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| Author |
Message |
eeyore
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FOOD!
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Jan 8 05:10 UTC 1996 |
Among other things, a proper diet is important for health. What are
everybody's favorite decently healthy recipes?
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| 49 responses total. |
popcorn
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response 1 of 49:
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Jan 8 13:29 UTC 1996 |
This response has been erased.
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chelsea
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response 2 of 49:
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Jan 8 14:24 UTC 1996 |
I've been making soups which are meatless and lower or non-fat.
Soups that normally are rich with cream, now cream-less but still
have the same texture (hint: canned evaported *skim* milk).
Soups without meat. Soups with more beans.
Also, I've been again putzing with my crock-pot, putting together
lower-fat meals that will cook while I'm at work and be ready to
serve without hassle. Most of these recipes are working just fine
but crock-pots are a little unpredictable, so there have been a
couple of disposal masterpieces.
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odakim
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response 3 of 49:
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Jan 8 16:06 UTC 1996 |
I learned early on that uncooked beans, rice or pastas don't cook well in a
slow cooker or crock pot and these seem to be the staple or filler in many
lower fat recipes...simply use canned beans or cook up your beans, rice and
pasta ahead of time to be added as needed. also larger chunks of vegetables
don't cook well. and raw fresh vegetables and quicker cooking ones combined
don't work one is mushy the other too hard..:) If you are converting a recipe
simply adjust a bit and it should turn out great and much more conveinent...
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chelsea
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response 4 of 49:
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Jan 9 03:00 UTC 1996 |
You are right, crock-pot recipes are not easily converted from
oven recipes. So I bought this little recipe book that does all
translating, and so far so good.
We've also been experimenting with homemade pizza. Cheeseless
vegetable pizzas, focaccias, Boboli shells with non-fat cheeses,
and goat cheese on pita pizzas. Fun stuff.
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popcorn
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response 5 of 49:
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Jan 9 03:24 UTC 1996 |
This response has been erased.
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eeyore
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response 6 of 49:
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Jan 9 07:28 UTC 1996 |
thankyou for linking it, valerie....i've been being brainless lately. :)
have you figured out how to make a foccia with less oil? much as i love the
stuff, it's just got so much....
red beans and rice....YUM!!!!! :)
and low fat and everythng!!!
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chelsea
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response 7 of 49:
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Jan 9 13:51 UTC 1996 |
No trick, really. Just omit or use less oil. With focaccia
it's all added to the top, along with salt, and I just don't
add what I don't want.
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chelsea
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response 8 of 49:
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Jan 9 13:58 UTC 1996 |
Everytime I hear the word "focaccia" I smile.
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remmers
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response 9 of 49:
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Jan 9 23:09 UTC 1996 |
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davel
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response 10 of 49:
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Jan 10 00:46 UTC 1996 |
Eh? I don't think I quite got that ...
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freida
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response 11 of 49:
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Jan 10 02:40 UTC 1996 |
I still use boxed brownie mixes, but I never use the oil they call for...I
always use water and the brownies always turn out just dandy!
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rcurl
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response 12 of 49:
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Jan 11 07:48 UTC 1996 |
That was a "no fat" comment by remmers.
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ajax
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response 13 of 49:
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Jan 12 01:30 UTC 1996 |
This isn't a recipe, but I find that I'm a lot more apt to eat
carrots if I buy the bags of pre-peeled carrot pieces. I go
through a bag of those pretty quickly, while unpeeled carrots
sometimes turn colors other than orange before I throw them out.
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headdoc
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response 14 of 49:
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Jan 12 01:40 UTC 1996 |
freida, I have been told you can substitute lowfat mayonase or applesauce for
the oil in a devil's food cake or brownie mix and the results will be moist
and delicious.
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freida
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response 15 of 49:
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Jan 12 08:17 UTC 1996 |
hey headdoc, the applesauce sounds good, but not the mayo...
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cathy
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response 16 of 49:
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Jan 13 03:02 UTC 1996 |
Applesauce works, and so does prune puree - the cookbook I have with
that sort of translation infoormation recommends baby food prunes. I've
tried a cake made with applesauce, I think, and it was nummy. (Applesauce
will work in anything baked, just about, but the prunes need to be
masked by the dark color of the chocolate.)
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odakim
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response 17 of 49:
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Jan 13 16:10 UTC 1996 |
Cathy what is the name of the cookbook you use?
mayonaise doesn't have that mayonaise tase besides most is made with egg and
oil I don't know what low fat is made with however.
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eeyore
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response 18 of 49:
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Jan 13 19:01 UTC 1996 |
hi cathy!!!!! :) i wondered if that was you, but marc never told me that
you had shown up, so now i know. :) (wave!!!)
i;ve seen things with prune puree, but i haven't tried anything yet, due to
lck of time....:)
on the other hand, i did try my hand at bagels again...and it seems to be
fairly healthy, as it only contains 1 egg....:)
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cathy
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response 19 of 49:
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Jan 14 05:14 UTC 1996 |
The cookbook is 'Healthy Homestyle Cooking' by...umm...Evelyn Tribole (not
sure on the first name but the last is right). I haven't had a chance to
try much from it, but I'd recommend it based on what I have.
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popcorn
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response 20 of 49:
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Jan 14 17:11 UTC 1996 |
This response has been erased.
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odakim
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response 21 of 49:
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Jan 14 22:12 UTC 1996 |
with egg whites i believe you are susposed to whip them a bit before adding
or add water to it..in cake recipes when you use egg whites in place of oil
and yolks of he eggs they usually add water.
now on some recipes subsitutiing lower fat items doesn't always work..like
a low fat butter doesn't work in some baked goods with out some adjusting.
don't know about low fat mayo or even fat free..
all in all it tekes taking the time to experiment or prepare something I have
been lazy about..:(
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bubu
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response 22 of 49:
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Jan 15 23:33 UTC 1996 |
I have read that Applesauce can be used to replace I believe the eggs in some
recipes...or maybe...oh I forget...I'll have to ask my wife...
bbl
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popcorn
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response 23 of 49:
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Jan 17 06:27 UTC 1996 |
This response has been erased.
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odakim
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response 24 of 49:
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Jan 17 07:22 UTC 1996 |
Honey needs to hunt up her applesauce subsitute recipes cookbook for bubu
and anyone else who needs a recipe
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