Recipes / Food - Drink

[kindlekitten]

Originally Posted by bjones6416

Well, with all this and on the lentils, I think I need to give them a try. I'm always looking for something good (and nutritious) to mix in with brown rice for quick lunches -- would lentils be good that way? I'm ashamed to say I've never cooked them...

a dollop of sour cream and a wedge of lemon is the perfect addition to lentils!

Originally Posted by bjones6416

I cook my rice in an electric rice cooker. Would the lentils cook in the same amount of time as the rice, or would I need to pre-cook them?

I don't know how long your cooker takes to make the rice. lentils really are quite delicate and don't cook like other legumes at all, so be careful with them!

[beppe]

Originally Posted by bjones6416

Well, with all this and on the lentils, I think I need to give them a try. I'm always looking for something good (and nutritious) to mix in with brown rice for quick lunches -- would lentils be good that way? I'm ashamed to say I've never cooked them...

Actually, from what I know, rice and lentils is the main staple of a large part of humanity. Especially for those that live in the mountains, as it has great nutritional values and little weight, being dry.

Onion, carrots, celery, a bit of spices. Simple, tasty, good nourishment. What else?

[badgoodDeb]

I have a lentil soup that I love: lentils, onion, celery, and ham. I tend to pepper it lavishly while I'm eating it. Very simple, but very yummy. My lentils look brown in the package -- they are the most common kind here.

[astrangerhere]

Originally Posted by badgoodDeb

I have a lentil soup that I love: lentils, onion, celery, and ham. I tend to pepper it lavishly while I'm eating it. Very simple, but very yummy. My lentils look brown in the package -- they are the most common kind here.

I also have a lentil stew that I adore: lentils (also brown), beef chunks, tomato, onion and alot of good stock to slow cook it in.

[Iridal]

Originally Posted by beppe

Would it be possible for you to post the recipe of the brussel sprout, either on this thread or on the food one?

I am sure that many of us will be interested. TX

For Beppe (and everyone else): the recipe for Brussel sprouts soup. This is my own recipe, and it's really easy and quick. You need:

• 1 kilogram of brussel sprouts
• 2 or 3 onions
• some garlic
• 1 or 2 potatoes

Just clean the sprouts, put them in a pan. Add onion, garlic and potatoes. Than you just pour water over it all, let it boil and mix when the vegetables are done. Add nutmeg and pepper. I sometimes put in parsley as well. We have these in Belgium:

I add them to soup instead of salt. But if you don't have them: add salt to the soup.

One of my colleagues once mixed sprouts with leek, and she said that was really good too.

I like to bake some bacon and add it to the soup right before I eat it. It's also good with some cream.

Enjoy!

[beppe]

I like the idea of it. Simple and effective. It is the right season for the little beasts. Thank you warmly.

[Stitchawl]

Originally Posted by Iridal

For Beppe (and everyone else): the recipe for Brussel sprouts soup. This is my own recipe, and it's really easy and quick. You need:

• 1 kilogram of brussel sprouts
• 2 or 3 onions
• some garlic
• 1 or 2 potatoes

This sounds really good, and would work well for my new approach to eating! I wonder if I can find brussel sprouts here?



Stitchawl

[phenomshel]

I'm making my blackeyed pea dish this week, now that I finally found salt pork. It's easy and so so so good.

Soak your dried blackeyed peas overnight. Drain and put in crockpot. Add large can of crushed tomatoes (don't drain these), two or three cloves minced garlic and a diced onion. Add water or broth (last time I used beef broth and it was wonderful), along with thinly sliced salt pork, and cook 4 or 5 hours on low, or until your peas are tender. Then season as desired, I use Tony Chachere's cajun seasoning - gives it a bit of a kick. You could also add a few drops of Tabasco. Serve with cornbread.

The rest of the week is looking like spaghetti w/marinara, potato-corn chowder, and ham with butter beans.

[beppe]

Originally Posted by Stitchawl

This sounds really good, and would work well for my new approach to eating! I wonder if I can find brussel sprouts here?



Stitchawl

That recipe is a good approach to any cabbage you can find. Very earthy. Like she is: a force of nature.

Do tell us about your new approach to eating.

[Iridal]

Originally Posted by beppe

I like the idea of it. Simple and effective. It is the right season for the little beasts. Thank you warmly.

It is really simple. And quick! That's always my aim when cooking

Originally Posted by Stitchawl

This sounds really good, and would work well for my new approach to eating! I wonder if I can find brussel sprouts here?

The main reason I make my soup like this is because you get a really low-calorie soup. There's no butter, no oil and definitely no flower involved. It's just vegetables and spices.

Although you could add some butter or oil before adding water and just let the vegetables fry a little. I do that sometimes when I have a little more time to cook. Not that I taste the difference when I do that

[Stitchawl]

Originally Posted by beppe

That recipe is a good approach to any cabbage you can find. Very earthy. Like she is: a force of nature.

Do tell us about your new approach to eating.

Just removing almost all animal fats and high cholesterol foods, and maxing out on vegetables. In the past two weeks I've dropped one kilo in weight, and the numbers from my blood test yesterday were simply astounding compared with the blood test two weeks ago!

T-cho 266 > 170
TG 150 > 134
LDL 203 > 118

Still on the high side, but it's only been two weeks. I've another blood test in a month. I'm curious to see those numbers! I'm not being absolutely crazy about eating. I did have a Cheeseburger and fries the other day. If a craving hits, I give in to it. But as a general life style eating, I've removed most of the bad stuff.

Stitchawl

[Stitchawl]

Originally Posted by Iridal

The main reason I make my soup like this is because you get a really low-calorie soup. There's no butter, no oil and definitely no flower involved. It's just vegetables and spices.

It's a very 'Japanese' way to make a soup/stew. When I do it I use daikon, Chinese cabbage, leeks, shitake mushrooms, and bamboo shoots, and use 'Oyster Sauce,' salt and pepper for the seasoning. For the broth I'll use Japanese 'dashi,' a fish stock that's the basis of all Japanese soups.

No oil, no butter, no flower.... Sometimes I'll throw in some chicken or shrimp.


Stitchawl

[beppe]

Originally Posted by Stitchawl

Just removing almost all animal fats and high cholesterol foods, and maxing out on vegetables.

In the past two weeks I've dropped one kilo in weight, and the numbers from my blood test yesterday were simply astounding compared with the blood test two weeks ago!

T-cho 266 > 170
TG 150 > 134
LDL 203 > 118

Still on the high side, but it's only been two weeks. I've another blood test in a month. I'm curious to see those numbers! I'm not being absolutely crazy about eating. I did have a Cheeseburger and fries the other day. If a craving hits, I give in to it. But as a general life style eating, I've removed most of the bad stuff.

Stitchawl

Very good. You look on a good track. Just make it sustainable.

I also cut the starch to almost zero. Except for breakfast when I have half helping of oat rolls made into a sort of porridge with salt water and the fruit there is. Then no more starches, except f.i. Iridal soup with some potatoes, or Sunday pesto. Exceptions.

I use fats, both sorts. Animal fats only for frying, and cream for seasoning. Small amounts of olive oil for salads. Most of my fats come from nuts and from fish.

Now I am back on a strict diet as I want to loose that extra inch, but generally I try to go for flavor and variety so that I cook only once, for the girls and for me. Now has to be two different menus. Mine lean, their satisfying (yesterday, i was still under chock from the dentist, i set them up with barley soup, home made salami and fat cheese from our friend from the mountain, with buttered rolls).

[Iridal]

Originally Posted by Stitchawl

Just removing almost all animal fats and high cholesterol foods, and maxing out on vegetables. In the past two weeks I've dropped one kilo in weight, and the numbers from my blood test yesterday were simply astounding compared with the blood test two weeks ago!

T-cho 266 > 170
TG 150 > 134
LDL 203 > 118

Still on the high side, but it's only been two weeks. I've another blood test in a month. I'm curious to see those numbers! I'm not being absolutely crazy about eating. I did have a Cheeseburger and fries the other day. If a craving hits, I give in to it. But as a general life style eating, I've removed most of the bad stuff.

Stitchawl

Very impressive! It's amazing how much difference healthy diet and different eating patterns can make

Originally Posted by beppe

I also cut the starch to almost zero. Except for breakfast when I have half helping of oat rolls made into a sort of porridge with salt water and the fruit there is. Then no more starches, except f.i. Iridal soup with some potatoes, or Sunday pesto. Exceptions.

Are you planning to make soup out of me ? That would taste horrible!



You could always leave out the potatoes. I put them in there to make my soup a little more creamy and thicker, but I often make soup without potatoes as well.

[beppe]

Originally Posted by Iridal

Are you planning to make soup out of me ? That would taste horrible!

You just had a sudden and violent attack of ... What's that word? not chretien, not inhabitants of Crete? I do not remember