Recipes / Food - Drink

[happy_terd]

I dont eat sugar, but this is an easy enough recipe that I can have my 11 year old make. Anything with that amount of sugar I am sure he (and his mom) will love.

[WT Sharpe]

As suggested by zelda_pinwheel, here's my wife’s recipe for vegetarian chili.

Put 2 teaspoons of oil in skillet.
Cut up:
- one green pepper,
- one sweet onion,
- three garlic cloves.
Sauté them in the skillet.
Put them in a large pot and add:
- one large can of diced tomatoes,
- one small can of diced tomatoes,
- one pack of French's Chili-O Original seasoning mix.
Mix all ingredients according to the directions on the Chili-O pack.
ADD:
- 16 oz. package of frozen Birdseye Sweet Yellow Corn,
- about one teaspoon of sugar,
- one large can of Hanover Light Kidney Beans.
Cook until beans are done, adding water as necessary.
Top with your favorite shredded cheese.

Every time she fixes it, I love here even more!

[nicolafurlong]

Hi happy_terd,

Look forward to hearing what your son thinks of the fudge. Cheers.

Nicola Furlong

[pilotbob]

(Zelda asked me to post this here)

Vegetarian Chili

I don't actually have a recipe and use what I have on hand but that's pretty close. However I don't use oil or sugar, not on my diet.

Last night I used

1/2 Sweet Onion sliced into about 1/2 size rings... or you can dice it.
5 cubed sweet peppers (these are mini size I had)
2 cubed roma tomatos (I used caned if I have them and then use less tomato sauce)
2 cups or so of sliced mushrooms
2 cans of kidney beans
2 cans of tomato sauce
Garlic Powder
Ground Cyan Pepper

I heat up a skillet (med-highish) and coat it with spray on non-stick spray rather than oil.

Then I sauté the onions and peppers and lightly coat them with garlic powder... if I had fresh garlic I would crush about two cloves and use that instead. Once the onions and peppers start to get soft... turn off the heat and pour a can of tomato sauce in... this will deglaze the pan a bit... then I put it back on the heat and put the rest of the stuff in. Add Cyan pepper to taste. You might want to go light on this, you can always add it to the plate later... but you do want some of the flavor to soak into the beans and mushrooms.

Bring it to a simmer (then lower heat) covered for about an hour or so.... until the mushrooms are soft. If it is too watery for you you can take the lid for a while while it is simmering and it will thicken a bit.

The longer you simmer it the softer the mushrooms get. They give the meal sort of the texture and bit of the missing meat.

I am following the Eat-To-Live plan by Dr Fuhrman and all these ingredients are on his "unlimited" food list. (Lost about 32lbs so far this month. Many many more to go).

BOb

[beppe]

The good season is here. An elegant cold soup, modified for low calories. Very easy. It is my first post here, I hope you like it.
Vichyssoise (Potato & Leek Soup)

Clean and slice the leeks (just the white part, the green part I throw it in the compost, you can freeze it and use it for a general vegetable soup)

Peel and cut the potatoes in cubes.

Cook in enough water to cover until tender (about 30'). I do not use salt, you can if you like.

Strain keeping the liquid.

Machine blend with some of the cooking liquid with cottage cheese (250 grams for a big leek and 2 nice potatoes, this will make 4 nice cups) until creamy smooth. Add some of the water if you like.

Pour it in serving cups. Let it cool. Wrap and store in fridge.

Before serving, a dash of paprika (decoration, optional) and chopped chives (taste, texture and also decoration). Serve with lemon wedges beside. Not everyone likes adding fresh lemon juice. I do. Freezes well. After defrosting you have to work it a little.

In France they flavor the leeks in butter before cooking and use cream instead of cottage cheese.

Beppe

P.S. Do clean the leeks extra carefully. Open them with a knife and let the water run under each foil. Make sure with visual inspection that there are no traces of soil.

[GeoffC]

you serve this one cold ?

we usually do a similar one, but warm/hot (without the cream/butter/cheese.) - with garlic flavoured bread rolls

[beppe]

In your case it is called Soup Parmentier and it is one of the most celestial things to put on the table. With the garlic bread even more so.

Mine is exactly as I described it and it is also a celestial invention. I serve it fridge cold.

[beppe]

Originally Posted by GeoffC

you serve this one cold ?

we usually do a similar one, but warm/hot (without the cream/butter/cheese.) - with garlic flavoured bread rolls

Weren't you working in the arctic garden?

[icemncmth]

This one isn't mine but I love it.

Mango and Black Bean Salsa

Courtesy of BdaddyBBQ



2 mangoes, peeled and cut lengthwise around the pit into slices
1½ cups cooked and drained black beans (or canned and drained)
¼ cup diced red bell pepper
2 scallions, green and white parts, sliced
½ jalapeno c hile pepper, seeded and minced
½ tablespoon minced fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (1/2 large lime)
Salt to taste

Grill the mango slices over direct medium heat for 5 minutes. (Use a grilling basket or set the slices on a metal rack placed at 90 degrees to the grilling rack.) Remove from grill, dice, and transfer to a mixing bowl. Add the black beans, bell pepper, scallions, chile pepper, cilantro, and lime juice. Season with salt.

[GeoffC]

Originally Posted by beppe

Weren't you working in the arctic garden?

That's the excuse for having warm/hot soup !!!!!

Originally Posted by icemncmth

This isn't my recipe but it is a great one..

VR's Killer Lentil Soup

- 2 cups lentils (or 16 ounce bag; rinse thoroughly; no need to soak in advance)
- 6 to 8 cups broth (chicken or vegetable)
- 1 bay leaf
- Optional: a few ounces of ham (diced) or a soup bone
---------------------------------

Pray tell .... lentils ?

red, green, blue, indigo, violet or plain brown - or just .... whatever ??!!!!

(ps. VR's soup - what - no bacon ..... (ham doesn't count))

[Ea]

Ea's zucchini patties for Zelda

My own recipe, and only done once - proceed with proper caution

2 (large) servings - a good dinner size portion if you skip either the meat or the starch of the meal, else it's 3 servings.

500 g coarsely shredded zucchini (or cut into match-sticks*)
1 teaspoon coarse, flaky salt (kosher salt)
2/3-1 deciliter almond flakes**
1 small onion, (max 2'' dia.), finely diced
1 teaspoon grated lemon zest
40-50 gram flour***
2/3-1 (small) egg
Olive oil or butter for frying****

1. Shred/cut the zucchini. Place it in a colander or sieve and mix the salt in. Let the water drain away for an hour or two. It's best to conclude this step by manually pressing as much water out as possible. If you are in a hurry, salt it and leave it for 5-10 min. before pressing out the water.
2. Roast the almond flakes till they're lightly browned.
3. Mix the zucchini with almonds flakes, onion, lemon zest and flour. Taste to see if it needs more lemon zest and salt (draining will have washed out some salt).
4. Mix in the egg. Blend well, and leave it in the bowl, covered in a cool place for 15-30 min. Don't skip this step, it's necessary to ensure an even distribution of liquids (that's also why the salt must be mixed in well before adding egg). The texture will be like a paste.
5. Heat up a moderately generous amount of olive oil on a large frying pan (skillet) to medium-high. Grab a dessert/soup spoon in your dominant hand and scoop up a portion of the zucchini mixture. Now use the spoon to shape the patty in the palm of your other hand (scrape it up and dump it back down a few times while you try aim at a nicely smooth and rounded shape). If you've never done this before, practise a little before heating up the pan.***** The size should be a little larger than a golf ball. Flatten it a bit with the spoon once it's placed on the frying pan. You can of course also just dump them directly into the pan, but it doesn't look as nice.
6. Fry the patties at least 6-7 min on each side - turn down the heat after a few minutes, when a crust has started to form, and don't turn them over until they've firmed up a bit. I gave mine 15 min. in total, but next time I think I'll leave them a little longer.
7. Eat.


* I think this might give a nicer texture (I shredded it)
** I guess coarsely chipped almonds could be used too, but the flakes has the right kind of crispness without being hard.
*** I used chickpea flour, but I'm sure ordinary flour would work well. Next time I'm going to try whole wheat and roast it a bit for flavour.
**** Olive oil or butter for taste, but you can use what you want.
***** This is also the technique for shaping and frying Danish "frikadeller"

[GeoffC]

mmmm

thanks Ea.

My lady loves courgette but there seems to be little you can do with them .... especially when the plants go wild ....

[Ea]

Very simple fried courgette/zucchini

1. Cut courgette in match-sticks (2-3 mm)

2. Roast an amount of almond flakes* on a large frying pan or in a wok. Put the aside.

3. Heat up the pan/wok well, and sauté the courgette for 2 min. (until a little before they wilt).

4. Add the almond flakes, sprinkle with salt, and add a small drizzle of a fragrant, flavourful olive oil. Toss.

5. Serve immediately.

* as much as you like, for example a small handful per person

[Ea]

Originally Posted by GeoffC

mmmm

thanks Ea.

My lady loves courgette but there seems to be little you can do with them .... especially when the plants go wild ....

Yes, you can only eat so many cut up in bite-sized pieces and sautéed. Fresh basil or parsley and lemon help some. I guess you could also use them for tzatziki instead of cucumber.

[GeoffC]

Originally Posted by Ea

Yes, you can only eat so many cut up in bite-sized pieces and sautéed. Fresh basil or parsley and lemon help some. I guess you could also use them for tzatziki instead of cucumber.

I tend to add them, chunked, to chopped toms/onions and anything else that looks like it'll go ....