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Chieftain Twilight Captain
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 Posted: Thu Oct 08, 2009 1:50 am
still gotta find those recipes for my baked goods... >> i'm horrible at organizing recipes, i don't know how, when i am so good at organizing my other paperwork.... http://www.tastespotting.com/browse/8Serethiel Maerukai So, I've been trying to cut waaay back on my sodium intake lately. I'm already at a pretty healthy level, but too much sodium can cause high blood pressure and kidney problems. I've had a lot of kidney problems as a kid, so now that I'm off my insurance, I really need to watch my health.
One trick I've found that works really well for replacing salt is apple cider vinegar. Not much; just a capful on whatever you're preparing. I don't like it plain, I usually mix in a bit of lemon juice and spices. Bragg's ACV is good stuff, no sodium. They also have a nice soy sauce alternative that is healthy for you and very low sodium, you can use a couple drops in place of salt and the soy taste will not be noticeable.
Today I made a salad out of chopped pecans, raisins, red bell pepper, broccoli, and sweet basil, and garnished it with the mixture above and a little olive oil. Was tasty <3. When you're a veggie it's kinda nice because it gives you a chance to explore a lot of new kinds of food and develop your tastes for different things. For instance, when I was a kid, I used to HATE peppers. When I became a veggie I learned to like them, and now I eat them like candy. ^_^ Even if you're not a veggie, try experimenting with some healthy veg recipes. You may like them. It's just all a matter of bravery and discovery. Serethiel Maerukai Chieftain Twilight ya know, my weight loss has been spiraling out of control lately, and while i have managed to gain a few muscles, i have somehow lost dozens of pounds of fat... i realy stand it anymore, i realy need to gain some fat.... problem is, i ahev an EXTREMELY sensitive pallette, and actually eating fat makes me throw up. xp i can't eat alot of the same thing of anything at once, i need to make sure every meal i eat has a variety of flavours. can anyone help me out with some ideas here, please?
Snacking on high-calorie avocados, nuts and dried fruits is also a good option. Lay off the sugary soda and junk food, those only add empty calories.Chieftain Twilight Serethiel Maerukai Potatoes aren't bad for you... in fact, they're loaded with vitamins, minerals, complex carbs and phytonutrients.. they're only bad when you drown them in butter, ranch, sour cream, etc.
instead of using butter/milk/sour cream in my mashed potatoes, I use olive oil, herbs like rosemary and basil, sea salt, and low fat cottage cheese (which I normally hate.) And if you absolutely need extra moisture for smoothness, I just use plain, unsweetened soymilk or plain unsweetened almond milk (I can't drink milk, but if you use it and want less calories, use skim. You won't be able to taste the difference once it's in there)
I beat this on high and then stir in the cottage cheese with a spoon last for texture, and sometimes add cracked pepper and a bit of romano (cheaper than Parmesan, and less fat and sodium) Olive oil has less saturated fat than butter or sour cream and is high in omega 3's and polysaturated and monosaturated fats, which are the good kind of fats that help counteract weight gain, not to mention awesome for skin and hair.
I eat baked potatoes with these toppings too. Since I'm hypoglycemic, I have to watch what I eat very closely, but the benefit is that I'm a very healthy person, so I thought I would share this alternative with everyone smile ... >.> Serethiel, i love you. why on EARTH have i not thought of this before!! IT IS EPIC! look at that! flavour and health combined!!! O____O *drools.* i will show my mother emediately. or better yet, i'll volunteer to cook, and surprise everyone with it! and finally, here is Sere's Chick Pea Curry. Serethiel Maerukai So, omfg. I just made the best ******** chickpea curry. I didn't really like the last recipe I tried, so I made up my own.
1 lbs dried chickpeas
1 can taste of thai coconut milk (the thick stuff, not runny)
2 tbsp honey
3/4 cup orange juice
4 cloves garlic
1/2 cup chopped onion
2 tbsp yellow curry powder, more to taste
1/2 tsp ground red pepper, more to taste
fresh cilantro
1/4 tsp corriander
1/4 tsp paprika
1/8 tsp cinnamon
black pepper to taste
cumin to taste
2 tbsp organic peanut butter (not the s**t stuff, it has too much sugar in it for this recipe)
to prepare dried chickpeas, you need to soak them overnight in twice the amount of water (you'll need a big pot) When you're about ready for preperation, simmer chickpeas covered for 1 1/2 to 2 hours.
Drain them in a strainer, replace in pot, and add coconut milk and heat until bubbling. Add the juice, the spices, and the honey. Meanwhile brown the onions in vegetable oil and then add them to the pot. Add salt to taste, garnish with chopped red peper and fresh spinach leaves and serve hot.
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Posted: Wed Oct 14, 2009 11:40 am
Filled Cocoa Oatmeal Cupcakes
1 cup Oats - 1 1/3 cups boiling water, let stand 15 minutes
1/2 cup butter
1 cup sugar
1 cup brown sugar
(cream this mixture)
2 eggs, beat till light and fluffy, blend oats into mixture
1 1/2 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
(combine and add to creamed mixture)
1 cup finely chopped apples
1 cup chopped nuts
(add to mixture)
Filling
8 oz creamcheese
1/3 cup sugar
1 egg
1/8 tsp salt
(cream together)
stir in 1 cup chocolate chips
pour batter into prepared pans and place a dollop of filling in center of each. bake at 350 degrees F for 20-30 minutes.
Pumpkin Spice Brownies
2/3 cup melted margerine. reserve half of that for later
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 cup evaporated milk, warmed
1/2 cup pumpkin pie mix* + 2 cups sugar
reserved 1/3 cup melted margerine + 3 eggs
1 1/2 cup all pupose flour
1/4 tsp salt
(* pumpkin pie mix = pumpkin puree + 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp cloves)
Melt margerine, pour 1/3 cup and save for later. add cocoa powder and baking soda to remaining melted margerine in bowl. stir into paste. add evaporated milk and stir together. add pumpkin and spices, sugar, eggs, and reserved margerine. stir together. add flour and salt mix.
pour in 9" x 31" pan and bake at 350 degrees F for 30 minutes.
icing optional. ( i suggest either chocolate or creemcheese icing, but not fudge.)
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Chieftain Twilight Captain
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Posted: Sat Oct 17, 2009 8:42 pm
Damn you made me hungry.
well sorry no recipes of intrest right now but I am going to go eat.
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Posted: Sat Dec 05, 2009 4:47 am
My grandma's banana bread.
Banana Bread
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 1/3 tablespoon butter (notice tbsp marks on the butter wrap)
2/3 cup sugar
2 large eggs, lightly beaten
1 cup mashed very ripe bananas (about 2 large)
1/2 cup coarsely chopped walnuts or pecans
Heat oven to 350 degrees and grease an 8 1/2 x 4 1/2" loaf pan. Have all ingredients at room temperature.
Mix together flour, salt, soda and baking powder in small bowl and set aside.
In large bowl, beat butter and sugar on high speed until lightened in color and texture (2 -3 min.), beat in flour mixture until blended and the consistency of brown sugar. Gradually beat in the eggs, and then fold in the bananas and nuts just until combined. Scrape the batter into the greased pan and spread evenly. Bake until a toothpick inserted in the center comes out clean (50 - 60 min.). Let cool in the pan on a rack 5 minutes before unmolding to cool completely on the rack.
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Posted: Sat Dec 05, 2009 4:48 am
Egg Rolls
Please don't pown yourself while making these. Oil is flammable! And it splatters. (Seriously I have scars.)
Ingredients
*1 Pound of spicy country sausage. (the one that comes in the Styrofoam thing covered by saran wrap.)
*1 pound of ground beef
(For vegetarian egg rolls substitute meat with cabbage.)
*green onions 3-5 depending on your preference
*cilantro (use the same amount as your green onions)
*garlic (as much as you want)
*ginger (a piece about the size of your thumb nail)
*soy sauce
* 1 package of egg roll wrappers (I get them at food 4 less)
*vegetable oil
*chili garlic sauce (optional)
------------------------------------------------------------------------------------
Directions:
1. Mix the sausage and ground beef together and cook them in a pan. Do NOT overcook. Just cook them until the sausage is well done.
(If using cabbage instead of meat skip to step 2)
2. Chop up the green onions, cilantro, garlic, and ginger and put them in a large bowl. Add the meat. Sprinkle in some soy sauce. Mix until everything is all nice and evenly distributed. (Optional: Add about half a tablespoon of chili garlic sauce.)
3. Get a small glass of water. Mae sure you have a flat, clean, dry, surface to roll your egg rolls on. Follow the directions on the wrapper package.
TIP:
Don't put too much mixture on the wrapper. It makes them difficult to cook.
COOKING INSTRUCTIONS:
It doesn't really matter how big your pan is, as long as the egg rolls will fit in it. I would suggest using a small pan. Don't try to cook more than 2 or 3 egg rolls at once or they will get soggy.
4. Put enough oil in your pan to cover about 2/3rds of an egg roll. Heat the oil to med/high. BE CAREFUL!!! USE TONGS to place an egg roll into the oil. Fry it until it turns golden brown on the bottom. Turn the egg roll and cook the other side until it is also golden brown. Repeat until you either run out of uncooked egg rolls or you get tired of cooking.
DIPPING SAUCE:
5. Put some soy sauce in a small bowl. Add chili garlic sauce until it tastes the way you want it to.
6. Let your egg rolls cool of. EAT THEM!!
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Posted: Sat Dec 05, 2009 4:49 am
My grandma's oven fried chicken recipe.
1/4 cup margerine or butter
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 - 3 1/2 lb chicken cut up
Options: Add 1 tsp paprika to flour///OR add few shakes of red pepper (cayenne)
Heat oven to 450 degrees. Heat butter in rectangular pan 13 x 9 x 2 inches, in oven until melted. Mix flour, salt, pepper, and put in bag, add chicken, few pieces at a time, shake to coat. Place chicken, skin side UP, turn to skin side DOWN, bake 20 min. Take out of oven, turn chicken to skin side UP, return to oven and bake addl 20 min. Remove to plate.
Gravy
Pour off part of fat in pan. If using glass pan, HEAT (to keep glass from breaking) 1 cup chicken broth, add to pan to loosen all that good stuff and pour into small pot. Bring to boil on med/low heat, add salt & pepper to taste, and if you like richer gravy, substitute milk for half the liquid. Thicken with a mixture of 1 1/2 tbsp corn starch, and 2 tbsp water. Add a little at a time until the desired thickness.
I like to use chicken flavored Better Than Bouillon for my sauces and gravies. It comes in an 8 oz jar, is a bit costly, but lasts a long time in the refrigerator. If you don't have this available, chicken bouillon works. The granulated bouillon is easier to use - can spoon out the exact amount you want instead of dealing with the cubes. If using bouillon, be careful with the salt shaker - very easy to get your gravy or sauce too salty.
Another tip: I like to sprinkle the chicken with a little salt & pepper BEFORE shaking it in the flour. Adding a little red pepper to the flour gives your chicken a bit of zip. Not necessary at all.....good either way. The purpose of TURNING the chicken in the butter before cooking is to coat it with the butter.
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Posted: Wed Jun 02, 2010 12:06 am
Spaghetti and bean balls:
Even if it sounds weird, this is delicious.
Beanballs:
Preheat oven to about 375 degrees Fahrenheit
- 1 can red kidney beans (or about 4 cups dried kidney beans, soaked)
- 1 tablespoon soy sauce
- 1 tablespoon olive oil (or other oil)
- Dash of cayenne
- Teaspoon of coriander
- Teaspoon of cumin
- 1/2 cup of flour
- 1 clove of garlic
(You can alter this recipe for whatever spices you like)
Use a potato masher to mash the beans until they're all fully mashed. Use a fork to get any that you can't get with the masher.
Add garlic, the spices and the soy sauce, mix. Add the flour and mix again. Form into balls (about the size of walnuts).
Oil a cookie sheet and put the beanballs onto the sheet. Bake for 15 minutes. Take out, flip them and drizzle canola or olive oil on them, then bake for another 10 minutes.
While you're doing this, prepare pasta sauce as you would. I'll post what I might do for this, but it doesn't really matter.
- 1 small onion, diced
- 1 tomato, diced
- 1 clove garlic
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 2-3 cups tomato sauce
- 1/2 cup soy/rice milk (regular dairy milk doesn't really do it)
- 2 teaspoons cumin
- 2 teaspoons thyme
- 2 tablespoons chopped parsely
Heat the oil in the pan, fry the onions and the garlic for about 5 minutes. Add tomato and fry for another 3 minutes or so. Add soy milk (to get a totally different taste you can add wine at this point, or you could do both). At this point start preparing the pasta.
Add cumin and thyme. Cook until most of the liquid has evaporated. Add tomato sauce and parsley. When it's almost fully cooked, add the bell pepper. Let simmer for 3-4 minutes.
Serve on pasta, with the bean balls on top.
Trust me, it's delicious. Tweak the recipe as you would. I never follow recipes except to get ideas. All the measurements are approximations.
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Posted: Sat Jul 17, 2010 1:13 pm
^I may try some of those. They all sound so... Yummy~! And sorry once more, no recipes... I'll post some later.
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Chieftain Twilight Captain
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Posted: Sat Jul 17, 2010 1:14 pm
tis all very yummy. ^///^
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Posted: Thu Aug 19, 2010 3:50 pm
Vegan Chili:
- 3 cups lentils
- 2 cups brown rice (the lentil-rice combination is a complete protein)
- 1 red bell pepper
- 1 large onion
- 1 tablespoon soy sauce
- 1 tomato
- 2 cups tomato sauce
- 2 tablespoons maple syrup
- 2 cloves garlic
- 3 tablespoons chili powder
- 2 teaspoons cayenne (add more or less depending on how spicy you like it)
- 2 teaspoons cumin
- 2 tablespoons mustard (dried, preferably)
- 2 tablespoons canola or safflower oil
Either soak the 3 cups of lentils overnight, or submerge them in water, bring to a boil and then let simmer for 15-20 minutes. Either way you do this, drain and rinse them after to get rid of the enzyme inhibitors (found in many beans and legumes). Set aside.
Prepare the rice and set aside with the lentils.
Preheat a pot, add oil and diced onion and pepper. Cook for five minutes on medium heat. Add minced garlic, cook for 2-3 more minutes. Add the tomato, diced (here you can add the soy sauce). Cook for 5 more minutes, then add the rice and lentils, stir and then add the tomato sauce. Bring the heat up a little higher and then add the spices, mustard and syrup. Heat well for 7-8 minutes, stirring frequently, and then remove from heat. Let cool slightly, and then serve.
I'm eating this right now, actually. It's good, if I may say so myself.
All of this is approximated, so you should alter it as you would.
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Posted: Thu Nov 04, 2010 10:39 pm
Curry Pumpkin Soup:
So I thought this fit in that Halloween just passed. I hope some of you who had pumpkins kept the edible bits. It's a pretty nonsensical tradition that puts all the effort to emptying and carving just to throw away the food and keep the inedible parts.
- 1 tablespoon olive oil
- 3 large potatoes, peeled and chopped
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder, or to taste
- 3 teaspoons cayenne, or to taste
- 2 teaspoons cumin
- Chili flakes to taste, or fresh chilis (optional)
- 1/2 cup lentils, boiled and drained - usually there are instructions (optional)
- 1 cup brown rice
- 2 cups Pumpkin puree (half a can maybe?)
- 2 cups orange juice
- 3 cups water
Start cooking the lentils (if you mix them in with the rice you'll get the enzyme inhibitors so you want to precook and rinse them)
Preheat medium sized pot. Pour in olive oil and add the potatoes. Cover and cook for 5 minutes, stirring occasionally. Add chopped onion, and cook for another 3 or so. Add garlic and carrots. Cook for another 5 minutes then add the spices (and chilis if you're using them). Stir and cook for a minute or so. Add the pumpkin puree and coconut milk and raise the temperature. Once this is hot (and not quite boiling) add the liquid and the rice. Bring to a boil then lower the temperature. Let simmer for 15-20 minutes (add the lentils about half way through), stirring occasionally.
I just kinda made this up. It's really good, I think. Feel free to alter it or substitute certain ingredients.
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Posted: Thu Nov 04, 2010 10:55 pm
That one sauce that sounds like food poisoning~
Two table spoons of Mayo
1/2 teaspoon honey
One packet of Ramen flavoring
Add together in small bowl and stir until smooth~
I suggest this with a salad. And be careful not to get sick on it~
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Posted: Thu Nov 04, 2010 11:28 pm
Tom Kai.
One can coconut milk.
One cup milk.
One cup water.
1/4 cp thai tom yum soup base.
One onion.
2 carrots.
Garlic 3 cloves.
1 ts graded ginger.
1/2 ts lemon rine.
Shrimp.
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Posted: Fri Nov 05, 2010 12:14 am
Anyone know any good and kosher Asian recopies? I'm hosting a Kung Fu movie night with all home-cooked food, and right now pot-stickers are intimidating me. gonk
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ScarletFrost Vice Captain
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Chieftain Twilight Captain
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Posted: Fri Nov 05, 2010 6:13 pm
Figurin, yer recipes sound delectable!
and Scarlet, I would have to look it up, but luckily there are lots of Organic Food Shoppes I could go which have Kosher Foods right next to Asian/Ethnic Foods.
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