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RECIPES
Mar 26, 2008 14:19:42 GMT -5
Post by Dillasandra on Mar 26, 2008 14:19:42 GMT -5
Sharp cheese and dark chocolate...............heaven!
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RECIPES
Mar 26, 2008 17:29:37 GMT -5
Post by Lady Catharine on Mar 26, 2008 17:29:37 GMT -5
someone traveling today had overweight bags--70#--when she removed EXCESS items from her bags, 4 bags of Dark/Milk Choc from the Ritz Cartlon hotel, and yes its' the squares that are placed under pillows after the bed has been turned down.. hardly any one us at work can consume it all, so the bag is in the pantry. From my locker to the kitchen pantry.
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RECIPES
Mar 26, 2008 21:02:18 GMT -5
Post by Dillasandra on Mar 26, 2008 21:02:18 GMT -5
Hey, if that becomes a regular problem, I'm sure I could help you find a home for the excess! ;D ;D ;D
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RECIPES
Mar 27, 2008 10:13:20 GMT -5
Post by bunbun / Hank on Mar 27, 2008 10:13:20 GMT -5
PUB CHILI 4 Tbsp. canola oil 1 can (28-oz) tomatoes 2 onions, chopped 2 cups.malt ale 5 Tbsp. chili power 1 can(28-oz) kidney beans drained 3 garlic cloves, minced 2 Tbsp. tomato puree Shredded cheddar for garnish 2 lbs. ground beef 1 bay leaf In large heavy pot, heat 1 Tbsp. of oil and saute onions until soft. Add chili power, garlic, tomato puree and 3 more Tbsp. oil, along with the ground beef in small batches, browning ans stirring. Add bay leaf & tomatoes. Add ale and summer one hour. Add Kidney beans & sinner 15 minutes. Remove bay leaf & serve with grated Cheddar. Serves 6 to 8.
Bunnie
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Mar 27, 2008 12:54:30 GMT -5
Post by Dillasandra on Mar 27, 2008 12:54:30 GMT -5
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RECIPES
Mar 27, 2008 18:04:19 GMT -5
Post by bunbun / Hank on Mar 27, 2008 18:04:19 GMT -5
ROOST CHILI 2 1/2 LBS. GROUND BEEF 2 Tbsp. garlic powder 1/2 large onion, diced 1 1/2 cups ketchup 1/2 Tbsp.dried oregano 1/2 tsp. red pepper flakes 6 cups crushed tomatoes 6 cup cooked dark red kidney beans 6 Tbsp. chili power
In large heavy pot,saute the beef, onion, & oregano until Brown. Add the remaining ingredients & simmer about one hour. serves15
Bunnie
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RECIPES
Mar 29, 2008 11:16:12 GMT -5
Post by bunbun / Hank on Mar 29, 2008 11:16:12 GMT -5
MEXICAN CORNBREAD 1 EGG 2/3 CUP MILK 1/4 CUP VEGETABLE OIL 1 CAN (8 3/4 OZ.) WHOLE CORN OR CREAM-STYLE 1 CUP SHREDDED SHARP CHEESE 1 CUP CORNMEAL 1 CUP SELF-RISING FLOUR 2 TBSP. BAKING POWER 1 SMALL ONION, DICED 1 SMALL SWEET PEPPER, DICED 1 TBSP.SUGAR
Heat over to 400 degrees. Mix egg ,milk & oil in a bowl. Add corn with liquid and all other ingredients. Pour into greased 9 x 9 inch pan. Bake about 40 minutes until golden brown. Goes great with chili. Bunnie
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RECIPES
Apr 2, 2008 15:01:48 GMT -5
Post by Dillasandra on Apr 2, 2008 15:01:48 GMT -5
HA! Just suceeded in making bland, tasteless ground turkey taste like meat! Lady C., you may like this one.....really low on fat.
1 lb. raw ground turkey.
Crumble into pan with 1/2 cup beef broth, or water and one beef bullion cube, salt and pepper to taste - don't use salt if using a bullion cube - a dash of Italian seasoning and a half tsp. of fennel seed. Also a tsp. of chopped garlic, if you like. Add just a dash of good olive oil and sautee until done and juice had evaporated.
Use on salads, pizza, casseroles, whatever you like. Also makes a decent, if slightly messy sandwich. Pita pocket with veggies would work well!
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Apr 6, 2008 15:40:26 GMT -5
Post by Lady Catharine on Apr 6, 2008 15:40:26 GMT -5
oh yea, Im gonna be eatin' alot of bland and very tiny portions in the coming weeks..not by choice...that's okay...
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RECIPES
Apr 7, 2008 13:29:19 GMT -5
Post by Dillasandra on Apr 7, 2008 13:29:19 GMT -5
Can't do much about the tiny portions, but what all is bland? I may very well be able to help you there. Years of low/fat free cooking for my mother, as well as just enjoying playing around, have given me a pretty good grounding in 'unblanding' the bland! I can even produce a decent low fat fetticini Alfredo....and that's going some!
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RECIPES
Apr 7, 2008 19:50:30 GMT -5
Post by Hephzibah on Apr 7, 2008 19:50:30 GMT -5
Hey Dill I also need some low-fat recipes for John and me. I can cook mighty good also but it's the old world cooking and not what is good for us today. And John is a big gravey and bread man. He feels that the new recipes just don't cut it for him. Ha should have seen him in the hospital with the restricted diet menu.
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RECIPES
Apr 8, 2008 11:12:12 GMT -5
Post by Lady Catharine on Apr 8, 2008 11:12:12 GMT -5
Hep, Mention to John, isnt it wonderful hitting "middle age'?
Can you say G.E.R.D.?
damn stuff? hey, he is having a birthday next month isnt he? Thought we're both Bulls...can you say double nickle?
grrr......
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RECIPES
Apr 8, 2008 12:36:22 GMT -5
Post by Dillasandra on Apr 8, 2008 12:36:22 GMT -5
Hey Hep....I'll start putting up some low fat recipes, and in the mean time, since I'm assuming you're trying to change to healthier cooking in general, here's a few tips that'll help and still taste good!
First of all, get a George Forman grill.....you will be able to do amazing things with it. Plain ol' veggies...just slice 'em thick, brush them lightly with olive oil ( And you'll want to replace most of your 'fats' like butter and cooking oil, with olive oil, which is actually GOOD for your heart! ) sprinkle on some salt, pepper and Italian seasoning, or garlic powder, season salt, etc. and grill until well done. Amazing, and they deffinatly don't taste 'good' for you! You can do virtually any veggie that way, onions, peppers, tomatoes, potatoes, zucchini, asparagus, even par boiled green beans! Cauliflower, broccoli.....the grilling will make them both sweeter. Also, slice apples or firm pears or peaches, or even oranges and grapefruit, brush lightly with honey , sprinkle with cinnamon and grill. Oh, to die for! An extra sprinkle of brown sugar when they're done, if you want to splurge....perfect! You can also do cantaloupe that way, pineapple, about anything!
And lean meat on the grill is great! Pick up some liquid smoke, and use it to give stuff a 'grilled outdoors' flavor. Especially use the grill for boneless chicken breasts......they'll actually be juicy that way! Give you a couple of marinades in a minute.
Replace any milk you use in cooking with skim. Even if you never learn to drink it, you'll never notice the difference in cooking.
Chicken breasts.....the new American favorite. I personally find them too dry and bland. However, there IS hope! ;D BRINE THEM!!! You won't belive how much better they are with even a simple brine, and SOO much juicier! Really simple, too. Brining simply means mixing enough salt ( and if you use sea salt, you'll use less, because it's a 'saltier' salt ) into a bowl of water until it tastes fairly, but not overly, salty and allowing the raw breasts to sit in it overnight. You can use this on lean pork too....helps retain the juices.
For a great brine with added flavor, add the salt to plain, cold tea with a touch of liquid smoke, and, if you like spicy, a hit of tabasco. Brine over night. Fantastic! Also, salt in beer...I prefer Killian's or another dark beer.
If you play around with strong flavors and marinades, you won't miss the fats so much. And that great 'old school' cooking is - sigh- full of fat.
Quick and easy recipe for very low fat potato pancakes.....
3-4 cups fat free frozen hash browns 1/2 cup flour 2 eggs, OR substitute Egg Beaters one onion, finely chopped you can also use chopped green or red pepper, chives or celery to taste salt, pepper and paprika to taste
Mix all together....mixture should be a thick batter. If not, add a bit more flour. 'Fry' in a non-stick pan sprayed with Pam, or use olive oil sparingly, until brown and crispy . Serve with apple sauce and plain, low fat yougurt in place of the traditional sour cream.
I'll come up with more tomorrow. Anything in particuliar you're looking for? Give a holler.............
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Apr 8, 2008 19:18:36 GMT -5
Post by Hephzibah on Apr 8, 2008 19:18:36 GMT -5
Your right Lady C. Next month on the 24th he'll be 44. Now me come July I'll be the 5O. Yes, robbed the cradle there :Dill been useing Eggbeaters and Cant Believe It's butter and Olive oil but didn't know about the skim milk and taste for recipes so I'll add that to and give it a try. But 1 thing I hate is why do the stores always put that stuff way out of reach for short people?either you have to climb or get lucky and have a taller person grab it for you. It's always on the top shelf. Dill how about a healthy Beef and Gravy recipe. Me being English I need my Beef Dinner but I do makeup with a few days of veggies and rice which I also like.
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RECIPES
Apr 9, 2008 13:06:23 GMT -5
Post by Dillasandra on Apr 9, 2008 13:06:23 GMT -5
And I'm short and 49, so yeah to both!!!
Working on a couple of beef recipes....question, do you have/use a crock pot?
And tips for buying decent, low fat beef ( didn't spend 15 years working in a meat dept. for nothing! ), any cut that says 'sirloin' or -especially- 'round' is a good, lean cut. Avoid 'chuck'. An eye round is a lovely, lean cut without being too tough....makes a perfect roast beef. Top round, frequently labled 'London Broil', also makes a nice roast beef or pot roast, and, marinated, can even be grilled. Avoid bottom round unless you're going to stew or slow cook it....tough as boot leather! However, bottom round layered witrh potatoes, sauerkraut and a bit of mustard, pour a beer over it, and slow bake - fantastic.
Flank steak is lean and, marinated and grilled - slice ACROSS the grain-is great too.
You'll notice I mention marinades a lot. Most really lean cuts can be tough and dry if not handled properly. That's why a chuck roast makes the best pot roast....plenty of fat for flavor! But if you marinade, just about anything short of a bottom can be made tender enough even for the grill. I'll get into some of those later....kind of short of time today......but a good rule of thumb is that anything vinegar based will tenderize. The easiest? Fat free Italian salad dressing. And ALWAYS try to marinade over night.
You can make really good, fat free gravy with fat free beef broth Have to give up the 'drippings', but it's still good. I add a sautee'd onion and some finely chopped beef for more flavor.
And for burger that you aren't going to actually make burgers out of....for spagetti sauce or tacos.....cook up a good, lean ground SIRLOIN ( Should be labled 92% to 95% lean ground beef ) and then put it in a colliander and rinse it really well with hot water. You're going to have 99% fat free beef! Drain well, and add to whatever you're making. If you like old fashioned hamburger gravy, add it to the above gravy, pour it over bread or mashed potatoes made without butter, and with skimmed milk ( Make 'em with chicken broth and/or Butter Buds for a richer flavor.) and enjoy....pretty much guilt free! ;D
Oh, and quickly here, a Spenser steak is a nice, fairly lean small steak that's fairly inexpensive, and can be grilled as is and turns out remarkably tender. Or take eye round steaks or top round steaks, marinade them over night in half Italian dressing, half good whiskey....out of this world! ;D ;D ;D
And brining any roast, like I mentioned yesterday, will help it retain it's moisture......................
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