Hi Ruth,

Title: Skewered Shrimp On Wild Rice Pilaf

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the worst days were Sunday afternoon to Wednesday morning. I survived on crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

That sounds rough...
Have you heard of the BRAT diet? I don't mean Bratwurst...

https://www.oregonclinic.com/resource/diets-brat/

1/4 c Millet

Would kasha or rice work as well?

The author wrote that she added millet to give the pilaf "crunch", so
i think kasha would be an excellent substitution.

2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

2 tb Coconut milkI vote butter! :-)

I'd find a work around here also since I don't like coconut.----------

Recipe via Meal-Master (tm) v8.02

--- Title: Fruit Curry
Catch you later, Categories: Vegetarian, Curry
Ruth Yield: 8 Servings
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
2 c Long grain brown rice
4 c Water
... It works! Now, if only I could remember what I did. 1 ts Sea

salt

2 Onions; chopped
--- PPoint 3.01 1 ts Sea Salt
* Origin: Sew! That's My Point (1:396/45.28) 4 tb Safflower oil
1 Zucchini; sliced in rounds

1 c Eggplant; cubed
3 Green apples;
- cored, sliced into rings
2 Peaches; peeled & sliced
1/2 c Raisins
1/2 c Apple juice
2 tb Curry powder; heaping
2 tb Red wine vinegar
2 tb Fresh lemon juice
1 ts Lemon peel
1/4 c Raw peanuts; chopped
2 Bananas; diagonally sliced

Combine rice, water, and 1 ts salt, and steam for 1 hour. Saute
onions with 1 ts salt in oil until onions are tender. Add zucchini
and eggplant and fry until tender. Lightly stir in fruits and apple
juice, then add next 4 ingredients. Simmer 10 minutes. Place
steamed rice into a buttered 3 qt baking dish. Smother with sauteed
mixture. Cover and bake at 350?F for 25 minutes. Remove and
garnish with peanuts and bananas. Serve immediately.

Variations:

For the meat-eating crowd, use 1/2 lb ground lamb or pork instead
of zucchini & eggplant. When fresh fruits are not available, use 1
to 1-1/2 cups dried apples and 3/4 cups dried peaches,
reconstituting them in warm water for 1 hour before using them.

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet
Light vegetable oil cooking
- spray
1/2 c Onions (1 sm); chopped
1/4 c Carrot (1 sm);
- scraped, chopped
1/4 c Celery; scraped, chopped
1/4 c Red bell pepper; chopped
1/4 c Wild rice
1/2 c Brown rice
2 1/4 c Chicken stock;
- fat skimmed off
1 tb Soy sauce; reduced-sodium

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk
1 ts Chile paste; no-oil variety
2 cl Garlic; peeled, minced
1 ts Dried coriander
1 ts Lime zest
16 md Shrimp (8 oz);
- peeled, deveined
1 lg Onion;
- trimmed, cut into
- 16 chunks
16 Cherry tomatoes
16 sm Mushrooms; trimmed
1 lg Red bell pepper;
- trimmed, cut into a dozen
- 2" cubes
1 lg Yellow bell pepper; trimmed;
- trimmed, cut into a dozen
- 2" cubes

Put the millet into a medium frying pan and cook for about 2 minutes
over medium heat, stirring constantly, until toasted.

Preheat a medium, heavy stainless steel saucepan for about 1 minute
over medium heat. Spray it 3 times with the vegetable oil. Add the
onion, carrot, celery, and chopped bell pepper; Saute for about 3
minutes, until the vegetables are limp. Add the toasted millet, wild
rice, and brown rice. Add the chicken stock and soy sauce, stir once,
and bring to a boil over high heat. Cover, reduce the heat to low,
and simmer for 45 minutes.

While the rice is cooking, combine the coconut milk, chile paste,
garlic, coriander, and lime zest in a mixing bowl. Whisk thoroughly.
Add the shrimp, onion, tomatoes, mushrooms, and peppers, and toss to
coat. Cover and marinate the shrimp in the refrigerator for
30 minutes.

Preheat a grill or broiler.

On each of 8 small skewers, thread 2 pieces of drained shrimp, 2
chunks of onion, 2 cherry tomatoes, 2 mshrooms, and 3 bell pepper
cubes. Alternate ingredients on the skewers, placing a bell pepper
cube at each end. Grill or broil the skewers for 4 minutes, turn, and
cook for another 4 to 6 minutes, until the shrimp are bright pink and
the vegetables are slightly charred.

Fluff the rice pilaf and divide it among 4 warm dinner plates. Place
the skewers on top.

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Title: Skewered Shrimp On Wild Rice Pilaf
Categories: Seafood, Shrimp, Rice
Yield: 4 Servings

That looks really good! This week has been pretty much of a total loss
for me. The reaction to the antibiotic really threw me for a loop; the
worst days were Sunday afternoon to Wednesday morning. I survived on
crackers and water, when I felt like eating. Still not eating much but
hope that will improve over the next few days............I miss my milk products (given up until the antibiotic clears my system).

MMMMM---------------------------PILAF--------------------------------
1/4 c Millet

Would kasha or rice work as well?

MMMMM---------------------------SHRIMP--------------------------------
2 tb Coconut milk

I'd find a work around here also since I don't like coconut.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

I'm finally over the worst of the infection/antibiotic backlash, not
quite 100% tho. Next time I see the doctor I will ask him not to give me that antibiotic again; he'd given it to me once before with less of a reaction but the second time was harder and I don't want to risk a 3rd round.

Stephen had been doing all the cooking/clean up so for tonight's supper
he did Italian sausage with peppers, mushrooms and onions (all sauteed).

Good news! Glad to read you're back on real food now.

That antibiotic sounds harsh.

It's one of those you only take for 5 days and it's supposed to keep
working like a 10 day regime. For some reason the pharmacy put 6 pills
in my bottle; I quit taking them after 5 because of the side effects so
I've got one left--as a reminder.

As for real food, yes, it's good to eat again, tho in smaller
quantities. I'd been living off of next to nothing (tea, toast,
crackers)--not a reccommended way to lose weight but I needed some
nutrition. I'm now eating a "normal" breakfast (yogurt, toast, tea) and
supper, in small amounts but just nibbling--steamed egg, slice of
cheese, couple of crackers, bit of melon--for lunch. Probably better for
me anyway.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

It's one of those you only take for 5 days and it's supposed to keep working like a 10 day regime. For some reason the pharmacy put 6 pills
in my bottle; I quit taking them after 5 because of the side effects so I've got one left--as a reminder.

As for real food, yes, it's good to eat again, tho in smaller
quantities. I'd been living off of next to nothing (tea, toast, crackers)--not a reccommended way to lose weight but I needed some nutrition. I'm now eating a "normal" breakfast (yogurt, toast, tea) and supper, in small amounts but just nibbling--steamed egg, slice of
cheese, couple of crackers, bit of melon--for lunch. Probably better for
me anyway.

That does sound better, to start slowly. I've read that fasting can

Good news! Glad to read you're bapart of the healing process.

That antibiotic sounds hhas a limited ability to metabolize some
toxins and stores the excess in fatty tissue. that can make it
It's one ofst during illness because it packs a "double whammy" of
working like a 10 day regime. For some reason the pharmacy put 6 pillsthe

illness plus release of toxins.

in my bottle; I quit taking them after 5 because of the side effects so I've got one left--as a reminder.Last night i made fried rice with butter,

chopped kimchi, and fresh

ginger & garlic, among other things. I was really happy with how it
As for real food, yes, it's good to eat again, tho in smallerturned out.

This morning i made blueberry pancakes with home-grown

quantities. I'd been living off of next to nothing (tea, toast,applesauce

on top.

crackers)--not a reccommended way to lose weight but I needed some nutrition. I'm now eating a "normal" breakfast (yogurt, toast, tea)

andMMMMM----- Recipe via Meal-Master (tm) v8.06

supper, in small amounts but just nibbling--steamed egg, slice of
cheese, couple of crackers, bit of melon--for lunch. Probably better for

Title: Lemon Coconut Energy Balls

me anyway. Categories: Snack, Vegan

Yield: 12 Servings

--- 1/2 c Raw sunflower seeds (67 g);
Catch you later, - unsalted, hulled
Ruth 1 c Oats (80 g); large flake
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28 2 tb Coconut oil (30

ml); melted

1/2 c Shredded coconut;
- +1/2 c, divided (80 g)
... I'm clinging to sanity by a thread. Hand me those scissors. 1 ts

Lemon zest

1/4 c Lemon juice (1 lemon)
--- PPoint 3.01 - (60 ml)
* Origin: Sew! That's My Point (1:396/45.28) 3 tb Maple syrup (45

ml)

1/4 c Hemp seeds (20 g)

1/4 ts Salt

Preparation time: 10 minutes
Cooking time: 30 minutes

These vegan energy balls use sunflower seeds, oats, coconut, lemon,
hemp seeds, and maple syrup. They make 12 healthy snacks with fiber
and omega-3's for busy days, meal prep, or after a workout.

Add the sunflower seeds to a high-speed blender and blend until
smooth. Add the oats and blend until they have the consistency of
flour.

Add the sunflower seeds and oats to a large bowl with the coconut
oil, 1/2 cup (48 g) of shredded coconut, the lemon zest, lemon juice,
maple syrup, hemp seeds and salt. Stir to combine everything into a
dough-like consistency.

Form the dough into balls of 2 to 3 tb (40 to 60 g) per ball. You
should have approximately 12 balls.

Add the remaining 1/3 cup (32 g) of shredded coconut to a bowl and
roll the energy balls in the coconut. Place them on a clean plate and
refrigerate them for 20 to 30 minutes until they're set.

Refrigerate leftovers in an airtight container for up to 1 week.

Recipe by Lauren McNeill

Recipe FROM: <https://plantbasednews.org/veganrecipes/snacks/
lemon-coconut-energy-balls/>

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

As for real food, yes, it's good to eat again, tho in smaller
quantities. I'd been living off of next to nothing (tea, toast, crackers)--not a reccommended way to lose weight but I needed some nutrition. I'm now eating a "normal" breakfast (yogurt, toast, tea) and

That does sound better, to start slowly. I've read that fasting can

It's mostly a matter of I just don't feel like eating much at that time
of day. Yesterday after church we went to Bibibop, an Asian fast food
chain with an outlet here in Wake Forest. I ordered a bowl with sweet
potato noodles, pickled onion, steamed broccoli, carrots and cucumber
with bulgogi and sesame/ginger sauce, ate about 1/3 of it with about a
half cup of miso soup. About 6 hours later I ate the rest of it.

I've got one left--as a reminder.Last night i made fried rice with butter,

chopped kimchi, and fresh

ginger & garlic, among other things. I was really happy with how it

Sounds good, cucumber or cabbage kim chee?

Title: Lemon Coconut Energy Balls RH> me anyway. Categories:

i'll sub out something (raisins, dates, figs?) for the coconut but
otherwise they look good. Something to make up before we hit the road
since Stephen always gets the midafternoon munchies when we're
travelling.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Matthew 7:20 | Wherefore by their fruits ye shall know them.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

I love Bi Bim Bop and Korean food in general.
The kim-chi i used was mostly napa cabbage.
Here is the ingredient list from the label:

Napa cabbage
Carrots
Radish
Water
Ginger
Scallions
Garlic
Hot pepper
Redmond salt

Glad to read you are eating well, even if modestly.


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Ben,

I love Bi Bim Bop and Korean food in general.
The kim-chi i used was mostly napa cabbage.
Here is the ingredient list from the label:

Napa cabbage
Carrots
Radish
Water
Ginger
Scallions
Garlic
Hot pepper
Redmond salt

Thanks, I've eaten various km chees over the years but never really investigated them. Our favorite hole in the wall Korean place in Hawaii
(in Mililani Town Center) had a really hot cabbage kim chee and a
somewhat milder cucumber one. We found we liked the cucumber one better
as we were able to enjoy the othr flavors without having our mouths on
fire from the cabbage kim chee. (G)

Glad to read you are eating well, even if modestly.

It has been doing me much better. I also dropped all OTC vitamins, just
taking my prescription meds (too much effort to do the vitamin sorting).
Within the last couple of days I've resumed the elderberry and beet
gummies, may add the vitamin C back in next week.

I'm still trying to keep to 2 regular size and one small meal per day
also; it's helping me keep my blood sugar back to a more reasonable
level.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)