| T O P I C R E V I E W |
| cecelia |
Posted - Jul 30 2004 : 5:32:07 PM
I have been gradually changing my diet, in an effort to improve my health. I have been cutting down especially on red meat and what I consider "white food" (i.e. sugars, white flour, white rice, etc. and other refined carbs). I was wondering if any of the other farmgirls have tried this, and what their bodies' response has been. I have found that if I drastically cut back on such foods, even for 3-4 days, and then eat them for even 1 serving, my body responds by being more sluggish, and I feel more tired than usual. I'm especially interested in hearing from any vegetarians out there, and if it has made an impact on their health.
Cecelia
ce's farm |
| 25 L A T E S T R E P L I E S (Newest First) |
| Eileen |
Posted - Jun 25 2005 : 7:12:23 PM
Hi Bj,
Are you going to make the crackers too? I have made home made Grahams before and they are definately worth the effort. Did you get the chill over powder for the marshmallows?
I got to try one of Mary Janes marshmallows while we spent the night there a couple of weeks ago. They are really goooood!
I like a lot of her different packaged foods and we also clamp the top shut. Black bean hummus is wonderful as are the couch potatoes and the oatmeals.black bean and corn chowder is my favorite. Also I love making the bake overs.
Eileen
songbird; singing joy to the earth |
| Kim |
Posted - Sep 23 2004 : 4:08:35 PM
Thanks, Jeannie!
What neat photos Dave! You two make a very handsome couple.
farmgirl@heart
Longaberger Lover and all things antique |
| n/a |
Posted - Sep 23 2004 : 3:05:44 PM
We had rented costumes to go to a Medieval/Renaissance Party, but it got cancelled at the last minute. So I said "Let's go up in the woods and take some photos on the tripod, so at least we had something to show for the costumes. Then I made up a website and emailed it to her, she is such a sweetheart! |
| jpbluesky |
Posted - Sep 23 2004 : 11:32:34 AM
Kim, you can see the website if you go to chickendave's member profile. The address link is there.
Chickendave, very romantic photos, and I love the medieval costumes. Kinda hard to swing dance in, though, huh? :) Just kiddin with ya.
jpbluesky
Love those big blue skies and wide open spaces. |
| Eileen |
Posted - Sep 23 2004 : 10:55:31 AM
On the question about miso soup. I love it. I prefer the light miso and am never without a container of it in my freezer. It keeps forever in the fridge but I have more room in my freezer and it never gets frozen hard so I can still scoop out as much as I want. Trick is not to boil it. Any time any one in my house is under the weather or suffering from flu or cold I make a miso soup. I chop a whole onion and saute it in olive oil until slightly carmelised. I stir in a quart of home made chicken or veggie stock and heat to boiling. Turn down the heat to a simmer. I then disolve a couple tablespoons full of miso in some warm water and put a portion of this into a soup bowl. I ladel on the onion stock and sprinkle sliced scallions over the top. It helps to settle stomachs and warm you up if you just do not feel quite right. If I am more humgry that broth will satisfy I add some well drained firm tofu slices. Miso is not too salty if you use it in small quantities as it was made to be used. you can use it as a substitute for any salt in a recipe for soup just do not add it until the soup is no longer boiling.
Eileen
songbird |
| Kim |
Posted - Sep 22 2004 : 4:40:52 PM
Ok, I missed something! What is your website Dave?!
farmgirl@heart
Longaberger Lover and all things antique |
| MeadowLark |
Posted - Sep 22 2004 : 2:45:11 PM
Dave, Your website is so romantic and sweet. I wish you and yours all the best that life has to offer!
Time Flies |
| cecelia |
Posted - Sep 22 2004 : 1:26:29 PM
Ah, yes I have the recipe for 40 garlic chicken! And Dave that sounds nice, haven't seen any pigeons flying around lately....I wonder if someone ran out of chickens for the soup (bad joke!).
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
| Clare |
Posted - Sep 22 2004 : 12:34:01 PM
Cool website Dave Thomas..=;) You and your finance look very happy. Congrats! |
| n/a |
Posted - Sep 22 2004 : 12:22:55 PM
Jen, 40 cloves of garlic? Ya gotta be kiddin me......(Thomas is not Italian. smile), did you see my website? |
| MeadowLark |
Posted - Sep 22 2004 : 11:53:16 AM
Dave, Have you ever heard of chicken with 40 cloves of garlic? It is so easy and sooo delicious. When Eileen starts the fav recipe topic I will post it.
Time Flies |
| n/a |
Posted - Sep 22 2004 : 11:32:19 AM
OK, Eileen, I will e-mail you, my recipe file is not overfilled, but I throw out those that do not work (smile) |
| Eileen |
Posted - Sep 22 2004 : 11:05:31 AM
Dave,
I have a recipe for Garlicky bread Soup. It is delicious and wonderful on a freezing winter afternoon when you are fighting off the cold or a cold. E-mail me and I will pass it on.
Eileen
Maybe we should start a new topic, Recipies we would love to share.
Hmm. Maybe I will.
songbird |
| n/a |
Posted - Sep 21 2004 : 8:37:06 PM
Ce, I will plan a weekend in the Spring, to meet with you. I know you are a kindrid spirit. I have not visited my pigeon buddy on Broadway in four years, you are probably around the corner from him. Just need to find out where a Swing Dance is, to keep my fiance happy (smile)...... |
| cecelia |
Posted - Sep 20 2004 : 5:28:37 PM
Dave, I was just logging off (to check the sauerbraten!) when I saw your post. Broadway in Lancaster, wow - I'm a mile from there. There's still great sausage in Buffalo, but I try to stay away from it...I have a cookbook with sausage recipes, haven't made any for some time now. We know someone who's planning to get back into pigeons when he retires...amazing...
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
| n/a |
Posted - Sep 20 2004 : 5:19:33 PM
Ce, the very best ever sausage I ever tasted was 20 years ago, just outside of Buffalo. I have flown, raised and bred Birmingham Roller pigeons since 1976...My mentor, Ron Kumro, lives on Broadway in Lancaster, and we toured the lofts and judged a flying contest in a nasty October weekend. Joe Pastuch provided lunch, perhaps the best "real" sausage can not still be found. Great memories though..... |
| cecelia |
Posted - Sep 20 2004 : 4:58:04 PM
That would be nice (have you ever seen the Falls?) My husband and son are not exactly into this "farmgirl stuff" but I'm working on them (like your fiancee? smile). I actually like to put garlic in the chicken soup too, but only in my bowl! I planted some garlic in my herb garden this year, but I'm not sure what happened to it - seems to have disappeared, have to wait until Spring to see if it comes up; then again, I also put pepper in my chicken soup, just a bit, must be the Polish background coming through. Although I am in the process of giving up red meat, I now have (as I do every Sept./Oct.) a sauerbraten in the oven. Hey, you can't give it up just like that!
Anyway, all I can smell right now is vinegar, spices, red wine and ginger.
Cecelia
ce's farm |
| n/a |
Posted - Sep 20 2004 : 4:46:50 PM
Hi Ce, I will find many recipes for soups from stratch on the web, and thanks for the idea, that was the most important part (smile). Made chicken soup from scratch last week after I read your post, and my back-up at work loved it, my fiance, however, said it was good, but added pepper. (But then again, she asked to take a portion home for lunch at work, so I will deem it a success. Personally I like to use less spices and let the "true flavor" take the stage. I love garlic, even the store-bought kind during the end of Winter, but with the many better varieties available at this time of year locally, I use them, much more flavorful. Just received 3# of MJF German Red garlic, and it is very impressive, twice the size of any I have ever seen. Plan to plant two pounds and eat the rest...which reminds me...I need to do a search for garlic soup (smile). Cecelia, we will have to meet sometime, we are only 4 hours apart, perhaps a trip to to the Falls, a late Fall trip to see the foliage. I think you would be a good influence for my fiance....and we would both enjoy your company. |
| cecelia |
Posted - Sep 20 2004 : 2:16:47 PM
Jeannie, your salmon sounds delicious. I do something similar with other fish (salmon also), but I use a splash of soy or teriyake sauce (just a bit, it's salty) over everything. I try to stay away from bottled dressings and marinades, and just use olive oil, spices or herbs or soy sauce. Another great thing for grilling vegetables is balsamic vinegar and Italian herbs (oregano, basil, majoram, garlic, onion, etc.). You only need about 1 tbsp. vinegar for 4-6 servings of vegetables.
Cecelia
ce's farm |
| Rhonda Perich |
Posted - Sep 18 2004 : 7:19:34 PM
Hello Healthy eaters  ...we eat healthy also. I am ordering a Zojirushi bread machine that is suppose to bake whole wheat bread the best....I grind my own wheat and make my own goat yogurt and goat cheese. I have an autistic son and we completely control him with his diet...no meds  . He has no refined sugars..flours..dyes...preservatives or excitotoxins in his food. All homemade and healthy...if you want to know what excitotoxins are just type in the name on your computer and you will be surprised...they are in everything that is pre-packaged and store bought so because of our son I have had to go to completely homemade and I love the Hallajah Diet by Malkmus...we take the Barley Green he promotes. What fun....Hugs, Rhonda |
| jpbluesky |
Posted - Sep 18 2004 : 4:36:08 PM
I make salmon this way - I grill it (or my husband does). I lay a salmon portion on a piece of foil. On top of that I layer uncooked, sliced squash, zuchini, onion, broccoli, green pepper, tomato, salt, pepper, oregano, sweet basil, and a marinade of choice (usually a sweet/sour with a mixture of herb dressing. I fold it all securely into the foil and Tom grills it. Yum, yum. Add a cob of sweet corn to that, and it is the greatest.
jpbluesky
Love those big blue skies and wide open spaces. |
| cecelia |
Posted - Sep 18 2004 : 1:22:07 PM
Hi Dave,
I have lots of books on making soup from scratch, check out the library or garage sales unless you want to buy new. The good thing about most soup recipes are, if you don't have exactly the same ingredients, if you're a fairly decent cook to begin with you can just use the recipe as a guide and go from there, as far as ingredients and seasonings/spices. Now that Fall is upon us, I make more and more "supper soups" instead of cooking 3 or 4 entrees; also it's easy to make soup in a crockpot, just a new version of a simmering pot on the stove or fireplace. Since you like canned salmon, try this (esp. in summer) for a light meal - marinate the salmon with some chopped/sliced red onions, some red wine vinegar and a bit of dill and salt. Chill, and eat with salad, bread, and some nice mint tea. If you like I'll get out my soup cookbooks and put a few of my favorite recipes on the forum.
Cecelia
ce's farm |
| Aunt Jenny |
Posted - Sep 13 2004 : 9:28:11 PM
canned salmon is such a nice thing to have on hand isn't it? I think you said in another post that you made salmon patties one time (probably lots of times..but you mentioned it once..) it is one of my kids favorites..8 year old son even will take a cold salmon patty to school in his lunch..ugh..I am not that hard core...but they are good!
I have been blessed with a family that goes salmon fishing alot in No. Calif and brings me salmon every time they visit. I am expecting a visit on Sept 30th..so that will be nice!! They usually bring at least 20 lb. of fresh frozen salmon caught on the sacramento river. I will be calling them on Sept 2th to remind them!! It is my mom coming to visit, but no one in my family of fishing and hunting fanatics goes on a trip without a big ice chest of some sort of meat for someone!! I can hardly wait!
Jenny in Utah
Bloom where you are planted! |
| n/a |
Posted - Sep 13 2004 : 6:07:18 PM
Cecelia, I would love to learn how to make soups from scratch. Is there a recipe thread here? I know that canned salmon is wild salmon and most of the frozen salmon is farm-raised. Not much into processed canned food, but salmon is the exception. |
| cecelia |
Posted - Sep 13 2004 : 5:55:47 PM
Well I guess I'm going to get out one of those cookbooks and look up some more recipes for tofu, maybe I just need to hide it well in other food! I'm really doing well cutting out the red meat, and I do feel better for it. I'm down to no more than once a week now. I read that if you simply cut down of meat for a year (and don't substitute junk food) you can lose up to 10 lbs. I just think it's better for your entire body. Does anyone eat miso soup?
I have some but haven't tried it yet - my thought is that it will be too salty.
Cecelia
Cecelia
ce's farm |
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