Help with Recipes

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

[Sweet Bliss]

Originally Posted by Daktari

Try coconut oil. It's a fantastically healthy 'good' oil. It's got a high smoking point, so should be good for stir fries.

Great suggestion Daktari,

Oh lordy YES, be sure to get the organic that smells and tastes like coconut... omg so yummy... is great for your skin also.. melt it in your hands, and rub it all over your body... does NOT stain clothing or sheets.... makes everything kissable... lol heals many skin conditions, and great for kids. Put it on your toast instead of butter, keeps the munchies away cause your body loves it.... my cats and dogs love it also.

Don't buy the louanne brand, it's horrible. Get the good stuff, you are worth every penny!

[Sweet Bliss]

The best way to feed yourself if you are not at home in the kitchen is to keep it simple.

Today's example...

You need dip to bring to your poker game tomorrow, (try to make dips a day ahead, it helps the flavors burst) and you don't like the store bought junk.

Get a large container of sour cream, the real stuff, it's good for you.

Add 1/4 cup of grated parmesan cheese and one heaping teaspoon of Basil Pesto.

Stir up real good. You can put the sour cream in a big bowl to avoid slopping it all over the counter, and put back in container after it's mixed real well.

If you are watching carbs or calories use veggies not chips to dip OR rolled up ham/pepperoni/salami slices stab em with toothpicks to keep them rolled up. Chunks of cheese would be great also.

The next day everyone will think you are a Chef

[wahya]

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

[Sweet Bliss]

Originally Posted by wahya

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

Sometimes folks don't like a certain food cooked but love it raw. You might want to try different cabbages, like Bok Choy, which is totally different than regular cabbage (green or purple). My son loves raw spinach, but hates it cooked.

Another thing you might try is giving her seeds to grow her own cabbage, this way she might have a different attitude if it's HER cabbage. She can control the care/feeding/protection of her special plants. They will grow in pots, don't need a garden.

[Sweet Bliss]

Was thinking about coconut oil and found a good site. am not affiliated with this site.

http://www.hybridrastamama.com/2012/...conut-Oil.html

[Sweet Bliss]

Here's a simple recipe:

cook your favorite pasta, rinse in cold water, drain well.

toss it into a large bowl, add favorite dressing, fav veggies, some shredded cheese, chopped olives, left over meat like chicken or lunch meat, ham?

toss well, chill til cold, serve. An easy make ahead dish for potluck, party, or lunch for the week.

You could go ethnic and make it a southwest dish, black beans, chili, cheese, tomato, salsa, onion, etc, and serve it hot?

A million ways to experiment.

[Ascot]

Originally Posted by wahya

Looking for different recipies for cabbage. Trying to get my daughter (who is 25) to try to eat it. Nothing has worked so far. Lol She is STILL a picky eater. (Must be a healthy one)

Does she like potatoes? If so, you might want to think about easing her in with colcannon. It's an Irish dish made with cabbage (or other greens, kale, etc.) mashed together with the spuds, butter, salt and pepper to taste. I love the stuff!

[wahya]

Hey thanks for everyones ideas. I am using a nook until a few days waiting on my charger for my laptop and its does not let me see quite a few things on here for some reason. Sorry. But thank u thank u!

[Sweet Bliss]

Okay quickie tip.

Love meatloaf?

2 lbs of ground meat
1 pkg herbed stuffing, smash it into crumbs, be sure to poke a hole in the bag first, or you will be vacuuming crumbs for a year.

2 eggs, whipped like scrambled eggs
add other goodies if you like, minced onion (or onion dip pkg, dry), shredded carrot, 1/2 cup applesauce, what ever you love, green pepper etc...

mix well, use your hands, works better and more fun.

make one big loaf or several small ones, (you can throw them in the freezer for quick meals later after baking. You can put a strip of bacon on top, 1/2 strip on little ones, 2 or 3 on one big loaf.

Bake in 350 degree oven for one hour (big one loaf) or 45 min for little ones or meatballs.

OR you can put them in your slow cooker, set the potatoes on top, and you have a meal fit for a KING or QUEEN.... If you put the potatoes on the bottom, the grease from the meatloaf will flavor the taters and your meatloaf will have less grease... just sayin'.

You can even make them into meatballs, bake, freeze and all ya gotta do is thaw or throw in crock pot frozen with a big can (jar) of your fav sauce, put on low, dinner is ready when you get home. Just spend 20 minutes making pasta or grab a loaf of italian on the way home, and you will have a monster meatball sub for dinner, remember to have salad also!

For the best baked potatoes:

wash well, (rub their little brown bodies with oil to keep skins soft) put in crockpot (slow cooker) slow for all day (if you are going to work) or high if you are home and can check on them after a few hours.

DO NOT ADD WATER

Omg soft, and perfect for meatloaf dinner. You can do the same thing with sweet potatoes... yummy

[Kätzchen]

It's not too hot today and since coming home from my mother's house, where she gave me a big sack of garden grown vegetables (sweet bell peppers in orange, yellow, red and green, pepperocini peppers, and a variety of Jalenpeno peppers, a variety of tomatos and kales), I am making a casserole for tonight's supper. You can use pasta or rice or soba noodles, depending on your dietary need.

I'm using pasta for tonight's dish, but I've made it with Jasmine or Brown or Wild rice or with soba noodles or even baby red potatos. I think it's the combination of the creamy garlic roux (sauce) and the vegetables that makes this dish the perfect supper to serve.



Creamy Garlic Casserole


Step 1: recipe for making creamy garlic roux sauce.

Take a complete bulb of garlic and slice up each clove into almond shaped pieces. Place about a tablespoon of Coconut oil in a skillet and sear the cloves of garlic until they appear caramelized. Reduce heat to a medium low temperature. Quickly take 3/4's of a pint of cream (or half n half) and a 1/3 cup of flour and shake it up in a glass jar. Pour roux mixture over the caramelized garlic. While mixture is heating up in the skillet, sprinkle a bit of sea salt and cracked pepper corns over the mixture. Stir well as mixture thickens in the skillet. Set mixture aside, until ready to combine with other casserole ingredients.

Step 2: preparing vegetables and pasta.

4 - Sweet Bell Peppers (use half of each: green, yellow, orange and red)
2 - Pepperocini Peppers
1 - Jalepeno Pepper
1 - Red Chili Pepper
A handful of vine rippened cherry or plum tomatoes
A small block of Monterey Jack cheese (about 4 ounces)
2 cups of cooked pasta (or your choice of: rice, soba noodles or potatoes).

Directions: wash and clean peppers and slice them into bite sized pieces.
In a separate bowl, wash and clean and slice up the tomatoes into diced up bits. Slice up the block of Monterey Jack cheese into bite sized cubes. Place about a tablespoon of Coconut oil in a skillet and add all the peppers. Sear them in the skillet until they turn a bright color. Reduce heat and add the pasta (rice or noodles or potatos). Stir pasta and peppers together thoroughly in the skillet, then add the cubed Monterey Jack cheese. Turn the heat off the skillet. Cap the skillet and let the pasta, creamy garlic roux sauce and cheese meld together for about 15 minutes. When ready to serve, place some fresh bits of tomato on top of each serving and sprinkle with a bit of Parmesan cheese.


*Enjoy!*

[PoeticSilence]

Freeze Fresh Herbs In Olive Oil to use when not in season and it’s a great way to have herbs ready immediately for winter stews, roasts, soups, and potato dishes! I LOVE THIS!

8 Steps for Freezing Herbs in Oil
1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside!
• Preserving herbs in oil reduces some of the browning and freezer burn that herbs can get in the freezer.

[Chancie]

I made chia seed pudding last night.

It is vegan and raw, and

That's pretty much all it has going for it.

[Chad]

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

[Corkey]

Originally Posted by Chad

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

Try www.buzzmug.com they have a toutorial.

[Chad]

Originally Posted by Corkey

Try www.buzzmug.com they have a toutorial.

Thank you Corkey, that was very helpful.

[MsTinkerbelly]

Originally Posted by Chad

Would someone please advise me on how to use my French Press coffee thingy. Specifically the ratio of coffee to water. Actually a detailed step by step how to would be helpful.

Thank you in advance,
Chad

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.

[Chad]

Originally Posted by MsTinkerbelly

I like my French press coffee pretty strong, so I use 3 scoops of coffee to a nearly full container of boiling water. I give it at least 5 minutes before I press so the coffee has a good chance to brew. I have the black and glass press shown on the video, and it makes 2 large cups of coffee.

Thank you Ms. Tinkerbelly, after I saw the tutorial I realized that I need course ground coffee. I normally have fine ground coffee for my espresso maker so I need to do shop for coffee beans. I like very strong coffee. I look forward to learning the procedure.

Chad

[Chad]

Would someone please give me simple instructions for the dough part of cobbler?

[~ocean]

Originally Posted by Chad

Would someone please give me simple instructions for the dough part of cobbler?

top crumble or pie crust ?