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| Foods | Any suggestions on how to get more fiber each day? | Oct 06 2007 11:44 (UTC) |
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| This probably won't register on your food log, but what works for me is a soluble fiber supplement. I was already eating good fiber-rich foods like oatmeal and All-Bran cereals, carrots and apples, whole wheat pastas and nuts, etc. but things just weren't adding up. So I'm going the route of taking about five Metamucil capsules each morning with lots of water,. At night if things still feel stalled, I wil puree 4 prunes with an applesauce cup, equal cup of water, a little cinnamon, and a Tbsp of oat bran. Then, you down it any way you can. Good luck. |
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| Recipes | Coconut Milk Substitute...suggestions? | Oct 06 2007 11:26 (UTC) |
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| Just thinking off the cuff, I wonder if you could take the unsweetened coconut flakes you'd find in the baking section of the grocery store and simmer them in skim milk until it reduces. I've never tried it, but it could add both the flavor and creaminess these curry dishes are structured on. Good luck. Let us know what works! |
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| Recipes | Homemade paneer cheese | Oct 05 2007 00:29 (UTC) |
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| Clarelaine, thanks for relating your experience. If you have any other ideas for using the paneer, savory or sweetened, definitely post them. I've read somewhere that Indian chefs save the whey and use it for making the next batch of curds. I'm not sure how long the whey lasts in the fridge, but I'd be interested in ideas about recycling it. To answer an earlier question, I found cheesecloth in my supermarket. You can also pick it up at any kitchen goods store, or online. |
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| Recipes | what is my chili missing? | Sep 22 2007 12:37 (UTC) |
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| Oh geez...no offense to anyone but some of these suggestions...ech. Also, those packets are nothing to aspire to. You can do much better with real ingredents and flavors. Here are my suggestions:
1. not knowing the amounts of spice you are using, I would first make sure you are using enough of each. I generally put at least a tablespoon of each cumin powders (both roasted and plain), chili powder, and onion powder for every 28oz. can of tomatoes or lb. of meat. I never use garlic powder - just more actual garlic. Save the cilantro for topping at the end. That is when the flavor comes alive, not during cooking. 2. simmer that thing for a good long time on low heat. Then refridgerate and serve it the next day. Seriously, if you try to make and serve chili in the same night you are never going to get the full flavors no matter what odd aditive you throw in. A few more optional things you can do to bring out a bigger flavor include: ? really browing the meat and half the onions (but not the garlic!) really well until the skillet has a nice layer of dried brown stuff stuck to the bottom. ? deglazing the pan with a nice dark ale or stout (you could probably even try a low-cal beer) ? roasted tomatoes: take plum tomatoes and slice then in half, seed them, toss with oil and salt and lay them out on a baking sheet. Roast at 400-deg until shriveled and browned. Then chop up and add to the chili. ? Pan-roast the spices first. Heat your cooking vessel or a skillet, add a tiny bit of oil (optional) then toss all your spices in there and stir them around for just about 30 seconds. This is common in Indian cooking but it's for the same purpose. The flavors will bloom a little more. I suspect your BF probably wants more of the sweetness that comes from carmelization of the various ingredients. That kind of flavor can be faked with adding coffee, chocolate, or straight sugar but you'll still have that weak acid taste in there as well as some other off-flavors. And yes...top with cilantro, lime juice, sour cream, chopped scallion, tabasco, good tortilla chips, a margarita... make an event out of it and then adjust your calories for the rest of the day. Hope this helps! -sfu |
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| Health & Support | Chemotherapy and Food | Aug 23 2007 12:53 (UTC) |
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| Many thanks for your responses.
-- |
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| Recipes | Newbie to cooking | Jun 08 2007 20:17 (UTC) |
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| 1. Watch people cook (youtube, PBS, foodtv) to pick up techniques. Just don't try to chop like a speed demon or make big flames leap out of your pan. Take it slow and easy.
2. Ask people you know for their best family recipe. 3. When you eat something you really like, figure out the ingredients and research the recipe online. When in doubt, take a few recipes and merge them into a single great recipe. 4. Pick just a few dishes to start and make them often. When you get comfortable with a recipe, move to a new one or experiment with altering. (ex. replace chicken and broccoli over linguine with chick peas and spinach over cavatelli...replace parm cheese with feta cheese...) Recipes can be very adaptable. 5. Make cooking as fun as the eating. Get a friend or two and have a cooking contest. See who can make the best soup or chili, then share the recipe. Have a good time with it. |
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| Recipes | Pizza Sauce | May 09 2007 01:19 (UTC) |
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| BBQ pizza....bleh. I keep it traditional, but I don't precook the sauce. Just blend and spread on the thinly spread dough, then top with cheeses and a drizzle of olive oil.
SAUCE Blend the following in a bowl -- 1-2 cups plum tomatoes; skinned, crushed with the hands, and extra liquid drained away (use canned if you don't have fresh) 6 leaves of fresh basil, torn or chiffonaded 3 cloves garlic, minced 2 tbsp minced or grated onion 1 tsp salt 2 tbsp red wine (I like using chianti) 3 tbsp parmesan cheese I would preheat the oven for 30 minutes at 500+ degrees. You should have a pizza stone or cast iron skillet inside. Arrange your pizza on a well-floured peel, cookie sheet or cutting board, then give it a good shuffle onto the stone. If you have no stone, just use a cookie sheet. cook 10-15 minutes or until bubbly. -jf- |
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| Foods | 10 Healthy Foods That Aren't | May 02 2007 20:29 (UTC) |
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| With all due respect, some of these sound more like a personal opinion rather than hard scientific fact. What is generally true is that eating an excess of anything is generally bad. But people aren't so delicate that they can't enjoy some of this stuff somewhat regularly. | |||
| Recipes | hillbilly housewife question | Apr 30 2007 16:37 (UTC) |
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| Not sure there is an easy way, but you could probably find a utility that will allow you to save the entire site as a web archive. (You can usually specif how many links deep you want the utility to archive.)
Once you have it as an archive, you might be able to drag a group of pages to the printer and batch-print them. I've done this on a Mac before. |
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| The Lounge | Food Network!!! I love it, but...... | Apr 30 2007 15:47 (UTC) |
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| Food Network was better in the old days. They had more variety of actual cooking shows, fewer of these crappy "feel good" shows like Unwrapped, and the chefs that they featured were more focused on teaching and cooking rather than being a pop icon with a catch phrase.
I think they are totaly missing the boat. There is a wave of interest in healthier eating, and more informational media sources. It's not enough to just have some sassy dame telling everyone to use tons of butter and then flashing a web address during the commercials. They should have more shows *after people get home from work* that cater to healthy cooking. The shows should incorporate portion management and careful ingredient selection as well as on-screen calorie and nutrition values. I would tune in alot more if I could actually learn something I could use, and not just a dozen short cuts to my next heart attack. -jf- |
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| Recipes | chick pea recipe | Apr 26 2007 01:11 (UTC) |
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| Here are three of my favorites (please disregard my mistaken serving sizes):
Pasta e Ceci Chick Pea Curry Mediterranean Chick Peas -jf- |
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| Foods | basmati rice is EVIL!!!! | Apr 25 2007 18:14 (UTC) |
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| Also, be aware that when you order basmati rice at an indian restaurant, it will most likely have been prepared with ghee (clarified butter). Often, the grains are sauteed briefly in ghee and the hot water is added along with any aromatic whole spice.
-jf- |
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| Recipes | gnocchi virgin Please help!!!! | Apr 23 2007 21:30 (UTC) |
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| Another good cheat meal is to melt some butter and olive oil until the foaming stops and the butter just starts to brown, then toss in a few cloves of minced garlic and two sprigs of rosemary (or a few leaves of sage). Remove it from the heat, add your cooked gnocchi and toss.
I usually have this with blanched broccoli rabe mixed with toasted pine nuts and chopped sun-dried tomato, and a little crusty bread...and wine of course. The benefit here is that you can scoop up the gnocchi with a slotted spoon and let some of the excess oil drip away while retaining the flavors of the garlic and herb. -jf- |
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| Foods | Which would you order? | Apr 19 2007 01:50 (UTC) |
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| Can I ask where this place is? I want to go now.
-jf- |
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| Recipes | Crackers | Apr 18 2007 22:07 (UTC) |
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| If you can't find unsalted crackers, I suppose you could bake a healthy brand of tortilla in pieces until they're crisp. | |||
| Foods | Dinner Dance | Apr 17 2007 01:45 (UTC) |
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| Depends on how they cook the chicken. Typically it might be breaded and fried, and then combined with the garlicky lemon and oil sauce. But then the lasagna could be loaded with ricotta, parmesan and mozarella cheeses.
Personally, I love chicken francaise, so would go for that. Just don't scoop up any sauce and find someone who will split a portion with you so you only eat half. Don't take any pasta (or very little) and then round out the meal with salad if they have any. And heck....it's a dance, so you have a good excuse to burn off what you eat so you have allowance for a little dessert. - |
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| Recipes | i wanna discuss the worst foods in the world with people top 10 bad foods | Apr 15 2007 21:35 (UTC) |
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| Just went shopping today so I'm thinking in terms of groups of stuff I would never buy, rather than food I crave and endulge in despite it being unhealthy:
1. margerine, or anything that tries to be a butter substitute 2. 90% of the cereal aisle. Puffed, colorized, heavily sugared, over processed trash food. 3. 90% of the bread aisle, for the same reasons as #2. Bring back homemade! 4. Products with "kid" or "-ables" in the title, such as Kid Cuisine, Lunchables, Snackables, etc. 5. Processed granola or breakfast bars, especially those with chocolate chips, m&ms or little marshmallows. 6. The entire juice and soda aisle. Bubbling bottles of multicolored corn syrup. And that's the good stuff. 7. "Mini" or "100 calorie" anything for two reasons - price per serving is ridiculous compared to the regular size, and they promote the idea that 100 calories of junk food is anything but junk food. 8. Pork rinds. I just never understood this product. 9. Cheeze Whiz 10. Generic or imitation Oreo cookies (wink) |
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| Recipes | If I delete a recipe... | Apr 15 2007 19:15 (UTC) |
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| It's your call, Clairelaine. Definitely technical in nature, but has some merit here too I think. I tested it out by creating a gibberish recipe, adding it to my food log, and deleting the recipe. It didn't seem to affect the entry in my food log, so I'm satisfied that this is resolved.
thanks. -jf- |
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| Foods | tell me how to TOFU | Apr 12 2007 23:11 (UTC) |
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| Last post...I promise:
Vegan Microwave Cookbook |
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| Foods | tell me how to TOFU | Apr 12 2007 23:10 (UTC) |
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| Here's another for marinated tofu:
Marinated Tofu I might serve this with some steamed broccoli, sweet potato, or some kind of shredded carrot/pecan/raisin salad perhaps. |
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| Foods | tell me how to TOFU | Apr 12 2007 23:00 (UTC) |
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| This sounds good and very adaptable to other flavors and ingredients:
Kung Pao Tofu Rice Salad note: it calls for packaged grilled tofu which is good, but you could easily use plain firm tofu. One thing you might try is to drain the tofu by placing it on paper towels, then place a plate on top of it and add a little weight (like a coffee cup filled with water or a few magazines). That will press out water and make the tofu a little airier. You can then cube it and use as-is. |
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| Weight Loss | Breakfast question | Apr 12 2007 22:51 (UTC) |
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| There's no reason to think eating breakfast involves either the word "big" or the word "time". If you have time to drink 22 ounces of milk (which in itself is a feat...I would probably heave it up), you have time to throw some dry cereal with some nuts into a ziploc baggie and take it with you to nibble on for an hour or two.
Or you can try accompanying the milk with some of those Luna or Clif bars, an english muffin with peanut butter and honey, or apple slices with a little cinnamon, and so on. No reason to think breakfast has to be a major investment in time or chowing. Another point to be made is that breakfast can be anything. A little bowl of whole wheat pasta and some cherry tomatoes, a slice of toast with some cottage cheese, a handful of chick peas and some carrot sticks. It doesn't have to be of the eggs-oatmeal-smoothie kind. |
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| Weight Loss | Breakfast question | Apr 12 2007 15:48 (UTC) |
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| I can't think of any reason why milk calories alone would be sufficient for an adult. More importantly, can you explain a little bit of why would you want to do that? Is there something that's keeping you from just eating a normal breakfast? | |||
| Weight Loss | Why is eating the same daily menu bad? | Apr 11 2007 23:10 (UTC) |
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| Another angle to this might be in regards to this being a true lifestyle change and not just a temporary dietary habit to shave off a few pounds.
Over the course of your life you will encounter many different types of food, so being exposed to as many of those combinations as possible as often as possible will give you a basis for learning and understanding portion control and nutritional balance. I think it is a more holistic approach to eating. You will know more about how your body reacts to the occassional high calorie day, which we all stumble on eventually. And finally, you will simply know more about food and what goes into different flavors which will make you more empowered in preparing your own meals. That's my two cents -jf- |
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| Foods | Good shortcut for Spaghetti sauce | Apr 11 2007 22:59 (UTC) |
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| Hi. I'm a big fan of good sauce, yet I'm not exactly sure what part of your recipe is considered the short cut. Generally speaking, sauteeing onion (and maybe garlic), then adding canned tomatoes and simmering is sort of the average recipe's approach. (I like to take the long way around and use whole tomatoes and other flavoring like wine, fresh herbs, and sometimes meat and then simmer all day)
But to satisfy my curiosity, how did you make it before this recipe? |
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| Foods | fats | Apr 11 2007 22:52 (UTC) |
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| Triglycerides? Hydrogenated? Omega 3 Fatty Acids? I'm Googling it but I'm still not sure. | |||
| Foods | healthy mexican food, suggestions please! | Apr 11 2007 22:47 (UTC) |
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| Lean ground turkey, nonfat sour cream or if you want to go veganish, mix some silk tofu with some herb, lemon juice, garlic, and spice to simulate a nice ranch dressing.
Another idea: try using stiff romaine lettuce leaves in place of taco shells. I did this years back when I was trying the low carb diet and it actually left a good impression. |
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| Foods | PB&J sandwich | Apr 09 2007 19:13 (UTC) |
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| My latest fixation is Sunbutter Spread sprinkled with toasted, unsalted sunflower seeds, and organic fig jam. You can also drizzle on a little honey instead of jelly for some sweetness.
Then there is this stuff: http://store.foodfightgrocery.com/ricrfl.html I just bought some for my 4-yr old, and it tastes like the real deal. It's sweet though. -jf- |
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| Foods | Easter was a bad diet day... | Apr 09 2007 16:21 (UTC) |
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| I destroyed my diet with chips/dip, cheese ball, creamy mashed potatos, green bean casserole, banana split cake, 2 helpings of ricotta pie, wine...it was seriously a gluttonous amount of food. 4000 calories, and that's being optimistic because I'm sure I forgot things or entered wrong amounts. Fortunately I am not showing a great deal of swing on the scale today, but who knows. I feel frustrated, resigned, ashamed all at once.
-jf- |
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| Foods | Does anyone warm up their cold cereal? | Apr 06 2007 21:44 (UTC) |
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| I microwave grape nuts. I like them to have a mushier, more oatmeal consistency. It also helps to thaw out the frozen blueberries I chuck in there.
-jf- |
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