The Never Ending Recipe Thread

[pjtmay]

Re: The Never Ending Recipe Thread

Wow...what a neat thread! While I was reading I was guzzling water, lol.


Ok...here is one I love and you can add whatever you think would be good.
I love recipes like this.
Stuffed jalepeno peppers
cream cheese
garlic (I used the jar minced when I'm out of fresh)
slit along side of peppers. I cut off tip where stem is and clean.
Fill with mixture. Place in baking dish and place raw bacon over the strips.
Bake at 350 until done. I like my peppers soft.

I guess you can add anything with the cream cheese.
To me I feel like i'm spluring when I have that with a meal...or fix snacks for everyone and I have those!

[Starmaker]

Re: The Never Ending Recipe Thread

Ok its been awhile since I've made a contribution to this thread and there isssssss this one little GEM of a recipe I have been holding out on. (sigh) ok ok I'll give it up. This recipe is amazing! So good that I insist on having a big honkin bowl of it in my fridge every week. Its not quite a soup, not quite a stew, it warms you through and through and fills you up fast. Oh...and its probably one of the best recipes we have tried this year. So try it!

Bombay Butter Chicken

Serves 4 to 6

8 to 10 grams carb per serving

Preparation time: about 30 to 40 minutes

1/2 cup butter
2 onions peeled and sliced
3 cloves garlic minced (or 2 tsp jarred minced garlic)
2 pounds skinless boneless chicken breasts or legs/thighs. (dark meat works best)
1/2 tsp each salt and pepper
4 teaspoons mild indian curry paste
2 teaspoons minced gingeroot (you can grate it with a cheese grater)
1 teaspoon ground cinnamon
one 28 ounce can diced tomatoes
1/4 cup sour cream
1/2 cup chopped fresh coriander (I used the jarred ground spice kind)


Melt half the butter in a Dutch oven set over medium heat. Add onions and garlic and cook, stirring occasionally for 5 minutes.

Cut each chicken piece in half. (Nice big chicken chunks), Sprinkle with salt and pepper. Increase heat under pan to medium high. Add chicken and cook, turning as necessary, until browned.

Stir in curry paste, gingerroot and cinnamon. Cook, stirring for 30 seconds. Add tomatoes, including juices and remaining butter to pan and bring to a boil.

Reduce heat and simmer, covered, for 20 minutes, or until chicken is cooked through. Stir in sour cream and coriander. Heat until very hot, without boiling. Serve with toasted slices of microwave flax bread.

Note: Here in Canada we have grocery stores called Superstore, don't know about the U.S. there is a product called Raj Masala's Butter Chicken Curry Paste, thats what we use for curry paste. I would look for the butter chicken curry paste in your ethnic section rather than just plain curry paste.

[Terry]

Re: The Never Ending Recipe Thread

For those of you missing your oatmeal on these chilly winter mornings I offer up~

Flax Hot Cereal

2 TB Flaxmeal
1 scoop Protein Powder (1 oz)
1 tsp splenda
sprinkle each of cinnamon and nutmeg
1/2 tsp vanilla
appx 1/2 c boiling water
1 TB heavy cream

Mix together dry ingredients, stir in water until consistancy of your favorite oatmeal. Add heavy cream and vanilla.

(238 cal/13 g fat/5 carbs/4 fiber/27 protein)

Mmmm Mmmm good

You may flavor this any way you like according to the rung you are on. Can the spices and add SF maple syrup. Unsweetened jam, you name it.

[MotherOfGizmo]

Re: The Never Ending Recipe Thread

Starmaker, that bombay chicken sounds delicious!

[MotherOfGizmo]

Re: The Never Ending Recipe Thread

Wow...what a neat thread! While I was reading I was guzzling water, lol.


Ok...here is one I love and you can add whatever you think would be good.
I love recipes like this.
Stuffed jalepeno peppers
cream cheese
garlic (I used the jar minced when I'm out of fresh)
slit along side of peppers. I cut off tip where stem is and clean.
Fill with mixture. Place in baking dish and place raw bacon over the strips.
Bake at 350 until done. I like my peppers soft.

I guess you can add anything with the cream cheese.
To me I feel like i'm spluring when I have that with a meal...or fix snacks for everyone and I have those!

You can also do that and skewer and grill them! We stuff some of them with shrimp and some with cheese.

[Rubysugar]

Re: The Never Ending Recipe Thread

Oh, Goddess of good food! Those looooook sooooo Gooooood! I am watery mouthed.

[DebbietheHugBug]

Re: The Never Ending Recipe Thread

Yeah! I just go to work and I want lunch already!

[rubymom]

Re: The Never Ending Recipe Thread

Can I just say I love this thread! Thank you sooo much to all of you for submitting these wonderful recipes. I've printed out a bunch and have more to try, but so far, have had great success with:

Roasted Cauliflower (yum!)
Chicken with mushrooms and sausage
Quiche
Turkey manicotti

I'm looking forward to the lasagna, cauliflower and green bean casserole and the zucchini recipe.

I'm kinda sick of salads so always looking for ways to incorporate veggies into my meals. These are mighty tasty.

Keep em comin'!

[lil_Buddy]

Re: The Never Ending Recipe Thread

Love this! Really let those beans brown, though. Like don't touch 'em for 15 mins.
Also, I get a lot of recipes from this site.

http://sidedish.allrecipes.com/az/Fs...inGrnBnswi.asp

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)


INGREDIENTS:


</p>

• 1 (16 ounce) package frozen cut green beans
• 1/4 cup extra virgin olive oil
• salt to taste
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
2. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

[rubymom]

Re: The Never Ending Recipe Thread

Sausage, Mushroom, Cheese Chicken Casserole

3-4 chicken breasts, pounded even but not too thin
salt, pepper, garlic powder
2 tbsp olive oil
1/4 lb. sausage
4 oz cream cheese, soft
1 cup shredded cheddar, divided
8 oz fresh mushrooms, sliced
Season chicken, brown 3 minutes each side in oil. Set aside. Crumble and cook sausage til brown. Drain well. Preheat oven to 350. Spray casserole dish and place mushrooms in bottom. Place chicken on top. Mix sausage, cream cheese, 1/2 cheddar and spoon (and smooth) over chicken. Cover and bake 30 min. Remove cover, sprinkle with remaining cheese and bake 15 min until chicken completely cooked. Serves 3 @ 5 carb, 1 fiber, 972 Calories, 69g Fat, 77g Protein

'

I made this and it was delicious! I cut the chicken into chunks so it was easier to serve to the family.

But I couldn't figure out why the calorie count quoted was so high. I put the ingredients into Fitday (counted 3 4-oz chicken breasts) and this is what I came out with:

631 Calories, Carbs 5, Fiber 1, 48g Fat, 45g Protein

Even adding another 4 oz of chicken still brings the calories in at less than 800.

[BeccaResRN]

Re: The Never Ending Recipe Thread

Cream of Cauli-brocki soup

3/4 cup carb countdown 2% milk
1/4 cup water
1 cup already cooked leftover broccoli and cauliflower, reserve a few pieces
2 slices deluxe american cheese broken up
some ground black pepper
2 dashes onion powder
2 T cream (optional)
1-2 tsp Xanthan gum or Not-Starch (find at health food store excellent
lowcarb thickener)

In a bowl combine carb countdown 2% milk with water, add cooked broccoli and cauliflower and deluxe american cheese broken up add some ground black pepper, 2 dashes onion powder and 2 T cream if desired.
Microwave til hot and bubbly, carefully put in blender or food processor (or use immersion blender) with some xanthan gum or I used Not-startch to thicken..try about 1 tsp to start. Process till smooth, add more Not starch if needed and re process.
Pour in a bowl and add in a few reserved small pieces of broccoli and cauliflower.
Sprinkle a little shredded chedder on top and microwave 1 min or until chedder melty and soup hot.

[artangel]

Re: The Never Ending Recipe Thread

WOW BeccaRes...this soup is GREAT! Got any goodies for eggs?
artangel

Cream of Cauli-brocki soup

3/4 cup carb countdown 2% milk
1/4 cup water
1 cup already cooked leftover broccoli and cauliflower, reserve a few pieces
2 slices deluxe american cheese broken up
some ground black pepper
2 dashes onion powder
2 T cream (optional)
1-2 tsp Xanthan gum or Not-Starch (find at health food store excellent
lowcarb thickener)

In a bowl combine carb countdown 2% milk with water, add cooked broccoli and cauliflower and deluxe american cheese broken up add some ground black pepper, 2 dashes onion powder and 2 T cream if desired.
Microwave til hot and bubbly, carefully put in blender or food processor (or use immersion blender) with some xanthan gum or I used Not-startch to thicken..try about 1 tsp to start. Process till smooth, add more Not starch if needed and re process.
Pour in a bowl and add in a few reserved small pieces of broccoli and cauliflower.
Sprinkle a little shredded chedder on top and microwave 1 min or until chedder melty and soup hot.

[artangel]

Re: The Never Ending Recipe Thread

Is this allowed on induction?
artangel

[artangel]

Re: The Never Ending Recipe Thread

Sorry, was referring to Terry's Flax Hot Cereal with protein powder. Is there one type of protein powder that's more suitable? It would certainly be nice to have an alternative to eggs.
artangel

[Shoura]

Re: The Never Ending Recipe Thread

I've read this whole thread just now, and stolen seven recipes -- thanks to all!

I have one quicky lunch to add. I make this when Ii can't face another plate of meat:

Zucchini and Mozarella

Slice two small or one large zucchini (or however much you need!) into circles, the thinner the better. Fry in butter on medium heat. Flip 'em when their bottoms are brown. Cover with shredded mozarella cheese. Cover the pan and cook until the cheese is melted.