Favourite food you've discovered recently
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maiomaio71 wrote: »Courgettes. Grated, liquid squeezed out and then mixed with an egg and garlic for a a courgette fritter. One decent sized courgette will give three or four fritters. Freshly ground black pepper and you've got a quick lunch.
I can’t wait to try this...I made zucchini sticks yesterday and they were great...I bet the fritters would be good with a little onion and Parmesan mixed in....thanks!
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bmeadows380 wrote: »conniewilkins56 wrote: »I love the Joseph’s flat out wraps and breads....I have one almost every day for lunch...I only count calories...I do not eat anything I don’t like....I don’t count carbs or fat and I don’t fast or do Keto....I have lost 62 lbs since last May 28... and I always have my snacks!
sounds like we've got similar plans going
I don't bother counting carbs or fat, and I only make an attempt to get the protein goal in. Once in a while I might try to fast, and I don't even bother considering keto or low carb or paleo or any of the other strategies out there; I know myself and know that I need as few restraints as possible if this is going to work for me - and so far, it has, better than anything else I ever tried!
I made Arroz con Pollo yesterday for dinner, but I was kind of disappointed in it. I've made that recipe before, but the one thing I changed was I used jasmine rice instead of regular brown rice, and the rice just didn't want to cook up correctly. So lesson learned!
I have been reading all of your posts and great ideas...you are motivating me!...thanks for all of your input!
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@conniewilkins56 ah, thank you!
I've figured out a new dessert idea! Turns out that sugar free pudding tastes just fine made with water instead of milk. This means that a small box which is 4 servings is only 25 calories per serving.
I took four half pint jars, crumbled 1/4 of a graham cracker into each jar (which is 1 serving of graham crackers, or 2 sheets at 130 calories), then made my pudding with water and poured into each jar. My intention is to then top each jar with 1 serving of fat free ready whip (which is 5 calories per serving) for my own single serving butterscotch pies! And they are clocking in at around 63 calories each!
For a few extra calories, one could also take those 2 graham crackers, a little sweetener if desired and probably around 1 Tbsp of butter and make real graham cracker crusts to pat down into the jars first, but if using real butter, that'll add another 25 calories to each, and I didn't want that.2 -
brussels sprouts when cooked right are a saving grace. i used to turn my nose up at them but now they are basically candy with a bit of olive oil and garlic in the pan! also had cauliflower risotto over the holidays, dying to try it again!3
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dishiznice wrote: »brussels sprouts when cooked right are a saving grace. i used to turn my nose up at them but now they are basically candy with a bit of olive oil and garlic in the pan! also had cauliflower risotto over the holidays, dying to try it again!
I hated squash and brussel sprouts both growing up, but my food choices have changed a lot and now I like both. Brussel sprouts are great, especially roasted with a little butter or olive oil and with a sprinkle of bacon!
Another thing I've found I like? Greens, especially spinach. I still hate the canned stuff, though. My mother only rarely served spinach and none of the other greens when I was growing up, but I moved out and a few years ago decided to give fresh and frozen greens a try. Fresh spinach is worlds different from the canned stuff! I love to saute it in a pan, and then toss with a little garlic powder and white wine or white baslamic vinegar. I like collard greens, too!1 -
bmeadows380 wrote: »
Another thing I've found I like? Greens, especially spinach. I still hate the canned stuff, though. My mother only rarely served spinach and none of the other greens when I was growing up, but I moved out and a few years ago decided to give fresh and frozen greens a try. Fresh spinach is worlds different from the canned stuff! I love to saute it in a pan, and then toss with a little garlic powder and white wine or white baslamic vinegar. I like collard greens, too!
I hated spinach growing up but love it now. I made this recipe called spinach triangles. I has spinach, bread crumbs, parmesan cheese, garlic, and hot sauce. I ended up eating all of them in one sitting they were so good. I neec to dig out that recipe.
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Aged cheeses have been my favorite lately. I have this 18 month aged gouda that's just incredible. I weigh out an ounce just to snack on and it looks like so much. Aged cheeses have this wonderful crystal-like crunch in them too.. so texture and flavor together makes them so satisfying to me.
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I do my boyfriend fish according to James Beard's rule, and they bake perfectly every time.
Cast iron skillet. Spray oil the skillet. Lay the filet in. Spray oil the filet (so the spices stick) and season well with spices to taste. (Penzey's Lemon Pepper is always popular) Put into a preheated 400 degree oven at 10 minutes per inch of thickness, double if working from frozen.
It never fails.1 -
I love brussel sprouts with bacon and apples. So very good! I am also a big fan of zoodles. Use them as spagehtti noodles, soup noodles, etc. So versatile. I am also enjoying omelets with veggies (spinach, red onion, zucchini, and a little mozzerella). So satisfying!2
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Sweetcorn fritters made with fresh sweetcorn, polenta, eggs and sour cream. It's a Peter Gordon recipe if you can be bothered to look it up (kiwi chef....famous here!) that he does with oysters. I do mine without oysters but come oyster season I'm going to get some. Such a great recipe and for gluten-free people it's awesome... that's how I first discovered it.1
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Link here if anyone is interested
https://app.ckbk.com/recipe/worl10873c01s001r014/sweetcorn-and-oyster-fritters-with-sour-cream-and-chives0 -
maiomaio71 wrote: »Sweetcorn fritters made with fresh sweetcorn, polenta, eggs and sour cream. It's a Peter Gordon recipe if you can be bothered to look it up (kiwi chef....famous here!) that he does with oysters. I do mine without oysters but come oyster season I'm going to get some. Such a great recipe and for gluten-free people it's awesome... that's how I first discovered it.
those sound really good! Though I'll have to figure out how to sub cornmeal for polenta 0 -
maiomaio71 wrote: »Link here if anyone is interested
https://app.ckbk.com/recipe/worl10873c01s001r014/sweetcorn-and-oyster-fritters-with-sour-cream-and-chives
I'm afraid the website doesn't work for me - it'll pull up the recipe page, then goes to a sign in page, and if I close that window, it just takes me to a pages selling books.0 -
@bmeadows380
INGREDIENTS
1 large egg plus 1 egg white
60 g (2 oz) polenta
½ teaspoon salt
150 ml (5 fl oz) sour cream
150 g (5 oz) corn kernels, fresh or tinned
2 spring onions, sliced
12 oysters, out of the shell (drain off juice)
butter or oil for frying
1 tablespoon finely sliced chives
METHOD
Mix egg and white with polenta, salt and half the sour cream. Stir in corn. Stand 10 minutes. Mix in spring onions and oysters.
Heat a little oil or butter in a frying pan and dollop in small spoonfuls of mixture, allowing one oyster per fritter. Cook until fritters begin to firm slightly then flip and cook no more than 10 seconds – you don’t want to overcook the oysters. Flip back over and place on a platter or in their own shells which have been washed well and warmed slightly. Dollop remaining sour cream on top of each fritter then sprinkle with the chives. Eat while still warm.
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maiomaio71 wrote: »@bmeadows380
INGREDIENTS
1 large egg plus 1 egg white
60 g (2 oz) polenta
½ teaspoon salt
150 ml (5 fl oz) sour cream
150 g (5 oz) corn kernels, fresh or tinned
2 spring onions, sliced
12 oysters, out of the shell (drain off juice)
butter or oil for frying
1 tablespoon finely sliced chives
METHOD
Mix egg and white with polenta, salt and half the sour cream. Stir in corn. Stand 10 minutes. Mix in spring onions and oysters.
Heat a little oil or butter in a frying pan and dollop in small spoonfuls of mixture, allowing one oyster per fritter. Cook until fritters begin to firm slightly then flip and cook no more than 10 seconds – you don’t want to overcook the oysters. Flip back over and place on a platter or in their own shells which have been washed well and warmed slightly. Dollop remaining sour cream on top of each fritter then sprinkle with the chives. Eat while still warm.
thanks! I"ll have to try this!0 -
NOt sure if I'd put this here yet or not, but I figured out how to make 2 person Buttermilk Biscuits! (American biscuits, which are a bread, not a cookie lol)
2 Person Buttermilk Biscuits
3/8 tsp baking powder
dash of salt to taste
1 Tbsp unsalted butter, softened
1.5 oz buttermilk (may need a little less; start with 1 oz and add more until you get a nice soft but not wet dough)
1/4 cup all purpose flour (if using self rising, eliminate baking powder and salt)
soften the butter, then stir in baking powder, salt, and flour until the butter is in small pieces and well distributed (like pie dough before you add water). Stir in the buttermilk to get your soft dough.
Turn out onto a small plate that is lightly floured and kneed for a bit. Tear the dough into 2 balls; flatten into 2 small patties. Place on a lightly greased small baking sheet and bake for about 12 minutes in a 425F degree oven (works beautifully in a toaster oven if you have one).
The ones I make are roughly 115 calories a biscuit, though I pretty much always eat both 0 -
Made Lentil "meatballs" last night. My carnivore husband loved them, didn't even miss the meat.
https://www.connoisseurusveg.com/lentil-meatballs/3 -
I made a surf and turf meatloaf. It came out at around a 250 calorie savings but the meatloaf was still pretty expensive at 525 per 12oz serving. Of course that is a generous serving size.
It had a good flavor but I was in a hurry and overworked the meat in the food processor which threw off the texture. The texture is not a a problem cold.
All and all not bad for a first run. I could do better.2 -
My grandson who is 14 was looking through the pantry and refrigerator trying to decide what he wanted to eat...he asked if he could have one of my Chobani Key Lime yogurts...I told him that was fine...then he asked for a string cheese, some almonds and a slice of Italian bread and a slice of the “ good” ham...again I told him he could have whatever he wanted...as an after thought he told me the Skinny Cow ice cream treats looked really good...I said he should take one of those, too...as he went out of the kitchen, he told me it was probably really easy for me to diet because I had all of the good stuff!...he cracks me up!...2
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so this is rather interesting: I decided to try out the black bean brownie recipe on the front page (subbing in swerve for the sugar, egg whites for one of the eggs, and sugar free chocolate chips instead of regular that I plan to spread on top like an icing). Anyway, usually, I'd just count 3.5 servings of the beans following the serving size on the back of the can.
However, today, after rinsing the beans, I weighed them and found that I had 2 servings of beans, meaning the rest of the weight in the can was the liquid they were canned in!1
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