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A couple of weeks ago my wife and I decided to make some rather drastic changes in our diets. After much discussion we decided to cut out salt, red meat (except for very rare occasions) and butter while also switching over to a mostly Chinese/Japanese style in our cooking and eating. Here's where our problems start, as a whole we don't have much in the way of chicken recipes that don't involve frying and yet still goes good with rice. After 2 weeks we've run through every way to make chicken that we know so I decided to write this to see if y'all had any suggestions on other ways to make chicken so we won't have to keep repeating the same couple of dishes. I've found the hardest part has been finding things that don't require butter, salt, or a lot of oil. Any help would be welcomed and much appreciated.
Cooking Help
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So, what's a good southern boy to do to help his wife?
- 4 votes
#1 - Mon Jul 5, 2010 8:19 PM EDTI understand your problem. It's hard to find new ways to cook chicken.
Have you tried a pasta chicken salad?
Cut up 2-3 breasts & cook either in 1-2 tbls olive oil or microwave until browned. I prefer tri-color rotini for the pasta. Mix with fresh broccoli, red, yellow and orange peppers, olives. I use approx. half to 3/4 a jar of lite italian dressing, but you can experiment with that.
Also, don't forget the "other white meat", pork. Chops and tenderloin can give you some great meals without the fats in red meat. And venison is another excellent way to get super lean meat.
My hubby & I are trying to get fish in our diet at least twice a week. We are having the same issues with it that you are having with chicken.
Another place to look is on Delish.com. They have some really good recipes.
- 4 votes
frosty check out www.eatingwell.com very healthy recipes they also use less sugar in there cooking.
Olive oil is a good fat its the sat fats that will kill you.
Also try quinoa its better for you then white rice.
- 4 votes
Frosty another good oil is grape sead oil, less sat fats and no taste and a higher cooking temp for things like stir frys.
- 3 votes
its spendy peanut oil also has a high smoking point but i know you can use it in your house..
- 3 votes
Don't forget Sesame Oil..best with stir fries..for which you need very little oil- and the same goes for Sesame Oil.
- 3 votes
although they're mediteranian rather than asian, I have some heart healthy recipes on my page you might like
- 3 votes
Cut out salt? You mean stop adding so much to your food? You HAVE to have salt or you die.
Okay. Fish. (NOT the frozen breaded kind. did you know that you can to three things with garbage? You can burn it. You can bury it. Or you can make fish sticks out of it.)
If you are using margarine instead of butter - don't. Butter is better for you.
Whole grain breads. Can you make your own? You can buy wheat berrys, or rye seeds, and grind it to flour yourself. (You can get a small manual grinder on Ebay for less than $40... and I think you can grind coffee in them too.)
Pork is not red meat.
Turkey is not chicken.
Baking and roasting is not frying. Use glazes - honey for example.
Veggies are good - and they don't HAVE to have meat in them.
But if you MUST eat chicken...
<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>
Picray's Yummy Chicken:
Start with - as many chicken hindquarters as you want to eat. (and they're cheap too. ON sale you can get ten pounds for less than 50 cents a pound.)
Put them in an oven-safe pot.
Cube/chop/whack-up carrots (or use baby peeled carrots), potatoes and quartered whole onions.
350 degrees for about an hour.
Add chicken soup concentrate (enough to cover stuff in pot - do NOT dilute chicken soup concentrate - IGNORE directions on can!!!)
350 degrees for about another hour.
When chicken is falling off the bone... fish out the bones (don't eat them) and enjoy the rest.
Temp and time may require adjustment depending on how much chicken and veggies you are cooking.
<<<<<<<<<>>>>>>>>>>>>>
Macaroni and cheese is good - especially if you whack up a few slices of SPAM (or chicken?) and toss in some broccoli and cauliflower.
<<<<<<<<<<<<<<<>>>>>>>>>>>
Tuna noodle caserole- I'm sure you have a recipe for that. If not... say so.
<<<<<<<<<<<<<<>>>>>>>>>>>>>>
If you can get small de-veined de-tailed shrimp, make a fresh green salad with lettuce (different kinds), fresh spinach, shrimp, cheese chunks (or shredded), sliced hard boiled egg (each), sliced radish, sliced scallion (1/2 each), dressing of choice with crackers on the side (no-salt saltines or salt free club crackers.) Another thing you can put in salads is CHICKEN!!! (Chicken/pork lunch meat works too.)
That enough to get you started?
- 4 votes
#2 - Mon Jul 5, 2010 9:12 PM EDTWe use sea-salt exclusively, and it is better all around and has minerals. We like the taste better.
Seriously, Nofleur is correct about the salt. The salt that most people are used to is adulterated. The traditional Japanese diet is quite salty, but it is sea-salty.
Also, you can throw in 3 pinches of sea-salt into the rice as it is cooking, and we like to do that for brown rice. It softens it. You can also vary the amount of water to brown rice proportionally, using slightly more to do the same.
- 2 votes
Frosty,
If you're using stainless steel, just keep in mind that salt can discolor the bottom of the pan. I've been told that over time it can lead to pitting, but I've never seen it myself..
- 1 vote
MUST correct recipe- the can of chicken soup should read can of CREAM of chicken soup. Makes a huge difference.
:-)
- 1 vote
You take your favorite soup, and turn it into a sammich. It's kinda messy, though =)
- 3 votes
With my girl, it wouldn't matter. She can make a mess with any type food...
- 3 votes
frosty, Nofluer has me laughing so hard, I forgot what I was going to say. Oh, I agree with what he said about salt. ...I just hope you remember that variety is important; it's so easy to get caught up in the hype. ... I understand what you are thinking and feeling; there are lots of online recipes and books. Best of luck to you in finding some new ideas.
- 4 votes
#3 - Mon Jul 5, 2010 9:39 PM EDTfrosty more then likely it will be good for you all. Americans eat more salt then any other place we are addicted to salt. saw a chef on Dr. Oz who consumed more then a box of salt in a month. there is hidden sodium in so many things canned tomatoes, READ LABELS it is a must.
- 3 votes
frosty - that's great that you and your family are being so supportive to your wife. That will make it a lot easier not only for preparation, but for temptation or wishing she could have something everyone else is. I agree, there are only so many ways to prepare chicken, fish, turkey or pork (if your wife can have all of those); but as long as you rotate and vary between sauteeing and baking and vary your sides, you should be able to keep it interesting.
- 5 votes
CL1,
Don't forget braising. A fantastic way to make extremely flavorful (and relatively simple) dishes using all fresh herbs and spices.
And with a slow-cooker, it can be done while you're not even at home if need be.
- 5 votes
Student of Life -- I agree, braising is also good. I was going to suggest a whole chicken in the crockpot, but if so many other things are happening with chicken, they may be getting tired of it - plus chicken cooks so quickly, so easily.
- 5 votes
I like to take short ribs, trim the fat off of them, pan sear them to get a nice char on the outside (45 seconds to a minute on each side, hitting all four sides) and then throw in 4 cloves of garlic, two sprigs of sage and thyme, a bit of cracked pepper, some diced red-skinned potatoes, and some brandy in a slow cooker, and let that cook all the way through...juiciest, most succulent ribs you've ever had. (don't buy cheap brandy)
I pair those with some blanched/shocked asparagus sauteed in a small amount of butter, lemon, and pepper..and you have a fabulous dinner. With not a chicken in sight.
- 1 vote
Nice to meet you again too Frostyone...:)
slow cookers are also great for making your own pasta sauces (they hide a lot of salt in the cans/jars) or chilis, stews, soups...they're indispensable if you don't have the time to simmer it in a pan, or the money for a pressure cooker.
The rouxbe website I listed earlier is a great resource to use if you're trying to learn new techniques. The pan frying skill is a must have...alllows you to eat restaurant quality/looking food without the restaurant fat/oil/grease that goes into it.
Here, I'll list it again http :// www. rouxbe. com
I don't think I can post links yet because I'm branchless. *LOL*
- 1 vote
Student of Life -- I love slow cooked short ribs... with roasted new potatoes or garlic mashed potatoes.
frosty -- it sounds like you have everything under control with roasters and cookers. Well, you said you would like some ideas, and I can contribute a lower fat roast chicken idea if you want to deal with carving and bones -
After removing the giblets, discarding all visible fat, rinse inside and out and pat dry. Then sprinkle body cavity with pepper.
In a bowl combine 1 c. coarsely chopped celery w/leaves; 1 c. chopped fresh cilantro; 8 fresh rosemary sprigs [each about 2 inches long]; 1/4 c. sake or dry sherry and stir together. Then stuff the mixture into the body cavity of the chicken. Skewer to fasten the skin over the cavity. Pull the skin over the neck opening and secure to back, then tuck the wings under the body. Spray a roasting rack with cooking spray, then set in a shallow roasting pan. Roast the chicken, breast up, uncovered in a 375 oven, basting several times with 1/4 c. sake or sherry. ...60-75 minutes for a 3 and 1/2 to 4lbs. bird. Discard stuffing when done.
Different than the usual herb-roasted chicken and the stuffing helps keep the meat moist. :-)
- 2 votes
Heck frostyone, you have the internet, there are hundreds of recipes you can find.
I agree with Nofluer, butter isn't that bad compared to the other non butters on the market. Moderation in everything means you don't need to cut things completely out of your diets. Seasonings like Mrs Dash are great for spicing up anything.
You like fried chicken, well flour it and bake it, it will have a crispness to it like frying. Heck I flour my chicken wings even if I BBQ them.
- 2 votes
#4 - Mon Jul 5, 2010 9:42 PM EDTThere's only two issues with Mrs Dash
1. Mrs Dash and things like that are unusually high in sodium...so if you're making dietary restrictions, pay attention to that.
2. Mrs Dash and many other items like that have MSG. (at least they used to, I haven't checked in a long time)
Stick with fresh ingredients if you can. (As budgets allow) they'll almost always be healthier, and the flavors are so plentiful that even the most simply cooked food explodes with beautiful aromas and will inundate your senses. You can accomplish the same thing as Mrs Dash by sweating garlic and onions, or lemon and fresh cracked pepper. Learn to use fresh herbs in your cooking (braise two chicken breasts with sprigs of rosemary, thyme, and 3 cloves of garlic for some of the most flavorful (and healthy) chicken you 've ever tasted.
As for butter, Nofluer is right. Most of the time you can either cut it out, or reduce it, but it's much healthier than margarine.
Go to a farmer's market if there's one available, spend a bit more on fresh foods, cook them in a way that maintains the integrity of food, and then enjoy the fruits of your labors.
If you need to brush up (or learn) some cooking techniques and skills - www.rouxbe.com
is a great website for beginning and amateur chefs or anyone who wants to learn more about cooking. Tons of recipes, free tips and videos..definitely worth the $15 a month membership to see the more in depth tutorials.
If there's 3 things you should splurge on , and only three in the kitchen
Buy the best chefs knife, paring knife, and skillet you can afford. They will pay themselves off many times over and make your cooking experience far more enjoyable.
Enjoy the journey, and even moreso, enjoy the reward that comes at the end of it.
- 2 votes
How can Mrs. Dash a no salt seasoning have msg and salt when its herbs and spices.
Do not eat i can't believe its not butter full of chemicals.
- 3 votes
Cookin'
I double checked, and you're right. Mrs Dash is salt-free, and contains no MSG. So I stand corrected on that fact. I haven't used any bottled seasonings like that for over 10 years (wife's allergic to nearly all preservatives) so I wouldn't know aside from what I learned in cooking school, which was also many years ago.
I still stand by my statement though that fresh herbs and ground spices will far out-perform any bottled/jar seasoning mix. I'd rather pay for the spices and allow my home to be filled with those great smells than pay someone else to grind them and bottle them for me. But that's me. Everyone's different though...I don't mind spending time in the kitchen cooking..for me it's theraputic. With a name like yours, I don't think it'd be too presumptuous to say you commiserate with that kind of gesture.
Another good name for "I can't believe its not butter" is "I can't believe it hasn't killed me yet." Horrible stuff. I prefer very healthy cooking styles and techniques, but when you need butter..use butter. Just use moderation. That's the key...sugar, salt, fat...it's all about moderation.
- 1 vote
I have watching the Ruby the reality show about her weight loss and she is addicted to the i can believe its not butter spray thinking its healthy for her, bad bad so much trans fat. I use real butter unsalted or smart balance they make mayo also. I love to use fresh herbs when I can but sometimes its hard to get good ones here, my sage has finally taken off love the taste of sage.
I hate overcooked anything yuck. Steaming veggies is good. Make your own dressing with vinegar and herbs and olive oil and a bit of salt to balance out the flavors better for you and so much cheaper. Next trip into a big town stop at a costco if you have a membership and get some good olive oil and balsamic vinegar mmmmmmm.
- 3 votes
I use Brummel & Brown, it is made from yogurt, not sure really if it is bad or good for you compared to other fake butter types, it does not brown and is not good for alot of applications, but just on a piece bread it is quite good for a fix.
- 2 votes
Frosty,
Ditto on the olive oil - but make sure you get both EVOO and Pure Olive oil (regular).
Regular olive oil has a higher smoke point and will allow you to bake, fry, and sear foods without burning and tainting the food.
Extra Virgin olive oil is lighter, thinner, and better used for dressings, toppings, and seasoning dishes.
- 2 votes
Frostyone, a while ago I posted an article about buying a rice cooker, and got all sorts of recipe ideas there. I'm posting a link, I hope you don't mind.
- 5 votes
#5 - Mon Jul 5, 2010 9:59 PM EDTIf you have a store that sells Japanese rice, short grain, consider getting it... the sticky rice. Wish I could remember the name. Jasmine is another good tasting rice. Just remember to wash and soak both before cooking. It does make a major difference in taste, imo. As far as chicken and Japanese recipes, I would avoid the tori sashi. Although it may be a great short term weight loss meal. :)
- 2 votes
Pssst.... tori sashi= raw chicken. I made several trips to Japan and was well acquainted with a guy over there. His wife ran a restaurant and the deal was... she would cook American style food, IF... I tried at least one traditional Japanese item at each meal. Of course it was raw, but had been marinated in wasabi and some other crap that I try to forget. They loved it. I found it very chewy and uniquely filling!!
- 2 votes
Chicken breasts, skinless and boned (or you could use any kind of pieces you like better). Garlic heads (2 or 3). Waxy red potatoes, if you are still eating those. Vegetable oil of your choice.
Wash the chicken, bust up the garlic into cloves, cube the potatoes, toss all in minimal oil.
Bake around 40 minutes in a mild oven. I rarely make anything more complex than this.
If you use the potatoes, then you do not need to add butter. Slif the skins off the garlic cloves, and they act as the butter on the potates. Hope you have AC, we don't, so I usually make this in the wintertime. But anyway, everyone likes it and it is easy.
If you are no longer eating potates, then parsnips or other vegs would work equally as well. Or just chop and roast onion instead of the garlic............your choice.
- 4 votes
#6 - Mon Jul 5, 2010 10:20 PM EDTroasted garlic is almost as good as chocolate. potatoes are my downfall I could just eat them sweet potatoes are also very good roasted and have alot of potassium.
- 3 votes
sweet potatoes cooked hasbrown style are good, my B&B guests love them.
Flatten chicken breast (boneless skinless to 1/2 inch thick, spread with pesto and roll up, dip in beaten egg, roll in bread crumbs, bake in 425 oven for 30-35 minutes, tasty! You can put a little grated parmesan on top, just a touch, after cooking.
- 2 votes
Amazing how delicious steamed celery is...........red onions can also be steamed, they lose their bite and become incredibly sweet.
As for my easy chicken recipe, I made a typo. It's not the skin of the garlic you eat, but what's inside. There is also an easier way to make this "garlic butter", less labour intensive. Take the whole garlic, slice off the top, wrap in foil, put it in about 10-15 minutes before the chicken, then it's all done at the same time. Watch the heat here, but anyway, unwrap when cooked and just squeeze out the garlic onto the potatoes............
And I forgot, cover the chicken/or chicken and potatoes with foil.
- 2 votes
Hey Frosty, here is an easy sweet and sour chicken. ingredient amounts vary with apatite.
Take leftover chicken breast and shred or cube. set aside
Slice fresh bok choi, leak, portobello mush., garlic. set aside.
Heat wok on medium high with 1 tblsp. oil in bottom.
Cook vegies till they start to loose water, stirring constantly. They should still be crispy. Add a bottle of sweet and sour sauce(or less) and top with fresh bean sprouts and chicken.
Add to rice and enjoy!
ps. If you want to make your own sweet and sour, cook fresh rhubarb and pineapple with a little water, and sugar or honey, till it's mush. Add to veggies.
- 1 vote
#7 - Mon Jul 5, 2010 10:25 PM EDTWelcome.
Nice to meet you too. Good luck with all the new recipies.
- 1 vote
Are you a member of cooking a labor of love? Lot's of excellent help, there.
I can't boil an egg, so I'm no help!
: ) Good luck!
ps. LMBO @ nofleur.
- 4 votes
#8 - Mon Jul 5, 2010 10:27 PM EDTWhen I think of asian style chicken, it's sweet 'n' sour, you can't beat it...
- 4 votes
I like drunken chicken, too, it's pretty good. No Bento box required (had to look that up) =)
- 3 votes
search engine
Yeah, those are nice to have, when you're me...
- 3 votes
They may even help with frosty's cooking, also. Just type in 'cooking help' =)
- 3 votes
I love salt !! and sugar, and sumac, and etc etc etc.. I think when all used in balance it keeps you in balance. I live by Mediterranean diet, FRESH FRUITS AND VEGIES, and olive oil.. I highly recommend it. It's tasty , and healthy, and you don't have to give up on much.. Geez, I sound like a commercial ! Oh I love meat as well, when it's prepared on wood coal (not charcoal or our gas grills)..put that meat on your fresh salad. Best tasting healthiest , well balanced meal !
- 4 votes
#9 - Mon Jul 5, 2010 11:27 PM EDTfrosty its all about retraining your tastebuds. Dr. Oz says that you need to taste something 12 times before you decide you dont like it. Still not a big fan of brussel sprouts.
- 2 votes
well the mista likes liver so when i fix it for him i need to taste it to see if seasoned properly its ok wont seek out for myself but i will eat it from time to time.
- 2 votes
Frosty...here are some basics. Butter replacement is easy....personally, i almost never cook with butter. I almost always use olive oil or sesame oil, although i also like grapeseed oil quite a bit.
Salt is a bit more problematic, but acids (such as lemon) help a bit. As was suggested above, judicious use of sea salt isn't a bad thing. The problem most people encounter, is they learn to use excessive amounts of salt, and add it liberally to everything. Completely unnecessary...adding just enough to accent the other flavors is always preferable IMO.
I kind of fell off the wagon since moving to SLC, but prior to that, i basically didn't eat red meat or pork for 4 years with no problem whatsoever. I prefer seafood, chicken, and turkey when i don't go strictly vegetarian, but there are many interesting options out there...quail, squab, pheasant, etc...
So, basic chicken...heat up a pan on medium for a minute or so, add your oil to coat the bottom, add some sliced or cubed or whole chicken (with or without salt, add black pepper, thyme, and rosemary to the chicken before putting in the pan)....saute on ONE side until the pieces are cooked halfway (you'll see it on the side of the pieces), flip...assuming a pound of chicken (nice round figure), add some veggies (onion, garlic, carrot, whatever...it's all your preference here), saute for another minute or so, add water or wine to the pan (lets say a cup either way) and let reduce for a minute or two, add some lemon juice (just squeeze one, dip the finger and check to see if it's to your liking...you can always add more)...maybe throw in a chopped tomato or two, toss in some pasta or add over rice, couscous, whatever...if you're feeling squirrely, throw some green onions, cilantro, parsley, etc...on top, maybe add some parmesan if it's pasta, throw it on a plate or two and eat!
Adjust amounts to feed family of six! :)
Sending group invite Cooking: A Labor of Love
- 5 votes
#10 - Mon Jul 5, 2010 11:41 PM EDTquinoa is a gluten free product, it might taste very different at first in flavor and texture. We now use it over rice we like it much better, has alot of protein and fiber.
- 4 votes
sesame oil is better for your wok! and you only need to use a little bit.
- 3 votes
it does have a low smoking point, I keep mine in the fridge so it does not go rancid as it is a seed oil.
- 3 votes
just remember if your work is iron and you had to season it (or it came pre-seasoned) not a Teflon coated POS then DO NOT wash it with soap! rinse the food out with hot water, wipe it with a towel and then re-oil it. your wok will love you and you will love the flavors it gives you!
http://www.thaifoodandtravel.com/features/wokcare.html
you might know this allredy, but it never hurts to reshare.
- 3 votes
Sure Peter..beat me to the Sesame Oil!!
We love quinoa...both the regular and the red varieties...I even make a risotto with it!
- 3 votes
Clipped to the group also. Hopefully, you'll get some more suggestions accordingly :)
- 6 votes
#11 - Tue Jul 6, 2010 12:02 AM EDTThere he is! : ) You are a knight in stainless steel amour!
- 5 votes
peter have you noticed since moving to slc that they are a more meat and potato eater. down here they love the chain places you know the unhealthy ones.
- 4 votes
I'd say so...however, much of my current consumption has more to do with family. I do anticipate returning to my normal eating habits very soon though.
- 5 votes
Frosty, fry in olive oil, it gets rid of cloistral.
I steam a lot. You can throw all your vegetables and meat in one pot. It is easy, and taste good without salt or butter.
- 1 vote
#12 - Tue Jul 6, 2010 12:55 AM EDTCoat boneless chicken with flour, brown in a little olive oil. Add white wine and a little chopped garlic. Simmer until chicken is done, and wine is reduced by half. Serve over whole wheat pasta with a little flat leaf parsley (or basil) and a little grated parmesan cheese. You can add asparagus, mushrooms, (or anything else you like) to the recipe for variation.
- 4 votes
Use your imagination. Sometimes, I make a white sauce or use diluted lemon juice in place of wine. Brocolli, peas, cherry tomatoes, black olives. You can't go wrong.
- 2 votes
Hit up your local farmer's market for fresh veggies while they are in season. Hot peppers are good to spice up without salt in quite a few veggies.
If you have a freezer blanch stuff you normally get from a can and put it in quart size bags to bypass whatever sodium might have been added to the canned stuff.
Tuna fish packed in water makes pasta salad wake up and is usually not too expensive. Don't over look Ramen noodles but don't use their seasoning packets.
- 3 votes
#13 - Tue Jul 6, 2010 1:12 AM EDTFrosty I hate to be the bearer of bad news but ramen noodles and cup of noodles are so full of sodium almost your entire days worth in one serving. I do not use canned veggies not nutrients left. do use canned beans but always rinse them first to get rid of some of the salt. I am starting to cook my own beans and freeze them in a container with the cooking water cheaper and yea no salt or only what I want..
- 2 votes
Sorry about the wrong turn Frosty....I mean blanching the fresh veggies.
- 2 votes
Frostyone
Try this web site lots of recipes any way you need them. Very Good
http://web.archive.org/web/20080722063859/http://www.fooddownunder.com/
Use whole heading as they lost domain rights to there name. Should get their data base.
- 1 vote
#14 - Tue Jul 6, 2010 6:59 PM EDTFrosty I tried this a couple of weeks ago, it was really good. You might like it. I get the Mayo it requires at the health food store by our mall. I used a little less than what it asked for. I also used a little of the Mrs. Dash original seasoning.
I've also added Granny Smith Apples for some extra tang....I liked it that way!
- 3 votes
#15 - Wed Jul 7, 2010 2:55 PM EDTI'm thankful for the rain Frosty, but wow, we have been getting hammered! I have been walking my dogs over at the lake at night and some of the walking trail was actually underwater, sooo no walk tonight.=(
- 4 votes
nice and hot here, and back home in Portland they are having a heat wave. high 90's.
- 2 votes
Oh Frosty, one more enemy in your battle against the sodium: Shellfish have a lot of natural sodium, so watch out for them. (It's also why lobster pairs so well with butter)
It sucks, because if it weren't for the sodium..shrimp and lobster are pretty much perfect foods...
- 2 votes
It's also why lobster pairs so well with butter
And here I was thinking butter was good on just about everything...
- 3 votes
butter is an must for fresh corn on the cob.
oHHH, you just had ta, now I'm drooling! =P...........
- 3 votes
Yeah, we picked our corn outta the garden the other day, man it was delicious. Especially with a pile of butta on it!
- 2 votes
davoh bad bad bad man telling me you picked fresh corn outta the garden, oh its been so so so long since I had it that fresh. corn does not grow well in the desert. wahhhhhhhhhhhhhhhhh.
- 2 votes
Yep, we got squash, butterbeans, pink-eye-purple-hull peas, string beans, cucumbers, sweet corn, muscadines, and blueberries...
You should move over here to the delta, our gardens grow well here =)
- 2 votes
yum yum to almost everything I am not familiar with the hull peas and the muscadines. excuse me whilst I wipe the drool off of me face. "wipingwipingwiping"
- 2 votes
We make jelly outta the muscadines, and put the blueberries in desserts like pound cake, cobbler, etc etc etc...
- 2 votes
sounds good to me we will just take it all. I am not familiar with silver queen. LOL
- 2 votes
We grow funks G90 and silver queen. Both are really sweet...
frosty, you don't have to hold me down, family is welcome to as much as you need =)
- 3 votes
I was interviewing a couple of lovely blonds for the job of holding you down
Continue with the interviews, please...
Chicken is very easy to stir fry and mix with vegetables like onion, squash, peppers, garlic, green beans, sugar snap peas, snow peas, turnips, spinach, broccoli and many, many others. I also like to add it to brown rice and black beans.
My favorite butter substitute so far is "Smart Balance". It tastes and cooks pretty much like butter. I've even used it on popcorn!
- 3 votes
#17 - Fri Jul 9, 2010 9:34 AM EDTjwc i like smart balance they make popcorn if you can find and mayo.mmmmmm
- 3 votes
frosty does your library have a good selection of cookbooks to checkout, ours has some asian ones and healthy eating.
- 3 votes
#18 - Fri Jul 9, 2010 12:03 PM EDTin the last couple of years we started getting better cookbooks the newer ones and more popular ones. They are spendy too buy. Used is a much better price. Lida italian cookbooks are good.
- 2 votes
maybe on your next trip to tx stop in an used bookstore and look and see if they have any that peak you interest on your new lifestyle....
- 2 votes
Never underestemate a good yard sale. I've found good books at those.
- 2 votes
Sorry, frosty, can't help you here as chicken, turkey, and fish could kill me if I were to eat them due to my allergy. Now, if you asked me how to make some good concoctions using various beef products and ramen noodles, I could tell you. Or, if you wanted my version of Chex Mix...
- 3 votes
#19 - Fri Jul 30, 2010 2:33 PM EDTMy version of Chex mix:
1 full sticks of butter or margarine
3 cups of Wheat Chex
3 cups of Rice Chex
3 cups of Corn Chex
3 cups Garlic Bagel Chips, if you have them otherwise just add 1 cup to each of the Chex Cereals or use 3 cups Crispix
3+ Tablespoons Worchester sauce, I usually add just a little extra (just let the bottle drip into the pan as you are dumping the spoonfuls in)
3 teaspoons garlic powder
Cook as per the instructions on the chex boxes.
- 2 votes
frostyone...So, now after a month, what are your conclusions?
- 2 votes
#20 - Mon Aug 2, 2010 5:39 PM EDTfrostyone...I'm going to try to dig up an old article. If I find it, I'll email it, because I don't want to get an advertising rap. I do remember that it says kiwi fruit is very nutritional. The rest is mostly about fruits and vegetables. I remember that dandelions are good for you, and I saw them in the produce department at Albertsons.
- 3 votes
Wolf tried them dandy lions and oh they were sooooooooooooooo bitter. I will stick to mustard greens and broccoli rabe.
Lkessler has an update.
- 4 votes
One good thing about dandilions are that they clense the blood of impurities. I think they also act as a mild diruetic. Am not quite sure, so might want to look that up.
- 2 votes
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