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  #121   ^
Old Mon, Apr-13-20, 06:22
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 13,622
 
Plan: atkins
Stats: 255/214/153 Female 5'8"
BF:
Progress: 40%
Location: Massachusetts
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Pulled fat for dogs, two pkg chicken, 1 pkg cauliflower.

Look at big pkg hot peppers and think " pepper jelly ", until I think of the added sugar, sigh.
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  #122   ^
Old Thu, Apr-30-20, 20:46
Verbena Verbena is offline
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Posts: 1,017
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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I pulled out a container of some mystery stew to defrost (OK, to be honest, it actually fell out, and almost hit my toes). And, of course, it didn't have a label. I let it defrost, thinking it would either be good, or not; and, if not, it was just taking up space. It was actually quite nice; pork, with winter veggies. I also sauteed some TJ's cauli gnocchi to go with it, and frizzled up some sage leaves from the garden.
Anybody know how to duplicate the cauli gnocchi? I quite like them, but TJ's is an hour's drive away.
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  #123   ^
Old Thu, Apr-30-20, 22:11
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 13,622
 
Plan: atkins
Stats: 255/214/153 Female 5'8"
BF:
Progress: 40%
Location: Massachusetts
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Going the wrong direction.....freezer restocked. A box of scallions. Misc cuts of meats, chicken, grd meats. Frozen veggies. Leg of lamb defrosting.....never made it into freezer.....lol
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  #124   ^
Old Fri, May-01-20, 02:18
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Kristine Kristine is offline
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Posts: 21,046
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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Me too, Arielle. At least I've been fastidious in using my white board on the side of the fridge, where I write it all down and put a * beside it if I want to use it sooner rather than later. I'm worried about meat prices and availability, so I haven't been too shy restocking.

There's pizza sauce, Italian meatballs, red and green bell peppers, plus some ancient pepperoni in there; so I'm going to make a pizza casserole sometime in the next week. I've found that for the most part, meat that gets a bit freezer-burnt can usually still be resuscitated if you drown it in enough liquid or sauce.... and maybe cheese.

Verbena, there are probably decent recipes out there, though it's a little higher carb than I'd like to go. I looked them up on the site, and they make them with cassava flour and potato starch.

Last edited by Kristine : Fri, May-01-20 at 02:25.
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  #125   ^
Old Fri, May-01-20, 09:19
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Merpig Merpig is offline
Posts: 6,696
 
Plan: IF/Fung IDM/Carnivore
Stats: 375/252.8/175 Female 66.5 inches
BF:
Progress: 61%
Location: NE Florida
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Yes I found some well-frosted shrimp at the bottom of my freezer but sautéed with butter and garlic and served over shiritaki noodles they made an excellent shrimp scampi and tasted just fine. I need to dig through my small freezer a little more carefully to see what else is at the bottom.
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  #126   ^
Old Fri, May-01-20, 09:22
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WereBear WereBear is offline
Posts: 12,765
 
Plan: Epi-Paleo/IF
Stats: 220/123/150 Female 67
BF:
Progress: 139%
Location: USA
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Quote:
Originally Posted by Merpig
Yes I found some well-frosted shrimp at the bottom of my freezer but sautéed with butter and garlic and served over shiritaki noodles they made an excellent shrimp scampi and tasted just fine. I need to dig through my small freezer a little more carefully to see what else is at the bottom.


I'm going to take my salad shrimp that's frosty and make a salad with it, mayo might bring them back.

Bought some medium shrimp TODAY and will be enjoying it with some Primal Kitchen cocktail sauce SOON. To avoid the frosty shrimp issue.
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  #127   ^
Old Sat, May-02-20, 17:19
Verbena Verbena is offline
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Posts: 1,017
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Quote:
Originally Posted by Kristine
Verbena, there are probably decent recipes out there, though it's a little higher carb than I'd like to go. I looked them up on the site, and they make them with cassava flour and potato starch.


I agree, they are higher in carbs than i like, but I eat them relatively seldom, and usually make my portion small. I did find a recipe online that looks promising, but as I don't use those starches for anything else it might not be worth my while.
I went shopping yesterday, and also stocked up on some meat. While my freezer has a fair bit of bony cuts I was completely out of ground meat, so got both beef & pork. Also some beef liver, and several pounds of bacon. 2 thick slices of beef shank for the slow cooker. It made me think of being in England, with all the customers standing in an orderly queu outside the butcher's - 6 feet apart, of course
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  #128   ^
Old Tue, May-05-20, 03:28
Kristine's Avatar
Kristine Kristine is offline
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Posts: 21,046
 
Plan: Primal
Stats: 171/155/155 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
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I did a pretty good job on the freezer yesterday. We were just about out of salsa, so I wrote it on the shopping list... then literally slapped myself on the forehead because I already had diced tomatoes, onions, peppers, cilantro (we just mentioned that in the gardening thread, Arielle), garlic, lemon juice and jalapenos to be used up. Duh. So I cooked up a good sized batch of salsa. It was so good, I could have filled myself up just standing there taste-testing it. I'd still love to have cilantro growing in the garden, but frozen cilantro works fine for cooked salsa.

...so I guess I'll just put pork rinds on the shopping list instead.

Then for dinner, I made that pizza casserole. I found a container of Italian sausage in tomato sauce and mixed that with about a cup of LC pizza sauce. I let it simmer on the stove until it was really thick. Sauteed some green peppers from the freezer - again, trying to get rid of as much water as possible. I put the sausage/sauce mix and peppers in the casserole dish, added a layer of cheese, the aforementioned ancient pepperoni thawed and blotted of moisture, then the rest of the cheese. Baked it at 350F until the cheese was browning. It was awesome - very rich and filling. I have two more servings; I could barely finish 1/3 of it.

Last edited by Kristine : Tue, May-05-20 at 03:34.
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