Recipe???????

Question

Recipe for picky eater? I want to try some need health food but i am really picky.Do you know a recipe or recipe that i might like? That doesn't include B. Sprouts ( can't spell), Boriccluy ( the green sprout that people put cheese on, really sorry) Mushroom, Beans, Olives, onions and peppers. I like fruit( ex pineapple). And i don't really like meat ( i ♥ catfish though). Is there any thing i will really like?

I am trying to broaden my eating taste! Why do u think i ask this?

Answer 1

you may find something you would like on http://www.recipesforvegans.co.uk

Answer 2

My son is a picky eater as well and he loves this recipe, I make it all the time.


PASTA WITH ROASTED EGGPLANT AND TOMATO SAUCE

This is a Vegetarian Main dish I love.

1 med Eggplant
1/2 lb Penne, rigatoni or pasta (shells)
1 1/2c Tomato sauce
4 Garlic cloves -- finely minced
2 tbsp Capers -- rinsed and coarsely-chopped
Pinch Hot red pepper flakes (optional)
2 tsp Dried oregano
Salt and pepper to taste

Preheat the oven to 450 degrees.
Prick the eggplant in a few places with a
knife.
Place on a baking sheet and roast for about
40 minutes, turning occasionally for even
cooking, until the eggplant is tender but
not falling apart.
When the eggplant is cool enough to handle,
peel it and dice the pulp. Place the pulp in
a colander to drain away any bitter juices.
Discard the skin.
Bring a large pot of salted water to a boil.
Drop in the pasta and stir the eggplant and
the rest of the ingredients and warm
through. season to taste. Adjust salt,
pepper, and hot red pepper to taste. If the
tomatoes are tart, add a pinch of sugar to
compensate.
When the pasta is al dente, drain and toss
with the sauce.

Serve at once.

Serving Size: 2

Answer 3

Fettucine Alfredo

Ingredients

(6 servings)

1/2 c Unsalted (sweet) butter,
1 lb Fresh Fettucine noodles
1/2 c Light cream (or diluted Creme Fraiche),
1 c Freshly grated parmesan cheese,
1 Pinch of nutmeg,
1 Pinch of fresh parsley (optional),
1 Little pepper (optional).


Instructions

Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!
Once the butter has melted, stir into the butter: light cream (or the diluted Creme Fraiche), freshly grated parmesan cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).
Turn the sauce down to a simmer and add fresh Fettucine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately.
The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.

Answer 4

Yes, I'm typing up some ideas for you.

You may like to bake the fish in a white sauce.

heat gently a spoonful of biutter and a spoonful of corn flour (corn starch) til it foms a single lunp. continue to cook for a couple of minutes, without letting the buuter/ flour go any darker. Then stir in gradually abouyt 1/2 pint of liquid - milk,is good and you can add grated cheese to it for flavour. Cook long enough for the sauce to get thick and for any cheese added to melt. A little mustard (made up or powder) brings out the flavour of cheese.

[ If the sauce goes lumpy blitz it with a "wand " liquidiser or another kind if ytou have to. Now that liquidisers exist you never have to live with lumpy sauce.]

Put the fish into a greaed pyrex dish and into an oven (350F / 180C) til the fish flakes apart when prodded with a fork.

If you don't like milky sauce, you can use juice - I love orange with salmon and if you like pineapple, try some pineapple juice to make the sauce.

Serve a big salad with this made of the veggies you do like.

Tomatoes, cucumber, lettuce (Cos / Romaine lettuce has things in it which are supposed to be good for you)

If you enjoy fruit, put some of that in the salad too.

If you don't like canned beans, have you ever tried fresh green beans (French or Scarlet Runners)?

If you don't like olives, what about a pickled gherkin?

If you see something new in the veggie department at the shop, go on.....try it, it may be better than you fear.

good luck with your cooking

Answer 5

Do you like eggplant? I have a good eggplant recipe.
INGREDIENTS

· 2 (1 pound) eggplants, quartered and cut into 1/2 inch strips

· 2 tablespoons olive oil

· 1 medium onion, chopped

· 3 cloves garlic, minced

· 6 sprigs fresh parsley, chopped

· 1 1/2 cups fresh bread crumbs

· 1/2 cup grated Gruyere cheese

· 2 tablespoons chopped black olives

· 1 tablespoon capers

· 1 lemon, juiced

· 1 teaspoon chopped fresh basil

· 1/4 teaspoon crushed red pepper flakes

· 1 teaspoon salt

· pepper to taste

· 12 slices tomato

· 1/4 cup grated Gruyere cheese

· 4 tablespoons olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.

2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, 1/2 cup Gruyere, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.

3. Top stuffed eggplants with overlapping slices of tomato. Sprinkle evenly with remaining 1/4 cup cheese, and drizzle with remaining 4 tablespoons olive oil. Place on baking sheet.

4. Bake in preheated oven for 30 minutes.


You can omit the olives and capers, if you'd like.

Answer 6

Cajun Catfish with spicy Strawberry Sauce

Ingredients

2 lb Catfish Fillets
Salt
Black Pepper
2 oz Hot Pepper Sauce
1 1/2 c Strawberry Preserve
1/2 c Red Wine Vinegar
1 tb Soy Sauce
1/4 c Seafood Cocktail Sauce
1 Clove Garlic, minced
2 ts Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries,
Parsley Sprigs, optional
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley,
if desired.

Answer 7

Blackened Catfish
INGREDIENTS:
2 tablespoons paprika
2 1/2 teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground pepper
1 1/2 teaspoons dried basil
1 teaspoon onion powder
1 teaspoon thyme
6 catfish fillets
1 cup unsalted butter, melted

DIRECTIONS:
Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
In a small bowl stir together first 8 ingredients.
Dip catfish into melted butter and coat both sides of fish with spice mixture, using about 1 T spice mixture for each fillet.
Place fish on waxed paper.
Place 3 fillets at a time in hot skillet.
Drizzle each fillet with 1 T melted butter.
Cook over high heat about 2 minutes per side or until fish flakes easily.
Serve immediately.

As for your taste for sprouts and veggie items...
Ingredients:
1/2 lb sprouts
1 tablespoon finely chopped onions
2 teaspoons butter
2 teaspoons flour
1/4 teaspoon mustard
1/8 teaspoon tarragon
1/2 cup chicken broth (or vegetable broth)
1 1/2 teaspoons vinegar

Directions:
Cook sprouts by either steaming or boiling in water, then drain.
Saute onion in butter till tender.
Stir in flour, mustard, and tarragon.
Cook for a minute.
Add broth and vinegar and cook again till thick and smooth.
Pour over sprouts and serve.

ENJOY!

Pineapple Upside-Down Cake
Ingredients:
1 fresh pineapple, cored and sliced
2/3 cup pineapple juice
1/2 cup pecan pieces
7 tablespoons butter
3/4 cup packed brown sugar
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/3 cup shortening or coconut butter
1/4 teaspoon salt
1/2 cup sugar
1 egg
1 1/2 teaspoons vanilla
HOW TO Directions
In small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice.
Arrange pineapple and pecans in cake pan and pour butter sauce over top.
In small bowl combine flour, baking powder, and salt.
In larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, untill blended.
Start adding flour mixture and 3/4c pineapple juice to the wet mixture, a little at a time, then spread into pan.
Bake at 350* for@ 40 minutes Let cool 10 minutes before turning over on plate.

Answer 8

You need to broaden your eating taste. You will be darn hard to live with as a family in the future. One of my young relatives eats only macaroni and cheese dinners out of a box. Of course her weight is going up, up, up.

1 Cup Bulgar, 2 Cups chicken broth, 1/4 C chopped onions, garlic. boil in sauce pan till liquid is evaporated.

Answer 9

Talk to your Mom and she'll know exactly what you like to eat,then you won't have to guess at it......When you grow up your taste will develope like every thing else.Just wait and you will see what I'm telling you.....