akg0053's Strawberry or Raspberry Sherbet -
Ingredients:
1 3/4 cups (14 ounces) strawberries or raspberries
Juice of 1 lemon
15 ice cubes
1 egg white stiffly beaten
No-calorie powdered sweetener (aspartame, etc.)
Preparation:
1. Mix rinsed and strained fruits with the lemon juice.
2. Add powdered sweetener if desired.
3. Using a blender, blend the mixture with ice cubes and slowly add the stiffly beaten egg white.
4. Freeze for about 1 hour.
Yield:4 servings
Sunday, July 27, 2008
Already Submitted Recipes...Black Beans & Rice / Turkey Chili!
To make it easier, I'm posting two recipes that were left in the welcome post's comment section here.
Sheilatakesabow's Black Beans & Rice:
1 can black beans
1 tomato
1 green pepper
1 onion
2 cloves garlic
Balsamic vinegar, cooking wine, oregano, salt and pepper, olive oil
Brown Rice
Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, ten minutes until tender. Add can of beans with liquid. Add 2 tbsps or so of balsamic vinegar, 2 tbsps or so of cooking wine, 1 tsp oregano, salt and pepper. Add some water if not enough liquid. Bring to boil and simmer uncovered for ten minutes. Serve over brown rice garnished with chopped up raw tomato.
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Cgrah1ai's Turkey Chili:
*I vary which vegetables I add-depends on my mood. I've done it with zucchini as well. This recipe doesn't have beans, because I have to force myself to eat them. I've made it before with white Italian beans and it was ok. If you're a bean person, go for it.
1 pound ground turkey
1 large onion
1 box of mushrooms (any kind you want)
1 red bell pepper
3 cloves garlic
Cooking spray
Red pepper flakes
chili powder
Black pepper
Salt
1 large can (24 oz.) crushed tomatoes
1 large can (24 oz.) whole tomatoes
2 tbsp tomato paste
Spray the bottom of a large, heavy-bottomed pot. Chop the onion and add to the pot-cook on medium heat until translucent. Add salt and pepper to taste. Chop and add the bell pepper and mushrooms-when they're tender, chop the garlic and add to pot. When the garlic is softened, add the turkey, breaking it up into small chunks as it cooks.
When the turkey is done, add both cans of tomatoes, breaking the whole tomatoes up with a spoon (or your hands). The idea is to kind of shred the whole tomatoes so you get the juice and don't have huge whole tomatoes in your chili.
Add half a can of water to the pot-when it comes to a simmer, add the tomato paste and stir to incorporate.
Ok-at this point I usually add the spices. I don't add a specific amount; I just keep adding and tasting until it tastes right. Sometimes I like it really spicy, but sometimes I like it more mild. So add the red pepper flakes and chili powder to taste. I've also used Asian chili paste and that works well, but you don't need much. The spices will also intensify as the chili cooks. After you add the spices, cook on low heat for 30-40 minutes.
This makes a huge pot of chili. It keeps really well in the freezer or in the fridge for a few days. I usually freeze about half of it in individual serving sizes and reheat for quick dinners or lunches.
Sheilatakesabow's Black Beans & Rice:
1 can black beans
1 tomato
1 green pepper
1 onion
2 cloves garlic
Balsamic vinegar, cooking wine, oregano, salt and pepper, olive oil
Brown Rice
Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, ten minutes until tender. Add can of beans with liquid. Add 2 tbsps or so of balsamic vinegar, 2 tbsps or so of cooking wine, 1 tsp oregano, salt and pepper. Add some water if not enough liquid. Bring to boil and simmer uncovered for ten minutes. Serve over brown rice garnished with chopped up raw tomato.
-----------------------
Cgrah1ai's Turkey Chili:
*I vary which vegetables I add-depends on my mood. I've done it with zucchini as well. This recipe doesn't have beans, because I have to force myself to eat them. I've made it before with white Italian beans and it was ok. If you're a bean person, go for it.
1 pound ground turkey
1 large onion
1 box of mushrooms (any kind you want)
1 red bell pepper
3 cloves garlic
Cooking spray
Red pepper flakes
chili powder
Black pepper
Salt
1 large can (24 oz.) crushed tomatoes
1 large can (24 oz.) whole tomatoes
2 tbsp tomato paste
Spray the bottom of a large, heavy-bottomed pot. Chop the onion and add to the pot-cook on medium heat until translucent. Add salt and pepper to taste. Chop and add the bell pepper and mushrooms-when they're tender, chop the garlic and add to pot. When the garlic is softened, add the turkey, breaking it up into small chunks as it cooks.
When the turkey is done, add both cans of tomatoes, breaking the whole tomatoes up with a spoon (or your hands). The idea is to kind of shred the whole tomatoes so you get the juice and don't have huge whole tomatoes in your chili.
Add half a can of water to the pot-when it comes to a simmer, add the tomato paste and stir to incorporate.
Ok-at this point I usually add the spices. I don't add a specific amount; I just keep adding and tasting until it tastes right. Sometimes I like it really spicy, but sometimes I like it more mild. So add the red pepper flakes and chili powder to taste. I've also used Asian chili paste and that works well, but you don't need much. The spices will also intensify as the chili cooks. After you add the spices, cook on low heat for 30-40 minutes.
This makes a huge pot of chili. It keeps really well in the freezer or in the fridge for a few days. I usually freeze about half of it in individual serving sizes and reheat for quick dinners or lunches.
Thanks & Basil Dip!
Thanks to the people who have contributed thus far!
Keep posting them!
Here is a recipe from akg0053 -
This is from the book Fat Burner, by Grillparzer and Kittler
Basil Dip:
1/2 cup plain low-faw yogurt
2 tbs. sour cream
1 tsp. of drained small capers
1 tsp. fresh lemon juice
Black pepper to taste
Salt to taste
Fresh basil leaves
Mix yogurt and sour cream. Finely chop the capers and add to yogurt and sour cream. Add lemon juice, and season with salt and pepper. Set several basil leaves aside (about a dozen or so). Finely chop the rest of the basil and add to the dip. Garnish with remaning basil leaves. The proportion of basil is basically to your taste.
Keep posting them!
Here is a recipe from akg0053 -
This is from the book Fat Burner, by Grillparzer and Kittler
Basil Dip:
1/2 cup plain low-faw yogurt
2 tbs. sour cream
1 tsp. of drained small capers
1 tsp. fresh lemon juice
Black pepper to taste
Salt to taste
Fresh basil leaves
Mix yogurt and sour cream. Finely chop the capers and add to yogurt and sour cream. Add lemon juice, and season with salt and pepper. Set several basil leaves aside (about a dozen or so). Finely chop the rest of the basil and add to the dip. Garnish with remaning basil leaves. The proportion of basil is basically to your taste.
Thursday, July 17, 2008
Welcome!
This is where the GIS Knotties can post recipes that we love!
I will be setting this up as a team blog - so people can contribute. I guess page me on here or on the board if you have a recipe to share!
If you post a recipe, make sure that you cite where the recipe came from - be it a book, article, website, or your own kitchen!
- Lyndsy
I will be setting this up as a team blog - so people can contribute. I guess page me on here or on the board if you have a recipe to share!
If you post a recipe, make sure that you cite where the recipe came from - be it a book, article, website, or your own kitchen!
- Lyndsy
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