Seeking Recommendations for Strong Tasting Foods
BlackKat75
Posts: 210 Member
I'm looking for recommendations for strong tasting, but lower calorie, foods to add to recipes / salads. For example, I generally bring in a greek salad for lunch because I like the strong taste of feta and kalamata olives. Similarly, I'll add a lot of sauteed mushrooms to recipes because I like the strong taste. Any other recommendations for other foods to try? (FYI, I really dislike bleu cheese, so that's definitely not on my list!) Any tricks to bump up taste / bulk of recipes without adding a lot of calories?
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Replies
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have you tried adding Kosher salt to some of your recipes? No calories, and half the amount of sodium of reg salt and it taste great! I use it in rice, stir fry's, pasta, when I cook meats and fish etc.0
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kimchi. pickled cabbage with lots of spices. one of the staple Korean dishes. I love it!0
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Repeat after me: sriracha. Adds strong flavor to everything. I second the kimchi suggestion too, but your co-workers may not appreciate the pungency of it (garlic, lots of it adn more).0
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honey mustard0
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hot pepper flakes0
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boeuf bourguignon- small amount on rice or noodels.0
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I like to make a sauce of yogurt and curry to marinate chicken/cook veggies, you can make a nice little stew to serve over rice.0
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I like to roast a head of garlic and just eat the cloves. Also great spread on toast. Red onion is another of my faves. You might want to invest in a pack of gum for later though.0
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balsamic vinegar and salsa are both strong flavors and mix well with veggies and grains0
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banana peppers0
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dijon mustard with horseradish on my veggies and sandwhiches0
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Bump.
I'm interested to see what people have to say. My other half won't eat a lot of the healthier things I make because he can't taste subtle flavours.0 -
I've been using lots of Mrs Dash Low Sodium herbs and McCorrmick's spice packets. Adding lots and lots of flavor. The family (not on a diet) are enjoying it too. Husband has even put DOWN the salt shaker.0
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Thai dishes have strong flavors and are fantastic since it's mostly veggies.0
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Vegemite or Marmite. Add a dab to your toast (I put more because I love the taste). I usually feel really satisfied.
Peanut butter to your ramen, noodles.
Caramelized onions (you can speed up the cooking time by microwaving cut onions for several minutes then sauteing them).
Balsamic or cider vinegar.
I also second the Sriracha, and also recommend the Sambal (chili garlic paste).
Dijon mustard.
BBQ sauce.0 -
I use feta cheese, it's the bomb. I also use allot of some ground/spicy mustard, dill, tapitio hot sauce, cilantro, craisins (cranberry raisins), depending on what I'm eating.0
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I have a bit of a garam masala fetish, I use it like pepper on food. The blend of spices do not have to be cooked like in curries although when cooked garam masala has a less raw flavour, turning more aromatic.
Chilli Flakes I use as is also.
Then a squeeze of lemon or lime juice with a fine grating of the skin, always lifts a bland food.
Staple of mine is making bean dips or chick pea dips, bland beans with anything I like added to make the flavour punch. Did humus with peanut butter and tahini with pitted balck olives and lots of garlic and lemon the other day. Lots of flavour and minutes to make in a food processor.
Really great item is fenugreek leaf (methi) dried or fresh. I use this when poaching chicken or other white meats and fish.0 -
Repeat after me: sriracha. Adds strong flavor to everything. I second the kimchi suggestion too, but your co-workers may not appreciate the pungency of it (garlic, lots of it adn more).
This. I put Sriracha on everything.0 -
I add fresh figs for sweetness and texture!!0
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Vodka.. Oh wait can we add that to food??.. :laugh:0
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spicy brown mustard
garlic
red pepper flakes
garlic pepper seasoning
cajun seasoning
lemon pepper
banana peppers
Frank's Buffalo Wing sauce0 -
Vegemite or Marmite. Add a dab to your toast (I put more because I love the taste). I usually feel really satisfied.
I tried this when I visited NZ, needless to say, I'm glad it's not found on our shelves in the US lol0 -
definitely cilantro - I add it to salads to kick up the taste
dijon mustard as well
cayenne pepper
dill
ginger0 -
I put garlic in nearly EVERYTHING I cook (possibly this is why I'm still single :smokin: ). Anything that can't get garlic gets mustard.
I also sometimes sprinkle sumac on things, it's nice and lemony.0 -
Very low calorie curry sauce. Saute an onion in water to soften along with a couple of garlic cloves sliced and an inch of fresh ginger grated. Once these have softened sprinkle with curry powder to taste and cook off the spice with the onion mix. After a couple of minutes add passata and a teaspoon of splenda. Once onions are completely soften place in a blender, season to taste and blend for a couple of minutes. This gives a smooth tasty curry sauce to use with vegetables and meat.0
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Dave's Insanity Sauce is super, super hot! One little droplet will set your mouth on fire.
Try some Creole and Cajun dishes, if you like celery, onions, bell peppers, tomatoes, and hotter spices (which can be adjusted up or down). They can be quite healthy, especially the tomato based recipes, and adapt especially well to seafood or chicken. :drinker: I love Shrimp Creole.
edit: added vegetables.0 -
more spices! on everything!
my faves: cumin, garlic powder, red pepper flakes, variety of chil powders (cayenne, ancho, etc), basil (fresh is SO GOOD), rosemary, sage...
...and of course hot sauces and salt but I am trying to learn moderation on that front!!!0 -
Thai dishes have strong flavors and are fantastic since it's mostly veggies.
Mmmmm.....Curry!!0 -
Capers add a strong olive type taste to things.0
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Vegemite or Marmite. Add a dab to your toast (I put more because I love the taste). I usually feel really satisfied.
I tried this when I visited NZ, needless to say, I'm glad it's not found on our shelves in the US lol
Actually Marmite is pretty easy to find -- in the British section of most supermarkets.
I get Vegemite sent over to me by my fiance. He's so lucky to have me0
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