The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 32 of 36
Quote:For a long time my cholesterol was higher than ideal but not terrible (220 or so) but recently jumped up quite a bit (270, I think).
Originally posted by 1KIKI:Quote:Many decades ago I was found to have a high ldl cholesterol and a low hdl. So I went to a cholesterol-lowering clinic for a year, where for 3 months I'd follow their instructions then have my cholesterol re-checked, and if it wasn't lower I'd get additional instructions to follow, etc. (I have to say they did the classes in a very irritating way, because they kept hectoring everyone who'd advanced to the next class to stop messing around and follow the instructions - assuming of course people weren't. I could see how they'd lose a lot of adherence that way, by either pissing people off or demotivating them.)
Originally posted by SignyM:
(Psyllium Husk) I was taking it as a supplement bc it supposedly helps lower cholesterol. Works for some, not for me.
And I followed their instructions to the letter. I wasn't going to go through that and get to the end, only to have to ask myself ... Gee, maybe if I'd done this? Maybe if I'd done that better?
So, cutting out the saturated fat, of course, grams of instant-flush niacin a day ... all the way down to lots of garlic, psyllium, jogging 5 miles a day, and so on.
And my numbers didn't budge one bit. At the very end they said: well 10% of people have genetically high cholesterol that isn't addressable by diet or anything except statins. Gee thanks for telling me that after spending literally hours scolding me for not following the plan.
But what put the icing on the cake was afterwards I spent a lot of time in a household that had tons of heavy cream, real butter, liverwurst, etc. And eating there, of course I'd have that food. And my cholesterol didn't go up, either.
I've already tried three statins, all eventually caused debilitating aches and pains ... as if I don't have enough already!!! .... so I'm really trying other approaches to bring it down.
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Pity would be no more,
If we did not MAKE men poor - William Blake
THUGR posts about Putin so much, he must be in love.
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Okay!
I tried YET ANOTHER chicken recipe in the hopes of developing a roster of chicken recipes that hubby tolerates.
Today's version was a stripped-down version of chicken tagine with apricots.
Chicken: skin, and cut into drums, thighs, wings, and breast meat. Cut breast meat across grain into approx 1 1/2 slices.
Spice:
1 t cinnamon
1 t ground ginger
1 t salt
1 t cumin (not in the original recipe)
1/2 t turmeric
1/4 t fresh ground black pepper.
Coat chicken with spices and brown in oil, remove to plate. Cook one sliced onion until soft, add back chicken drums, thighs and wings plus several sprigs cilantro and parsley plus 1 c chicken broth.
Simmer covered for 20 minutes. Add chicken breast pieces, 1 c dried apricots, and more sprigs parsley and cilantro. Simmer, covered, until done. (Chicken breast meat becomes dry and flavorless if overcooked. Do not overcook.)
*****
Then I made something that I wanted to taste something like a somosa, but without the hassle of making pastries. I have only approx amounts because I was making this one up as I went along
Beat together
2 eggs
1/2 c cream
1/2 c milk
stir in
1 c frozen peas
mix dry ingredients
1/2 t salt
1/4 t cumin
1 1/4 C flour
and stir into liquid
gently fold in
1 c cooked, cooled potatoes, diced small
Deep fry by dropping by large spoonfuls into hot oil, cook until golden, turn over and cook until golden. Remove with slotted spoon onto paper towel-covered plate, continue until batter is gone.
Sort of Indian, sort of Moroccan, but ok!
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Pity would be no more,
If we did not MAKE men poor - William Blake
THUGR posts about Putin so much, he must be in love.
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Quote:I wish you luck then!
Originally posted by SIGNYM:
For a long time my cholesterol was higher than ideal but not terrible (220 or so) but recently jumped up quite a bit (270, I think).
I've already tried three statins, all eventually caused debilitating aches and pains ... as if I don't have enough already!!! .... so I'm really trying other approaches to bring it down.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
THUGR posts about Putin so much, he must be in love.
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Got some really good mushrooms over the weekend to go with my ground pork. Went back today for some more but only the dregs were left. I just buy the white button mushrooms. Though I picked out the best of what was left and will have them tonight with ground pork that has had tomato paste added to it. Might include some pasta as well.
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This is about fake foods in your fake foods:
https://ca.news.yahoo.com/beloved-pizza-brand-being-sued-120055241.htm
l
Believe it or not, this Fake Food is actually not from Nestle, the usual culprit. Just another usual suspects, Kraft Heinz.
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Copied from another thread. I hope Sigs doesn't mind.
Having recipes like these buried in threads is precisely the reason I started this thread.
Quote:
Originally posted by SIGNYM:
I've been fiddling around with a vegetable lasagna. I tried to reproduce the kind that you can buy frozen, and failed ignominiously- twice! But although this isn't like the commercial frozen lasagna that inspired it, this is even better. So, here it is ...
VEGETABLE LASAGNA (serves four)
1 glass loaf pan
4 lasagna noodles, uncooked (break them if you need to fit them into a glass loaf pan)
1 lb ricotta
2 eggs
8 oz shredded mozzarella, divided in half
1 T sugar or Splenda
2 cups fresh spinach leaves, ribboned
1 1/2 cups fresh basil leaves, ribboned
1 medium red bell pepper, diced fine
1/2 jar Alfredo sauce
Parmesan cheese
Break noodles into pan-sized pieces, place 2 of them (uncooked) into the bottom of the pan.
Mix the ricotta, 2 eggs, 4 oz mozzarella, and sugar. Spread half of the ricotta mix onto the noodles. Sprinkle half of the red pepper on the ricotta mix, then sprinkle half of the spinach and half of the basil, then sprinkle on half of the remaining mozzarella (about 2 oz), a few good shakes of Parmesan, and drizzle about 1/4 of the jar of Alfredo sauce (I used Newman's Own).
Repeat the noodle, ricotta, red bell, spinach, basil, mozzarella, Parmesan and Alfredo sauce layering. Make sure that you have a good covering of cheese on top because it's supposed to "seal" the lasagna so the bell peppers etc cook thoroughly.
Bake at 300 F for 60-70 minutes, or until the top is golden brown and the lasagna is cooked though.
This is THE BEST!!!!
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Another:
Quote:
Originally posted by SIGNYM:
So, even tho I literally can't smell shit, I am still the family cook! So I came up with a recipes that tastes great (family says), that does great things for hubby's blood sugar, and is cheap!
Ham and bean soup
3 T canola oil
1 c chopped onion, approx 1/2 lb ($1)
2 c peeled sliced carrots, approx 1 lb ($2)
2 c sliced celery, approx 1 lb ($2)
1 diced green or red bell pepper ($1-$2) or minced jalapenos if you like hot!
2 box (4 c each) low-sodium chicken broth ($2 each = $4)
1 1-lb lean ham, cubed ($5)
3 bay leaves
1 splootch ketchup (2-3 T)
4 c cooked beans ($6)
whatever green vegetable available (sliced zucchini; or large handful of chopped spinach, kale, beet, turnip or mustard greens; or parsley; etc) ($2)
Heat oil in large pot, add onion and sautee until golden
Add carrot, celery, and pepper; sautee until just softened
Add ham, broth, ketchup, bay leaves, and beans
Heat to simmer, and simmer until vegetables are soft
Add greens, and cook until wilted/ soft
This makes 8 3-cup servings. Each serving has 20 grams of protein and 2 servings of vegetables (more, if you add more vegetables!), so each serving is an entire meal, for less than $3!
******
I'm working on reproducing a commercially-available pineapple-teriyaki chicken meatball that the family likes; I just HATE buying expensive stuff if I can make it myself!
So I'm closing in on a recipe, and so far its:
1 lb ground turkey
1/2 c dried sugared pineapple
2 T flour (I use quinoa flour)
2 T soy sauce (or, in my case, gluten-free tamari sauce)
1/4 t garlic powder
1/4 t ginger powder
1/4 t freshly ground pepper
Place the pineapple and flour in a food processor, and process until smooth (it will turn into a sticky ball)
Mix ingredients into the ground turkey (break the pineapple ball up into small pieces before mixing into the turkey; it's a royal pain)
Shape into approx 1.5" meatballs, and brown in grapeseed or canola oil.
It tastes great just the way it is (family says). Just a few more tweaks, and it'll be just like the commercial product (I'm using dear daughter as my taste-tester)
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Also copied from another thread, from today:
Quote:
Originally posted by SIGNYM:
Dd discovered 3 large zucchini in the garden, and the only way to use those up is zucchini lasagna (or zucchini parmagiana, whichever way you think of it), Alfredo style since 2/3 people in the house have a problem with tomato.
I'll say, according to the family it turned out GREAT. Using zucchini as "noodles" is a PITA bc I have to remove the seeds and most of the skin, slice them thin lengthwise, soften them in the microwave then egg dip the, dredge them in flour/parmesan mix and lightly pan fry them to golden brown. But it was TASTEEEE as dd says: the filling was ground turkey mixed with (a lot of) leftover cooked spinach and commercial Alfredo sauce powder and topped with shredded "Italian blend" cheese, so in one dish I got two vegetables (ion dark green, the other not so much) and we had cherries for desert, which was the non-green other color (cherries are in season here, and on sale).
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Milk less and eggless cake recipe
2 cups sugar
1 1/2cup boiling water
1/2cup cocoa or 2 squares baking chocolate
3tbsp oil, 2 tsp baking powder, 3 tbsp water
3/4cup milk free margarine
2 1/4cups flour
1tsp vanilla
Preheat oven to 350 degrees
Cream together margarine and sugar in a mixing bowl. Add the boiling water and beat. Sift together the dry ingredients into this mixture and mix well. Add the mixture of 3tbsp water, 3tbsp oil and 2tsp baking powder. Add vanilla and melted chocolate and beat for about 1 minute more. Pour into a greased and floured 10 x 13 inch cake pan or lined cupcake pan. Bake for 35 minutes, maybe less for cupcakes.
This recipe makes about a dozen and a half regular sized cupcakes.
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