In search of recipes, gf,casein-free,ef,yf,sf

[Lucy]

Hi all,

I've been doing lots of searching looking for recipes. Started out looking for blender recipes, and then, Thai recipes, and then, various ways to fix meats, fowl, and seafood, vegetables and fruits, including various sauces and marinades.

Trying to make our foods a bit more seasoned here due to some of Mom's medication making her appetite poor at times.

Sooo..I added more of the same ole spices to the chicken braised in potato leek soup that I've always done alot, and to really kick it up a notch, I tried adding a few red pepper flakes. Think I must've put in just the right amount as it was delicious.

Only thing I'm going to do next time is to grind up the red pepper flakes, so that there won't be the occasional hot spot here and there.

Mom said it was better than any thing she'd eat for big $$$ recently, so must've done something right.

It's amazing what one can find for free on the net, isn't it?

How else do you good cooks out there perk up your regular recipes a bit?

Also, if anyone has a favorite recipe for a fruit smoothie without any of our intolerances, perhaps you'd like to start a new thread on that, either here, or in the recipe area.

Same goes for soups made with the blender, again, without the above mentioned allergens.

Has anyone tried a baked potato wrapped in foil with carraway seeds on the outside while it's cooking.
A recipe I found called for real butter smeared on the outside before cooking, so is it ok to use olive oil throughout the whole cooking time, and if so, WHICH olive oil would be best for potato baking temperature (smoke point)?

I suppose the butter or oil would help the carraway seed flavor to seep inside the potato during the cooking, right?

OK, anyone else have any other interesting ways of flavoring a baked potato. We've always loved to use rosemary on baked potates with olive oil, but we've just been putting it on after the potato's done, so may try the same method with rosemary on the outside, What else would be good this way?

Also, would carraway be good on a sweet potato cooked this way?
Come to think of it, perhaps it would be better to just cut up the potato into chunks, and cook it in the big oven, once it's cool enough to start using the big oven again -- cook in a Pyrex-type dish with the oil and carraway. What else would be good thrown in there with it?

I really need to be doing a search on recipes to use with root vegetables as fall's approaching. Can't wait!!

Yours, Luce

[tex]

According to this chart, Extra Light Olive Oil has the highest smoke point, at 468 degrees F:

http://www.goodeatsfanpage.com/Collecte ... Points.htm

Tex

[kate_ce1995]

Hi Lucy,

You know what I'd do a search for (if I had time) would be the use of red pepper in cooking. Your post reminded me that my sister found a pumpkin pie recipie that called for red pepper, and it supposedly was enhancing of the flavors. I'm now wondering how many different dishes it could be used in to improve the flavor, if not for its own hot sensation, but to bring out the other flavors. Come to think of it, my mom used to use it in mac and cheese (she baked the most awesome mac and cheese w/hot dogs...not good for the old cholesterol level! She quit making it when she realized that the casserol that fed 4 of us was feeding 2 of them after my sister and I left for college).

Happy eating.
Katy

[Jean]

Luce,

Here's one of my standby potato recipies:

Cut 2-3 potatoes in half long ways and then slice them very thin.

In a bowl mix EV olive oil, garlic powder, dried parsley flakes and salt to taste. Put in the potatoes and mix until coated.

Place potatoes on a cookie sheet in a single layer, pour leftover oil mixture over them. Cook in a 350 degree oven for 25-30 minutes or until browned.

You can be creative with the herbs you add to the olive oil, maybe a little red pepper would be good?

Love, Jean

[Polly]

Yum, Jean. Did you put this in the recipe room too?

Love,

Polly

[Lucy]

Some great ideas!

I've already reved up the big oven once in anticipation of cooler weather. Made my mom a gf pizza which I couldn't eat due to the dairy and yeast. It smelled and looked sooo good, but I wasn't tempted at all. She ate two bites, but couldn't eat leftovers lately as one of her meds has been bothering her tummy of late, sooo..

What a waste!

I just may try the potatos with and without the red pepper flakes! Ha!

By the way, we had a delicious meal that my sister fixed last night.
Will have to post about it in a bit.

Thanks again.
Yours, Luce