Trying new recipes

[Old Crank]

I get the WaPo electronically and have subscribed to a couple of newletters.
The one of interest for this group is Eat Voraciously by Daniele Galarza. It is 4 times a week.
In the last week I've made 2 vegetarian dishes. An effort to cut our impact on the earth and live a bit cheaper. Plus there are quite a few good ideas. She also mentions a bunch of substitutes for different ingredients.

Just did the Cheddar tomato soup. Yum.

[fierywoman]

1. There are good and interesting recipes in The GUardian -- also a guy who

writes recipes to avoid food waste.

[Runningdawg]

2. Hubby is a pinterest recipe tester

I try something new several times a month, more than 50% are keepers. I think to date, hummus pizza might be the favorite.

[mitch96]

5. "hummus pizza", now THAT sounds interesting... Where can I find the recipe?...

I'm a bean kinda guy...
m

[Runningdawg]

7. Pinterest

[mitch96]

9. Tnx... nt

[Warpy]

3. Mark Bittman's "How to Cook Everything Vegetarian"

is a wonderful resource if you're trying to cut your meat intake. Recipes are solid, and variations on them are listed after them. It's a wonderful resource when you have a bunch of unfriendly looking ingredients and you don't want to go to the store.

Here's the Amazon link, DU gets a penny or so every time somebody clicks on them: https://www.amazon.com/How-Cook-Everything-Vegetarian-Anniversary/dp/1118455649

[mitch96]

6. I love Bittman and Pollans stuff. The quote "Eat real food, mostly plants, not to much"

is a mantra to live by. Relativly inexpensive and healthy way to eat and good for the planet.
I also like Dr Fuhrman's acronym of G-BOMBS. Easy to remember what to eat daily.
G-Greens, Grains
B-Beans, Berries
O-Onions and other Alliums species
M-Mushrooms and other fungi
S-Seeds, sprouts

For the science behind this way of eating I go to Nutritionfacts.org. Dr Greiger(MD) wades thru the science and medical journals and finds what really works and what doesn't. His standard is if it passes the double blind placibo controlled scientific study it's valid..
plus,Plus, PLUS he is not out to sell you anything...Works for ME!!
YMMV
m

[Warpy]

8. He forgot chile

which is an essential foodstuff around here since everything tastes like airline food at this altitude without it. My beloved French recipes all benefit from a tiny pinch of cayenne, not enough to taste, just enough to wake up the taste buds. Oh, and he committed the extreme sin of omitting chocolate. If it's not chocolate, a dessert is not worth the calories.

Finding out what works for you is essential. Fad diets usually don't. One thing they're learning is how fussy our gut microbiomes can be when it comes to what we send them to digest. Some of us feel like shit if we eat a lot of meat, others feel like shit when they don't.

[mitch96]

10. Chile/cayenne and chocolate kinda sorta give it a down home south of the border flavor..

If I want to wake up my tastebuds I put a dash of vinegar in it. Like the cayenne not enough to taste but wake up the flavor. Some form of acid does that for me...ACV? Balsamic vinegar?Tomato? Capers? I hate anchovy but a ½ of a filet mashed up good gives a nice salty/vinegary hit with out the fishy flavor... I don't do it often but when I'm feeling adventurous like with a salad nicoise..YMMV
m

[NJCher]

4. I love Wash. Post's "Eating Voraciously"

Read every email.

I wish I could figure out where she has them catalogued, though.

Thanks for the tomato soup info. I'll prol'ly try that.

[SYFROYH]

12. I recently joined the Not The New York Times Cooking Community on FB

https://www.facebook.com/groups/2159043950857104