Are you into healthy living?

First topic message reminder :

Just talking about bacon on another thread made me think of asking if anyone here is into health foods at all?

I'm not some raw food freak lol, just that I actually really like fresh proper food and healthy food rather than what I call "synthetic" food.
I've always been that way; even as a child I disliked fried food and chips for example and preferred it when my mum grilled my sausages!

This morning I'm having a shake I made consisting of banana, kale, strawberries, raspberries and cucumber blended with water. I wouldn't have this for breakfast everyday because one thing I hate is too much repetition.

I also do high intensity workouts three times a week and probably veer more toward a vegetarian style diet (I do eat meat but prefer fish) and will always be aware of healthy food without being a bore.
I love chocolate so wouldn't give up my Green and blacks for anyone!

So anyone else care to join me or swap recipes even?

eddie wrote:Fry some onions in pan with olive oil add lentils add water (I always guess stuff sorry!) and the garlic (mush as you like) and chopped tomatoes (2 or 3) paprika and peppers etc if you fancy it
When lentils are halfway cooked dash in,some red wine - someone once said try vermouth? - anyway cook till soft

Cook salmon at the same time  lol

Roast some red onion, courgette, aubergines, peppers, mushrooms. broccoli and cauliflower with olive oil and black pepper (I sometimes drizzle honey too)

That's it. Nothing spectacular but it's a really light but filling meal.

Goes nice with steamed cod too.

For Cass and Tess x

Off to bed catch you all tomorrow x

Cass wrote:

Sassy wrote:Cass, have to say, had dill pickles as opposed to gherkins on holiday and fell for them hook, line and sinkers.   Came back with some, trying to find a recipe on line for making my own.

HA! Everybody turns to the darkside eventually .....this is the exception for deep frying people.....with creamy canine dipping sauce.

enjoy! x

Isn't canine dog? Do you mean cajun?   

I recon that would be like sheep dip , only for dogs????

eddie wrote:

eddie wrote:Fry some onions in pan with olive oil add lentils add water (I always guess stuff sorry!) and the garlic (mush as you like) and chopped tomatoes (2 or 3) paprika and peppers etc if you fancy it
When lentils are halfway cooked dash in,some red wine - someone once said try vermouth? - anyway cook till soft

Cook salmon at the same time  lol

Roast some red onion, courgette, aubergines, peppers, mushrooms. broccoli and cauliflower with olive oil and black pepper (I sometimes drizzle honey too)

That's it. Nothing spectacular but it's a really light but filling meal.

Goes nice with steamed cod too.

For Cass and Tess x

Off to bed catch you all tomorrow x

cheers lovey I will leave out the onion but sounds scrummy! night x

victorisnotamused wrote:I recon that would be like sheep dip , only for dogs????

roflmao

oh God sorry I'm crying with laughter here


effing kindle. CAJUN CAJUN CAJUN.

Cass wrote:

victorisnotamused wrote:I recon that would be like sheep dip , only for dogs????

roflmao

oh God sorry I'm crying with laughter here


effing kindle. CAJUN CAJUN CAJUN.

Told my dog he'd better steer clear of you, you'd make him into a dip!!!! (don't think he'd taste very good lol)

Sassy wrote:

Cass wrote:

roflmao

oh God sorry I'm crying with laughter here


effing kindle. CAJUN CAJUN CAJUN.

Told my dog he'd better steer clear of you, you'd make him into a dip!!!! (don't think he'd taste very good lol)

no wonder mine took off and wanted in the garden......please apologise to yours on my behalf

Cass wrote:

Sassy wrote:

Told my dog he'd better steer clear of you, you'd make him into a dip!!!! (don't think he'd taste very good lol)

no wonder mine took off and wanted in the garden......please apologise to yours on my behalf

Don't worry, he wandered off with a dog biscuit (cajun tasting of course)!

harvesmom wrote:

Original Quill wrote:

I too often have to cook for one.  I remember the Forman grill was great.  Lost it in my fire.  Never replaced it.  Hmmm...good idea.

Cooking for one presents it's own problems.  You either throw out tons of stuff, or you learn tricks that often compromise taste.  I mean, I like things like split pea soup, pot roast, chili con roast beef, pasta sauces...dishes that you "build."  When building, you add more to make your adjustments.  Eventually, you have so much more than one person can consume.  But a day-long pasta sauce, or pot roast in a slo-cooker, is only made by taste, add, taste, add, and on and on.  Eventually you have way too much.

It is a pain sometimes, but the grill is great, you should think about buying another. I try not to use the microwave too much, although I do use it for jacket potatoes, not having the oven on for 2 hours for one potato!

If I fancy a Sunday Lunch, I always cook 2 and have one on Monday, hasn't killed me yet! Also I do tend to make loads and then freeze soups, curry sauces, spag bol and then all you have to do is cook fresh pasta or rice. I also have a very grateful and well fed dog!!!

Haha...the dog works every time.  Soups and sauces will work after freezing.  And I do make pasta and rice fresh.  But anything with meat or seafood in it won't recook very well.  

But thx.  I keep trying.

^Quill - chicken freezes good and so does ground beef and Italian sausage like when I make lasagne or chili - even if I make Texas style with cubed steak. curry also freezes well.

my mum is getting used to cooking for one and is getting there. She buys a pack of 3 steaks or pork chops, chicken breasts whatever and then puts them in small bags and freezes and thaws as needed and then makes a salad or pasta/rice and veg.

I agree though that seafood isn't great at cooking then freezing leftovers - kind of leaves a funny taste.

In regards earlier post I cook the sprouts with the cauliflower or broccoli (roasted just like Eddie does above except I sprinkle on garlic powder or chipotle or balsamic vinegar....cous cous I slightly cook plain in olive oil (it brings out a nice nutty flavor) then pour in the water or broth (depending on what is main protein) and lots of garlic and herbs (type again depends on protein) sometimes I add peas or baby lima beans.

Cass wrote:^Quill - chicken freezes good and so does ground beef and Italian sausage like when I make lasagne or chili - even if I make Texas style with cubed steak. curry also freezes well.

my mum is getting used to cooking for one and is getting there. She buys a pack of 3 steaks or pork chops, chicken breasts whatever and then puts them in small bags and freezes and thaws as needed and then makes a salad or pasta/rice and veg.

I agree though that seafood isn't great at cooking then freezing leftovers - kind of leaves a funny taste.

In regards earlier post I cook the sprouts with the cauliflower or broccoli (roasted just like Eddie does above except I sprinkle on garlic powder or chipotle or balsamic vinegar....cous cous I slightly cook plain in olive oil (it brings out a nice nutty flavor) then pour in the water or broth (depending on what is main protein) and lots of garlic and herbs (type again depends on protein) sometimes I add peas or baby lima beans.

Thx.  I can't wait to try it.

Yep, I get foods and then put them up--what we call it--in smaller portions and freeze.  But some of it is too tedious to do.  Anyway, it's the already prepared stuff I have trouble with.  If I do a one time meal like a steak or chop, I'm good.  But when I do a casserole (no pun intended) or pasta sauce, etc., it's sort of overcooked when I visit it next time.

Anyway thanx.  Good nite, y'all.

Cass wrote:^Quill - chicken freezes good and so does ground beef and Italian sausage like when I make lasagne or chili - even if I make Texas style with cubed steak. curry also freezes well.

my mum is getting used to cooking for one and is getting there. She buys a pack of 3 steaks or pork chops, chicken breasts whatever and then puts them in small bags and freezes and thaws as needed and then makes a salad or pasta/rice and veg.

I agree though that seafood isn't great at cooking then freezing leftovers - kind of leaves a funny taste.

In regards earlier post I cook the sprouts with the cauliflower or broccoli (roasted just like Eddie does above except I sprinkle on garlic powder or chipotle or balsamic vinegar....cous cous I slightly cook plain in olive oil (it brings out a nice nutty flavor) then pour in the water or broth (depending on what is main protein) and lots of garlic and herbs (type again depends on protein) sometimes I add peas or baby lima beans.

My favourite cous cous is made up with chicken stock and lemon juice. I separately saute spring onions, garlic, red pepper, mushrooms and peas, add them in and chop lots of herbs, coriander, mint etc and stir it all together. Can serve it with just about anything.

Hello everyone!


Just got back from a wild time at Glastonbury.


Still managed to eat quite well and healthy down there though.


Plus I've lost about half a stone with all the walking I've done.


(A good brisk 45-60 min walk every day will greatly lower the fat/bad cholesterol levels in your blood and do you so many health benefits in other ways too as I'm sure you all know...)



Some tasty sounding stuff here on thread.



And totally agree Sassy about some fat being good for you and low fat stuff being bad as packed out with sugar and much worse for you.



How did you get on with the curry Eddie...?


Did you try it yet...???

Try not eating for three days.It doesn't half focus the mind....until it starts to play tricks on you.

Shady wrote:Try not eating for three days.It doesn't half focus the mind....until it starts to play tricks on you.

Well Shady, when I got a bug that went out of control because of my leukaemia, I lived on water and a drip for three weeks, afterwards all I could eat for a very long time was plain yoghurt, because it affected my taste buds, that don't half focus your mind as well, and reduce the waist line lol, but I wouldn't recommend it.

Tommy Monk wrote:Hello everyone!


Just got back from a wild time at Glastonbury.


Still managed to eat quite well and healthy down there though.


Plus I've lost about half a stone with all the walking I've done.


(A good brisk 45-60 min walk every day will greatly lower the fat/bad cholesterol levels in your blood and do you so many health benefits in other ways too as I'm sure you all know...)



Some tasty sounding stuff here on thread.



And totally agree Sassy about some fat being good for you and low fat stuff being bad as packed out with sugar and much worse for you.



How did you get on with the curry Eddie...?


Did you try it yet...???

Yes! I did!! It was nice! I'm not into curries normally, for some reason they bore me, but it was very tasty.
I might do the same thing next time and just use chick pea lentils and make a dhal.

Thanks Matt x

eddie wrote:

Tommy Monk wrote:Hello everyone!
Just got back from a wild time at Glastonbury.
Still managed to eat quite well and healthy down there though.
Plus I've lost about half a stone with all the walking I've done.
(A good brisk 45-60 min walk every day will greatly lower the fat/bad cholesterol levels in your blood and do you so many health benefits in other ways too as I'm sure you all know...)
Some tasty sounding stuff here on thread.
And totally agree Sassy about some fat being good for you and low fat stuff being bad as packed out with sugar and much worse for you.
How did you get on with the curry Eddie...?
Did you try it yet...???

Yes! I did!! It was nice! I'm not into curries normally, for some reason they bore me, but it was very tasty.
I might do the same thing next time and just use chick pea lentils and make a dhal.
Thanks Matt x

Yeah I know what you mean about boring, as can be a bit monotonous with a plate of food with only one flavour, so I tend to liven it up with some beans or peas in with rice (either pinto/black eyed peas/borlotti/garden peas etc) and boiled potatos, brussels sprouts, broccoli etc on the side.

Very nice Matt.
I will cook it again but may try prawns and chick peas or like I said, just chick peas :-)

hey Matt did you see Dolly?


mmmmm prawn curry please share recipe please!

hey Matt did you see Dolly?


mmmmm prawn curry please share recipe please!

Didn't see her unfortunately, was thinking about it but by Sunday I was spent and needed to plot up somewhere a bit quieter for the afternoon as it would have been packed out there with bright strong sun shine, no shade or anywhere to sit.



But I heard she was brilliant!!!




You can have recipe of course, Eddie or myself can pm it to you, or I can post it up on this thread if anyone else wants it too....?



Just doing something so will check back in a bit....

I heard she was great too from niece who was there.....can understand need for shade - we hit 101 yesterday!
gone are my festival gig days.....I can boogie on down but then I like to sit down lol.

yes post it here as am sure others are interested. cheers x

Ok, here's the curry recipie, my own concoction I might add......



Been making this for years, my own creation but recently found out that it is very similar to the way my Indian mate's family do theirs, north Indian, Punjabi style.


You can use the base curry/sauce and add different meat or prawns or fish, or could even add chick peas and potato or whatever really.


But this is what I usually do anyway...





You will need....


A chicken - small to medium or I use a slab of chicken thighs from lidl £2-69.

Couple of decent size onions - white or 3 smaller ones.

Root ginger - about size of two table tennis balls.

A handful of green chillis.

A regular size tub of mushrooms.

Small bulb of garlic.

Two tins of plum or chopped tomatos - I use Tesco organic square cartons.


Spices - I use a madras curry spice mix - Fiddes Payne is a good one...
http://www.fiddespayne.co.uk/spices/madras-curry-powder.htm

Got a swartz one at The moment that is quite nice, but other supermarket ones aren't bad either, you have to try a few to see which one you prefer.

Can also get good results by using a general garam massala blend.

Also I use a bit of tikka spice in there too but not essential.

Turmeric

Whole cardamon pods/seeds




Method....


Stick your chicken in the oven

If whole I usually cook mainly breast down so juices run into breast.

If a decent free range or organic chicken then also worth using the stock into curry too.



While chicken is cooking, start doing the curry.


Big saucepan, low heat, big glug of olive oil + chunk of butter.

Start chopping onions and throwing in. Don't have to be finely chopped or evenly chopped. Just roughly done.

You want the heat low, don't want to fry anything but just more soften, don't want onion going brown.

Peel ginger and chop/slice finely chopped and throw in.


Chop chillis, roughly again and throw in.

Same with mushrooms, I always peel mine, make them big pieces or otherwise will dissolve in curry.


Now add spices, madras two teaspoons, one tikka, and one turmeric.

Stir it all together gently a little 30 seconds.

Add tomatos, if plum then remove green bits at stalk end and break up a little with fingers or spoon.


Gently mix together again.


Now add chopped garlic, about 5 to 8 cloves will do. Best to add after tomatos cos you don't want the garlic to overcook/burn as it goes bitter.


Add good glug of water so more like a very thick soup.

Turn up heat a little add some decent rock salt, couple big pinches, throw in a few cardamon pods, about 5, give them a light squash with side of knife first, and put on lid.



You want this to come to the boil and then turn down heat to simmer.



Give a stir every 15-20 mins or so until chicken is ready.



Peel off meat and add to curry.


Stir and put back lid and let simmer for a while longer.



You Can also add chopped green/red peppers to this or whatever you fancy.



That's it done!!!


Alternatives, can use breast chicken, chop and fry to seal then put into curry to continue cooking.

Or could use lamb or beef, chop and fry to seal then add to curry to cook.


Or just throw prawns straight in, (if raw jumbo prawns, don't forget to take the vein out first).


I have even used mince lamb, fried and drained away fat then added to curry.



You will need less water if using prawns as they release quite a bit themselves and might become to watery. And maybe less salt needed too.



Could also use fish, with fillets chopped into large pieces and then added to curry to cook, although I have not yet done this myself.



IMPORTANT CASS - if using prawns or fish you won't need to add much water as quite a lot will be released by prawns/fish already, plus probably need less salt.









Enjoy!

cheers Hon sounds good....I will have to leave out the onions cause of allergy but otherwise good to go. do you use the small green chillis?

I have some good curry powder from a good spice shop here.....gonna give this a try maybe next week.

Yay x

Yes small green chillis I use. Although you can use any others that you fancy, plus can add large green/red peppers too.



Don't know how that will turn out without onions, is quite a fundamental part of it.


Maybe shallots will do instead he you can eat those? Or maybe even spring onions...?



I've never heard of anyone having an onion allergy before....

It sucks.... My lips tingle throat gets scratchy and rag and then I get sick....I will spare details lol.

Trust me I've learned over the years how to cook without it

Hmmm yeah curry without onions is like......well, tea without tea in it!

Tommy Monk wrote:Ok, here's the curry recipie, my own concoction I might add......



Been making this for years, my own creation but recently found out that it is very similar to the way my Indian mate's family do theirs, north Indian, Punjabi style.


You can use the base curry/sauce and add different meat or prawns or fish, or could even add chick peas and potato or whatever really.


But this is what I usually do anyway...





You will need....


A chicken - small to medium or I use a slab of chicken thighs from lidl £2-69.

Couple of decent size onions - white or 3 smaller ones.

Root ginger - about size of two table tennis balls.

A handful of green chillis.

A regular size tub of mushrooms.

Small bulb of garlic.

Two tins of plum or chopped tomatos - I use Tesco organic square cartons.


Spices - I use a madras curry spice mix - Fiddes Payne is a good one...
http://www.fiddespayne.co.uk/spices/madras-curry-powder.htm

Got a swartz one at The moment that is quite nice, but other supermarket ones aren't bad either, you have to try a few to see which one you prefer.

Can also get good results by using a general garam massala blend.

Also I use a bit of tikka spice in there too but not essential.

Turmeric

Whole cardamon pods/seeds




Method....


Stick your chicken in the oven

If whole I usually cook mainly breast down so juices run into breast.

If a decent free range or organic chicken then also worth using the stock into curry too.



While chicken is cooking, start doing the curry.


Big saucepan, low heat, big glug of olive oil + chunk of butter.

Start chopping onions and throwing in. Don't have to be finely chopped or evenly chopped. Just roughly done.

You want the heat low, don't want to fry anything but just more soften, don't want onion going brown.

Peel ginger and chop/slice finely chopped and throw in.


Chop chillis, roughly again and throw in.

Same with mushrooms, I always peel mine, make them big pieces or otherwise will dissolve in curry.


Now add spices, madras two teaspoons, one tikka, and one turmeric.

Stir it all together gently a little 30 seconds.

Add tomatos, if plum then remove green bits at stalk end and break up a little with fingers or spoon.


Gently mix together again.


Now add chopped garlic, about 5 to 8 cloves will do. Best to add after tomatos cos you don't want the garlic to overcook/burn as it goes bitter.


Add good glug of water so more like a very thick soup.

Turn up heat a little add some decent rock salt, couple big pinches, throw in a few cardamon pods, about 5, give them a light squash with side of knife first, and put on lid.



You want this to come to the boil and then turn down heat to simmer.



Give a stir every 15-20 mins or so until chicken is ready.



Peel off meat and add to curry.


Stir and put back lid and let simmer for a while longer.



You Can also add chopped green/red peppers to this or whatever you fancy.



That's it done!!!


Alternatives, can use breast chicken, chop and fry to seal then put into curry to continue cooking.

Or could use lamb or beef, chop and fry to seal then add to curry to cook.


Or just throw prawns straight in, (if raw jumbo prawns, don't forget to take the vein out first).


I have even used mince lamb, fried and drained away fat then added to curry.



You will need less water if using prawns as they release quite a bit themselves and might become to watery. And maybe less salt needed too.



Could also use fish, with fillets chopped into large pieces and then added to curry to cook, although I have not yet done this myself.



IMPORTANT CASS - if using prawns or fish you won't need to add much water as quite a lot will be released by prawns/fish already, plus probably need less salt.









Enjoy!

That sounds mighty fine and easy too! I might just give it a go too.

Oh and a curry ain't a curry without onions!!  

eddie wrote:Hmmm yeah curry without onions is like......well, tea without tea in it!

That's what all my friends said till I cook stuff for them....trust me I'm a doctor.....erm librarian

Cass wrote:

eddie wrote:Hmmm yeah curry without onions is like......well, tea without tea in it!

That's what all my friends said till I cook stuff for them....trust me I'm a doctor.....erm librarian

One of my dearest and best friends is Indian. I'm going to ask her if it's even possible to make a curry taste good without onions!   

And now we know how to shut you up: show you a pic of an onion.'
You better be nice to me mrs!

eddie wrote:

Cass wrote:

That's what all my friends said till I cook stuff for them....trust me I'm a doctor.....erm librarian

One of my dearest and best friends is Indian. I'm going to ask her if it's even possible to make a curry taste good without onions!   

And now we know how to shut you up: show you a pic of an onion.'
You better be nice to me mrs!

Fine.....sniff....youll be very sorry.....ask Mr. C......it ain't pretty

Cass wrote:

eddie wrote:

One of my dearest and best friends is Indian. I'm going to ask her if it's even possible to make a curry taste good without onions!   

And now we know how to shut you up: show you a pic of an onion.'
You better be nice to me mrs!

Fine.....sniff....youll be very sorry.....ask Mr. C......it ain't pretty

Honestly I don't know how you cook without onions? Do you use garlic? Shallots? Anything?

Sassy wrote:

Cass wrote:

Fine.....sniff....youll be very sorry.....ask Mr. C......it ain't pretty

Honestly I don't know how you cook without onions?   Do you use garlic?   Shallots?   Anything?

I love them!
And onions are vital in curries!!!

eddie wrote:

Sassy wrote:

Honestly I don't know how you cook without onions?   Do you use garlic?   Shallots?   Anything?

I love them!
And onions are vital in curries!!!

I know, I just don't know how she cooks curries without them!

It's easy. Here's the secret.....



















You don't put them in





No onions apart from onion powder but I use extra garlic although its related it doesn't have the same effects unless I ate 5 whoile fresh bulbs.

Onion powder? Well, at least you use garlic lol