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
Rosemary, Volunteer Mentor | @rosemarya | May 20, 2020
In reply to @parus "I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread...." + (show)
@parus

I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread. There is a satisfaction in doing this and the smell of the yeasty,sourdough aroma is intoxicating. I freeze some and also share with some of my neighbors. Some had not eaten home grown sourdough bread. What fun this adventure has been.

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@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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1 reply
Mentor
Teresa, Volunteer Mentor | @hopeful33250 | May 20, 2020
In reply to @parus "I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread...." + (show)
@parus

I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread. There is a satisfaction in doing this and the smell of the yeasty,sourdough aroma is intoxicating. I freeze some and also share with some of my neighbors. Some had not eaten home grown sourdough bread. What fun this adventure has been.

Jump to this post

@parus Once again, I wish we were neighbors! What fun to be your neighbor.

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Mentor
Teresa, Volunteer Mentor | @hopeful33250 | May 20, 2020

Hi, @imallears

In another discussion group, you mentioned grilling Romaine and that reminded me of my mom making Wilted Lettuce. Does anyone else remember having or making it? As I recall, it was made in a skillet, and there was some vinegar, bacon, sugar but not sure what else. If anyone can come up with a recipe I'd love to have it.

REPLY
1 reply
JK | @contentandwell | May 20, 2020
In reply to @parus "I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread...." + (show)
@parus

I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread. There is a satisfaction in doing this and the smell of the yeasty,sourdough aroma is intoxicating. I freeze some and also share with some of my neighbors. Some had not eaten home grown sourdough bread. What fun this adventure has been.

Jump to this post

@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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2 replies
Mentor
Ginger, Volunteer Mentor | @gingerw | May 20, 2020
In reply to @parus "I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread...." + (show)
@parus

I have succeeded at making my own sourdough starter and enjoying baking/sharing/eating my own sourdough bread. There is a satisfaction in doing this and the smell of the yeasty,sourdough aroma is intoxicating. I freeze some and also share with some of my neighbors. Some had not eaten home grown sourdough bread. What fun this adventure has been.

Jump to this post

@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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1 reply
imallears | @imallears | May 20, 2020
In reply to @hopeful33250 "Hi, @imallears In another discussion group, you mentioned grilling Romaine and that reminded me of my..." + (show)
@hopeful33250

Hi, @imallears

In another discussion group, you mentioned grilling Romaine and that reminded me of my mom making Wilted Lettuce. Does anyone else remember having or making it? As I recall, it was made in a skillet, and there was some vinegar, bacon, sugar but not sure what else. If anyone can come up with a recipe I'd love to have it.

Jump to this post

@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

REPLY
4 replies
lioness | @lioness | May 20, 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

Jump to this post

@imallers Oh that sounds good since I have Romaine now I might try it for super . I,ll copy the recipe . Thanks . Hope your well Linda

REPLY
1 reply
imallears | @imallears | May 21, 2020
In reply to @lioness "@imallers Oh that sounds good since I have Romaine now I might try it for super..." + (show)
@lioness

@imallers Oh that sounds good since I have Romaine now I might try it for super . I,ll copy the recipe . Thanks . Hope your well Linda

Jump to this post

@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

REPLY
2 replies
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

Jump to this post

@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.

REPLY
1 reply
lioness | @lioness | May 21, 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

Jump to this post

@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 .

REPLY
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