What food do you love now that you though you would hate?

[capt_noonie]

Originally Posted by DBlain

some mentioned not liking Brussel sprouts that is a food that seems to be all the rage now. I Love it, toss it in olive oil add some garlic salt and just roast at about 375F keep turning so they don't burn, but crispy is good. Most people that swear they hate brussle sprouts wind up loving them that way

I've been turning the heat higher up to about 400 now. I like the outer layers crispy, almost like chips and the insides are a bit firm still. I love how inexpensive they are too! I usually get about 12-14 pieces, and at about $1/lb one serving comes out to like 25 cents!

[sugarmamma]

Originally Posted by DBlain

some mentioned not liking Brussel sprouts that is a food that seems to be all the rage now. I Love it, toss it in olive oil add some garlic salt and just roast at about 375F keep turning so they don't burn, but crispy is good. Most people that swear they hate brussle sprouts wind up loving them that way

I love love love love Brussle sprouts

[sugarmamma]

Originally Posted by capt_noonie

I've been turning the heat higher up to about 400 now. I like the outer layers crispy, almost like chips and the insides are a bit firm still. I love how inexpensive they are too! I usually get about 12-14 pieces, and at about $1/lb one serving comes out to like 25 cents!

Exactly. I like mine a little blackened on the outside. I love the flavor of turmeric and garlic and evoo on them as well

[DBlain]

I do like the crispy, my oven is a convection one so it might cook higher. I don't think I have ever cooked with turmeric what type of taste does it have, is it spicy?

[capt_noonie]

Originally Posted by DBlain

I do like the crispy, my oven is a convection one so it might cook higher. I don't think I have ever cooked with turmeric what type of taste does it have, is it spicy?

If you're not used to tumeric I would suggest start out with a tiny amount. It's in Indian food a lot, and people that say Indian food stinks or smells funny, well that's the culprit. I like to put tumeric in my home made pickles. One time I was making a batch and BIL asked WTF I was doing, as it smelled like Chinese herbal medicine. If you don't know what that smells like, that is THE worst smell ever in the history of the whole world and god doens't even know what's in it. LOL

Anyway, no it's not spicy.

[sugarmamma]

Originally Posted by capt_noonie

If you're not used to tumeric I would suggest start out with a tiny amount. It's in Indian food a lot, and people that say Indian food stinks or smells funny, well that's the culprit. I like to put tumeric in my home made pickles. One time I was making a batch and BIL asked WTF I was doing, as it smelled like Chinese herbal medicine. If you don't know what that smells like, that is THE worst smell ever in the history of the whole world and god doens't even know what's in it. LOL

Anyway, no it's not spicy.

It's also slightly bitter ~ and I love all of the qualities of turmeric, good and bad

It's a super "food" as it helps with inflammation and cancer prevention among other things!


20 Health Benefits of Turmeric

[sugarmamma]

Can I just add shellfish as a category? Lol

I still have a mental block against some fish- but I'm all IN with the crustaceans

[celstu1]

Originally Posted by sugarmamma

It's also slightly bitter ~ and I love all of the qualities of turmeric, good and bad

It's a super "food" as it helps with inflammation and cancer prevention among other things!


20 Health Benefits of Turmeric

Wow! I had NO idea!!!! I think Im going to eat more of it and cook with it more often! Thanks!

[sugarmamma]

Originally Posted by celstu1

Wow! I had NO idea!!!! I think Im going to eat more of it and cook with it more often! Thanks!

I heard a Dr say that brussles sprouts, turmeric, garlic and olive oil were a trifecta of benefits

(even tho there seems to be one too many ingredients for a trifecta )

[capt_noonie]

I usually put turmeric and cumin on my roasted Brussels sprouts. Yum!

[DBlain]

Originally Posted by sugarmamma

I heard a Dr say that brussles sprouts, turmeric, garlic and olive oil were a trifecta of benefits

(even tho there seems to be one too many ingredients for a trifecta :winky

to funny

On the subject of kale, which I know I would not have liked as I kid, I am not sure that I am loving these chips. They are OK but I bought about 5 or 6 big bunches, by the time I cut it all off the stem, then tore it up into pieces, then rinsed, then spun, spun, and spun, then blotted, then air dried then seasoned then cooked, checked, tossed it around, cooked, then tossed again. I wound up with about three cups of kale chips I think the process lasted several hours for what I could have eaten in one day. LOL I probably could have spent half the time on the tread mill with better results for my thighs The jury is still out on if I will bother with all this again

[capt_noonie]

Originally Posted by DBlain

to funny

On the subject of kale, which I know I would not have liked as I kid, I am not sure that I am loving these chips. They are OK but I bought about 5 or 6 big bunches, by the time I cut it all off the stem, then tore it up into pieces, then rinsed, then spun, spun, and spun, then blotted, then air dried then seasoned then cooked, checked, tossed it around, cooked, then tossed again. I wound up with about three cups of kale chips I think the process lasted several hours for what I could have eaten in one day. LOL I probably could have spent half the time on the tread mill with better results for my thighs The jury is still out on if I will bother with all this again

I'm gonna agree. I made some kale chips a few weeks ago. they were just ok. My standby for low cal salty snack is Korean roasted seaweed.

[Lil Sis]

Originally Posted by Verbena

Really try it. My friends kids love it and they do not even eat any greens

How to Make Kale Chips


Ingredients
1 large bunch of kale (I used the curly kind)
1 tablespoon olive oil
sea salt

Instructions
Preheat oven to 400 degrees F.
Wash kale, remove the inner rib or stem, and tear into chip-size pieces. Make the pieces a little larger than you want the chips because they will shrink.
The kale must be thoroughly dried. I ran it through a salad spinner, laid it out on paper towels for 5 minutes, and then ran it through the spinner once more.
Put the kale pieces in a gallon plastic baggie and add the olive oil. “Massage” the kale to ensure that each piece has a coating of oil.
Arrange the kale in a single layer on a large baking sheet lined with parchment paper (or you can place them right on the sheet). You may need a to use more than one sheet or bake in batches.
Sprinkle with sea salt. Use a bit less than you think you need because the kale shrinks and the salt intensifies.
Bake for about 8 to 12 minutes, until the kale is crisp and slightly browned.
Enjoy!

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

we had a school garden this year. We had a ton of kale, and I have been using in the morning drinks I make for my dh and myself. I used to hate kale but like it now. I like it in soup too

[sugarmamma]

Originally Posted by Lil Sis

we had a school garden this year. We had a ton of kale, and I have been using in the morning drinks I make for my dh and myself. I used to hate kale but like it now. I like it in soup too

Kale is what they use in Olive Garden's Sausage and Potato Soup

[celstu1]

Originally Posted by sugarmamma

I heard a Dr say that brussles sprouts, turmeric, garlic and olive oil were a trifecta of benefits

(even tho there seems to be one too many ingredients for a trifecta )

Made it last night. Forgot the turmeric tho! Baked them in the oven. I think I used a bit too much olive oil tho. I liked the crispness of them and will do it again for sure!