Kim, that really sounds good. I'll have to try it.
Kim, that really sounds good. I'll have to try it.
Started T-Tapp in July 2010 after searching for a good strengthening/stretching/flexibility workout. I think I found it!
"Trust in the Lord with all thine heart; and lean not unto thine own understanding.
In all thy ways acknowledge Him, and He shall direct thy paths."
Kim, these do sound good! I think I saw a recipe somewhere for kale chips but thought they needed a dehydrator, which I don't have, so these suit me much better. Thanks a lot!
No Veggie recipe for you at the moment....but...
Just had to come on and say how much I enjoy "seeing" JeanM posting here on the forum! You've been greatly missed! ((HUGS))
Wife for 28 wonderful years
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Thought I'd share this one. My family liked it a lot, even my son who does not like mushrooms at all. I used baby bella mushrooms as I got a better deal on them. It easliy makes 2 meals for my family of 4. Oh, and unless you want it soupy, I would use 2 cups stock, not three.
Meatless Shepherd's Pie with Horseradish-Cheddar Potatoes
Recipe courtesy Rachael Ray
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 25 min Level: Easy Serves: 4 to 6 servings
- 4 medium-large starchy Idaho potatoes, peeled and cut into chunks
- 2 parsnips, peeled and cut into thick slices
- 3 tablespoons prepared horseradish
- 3/4 cup milk
- 3 to 4 tablespoons chopped chives
- Freshly ground black pepper
- 1 1/2 cups super-sharp white Cheddar
- 1 egg, lightly beaten
- 1/4 cup extra-virgin olive oil
- 6 medium portobello mushroom caps, wiped clean, gills scraped, and chopped into bite-sized pieces
- 2 sprigs fresh rosemary, leaves finely chopped
- 1 large carrot, peeled and chopped
- 1 medium-large onion, chopped
- 4 cloves garlic, chopped
- 1 small bundle Dinosaur, Tuscan or black kale, stemmed and thinly sliced
- A few grates nutmeg
- 1/4 cup Worcestershire sauce
- 3 cups mushroom stock* or vegetable stock
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- * available in soup aisle of the supermarket
Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove.
Put the potatoes and the parsnips in a medium pot and cover with water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and parsnips are tender, 15 minutes or so. Drain and return the potatoes and parsnips to the hot pot. Add the horseradish, milk, chives, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese and the egg.
Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale and season with nutmeg. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual dishes or large casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.
Last edited by DollieJ; 11-01-2010 at 10:29 AM. Reason: formatting was weird. Made it readable.
Peggy-if you aren't used to beans start adding them in slowly! yes, bean flour will still present the problems you asked about. The way to help with that problem is double soaking the dry beans and discarding the water each time. It gets rid of the oligosaccarides that cause digestive problems. (hope I spelled that right)
here is a link to my blog . Anti-flatulance tips are on the 2nd page.
The other reason you could be having problem is a bean sensitivity/allergy. I have been eating beans for YEARS. I still had digestive problems. I am allergic to beans. Whoda thought?!
Awwwww, Jennifer, I love you SO much!!!!!! I think about you a LOT!!!!! Thank you for your sweet words! Hugs to you, my dear friend!
Dollie, recipe sounds wonderful! I look forward to trying it!
I only got 2 servings of veggies in today......:-( Boohoo!!!!! Spent the whole day out with hubbie.....no good food at all, except for my 2 cup salad! Tomorrow will be better!
Lani, I am ready for that spreadsheet!!!!!
Peggy - I can't soak the beans before grinding or they plug up my mill. I only use as much as you would use flour to thicken. It doesn't seem to affect our family too much.
Today I make mashed cauliflower instead of mashed potatoes - it was delicious! I made it with the same recipe as potatoes - just substituted cauliflower. My kids even liked it!! That should work well for the holidays to get in another water based veggie.
I LOVE cauliflower mashed potatoes! Some cauliflower mashed potatoes, ginger carrots and brussel sprouts on Thanksgiving? Definitely lots of veggies to be had!
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Homeschooling, gardening, real food eating, scrapbooking, and now t-tapping mom
A die-hard weight lifter who due to a 20 yr old back injury rearing it's ugly head and leaving it hard to walk, started t-tapp Oct. 2010
I've got lots to lose and lots to live for.
OK - here are some of my favorites! You can adjust the ingredients to the quantity you need. I don't really measure much - just estimate.
Garlic Green Beans - Steam fresh green beans. Mix chopped fresh garlic, sea salt and olive oil together. Toss with drained green beans.
Awesome salad dressing - Whisk together 2 Tbsp. olive oil, Fresh chopped garlic, tsp creamy dijon mustard, sea salt, fresh ground pepper. Toss with fresh greens and veggies of your choice.
Tomato and red onion salad. Slice tomatoes thinly. Top with thinly sliced red onions. Lightly salt and pepper, add blue cheese crumbles. Drizzle balsamic vinegar over top. Delicious!
Spicy sweet potatoes - Peel and cube sweet potatoes. Toss with olive oil and cajun seasoning. Roast for about 20 minutes or until start to soften and brown in a 500 degree oven. This is positively addictive!
Hummus - 2 cans drained and rinsed chick peas, fresh minced garlic to taste (I use a lot, but am not very socially desirable after I eat this!), fresh lemon juice from 1 lemon, salt, pepper, cumin to taste. Put in blender or food processor and use chicken broth to thin to desired consistency. Can also add jarred jalapeno peppers if you like spice. When I prepare this for friends or entertaining, I garnish with fresh chopped cilantro over the top.
Thanks for letting me share - I have reminded myself how good and easy it is to cook healthy and low calorie!
ISSA Certified Fitness Trainer