LOL
For one? Your guilt free recipe???
You Are What You Eat
Discussion in 'Driver Health' started by kickin chicken, Jul 10, 2009.
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My wife had cervical cancer. The tacos didn't help
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Ah heck you're mind is too pure
The OP pointed out that foods that cure look like the things they cure. Bit of a stretch, but most guys would get it. -
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Chikkin wrote "Trinity, to me/for me, consist of onions (Vadalia
, every color and type of pepper I fancy, (roasted Red peppers, green, yellow, Hungarian Banana, Japs....Garlic, carrot, celery, parsley/cilantro...."
Interestingly enough, onions and garlic have antioxidant and lots of other very healthy properties and should be a regular staple of the diet, especially for the blood. Your "Trinity" is virtually my morning egg mix: bell pepper, onion, garlic, black pepper for taste, and good 'ol CHEESE, scrambled together. I never tire of it.
Nix the cheese and every second egg yolk for the lowfat recipe.
Someone on a bodybuilding website mentioned that fluffy doughy foods make fluffy puffy people; meat and veggies make meaty stringy types. Similar content to the OP.kickin chicken Thanks this. -
Thanks Red Fox!!!!
I'm listing it here again, to accompany my Papa's roux recipe.
The secrets out
May you all enjoy cooking with these essentials in a variety of ways.
Basic Roux
Is a base of flour and butter,olive oil or fat...
Roux is a basic gravy. It is the basis for most soups and stews. Many cultures use different herbs and vegetables in their roux. Such as Cajun(Seafood...), Indian(Curry...), Spanish (Piata...), Hungarian (Goulash...).
All different flavors and ingredients. One main starter base, ROUX.
The start of the roux is the same, where you take it from there, is what makes it yours.
Once you master the roux you can quickly and easily create soups, stews.....
I learned from my Hungarian Father. Yes, Goulash, Paprikash, Chicken soup.... My Mother is from the NC mountains. She puts her own flair to dad's Hungarian dishes.
They are celebrating their 50th Anniversary this weekend. Obviously, they have found the right mixture of ingredients.
Papa's Roux
1/4 C. Butter
1/4 C. Olive Oil
1/2 C. Flour
Sea (Sea) & Black Pepper (Ground) to taste
Optional herbs and seasonings to be added as your recipe requires
Best to cook in cast iron or use heavy skillet.
Heat butter and olive oil over low heat.
When butter has melted, gently sprinkle flour, slowly about, stirring constantly.
Continue to mix and stir until mixture starts to sautee and change color.
Note:
Different shades of browning will produce different taste.
Dark Roux will thicken less than light.
If you see any black specks, then the mixture is probably scorched and needs to be discarded.
Proper prep times vary 15-30 mins.
Use immediately or ,after cooled, put into air tight container in fridge/freeze and use as needed.
Note, Rule of Thumb:
Hot Fresh Roux - mixes w/ cold liquids
Hot stews, soups( needing to be thickened) use cold roux.
Smooth as silk, every time.
Thank you Papa.
Happy Anniversary, mom and dad
Last edited: Jul 12, 2009
simplyred1962 and BeamRock3 Thank this. -
Thanks for postinng this thread, chickin'!
Since my heart attack last year, I've been TRYING to eat healthier, but we all know how hard THAT is, with what the truck stops serve up!
That's why I try to cook on the truck as much as possible.
Sadly, when I get home, though, I will cook up all those "bad for me" things..
Caramel Flan
NY-style cheesecake
Stuff that requires ingredients such as whole eggs, whole milk, bacon fat, etc.
Good thing we don't go home but every 3-4 months, huh?!!?
I just LOVE to cook, and try different recipes, so I go all-out when I go home.
I do have one recipe, that is relatively healthy, though, and just perfect for this time of year.
Marinated Stuffed Tomatoes
Roma tomatoes
fresh basil
fresh mozzarella cheese
small package fat-free cream cheese
red wine vinagrette
extra virgin olive oil
Cut tops off of tomatoes, and JUST enough of the bottoms to form a "base" so they stand up. Scoop out seeds and pulp, reserve.
In bowl, mix softened cream cheese, mozzarella, and some of the fresh basil(chopped).
"Stuff" mixture into hollowed out tomatoes, place in glass casserole dish.
In small bowl, mix red wine vinagrette ,olive oil, more of the chopped basil, salt, pepper(to taste), and the reserved tomato insides. Mix well, or pulse in blender.
Pour over and around the tomatoes, cover well with plastic wrap, and let sit in fridge 3-4, or overnight.
As garnish, sprinkle with fresh, whole basil leaves.
(The reason why I have no measurements here, is because I don't KNOW them...LOL I've always just "eye-balled" my ingredients, and the salt pepper is to your own personal tastes.)
So, hope this sounds good to ya'll!
Judi Kay
crabby125s girl, kickin chicken and road dust Thank this. -
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Thanks Judi!
Very good one
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