OT Lazy Cooking with Cat!

[Parsi]

How are you doing girl?
Its been a long time & i'm glad to be back.
(i am the old "cat in the hat or CITH as some called me). NOW i have reinvented myself as InfraRedCharlotte. name comes frome an game i used to play with the kids on some gaming device & Charlotte is my dog's name.

I'sending good & positive vibes your way.

Take care
Sandra aka. Charlotte

Or affectionately "Lime Cat" because of that cute little helmet type hat.

In general I'm fine. Age is catching up with me (Medicare age) and sadly overweight. I have the aches and pains that go with that. (with the MS mixed)

[Infrared Charlotte]

Or affectionately "Lime Cat" because of that cute little helmet type hat.

In general I'm fine. Age is catching up with me (Medicare age) and sadly overweight. I have the aches and pains that go with that. (with the MS mixed)

Yes my girl, i hear that. Age, MS, playing games with ud,

Peace
Sandra

[Infrared Charlotte]

Oh my people we are getting off topic.

We should ONLY b exchanging recipies. At least whst i have been told.

Life in the fast lane.

Sandra

[Cherie]

Had Chicken, baked stuffed potato and steamed chopped spinach for dinner tonight. Chicken is so easy and is wonderful whether done on the grill or in the skillet.

For a split chicken breast (boneless):
1T. Olive oil
1T. balsamic vinegar
1/4 tsp Emeril's chicken rub.
Mix and marinate your two portions of chicken for 20 minutes to several hours. Always moist and delicious and consistent. Obviously if you are feeding more than 2 , add more olive oil and vinegar and chicken rub. This cooks on low-medium heat on the grill in about 5 minutes per side and in a skillet over medium heat about 7 minutes per side.

[SuzE-Q]

Sandra, I think in THIS thread it's so much easier to keep it on topic so we don't have to scroll through extraneous posts.

I know I appreciate it remaining ON topic - in such a long thread, it's just easier to find the food info, that's all.

[SalpalSally]

OT is the way of life here...LOL....n it tastes good too!

[Lazarus]

Hello everyone!
Here in western MA we have escaped snow all winter. But we have suddenly gotten storms dropping 5". And it is cold and very windy.

Husband John brought home several varieties of sweet potatoes from farmers' market we attend. We bake them all and have them around all week. If warm I split it open and fill it with whatever is in the frig. Today's breakfast was a mixture of yogurt and guacamole on a white sweet potato. Yesterday's dinner potato was topped with a ladle of a bean/veggie soup I made that was like a thick stew. Yum.

If I have cottage cheese in the frig that will be a start. Maybe with chopped up apple on top.

I always have hummus and that is a great start with some type of salsa on top of that.

Potatoes are great to bake and have around for nutritious meals...

[agate]

Ah sweet potato fries! Oven-baked to avoid too much grease.

Linda, I didn't even know there was a white sweet potato. I believe you're talking about a true yam, not the pale yellow sweet potato that is often called a yam?

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[Parsi]

I'm confused about sweet potatoes vs yams: Same vs different. But since I don't eat them, I never checked into them. I probably should. I'll read agate's link and see if it points the way.

[Lazarus]

Ah sweet potato fries! Oven-baked to avoid too much grease.

Linda, I didn't even know there was a white sweet potato. I believe you're talking about a true yam, not the pale yellow sweet potato that is often called a yam?

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Nope, there is a white sweet potato. The flesh is white. Friends also grow a purple sweet potato. Flesh is royal purple. They are not yams.
I love growing all the stuff we grow and I love all the exciting foods that are grown here in the Pioneer Valley of western MA

[Gary]

We have started eating oven fried potatoes. I grew a mess of purple spuds and we have been eating them fixed that way. I do like them. We have been experimenting with sweet potatoes something neither of us grew up eating.

By the way the sweet potato pie was great it tasted like a real rich pumpkin pie. It was the first time I had ever had it.

[Lazarus]

I'm confused about sweet potatoes vs yams: Same vs different. But since I don't eat them, I never checked into them. I probably should. I'll read agate's link and see if it points the way.

I asked my husband and he immediately said that yams are starcher and drier and can be huge! I needed to look it up and I found he was right...

"Yams
Yams are closely related to lilies and grasses. Native to Africa and Asia, yams vary in size from that of a small potato to a record 130 pounds (as of 1999). There are over 600 varieties of yams and 95% of these crops are grown in Africa. Compared to sweet potatoes, yams are starchier and drier.

Sweet Potatoes
The many varieties of sweet potatoes (Ipomoea batatas) are members of the morning glory family, Convolvulacea. The skin color can range from white to yellow, red, purple or brown. The flesh also ranges in color from white to yellow, orange, or orange-red. Sweet potato varieties are classified as either ‘firm’ or ‘soft’. When cooked, those in the ‘firm’ category remain firm, while ‘soft’ varieties become soft and moist. It is the ‘soft’ varieties that are often labeled as yams in the United States.
Why the confusion?
In the United States, firm varieties of sweet potatoes were produced before soft varieties. When soft varieties were first grown commercially, there was a need to differentiate between the two. African slaves had already been calling the ‘soft’ sweet potatoes ‘yams’ because they resembled the yams in Africa. Thus, ‘soft’ sweet potatoes were referred to as ‘yams’ to distinguish them from the ‘firm’ varieties.

Today the U.S. Department of Agriculture requires labels with the term ‘yam’ to be accompanied by the term ‘sweet potato.’ Unless you specifically search for yams, which are usually found in an international market, you are probably eating sweet potatoes!"

[Parsi]

I'll never keep that straight. Maybe I'll try them, but avoid talking about them.

[Cherie]

We are eating them more and more as they are so rich in potassium and outright delicious baked , oven fried, steamed. Generally once or twice a week they are on the dinner table here.

[Virginia]

Now I am hungry for sweet potatoes.

Below is a Heart Healthy recipe for chicken:

2 whole large chicken breast
2 tablespoons olive oil
l med onion - sliced
1 clove garlic - minced
1 can tomato soup
1 4oz far sliced mushrooms - drained
2 medium zucchinis (sliced) I usually use 3
1/2 teaspoon dried basil
1/8 teaspoon red pepper

Cut chicken in 1 1/2 " chunks
In large skillet over medium heat in olive oil cook onion & garlic till tender stirring occasionally. Add chicken, cook till lightly brown on all sides.
Stir in undiluted tomato soup and remaining ingredients over high heat till it boils. Reduce heat to low or simmer and cook for 30 to 40 minutes.
Stir occasionally.
Spoon over rice or orzo

Due to fatigue and weakness I usually slice zucchini, onion and cut up chicken early in day and leave in refrigerator. I use the jar garlic (no work). Then in the evening when I cook it I really have very little time that I have to devote to since I have already done half of it.