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Post by christmasb on Mar 31, 2009 0:02:00 GMT -5
A take off of my granny's soup recipe:
Favorite Cabbage Soup
Organic chicken, cubed (optional) Red beans (optional for protien) 1/3 head Cabbage, chopped 1 can Diced Tomatoes 1 Zucchini (aka courgette), sliced Broccoli, crowns finely cut 2 Red Potatoes 2 Carrots peeled and sliced (or 1/2 cup baby carrots) Chick Peas 1 Clove Garlic 1 Tsp Oregano 2 Tsp Olive oil 2 1/2 cups water (to taste) 1 Chicken boullion cube (optional)
Mix the olive oil, garlic, and oregano, with chicken, stirring over medium heat for a few minutes (take care not to let garlic burn). Then add diced tomatoes and all ingredients except zucchini. Cook for 30 mins - 40 minutes, then add zucchini and cook another 10 minutes.
Very tasty and full of vitamins! Tastes great next day, too! =) THANKS for the recipes everyone!!!
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Post by italialynn on Jun 2, 2009 8:25:31 GMT -5
Not really an endo or figure friendly recipe, but this recipe is fab. It's great to give as a gift or make and freeze over the weekend and bake later. If you do freeze it, just let it thaw in the fridge for 24 hours.
-1 rotisserie chicken, cube up all the meat and discard carcass (or use for stock) -1 small onion, finely diced -1 bag frozen french-style green beans -1 can diced water chestnuts -1 package 90 second rice (uncle ben's? orange package), white or long grain -2 oz jar pimentos -1/2 package sliced mushrooms (I like cremini's) -1 can cream of celery -8 oz sour cream -1 cup shredded cheddar
Pre-heat oven to 350. Mix first 9 ingredients in a bowl. Dump into a 13X9 baking dish. Top with the shredded cheese. Bake for 35-40 minutes. Voila!
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tina
New Member
Posts: 8
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Post by tina on Aug 31, 2009 10:55:07 GMT -5
Haddock:
2 fillets of haddock 2 packets Goya seasoning(fish) found in spanish section of grocery store 2 Yellow Onions 2 Potatoes 2 Tomatoes Olive Oil Salt and peper
Cut Potaoes into 1/2 inch circles and line bottom of baking pan Drizzile olive oil over potatoes the sprinkle salt pepper and goya over potatoes Next place the 2 Fillets of Haddock on top of the potatoes and Drizzile olive oil over Haddock then sprinkle salt pepper and goya
Next cut onions into about 1/2 in circles and place on top of haddock Drizzile olive oil over Onions then sprinkle salt pepper and goya
Then tomoatoes do the same thing, slice them the season them. Finailly your last layer is of onions again
First Potatoes Then haddock Then Onions Then Tomatoes Then Onions again
After each layer dont forget the drizzle olive oil and sprinkle satl peper and goya
After this is complete cover with foil and bake at 450 degrees for 1hr( i know it sounds like alot of time to cook fist but trust me.
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Post by jigsawyouth on Oct 4, 2009 16:52:54 GMT -5
I'm going to try this recipe this week, before it gets too cold to grill. I found it at allrecipes.com
Eggplant and Tomato Packets
SUBMITTED BY: DART1121 "Tired of fried eggplant? Eggplant Parmesan too much of a hassle? I came up with this recipe to deal with the plethora of tomatoes and eggplants the garden gives up every summer. I've also added a slice of sweet onion to the packets at times and that's good too. Although I would suggest you try it this way first so you can see just how creamy and good an eggplant really tastes, feel free to add any other herbs you think might be good with this. Oh! by the way, don't eat the skin - that's where the bitter taste is."
INGREDIENTS (Nutrition)
* 1 eggplant, peeled and halved lengthwise * 1 tomato, halved * 1 pinch garlic salt * ground black pepper to taste * 2 teaspoons olive oil * 2 sheets heavy duty aluminum foil
* add to recipe box Add to Recipe Box My folders: * add to shopping list Add to Shopping List * Customize Recipe * add a personal note Add a Personal Note
DIRECTIONS
1. Preheat an outdoor grill for medium heat. 2. Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets. 3. Grill the packets until the eggplant and tomato are very tender, about 15 minutes
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Post by jigsawyouth on Oct 6, 2009 17:25:17 GMT -5
I posted this in a new thread, because I thought "recipe websites" is a different topic than recipes. But anyway, I found this great blog and thought I would share! veg-am.blogspot.com/Please share any other sites you know with endo diet friendly recipes. Thanks!
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Post by Karen on Nov 12, 2009 20:27:01 GMT -5
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Post by sunshine78 on Nov 12, 2009 20:36:19 GMT -5
Probably not endo-friendly, but it's one of my faves, and is very simple. I haven't had it in a long time, though:
Ingredients: Onion or potato rolls from the bakery Hard salami Sharp cheddar cheese Mozzarella cheese Alouette spinach artichoke spread Banana peppers or Pepperoncinis
Preheat oven to 375. Place roll(s) on aluminum foil, with salami and cheese spread out on either side (I usually do meat and one cheese on one side, and cheese on the other, so the cheese melts evenly). Bake until cheese is melted, and roll is toasted. Usually takes about 7 minutes. Add chilled spinach artichoke spread and peppers.
Yummeh.
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Post by sunshine78 on Nov 12, 2009 20:45:26 GMT -5
OOh, I have another one:
1 lb. ground beef (or whatever you want - turkey would be an excellent substitute). 1 can kidney beans (drained) 1 can pinto beans (drained) 1 large onion (or more, and it doesn't matter what kind - I like yellow or white ones, for this) 2 cans drained, diced/chopped tomatoes 1 can tomato puree 1 can corn (drained) 1 bag pasta shells (or elbow macaroni, whatever you like) Any kind of seasonings you want
Dice and sautee onions, and add beef while onions are still a little firm. Boil pasta in separate pot until al dente. Drain beef and onions, and put them in a large pot with all of the other ingredients, except for the pasta. Cook on medium heat until vegetables start to get tender. Add pasta. Cook until you have a nice, thick goulash.
I'm starving.
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Post by sunshine78 on Nov 19, 2009 2:45:14 GMT -5
Cook quinoa as directed, and toss with tomatoes, celery, and scallions (really, any veggies you like). Dress with very little salt, some black pepper, lemon herb seasoning, and lemon juice. It's freaking delicious.
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Post by Karen on Nov 19, 2009 7:26:59 GMT -5
Ooh, ooh, ooh - I have a similar recipe! To cooked quinoa, add red peppers, scallions, black beans, corn, salt, pepper, a bit of olive oil, and lemon juice. I think there's probably some more stuff, too, but that's the gist of it. Serve cold with blue corn chips and it makes a nice dip!
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Post by pamelaj on Nov 19, 2009 7:55:16 GMT -5
ok....after reading this recipre thread you are ALL welcome to come to my home anytime and cook in my kitchen.
Im going to try the goulash tonite sunshine. My son has a hockey game and good carbs such as pasta are fantastic for him for that.
As of monday, im going to try cooking dinner myself EVERYDAY so please girls..keep the recipes coming.
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Post by Karen on Nov 19, 2009 8:14:23 GMT -5
Good plan, Pamela! Why not cook a bunch of meals on one day, get it out of the way, and still have something delish to eat every day?
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Post by pamelaj on Nov 19, 2009 8:35:04 GMT -5
You see...im also in the same kinda boat as what Tess said...her and hubby are tired of eating the same thing and her man dont like alot of foods and we seem to have something or another going on everyday. I should try making a day of it, especially as im not working right now. Not sure if i can stay in my kitchen that long though.
Last night i made a dish that everybody loved and kida shocked myself. I picked up a box of Velveta and shells from the grocery store which to me looked like a modified version of Kraft Dinner(yuck), but the rest of the house likes it so i thought why not. I fried up a pound of ground beef, cooked the pasta shells, emptied it all in a bowl. Added the pkg of Velveta that came in the box as well as a cup of shredded marble cheese. I added roasted garlic pepper seasoning(very yummy) into the mix. Put it in a baking dish, topped it off with 1/2 cup shredded cheese and bread crumbs for a crusty top and baked it for 30 minutes. There are no leftovers.
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Post by Tara on Jan 6, 2010 15:58:30 GMT -5
Last night I made the easies potoato soup - not endo friendly
Take 4 potato - peeled, and cut into bit size pieces 1 onion - cut into bite size pieces 1 carrot - grated
Place these three items in soup pot add 1 cup of water - Boil for 15 minutes
Add 2 cups milk, 2 tbsp butter, salt and pepper.
heat on medium heat until you are ready to eat. If that is a long time - turn it down to a simmer.
Today for lunch this soup was great. What I liked about this recipe is it doesn't take hardly any ingedients - but you could add any other veggies that you like in your soup.
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Post by myfrogprince on Jan 6, 2010 17:11:31 GMT -5
I'm going to try making my famous turkey chili tonight. First time that I will have it since I started having flare ups. Hope it goes over well. I think most of it is endo friendy, if tomatoes are a prob. they can probably be subbed for something else. Enjoy!
Turkey Chili 1 package of Ground Turkey 1 medium onion, color your choice 2-3 cans of variety of beans, (I prefer kidney beans, white beans) 1 can corn fresh veggie's grilled of choice - ( I use 2 zucchinis) 1 onion broth of preference 1 small can of tomato paste 1 regular can of tomatoes diced and seasoned helps Grill ground turkey season however and drain if you want less fat grill onion in pan and add turkey In a pot simmer paste and can of diced tomatoes together with juice In same pot add all canned beans and veggie's plus the juice don't drain any juice, grill fresh veggies prior to using them. simmer with lid on add turkey to pot simmer some more.. If the soup looks too thick add broth till consistency is to your liking Simmer some more... If you want spicy add serrano peppers. Pour in bowls and garnish with chips *If anyone knows of some good endo friendly chips, please share!
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