Recipes and Cooking Tips

  • Thread starter Thread starter oldgraymare2
  • Start date Start date
Status
Not open for further replies.
I was joking 'cause either one would ‘burn’ all the way down.
 
lilypadrees said:
This is a thread I’ll have to stay away from after my surgery unless y’all post some recipes for someone who’s only going to be on liquids for a month or more while the throat heals.
Click to expand...
That will be rough. ❤️ 😟

I’ll have to see what I can find. :hugs:
 
Thank you! :hugs:

What’s going to be the most difficult is I’ll be on liquids on my birthday and I won’t be able to have my usual celebration. I’ll be lucky if the swelling has gone down enough at that point to be able to swallow jello.
 
lilypadrees said:
Thank you! :hugs:

What’s going to be the most difficult is I’ll be on liquids on my birthday and I won’t be able to have my usual celebration. I’ll be lucky if the swelling has gone down enough at that point to be able to swallow jello.
Click to expand...
I hope that you’ll be feeling well enough by then to at least have some Jello.

I will pray that all goes well. Let us know when your surgery is so that we can keep you in prayer. ❤️
 
It’s scheduled for August 7th at 8am. I have to be there at 6am.
 
I’ll have to be reminded again before the date unless I write it down 🙂
Hope you’re keeping wel at present Lily.
 
Hi Shakuhachi,

This looks good, and also easy to make, too. 🙂

Thanks for sharing this with us.

I’m always looking for meatless recipes, too!

God bless you! 🙂
 
I’ll let you know tomorrow. The schedules have gotten mixed up. So I have to confirm the date tomorrow.
 
Poached Eggs with Collard Greens or Kale

1 egg, poached
1/4 lb, about 2 cups collard greens or kale, tightly packed
1/4 cup canned black beans
1/4 cup prepared salsa
1 TBS pumpkin seeds, chopped or ground
2 TBS Mediterranean style dressing

Heat water to poach egg in a saucepan.
Chop or press garlic and let sit for 5 minutes.
Fill the bottom of a steamer pot with 2 inches water and heat, covered.
Remove tough bottom part of stem from collard greens or kale. Slice leaves very thinly, then cut crosswise 4-6 times into 1/4-inch pieces. (This step is very important for flavor.)
Tightly pack leaves to measure 2 cups.
Let vegetables sit 5 minutes before steaming. Add collards or kale to steamer basket, cover with tight-fitting lid and steam for 5 minutes.
While greens are steaming, poach the egg and heat the beans. Place prepared greens on a plate and toss with Mediterranean dressing.
Top with egg, black beans, salsa, and pumpkin seeds.
 
oldgraymare2 said:
This looks really good and refreshing! I am always especially looking for some new salad recipes. 🙂
Click to expand...
Crunchy Chinese Chicken Salad

3 oz cooked chicken, cubed
3 cups Chinese or Napa cabbage, shredded
1/4 cup grated carrot
3 TBS thinly sliced scallion (green onion)
2 TBS sliced or chopped almonds
1/4 cup chopped fresh cilantro
2 tsp toasted sesame seeds Optional:
1 sheet toasted nori (seaweed), cut into small strips
Ginger Dressing:
1 TBS extra virgin olive oil
1 TBS tamari (soy sauce)
1-1/2 TBS rice vinegar
1 tsp grated ginger
2 TBS fresh orange juice
Iodized sea salt and white pepper to taste
Pinch red pepper flakes (optional)

Place chicken and other salad ingredients in a large bowl.
Whisk together dressing ingredients in a small bowl.
Pour dressing over salad and toss lightly.
Top with optional toasted nori.

(These are John’s recipes. He is a gourmet cook. I only eat the finished product.)
 
For those who like healthy smoothies.

Raspberry-Almond Smoothie

1 TBS almond butter
1/4 cup old fashioned oats
1 cup fresh or frozen raspberries
1-1/4 cup fresh spinach or kale
1 medium banana, fresh or frozen, cut into chunks
3/4 cup coconut water
1/4 cup apple juice
3-4 ice cubes (optional)
Optional: 1/2-1 tsp grated ginger

Combine all ingredients in blender and blend until smooth. If too thick, add water or coconut water to thin. (You do not even know the kale or spinach is in there.)
 
Last edited:
Hi ConstantLearner,

Thanks for sharing and posting these yummy recipes for us! ❤️
 
You’re welcome. I’ve never cooked any of these things, I’ve only eaten them. John is the gourmet cook; I’m not so good at it. I just had one of his blueberry smoothies. A break from oatmeal! LOL
 
Last edited:
ConstantLearner said:
You’re welcome. I’ve never cooked any of these things, I’ve only eaten them. John is the gourmet cook; I’m not so good at it. I just had one of his blueberry smoothies. A break from oatmeal! LOL
Click to expand...
That’s alright. 🙂

I would like to make that Ginger dressing. That looks really good! Mmm…!

I bet that it tastes wonderful, too. I really love the taste of white pepper. It can make for a nice change from black pepper and I think that it also has a distinctive flavor, too.
 
I made a very nice salad yesterday.

It had boiled and quartered small potatoes (about 1 pound)

3 large tomatoes

2 roasted yellow peppers

1 roasted onion. (Just put the peppers and onion on the grill until they are charred, then put in a container with lid or paper bag to cool slightly. Then peel and discard the pepper core and seeds)

Salt, pepper, basil olive oil ( good drizzle, and some red wine vinegar)

My aunt would make a similar salad, with olives. I didn’t have any.

Eat with crusty Italian bread.
 
Thanks for sharing! ❤️

This sounds really good. I love roasted peppers. 🙂
 
Potato and zucchini side dish.

My mother made something similar.

Take a pound of small potatoes, wash and quarter and then microwave them for 2 minutes. (Trust me)

In the mean time heat some olive oil ( a few tablespoons)in a pan ( use a pan with a lid) over medium heat. Slice up two zucchini, and one small yellow onion.

Take potatoes from microwave and put them in the pan. Salt and pepper. Let cook about a minute. Then add the onion, toss with the potato, cook another minute or so. Then add the zucchini. Drizzle with a bit more oil, toss all together and cover. Cook for a few minutes until the zucchini are cooked and the potatoes a tender. Stir it every minute or so. Right at the end, add some shredded basil leaves.

It’s good as a side dish, But a bowl of this with Italian bread to dip in it can be a happy light supper.
 
Last edited:
Status
Not open for further replies.
Back
Top