What do you like to make?? [Archive] - Women's Cycling Discussion Forums

Nanci

07-16-2006, 01:02 PM

I'm making 20 garlic chicken tomorrow- put it together tonight so all I have to do in the morning is plug in the crock pot.

Slice up an onion, put the slices on the bottom of the crockpot.

Rub 1 huge 3-4#) chicken with a paste of paprika, pepper, salt, olive oil, place in crockpot breast-side up.

Hide 20 cloves of garlic in and about the chicken.

Cover and cook on low at least seven hours.

Before serving, prepare four servings of instant mashed potatoes.

Remove chicken, garlic and onions with slotted spoon. (It will be falling apart).

Mash four cloves of garlic and mix into the mashed potatoes.

Reserve the other garlic cloves to spread on bread or vegetables.

Brandy

07-16-2006, 01:09 PM

Okay, I just made some yummy wraps that didn't require me to turn on the stove or oven :)

Grilled chicken, diced cucumber, avocado, salt, pepper and a touch of Santorini reduced fat Greek dressing from Trader Joe's in a whole wheat tortilla. Yum!

Nanci

07-16-2006, 01:25 PM

It's 96 here, but only 87 in my house! I guess beef stew wasn't the best choice for tonight...

Brandy

07-16-2006, 01:28 PM

It's 96 here, but only 87 in my house! I guess beef stew wasn't the best choice for tonight...

Please remember when I whine about the heat, that I'm a total wimp. I have a comfort zone that consists of 70-73 degrees with a slight breeze. Any cooler, I'm cold. Any hotter, I'm melting. It's tough being me. :p BTW...it's 84 degrees right now. :cool:

maillotpois

07-16-2006, 02:08 PM

Nanci that chicken sounds fantastic! I'm always looking for somehting relatively easy to do in the crockpot.

yellow

07-16-2006, 05:56 PM

I posted this (http://forums.teamestrogen.com/showthread.php?t=3647) a while back. It doesn't require cooking, is vegan, and is surprisingly yummy. I can't do dairy so I'm always looking for yummy things that are cow product free.

We harvested the first of our garden tomatoes this weekend (cherry only thus far!), so I think we'll be making the fresh salsa soon!

SadieKate

07-17-2006, 08:06 AM

I thought this thread was going to be artsy-craftsy when it's actually about food. Why am I not surprised . . .

spokewench

07-17-2006, 10:54 AM

FOOD! I love FOOD!

Yesterday I went to the Farmer's Market here in our little town of Flagstaff. I picked up some fresh corn, tomatoes and onions and green beans. So, what to cook? I grilled some chicken breasts and made the following wonderful salsa to serve over the top. 3 poblano peppers roasted on the grill and chopped, 3 large tomatoes chopped, a few tablespoons of chopped red onion, two cooked, removed from cob (corn kernels), and a little fresh cilantro from my garden. The salsa was good enough to eat on its own! Served over the chicken with green beans on the side and a little rice pilaf

YUM YUM!

I love cooking fresh stuff - it's so tasty. :)

Denise223

07-17-2006, 11:22 AM

Nanci - I loved your breakfast -- farfalle, parm cheese, sundried tomatoes & capers.. (I have capers, just wondered what to do with them ;) ). I'll be making that tonight! (and, the 20 garlic chicken sounds wicked awesome, too).

Yellow - Southwestern Tofu Wraps -- Thanks for the recipe. Looks absolutely scrumptious!!! :) Ingredients going on my list.....

SadieKate - You can add some artsy-craftsy things ;) . I admire people who are good at this stuff.

I'm back to being a vegetarian again (four months now), though I never was a big meat eater...
If you've got any delicious veggie recipes, please feel free to add them, or PM me...

Thanks so much!!

Denise

kaybee

07-17-2006, 11:43 AM

Ooh Yellow, I want those for breakfast! I love Tex-Mex and also cannot do dairy (or eggs -- allergic to both), so breakfast can be a problem for me. Thanks for posting this recipe; I have all the ingredients and will make it this week.

KB

limewave

07-20-2006, 07:42 AM

I like to make chicken quesadillas. It's so quick and easy. I make a quadruple batch of chicken and veggies with sauce and then put it in the fridge. My husband works weird hours and I never know when he's going to be home. The quesadillas are easy for him to whip together himself if he get's home late (which is every night).

My favorite sweet treat (other than ice cream) is a fruit smoothie. 1 cup OJ, 1/2 cup frozen raspberries, 1/2 cup frozen blueberries and a spoonful or two of Splenda. mmmmmmm. For a recovery drink: I'll add in a scoop of vanilla whey protein.

Nanci

07-20-2006, 08:03 AM

Capers are made for Chicken Piccatta. I have an easy recipe at home, or the Michaelangelos frozen is EXCELLENT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Denise223

07-20-2006, 09:04 AM

Chicken quesadillas & chicken piccatta sound absolutely yummy right now :) !

Nanci --- the Michaelangelo's frozen chicken piccatta -- Is that the kind you can get in the big warehouses (like Costco, BJ's, up here), where they have two trays in the box??

One thing that I am really bad about is wasting stuff in the fridge... I don't really know how long things are good for - sauces, fruits, veggies, etc....

I don't like wasting stuff, but....I don't like getting sick AT ALL, either..

What rules do you ladies go by?? (Certainly, if it smells bad, it goes in the trash!)

Thanks a lot!

Denise

Nanci

07-20-2006, 09:25 AM

Yes, I get the chicken picatta at Sam's Club. There are two trays in the box. I think it says four servings, but it feeds two of us pretty well. I put it on Uncle Bens Garlic Long Grain and Wild Rice, usually.

My rules of food keeping have been greatly relaxed since BF. He'd leave meals out overnight, then eat them the next day. At first I was horrified, but after a couple years of sketchy employment/low wages while in school on his part, we just couldn't afford to throw stuff out. I eat leftovers that have been out all night all the time, and have NEVER had any ill effects. Including meat. (Cooked, of course). I think in the fridge stuff is good for about a week, if cooked. Of course, we try to avoid leaving things out.

Denise223

07-20-2006, 09:47 AM

Thanks Nanci!

We really cannot afford it either, so I feel TERRIBLY GUILTY! My husband is self-employed, and I am thinking of going to school for rad tech or u/s.

After speaking with a couple of rad techs (when having CT scans during an illness), I am 98% leaning towards radiology over ultrasound.

Given that I need to take pre-requisites to get into the two year program, I figure it will take me four years. I don't have a problem with that because the time is going to pass anyway.

But, I have a very hard time studying -- focusing. I've taken a few night courses over the years - psych, communications.

I've worked all my life in the medical field -- office manager OB/GYN & Peds, and I'm very good at what I do. I'd take one pre-req per semester, initially, and see how I do.

Back to food & refrigeration........I'm going to ease up on my "throwing away" stuff, starting today!

Thanks Nanci!

Denise

Nanci

07-20-2006, 10:36 AM

I'm a rad tech, did you know that?

Denise223

07-21-2006, 06:00 AM

Nanci --

No, I didn't know..... How long have you been one? That's wonderful. What's your opinion/advice with regard to a 2 yr med sonography program or 2 year rad tech program?

Initially, I was interested in U/S, thinking that it might be more medical. But then, after talking to a couple of rad techs, they said their feeling was that the reverse was true. In rad technology, there's CT, MRI, MRA, bone scan, in OR C-arm films, etc., etc.....

I graduated HS in '78, so I've got to take lots of pre-requisites. Bio, Chem, Algebra........ I never was a great studier, so that's a big concern.

Perhaps I should just make an appointment with the 2 colleges out here that have those programs. I'd also need to look into financial aid. (if you have any advice at all on that -- I'd really appreciate hearing it).

Do you love what you are doing?? Do you work in a hospital or private medical facility? If it's not too personal to ask, is the pay pretty good?

Thank you for any & all advice, Nanci :) .

Let's drift back to food now......

Went to the Stockyard last night -- really has gone downhill since we were last there. (prices much higher than < 2 years ago). Had garden salad, broiled scallops & potato salad -- glass of chardonnay, too ;) !

Boston Mayor Thomas M. Menino came in to enjoy a meal while we were there.

Hope everyone's enjoying the Tour!

Denise

Nanci

07-21-2006, 08:14 AM

I graduated in 1987, so I've been doing it for almost 20 years. I like what I do. I randomly picked it. I worked the first ten years in a Minneapolis trauma/teaching hospital. I did CT about half time for five years. It's (CT) fun for a while, but then routine. Like everything. I did mobile radiography, driving a van to nursing homes, for a year. I liked that. I've been where I am, a large teaching hospital, for seven years. I specialize in fluoroscopy- barium studies mostly, now. I like that a lot.

I would do radiography- you can always add on ultrasound, interventional radiology, radiation therapy, MRI, CT, mammography,nuclear medicine- lots of specialties, but if you do just ultrasound, then you're limited to that only. (But it's a big field.)

I don't think the course work is too difficult- tons of anatomy, physiology, positioning, that's the main stuff, then physics, patient care, stuff about film and digital technology, etc. I wasn't a great studier in HS but I got all As in college except for geology :-( (I got a B) (It's all new terminology- it was really tough!!)

We're guessing starting pay, for a plain rad tech, in the south (so minus 30% from up north) is $16/hour. Pretty decent money for a two year degree. Then you can get a BA/BS and go into management in any health care field, not just radiology. But you can get promoted right up the ladder in radiology, in most places, without a bach degree. Then you can add on an RPA (Radiology Physician Assistant) degree for $$$$$.

spokewench

07-21-2006, 08:49 AM

About 15 years ago (gee it seems like yesterday!), my husband went back to school in California and did the 2 year rad tech degree there. He is still working in the field and I can't say he loves it, but he is still in the field. It allowed us to move out of the rat race and move to Flagstaff Arizona. He makes decent money and can now work part time. (I'm a paralegal)

He had never gotten great grades in high school, but when he wanted to go back to school and apply himself he got all A's! What do you know? It's amazing what a little maturity can do!

If you want to do something like this, I say GO FOR IT. It is a really small bit of dedication to obtain a pretty much guaranteed job and good money! Rad techs are in demand now as you know.:D

Geonz

07-21-2006, 09:01 AM

Also check out the assorted support at the school. I work at a community college (I'm 98% sure it's got a rad tech program) and they pay me full time to help students in the "pre-college skills" stuff because they've got to take a placement test, and more than 2/3 of the students (especially the ones who've been out of school for a bit) need at least one math brush-up course.
It's in the school's best interest to have successful graduates, and some schools have figured out that it's worht investing in their students. We've got a peer tutoring center and it's easy to form study groups with other students, and there are things like "chem 100" which is a brush-up course so you have the chem background for the bio courses. We've also got advisors and advocates to help people *find* the support (including financial) to get 'em through.
GO FOR IT :D :D :D

Denise223

07-21-2006, 02:18 PM

Thank you all so much for your very, very helpful information!!

Spokewench, as you've stated,
It is a really small bit of dedication to obtain a pretty much guaranteed job and good money! Rad techs are in demand now as you know.

It is a career, AND....a very good one at that!

Sue, as you stated,
Also check out the assorted support at the school.
That is surely something that I will have to do.

We have two very good community colleges out here that have the rad tech program.

Originally posted by Nanci -- Then you can get a BA/BS and go into management in any health care field, not just radiology. But you can get promoted right up the ladder in radiology, in most places, without a bach degree. Then you can add on an RPA (Radiology Physician Assistant) degree for $$$$$.

That all sounds really great! I'll have A LOT of work to do before advancing, but there sure are a lot of options available.
I guess the best thing to do would be to contact both schools and make an appointment with one of the advisors.

Thank you all again for taking the time to give me information on this. It is appreciated very much!

Denise

Rai Sue

08-03-2006, 10:58 AM

ok, these are my favorite for long rides. maybe not for fast rides, though...i am making some to start off my tour next week. (Check out http://www.crazyguyonabike.com/journal/RaiSue2006).

Mmmm...cookies. And keep in mind, the recipe came from the Marlboro cookbook, via a friend who got it from her mom.

Way to go Marlboro.

Does oatmeal have gluten? if not, these are also gluten-free.

3 eggs beaten 1 1/2 c. peanut butter
1 c. brown sugar packed 4 1/2 c. oatmeal
1/2 c. white sugar 1 c. semi-sweet chocolate chips
2 t. vanilla 3/4 c. chopped walnuts
2 t. baking soda
1/2 c. softened butter

Combine eggs, sugar, vanilla, baking soda, butter, and peanut
butter. Add remaining ingredients and mix thoroughly. Drop by heaping
teaspoonful onto a greased baking sheet - flatten slightly.

Bake at 350 for 12 minutes. Makes a humungous amount--you might want to half the recipe.

Enjoy!

KnottedYet

08-03-2006, 08:32 PM

RS- Oatmeal can be corrupted with wheat, and while I've heard pure oats are technically ok, I get sick every time I eat them. I've been told no wheat, oats, barley, or rye. Just to avoid any traces of gluten.

This is what I'm eating for dinner:

Quick and Dirty Posole (my New Mexican aunt's recipe)

3-6 pork chops, cut into little cubes
2-3 29 oz. cans of posole (hominy) (don't drain)
1/2 of a 2.5 oz jar of chile powder (the kind with garlic powder and spices)
1 or 2 heads of garlic
salt to taste

Toss it all in a crock pot on low for several hours
Serve with chopped raw onions and avocadoes and any other appealing veges. (or none if you don't have any)

Tastes best the 3rd day.

farrellcollie

08-04-2006, 04:40 AM

One thing that I am really bad about is wasting stuff in the fridge... I don't really know how long things are good for - sauces, fruits, veggies, etc....

I don't like wasting stuff, but....I don't like getting sick AT ALL, either..

What rules do you ladies go by?? (Certainly, if it smells bad, it goes in the trash!)

Thanks a lot!

Denise

I go by the if it is moldy, smells or tastes bad rule - otherwise I eat it. I was one of the many people in St. Louis without electricity for 6 days (some went longer)
so I had to throw out a lot of stuff (especially condiments)in refrigerator - which was probably not a bad idea since I found some dated with "best if used by 2000" stamped on it - I did keep pickles and mustard and processed cheese slices used to give old collie her pills- so far so good

On the Posole recipe - I cook the same thing (did not know it had a name - I love hominy) but I add a jar of salsa to the mix.

Nanci

08-06-2006, 12:13 PM

I never heard of posole, but now I am starving for it!!!

tulip

08-06-2006, 06:29 PM

I love to make my own pizza. People are amazed that I make my own dough, but it is very simple and quick, plus time for rising. It's best when I marinate the tomatoes, basil, and garlic (all from my garden) in olive oil, pepper and fleur-de-sel (really good sea salt) while the dough is rising. I have a pizza stone, which makes a really nice crust (heat it up good before putting the dough on it).

I make this about once a week. My husband an I open a glass of decent red wine and eat it out on the wrap-around porch (it's getting cool enough to now).

I also love making my own ice cream! But that doesn't happen as often. It's hard to find rock salt around here for some reason!

snapdragen

08-06-2006, 07:08 PM

This was actually in Cooking Light as breakfast, but it made a great dessert. Mom and Dad had it with a scoop of vanilla ice cream, I stayed with the vanilla yogurt. Make sure you use ripe peaches. I used a mix of dried apples, apricots, and plums. Yellow and black raisins would be good too.

Warm Stuffed Peaches

You can prepare and refrigerate the stuffing before you go to bed, then assemble and bake the peaches in the morning. Enjoy one peach half as a pre- or post-workout snack. Or have two stuffed peach halves with an eight-ounce glass of skim milk or one ounce of string cheese for breakfast. The peach halves also are a nice addition to a brunch buffet.

4 peaches, halved and pitted
1/2 cup dried tropical mixed fruit (such as Sunkist brand)
1/4 cup slivered almonds, toasted
2 tablespoons graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground allspice
1 (12-ounce) can peach nectar
1/2 cup vanilla yogurt, divided

Preheat oven to 350°.
Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.

Yield: 8 servings (serving size: 1 peach half and 1 tablespoon yogurt)

NUTRITION PER SERVING
CALORIES 134(17% from fat); FAT 2.5g (sat 0.7g,mono 1.3g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 2mg; CALCIUM 39mg; SODIUM 30mg; FIBER 2.1g; IRON 0.5mg; CARBOHYDRATE 27g

Maureen Callahan
Cooking Light, JULY 2006

EBD

09-09-2006, 05:35 PM

I thought I knew how to eat healthy - lots of salads, all the Whole Foods oeuvre - but now that I'm into heavy triathlon training mode I've had to re-learn, because I need more protein and carbs, and just more food in general. So I just made this recipe tonight, from Marcella Hazan's Essentials of Classic Italian Cooking, and it turned out to be a simple, tasty one-dish meal that also makes a perfect training recipe (probably not what Marcella had in mind). I used whole-wheat spaghetti, which went well with this robust sauce; I used fresh marjoram instead of parsley, because that's what I had; and although I did use the italian canned tuna in olive oil, to be honest I didn't see a big enough difference to make it worth $4 a can. You should use dark meat, in any case, not white albacore. Also, I increased the amount of tomatoes in relation to the tuna, so as not to throw out half a can, and I thought it turned out well.

Tuna Sauce with Tomatoes and Garlic
serves 4-6

4 tbs EVOO
1/2 tsp garlic, chopped very fine (I used minced garlic from a jar)
1.5 cups canned imported Italian plum tomates, cut up, with their juice
12 oz. imported Italian tuna in olive oil
salt
fresh ground black pepper
1 tbs butter (not strictly necessary, IMHO)
1 to 1.5 lbs pasta (Marcella recommends spaghetti or penne)
3 tbs chopped parsley

1. In a saucepan or small saute pan, put the olive oil and garlic, turn the heat to medium, and cook the garlic to pale gold. Add the cut-up tomatoes and juice, stir to coat the tomatoes well, and reduce heat to a gentle but steady simmer. Simmer for about 25 minutes, until the oil floats free from the tomatoes.
-Marcella notes that you could prepare the sauce up to this point and then store it up to two days before finishing it.
2. Drain and crumble the tuna. Turn off the heat under the sauce, add the tuna and mix thoroughly. Add pepper and salt to taste, and the butter, and mix well again.
3. Toss with pasta. Add the chopped parsley, toss again, and serve.

Y'all, it was delicious. :p

Raindrop

09-12-2006, 08:34 PM

Love to eat, but hate to cook so one of the things I cook fairly regulary is black bean stew:

2 cans of black beans (drained and rinsed)
1 cup of diced tomatoes (or canned if you don't have fresh)
2 cups of baby spinach
2 tsp. of cumin
1 tbls. of crushed red pepper (can be omitted , or adjusted if you don't like hot stuff)
4 - 5 cloves of minced garlic

Put it all in a large saucepan, the juice in the tomatoes will help to melt the spinach down. Once it's all warmed and the flavors have melted together, I like to smash it all together with a hand potato smasher (but this step isn't necessary:) ...Then dish it up, and if you want add some shredded cheddar cheese or a dollop of sour cream.

Yummy!

yellow

09-12-2006, 08:49 PM

Raindrop, I'm gonna make this! As a non-dairy-leaning-toward-vegan-again, this sounds PERFECT!

Have you tried adding in other veggies like corn and onion? Mmmmmm.

Yellow, who needs to eat a little less these days.

Tater

09-13-2006, 06:37 AM

Mr. Tater is peanut butter addict! He loves pb cookies, but sometimes I don't feel like dragging all the goodies out of the pantry to make a batch of cookies. A friend gave me this recipe:

Snozz cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix well, drop by tablespoonfuls onto greased cookie sheet. Bake 8 - 10 minutes. Cook's choice: stick a thumbprint in the middle of each cookie and place a chocolate chunk, or a bit of jelly.

I have made these a few times and found that they do come out a bit on the crumbly side of things, but still make for a good, quick pb cookie fix.

mimitabby

09-13-2006, 06:50 AM

I am at a loss for non-gluten stuff, but most of our family recipes are non-dairy. oops, biscotti have butter in them. owell. sorry.

I make biscotti and banana bread, these are great foods for the road...
here's my grandmother's very own recipe for Biscotti:

BISCOTTI by Lucia Fressola

6 eggs 4 C. flour
1 C. sugar 4 tsp. Baking powder
¼ lb. butter, melted 3/4 cup Chopped almonds
1 tsp. vanilla

Mix the eggs thoroughly, then blend in sugar, vanilla, and melted butter. Add flour, baking power, and nuts to make a thick dough. Divide into thirds and form into loaf shapes. if you really divide into thirds, you will have enough biscotti from each for one cookie sheet.

Bake at 375* until golden brown. Remove from oven and slice slant-wise. Return to oven on cookie sheets and bake until brown.