Recipes, Food Tips, Healthy Eating & More

@sueinmn Those beets (that are cooked and in the pouches) are available in most grocery stores in my area in the produce section. I like having them on hand as well. They can perk-up a meal that is lacking in veggies or color. I've always liked beets.

@luftmensh1
Hello,

That is my kind of salad down to the sunflower seeds, chickpeas and mashed avocado on toast.
Raw veggies sliced very thin are great in salads. I have roasted chickpeas (canned) with EVO, s and p until they start to turn brown.
Now that is an awesome snack.... enter than peanuts.
I like my sprouts sliced in half and also roasted with EVO and seasonings. When I lived in Long Island, NY we used to buy the full stalk of sprouts in the fall...they stayed fresher longer when on the stalk. I miss those farm stands.
For breakfast I often toast a gluten free whole grain piece of toast and mash an avocado and then slightly drizzle some raw honey over it. I have to have something sweet in the morning.
Do you mean snow peas when you mentioned the flat beans? Or what I know as runner beans?
I have never had sliced raw rutabaga...something to try.
I believe all meals should be colorful and anything goes when it comes to salad.
Bon Appetit!

FL Mary

I forgot another wonderful addition to my salads: pomegranate arils (seeds). A wonderful burst of sweetness.

To imallears: Yes, you are right about the snow peas. The name came to me this afternoon. Also, someone spoke about cooking greens. My mother used to make a dish called schav. It's a cold soup made from sorrel leaves, and can be served with a hot potato and sour cream. (Sort-of the green equivalent of borscht. Some supermarkets sell schav already made in a bottle. In the past, I grew sorrel. I also steam chopped-up kale and stir it into sauteed mushrooms and onions. With spinach, I don't bother steaming. I just stir it right into the mushrooms and onions. I seem to put sauteed mushrooms and onions into lots of things. I especially like the Vidalia or other sweet onions.

What is EVO?

Extra virgin olive oil

I add Apple slices to salads

Love all these salad tips. We always have fresh Romaine in the house for the guinea pig, so that becomes the starting point. Winter in MN is the challenge - I'm used to going to the local Farmers' Market in TX for my fresh-from-the-field veggies - everything from the store tastes blah to me. I guess I need to try some of these suggestions. I like fresh berries - any kind - on top of the salad, with Raspberry Balsamic vinegar - no oil needed. Sometimes I add chunks of leftover chicken or steak, and crumbled Feta cheese.
Sue

COOKING QUESTION
I I have some thin cut pork. I need to cook it as revolting as disgustingly revolting as that thought is, especially since I don’t know what to do with it and even worse I don’t really know how to cook it properly. ALSO, after I cook it can I refreeze whatever concoction I create, provided I don't ruin it and throw it out?
Thanks kids,
Jake

@jakedduck1 A quick stir fry. Cut pork into thin strips or cubes and season with garlic salt and ginger. Add some veggies like carrot strips, onion, Bell pepper, cabbage or whatever you like. Heat up Olive oil, a dash of sesame oil and soy sauce. One pan only.