In Season Recipes

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  • Momine
    Momine Member Posts: 7,859
    edited December 2014

    Just wanted to post a nice salad that is seasonal. It is also easy and keeps well in the fridge for a day or two.

    Simply wash and trim a fennel bulb and 2-4 stalks of celery. Cut both veggies on a mandoline or a slicer in the food processor. Dress and toss with fresh lemon juice and good olive oil, plus a little salt. Arrange nicely in a bowl or other dish and top with pomegranate seeds. I used the seeds from half a pomegranate. It looks pretty too.

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited December 2014

    Lovely sounding salad Momine. Thanks for the post.


    Hope all ohave enjoyed their holidays!

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited December 2014

    Wishing everyone a 2015 of health, happiness and peace.

    xo

    Mandy

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • carollynn79
    carollynn79 Member Posts: 654
    edited January 2015

    A Happy and Healthy 2015 to all, we had nice holidays, seeing grandbaby was fun at Thanksgiving, we did no crazy baking this year, but enjoyed cookies, one thing we did was take our favorite chocolate chip cookie and replace the fat with coconut oil and added local black walnuts they are hard to crack but have a distinctive flavor!  We enjoyed smoked duck and roast goose for Christmas, yummy!!  We have been enjoying salads also, our favorite is mixed greens, olives, pears, fresh romano or parmesan our own dried tomatoes, and a raspberry or tarragon vinegrete, we make our own.  I ended up losing 12 pounds in 2014, goal this year is 15.  It is cold so have not been walking, I am cuddled up in the house crocheting and reading. DH and I went out for crab legs and prime rib, it was good!  Today we will have pork steak  with sauerkraut.  The recipe is easy I may have posted before but brown pork, set aside, brown onions, remove, place pork steak in  casserole pan or dutch oven, we use dutch oven, put sauerkraut on top of pork, place onions on top of kraut, sprinkle with brown sugar, just a little, top with your favorite cream soup, we use mushroom or celery, back covered for 45 minutes or until pork is tender, remove cover bake uncovered for another 15 minutes serve with favorite vegetable we usually have squash or sweet potato.  You can also use pork chop or country ribs, I trim any excess fat I can but you want a little. 

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Momine
    Momine Member Posts: 7,859
    edited January 2015

    Teka, lol! It looks delicious, but that recipe is pretty much a no-go for those of us with ER+ cancers.

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  • RhodyMMM
    RhodyMMM Member Posts: 455
    edited January 2015

    Momine, we recently had a pizza that had a cauliflower crust. It was yummy! Loaded it up with a whole bunch of different veggies and a low-fat ricotta spread. You could tell that the crust was different, but wouldn't know it was cauliflower unless you were told.

    Martha

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  • Momine
    Momine Member Posts: 7,859
    edited January 2015

    Rhody, I have heard of that. I do not go crazy over the carbs, although I try to keep them in check. At this point I allow myself a slice of pizza once in a while. Sometimes I make it at home with a wholewheat crust.

    The picture just killed me, because although I can live quite happily without loads of carbs, I am seriously bummed that BC has meant cutting back on cheese. I love cheese.

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  • carollynn79
    carollynn79 Member Posts: 654
    edited January 2015

    Momine,

    I have heard about booze and sugar for those with ER/PR+ being not the best but never cheese! is it for the same reason ? I am working on the sugar but it is hard, don't eat a lot of dairy anymore but sometimes like today lasagna. Making a maple granola today will let you know how it is, used, flax, sesame, pecan, petitas, and sunflower seeds coconut oil, maple, pink salt, whole oats and will add cranberries when done. Am using the granola as a snack it works for me 2 TBLS does the trick.

    Hope all having a good winter so far!

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  • Momine
    Momine Member Posts: 7,859
    edited January 2015

    Carollynn, high intake of dairy fat has been associated with higher risk of recurrence. It is only a correlation, in other words, so far nobody knows why that is or what, if any, other factors play a role.

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited January 2015

    Momine, the problem with dairy is that it is an estrogen containing food. It does not matter if it is organic or not organic, milk in and of itself contains estrogen. Most of the estrogen is contained in the milk fat so the less fat in the milk, the lower the estrogen content…so someone who is an estrogen positive breast cancer survivor, probably should reduce her dairy intake. There are many studies that link estrogen in dairy to cancer--here is one. http://www.reuters.com/article/2013/03/14/us-cancer-diet-idUSBRE92D14Z20130314

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  • Momine
    Momine Member Posts: 7,859
    edited January 2015

    It was also reported here on BCO: http://www.breastcancer.org/research-news/20130327

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  • carollynn79
    carollynn79 Member Posts: 654
    edited January 2015

    thanks, I have moved to almond milk but still,occasionally enjoy some cheese dishes, will continue to be careful I am making a Portuguese soup today, spicy chicken sausage, red beans, tomatoes, chicken broth, carrot, celery, onion, garlic, summer savory or you came use tyme and kale, will serve with some fresh spelt bread.

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  • RhodyMMM
    RhodyMMM Member Posts: 455
    edited January 2015

    MMMM Carolyn that sounds delicious!

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  • Anonymous
    Anonymous Member Posts: 1,376
    edited January 2015

    This is a very interesting receipe. I don't from Greece but i love Greece foods very much. I visited on Greece last year and Eat many delicious foods and become fan of Greece food.

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  • sandpiper1
    sandpiper1 Member Posts: 952
    edited January 2015

    Teka....I know my son will like that recipe.....probably me too...LOL

    I am not much of a red meat gal, however, I crave it every so often.

    I am cooking a chuck roast tonight with carrots, celery, and mushrooms.

    My sides are green beans...the recipe is on this thread somewhere.....mashed potatoes and a new recipe I found

    http://www.epicurious.com/recipes/food/views/Canne...

    Simple and yummy smelling so far. I do try to avoid canned products, but I did get some canned beans for this recipe and cut down on the prep time.

    My house is smelling quite scrumptious at the moment.

    Wishing everyone a very delightful evening and many tasty adventures.....

    XOXOXOXOXO

    Piper


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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • sandpiper1
    sandpiper1 Member Posts: 952
    edited January 2015

    As much as I love cooking, I love a good quality meal from a take out place.

    Tonight, I grabbed dinner from a a controversial food stand near the university medical system I work.

    I will post the link if you choose to check it out.

    It is known as the 'Conflict Kitchen'. Featuring foods from a country the USA is in conflict with or there lies conflict and adversity.

    They open conversation through food.

    I got the Mezza platter, Falafel and Musakhan. They had a cup of free sweet hot black, sage tea while I waited for my order. Soooooo yummy, soothing, aromatic and warming after a long 12 hour shift.

    I stopped at a local macro brewery near my home and got a nice pale ale to compliment the dinner.

    The amazing "side-effect" was my 20yo son enjoying the new food with me and us having a lively conversation about many things including movies, music, politics and life.

    He especially enjoyed the Baba Ghanoush and Falafel. Citing the smoky, hearty flavor of the BG and the freshness of the falafel.

    What I like most is my son is such a foodie at such a young age....

    Bidding all a warm, restful night (less than 15 degrees now).

    And a wonderfully open heart and mind...and of course tummy to many adventures with family, friends and foodie friends at heart.........

    http://conflictkitchen.org/

    xoxoPiper


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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Redheaded1
    Redheaded1 Member Posts: 1,600
    edited March 2015


    I vote corned beef.......its traditional!

     

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  • carollynn79
    carollynn79 Member Posts: 654
    edited March 2015

    Corned beef!  I love it when good conversation comes with good food.  don't think any food should be listed as conflict because we are at odds with each other.  Great things can happen when we open our minds and talk to one another!  I love to try new things, my DH not so much but he goes along with me on some of my food adventures!

    Piper being farmers and the fact we raise our own beef we eat our share!  We love pot roast especially with carrots, potatoes, onions and when we have them parsnips!

    We had a great time in Kauai, my youngest and his family joined us we went siteseeing, we babysat while they did adventures and we shared many a nice meal.  Grandma was in her glory!!

    image


     

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Mandy1313
    Mandy1313 Member Posts: 1,692
    edited March 2015

    Carolynn: Lovely photo of both of you. Thanks for sharing!

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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  • Blundin2005
    Blundin2005 Member Posts: 1,167
    edited April 2015

    Teka....so cute!

    Getting ready to plant the veggies....hoping the artichoke gives us more than beautiful leaves this year.

    Happy Rebirth to all...

    Best wishes to all as always,

    Marilyn

    image

    image

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  • Teka
    Teka Member Posts: 10,052
    edited September 2017

    ^..^

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