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bitchin in the kitchen: snack ideas!

Krzysiu

TRIBE Member
Dear Readers Digest,

I'm a mother of three and I am concerned that they're not eating healthy!

I try to make sure they have lots of fruits and veggies at their meals but I'm afraid their snacks are a sugary disaster!

Oh, I am at my wits end!! Won't you please help me find healthy and fun snack alternatives? No more snickers bars and cartoons!

- Susan B. Crazypants.
 

kmac

TRIBE Member
Dear Susan,

A fun and cost effective way to feed your famished fam is to make bologna rolls. Simply take a piece of bologna, squirt some mustard in middle, and roll it up. Voila, cheap and cheerful snacks for everyone.

kmac
 

Flashy_McFlash

Well-Known TRIBEr
Susan,

While it may not seem healthy at first, try formaldhyde on a rag. The kids will love it and be quiet for the rest of the afternoon.
 
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terrawrist III

TRIBE Member
i don't see why you feel the need to eliminate the 'toons, chris

always been big on hummus/pita bread and various veggies with a light dip...this is when my face isn't burried in a bag of BBQ fritos of course which is seldom
 

Krzysiu

TRIBE Member
bologna rolls? ritz with peanut butter? hm... i guess I could bore my sweet sweet babies into complacency...

didn't the japanese try to break POW's with dull food?
 

tonep

TRIBE Member
JOSHB said:
rice krispie treats.

Matzah ball soup

INGREDIENTS
6 eggs
2 tablepoons chicken fat
2 teaspoons salt
6 tablespoons chicken soup
1 cup Matzah meal

In two medium bowls, separate the eggs. Beat the egg whites until stiff. In the bowl with the egg yolks, add the chicken fat and the salt and stir well. Add the 6 tablespoons of chicken soup and blend completely. Very slowly stir in the Matzah meal (if you add a large quantity of the Matzah meal too quickly, it will congeal into a clump which will be difficult to loosen up) and blend in the egg whites.

It is very important to let this mixture stay in the refrigerator for at least an hour to permit the meal to absorb the liquids.

In a 6-quart pot with a lid (a wide-mouthed pot), bring 4 quarts of salted water (1 teaspoon per quart) to a boil and reduce to a simmer. Or preferably, have available a large pot of chicken soup in which the Matzah balls can be cooked.

Try to handle the Matzah-ball mixture as quickly and gently as possible. One-by-one, drop balls (about 1 1/2 inches in diameter) into the simmering pot. Cover the pot.

Two important instructions: 1) If you want perfect and really light Matzah balls, simmering them for at least an hour and sometimes even 10 or 15 minutes longer is an absolute necessity. (Otherwise, the centers are grainy and not thoroughly cooked.) Also, use self-control and try not to lift the lid on the pot during the cooking period. Remember, you will have to adjust the heat a little bit from time to time, since you want the liquid to be simmering, not boiling.

If you cook the Matzah balls in water, rather than in chicken soup, when they are thoroughly cooked, put them into the chicken-soup pot and simmer for a little while longer, so that they absorb the flavor of the soup.
 
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Amy_J

TRIBE Member
mmmmmm hummus n pita bread all nicely toasted...I just figured out lunch for today

snacks...fruit cups (bowls, whatever)
celery and peanut butter
sliced bell peppers with mayo
pita-ish rolls with cream cheese (plain) and ham, or same with normal stuff like mayo, mustard and meat


I dunno, I always opt for the simplest thing you can think of and a lot of people I know won't eat my "snacks" cuz they think it's too bland
 
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