The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 22 of 36
Quote:
Originally posted by JEWELSTAITEFAN:
I've been seeing ads on TV for PBfit. It seems to be powdered peanuts, with oil removed.
Seems only stirring in water makes it into low-fat peanut butter.
This would seem good for recipes, including cookies.
Anybody tried it?
Quote:
Originally posted by 1KIKI:
No. And it sounds awful to tell the truth.
Quote:You know those cheese-and-crackers packages you used to be able to buy? The PB in them always seemed dry and powdery to me and I really didn't care for it. So my mind goes there when I try to imagine the oil-free dry crushed peanuts. Other than that my brain just doesn't compute what they might be like.
Originally posted by JEWELSTAITEFAN:
Maybe I should have said crushed peanuts. It looked very interesting to me.
Anyway, I have problems with gluten, so I don't bake cookies and such like, so I don't really have a use for them.
But if I saw them I might buy them out of curiosity.
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Quote:Just catching up!
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.
No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.
Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
I find peeling raw beets to be tedious and difficult. So I scrub them thoroughly, cut off the stem and root parts that hold dirt in their little cracks and crevasses, cook them, and then peel them. When cooked the skins just slip right off. I especially like pickled beets, and beet greens in minestrone.
No worries KIKI.
I usually leave the skins on too and just give them a good cleaning and trimming before cooking them. But that night I felt the urge to peel, so I did.
Not a fan of minestrone soup.
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Quote:Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.
I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.
I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
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Quote:
Originally posted by 1KIKI:
I just want to add Brenda that the cooks I see on TV all say the hardest things to do well are the simple recipes, because they depend on good quality, fresh ingredients and skilled cooking technique! You seem to have mastered the art!
Thanks and maybe. That is what the top cooks say. I've watched those shows too. Though I spent a lot of years watching a friend of my mom's and she wasn't a good cook. Then the flipside was my dad, who was. And I think I may have mentioned that he baked as well.
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Quote:
Originally posted by Brenda:Quote:Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.
I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.
I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Happy Birthday, in advance.
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Quote:Happy Birthday, in advance.
Originally posted by JEWELSTAITEFAN:Quote:
Originally posted by Brenda:Quote:Your cooking sounds straightforward. Not too much sauce, not too complicated the flavorings, just flavorful nutritious ingredients in your meals, cooked fresh and appropriately prepared, in reasonable amounts.
Originally posted by 1KIKI:Quote:
Originally posted by Brenda:
Chicken legs for supper yesterday and I cooked the rest of the brussell sprouts I had. Then I took the meat off a leg and added the cooked sprouts and reheated the chicken with the sprouts so the sprouts picked up the chicken flavour. Did that on Saturday with some frozen cauliflower.
Well, I have no reason to get fancy. And with certain restrictions on what I can and cannot eat.
I try not to overeat as I know that is hard on my hypoglycemia. Takes longer for my body to digest what I've eaten and I don't feel so good.
I have things that I like. Like I got some lamb chops which I will have for my birthday supper next week. Just need some veg to go with them.
Thanks in advance JSF.
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Found this in amongst some papers. Don't know where I got it.
RULES of the SCOTTISH KITCHEN
1. The Chef is in complete command
2. The chef's choice of meals should not be questioned
3. No pinching allowed except by the chef
4. Sampling, other than by the chef is not encouraged
5. Porridge will be seasoned with salt only, any other additives will be frowned on
6. Blacking of the toast provides flavour, strong coffee or weak soup should not be commented on
7. Fish and Chips will only be served wrapped in newspaper. No cutlery will be provided
8. The punishment for late seating is cold food (that is if you are lucky enough to be served)
9. Remarks such as the food is 'all right' are not acceptable. Praise of the food must be lavish and frequent
10. Obey these rules if you want to enjoy your meal!!!
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Lamb chops I had for supper were pretty good.
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Oh that's nice to hear!
And I hope your day was a good one.
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