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Grex > Kitchen > #9: Recipes for the Last Thing You Cooked | |
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| Author |
Message |
| 25 new of 494 responses total. |
edina
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response 319 of 494:
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Jan 16 21:52 UTC 2007 |
What I like about Weight Watchers is their attempt to make foods I
love more low in fat/calories. Their beef and broccoli is great, and
I love to make their pastitsio.
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slynne
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response 320 of 494:
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Jan 16 23:14 UTC 2007 |
I have some issues with Weight Watchers but compared to pretty much
every other for-profit weight loss seller, they actually generally
advocate healthy eating. They also have a lot of resources to help
people choose nutritious foods and their recipes are often really good.
Good enough even for people to eat when they arent trying to lose
weight and just want to eat something tasty.
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mary
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response 321 of 494:
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Jan 16 23:20 UTC 2007 |
The Mexican-style meatloaf we're having tonight is an old WW recipe. I
agree with others here that their recipes are often lightened in a way
that works.
I'd try that pastitsio recipe, Brooke, if you'd care to share it.
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glenda
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response 322 of 494:
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Jan 16 23:27 UTC 2007 |
My cold spicy noodle recipe that everyone loves started out as a Weight
Watcher recipe. I just changed the garlic and cayenne that it called for into
the Lan Chee Chili Paste with Garlic for a more authentic flavor. I also
use natural, peanut only, peanut butter rather than the Jiff or Skippy most
people would use. Most of the time I also make it with water rather than
chicken broth, especially when it is going to a pot luck; started that for
Grex pot lucks at our house so that vegetarians could eat it.
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edina
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response 323 of 494:
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Jan 16 23:32 UTC 2007 |
Re 321 As soon as I get the cookbook back, it's a deal.
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mary
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response 324 of 494:
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Feb 6 14:13 UTC 2007 |
I'm into comfort food lately (winter thing) so last night I tried a recipe
for Beef Stroganoff out of an Eating Well cookbook (from the library).
How do you lighten this dish while keeping the rich flavor intact? They
did it by using flank steak that's thinly sliced and added at the very
end, used light sour cream, bucked-up the seasonings, and used portobella
mushrooms. Served it over whole wheat noodles.
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remmers
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response 325 of 494:
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Feb 6 17:36 UTC 2007 |
And it was yummy!
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mary
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response 326 of 494:
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Mar 7 12:46 UTC 2007 |
Last night I made another recipe from Eating Well - meatballs in a spicy
red sauce, served with orzo and sauted spinach. 'Twas good. The meatballs
consisted of half ground turkey and half ground lamb, corriander, cumin and
chopped fresh mint along with the usual garlic, onion, etc. The sauce
was nicely spiced. Recommended - from the latest issue of the magazine.
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mary
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response 327 of 494:
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Mar 13 17:30 UTC 2007 |
Another new (to me) recipe last night, this time from the latest issue
of Cooking Light. It was Cincinnati Chili! Wow. Interesting flavor
and it stood up to a base of whole wheat spaghetti.
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edina
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response 328 of 494:
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Mar 13 17:38 UTC 2007 |
Did you have it "three way"? :-)
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mary
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response 329 of 494:
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Mar 13 20:12 UTC 2007 |
No, ma'am, I did not. It was a two wayer. It was Cooking Light,
afterall. ;-)
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edina
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response 330 of 494:
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Mar 13 20:39 UTC 2007 |
Oh, and I have not forgotten that I need to get you my pastitsio
recipe. I think you and John would like it.
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mary
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response 331 of 494:
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Mar 14 17:33 UTC 2007 |
If you get it to me I will make it. Promise.
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mynxcat
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response 332 of 494:
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Mar 14 18:00 UTC 2007 |
Is it true the Cininatti Chili has cocoa or some sort of chocolatey ingretient
in it? Or is that just a myth perpetuated by Skyline Chili?
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edina
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response 333 of 494:
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Mar 14 18:49 UTC 2007 |
It has cinnamon in it. It's tasty.
Chicken mole (pronounced like mo-lay) is a Mexican dish with chocolate
in it, but it's a savory dish, not a sweet dish.
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tod
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response 334 of 494:
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Mar 14 20:32 UTC 2007 |
I had chicken mole once and was not impressed. It was like eating biscuits
and gravy without the gravy.
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edina
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response 335 of 494:
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Mar 14 20:57 UTC 2007 |
Then you didn't have good mole. ;-)
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tod
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response 336 of 494:
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Mar 14 21:18 UTC 2007 |
I wrote that wrong.
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denise
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response 337 of 494:
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Mar 15 18:03 UTC 2007 |
What's Cincinnati Chili all about [how's it different from ordinary
chili]?
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tod
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response 338 of 494:
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Mar 15 18:46 UTC 2007 |
It calls the cops on you if you read Hustler.
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mary
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response 339 of 494:
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Mar 15 21:32 UTC 2007 |
Well, I'm no expert, but it seems to be seasoned differently, and the
end product, although very flavorful, isn't really all that hot. At
least the recipe I made wasn't particularly hot. Some of the spices
I added were garam masala, cinnamon and nutmeg.
It's served on top of spaghetti and topped with cheese and maybe onions.
The sauce is about equal parts meat and beans. The "ways" have to do
with how many traditional toppings are used. "Three way" is with
cheese and four is onions.
Wikipedia has an article on it:
http://en.wikipedia.org/wiki/Cincinnati_chili
(Damn, I LOVE wikipedia.)
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edina
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response 340 of 494:
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Mar 15 21:41 UTC 2007 |
Five way is with kidney beans added...
If you're ever in the DC area, I highly recommend Hard Times Cafe.
They do a wonderful cincinatti chili.
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edina
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response 341 of 494:
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Mar 15 21:43 UTC 2007 |
And um, EW about reading the definition for a six-way!
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mynxcat
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response 342 of 494:
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Mar 20 21:49 UTC 2007 |
I just read a recipe for Skyline Chile - People were right - the recipe uses
chocolate
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mary
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response 343 of 494:
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Mar 20 22:37 UTC 2007 |
I made this soup for dinner tonight. I added only half the chickpeas
she suggested. I also used the Israeli couscous. Yummy.
http://tinyurl.com/2wegpb
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