Healthy recipie thread - any interest in starting one?

[neurosis]

Usually Two.

This looks like something I'd slap together after having one too many IPA's on a Saturday night.

[YoDoug]

Possibly you have a gluten allergy?

It's only certain types of grains that get to me. I can eat bread and pasta all day long without issue. I do well with quinoa also. Oatmeal, not so much. A couple years ago I did a gut bacteria test. they gave a detailed profile of my gut biome and food recommendations based on what they found. Basically the results said I have bacteria to handle any meat and any veggies, but said to avoid all dairy and almost all grains.

[neurosis]

Cherry Tomatoes and Olive Salad

This sounds like it would be refreshing on a hot summer day.

[Tim Johnson]

I like oatmeal but I don't eat it often. It is one of the foods that I notice my body has the most difficulty processing. I get heartburn immediately after eating it and often headaches.

Possibly you have a gluten allergy?

Bob's organic oatmeal is gluten free.

[YoDoug]

Bob's organic oatmeal is gluten free.

I should try that and see if it makes a difference.

[pmartin]

Here is a tart savory sauce to use with fish.

One cup fresh black currents (they are just ripening now in upstate Vermont.)
One large clove of garlic peeled and sliced, or chopped.

Heat a sauce pan and drizzle olive oil to coat the bottom.
cook garlic for about a minute.
add currents, salt to taste.

cook, stirring frequently until berries just start to burst then smash berries, stir again and remove from heat.

Coat generously on fish and enjoy.

I haven't tried this on anything but fish so far but it has a bright, tangy flavor.
As an alternative to black currents you may substitute Rhubarb which is probably more availible.

[pmartin]

I just made my second batch of sodium free hot sauce.

After deciding that I should reduce my salt intake in an effort to control my high blood pressure I knew that I would need to do something about my consumption of hot sauce, which I use like catsup (commercial hot sauces are loaded with salt.) I got some peppers and cut them in half along with a generous number of garlic cloves and jarred them with apple cider vinegar which I keep in the fridge. every couple of weeks I pour off most of the vinegar and refill. I use the vinegar in dishes that could use a little spicy, tangyness. This batch started out with a red pepper that turned out to be a bit mild for me so I got a handful of Habeneros and stuffed them in. This week I ran out of my first batch of hot sauce and so went to the store and got a bunch of Jalepenos for my next batch. I simply took all of the red peppers out of the jar along with the vinegar and 1 habenero. I cut off the stem and most of the seeds from the red peppers, added a generous amount of Potassium Chloride, and blended until smooth. I was prepared to add more habeneros till the hot sauce was hot enough but it was already potent (hotter than Sriracha) The leftover habeneros went back into the new batch.

[Smit]

This salsa is also excellent on fish...or with chips. The contrast between the mango sweet and habanero heat is very nice. I usually end up putting 5 or 6 Habanero's in as the mango tones down the heat quite a bit.

Put a couple scoops on top of a baked or grilled fish.

 
•   1 Mango, peeled and diced
•   ½ Cup diced red onion
•   ½ Cup diced red pepper
•   ¼ Cup green onions, finely chopped
•   ¼ Cup mint leaves, finely chopped
•   2 Habanero peppers, finely diced (cut to one or zero, if you are concerned)
•   1 Jalapeño, diced
•   1 Lime, zested and juiced
•   1 Tomatillo
•   Salt and pepper, to taste
Instructions
1.   Mix all ingredients together in a bowl.
2.   Let set at least 30 minutes in the refrigerator.

[YoDoug]

A coworker gave me some fresh hot chili peppers from his garden last week so I made this dish yesterday.

Slice up chilis and mix them with some vinegar, lemon juice, and pure maple syrup. let them sit in the fridge for a few hours.

Toss broccoli, cauliflower, asparagus, and chickpeas in a little olive oil and seasonings. I used garlic powder, onion powder, and a southwest chipotle seasoning. Roast veggies on a pan at 425 for 20-30 minutes.

The sauce is a vegan cashew yogurt with a little tamari, lemon juice, garlic, and smoked paprika. Salt/pepper to taste.

Plate with a little brown or white rice.

[YoDoug]

I made this one last night. Mexican baked potato soup.

Cut a couple russet and a couple sweet potatoes into bite sized cubes. Bake them until they are about 75% done as they will finish cooking in the soup. I throw them in the air fryer at 400 for about 15 minutes.

In a large stock pot, sauté garlic, onion, and bell peppers (I prefer red and yellow). Add a couple cups of vegetable stock, a can of diced tomatoes (with juice), a small can of diced green chilis (with juice), a can of rinsed pinto beans, a can of rinsed black beans, some corn, and any other veggies you want in there. Add a tablespoon of chili powder and a half tablespoon of cumin. salt/pepper to taste. Bring to a boil. Then add in potatoes and simmer for 10-15 minutes. You may need to add more veggie stock or water to thin to your desired consistency.

Serve with lime wedges, cashew sour cream, and crunched tortilla chips.

[pmartin]

No pics, sorry but last night the wife and I spiralized a summer squash and a zuchinni from the garden, cooked the veggies quickly with a little chicken broth, salt and pepper and used it like spaghetti topped with some spaghetti sauce and freshly grated parmigiano. Didn't miss the pasta at all.

[mkd]

https://twitter.com/i/status/1563628481271005186
 

[YoDoug]

https://twitter.com/i/status/1563628481271005186
 

I love how he just looks her in the eyes and then takes a big lick/bite of his shish kabab.

[YoDoug]

Tried a new idea yesterday. We had a giant sweet potato sitting on the counter and I wanted to find something different to do with it. I'm calling it creamy sweet potato and tofu soup.

Saute onions, peppers, and garlic in a stock pot in a little olive oil. Add 1 giant peeled and cubed sweet potato and a can of diced tomatoes. Add enough vegetable stock to just cover veggies. simmer until potatoes are soft. Add some liquid smoke, crushed red pepper flakes, cumin, juice of 1 lemon, salt and pepper. Add 1 block of tofu, cubed, simmer for a few more minutes. Blend until smooth using immersion blender or transfer to large glass blender. Transfer back to stock pot and use unsweetened Oat milk to thin out.

While soup was simmering drain rinse can of chickpeas. Toast chickpeas in a pan with a little olive oil and paprika.

Serve with cashew sour cream, fresh cut tomatoes, and alfalfa sprouts. Optional; Naan, Garlic bread, or your favorite bread to go with soup.

[Brad St]

My wife made this one awhile back and I kept the recipe. She surprised me as she doesn't usually like spicey food and she used the crushed red peppers. It was just at that right heat factor for both of us =)

Spaghetti Squash Lasagna

1 leaner - 3 green - 1 healthy fat - 3 condiment (per serving)

4 servings
Ingredients:
• 1 tsp basil, divided
• ½ cup 1% cottage cheese
• 2 tsp minced garlic
• 1 lb. 95–97% lean ground turkey
• 4 tsp olive oil, divided
• ½ tsp onion powder
• 1 tsp whole leaf oregano, divided
• ½ cup part-skim ricotta
• 1 tsp crushed red pepper flakes
• 1 tsp pepper, divided
• 1 tsp salt, divided
• 1 cup shredded, low-fat mozzarella
• 1 medium spaghetti squash
• 1, (14.5-oz.) can diced tomatoes

Directions:

1. Preheat oven to 400°F.

2. Prepare the spaghetti squash. Cut in half, and remove seeds and pulp strands. Rub one teaspoon olive oil into each squash half and season each with one-quarter teaspoon each of salt and pepper. Place each spaghetti squash half face down in large baking dish and bake for 40 to 60 minutes, until middle is tender and pulls apart easily.

3. Meanwhile in a large saucepan, sauté garlic in remaining olive oil over medium heat until fragrant. Add turkey. Season with one-quarter teaspoon each of salt and pepper, and cook until browned.

4. Add tomatoes, onion powder, and one-half teaspoon each of basil and oregano. When sauce starts to bubble, reduce heat to a simmer until thickened (about three to four minutes).

5. Combine ricotta and cottage cheese in a medium bowl. Season with crushed red pepper flakes and remaining basil, oregano, salt, and pepper. Lightly mix until combined.

6. When spaghetti squash is fully cooked, flip in the baking dish so that it is now skin-side down. Lightly scrape flesh with a fork to create spaghetti-like strands.

7. Evenly divide ricotta mixture between each squash half. Repeat with meat sauce. Top each half with one-half cup of mozzarella cheese.

8. Turn oven to broil, and cook for an additional two minutes, until cheese is browned and bubbling. Serve immediately.

Tip: This has a little heat to it. For less spice, reduce the crushed red pepper.