|
Post by AussieBird on Feb 24, 2007 21:20:56 GMT -5
Hey... does anyone have any recipes that are easy & endo-friendly? Especially those that don't simply avoid flare-ups but may actually be beneficial?
|
|
|
Post by ouchy on Feb 25, 2007 0:56:56 GMT -5
The owner of this site, Carolyn, has authored an entire cookbook. You can purchase them on the homepage.
|
|
|
Post by AussieBird on Feb 25, 2007 8:39:49 GMT -5
Excellent!
|
|
|
Post by DINAH on Mar 1, 2007 9:16:34 GMT -5
Yes, I purchased the endo-book and they are lots of excellent recipes and they are easy........I don't like to cook, but I did a few muffins recipes, they were good. you can pay and download it on your desktop and then print it, it's cheaper that way..........
|
|
viper
New Member
Posts: 8
|
Post by viper on Mar 23, 2007 19:02:57 GMT -5
The cookbook is great! I've made a bunch of the recipes, and all of them have been easy and tasty. It's also nice to know there is one cookbook where I don't have to make any substitutions or do without any ingredients.
In addition to that, I am going to add my no-frills easy chili recipe. I make this (this is a pretty big batch) a couple of times a month and have it all the time. If you have the time to soak and cook beans, you can skip all the canned stuff, but I'm usually pretty pressed for time.
2 yellow onions 1 green bell pepper 4 cloves crushed garlic (or more) 2 cans black beans 1 can pinto beans 1 large can of chopped tomatoes 1 regular can of tomato sauce 2 tbs ground cumin 2 tbs dried oregano 2 tbs paprika olive oil salt
1. Chop up the yellow onions and the green pepper. Add a generous amount of olive oil (I probably use 1/4 cup) to a large pot over med-high heat, toss the onions in. Cook for about ten minutes, stirring occasionally. 2. Add in the garlic and spices. Cook for another five minutes. 3. Add both cans of tomatoes, including juice. Reduce heat. Let it simmer for twenty minutes or so, occasionally stirring. 4. Taste and adjust. If you like your food spicier, add a tsp or two or cayenne and chili powder. I like to add white pepper and a dollop of creamy peanut butter (you can't taste it, but it thickens the sauce). 5. Add the rinsed beans. Let it simmer for another ten minutes or so.
Makes a pile of servings. Freezes well! Gets tastier (and a little hotter) as a leftover. I also like piling it on a baked potato or plain polenta.
|
|