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both are really goos. also a chocolate cake with cherry cola is good too.
Kitt
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| I was thinking about an orange soda and a yellow cake mix. Mmmmmm with a dab of cool whip it might taste like dreamsicle. =) Glad you enjoyed it!!!
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| I just made a lemon cake mix with diet 7-up; was it ever delicious! The 7-up even added more of a citrus flavor to it!
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yep that is the recipe for the brownies and it is very good.
You can also take any cake mix and add a can of any kinds of soda, nothing else and makes a very mosist cake. use diet soda to really save calories, no frosting needed.
One more take a white cake or yellow better yet pineapple cake mix add one 20 oz. can of crushed pineapple juice and all nothing else mix it up put in 9x13 cake pan that has been sprayed with pam or something like that. Its just heavenly.. so moiste and sweet, no frosting its so good.
Kitt
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JONIWANTS2LOSE
5/19/07 11:34 P
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If I have ever had a question about a recipe, I just send the person who submitted the recipe a quick spark mail - and I get my answer!
GOOD LUCK!
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| Nope! =) The recipe is from SP and it is one cake mix and 10 ounces of diet soda in a 13 by 9 pan. Bake at 325- 350 till set in center. No other ingredients. I know it sounds ridiculous and that it won't work but it is really delish. Try it!
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SWEETNSOFTONE
5/19/07 8:54 P
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I haven't known of a brownie mix that takes a cup of water. I think she was meaning it to be like this.
brownie mix
1/3 cup applesauce
1/4 cup water (I think she is meaning of 8 oz.)
1 egg
I think she meant half of a 12 oz. bag or 6 oz of chocolate chips
Darlene
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Another easy one is. Take a white or yellow cake mix, (you can use any kind of cake mix) and add a can of crushed pinapple(20oz) with the pinapple juice nothing else. Its so good and moiste.
Sorry I can't help with the brownie recipe either.
Kitt
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I must admit that it is very frustrating to have recipes contradict themselves! I wish I could help you!
BTW, have you tried the diet coke cake? It is delish! You use one box of cake mix- I like chocolate and add 10 ounces of diet coke. No lie! No eggs! No oil! Nothing else. Bake until it is set! It is so good and you would never think it was missing anything. To me it does taste like brownies and your post reminded of it.
Have a great bible study!
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I volunteered to bring the dessert for Bible Study tonight. I found a recipe on the boards entitled "Low-Fat Brownies". Sounds good so far. The ingredients are: boxed brownie mix, applesauce, water, egg and chocolate chips. I'm having a little trouble with the amounts of things. The brownie mix is fine. The applesauce is .33 cup which I assume is 1/3 cup. Next it gets odd. She has water .25 cup (8 fl oz). I always thought 8 oz was a full cup. Next is 1 egg. That's ok. Next is chocolate chips .5 cup (6 oz package). Again, I always thought a 6 oz package of chips was a full cup. Obviously I'll have to go to the store and get a fruit platter or something cause I don't have time to try this for tonight. I'm just wondering how much the ingredients really should be. I didn't see a way to write to the person who submitted it to ask her. Any ideas you have would be appreciated.
Thanks,
Shirley
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RODENTMAMA
5/2/07 10:37 P
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Go to Spark recipes and use the calculator. It will work out all the nutrition for you when you put in all the ingredients you used. You save it and then next time you make the recipe you just click the "add to nutrition counter" button.
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| Does anyone know how to figure calories for a casserole you want to make? I want to make a cabbage roll caserole for dinner tomorrow and don't know how to figure it. Any suggestions?
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I am trying to make wheat tortillas (from sams) as a base for a pizza. Any sugestions on the time and temp one should use?
I just set up a new page called "Help in the Kitchen"
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Thank you Theresa for the recipe. I'll make themfollowing the recipe than I'll try to lighten them up with splends and maybe applesauce instead of the butter. I'll let you kow how they come out.
Thanks again.
Kitt
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RODENTMAMA
4/28/07 3:03 P
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Kitt52 asked for the chocolate chip cookie recipe. One caveat I have is this is not a low fat recipe. It is a bit healthier than a straight white flour, recipe but certainly isn't an every day thing.
Also, buy the best chocolate chips or cut up chunk chocolate for these as you might as well splurge if you are going to treat yourself. They can be frozen so that you can keep them for when you want a treat.
Karen Hamilton's Awesome Chocolate Chip Cookies
1/2 cup butter or margarine
1/2 cup natural peanut butter
2 tbsps molasses
3/4 cup white sugar
Cream all of these ingredients together, then add:
1 egg
1 tsp vanilla
and blend well. Preheat oven to 350 deg F.
Blenderize 1 cup of rolled oats and pour on top of the sugar/fat mixture. Add 1/2 cup whole wheat flour and 1/2 cup white flour, 2 tbsps ground flax seeds, 1/2 tsp salt and 1/2 tsp baking soda. Stir together dry stuff on top of the moist stuff and then stir both layers together to blend.
Add 1 cup or more of chocolate chips. You can add 1/2 cup pecans or walnuts if desired. Let stand for 10 to 15 minutes.
Roll dough into 1 inch balls and then place on cookie sheet and gently flatten with palm. Be sure to rearrange chips to look nice and you may need to take extras from the bottom of the bowl to add to the cookies if they don't stick in the dough.
This is the trick...don't over bake! Cook on the lower rack in your oven for 7 to 10 minutes. Watch them, they shouldn't brown on top, just start to brown on the bottom. Let cool ON COOKIE SHEET for 2 minutes to firm up and then transfer to racks to cool completely.
I did them up on Spark recipes and they are:
Servings Per Recipe: 36
Amount Per Serving (1 cookie)
Calories: 131.5
Total Fat: 7.4 g
Cholesterol: 12.4 mg
Sodium: 43.3 mg
Total Carbs: 14.8 g
Dietary Fiber: 0.7 g
Protein: 3.0 g
Theresa
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PIXBADGIRL
4/23/07 10:44 P
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Glad you liked it Seoulsister. Another nice thing about it - besides the taste - is that it doesn't seem to boil over in the microwave the way rice does when just cooked in water. Not sure if it has something to do with the broth, or cooking it a little bit in the cooking spray first, or what the difference is, but I like not having to wipe out the micro or cook rice in a pot.
Have a good night!
Pix
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I also meant to say that I covered mine with Saran Wrap when I cooked it. =) And it cooked a bit less too.
Thanks again!
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PIXBADGIRL
4/23/07 10:30 P
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Oh my goodness! I didn't put to microwave covered! I'm so sorry. I have gone into the recipe calculator / submitting tool to fix that. Sorry, sorry, sorry!!!
I also should add that you might have to adjust the time a little to accomodate different watts of different microwaves. It won't effect the flavour, but I don't want you to end up with crunchy, undercooked rice either (although my husband likes me to fluff the rice and then put it back in the micro for another 5 minutes or so, so that the edges do get crunchy - it's his favourite part...).
Hope missing the "microwave, COVERED..." part didn't ruin the recipe for you.
Pix
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Very good indeed! I added some poultry seasoning, a dash of steak sauce instead of the soy sauce and a bit of extra water.
Quick and Easy. I will have to try white rice in the mic even tho I am trying not to eat white rice. =)
Keep on Sharing- I love it! I am eating it for lunch along with a chicken breast and a veggie.
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| Sounds so good I am trying it pronto- right now! I will let you know how it comes out =) (I am sure delicious!)
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yum Pix that sounds so good and really low calories. I'm going to ahve to try that.
Kitt
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PIXBADGIRL
4/23/07 7:27 P
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Hello everyone. I'm so glad I found this thread because I love to cook and bake. You guys have given me some great ideas, so I'd like to share one with you. I make a baked rice (well, it's microwaved usually now) that I have been asked over and over again for the recipe. I have helped it to evolve from a higher fat, white rice recipe to a low-fat, brown rice recipe over the years, but it works either way.
Butter flavour spray
1 cup of brown (whole grain) rice or white if you prefer
2 cups fatfree, low sodium, chicken broth, beef broth or a combination (depending on what you are serving it with)
2 tsp poultry seasoning or Italian seasoning
Dash or 2 of soy sauce (I prefer tamari)
Spray the bottom of a casserole dish with butter flavoured spray and add rice; stir to slightly coat rice. Microwave on high for about 1 minute.
Add broth, seasoning and soy sauce. Microwave on high for 20-25 for brown rice (15 minutes for white rice), until rice is desired consistency (I like mine chewy, not everyone does).
Makes 4 servings
Nutritional info per serving (using SP Recipe Calculator):
Calories 59.0
Total Fat 0.6 g
saturated fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.2 g
cholesterol 0.0 mg
sodium 272.7 mg
potassium 44.9 mg
Total carbohydrate 11.8 g
Dietary fiber 1.0 g
Sugars 0.1 g
protein 1.7 g
I hope everyone enjoys as much as I have enjoyed some of your tips and recipes!
Pix
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DRAGONEYES
4/22/07 11:03 A
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| my comfortfoods are always warm and soft or creamy.... hm... that's kind of how i'd describe a man lol... it's all just dreamy
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You ladies are making me hungry. hey can you post that recipe for the chocolate chips with the oatmeal.
Have a happy and healthy day.
Kitt
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RODENTMAMA
4/20/07 8:20 A
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mmmm...chocolate chip cookies. My best friend makes the best cookies and I remember us making them in her kitchen in Germany and eating a whole dozen while they were cooling and the next batch was baking.
I wrote her recipe inside the front of my main cookbook and she laughed when she saw it (15 yrs later). She doesn't have a recipe! She just makes it up as she goes along! Hers includes some Peanut Butter and ground up oatmeal instead of white flour. Yummy! I think half the comfort was making them on cold rainy days.
But oh boy...I remember the sugar shock after eating half a dozen. Blech.
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ADOZNROSAS
4/19/07 11:41 P
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| Hot chocolate chip cookies right out of the oven, all gooey and melty, and ice cold milk. Comfort food with a capital "C" (for calories!) :)
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PIKAPIKACHICK
4/19/07 12:25 P
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| My ultimate comfort food is something my mom used to make when we were really poor. It's boiled chicken shredded up with chicken gravy over a piece of white bread. I think there's a version people make out there with tuna that actually has a name....
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ANIRTAK79
4/18/07 12:36 A
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| I guess I could say roast beef and mashed potatoes are a comfort food, but then it also comes with that "uncomfortable" feeling of being stuffed to the rim. A more appropriate "comfort" item for me has to coincide with that warm and fuzzy feeling, like german cookies with spiced tea on Christmas eve. Comfort foods don't have to be about what I overindulge in. Often, what I call my comfort food is actually just a nice name for what makes me buckle, so I guess I am trying to be more realistic about what I call a comfort food. nice thread!
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ADOZNROSAS
4/17/07 10:18 P
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| The recipes on this board are outstanding!
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RODENTMAMA
4/13/07 9:38 A
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You know when I remember true comfort foods from my childhood, I remember most being out of control in eating them and then the hangover from the carbs after. I can remember eating an entire loaf of fresh from the oven bread. Or drinking a full litre of milk. Or scarfing back sandwich after grilled cheese sandwich. "Comfort" for me was trying to stuff away whatever negative emotion I had at the time and since the food didn't do it I'd have to eat more.
I've been trying to look at food differently and feel for what my craving is and satisfy that. I choose different foods now, often ones I know I won't eat to excess. Like having some fresh wild salmon on a bit of toast. Or I love having a bowl of Optimum Zen cereal with milk in the afternoon. Unlike a sandwich I know it will fill the craving.
A bit of very dark bitter chocolate. strawberries with a touch of stevia and some balsamic vinegar.
If I start on the cookies I'll eat the whole dozen. If they are fresh out of the oven I'll burn my mouth on them. I'll eat till I'm in sugar shock. If I'm having pizza it is a ditto experience. I'll eat way too much and I'll be burning my mouth trying to get it in fast enough.
So for now I'll "treat" myself and reserve comfort in other things.
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RODENTMAMA
4/13/07 9:32 A
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FROZEN YOGURT! My boyfriend kills me. He only buys frozen yogurt. He has a heart condition and is on a low fat diet and then when I point out that the brand he buys has the same amount of fat as premium ice cream he gets all snakey! Sheesh! Read a label or two!
Personally I've become VERY strict about portion size for ice cream and I only buy the really nice premium kinds. I'd rather have a 1/4 cup of really good stuff and savour every bite than to go to some over sugary "fat free" version that doesn't satisfy my taste buds.
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RODENTMAMA
4/13/07 9:30 A
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Hey Kitt,
If you are looking to sneak something in, I'd opt for the flax rather than the kale. You can add a couple tablespoons to a cookie batter (just dry) or to a meatloaf and I bet no one notices. The leafy green of kale might not be so easy to hide! Although like grating in carrots, if you put herbs in your spaghetti sauce if you snip the kale up very fine like chopped parsley no one will probably notice.
TVP which is a granular form of soy protien can also be put in things like spaghetti sauces or chili where there is an amalgam of spices and textures with hamburger. If you start with 1/4 of the volume of meat then no one will really notice it.
It is dry granules (get granules NOT chunks!) and you fluff them up with an equal amount of boiling water. Brown your ground beef with onions and garlic, drain any fat then add the TVP and spices. Saute a bit before adding other ingredients.
I started on TVP and soy milk when we where on social assistance. They are pantry stable unlike meat and dairy so when I got a cheque I could buy a case of soy milk and tonnes of TVP and then the precious freezer space above my fridge could be used for other things besides tonnes of hamburger. Also I would only have to pay for one cab to get the groceries home where many trips for fresh milk or meat would be more expensive for transport.
I still use both TVP and soy milk even though our fortunes are better. It just makes good sense to me. Good luck on converting your family to healthier alternatives. My advice is to start slow but be a bit relentless. Even if something doesn't work out quite right don't be afraid to try again.
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HOMESKOOLMOMOF7
4/13/07 7:54 A
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| When you get it worked out, be sure to share it as I love chewy giner cookies!
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Yes I have, and it seems to work real well. It make them even moister. Do a google search for recipes where you use applesauce. I can't remember the ratio. You have to cut down on the liquid too I think. Or Maybe Chef chip might know.
Good luck.
Kitt
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Hey guys all that talk about comfort food really is making me hungry! I have a question for you I have a ginger cookie recipe that is really good there nice and chewy. But my recipe calls for 3/4c of oil. I thought I would try cutting down the calories. Has anyone tried substituting apple sauce for oil? Does it work for cookies? if so how much do I put in? Help please!
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HOMESKOOLMOMOF7
4/12/07 4:51 P
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I think hugs is a good replacemnt for comfort food. Whats better than a nice warm hug from your dear friends or family ....I'd take or give big hugs and I do believe it helps fill up those empty holes we feel sometimes and so much healthier than icecream or cake.
I say go give hugs today and improve your health.
Kitt
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HOMESKOOLMOMOF7
4/12/07 5:05 A
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Can you replace food as comfort with activities(walking, playing cards, looking at fireflies), locations, physical intimacy or is it right/inevitable that food will always have such a strong power in relationship?
Maybe we should start a new thread and let this one get back to cooking helps...
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Of course my comfort foods speak of my love for baked Goodies and fattening food. Ugh. Trying to put these behind me...
Bread pudding
Rice Pudding
Banana Pudding (homemade with merengue)
Homemade Cream Pies with merengue
Chicken and Dumplings
Biscuits and Gravy
Jalapeno Chicken Casserole
Chocolate Chip Cookies fresh out of the oven
I shouldn't be thinking of these things since it makes me want to eat them. Wretched (wo)man that I am!
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it would be an interesting thread:
WHAT DO YOU CALL COMFORT FOOD?
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An interesting fact from my home life. My mother never made fried chicken, she was married for 57 years and never made fried chicken. I guess its one reason I'm not fond of fried chicken. I never made it either. I love chicken too just not fried. We did not have a much fried foods or gravy. My comfort foods, baked chicken, baked potato and corn.
A yummy stew.
Kitt
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HOMESKOOLMOMOF7
4/11/07 7:12 P
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Touche'. I stand corrected and rightly so. So much of my childhood family times were all rotating around food, and otherwise we were not together much. Unraveling that has been part of my journey, and I forget.
I had my neighbor come over with his tractor and rototiller today for a second pass at our garden and planted potatoes, kale, cabbage, red/yellow onions, and soon peas and lettuce. I am so excited for spring!
Thanks, Chef Chip. Have a great night.
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Comfort food doesn't have to be High fat/high calorie.
My favorite comfort food was a lean ham steak that my mother would smother with fresh Tomatoes and low fat swiss cheese.
Another was a chicken caseerole that she did with b/s chicken breast, low fat sour cream, l/f cream of mushroom soup and some stove top stuffing.
Comfort food is defined as food that comforts you through memories. If you create your own memories through food your children will be comforted through tasty, healthy food choices...not the deep fat fried twinkies and dorito chips that so many of us grew up on.
I am also comforted by growing my own fruits and vegetables, herbs and spices. Things my father used to do. I can still rmemeber him out hoeing the corn! (doesn't sound right in lieu of Don Imus!)
COMFORT FOOD IS CLEARLY A STATE OF MIND!
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HOMESKOOLMOMOF7
4/11/07 6:33 P
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You guys are an inspiration how you are loving your families with healthy food and not "comfort" (read high fat/bad for you") foods. I vow to do more!
M
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More ideas are 2% lowfat cheese, just as good as the real thing. Fat free yogurt. I add grated carrots to my spaghetti sauce, meat loaf which is half turkey hald lean ground meat,meat balls.
Kitt
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KUTIEPIE6477
4/11/07 8:56 A
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I as well seem to have to hide things from my family. wheat noodles, they never tell the differnce. But have actually said it taste better this time. And the turkey meat they still think is hambuger meat. My daughters didn't even know I changed the percentage of milk till I told them. 
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HOMESKOOLMOMOF7
4/11/07 6:51 A
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| Unfortunately I made some big changes like adding salmon once a week and no more trans fats and no hfcs which cut out any maple syrup but real maple syrup. These three changes ahv been super for our health, but were all VERY visible, so they are all suspicious.This all came about over a couple years, but...
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| You Go Kitt! That is hilarious! Your comment about the frozen yogurt and your hubby is great. Hmmmm... he didn't even know. =)
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Hello eveyone. Hows every one doing.
Kitt
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Way to go KITT. I think we all do that. I do.
diane
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I try not to tell my family of the changes. Last night Gary had frozen yogurt low fat even and he said gee this is really creamy icecream, its so good. If he knew the truth he would have said he did not like it. I add flax to a lot of things and they never know it. He said he has to have his eggs fried in butter, I have not used butter on his eggs in over a year, same with his toast, I use the smart balance on it too with flax oil. They never know whats good for them....I also add wheat germ to a lot of things too.
Kitt
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HOMESKOOLMOMOF7
4/10/07 5:52 A
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| Thanks T for the kale and the flax comments. I was the original questioner--I haven't gotten up the nerve to try it yet--my family is reeling a bit from all the changes when this time last year they were on a chocolate bunny sugar high. :) I Will do it though, so thanks.
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Thanks T for that info.
Kitt
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RODENTMAMA
4/9/07 10:16 P
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I have a funny kale recipe. We get a delivery of organic food weekly and there are always greens. I steamed the kale and put it in the fridge to make sausage pie.
My 14 yr old budding chef child decided that kale would make an ideal substitute for spinach in the middle layer of a lasagne so I never did get to make the sausage pie, but I can say that kale is amazing in lasagne.
Also cooking light magazine had a great turkey sausage, kale and sweet potato soup that was a hearty full meal deal. Very yummy. The Feb 07 issue.
T
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RODENTMAMA
4/9/07 10:13 P
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I don't really have time to go through the whole thread so I don't know if anyone answered the question about flax replacing eggs.
In a baked good or something needing a binder like meatloaf you can use ground flax. Put the flax in a heat proof container, 1 Tbsp per egg to replace and pour 1/8 cup boiling water over. Stir and let sit. The flax will become a gelatinous mass that can be used to bind foods as effectively as eggs. If you are making a "chunky" food, leave the flax in it and if you need a clear mass then strain out the flaxy bits.
Economical, lower calorie than eggs or for someone who is allergic it can be a godsend.
Oh....they don't fry up too well or hard boil...no subs for that I guess.
Theresa
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Thank you. I used only 1 egg and the other 3 I used whites, also switched to Splenda for the Tbs of sugar, (I guess you don't use as much splenda as sugar, they were I little too sweet) Everything turned out great.
I now have a batch in the oven using the same eggs, cut the splenda way down and tried to half the oil using half apple sauce.
I hope it's good, amazing how that will cut the calories.
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Hi ChefChip,
Just wanted to say that I think we are all lucky you decided to join Spark and help us all out. I just hope you receive back as much help as you are giving out. Best of luck and happy Easter!!
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The eggs act as a binder for the matzo's. Theoretically you could have omitted all but one of the yolks. There are essential fats neccesary for protein coagulation in the yolk. The white is all albumen (the thickening agent of the egg, but the yolk is neccesary for starch-protein emulsion and coagulation.
As far as the oils is concerned, it is basically an emoilent, or moisturizer. Try replacing it with a little kosher apple sauce (or for more concentrated flavor, Kosher apple butter). There are other ways to minimize fat, but this pretty much covers your rolls.
When sauteeing, if you use a non-stick pan, you can saty with pam, but for real (I mean REAL flavor...clarify a little butter..you get rid of all the butter fats and solids and are left with pure flavor. YOu also use only so much as to provide a little layer between the pan and food. The amount used is so negligible.
When cleaning your pan, just rinse with hot soapy water and wipe with a paper towel...never, EVER use anything more abrasive than paper towel...if you have something tough, baked on...soak for a while. Sponges will actually scratch the non-stick surface, making your pans USELESS!
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ANGELBABYKANE
4/7/07 10:42 A
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Hey ChefChip- thank you for the banana saving tip! I have always just thrown them in the freezer and had several people tell me I needed to peel them first. Now I can say a "specialist" told me not to. *smile*
Have a happy Saturday and wonderful Easter.
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chop kale into small pieces and incorporate it into anything you do, add it to salads, cook it in spincah (if you cook spinach).
Add it to casseroles, whatever...there are a myriad of ways to get your family to eat it without them knowing they are eating it.
I just simply like to trim the ends, chop the leaves up a bit and saute in a little olive oil, add a touch of cider vinegar, kosher salt and fresh crushed black pepper.
You can also add a little garlic to your saute. It leaves a nice little crunch to the leaf when you cook this way... so important when you eat a bland "crunch-free" dinner.
Some people will braise the leaves...start by sauteeing a little julienne onion, and then saute the leaves as abopve...add a little water...(cover the leaves with water).
Leaving the pan uncovered, place on a slow simmer and cook until most of the liquid is evaporated. Serve with the juice.
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I was making matzo rolls and it calls for 4 eggs and 1/2 a cup of veg. oil. I went ahead and changed the eggs to 2 eggs and 2 egg whites. It seemed to work out fine (should I have done anything different with cutting back on the calories and fat of eggs?)
I didn't change the oil amount because I wasn't sure if I could. How do you know the right way to cut out the fat. I usually cut it out when it calls for saute, I use Pam instead of butter or oil, but am clueless when cooking.
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HOMESKOOLMOMOF7
4/7/07 7:04 A
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What about kale or collards? Got any good ideas to incorporate them in a tasty healthy way? I have never tried tham, but am trying to get more dark leafy greens in our diet.
Also, congrats on making and exceeding your goal before your appt. Good for you!
Margo
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Ican share how I like my broccoli rabe. (Also known as rappini)
take your rappini and trim the bottom half inch off.
Slice 3 or 4 corms of garlic very thin.
heat up 1/2 tbsp of olive oil in a saute pan, add rappini and saute for 2 minutes...flipping often.
Add garlic and cook until soft.
Add a pinch of kosher salt and a pinch of pepper.
Eat...
Rabe is slightly bitter by nature...use a little squeeze of lemon to counter the bitterness, if you don't like the taste.
Its one of my favorite veggies...perfect accompaniment for polenta and pork sausage
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JoyceAnn will you please share your recipe with me for the broccoli Rabb. I hear Emerile on food network talk about it all the time but don't know how to make it. Sure would appreciate it.
thanks & good luck.
cheers, Linda
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Fiber Sure is in the aisle with metamucil, laxatives, gas-X etc. About all grocery stores carry it now including wal-mart. I also order off the web site of fiber35diet.com it has a lot of different things including bars with 14 grams of fiber. Also your health food stores has several things including bars with 14 grams fiber.
"Cheers" Linda
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Chef: i found a fiber filler, i guess is what you;d call it. It's called fiber Sure, you find it with the metamucil in most all grocery stores now. It is great. I even use it in my coffee. It doesn't have any taste & dissolves clear. You can put it in anything you cook or bake. I use it all the time now.
Thanks for all the recipes & help. good luck.
Linda
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I made the mango salsa tonight. wow was it good. I ave soem left over and going to try it on my lamb sunday.
Thanks Chip.
kitt
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GRANT_ME_WINGS
4/6/07 5:50 P
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| On Teff grain/flour, it's used in Ethiopian cooking, specifically the spongy flat bread, Injera. (Check the Recipe Source for Injera recipes!) It's a very tasty grain, very high in protein. I wish it were easier to find, you're really lucky to have found some!
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Teff flour is the processed form of teff grain. Teff, being extremely small, makes it impossible to remove the chaff, germ and endosperm from one another..this is what makes it so high in fiber.
You can use the garin as additions to recipes, or you may find recipes for the grain...there are lots of them poking up these days. But because it hasn't been processed it is hard to make breads with the grain.
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Thanks Chip for the mango salsa recipe and hey  on being below 300,your doing great.
I really appreciate all the recipes.
Kitt
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HOMESKOOLMOMOF7
4/5/07 7:52 P
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I went shopping in town today and found Teff grain, this may be a really stupid question, but is that the same as teff flour?
Also, the mango salsa sounds way yummy.thanks
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Make a nice mangos salsa, and steam the fish, or bake it. Top it with the mango salsa, and enjoy.
1 mango
1 onion
1 green pepper
1 red pepper
1 jalapeno
juice from 1 lemon
salt and pepper to taste
1/2 bunch cilantro chopped.
Dice, fine all vegetables, mix in a bowl, and coat with lemon juice, salt and pepper. Toss in cilantro and refrigerate at least one hour.
Enjoy
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Fish, I used to say I hate all fish that swim. I like shellfish, and I have recently learned that I like canned tuna, but not tuna steaks, I like farm raised catfish and I dont like any version of salmon or mahi mahi.
Recently my grocery store had packages of 1 fillet of 4 different fish for less than 5 bucks, so I bought it. It has catfish (that I know I like), haddock, talapia and pollock in it. Does anyone have a good recipe or way of preparing all 4 the same so that I can keep learning which fish I do like and which I dont on equal footing?
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As dumb as it may sound, you can order from bobsredmill.ocm or from amazon.com
I've done it before, but I have a Job Lot that just started selling Bobs Red Mill last month.
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HOMESKOOLMOMOF7
4/5/07 9:31 A
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| Thnaks for the injera recipe! I live rural, so it may take me a while to find teff flour, but I'll persevere. I have been upping my fiber with fruit, veggies, and steel cut oatsw/ flax seed, but this sounds good. Thanks for being available as a resoource. Good luck on your journey, Chip.
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| I just realised that after a long day of work, my english and my typing are horrific!
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The loin, when cooked moist, will contain enough moisture for protein rupture. The same mechanism that allows the butt to break down.
The problem with butt or shoulder is all of the fat! If you don't cook immediatley the fat will actually turn the protein rancid.
Its one reason pulled pork was created. the sauce hides the stench of decay.
While the pork loin works wonderful.
I forgot one of my favorite recipes is to take some fresh peaches...3 or 4 and boil them to a pulp...don't burn.
strain the pulp and add a dash of dark chili powder.
adjust consitency with water, or white wine...like a reisling...I prefer the wine.
Spoon this mixture over your pork.
Serve with an apple and cabbage braise.
I am not crazy about port. The solera aging of the wine drives me nuts!
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As promiseda month ago:
Heres a falafel slider...one of my most popular items:
1 tablespoon extra virgin olive oil
1 cup minced onion
1 tbsp minced garlic
1 jalapeno pepper
1 15 ounce can of chick peas
1 cup cooked basmati
1 tbsp fresh lime juice
1 3/4 cup Bread crums
Salt and pepper to taste
Dash cayenne
1. Heat oil in a small skillet.. cook the onion and garlic untill onion turns translucent. add jalapeno and cook for 1 minute..stir constantly.
2. place cooked onion and pepper mixture, chick peas and rice into food processor. Pulse several times until mixture becomes a smooth puree. Transfer to a large bowl.
3. Add juice and 1 cup of bread crumbs. Season with salt, peppers. Mix with spoon.
4.Shape into 3 inch patties about 1/2 inch thick. Add bread crums so that you can see a thumb print hold its shape. The patties SHOUD be slightly sticky.
5. grill, broil or sautee 4 to 7 minutes per side
Serve in pita wraps with lettuce, tomato cucumbers, tzatziki, or a tahini mustard sauce.
Enjoy.
I will post more sliders occasionaly
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HELLEMURPHREE
4/4/07 11:56 P
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What is gnu foods?
Atkins Advantage bars are decent... they have 9-10 grams fiber for 140 calories...
CHIP, I would have thought the loin would be too lean for good pulled pork sandwiches... It's one of our favourite dishes, but I usually use a shoulder or butt... I found a recipe on Foodnetwork for roast loin, with a fig and port sauce that goes on top, so I'll try that... keep the sauce aside so I can use the leftovers like you suggested...
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Want to boost your fiber without breaking the bank? and by increasing your knowledge of food?
Look up teff, or quinoa.
Teff contains 15.3 grams of fiber/4 oz flour, second only to dark rye flour.
Metamucil contains 3 grams of fiber for 1 rounded tablespoon, with 45 calories.
Bobs red mill teff flour contains 4 grams per serving (1/4 cup) with 113 calories.
Quinoa contains 6 grams of fiber to 100 grams (3.75 ounces) and 374 calories.
I would go for flavor, and taste over a cup of watered down chaff.
Heres a recipe for injera, an Ethiopian bread, which you could use for a 'wat'--a stew made of veggies, chicken, or beef.
INJERA
3/4 cup teff, ground fine
3 1/2 cups water
salt
sunflower or other vegetable oil
1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
2. Stir in salt, a little at a time, until you can barely detect the taste.
3. Lightly oil your largest skillet. Heat over medium-high heat. Then proceed as you would with a normal pancake or crepe. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack. It should be about 1/3 inch thick.
4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool.
Yields 10 to 12 injeras.
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BECKY00418
4/4/07 11:55 P
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| Kitt52, I just have to say, "WAY TO GO!" What an incredible weight loss! You're an inspiration!
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BECKY00418
4/4/07 11:54 P
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Okay, smarty pants ChefChip, I guess I deserved the sarcasm!! I really thought I'd read about foil, but what you said about the peel makes alot more sense.
Although it's been ages, and I'll have to start looking for a healthy recipe, I'll probably make banana bread. Or make strawberry-banana smoothies. MMMMM.
Thanks for your help!
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gnu foods has a bar that has 12 gram of fiber, and only 130 calories. they taste so good.
Kitt
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This may be tuff!
I don't know if you can handle this..it might be difficult!
Heres my instructions for freezing bananas....
1. Open freezer
2. Put bananas in freezer
3. Shut freezer door.
Sorry for the sarcasm, but it really is that easy...removing the peel is the wrong thing to do...it is natures saran wrap.
The peel will absorb most of the freezer burn...if the banana is in the freezer for more than a few weeks.
If you know what you are going to use the banana for...like banana bread or cake, which calls for mashed bananas, go ahead and mash them, but store them in as small a container as possible, so there is no air room, cover with a layer of saran wrap, and then put the lid on.
The wrap will keep oxidation to a minimum.
Saran brand wrap is THE BEST wrap to use, it is manufactured in such a way, as the semipermiable nature of the plastic..."ultra-microscopic air holes"
are so small that they block the most air of any plastic wrap.
Yes thats right, plastic wrap has super small holes in it which allows air to pass.
DISCLAIMER: I don't work for Saran, or any other food wrap company, I have only taken food science classes!
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AHERRINGTON
4/4/07 11:25 P
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| You're my hero! And after such a short time here on SP! Check your SparkPage!
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BECKY00418
4/4/07 10:59 P
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chefchip, just the person I need to talk to!
I think I've read, possibly here on spark, that you can freeze bananas. I absolutely hate throwing food away, and I have 2 bananas that are at that point where I either have to use them ASAP or toss them. If they are freezable, how do I do it?
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HELLEMURPHREE
4/4/07 10:44 P
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| Fiber Sure is a powder you can add to just about anything. It's tasteless. You'll find it next to the Metamucil...kinda spendy tho...
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| What is fiber Sure and where do I find it? fiber One cereal and Nature's Own bread are my current favorite fiber sources along with raw spinach.
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I just made a fresh fruit smoothie today and it was awesome, you guys should try to make one...its pretty easy!
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| the trick to fried rice is to use used rice, the starch molecules relax, so you don't get the stick-toitiveness.
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| love the rice idea, ive done it my self but never think of doing it with the leftover rice, and asfar as the red onion goes, i love the flavor of it
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This is an awesome thread friends!
I'm just coming off the low carb kick once again and need to find interesting and CHEAP meal ideas for a family of 5. I am the cook of the family and love to cook and realize that you can make anything w/ a recipe, it's just some recipes we can't afford sadly enough. My ENTIRE family minus the 2 yr old needs to lose a few pounds so I'm back here looking for some grocery ideas.
Thanks for whatever shopping tips/ideas or recipes you have.
Yummm...I WILL be making the fried rice recipe w/ my pork chops.
I've seen a few posts of people using red onion..is this healthier or just a preference. I can't recall ever having red onion so not sure if it tastes different or not, does it? Thanks again!
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Chefchip,
Thank you it worked great and tasted even better. You made my day. I have been trying for years to make good fried rice.
diane
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Melray: Anything you make or cook, put some fiber Sure in it, It has no taste & cooks well with anything. We all need more fiber in our diets. if we'd watch our fiber count, we'd be surprised how little we get & the more fiber we get the more weight we lose. It really does help. I put this stuff in everything i cook or bake & even in my coffee. We should get 35 to 40 grams a day of fiber & we don't come even close. try it & let me hear from you, ok ?
good luck & Cheers,
Linda
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I'm just starting back after several months away and I'm so glad I found this thread!! Thanks, everyone, for the great ideas. This might be a repeat question, but does anyone have a really good and healthy bread recipe? I currently buy Nature's Own Double fiber bread, but would prefer to make my own if I could find a healthy and low cal recipe.
Thanks!
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I'd like more ideas. I also wanted to know the best way to cook halibut. We plank grilled last time it was so very good. But wondered what else can be done with it. I love fish but the rest of the family will eat it if it real mild. They are from the northwest so use to that seafood. Now they are here in land locked Colorado. I tried talapia I love it they did not.
Kitt
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Cook the pork loin as a roast...
rub with olive oil, garlic, pepper, salt and thyme...
roast at 325°F for 30-35 minutes....internal temp should be 145°!
Cut as much as you use for dinner.
Slice the remaining in half.
The first half, slice into julienne strips and use in stir fry.
The second half, put into some barbecue sauce..enough to cover, in a casserole dish and slowly bake it, at 185°, for a few hours...the slow, low temps, and the bbq will break the meat down, and you can enjoy some tasty pulled pork sandwiches.
Or you could thin slice the pork and cover it with a little stuffing, and some low fat cheese and bake it off for a few minutes..untill reheated, and serve it for dinner.
I have a few more ideas, let me know if you are interested.
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HELLEMURPHREE
4/4/07 1:24 A
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Ok, here's a challenge....
I have a whole pork loin in the freezer... It was on sale and I was in a hurry when I got home, so I stuck the whole thing in the freezer... usually I would have cut a few chops, and some larger pieces...
Now, what do I do with the whole thing? I assume that I shouldn't refreeze it... Any good ideas for something good and healthy... I'm hoping to cook it for easter...
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heres a quick one...
take your left over rice, and cool it overnight.
chop
1 onion small dice,1 carrot small dice,1 stalk celery small dice,1 ginger root, fine and 4-5 cloves garlic, fine...saute in a little oil, add to this any protein (pork, chicken, beef or shrimp).
Add in rice and continue to stir for 2 or three minutes.
If you want to add egg, do it now...stir in some scrambled egg and stir frantically.
Add a little soy sauce (light, or chineese), I like to add a touch of sesame oil for deep flavor.
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Does any one have a recipe for fried rice? I love it but cannot cook it.
Diane
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JOYCEANN2
Yumm! I love broccoli rabe. 100 grams = 3.527 ounces so that would be almost a 1/2 cup.
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| i am making broccoli rabb(might be spelling wrong) it says serving size is 100 grams whats that mean???what is a 100 grams of broccoli mean 1 cooked cup??
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I'll do that thanks for your help.
Kitt
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| If you are having the butcher remove the bone...ask for b.r.t ...it means boned, rolled and tied....its what you want in this case, and it will save you some time.
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Thanks Chip, I'm having the bone removed.
Kitt
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Leg of lamb...
Still on the bone or not?
Rub with Oregano, garlic and lemon juice and a little olive oil...
Truss with butchers twine, so meat is compacted and assumes even shape throughout roast.
Grilling works awesome.
Heat grill to medium/med. high and put lamb in ...turn every 10-15 minutes.
Remove when lamb reaches 145°F and let rest for 5-10 minutes.
Remove truss, and slice...
ENJOY!
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Does anyone know how to make a leg od lamb.
How about on the grill?
Kitt
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| I cant wait to see that chocolate souffle recipe ... 80 calories each is just amazing ... especially since chocolate is my downfall. I cant wait !
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GI..GI..GINA!
3/29/07 12:18 P
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| I just had to stop in and tell you all I've been a cooking fiend this past week!! I'll be posting recipes on my spark blog, for sure. I tried orange roughy and cod, two types of fish I've never had before. Delicious!! I also made Chocolate Souffle's today that are only 79 calories each. They are divine!
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I really love food. it kept me from dieting for a very long time. but i have been very happy to find that i can still go out, and cook tasty things at home, and still lose weight.
My problem/question is two-fold: my boyfriend does a lot of the cooking and he likes to feel like he's "inventing/creating" something on the spot (not a fan of recipes) but i need him to cook low-cal (he also likes to be quick and uses relatively simple cooking methods, like no steaming) - so my questions are 1) what kind of ingredients do you think i should try to keep in the fridge/pantry for him to use? and 2) what cooking methods are the healthiest? should i just encourage him to make stir-fry every night? (he's very good at that)
AND where's the other slider recipe? i'm dying to try them both at once!
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that all sound good, really worth tring. I'll give it a shot.
Have a happy and healthy day.
Kitt
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"Borrowed" from Cooks.com
LOW-CALORIE PIE CRUSTS
Coat an 8 or 9 inch pie pan with 1 teaspoon peanut oil, sprinkle with 1/2 cup macaroon crumbs. Chill.
Spread 1 tablespoons soft butter over an 8 or 9 inch pie pan. Sprinkle over this surface 1/2 cup graham cracker crumbs mixed with 1/2 teaspoon cinnamon and 1 tablespoon sugar. Chill.
Other crumbs may be used, such as whole wheat flakes, corn flakes, vanilla, ginger, or chocolate wafers, rusks, zweiback, etc. The small amount of peanut oil or butter keeps the calories down.
A crumb crust can also be baked to bind it together instead of chilling. This takes 5-7 minutes at 375 degrees. But in this case, no chilling period is necessary, and the filling, made while the crust is in the oven, can be put immediately into the shell.
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How stupid of me to forget the beets in red flannel hash!
My mothe rused to take canned beets, red onions (sliced, with parsley and olive oil and vinegar and d oa beet salad...one of my favorite comfort foods.
I am looking up a low calorie pie crust...should have one late tonight!
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Thanks Mindy for those ideas. I do love beets so will have to try that.
Kitt
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When I was a kid, my mom used to make a dish called Bubble and Squeek (youll know why when you cook it). It uses all the leftovers from a corned beef dinner chopped small (corned beef, onion, cabbage, potato, carrots), I have been known to use some fresh onion or cabbage, and/or precooked carrots or potatos since I tend not to have a lot of those left over.
You cut it all small and dump in a huge frypan, then use the cabbage water (originally it is the corned beef water, but I find it too salty), and cook it on medium low, slowly adding the liquid over about an hour so it absorbs all the liquid. How much depends on how juicy everything else is, I have seen it take as little as 1/3 of a cup and as much as a full cup.
Another favorite around here is the corned beef hash idea Chef mentioned, but for another twist, add some chopped beets (precooked, or jarred). It adds another veggie and really gives it the "RED" in "Red Flannel"
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Is there a low cal pie crust?
Kitt
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| Just so you know, I think the knox blox makes like 2 cups...its been a long time since I used one of those...they are geared to the home cook!
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| Thanks ChefChip...that helps! I don't think I need 6 gallons of gravy :) --AndieLyn
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