Food Topic: What's for eatin' ?
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Re: Food Topic: What's for eatin' ?
You will feel so much better after your shot.
I love tomato soup! On a chilly day, a bowl of tomato soup with a grilled cheese sandwich is just delightful. One of my favorite meals from childhood.
Tookie - I have no smilies to add to the post. Are they gone or is it something with my computer?
I love tomato soup! On a chilly day, a bowl of tomato soup with a grilled cheese sandwich is just delightful. One of my favorite meals from childhood.
Tookie - I have no smilies to add to the post. Are they gone or is it something with my computer?
puppiesnponies-  
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Re: Food Topic: What's for eatin' ?
B-12 is good for you Tookie! Blessings to you for a great boost to your system.
Pnp, you just made me hungry! My favorite soup is homemade chicken soup loaded with celery, carrots onion and noodles! I am thinking about a pasta maker, so I can do my own noodles. Saw one at a really good price and am tempted. Anyone made their own pasta - especially gluten free?
Pnp, you just made me hungry! My favorite soup is homemade chicken soup loaded with celery, carrots onion and noodles! I am thinking about a pasta maker, so I can do my own noodles. Saw one at a really good price and am tempted. Anyone made their own pasta - especially gluten free?
Will*O*Wisp-  
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Re: Food Topic: What's for eatin' ?
we have quit eating pasta, because all the gluten free (ready made) pasta is made from corn and rice flour. Both give quick and high sugar spikes for my diabetic hubby. EVERY single time he eats pasta, his sugars go through the roof no matter what. If you ever learn how to make glutenfree pasta that's not made of cornflour and rice flour.... then I wanna know!
We DID however owned a pasta machine, but we put clay through it
We DID however owned a pasta machine, but we put clay through it
Tookie-  
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Re: Food Topic: What's for eatin' ?
LOL and making silly clay stuff with the pasta machine. I want pics!
Hope your B12 shot gives you a boost Tookie, feel better :) I'm not sure if it'll help with your lack of pasta choices issue but have you ever tried nutritional yeast flakes for a B12 supplement? It's gluten free, high in B vitamins and can be used as a condiment and/or substitute for lots of things. I especially like it just sprinkled on fresh veggies. Not all nutritional yeasts are created equal tho, so be careful what you buy... but I am sure you are both avid label readers
Hope your B12 shot gives you a boost Tookie, feel better :) I'm not sure if it'll help with your lack of pasta choices issue but have you ever tried nutritional yeast flakes for a B12 supplement? It's gluten free, high in B vitamins and can be used as a condiment and/or substitute for lots of things. I especially like it just sprinkled on fresh veggies. Not all nutritional yeasts are created equal tho, so be careful what you buy... but I am sure you are both avid label readers
GuineaUp-  
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Re: Food Topic: What's for eatin' ?
Tookie - 3 recipes for Quinoa pasta follows, from the internet. Hope this helps.
Quinoa pasta
Ingredients:
Directions: Mix flour, starch, and salt; place on counter. Make well in your flour, add olive oil and 1 to 2 tablespoons of water. Begin mixing your dough from the outside in until you reach a pliable consistency. Add water until the right consistency is reached. Knead the dough for 5 to 10 minutes. Flatten dough into a disc shape, cover in plastic wrap and let rest for 30 minutes to an hour.
Break the dough into two halves. Working with the first half, roll dough out as thin as you like it using either a pasta maker or a rolling pin. Repeat with second half. Cut into whatever shape you like. At this point you can dry the noodles, or store in the refrigerator for later. Add noodles to salted, boiling water; cook for 3 to 4 minutes. Serve with your favorite pasta sauce.
Quinoa Pasta Dough (Gluten-free, Vegan)
Serving Size: 4 Servings Prep Time: 45 Minutes Cook Time: 3 Minutes Cooking Temp: Boiling Ingredients:
2 cups of quinoa flour
2 tbsp chia seeds with 6 tbsp hot water, soaked and stirred until a paste forms
2 tsp olive oil
1/2 cup warm water
Directions:
Quinoa Pasta
Servings 3
Quinoa pasta
Ingredients:
- 1½ cups quinoa flour
- ½ cup potato starch
- ½ teaspoon salt
- 1 tablespoon olive oil
- Up to ½ cup warm water
Directions: Mix flour, starch, and salt; place on counter. Make well in your flour, add olive oil and 1 to 2 tablespoons of water. Begin mixing your dough from the outside in until you reach a pliable consistency. Add water until the right consistency is reached. Knead the dough for 5 to 10 minutes. Flatten dough into a disc shape, cover in plastic wrap and let rest for 30 minutes to an hour.
Break the dough into two halves. Working with the first half, roll dough out as thin as you like it using either a pasta maker or a rolling pin. Repeat with second half. Cut into whatever shape you like. At this point you can dry the noodles, or store in the refrigerator for later. Add noodles to salted, boiling water; cook for 3 to 4 minutes. Serve with your favorite pasta sauce.
Quinoa Pasta Dough (Gluten-free, Vegan)
Serving Size: 4 Servings Prep Time: 45 Minutes Cook Time: 3 Minutes Cooking Temp: Boiling Ingredients:
2 cups of quinoa flour
2 tbsp chia seeds with 6 tbsp hot water, soaked and stirred until a paste forms
2 tsp olive oil
1/2 cup warm water
Directions:
- Make a well with your dry ingredients.
- Pour the oil, the chia seed mixture and some of the water into the well and start to incorporate some of the flour into the liquid, being careful not to break “the well wall”.
- Gradually add more water as needed to moisten all the flour. It will seem like you don’t have enough water, but this dough should not be sticky or soft. You will have to use your hands to knead the dough and have it start to stick together. It will be kind of dry compared to other doughs.
- Let it rest by wrapping in plastic wrap and sitting it on the counter for about 20 minutes.
- Divide the dough in quarters and roll out with a rolling pin thin enough to feed into the pasta machine on its largest setting. There will be lots of cracks and uneven edges; that’s okay.
- Take the first rollout and fold over in thirds or half. Turn 90 degrees and feed into the roller again. Do this a few times, adjust the thickness level one level thinner and repeat until you have the desired thickness you want.
- Once you’ve got your dough the thickness and texture you want, you can then cut into noodles, lasagna sheets, stamp into ravioli, etc.
- Boil for maximum 3 minutes.
Quinoa Pasta
Servings 3
- 1 cup quinoa flour
- 1⁄2 cup arrowroot flour
- 1⁄2 teaspoon sea salt
- 2 eggs
- 2 tablespoons olive oil
Directions
- Stir quinoa flour, arrow root, and salt. (Note: you can make your own quinoa flour. Just grind quinoa in a clean coffee grinder or a blender.).
- Add the egg and oil.
- Knead until the dough no longer falls apart. This will take at least 7 minutes.
- Cut the dough in half.
- Roll out one half until desired thickness is achieved. I aim for the thickness of a piece of cardboard. Then just take a long sharp chef's knife and cut into long strips whatever width you like - I choose to make mine about a quarter of an inch thick. You can roll or cut this pasta into any shape you want - such as lasagna noodles - it's up to you!
- Let the cut pasta air dry for 10 minutes.
- Then boil (or save in the fridge for up to a couple days).
- Note: Fresh pasta takes less time to cook than dry store bought pasta.
Will*O*Wisp-  
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Re: Food Topic: What's for eatin' ?
It's in my food, but my gut just doesn't absorb it. That's why I get the injections. tomorrow the first one. blegh... so nervous. I KNOW I don't have to or should,but I am. like I said. blegh.
wow willow, you! I will check this out!
wow willow, you! I will check this out!
Tookie-  
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Re: Food Topic: What's for eatin' ?
I hope you are feeling better real soon Tookie.
My RL mrs coach has a thing against gluten, she isn't sensitive but we pay for the coach's advice, why not follow it? Besides it gives me a chance to experiment with unusual ingredients !!
I use 1:1:1 arrowroot: tapioca : brown rice flours as my base general purpose flour. To change up the flavors, sometimes I replace the brown rice flour with others. The mrs liked using quinoa flour in place of the brown rice flour - me, not so much. I've thought about using almond flour but haven't gotten around to it. I don't think it matters that much - there are a some differences in texture and with quinoa a definite taste difference.
If you have it around, 1 tsp of xanthan gum per cup of flour mix really helps when it comes to working with a gluten-free dough, especially rolling it out. If you use it be sure to add 1-2 tsp of water and let the dough rest 10 minutes before working it hard.
For pasta:
1-1/2 cups of the flour mixture (with xanthan gum in it)
2 tsp water
2 eggs + 1 yolk
1-1/2 T olive oil
salt (I don't know, a bit over 1/2 tsp or so)
mix all ingredients well until it forms a ball - should be moist - cover with moist towel and rest 10 minutes. Toss a little of the flour on a board and knead 5 - 10 minutes. Roll out or put through a pasta machine. Don't try to make it a thin as you could with a gluten dough. I cut it fettuccine width. Air dry 30 minutes. Toss into big pot of slowly boiling water about 3-4 minutes.
My RL mrs coach has a thing against gluten, she isn't sensitive but we pay for the coach's advice, why not follow it? Besides it gives me a chance to experiment with unusual ingredients !!
I use 1:1:1 arrowroot: tapioca : brown rice flours as my base general purpose flour. To change up the flavors, sometimes I replace the brown rice flour with others. The mrs liked using quinoa flour in place of the brown rice flour - me, not so much. I've thought about using almond flour but haven't gotten around to it. I don't think it matters that much - there are a some differences in texture and with quinoa a definite taste difference.
If you have it around, 1 tsp of xanthan gum per cup of flour mix really helps when it comes to working with a gluten-free dough, especially rolling it out. If you use it be sure to add 1-2 tsp of water and let the dough rest 10 minutes before working it hard.
For pasta:
1-1/2 cups of the flour mixture (with xanthan gum in it)
2 tsp water
2 eggs + 1 yolk
1-1/2 T olive oil
salt (I don't know, a bit over 1/2 tsp or so)
mix all ingredients well until it forms a ball - should be moist - cover with moist towel and rest 10 minutes. Toss a little of the flour on a board and knead 5 - 10 minutes. Roll out or put through a pasta machine. Don't try to make it a thin as you could with a gluten dough. I cut it fettuccine width. Air dry 30 minutes. Toss into big pot of slowly boiling water about 3-4 minutes.
agronomistPete-  
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Re: Food Topic: What's for eatin' ?
Hey, PnP, here is something I noticed - most banana nut bread recipes have about the same ratio of flour, eggs, oil and liquid as a waffle recipe. Chop the nuts a bit smaller. Toss in an extra tsp of baking powder.puppiesnponies wrote:Our family recipe for banana nut bread uses pecans. Love the smell of it baking and then a slice still warm from the oven.Yummmmm
If you need to, adjust the batter thickness with a splash of milk (or not).
Pour some batter in a Belgian waffle maker... when it comes out, hit it with some melted butter and a drizzle of maple syrup.. nom, nom, nom.
agronomistPete-  
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Re: Food Topic: What's for eatin' ?
That sounds great Pete! Thanks for sharing! We are a picky family and my children had a lot of allergies when they were small but one thing we can agree on is Belgian waffles. I can't do it now but when we would have big family extended breakfasts, our Belgain waffle maker worked hard!
PS...can anyone else not see the smilies in the posts? All I can see are black boxes with their names (no pictures). Is it something in my computer settings or the forum?
PS...can anyone else not see the smilies in the posts? All I can see are black boxes with their names (no pictures). Is it something in my computer settings or the forum?
puppiesnponies-  
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Re: Food Topic: What's for eatin' ?
I hear ya, but I'm not sure. I can see and use the smilies just fine, but we ARE seeing other things on the forums that are broken, then fixed, broken again, etc... Behind the scenes, the owners of the forum software are working on improving the forums, from http to https, but the coding for that is (we think) being done rather clumsily...
we THINK.
@puppiesnponies
You may need to update adobe:
http://www.adobe.com/nl/software/flash/about/
and Java may need an update too. (not for Chrome, but everything else)
https://www.java.com/en/download/installed8.jsp
we THINK.
@puppiesnponies
You may need to update adobe:
http://www.adobe.com/nl/software/flash/about/
and Java may need an update too. (not for Chrome, but everything else)
https://www.java.com/en/download/installed8.jsp
Tookie-  
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Re: Food Topic: What's for eatin' ?
Thanks Tookie I will have to check because I have my settings to automatically update it.
puppiesnponies-  
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Re: Food Topic: What's for eatin' ?
Wow Pete, who knew you were such a wonder in the kichen
I'm impressed :)
I'm impressed :)
cylentlea123-  
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Re: Food Topic: What's for eatin' ?
Thanks Tookie
I did need to update Flash but Java says it is already the latest version so I don't know what else it could be. I still only see black boxes. You can delete all this if you want to since I've hijacked a food thread.
I did need to update Flash but Java says it is already the latest version so I don't know what else it could be. I still only see black boxes. You can delete all this if you want to since I've hijacked a food thread.
puppiesnponies-  
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Re: Food Topic: What's for eatin' ?
That's ok.
The only other thing I can think of is cleaning your browser, and perhaps deleting the forum cookies. (front page, bottom, tiny link, delete forum cookies)
You will then have to log in again, but it should help with the display issues.
The only other thing I can think of is cleaning your browser, and perhaps deleting the forum cookies. (front page, bottom, tiny link, delete forum cookies)
You will then have to log in again, but it should help with the display issues.
Tookie-  
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Re: Food Topic: What's for eatin' ?
Hi Tookie
I have updated Adobe, Java was already current, cleaned the forum cookies and browser history. Rebooted more times than I can count. Logged out and back into forum. Still cannot see the smilies -- just black boxes with their names. I've even changed browsers that I normally use to access the forum and the result is the same.
Thanks for trying to help me. If I am the only one, it must be on my end but I have no idea what else to do. It started recently (a few days but no more than a week).
I have updated Adobe, Java was already current, cleaned the forum cookies and browser history. Rebooted more times than I can count. Logged out and back into forum. Still cannot see the smilies -- just black boxes with their names. I've even changed browsers that I normally use to access the forum and the result is the same.
Thanks for trying to help me. If I am the only one, it must be on my end but I have no idea what else to do. It started recently (a few days but no more than a week).
puppiesnponies-  
- Posts : 1507
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