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Thread: What's cooking?? Anyone trying a new dish or keep making a favorite?? page 11

  1. #101
    mamagault's Avatar
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    Today we made Mark's pork loin with mango salsa. It was a big hit. We had never had mango salsa before, but this is going to become a mainstay in our menu plan. A true 30 minute meal!

  2. #102
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    This morning I made Coconut Flour Pancakes with Macadamia Nuts and Orange Butter. Yummy.
    Last edited by Adrianag; 08-07-2011 at 05:43 PM.

  3. #103
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    athomeontherange is offline Senior Member
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    I feel I am breaking new food ground! I have seen so many items I want to try and have tried so many items I never would have considered pre-PB.

    Tonight's dinner:

    from the garden zucchini sliced into very thin ribbons (thats the pasta), shrimp cooked in Old bay (that stuff just rocks) and alfedo sauce (1 stick butter, 1 c heavy cream, 1 c parm. cheese).

    This was so good..hope the dairy does not leave lingering affects though as I have pretty much forsaken dairy.
    Karin


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  4. #104
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    tcb
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    ribs... dry rubbed, Memphis style. Smoked over a mix of hickory and pecan wood for 5 hours.


  5. #105
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    Quote Originally Posted by athomeontherange View Post
    ... from the garden zucchini sliced into very thin ribbons (thats the pasta), shrimp cooked in Old bay (that stuff just rocks) and alfedo sauce (1 stick butter, 1 c heavy cream, 1 c parm. cheese).
    Sounds good! The dairy should be okay - it's mostly fat in the cream and fermented in the cheese.

    If you liked the juliennes of courgette (sliced zucchini in US), get some dressed crab, some chillis and a squeeze of lime. Combine the lot - Crab "Linguine". Awesome starter/entrée, great as a main with a couple of joints of cooked and re-grilled chicken dusted in cayenne pepper.

  6. #106
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    Quote Originally Posted by tcb View Post
    ribs... dry rubbed, Memphis style. Smoked over a mix of hickory and pecan wood for 5 hours.

    You win.

  7. #107
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    jhc
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    Ok, here's a flavour combination I ran into the other night when made some pork chops with a rub - parsnips and lime. I was going for a sort of "spicy mayan lime" thing, so I just squeezed a lime over the whole plate, and the mashed parsnips ended up stealing the show.

  8. #108
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    Quote Originally Posted by jammies View Post
    You win.
    +1
    Karin


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  9. #109
    athomeontherange's Avatar
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    Quote Originally Posted by pjgh View Post
    Sounds good! The dairy should be okay - it's mostly fat in the cream and fermented in the cheese.

    If you liked the juliennes of courgette (sliced zucchini in US), get some dressed crab, some chillis and a squeeze of lime. Combine the lot - Crab "Linguine". Awesome starter/entrée, great as a main with a couple of joints of cooked and re-grilled chicken dusted in cayenne pepper.
    thats sounds good!! Oh my zucchini ribbon noodles were the lazy way with a vegetable peeler.LOL They don't take much time to cook at all.
    Karin


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  10. #110
    Leida's Avatar
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    I made primal cabbage rolls from Cordin's book, and they were really good. I steamed them instead of baking under tomato sauce, since my husband is not a big fan of tomato sauces. Adding the egg to the stuffing was a great idea. I also used fresh parsley, garlic and thyme to flavor the stuffing and a touch, just a touch of hoisin sauce (I know, it is a cheat!)

    I also used the rest of teh cabbage's head to make my very first ever batch of pickled cabbage. I hope it will turn out as good as grandma's, since the rolls were tbh better than grandma's. I will call them the Granddaughter's Cabbage Rolls!
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