On the radio this morning, they talked about how researchers have come out with a way to figure out your personality based on what Girl Scout Cookie you prefer. This interested me. I started to do some research on the internet. I remembered when I used to LOVE Girl Scout Cookies, that I liked the thin mint. But as I was reading the other cookie descriptions, I realized that thin mints were the only cookies I have ever had. So I don't know how accurate this would be for me, since I've never tried any of the other ones. But here is the Girl Scout Cookie personality descriptions. Which one are you?
Trefoils: You thrive under pressure. Shortbread lovers are self-confident, organized go-getters who are energized by stress; the no-frills crunch of Trefoils appeal to your assertive nature. Loyal, True-blue, Honest
Thin Mints: You’re easygoing. Those who favor bold flavors like mint are easygoing types. You’re the one at home who doesn’t feel the need to make waves, and the one your co-workers find the most agreeable. Popular, Strong, Confident
Samoas: You’re brainy. Fond of this comparatively “complex” cookie with its many textures and flavors? You’re smart and focused. And since you set high standards for yourself, people are impressed by whatever you do! Brainy, Complex, Mysterious
Do-Si-Dos: You’re a kid at heart. Can’t stop at just one of these wholesome oatmeal-and-peanut-butter combos? You’re a little old-fashioned, with a big appreciation for life’s simpler pleasures. Your home is a place where others always feel welcome. Easy-going, Trustworthy, Friendly
Tagalongs: You have artistic flair. No matter what project your tackling, your creative streak always shines through. And you don’t like to be distracted---lovers of this cookie can seem shy, but often, you’re just deep in thought! Artistic, Creative, Dramatic
All Abouts: Considerate, Polite, Caring
Showing posts with label Comfort Foods. Show all posts
Showing posts with label Comfort Foods. Show all posts
Wednesday, January 16, 2008
Tuesday, December 11, 2007
The Power of Plastic Spoons
I have been down with a cold this week. It's been frustrating, as I really have no patience when it comes to myself being sick. I have found though that one thing that brings me comfort is to eat with a plastic spoon. I bought some kid plastic spoons over the summer, and have been using them while being sick. There's something about it that for me makes the world seem like a better place. I don't know why, but I am truly grateful that they were invented.
Sunday, November 4, 2007
Comfort Foods - Chili
I have had to give up a lot of my favorite comfort foods when I chose to go on the Specific Carbohydrate Diet (SCD) to treat my Crohn's disease. I have found new ones, but they don't compare with my favorite ones that I now only have as memories.
I recently found a Chili recipe on a SCD website. I tried it out today and it is really good. I'm passing it on. One thing I altered with the recipe was substituting 3 chicken breasts for the ground chicken. I just cooked them separately and then cut them up into small pieces. I also didn't personally add cheese to mine, but I'm sure it will taste good with it.
Chicken Chili
Serves 6 to 8
2lb ground chicken
4 onions chopped
3 bell peppers (any combination of red, yellow, or orange chopped)
2 tsp salt
2 tsp cumin
¼ tsp to ½ tsp paprika
¼ tsp to ½ tsp cayenne pepper
½ tsp ground cinnamon
½ tsp red pepper flakes
4 garlic cloves, pressed
3 cups fully cooked navy beans*
one 48 – oz can tomato juice
one 28 – oz can plum tomatoes, drained and coarsely chopped
Cheddar Cheese, grated for garnish
1. In a large pot with a lid, brown the chicken on medium – high heat until cooked through. Drain off the accumulated fat.
2. Add the onions and bell peppers to the pot and cook uncovered for 5 minutes, until soft
3. Add the salt, cumin, paprika, cayenne, cinnamon, red pepper flakes, and garlic. Stir to combine.
4. Add the beans, tomato juice and tomatoes
5. Stir until well combined, cover, and simmer for 45 minutes over medium – low heat
6. Remove the lid and simmer uncovered for 15 more minutes
7. Serve hot, garnish with grated cheese
*Beans, split peas, lentils, and peanuts all belong to the legumes family. To minimize the bloating gas, or discomfort you sometimes get with eating prepared legumes, you can soak them. Legumes double in bulk when soaked.
1. Put dried legumes in a large bowl and cover with water. Make sure the water level is 4 inches above the legumes because they’ll absorb the liquid, expand, and double in bulk.
2. Soak in a cool place for 8 to 10 hours or overnight in the refrigerator.
3. Drain and rinse in a colander with cool, fresh water
4. Put the legumes in a pot, cover with water, and bring to a boil.
5. As soon as they come to a boil, they’ll start to foam. Remove from the heat, drain, and rinse them again. At this point, they can be added to soups for further cooking. To fully cook the beans and store for future use, follow steps 6 and 7.
6. Put the beans back in your pot and cover them with fresh water again. Boil fro 30 to 45 minutes, or until they’re tender.
7. Drain and use immediately, or freeze in smaller portions for use in other recipes
I recently found a Chili recipe on a SCD website. I tried it out today and it is really good. I'm passing it on. One thing I altered with the recipe was substituting 3 chicken breasts for the ground chicken. I just cooked them separately and then cut them up into small pieces. I also didn't personally add cheese to mine, but I'm sure it will taste good with it.
Chicken Chili
Serves 6 to 8
2lb ground chicken
4 onions chopped
3 bell peppers (any combination of red, yellow, or orange chopped)
2 tsp salt
2 tsp cumin
¼ tsp to ½ tsp paprika
¼ tsp to ½ tsp cayenne pepper
½ tsp ground cinnamon
½ tsp red pepper flakes
4 garlic cloves, pressed
3 cups fully cooked navy beans*
one 48 – oz can tomato juice
one 28 – oz can plum tomatoes, drained and coarsely chopped
Cheddar Cheese, grated for garnish
1. In a large pot with a lid, brown the chicken on medium – high heat until cooked through. Drain off the accumulated fat.
2. Add the onions and bell peppers to the pot and cook uncovered for 5 minutes, until soft
3. Add the salt, cumin, paprika, cayenne, cinnamon, red pepper flakes, and garlic. Stir to combine.
4. Add the beans, tomato juice and tomatoes
5. Stir until well combined, cover, and simmer for 45 minutes over medium – low heat
6. Remove the lid and simmer uncovered for 15 more minutes
7. Serve hot, garnish with grated cheese
*Beans, split peas, lentils, and peanuts all belong to the legumes family. To minimize the bloating gas, or discomfort you sometimes get with eating prepared legumes, you can soak them. Legumes double in bulk when soaked.
1. Put dried legumes in a large bowl and cover with water. Make sure the water level is 4 inches above the legumes because they’ll absorb the liquid, expand, and double in bulk.
2. Soak in a cool place for 8 to 10 hours or overnight in the refrigerator.
3. Drain and rinse in a colander with cool, fresh water
4. Put the legumes in a pot, cover with water, and bring to a boil.
5. As soon as they come to a boil, they’ll start to foam. Remove from the heat, drain, and rinse them again. At this point, they can be added to soups for further cooking. To fully cook the beans and store for future use, follow steps 6 and 7.
6. Put the beans back in your pot and cover them with fresh water again. Boil fro 30 to 45 minutes, or until they’re tender.
7. Drain and use immediately, or freeze in smaller portions for use in other recipes
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