Posted on 11/10/2012 9:57:03 AM PST by libertarian27
Welcome to the FReeper Recipe Thread (back up and running!)
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Georgia Pecan Month
Good Nutrition Month
National Peanut Butter Lover's Month
National Pepper Month
Raisin Bread Month
Vegan Month
National Fig Week First Week
National Split Pea Soup Week 2nd Week (yuck!:>)
National Vanilla Cupcake Day November 10
National Sundae Day November 11
Chicken Soup for the Soul Day ~ National Pizza With Everything Day (Except Anchovies) November 12
National Indian Pudding Day November 13
National Guacamole Day ~ National Pickle Day November 14
National Raisin Bran Cereal Day ~ National Bundt Day November 15
National Fast Food Day November 16
Howdy, howdy!
Ping~~~
Recipes from the last thread:
Beef _ Post#` 12 _ Steak Restaurant Technique
Breads _ Post#` 5 _ Whipped Cream Biscuits
Breads _ Post#` 11 _ Fried Oatmeal
Cakes _ Post#` 6 _ Honey Cake My Mama Used to Bake
Cakes _ Post#` 15 _ Cruz Farms Buttermilk Pound Cake
Cakes _ Post#` 36 _ Mocha Torte
Pasta _ Post#` 37 _ Lasagna Cupcakes
Pork _ Post#` 16 _ Spanish Spaghetti
Pork _ Post#` 17 _ Braised Pork Chops
Pork _ Post#` 18 _ Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney
Pork _ Post#` 32 _ Goetta Breakfast Sausage
Vegetables _ Post#` 21 _ Eggplant Chutney
http://www.freerepublic.com/focus/chat/2925379/posts?page=43#43
Hmm, don’t know that I fit any of those categories.
Been making some pretty good chocolate oatmeal lately.
This is based roughly on a Good Eats recipe.
1 cup steel cut oats
1 can evaporated milk
5 cups water
2 pinches of salt
3 tbls cocoa
place the above in a crock pot on low overnight (when you go to bed).
In the morning add sugar to taste (a couple tbsp)
You will have a nice hot breakfast ready when you wake up that is well suited for chocolate lovers. We’re getting to that warm breakfast time of year after all.
Ping~~~
Recipes from the last thread:
Beef _ Post#` 12 _ Steak Restaurant Technique
Breads _ Post#` 5 _ Whipped Cream Biscuits
Breads _ Post#` 11 _ Fried Oatmeal
Cakes _ Post#` 6 _ Honey Cake My Mama Used to Bake
Cakes _ Post#` 15 _ Cruz Farms Buttermilk Pound Cake
Cakes _ Post#` 36 _ Mocha Torte
Pasta _ Post#` 37 _ Lasagna Cupcakes
Pork _ Post#` 16 _ Spanish Spaghetti
Pork _ Post#` 17 _ Braised Pork Chops
Pork _ Post#` 18 _ Braised Pork Chops Stuffed with Goat Cheese and Apple-Onion Chutney
Pork _ Post#` 32 _ Goetta Breakfast Sausage
Vegetables _ Post#` 21 _ Eggplant Chutney
http://www.freerepublic.com/focus/chat/2925379/posts?page=43#43
Opps - sorry about the second ping
But, Who doesn’t love seconds?!
bump!
HI!
{{Waving}}
Glad you are back and continuing the thread! Was real worried as JustaDumbBlond the poster of the gardening thread just disappeared from posting her weekly thread back in August and your thread went missing too!
Tortelloni Bolognese
Courtesy of the Olive Garden......boy, did this turn out great!
Prep Time:
25 minutes
Cook Time:
1 hour, 15 minutes
Serving Size:
4812
Ingredients
2 Tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
½ lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 tsp fresh rosemary, chopped (1/4 tsp dry)
1 tsp fresh sage, chopped (1/4 tsp dry)
Salt to taste
Pepper to taste
2 lbs Tortelloni
Parmesan cheese, freshly grated
Procedures
•HEAT oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.
•DEGLAZE pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.
•TOSS hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.
Waving right back at you!!!
How you making out up yonder?
YAY!!!
Thank you Lord for this great thread :):)
Tatt
EASY HOMEMADE CHOCOLATE ICE CREAM
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup Hershey’s Syrup
2 cups heavy (whipping cream), whipped
In large bowl, stir together sweetened condensed milk and syrup Fold in whipped cream. Pour into aluminum foil-lined (9x5-inch) loaf pan; cover. Freeze 6 hours or until firm.
This is an awesome ice cream recipe that doesn’t need an ice cream maker.
EASY HOMEMADE CHOCOLATE ICE CREAM
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
2/3 cup Hershey’s Syrup
2 cups heavy (whipping cream), whipped
In large bowl, stir together sweetened condensed milk and syrup Fold in whipped cream. Pour into aluminum foil-lined (9x5-inch) loaf pan; cover. Freeze 6 hours or until firm.
This is an awesome ice cream recipe that doesn’t need an ice cream maker.
For those low carb / Keto dieters- here’s Hot Cocoa that taste good at 6g carbs.... in a coffee mug put about two Tbs. Hersheys Sugar Free Chocolate Syrup, add water until its 2/3rds full. Microwave 1.30 min. Then add Two Tsp of heavy whipping cream- Stir....I can’t tell it from sugar...
Wow, first I’ve seen of this thread. Love it.
This year we’re baking cookies as gifts to non-family and co-workers.
Cutting down on prep time by using boxes of cake mix to make the most delicious cookies around.
One box of instant cake mix
1/3 cup canola oil
2 eggs
1 cup of chips
Mix. Drop by teaspoonfuls on non-stick cookie sheets. Bake at 350 for 8 to 10 minutes. Cool on rack.
With my kids as willing taste testers, we have created butter toffee chip cookies, vanilla butterscotch chip, chocolate chocolate chip, red velvet vanilla chip macaroons, and devils food white chocolate chip. It’s awesome. 6 dozen in less than an hour.
My mom and her parents used to own a chocolate shop in the Seattle area and often gave chocolates to their friends at Christmas.
Here is their updated recipe:
Easy Chocolate Truffles
1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3
cups powdered sugar
1-1/2
pkg. (12 squares) BAKER’S Semi-Sweet Chocolate, melted
1-1/2
tsp. vanilla
Suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa, powdered sugar and/or BAKER’S ANGEL FLAKE Coconut
Make It
BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, mixing until well blended.
ADD melted chocolate and vanilla; mix well. Refrigerate 1 hour or until chilled.
SHAPE into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or coconut. Store in refrigerator.
A big hit at our church potlucks: Pea and Peanut Salad
Bag of frozen peas
Can of Spanish peanuts
Chopped onion
Mayonnaise
Put peas in colander and run cold water over them until they’re no longer frozen. Place in a bowl and add peanuts, onion and mayo. Mix it all up. Quantities don’t really matter; just to taste.
California Chili
2 lbs. ground beef
2 cups chopped onions
1 cup chopped green pepper
2 cloves garlic
1/4 cup chili powder
1 tsp salt
1 tsp paprika
1 tsp oregano
1 tsp ground cumin
1-2 tsp tabasco sauce
1 tsp instant coffee
1 can stewed tomatoes (14.5 oz)
1 can tomato sauce (8 oz)
1 cup red wine or water
2 cans chili beans (30 oz ea)
Brown meat, drain, add all the ingredients and
slowly bring to a boil. Let it simmer uncovered
for 1 hour, enjoy with corn bread or tortillas.
I made this bread pudding using Hoagie rolls. It ended up so soft, the bread was almosted like eating a melting marshmallow. It was very sweet, so I’d cut the sugar a bit, or use splenda...
The Best Bread Pudding
Recipe courtesy Paula Deen, 2007
Ingredients
• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 3 cups cubed Italian bread, allow to stale overnight in a bowl
• 1/2 cup packed light brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 cup chopped pecans
•
For the sauce:
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 1 egg, beaten
• 2 teaspoons pure vanilla extract
• 1/4 cup brandy
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold
Copied!!
Sounds great.
WTG! Just in time for the holidays! Thanks.
Just started using a pressure cooker last month. Made the mistak eof buying an aluminium one, so I found a stainless steel bowl insert that allows me to pressure cook with food in the steel bowl. Using a steamer insert, also. Anyone have suggestions regarding stuff for pressure cooking?
oooo, now that is evil! Tempting an icecreamaholic with that recipe is just EVIL!
No problems weather-wise in my neck of the woods this year, hope you were spared the weather wraths....the other wraths....none of us were spared.
I’ve been pressure cooking for awhile and do my beef stew in i and roast, corned beef, ribs. Beans,endless ideas. Everything just turns out so tender.
Oatmeal Peanut Butter Choc Chip Cookies
(from - Amish & Mennonite Kitchens cookbook)
1 cup white sugar
1 cup packed brown sugar
1 cup shortening
1 cup peanut butter
3 eggs
1 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp vanilla
2 cups quick oats
1 cup chocolate morsels or raisins
*Cream sugars and shortening. Add eggs and peanut butter and beat well
*Gradually add flour, salt, soda. Add vanilla. Stir in quick oats and chocolate morsels or raisins
*Drop by heaping teaspoon onto cookie sheet. Bake 350’ for 15 minutes.
3 cookies in 1
Made a batch this week - yum
Plug it in, let it get hot, and throw a couple of lbs. of cubed pork, a handful at a time. Brown well. Add some onion after you brown the pork and saute it in the residual pork fat for a few minutes. To the onion, add the chopped celery, bean sprouts, water, soy sauce, garlic, and pork. Use the recipe you'd normally use but make sure your liquid level is safe according to the manufacturer's directions. It cooks in half the time or even less and comes out extremely good; the pork is tender and the veggies are thoroughly cooked but aren't mushy. Once it's done, take off the lid, turn the heat up, make a flour or corn starch slurry, and add it back into the liquid, letting it thicken, a couple of minutes will do it.
Beef stew is great in the pressure cooker, too, using the same basic technique as the chop suey. Brown the meat right in the hot pressure cooker first. Add everything else and use the proper amount of water. Cooks in no time.
Here is a similar recipe that our family loves:
One box carrot cake mix
I can pumpkin
I pkg. Butterscotch chips
Mix all together and drop by spoonfuls on greased cookie sheet, bake for 15 minutes @ 350 degrees. You can add walnuts or pecans if you choose. This makes s soft cookie that is wonderful with coffee or tea!
I don’t normally care for pumpkin anything but love these cookies.
Not recipes but tips that don’t cost a dime during emergency situations when you know a few hours in advance that bad weather might cause the water and electricity to go down.
Fill every container you have with water - pans, pitchers and saved clean soda bottles and plastic ice cream buckets. The gallon sized ice cream buckets store easily as they stack inside each other until time to use. Mixing bowls of water can be covered with platic wrap. Make up koolaid and tea and put in the fridge as it will stay cool for several hours after the power goes. Put any bottled juice and other beverages in the fridge. If you need your coffee but don’t mind the temperature, turn on the coffee maker as soon as the storm approaches.
Cook the raw meat from the fridge so it doesn’t spoil. When the power is gone, it’s easy to grab a piece of chicken or make a cold meatloaf sandwich so you’re not having to worry about cooking. Of course, home canning is an option for some.
Besides cooking up your raw meats, it’s time to do some baking. Use up those eggs and dairy products in cakes and cookies because those items don’t need refrigeration. If the power outage is short or doesn’t happen then package those goodies for the freezer and you’re ahead of the game.
Clean and slice up fresh veggie sticks or salads so those are ready to eat without any further preparation. Remember, the fridge will only stay cool a day so you’ll have to discard everything after that.
The freezer will stay safe for 3-4 days so foods you know you won’t be able to eat that first day need to be put into the freezer in plenty of time so that it has the hours to freeze solidly. Fill any empty spaces with containers of water as those will freeze and help extend the cool temps and it gives you more drinking water if needed.
Ice cream will be the first to begin thawing so make it an ice cream party the first night. Frozen concentrate juice will also thaw quickly so make that. Don’t open the fridge or freezer more than you have to and be quick about it. Arrange them beforehand and put the ice cream and juice up front so it’s a quick grab.
Wash the dishes and clean and sanitize your kitchen before the power or water goes out because you may not have the means to do so later. Set out any bottles of hand sanitizer you have so the family will remember to clean their hands.
Canned veggetables and tuna is just fine to eat straight from the can. If you don’t have a manual can opener, you’ll have to work at the cans with a flat head screw driver and a hammer.
Please, don’t forget to fill plenty of water containers for the pets - buckets, kiddy pools, etc.
Don’t end up like those Katrina and Sandy folks who were starving the minute the storm passed (somehow I’m not believing that). Even if you don’t have advance notice, if you’re in the middle of some serious weather, start filling up containers of water.
In case someone doesn’t know, the toilet will flush with a gallon of water poured into the bowl so fill the tub and set a container (the ice cream container that have a handle work well) beside the toilet.
Hi! Checking in directly from Hurricane Sandy!
For a nice autumn treat: buy one Trader Joe’s gingerbread mix. Preheat your oven to 350.
Dump the contents into a bowl. Crack one large egg into the mix and add 1/6 of a cup of vegetable oil and 1/6 of a cup of Crosby’s Molasses from Maine (or any nice molasses.) As an alternative, you can forget the vegetable oil and the molasses, and simply add 1/3 of a cup of vegetable oil or melted butter.
Add to that 3/4 cup of water or milk. Stir and then pour into a loaf pan. The batter will be quite wet. Bake in the oven for about 30 minutes.
Test and if it’s still wet in the center, bake for 10-15 minutes more.
Serve with vanilla ice cream or whipped cream.
These sound great. Thanks for the recipe!
Pulling out all the stops. This is a gourmet French recipe, Tornadoes de boeuf, celebrated in honor of a Grecian sex Goddess, Aphrodite, and adding a Chinese aphrodisiac, Shiitake, enhanced by an Italian Chef . . . how in the heck can you miss?
4 (3 oz) split Filet Mignons, thawed (center cut beef tenderloin medallions)
1/8 tsp. Salt
1/8 tsp. Freshly ground pepper
2 Tbs. Butter
1 tsp. Dijon style mustard
2 Tbs. Shallots, minced
1 Tbs. Butter
1 Tbs. Fresh Lemon juice
1/8 tsp. Fresh Garlic, minced
1 1/2 tsp. Worcestershire sauce
4 med. Shiitake mushrooms, sliced to 1/8 in. (if dried, reconstitute in 1/2 cup hot water for 20 min, retain water)
1 Tbs. Fresh chives, minced
2 Tbs. Sherry
1 tsp. Brandy or Cognac (optional)
1 Tbs. Fresh parsley, minced
********************************************************
1) Season both sides of steak with salt and pepper.
2) Melt butter in a heavy skillet; add mustard, and shallots. Sauté over medium heat 1 minute.
3) Add steaks, cook approximately 4 minutes on each side for medium rare. Remove steaks to serving plate and keep warm.
4) Add to pan drippings, 1 Tbs. butter, lemon juice, Sherry, 2 Tbs. mushroom water and mushrooms, Worcestershire sauce, and chives. Cook for 3 minutes.
5) If you wish to Flambé*, tilt the pan slightly, and pour the Brandy or Cognac into the front edge of the pan; turn the heat to high and let the flame (or if electric, light with a match) catch the Brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Present on pre warmed plates, and sprinkled with parsley.
May I suggest a full bodied vintage Burgundy wine, as in Vosne Romanee.
Serves 1 pulsating sultry maiden, and 1 burgeoning lover. * * *
*Flambé, means to ignite foods that have liquor or liqueur added. This is done to add a dramatic effect, and to develop a deep rich flavor. Use an 80-proof Brandy or Cognac. Liquors that are higher, 140 and 100 proof are a bit too volatile when lit, the pyrotechnics should be left for the restaurant dining room pros.
Heat the Brandy (or liquors and liqueurs, in the case of fancy desserts) in a saucepan, just until bubbles begin to form around the edges. May also be heated in a microwave oven by heating 30 to 45 seconds in a microwave proof dish at 100 percent power.
NOTE; Never pour liquor from a bottle into a pan that is near an open flame—the flame can follow the stream of alcohol into the bottle and cause it to explode. Ignite with a long match.
Always ignite the fumes and not the liquid itself. Never lean over the dish or pan as you light the fumes.
Tip for the adventurous mushroom gatherers: A precaution from Marion Harland in her 1873 classic, Common Sense in the Household: A Manual of Practical Housewifery: "Boil gathered mushrooms with a white onion while stirring them with a silver spoon," she cautioned, "if the onions turn black or the spoon darkens, throw everything away." Still, she offered this comprehensive observation, as she remained suspicious, insisting that the poisonous types "sport all colors and are usually far prettier than their virtuous kindred." . . .sheeesh!
Chicken Soup with Loads
of Vegetables
From the Clinton Legacy Cookbook.. Yeee Haaa!
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 tablespoons chopped fresh parsley
1 rutabaga, peeled and quartered
6 carrots, peeled and left whole
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth.
Add the marrow bones, if using, and the onions, parsnips, celery, turnip, kohlrabi, and parsley. Add three-quarters of the rutabaga, 4 of the carrots, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2-1/2 hours, adjusting the seasoning to taste.
Strain, remove the chicken, and reserve, discard the vegetables, and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Skim the fat from the soup.
Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips, as well as a few pieces of chicken. Simmer about 15 minutes, or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or matzo balls. Jewish chicken vegetable soup is usually served with thin egg noodles or with matzo balls.
Tip: Make a chicken salad with the remaining chicken pieces.
If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above. Makes about 10 servings
Love that!...can’t wait to try it.
Got this one when we used to go to New Orleans for Mardi
Gras back in the seventies. Mardi Gras Brunch: take a pack of frozen hash brown potatoes. Thaw them and press them into a pie plate. Fry up some sausage in a skillet, poor off the grease, and put it into the pie plate on the hash browns. mix up about 8 eggs with a little milk or cream and pour them over the sausage and potatoes. Put it in the oven at 350 for about 30 minutes. Voila! Mardi Gras Brunch. Serve with Mimosas. {Champagne and Orange Juice}. Enjoy.
So happy to hear.
Compared to some other folks around here we fared will with Sandy. Only 38 hours without power. Had 6 inches of water in the barn (what a shame all the guns were in there wink wink.) The transmission went on my car and the breaks went on my husband’s, and the power surge when it was restored killed the water pump, so another 3 day without water or heat.
But we still have a home, we know far too many that can’t say that. There are towns/communities near us that are half gone. Of course the MSM is not reporting any of it, heck most of Virginia doesn’t even know how much damage we had here. I’ve actually had folks on face book in other parts of Virginia tell me that if it wasn’t for my postings they wouldn’t know Sandy caused any damage here. Go figger.
And remember the 60s water shortage mantra:
Blue is new;
Green is keen;
Yellow is mellow;
Brown is down!
I KNEW that was going to be a Carlo recipe, before I finished the description! ;-) Thanks for posting it; copied & stored.
Thank you so much.. A special thanks for remembering.. Carlo
Artichoke and Bacon Frittata
1 small onion, chopped
2 Tablespoons butter
Two 6-ounce jars marinated artichoke hearts, drained & chopped (reserve liquid from one jar)
8 eggs
1/2 cup grated Parmesan cheese
1/3 cup bread crumbs
6 slices bacon, cooked and crumbled
1/2 cup shredded Monterey Jack cheese
Paprika for color
Preheat oven to 325 degrees. In a skillet, saute onion in butter until transparent; add artichokes and liquid from one jar. Heat for 2 minutes. In a bowl, lightly beat eggs; add cheese, bread crumbs, artichoke mixture, and bacon. Mix together and place in a greased 9-inch quiche pan. Back for 25 minutes, until set. Sprinkle frittata with jack cheese, if desired, and bake for 5 more minutes.
Note: All can be done the night before; keep the egg and artichoke mixture separate. Add together in morning and bake.
Serves: 8,
Hey my Friend.. Food!!!! Yikes!
Italian Stuffed Jerusalem Artichokes
4 - 6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs. (30 ml) capers, chopped (optional)
1 Tbs. (15 ml) chopped anchovies or anchovy paste
(optional)
Salt and freshly ground pepper to taste
Olive oil
1) Steam or boil the artichokes for 15 minutes.
2) Drain and cool. Scoop out and discard the central leaves and chokes.
3) Combine remaining ingredients except for the olive oil in a small bowl and fill the artichokes with the mixture, filling the center
and forcing the stuffing in between the leaves of the artichokes.
4) Place in a baking dish and add about 1 inch (2.5 cm) of water or chicken broth (I much prefer the broth) to the dish. Drizzle with olive oil, cover tightly and bake in a preheated 350F (180C) oven for 1 hour.
Serves 4 to 6.
buon appetito
I make something similar to this but add onion when I fry the sausage and top with cheddar cheese. Yum.
I don’t care for anchovy, but just reading your recipe made my mouth water! I like to cook, but I enjoy even more a good Merlot while watching someone else cook.
Sounds great, especially since we get 4-7 huge eggs a day from our girls; smallest they know how to lay is Extra Large; most are Jumbo, and many are in duck or even turkey egg territory.
Thanks for the ping!
I posted this on another thread earlier today:
What I’ve been doing for breakfast is to have a hearty bowl of non/low-gluten grains and protein sources with eggs and veggies.
Morning Breakfast Mix:
1 Tbs Chia seed 60 cal
½ Tbs Wheat Germ 30
½ Tbs Flax Seed (grnd) 15
1 Tbs Wheat/oat Bran 10
1 tsp Bee Pollen 20
1 Tbs Barley (rolled) 20
__
155 cal
I boil water for my tea, and put a little stevia on the cereal along with other seasonings, and put water over it and put a saucer over the bowl and let it steep for about 10-15 minutes. We don’t use a microwave, but you could probably do that as well. By the time the egg is ready, the cereal is ready if you use the preheated water method.
I change the mix from time to time. I often will use quinoa flakes, leave out the wheat germ, or add some coconut oil. But this is the basic idea. If you have never worked with chia seeds before, be aware that they create a gel like substance as they absorb water. They look funny but are INCREDIBLE protein sources. Quinoa flakes also look kind of funny when cooked, but are considered one of the few complete plant proteins and taste very good.
Eggs and Veggies:
I also like to take one serving of Egg Beaters and put it into a small pan which has been sprayed with cooking spray. Then I crack a whole egg over that and then over easy. I call it a “Fromlette.”
To get a crunch, I use a handful of finger food baby carrots and other fresh veggies- my favorites are radishes, daikon radish sticks, cucumbers, raw turnip sticks. I never liked radishes of any kind before...nor the idea of raw turnips - but truly they are worth a try! My favorite veggie dip is a babaganoush product I get from my health food store (15 cal per tblsp)
egg - 70 cal
eggbeaters - 25 cal
____
95 cal
So glad you started these up again. I’ve been going back and rereading the ones for the closest dates each month in the 2011 recipe threads..
Recap of this week’s recipes:
Beef _ Post#` 33 _ Steak Aphrodite
Breakfast _ Post#` 4 Chocolate Oatmeal
Breakfast _ Post#` 36 _ Mardi Gras Brunch (Hashbrown Pie)
Breakfast _ Post#` 46 _ Morning Breakfast Mix
Cakes _ Post#` 31 _ Molasses Gingerbread Cake
Chili _ Post#` 19 _ California Chili
Cookies _ Post#` 16 _ Cake Mix Cookies
Cookies _ Post#` 17 _ Chocolate Truffles
Cookies _ Post#` 27 _ Oatmeal, PB and Choc Chip Cookies
Cookies _ Post#` 29 _ Pumpkin, Carrot Cake Cookies
Drink _ Post#` 15 _ Keto Hot Cocoa
Eggs _ Post#` 41 _ Artichoke and Bacon Frittata
Eggs _ Post#` 46 _ Eggs and Veggies
Ice Cream _ Post#` 13 _ Chocolate Ice Cream
Pasta _ Post#` 10 _ Tortelloni Bolognese
Pudding _ Post#` 20 _ Best Bread Pudding
Soups _ Post#` 34 _ Chicken Soup with Loads of Vegetables
Vegetables _ Post#` 18 _ Pea and Peanut Salad
Vegetables _ Post#` 42 _ Italian Stuffed Jerusalem Artichokes
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