Let me hear your well intended healthy recipe FAILS
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Tried making an avocado pasta sauce last week to mix things up a bit...used way too much lime juice and ended up with a very puckering bowl of chicken avocado pasta.2
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Last night I tried fixing ahi tuna "en papillote", which is a fancy French way of healthily cooking fish wrapped up in parchment paper. For off, I used tuna that my dad caught off the coast of Carolina so it was promising. Fresh fish and veggies..how can you go wrong? I put some stir-fry veggies on top of the fish, then topped the pile off with lemon slices and sealed up in a lovely little parchment paper package and into the oven for 20. The paper is supposed to puff up and out, kind of like a souffle that you "pop" open. It was a disaster. Not only did it not puff out, the fish was so tough it was inedible. Like you couldn't even chew it. Not only that, but when I took the first bite, I forgot to take off the lemon so when I bit into the lemon rind, I had to rush to the trashcan and spit it out.
One of the worst dinners ever.1 -
alwaysbloated wrote: »Apparently you can screw up homemade hummus (I am no chef)...
I decided to make some a few days ago, to have on my pita bread sandwich. It had the potential to be nice, but...
-I didn't bother draining the kidney beans or chickpeas (I thought a little bit of liquid would HELP)
-I didn't take the shells of the chickpeas because it proved to be a waste of time in the past.
-The beans don't taste completely cooked, even though they were canned!
I put it in the food processor and tried hand blending it, but nope!
Hummus soup anyone? I don't even think the dog will eat it.
If it's any consolation, I have never been able to make homemade hummus and I've tried many times. I can't get it creamy enough and there's no way in hell I'm going to shell chickpeas!! I gave up and accepted the fact that Sabra is better than anything I could make.0 -
midlomel1971 wrote: »alwaysbloated wrote: »Apparently you can screw up homemade hummus (I am no chef)...
I decided to make some a few days ago, to have on my pita bread sandwich. It had the potential to be nice, but...
-I didn't bother draining the kidney beans or chickpeas (I thought a little bit of liquid would HELP)
-I didn't take the shells of the chickpeas because it proved to be a waste of time in the past.
-The beans don't taste completely cooked, even though they were canned!
I put it in the food processor and tried hand blending it, but nope!
Hummus soup anyone? I don't even think the dog will eat it.
If it's any consolation, I have never been able to make homemade hummus and I've tried many times. I can't get it creamy enough and there's no way in hell I'm going to shell chickpeas!! I gave up and accepted the fact that Sabra is better than anything I could make.
How much tahini do you use?
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midlomel1971 wrote: »Last night I tried fixing ahi tuna "en papillote", which is a fancy French way of healthily cooking fish wrapped up in parchment paper. For off, I used tuna that my dad caught off the coast of Carolina so it was promising. Fresh fish and veggies..how can you go wrong? I put some stir-fry veggies on top of the fish, then topped the pile off with lemon slices and sealed up in a lovely little parchment paper package and into the oven for 20. The paper is supposed to puff up and out, kind of like a souffle that you "pop" open. It was a disaster. Not only did it not puff out, the fish was so tough it was inedible. Like you couldn't even chew it. Not only that, but when I took the first bite, I forgot to take off the lemon so when I bit into the lemon rind, I had to rush to the trashcan and spit it out.
One of the worst dinners ever.
Generally you want to add a liquid to the pouch so there's a good source of steam. For fish, I generally use a dry white wine or vermouth.
It also helps to lay the protein on a bed of par-cooked starch (I usually use cous cous or rice) to act as another source of moist heat in the pouch. As an added bonus, the starch will absorb any juices that come out of the protein as it cooks.3 -
midlomel1971 wrote: »Last night I tried fixing ahi tuna "en papillote", which is a fancy French way of healthily cooking fish wrapped up in parchment paper. For off, I used tuna that my dad caught off the coast of Carolina so it was promising. Fresh fish and veggies..how can you go wrong? I put some stir-fry veggies on top of the fish, then topped the pile off with lemon slices and sealed up in a lovely little parchment paper package and into the oven for 20. The paper is supposed to puff up and out, kind of like a souffle that you "pop" open. It was a disaster. Not only did it not puff out, the fish was so tough it was inedible. Like you couldn't even chew it. Not only that, but when I took the first bite, I forgot to take off the lemon so when I bit into the lemon rind, I had to rush to the trashcan and spit it out.
One of the worst dinners ever.
Generally you want to add a liquid to the pouch so there's a good source of steam. For fish, I generally use a dry white wine or vermouth.
It also helps to lay the protein on a bed of par-cooked starch (I usually use cous cous or rice) to act as another source of moist heat in the pouch. As an added bonus, the starch will absorb any juices that come out of the protein as it cooks.
I did! I added a couple tablespoons of teriyaki and a tablespoon of white wine. I'll try the rice next time. I def think it was a fluke and I'll try it again...just maybe with a white fish or salmon.
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amusedmonkey wrote: »midlomel1971 wrote: »alwaysbloated wrote: »Apparently you can screw up homemade hummus (I am no chef)...
I decided to make some a few days ago, to have on my pita bread sandwich. It had the potential to be nice, but...
-I didn't bother draining the kidney beans or chickpeas (I thought a little bit of liquid would HELP)
-I didn't take the shells of the chickpeas because it proved to be a waste of time in the past.
-The beans don't taste completely cooked, even though they were canned!
I put it in the food processor and tried hand blending it, but nope!
Hummus soup anyone? I don't even think the dog will eat it.
If it's any consolation, I have never been able to make homemade hummus and I've tried many times. I can't get it creamy enough and there's no way in hell I'm going to shell chickpeas!! I gave up and accepted the fact that Sabra is better than anything I could make.
How much tahini do you use?
I'm not sure. It's been years since I tried and I was using various recipes looking for that one fantastic recipe. Now I just buy it.0 -
I made a milk free cake for a friend with a milk allergy... looked up the recipe all special for the cake... then made my traditional buttercream frosting.. I'm an idoit! We all had a good laugh, she at least turned her piece upside down and ate a few bites of the cake...6
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VeronicaA76 wrote: »Another disaster was thinking that I could use spaghetti squash as a substitute for pasta spaghetti in a spaghetti bolonges....nope!!! Ended up with lumpy, soupy nastiness.
Wait, what? I use spaghetti squash all the time as a pasta substitute with red sauce and it's lovely! How did you mess it up!? Did you cut the squash in half and roast until soft before adding it to your sauce?2 -
I, also, messed up a perfectly good oatmeal by cooking it with whey protein isolate. Whey does not heat up well and heated, leaves a bitter aftertaste. Now I mix half as much in the finished oatmeal.
I can still cook with a third cup powdered skim milk, no problem.0 -
Not a healthy recipe fail but a fail nonetheless. Many many moons ago, when Mr. KurumiSophia and I were first married, I got into my head that I was going to make him a roast. Not only that but I was gonna do a bacon wrapped roast because bacon makes everything better. So I'm prepping everything, cutting the veggies, seasoning and wrapping the roast. This is my very first roast and I'm following the recipe to the letter. Husband looks at me and says "Don't forget to put some liquid in there." Of course, I ignore him because there is nothing in the recipe about adding liquid of any sort and by the Gods, I am going to follow this recipe.
That was the worst mistake I ever made. It came out utterly dry and desiccated and the veggies were all burnt. I was in tears. This was supposed to be this awesome grand meal...and I made rubbish. Bless my hubby's heart. He ate it because I couldn't. It just killed me to see what was supposed to be amazing turn into something awful.
Lesson learned: ALWAYS add liquid when making a roast.2 -
kristen8000 wrote: »So I had the idea of making Jello pudding, with Almond Milk instead of regular cow's milk (My BF is lactose intolerant and looking for ways to cut out dairy). Word to the wise, it doesn't set up.
I ended up with Lemon Soup.
@kristen8000 It does set up! You just have to use twice as much pudding mix. I also learned this the hard way.
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@heavensshadow AH. I see. I'll try that next time - I guess it's just too much liquid.0
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Tried to substitute cauliflower for Pasta in macaroni and cheese. Didn't taste bad but since I didn't know to squeeze out the water from the cauliflower it was soup like.1
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LindaGilpin59 wrote: »Tried to substitute cauliflower for Pasta in macaroni and cheese. Didn't taste bad but since I didn't know to squeeze out the water from the cauliflower it was soup like.
At that point, just mash it all together and make cheesy mashed cauliflower.4 -
These have made me laugh! Not good when I am supposed to be working
I follow a lady on Instagram who makes these amazing looking dishes she calls "Bubble Ups". Its basically canned biscuit dough, chopped into pieces with other ingredients. However I no longer live in Canada and can't find the dough here in the UK, so I tried to make it with the Jus-Rol lighter pastry. LOL even after hours of cooking the dough was still raw. Literally the hamburger that I used (it was a lasagna bubble up) was pretty much disintegrated
and the dough was still raw. Won't be trying those again until I have the right ingredients!
On a positive note, I made a lasagna using butternut squash sheets and I figured it would be horrible. Instead it was completely amazing and probably better than any other I had ever made.1 -
I made low calorie cheesecake once but added 2 tablespoons of salt instead of 1/2 teaspoon. It was horrid lol3
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These have made me laugh! Not good when I am supposed to be working
I follow a lady on Instagram who makes these amazing looking dishes she calls "Bubble Ups". Its basically canned biscuit dough, chopped into pieces with other ingredients. However I no longer live in Canada and can't find the dough here in the UK, so I tried to make it with the Jus-Rol lighter pastry. LOL even after hours of cooking the dough was still raw. Literally the hamburger that I used (it was a lasagna bubble up) was pretty much disintegrated
and the dough was still raw. Won't be trying those again until I have the right ingredients!
On a positive note, I made a lasagna using butternut squash sheets and I figured it would be horrible. Instead it was completely amazing and probably better than any other I had ever made.
Zucchini lasagna is awesome too. Never tried with butternut squash but it must be delicious. Just hate cutting the things.0 -
I made low calorie cheesecake once but added 2 tablespoons of salt instead of 1/2 teaspoon. It was horrid lol
For some reason that reminds me of the time I organized my pantry and moved all of my baking staples (salt, sugar, flour, etc) into these super pretty, uniform glass jars. I was going for a minimalist look and didn't have anything marked. Well, we still laugh at how badly my corn bread casserole tasted the next day when I mistakenly used a few tablespoons of salt instead of sugar. We all took one bite and, just like in a movie, spit it out.2 -
abbynormalartist wrote: »I made low calorie cheesecake once but added 2 tablespoons of salt instead of 1/2 teaspoon. It was horrid lol
For some reason that reminds me of the time I organized my pantry and moved all of my baking staples (salt, sugar, flour, etc) into these super pretty, uniform glass jars. I was going for a minimalist look and didn't have anything marked. Well, we still laugh at how badly my corn bread casserole tasted the next day when I mistakenly used a few tablespoons of salt instead of sugar. We all took one bite and, just like in a movie, spit it out.
Oh that reminds me. Was making cookies at a friend's house, his containers are not marked either... I mistook powdered sugar for flour. We had a good laugh and he didn't even care that I wasted all his supplies.0
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