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

[mamagault]

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!

[Adrianag]

This morning I made Coconut Flour Pancakes with Macadamia Nuts and Orange Butter. Yummy.

[athomeontherange]

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.

[tcb]

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

[pjgh]

... 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.

[jammies]

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

You win.

[jhc]

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.

[athomeontherange]

You win.

+1

[athomeontherange]

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.

[Leida]

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!