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Thread: ChocoTaco369's Personal Food Porn Thread page 19

  1. #181
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    ChocoTaco369 is online now Senior Member
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    Quote Originally Posted by demuralist View Post
    great thread, will definitely be trying some of this!

    An idea for the baked fries, if you put a cooling rack on top of the cookie sheet and put the 'fries' on the rack you don't have to flip them. You would have to spray the potatoes instead of the pan of course, but it really works nicely to crisp them up.

    thanks again for the recipes!
    This is a pretty good idea. I just ordered a cooling rack off Amazon last night. I'll have to give it a shot one of these days. I've had great success cooking with my large cookie sheet, but I'll give it a shot. It may work out better for the sweet potato fries because the water content is much higher and they don't crisp as well. Maybe I'll do whites on the cookie sheet and sweets on the rack so they dry more.

    I usually cook and bake my consistency and taste, so I kinda winged that banana bread. I'm making it again tonight and writing it all down so I'll post up an actual recipe either today or tomorrow.
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  2. #182
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    Your recipes are amazing and your photos are drool-inducing! I can't stop thinking about pumpkin frozen yogurt/ice cream. I am bookmarking this thread NOW! Don't stop cooking!
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  3. #183
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    It looks tastes great

  4. #184
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    Banana bread, take two:



    Actually, it's PUMPKIN BANANA BREAD. Even better this time. I think I got it down. But that's not the star of the show. Tonight's star: pumpkin pie mastery. Yea, that's where I eat a whole fucking pumpkin pie.



    You didn't think JUST a pumpkin pie though, right? I'm also eating it with half a gallon of homemade chocolate banana frozen yogurt. And some pumpkin banana bread.



    My 133lb ass will take on any of you 200+ guys out there in an eating contest, ANYDAY! MWUU HAHAHAHA!
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  5. #185
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    Quote Originally Posted by infinityphoenix View Post
    I am head-over-heels in love with your cooking. (:
    Hey I could always use some fresh ideas. I guess it's my creative outlet...haha.
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  6. #186
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    That banana pumpkin bread looks great! What's the recipe?

  7. #187
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    Quote Originally Posted by jqbancroft View Post
    That banana pumpkin bread looks great! What's the recipe?
    I wrote it down this time. I do everything in grams because it's far more accurate, but I'll approximate in cups as well. If you want to be truly accurate, get a food scale. It's made baking so much easier.

    Step 1:
    1/4c white rice flour (40g)
    1/4c sorghum flour (34g)
    1/2c buckwheat flour (60g)
    1 cup 1% milkfat unsweetened kefir (240ml/240g)
    2 Tbsp coconut flour (14g)
    1/2 cup fat free Greek yogurt (115g)
    1 tsp baker's yeast

    Combine all ingredients in a bowl. Mix well. Mixture should resemble pancake batter. Cover with a wet paper cloth and let set it a room temperature, dark place for 24-36 hours. The idea is to use lactic acid fermentation to remove the toxins in the buckwheat and sorghum. While this is gluten free, buckwheat and sorghum still contain some anti-nutrients and have mild lectin activity. Plus, as a bonus, the baker's yeast fermentation will add a whole new depth of flavor. Better health, easier digestion, better taste. Win-win-win!

    Step 2:
    1/2c white rice flour (80g)
    1/4c sorghum flour (34g)
    1 ripe banana (137g)
    1/2 can pumpkin puree (7.5oz)
    2 large egg whites (70g)
    1 Tbsp vanilla extract
    1 Tbsp baking powder
    1/2 tsp baking soda
    1 tsp lemon juice
    Stevia powder to taste (1 used 1 tablespoon but different brands vary wildly in sweetness with extracts being FAR STRONGER - so TASTE and add SLOWLY!)
    1 tsp cinnamon

    In a separate bowl, mash the ripe banana with the pumpkin puree until you get a slightly chunky paste. Add the mash and all other ingredients into the preferment made the day before and mix well.

    Pour into a well-greased 9X5 loaf pan. Bake at 350 degrees for 55-65 minutes or until a knife inserted into the center comes out clean. Mine was perfect at the 60 minute mark. I am at roughly sea level altitude (right outside of Philadelphia.)

    Extra note: if you'd like this to be a pure banana bread, replace the pumpkin puree with one more ripe mashed banana. If you wish this to be a pure pumpkin bread, replace the banana with another half can of pumpkin, yielding one whole can pumpkin puree exactly. This is a bread designed for refeeds, so it is very high in complex carbohydrate, very low in sugar and nearly fat free.
    Last edited by ChocoTaco369; 10-13-2011 at 08:31 PM.
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  8. #188
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    While I'm at it, I'll write up the recipe for the pumpkin pie as well:

    Pie Crust:

    1 banana, chopped pretty finely (100g)
    3/4 cup white rice flour (120g)
    1/4 cup buckwheat flour (30g)
    1/4c sorghum flour (34g)
    1/4 tsp baking powder
    1/2 tsp Himalayan salt
    1 extra large egg white (44g)
    2 Tbsp water

    Combine all ingredients and mix into a ball. It is very difficult to handle gluten-free flour to form into a pie crust. I recommend taking a piece of parchment paper, spraying it with cooking spray, heavily dusting it with white rice flour, then roll out your pie crust with a rolling pin. As most pie pans are 9" in diameter, your pie crust will have to be roughly a 10.5" diameter circle. Dust the pie crust liberally with white rice flour and attempt to roll it up and refrigerate it for a few minutes while you make your pie filling.

    Pie filling:

    1 15oz can unsweetened pumpkin puree (Libby's or Trader Joe's organic is great)
    2 large egg whites (70g)
    1/4 cup fat free Greek yogurt (60g)
    1 Tbsp vanilla
    1 tsp cinnamon
    1/2 tsp cloves
    1/2 tsp nutmeg
    1 tsp lemon juice
    Stevia to taste (I used around 1 level tablespoon but again, powders very wildly in sweetness so add a little at a time and TASTE!)

    Mix well in one bowl.

    Spray a 9" pie plate with cooking spray (I used extra virgin olive oil spray and couldn't detect a taste). Unroll your pie crust on the plate and form properly. Add your pumpkin mixture and spread evenly with a spoon.

    Here's the tricky part: baking. Most pumpkin pies say to bake at 425*F for 15 minutes, then drop the oven to 350*F for 35-40 minutes. This cooked the pumpkin mixture perfectly, but it burned the crust a bit. I think between the lack of gluten and the lack of oil, the crust turned cracker-like. The flavor is still great, but it turned it more into a "shell" than a crust. You may want to try baking at 350*F for 40 minutes total, then slowly adding time if necessary. If anyone finds the perfect cooking time and temperature, let me know. This was my first attempt at a pie.

    Again, this is a REFEED pie so it's nearly fat free. Low carb Primals will not want to make this, though they can still borrow the recipe for the pie filling and sub it into a coconut flour crust. Notice I said coconut flour and not almond flour. I'd rather eat a wheat crust than a 1,000 calorie oxidized PUFA monstrosity that nut flour yields.
    Last edited by ChocoTaco369; 10-13-2011 at 08:49 PM.
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  9. #189
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    Quote Originally Posted by ChocoTaco369 View Post
    While I'm at it, I'll write up the recipe for the pumpkin pie as well:

    Pie Crust:

    1 banana, chopped pretty finely (100g)
    3/4 cup white rice flour (120g)
    1/4 cup buckwheat flour (30g)
    1/4c sorghum flour (34g)
    1/4 tsp baking powder
    1/2 tsp Himalayan salt
    1 extra large egg white (44g)
    2 Tbsp water

    Combine all ingredients and mix into a ball. It is very difficult to handle gluten-free flour to form into a pie crust. I recommend taking a piece of parchment paper, spraying it with cooking spray, heavily dusting it with white rice flour, then roll out your pie crust with a rolling pin. As most pie pans are 9" in diameter, your pie crust will have to be roughly a 10.5" diameter circle. Dust the pie crust liberally with white rice flour and attempt to roll it up and refrigerate it for a few minutes while you make your pie filling.

    Pie filling:

    1 15oz can unsweetened pumpkin puree (Libby's or Trader Joe's organic is great)
    2 large egg whites (70g)
    1/4 cup fat free Greek yogurt (60g)
    1 Tbsp vanilla
    1 tsp cinnamon
    1/2 tsp cloves
    1/2 tsp nutmeg
    1 tsp lemon juice
    Stevia to taste (I used around 1 level tablespoon but again, powders very wildly in sweetness so add a little at a time and TASTE!)

    Mix well in one bowl.

    Spray a 9" pie plate with cooking spray (I used extra virgin olive oil spray and couldn't detect a taste). Unroll your pie crust on the plate and form properly. Add your pumpkin mixture and spread evenly with a spoon.

    Here's the tricky part: baking. Most pumpkin pies say to bake at 425*F for 15 minutes, then drop the oven to 350*F for 35-40 minutes. This cooked the pumpkin mixture perfectly, but it burned the crust a bit. I think between the lack of gluten and the lack of oil, the crust turned cracker-like. The flavor is still great, but it turned it more into a "shell" than a crust. You may want to try baking at 350*F for 40 minutes total, then slowly adding time if necessary. If anyone finds the perfect cooking time and temperature, let me know. This was my first attempt at a pie.

    Again, this is a REFEED pie so it's nearly fat free. Low carb Primals will not want to make this, though they can still borrow the recipe for the pie filling and sub it into a coconut flour crust. Notice I said coconut flour and not almond flour. I'd rather eat a wheat crust than a 1,000 calorie oxidized PUFA monstrosity that nut flour yields.

    Finally! recipes that do not contain almond flour!!

    Thanks Choc!

  10. #190
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    Quote Originally Posted by kitoi View Post
    Finally! recipes that do not contain almond flour!!

    Thanks Choc!
    I DO NOT work with almond flour. It's my personal opinion that it is far worse for you than white flour. It has nearly TEN TIMES the phytic acid and far, far more lectins. It also has around FIFTEEN TIMES MORE OMEGA 6 and virtually zero omega 3, so you're getting massive amounts of highly oxidized omega 6 per bite, plus 5 times more calories. I'm not a coeliac, so white flour is far healthier for me IMO, especially fermented like I do. Almond flour is garbage IMO and I'll only use it for cheesecake crust because it's thin, it works well and it's baked at a lower temperature underneath smoke points.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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