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  • Leida- how long does it take and does the package with the grains explain exactly HOW to do this? I saw a package at the local health food store and thought to ask before purchasing. Quark made from coconut milk sounds intriguing!!!
    Karin


    Created by MyFitnessPal.com - Free Calorie Counter

    What am I doing? Depends on the day.

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    • I have never tried coconut before, but my milk kefir was easy. I had grains, not a starter kit from some guy who sold them in my place (through a canadian version of Craiglist), put them into a wide-mouthed glass measuring cup with milk, and made kefir for my smoothies for a while (back home we always drunk kefir with sugar and/or berries, since it is too acidic on its own (or used it to make cold soups/liquidy salads with cucmbers, radishes, dil and onions and sometimes quark, if unsweetened). In a while, my grains multiplied enough to produce quark (it needs to be enough to 'process at least 2 litres of milk for the troubles, because is yield is ~ 1 cup of quark to 2 cups of milk). So, I let stand till it went into yogurt stage (whey separates from curds), about 2 days, instead of kefir stage (which is about 1 day), mixing it with a wooden spoon once in a while. Then I do the usual routine, just like back home, lol. Fish the grains out with a fork, and put the works on the low setting on the stove (not simmer, lower), and let it finish separating for 40 min to 1 hour, avoiding overheating (if it overheats and cooks curds, it becomes grainy, and I like it soft). Once that's done, I use my trusty wooden spoon to drain off as much liquid without losing any solids as I can, and dump the rest into a large sieve lined with a paper towel. If I don't have time to watch it, I put the sieve over the rinsed pot in which it curdled up & was heated up & move into the fridge. If I have time, I just keep it draining directly over the sink to catch my happy moment when it has enough moisture left to suit my liking. The Germans mix in cream in, I believe, but I don't like fatty dairy, so I do skim.

      Chicken soup for us tonight, since the baby asked for it yesterday. Gotta get home early to get it going
      My Journal: http://www.marksdailyapple.com/forum/thread57916.html
      When I let go of what I am, I become what I might be.

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      • put a chicken in the crockpot for tonight- YUM! It is a real big chicken so.. lots of leftovers!!
        Karin


        Created by MyFitnessPal.com - Free Calorie Counter

        What am I doing? Depends on the day.

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        • Last night's awesome dinner:

          Grilled skirt steak
          Sauteed Vidalia onions and orange bell peppers
          Tiny potatoes cooked in bacon fat with rosemary
          Homegrown Cherokee Purple Tomatoes with fresh mozzarella and basil

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          • quickie fabu breakfast..

            fried up some hamburger this morning and threw in some shredded slaw mix.. satisfying and tasty too!
            Karin


            Created by MyFitnessPal.com - Free Calorie Counter

            What am I doing? Depends on the day.

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            • Trying to decide what to do with the 'marinating' steak I marinated this morning w olive oil, wine, ginger, garlic and sechewan peppers. I have 3 options:

              -classic stir-fry w mushrooms, onions, broccoli, carrots and bell pepeprs
              -stir-fried beef with a side of broiled eggplant and zuccini chips
              -Beef ratatouille

              Mmgh, descisions, descisions.
              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
              When I let go of what I am, I become what I might be.

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              • Made this last night, and it turned out so well I have to share:

                Lamb with Blackberry Reduction for One

                (disclaimer: I'm NOT a chef, and I didn't follow a recipe so I apologize in advance for the vague amounts/directions; On the bright side, if I made this slapdash with negligible cooking skills, someone who's a pro in the kitchen could make a delicious meal even better!)

                Total time: 1 hour
                Active "chopping, stirring, etc" time: 10/15 minutes

                Step 1:
                2 lamb chops, bone in, defrosted
                juice of 1/2 a lemon
                salt & pepper
                3 good shakes dried rosemary (obviously you could use fresh, just up the amount)
                1 tablespoon olive oil

                Generously coat lamb chops with S&P, then combine remaining ingredients in bowl or ziplock bag, let marinate for awhile (I waited about an hour, but overnight would be great!)

                Step 2:
                Meanwhile combine:

                1 ounce blackberries
                1 tablespoon balsamic vinegar
                2 tablespoons water
                1 teaspoon honey
                dash of salt and pepper

                in a saucepan/wok, turn heat on low and let simmer while the lamb marinates, 30/45 minutes-- I mashed the berries about 15 minutes in and added another shake or two of dried rosemary about 30 minutes in. If the sauce reduces too quickly, add another bit of water if the lamb's still marinating (if you were more of a planner and the lamb's been ready for ages, pat yourself on the back and move on to the next step!

                Step 3:

                When the blackberry balsamic reduction is...um, reduced (somewhere around the consistency of a jam) scoop it out of the pan and set aside (I put it in a little ramekin). There should still be a coating of blackberry reduction on the pan after you've scooped most of it out--turn the heat up to med. high, wait for the skillet to get hot then add the lamb and the marinade. Maybe add another drizzle of olive-oil if needed. My chopped cooked to med. rare in 3 1/2 minutes on each side. When the lamb is done (I cut into it to test, but a meat thermometer would be best), set aside and let it rest for 2-5 minutes (this will be hard because your kitchen will smell glorious by now)

                Step LAST:

                Cut up the lamb, drizzle the reduction over the slices or use as a dipping sauce and prepare for a FLAVOR EXPLOSION in your mouth.

                Protein: 28g
                Carbs: 10.8 grams (with a side of broccoli, the whole meal still came out under 20g)
                Fat: 43g (I didn't know how to account on Fitday for trimming the chops, so this is the max fat if you weren't to trim it at all.)

                Hope other people enjoy this as much as I did! If you want to be even more healthy you could eliminate the honey ... but I liked the added sweetness with the salty lamb and rosemary

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                • "ratatouille"

                  onions
                  green peppers
                  eggplant (the little skinny ones)
                  zucchini
                  tomatoes
                  okra
                  s&p
                  thyme leaves
                  parsley
                  coconut oil

                  Dice onions, thinly slice peppers, chop zucchini, slice eggplant, chop tomatoes, slice okra. Salt eggplant slices and set aside.

                  Saute onions and peppers in coconut oil until almost soft, add zucchini & cook until soft. Remove from pan & put in baking dish. Rinse eggplant and dry slices with clean paper towel. Add more oil to pan if needed & fry eggplant. Transfer to baking dish with onions and peppers. Toss in with okra and tomatoes, herbs, and s&p to taste. Bake in preheated 400* oven for about 30 minutes.
                  Amy
                  ~wife and mother

                  Started primal a month before the end of my pregnancy with P who is now 1. Went from a size 14 down to a size 4 in less than a year. Now sitting at 20-21% body fat, a solid 130 pounds, and 5'9". Feeling better than ever before, and able to run around and chase my 5 little boys who range in age from 14 months up to 11.5 years old.

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                  • I tried something new this evening - a prawn curry in coconut milk.

                    I had two cans of coconut milk and having eaten one, this was a bit of a use-up meal. I really don't like coconut and this one proved it. Shame! The ingredients were all good and it looked fantastic, but I really didn't enjoy it. I guess it was a little like Thai Green Curry?



                    Paul
                    http://www.pjgh.co.uk
                    http://www.livingintheiceage.co.uk

                    "... needs more fish!"

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                    • Paul- you know, I dont know why but curry just sets my teeth on edge.. maybe I never had it prepared correctly?? I notice a lot of folks eat a lot of curry though.. also.. you are eating rice?? Oh.. also.. love love your photography.. looks cookbook worthy
                      Karin


                      Created by MyFitnessPal.com - Free Calorie Counter

                      What am I doing? Depends on the day.

                      Comment


                      • I'm not too keen on this - I've never eaten curry with coconut in (I tend to stick to Northern Indian, Pakistani and Kashmiri which I adore), in fact ... not eaten coconut until a couple of months ago when moving over to paleo as it seemed that everyone was raving about it. Hmmm ... not for me.

                        We've almost no food in the house, which is why this was meal was a scratch around for something that could become a meal.

                        I've no great issue with white rice - it is a very occasional and white rice is a "sensible" choice. I'd had a very active day and so the heavy starches in the rice would be processed quite happily. Anyway, given a practically empty fridge, no vegetables, a few odds and sods here and there ... this was a "gatherer" meal
                        Paul
                        http://www.pjgh.co.uk
                        http://www.livingintheiceage.co.uk

                        "... needs more fish!"

                        Comment


                        • ... back to an old favourite today: Beef Brisket with Lambs Kidneys. I'll take a walk up to the farm shop later on and see what veg they have.
                          Paul
                          http://www.pjgh.co.uk
                          http://www.livingintheiceage.co.uk

                          "... needs more fish!"

                          Comment


                          • I have to thank my 5 yo dd for the new cooking experience. Ever since she saw someone buying a whole fish in the store in the winter she anted the whole fish! I was planning docile salmon skewers, but they did not have good files in the store, but had beautiful whole cohos, since 'ti the season. We hd friends over, and the whole baked/broiled salmon with lemons, butter and parsley 'stuffing' was awesome.
                            My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                            When I let go of what I am, I become what I might be.

                            Comment


                            • I made Brokeassgourmet.com s pork meatballs with kale and cashews for din din last night. FABULOUS!

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                              • Originally posted by pjgh View Post
                                ... back to an old favourite today: Beef Brisket with Lambs Kidneys. I'll take a walk up to the farm shop later on and see what veg they have.
                                Damn gorgeous, as ever! Brisket is THE best cut off a cow!



                                ... that Romanescu made a little amuse bouche. Well, the stalks did:

                                Paul
                                http://www.pjgh.co.uk
                                http://www.livingintheiceage.co.uk

                                "... needs more fish!"

                                Comment

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