Dec 4th, 2009
I have Gout and i love meat dishes but the doctor says i have to cut back or my Gout will get even worse than it is now, so i was hoping you might know of a recipe or two you can share, oh and my cooking skill is virtually none existant so something easy and quick would be good, thanks in advance.
Super Antioxidants
7 Responses to “Hi I Need A Couple Of Easy Recipes For A Vegetable Meal That Doesn’t Remind Me That I’m Eating Vegetables?”
chili
cut green peppers cellery carots zuccinionion garlic into peaces and a bit of olive oil and simmer on medium heat
take a bit of ground beef or sausage and fry it with bit of olive oil and seasonings… mix it up with the veggies add chili seasoning and lots of canned red kidney beans……..delicious and u wont feel the veggies
and add tomato sauce
Boca burgers. I found out today that they have this soy-based stuff that looks like cooked ground beef, and it can be used anywhere one would use ground meat, like in tacos, chop suey, lasagne, ect. It looked pretty good on the package, too.
Veggie quesadillas are pretty good. And you can’t even see the veggies as you eat them!
But veggies aren’t all bad. Find some that you like and throw in a few new ones, mix them together, and close your eyes. You may just find a new favorite. That’s how I found out that I like mushrooms, if only a little bit.
Portobello mushrooms, grilled, taste like steak.
Go out and get some veggie burgers, veggie dogs.
Grab some veggie ground round and make pasta. Just make what you normally eat, however substitute the meat portion with a meatless substitute.
There are many many varieties of faux meat out there.
LOL gout afflicted lazy royalty way back when….you need veggies and fruit with antioxidants and lay off fatty foods and maybe start running, I know someone who has gout…
You should eat some parsley, throw it in your salads. It is great! Pomegranate juice…blueberries, all loads of antioxidants, you should look it up a little.
Get a bag of frozen or fresh veggies, steam them until just cooked, then sprinkle some garlic powder and Parmesan cheese on it. (this the kind of thing you are looking for?)
Luckily- you can eat pasta and cheese. So eat this with a big side of broccoli or a green salad, and enjoy! Patti La Belle’s Over-the-Rainbow Macaroni and Cheese
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounce) shredded Muenster cheese
1/2 cup (2 ounce) shredded mild Cheddar cheese
1/2 cup (2 ounce) shredded sharp Cheddar cheese
1/2 cup (2 ounce) shredded Monterey jack cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Heat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. Cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni.
In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter. Bake until it’s bubbling around the edges, about 35 minutes.
My favorite is home made salsa (but not for chips – use for salad dressing or ro top a baked potato). I like lots of onions and peppers and cilantro