A can can be on the self for 3 or 4 years…and a can opened can last about 6 months in the fridge…just saying
Ask…as I did…my son loves Anchovies…FYI…most anchovies you open in a can are at least a year old…if not more from the canning process…just saying…
I hope that you’re right that the sweet potatoes are to blame- hopefully the regular baked potato here was ok! I have a friend with IBS and the poor thing saw too many doctors yet ultimately acupuncture regularly for a few months resulted in massive improvement.
Off to google vegetarian picadillo ideas…! I do love olives
Regular potatoes seem ok. I had 2 small servings of sweet potato in 2 days and had some mild symptoms but nothing alarming or out of the ordinary for my usual IBS so didn’t connect the dots but then had a larger serving that same second day and symptoms started within 45 minutes. I looked back as I log pretty much everything and every time it’s happened it’s been after eating sweet potato. I would have never suspected it but seems it affects some with IBS. Stress management plus eliminating certain FODMAPs had put it under control until 2 months ago. I’ve never eaten sweet potatoes regularly until then so looks like I discovered a new FODMAP sensitivity which as science would have it, contains the same compounds I have issues with in other foods. I was really enjoying sweet potatoes 
I’m curious if the same would happen with actual yams but the pain is definitely not worth the experimentation.
It would probably make a nice meal or side dish with more peppers.
that might be true but I guess i prefer to have my tun opened and used shortly after. I have problems with my fingers, find it difficult to open cans and tins etc. i usually ask my son if he is available to open my anchovy tins ahead of time by a few hours max, place the tin on a plate as I hate to have the olive oil smeared all over my counter top.The tin is shallow and it is easy to spill the oil. If it is in the fridge that long, other items in the fridge can eventually get acquire anchovy smell although my fridge has 5 different compartment, I still prefer not to have anchovy smell on my desserts . To each his own!
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These articles may be of help to you. Several of these veggies are triggers for me. (scroll to read all the articles)
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Last night i used a few of my meatless balls cumbled and reheated after my onions and garlic and bell pepper were sautéed together a while for tacos! On a tuesday!! I used a few of those half corn half flour tortillas that are so good. Shredded iceburg, cilantro and some chopped cherry tomatoes were involved. Except… they were really more like tostadas because i had too much stuff to even try and pick it up!! Haha. Dumb avocado still isn’t ripe or there would have been some guac involved.
I ended up in soho late afternoon for work and had to stop at Taim, my most favorite falafel in the city- now they have a location in nolita/noho/whatever they call it. However. Falafel sandwiches do not travel well. So they looked at me like i was totally insane but i asked for the falafel on the side seperate from the pita and fillings. Once home (one falafel ball short of what i left the shop with :)) i rewarmed the falafel in the oven. It worked!! Hot and crispy on the outside. I like the green best and have them leave off the insane hot s’rug sauce. Side of more israeli salad because their version is always so much better than mine.
http://www.taimfalafel.com
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I do not like raw onions in any form
However, I love caramelized onions for my steak and cheese sandwiches, would cook up a batch of them then add paper to it, refrigerate the rest for 2-3 meals.
As for other recipe that requires onion, I always caramelize them first, rather than adding raw onions even to a stew.
Here is a recipe for caramelized onion which takes 4-5- min
For my spring oils, I cook a big batch and caramelized my onions also.
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Falafel actually rewarms remarkably well, if they were overcooked originally. Smart to get them on the side. Once the yogurt or lettuce touches them, the downward slide into indelible and slimy is quick. I would think that they had this figured out just like Asian noodle places that pack the noodles in a separate container.
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I have not been to hungry onions for a while until a few days ago
It seems, suddenly do not receive any emails from Hungry Onion even replies to me
What happened?
I found them in my junk mails.
How can I get them back on my regular emails as I found them from different bloggers?
Thanks
It’s a CORN pizza tonight. (Clean Out the Refrigerator Night)
I had some onion, red bell pepper and mushrooms to use up, so I sliced them up and tossed them into a hot oven, seasoned with olive oil and salt and pepper, and roasted them for about 15 minutes.
Pizza dough was stretched out, oiled, some fire-roasted tomato sauce spread on top, then some chopped prosciutto, then the roasted veggies. A healthy sprinkle of Parm-Reg cheese and some grated mozzarella cheese, and into a 450° oven on a hot pizza stone for about 12 minutes or so. Oh wait! I forgot some Aleppo pepper – sprinkled that on after 2 minutes in the oven.
It was pretty damn good! And gives me lunch tomorrow. There was wine alongside.
And I honestly don’t know what’s going on with picture upload, @naf. I’ve tried saving these files 3 different ways, and they still load as upside down. Frustrating.
Mod: done, but I couldn’t keep your file name, I have saved the file with your name, but after upload, the names were lost.
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maybe… the photos are not upside down… maybe you made the pizza upside down… just saying
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ccj, are you sure you mean 4-5 minutes? You honestly can’t caramelize onions in that amount of time. Even 15-20 minutes as recommended in the recipe is probably close to impossible, although they say the blonde color is for French onion soup (I’d probably go a good bit darker than blonde.)
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I know the pictures have been coming out like crap. I’m not into even taking any photos till it’s fixed or whatever. Wine to drink. Cheers
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Thanks! I wish this was new territory for me, but I’ve read most of the things out there about IBS at this point. The Monash app is on my phone front screen, I’ve done all of the elimination protocols which is how I managed to get things under control before. I pretty much can’t eat most vegetables I enjoy which is why I started adding more starchy vegetables but failed to check my FODMAP app before adding a new food. Lesson learned, look before you add. I guess I never paused to ponder that I never really ate sweet potatoes very often so it was a “new” food. I’m seeing a specialist today as I have some concern it might be something else and best to rule that out. I’m hoping to avoid a scope and hoping it’s not IBD. My cat has IBD, we don’t both need it
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There should be a setting or box to check to mark the mail not as spam so your mail host doesn’t put it in junk.
The magical recipes that make you feel that certain things can be done faster. Some add baking soda to speed it up but that’s still usually 15-20 minutes.
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Zuppa Toscana Soup, I had no clue what I wanted to eat last night and had no meat defrosted; walked out of the kitchen with this soup. I’ve never had the restaurant version so can’t compare but it was a mish mash of various recipes I’ve seen over the years. I used spinach garlic chicken sausage, sautéed with onions and garlic, chicken stock to cover, hefty handful of kale all finished with a cup or so of nutpods.
Yogurt bowls back on the menu before bed. I cut out dairy last month but clearly it wasn’t the issue so I popped open the yogurt-goat milk yogurt with frozen berries and banana
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if they were NOT overcooked originally.
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so sorry, i mean 45 minutes!
By the way, I do not know why I could not answer you earlier, there was no way I could reply to y
I also am not getting emails , th ey all go to mu junk file.
any idea how to correct that?
In my junk file, it comes from different members as I recognized their names.
I could not use everyone’s email address to remove from junk file.
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