I'm looking for some inspiration in the kitchen. I like to think of myself as being a good cook (I love cooking) but I'm running out of ideas.

I normally eat lots of fish, salad, vegetables, pasta, rice and the odd chicken. When I do run out of ideas, thats when I tend to eat junk food :hopeless:

Can you share some healthy recipes please :tiphat:

1 - Select 1 Red Rope Juicy Apple

2 - Raise to mouth

3 - bite

4 - chew

5 - Savor

6 - repeat 'til sated.

:bouncy:

I'm writing that apple one down, it does sound pretty healthy.

I don't really know how healthy this is...but I'm gonna post it anyway because it's my favorite to make:

Eggplant Parmesan

2 lbs (about 2 large) eggplants
Salt
4 28-oz can plain crushed tomatoes
1 little can of Tomato Paste
3 cloves garlic
Olive oil
Freshly ground black pepper
Lots of Mozzarella cheese
1 cup grated high quality Parmesan cheese


1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. This is the key to the dish, you need to have as much moisture as possible drain out before cooking.

2 While the eggplant is draining, prepare tomato sauce. Pour about 1/2 cup Olive Oil into a large Pan/Pot, cook it on medium heat. Crush the garlic with your knife and drop it into the oil so the oils of the garlic mix in and cook until the garlic is browning. Add the Tomatoes and Tomato Paste and cook on medium heat for at least 20 minutes.

3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. Use two frying pans, cover the bottom in Olive Oil, and put the eggplant slices into hot oil and fry until golden brown on both sides, turning only once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with a layer of the eggplant slices. Top eggplant with grated mozzarella. Sprinkle with Parmesan.

5 Make a second layer of eggplant slices, and so forth.

6 Bake until cheese has melted and the top is slightly brown, about 45 minutes. Allow to rest at room temperature for about 10 minutes before serving.

This should fill two casserole dishes, (those flat ones you cook lasagna in).
____________________________

Sean

I'm not going to pick just one recipe but I am going to recommend my current favorite cookbook.
It is "The New American Plate Cookbook"

It has tons of healthy, healthy recipes. It was put out by the American Institute for Cancer Research, so you know there is a huge emphasis on vegies, fruits, whole grains and more.

The cranberry pumpkin bread with flax seed is without a doubt the best pumpkin bread ever in the history of pumpkin bread!

Anyway that is my contribution to your recipe search!
Enjoy! :wave:

*makes note of apple recipe*

If I were to recommend a book - It would be Delia's Vegetarian Collection. There are gazillions of recipes in there ranging from ultra healthy to ultra treats - and they are all pretty simple. There are some in there that would impress your mates too which is always a winner.

As for a single recipe - I had this the other night and it was so easy and pretty damn tasty:

Vegetarian Chili (I will have to double check quantities when I get home)

2 tins chopped tomatoes (or skin and chop six or so fresh toms)
1 small tin sweet corn
100g broad beans
2 Beef tomatoes quartered
1 tin kidney beans
1 onion chopped roughly
2 cloves of garlic
2 small courgettes chopped roughly
a handful of sugar snap peas
Chilis to make it as hot as you like ;)
Basil
Parsley

Chuck it all into a big pot and stick it in the oven for 30 mins at about 180 deg.

Done!

Serve with rice or mash or whatever you like!

1 - Select 1 Red Rope Juicy Apple

2 - Raise to mouth

3 - bite

4 - chew

5 - Savor

6 - repeat 'til sated.

:bouncy:


I don't think we get Red Rope Juicy Apples here :hmm: I'll try your recipe with a Red Ripe One instead .... that should do the trick :thumb: :D

Seriously ... thanks guys. I love the recipes and the book recommendations. Strange, I love cooking but don't own a cook book.

If you can think of any more, please post away ... It may also be inspiration for others.

:tiphat: :thumb:

I'm writing that apple one down, it does sound pretty healthy.

I don't really know how healthy this is...but I'm gonna post it anyway because it's my favorite to make:

Eggplant Parmesan

2 lbs (about 2 large) eggplants
Salt
4 28-oz can plain crushed tomatoes
1 little can of Tomato Paste
3 cloves garlic
Olive oil
Freshly ground black pepper
Lots of Mozzarella cheese
1 cup grated high quality Parmesan cheese


1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. This is the key to the dish, you need to have as much moisture as possible drain out before cooking.

2 While the eggplant is draining, prepare tomato sauce. Pour about 1/2 cup Olive Oil into a large Pan/Pot, cook it on medium heat. Crush the garlic with your knife and drop it into the oil so the oils of the garlic mix in and cook until the garlic is browning. Add the Tomatoes and Tomato Paste and cook on medium heat for at least 20 minutes.

3 When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. Use two frying pans, cover the bottom in Olive Oil, and put the eggplant slices into hot oil and fry until golden brown on both sides, turning only once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with a layer of the eggplant slices. Top eggplant with grated mozzarella. Sprinkle with Parmesan.

5 Make a second layer of eggplant slices, and so forth.

6 Bake until cheese has melted and the top is slightly brown, about 45 minutes. Allow to rest at room temperature for about 10 minutes before serving.

This should fill two casserole dishes, (those flat ones you cook lasagna in).
____________________________

Sean


Hey Sean!

Welcome to SuccessVibe!

You should introduce yourself officially
so everyone can know what a talented
guy you are...and a nice one, too!

Great to see you, my friend.
Tell us what's been happening
in your rock'n'roll life. :rulz:

Big hugs,
Mudd
xoxox

(As for that recipe, I think StarBuilder/Kallie/Charlotte made
it for me when I visited her in St. Louis last year.)

One of My Favorites?

In a BIIIIIG Bowl (I eat pretty heartily!)

1"-2" Layer of Mung Bean Sprouts
Sprinkle on some Parmasian Cheese - or substitute Veggie Shredders (I like the Jalapino)
Add 1/2 Cup sliced Black Olives
Add 1/2 cup Sliced Green Bell Peppers (Red are yummi too)
Pour Salsa Liberally
add another layer of Sprouts
Sprinkle more Parmasian Cheese (or your fave)
Top with Salsa
Slice 1 Avocado and arange in an artfully SoCal cool sorta way

Dig in and ENJOY!

I'm hungry now! I'm off to the store!

Hi! If you're tired of cooking the same things and want to try something new, and excellent place to go is www.kraftcanada.com. There is a huge variety of recipes for all kinds of meat, pastas, salads, desserts, etc. I also receive an e-mail from them every month with recipes. I've printed off the ones I really like, put them in a binder and made myself a new cook book. Most of the recipes are very easy and it's ingredients that you normally have in your cupboard. I enjoy cooking but it's nice to have a few new dishes.
Happy cooking. :yup:

Thanks Peh. I've bookmarked that site you recommended. Lately when shopping I've been buying foods that I wouldn't normally buy ... its been great. I've had different ingredients so have had to come up with different ideas/meals. :thumb:

Thanks everyone, for some great Inspiration.

One of My Favorites?

In a BIIIIIG Bowl (I eat pretty heartily!)

1"-2" Layer of Mung Bean Sprouts
Sprinkle on some Parmasian Cheese - or substitute Veggie Shredders (I like the Jalapino)
Add 1/2 Cup sliced Black Olives
Add 1/2 cup Sliced Green Bell Peppers (Red are yummi too)
Pour Salsa Liberally
add another layer of Sprouts
Sprinkle more Parmasian Cheese (or your fave)
Top with Salsa
Slice 1 Avocado and arange in an artfully SoCal cool sorta way

Dig in and ENJOY!

I'm hungry now! I'm off to the store!

My god, that sounds awesome!

A good website I found for recipes is:

allrecipes.com

That should get you a good start, and some creative inspiration.
I trust that this will be very useful to you.

Regards,

To stop myself from eating junk (trying to watch my girlish figure, ya know) I whip up some of this stuff when I know I'm going to my friend's houses to hang out... especially good for football games or poker games!

CP's High-Pro Salsa

Put a layer of low salt refried beans into 6 inch square glass baking dish
Next layer is Medium Organic Salsa
Next layer is a grilled chicken breast chopped into very small pieces (each about the size of a kernel of corn)
Next layer of Mild Organic Salsa (diff brand from the first to get myriad of taste)
Next a layer of cheez (I use parmesean [lowest fat content] but you can use any cheez)
And top it off with a last layer of Salsa (diff brand from the others)

*Dip w/ organic, low salt chips*

I have made this and just kept it in the fridge and munched off of it for days.

The chicken and the beans will give it decent protein content, and if you use lowfat beans and cheez, the fats stay low & so do the carbs. And the tomotoes have lost of vitamins and anti-oxidants. Good stuff!

And it tastes freakin' awesome!

-CP

I'm looking for some inspiration in the kitchen. I like to think of myself as being a good cook (I love cooking) but I'm running out of ideas.

I normally eat lots of fish, salad, vegetables, pasta, rice and the odd chicken. When I do run out of ideas, thats when I tend to eat junk food :hopeless:

Can you share some healthy recipes please :tiphat:Baaaaaaaaahbs Crunchy Wrap

1 - 18" Sprouted Wheat Wrap
1 - Handful Mung Bean Sprouts
1 - Avocado, Large - Sliced or Verrrry Ripe, to Spread
1 - Leaf Crisp Heart of Romain
11 - Sliced Chestnuts
or
6 - 1/4" Jimca sticks
1/4 cup - Refried Beans
1/4 Cup - Freshly Shredded Parmasan Cheese
1/4 Cup - Paul Newmans Pineapple Salsa, Medium
11 splashes - Braggs Liquid Aminos
Thai Peanut Sauce to Dip


Schmeer Refried Beans on 1/3 of the Wrap
Place the Bean Sprouts on the Right 1/3 of the ....... awww, come on ..... You know how to do this! Do I hafta 'splain how to stuff a Wrap?
When You wrap it, make it nice and tight.


for the Carnavours in the crowd ..... add 4 - 6 thin strips of Honey-Roasted or BBQ Turkey Breast.