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Stamp TV Recipe & Cooking Group

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Stamp TV Recipe & Cooking Group

Love to cook, bake and share recipes?  Well, come on in!

Members: 51
Latest Activity: 17 hours ago

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Baker's Delight

Started by Keith M Waugh. Last reply by Keith M Waugh May 7. 5 Replies

Baking is a unique part of "Cooking" and requires a different set of skills. If you are a baker, or interested in baking, this is the place for you! Enjoy!Continue

Main Dish Recipes

Started by Lee - GKD DT/Moderator. Last reply by Anna Jernigan Mar 20. 2 Replies

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Comment by Keith M Waugh 17 hours ago

Low Calorie Brunch - Slice or dice bite sized Yellow Squash, Carrots, An Onion, Zucchini, and for myself, I add the stem pieces of Bok Choy (or any cabbage, chunked.) Toss in a mixing bowl with a light drizzle of olive oil.

Preheat oven to 450F. Spread your mix across a cookie sheet, keeping the pieces at one layer deep.

Bake for 15 minutes, rotate the cooking sheet and bake for an additional 15 minutes. After removed from the oven, sprinkle with salt and pepper to taste, and your best Balsamic Vinegar. OR the juice of one lemon.

Enjoy.

Comment by lovinpaper on June 28, 2015 at 3:57pm

I will stick to my Greek Yogurt that I put on fruit.  I guess as long as we can afford it, we will keep purchasing it.  I like easy.

Comment by Keith M Waugh on June 28, 2015 at 2:54pm

Yesterday and today I had Kefir for breakfast. For those who are curious, Kefir is a fermented drink similar to yogurt in tangyness and flavor. There is milk Kefir and Water Kefir.

This bottle that I purchased (for about $7.00) is blueberry flavored Milk Kefir, and is loaded with lots of digestive tract probiotics. I figure that it will last 4 servings. I'm also going to make my own beginning next week.

I have many health issues including autoimmune disease (a lousy immune system), but Kefir and yogurt introduce good bacteria and helpful yeast into the intestines (lower gut) that boost and support the immune system as well as the digestive tract!

It's not a drink for everyone. The tangy and cultured buttermilk-like flavor is an acquired taste for those not used to plain Greek yogurt.

YouTube has lots of information available on these and similar issues. I am no authority on any of it! I'm simply a yogurt/Kefir consumer looking for good results, and so far I'm encouraged.

Comment by Keith M Waugh on June 25, 2015 at 1:42pm

A very nice savory salad side dish for a meat entree. I have no name for it so maybe you could offer one.

Fresh green beans are placed into boiling water for 5 minutes. They are then removed to an ice bath to stop from further cooking.

In a skillet over medium high heat add diced bacon, minced onion and cherry tomatoes that have been cut in half. Stir until the bacon fat has been rendered out. Place your green beans onto a clean kitchen towel and gently pat dry, then transfer into a serving bowl. When the bacon is done, the onions are translucent and the tomatoes are soft along the edge, pour the contents of the skillet into the serving bowl. Sprinkle with a little olive oil. Lightly toss the salad and then top with a generous helping of freshly grated Parmesan cheese and serve.

Comment by lovinpaper on June 18, 2015 at 8:07am

Keith, I had to go look to see what the Greek Yogurt Maker was.  I eat Greek Yogurt daily, it seems, but I did not know you could make it.

Probably doing something with chicken today as that is what is in my fridge.

Comment by Keith M Waugh on June 18, 2015 at 7:54am

I recently purchased a Greek Yogurt Maker... and I have been having great fun with it which I will cover in another comment.

I also recently made a Bouillabaisse using ground beef, ground pork and ground veal  (at $11.95 per pound!) Using only organic ingredients, including items such as organic tomato paste, it came together and served as a base for several dishes beyond the usual pasta. It worked as a dip for corn chips; The sauce layer on a pizza; And spooned over sliced, toasted baguette croutons.

Lisa, I am so glad you are active in the kitchen!!!!!! Keep it up, please!

Comment by lovinpaper on June 8, 2015 at 5:47pm

Any new ideas for cooking?  Tonight, I am boiling potatoes for mashed, since today was new hardware on daughter's mouth.  I will have a sweet potato.  I will also fix hamburgers and possibly bacon for the one who does not eat beef.  Sounds a bit boring, but it is a meal.

I did purchase a packet of preserves gelatin or whatever it is called.  Now we need to purchase berries so I can give it a try.  It is a freezer kind.

Comment by lovinpaper on May 21, 2015 at 6:52am

Your preserves sound yummy!  I need to look for one of those recipes.  We purchase a lot of frozen fruit, so one of these recipes might be a treat.

Comment by Keith M Waugh on May 20, 2015 at 8:14pm

I just had a neighbor friend drop by some low sugar strawberry preserves... and the jar was still warm!!!! I intend to make biscuits in the morning, but warm preserves can't always wait, so I used club crackers just to taste... and taste, and sample...and taste some more. I still have enough for the biscuits, and It is going to be a treat all over again!

I had to call her to thank her again! Sigh!

I am very thankful for my life and many blessings!

Comment by Keith M Waugh on May 14, 2015 at 11:10am

Substitutes for 1 cup of corn syrup are:

1 cup of granulated sugar + 1/4 cup of boiling water (then let cool).

1 cup of honey

1 cup of maple syrup

1 cup molasses

1 cup blueberry syrup

Any of these substitutes sound good to me for making cookies!

 

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