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Wed Apr 08, 2015 5:53 pm |
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Dear God Pagan... That sounds like sin in a plate! 
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Wed Apr 08, 2015 7:01 pm |
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@Tisiel: That's good. I've been okay, been pretty busy lately and I've been havin' a few issues keeping from getting sick. Lol If you need any help looking for some just let me know.
Lactose sensitivity? My great grandpa has a lactose allergy so I have a few really nice sorbet recipes that you may like. I'll see if I can't dig 'em out but for now here's a site that has some good ones: Sorbet
It can be depending on the person. If you're like me and tend to have lower blood sugar, craving protein is normal. It'll help your body absorb more of the sugar to keep you health.
@Paganbeer: Orange French Toast is really good, my great grandpa use to make it for me with Orange Eggnog.. 
Edit: I found my favorite foodie site.. again, took forever to go through the list I had..: http://www.justataste.com/
Their stuffed French Toast is amazing! <3
Strawberry Cheesecake Stuffed French Toast
Banana & Nutella Stuffed French Toast
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Fri Apr 10, 2015 3:54 pm |
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OMG that pineapple sorbet looks amazing!! **bookmarks**
Yeah, it looks like I'm not outright allergic to milk stuffs - I can still eat cheese and yoghurts, and even have some regular milk, in coffee for instance, but if I grab a full glass of milk, or eat too much pizza for example, I'm hit with these really nasty cramps.
Lactose free milk seems to correct that, and I've just learned to moderate the rest. 
As for the meat cravings, I don't think my blood sugar is low (but now I'm wondering if I should get that checked! o_O). I think it's really just the fact that spring is finally upon us and that means BBQ season.  (Though in all honesty, we've never let a little snowfall stop us from having the occasional BBQ if we're really craving it!  )
And, randomly, I was wondering if anyone here has ever found a good butterbeer recipe that you've tried and liked? (I'm looking for an adult version of the drink, it's for a friend's birthday party.)
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Fri Apr 10, 2015 7:22 pm |
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Lol It's pretty tasty, I'm sure you'll like it.
That's understandable. But sensitivity can turn to full blown allergy if you're not careful. My gramps was never allergic to milk until about 20 years ago and it turned fast so just be careful.
You could try the Lactaid too, it may help ease it some.
Lol I wouldn't worry to much just make sure to eat some peanut butter or anything else with a good amount of protein when you eat somethin' really sweet and it shouldn't bother ya.
I've only have a few that's in my bookmarks but I'm sure you might like at least one 'em~
I listed them Longest to make to Shortest to make:
Homemade Butterbeer
Butterbeer
Quick Butterbeer
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Fri Apr 10, 2015 8:23 pm |
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| Da-kuTenshi wrote: |
But sensitivity can turn to full blown allergy if you're not careful. My gramps was never allergic to milk until about 20 years ago and it turned fast so just be careful.
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Eeep! Thanks for the heads up! I'll be keeping an even more careful eye on it now.  
Hmmm... That first "authentic" recipe looks really good, though like the author, I'm a little hesitant about using the egg yolk. I might go their route and just use the egg white instead. I'm starting to get the feeling this is the kind of recipe that might require a little bit of tweaking to keep up with the modern age, but not so much that we lose the authentic taste.
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Fri Apr 10, 2015 10:46 pm |
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Not a problem, some allergies are grown into so it's good to keep an eye out for more serious effects.
*Nods* Yeah, I haven't tried that one yet because of the egg.. Let me know if you figure out how to keep the taste. 
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 Dedicated Citizen
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Thu Jun 25, 2015 5:50 pm |
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My hubby bought me an awesome blender!!
So I've been making protein smoothies.
Frozen Fruit (I've never really measured this)
1 cup unsweetened vanilla almond milk
1 individual cup vanilla Greek yogurt
1 scoop of protein powder
It tastes pretty good, but there is a slight bitter taste from the protein powder. Any ideas to mask it?
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Sun Jun 28, 2015 6:18 pm |
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I'm not sure, Riley...maybe a little Splenda? The sweet should help cover the bitter, but it really depends on how sweet you like things.
So last night I threw together a Mexican style casserole, and everyone loved it! I don't have many exact measurements since I was kind of winging it, but here goes. Oh, and the spices are exactly what I used, but that's because we didn't have any taco seasoning (I always use reduced sodium) in the house. I would have used taco seasoning if we had had it. 
1 lb ground beef
1 pepper, chopped (We didn't have any green pepper, so I used an orange pepper. I think any color would work.)
1 medium onion, chopped
1 jar salsa
1 tomato, chopped
sliced black olives (use what you have, or until it looks right to you)
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper Flakes
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
several cups grated cheese (I used a combo of swiss and white cheddar, since that's what we had. Use what you like.)
about 1/2 package (8 oz.) Farfalle (although I think any pasta would work)
Cook the pasta according to directions on the box.
Brown the beef with the onion and pepper. Add the salsa (we had a jelly jar of homemade that a friend gave us), tomato, olives and spices, cook for about a minute. Add some of the cheese, keeping enough aside to cover the casserole. Add the pasta, and mix it all, then put it in a casserole dish and cover with remaining cheese. Bake at 400 degrees for about half an hour. (We had cornbread with this, and that was the baking time and temperature for the cornbread. I figured it would work for the casserole, too, since everything in it but the cheese topping was cooked, and it did!)
It makes a really big casserole, but there were fewer leftovers than I thought there would be. My mother even had seconds, and she rarely has seconds of anything! 
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Sun Jun 28, 2015 6:37 pm |
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Honey would be a fairly good choice for masking it.
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Tue Jul 21, 2015 2:20 am |
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I looked through all the pages here, and was surprised to find I haven't posted this macaroni salad recipe yet! It's been our favorite since i found it about a year ago. The original recipe is called Summer Macaroni Salad In Lemon-Thyme Dressing, and since you can follow the link, I'll post the changes I made.
First, I had no idea what pancetta was, so I had to Google it. I got as far as "Pancetta is Italian bacon made..." and I thought, "HEY! WE HAVE BACON!". I ended up using 6 slices of bacon. The original recipe called for 4oz of pancetta...I have no idea if 6 slices of bacon is 4oz, but I do know that I can fit 7 slices on a cookie sheet when I'm making it in the oven (350 degrees, 10 min per side), and I have to give one slice to the cat.
It calls for petite frozen peas...couldn't find any, used regular frozen peas, it didn't seem to matter.
It calls for 12oz of pasta (Ditalini is what is pictured; I've used that or small shells).
Seriously, 12oz? I just throw the entire one pound box in.
I don't garnish things.
I usually double the dressing recipe. This way I can make it ahead of time and mix it all up. If you only want to make the single batch, do as they recommend and keep the dressing separate from the pasta, or it will get all dry.
We don't always have thyme leaves, so I cut the amount almost in half and use ground thyme.
We didn't have Dijon mustard, so I used spicy brown, and it worked fine.
I never measure zest. You should definitely add some, it does make a difference, but I just grate a lemon peel until I get sick of doing it and add what that gives me. 
And our food processor broke, but the dressing mixes up just fine in a large bowl with a whisk.
Enjoy!
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Dedicated Citizen
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Fri Jul 24, 2015 10:20 pm |
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Thanks for the ideas, I'll give them a try :3
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Sun Jul 26, 2015 10:56 pm |
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Hey, I found a recipe for a GREAT salad dressing! We were going to have salad for dinner since it was really hot, but we had had a regular lettuce/tomato and stuff salad the day before, and I like to keep a bit of variety in our meals.
Blueberry vinaigrette
1 cup fresh blueberries, washed and dried
2/3 cup vegetable oil (I used olive oil)
1/3 cup balsamic vinegar
2 tablespoons water
2 tablespoons honey
1/2 teaspoon salt
Mix until smooth in a food processor or blender.
Now for the salad, I wanted things that would go well with blueberry, so I started with lettuce, and added diced cucumber, diced Swiss cheese, blueberries, seedless green grapes, and almonds. I loved it, and my mom raved about it!
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