Dr. McDougall's Online Discussion Board

At last, a use for that bag of pearl onions that's been languishing in the freezer since Thanksgiving!

Jan Tz wrote:At last, a use for that bag of pearl onions that's been languishing in the freezer since Thanksgiving!

The Spaghetti O's recipe looks delicious! I was wondering... Is the can of tomato soup supposed to be condensed or ready-to-serve tomato soup?

i am going to start doing Jeffs Snap recipes...if 12 year olds can do it so can I....look on his facebook page!

my first post!

this recipe is inspired by Jeff's SNAP recipes, but it takes longer than 10 minutes, so it doesn't 100% comply with his criteria. still, I think it's worth the wait . this recipe gave me 4 hearty lunches to bring to work - each day I brought 2 C leftover brown rice, and about 3.5 C of the recipe below (I keep them separate until just before microwaving, so the rice doesn't soak up all the moisture during the morning). kept me satisfied and energized all afternoon!

1. rinse and sort 1 C dried red lentils
2. bring 4 C low-sodium veg broth to a boil.
3. add lentils, reduce the heat to maintain a simmer, and cover, vented, stirring occasionally for about 50 minutes
4. add 1 T curry powder, 14.5 oz can no-salt-added diced tomatoes (with liquid), 1 lb bag frozen veggies, and 1 lb bag frozen broccoli. stir well, bring back to a boil, then serve over brown rice, baked potatoes, or other starch.

Spaghetti-Os recipe calls for 1 can condensed tomato soup.

Thanks so much! I can't wait to try it.

Just tried this and it was delicious. (Not quite 4 ingredients if you count the broth, but quick and easy)

For each person:
1 fresh zucchini (grocery store size, not garden!)
1/4 onion
1 baked/nuked potato
1 clove garlic
Vegetable broth

Grate the onion and zucchini and saute in 1/4 c. veg broth for about 3 minutes. Cube the potatoes (or grate them--I was too lazy) and add to the pan with more broth if moisture is needed. Cook an additional 3 - 4 minutes.

I added ground pepper and a tiny bit of sea salt. You could garnish with Dijon mustard, horseradish, tomato paste, etc. But it was so good! Grating makes it cook super fast and makes the onion give off more flavor.

Very refreshing

1 1lb jicama
fresh lime juice or good quality bottled
cilantro, several springs chopped finely
Thai hot chili sauce (the one with the rooster on the bottle: Sriracha Hot Chili Sauce)

Peel and shred jicama. Add approximately 1/8 c lime juice (adds flavor and helps keep the jicama from turning brown from oxidation), the chopped cilantro, and the Thai hot chili sauce to taste. Mix well and refrigerate for several hours to allow the flavors to marinate. Good on it's own or use to top your salad greens.

I am new. I would like to try to make a potato salad using sweet potatoes. Any suggestions. I thought just the usualsweet potatoes, celery, onions, and then Im sort of stuck. Maybe some
pineapple, or the juice, honey mustard? Any suggestions would be appreciated. I think Sweet Potato Salad would be healthy and a great change from the traditional. Thanks.

A quick google search turned up this:

http://www.cooks.com/rec/doc/0,1938,150 ... 99,00.html

and there are a number of recipes out there for mayo substitutes made from silken tofu.

nonyabizz wrote:A quick google search turned up this:

http://www.cooks.com/rec/doc/0,1938,150 ... 99,00.html

and there are a number of recipes out there for mayo substitutes made from silken tofu.

Wow, Tom, how you've changed since McDougalling! You look great!

Nettie

Yes, Tom, great new avatar! Woo!

Threw this together up last night.

Somewhere betweena 1-2 cups of quinoa
Can of black beans
fresh corn cut off of two ears
chopped scallions

a dash of sea salt and black pepper

The raw corn was what did it. It added a real sweet crunch. I'll probably have it again tonight.