Seriously need healthy recipe help for a picky eater

[dngnb8]

While we're talking 'bout gussying up food that may not taste the best, I would love to hear some suggestions for quinoa. I made it once (actually after Firedancer sang its praises) and neither DH and I were keen to do it again...but I am convinced it was my prep of it that sucked and not the grain. I essentially boiled it like rice in chicken stock. Had the characteristic nutty flavor and the barest (saddest) hint of "chicken" flavor, and after a few mouthfuls I was bored with it. I could see trading it in for recipes that call for rice, but like I said it just seemed to have a flavor that after a few bites I was "done" with it. Wasn't bad...just not "worth" finishing.

I bet someone here has a way to make it really good. The only spice I refuse to use is curry. BARF.

You can make it like oatmeal, mix it in Mexican fare. What brand of broth did you use?

I noticed that my homemade broth has a much stronger flavor of chicken then Swansons or store bought broth.

The grain is a blank palette. It will take on anything you make it with. Try this.

Get a can of rotel, and cook it in that. Use that as burrito filling, cheese, lettuce, sour cream, onioin, etc.

 

[Jennasis]

You can make it like oatmeal, mix it in Mexican fare. What brand of broth did you use?

I noticed that my homemade broth has a much stronger flavor of chicken then Swansons or store bought broth.

The grain is a blank palette. It will take on anything you make it with. Try this.

Get a can of rotel, and cook it in that. Use that as burrito filling, cheese, lettuce, sour cream, onioin, etc.

Swanson's broth...so very "meh". Your burrito idea intrigues me. We use rotel often.

 

[FireDancer]

While we're talking 'bout gussying up food that may not taste the best, I would love to hear some suggestions for quinoa. I made it once (actually after Firedancer sang its praises) and neither DH and I were keen to do it again...but I am convinced it was my prep of it that sucked and not the grain. I essentially boiled it like rice in chicken stock. Had the characteristic nutty flavor and the barest (saddest) hint of "chicken" flavor, and after a few mouthfuls I was bored with it. I could see trading it in for recipes that call for rice, but like I said it just seemed to have a flavor that after a few bites I was "done" with it. Wasn't bad...just not "worth" finishing.

I bet someone here has a way to make it really good. The only spice I refuse to use is curry. BARF.

Boiling the quinoa in broth is a good first step but if it is served just like that it could be a bit bland. I make it like you did but then add in some spices (oregano and basil are the most common) and other vegetables (diced tomatoes, diced peppers, seeded and diced cucumbers) and serve it like that. You can also bake or grill a chicken breast, cut it up, and eat it all as one.

Another thing to do would be use it as a pasta replacement and serve it as you would pasta. I like this especially with the red quinoa and serve it with basil and pasta sauce.

 

[BCDisneyFanatic]

While we're talking 'bout gussying up food that may not taste the best, I would love to hear some suggestions for quinoa. I made it once (actually after Firedancer sang its praises) and neither DH and I were keen to do it again...but I am convinced it was my prep of it that sucked and not the grain. I essentially boiled it like rice in chicken stock. Had the characteristic nutty flavor and the barest (saddest) hint of "chicken" flavor, and after a few mouthfuls I was bored with it. I could see trading it in for recipes that call for rice, but like I said it just seemed to have a flavor that after a few bites I was "done" with it. Wasn't bad...just not "worth" finishing.

I bet someone here has a way to make it really good. The only spice I refuse to use is curry. BARF.

This recipe is fantastic. I made it for my book club, and everyone asked for the recipe and then subsequently made it for THEIR families, to rave reviews.

It only has 233 calories per serving, so I don't feel guilty sprinkling a bit of shredded cheese and a few crushed corn chips on top :

Quinoa and Black Bean Chile

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water (I used chicken stock instead)

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 tablespoon minced chipotle peppers in adobo sauce (I omitted)
1 teaspoon dried oregano
salt and ground black pepper to taste
1 cup frozen corn
1/4 cup chopped fresh cilantro

Directions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.

Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.

After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

http://allrecipes.com/Recipe/Quinoa-and-Black-Bean-Chili/Detail.aspx

 

[dngnb8]

Swanson's broth...so very "meh". Your burrito idea intrigues me. We use rotel often.

Yeah, I make broth every 2 weeks. Ive found that the difference in flavor between homemade and purchased is really no comparison.

You could even cook the quinoa as you did, just add a tsp of chili powder and paprika, a 1/4 tsp of cumin, 1/8th of onion and garlic salt

that is a basic spanish seasoning. Or, you can go italian

Rosemary, Oregano, Basil, Garlic...

 

[Jennasis]

Yeah, I make broth every 2 weeks. Ive found that the difference in flavor between homemade and purchased is really no comparison.

You could even cook the quinoa as you did, just add a tsp of chili powder and paprika, a 1/4 tsp of cumin, 1/8th of onion and garlic salt

that is a basic spanish seasoning. Or, you can go italian

Rosemary, Oregano, Basil, Garlic...

Okay...now you HAVE to tell me how to make my own chicken stock. I am culinarily challenged. BADLY. I've been told I could burn water.

 

[Imzadi]

Whomever was going to try the amaranth - wheat berries, also good, as is kasha. I love kasha - it's buckwheat. Can do a lot of the same stuff you do with quinoa with it, like serve it up as a breakfasty grain porridge, or as a bed for roast veg, or a side. It's a bit fluffier/softer, larger than quinoa, and nuttier. Love kasha.

Cooks basically the same, needs a bunch of rinsing - and like rice, reeeeally good if you sauteee the uncooked grain on high heat (with a little oil and onion) before adding water to boil.

Thanks! I've only had kasha with bowtie pasta at a Jewish diner. And I've never heard of wheat berries. I'll have to look both of them up, along with the amaranth, and experiment with recipes.

While we're talking 'bout gussying up food that may not taste the best, I would love to hear some suggestions for quinoa. I made it once (actually after Firedancer sang its praises) and neither DH and I were keen to do it again...but I am convinced it was my prep of it that sucked and not the grain. I essentially boiled it like rice in chicken stock. Had the characteristic nutty flavor and the barest (saddest) hint of "chicken" flavor, and after a few mouthfuls I was bored with it. I could see trading it in for recipes that call for rice, but like I said it just seemed to have a flavor that after a few bites I was "done" with it. Wasn't bad...just not "worth" finishing.

I bet someone here has a way to make it really good. The only spice I refuse to use is curry. BARF.

You might not have rinsed it before cooking. It is supposed to be bland. It is a grain. Do you sit and eat just forkfuls of plain rice or pasta, or do you usually eat it with stuff?

Saying quinoa is bland is like saying macaroni or white bread are bland. Yeah, they are supposed to be. But, you combine those ingredients in dishes and mix them with other flavors.

I'll dig up some salad quinoa recipes I bookmarked.

Cornflake talked about toasting wheat berries, I think. You can toast the quinoa in the pan, too. It smells heavenly! Like popcorn cooking. Just place quiona in a wide pan, no oil, over medium-low heat. As it heats up, you will even get some popping. Shake up the pan a bit to evenly brown. Cook to a nice toasty, golden brown. Should only take a couple minutes. Don't walk away. You have to keep shaking the pan, or it will burn really quickly.

Then I rinse it, if I didn't use the pre-rinsed quinoa, and cook it up and make quinoa fried rice with it.

Here is the the quinoa recipe closest to how regular fried rice is cooked:

http://www.noshtopia.com/2008/06/recipe-quinoa-c.html

Oh, and add a little bit of sugar to the recipe. Maybe 3/4 of a teaspoon. In Chinese cooking, they always balance the salt, sour or bitter in a recipe with sweet. If you make Chinese food at home and it doesn't quite taste the same as the restaurant, it is probably because you are using olive oil instead of plain vegetable oil. (Olives are Mediterranean, & not indigenous to China or their cooking. Or you didn't add some sugar.)

 

[Jennasis]

Thanks! I've only had kasha with bowtie pasta at a Jewish diner. And I've never heard of wheat berries. I'll have to look both of them up, along with the amaranth, and experiment with recipes.





You might not have rinsed it before cooking. It is supposed to be bland. It is a grain. Do you sit and eat just forkfuls of plain rice or pasta, or do you usually eat it with stuff?

Saying quinoa is bland is like saying macaroni or white bread are bland. Yeah, they are supposed to be. But, you combine those ingredients in dishes and mix them with other flavors.

I'll dig up some salad quinoa recipes I bookmarked.

Cornflake talked about toasting wheat berries, I think. You can toast the quinoa in the pan, too. It smells heavenly! Like popcorn cooking. Just place quiona in a wide pan, no oil, over medium-low heat. As it heats up, you will even get some popping. Shake up the pan a bit to evenly brown. Cook to a nice toasty, golden brown. Should only take a couple minutes. Don't walk away. You have to keep shaking the pan, or it will burn really quickly.

Then I rinse it, if I didn't use the pre-rinsed quinoa, and cook it up and make quinoa fried rice with it.

Here is the the quinoa recipe closest to how regular fried rice is cooked:

http://www.noshtopia.com/2008/06/recipe-quinoa-c.html

Oh, and add a little bit of sugar to the recipe. Maybe 3/4 of a teaspoon. In Chinese cooking, they always balance the salt, sour or bitter in a recipe with sweet. If you make Chinese food at home and it doesn't quite taste the same as the restaurant, it is probably because you are using olive oil instead of plain vegetable oil. (Olives are Mediterranean, & not indigenous to China or their cooking. Or you didn't add some sugar.)

Rinsed the bejeezus out of it. And we DO actually eat plain rice as a side dish often, or as a "bed" for other stuff (beans, stir fry).

When I make Chinese type stuff I will use a dash of sesame oil. A little goes a LOOOOOOOOONG way!

 

[punkin]

Thanks! I've only had kasha with bowtie pasta at a Jewish diner.

Mmmmm, kasha varnishkes - definitely not healthy, particularly when made correctly with chicken fat.

Try dry roasting kasha in a heavy pan and then add already boiling water or broth with seasonings. Cover and let simmer for 15-20 minutes without removing the cover. It will be a nice side dish and can take a myriad of sauces just like rice. It's also very tasty (nutty/wholesome) by itself.

I also do not like quinoa, but I make it for DH. In addition to a side dish, he likes it cold with cut up veggies and dressed as a salad.

Stock is easy and can be made from raw chicken/leftover cooked chicken carcass (same with turkey-I have a freezer full of turkey stock from Thanksgiving leftovers). I think chicken is easiest and there are loads of recipes online.

 

[Imzadi]

Rinsed the bejeezus out of it. And we DO actually eat plain rice as a side dish often, or as a "bed" for other stuff (beans, stir fry).

When I make Chinese type stuff I will use a dash of sesame oil. A little goes a LOOOOOOOOONG way!

I LOVE sesame oil. I use it in place of way too expensive tahini in my hummus. Sesame oil is also more versatile. I also make sesame noodles with it, (using Barilla PLUS pasta - that has extra protein & Omega 3's & high in fiber.)

Here is Rachael Ray's recipe for sesame noodles. It can be eaten cold or hot. It does not taste like peanut butter, as the sesame oil & soy changes the taste.


Sesame Noodles
1 tablespoon peanut butter (crunchy or smooth)
2 tablespoons soy sauce
Pinch cayenne pepper (or a hot sauce.)
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/3 pound thin spaghetti, (or any pasta) cooked, drained**
1 scallion, chopped

** I reserve 3 tablespoons of the hot pasta water to thin the sauce, otherwise it's a thick glob and doesn't move or spread well over the noodles.

Mix peanut butter, soy, cayenne, oil and sesame oil and pasta water together. Add noodles and toss to coat. Top with chopped scallions.

This can be made as a cold pasta. Drain the pasta, rinse under cold water for a couple minutes.



Since we are talking healthy foods now. People might want to try this shelf stable brand of tofu. Tofu is made from soy. It is high in protein. This brand does not have to be refrigerated or kept in water as regular tofu does. Mori-Nu tofu. It's comes in different firmness. It can be found at most health food stores. The firmer ones are great as a substitute for egg salad.

This tofu doesn't have to be cooked although it can be. Hot tofu scramble for breakfast instead of eggs. Health food stores also have "tofu scramble" packets of seasonings, so it tastes like a spiced omelette. Tofu taco salad, (instead of meat.) Just season it with taco seasoning while heating. Or add it, cut in cubes, to a sauce or a veggie stir-fry.

The really soft, silken tofu can be made into dips & sauces. (Haven't done that yet.)

 

[Imzadi]

Okay...now you HAVE to tell me how to make my own chicken stock. I am culinarily challenged. BADLY. I've been told I could burn water.

Stock is easy and can be made from raw chicken/leftover cooked chicken carcass (same with turkey-I have a freezer full of turkey stock from Thanksgiving leftovers). I think chicken is easiest and there are loads of recipes online.

It doesn't even have to be leftover carcasses. When I want pre-cooked chicken, I toss the breasts or thighs in a pot with water about an inch above the chicken, salt, pepper, garlic powder, onion powder (but you can use both of the real stuff.) That's it. I don't like to add too many seasonings as, if I'm using the stock as a BASE, I will be adding other seasonings, so I don't want my stock to compete.

Bring to a boil. Lower heat. Skim off the scum. Simmer for about 30 minutes or till done. When the chicken is done, instant broth. Skim off any fat. I don't do any elaborate straining or anything like that.

 

[MELSMICE]

I LOVE sesame oil. I use it in place of way too expensive tahini in my hummus. Sesame oil is also more versatile. I also make sesame noodles with it, (using Barilla PLUS pasta - that has extra protein & Omega 3's & high in fiber.)

Here is Rachael Ray's recipe for sesame noodles. It can be eaten cold or hot. It does not taste like peanut butter, as the sesame oil & soy changes the taste.


Sesame Noodles
1 tablespoon peanut butter (crunchy or smooth)
2 tablespoons soy sauce
Pinch cayenne pepper (or a hot sauce.)
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/3 pound thin spaghetti, (or any pasta) cooked, drained**

** I reserve 3 tablespoons of the hot pasta water to thin the sauce, otherwise it's a thick glob and doesn't move or spread well over the noodles.

Mix peanut butter, soy, cayenne, oil and sesame oil and pasta water together. Add noodles and toss to coat.

This can be made as a cold pasta. Drain the pasta, rinse under cold water for a couple minutes.

Serious question because I am so "eating challenged".......is this healthy for you with all the oil in it?

Where can I find sesame oil? A regular grocery store?

 

[AlwaysMoving]

It doesn't even have to be leftover carcasses. When I want pre-cooked chicken, I toss the breasts or thighs in a pot with water about an inch above the chicken, salt, pepper, garlic powder, onion powder (but you can use both of the real stuff.) That's it. I don't like to add too many seasonings as, if I'm using the stock as a BASE, I will be adding other seasonings, so I don't want my stock to compete.

Bring to a boil. Lower heat. Skim off the scum. Simmer for about 30 minutes or till done. When the chicken is done, instant broth. Skim off any fat. I don't do any elaborate straining or anything like that.

I just wanted to add that for a healthier version, allow the broth to cool in the fridge overnight. All the fat will solidify on the top and you can just use a fork or spoon to scoop it off. For anyone wanting to boil a whole chicken for broth, just drop the entire chicken (uncut) into the water to boil. it makes it easier to debone and saves time with cutting up the fresh chicken. You can also boil more than one chicken with the same water for a more concentrated version that would conserve space in the freezer.

 

[Imzadi]

Someone asked me for the white bean dip. Here is the recipe. It really goes well with the oregano pita chips. If you aren't going to make the oregano pita chips, add the oregano directly to the bean dip. It needs the oregano. I also add in a couple squirts of hot sauce and a dash of onion powder. I sub garlic powder for real garlic. Taste before serving and adjust all seasonings to your liking.

I also don't bother with a food processor. It's just more to wash. One can of beans are very soft. I use a potato masher or just the back of a fork to mash. It mashes really quickly. It is done by the time the pita chips are ready.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html


White Bean Dip with Pita Chips

Recipe courtesy Giada De Laurentiis


* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper
* 6 pitas
* 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

 

[punkin]

Serious question because I am so "eating challenged".......is this healthy for you with all the oil in it?

Where can I find sesame oil? A regular grocery store?

It has protein from the peanut butter, and only a little added oil. However, this is not what I would eat on a diet. It is not unhealthy but high calorie and the noodles are white refined wheat.

You can find sesame oil anywhere.

 

[dngnb8]

Okay...now you HAVE to tell me how to make my own chicken stock. I am culinarily challenged. BADLY. I've been told I could burn water.

Okay, this is my recipe, but its for several things


1. I only buy whole chickens. Thighs right now (my favorite piece) are 1.29 a pound. I get the whole chicken for .89 a pound. I separate the chicken in 3 freezer bags

1a Breast, thighs
1b Wings without the wing tips
1c Back, wing tips, giblets.

All in freezer

2. We eat a lot of carrots and celery. I save all my carrot peelings and tips, and my celery bottom and tops in a bag in my vege drawer. This is where most of your vegetable nutrients are in the carrots and this is what fortifies your broth.

I use bag 1a for dinners. When 1b fills up, I make hot wings and 1c is my stock bag.

Stock Recipe
Bag 1c (Back, wing tips, giblets from 2 birds at least.), Dont need to defrost.
2 bay leaves,
1 TBS pepper corns
Salt to taste. You will get the hang of this as you go
Bag 2
1 onion peeled and halved. When you halve your onion, make sure you leave equal root so you can remove each half as a full piece. See below why.

Put in large stock pot. I use a pot that is about 18 inches tall. Fill with water to cover all stock components. Bring to a boil. Skim scum as you go. Sounds worse then it is. Simmer until you reduce the liquid about 2-3 inches (this intensifies the flavors). (1-2 hours)

Pull from heat. Using slotted spoon, remove large stock components (throw onion and bay leaves away). Then strain broth through cheese cloth to catch the little stuff (throw little stuff away). What is left is truly liquid gold. You can season with salt here again if you didnt salt enough. I freeze this in 2 Cup containers (cause 1 container is for 1 cup of rice).

Stock Components Handling
The chicken parts still have a lot of meat. Takes a bit of time but you will get at least a cup or two of shredded meat. The carrots and celery are good too. I separate this from the contents and mash it up for dog food. So good for them! this is why you leave the onion whole. Onions arent good for dogs and its easy easy to remove them in whole pieces. Otherwise, youre picking onion leaves out.

So, out of 2 chickens, you get about a gallon of broth, dinner for 4 twice, appetizers for the big game, Chicken Salad, and dog food.

 

[dngnb8]

My wife is VP of the PTA at my DD14s school. They had a Teacher Insoupice. It was an inservice where the PTA catered with soup.

I made chicken soup. Wife told me that everyone tried a bit of all the soups, then everyone went back for my soup for full servings. When it was gone, they asked if my wife had more (the other soups were still there).

It was simple.

My broth
Carrots
Celery
Potatoes
Quinoa

You would think I made ambrosia the way the carried on.

 

[usnuzuloose]

Someone asked me for the white bean dip. Here is the recipe. It really goes well with the oregano pita chips. If you aren't going to make the oregano pita chips, add the oregano directly to the bean dip. It needs the oregano. I also add in a couple squirts of hot sauce and a dash of onion powder. I sub garlic powder for real garlic. Taste before serving and adjust all seasonings to your liking.

I also don't bother with a food processor. It's just more to wash. One can of beans are very soft. I use a potato masher or just the back of a fork to mash. It mashes really quickly. It is done by the time the pita chips are ready.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe/index.html


White Bean Dip with Pita Chips

Recipe courtesy Giada De Laurentiis


* 1 (15-ounce) can cannellini beans, drained and rinsed
* 2 cloves garlic
* 2 tablespoons fresh lemon juice
* 1/3 cup olive oil, plus 4 tablespoons
* 1/4 cup (loosely packed) fresh Italian parsley leaves
* Salt
* Freshly ground black pepper
* 6 pitas
* 1 teaspoon dried oregano

Directions

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

This is how I make mine, love it. Where can you find wheat berries?

 

[Imzadi]

Serious question because I am so "eating challenged".......is this healthy for you with all the oil in it?

Where can I find sesame oil? A regular grocery store?

It serves about 3 people. It's not like spaghetti, where you eat a huge bowl of it. It's more like a side dish to have with your other healthy stuff, like veggies. I don't consider 1 tablespoon + 1 teaspoon of oil split among 3 people a lot. (Others may differ.) However, there is fat in peanut butter. So, no this is not a totally, lean, healthy food. That is also why I use the Barilla PLUS pasta for the extra protein.

Actually, no one should be eating big bowls of just pasta, spaghetti or otherwise. Waaaay to much carbs.


You can find sesame oil in a regular grocery store, in the Asian food aisle, along with the condiments, soy sauce, duck sauce, etc.

 

[Lisa loves Pooh]

High five!

There is a way to deliver advice without being condescending, rude, or browbeating. Many posters managed to do just that and there are always a few (BBP) who just have to try to strong arm.

Yeah--the form for that poster wasn't that great. But I kinda don't blame him/her.

When the OP posted to moderate her own thread and teach folks a lesson about their rudeness (pg 7), she said she made it "just fine" for 45 years without all the "helpful" advice. She stepped into the condescension territory and then claimed she was fine. According to her doctor, she wasn't "just fine".

I think it is great what she has done so far and it is great that folks are offering helpful advice.

But when OP decided to yell at folks because she didn't like what they said--I don't think that was right either. I noted no one high fived her for that remark.

I feel sad for her--but at that point, she did throw a tantrum because she didn't like what was said--which wasn't all that rude up to that point.

I am not speaking up for the smackdown--I am just pointing out that she did a smackdown of her own and it isn't fair to call one poster on it and not the other. Everyone is entitled to their opinions including suggesting that she has to figure out a way to include yucky veggies.