Balkanka said:Does anyone have a decent recipe for turkey liver? I’m really looking to move away from the usual "pile of onions and sauté them all together" routine. It gets old fast. 😁
Finally, someone else who actually enjoys liver!🙏 😬
I honestly think buckwheat porridge is underrated. It’s my go-to when I want something filling but easy. My favorite way to make it is pairing it with some liver sautéed with onions. The buckwheat cooks super fast, so you just toss in whatever spices you're feeling that day, and you're good to go. Simple, delicious, and hits the spot every time.🙏
It feels like they're grooming people to fall for this whole thing. Venetian style? It’s such a classic look, honestly. There's just something about that specific aesthetic that feels timeless, even if it's a bit much for some people. I’ve always been a fan of how it blends elegance with that old-world charm, though I definitely struggle to pull it off without looking like I'm wearing a costume. It's a fine line between "sophisticated" and "trying too hard," right?First, you sauté some onions in a mix of olive oil and butter, then toss in some parsley and a bay leaf. Throw in those thinly sliced liver pieces and let them cook right in there. I usually serve it alongside some creamy, cooked grits.😁 You can definitely deglaze the liver with some wine while it's sautéing, but honestly, I usually just skip that step.😉)
Liver on forest floor So, when you're sautéing mushrooms, just set them aside for a second. You want to grab some butter and olive oil to sweat down some onions and garlic, then toss the liver in. Once that liver is cooked through—it usually only takes about five minutes—throw the mushrooms back in along with a peeled, diced tomato. Simple enough.😁 Salt, pepper, and whatever other spices you feel like throwing in.😁
I’ve never actually tried making something with yogurt before, but I’m guessing you’d probably want to whip up a crust if you used Greek yogurt.🤔 Maybe the recipe creator can clear that up.😁
That egg recipe from Dana Miller2 should turn out fine as long as you follow it to a T. Basically, you just lightly sear the chicken and then pour in some beaten egg. You'll end up with something like a meat omelet.😁
Rebecca Myers38 said:I whipped this up yesterday 🙂 just a couple spoons of dairy-free yogurt, a handful of frozen berries, and half a banana blended and frozen. It’s honestly too good... tastes just like real ice cream 😍 😍
I used to always keep frozen bananas on hand for those smoothies with dairy-free milk or yogurt. These days, I usually eat my plant-based stuff plain, but I love tossing some frozen berries into my oatmeal instead. It hits the spot just the same.🙏 😍
It just hit me that I haven't shared one of my absolute favorite recipes yet—poppy seed cauliflower.😁 Honestly, I’m kind of obsessed with poppy seeds. I know they aren't everyone's cup of tea, but if you're not a fan, feel free to just scroll past this one.😁
So, first things first, take about 4 to 5 tablespoons of poppy seeds and grind them up. You can use a coffee grinder or a blender, depending on what you've got in your kitchen. Mix that poppy seed powder with a little bit of water. While you're doing that, boil your cauliflower until it's al dente. In a separate bowl, mix together some chopped chili peppers, a splash of olive oil, salt, two cloves of garlic, and whatever other seasonings you're feeling. Toss the cauliflower in that mixture, throw it into a hot pan, and sauté it for a bit. If it looks a little dry, just add a tiny splash of water. Finally, stir in the poppy seed paste and keep sautéing until all those flavors really meld together.
Oatmeal is amazing when you mix it with fruit.😁 Back when I was doing more plant-based meals, I’d blend mine with frozen bananas and some berries... It also tastes killer with apples and cinnamon.😁
quietpilot87 said:So, I just whipped up some pesto, but since I couldn't find any decent pine nuts anywhere, I swapped them out for cashews instead—and honestly? It turned out amazing. 🙏 I think adding a pinch of salt helps too; makes it even better. 🙂
Now I just need to figure out what to eat this with! 🤔
I'm thinking it would be killer with some grilled fish. 🙏
Yeah, I usually skip the salt because the garlic kind of brings out that savory flavor for me anyway, plus I typically season whatever I’m serving the pesto with (like meat or veggies) separately.
For me, it goes great with pretty much any veggie, especially broccoli, and it's awesome with chicken, too.🙏
I used to be obsessed with egg sandwiches, but I don't eat them quite as often lately. Now, I usually just hard-boil some eggs, chop them up, and then blend just a portion of them to get that perfect creamy texture. I mix it all together with some salt and a dash of paprika, spread it on some toast, and call it a day. Honestly, this egg filling is also incredible when you stuff it inside sliced red bell peppers. Just slice the pepper, fill it with the mixture, and you're good to go.🙏
You can usually find quiche dishes at the bigger grocery stores, like Walmart, Kroger, or Safeway... They have everything from deep ones to shallow ones, even oven-safe versions. There are a million variations out there, so just pick something versatile. I actually picked up one from Target; it was super cheap and it’s been working great for me. Plus, they have tons of other kitchen gadgets and dishes there if you're looking to grab something on a budget.😉
quietpilot87 said:Lisa Wells65, this frittata looks incredible, yum! 🙏
What kind of dish did you use for this? Like an oven-safe one or just a regular baking pan?
Anyway, I'm proud of you guys 🙏 Keep those recipes coming 😁 I want those lazy guys out there to see how much easier it is for us creative women—we actually enjoy eating healthy food too.😍
Honestly, frittatas are the best. You can just toss in whatever veggies you have on hand.🙏
An oven-safe dish works great. I usually just use my quiche pan. Oh, and you can make quiche super healthy too, especially if you're doing low-carb with lots of veggies.😁
I’m a huge fan of frittatas. You can easily whip one up using leftover pasta, or just stick to veggies and eggs if you want something lighter.
My absolute favorite combo is eggs paired with mushrooms (sautéed with onions and garlic), some lightly blanched kale, and plenty of mozzarella. 🙏
To make it, I separate the eggs and whip the whites into soft peaks. Then, I mix the yolks with a splash of milk (and maybe some heavy cream if I'm feeling indulgent), fold in those egg whites, and pour about half of that mixture into a baking dish. I layer in the sautéed mushrooms and kale, pour the rest of the egg mixture over the top, sprinkle on the mozzarella, and pop it in the oven until it's golden. 😁
quietpilot87, I am loving this bean recipe of yours. Honestly, I usually blend part of them right into the pot while they're cooking.😁 🙂 Some butternut squash would probably work great too, especially since I usually toss it into my bean salad anyway.😁
Dana Miller2 is spot on—adding potato really thickens things up, which is my go-to move if you're into a heartier stew.😁
As far as Lent-style meals go, lately I've been mixing mine with some chopped tomatoes, two cloves of garlic, and then finishing it off with a sprinkle of parsley.🙏
I also think it’s delicious when I stir in some almonds. 😁
1 medium onion 1 bunch green onions, roughly chopped 3 celery stalks, roughly chopped 1 large carrot, roughly chopped 1 tbsp butter 2 cups fresh (or frozen) green beans 1-2 cups beans 3 tbsp vegetable or chicken broth 1/2 tbsp thyme 1/4 tsp sage 13 cups water 1 bag frozen spinach or 1/2 bunch fresh 2 medium zucchini, sliced into thin rounds 1 small head Napa cabbage, shredded 2 tbsp fresh basil 2 tbsp fresh chives salt and pepper
Roughly chop the onion, green onions, celery, and carrot in a food processor. Melt some butter in a soup pot and toss in that chopped veggie mix. Sauté everything for about 2-3 minutes, stirring pretty frequently, until the veggies start to look a bit lighter. Throw in the frozen green beans and the other beans, giving it all a good stir. Pour in the broth, thyme, sage, and 6 cups of water. Once it hits a boil, stir in the frozen spinach and the zucchini. Let that simmer for a few minutes while you keep an eye on it. Next, add the Napa cabbage and the rest of the water. Bring it back up to a boil. Season with salt, pepper, fresh basil, and chives. Let it cook uncovered for about 5 minutes. You’ll know the soup is ready once the beans have softened up perfectly. This makes a big batch, which is great because you can just freeze the extra for later.
Pesto is honestly amazing with meat.🙏 I love pairing mine with chicken and broccoli. I actually make this version without any parmesan, and everyone seems to love it.😍
I’m going to start posting some soup recipes and stuff soon too.😁 It’s taking me a minute because I'm typing everything out from my handwritten notebook.😬
4 cloves of garlic, roughly chopped 2 cups of fresh basil leaves 2 heaped tablespoons of pine nuts 1/4 cup extra virgin olive oil
Throw the garlic into the blender first, then toss in the basil and those pine nuts. Blend everything while slowly drizzling in the olive oil until it's smooth—but hey, save about 2 tablespoons of the oil for later. Pour the mixture into a small jar and top it off with that remaining oil to keep it fresh.
And honestly? You don't have to stick to pasta just because it's pesto. It actually tastes incredible drizzled over roasted cauliflower, zucchini, or even some fresh sliced tomatoes...
1 onion 2 stalks of celery 1 tbsp butter or olive oil 6 medium carrots 1/2 cup parsley water vegetable broth salt and pepper to taste
Throw the onion and celery into a food processor to get them finely chopped. Melt some butter in a soup pot (or just grab the olive oil), toss in the onion and celery, and sauté them until they're soft. While that's happening, give the carrots a rough grate and throw them in with the rest of the veggies to sauté. Chop up some fresh parsley and stir that in too. Pour in enough vegetable broth to cover everything, season it however you like, and let it simmer away. If you're feeling fancy and want to use cream, stir in about 2 tablespoons right at the end—just make sure you don't let it come back to a boil. If you prefer a smoother vibe, just hit it with an immersion blender, but if you go that route, wait to add the cream until after you've blended it all up.🙂
For those of us who struggle with lactose just as much as I do.
Homemade Almond Milk
1/2 cup blanched almonds (make sure you peel off the skins after blanching) 2 teaspoons honey 2 to 2.5 cups water (depending on how thick you want it)
Grab some cheesecloth and layer it up. Toss your almonds into the blender (pro tip: soaking them overnight helps, but don't sweat it if you forget). Throw in the honey and a cup of the water. Set your blender to the lowest speed and let it run until everything turns into a thick, creamy liquid. Pour in the rest of the water and give it a few more minutes of blending. Finally, strain it through your cloth.
If it still feels a bit chunky, you probably didn't blend long enough—but honestly, just add a little more water and use those bits to make an extra batch.
If you’re planning on using this for a protein shake, there's no need to bother straining it.😁
14 oz can of chickpeas 1 onion 3 tbsp chopped parsley 4 cloves garlic 6 cups chicken broth (veg broth works too!) 1 tbsp paprika 3.5 oz carrots (optional) 5 oz potatoes 3.5 oz tomatoes 1 tsp dried Mediterranean herb blend (optional) 5-6 tbsp croutons salt and pepper
Heat some olive oil in a pot and toss in the chopped onion and parsley, then sauté the garlic over low heat until everything gets nice and soft. Next, stir in the paprika, those dried herbs, the sliced carrots, diced potatoes, peeled and diced tomatoes, and the chickpeas. Pour in enough chicken (or veggie) broth to cover all the ingredients, bring it to a boil, and let it simmer for about 15 minutes. Once that's done, give it a quick pulse with an immersion blender—you want it creamy but still with some texture. Season with salt and pepper to taste. Ladle it into bowls, top with croutons if you're feeling fancy, and dig in.
I honestly cook almost everything in different ways depending on who's eating. For example, I’ll skip the potatoes and croutons for myself, but I’ll definitely add them for everyone else. 😉 😁
One of my absolute favorite ways to use eggplant is making Caponat .
2 lbs eggplant 2-3 tbsp olive oil about 1 lb chopped onions a bunch of sliced celery stalks about 1 lb ripe tomatoes, peeled and diced about 2 oz capers fresh basil (though dried works too) about 3.5 oz pitted green olives salt pepper
First, slice up the eggplant and hit it with some salt. Use something heavy to press down on them and let them sit to drain for about an hour. Rinse them off, pat them dry, and dice them into cubes. Fry the eggplant in a large skillet with 4 tablespoons of olive oil until they're soft but still have a little bit of a crunch. Scoop the eggplant out and set it aside. In that same pan, using whatever oil is left, sauté your onions and celery. Once they turn a nice golden brown, toss in the tomatoes, olives, and capers. Let that simmer for about 10 minutes, then stir the eggplant back in. Finish it off by folding in the basil and seasoning with salt and pepper to taste. Give it one last mix.
I love serving Caponat as an appetizer or just a quick snack on toasted bread (like a bruschetta). It also makes a killer side dish for roasted meats or can even be a full vegetarian meal if you serve it over some cooked rice. You can eat it hot or cold, and honestly, it tastes even better after sitting in the fridge overnight.
So, there are a few different ways you can go about this—basically depending on what everyone’s eating or avoiding.😬
First, hollow out some unpeeled zucchini. Sauté some ground meat (whatever you have on hand, just adjust the amount based on how many people you're feeding) with an onion head and two cloves of garlic. Toss in some salt, pepper, basil, thyme, and whatever else you're feeling. Then, throw in those chopped-up zucchini bits you scooped out and sauté everything together. You can mix in some rice, barley, or quinoa if you want, or just skip the grains entirely. Stuff that mixture back into the zucchini and pour a little tomato sauce over the top. (Personally, I make a basic marinara to pour over them, but if you’re feeling lazy, you can just season some canned crushed tomatoes—salt, pepper, a pinch of sugar to cut the acidity, basil, thyme, etc.—and pour that over the stuffed zucchinis before sliding them into the oven.)
(And for those of us who aren't obsessively counting macros, feel free to sprinkle some mozzarella over the top right at the end.😁)
I use this exact same method for stuffing onions, tomatoes, eggplants... you name it.
It honestly would be so much easier if we could just merge some of these existing recipe threads. If I remember correctly, I’ve already posted in two or three different threads that were basically doing the exact same thing on the Fitness board.😬
Lately, I’ve been leaning heavily on a mix of rice, pilaf, and barley, and everyone in my house has totally hopped on the bandwagon. I just sauté some onions, toss in whatever veggies I have on hand, throw in the grain mix, and boom—dinner is ready in about 10 to 15 minutes.
Since I’m staying away from rice, pasta, and potatoes, I’m constantly trying to figure out how to make meat actually interesting so I don't get bored. I end up rotating through things like chicken and veggie salads, stuffed cutlets, or even meat and veggie skewers...
slycobra53 said:Have you actually tried these ones? It’s practically an out-of-body experience...😍 Loacker, seriously—you can't go wrong!
I haven't, but I'm a sucker for dark chocolate with orange.🙏 😵 I was browsing their site and saw some Loacker Ice Waffles too. We don't have those here in the States.😢