Let me hear your well intended healthy recipe FAILS
Replies
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dragonfly_66 wrote: »I tried to make a "sundae" once with plain Greek yogurt, heated up apples and cinnamon, date caramel and walnuts. Plain Greek yogurt tastes JUST like sour cream. A sour cream sundae is no bueno
It doesn't taste like sour cream. Might have been the brand?2 -
dragonfly_66 wrote: »I tried to make a "sundae" once with plain Greek yogurt, heated up apples and cinnamon, date caramel and walnuts. Plain Greek yogurt tastes JUST like sour cream. A sour cream sundae is no bueno
Were your apples unsweetened? That might have been the issue. Add some honey to that yoghurt and that would be delicious.1 -
I have a really great butternut squash soup recipe which I brought to family Christmas dinner last year.
Well, it's great when I don't actually sub Madras curry in for regular curry powder.
That soup was SO hot.5 -
The reference to butternut squash reminds me of a friend who was vegetarian at the time and discovered the existence of butternut squash. After giggling at its appearance for a while, they made a curry with it. I don't know what went wrong, but it was christened 'Fart Curry', because that's exactly what it smelt like.4
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dragonfly_66 wrote: »I tried to make a "sundae" once with plain Greek yogurt, heated up apples and cinnamon, date caramel and walnuts. Plain Greek yogurt tastes JUST like sour cream. A sour cream sundae is no bueno
It doesn't taste like sour cream. Might have been the brand?
I use Greek yogurt as a sour cream replacement all the time. It's good on tacos and chili.
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I tried to make homemade marinara sauce because I had an abundance of cherry tomatoes of the garden. I didn't use a recipe, but man I should have. It was too watery and too sweet1
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I keep a lot of my baking goods in canister's. My absolute worst disaster was mixing up the salt & sugar for cookies.
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.1 -
dragonfly_66 wrote: »I tried to make a "sundae" once with plain Greek yogurt, heated up apples and cinnamon, date caramel and walnuts. Plain Greek yogurt tastes JUST like sour cream. A sour cream sundae is no bueno
It doesn't taste like sour cream. Might have been the brand?
I use Greek yogurt as a sour cream replacement all the time. It's good on tacos and chili.
Same here. Now I'm curious. Should it *not* taste like sour cream? I usually buy Oikos.0 -
Mouse_Potato wrote: »dragonfly_66 wrote: »I tried to make a "sundae" once with plain Greek yogurt, heated up apples and cinnamon, date caramel and walnuts. Plain Greek yogurt tastes JUST like sour cream. A sour cream sundae is no bueno
It doesn't taste like sour cream. Might have been the brand?
I use Greek yogurt as a sour cream replacement all the time. It's good on tacos and chili.
Same here. Now I'm curious. Should it *not* taste like sour cream? I usually buy Oikos.
It really doesn't taste the same to me.0 -
Chia pudding i tried it uhm well my chia pet was better
I'm a recent (like, last week?) chia pudding convert. If you get the ratio of seeds to wet ingredients wrong, your pudding will be crunchy. And if you fail to put in any kind of sweetener, then you're just eating soupy seeds in milk. It is easy to get wrong, but it is also easy to get right with a food scale. There's a chocolate chia pudding recipe that I love.0 -
My wife was trying to do more vegetarian meals and decided to make kale chips. They weren't coming out how she liked so she drizzled chicken stock over them so they came out crunchy.5
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I made cauliflower pizza once and it came out great but the pizza was small. Decided to make a bigger one and made the crust a little bigger. Tasted like and had the flexibility of cardboard.3
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I once made some chocolate peanut butter cups using PB2 and Stevia, back in the days that I was using WW and was terrified of fat. They were DISGUSTING. But they helped convince me to leave WW, so all good!3
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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.
My fiance is lactose intolerant, and we are big fans of Fairlife milk. Plant milks don't taste or bake the same for me, so Fairlife is our compromise. It's lactose-free actual milk (plus reduced sugar and increased protein over standard milk) so it cooks and bakes like, well, milk. The chocolate Fairlife is so rich that we'll sometimes split a single-serve bottle as dessert.
I am a Strict Recipe Follower. Fiance is more I'll See If This Works. Worst muffins ever - blueberry, but with almond milk (before we discovered Fairlife) and salted butter. The recipe called for unsalted, and I still don't think he understands why those were the flattest, saltiest muffins ever made on Planet Earth.1 -
kevinf2380 wrote: »My wife was trying to do more vegetarian meals and decided to make kale chips. They weren't coming out how she liked so she drizzled chicken stock over them so they came out crunchy.
Ah you just reminded me of the time I made Kale chips! I put way too many on the baking sheet & I believe put too much seasoning on the Kale. Needless to say the Kale chips came out very soggy! That same night I started to throw up & of course started to blame the Kale, but then found out the stomach virus was going around at work. Definitely scared me off of Kale for a long time.0 -
I tried to sub PBfit into an already-modified brownie recipe. The original recipe called for nut butter and pureed pumpkin/sweet potato, very little flour and sugar, and no oil or eggs. I believe the binding was to come from the nut butter.
It was a goopy mess. Definitely not a brownie, but it made for a delicious PB chocolate "cake batter" that I gladly ate anyway.
Oh! The first time I ever attempted to make pot roast on the stove (like my mom has always made it). I was on the right track, but didn't check for enough liquid. The thing burned to the bottom of the pot and dried out. I was in tears -- first total cooking failure. My husband salvaged it by taking it to work as "jerky". Apparently his coworkers loved it that way!4 -
Tried to make a vegan mug brownie (mostly because I was out of eggs... and milk... and pretty much everything else). It came out CHALKY and even though I tried to eat it anyway, I ended up having to throw it away because it hardened around the spoon and wouldn't release. It was basically chocolate cement.5
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It's a simple one but important nonetheless - don't try to save a couple of hundred calories by skimping on the butter/oil when making an omelet. Omelets cooked without enough oil are disgustingly tough and rubbery.2
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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
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