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Old 01-23-2009, 08:28 PM   #21
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Oatmeal for breakfast with real cinnamon.
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Old 01-28-2009, 11:53 AM   #22
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I am quiet diet conscious so i like lots & lots of salads & vegetables with boiled groundnuts in it.
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Old 02-03-2009, 09:45 PM   #23
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mmm, soups!

I make a filling African Peanut Soup, as well as "cream" soups that are made with healthier, lower fat ingredients rather than dairy products (ie, pureed veggies). My husband also makes won ton soup with lean ground turkey and we had some veggies to the broth.

Also, stir-fries, heavy on the veggies, light on the oil.
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Old 02-04-2009, 09:24 PM   #24
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I just made this the other night that was very good and light....I mixed cottage cheese into the rice with diced tomato, greek olives, cilantro and lemon juice.....I was surprised on how good the cottage cheese was in it!
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Old 02-07-2009, 04:46 PM   #25
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My personal favorite is an Asian-inspired fish soup.

1) Make a fish stock or a vegetable stock (or use canned) and add some fish sauce
2) Cook down your favorite vegetables into the stock (I use carrot, celery, bok choy, etc.)
3) Season with your favorite spices and herbs or those that go well with the fish you choose, and you can make it spicy
4) Bake fish in the oven topped with sesame seeds
5) Cook soba noodles and top with the broth and vegetables then place a chunk of fish on top
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Old 02-11-2009, 01:15 AM   #26
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My favorite healthy food is Low-Fat Seafood Gumbo i really like it & want to share the recipe with you all. Ingredients
3/4 cup all-purpose flour
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 medium onions, chopped
1 poblano pepper, chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 (15-ounce) can whole tomatoes
4 cups chicken stock
4 cups clam juice
8 ounces fresh okra, tops trimmed and halved lengthwise
3 bay leaves
1/2 lemon, juiced
Kosher salt
1/2 teaspoon cayenne
2 teaspoons fresh thyme leaves
3 blue crabs, quartered, optional
1 pound medium shrimp, peeled and deveined
2 dozen shucked oysters, liquid reserved
1 bunch green onions, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 pound lump crab meat
Serving suggestion: cooked white rice
Preheat oven to 400 degrees F. Put the flour on a baking sheet and cook for about 30 to 40 minutes, stirring occasionally, until the flour is a dark nut brown.
Meanwhile, in a large heavy skillet or Dutch oven, heat the oil with the butter over medium heat. Add the onions, pepper, celery, and garlic. Season with salt and pepper and cook until softened, about 10 minutes. Add the tomatoes, crushing them through your fingers into the pot with their juices and cook for another 5 minutes. Gradually sift the browned flour in the pot until the vegetables are coated, cook for 2 minutes more. Slowly pour in the stock and clam juice, stirring constantly. Add the okra, bay leaves, lemon juice, salt, cayenne, thyme, and crabs. Bring to a boil, lower the heat, cover, and cook for 15 minutes.
Add the shrimp, oysters with their liquid, green onions and parsley; cook until the shrimp turn pink, about 3 minutes. Add the lump crab meat and season the gumbo, to taste. Serve with rice.




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Old 02-11-2009, 09:32 PM   #27
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Gumbo sounds like a great idea. Way to make me hungry after finishing dinner :)
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Old 02-12-2009, 02:04 PM   #28
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Quote:
Originally Posted by Asmodean View Post
Gumbo sounds like a great idea. Way to make me hungry after finishing dinner :)
I just had gumbo at a restaurant for a meal, and second this vote!

My new favorite meal though is a Creamy Potato Miso Soup. I have made it twice this week ... it is inexpensive and low in fat, no cream needed! - One Frugal Foodie Rich and Creamy Potato Miso Soup
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Old 02-12-2009, 03:16 PM   #29
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That soup looks good. I don't use cashew butter though. Do you think I'd be better off subbing for tahini or almond butter; or blending in some ground cashews?
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Old 02-12-2009, 03:24 PM   #30
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Tahini will give it a sharper flavor, which might still be good (might even be better!), but I haven't tried it. I would stay away from almond butter. I love both almond milk and almond butter, but find they lend an off-taste to creamy soups and don't work well with potatoes.

You can easily grind up about 1/2 ounce to an ounce of cashews in a spice / coffee grinder for a quick fix. Add the ground cashews to the soup before blending. That should work well. I use ground cashews often to make a quick cream, but had some cashew butter on hand which made this soup that much more convenient!
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