[OceanFlower]

in california or hawaii? hmmmm.... a noodie beach in winter... guaranteed hard nipples at least!  :P

[skordamou]

I'm generally not a muffin person, so since I am trying to fatten Taki up a bit I made banana mini-muffins. But while they wee baking they just smelled too good, I just ate 5 of them. Every pound he loses I gain 2. Now he is downright skinny and I am...well, let's just say a bit larger than I would like.
I wish I could stay away from carbs, but I am just too weak.
I am back exercising, hate it.
Down to a few cocktails and some wine each week.
Craving.......EVERYTHING!!!

[OceanFlower]

oh honey... that just means there's more to love!  :-*

[skordamou]

This broccoli recipe is SOOO delicious! I just ate a huge bowlful. I also made beet chips, much like kale chips only beetier! Slice the beets really, really thin, toss w/olive oil, sprinkle with seasalt and bake at 375 for somewhere around 40 min, til crisp and edges are brown, Yumzy!

http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html

[skordamou]

Why did I just get a link and not a picture?

[skordamou]

Ocean- What's up with your thyroid? I was just told the same thing, I go for retests in a few weeks. I contacted a nutritionist and am starting that way, listen, he told my sister (with same diagnosis) that self treatment with kelp products alone can be dangerous, can get your thyoid in a state where it will not recover, email me.

[OceanFlower]

okay i will from work car broke down and am relying on a co worker for a ride so can't be late OY!

[Sven2]

WHAT'S YOUR FAVORITE RECIPE FOR THANKSGIVING?

[SaveJFC Admin]

This is my favorite receipt...  well, it's my favorite way to spend the holiday anyway...  

[laurel]

Soup of the centuries.. lol ;)

http://www.upi.com/Science_News/2010/12/13/Ancient-soup-pot-unearthed-with-soup/UPI-15841292288062/

[Sven2]

Oh, WOW! Thanks, Laurel! Now I wonder if the soup is still edible? ;)

[Sven2]

Someone asked me what would be Tina and Kai making for breakfast on Christmas morning, and I relay the question to all of you.

My choice is bananas wrapped in crepes with wild flower honey or creme anglaise and lavender and hibiscus tea with that.

I'd abstain from smothering it in chocolate!
Could it be just tuna salad and peanut butter sandwich, as a fall back?

Your ideas?
They would be having fun, of course.

[Eccles]

Here's a recent experiment that turned out well.


VEGETABLE SOUP


One large onion
Two potatoes
Two cups of lentils – dal/daal (Yellow split-peas)
Two cups of chopped raw cauliflower
Two cups of snap peas
One bell pepper, chopped
(Two cups of cooked cabbage – optional)
One cup of chopped carrots
One and a half cups of chopped celery
One can of chick peas, drained
One cup of quinoa (You could always substitute with a half-cup of brown rice.)

Sautee diced onion in a large pot. Add yellow split-peas and eight cups of water. Flavor the broth using spices of your liking. I used two tablespoons of chopped garlic, sea salt, black pepper, and a teaspoon of turmeric. Bring to a rapid boil and then reduce to slow boil. After an hour, add quinoa and all the assorted vegetables. (I just happened to add some cooked cabbage because I had some in the fridge.) Add more water, bring things back to a slow boil, and cook for another hour.

I added freshly picked Italian basil and some lemon chives when I re-seasoned the soup before serving.

CHICKEN SOUP

On the weekend (when I eat meat) I bought some cooked fajita-style chicken slices. I added it to the soup, and the spices on the chicken added yet another depth of flavor. I also added some freshly picked mint.

[Sven2]

Delightful, (if on the wild side!) mix of herbs, and flavors,  Eccles! You inspired me to snip some mint that wasn't yet burned by the night frost and add it to minestrone soup I was making. Only after I put it there I realized - it's a chocolate mint! :o  Well, a lot of sage and parsley followed, to mask it.....

[Sven2]

One of my favorite chicken recipes, you may want to splurge on different types of olives, I increase it at least threefold. I use balsamic capers, to add more  sweetness to the red wine. As to herbs, this recipe doesn't need much to me, fresh parsley seems enough.

Chicken With Green and Black Olives

2 T pure olive oil
4-6 chicken thighs
4-6 chicken drumsticks
1 shallot, finely chopped
1/2 cup of pitted Kalamata olives or other brine cured Mediterranean style black olives
8 pimiento-stuffed green olives
3 cloves garlic, minced
1 T drained capers
1/2 cup of full-bodied red wine
1/2 cup of chicken stock
salt and ground pepper to taste
3 T chopped fresh flat-leaf parsley

In a large pan over high heat warm the oil. Add chicken in batches and saute, turning as needed, until browned on both sides, about 5 min total for each batch. Do not crowd the pan, as soon as the pieces are browned , transfer them to a plate and set aside.

Reduce the heat to med-high, add the shallot to the pan and saute until softened, about 2 min. Stir in the olives, garlic, capers, red wine and stock. Bring to a boil and cook, stirring once or twice, until the flavors are blended and the red wine loses its bright color, about 10 min.(it's too long, I think)

Return the chicken to the pan, reduce the heat to med-low, and cook until the chicken is opaque throughout and the juices run clear, about 15 min longer. Turn the chicken pieces occasionally. Uncover the pan during the last 5 min of cooking to reduce the sauce slightly. Season with salt and pepper.

To serve, arrange the chicken pieces on a warmed serving platter, spoon the sauce over the top, and sprinkle with parsley.

325 calories (if you're interested)