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 | May 22, 2019

@lioness and @karen00 Also, grape tomatoes. I really like red onions added with olive oil.

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1 reply
Parus | @parus | May 22, 2019

@user_ch53e9c09 Steel cut are my choice no matter how I chose to fix them.

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Parus | @parus | May 22, 2019

My lentil, green onion, cucumber, grape tomatoes, sweet orange belle pepper with fresh dill and parsley was once again a hit at our community pitch-in. I use white vinegar and olive oil for the marinade and allow to marinate overnight. I do not add the tomatoes until time to serve and gently toss them in. I used red lentils (I sprout my own) rather than brown ones and liked it better. The presentation was also more pleasing. This is a salad that is a keeper!!!

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1 reply
lioness | @lioness | May 22, 2019
In reply to @hopeful33250 "@lioness and @karen00 Also, grape tomatoes. I really like red onions added with olive oil." + (show)
@hopeful33250

@lioness and @karen00 Also, grape tomatoes. I really like red onions added with olive oil.

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@hopeful33250 Never thought of grape tomatoes that sounds good I do like red onions

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Debbra Williams, Alumna Mentor | @debbraw | May 22, 2019
In reply to @karen00 "@debbraw Hi Debbraw, how was your salmon & brussel sprouts? Those Brussels sound delicious! I’ve never..." + (show)
@karen00

@debbraw Hi Debbraw, how was your salmon & brussel sprouts? Those Brussels sound delicious! I’ve never had them roasted and I will try them like that! Got any suggestions for broccoli!

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@karen00 - the salmon and brussel sprouts were terrific. As for broccoli, I do it just the same: separate it into florets, put it on a cookie sheet, sprinkle with salt, pepper and parmesan, then dribble with olive oil. Cook for about 20 minutes stirring and flipping it about mid way. This is how I do most of my veggies.

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Mentor
Ginger, Volunteer Mentor | @gingerw | May 22, 2019
In reply to @parus "My lentil, green onion, cucumber, grape tomatoes, sweet orange belle pepper with fresh dill and parsley..." + (show)
@parus

My lentil, green onion, cucumber, grape tomatoes, sweet orange belle pepper with fresh dill and parsley was once again a hit at our community pitch-in. I use white vinegar and olive oil for the marinade and allow to marinate overnight. I do not add the tomatoes until time to serve and gently toss them in. I used red lentils (I sprout my own) rather than brown ones and liked it better. The presentation was also more pleasing. This is a salad that is a keeper!!!

Jump to this post

@parus By golly, that sounds great, and healthy!
Ginger

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imallears | @imallears | May 23, 2019
In reply to @imallears "@lioness Hi. 1 tblsp olive oil, 1clove crushed garlic 1 large or 2 medium leeks, ,..." + (show)
@imallears

@lioness
Hi.
1 tblsp olive oil, 1clove crushed garlic
1 large or 2 medium leeks, , chopped well...not the green parts
2medium zucchini, chopped
2 tblsp fresh basil
2-3 cups fresh spinach, chopped

Heat oil, add garlic, leeks and zucchini, tsp salt and 1/tsp pepper, stirring often 3-4 minutes until leeks are soft. Add 1 cup chicken broth stirring until zucchini falls apart 8-10 minutes.
Transfer all to blender and add the basil to blend. Pour back into pot and add the other cup of chicken broth. Then you can add the spinach and also cooked chicken if you want and cook another few minutes until heated through.

I’m going to make this tomorrow without the chicken and maybe blend the spinach in the blender also. I had another soup for lunch I’m getting stitches out tomorrow for gum and tooth surgery I had on Tuesday so was looking for soft food. Had a root canal last week and an Apioectomy this Tuesday. I’ll let you know how it is and if it needs any tweaks.

Regards from Florida Mary

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@lioness
Hi,
Just made the above soup. Recipe called for low sodium broth which I bought by mistake but used. Zucchini took about 15 to fall apart..not necessary to dice veggies...just chop in chunks. Preparing the leeks is the most time spent.
It’s a creamy mild soup because of the leeks but I would use Chicken Bone broth next time for more body. I sprinkled some paprika and extra salt upon tasting for a little zip. I personally would not add chicken but I think some diced cooked potatoes is more suited to it and would serve as a meal in itself. I could discern the fresh basil so dried basil would not be as good.
Was able to blend the entire batch 20 seconds....blend,don’t purée. Makes a good lunch or a light dinner with maybe a salad or a hunk of crusty bread. Low in calories and easy on the stomach. And it’s definitely a white wine accompaniment.
I would make again with the changes so I’m giving it 4 out of 5 stars.

Regards from Mary Martha Stewart

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1 reply
lioness | @lioness | May 23, 2019
In reply to @imallears "@lioness Hi, Just made the above soup. Recipe called for low sodium broth which I bought..." + (show)
@imallears

@lioness
Hi,
Just made the above soup. Recipe called for low sodium broth which I bought by mistake but used. Zucchini took about 15 to fall apart..not necessary to dice veggies...just chop in chunks. Preparing the leeks is the most time spent.
It’s a creamy mild soup because of the leeks but I would use Chicken Bone broth next time for more body. I sprinkled some paprika and extra salt upon tasting for a little zip. I personally would not add chicken but I think some diced cooked potatoes is more suited to it and would serve as a meal in itself. I could discern the fresh basil so dried basil would not be as good.
Was able to blend the entire batch 20 seconds....blend,don’t purée. Makes a good lunch or a light dinner with maybe a salad or a hunk of crusty bread. Low in calories and easy on the stomach. And it’s definitely a white wine accompaniment.
I would make again with the changes so I’m giving it 4 out of 5 stars.

Regards from Mary Martha Stewart

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@imallears Sounds good I wrote the recipie down am going to try it My son doesn't like zucchini so Parsnip or red peppers as a substitute his wife can substitute whatever Have to buy leeks I did the red lentil soup @parus gave it's good. Supper time for me 😋

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1 reply
imallears | @imallears | May 24, 2019
In reply to @lioness "@imallears Sounds good I wrote the recipie down am going to try it My son doesn't..." + (show)
@lioness

@imallears Sounds good I wrote the recipie down am going to try it My son doesn't like zucchini so Parsnip or red peppers as a substitute his wife can substitute whatever Have to buy leeks I did the red lentil soup @parus gave it's good. Supper time for me 😋

Jump to this post

@lioness
Hi,

I don’t think the texture of parsnips or peppers will work with this particular soup. The zucchini , which breaks down and gets mushy, is needed for the liquid and the creaminess. Your son won’t taste the zucchini. He won’t be able to taste what kind of veggies are in it...I know I wouldn’t be able to tell if I didn’t know as their is nothing overpowering.

Tell him it’s assorted veggies and don’t let me see the zucchini lol.

Regards from FL Mary

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1 reply
lioness | @lioness | May 24, 2019
In reply to @imallears "@lioness Hi, I don’t think the texture of parsnips or peppers will work with this particular..." + (show)
@imallears

@lioness
Hi,

I don’t think the texture of parsnips or peppers will work with this particular soup. The zucchini , which breaks down and gets mushy, is needed for the liquid and the creaminess. Your son won’t taste the zucchini. He won’t be able to taste what kind of veggies are in it...I know I wouldn’t be able to tell if I didn’t know as their is nothing overpowering.

Tell him it’s assorted veggies and don’t let me see the zucchini lol.

Regards from FL Mary

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@imallears I use to do this when I made scrambled eggs so he knows my tricks I,'ll take some over some day I agree it's not the same I wonder about cucumber ? Plus a different flavor Linda in California

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