A weekday, my turn to cook!
So, today I rummaged through the cupboard and found part of a package of rice/quinoa pasta. I cooked it according to the package directions. That was a start. What next? I found a tin of low-sodium, low-cholesterol cream of mushroom soup, hanging around in the cupboard. I also rummaged up a can of flaked tuna, preserved in water. At the back of a bottom cupboard I dragged out the slow cooker. The pasta was drained and added, the cans were opened and added. Feeling lazy, I added garlic granules, dehydrated onion flakes, lemon juice, and a little bit of brown sugar. When it was all mixed together, on went the lid, and tonight I’ll find out how it turns out. The worst that can happen is that Attila hates it, and will only eat it for one meal, which would mean I would be eating the leftovers myself. This is a possibility I keep in mind when I am making up recipes.
Attila does not like deviation from “traditional” recipes. He would not consider today’s offering as a Tuna Noodle Casserole. I will rename the effort, calling it Quinoa Casserole, hopefully eliminating the expectations that the title Tuna Noodle Casserole evokes.
Attila eats at least two meals every evening. He eats about five times more than I do, sometimes more. If he doesn’t consume that much food, he begins to lose weight. Eating my meagre rations, if I eat even a little bit more, I gain weight. If I eat a lot less, my weight is maintained. If I eat less than would sustain health, I lose a little bit of weight, very slowly. My BMI is not what is should be, so I try to eat as little as possible and still maintain health… it is tricky, and I’ve been unsuccessful in losing the stubborn 15-20 pounds that really need to come off. I think I would appreciate this metabolic efficiency during a famine, but it isn’t doing me any favours under present conditions.
Date: 12:00 PM EDT Wednesday 14 March 2018
Condition: Light Snow
Pressure: 100.0 kPa
Dew point: -1.8°C
Wind: NW 19 km/h
Wind Chill: -6
Visibility: 2 km
“No one who cannot rejoice in the discovery of his own mistakes deserves to be called a scholar.”
Maggie, do let us know how it turns out.
I know what you mean about the descriptions. Long ago, I learned not to go into too much detail in response to “what are you making?” If I said, “Chicken with [list of tasty and nutritious things],” I’d get the look and he’d make up his mind in advance that he didn’t like it. Turns out that the correct answer is “chicken,” [or whatever] and make him taste it before passing judgment.
Wendy! I laughed at the right answer, “chicken”!!!! You nailed it!
Reminds me of something in Men are from Mars, Women are from Venus. The author writes about how wives can motivate their husbands to help. Don’t say “Can you please take out the garbage? It’s overflowing and I’m rushed for time this morning and my hands will be full when I go to the car to leave for work so I’d really appreciate it if you’d do it today.” Just say “Would you please take out the garbage?” and you’re far more likely to get happy cooperation.
So simple, yet so enlightening!
Sounds about right Kate! KISS (acronym Keep it simple, stupid) created by men, for men!
That sounds like a tasty recipe! I’m at the point where I gain weight if I even look at food. When I was younger, I could skip a meal or two (I was fueled by coffee back then) and lose a couple of pounds. The good old days 🙂
Sandy, same here, the older I get the more jealously I guard my poundage!
The casserole was a success! “Mikey liked it” as they used to say. I liked it too. I’ll try this one again!
My husband can pretty much eat whatever he wants. Me? I have lost about 35 pounds and have plateaued. So frustrating! Tonight we are having lazy cabbage rolls and perogies. Both not on my low carb diet.
Wow, losing 35 lost pounds is an impressive accomplishment Birdie! Those plateaus are rough though. I love cabbage rolls, and perogies! Not low carb, for sure!
I love tuna noodle casserole. I just put together a “chili” meal in a pot with lots of beans (chick peas/red kidney beans), marinara sauce, canned whole tomatoes, onions, and cooked ground beef. A packet of “chili mix” and some cumin. It came out great, and we’ve been having it all week. I have to put a dollop of sour cream in my dish of it to cut all the acid from the tomatoes. I also put a hefty amount of cooked egg noodles into it and it’s like a casserole in a pot.
The Foster quote amuses me. I hope you all found the tuna dish pleasing.
Now that this is the year I turn 60, I’ve definitely noticed a change in my metabolism. Sigh! I had to trade out the blouses in my closet for the larger ones. (I don’t do well with that “eating as little as possible”.) Meanwhile, I figure each day is a day to start anew, 🙂
Bex, OK, now I have to try your dish. Guess what I’ll be preparing for supper tonight! That sounds so good, and easy, and lots of leftovers, which is wonderful. I’ve already started to assemble the ingredients.
P.S. I read in a medical journal that rosemary binds the free radicals in red meat, so I always add rosemary to any dish with ground beef, and luckily it adds to the flavour, and does not detract.
Joan, I particularly like that quote, it tickles. The tuna dish was wonderful, and the bonus was that it was low sodium, and low cholesterol. In Ontario there is a product available called Garlic Plus, to shake onto food. It has sodium, but compared to salt not very much, and it packs a flavourful punch, so I use that on my salt free dishes. Of course, Attila loads his dish with high sodium sauces, like soya sauce, which I have to avoid like the plague, although I love them!
I can really get into the groove of eating as little as possible, but it has to be the foods I like, and I need plenty of distractions, like my projects, to keep me occupied, because if I am not busy, I make a beeline for the kitchen! 🙂