Food questions? Ask me anything

13567

Replies

  • nisha0612
    nisha0612 Posts: 75 Member
    How would i bake with coarse oats/steel cut oats, as i know this is different from regular oats.. its tougher...

    Also do you have any recipe ideas? :)
    don't have any personal experience with it, but I'll pick some up this weekend and see what I can do with it and keep you posted...any particular kind I should look for?

    no.. just regular steel cut i guess... or rough cut.. thanks a lot :) thats really nice of you :)
  • boey2
    boey2 Posts: 11 Member
    Thank you, thats good advice. :)
  • pgfatty
    pgfatty Posts: 43 Member
    thanks for all your cooking tips.

    i want to know how can i adapt indian curries to be low fat ,

    any healthy indian recipes that you can share will be appreciated.

    thanks
  • WeekndOVOXO
    WeekndOVOXO Posts: 779 Member
    Greatest thread of all time. You're a God among men, Bodyrollin. Will be spamming this thread in the near future so just want to thank you in advanced for all the (annoying) questions I intend to ask.
  • Aries03
    Aries03 Posts: 179 Member
    Bump liking this one.
  • trishbeth
    trishbeth Posts: 1 Member
    Hi, what would you suggest as a substitute for chicken stock in your tomato soup recipe please. Would vegetable stock be suitable? My daughter in a non meat eater. Thank you.
  • joytron
    joytron Posts: 103 Member
    Do you have any low-cal salad dressing recipes? I want to make my own dressing because it's healthier, but most of the recipes I see have about twice as many calories as the evil store-bought ones. Creamy, vinegary, oily, I'm not too picky (OK I guess creamy is my favorite), but no more than 50 cals per tablespoon would be ideal. Or less of course, if possible. :-) Thank you!
  • BernadetteChurch
    BernadetteChurch Posts: 2,210 Member
    I'm in the UK and I often see recipes posted by people in the US that sound great, but I'm always put off by the dreaded "cup" measurement. I'm happy using a cup to measure sugar, flour or any liquid, but the concept of measuring out a cup of diced onion or any other vegetable is just foreign to me.

    So I have a bit more of an idea, just how much onion does it take to fill a cup?
  • Topsking2010
    Topsking2010 Posts: 2,244 Member
    Looking for a good cookbook for beginners.
  • bodyrollin
    bodyrollin Posts: 215 Member
    thanks for all your cooking tips.

    i want to know how can i adapt indian curries to be low fat ,

    any healthy indian recipes that you can share will be appreciated.

    thanks
    what dishes specifically would you most like to see? Indian food covers such a vast array of things, good news is Indian food relies mostly on spices and seasonings for flavor and not fats or sugars...so yeah if you can specify a couple of your favorite things just let me know. And I'll be happy to post some healthy versions.
  • bodyrollin
    bodyrollin Posts: 215 Member
    Hi, what would you suggest as a substitute for chicken stock in your tomato soup recipe please. Would vegetable stock be suitable? My daughter in a non meat eater. Thank you.
    vegetable stock would be fine. :-)
  • gatorginger
    gatorginger Posts: 947 Member
    Do you have a low calorie chicken and dumpling recipie to cook in the crockpot
  • Kamnikar64
    Kamnikar64 Posts: 345 Member
    My daughter's favorite vegetable is creamed spinich which I buy in the freezer section. I would love a quick recipe to make that starting with fresh baby spinich (I always buy the big container at Costco). I use it as the salad base for my quinoi salad. Thanks so much for answering my question and everyone elses. I love to cook, but that creamed spinich has me stumped.
    low cal? Or regular delicious type?

    either one is fine, I'm pretty good at adapting recipes.
  • bodyrollin
    bodyrollin Posts: 215 Member
    Do you have any low-cal salad dressing recipes? I want to make my own dressing because it's healthier, but most of the recipes I see have about twice as many calories as the evil store-bought ones. Creamy, vinegary, oily, I'm not too picky (OK I guess creamy is my favorite), but no more than 50 cals per tablespoon would be ideal. Or less of course, if possible. :-) Thank you!
    Sure thing, here's ranch, let me know what your other favorites are and I'll gladly let you know (or try to replicate if I have not yet made them)

    Ingredients:
    1 packet Hidden Valley Ranch Dressing Mix, Buttermilk Recipe (0.4 oz package or approx. 1 heaping tablespoon)
    1 3/4 cup plain Greek yogurt
    1/4 cup milk (I use unsweetened organic soy milk)
    1/4 tsp. freshly ground black pepper
    1/4 tsp. ground cayenne pepper (or 1/8  tsp. for less heat, or use  1/4 tsp. paprika)
    1/8 tsp. garlic powder
    1/8 tsp. onion powder

    Combine and stir...easiest way to keep this is in an old dressing, or ketchup bottle, or a mason jar. It will seperate the herbs from the liquid, but a simple shake before using will fix that fine. There is only 240 calories in the whole 16oz recipe...less than the calories in 2 servings of regular ranch.
  • DeeDee2211
    DeeDee2211 Posts: 1,133 Member
    Have any good salmon recipes?
  • bodyrollin
    bodyrollin Posts: 215 Member
    I'm in the UK and I often see recipes posted by people in the US that sound great, but I'm always put off by the dreaded "cup" measurement. I'm happy using a cup to measure sugar, flour or any liquid, but the concept of measuring out a cup of diced onion or any other vegetable is just foreign to me.

    So I have a bit more of an idea, just how much onion does it take to fill a cup?
    I use cup because most americans are familiar with that and have a hard time judging weights...to answer your question it would depend on the cut...the finer the chop the less air space in between each piece, the less air space the more per cup...the best I can tell you is that each 8oz cup with a standard diced veg will hold approximately 7 ounces by weight. Give or take.
  • bodyrollin
    bodyrollin Posts: 215 Member
    Looking for a good cookbook for beginners.
    Love food network or hate it, for the money the good eats cookbooks are the best I've found for all skill levels...Alton brown does a great job at explaining not just ingredients, and how to make a dish, but the whys of why stuff works the way it does. There are 3 books in the series.
  • BernadetteChurch
    BernadetteChurch Posts: 2,210 Member
    I'm in the UK and I often see recipes posted by people in the US that sound great, but I'm always put off by the dreaded "cup" measurement. I'm happy using a cup to measure sugar, flour or any liquid, but the concept of measuring out a cup of diced onion or any other vegetable is just foreign to me.

    So I have a bit more of an idea, just how much onion does it take to fill a cup?
    I use cup because most americans are familiar with that and have a hard time judging weights...to answer your question it would depend on the cut...the finer the chop the less air space in between each piece, the less air space the more per cup...the best I can tell you is that each 8oz cup with a standard diced veg will hold approximately 7 ounces by weight. Give or take.

    And there's my other problem - ounces versus grams! I guess if I see an American recipe I like the look of I'll just have to start experimenting!
  • bodyrollin
    bodyrollin Posts: 215 Member
    Do you have a low calorie chicken and dumpling recipie to cook in the crockpot
    dumplings by definition aren't exactly low cal, but let me formulate a couple of my favorite ways to make it and I'll edit this post to include the recipe...so keep an eye on this one.
  • bodyrollin
    bodyrollin Posts: 215 Member
    I'm in the UK and I often see recipes posted by people in the US that sound great, but I'm always put off by the dreaded "cup" measurement. I'm happy using a cup to measure sugar, flour or any liquid, but the concept of measuring out a cup of diced onion or any other vegetable is just foreign to me.

    So I have a bit more of an idea, just how much onion does it take to fill a cup?
    I use cup because most americans are familiar with that and have a hard time judging weights...to answer your question it would depend on the cut...the finer the chop the less air space in between each piece, the less air space the more per cup...the best I can tell you is that each 8oz cup with a standard diced veg will hold approximately 7 ounces by weight. Give or take.

    And there's my other problem - ounces versus grams! I guess if I see an American recipe I like the look of I'll just have to start experimenting!
    1 ounce = about 28.35 grams.
  • BernadetteChurch
    BernadetteChurch Posts: 2,210 Member
    thanks for all your cooking tips.

    i want to know how can i adapt indian curries to be low fat ,

    any healthy indian recipes that you can share will be appreciated.

    thanks
    what dishes specifically would you most like to see? Indian food covers such a vast array of things, good news is Indian food relies mostly on spices and seasonings for flavor and not fats or sugars...so yeah if you can specify a couple of your favorite things just let me know. And I'll be happy to post some healthy versions.

    For what it's worth, in my experience most Indian recipes can do without most of the oil the recipes tend to state. And they still work if you take the skin off the chicken. And low fat yoghurts work nearly as well as the full fat versions.

    But now I'll leave you to the expert!
  • joytron
    joytron Posts: 103 Member
    Thank you very much for the Ranch dressing recipe! I will try it and report back. :-)
  • bodyrollin
    bodyrollin Posts: 215 Member
    thanks for all your cooking tips.

    i want to know how can i adapt indian curries to be low fat ,

    any healthy indian recipes that you can share will be appreciated.

    thanks
    what dishes specifically would you most like to see? Indian food covers such a vast array of things, good news is Indian food relies mostly on spices and seasonings for flavor and not fats or sugars...so yeah if you can specify a couple of your favorite things just let me know. And I'll be happy to post some healthy versions.

    For what it's worth, in my experience most Indian recipes can do without most of the oil the recipes tend to state. And they still work if you take the skin off the chicken. And low fat yoghurts work nearly as well as the full fat versions.

    But now I'll leave you to the expert!
    lol thanks for the kind title, but I'm by no means the only authority on food stuffs, I encourage that if people have stuff to add then by all means...please do...I'm no Indian food expert (though I certainly know a few of my fav Indian dishes, and how to build the flavor profiles...however Indian cuisine is so vast that different parts of the country have their own flavors and ingredients, completely different dishes, etc...
  • gatorginger
    gatorginger Posts: 947 Member
    Do you have a low calorie chicken and dumpling recipie to cook in the crockpot
    dumplings by definition aren't exactly low cal, but let me formulate a couple of my favorite ways to make it and I'll edit this post to include the recipe...so keep an eye on this one.

    Thanks a bunch
  • KarenPopoff
    KarenPopoff Posts: 38 Member
    bump!!
  • BernadetteChurch
    BernadetteChurch Posts: 2,210 Member
    Do you have a low calorie chicken and dumpling recipie to cook in the crockpot
    dumplings by definition aren't exactly low cal, but let me formulate a couple of my favorite ways to make it and I'll edit this post to include the recipe...so keep an eye on this one.

    Thanks a bunch

    I've tried dumplings with a light margarine/butter spread and skimmed milk or even water rather than suet and full fat milk and they work OK. But to be honest I'd rather not have them if I can't have the real thing!

    And now I'm wondering whether dumplings are the same in the US as they are in the UK, so I'm looking forward to hearing the response!
  • WeekndOVOXO
    WeekndOVOXO Posts: 779 Member
    Any recipes that don't include grains, flour, bread? Pretty much not high in carbs.

    Oh and if you don't mind me asking did you take a culinary program ? Just wondering.
  • joygo
    joygo Posts: 2 Member
    I found out I am allergic to tomatoes. I find that many of my recipes require a can of tomatoes. Can you think of any substitutes I might use?

    Thanks for offering to help!
  • bodyrollin
    bodyrollin Posts: 215 Member
    Any recipes that don't include grains, flour, bread? Pretty much not high in carbs.

    Oh and if you don't mind me asking did you take a culinary program ? Just wondering.
    tons, but do you have anything specific in mind? Something that you're looking for in particular?

    And no, never taken a culinary program, but have been cooking for myself in one form or another since I was 9 sold my first recipe to a restraunt @ 17, executive chef by 20, and did that for 9 years before finding a different career path.
  • bodyrollin
    bodyrollin Posts: 215 Member
    I found out I am allergic to tomatoes. I find that many of my recipes require a can of tomatoes. Can you think of any substitutes I might use?

    Thanks for offering to help!
    Ouch! Lol had to look that one up, as I had no clue...it's called a night shade allergy and here are some tomato replacements that I dug up. http://vegetalion.blogspot.com/2010/11/how-to-replace-nightshades-part-4.html?m=1
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