1. < Just Want to Talk

Recipes, Food Tips, Healthy Eating & More

Posted by Debbra Williams, Alumna Mentor @debbraw, Feb 22, 2019

Some of the members of the Gratitude Discussion Group were interested in having a place to share recipes and food ideas. I’m hoping that we can use this thread as a place to have that kind of discussion. I’d love to hear your ideas for quick meals, comfort food, healthy snacks, and more.

Personally, I’ve just been through a bad reaction to one of my medications that left me with a very queasy stomach. I would love to hear ideas – or recipes – that might be used when you need to get something on your stomach, but don’t want to overdo it.

Hopefully, this thread will even be a place where we can share recipes for special treats and yummy rewards. It doesn’t always have to be healthy!

I’d love to hear from members who have been part of other discussions AND from new members who have good ideas, recipes and food tips to share. I’m excited to see who might start us off here with an awesome food suggestion!

Interested in more discussions like this? Go to the Just Want to Talk Support Group.

Mentor
Teresa, Volunteer Mentor | @hopeful33250 | Apr 3, 2019
In reply to @jakedduck1 "@hopeful33250 Hahaha, oops, I went and checked, no it doesn’t but I should have checked before..." + (show)
@jakedduck1

@hopeful33250
Hahaha, oops, I went and checked, no it doesn’t but I should have checked before using it I suppose, lol. That’s something a logical person would do.
Jake

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@jakedduck1 You know, I use a product called Garlic Juice. It comes in a bottle (sort of like vanilla extract) and it is a clear liquid with directions that show how much garlic is in a teaspoon of the juice. It really has a nice flavor. I mix it with olive oil and pour it over fish and veggies that I roast. You might look for it.

REPLY
Leonard | @jakedduck1 | Apr 3, 2019

@hopeful33250
Garlic juice, now that sounds good and easy too!!!
Jake

REPLY
JK | @contentandwell | Apr 3, 2019
In reply to @merpreb "I love fish. Hake is in the COD family. They are a deep swimming fish in..." + (show)
@merpreb

I love fish. Hake is in the COD family. They are a deep swimming fish in saltwater. 'm not a big fan of garlic with fish but sometimes use it. Any mild fish I think will do with this recipe.

Ingredients

1 small bunch fresh lemon or regular thyme
1 ½ pounds hake fillets
½ teaspoon fine sea salt, more as needed
Black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 ½ tablespoons extra-virgin olive oil, more for drizzling
¼ cup pitted, sliced black or green olives, or use a combination
1 teaspoon sherry vinegar
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

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Preparation

Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
Meanwhile, combine vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Substitute vegetables too if any of these bother you

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@merpreb This sounds delicious. I will simply need to eliminate the salt, garlic, and the olives. I love olives but the really do have a lot of sodium in them. Neither I nor my husband really likes garlic. I don't mind the taste as long as it's not overdone, but I hate that the next day I feel like I reek.
I've never had hake. I will use a different mild, flaky fish.
JK

REPLY
JK | @contentandwell | Apr 3, 2019
In reply to @lioness "@Merpreb I never use that high of heat Most of my temps in oven are 325-350" + (show)
@lioness

@merpreb I never use that high of heat Most of my temps in oven are 325-350

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@merpreb @lioness I cooked a tenderloin roast for Christmas dinner and followed Ina Garten's recipe. It was 500° for about 30 minutes. My son, who cooks a bit, thought it was going to turn to ash but it was perfect! When we were visiting him in February and his future parents-in-law came too, he cooked one also, following the same recipe. Perfect. It is alarming, but dear Ina, knows her stuff.
JK

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1 reply
Debbra Williams, Alumna Mentor | @debbraw | Apr 3, 2019
In reply to @jakedduck1 "I have a garlic question I use a jar of garlic but what’s the equivalent amount..." + (show)
@jakedduck1

I have a garlic question
I use a jar of garlic but what’s the equivalent amount per clove I should use? I probably use more than necessary but but I do like it.
Jake

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@jakedduck1 - I like garlic too. I'd be hard pressed to say how much is too much! But in answer to your question, my cookbook says that 1/8 tsp of garlic powder = 1 clove of garlic and 1/2 tsp of minced garlic in a jar = 1 clove. PS: Put more!! Hope this helps.

REPLY
Merry, Alumni Mentor | @merpreb | Apr 4, 2019
In reply to @contentandwell "@merpreb @lioness I cooked a tenderloin roast for Christmas dinner and followed Ina Garten's recipe. It..." + (show)
@contentandwell

@merpreb @lioness I cooked a tenderloin roast for Christmas dinner and followed Ina Garten's recipe. It was 500° for about 30 minutes. My son, who cooks a bit, thought it was going to turn to ash but it was perfect! When we were visiting him in February and his future parents-in-law came too, he cooked one also, following the same recipe. Perfect. It is alarming, but dear Ina, knows her stuff.
JK

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JK- Morning. That's searing a roast off and we do that too. Also depends on your oven. Mine runs hot. Sounds yummy

REPLY
1 reply
Leonard | @jakedduck1 | Apr 4, 2019

Well, I put my steak EXACTLY as said in the recipe book that came with it. Airfry position 2 for 18 mim at 400 degrees for medium, turn half way through. I followed directions to the tee. It’s a bloody mess.
Anyone notice air fryers need to cook longer.
Jake

REPLY
3 replies
Mentor
Teresa, Volunteer Mentor | @hopeful33250 | Apr 4, 2019
In reply to @jakedduck1 "Well, I put my steak EXACTLY as said in the recipe book that came with it...." + (show)
@jakedduck1

Well, I put my steak EXACTLY as said in the recipe book that came with it. Airfry position 2 for 18 mim at 400 degrees for medium, turn half way through. I followed directions to the tee. It’s a bloody mess.
Anyone notice air fryers need to cook longer.
Jake

Jump to this post

I've never used one, @jakedduck1. I suggest that for meats you get an indoor grill or use the broiler. From your experience, I think that meat needs a different cooking method.

REPLY
Leonard | @jakedduck1 | Apr 4, 2019

@hopeful33250
Guess I’ll invest in an indoor grill like you and @imallears suggested. Do you think they are more beneficial than the oven broiler?
Jake

REPLY
2 replies
Mentor
Teresa, Volunteer Mentor | @hopeful33250 | Apr 4, 2019

@jakedduck1

The broiler or the indoor grill probably work about the same. It's just a personal preference. I prefer an indoor grill because you don't have to turn on the oven on a hot day.

REPLY
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