how about…..
how about a challenge before the festivities?
When it will be kinda hard to keep on track, anyway.
sometimes those desserts “talk to you”. They do me, sometimes.
believe me it will take practice, but well worth the effort
when U feel so much better for it.
let’s make it as easy as possible
but Healthy still.
How about
2 meals with a beneficial food/ per day.
Must make plans when going out.
Eating at home is much, much easier. Get the grocery list together,
and stock up with fresh beneficials each time you go.
Any thoughts?
Gaye
November 2nd, 2004 at 5:07 pm
Do you guys want to share some holiday recipes? I’ve been trying to
gather them together in my own defense. <g
never know (on most things).
E Long
November 3rd, 2004 at 1:22 pm
Gaye and O Friends,
My thoughts are as follows:
I don’t let them talk to me any more. I don’t consider them as food.
My last try was an amaranth fruit bread I made, then I gave up.
Yes, that’s exactly the way to start! You can’t eat what you don’t
buy. Buy only beneficials (I love pumpkins.)!
Have a happy holiday season, Everyone!!!
Rose/Hun
November 7th, 2004 at 4:10 am
Here’s a recipe. I haven’t tried it yet, but is sounds yummy!
E Long
Creamy Pumpkin/Squash/Sweet Potato Soup
2 T + 2 t pumpkin seeds or flax seeds
1/2 t + 3/4 t olive oil
3/4 med onion, chopped
1 c canned pumpkin, squash or sweet potatoes
2 1/3 c chicken, turkey, vegetable or beef
2/3 c homemade evaporated milk*
1 T + 1 t dry sherry or more broth
3/4 t nutmeg
freshly ground black pepper, to taste
Preheat the oven to 400 degrees.
Spread the seeds on a small cookie sheet. Drizzle 3/4 teaspoons of
the oil on the seeds and toast the seeds for 5 minutes. Remove from
the oven.
In a stockpot, heat the remaining oil. Add the onion and saute for 5
minutes.
Add the pumpkin and stock and bring to a boil. Simmer for 20 minutes.
Add the milk, sherry, and nutmeg. Simmer for 5 minutes.
To serve, place soup in bowls and top with pumpkin seeds. Grind
pepper over each serving.
*To make homemade evaporated milk, combine 1 c soy or rice milk with
1/3 c powdered soy or rice milk. Add to recipes as you would the
store bought variety.
— In ER4YT-O@y…, “Thomas Dekany” <info@f…
Rose mentioned pumkins below…and I know they are HB for us…but
how do you cook\eat it? The only way I know how is pumpkin pie!!
Tamra
November 8th, 2004 at 8:39 am
The most common way Hungarians eat pumpkin is the way
described by Thomas, i.e. baked, but I’ll surely try the pie and the
soup, too.
Rose/Hun
November 10th, 2004 at 6:17 am
Was someone going to post that pumpkin bread recipe?? It sounds good.
E Long in TX
— In ER4YT-O@y…, <rose@t…
The most common way Hungarians eat pumpkin is the way described by
Thomas, i.e. baked, but I’ll surely try the pie and the soup, too.
Rose/Hun
November 11th, 2004 at 11:20 pm
Sorry - problems with the server.
I bake my 4 or 5 pumpkins each season. Cut them in halves or
quarters and bake cut side down on a lightly olive oiled pan at 450
degrees until the skin starts to blacken and blister. The longer you
bake them without burning- the richer the flavor. I let them cool
and then scoop out all the flesh into quart size ziploc bags and
freeze them.
Sugar Pie or Cinderella pumpkins work the best. The type sold for
cutting are usually too watery and stringy.
Cheers,
Colleen
seasonal?
November 26th, 2004 at 5:13 am
I made it this weekend. Very yummy, though it didn’t rise very much.
Is it supposed to (not much baking experience, either)? Also, is
arrow root the Type-O sub for baking powder?
I used a fresh pumpkin, steamed and scooped out. And also roasted the
seeds for 5-10 minutes with olive oil & sea salt drizzled. Yum!
November 26th, 2004 at 1:44 pm
I would guess that if you used Spelt that yes it probably wouldn’t rise as much
as a modern wheat flour which has more gluten,
etc. (gluten facilitates the rising process).
I think anyway