Gee whiz, doesn't sound like a SS person at all, huh? <smile> Karyn Heather Butler <hawaiihmb Monday, September 29, 2008 8:09:46 AM Re: meals for the week Karyn, thanks for the extra points . I haven't had a watery quiche problem, are you saying you have? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn@ > Monday, September 29, 2008 8:00:50 AM Re: meals for the week Oh Heather - you get extra points for trying something new! I was wondering if the quiche turns watering when you freeze, or if there is a trick when freezing them... Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 7:39:52 AM meals for the week Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 LOLOL! I wonder if it has to do with the contents of the quiche? Like if you use a lot of vegetables or low fat dairy products--both of which have a high water content? heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn Monday, September 29, 2008 8:25:30 AM Re: meals for the week When I freeze them, yes. I haven't made one in a long time, but I am thinking maybe I didn't let it cool long enough. I tend to rush things along. Gee whiz, doesn't sound like a SS person at all, huh? <smile> Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 8:09:46 AM Re: meals for the week Karyn, thanks for the extra points . I haven't had a watery quiche problem, are you saying you have? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn@ > Monday, September 29, 2008 8:00:50 AM Re: meals for the week Oh Heather - you get extra points for trying something new! I was wondering if the quiche turns watering when you freeze, or if there is a trick when freezing them... Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 7:39:52 AM meals for the week Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 oh interesting Heather ... both when I think of it... Thanks for the input, gotta run to class! Karyn Heather Butler <hawaiihmb Monday, September 29, 2008 8:33:07 AM Re: meals for the week LOLOL! I wonder if it has to do with the contents of the quiche? Like if you use a lot of vegetables or low fat dairy products--both of which have a high water content? heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn@ > Monday, September 29, 2008 8:25:30 AM Re: meals for the week When I freeze them, yes. I haven't made one in a long time, but I am thinking maybe I didn't let it cool long enough. I tend to rush things along. Gee whiz, doesn't sound like a SS person at all, huh? <smile> Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 8:09:46 AM Re: meals for the week Karyn, thanks for the extra points . I haven't had a watery quiche problem, are you saying you have? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Karyn baron <messagefromkaryn@ > Monday, September 29, 2008 8:00:50 AM Re: meals for the week Oh Heather - you get extra points for trying something new! I was wondering if the quiche turns watering when you freeze, or if there is a trick when freezing them... Karyn Heather Butler <hawaiihmb > Monday, September 29, 2008 7:39:52 AM meals for the week Yesterday I spent a few hours cooking meals for the week. I made two more quiches, one of which I'll freeze. I did spinach and cheese this time, using up some ricotta and parmesan I had in the fridge. I also made some vegetable and seitan stir fry with shitake mushrooms, boychoy, and broccoli. I used garlic, ginger, rice bran oil (I'm trying to use it up LOL), sesame oil, green onions and lite soysauce for the flavorings. I'm serving it with brown rice. Finally I tried JoEllen's tempeh rueben recipe. Well, the jury is still out on tempeh. I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Here is how I made mine: Heat tempeh on Foreman grill, butter one side of two slices of whole wheat bread. Pile on top swiss cheese, sauerkraut, 1/2 tempeh block heated from the grill, two slices of tomatos, swiss cheese and other slice of bread, making sure buttered sides of bread are outside. Put whole sandwhich in Foreman grill and toast like a panini. I really like the concept. Even if I never eat tempeh again I'll try this with something else, like maybe tofu. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 LOL, Heather! I know what you mean about tempeh; it still surprises me that I like it. The culture used is mushroom-based and fairly pungent, I agree. And I despise mushrooms. I've noticed varying flavors in the tempeh I've used, so maybe another flavor or brand would work better for you. The least shroomy one I've had is Lightlife's Garden Veggie. Cinzia , Heather Butler <hawaiihmb wrote: > I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2008 Report Share Posted September 29, 2008 I like mushrooms, so maybe the prerequisite for liking it is that you DON'T like mushrooms . Garden Veggie, thanks for the tip, I will look for that one. Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein cinziatre <cmarchesani Monday, September 29, 2008 1:32:20 PM Re: meals for the week LOL, Heather! I know what you mean about tempeh; it still surprises me that I like it. The culture used is mushroom-based and fairly pungent, I agree. And I despise mushrooms. I've noticed varying flavors in the tempeh I've used, so maybe another flavor or brand would work better for you. The least shroomy one I've had is Lightlife's Garden Veggie. Cinzia , Heather Butler <hawaiihmb@. ..> wrote: > I really *want* to like it because I want another vegetarian protein source so badly, but the flavor is so pungent to me, kinda like the really moldy fancy cheeses LOLOL. I will try again tonight. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2008 Report Share Posted September 30, 2008 LOL, Heather! I haven't tried Tofurky's tempeh...don't recall their various flavors or ingredients. And there are other brands out there, too, so who knows, maybe there's an even less-shroomy tasting version. The one locally made (San Fran Bay Area) Indonesian style tempeh I had was fairly shroomy but not as dense as Lightlife. If you tried the garden veggie one I suggested, I'm interested to hear what you think. Happy cooking! Cinzia , Heather Butler <hawaiihmb wrote: > > I like mushrooms, so maybe the prerequisite for liking it is that you DON'T like mushrooms . Garden Veggie, thanks for the tip, I will look for that one. > Heather > Quote Link to comment Share on other sites More sharing options...
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