Ashley Perez50 said:I've heard about carrot soup (and other stuff too), but I've never actually tried making it myself. I'll have to hunt down a recipe once I finally decide to give it a shot. My mom makes this sauce that includes meat—not huge chunks, just little bite-sized pieces about the size of a grain of rice, nothing crazy like a giant steak. Basically, she boils a bunch of different veggies together, including carrots, and then just blends everything right into the mix. It’s delicious, and a nice little break from the usual tomato-based sauces. Maybe even a carrot one would work as a pasta sauce or something similar. 🤔
Yeah, some people do use it with pasta, but personally, I think it goes way better with rice (whenever I'm having some😁).
For me, veggies are basically the foundation for tons of my sauces. Thank God for my immersion blender. You can sauté pretty much any vegetable, blend it up, and turn it into a sauce. 🙏 😁
I do that quite often when I'm roasting veal shank—that kind of thing. 😁
Ashley Perez50 said:That carrot sauce looks amazing! What else would you serve it with? I'm thinking about what kind of pairings would work best. And regarding the oats—will an immersion blender actually do the trick? I'm debating whether to just use my stick blender or finally dig my old blender out of the pantry. 😵
You could easily turn that into a creamy carrot soup. If I remember right, I posted a recipe for it somewhere on this thread.😳 😬
My immersion blender is pretty heavy-duty, so it can definitely handle the oats. (It even crushes almonds and stuff like that.😁 😍)
Personally, I think that carrot sauce goes great with chicken or other meats, especially if you mix it up with some veggies and rice. It also works really well as a side for potatoes since the sweetness of the carrots makes for a killer combo. 😍
First, take your chicken breast and butterfly it out so you have one big, thin cutlet. Season it well and just let it sit for a minute while you prep. Grab some green onions and a little garlic and sauté them in olive oil. Then, toss in some sliced carrots, bell peppers, mushrooms, zucchini—basically whatever veggies you’re feeling that day. Lay all those veggies right on top of the chicken and roll it up tight like a little log. If it feels a bit loose, just grab some toothpicks to hold it together or tie it off with some kitchen twine. Pop it in the oven for about 20 minutes until it's cooked through.
While that’s baking, boil 3 or 4 carrots and half a small red onion. Once they're soft, throw them in a blender or use an immersion blender to whip them into a smooth puree. Sauté the puree for a second with some spices and, if you're feeling fancy, a splash of heavy cream and white wine.
Cook up some rice with some herbs, and if you happen to have any leftover veggie filling, mix it right in. If you aren't really a rice person, just skip it—the chicken works great just with the carrot puree, though you might want to make the puree a little thicker then.
Slice those roasted rolls into rounds and serve them up with the rice and that carrot sauce. Enjoy!
Hmm, I’m guessing quietpilot87 is blending them just to get those oats finely ground. That’s pretty much how I handle it too, though I just use an immersion blender since mine packs a decent punch. I honestly don't know if you could even get the oats fine enough using a standard hand mixer.🤔
Almond, Sesame, or Peanut Crusted Chicken with Cauliflower & Broccoli Mash
Slice up some chicken breast into thin cutlets and season them (just salt, pepper, paprika, and maybe a drizzle of olive oil if you're feeling fancy). Beat an egg or just use the white. Dip each cutlet in the egg, then coat it in crushed almonds. Give them a quick sear in a non-stick pan with just a tiny bit of oil—you just want them golden. (You can switch it up by using crushed peanuts for one batch or sesame seeds for another).
Once they're coated, line them up on an oven rack sitting over a baking sheet. Cover the meat with some aluminum foil and pop everything into the oven at around 350-390°F for about 20 minutes. Keep an eye on them, though; depending on how thick the cutlets are, they can go from perfect to overcooked pretty fast.
For the side, boil some broccoli and cauliflower, then blitz them with an immersion blender until they're smooth. Season with salt, pepper, a little garlic, and olive oil. If you want some extra crunch, toss in some chopped peanuts, or if you're okay with dairy, add a splash of cream or milk to make it extra velvety.😁
placidlynx24 said:So that's basically what I heard. Thanks, at least now I know something about it. 😁 I honestly think we should get something like this started here in the States too. I mean, the hardest part is just letting your hair grow out before you chop it off, and besides, making a kid happy is such a beautiful gesture. 🙂
No worries!🙂 I have tons of hair, and I actually thought about doing something like this last year when I was considering a massive chop. But from what I can tell, there isn't an organization quite like it here. When I looked into it, the only thing that really popped up was Locks of Love.
In the US, you can cut your hair and give it to wig makers, but they aren't usually linked to kids fighting cancer or other serious illnesses.
placidlynx24 said:I’m honestly not sure where this fits best on the board, but I could really use some info.
It’s the holiday season, and I’ve just been feeling this sudden urge to give back. I know I can't do much to make a huge difference, but I read somewhere that you can donate your hair to help make wigs for cancer patients who lose their hair during treatment. It’s not anything massive, but I think the gesture matters. Does anyone here know the specifics—like where to go, how it works, etc.? All I know so far is that the hair needs to be at least 5 inches long, and I think I need about another inch or so before mine is ready to go. I'm not sure who to reach out to or if there are other requirements. Anyone on the forum have more insight on this?
Check out Locks of Love. I think that's pretty much the main organization for this kind of thing here in the States. 😢
Jessica Wood92 said:Hey there. Maybe try finding out if Dr. Einstein is still seeing patients so you can book an appointment with her. She’s super professional and really easy to talk to, but I'm not sure if she's still practicing over in Brooklyn.
The reason I'm asking is because I used to go to a doctor who doesn't work in Brooklyn anymore.😢
I just checked their website and it looks like Dr. Einstein is actually on the list.👋 Thanks!🙏
That sauce is actually meant for Korean-style chicken; I saw it featured on Ana Ugarković's show recently.😁
(You take some chicken thighs, debone them, coat them in a mix of egg whites, starch, and flour, then fry them up.😁 It turns out super crispy on the outside while the meat stays really juicy. Honestly, it's a killer combo.🙏 )
Slow down there, 😬What kind of toasted sesame and tomato sauce is this? And how are you actually rolling the meat? Are you just pinning it together with toothpicks? Or are you using some kind of foil to hold it all in? 🙂
First, toss the sesame seeds into a dry pan. Let them toast until they get a little dark—just be careful not to burn them. 🤣
Then, mix in some crushed canned tomatoes, tomato puree, or even that tomato paste from a tube... (Personally, I usually make my own sauce from scratch, but if I'm feeling lazy, I'll grab one of those or mix a few things together.) Throw in some seasonings too—salt, a pinch of sugar, pepper, maybe a squeeze of lemon juice, whatever. It’s totally up to your taste. Once you try it once, you'll figure out exactly what's missing or what needs more kick. 😁
For the meat, butterfly it first so it's thinner and has more surface area. Lay the veggies on top and start rolling it up, pretty much like you're making a wrap. Use some toothpicks just to be safe. You could definitely do the same thing with prosciutto, bacon, or cheese, but I'm not really eating those right now. 😬
Lately, I've been obsessed with this roasted veggie salad. For example, for today's lunch, I'll roast a big tray of mixed veggies—think green and red bell peppers, onions, garlic, tomatoes, zucchini, and eggplant. Then later on (for dinner), I just toss in some sun-dried tomatoes in olive oil, some spices, and a bit of fresh parsley. 🙏
Since I get a little bored just searing a plain piece of meat, I've started stuffing the center of the fillet (doesn't matter what kind of meat you use) with things like carrot sticks or green beans, roll it up, and then pan-fry it. I usually slice it into medallions afterward because it looks way more impressive 😬. You can serve it with a sauce if you want, but it's honestly great on its own too. 😁
Also, I stumbled upon this toasted sesame and tomato sauce recently. 🙏 It is seriously amazing with chicken. 🙏
Lately, I've been making a ton of couscous and buckwheat porridge.😁
Honestly, my favorite way to do it is to sauté the grains with some onions and veggies, toss in whatever fresh or dried spices you've got on hand, and then use that mix to stuff things like tomatoes or zucchini before popping them in the oven.🙏
Hey quietpilot87, and for everyone else who’s obsessed with lentils—you seriously have to grab the ones from Coop. They're top-tier. 🙏 😍
As far as recipes go, I’ve been on a huge stuffed zucchini and eggplant kick lately.🙂
I basically sauté some onions and garlic, then toss in the hollowed-out veggie bits, diced tomatoes, and either ground meat or some chopped chicken. I throw in basil, thyme, and a little sage for flavor. Then I stuff that mixture back into the veggies (I blanch them first so they don't take forever in the oven) and top everything off with a bit of mozzarella. (It works pretty well even if you're trying to eat meatless sometimes.😬)
What you'll need: 1kg small button mushrooms, 2 parts water, 1 part white vinegar, a pinch of sugar, 3 bay leaves, some rosemary, a few peppercorns, 2 red chili peppers, mustard seeds, dill, and salt. First, clean and wash the mushrooms, then boil them in salted water for about 3 minutes. Drain them and let them cool down before packing them into clean, dry jars. While those are cooling, simmer your water, vinegar, salt, sugar, bay leaves, rosemary, pepper, and chilies together, then set the liquid aside to cool. Once everything is ready, toss the mustard seeds in with the mushrooms, tuck some sprigs of dill between them, and pour that cooled spiced liquid over everything. Seal the jars tight or wrap them securely with double layers of plastic wrap that you've dipped in alcohol first. Just store them with the rest of your pantry staples in a cool, dry spot.
Just a heads up, there's white and black mustard seeds out there. I wish I could be more helpful, but I'll try to hunt down a photo for you. You might want to check if your local Walmart carries them.😁
I haven't actually had any Green (if I recall correctly) 🤷 Is there much of a difference?
Honestly, the taste difference isn't huge; it’s more about how firm they are, so you kind of pick your lentil based on what you're cooking.
Personally, red lentils are my go-to. They're definitely the softest.😁 They work great if you want to thicken up a soup, but for hearty stews, I usually stick with brown or yellow ones.
My absolute favorite lentil dish is lentil orzo. 🙏 I don't eat it as often lately, but it's easily one of my top picks when it comes to legumes.
Unlike some other things, like chickpeas, lentils don't have a ton of fat, so I used to cook them quite a lot back in the day.🙏 🙏
quietpilot87 said:Lentils are basically just another legume, kind of like beans or chickpeas... I either cook them from scratch or just grab a can. Lately, it’s been the canned stuff for me.
I'm a huge fan of lentils, even though they don't get nearly enough love here in the States. 😢 Most of the time, I stick to the Green or Red ones.
The Green ones usually take about 45 minutes to cook, while the Red ones are ready in 25.
Pro tip: if you're cooking lentils, drop them straight into boiling water. It makes them way easier on your stomach compared to starting them in cold water and waiting for it to boil.😁
Personally, I think they taste best paired with chicken and a good mix of spices, but they work great in soups too.🙏
Dana Miller2 said:Lisa Wells65, are these recipes specifically for turkey liver, or can I use whatever kind I find? Personally, I make my liver by searing it on a grill pan and then drizzling it with a mix of olive oil and a massive amount of garlic. It smells crazy, but man, it is delicious. 🙂
I usually sauté chicken liver, but you could definitely use these recipes for veal too.😁 Pork just doesn't sit right with me, though. The smell is way too intense.😬
