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Recipe Thread #2
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Madrano
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Nov 22, 2012 07:30AM
Wow! This recipe sounds even better than what we have. We didn't have yolks in ours. The entire process is quite an undertaking, isn't it! This is why i'd never make it myself, but DH likes the challenge. I'll share with him & let you know what he ends up doing. Thank you for asking and sharing, Alias.
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I see you posted this here, too. Now i'll be able to locate it faster. Thanks.
It looks like a lot of work, but I can tell you they do taste good. Good luck !
Speaking of tea, a few posts back, how do you make your hot tea? I've been using my microwave. However, my sister only likes it made with hot water from a tea pot on the gas stove.
Do you notice a difference ?
One reason I like the microwave, is I put the milk in the tea before I microwave. Then my tea stays hot longer. But I am thinking of getting a tea pot and going back to the stove method. No reason. Change of pace.
microwave...stove....??? what say you. :)
So you put the tea in the water before you microwave it? That never even occured to me. I microwave the water and then brew the tea. At work I get hot water from the coffee machine.
Yes. I put the tea bag, water and milk in a mug, then I microwave it.
Makes sense I guess if you are using milk, which I have never done. I may try some almond milk in chai tea though.
I don't drink much hot tea, so can't help with that taste. However, just in the last month i've been brewing our tea for the iced version with water i nuke. I cannot taste a difference but it is miles easier.
JoAnn/QuAppelle wrote: "This thread is dead!I made a good soup today, very quick and easy.
Silky Cauliflower Soup
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
..."
JoAnn/QuAppelle wrote: "This thread is dead!
I made a good soup today, very quick and easy.
Silky Cauliflower Soup
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
..."
This looks great...gonna try it. Thank you.
JoAnn/QuAppelle wrote: "I also "unveiled" this today...it has been brewing for 3 weeks.http://www.sidewalkshoes.com/2010/11/...
And it made the BEST COSMO EVER!!!!"
Oh, wow, this is a great Christmas gift. Gonna get on it this week! Thank you muchly.
Stephanie, JoAnn isn't posting right now. She is recuperating from an illness. Though I know she would be delighted to see you are going to try the recipes. :)
Alias Reader wrote: "Speaking of tea, a few posts back, how do you make your hot tea? I've been using my microwave. However, my sister only likes it made with hot water from a tea pot on the gas stove.
Do you notic..."
The only tea that I drink with milk is chai. For hot chai I use no water at all. I microwave a cup of milk and add the chai afterward. I'd never want to make my chai any other way. Chai is so much richer without water and heating milk in a pot on the stove is not something I enjoy doing. It's a process that's very prone to over-heating and it leaves a dirty pot. It's even worse if you've accidentally burned the milk.
For other teas, I heat water in the microwave too. My former roommate would leave the teapot on the stove so long that it would boil out completely. Eventually, the teapot was irreversibly damaged. I and my remaining roommate never got another one.
Alias Reader wrote: "Stephanie, JoAnn isn't posting right now. She is recuperating from an illness. Though I know she would be delighted to see you are going to try the recipes. :)"Thanks, Alias. Wishing her a speedy recovery.
You need one if those whistling tea kettles!When I try milk in my chai, I'll try it your way without water too. I will use almond milk which is waterier than cow milk anyway.
I always liked the idea of hot water gently awaiting me but had the same experience as Shomeret's roommate, it boiled away. I dumped the pot permanently & now use a Revere Ware pot. No gentle simmer anymore. Chai & i just don't work together. I've tried several ways but ultimately decided to stop trying, as the taste itself never pleased me. Actually, around that time i realized i wasn't much of a hot drink consumer. Then we moved to Texas & began drinking coffee. I cannot tell you why but, at long last, i like it. And i'm pretty much a brand slut, so it's not about that. Weird. I hope i don't take up smoking cigarettes next--then i'll just be my own mother.
Julie wrote: "You need one if those whistling tea kettles!When I try milk in my chai, I'll try it your way without water too. I will use almond milk which is waterier than cow milk anyway."
It was a whistling tea kettle! She would sit in her bedroom down the hall watching TV and would never hear the whistle!
Tonight I tried a recipe from the TV chef Laura CalderFennel and Mushroom Salad
Ingredients
1 shallot, minced
2 tablespoons white wine vinegar
1 fennel bulb
8 ounces mushrooms, sliced
1 bunch fresh flat-leaf parsley, leaves picked
Handful chopped fresh chives
Olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
Parmesan curls
Directions
Put the shallot and vinegar in a ramekin, and set aside to macerate.
Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.
http://www.cookingchanneltv.com/recip...
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I thought it was quite good. Though I changed some things to accommodate what I had on hand.
I used red onion instead of shallots
I didn't have white wine vinegar, so used balsamic
I didn't have a block of Parmesan, so used the grated Parmesan.
Does fennel taste like it smells? (Licorice)
Julie wrote: "Does fennel taste like it smells? (Licorice)"yes, it most certainly does.
Yes. It has a mild licorice taste.
Tarragon tastes a bit like licorice, too. DH doesn't like licorice, so i don't cook fennel. (That plus i was dating a guy named Fennel when we met.) I manage to use scant amounts of tarragon with little complaint, though.
Kale is certainly coming to the forefront of the cooking world, isn't it? It is one of those vegetables i didn't have as a kid and didn't serve to my family. Now we collect kale recipes, although i haven't truly loved any, it's a good change of pace.
Yes, kale has aquired the "super food" status. I never ate it as a kid. I've only started to eat it recently. I eat it in salads (key is to cut up the kale in small bites). I also cook it in a bit of water with no sodium chicken bullion. When done, I will then saute it in a touch of olive oil. I sometimes then will add onion powder and garlic powder. Or I might put one of the various Mrs. Dash seasoning I have on it. It makes a nice dinner with a sweet potato and another side. For example, applesauce or tomato salad.
It's not bad. However, I like bitter greens like dandelion and broccoli rabe. In fact, I am making broccoli rabe tonight.
I can't imagine eating kale in a salad. Seems like it would be tough raw. I mostly use kale in soups, which I like. I think the only other thing I've done with it is sautee some leftover kale and then add to scrambled eggs.
Julie wrote: "I can't imagine eating kale in a salad. Seems like it would be tough raw. -------------
You have to strip the leaves from the stalk. That's key.
Then you cut into bite size pieces.
Here is a youtube
http://www.youtube.com/watch?v=psh60z...
Did anyone else see this? I'm not sure if it's a new fact or not. http://www.cosmeticsdesign.com/Formul...I would share the short article but i ran into a problem. It's the first time i've encountered this. When i tried to copy the article, a notice appeared, informing me that the material is copyright protected. Has anyone else run across this previously?
Interesting article, Deb. Would Gorgonzola count? I love it in a salad.No, I never have seen such a notice.
There's a new product from Trader Joe's called Spinach Kate bites, but they include bread crumbs, Parmesan cheese and a bit of unsalted butter. I like them, but they are on the expensive side and they're not anywhere near as healthy as eating raw kale and spinach.
Shomeret wrote: "There's a new product from Trader Joe's called Spinach Kate bites, but they include bread crumbs, Parmesan cheese and a bit of unsalted butter. I like them, but they are on the expensive side and..."-------------------------
Here is a link for them. Shomeret, could you tell me the sodium content?
http://www.traderjoes.com/fearless-fl...
I recently tried the TJ chicken pot pie and found it very disappointing. I only ate half and threw the other half out. :(
I also tried the TJ mac and cheese. It was a white sauce which I found disappointing. I wasn't expecting that. I still prefer Stouffer's brand if I am going to go off diet and eat M&C.
Alias, i think Gorgonzola counts. To my mouth, they taste similar. About 15 years ago i became ill after eating some Gorgonzola, which we often ate. Since that time, i eat very little. (Heck, it was almost a decade before i could even stomach the smell!) So, to me, they ARE the same. Shomeret, thanks for that information. I'm still not sure i could eat it but it would be easier than buying some & trying to cook it on my own for the first time. I'll check it out.
However, my experience with TJ's frozen foods has been quite disappointing. It's a shame, as i like so many of their other products. However, i cannot think of a single (non-sweet) frozen item i've liked from them. Bummer.
Alias Reader wrote: "Shomeret wrote: "There's a new product from Trader Joe's called Spinach Kate bites, but they include bread crumbs, Parmesan cheese and a bit of unsalted butter. I like them, but they are on the e..."97 milligrams of salt per bite. They list it per serving which they consider to be four bites. I never eat more than two at a time. I also eat unprocessed fruits and vegetables containing potassium to balance my salt intake. See an article from The Harvard School of Public Health about balancing salt with potassium at http://www.harvardschoolofpublichealt...
That doesn't sound too high, that is if one can stop at the serving size of 4. Yes, I try to include foods with potassium for my blood pressure. I've even drink prune juice, which I am not a fan of to get the potassium.
As a general rule for sodium it should not be more than 2x the calories or ideally 1x. For example, if a food is 100 calories the sodium should be 100 or 200 max.
I do fall off the wagon, sodium wise, when it comes to mac and cheese. I do love it. Though I limit myself to once a month.
I've started this week to follow the spirit of Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Lossby Joel Fuhrman. He has a 2 month free trial at his web site. I am aiming for at least 75% compliance and see how things go with that.
I have to start the exercise again. I fell off the last two weeks. For me, exercise seems to have the most effect. Though I have to walk close to 4-5 miles daily or go to the gym for an hour to get a positive result.
Alias Reader wrote: "I have to start the exercise again. I fell off the last two weeks. For me, exercise seems to have the most effect. ..."Same here, on both counts. Since we went to San Antonio, i haven't walked at all, nor done my work out. And it seems to make a difference in how i feel, as well as any actual good it does. It doesn't help that i've been overindulging in microwave popcorn, either.
Alias, good luck with compliance!
Thanks, Deb ! With the holidays it will be hard to maintain diet/exercise but I am going to try my best. January 1, it will be "get serious time".
Alias Reader wrote: "Thanks, Deb ! With the holidays it will be hard to maintain diet/exercise but I am going to try my best. January 1, it will be "get serious time"."You ever listen to audio books?
No. For some reason I find them hard to follow. I do much better with the printed page. Why do you ask?
Alias Reader wrote: "No. For some reason I find them hard to follow. I do much better with the printed page. Why do you ask?"
Because I found the CD version of The Thin Commandments Diet especially helpful when I wanted to "get serious." But I suppose the hard copy would work just as well....
Jennifer wrote: Because I found the CD version of The Thin Commandments Diet especially helpful when I wanted to "get serious." But I suppose the hard copy would work just as well....
------------
I'm following
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss. It's not only a diet but a lifelong healthy way to eat. It's about eating an optimally nutritious diet.
When I looked at the reviews on Amazon for TTC and read about the crisp bread I recalled that I read about the diet somewhere.
Alias Reader wrote: "Jennifer wrote: Because I found the CD version of The Thin Commandments Diet especially helpful when I wanted to "get serious." But I suppose the hard copy would work just as well....
-----------..."
What I liked about thin commandments is it wasn't specifically a diet as much as it was common sense for dieters-- some science, such as the actual reason some people are fine with one cookie and some eat the whole box-- and some encouragement
Where there any tips that you found especially helpful, Jennifer?According to Dr. Fuhrman and his Eat to Live program, we overeat, in part, because we are not feeding our bodies the micro-nutrients it needs. We are eating processed foods that lack the nutrition our bodies need.
Tonight for dinner I had a baked sweet potato, steamed asparagus, and sautéed onions, mushrooms and grape tomatoes and put that over the potato. I have to say it is hours later and I'm still full.
I also walked about 4 miles today.
All in all a good day diet/exercise wise for me.
I started rereading it after you asked that to refresh myself on why it made such an impression on me. "It's time to stop resenting what you do to keep your body healthy and attractive." -- happened on that a few pages in. More to come!
Meatless Monday: 5 Secrets for the Perfect Veggie BurgerNothing makes #MeatlessMonday better than a juicy veggie burger--that tastes just like the real thing. Yet my kitchen escapades--and trial and error--have led me to discover some tricks to making the perfectly flavorful and moist veggie burger. Nothing dry and crumbly in my kitchen these days!
Pick the Perfect Protein. Choose a protein that is easy to mash, like cooked beans or legumes, if you want your veggie burger to have a texture that mimics that of ground meat. Mashing the veggies coarsely, rather than totally pureeing them, will result in a patty that is meaty yet still holds together nicely.
Hold it Together. No matter how perfectly round you make your veggie burger patties, they want hold together during cooking if you don't include a binding ingredient. In my experience, mixing a lightly beaten egg into the other ingredients before patting out is the best option for keeping burgers in tact. You can also add breadcrumbs or oats, which when combined with egg, will increase overall sticking power. Should you want a vegan burger, use a tablespoon of ground flaxseed mixed with three tablespoons water in place of the egg mentioned above. If you use a binding agent and still have problems with your patties falling apart, bake them at 350 degrees for about 10 minutes instead of cooking them on the grill or in a skillet.
Add Plenty of Flavor. Mashed-up beans taste a bit bland all on their own, but when mixed with the right spices, it is easy to build a burger with full-on flavor. Add a couple of drops of liquid smoke for a delicious, grill-like flavor. If you like a spicy kick, add a dash of chipotle chile powder or some finely diced jalapenos to your recipe. Roasted veggies like roasted red peppers or fire-roasted tomatoes or corn can also contribute a unique savoriness. Looking for a place to start? Try this flavorful Portobello-Black Bean Burger with Corn Salsa recipe.
Keep the Water Out. Nobody likes a soggy burger, and since veggies have a lot of water in them, it is all too easy for veggie burgers to get too wet too fast. To keep your patties perfectly moist (but not soggy), pat all ingredients dry with a towel before you begin to mix up your patty ingredients.
Top it Off. To kick your veggie burger an extra flavor notch, go for toppings that will add a robust taste to each bite. Try pickled jalapenos or relish, sauteed onions and mushrooms, or unique sauces like Korean barbecue sauce or an aioli sauce.
http://www.self.com/blogs/flash/2012/...
The article reminds me of the great Portobello Burgers DH would grill for me when we lived in Oregon. Somehow i stopped buying them since moving here, probably because they aren't readily available in this small town. ANYway, i would marinate it a few hours first, then he'd throw them on the grill. We ate them just like meat burgers--condiments, lettuce & tomato. Good, too.
I love portobello mushrooms. I am quite surprised to hear you don't see them much in your neck of the woods. I thought they had become ubiquitous.
There may be some frozen ones, i haven't looked there. Heck, i feel lucky that they have even the prepackaged "regular" mushrooms. (Now, to be fair, the biggest food market here is Walmart, which may have them. I don't shop there if i can avoid it & Portobello hasn't called me strongly enough to go there.)
I LOVE portobello mushrooms! Eat them at least 3times a week.
Carol, how do you make the portobello mushrooms? Myself, I prefer the baby portobello. I usually saute them with onions and put it over a baked potato.
Alias, I like to sauté with veggies, mostly green - green beans, spinach, kale, Brussels sprouts, and onions & garlic. Also they are great in a Risotto or quesadillas. For me, portobellos are my meat substitute.
Thanks, Carol. I've also started to put them on my homemade pizza along with onions.
Book Nook Cafe
Books mentioned in this topic
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss (other topics)The Thin Commandments Diet: The 10 No-fail Strategies For Permanent Weight Loss (other topics)
Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss (other topics)
Mastering the Art of French Cooking (other topics)
Eating Animals (other topics)
More...
Authors mentioned in this topic
Julia Child (other topics)Jonathan Kozol (other topics)
James Beard (other topics)
