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RE: Food Makeover - 6/19/2008 8:48:36 AM
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monamie
Posts: 1338
Joined: 1/26/2006
From: OK
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I haven't tried it, but a friend tried the ice cream recipe on honey.com. She said it turned out really good.
I have many recipe modifications, but I rarely use an exact recipe so I don't have specific amounts. Like one of my favorite chicken recipes---boneless chicken pieces, dipped in milk rolled in a mixture of crushed almonds, unsweetened flaked coconut, parmesan cheese, salt, pepper, and garlic. Bake at 375 until done. As a dip/sauce, I melt either orange marmalade or pineapple all-fruit and stir in horseradish until it has just the right "clear your sinuses hot".
_____________________________
"Lots of respectable people have been hit by trains."
Penny Wharvey McGill
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RE: Food Makeover - 6/19/2008 8:57:11 AM
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Miss Giggles
Posts: 4136
Joined: 4/18/2005
From: MI
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cooking light has a recipe makeover every month. A lot of the recipes are available on their website, but a subscription isn't that much
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RE: Food Makeover - 6/19/2008 10:11:57 AM
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HisCovenant
Posts: 4486
Joined: 4/12/2005
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There are several "make-overs" that I do often to make foods more healthy:
1. Use a anodized pan and less oil (EVOO) to skimp on the fat. If you have an incredible nonstick pan, you really just need a dash of oil, not 4 TBSP.
2. When making a stew/soup I don't saute the veggies as the recipe calls for... I let them boil in the broth to get them tender. It takes out a step, removes some oil, and doesn't change the taste.
3. Make your own broth so you can control the sodium, colorings, and preservatives. I use my crockpot for 24 hours to make it, so there is no hassle.
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-HisCovenant/ Zipporah
My friends call me Zippy!
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RE: Food Makeover - 6/19/2008 4:07:15 PM
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hotsaucygma
Posts: 2883
Joined: 4/12/2005
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I have made lasagna with turkey italian sausage, can't tell the difference and cuts a lot of calories and fat, I also use 4 noodles per layer rather than 6. It is still really good!
_____________________________
Dear Lord, let my words today be as sweet and delicious as cheesecake... for tomorrow I may have to eat them!
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RE: Food Makeover - 6/19/2008 6:25:53 PM
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HisCovenant
Posts: 4486
Joined: 4/12/2005
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quote:
ORIGINAL: Above_All
I put on my wedding registry an oil mister so I don't have to buy any more PAM. Ha. I'll post more later today but keep em comin!
I had one that stunk!! Make sure to get a good quality one.
_____________________________
-HisCovenant/ Zipporah
My friends call me Zippy!
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RE: Food Makeover - 6/20/2008 12:11:36 AM
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monamie
Posts: 1338
Joined: 1/26/2006
From: OK
Status: offline
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quote:
ORIGINAL: HisCovenant
quote:
ORIGINAL: Above_All
I put on my wedding registry an oil mister so I don't have to buy any more PAM. Ha. I'll post more later today but keep em comin!
I had one that stunk!! Make sure to get a good quality one.
I've had three...........that stunk.  
I use well seasoned cast iron. Non-stick and non-toxic.
You can also use thinly sliced eggplant or squash in place of the pasta in lasagna.
I don't use refined sugar in anything. I can adapt almost any recipe to replace the sugar with raw honey and/or blackstrap molasses (which is very high in minerals).
_____________________________
"Lots of respectable people have been hit by trains."
Penny Wharvey McGill
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RE: Food Makeover - 6/21/2008 12:40:33 PM
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MamaPyratekk
Posts: 96
Joined: 6/16/2008
From: NC
Status: offline
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I make a healthier version of ranch dressing that I use for dipping veggies in. Ranch is never truly "healthy", but this is a whole lot better for you than what you get in the store...and cheaper per ounce to boot!
1c fat free mayonnaise
1c buttermilk
1/2c fat free sour cream
2 Tbsp chopped green onions (tops only)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
1/8 tsp or less cayenne
2 tsp parsley (or equivalent if using dry herbs)
Mix together and keep refrigerated. Makes approx. 2 cups.
I have more recipes but don't have time to type them all up right now, I'll have to get back to this thread a little later :)
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RE: Food Makeover - 6/22/2008 12:54:54 PM
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StephK
Posts: 1964
Joined: 4/11/2005
From: Southwest Louisiana
Status: offline
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I primarily substitute whole foods in place of the lower quality foods in most recipes. I do not use fat free ingredients at all due to most having high fructose corn syrup and modified food starch in them. I can't tolerate corn in any way, shape or form so I have to do a lot of modifying recipes. Real fats aren't bad for you it's the refined and oxidized fats that cause the problems. I find that the less fake stuff in food the better it tastes. I also find that a little bit of real food is more satisfying so I don't eat as much.
I'm reading Real Food by Nina Planck and it's one of the best written books on the industrialization of foods without going into hyperbole. It's focus is going back to traditional foods like our ancestors ate up until about 100 years ago and getting back to sane farming methods. I'm also trying to incorporate more of the recipes found in Nourishing Traditions.
I have an older family member staying with me who has been put on a very restrictive low sodium diet and let me tell you that sodium is in everything. It's been eye opening just how much sodium people are consuming. I do use sea salt in place of regular salt because it is lower sodium per serving.
_____________________________
Stephanie
Communism "IS" socialism....
"How do you tell a Socialist:- It's someone who reads Marx and Lenin. And how do you tell an Anti-Socialist someone who understands Marx and Lenin" -Ronald Reagan
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