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snort sister

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  1. I make a tomato sauce that the family loves and is core. This is sort of a "souped up" version of it that I made up today. 1 28oz tin diced tomatoes 3 large carrots 2 stalks celery 2 onions 2 cloves garlic 4ish cups broth splash of olive oil roughly chop veggies ( I leave them in big chunks, it's easier put tomatoes, veggies and garlic in a pot on med-high heat. When tomato liquid starts to boil, turn down heat and simmer about an hour or so, until veggies are soft. Remove from heat and puree till very smooth with an immersion blender. ( I just got a new one for Christmas and, man does that baby go!!! So much more power than the one that is about 13 years old and I think I paid $11 for) Slowly add broth, a splash of olive oil and some salt, blend. Delicious!!
  2. While I was on core I figured out that I have wheat and dairy sensitivities. (What with all the fat free cottage cheese I was snacking on and switching to whole wheat pasta Still stick to a mainly core diet, but also a wheat and dairy free diet. Thought I'd share this experiment since it is the Canadian Thanksgiving. It turned out remarkably well and hardly discernible from my mom's breadcrumb stuffing. But my "gluten-free" changes also make it core. 2 cups Brown rice (uncooked) 2Tblsp red lentils 2 carrots 2 stalks celery 2 cloves garlic 1 1/2 - 2 onions Mrs Dash, salt, pepper, Poultry seasoning 1-2 cups fat-free chicken broth 2 eggs Cook the rice a little on the dry side. let cool Very finely dice all veggies ( I use the food processor. Not quite pureed, but close) and saute in some olive oil, and with about a cup of broth. low-med heat for maybe 15 minutes. (until the onion has mellowed) Add veggies to rice with seasonings. Quite a bit of poultry seasoning, Maybe 4 Tblsp. (taste it to see if it's to your liking before you put the eggs in) Add red lentils and eggs. Then a splash, (maybe 1/2 cup) more broth. You don't want it watery, but you do want it quite mucky. The lentils will absorb a lot of the liquid) Spray a sheet of foil with olive oil and put the stuffing in the centre and wrap it tightly into a package. Bake at 325 for about an hour. I guess you could actually stuff a turkey with it, but I didn't have one to stuff. ( we deep fried ours.... I know, I know....totally NOT core !! ) Anyway, hope you enjoy!
  3. Okey dokey. It's 6:45am now, I'll put them out now and make them for dinner. Thanks a million!!!
  4. These look terrific. I've never made falafel, so I just want to make sure... you only soak the chick peas, but not cook them? Thanks
  5. I make some kind of soup almost every weekend. And they are never the same because I never use a recipe. But they always start out the same-lots of sauteed onions, some carrots and celery. Then I just starting adding things, whatever's in my fridge. But some ideas: Lately my favourite spices are chili powder and cumin, added to a tomato based soup. I like to use crushed tomatoes rather than diced tomatoes. Also, using ff evaporated milk to a chicken soup, add some corn and you've got a nice chowder. soups without tomatoes usually get lots of ground thyme and sage. And almost every soup gets some barley, lentils or brown rice. HOpe that helps!!
  6. put it in a container with a piece of bread and cover it. The bread will go dry and the sugar will soften up. Good luck!!
  7. This looks delicious!! And I love the way you wrote your recipe. You are my kinda cook.
  8. Made this for dinner last night. I loved it, my daughter loved it, my son said "ew, it tastes like squash" But I don't try to please him, or I'd never cook anything new 1onion 1clove garlic 1 14 oz tin pure pumpkin 3/4 tin ff evaporated milk 1/2 tsp nutmeg 1/2 tsp thyme 1/2 tsp sage 1/3 c. soy or ff parmesan salt and lots of pepper. saute onion and garlic in a bit of olive oil, add spices and pumpkin. add cheese. cook 1 minute (ish) Reduce heat and slowly add milk until it's a nice saucy consistency. (not too thin) Heat through, then transfer to a food processor and puree til smooth. Serve over ww pasta.
  9. I've been making a batch of these every couple of days and tonight I tried adding about 1/4 cup of canola oil. I found it really made the texture nice and more muffinny. ( I guess that could be a risk for some. Beware) But I really liked it and hey, it's still core.
  10. I have to share this recipe I saw on Michael Smith this morning. 4 large red peppers 1 onion 2 or 3 cloves of garlic about 1 tablespoon fennel seed roughly chop the peppers and onions, peel the garlic, put them all in a roasting pan with some salt and pepper, the fennel seed and a healthy dose of olive oil. Roast for about an hour, stirring now and again. When it's nicely roasted, transfer to a pot, and puree with an immersion blender, with a bit of water, and maybe a tablespoon of wine vinegar, (he used red, I only had white so I used that) Wow, this tasted like italian sausage, because of the fennel seed. It was so good! He served it with some fresh spinach just wilted into the hot pasta, which I think would also be really good but I forgot to buy it at the grocery store when I was there, so we did without. He also made a very good salad to go with it which is also core: 3 large ripe tomatoes, diced zest and juice of 1 lemon kalamata olives (I'm not sure if olives are core are not) red onion, thinly sliced olive oil. mix all together.
  11. OMG... this was soooo good!! Thank you Thank you Thank you!!
  12. just tried this. I used cream of wheat because it's the only hot cereal other than real oats that I had. Also I used stevia as a sweetener. I did use the dry milk and baking soda. (mostly because stevia is so sweet that I only used about 2 tblspoons., so I had to make up the bulk with something.) It actually turned out quite cakey. dense, but cakey.
  13. I made this last night and loved it. so did the rest of the family. I used a jalapeno soy cheese. sent the recipe to my mom who is trying core. I was unsure about how the noodles would cook because I've never made lasagna without cooking the noodles first, but it worked great. This is a keeper Thankyou, thankyou.
  14. I discovered this recipe for tomato sauce years ago, long before I knew what core eating was. But when I went core, this comfort food made it much easier. It's the one of the only things I can cook and know my kids will love. 1 tin (28oz) diced tomatoes mostly drained, (the more you drain the thicker your sauce) 1 or 2 carrots chopped roughly 1/2 stick of celery roughly chopped 1 small onion roughly chopped 1 or 2 cloves of garlic salt 2 tablespoons or so of olive oil put all ingredients in a pot and cook on med low until veggies are all softish. puree with a hand blender until smooth. I serve it over all kinds of pasta, add meat to it, use it as my lasagna sauce. it's very versatile, and better than any canned tomato sauce I've ever had. And I always have the ingredients on hand, so when its 4:30 and I don't know what to make for dinner... voila!
  15. this is one of my favourite fast lunches. 1 tin of niblets corn 1 tin of black beans -drained and rinsed about a cup of your favourite salsa ff chicken stock cumin, coriander and chili powder to taste I add the beans to a pot and add some chicken stock to just cover the beans, then puree about half of them with a hand blender, then add the corn, spices and salsa, and enough stock to make it the consistency you like. Heat through. serve with ff sour cream, and fresh cilantro.
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