Welcome to Gaia! ::

mm, sounds tasty!

today i made comfort foods for us, meatloaf (with lots of ketchup baked on it), baked yams with butter, and steamed broccoli.

yams are ok for diabetics so my mom tells me (she is Type I); they do not have the same glycemic thing that regular potatoes do.

so i had some more tonight!

with sauerkraut and kielbasa.

the way i did the yams this time made them really tender; i scoured them clean, rinsed them, poke them all over with a fork, wrapped them in 2 paper towels, and then nuked them a couple of times on the "fresh vegetable" setting.

i make meals for my parents, my hubby and myself (we live in their upstairs apartment)

and yesterday i made us omelets with torn up slices of maple ham, sliced sauteed orange peppers, fried tomato slices, and shredded asiago and monterey jack cheese.

home made salt rising bread was on the side.

i shredded some beef with plum tomatoes and crushed garlic and used them to stuff peppers. i also use paprika, lot of it. the side was steamed yams.

my friends like chili cheese dip.

get some good canned chili without soy filler and without beans (we like Wolf's Texas brand)

put five cans of it in a slow crockery cooker with five boxes of cream cheese (Philadelphia is good; Neuchatel has less fat) and warm it for a few hours with the lid on. Stir it up every half hour or it will get crusty on the sides.

use some scoop shaped nacho chips, and enjoy.

honestly, we never have leftovers.

quick huevos rancheros:

whip some eggs and sea salt together and add Paul Newman's medium hot bean and corn salsa.

in a greased frying pan, heat the mixture about a third of the way from medium to high.

stir occasionally; when the eggs just start getting a little "tanned" looking, add shredded asiago.

devour!

cook vermicelli al dente, with sea salt
while it boils, brown up some "little smokies" sausages along with hamburger, chopped onion and minced garlic. and salt.
turn down the heat and add tomato sauce to the meat (i like to cook down some plum tomatoes until they turn to sauce, and add salt, oregano, garlic and basil, plus a little olive oil)
i serve the pasta and sauce separately because people like to mix different amounts.

i like to use shredded parmesan, not the kind in a jar (which is too often combined with cellulose!); have it available on the table, along with cayenne pepper flakes.

for salad i have radicchio with cherry tomatoes, a few onion slices, sliced boiled eggs, and roasted red pepper dressing.

fuego takis

a spicy rolled up corn chip, they are

and some spiced holiday tea