|some off the top of my head on Nov 13, 2007 @ 02:01 pm|
I don't really use recipes when I cook. Most of the time I just throw stuff together. I could make the exact same dish every day for a month and it'd never taste the same twice. LOL
One thing I like to make is a little potato casserole type thing. (Very technical term!) I use little ramekins to make individual servings since I only have to cook for two people. What I do is wash, peel and cut up a couple potatoes into about 1/2-1 inch pieces and toss them with a little melted butter and some dried herbs/spices, put them into the ramekins and drizzle just a little extra virgin olive oil over the top then bake them till they're cooked through. What herbs and spices you use depends on what you like - sometimes I just sprinkle a little salt and pepper over them other times I put some cajun seasoning (we like spicy foods) and sometimes some rosemary, thyme and parsley... it's really just whatever you like or what you have available to you at the time. Every once in a while I also crush up some potato chips and sprinkle them on top just so it'll have a fun, crispy "crust" but that's totally optional.
Another simple "not really a recipe" thing I like to do is for baking chicken. After rinsing it off I just coat it with my favorite seasoned bread crumbs or croutons that have been crushed up in the food processor - kind of like a homemade shake n bake. A tip for baking chicken with this sort of thing - put a cooling rack over the baking sheet and bake the chicken on the rack instead of just on a baking sheet. That way it'll be crispy all around and any fat will drip off onto the pan under the cooling rack and the chicken won't just lie there in a little puddle of fat. Though if you use boneless/skinless chicken (I always do) that really isn't much of a problem - but I like the coating to be nice and crisp all around and just placing the chicken on the baking sheet, the bottom is always kind of soggy.
Giada De Laurentiis (Everyday Italian on Food Network) made a really yummy dish that's become a favorite. You just cook up some rigatoni (or any other pasta you like) and toss it with some extra virgin olive oil, crushed up garlic flavored croutons and julienned roasted red peppers. Super simple and yummy, and you can vary the amounts of everything to suit your tastes.
My aunt sends me gift subscriptions to a couple cooking magazines, and I have found a couple favorite recipes from them over the years. I'll have to go through them later and type up the recipes for you. :)
|Mmmm on Nov 13, 2007 @ 02:23 pm|
Thanks! Good ideas, I will try the cooling rack tip for sure!
Ali de Bold
|Oma's Whole Wheat Oatmeal Chocolate Chip Cookies on Nov 13, 2007 @ 04:23 pm|
I've shared this recipe here in the forums in the past. These cookies are so good I am constantly asked to bring them to parties... and they are healthier than most!
It is my favorite cookie recipe of all time. My Oma made them for us as kids and still does from time to time.
2/3 Cup Brown Sugar
3/4 Cup Butter
2 Cups Oatmeal
2/3 Cup Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
salt (less than a pinch)
2 tsp vanilla extract (use the real stuff )
Chocolate Chips - as many as you want (I use dark chocolate)
Bake at 350 for about 10 min.
|check old threads, plus my grilled chicken recipe on Nov 13, 2007 @ 05:53 pm|
Many members have shared some fantastic recipes for every section of the cookbook. Check this "Health" category for old threads!
My personal fave of late is so simple. You buy a whole chicken (or already cut up), and skin it (healthier this way, although it tastes great with skin on too). Rub the fleshy parts with salt & pepper and set aside. In a small bowl, mix up olive oil (1/3c or so?), lemon juice (1? Tbsp, can be lemon extract or the real thing), and your favorite spices - I use this great mix from McCormick (bought at Costco) called "Herbes de Provence" which is mainly rosemary, thyme, marjoram, and savory (I've also used "italian" mix, or just put together what I think will work). Use enough spices to make your mix thick enough to stick like a paste (a leafy paste, mind!), and then smear it all over the fleshy parts of the chicken and let sit for a half-hour or more. If you make it too thin, it will dribble off the meat and do nothing for flavor.
Grill them over medium or med/low heat the same way you'd normally do it; it should take about 30-40 minutes. I serve with a simple pasta dish and leafy salad. I was surprised to discover that it's difficult to ruin this dish, as is usually my problem when I grill white chicken meat. It's so easy and delicious!
|a couple actual recipes on Nov 13, 2007 @ 07:19 pm|
Alright, here are a couple favorites from my cooking magazines. :)
Spicy Apricot-Glazed Grilled Chicken
1 cup apricot preserves
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
1/2 teaspoon ground ginger
1/4 cup chopped green chiles
3 to 3-1/2 pounds cut-up whole chicken, skin removed if desired
Heat gas or charcoal grill. In a small bowl, mix all ingredients except chicken, breaking up any large pieces of fruit. Reserve 1/3 cup preserves mixture.
When grill is heated, place chicken on gas grill over medium heat or on charcoal grill over medium coals, cover grill. Cook for 15 minutes.
Turn chicken, brush with preserves mixture. Cover grill, cook 20 to 30 minutes longer, turning frequently and brushing with preserves mixture, until chicken is cooked through. Serve with reserved preserves mixture.
*I typically just use boneless skinless chicken breast halves or tenders as it just makes things a bit easier. You can also substitute different flavors preserves if you want to change it up, and you can also substitute white vinegar for the cider vinegar if you don't have it.
Tangy Roast Beef Sandwiches
1 boneless beef chuck roast (1 pound)
1 cup water
1/4 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1/3 cup ketchup
3 tablespoons lemon juice
1 tablespoon brown sugar
2 teaspoons red wine vinegar
1-1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
Place the roast in a 1-1/2 quart slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to the slow cooker.
In a small skillet, saute the onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt, pepper, and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are blended. Serve on sandwich buns.
*This is supposed to serve 3 but I find I can easily get 4-5 servings out of it. Maybe I need to be more generous with how much meat goes onto each sandwich bun. lol
I also wanted to throw in another little thing I do. Any time we have pretty much any type of chicken - though usually I only do this with roasted or plain grilled chicken - I cut up the leftover chicken and add it to salads the next day. Makes more of a filling meal of the salad and uses the leftovers up right away. :)
I didn't realize just how many cooking magazines I've "collected" over the years - I'm staring at a pile of about 50 of them right now, and that's not even all of them. So if anyone ever needs a recipe.... LOL
|mmmmm on Nov 13, 2007 @ 07:35 pm|
Thanks for the replies...I saw the old recipes that were posted, was just wondering if you had any new ones. Thanks again!
|Clams and Mussels in an Orange Bouillon on Nov 16, 2007 @ 02:09 pm|
Here is another sneak peek from the third Gourmet Girl book that comes out in March, TURN UP THE HEAT. It might not be defined as healthy, but it is pretty low calorie/low fat.
Clams and Mussels in an Orange Bouillon
Serves 4 people
3 cloves garlic, minced
1 onion, thinly sliced
1 tbsp. oil
1 cup white wine
2 cups fish stock or chicken broth, or 1 cup clam juice
1 tsp. crushed red pepper
Â½ gallon orange juice
1 tsp. cornstarch mixed with 1/3 cup water
More white wine or fish/chicken stock for cooking shellfish, roughly 3 cups
24 clams (countneck or mahogany), well cleaned
48 mussels, well cleaned
In a large pot, saute the garlic and onion in the oil until the onions have softened. Add the wine, and over medium-high heat, simmer steadily until you have reduced the liquid by half. Then add the fish stock (or chicken broth or clam juice), orange juice, and crushed red pepper, and reduce by a third. Stir in the cornstarch and water mixture to thicken the bouillon, and cook for 2-3 more minutes. Remove from the heat. If you are making this bouillon the day ahead or a few hours before serving, cool and then refrigerate. Otherwise, just let the broth rest while you prepare the shellfish.
In a separate large pot, pour in enough wine or stock so that you have about Â½" of liquid in the bottom of the pot. Heat over medium-high heat and add the clams. Cover and cook until the clams open. Add the cold bouillon and the mussels, and cook until the shells open. To serve, place equal
|What to share What to share on Dec 05, 2007 @ 04:11 pm|
Well, I am probably the only person you will meet who can cook an entire meal that is healthy, low-fat, no pre-packaged foods and of course, avoiding refined sugars and starches.
First when you're looking to cook, keep in mind it is possible to cook healthfully and help promote weight loss at the same time.
Try a simple whole wheat couscous salad for starters. This you can eat as a meal, is fabulous for lunch the next day and will even satisfy your boyfriend. By substituting the chicken for Tofu you have a vegetarian friendly meal!
This recipe is great for the balance of fibre, protein, healthy fats, and the addition of parsley is remarkably good for your digestive system.
go on.. treat yourself, make the recipe!
Karmacake's Parsley Chicken Couscous Salad
1 1/2c of vegetable stock
1c whole wheat couscous
2c diced boneless skinless chicken breast
1c finely diced red bell pepper
1c frozen corn kernals
1/4 of stock (chicken or vegetable)
2tbs of white wine (for deglazing the pan) or just some water
3tbs of lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2tbs of bottled chopped garlic in oil
Bring vegetable stock to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon the couscous into a large bowl.
Heat garlic and oil in a fry pan. Add the chicken and cook until it is browned on all sides. Put chicken in a bowl and set aside. Add wine to fry pan and scrape all the bits from the bottom of the pan. When it is clean pour over the couscous.
Add the remaining ingredients; toss well.
Let sit for about 1/2 hour before you serve to allow the flavours to mix.
Serve with some steamed asparagus or green beans and enjoy!!
The nutritional information is approx:
CALORIES 246(19% from fat); FAT 5.3g (sat 1.1g,mono 3g,poly 0.8g); PROTEIN 19g; CHOLESTEROL 35mg; CALCIUM 43mg; SODIUM 624mg; FIBER 3.2g; IRON 2.1mg; CARBOHYDRATE 31.9g