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03-19-2010, 11:08 AM | #1 |
And Rylee Finnegan Donating Member Join Date: Apr 2007 Location: Metro Detroit, MI
Posts: 17,928
| Recipes I feel like talking about food. I got some good recipes awhile back when I did this, so I'm doing it again. But I don't eat meat or poultry and don't really like fish, sooooo... I'm in a rut. Eggs and dairy are fine. I have something to replace cut up white meat chicken, so recipes with chicken bits are good too. Oh, no eggplant or anything with a lot of nuts please (peanuts are good). And I don't like tofu either (unless maybe isn't not the main ingredient). I just eat sugar all day lately.
__________________ Crystal, Ellie May (RIP), Rylee Finnegan, and Gracie Boo🐶 Last edited by Ellie May; 03-19-2010 at 11:10 AM. |
Welcome Guest! | |
03-21-2010, 04:29 AM | #2 |
Donating YT 500 Club Member Join Date: Mar 2009 Location: Lake Winnipesaukee, New Hampshire
Posts: 640
| Wow! Tough recipe requirements I make a cauliflower mash that you may like. I use it as a starch replacement since I generally do a lower-carb diet.... Cauliflower Mash Cut up one head of cauliflower in to pieces Steam well, until very soft Drain, and mash with a potato masher until texture is kind of like coarse mashed potatoes Toss in some butter, season with fresh ground pepper You can put fresh grated parm on it too, if you like that flavor It is quick, easy and (at least I think) really good!! Here's one more.... I actually I found the recipe on Oprah.com a few years ago... Stuffed Tomatoes with Quinoa I made this as a first course for a dinner awhile back and everyone loved it. Quinoa is very versatile, and good for you! Warm Quinoa and Zucchini-Stuffed Tomatoes - Oprah.com Last edited by RemydeHaviland; 03-21-2010 at 04:31 AM. |
03-21-2010, 07:33 AM | #3 |
And Rylee Finnegan Donating Member Join Date: Apr 2007 Location: Metro Detroit, MI
Posts: 17,928
| Yummy! Thank You. These were exactly what I was looking for.
__________________ Crystal, Ellie May (RIP), Rylee Finnegan, and Gracie Boo🐶 |
03-21-2010, 08:29 AM | #4 |
BANNED FOR TAKING MONEY AND NOT SHIPPING PRODUCTS SOLD!!! Join Date: Feb 2009 Location: San Jose, CA
Posts: 1,827
| Well, I have been eating vegan, and here are a couple that I love! White Bean Hummus with Fresh Thyme and Basil 2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans) 1 tbsp freshly squeezed lemon juice 2 tbsp tahini 1 small to medium clove garlic, sliced 1 – 2 tbsp extra-virgin olive oil (see note) 2 tbsp red wine vinegar (see note) ½ tsp dijon mustard ½ tsp sea salt 2½ - 3 tsp fresh thyme, roughly chopped ¼ cup fresh basil, torn or roughly chopped 1-2 tbsp water (may not need, just to thin dip as desired) freshly ground black pepper to taste In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients. _____________ Creamy Hummus 2 cups cooked chickpeas (garbanzo beans) (rinse and drain if using canned) 3 1⁄2 - 5 tbsp freshly squeezed lemon juice (adjust to taste) 2- 2 1/2 tbsp tahini 2 tbsp extra-virgin olive oil 1 small or medium clove garlic, sliced 1⁄2 tsp toasted sesame oil 1⁄2 tsp sea salt 1⁄4 cup water (or less/more as desired for desired consistency) freshly ground black pepper to taste In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate. ____________ Tamari-Roasted Chickpeas 1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups) 1 tbsp olive oil or coconut oil (see note) 2 – 2 1/2 tsp freshly squeezed lemon juice 2 – 2 1/2 tsp tamari 1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme or oregano) (optional, can omit if making for children) 1/8 tsp sea salt 1/8 - 1/4 tsp agave nectar Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. (If using coconut oil, warm it first to melt it, or stir it through after first few minutes of baking.) Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed. Serve warm for appetizers or at room temperature for snacks. |
04-07-2011, 02:52 AM | #5 | |
Donating YT 500 Club Member Join Date: Mar 2010 Location: South Florida
Posts: 8,008
| Quote:
Shinja
__________________ Shinja mom to Remy lil Sis to Bailey and Sammy | |
04-07-2011, 04:08 AM | #6 |
Senior Yorkie Talker Join Date: Jul 2008 Location: CT
Posts: 167
| SUMMER SQUASH CASSEROLE 3 c. sliced summer squash (about 1/4" slices) 3 c. sliced zucchini squash ( about ¼” slices) 1 c. shredded carrot 1 c. sour cream 1 can cream of chicken soup, cream of mushroom or cream of celery 1 (8 oz.) pkg. herb stuffing mix 1/2 c. melted butter 1/2 c. chopped onions 8 oz shredded cheese - mozzarella, Monterey jack, or provolone Cook squash and onions in boiling water for 5 minutes. Mix stuffing mix and melted butter together. Put 1/2 in bottom of casserole dish. Blend sour cream, cream of chicken soup (undiluted) and shredded carrot. Add squash and onions (well drained). Place this mixture on top of stuffing mix. Sprinkle remaining stuffing mix on top. Bake 25 to 30 minutes in 350 degree oven. I mix everything together and bake covered until the last 5 minutes. |
04-07-2011, 05:38 AM | #7 | |
Donating YT 5000 Club Member Join Date: Sep 2009 Location: Central Texas
Posts: 9,688
| Quote:
__________________ "Betty Boop" The light of my life & the joy of my living! | |
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