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Author Topic:   Favorite healthy recipes
placidus_flamingo
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From: Oakland, CA, USA
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posted February 10, 2021 10:27 PM     Click Here to See the Profile for placidus_flamingo     Edit/Delete Message   Reply w/Quote
Hello!

I love to eat, but I don't always concentrate on health. So i thought it would be fun to exchange some recipes that are tasty and healthy.

I'll start with one I make a lot. It's from Alison Roman. It's vegan, but still nourishing and almost decadent. I serve with rice or naan.

¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving

Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric

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Randall
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posted February 11, 2021 04:53 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
Looks yummy.

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Chanterelle
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posted February 19, 2021 04:37 PM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
Ah-ha... thank you for reminding me of this!
Another really good one is pan-roasted Brussels sprouts and potatoes, with or without sausage, 450 degrees, with honey-mustard dressing and almonds or walnuts (add after 10 minutes cooking on an oiled pan.)
Also excellent: orzo with shrimp; planning to try: mushroom barley risotto.

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placidus_flamingo
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posted February 24, 2021 06:57 PM     Click Here to See the Profile for placidus_flamingo     Edit/Delete Message   Reply w/Quote
Oooh that sounds good!

I like your username! I was looking for chanterelles last week bc I was cooking dinner for my parents. (I don’t think it’s the season tho).

I ended up making a really simple sautéed garlic, onion, mushroom chicken thing. I made a pan sauce with the fond plus homemade stock, toasted cream, and a little sherry. Idk how healthy it was, but it tasted really good.

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Chanterelle
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posted February 25, 2021 07:08 AM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
I’ve got two favorite ways to use chanterelles— with fettuccine Alfredo and butternut squash, or with couscous, apricots and almonds. July-September is the time to look for them here — I guess West coast might be different, but I would think oyster mushrooms and morels would be the obvious ones to watch out for in spring. (Fire/ash is actually part of what sets up ideal soil conditions for the West coast morel variants — I’ve read that the year after Mt. St. Helens erupted was one of the best years in decades for foragers in that area.)

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Chanterelle
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posted February 25, 2021 09:02 AM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
Q: Trying to re-create from memory a casserole where the dish is lined with tortillas, with black beans, corn, chicken & not sure what else. Any ideas, especially re: time & temperature? (My meat-cooking repertoire basically consists of bacon, burgers, baked fish, and chicken soup, maybe 1 meal a week on average for non-vegetarian household members.)

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placidus_flamingo
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posted February 25, 2021 11:59 AM     Click Here to See the Profile for placidus_flamingo     Edit/Delete Message   Reply w/Quote
I always use 350 when I’m not sure. Maybe take a look at 20 min. Are you using salsa and cheese?

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Chanterelle
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posted February 25, 2021 05:25 PM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
I think I’m out of salsa, but I do have an avocado... we’ll see how it goes. I guess I should just cook the chicken separately first so the timing isn’t much of an issue.

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Chanterelle
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posted February 28, 2021 10:06 AM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
Update: dumped everything in a crockpot that night, now doing the tortilla-casserole thing with the leftovers. Not quite what I was envisioning — I don’t think the original actually even had black beans in it, but that’s okay.
1 package chicken breasts, 1 package frozen corn, 1 can black chili beans, 1 onion, 1 red bell pepper — crockpot or simmer on stovetop. Then add cheese, put it in a casserole dish lined and covered with tortillas, bake 20 minutes @ 350.

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placidus_flamingo
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posted March 09, 2021 06:11 PM     Click Here to See the Profile for placidus_flamingo     Edit/Delete Message   Reply w/Quote
That sounds good!

I had dinner at my friend's house last night. He made grilled chicken (which had been marinated with preserved lemon and "gyro seasoning") with romaine, cucumbers, tomato, quinoa, and a greek yogurt dressing. Kind of like a healthy version those halal street carts.

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Chanterelle
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posted March 09, 2021 07:49 PM     Click Here to See the Profile for Chanterelle     Edit/Delete Message   Reply w/Quote
That sounds great... do you have any idea what gyro seasoning consists of? I’ve been using this Mediterranean spice blend called za’atar a lot lately — sumac, sesame seeds and thyme.

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Randall
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posted March 26, 2021 09:49 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Eternal Energy
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posted March 26, 2021 01:00 PM     Click Here to See the Profile for Eternal Energy     Edit/Delete Message   Reply w/Quote
Chanterelle, za'atar is mostly used in the Arab world. However, the spice varies depending where you are. Lebanon's za'atar for example is different from that of Israel's. The authentic za'atar is made of dried za'atar leaves, sumac, a small amount of sesame seeds and salt. They usually use it in vegetables or in the Manaqish flatbread. Now, if we are talking about gyros, that is something else! I'm sending you a link of one of the most popular chefs in Greece. Everybody knows him, from young to older ones. He has a lot of recipes and I think very easy to make.
http://akispetretzikis.com/

Select the English language and search for gyros!

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placidus_flamingo
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posted April 07, 2021 11:52 AM     Click Here to See the Profile for placidus_flamingo     Edit/Delete Message   Reply w/Quote
Sorry chanterelle I just saw this! I would get mine from the Middle East markets ny where it was always just called gyro seasoning. (You can buy online at kalustyans) It’s supposed to mimic the taste of the halal grilled chicken. Ingredients include Garlic, Red chili powder, Oregano, Marjoram, Rosemary, Thyme, Onion, Black Pepper, Coriander, Cumin. I like to add raw onion and lemon and turmeric and let it sit for a day.

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Randall
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posted April 25, 2021 06:02 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted May 11, 2021 01:16 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted May 24, 2021 02:06 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted June 07, 2021 11:34 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted June 27, 2021 06:12 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote

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Randall
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posted July 17, 2021 09:59 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted August 03, 2021 08:46 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted August 23, 2021 06:36 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted September 03, 2021 02:21 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted September 17, 2021 05:38 PM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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Randall
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posted October 03, 2021 11:36 AM     Click Here to See the Profile for Randall     Edit/Delete Message   Reply w/Quote
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