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Share your favorite recipes with us !

For all you Big Bang Theory fans. You may want to know of the new cookbook by one of the stars on the show. I hope my library orders it.

Mayim's Vegan Table: More than 100 Great-Tasting and Healthy Recipes from My Family to Your
Mayim Bialik

She also has a blog where you can check out some of the recipes. They are not vegan and some not even vegetarian. So they will appeal to many of you.

Does she sponsor the blog? I didn't see entries just from her...maybe i misunderstood. I looked at the first, starring eggplant.

Madrano wrote: "Does she sponsor the blog? I didn't see entries just from her...maybe i misunderstood. I looked at the first, starring eggplant."

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Here is what is says about Kveller

"Mayim writes weekly for Kveller.com, a hip and sometimes comically irreverent parenting site that includes a new-ish Jewish twist on parenting issues. The site is not for Jews only, though; Mayim blogs on everything from Attachment Parenting to being a celebrity holistic Mama to fun things that happen at industry events and interesting and meaningful ways she celebrates Jewish holidays with her blended family."

Here is another site for her.

Thank you, Alias. That explains what i was seeing. Over the years i've appreciated things she's written about parenting.

Confession: I'm not a natural cook. I have to go trolling for recipes and follow them to the "t". Still learning my way around the kitchen :).

Case in point: This "Healthified Garlic Shrimp Pasta" is on my to do for this week. Looks good!



I love this site because it has healthier versions of my favorite foods.

That looks good Tamara.
I never thought of myself as a cook either. But the more I make, the more I find that I feel comfortable modifying things.

Tamara wrote: "Confession: I'm not a natural cook. I have to go trolling for recipes and follow them to the "t". Still learning my way around the kitchen :).

Case in point: This "Healthified Garlic Shrimp Pasta"..."

Thanks for the web site, Tamara. The recipes look good and healthy.

I usually just keep it simple. Steam some veggies or a salad and a baked potato that I nuke is a go to dinner for me a few days a week.

@ Tamara - my cousin & my BF can both open up the pantry and freezer and *presto chango* dinner on the table. One the one hand I'm very impressed b/c I can't do that, and on the other hand I'm jealous b/c I can't do that. When I was in school, one of my after school chores was to start dinner and I remember I enjoyed it very much; I don't know why I stopped. But I'm trying to get back into it.

Most libraries have a ton of cookbooks for all ability levels. I would go there and look through the books and find a handful of recipes that you think are healthy and easy to make. Copy them and see if you can add them to your repertoire. Eventually build up to a dozen easy healthy Go To meals and you will be all set.

Soups are super easy to make and freeze well in single serving containers. Veggie soup and bean soups are easy to make.

I have (at last count) 90 cookbooks. Now ask me how often I use them. HA! Never. And now with the internet and YouTube (Youtube is a great resource for video cooking and techniques) I have a folder full of online sites for recipes.

Last month I made a Filipino noodle dish (I'm half Filipina) and while it wasn't as good as my Papu, it was ok. And surprisingly not as hard or complicated to make as I thought it would be. I will definitly be tweaking this recipe to try to match my grandfathers.

I was always emailing myself links to recipes online to save them or printing them out and throwing them into a big unorganized pile. I recently started using Pinterest to save them. Now maybe I will actually use them because I can find them! It was often easier to pick up a cookbook before.

Oh my goodness - don't even get me started on Pinterest, I have 3 boards regarding cooking and recipes on Pinterest, not that I've tried any of them. I'm a recipe hoarder.

Oh I have way more than three. I have them all organized according to type of food.

I'll have to check you out if that's ok.... How would i search for you in Pinterest? I'm jac2848.

Love that you people save recipes to Pinterest, too. My sister does that, so it's easy for me to find her best recipes, which she is willing to share. Sometimes i use it to share books i amtickled to have read.

Julie, i am more like you regarding cooking. I tend to modify, based on what i have on hand & what i want from the recipe. I'm not really creative with them & am usually unable to imagine what combined tastes will deliver. As a result, i need a foundation.

My daughter, who used to be a pastry chef, has gotten rid of all her cookbooks. And she doesn't save recipes online. She just figures there are so many recipes out there, that she can always find one to try. What an adventurer. She didn't get that from me!

I've never looked at Pinerest. I'll have to check it out. Thanks!

I am always looking for low fat vegetarian meals.

Everything I have pinned is vegetarian except for my seafood board. Is that you that just started following me alias?

I started following you Julie... I see you have quite a few bean and lentil soup recipes. I can eat a good soup, stew, chili 7 days a week.

Me too. People think I am nuts for eating soup in the summer.

JuliaO. wrote: "@ Tamara - my cousin & my BF can both open up the pantry and freezer and *presto chango* dinner on the table. One the one hand I'm very impressed b/c I can't do that, and on the other hand I'm jea..."

@Julie, I wish I had that *presto change* skillset! I so admire people that can do that!

@Alias, Thankfully I do have a "rotation" of healthy foods now and I love that there are so many websites that offer healthier options now. The internet is my friend!

Julie wrote: Is that you that just started following me alias?"

Yes. :)

Switching it up today - I'm cooking and Chris (my BF) is kicking back relaxing. I bought a new cookbook this week and am trying the "Simple Perfect Chili" recipe. Will let you know how it turns out.

JuliaO. wrote: "Switching it up today - I'm cooking and Chris (my BF) is kicking back relaxing. I bought a new cookbook this week [bookcover:The Pioneer Woman Cooks: Recipes from an Accidental Country Girl|636187..."

Love chili! Do keep us posted :).

JuliaO, here in Texas there seems to be quite a disagreement about beans or not in chili. Does she use them? Personally, i like beans in mine (as well as meat, don't get me wrong). Dh has made chili, rather than me, for the last decade or so. He's used all sorts of meats, often deciding by what i have in the freezer. The only meat he found there he hasn't used is lamb, as it has it's own unique taste. Otherwise, the usual have been used, plus goat. I actually really liked the goat, as well as ham, which seemed odd at the time.

Waiting to hear about your results.

@ Tamara - I think it came out ok and BF, who does 90% of the cooking, loves it. He likes it better than his own. I'll grab the link and post it

@ Madrano - yes, she does have them in her recipe, but as an optional ingredient. I tend to like beans in my chili, but it doesnt look like she used them in hers. YIKES goat?? What does that taste like? Is it very differnt from beef?

This is the link for the chili recipe I used last night. BF said it's even better 2nd day around. YAY!

I like the idea of using the masa harina. My mom used to make her own tortillas with them for what the family called Mexican Sandwiches.(Ground beef, avocado, lettuce & tomato, btw.)

The goat doesn't have an objectionable taste, it's closer to pork than chicken, lamb or beef. If cooked well, it's tender and chili usually requires the right length of time for tenderness to be achieved.

In our family we tend to try to make both Mexican and Italian dishes a day ahead. They all seem to taste better after 24 hours. I suppose it's the herbs at work that makes the difference.

Thanks for the recipe. I'm going to remember the masa harina, if nothing else. Oh, i forgot to mention that most of my chili recipes called for ground beef. The ones my DH makes rarely have ground beef, he prefers cubes of meat, hence our choices. His are better.

I wouldn't even know where to buy goat where I am (Orlando FL). I would try it though. I tend to think of myself as an adventurous eater. The most exotic meat I've eaten is elk, a little sweet but yummy, pickeled jellyfish, so gross, and escargot - LOVE!!

My BF made home made tamales about a year ago and they were so delish! Very time consuming though, and he made a mess of the kitchen (which always aggrivates me).

I do agree with you that certain foods taste better the next day - chili and one of my faves meatloaf definitly in that category.

Mmmmm. Meatloaf sandwiches.

We had a friend who raised & sold goats. However, in Maryland we found it available in a market which sold many supplies from Mexico. Here in Texas, the Mexican supermarkets often have it available. So, maybe you could try (if you are tempted) a market that caters to the Latino community.

Just today i remembered that the goat meat isn't labeled "goat". Instead the Spanish, cabrito, is used. So, it's possible you've seen it & didn't realize it. Cabrito actually means goat kid, so it may be that only the kid is eaten, i'm not sure.

I have seen cabrito in some of the latin markets here,but just didn't know what it is. Now that I know, I may try to persuade BF to buy some. I'll let him try it out first....

We have many African immigrants here in Buffalo so the goat is labeled goat and is easily found in the small neighborhood markets. I haven't tried cooking it.

Bobbie57 - you say you haven't cooked it, have you ever eaten it?

Madrano - what does it taste like?

Upthread i mentioned that it tasted to me like pork, more than chicken or beef. However, DH said to note that i mean lean pork. There was no fat on what we ate. In texture he said he thought it was closer to lamb, which is true, but it's hard for me to separate the lamb taste from the texture, so i didn't write that.

Yes, I believe I have had goat. I agree that it tastes somewhat like pork. It is usually marinated I think so it tasted somewhat like venison if cooked in that style. And yes it is very lean -- which is why it is marinated or it would be very tough.

Good point, Barbara. As i think i noted upthread, i've only had it in recipes where it cooked in liquids, such as chili. I think i had it first long-roasted a la pit cooked, which was not impressive, probably due to the toughness you mentioned.

I am always reading cabbage is good for you Today I saw this recipe for roasted cabbage from Martha Stewart. It looks simply and tasty.

It's easier to see it at the link but you can get the idea from what I can post.

I would probably eliminate the salt and maybe add some Mrs. Dash spice and parmesan cheese.



Roasted Cabbage Wedges

Ingredients

�1 tablespoon plus 2 more tablespoons extra-virgin olive oil
�1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
�1 teaspoon caraway or fennel seeds

Directions
�
Step 1

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

I haven't tried this yet. I saw it today on FB.

Recipe: The Very Best Fish Recipe Ever

Summary: An easy & versatile creamy parmesan topping that works with almost any type of fish.


Ingredients
�3/4 c. shredded Parmesan cheese
�1/3 c. butter, softened, plus more for greasing dish
�1/4 c. mayonnaise
�3 tbsp lemon juice
�1/4 c chopped green onions
�1/4 tsp. salt
�1/4 tsp. pepper
�2 tsp. freeze dried dill (optional)
�2 dashes tabasco sauce
�2 pounds skinless fish (halibut, tilapia, flounder, mahi mahi, salmon, or cod all work great)


Instructions
1.Pre-heat the oven broiler; Grease 9×13� baking dish with thin coat of butter.
2.Mix together parmesan cheese, butter, mayo, lemon juice, green onion, salt, pepper, dill, & tabasco in small bowl until well blended.
3.Arrange fish in a single layer in baking dish.
4.Broil fish for 8 minutes or until it flakes with a fork. Remove from oven and carefully spread parmesan mixture over top. Broil 2 additional minutes, or until bubbly and lightly browned.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Read more at

Alias, that cabbage looks really good, I may try that.

My BF loves to cook so he does most of the cooking, but latelty I'm trying to get back into it. This weekend I'm going to try one of these two recipes....




or

They look good, Julia.

I like Giada's show. I try to select vegetarian dishes when she has them.

Cabbage is one veggie that I haven't tried roasted yet. But roasting makes pretty much anything taste good! :-)

Ever wonder why the Barefoot Contessa looks the way she does. LOL.

Barefoot Contessa, Giada and Pioneer Woman are my fave shows to watch on the Food Network.

Those cabbage wedges look tasty. I am fond of cabbage but DH isn't. However, while here in Dallas, we are cooking with my siblings. I will try this on them. Thanks.

The fish recipe is similar to one had years ago. We liked it very much. I think mine called for lime juice, which called to us. As with some other recipes, i cooked it so often, we stopped liking it. :-(

Enjoy both, Alias.

JuliaO, my daughter & i were talking this week about the joys of knowing how to perfectly roast a chicken. It's such a handy dish to know how to make. Our recipes are quite different, though. For some reason mine calls for turning it on it's side for 5 minutes each (left, right, back, top) the first 20 minutes. Why i continue the work-intense recipe, i cannot tell you. Probably because it ends up moist the way we want, as well as nicely colored.

I have a cabbage that I got for soup. Maybe I will try roasting some of it.

Madrano - I have never cooked a whole bird, chicken or turkey. For some reason the thought of touching one just.... gives me a major ick factor. But.. I know BF would love it and I would like to surprise him so I'll give it a shot.
I'm also going to look for a brussel sprouts recipe. We both like them.. nom nom

My niece is a physician and the one thing she won't handle or cut up is a chicken. Can you understand that? LOL

"JuliaO, my daughter & i were talking this week about the joys of knowing how to perfectly roast a chicken. It's such a handy dish to know how to make. Our recipes are quite different, though. For some reason mine calls for turning it on it's side for 5 minutes each (left, right, back, top) the first 20 minutes. Why i continue the work-intense recipe, i cannot tell you. Probably because it ends up moist the way we want, as well as nicely colored."

I grew up in a traditional Jewish hoe where we had Friday night dinner always with a roasted chicken. Is it any wonder I don't like chicken? In any event, when our daughter was little and I worked full time our Friday night dinners before Temple services were eaten at the local pizzeria. My mother wondered if they put a roasted chicken on the pizza for us.