smashed cauliflower recipe

RodS · Joined: 31 Aug 2007 Posts: 16

"Myra" wrote in message@z24g2000prh.googlegroups.com...
> On Oct 16, 5:28 am, "Cheri" wrote:
> > Myra wrote in message
> >
> > ...>On Oct 13,
7:03 pm, "Cheri" wrote:
> > >> Joan and her butterflydogs wrote in message
> >
> > ...
> >

Could I ask a favor? Please understand that some of us live in Countries
that have Metric and some of your foods we haven't ever heard of, so please
think of us poor foreigners Smile

RodS

> Never fear - the ones I've developed lately (and I've got some great
> ones!) are going into one or two different books. I'm writing one
> with a fitness trainer/nutritional consultant, and I'm working on my
> own book, which will also be a chronology of my weight loss journey.
> When I quit smoking in 2005, I gained back weight - not all of it,
> though - and I've been losing it yet again. I'm working out 5 days a
> week, and I'm even doing personal chefing on the weekends for people
> who either low carb, avoid grains, are lactose intolerant, etc. It's
> very fulfilling and not bad on the money scale, either. Smile

There's
> also a large amount of satisfaction in knowing I can stand up in a
> kitchen for 5-6 hours at a time without collapsing.
>
> Another change I've made is that I now emphasize natural and whole
> foods and avoid the Frankenfoods. My co-author has challenged me to
> use only natural sweeteners in my treats, and so I've come up with a
> bunch of recipes that use stevia and are highly spiced. I've actually
> duplicated the taste of a honey cake - and that's *my* personal
> favorite sweet, which I have not yet in almost a decade until
> recently. I'm also doing a lot of fun stuff with nut flours, including
> a lot of savory dishes.
>
> So, it's all good,
>
> Myra
>
>

Archived from group: alt>food>diabetic

Nicky · Joined: 26 Jul 2007 Posts: 102

On Tue, 16 Oct 2007 23:06:17 -0700, Myra wrote:

>On Oct 16, 7:05 pm, "Cheri" wrote:
>
>> Damn Myra, good for you. I will look forward to your books coming out. I
>> hope it's soon.
>
>Well, the book I'm collaborating on is being put together and edited.
>The one I'm working on alone is geared to low carbing in general.

Cool! Any timescale?

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Cheri · Joined: 26 Jul 2007 Posts: 7

Susan wrote in message ...
>x-no-archive: yes
>
>Joan and her butterflydogs wrote:
>> Being a newbie here, I post only out of sincerity to pass on recipe
>> info,. I know nothing of archives and where recipes originated for this
>> group.
>>
>> I think the general purpose of a recipe post is to help people with
their
>> dietary choices. I try to give credit where credit is due. That's all.
I
>> did not realize where the smashed cauliflower recipe originated. And why
>> would that cause people to stop posting ?
>
>
>Joan, don't worry about that discussion, it was about another newsgroup
>and about how many of the low carb recipes posted by regular members
>were hijacked and used by others for profit and without attribution.

Yes, Joan, we weren't talking about you posting recipes, or anybody else
posting recipes. My comment was about some of the TV cooks, and cookbooks,
and recipes from the old days. I was remembering back when from a different
group. I have all kinds of recipes passed down through the years from
friends, relatives etc., and I would have no idea where some of them came
from. Please don't think that I was singling any poster out for posting a
recipe here. That's what this group is for. Smile

Cheri

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

Susan wrote:

>
> I made something many years ago that I'd never seen nor heard of, pasta
> with bread crumbs, anchovies, garlic and olive oil that I was sure was
> my own brilliant invention. Years later I began seeing it in a million
> cookbooks and magazines.

Years and years ago I had my own little veggie garden in the Garden
State. I made a delicious vegetable stew with fresh tomato, egg plant,
zucchini, onions, green bell peppers, garlic and fresh basil. I called
it "vegetable stew"

Years later I learned it was a fancy French dish called rattatuille
(sp). I want from a frantic cook trying to use up my over-planted bounty
to a gourmet chef overnight! Smile

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Joan and her butterflyd · Joined: 27 Sep 2007 Posts: 15

Being a newbie here, I post only out of sincerity to pass on recipe
info,. I know nothing of archives and where recipes originated for this
group.

I think the general purpose of a recipe post is to help people with their
dietary choices. I try to give credit where credit is due. That's all. I
did not realize where the smashed cauliflower recipe originated. And why
would that cause people to stop posting ?

Joan

"Joan and her butterflydogs" wrote in message$GM2.553@trndny02...
> Shopping in a grocery store today , samples were passed out for Rachael
> Ray's smashed cauliflower recipe.
>
> Basically cooked very tender in some chicken bouillon, smashed very
> fine like mashed potatoes with masher and butter and cheese ( white
> cheddar & grated parmesan ) stirred into to make it very creamy. Salt
and
> pepper of course plus dash of nutmeg.
>
> It was very yummy and I never had it prepared that way.
>
> Thought I would pass it on! I might make this for Thanksgiving it was so
> yummy !
>
> Of course I cannot leave a recipe alone and would probably add ( for my
> tastes ) some garlic too
>
> Enjoy
>
> Joan
>

Myra · Joined: 01 Sep 2007 Posts: 10

On Oct 16, 11:07 pm, "RodS" wrote:

> Could I ask a favor? Please understand that some of us live in Countries
> that have Metric and some of your foods we haven't ever heard of, so please
> think of us poor foreigners Smile

>
> RodS

That's an interesting point you make, and well, I *do* speak metric.
I'll discuss that with my collaborator. Thanks!

As for ingredients, I try to explain unusual ones anyway. For stuff
like "half a stick of butter" I almost always add the actual
measurement ("1/4 cup"), so that shouldn't be a problem.

Myra

Myra · Joined: 01 Sep 2007 Posts: 10

On Oct 17, 4:57 am, Nicky wrote:

> Cool! Any timescale?

The one I'm collaborating on should be soon - hopefully by the end of
the year. The one I'm working on by myself will take longer, as I'd
like to get closer to my goal weight, as it's not just a cookbook, but
a story of how I got from where I started to where I'll be when the
book is finished. If that makes any sense!

Myra

Myra · Joined: 01 Sep 2007 Posts: 10

On Oct 17, 3:28 pm, "Joan and her butterflydogs"
wrote:
> Being a newbie here, I post only out of sincerity to pass on recipe
> info,. I know nothing of archives and where recipes originated for this
> group.
>
> I think the general purpose of a recipe post is to help people with their
> dietary choices. I try to give credit where credit is due. That's all. I
> did not realize where the smashed cauliflower recipe originated. And why
> would that cause people to stop posting ?
>
> Joan

Joan, don't worry - this was about something completely different.
Anyway, if I put a recipe out on the Internet, I expect it will be
copied and taken other places.

Myra

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Cheri" wrote in message @inreach.com...

> Yes, Joan, we weren't talking about you posting recipes, or anybody else
> posting recipes. My comment was about some of the TV cooks, and cookbooks,
> and recipes from the old days. I was remembering back when from a
> different
> group. I have all kinds of recipes passed down through the years from
> friends, relatives etc., and I would have no idea where some of them came
> from. Please don't think that I was singling any poster out for posting a
> recipe here. That's what this group is for. Smile

I reposted a recipe (I believe it was here) that I got from another forum.
I modified it somewhat so it wasn't the original recipe and I didn't claim
it to be my own. The person who claimed she invented the recipe freaked
out, contacted her lawyer and then discovered that she hadn't a leg to stand
on because recipes can't be copyrighted. She did ask that if we reposted
it, we give her credit for it.

She disappeared from the forum some time ago and I thought that was odd. I
googled her name only to find out she had written some recipe and diet books
that were soon to be released on Amazon. I'm thinking she used many of us
on the forum for our ideas and input and then just left when she got enough
info. to write those books. Something about her always left me with a bad
feeling. She has websites, both personal and professional and claims to be
world renown and such. I doubt that. Never heard of her aside from that
one forum.

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"Janet Wilder" wrote in message $0$21938$c3e8da3@news.astraweb.com...
> Susan wrote:
>
>>
>> I made something many years ago that I'd never seen nor heard of, pasta
>> with bread crumbs, anchovies, garlic and olive oil that I was sure was my
>> own brilliant invention. Years later I began seeing it in a million
>> cookbooks and magazines.
>
> Years and years ago I had my own little veggie garden in the Garden State.
> I made a delicious vegetable stew with fresh tomato, egg plant, zucchini,
> onions, green bell peppers, garlic and fresh basil. I called it "vegetable
> stew"
>
> Years later I learned it was a fancy French dish called rattatuille (sp).
> I want from a frantic cook trying to use up my over-planted bounty to a
> gourmet chef overnight! Smile

I did the same thing with a Mexican dish. I was entering a cooking contest.
Was about 12 years old and thought I'd come up with a new Mexican type food.
Alas, my only foray into Mexican food was what I could get at the
Americanized restaurants. I've since learned that what I came up with is a
common food in Mexico and I didn't win the contest, even though I took the
time to make the tortillas from scratch.

RodS · Joined: 31 Aug 2007 Posts: 16

"Myra" wrote in message@t8g2000prg.googlegroups.com...
> On Oct 16, 11:07 pm, "RodS" wrote:
>
> > Could I ask a favor? Please understand that some of us live in Countries
> > that have Metric and some of your foods we haven't ever heard of, so
please
> > think of us poor foreigners Smile

> >
> > RodS
>
> That's an interesting point you make, and well, I *do* speak metric.
> I'll discuss that with my collaborator. Thanks!
>
> As for ingredients, I try to explain unusual ones anyway. For stuff
> like "half a stick of butter" I almost always add the actual
> measurement ("1/4 cup"), so that shouldn't be a problem.
>
> Myra
>
Thanks some names for common stuff changes too I am still trying to find out
what "grits" are. Everyone I have asked says "you don't want to know"

RodS

>
>

Julie Bove · Joined: 26 Jul 2007 Posts: 494

"RodS" wrote in message $CN4.1245@news-server.bigpond.net.au...

> Thanks some names for common stuff changes too I am still trying to find
> out
> what "grits" are. Everyone I have asked says "you don't want to know"

Pretty much the same as polenta. I think the only difference is grits are
made of hominy which is corn soaked in lye. Polenta is just corn.

Janet Wilder · Joined: 26 Jul 2007 Posts: 230

RodS wrote:

> Thanks some names for common stuff changes too I am still trying to find out
> what "grits" are. Everyone I have asked says "you don't want to know"

Try looking up "hominy grits" as that is the full name.
It's similar to cream of wheat only it's made from maize (corn to
Americans).
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Rod S · Joined: 19 Oct 2007 Posts: 7

"Janet Wilder" wrote in message$0$21873$c3e8da3@news.astraweb.com...
> RodS wrote:
>
> > Thanks some names for common stuff changes too I am still trying to find
out
> > what "grits" are. Everyone I have asked says "you don't want to know"
>
> Try looking up "hominy grits" as that is the full name.
> It's similar to cream of wheat only it's made from maize (corn to
> Americans).
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Thanks I think I may give them a miss. Not sure if I really want to eat
anything made with lye Smile

(o ô)
--ooO-(_)-Ooo-----
RodS T2
Australia

Tiger Lily · Joined: 26 Jul 2007 Posts: 6

the lye makes the protein in the corn absorbable

it's actually pretty good for you

but then, i've never eaten grits, only polenta bread

kate

"Rod S" wrote in message $CN4.1253@news-server.bigpond.net.au...
>
> "Janet Wilder" wrote in message
> $0$21873$c3e8da3@news.astraweb.com...
>> RodS wrote:
>>
>> > Thanks some names for common stuff changes too I am still trying to
>> > find
> out
>> > what "grits" are. Everyone I have asked says "you don't want to know"
>>
>> Try looking up "hominy grits" as that is the full name.
>> It's similar to cream of wheat only it's made from maize (corn to
>> Americans).
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
> Thanks I think I may give them a miss. Not sure if I really want to eat
> anything made with lye Smile

>
> (o ô)
> --ooO-(_)-Ooo-----
> RodS T2
> Australia
>
>