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Recipes, Food Tips, Healthy Eating & More
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!
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@imallears
I might be a slob but not with candy or wrappers. Believe me, there is NEVER any candy left over not even dust. There might be some chocolate, caramel or whatever left on the wrapper to lick off and by that time I’m out of the dungeon.
I’m making some Spanish Rice to go with the enchiladas. I didn’t have a few of the ingredients the recipe called for so will be interesting. Don’t ever make Spanish rice with brown rice. I took pot and all & threw it in the garbage can.
What can I put turmeric on, veggies? It tastes like bark off a tree.
Jake
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1 Reaction@jakeduck
Oh yeah...brown rice has a whole different nutty flavor. You can sprinkle tumeric over any veggies or roasted potatoes.....lightly...
You can add it to rice and use in soups. If you do that fairly consistently, you don’t need to use a lot each time. I like it but also take a tumeric cucumerin vitamin daily.
Made the best petit fillet tonight...I get 4 for $20 at a farm stand that has a butcher. So that’s 4 meals for me. Medium rare is my choice. Seasoned and seared and finished in the oven...perfection! Meat should be out at room temp , seasoned, before searing
That way you are not putting a cold piece of meat on a hot pan and you get a beautiful crust...3 minutes each side and the cast iron pan goes in the oven at 350 for about 8 minutes. I remove when thermometer reads 140 and let it rest for 5 minutes and it goes up to about 145 which is med rare. And the juices flow. Oh my.
I like enchiladas....did you make from scratch? And Spanish rice too.
FL Mary
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3 Reactions@imallears
I cannot tell a lie. The enchiladas were frozen but I scratched the rice. It’s not very good. I thought I had more junk on hand. Was suppose to use broth but didn’t have any so used spaghetti sauce and water and it called for salsa but didn’t have that either.
I guess I could have put some chili powder in it but I’m not knowledgeable about spices or anything else in the kitchen except where to get the candy and then scram.
Thank you for the help.
I can’t believe those steaks were so cheap unless they were the size of a quarter.
Filet mignon are about $15 a lb here.
Jake
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1 ReactionOh my stars @imallears - I just ate dinner but you made me so hungry. That does it. I'm having filets tomorrow night. (Not as inexpensive as yours for sure.) Thanks for the good instructions on cooking medium rare. I will try that.
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2 Reactions@jakeduck
The fillets were the size of a regular hamburger patty and 1 1/2 inches thick believe it or not. They always have them there. Publix here has a package of 2 similar sized for about $16 $17 . Don’t know why they’re so cheap but they go like hot cakes.
FL Mary
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3 Reactions@debbraw
Hi,
I sprayed my HOT cast iron skillet with avocado oil and made sure oil was sizzling. I used Montreal Steak seasoning and lots of extra ground pepper and a little Kosher salt also....really cover that meat in seasoning until it looks almost breaded. Found the best way to season anything is to dump all the mixed spices onto wax paper and press the meat or chicken right into it where I leave it out for 45 minutes minimum.
Enjoy
FL Mary
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3 Reactions@jakeduck1
I couldn’t find your post about the Tank Garage winery....such a cute idea...so I am responding here.
I read Vivino review on the 2016 Eddie you mentioned and I don’t think it rates a $60 wine price....it looks like an okay vino for maybe $15 tops.
Medium rare is not medium raw you looney....it’s just ever so slightly pink in the center...no blood just juice....off to the gym...just had my power smoothie. I would never tell you what was in it...you’d fall on your candy dust...oh right...no dust.
FLMary
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2 Reactions@imallears
I had my original post deleted.
Hmmmmm, medium raw huh, is that where you stick it and the blood flows like your donating it at the Red Cross? Just curious, doesn't sound terribly appetizing to me but I'm not the sophisticated gourmet with the educated taste buds like you.
Being the good bloke that I am I found you a good wine to compliment your dinner. Here's it's description; Eddie is an exhilarating Bordeaux blend of Cabernet Sauvignon, Petit Verdot and Malbec that smells like lush cassis, vanilla, cigar smoke, and worn leather. This wild thing is balanced and textured, bursting with flavors of vanilla, coffee dusted truffles and mocha. It's from the Tank Garage Winery in the Napa Valley, an old-time converted gas station. I thought you might like this selection better since you were less than enthusiastic about my last suggestion.
Bon appétit
Jake
@jakedduck1 Here’s something to try while it’s still summer. Pesto and tomatoes and onions and Parmesan cheese on any kind of pasta. Mmmmm good. Hot or cold! And quick
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2 Reactions@imallears - It would pay me to drive over there and get some of those filets. Yummm
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3 Reactions