Dr. McDougall's Online Discussion Board

Hi Becky,
We enjoyed the Szechuan Noodles and had leftovers that I ate for lunch the next day. I also couldn't find Chinese sesame paste or Chinese black vinegar, so I used tahini and unseasoned brown rice vinegar as you suggested. I was curious what it tastes like with the ingredients called for. Served it with a simple green salad of lettuce, carrots and cucumbers with a little seasoned rice vinegar as a dressing (that is a super easy one ingredient, oil-free salad dressing and you need only a small amount).

Birdy wrote:Hi Becky,
We enjoyed the Szechuan Noodles and had leftovers that I ate for lunch the next day. I also couldn't find Chinese sesame paste or Chinese black vinegar, so I used tahini and unseasoned brown rice vinegar as you suggested. I was curious what it tastes like with the ingredients called for. Served it with a simple green salad of lettuce, carrots and cucumbers with a little seasoned rice vinegar as a dressing (that is a super easy one ingredient, oil-free salad dressing and you need only a small amount).

That sounds delicious, Birdy! I know, I am also curious about the differences between Chinese sesame paste/"regular" tahini, and Chinese black vinegar versus other vinegars. Someday I hope to find these products, see what they taste like. I like the idea of using seasoned rice vinegar as a simple salad dressing, I'll have to try that! I will often do the same with a high quality balsamic vinegar. It takes just a tiny splash and adds so much flavor to a salad. Thanks for the feedback on the Szechuan Noodles, Birdy, I appreciate hearing about your experience with it!

Recently added recipes:

Farro & White Bean Soup with Italian Parsley
Spicy Southwestern-Style Coleslaw
Wasabi Mayonnaise

http://testing-1000vr.blogspot.com/

Recently added recipes:

Southwestern Quinoa Salad with Pinto Beans
Singapore Noodles with Tempeh
Creamy Curry Pasta & Vegetable Salad

http://testing-1000vr.blogspot.com/

Recently added recipes:

Lemon Pepper Marinade
Spinach, Walnut, & Apple Soup
Spicy Eggplant & Tempeh-Stuffed Pasta Shells

http://testing-1000vr.blogspot.com/

i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!

Aloha, patty

You're giving me the idea of cooking through my fave recipe books or websites. Love this project.

patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!

Aloha, patty

Hi Patty, good to hear from you! That sounds delicious, was the recipe you are looking for the Black & Green Olive Tapenade? If so, I remember it, and how good it was!

Here's the link to my review of that recipe:

https://testing-1000vr.blogspot.com/2017/02/black-green-olive-tapenade.html

Idgie wrote:You're giving me the idea of cooking through my fave recipe books or websites. Love this project.

Thanks Idgie! I appreciate your positive feedback!

It has been a fun project for me, but my goodness, I did not anticipate how long it would take me. I'm two recipes away from the half way point, after 8 years. Still, I don't feel rushed. I'm not going anywhere, the cookbook isn't going anywhere, and it's been a great way to purposefully work through the recipes.

Let me know if you start doing this with a cookbook or website, I'd love to follow you!

Becky wrote:

patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!

Aloha, patty

Hi Patty, good to hear from you! That sounds delicious, was the recipe you are looking for the Black & Green Olive Tapenade? If so, I remember it, and how good it was!

Here's the link to my review of that recipe:

https://testing-1000vr.blogspot.com/2017/02/black-green-olive-tapenade.html

Yes of course that’s it. I have never purchased capers and will have to look for them while I check for some green olives. When looking for the tapenade recipe earlier I found the artichoke spread. Sounds great and easy too! I just purchased a jar and I have some lemons. I was pleasantly surprised the artichokes weren’t packed in oil. I thought the capers would be too and that is probably why it has taken me so long to get around to making the tapenade. Sometimes I like to just eat French or Rye bread and just dip it. Mahalo!

Aloha, patty

Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!

Because of your encouragement, I did it! I'm nervous about sharing it since it's brand-brand-brand new, but I hope it will be a fun and productive hobby for me. http://mwlrecipes.weebly.com

patty wrote:

Becky wrote:

patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!

Aloha, patty

Hi Patty, good to hear from you! That sounds delicious, was the recipe you are looking for the Black & Green Olive Tapenade? If so, I remember it, and how good it was!

Here's the link to my review of that recipe:

https://testing-1000vr.blogspot.com/2017/02/black-green-olive-tapenade.html

Yes of course that’s it. I have never purchased capers and will have to look for them while I check for some green olives. When looking for the tapenade recipe earlier I found the artichoke spread. Sounds great and easy too! I just purchased a jar and I have some lemons. I was pleasantly surprised the artichokes weren’t packed in oil. I thought the capers would be too and that is probably why it has taken me so long to get around to making the tapenade. Sometimes I like to just eat French or Rye bread and just dip it. Mahalo!

Aloha, patty

Oh, yes, good bread dipped in delicious spreads, what could be better? A meal unto itself!

All the capers I've ever purchased are oil free, so you shouldn't have any worries there. They really do add a unique flavor to recipes. Sort of piquant, like a cross between olives and pickles, is the closest I can come to explaining the taste.

If you can find them, I think frozen artichoke hearts are superior to the canned varieties, and they are always oil free. However, I've found they aren't always readily available. We travel full time in our RV, and it's hit and miss as to getting our favorite foods in any given town.

Becky

Idgie wrote:

Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!

Because of your encouragement, I did it! I'm nervous about sharing it since it's brand-brand-brand new, but I hope it will be a fun and productive hobby for me. http://mwlrecipes.weebly.com

Idgie, that's so awesome!

I love your website, it's bright and pretty, and easy to navigate. Showcasing MWL recipes is a brilliant idea, and as you said in your introduction, I think it's quite unique. I'm really looking forward to following your posts.

I'm honored that my encouragement helped nudge you in this direction, and hope you have a lot of fun with this. Will you be posting your updates on the McDougall forum so we will know when you have added something?

Becky wrote:

Idgie wrote:

Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!

Because of your encouragement, I did it! I'm nervous about sharing it since it's brand-brand-brand new, but I hope it will be a fun and productive hobby for me. http://mwlrecipes.weebly.com

Idgie, that's so awesome!

I love your website, it's bright and pretty, and easy to navigate. Showcasing MWL recipes is a brilliant idea, and as you said in your introduction, I think it's quite unique. I'm really looking forward to following your posts.

I'm honored that my encouragement helped nudge you in this direction, and hope you have a lot of fun with this. Will you be posting your updates on the McDougall forum so we will know when you have added something?

Thanks so much! Yes, I'll be putting links on my "Idgie's Recipes" thread. I think this will be fun!

I did make the tapenade and it was delicious. I am going to email my children the link to your recipes. As stated a great way to go through a favorite cookbook.

Mahalo, patty