What are your favorite things to make for dinner...
#242644 - 01/30/06 04:32 AM
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I know we did this a few months ago, but i'm feeling uninspired by cooking (which also leads to eating crap thats bad and easy to make). I figured we could try it again in case peoples favorites changed, or they had more to add to their lists!!
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I saw this recipe in a magazine in my chiropractor's office on Sat and decided that I could "tweak" it to be IBS friendly - it was super easy and fast - very yummy.
I sauteed about 1 1/2 lb of shrimp in a tablespoon of canola oil and 1 tablespoon of smart balance with a 2 teaspoons of minced roasted garlic. Then I added 1/2 bag of frozen pepper and onion blend - when the veggies were crisp tender I added about 1 more teaspoon each of canola oil and smart balance - salt & pepper, and then tossed with linguine pasta and soy parm cheese and a little garlic salt. It was super yummy!
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Microscopic Colitis, IBS-A, GERD, Hiatal Hernia
Bethany, Ontario, Canada
Edited by Betharoo (01/30/06 07:07 AM)
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That's a great idea to list favorites!!
This is a great recipe one of my favorites & I like to make Rachel's Baked Basil Fries with this:
Oven Fried Chicken Fingers
3/4 cup crushed corn flakes
1/2 tsp Basil
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1/4 tsp oregeno
Boneless Skinless Chicken Breast
2 egg whites, beaten
Cut Chicken Breasts into strips about 3/4-1 inch thick or to your liking(I like them somwhat thin because you get more of the cornflake mixture on them). Preheat oven to 400 degrees. Combine cornflakes, basil, garlic powder, pepper, salt & oregano. Dip chicken into egg, then crumbs. Place on a rack in baking pan: spray with butter flavor non-stick cooking spray. Bake 20 Min.
Adjust seasoning to your liking. Serve with your favorite (BBQ, Honey or Sweet & sour)sauce. I usually grind up the first 6 ingredients in the food processor ahead of time in large amounts & store in air thight container(that makes it real handy). Enjoy!
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Judy
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I make this once or twice a week! I change it up using different things for the sauce, BBQ, honey, soy, etc....YUMMMM-Y!
Shell's Oven-FRIED Honey Chicken
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>>>>>>>><<<<<<<<
Michelle
IBS-A, pain predominant
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Shel's crispy baslamic vinegar chicken is yummy. It's still good even if you forget the vinegar!
Sometimes, I also just coat chicken in breadcrumbs with some Italian seasoning (I use Penzey's) and soy parm shaken in and bake.
Turkey burgers are also a favorite. Sometimes I mix in some seasonings. Onion soup mix doesn't bother me, so that's one add-in. Penzey's Turkish seasoning is also good instead of onion soup.
Oh, and then there's one of my husband's favorites - chicken marinated all day in teryaki sauce. I usually cook that on my George Foreman grill.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I made this for my husband the other night after he had been away for a few days. He said it was great to have a home cooked meal! He is a meateater, and I am a vegetarian. He devours this:
boil a pot of water for pasta
in the meantime, heat a small amount of olive oil and add chopped shallot and garlic. Sautee until clear. Add about a 1/2 cup (I never measure) really, really good vodka (like Pravda) and let that boil down over medium heat. Add a large can (I think it is 32 oz) of crushed tomato to the pan and season it with dried basil, a little crushed red pepper, salt, pepper and a pinch of sugar. Let that simmer for while. In the meantime, add the penne to the boiling water, and a pinch of salt. Cook til al dente. Drain the pasta and add the sauce to it. Let it sit so the sauce can absorb into the pasta. This is a variation that usually has cream in it, but I just leave that out. I do add a *little* parmesan to the top, but that can be left out, or added to individual dishes! Note that if you don't use crushed tomato (if it is chunky and has less liquid), you may need to add liquid. I have a can of veggie broth on hand to tweak the consistency to my liking. It is supposed to be on the watery side. If you let it sit, the pasta will absorb the juice.
Enjoy!
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*Janice*
"Where there is love there is life."
-Mahatma Gandhi
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Reading that makes my mouth water...and I already ate dinner! LOL
BTW, you can always use rice (my personal preference) or soy parm to the top also! 
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Chicken Enchiladas. I posted the recipe a few weeks ago, and it's IBS friendly.
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This is the second or third time you've mentioned rice cheese lately. I tried it once - some kind of slices - and hated it. What kind(s) do you like? (I apologize if you've already answered this 5 million times before.)
Thanks.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I love this and figured it was just one of those things I'd never have again. Thanks for the recipe!
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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This is the kind I use: Galaxy Nutritional Foods Rice Cheese.
Is this the kind you tried?
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I made the chicken and dumplings and potatoe bread in my bread maker last night for supper. Definite comfort food. It is always good. I put chicken breasts in the crockpot, in the morning, before I went to work, so the chicken is done when I get home and then I make the rest of the recipe, and add the chicken to it. I am going to make the pear and ginger muffins, that Kree posted this week. I also made the brown sugar chicken and rice recipe that Kree posted, and it is always good. There are so many recipes to try!!
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Everything somehow always works out for the best.
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I've thrown away the package, but it looks like what I tried. However, I tried the slices, not the Parmesan. The slices just didn't ever seem to really melt, but I'll keep my eyes open for the Parmesan.
Thanks for the info. I can't believe I missed this. 
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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No biggie. I do it all the time! 
I'm surprised the slices didn't melt though...I use them all the time on toasted sandwhiches and they melt great. Oh well.
Hope the parm works out well for you.
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Well, what I can eat is pretty boring and unappetitizing...so I'll tell you what hubby likes to eat (at least I still get to smell the yummy smells when I cook this stuff!  )
Baked chicken with garlic salt, basil, and oregano with brown rice and a side of green beans with garlic and a bit of olive oil.
(If you can eat salad) Mexican salad:
Lettuce, tomato, green or black olives, avocado, ground soy meat browned (I think we use Smart Ground), white rice, salsa, and soy cheese. Crush some corn chips over the salad for some crunch! (Add beans at your own risk You can also leave out the lettuce and just mix this all up in a Tortialla as well...mmmm
Chicken tacos/tortilla: Baked chicken with a bit of garlic salt. Cut up. Add white sticky rice, mushrooms, roasted zuccini and peppers, and put on a taco sauce....yummers!
Let us know what you make Ashely! 
*hugs*
Sarala (Ruchie)
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Formerly known as Ruchie
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Cajun Catfish with avocado and steamed white rice. So good! And Shrimp and avocado with Mango chutney and steamed white rice. Oh...I think I'm going to go eat now. LOL
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If you're not dead, you've still got time.
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are these your own recipes or recipes from Heathers cookbook?
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Have a blessed day!...Rachel
stable and sooooooo thankful!
I have IBS but it doesn't have me!
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these are concoctions I came up with at home. I also make a very tasty calzone. If anyone is interested in that recipe, let me know. Also let me know if any of this is confusing so I can try explaining it again.
Cajun Catfish with avocado and steamed white rice. So good!
White rice (steamed or boiled)
One catfish fillet
Tony's Seasoning(or other Cajun seasoning, to taste)
Dried Parsley (again, to taste, I usually use about 1 t)
One half of an avocado (sliced)
Garlic salt (again, to taste)
Lemon juice and/or honey (both optional)
Start you rice first
Preheat oven to 400 degrees. Rinse off your fillet and place in baking pan. I use a metal pan and I line it with foil for easy clean up. Size and style doesn't really matter. Use whatever you prefer. Just make sure it is deep enough to catch the juice from the fish. Sprinkle cajun seasoning, garlic, salt, and parsley over fillet. You can add lemon juice and/or honey as well, depending on how sweet or sour your feeling. LOL. Bake until fish is cooked through and flaky. Usually about 10 minutes in my oven. Adjust for yours. Serve atop a mountain of white rice and your all set. I like to pour a little of the juice from the baking pan on my rice too. About a minute or so before your fish is done, spread the sliced avocado over it and let it heat up. Yum!
Makes about two servings.
Shrimp with avocado and mango chutney
Shrimp (as mush as you want and your tummy can handle)
1 avocado (one half of an avocado per serving)
fresh cilantro, fresh green onion (again, to taste)
white rice, steamed or boiled
2 firm, ripe roma or plum tomatoes
salt, pepper optional
garlic salt to taste
warm flour tortillas (optional)
Start your rice first. Dice mango, tomato, onion, and cilantro. Halve avocado and scoop out of peel. Rinse and peel shrimp (you can also use pre-cooked and/or peeled shrimp). Sautee shrimp with garlic to taste. Sautee tomato, onion, mango and cilantro separately from shrimp. Nuke avocado 30-45 seconds or sauté separately until warm.
To serve you can put a scoop of rice on a plate and set the avocado on the rice so that the inside is facing up. Like a green veggie bowl. Fill it with the mango chutney and spread the shrimp around the rice.
Or you can mix up all of your ingredients in a flour tortilla and eat it like a burrito.
Either way it's very tasty.
These are very forgiving recipes so you can tweak them to make them more to your tastes and they will still be good.
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If you're not dead, you've still got time.
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Favourite meals as of late:
+ Vegetarian chili, using beans, veggie "ground beef", and Kate's no-tomato beet/carrot sauce (tomatoes and I don't along ), over rice or with bread
+ Stir-fries (rice, tofu and veggies with stirfry sauce)
+ Asian-inspired noodle dishes with tofu and veggies
+ Vegan mac and "cheese" (creamy tofu sauce)
+ SUSHI! I've become addicted to it lately 
+ [vegetarian] cheeseless pizza (again, with Kate's beet/carrot sauce in place of tomato)
Easy "I-have-no-time" dinners:
+ Pancakes
+ Scrambled tofu with pan-roasted potatoes
+ I eat soup quite often, with homemade bread or buns
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what is kate's no tomato beet carrot sauce? can i have the recipe
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2 cans carrots
1 can beets
a little lemon juice (to add acidity)
That's the basic sauce -- then you add whatever spices you want to make it either italian -- or chili -- etc. Sometimes I blend in half a can of spinach too just to add more nutrition.
This has become a staple at our house too. 
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It's in the recipe exchange index, in the sauces section--"Mock Tomato Sauce."
Kate.
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Yeah I adore it
Lately I've been using red wine vinegar in place of the lemon juice and it's fantastic. I also always add lots of garlic and spices/herbs - depending on my mood, either something like basil and oregano, or maybe cumin with lots of hot peppers (that's great for the chili).
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how much do you use? I don't care for canned veggies...or do they taste okay with this recipe?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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You know -- I use them for convenience sake. I remember her saying that she used fresh... and just roasted them in the oven first. I would stay with the 2 to 1 ratio -- and then however much you have -- you have for sauce. It just balances out the color and flavor to be closer to tomato. The quantity isn't as important... just try and gear it to having as much as you think you need/want.
If it makes too much - you can always freeze it for later - other sauces. Especially before you add spices.
You can add all kinds off things to it too. Mushrooms - other veggies... skies the limit.
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It's actually best fresh and oven-roasted--somehow the natural sugars get featured and kind of carmelize. So, use a 2:1 carrot/beet ratio. Like Retrograde, I prefer red wine vinegar or balsalmic in lieu of lemon juice. If you can tolerate a little shallot, it's truly wonderful.
Kate.
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Yeah fresh is probably better and yeah, I don't really care for canned veggies either. But honestly? They taste just fine in this recipe, mostly because, I guess, they're all blended up. Similar to jarred tomoato sauce I suppose. Plus, it takes about 10 minutes, tops to make
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Lately...
grilled tofu or baked tofu (often in a green curry sauce)
beans and greens (I'm really into white kidney beans blended with herbs into one of my whacky pestos! I love playing with black beans and making a Greek Lima Bean dish from a "Moosewood" cookbook)
zucchini, mushrooms of all types, spinach with some kind of "uncheesey" of creamy soy based sauce
Miso and tofu/miso soups
Soy ratatouille and Soy eggplant moussaka
curried lentils and carrots
Spaghetti squash and some sort of bean or soy topping or nutritional yeast uncheese sauce or fake homemade mock feta.
Okay, I'll stop...I'm back to my vegan senses. Lately, fruit smoothies tend to comprise breakfasts. My ultimate favourite snack is carrots (baked) and homemade hummus.
Kate.
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Hey, it was good to read that you're enjoying legumes now! I hope you share some of your recipes with us. Mmm, I love carrots and hummus too.
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You know -- I have red wine vinegar and I'll have to try that instead. I love this sauce -- and can't thank you enough for sharing it. I'll have to get brave enough to try roasting them fresh. How long does it take? How do you know they're done? (revealing the fact I have never cooked real beets or carrots for that matter in the oven)
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I also don't know how to roast them!
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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I usually do the poke test to see if they're done. I roast them the same way you'd roast a chicken or a turkey. Foil helps seal in the flavours. (When in season, I'll often bake beets the way one would bake a potato in the oven! It is truly a treat.) I generally just put it all in a pan with a little liquid base at around 350 or 375 and let it cook for around an hour. You'll know when it's cooked enough for you, i.e. soft. I generally use a little Imagine or Pacific veg. stock as the liquid base. I'll also add things like a cinnamon stick or cloves, a bay leaf, etc.
This also works great on the stovetop when you have the afternoon to let it simmer away at low heat.
I know this is vague. Basically, you'll know when it's done and check it after about 45 min.- 1 hour and poke and stir.
Perhaps one of the roasted veggie recipes will give you a more concrete time guide.
Kate.
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made the suace with fresh today and added zucchini, mushrooms and yellow peppers, its turned out great.
It actually does smell like tomatoe sauce despite the fact that i was worried at first since the beets kinda smell like dirt. Thanx guys this is great now i have 2 sauces fr pizza and pasta, this one and a roasted red pepper pesto that i make.
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amounts for each type of food you used...and how you made it? I don't know how to roast veggies, even after reading the thread. How do you put the veggies in water and then cover that pan with foil? What kind of pan do you use?
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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Or use the entire can, including juices? Canned veggies are so salty. 
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~ Beth
Constipation, pain prodominent,cramps, spasms and bloat!
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how i made it
#259715 - 04/23/06 07:41 AM
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Miso
Reged: 04/20/06
Posts: 559
Loc: Calgary, Alberta, Canada
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I basically looked up a tomato sauce recipe in how it all vegan and replaced the can of tomatoes with the roasted carrots and the tomato paste with the roasted beet.
I simply peeled 1 med beet and 4 med carrots, cut them up into smaller pieces and put them in a foiled lined pyrex dish, i then poured a bit of water over them and covered the dish with some more tin foil, i baked them at 350 in th eoven for 45 min and they turned out perfect. Then i cut them up smaller and started the actual sauce:
4 cloves of garlic minced
1 small onion chopped
1/2 cup yellow pepper chopped
8 mushrooms chopped
1/2 zucchini chopped
1 tsp oregano
1/4 tsp basil
1/4 tsp thyme
1/4 tsp pepper
1 tsp salt
2tbsp olive oil
I sauteed all of t his until the onions became translucent and then added the chopped up roasted carrots and beets and
1 tsp sucanat
a splash of red wine vinegar
1 full roasted red pepper pureed
I simmered this on med for 45 min, then i blended it in a mini chopper to get a chunky but still sauce-like consistency
i personally have always preferred my sauces to have more veggeis than anything else, so this seems to work for me, it smells great and i can't wait to try it tonight, yeah i know i haven't actually tried it yet, but i will post when i do.
Mainly i am impressed with how much it looks and smells like tomato sauce, it'll be great if it tastes as good as it looks and smells without the burning associated with tomatoes.
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Sounds yummy!
I usually just use a fresh whole bunch of carrots and a fresh bunch of beets. I put them in a baking pan--chopped on diagonal-- with shallots (or some sort of sweet onion) and (yes--it's a vampire slayer sauce for me!) a whole bulb/head of garlic. I add fresh basil and fennel and cinnamon and cloves. I'll often add savory and sometimes oregano and/or lavender. If I want to give it a kind of "meaty" effect I'll roast eggplant in another pan, simultaneously and add the pureed guts/eggplant caviar to the finished product. I'll douse the veggies with vinegar--balsalmic or red wine vinegar. Oh, I cover them with foil and splash on about 3 or 4 cm of Imagine veggie stock. I imagine that red wine would add a really nice touch.
I set the oven at 350 or 375 degrees and let in bake for around an hour. When it's cool I puree, in batches, with the juices as needed to get the consistency/viscosity/thickness I desire. The last time I made it I added about 2 tbsp. of white miso (dissolved) to the sauce and it really brought out the naturally sweet saltiness of the root veggies.
I've been known to eat some of the ingredients (in carmelized roasted form) before they have a chance to get to the food processor.
It's really flexible and open to improvisation/interpretation, so make it suit you.
Kate.
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Yes. I drain the juice. I use just a little of it to help make the veggies process more easily (the lemon juice or red wine vinegar also helps). However most of it goes down the drain. You can also buy the no salt added kind.
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Thanks so much -- this has all been a great read. I look forward to trying it!
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Both of these recipes sound really tasty! I have some mangoes to use up, so I figured I'd give the mango chutney recipe a try...
One question though, about how much mango do you use for the chutney? I figure I can just start out with one and go from there...(might want to add it to the list of ingredients for recipe index purposes )
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Heather
"Quod me Nutrit me Destruit"
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