Guilty pleasures: flavored M&Ms
8 years ago
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Anyone with experience of this rare tomato?
Comments (7)mickyfinn, try replacing the 1/2, the upside-down question mark in front of it, and the i-with-the-two-dots-over-it in front of the upside-down question mark with quotation marks. This sort of thing usually happens when you paste text from Word into GW's message box. Or when you use the ALT key + number codes to make special characters: for instance, I can type ALT + 130, which should get me a lower-case e with an accent acute -- and in fact that shows up in the Message box -- but in the Preview it looks like this instead: � -- and that's probably how it'll appear in the final message. As to whether the original post is real: no, I'm pretty sure it's humor....See MoreLet's Talk: Healthful Eating, Recipes, New Products, Etc.
Comments (71)I made this today and loved it! I'm not sure it still qualifies as "healthy" when you return to the pan for multiple servings though:). Recipe found on "Damn Declicious" blog. PS...I only had about 1/2 cup of quinoa on hand so used orzo for the other half and it was still delish. ONE PAN MEXICAN QUINOA Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Yield 4 servings Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan! INGREDIENTS 1 tablespoon olive oil 2 cloves garlic, minced 1 jalapenos, minced 1 cup quinoa 1 cup vegetable broth 1 (15-ounce) can black beans, drained and rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 1 cup corn kernels 1 teaspoon chili powder 1/2 teaspoon cumin Kosher salt and freshly ground black pepper, to taste 1 avocado, halved, seeded, peeled and diced Juice of 1 lime 2 tablespoons chopped fresh cilantro leaves INSTRUCTIONS Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately. This post was edited by funnygirl on Fri, Apr 11, 14 at 16:24...See MoreMom won't stop buying candy and other junk food
Comments (22)This may sound crazy but I just got the book The Mood Cure and it is all about diet and mood disorders. I use it for both my sons. One gets depression and the other gets anger outbursts. Thankfully they both seem to react to the same foods (dairy, sugar and gluten) that when these are kept out of their diet they are balanced kids. It is a very interesting read and you can probably get from your local library. My oldest son (12) won't go back to how he used to eat as he has improved in mindset, athletics, focus and his skin cleared up so he is sticking to it. He had a major junk food addiction - well, as much as I would allow but he would always be asking for sweets, dairy and breads. I also follow this way of eating (with a few more restrictions) for my autoimmune conditions and noticed my irritability also went away. Here is a link to the book if you want to get an idea or check out others reviews. Here is a link that might be useful: http://www.amazon.com/The-Mood-Cure-Program-Emotions--Today/dp/0142003646/ref=sr_1_1?ie=UTF8&qid=1364132500&sr=8-1&keywords=the+mood+cure...See MoreLooking for good freezer TV dinner copycat salsbury steak
Comments (3)Commercial freezers freeze instantly. It may be that home freezing causes your sauce to break with the different molecules freezing at different rates. This is especially true when there's a goodly fat content as well as a watery component (think about keeping salad dressing emulsified). Flour based gravies are supposed to freeze pretty well, though I've only done it a couple of times and can't swear by it. My best recommendation would be to freeze the meat separately from the gravy. If you have large mushroom slices, make sure they're cooked down first, both for the freezing, and for the flavor. Saute them with the onions, wine and other flavors until they start releasing their water, cover for 5-10 minutes so they get really limp and have released almost all of their water, then uncover and steam off all the water, inc. whatever else is released. At that point, the mushrooms should be really delicious and a small fraction of their original volume, and ready to make the gravy. They should freeze fairly well at that point, and be tasty. Good luck....See More- 8 years ago
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