Guys, I really, really need your help.
Normally for the super bowl, I'd make a big batch O' chili, hot wings, dips - you know, the usual.
However. I got extremely bad food poisoning two weeks ago and am STILL recovering. I need a sense of normalacy in my life or else I'm going to go crazy, and would love to have some "comfort food" type things for the superbowl.
No red meat, no fatty meat (like bacon), and nothing spicy, oily, or fried. I know, that takes away everything delicious in this world.
I'm so overtired and brain-fried I can't think of what I can make that would be ok for my stomach but still delicious enough to serve a few friends that come over.
Your thoughts would be beyond appreciated!
UGH! You guys, I am so frustrated.
Found out I have a syndrome that requires me to eat low GI (glycemic index) foods.
This is a problem, as I am a pasta-and-carb slut who will do anything for a big bowl of steamy spaghetti and a slab of garlic bread. I cook elaborate Italian pasta dishes all the time, and is a mainstay of my repetoire.
So, my docs have recommended me to look towards the "Mediterranean Diet", as it is full of good fats (I need to maintain my weight, I'm pretty skinny), but low on carbs.
After a cursory search on amazon, the cookbook offerings are pretty sad-looking (Mediterranean diet for dummies!).
I'd like to find books authored by real chefs/cooks that don't include canned foods, and that aren't so much diet-specific, but are real representations of mediterranean recipes (which hopefully would still be low GI)
So, all that long-windedness to say, any cookbook recs? Blogs? Recipes? I'd take non-mediterranean recipes (or books) that are low GI, too.
Thanks you guys! SE is the best :)
I need some thoughts! I carelessly threw a 7-bean mix into the slow cooker at 10am. My slow cooker runs pretty hot - up around 210 degrees - and the water is definitely boiling around the edges, and burbling a bit at the center. I know they say you should boil the kidney beans 10 minutes before you cook them to rid them of the toxins.
They are meltingly soft at this point (3pm). Should I collect the beans, throw them in some fresh water and boil them, and throw them back in the crock pot? Is the water I have been cooking them in safe? (would hate to through out that glorious bean liquid) Or am I just being paranoid?
So, I want to know if anyone else experiences this problem. Every time I attempt to make hummus, it ends up being wildly bitter. Like, mouth-puckering bitter.
I did quite a bit of research, and some say that when good-quality extra virgin olive oil is whipped in a food processor for too long, it turns bitter because of the heat of the blades. So then I tried regular olive oil, and the same thing happened.
When I taste my tahini plain, it is a bit bitter, but I have used it in other recipes just fine.
So what is happening? Has anyone else had this problem? If so, what did you do to fix it?
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