Your simple sounds yummy. My simple is things like cheese and crackers. BTW, welcome to the women's room.
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I am tired and b*tchy today. So they get chili cheese fries for dinner
I am bored and grouchy.......
We had cheeseburgers.
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Another great salad; think I'll put feta, asparagus and hearts of palm in this one to make it different. I also have a new "raw" salad dressing recipe made out of macadamia nuts to simulate a "ranch" type dressing.
The dressing sounds interesting. I hope you post it here once you have tried it out
Seabrook, hearts of palm are such a treat! There's a restaurant in Del Mar that serves a salad with hearts of palm and macadamia nuts (but not in the dressing) that is soooooooooo good. I'd love to hear how you make the dressing, too.
I love cooking!! My husband is out of work (again) so I'm not able to try anything exciting...but to get myself in the money saving mood I downloaded a "101 things to do with Ramen Noodles" cookbook!!! I tried the first recipe tonight. Asian Beef-Noodle Soup. I have to say that it's not too bad!
I will have to keep my eye on this thread! The recipes sound yummy!
I will have to keep my eye on this thread! The recipes sound yummy!
Chicken Mushroom noodle cassarole with peas done in my pressure cooker. 20 min meal
My fast easy go to dinner: Green Chili and Cheese casserole
1 lb grated cheese (cheddar or cheddar jack mix)
1 bag nacho cheese doritos (slightly crushed)
1 can cream of mushroom soup
1 pt sour cream
1 lg can chopped green chilis
Mix it all together and put it in a non stick sprayed 9x13 cake pan. Cover with foil and bake at 350 degrees for one hour.
Simple and perfect
1 lb grated cheese (cheddar or cheddar jack mix)
1 bag nacho cheese doritos (slightly crushed)
1 can cream of mushroom soup
1 pt sour cream
1 lg can chopped green chilis
Mix it all together and put it in a non stick sprayed 9x13 cake pan. Cover with foil and bake at 350 degrees for one hour.
Simple and perfect
Tortellini a la microwave & garlic/ provolone english muffin a la toaster oven!
Finally the last of the TNS !! I added a box of tabouli (without the seasoning) and a handful of rice and some left over green beans !!
Love palm heart salads !! Can't make myself like feta !! And around here, Greek salads are huge !!! I make ranch with yoghurt.
Love palm heart salads !! Can't make myself like feta !! And around here, Greek salads are huge !!! I make ranch with yoghurt.
Soft shell white corn tortilla tacos, with the works! Tortillas warmed a bit w/ PAM in the elec skillet or they taste raw, bf taught me to heat them in a tiny bit of oil, yum!
A ham steak sweetened with brown sugar and spiced by a smear of mustard. Green beans with a dab of bacon grease and Au Gratin potatos. For dessert, chocolate cupcakes!
A large veggie salad so I could try out the new dressing recipe. I made the recipe as written, but it waaay too salty and spicy. I think the author of the recipe meant teaspoons, but she wrote tablespoons. To make it edible, I had to triple the EVOO in it, add a tablesp of honey, and then it was delicious.
Raw Ranch Dressing
1/2 c. fresh lemon juice
1 T. Celtic sea salt
1 T. dried chives (I was out so used onion flakes)
1 T. dried rosemary
1 T. dreid oregano
1 T. dried sage
1 c. whole, raw macadamia nuts (I soaked mine first)
1/3 c. cold-pressed extra virgin olive oil (EVOO)
Blend all until very smooth. Add water to achieve desired consistency. Keeps for one week.
If anyone tries this, start w/one tsp. of ea. the spices, blend, taste, then adjust accordingly. I liked it so well that I'm going to try it again w/the tsp. adjustments so I don't have to triple the EVOO. Also going to try it w/different kinds of mild-flavored nuts like almonds, cahews or filberts. My goal here is to get a creamy-type recipe for an affordable, raw and delicious healthy dressing. Good quality salad dressings are pricy in the stores in their miserly little bottles.
Raw Ranch Dressing
1/2 c. fresh lemon juice
1 T. Celtic sea salt
1 T. dried chives (I was out so used onion flakes)
1 T. dried rosemary
1 T. dreid oregano
1 T. dried sage
1 c. whole, raw macadamia nuts (I soaked mine first)
1/3 c. cold-pressed extra virgin olive oil (EVOO)
Blend all until very smooth. Add water to achieve desired consistency. Keeps for one week.
If anyone tries this, start w/one tsp. of ea. the spices, blend, taste, then adjust accordingly. I liked it so well that I'm going to try it again w/the tsp. adjustments so I don't have to triple the EVOO. Also going to try it w/different kinds of mild-flavored nuts like almonds, cahews or filberts. My goal here is to get a creamy-type recipe for an affordable, raw and delicious healthy dressing. Good quality salad dressings are pricy in the stores in their miserly little bottles.
Oops forgot to tell you about my other salad dressing - garlic, garlic, garlic - a whole 1/3 c. of minced garlic - and it is just scrumptious! It comes from "Raw, the UNcook Book."
Raw Restaurant's House Dressing
1/2 c. freshly squeezed lemon juice
1 1/2 c. extra virgin olive oil
2 T. minced ginger
1/3 c. minced garlic
3 T. Nama Shoyu (a high quality soy sauce)
Blend all ingred. til creamy and smooth, about 2 minutes. (Makes about 1 3/4 c.) Keeps about 5 days in the fridge.
Maybe not one you would eat when you're going out and about due to all the garlic (I would imagine). I blended it up yesterday, then put in in the fridge so the garlic would marry well w/the other ingred. This evening, it was the consistency of pudding, so I thinned it down with sesame oil instead of EVOO just for an Asian flair. With the sesame oil, this is da bomb - a keeper for sure! I could prolly eat it as soup, LOL.
The salad dressing is what makes it feasible for me to make a meal out of a salad. I'm not a vegetarian - I eat meat about twice a week. And I'm not a raw foodist (about 75% only), so I can add chicken breast and/or steamed veggies to any of these salads and be a happy little pup - the possibilities are endless. But a delicious homemade dressing is what puts a salad in a class of its own. If you try this garlicky one, be sure and buy the garlic already minced in the jar to keep the recipe fast and easy peasy.
Raw Restaurant's House Dressing
1/2 c. freshly squeezed lemon juice
1 1/2 c. extra virgin olive oil
2 T. minced ginger
1/3 c. minced garlic
3 T. Nama Shoyu (a high quality soy sauce)
Blend all ingred. til creamy and smooth, about 2 minutes. (Makes about 1 3/4 c.) Keeps about 5 days in the fridge.
Maybe not one you would eat when you're going out and about due to all the garlic (I would imagine). I blended it up yesterday, then put in in the fridge so the garlic would marry well w/the other ingred. This evening, it was the consistency of pudding, so I thinned it down with sesame oil instead of EVOO just for an Asian flair. With the sesame oil, this is da bomb - a keeper for sure! I could prolly eat it as soup, LOL.
The salad dressing is what makes it feasible for me to make a meal out of a salad. I'm not a vegetarian - I eat meat about twice a week. And I'm not a raw foodist (about 75% only), so I can add chicken breast and/or steamed veggies to any of these salads and be a happy little pup - the possibilities are endless. But a delicious homemade dressing is what puts a salad in a class of its own. If you try this garlicky one, be sure and buy the garlic already minced in the jar to keep the recipe fast and easy peasy.
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