Author: Sorting Last Post on Top ↓ Message:
HOMESCHOOLMEL's Photo HOMESCHOOLMEL Posts: 182
4/3/10 9:07 P

My SparkPage
Send Private Message
Reply
I've made Kale Chips a couple of times now. I'm the only one in my family who eats them and yet I don't want to eat them all in one sitting. This past time, I tried re-heating them in a 250 degree oven and it worked great. They crisped up nicely after about 10 minutes in the oven.

 current weight: 259.0 
 
259
238
217
196
175
PATTK1220's Photo PATTK1220 SparkPoints: (65,382)
Fitness Minutes: (17,956)
Posts: 7,257
4/3/10 3:54 P

My SparkPage
Send Private Message
Reply
Someone asked about sprouting seeds earlier in this thread. Here are links to a couple of good videos about sprouting www.youtube.com/watch?v=xoaIpZZfcFc&
fe
ature=related
and www.youtube.com/watch?v=_WZpVKfEHaM&
fe
ature=related
As mentioned in the second video, you can use cheesecloth and a rubber band if you don't have a screen. I've used both methods; the screens are not as messy and are easier to reuse.

Edited by: PATTK1220 at: 4/3/2010 (22:42)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore


 Pounds lost: 22.5 
 
0
15
30
45
60
PATTK1220's Photo PATTK1220 SparkPoints: (65,382)
Fitness Minutes: (17,956)
Posts: 7,257
3/27/10 4:15 P

My SparkPage
Send Private Message
Reply
Kale crisps! Yum! I love anything made with kale!

Here's a really great recipe from David Lebovitz for Roasted Root Vegetable and Wheat Berry Salad www.davidlebovitz.com/archives/2010/
01
/roasted_root_vegetable_wheat_ber.html
I love wheat berries, and I am always looking for gourmet approaches to using them. I also adore lentils, especially du Puy lentils. Here's his recipe for Salad of Lentilles du Puy www.davidlebovitz.com/archives/2006/
11
/cheap_caviar_1.html


Edited by: PATTK1220 at: 3/27/2010 (16:17)
Patt in Minneapolis
Leader, Forks Over Knives & Engine 2 Diet
~~~~~~~~~~~~~~~~~~~~~
One's philosophy is not best expressed in words; it is expressed in the choices one makes ... and the choices we make are ultimately our responsibility.- Eleanor Roosevelt

The food you eat can be either the safest & most powerful form of medicine or the slowest form of poison. ~Ann Wigmore


 Pounds lost: 22.5 
 
0
15
30
45
60
SARAHGMD Posts: 834
1/20/09 11:30 A

My SparkPage
Send Private Message
Reply
I tried the Beet recipe last night, and it was fabulous!

 current weight: 173.0 
 
203
189.75
176.5
163.25
150
NICOLERENE's Photo NICOLERENE Posts: 88
1/18/09 11:11 P

My SparkPage
Send Private Message
Reply
I recently borrowed Claudia Roden's Book "Arabesque" from the library and I have been dying to use some preserved lemons I made last month. Here is the first recipe I made from the book. It turned out so good! I also made some steamed spinach and added the olives and preserved lemons to that as well. You can leave the olives out if you dislike them or want to keep it local and seasonal. A lady I work with brought me back some Saffron from her trip to Egypt, so I didn't have to buy any.

Ingredients
3 tbsp extra virgin olive oil
2 onions, finely chopped
2-3 cloves garlic, crushed
½ tsp crushed saffron threads or saffron powder
¼-½ tsp ground ginger
1 chicken (free range organic), jointed
salt and freshly ground black pepper
½ lemon, juice only
2 tbsp chopped coriander
2 tbsp chopped parsley
2 small preserved lemons, peel only
12-16 green or violet olives, either stoned or left whole **optional


Method
1. In a wide casserole or heavy-bottomed pan that will fit the chicken pieces in one layer, heat the oil and add the onions. Sauté, stirring over a low heat, until softened, then stir in the garlic, saffron and ginger.
2. Add the chicken pieces, season with salt and freshly ground black pepper, and pour in about 1 1/4 cup water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry.
3. Lift out the breasts after 20 minutes and set aside. Continue to cook the remaining pieces for another 25 minutes, then return the breasts to the pan.
4. Stir in the lemon juice, coriander, parsley, preserved lemon peel and olives. Cook for about 10 minutes until until sauce has reduced. Serve with the olives and lemon peel on top of the meat.

Serve over rice or cous cous


Edited by: NICOLERENE at: 1/18/2009 (23:14)
"Love the food that loves you back. Also works for clothes, shoes, and ex-boyfriends."


 current weight: 193.0 
 
260
235
210
185
160
ADOPTMOM1 Posts: 8,660
1/17/09 12:04 P

My SparkPage
Send Private Message
Reply
That's possible. That would cover the warmth issue too.

Tami

 current weight: 223.0 
 
236
212
188
164
140
CELTICMAIDEN's Photo CELTICMAIDEN Posts: 660
1/17/09 11:08 A

My SparkPage
Send Private Message
Reply
I think maybe I need a grow light, everything I am trying to keep alive here is dying, atleast my herbs and sprouts.

Sweet Blessings,
Tiffany

"To lie to others is to lie to oneself!"


 current weight: 271.0 
 
300
271.25
242.5
213.75
185
ADOPTMOM1 Posts: 8,660
1/17/09 10:41 A

My SparkPage
Send Private Message
Reply
I don't know. I have an actual plastic sprouter thing that I got from my grandma that she bought back in the 70's. I've never done them in a jar. The only other thing I can think of (because it's been -13 here lately) is that the house might be too cold.

Tami

 current weight: 223.0 
 
236
212
188
164
140
CELTICMAIDEN's Photo CELTICMAIDEN Posts: 660
1/17/09 10:34 A

My SparkPage
Send Private Message
Reply
Whew, that sounds wonderful! I think I will try that. It might make a healthy substitute to eating nachos for my football watching!

Sweet Blessings,
Tiffany

"To lie to others is to lie to oneself!"


 current weight: 271.0 
 
300
271.25
242.5
213.75
185
PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
Fitness Minutes: (25,563)
Posts: 3,542
1/17/09 10:26 A

Send Private Message
Reply
Well, I think it's time to add another recipe:

Kale Crisps

Preheat oven to 350. Take a bunch of kale and remove the stems. For each leaf, you'll end up with 2 halves. Lightly grease a cookie sheet and place the kale leaves on the sheet in a single layer. Put it in the oven and bake for 5 minutes. Give the leaves a stir, and bake for another 5 minutes. Give the leaves a stir and sprinkle with a little bit of parmesan cheese. After 5 minutes, serve immediately.

These do not hold at all well, but when they are hot, they are crisp and delicious. The parmesan is optional, and if you're vegan, you could leave it off or maybe sprinkle nutritional yeast on the crisps.

Debbie
Support Sisters Team Leader: www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=6429


Organic Gardeners Co-leader:
//www.sparkpeople.com/myspark/groups
_individual.asp?gid=12953


Ticker shows my weight loss since 1/1/2010.


 Pounds lost: 4.0 
 
0
1.25
2.5
3.75
5
CELTICMAIDEN's Photo CELTICMAIDEN Posts: 660
1/17/09 10:14 A

My SparkPage
Send Private Message
Reply
They are new, just bought them in November and tried to use them and they did that on the first run. I am doing what my dad taught me and putting them in a mason jar with a piece of cheese cloth over the top and held down by the ring.
Am I not doing it right? Help!

Sweet Blessings,
Tiffany

"To lie to others is to lie to oneself!"


 current weight: 271.0 
 
300
271.25
242.5
213.75
185
ADOPTMOM1 Posts: 8,660
1/17/09 10:08 A

My SparkPage
Send Private Message
Reply
What are you sprouting them in and how old are the seeds?

Tami

 current weight: 223.0 
 
236
212
188
164
140
CELTICMAIDEN's Photo CELTICMAIDEN Posts: 660
1/16/09 8:45 A

My SparkPage
Send Private Message
Reply
I love both so I go nuts. The only time I use the baby greens is when I am thinning them out or when I get a mix of them. I also love to grow the sprouts in the house but for some reason lately they have been dying before they really get sprouted. Anyone know why that is?

Sweet Blessings,
Tiffany

"To lie to others is to lie to oneself!"


 current weight: 271.0 
 
300
271.25
242.5
213.75
185
ADOPTMOM1 Posts: 8,660
1/16/09 8:18 A

My SparkPage
Send Private Message
Reply
Plus the greens from the beets you let grow to maturity are great cooked with onion like collards or turnip greens. My mom and step-dad are hilarious because she hates greens but loves beets and he hates beets but loves the greens so between them they use up fresh beets all the time.

Tami

 current weight: 223.0 
 
236
212
188
164
140
FREEFROMFOOD's Photo FREEFROMFOOD Posts: 552
1/15/09 5:24 P

My SparkPage
Send Private Message
Reply
If you grow your own, the baby leaves are great in salads. Sow the beet seeds thicker than recommended on the seed bag and then thin and use the baby leaves.

What fits your schedule better...exercising 1 hour a day or being dead 24hrs a day? lol
You're fat - don't try and sugar coat it because you will end up eating that too! (Dr Phil)
Sweat is your fat crying!
Remember the girl who gave up - yeah, no one else does either! Keep going.
There will be a day when I can no longer run...today is not that day!
Your legs are not giving out, your head is...keep exercising.
Whether you think you can or you can't, you're right!
It's


 current weight: 337.0 
 
370
316
262
208
154
CELTICMAIDEN's Photo CELTICMAIDEN Posts: 660
1/15/09 12:39 P

My SparkPage
Send Private Message
Reply
That is definitely something that I have to try. Thanks for the recipe. I love beets! I also love growing them! I come up with such a variety that I usually never want for something good to do with them.
BB,
Tiffany emoticon

Sweet Blessings,
Tiffany

"To lie to others is to lie to oneself!"


 current weight: 271.0 
 
300
271.25
242.5
213.75
185
ADOPTMOM1 Posts: 8,660
1/15/09 12:32 P

My SparkPage
Send Private Message
Reply
Parrotwoman is on to something though. Can you imagine how this recipe would look if instead of making it with large beets and slicing them up, you made it with some of those gorgeous little multicolored beets you can grow or find at the farmers market in the summer? You'd have to cook each color in a separate pan of course but wow! That would be something spectacular that you could take anywhere, know it's healthy and organic but it still looks like a million dollars.

(Sorry, my inner foodie is poking out again isn't it. LOL)

Tami

Edited by: ADOPTMOM1 at: 1/15/2009 (12:33)
 current weight: 223.0 
 
236
212
188
164
140
SARAHGMD Posts: 834
1/15/09 12:09 P

My SparkPage
Send Private Message
Reply
Wow, thanks!

There's so much good info. I'll try to log in from home and post some recipies.

 current weight: 173.0 
 
203
189.75
176.5
163.25
150
NICOLERENE's Photo NICOLERENE Posts: 88
1/15/09 11:23 A

My SparkPage
Send Private Message
Reply
I guess I was aiming more for a recipe posting forum than a recipe critique forum however......
I watched Tyler Florence make a recipe with beets the other day and he left the skins on after he roasted them. So I guess you could skip that step for something more rustic.
As for the foil....place the beets in a small casserole dish so they fit snugly. Add 1/2 inch water to the bottom of the pan and roast. They will still be moist.

Edited by: NICOLERENE at: 1/15/2009 (11:27)
"Love the food that loves you back. Also works for clothes, shoes, and ex-boyfriends."


 current weight: 193.0 
 
260
235
210
185
160
PARROTWOMAN's Photo PARROTWOMAN SparkPoints: (0)
Fitness Minutes: (25,563)
Posts: 3,542
1/15/09 9:03 A

Send Private Message
Reply
If you garden, you could grow gold, white or chioga beets. They will not stain your hands.

Debbie
Support Sisters Team Leader: www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=6429


Organic Gardeners Co-leader:
//www.sparkpeople.com/myspark/groups
_individual.asp?gid=12953


Ticker shows my weight loss since 1/1/2010.


 Pounds lost: 4.0 
 
0
1.25
2.5
3.75
5
ADOPTMOM1 Posts: 8,660
1/14/09 7:58 P

My SparkPage
Send Private Message
Reply
You could totally roast the beets in a pan but the foil keeps them moist. To keep them moist without it, coat them in EVOO. I do them this way all the time. DON'T boil them. That totally changes the characteristic of the taste.

As for the paper towels, Use a dark kitchen towel to rub the skin off, or if you have some reusable rubber gloves for washing dishes, or resign yourself to pink hands. I'd think that the paper towel wouldn't save you from that fate anyway. Lemon juice will help remove the color.

Tami

Edited by: ADOPTMOM1 at: 1/14/2009 (20:01)
 current weight: 223.0 
 
236
212
188
164
140
DKOLAND's Photo DKOLAND Posts: 1,053
1/14/09 7:57 P

My SparkPage
Send Private Message
Reply
you could boil the beets using the water to water plants. After the beets cool abit you can handle by hand or with rubber gloves, they they can stain your hands so you really don't want to handle them directly too much

Donna, RN, Indiana


 current weight: 187.0 
 
303
266
229
192
155
SARAHGMD Posts: 834
1/14/09 7:28 P

My SparkPage
Send Private Message
Reply
Is there any way to cut the foil and paper towels out of that?

 current weight: 173.0 
 
203
189.75
176.5
163.25
150
NICOLERENE's Photo NICOLERENE Posts: 88
1/14/09 7:23 P

My SparkPage
Send Private Message
Reply
Recently, there have been a lot of discussions about the recipes featured on Sparkrecipes.com and how they are not the types of recipes this group would be interested in.
I am hoping this post will spark some recipe sharing within our group.
I love trying new recipes and sharing my favorites as well. Below is one of my favorites that I bastardized from Epicurious.Com (my favorite recipe source online).

Beet Salad
Beets (7 small red beets, or less if they are large)
Feta Cheese (2 oz)
Wanuts (1/2 cup)
Balsamic (3 tbls)
Walnut oil (1 tbls)
Arugula (2 cups)
Wash beets and cut off stems. Wrap each beet individually in foil. Bake beets at 350 degrees until tender. (40 minutes to 1 hour depending on size of the beet). Remove from oven and rub off skins with a damp paper towel.
Slice beets into quarters, or eights for larger beets.
Roast walnuts for 3-4 minutes under broiler, do not burn! Combine with beets, walnuts and feta.
Combine oil and vinegar into a dressing. Pour dressing over salad just before serving. Can be served warm or cold over arugula(I prefer warm).
Salt and pepper to taste.
Enjoy!


Edited by: NICOLERENE at: 1/14/2009 (19:24)
"Love the food that loves you back. Also works for clothes, shoes, and ex-boyfriends."


 current weight: 193.0 
 
260
235
210
185
160
Page: 1 of (1)  

Report Innappropriate Post

Other Organic, Ethical, Local Eaters & Crunchy People Food, Nutrition & Cooking Posts

Topics: Last Post:
Coffee 1/21/2014 1:50:36 PM
What do I eat?? 6/19/2014 10:48:10 PM
NUTS for health 1/13/2014 9:51:36 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=6057x367x21872727

Review our Community Guidelines