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.

fiesty76 | @fiesty76 | Mar 20, 2021
In reply to @jakedduck1 "@imallears You’ll be amazed as I was but my roast turned out ok. I couldn’t believe..." + (show)
@jakedduck1

@imallears
You’ll be amazed as I was but my roast turned out ok. I couldn’t believe it. When I poured some olive oil in the pan to brown the roast it turned out to be vinegar. But I really like it so I just left it in there and add a tamale boil along with it. Just a little bit of extra flavor. It was already cooking when I got your message. Boy oh boy were you ever right about it sticking. It took me hours to get that pan clean. I was just going to throw it out and that’s probably what I should’ve done. Next time I’ll follow your instructions and if it burns again like that then I’ll just throw the bloody thing in the garbage and be done with it. I like your suggestion of Worcestershire sauce or as my dad used to call it bug juice. I would’ve put some in but someone told me not to take the lid off once it started cooking.
Now I just have to figure out how long to cook a big it won’t come out medium instead of well done. A well done steak is like chewing on shoe leather.
Jake

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Oh, @jakedduck1, adding vinegar instead of olive oil sounds like something I might do. But the funny thing is that mil made what she called a "New York pot roast" that called for vinegar! I didn't watch her prepare it but it was sooo tender and there was no taste of vinegar. The pot roast won't be ruined if you peak inside so try slicing a bite to see if it is at the right doneness for you. Have to agree and wonder at those who actually pay money for "shoe leather" steaks. What a waste!!!!

REPLY
fiesty76 | @fiesty76 | Mar 20, 2021
In reply to @contentandwell "@jakedduck1 when something is really burned on and you think it’s beyond redemption, fill it with..." + (show)
@contentandwell

@jakedduck1 when something is really burned on and you think it’s beyond redemption, fill it with hot water and detergent and let it soak overnight. I’ve even left pots for a couple of days with soapy, hot water in them, refreshing the hot water a couple of times. You can even put the pan or pot on the stove with soapy water in it to get the water really hot.

As you can tell, I’ve burned my share of pots, one just last week. It survived!
JK

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Yes to @contentandwell for the remedy to removing burned bottomed pans! I do put mine on the stove top and after soapy water boils a few minutes, turn off the heat and let it cool completely. Along with wrapping celery stalks, (first rinsed and let to drip a bit) in tin foil to preserve life and freshness, the burned pot remedy was my second "heloise tip" shared with my newly married daughter.

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imallears | @imallears | Mar 20, 2021
In reply to @fiesty76 "Yes, to what @imallears wrote. I am best friends with my crock pot and like to..." + (show)
@fiesty76

Yes, to what @imallears wrote. I am best friends with my crock pot and like to use "Better than Bouillion" for the broth. It comes in all flavors...beef, chicken, veggie, pork, condensed in a small jar and kept in frig, add tablespoons to taste to dissolve in water, then add whatever veggies and seasonings you prefer.

Mrs. Dash, a mix of herbs, is a good base seasoning to start with for me because it doesn't have salt and the B & B contains enough for my taste.

@jakedduck1, I sometimes put in the potato chunks and carrots first because they are denser; then the meat; topped with onions, celery and faster cooking veggies.

Oh, hecky darn, Leonard, now I'm wanting to make a crock pot roast but simply can't waste a minute of nice weather in the yard to drive to the grocery. If you would run the errand for me, I'd be happy to serve you a TX style pot roast dinner with a slice of warmed dutch apple pie topped with a bit of shredded cheese and vanilla ice cream. If available come soon because we know it takes hours for the crock pot savoryto be ready for dinner.

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@fiesty76
I use that Better than Bouillon also. When I make soup using organic chicken broth I find a dollop of that broth in the liquid gives the soup a nice depth and doesn’t affect the chicken taste. It great for making a fast gravy too.

FLMary

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imallears | @imallears | Mar 20, 2021
In reply to @jakedduck1 "@imallears You’ll be amazed as I was but my roast turned out ok. I couldn’t believe..." + (show)
@jakedduck1

@imallears
You’ll be amazed as I was but my roast turned out ok. I couldn’t believe it. When I poured some olive oil in the pan to brown the roast it turned out to be vinegar. But I really like it so I just left it in there and add a tamale boil along with it. Just a little bit of extra flavor. It was already cooking when I got your message. Boy oh boy were you ever right about it sticking. It took me hours to get that pan clean. I was just going to throw it out and that’s probably what I should’ve done. Next time I’ll follow your instructions and if it burns again like that then I’ll just throw the bloody thing in the garbage and be done with it. I like your suggestion of Worcestershire sauce or as my dad used to call it bug juice. I would’ve put some in but someone told me not to take the lid off once it started cooking.
Now I just have to figure out how long to cook a big it won’t come out medium instead of well done. A well done steak is like chewing on shoe leather.
Jake

Jump to this post

@jakedduck1
Glad it turned out okay. I love vinegar in recipes so I guess your use of it was a happy mistake...kind of. At least it got seared lol. Use the soapy water method as @contentandwell said. I found that just plain water in the pot on the stove under a low flame works too. But it won’t happen to you next time. I keep my oils and vinegars on two separate shelves . I have a lot of different types.

You can freeze pot roast slices in gravy. So try another one soon and make sure it’s oil and not vinegar. Google some seasonings and just keep tasting....at least you can do that the old fashioned way. I used a recipe once that included everything to be cooked in an oven in one pan. I will look at that again. I make notes on any recipes I found and , if they are keepers, I have a spiral bound notebook I put them into with protective envelopes. Very few are perfect as they are originally written. Many of my meals are “off the cuff” and turn out amazing and I don’t even remember what amounts of seasonings or ingredients I used. Long time good cooks do that all the time.

FL Mary

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Leonard | @jakedduck1 | Mar 29, 2021

I just bought 15 pounds of asparagus.
Is it necessary to blanch it before freezing or can I just throw it in the freezer. If it needs blanching how long do you cook it?
Can it be put in a freezer bag or does it need more elaborate packaging.
Thanks much,
Jake

REPLY
1 reply
lioness | @lioness | Mar 29, 2021
In reply to @jakedduck1 "I just bought 15 pounds of asparagus. Is it necessary to blanch it before freezing or..." + (show)
@jakedduck1

I just bought 15 pounds of asparagus.
Is it necessary to blanch it before freezing or can I just throw it in the freezer. If it needs blanching how long do you cook it?
Can it be put in a freezer bag or does it need more elaborate packaging.
Thanks much,
Jake

Jump to this post

@jakedduck1 Hi Leonard yes blanch your asparagus in hot water cool quickly in cold then bag for freezer the amount you want

REPLY
1 reply
Leonard | @jakedduck1 | Mar 29, 2021
In reply to @lioness "@jakedduck1 Hi Leonard yes blanch your asparagus in hot water cool quickly in cold then bag..." + (show)
@lioness

@jakedduck1 Hi Leonard yes blanch your asparagus in hot water cool quickly in cold then bag for freezer the amount you want

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@lioness
Thank you, Linda.
I tell ya, you can't win.
Convenience for $4.00 a pound or inconvenience for $.99 a pound.
$15.00 vs $60.00 I guess I can be inconvenienced but I don't like it. Oh joy, more dishes & pans to wash.
Nope ya just can't win.
Take care,
Jake

REPLY
1 reply
lioness | @lioness | Mar 29, 2021
In reply to @jakedduck1 "@lioness Thank you, Linda. I tell ya, you can't win. Convenience for $4.00 a pound or..." + (show)
@jakedduck1

@lioness
Thank you, Linda.
I tell ya, you can't win.
Convenience for $4.00 a pound or inconvenience for $.99 a pound.
$15.00 vs $60.00 I guess I can be inconvenienced but I don't like it. Oh joy, more dishes & pans to wash.
Nope ya just can't win.
Take care,
Jake

Jump to this post

@jakedduck1 Come on its not all that hard to do just rinse out the pot and let them drip dry in tray

REPLY
1 reply
Leonard | @jakedduck1 | Mar 31, 2021
In reply to @lioness "@jakedduck1 Come on its not all that hard to do just rinse out the pot and..." + (show)
@lioness

@jakedduck1 Come on its not all that hard to do just rinse out the pot and let them drip dry in tray

Jump to this post

@lioness
Wanna come up & do them? I thought not!!!
Jake

REPLY
2 replies
imallears | @imallears | Apr 1, 2021
In reply to @jakedduck1 "@lioness Wanna come up & do them? I thought not!!! Jake" + (show)
@jakedduck1

@lioness
Wanna come up & do them? I thought not!!!
Jake

Jump to this post

@jakedduck1
I am designing a set of heat proof, flame proof and broil proof DISPOSABLE pots and pans just for you. Calling it Jakeware.
Next on the list is designing a house with a closet size kitchen that has enough space for a refrigerator, microwave and toaster
oven. Instead of a wine cellar there will be a chocolate pantry.
I’m here for you.

FL Mary

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2 replies
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