Uhm . . . i'll have the finnan haddie, thank you . . .
Haggis, it's health food, it's got oats in it.
I like the part of this receipe about hanging the windpipe over the side of the pot.
kickycan wrote:All the healthiest, hottest broads hang out in sushi joints. Is sushi good? I don't think so, but these healthy hot broads seem to love it. Therefore, I believe sushi should be considered one of those rare delicious yet healthy foods.
There's a definite lesbian thing going on there. More tuna roll!!!
I like the way you think, Boom!
Hey, I try to eat healthy too, but if it involves giving up flavours and satisfaction that I love, forget it.
Brie is delicious. Even if it is loaded in fat.
The trick is to not sit and eat your body weight in favorite foods but eat what you like with a bit of common sense.
And those macaroons, are they covered in chocolate? << my favorite cookie EVER, choco covered macs! Gawd.
I was thinking of this thread as I made breakfast.
My favorite breakfast is
2 eggs whipped in a bowl
1/2 of each already cooked until soft-
Yellow squash
Green squash
Orange bell pepper
After those are cooked soft, with the heat lowered, pour your two eggs on top and add a handfull of fresh baby spinach, and a small dash of italian seasonings and about a teaspoon of sea salt.
I can eat that allllll day.
That sounds goood!
I love squash. Never thought to put it in eggs. Yum.
Here's a squashy recipe. It's a wonderful soup!
(amounts are approximate as I don't measure)
2 baked squash, (acorn or any kind), seeded and pulp scooped out into soup pot
2-3 diced potatoes, washed. Leave peels on if you want.
1 can coconut milk - reduced fat is ok
1 1/2 cups red lentils (or any kind)
2 pears, diced
1 can mango diced
dash of lemon juice
1 tsp or to taste of red curry paste
kerala chaunk (Indian spice, optional) quickly stir fried in oil.
In a little olive oil in small fry pan saute:
2-3 cloves garlic, chopped
1 medium onion, chopped -salt/pepper to taste. Can stir fry Indian spice with garlic/onions as well.
To 8 cups of water, add the above ingreds as directed. Break up large pieces of squash with spoon and stir into other ingreds. After bringing to a quick boil, lower heat to simmer, stirring occasionally for about 2 1/2 hours or until a nice brown color and potatoes are soft. Good with green salad and crusty bread.
This is a really yummy soup especially when it's chilly outside.
Sounds good, dant. I've never seen canned mangoes. Fresh ones, yes, in season, usually.
Usually can find canned mangoes where Asian food is in the market.
We find that sometimes the canned mangoes are better than fresh. Just drain & rinse if you don't want the sugery syrup.
Oh wow, dant, I will be trying that for sure! Sounds delicious.
Just can't see how one could go wrong with ingredients like that.
HI Mushypancakes (love the name!)
I copied the recipe from a great little restaurant in town. She adds diced tofu, but seeing as there are some tofu-phobic people I thought I'd leave that out.
BTW - if I may ask, how did you come up with mushypancakes?
dant wrote:
BTW - if I may ask, how did you come up with mushypancakes?
By not cooking them fully
Sounds like she should be on the kitchen disaster thread!
I have decided that "shitcken": is a completely subjective concept!
I like tofu. I
really do.
There, I've said it! (phew!)
Furthermore: I like tofu & I'm proud!
So there!
I made a reeeally tasty tofu frittata last weekend...gonna have to do that again soon!
Dant, your recipes sound good, I've added them to my recipes folder!
Thanks, Cyphercat! That's sweet of you. Let me know how they turn out.
How did you make the tofu frittata?
