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  • Recipes...

    20 posts, 15 voices, 793 views, started Sep 3, 2008

    Posted on Wednesday, September 3, 2008 by Cheryl Phillips

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    • I’m an avid cook....would love to share some recipes and find some others here.

      Wouldn’t a Fabulously40 & Beyond Cookbook be great!?

      I’m off to look in my collection...



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        • 0 votes vote up vote up

          Kathy McHenry wrote Sep 3, 2008
        • I’m on board with this idea!



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        • 0 votes vote up vote up

          Cheryl Phillips wrote Sep 3, 2008
        • I think if we get enough recipes here, that would be a start! I’m not a fan of baking but I love dinners and great salads.



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        • 0 votes vote up vote up

          Cheryl Guy wrote Sep 7, 2008
        • I need to learn how to cook so put the recipes and I’ll give them a try! ( as long as they are beginner friendly!)



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        • 0 votes vote up vote up

          Dana Hall wrote Sep 8, 2008
        • I’m in.
          I try to cook as healthy and low fat as possible. Any theme, such as dinner, etc. or just favorite recipes?



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        • 0 votes vote up vote up

          Trudy S wrote Sep 8, 2008
        • How about pick a topic each week....“Your best 30 minute meal” or “Favorite Dinner Party Dish” etc.  It gives us each a starting point when thinking of what to add.

          Trudy
          [Link Removed] 


          Isagenixbeliever, Your links have been removed, please consider upgrading to premium membership.



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        • 0 votes vote up vote up

          Leeann wrote Sep 8, 2008
        • I think it is a great idea. I love salads as well. I feel like, I cook the same old stuff.



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        • 0 votes vote up vote up

          Cheryl Phillips wrote Sep 8, 2008
        • OH! Good idea for the weekly theme! I like that!

          I love recipes and love to cook but sometimes it becomes a chore because it’s a nightly thing. I really love making Sunday dinner because it’s so relaxed and not a rush.

          So, how about we do best 30 minute meal?

          Here’s my favorite dish to make in a hurry—and it always gets great reviews!  

          Shrimp & Feta Cheese Pasta

          I first made this recipe 4 or 5 years ago. I’ve loved it ever since. It looks great, tastes even better. It’s absolutely delicious and takes less than 20 minutes to make.

          Shrimp is cooked in garlic and white wine, then tossed with pasta and feta in a fresh tomato sauce.

          3 tablespoons olive oil
          1 pound shrimp, peeled and deveined
          5 cloves garlic, minced
          1 tablespoon white wine
          1 pound pasta (I use linguine or bowties)
          2 tomatoes, chopped (I sometimes use 15 cherry tomatoes sliced in half)
          1/2 can of chopped tomatoes
          1 teaspoon dried oregano
          1/2 teaspoon dried basil1
          (6 ounce) package crumbled feta cheese

          In a medium skillet over medium heat, heat 2 tablespoons olive oil.

          Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.

          Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

          While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.

          Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly.



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        • 0 votes vote up vote up

          Leeann wrote Sep 8, 2008
        • I would like to make something with curry. I had a really good recipe for curry chicken , I can’t fined it.



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        • 0 votes vote up vote up

          Dana Hall wrote Sep 9, 2008
        • That recipe sounds wonderful. I will definitely try it.
          Thanks for sharing!

          Dana



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        • 0 votes vote up vote up

          Loli Vasquez wrote Sep 9, 2008
        • hello ladies, I’m looking for a delish chicken parmesan recipe, not too good of a cook but love to try new stuff.

          Thanks,



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        • 0 votes vote up vote up

          Cheryl Phillips wrote Sep 9, 2008
        • This is a great chicken parm recipe!!
          [Link Removed]


          Cherylphillips, Your links have been removed, please consider upgrading to premium membership.



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        • 0 votes vote up vote up

          Kate1207 wrote Sep 15, 2008
        • I’d love to help with the cook book I have a ton of recipes!  

                          

                                                Kate



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        • 0 votes vote up vote up

          Becca wrote Sep 18, 2008
        • Hello Ladies, I too love to cook. I’m in!



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          Cynthia Schmidt wrote Sep 24, 2008
        • I’ve got a low fat cooking tip for vegetables. Take a wide but fairly shallot saute pan with a lid, add 2 cloves crushed garlic, 1 Tb. olive oil, salt and pepper and about a cup of water. Simmer it for about 10 minutes just to flavor the liquid. Add vegetables, tonight I had a lot of asparagus. Simmer gently until the vegetables are tender. Drain. The veggies will be well flavored without a lot of fat.



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        • 0 votes vote up vote up

          Dee Dee Shaw wrote Sep 25, 2008
        • Honey Baked Chicken (with curry)
          4 chicken breasts
          1/3 c melted BUTTER (not marg.)
          1/3 c honey
          2 tsp brown mustard
          1 tsp curry powder
          1/2 tsp salt (optional)
          Mix last 5 ingredients together and baste chicken; bake at 350 for 1 hr 15 minutes, basting every 15-20 mins. This is SO yummy. We also like to use it when grilling. I serve it with rice, and steamed veggies.  

          I LOVE to cook, and catered some for a short time before I calculated just how little I was actually making per hour. Then I decided it wasn’t worth the stress! :)



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        • 0 votes vote up vote up

          Marybeth Pitner wrote Sep 26, 2008
        • I’m in on this idea too. I love to cook and I like to make up my own recipes, would love to share with others.



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        • 0 votes vote up vote up

          Cynthia Schmidt wrote Oct 2, 2008
        • Gianduja is the pride of Piedmont!

          Giandu-who? I know you’ve seen the word. It became all the rage a few years ago. Fine chocolate houses all over the world were touting it and singing its praises.

          So what the heck is it?

          Gianduja, pronounced zhahn-DOO-yuh, is simply a mixture of finely ground hazelnuts and chocolate. If you’ve ever had Nutella, and personally I could just sit and eat it with a spoon right out of the jar, you’ve had a version of gianduja.

          In the Piedmont region of Italy, Turin I believe, a confectioner named Pierre Paul Caffarel found that the mid 1800’s were a tough time to acquire the cocoa needed to produce his chocolates. Hazelnuts, on the other hand, were plentiful. So, in a move to not only stretch the lira and use a widely abundant local product but also to combat the inconsistent cocoa supply, he finely ground hazelnuts and blended the paste with melted, tempered chocolate. The new confection was named gianduja after the quintessential piedmontese carnival character.

          Traditional gianduja is made with a combination of hazelnut and almond paste. It’s commonly cut into pieces and wrapped in gold foil. The texture is somewhat like eating the inside of a peanut butter cup.

          Being a confectioner myself and in the spirit of Pierre Paul Caffarel, I also make gianduja but I make mine with the widely available nut in my part of the world, macadamia nut. I also like to pipe mine into truffle shells and use it as a filling.

          So, here’s my recipe using gianduja:

          Peel and cut a pineapple into 1/2 inch rounds
          Brush with a little vegetable oil
          Grill lightly on each side to warm the pineapple and bring out the sugar
          Arrange on a pretty platter
          Warm some Nutella gently in a microwave
          Drizzle (pour!) over the pineapple slices
          Top with chopped hazelnuts that you’ve lightly toasted in a dry skillet

          Mangia!



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