Bean and pea soups typically have a fair number of calories, and are not so high in fat, plus having protein and fibre.
And of course, as suggested above, you can easily puree the beans.
There's also those traditional...
The packages of Oetker stuff, glazes and cream stabilizers and instant mousse and vanilla sugars and all sorts of other whatnot, are available at all my local supermarkets in the baking section, and are quite reasonably priced -- that...
I also found that I craved carbohydrates -- more specifically, SUGAR, as sugary as possible -- when I drank/ate lots of artificially sweetened things.
I gave it up during a three-day raw-food thing I went on at the beginning of this...
I don't know about the carrots (or the bananas!) though I've heard blueberries can turn green from baking soda....
however, somewhere in the long-lost mists of past posts (probably here in Pastries & Baking), there's a recipe I...
The fork was used in Italy by the Renaissance, but didn't make it to England until Eleanor of Aquitaine, when it was long scorned as an effete foreign silliness. Think it was round the sixteenth century that it really caught on in...
The only thing I normally take home is pizza. Everything else always seems quite different after it's been shoved in a styrofoam clamshell -- mushy, unappetising. Yuck.
Normally, I order an appetiser and salad instead of an entree, or...
Oo, yes! I have this great little cookbook, I forget what it's called, and it's the entire menu of a Classic Soda Counter! The fancy sandwiches, every kind of float and malted and fizz and sundae... how to make the syrups...
It has...
Richard Sax's book Classic Home Desserts would also be a great reference, Shawtycat -- plus, it's a fabulous read. Some of the desserts he mentions are famous recipes from noted diners or restaurants; all of them are good, neat, yummy...
