Favorite source of potassium?
For many years I’ve easily kept night time foot crams at bay by eating a banana most days. As I’ve cut back on bananas, there has been a mild return of foot/leg cramps.
My favorites are coconut water and watermelon, but avocados and sweet potatoes are right up there too.
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Thanks. I use avocados a lot. Sometimes sweet potatoes and watermelon - will try to add mor. Have not had coconut water - something new to try.
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Gift link from today’s New York Times
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Thanks, @Colorado_mom. I’m going to make this tomorrow with leftover rotisserie chicken, subbing spinach for kale. I’m making chicken stock today from a couple of frozen rotisserie chicken carcasses as I begin to clean out the fridge in advance of closing down the cabin later this month.
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I saw this today in the NYT and want to make it also!
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Well the chicken white bean stew for me was good… but much more of a soup, even after boiling off much longer than recipe timing. Possible factors: I made big chunks of the chicken so could not really shred (did make smaller chunks); I only used half a bag of spinach). I used immersion blend in atttempt to thicken without much luck.
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Pretty much the same here, @Colorado_mom. I decided to make this tonight after the stock cooled, and I used a whole bag of spinach. It was good, and we’ll finish the batch, but it was more soup-y than stew-y. DH liked it but it didn’t “wow” us.
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Tonight we had the leftovers from the chicken/beans stew-soup. It did thicken from all my cooking of it and then refrigeration. We served it over brown rice, with addition of shrimp. (I had intended to also add a few small cooked breakfast sausage links I had in fridge but forgot.)
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“healthy” is always up for debate in terms of a recipe. For some of us, a meal with benefits like protein and healthy carbs and various food groups covered is enough to deem a recipe “healthy”. For others, calories, fat etc play into determining if “healthy”.
Many are interested in good protein options. I am a cottage cheese lover. Some great recipes here - how many have you made similar before? - that aren’t too complicated and can be filling and delicious.
I’m going to try the herby dip because I have lots of herbs and a jumbo container of Good Culture cottage cheese in the refrig!
If this doesn’t work let me know. If you need a gift link to a particular recipe let me know.
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I subscribe to NYT cooking so saw this yesterday. I think several of these look worth trying: both the dips, both the pancake recipes, the tomato cottage cheese salad and the cottage cheese tahini honey bowl all piqued my interest!
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In my childhood, we always had swedish pancakes (crepes). For my own kids, we switched it up between them (“thin pancakes”) and a multi-grain recipe (“fat pancakes”) which called for ricotta but often I used cottage cheese.
Does anybody else shop at Sprouts market? I do once in a while, usually paired with shopping at Kohls nearby. They seem to have random manager special sales, fun to browse. Today I got a bag of shredded brussel sprouts (in decent shape) for 99cents. Decided to sautee with butter and olive oil they were pretty good.
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It’s our produce go-to as it’s right on our corner, walking distance. I love being here in Maine, but I am looking forward to abundant and inexpensive AZ produce when we return next week.
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With kids in the first and tenth percentile for height and not even on the chart and third for weight all through childhood, I added ricotta to everything. That was before the cottage cheese craze.
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I didn’t learn about ricotta until cooking with roommates in college. My mother always used cottage cheese (cheaper?). My husband does not like cottage cheese for lasagna, but I’ll use it sometime - it’s familiar consistency (a tad soupier) from childhood.
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I’ve recently learned that you can sub tofu for all of the eggs, oil and dairy when using a boxed mix. Not sure if this actually counts as “healthy” but it turned out great with the two mixes I’ve tried.
There doesn’t seem to be an exact amount to use. Everything I say just says sub one block for the eggs/oil/dairy. I used one package of Mori-Nu which is the shelf stable kind in a box. It is a bit smaller than the kind that must be refrigerated. I did need to add a bit of almond milk to one of the mixes to get the right consistency, but really liked the results. It’s a great tip to remember if cooking for a vegan or someone with allergies.
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Shredded brussel sprouts are good in raw salads with any combo of cranberries, apple, red onion, bacon. Or sautéed with a little maple syrup at the end. Very fall item!
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I actually had it in mind to make an ad hoc fall sauté of brussel sprouts and an apple (which it turns out had been eaten) and proscuitto (leftover from melon season) and boneless chicken breast. Plan B entree was baked chicken breast with seasoning/herbs with proscuitto on top… then shredded mozzerella last 10 min. It was surprisingly good.
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@Colorado_mom I make this recipe with parmesan and fresh herbs and it is delicious. I normally serve with fresh green beans and roasted red potatoes.
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