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.

imallears | @imallears | May 21, 2020
In reply to @lioness "@imallers . It was good. I wilted it sort of using your recipe but wilted a..." + (show)
@lioness

@imallers . It was good. I wilted it sort of using your recipe but wilted a little differently Instead of grilling the lettuce I made the vinegar ,water as your directions. First did the bacon , crumbled into the water vinegar more vinegar then water . Brought to boil turned of heat and added the chopped up Romaine along with bacon . let it on till wilted then ate it last night . Very good . What I didnt have last night I will finish at lunch by nuking it till warm Let you know how this is .

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@lioness
You don’t grill the lettuce at all nor do you put it in the pan. You pour the dressing over a bowl of cold lettuce. You add the bacon back in after the dressing has boiled. I’ve never heated any back up as it is suppose to be over cold lettuce. So you could portion out the amount of lettuce you want , use as much dressing as you want and then reheat the dressing for another time.

I don’t know if I would like reheated lettuce...think it is soggy by now.

FL Mary

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1 reply
imallears | @imallears | May 21, 2020
In reply to @hopeful33250 "@imallears Thanks, Mary! I knew that if anyone could come up with a recipe it would..." + (show)
@hopeful33250

@imallears Thanks, Mary! I knew that if anyone could come up with a recipe it would be you. I appreciate your thoughts about the recipe, I'll give it a try and let you know how it turns out.

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@hopeful33250
Hi,
Read my post to @lioness

FL Mary

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Mentor
Teresa, Volunteer Mentor | @hopeful33250 | May 21, 2020
In reply to @imallears "@hopeful33250 Hi, I remember making wilted lettuce years ago. And it basically is vinegar (either while..." + (show)
@imallears

@hopeful33250
Hi,

I remember making wilted lettuce years ago. And it basically is vinegar (either while or apple cider), water, bacon, sugar and scallions or green onions. The thing is to get the ratio of the water and vinegar correct. I would say that for a head of normal size romaine you would need to fry up 3-4 pieces of bacon , take the bacon out and crumble up. To that bacon grease add about 1/4 cup vinegar, couple tablespoons of water , 1 or 2 teaspoons of sugar (depending on sweet you like it) and some diced scallions to the pan with some s and p. Once you bring that to a boil then you pour over the chopped romaine or any lettuce. I think I also added a chopped hard boiled egg to the lettuce. Since it’s boiling you can’t taste for adjusting the amounts . Just make sure there is enough to pour. So it’s more vinegar than water.
Haven’t thought of that in years. I don’t remember which vinegar I used. Might have also spritz some lemon over it too.

Hmmmm can’t go wrong with bacon.
FL Mary

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@imallears Now that you mentioned it, I do think that I remember the hard-boiled egg.

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lioness | @lioness | May 21, 2020
In reply to @imallears "@lioness You don’t grill the lettuce at all nor do you put it in the pan...." + (show)
@imallears

@lioness
You don’t grill the lettuce at all nor do you put it in the pan. You pour the dressing over a bowl of cold lettuce. You add the bacon back in after the dressing has boiled. I’ve never heated any back up as it is suppose to be over cold lettuce. So you could portion out the amount of lettuce you want , use as much dressing as you want and then reheat the dressing for another time.

I don’t know if I would like reheated lettuce...think it is soggy by now.

FL Mary

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@imallers Actually it wasnt to bad . The crispiness of the Romaine wasnt soggy at all. I had enough of the vinegar/water in bowl to cover it again added spritz of lemon juice and salt . It wasn't pretty but tasted good When at home this is how we wilted lettuce . Guess and I know each part of the country cooks different . Try it you may like it as Mickey says

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1 reply
Mentor
Teresa, Volunteer Mentor | @hopeful33250 | May 21, 2020
In reply to @lioness "@imallers Actually it wasnt to bad . The crispiness of the Romaine wasnt soggy at all...." + (show)
@lioness

@imallers Actually it wasnt to bad . The crispiness of the Romaine wasnt soggy at all. I had enough of the vinegar/water in bowl to cover it again added spritz of lemon juice and salt . It wasn't pretty but tasted good When at home this is how we wilted lettuce . Guess and I know each part of the country cooks different . Try it you may like it as Mickey says

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I'm sure it was good, @lioness. You sound as if you like to cook and those people always are good cooks!

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Parus | @parus | May 22, 2020
In reply to @rosemarya "@parus, I can almost smell fresh baked sourdough bread right now! I used to bake it..." + (show)
@rosemarya

@parus, I can almost smell fresh baked sourdough bread right now! I used to bake it when my boys were still at home. I still have the starter recipe that was given to me by the friend who, like you, used to share her loaves. I am going to look for it and might give it a try. How often do you have to use or feed your starter? Do you keep it in the fridge, or on the counter?

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@rosemarya I keep the starter in the frig. When I plan to bake bread I take the starter out the day before to allow time for it to reach room temperature. I then feed it to get it going again (time varies) and go from there. The starter can be finicky and even cantankerous with the fluctuating temperatures here in Hoosierville. It does require some patience due to the unpredictability of the starter. Maybe why I can work with it due to my own taciturn disposition.
Currently I have 2 starters going-one to use regularly the other in the frig. I also use the discard which adds zip to so many baked goods. I no longer eat processed sugar, but do enjoy baking and sharing with others.
I have learned the most from experience and also from the site the Clever Carrot. Anyone wanting to get into sourdough may benefit from the information there.
Have you been doing any drawing lately? When I see your profile photo I recall your purchase of new hiking boots. 🙂

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Parus | @parus | May 22, 2020
In reply to @contentandwell "@parus I have not made sourdough, but I find any bread baking to be intoxicating. I..." + (show)
@contentandwell

@parus I have not made sourdough, but I find any bread baking to be intoxicating. I read once that if you are selling your home the best thing is to have bread baking because the aroma is so welcoming that it immediately makes the home more inviting.
JK

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@contentandwell The aroma is inviting. When I feed the starter the yeasty fragrance permeates every corner of my habitat. I am filling the flower void with baking. Still undecided about bedding plants. Getting late.

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fiesty76 | @fiesty76 | May 22, 2020
In reply to @contentandwell "@parus I have not made sourdough, but I find any bread baking to be intoxicating. I..." + (show)
@contentandwell

@parus I have not made sourdough, but I find any bread baking to be intoxicating. I read once that if you are selling your home the best thing is to have bread baking because the aroma is so welcoming that it immediately makes the home more inviting.
JK

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@contentandwell, Yes! and so is the enticing aroma of baking choc. chip cookies. My daughter has been ordering yeast for weeks but none delivered. She called the other day: Mom, I have good news and bad. Which do you want to hear 1st? The good: my long awaited yeast arrived! Wonderful. The bad? The yeast is for pizza dough....

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Parus | @parus | May 22, 2020
In reply to @gingerw "@parus Yesterday at the weekly Farmer's market, I picked up a loaf of garlic and herb..." + (show)
@gingerw

@parus Yesterday at the weekly Farmer's market, I picked up a loaf of garlic and herb sourdough bread, made by a neighbor. This morning there is a slow coooker of ham and bean soup going. Guess what there is for dinner?
Ginger

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@gingerw I have a mexican black bean/brown rice in my slow cooker. I have found this concoction to be good wrapped in a corn tortilla with some fresh greens. An interesting response from the old taste buds.

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mockinbrd | @mockinbrd | May 22, 2020
In reply to @imallears "@lioness Hi Linda, Let me know how that turns out. What I gave you wasn’t a..." + (show)
@imallears

@lioness
Hi Linda,

Let me know how that turns out. What I gave you wasn’t a precise recipe. There are probably recipes online for exact measurements but I know you are a cook and I often find my instincts guide me rather than a recipe. Just don’t saturate the lettuce. You do it first and tell me what you think and I may try it.
All is well here and have been out to different places with a hepa filter mask and gloves. Like gearing up for war before getting out of the car.

FL Mary

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I went through a phase in the 1970's where this was a favorite recipe. I'm making this today! Unfortunately, I don’t have a precise recipe, either.

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