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Thread: What's cooking?? Anyone trying a new dish or keep making a favorite?? page 12

  1. #111
    Adrianag's Avatar
    Adrianag is offline Senior Member
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    Tonight - grilled Butterflied Leg of Lamb with a Kefir, lemon, garlic, herb marinade.

  2. #112
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    Over the last week or so I have made some great food..

    The braised chicken over at Nom Nom Paleo is fantastic and very easy to make. I did it with a few canio6 twists and it was definitely nom nom

    I made baked shrimp with tomatillos which was also excellent. I burgled that recipe from Simple Recipes

    Tonight is braised lamb shank soup...I roasted off the shanks with some veggies and tomato paste then put it in the crock pot with red wine, spices, and water. Took all the meat and veggies out. Contiuned with the bones and broth. Tonight I will add back in the meat, add some fresh veggies and scarf it down.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  3. #113
    Leida's Avatar
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    Lucky you, eating all the lamb! It's so expensive here, and with my husband not being a fan, I can't justify buying it. Mmgh, lamb!
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  4. #114
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    Quote Originally Posted by Leida View Post
    Lucky you, eating all the lamb! It's so expensive here, and with my husband not being a fan, I can't justify buying it. Mmgh, lamb!
    Dinner's at 7:00, I have plenty!

  5. #115
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    Bonne appetite!

    I am making braised liver and onions with mushed cauliflower. Since I am dairy-free as of 10 am today, I will be trying making mushed cauliflower with coconut milk for the first time. It should be interesting.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  6. #116
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    Quote Originally Posted by Leida View Post
    Bonne appetite!

    I am making braised liver and onions with mushed cauliflower. Since I am dairy-free as of 10 am today, I will be trying making mushed cauliflower with coconut milk for the first time. It should be interesting.
    Congrats with the dairy free. I have not regretted it!
    Karin


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  7. #117
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    I have a feeling I will not stick with dairy-free, because I will miss my kefir/quark. But coconut milk flavored mushed cauliflower was better than the one with milk

    If my husband "catches" us a wild coho today in the supermarket ('tis the season, it is nice and fresh and relatively cheap), we shall have it broiled w chipitle chili dusting & steamed asparagus + eggplant & zucchini chips.
    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
    When I let go of what I am, I become what I might be.

  8. #118
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    When I get up the courage and/or time, I am going to experiment with coconut milk kefer. What is quark?
    Karin


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    What am I doing? Depends on the day.

  9. #119
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    Just made pork rind crusted pork patties with goof success. It's a keeper!

  10. #120
    Leida's Avatar
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    I was thinking about releasing a few of my kefir grains into coconut milk and see what comes out of it. Kindda what would have happend in the Tatar hordes made it all the way to Ancor-Vat, I suppose. Quark is a soft cheese made from kefir, ricotta or cottage cheese with more tenderness and zing to it. Yum.
    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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