Nourish the body, soothe the soul
Member
Join Date: May 2014
Location: Canada
Posts: 2,449
Originally Posted by Anna 
I recently watched the documentary "Fed Up" and I have loosened my firm grip on sugar, carbs and sugary carbs. 
I believe fat is not the enemy, but sugar is. I never would have believed that when I cut down on sugar, I began craving healthy fruit, veggies and grains. Who knew!
I believe fat is not the enemy, but sugar is. I never would have believed that when I cut down on sugar, I began craving healthy fruit, veggies and grains. Who knew! 
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
I seem to be on a roll today.
Here's another one which might be controversial for some, but it was incredibly delicious.
Baked Bluefish (any fresh, sturdy fish will do)
Coat the fish fillets in a mixture of 1/2 melted butter and 1/2 Lea & Perrins Marinade for Chicken (Seasoned with White Wine and Herbs). Place on a greased rack in a 9x13 baking dish.
Bake at 325 for approximately 30 minutes, basting with the butter mixture. Fish is done when a toothpick in the center comes out clean.
Here's another one which might be controversial for some, but it was incredibly delicious.
Baked Bluefish (any fresh, sturdy fish will do)
Coat the fish fillets in a mixture of 1/2 melted butter and 1/2 Lea & Perrins Marinade for Chicken (Seasoned with White Wine and Herbs). Place on a greased rack in a 9x13 baking dish.
Bake at 325 for approximately 30 minutes, basting with the butter mixture. Fish is done when a toothpick in the center comes out clean.
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Fried Okra
Works with fresh or frozen okra
Make sure the okra is oozing healthily. Roll in either Louisiana Seasoned Fish Fry powder
Seasoned Fish Fry - Batters and Coatings - Products
or the following:
1 c. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. nutmeg
Cook in a deep fat fryer at 365 for about a minute, or till golden brown.
If you don't have a deep fat fryer, fry in a medium-high preheated pan with 1/2 c. oil till golden brown, stirring constantly.
Drain and chow down!
Works with fresh or frozen okra
Make sure the okra is oozing healthily. Roll in either Louisiana Seasoned Fish Fry powder
Seasoned Fish Fry - Batters and Coatings - Products
or the following:
1 c. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. nutmeg
Cook in a deep fat fryer at 365 for about a minute, or till golden brown.
If you don't have a deep fat fryer, fry in a medium-high preheated pan with 1/2 c. oil till golden brown, stirring constantly.
Drain and chow down!
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Ultimate Southern Comfort Food: Broccoli with Ritz Crackers
My South Carolina friend, the caterer, made this for me and I fell in love with it. It was the first thing I wanted to eat when I got home from my cancer surgery in 2010.
Broccoli Casserole - Southern Bite
My South Carolina friend, the caterer, made this for me and I fell in love with it. It was the first thing I wanted to eat when I got home from my cancer surgery in 2010.
Broccoli Casserole - Southern Bite
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Last one! After this, it's fast food!
Enchilada casserole.
I have made real enchiladas before, but they're too hard to handle and they burn your fingers. So I just make a lasagna-like casserole.
1 lb. browned ground round
2 15 oz. cans Old El Paso Mild Enchilada Sauce
1 15 oz. can whole tomatoes, mashed (or 4 small fresh tomatoes)
10 6" corn tortillas (NOT Mission brand--they taste like cardboard. Corn tortillas are supposed to be a little bit sweet)
8 oz. shredded sharp cheddar cheese
Heat enchilada sauce and tomatoes to boiling. Ladle some into a 9x13" baking dish. Layer six tortillas in the dish. Add a layer of ground beef. Ladle over more sauce. Do six more tortillas, then more ground bef. Ladle sauce, then extra tortillas (if any), then more sauce, then cdheese over top. Cover and bake at 400 for 45 mihutes.
Enchilada casserole.
I have made real enchiladas before, but they're too hard to handle and they burn your fingers. So I just make a lasagna-like casserole.
1 lb. browned ground round
2 15 oz. cans Old El Paso Mild Enchilada Sauce
1 15 oz. can whole tomatoes, mashed (or 4 small fresh tomatoes)
10 6" corn tortillas (NOT Mission brand--they taste like cardboard. Corn tortillas are supposed to be a little bit sweet)
8 oz. shredded sharp cheddar cheese
Heat enchilada sauce and tomatoes to boiling. Ladle some into a 9x13" baking dish. Layer six tortillas in the dish. Add a layer of ground beef. Ladle over more sauce. Do six more tortillas, then more ground bef. Ladle sauce, then extra tortillas (if any), then more sauce, then cdheese over top. Cover and bake at 400 for 45 mihutes.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Speaking of on a roll...
Something to keep in the freezer for those cravings:
Fully cooked, microwaveable burgers. I've seen them in beef, turkey, and veggie under a variety of brand names. Reading some ingredients lists, I find them cleaner than the mystery burgers at fast food places. Just seconds in a microwave, while the bun's in the toaster, and that's one craving you don't have to go out for.
If you want really clean: frozen beefsteak for sandwiches. Make your own philly cheesesteak in minutes. The onions and peppers take longer to cook than the beef. Don't forget the cheez whiz.
Fully cooked, microwaveable burgers. I've seen them in beef, turkey, and veggie under a variety of brand names. Reading some ingredients lists, I find them cleaner than the mystery burgers at fast food places. Just seconds in a microwave, while the bun's in the toaster, and that's one craving you don't have to go out for.
If you want really clean: frozen beefsteak for sandwiches. Make your own philly cheesesteak in minutes. The onions and peppers take longer to cook than the beef. Don't forget the cheez whiz.
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
As a native of the Philadelphia area, I must respectfully dissent, O most venerable Trach!
Steak-Umms are good in their own right, but they are not representative of true cheesesteaks. True cheesesteaks have mounds of shredded round or ribeye steak which has been sliced micro-thin. Steak-umms are slices, not shreds.
My husband likes cheez whiz, but I prefer melted provolone (both are common). There is a chain that is spreading down south called Jersey Mike's that does an excellent cheesesteak--the only one outside the area I can unreservedly recommend.
Oh, and cheesesteaks never have lettuce or mayo. That's a huge aberration that I never saw till I moved south of the Mason-Dixon line.
Steak-Umms are good in their own right, but they are not representative of true cheesesteaks. True cheesesteaks have mounds of shredded round or ribeye steak which has been sliced micro-thin. Steak-umms are slices, not shreds.
My husband likes cheez whiz, but I prefer melted provolone (both are common). There is a chain that is spreading down south called Jersey Mike's that does an excellent cheesesteak--the only one outside the area I can unreservedly recommend.
Oh, and cheesesteaks never have lettuce or mayo. That's a huge aberration that I never saw till I moved south of the Mason-Dixon line.
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Convenience is good.
MICROWAVE SCRAMBLED EGG
Get a cereal bowl. Spray with Pam. Crack an egg and stir, adding salt and pepper. Microwave on high for 30 seconds. Cut up edges and stir center. Microwave for another 30 seconds.
MICROWAVE SCRAMBLED EGG
Get a cereal bowl. Spray with Pam. Crack an egg and stir, adding salt and pepper. Microwave on high for 30 seconds. Cut up edges and stir center. Microwave for another 30 seconds.
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Extremely cool!
I've always admired omelet bars in hotels. I bought a special gently-rounded small pan and was determined to practice and practice till I could flip them like the professionals. Got to be too much of a waste of money to keep missing, though!
I like spinach, ham or sausage, mushrooms and lots of cheese!
I've always admired omelet bars in hotels. I bought a special gently-rounded small pan and was determined to practice and practice till I could flip them like the professionals. Got to be too much of a waste of money to keep missing, though!
I like spinach, ham or sausage, mushrooms and lots of cheese!
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Bump!
Great spaghetti sauce from a jar if you don't have the time for homemade.
This is the closest I've found to my Aunt Helen's recipe that she got while cooking for a NYC Italian restaurant in the 30s.
1 jar Barilla Organic Olive Oil, Basil and Garlic sauce
1 jar Barilla Organic Tomato and Basil sauce (do as many jars as needed for amount of meat and size of crowd).
meatballs
Italian hot sausage or pork chops
Pork is KEY for spaghetti sauce (or "gravy"). Gives it that over-the-top delicious flavor.
Meatballs
1 lb. Meatloaf mix (55% ground beef, 40% ground pork, 5% ground veal)
1 egg
1/2 c. Italian seasoned breadcrumbs
1/2 c. grated parmesan cheese
2 cloves minced garlic
1 t. onion powder, or 1/8 c. finely chopped onion
1/4 c. chopped fresh basil
1 T parsley (1/4 c. chopped fresh)
1 t. salt
1 t. black pepper
1/2 t. flaked red pepper
Mix and knead meatballs with your hands to form 1 1/2" balls. Drop RAW into simmering sauce. Cook for at least 20 mins.
When adding sausage (Harris Teeter supermarket store brand is delicious), brown lightly before adding to sauce (they're a little too greasy to add raw).
Serve sauce over al dente thin spaghetti with hand-grated parmesan and hand-grated pecorino romano cheeses.
Great spaghetti sauce from a jar if you don't have the time for homemade.
This is the closest I've found to my Aunt Helen's recipe that she got while cooking for a NYC Italian restaurant in the 30s.
1 jar Barilla Organic Olive Oil, Basil and Garlic sauce
1 jar Barilla Organic Tomato and Basil sauce (do as many jars as needed for amount of meat and size of crowd).
meatballs
Italian hot sausage or pork chops
Pork is KEY for spaghetti sauce (or "gravy"). Gives it that over-the-top delicious flavor.
Meatballs
1 lb. Meatloaf mix (55% ground beef, 40% ground pork, 5% ground veal)
1 egg
1/2 c. Italian seasoned breadcrumbs
1/2 c. grated parmesan cheese
2 cloves minced garlic
1 t. onion powder, or 1/8 c. finely chopped onion
1/4 c. chopped fresh basil
1 T parsley (1/4 c. chopped fresh)
1 t. salt
1 t. black pepper
1/2 t. flaked red pepper
Mix and knead meatballs with your hands to form 1 1/2" balls. Drop RAW into simmering sauce. Cook for at least 20 mins.
When adding sausage (Harris Teeter supermarket store brand is delicious), brown lightly before adding to sauce (they're a little too greasy to add raw).
Serve sauce over al dente thin spaghetti with hand-grated parmesan and hand-grated pecorino romano cheeses.
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Bump again! I happen to like this thread!
Chili--very easy.
2 t butter
2 lbs. ground beef (I like ground strip steak if available)
1/2 c. chopped onion or 1 t. onion powder
Saute the meat with the onions till well-done. Drain fat.
1 28-32 oz. can whole peeled tomatoes, mashed (I like big tomato chunks)
1 15-oz. can light red kidney beans (more nutrition)
At least 3/4 t. salt
1 bay leaf
1 t. sugar (to cut the acid)
4 T chili powder
2 T cumin
Cayenne pepper or Tabasco to taste
Add meat and bring to a boil; reduce heat and simmer for 1-2 hours (tastes even better the next day).
Serve with shredded 4-cheese Mexican blend and sour cream, if desired.
Serve over spaghetti, or dip with Tostitos.
Chili--very easy.
2 t butter
2 lbs. ground beef (I like ground strip steak if available)
1/2 c. chopped onion or 1 t. onion powder
Saute the meat with the onions till well-done. Drain fat.
1 28-32 oz. can whole peeled tomatoes, mashed (I like big tomato chunks)
1 15-oz. can light red kidney beans (more nutrition)
At least 3/4 t. salt
1 bay leaf
1 t. sugar (to cut the acid)
4 T chili powder
2 T cumin
Cayenne pepper or Tabasco to taste
Add meat and bring to a boil; reduce heat and simmer for 1-2 hours (tastes even better the next day).
Serve with shredded 4-cheese Mexican blend and sour cream, if desired.
Serve over spaghetti, or dip with Tostitos.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Update time! Something new for a new batch of people.
Just found this at the grocery store but, I live a sheltered life so it may be old news
Velveeta cheese sauce in single serve 4 oz packs. Just big enough for a big bowl of shells and cheese or a plate of nachos.
Just found this at the grocery store but, I live a sheltered life so it may be old news
Velveeta cheese sauce in single serve 4 oz packs. Just big enough for a big bowl of shells and cheese or a plate of nachos.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Originally Posted by Gilmer
Bump again! I happen to like this thread!
Chili--very easy.
Serve over spaghetti,
Chili--very easy.
Serve over spaghetti,
Chili over spaghetti...dat's ob de debil, i tells ya
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Cooked up a new soup recipe.
2 cans of roast beef
2 cans of low sodium beef broth
About a cup of frozen seasoning blend(onion, pepper, celery)
half a big bag of frozen veggies for soup
half a big bag of wide egg noodles.
Cook your egg noodles separately.
Dump the first four ingredients in a big pot. Bring to a boil, reduce to simmer. Season appropriately(as in add whatever you want). About 1/2 hour of simmer will cook the veggies. Add the noodles when ready to eat. You can always use fresh beef if you want to cook it.
2 cans of roast beef
2 cans of low sodium beef broth
About a cup of frozen seasoning blend(onion, pepper, celery)
half a big bag of frozen veggies for soup
half a big bag of wide egg noodles.
Cook your egg noodles separately.
Dump the first four ingredients in a big pot. Bring to a boil, reduce to simmer. Season appropriately(as in add whatever you want). About 1/2 hour of simmer will cook the veggies. Add the noodles when ready to eat. You can always use fresh beef if you want to cook it.
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