ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Feb 15, 2019 11:43:06 GMT -6
The long fermentation dough is warming up so that I can hopefully turn it into a tasty loaf of bread.
I've been hankerin' for a chowder, but New England style is out due to the dairy involved. So I went online to find a recipe for Manhattan style. For those who don't know it's tomato and veggie based. It went together rapidly and was/is really tasty. I had some pollack that I had previously cooked and my plan was to put a piece of fish in my bowl and ladle the hot soup over it for my fish chowder. Then the light blinking on in my head. Why couldn't any precooked fish, shellfish, or even crab or lobster go into it? So mt plan is to not poach any fish in it ever but to leave it just veggies and decide what will go into it on a bowl by bowl basis. My fish chowder itch can be easily scratched now. Oh, and the soup even without the addition of fish? It would stand by itself as a low sodium low fat veggie soup because it's so tasty.
I've also settled on a final recipe for strawberry sorbet. It's really nice even if I do say so myself. But I'll get the opinions of others tomorrow when I take it to a gathering of friends, for dessert.
If anyone wants any of those recipes just let me know and I'll post them.
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Post by birdlives on Feb 16, 2019 1:11:05 GMT -6
Tonight we had what the Mrs.Calls mexican chicken cassarole. It is super easy to do, and super filling. Between that and her baked spaghetti dish I could never have anyting else she cooks and be a happy man. You take 2 or 3 boneless, skinless chicken breasts. Boil them until they float, then shred them with either your fingers or a couple of forks. After that, you layer the shredded meat in the bottom of a casserole pan. On top of that goes a layer of Campbells cream of chicken soup and one can of fiesta nacho cheese soup. Then a layer of broken up pieces of tortilla chips, then repeat the entire process again for a 2nd layer. Cover with 1/16 or 1/8 inch pieces of Velveeta cheese. Bake at 300-325 or until the cheese melts and the soup starts to bubble. It is great tasting food, with simple ingrediants, and sticks to your ribs. I eat it a couple of times a week for lunch at work. My Mom used to make the samething, right down to the Velvetta! WooHoo!! Only difference, she used Campbell's Golden Mushroom soup. Bon Appitit!
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Post by birdlives on Feb 16, 2019 1:13:32 GMT -6
I cooked some lentil "stew" today. 1# of lentils and a bunch of cut carrots and onions; just a coarse cut. Added a bunch of no sodium chicken bouillon and and a bit of sodium chicken base, gran' garlic; simmered, adding water and adjusting the bouillon (to taste) as required. Put a small portion of precooked chicken breast in my bowl and added the hot stew. Delicious and very low sodium. A 1/2 cup of flour made into bannock with no sodium baking powder and a dash of potassium salt added, for some more stomach filling chew; then fried in grapeseed oil. I try to stay under 500mg of sodium daily. Basically, if I didn't cook it and it tastes good, spit it out. If I had fresh parsley on hand I would have added a bunch of it. For Thanksgiving day we'll cook the turkey tomorrow so that I can chill the pan drippings and remove the fat. From that I'll make the gravy. The rest of the meal will be homemade yeast rolls, homemade cranberry sauce, and a veg', probably carrots and onions. Dessert is pumpkin pudding, basically pumpkin pie without the crust; everything we like with no huge hassle and nothing we don't like or need in our diets. Your lentil soup sounds like Turkish style, if you added the fresh parsely...Most Americans don't use much fresh parsely, but Turks and Italians are very hip to it.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Feb 16, 2019 9:08:58 GMT -6
I love parsley. I recently made a Manhattan style chowder and it called for no parsley, but I fixed that. Parsley lends good flavor and it's extremely high in vit' A.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Feb 17, 2019 11:28:37 GMT -6
The sorbet was a big hit. All thought that it was delicious and all but one had seconds, but the person who didn't isn't a big eater.
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Post by birdlives on Feb 17, 2019 21:28:06 GMT -6
The sorbet was a big hit. All thought that it was delicious and all but one had seconds, but the person who didn't isn't a big eater. Put me down as one who would have wanted seconds...👍
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Mar 2, 2019 10:58:33 GMT -6
The long fermentation bread wasn't worth the additional effort. I think using beer as the liquid instead of the long fermentation will do what I want. Speaking of which, when I'm done here I need to grind some wheat and make 3 loaves. The other day we bought some bottom round roasts since they aren't marbled, all the fat is on the outside and can be trimmed away. Inexpensive cuts work fine, and IMO are best, for sous vide (SV). Marbling upsets the torching, and has never been heart friendly however good it tastes. Allow me to digress... Cold cut type roast beef from the deli is off limits due to the salt, so if I want any, and I do, I must make it myself. Now I return you back to the bottom round post in progress. So after trimming the fat and cutting the 2 roasts into 4 along the "line" that runs through it we got 4 smaller roasts 99% fat free. We put each one into a vac' bag and added some gran' garlic (fresh garlic is a no-no with sous vide), dry basil, dry oregano, and fresh ground black pepper. Then vac' sealed each one. They went into the 129°F SV bath and stayed there for at least 36 hours, more like 38-40 by the time I got to them. But one of the nice things about SV is that max' time isn't critical (as long as it isn't wildly over), only minimum time is critical. I froze all but one, that one I thin sliced across the grain right away after cooling it down. Delicious and tender and low sodium and low fat, and I didn't even torch it to get the Maillard reaction flavors! The "Italian" flavoring worked fine without torching. I'll definitely do this again, and in fact we have another 3 roasts in the SV bath as I write. These have only gotten g'garlic and b' pepper and are bigger. I'll know more on Sunday after they emerge from the bath. One is small and I'll try to pull it out closer to the 36 hours, I'll probably let the other larger roasts stay in for 4-6 hours additional bath time. I think SV chicken with the same Italian flavoring will be up very soon. Frankly over the years that I've used SV I mostly did beef and lamb, but that is going to change. Last night I had 1/2 of a container of the frozen fish chowder and added 1/2 a package of pre-cooked frozen mussels from the supermarket. It was delicious. One serving left.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Mar 3, 2019 9:09:23 GMT -6
I needed bread so yesterday I made 4 loaves (1 batch). I was still in search of a loaf with long fermentation taste and I think I hit on it. My reasoning went like this... beer is a long fermentation and has good fermentation flavor. So I replaced most of the liquid in the loaves with nothing but beer. Success! Great flavor, and not the "heavy" flavor of whole grain ground wheat. FWIW, I used the fresh ground wheat @ a 50/50 ratio with bread flour. I'll do this again and again. I also added 1/6 "vital wheat gluten" to make a sliced bread that is flexible and holds up to a sandwich, most homemade bread made from whole grain breaks apart when sliced and made into a sandwich. One loaf of the bread is in here, the rest are halved, bagged, and will go into the freezer.
I just sliced the smaller package of heavily trimmed experimental bottom round flavored with granulated garlic and black pepper. It was sous vide for 38(?) hours @ 129°F. Very tasty and as tender as filet mignon. Normally I torch the meat but again I did nothing but allowed it to drain before slicing. I just wanted to taste it as it emerged from the bag and not with a grilled flavor. The 2 bigger roasts are still in the SV bath. Since they are thicker they take a bit longer. I'll probably take them out near 12:00 for an approximate 42 hour cook time.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Mar 3, 2019 13:06:16 GMT -6
So in my cooking binge today, after the roast beef, I made a pint of mayo', then Brians Milk Substitute (a nut milk), and milk thistle paste that I use medicinally. Now it's break time.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jul 15, 2019 9:56:01 GMT -6
I'm changing my diet, moving toward a keto diet? Why? I've lost 30# and have plateaued there for too long. I want to lose another 40 pounds and Keto will fit my new lifestyle and diet knowledge better than anything else. OK, maybe what I'm doing is more a cross between Keto and Atkins (I think it's Atkins anyway).
How does one banish carbs from the diet? It's not easy after 66 years of eating grain, potatoes, and beans.
But this morning I sauteed green peppers, onions, some grass fed beef kielbasa, and 2 scrambled eggs. It was delicious. But I also had a piece of buttered sourdough rye bread (with seeds). I also had 2 TBLS of a 50/50 mix of virgin coconut and MCT oil. I do that 3x a day to kick start the ketosis.
The other day I made an experimental pint of mayonnaise made with a 50/50 mix of buttery extra virgin olive oil and MCT oil. It's pretty good. The mayo' has a taste I'm unaccustomed to from the EVOO, the MCT oil has no taste.
What oils have been banished from the diet? All highly refined oils since they contain Omega 6 fatty acids and very little Omega 3. In the diet are EVOO, coconut oil, MCT oil, butter and ghee from grass fed beef. I can also have chicken and pork fat*.
*All of the information we've been fed regarding fats has either been fraudulent or corruption has been involved. Dr's have repeated it to us not knowing that. Some fats ARE bad, but some are very good for us. But either way, cholesterol and sat' fat has a very difficult time getting through the intestinal lining.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jul 17, 2019 7:16:00 GMT -6
A friend of ours is coming over for dinner tonight and I have planned a Detroit style pizza. It's not exactly on my diet so I might might make myself a personal pizza on a low carb tortilla. But I'll have to try a small piece of the Detroit pizza.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Sept 9, 2019 7:48:18 GMT -6
Well, that "friend" came over and for some reason he spiked my wifes drink with roofies (rohypnol). I thought it odd that the wife would have such problems, and pass out, since I didn't see her drinking all that much. But this was a supposed friend and I had no reason to believe he'd do anything of the sort. But when we compared notes the evidence was clear. He has been told, "Don't call here and if we never see you again it will be far too soon.". Who gives another human being animal tranquilizer other than another Dr. Mengele?
But on to the reason for this post.
Who doesn't like BBQ pulled chicken? Despite the fact that I can make the real deal, Southern BBQ pulled chicken I ran across a recipe from Americas Test Kitchen that is easy, quick, and the results are simply fantastic. I can't make real Southern BBQ chicken in 1/2 hour without a smoker and such, but this recipe yields very similar results. Just don't tell anyone its faux BBQ and they won't know. Yup, 1/2 hour from start to finish but maybe not the first time.
Trust me, make this recipe!
Here's the recipe with notes to myself. I did eventually make the recipe w/o the sugar and I didn't miss not having it there, but I suggest when making it the first time adhere to the recipe. I'm in ketosis as I write this (eating minimal carbs to force my body to "eat" fat) so I don't currently serve it on bread. You want to add to each serving some of the extra BBQ sauce the recipe makes. I might be pulled out of ketosis if I ate the entire dish due to the molasses, but that simply won't and can't happen. It makes quite a bit. We get 10 or more meals from it so the carb load is small.
Indoor BBQ pulled chicken
Ingredients
1 cup chicken broth 2 TBL Molasses (Not blackstrap molasses since it’s far too strong tasting)(treacle in the UK?) 1 TBL sugar (Brian, next time omit this) 2 tsps liquid smoke (read the ingredients, you want to see smoke and water and that’s it) 1 tsp unflavored gelatin 1 tsp salt
2 # boneless skinless chicken thighs
1 ½ cups ketchup 1/4 cup molasses (Not blackstrap molasses since it’s far too strong tasting)(treacle in the UK?) 2 TBL Worcestershire sauce 1 TBL hot sauce of choice, we like hot so I used a habanero sauce ½ tsp salt ½ tsp black pepper
1 tsp liquid smoke
Note, the BBQ sauce isn’t sweet, but cooking the chicken in the sweetened braising liquid IMO ruins the dish and makes it far too sweet. I like a tangy BBQ sauce and not a sweet one. If you haven't used liquid smoke do not add extra. It gets out of hand rapidly, even so when I saw the amount of smoke added I raised my eyebrows, but it's the right amount.
Directions
Add the first 6 ingredients to a dutch oven, bring to boil and stir to dissolve everything.
Cut thighs in half crosswise (or thirds or quarters) and do NOT trim the fat. Add the chicken to the braising liquid and turn heat to medium low. Cover and simmer for 25 minutes.
While the chicken is braising add the BBQ sauce ingredients to a bowl and mix. Take out 1 cup and hold in reserve.
After 25 minutes check the chicken to insure it’s tender. Remove the chicken to a bowl, remove the braising liquid to another bowl. After 5 minutes skim the fat from the top of the liquid. While waiting for the braising liquid to separate shred the chicken.
No need to shred the chicken with forks, just use tongs to shred it. But the tong and fork, or forks are still an option.
Turn the heat under the Dutch oven to medium. Put the 1 cup of reserved BBQ sauce into the dutch oven along with the chicken, ½ cup of braising liquid, 3 TBLs of chicken fat or melted butter if there isn't enough fat. Add the last tsp of liquid smoke to the pot.
Cook for 5 minutes uncovered to allow the chicken to absorb the sauce.
Serve on buns or bread as a messy sandwich, adding more BBQ sauce to taste. Sliced pickles would be a good addition.
Enjoy my friends! And if you try it let me know how you like it.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Sept 18, 2019 7:03:48 GMT -6
I made keto pancakes the other morning. I've made them in the past and I cut short the blending of them because I saw no reason to, as egg whites won't whip if any oil is present and yolks are largely oil. Those didn't come out all that great. But this time I blended it for quite some time and added the baking powder in the last few seconds of blending. This version, done properly, would be indistinguishable from a flour based pancake.
I didn't add the blueberries, I just poured directly out of the blender "bowl". I have a low carb version of maple syrup, but it really sux, so in keeping with keto I just added some additional grass fed butter to each pancake. That worked fine as the pancakes are fairly tasty. Want more flavor for eating w/o syrup? Add some vanilla to the batter.
Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan)
A recipe for thick and fluffy keto blueberry pancakes made with coconut flour and almond flour! These pillow-like keto pancakes come with a flourless, eggless and dairy free option- Perfect for those on a low carb, vegan, paleo, and sugar-free diet!
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 3 Servings Calories: 132kcal Author: Arman
Ingredients
Keto Low Carb Version (Paleo, Keto, Sugar Free)
1/2 cup almond flour (packed) 2 tbsp coconut flour (packed) 1 tsp cinnamon 1/2 tsp baking powder 1-2 tbsp granulated sweetener of choice 3 large eggs 1/4 cup milk of choice 1/4 cup blueberries Fresh or thawed frozen ones work best
Flourless Version (Vegan, Gluten Free, Sugar Free)
1 cup rolled oats 1/4-1/2 cup milk of choice 1 medium banana 1 tbsp baking powder 1 tbsp apple cider vinegar 1 tbsp sticky sweetener of choice * See notes 1/2 tsp vanilla extract 1/2 cup blueberries Fresh or thawed frozen ones work best
Instructions
In a high-speed blender, add your ingredients, except your blueberries, and mix until a thick batter remains. Do NOT cut this step short! Pour your batter into a large mixing bowl and stir through your blueberries. Let your batter sit for 5-10 minutes, to thicken. If the batter is too thick, add a little milk of choice. Preheat a large non-stick pan over low-medium heat. Ensure the pan is greased. Once hot, Pour 1/4 cup portions of the batter onto the pan and cover immediately. Allow pancakes to cook for 2-3 minutes, until the edges go golden, before flipping and repeating. Once cooked, serve immediately, or cool completely before refrigerating/freezing for later.
Notes * To keep it sugar free, use a monk fruit sweetened maple syrup. To keep it 100% refined sugar free, use maple syrup or agave nectar. Fluffy Low Carb Keto Blueberry Pancakes (Paleo, Vegan) can be frozen for up to 2 months.
Tips and Tricks for Ultra Thick and Fluffy Blueberry Pancakes-
Let the batter sit for 5-10 minutes before cooking- For the flourless version, if it’s too thick, add a little extra milk or liquid of choice Use a good quality non-stick pan AND also grease it. Also consider a high-speed blender. If possible, cover the pan when cooking to ensure both sides are evenly cooked. This will also ensure ultra fluffy and thick pancakes Fold in blueberries at the very end- do not simply add to the top or it will burst when it hits the pan Do not overspread the pancake batter- this will do so naturally Consider making multiple batches, as they freeze beautifully- Perfect for grab-and-go breakfasts or healthy meal prep
Nutrition Serving: 1serving | Calories: 132kcal | Carbohydrates: 4.1g | Protein: 7g | Fat: 7g | Fiber: 2g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 1% | Iron: 2%
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Sept 21, 2019 14:03:40 GMT -6
I'm on the prowl for ketosis friendly ingredients/foods. I recently discovered Shiritaki noodles (SN). I wanted angel hair SN and my supermarket said they were out of stock so I bought them from Amazon. I had them in a day or 2. Interesting noodles. They stink when the package is opened because they're packed in an alkaline solution. But rinsing, putting them in a bowl and adding 2TBLS of vinegar reduces it to no odor at all. Then they get patted dry and sauteed to further dry them. One half of the package, 4 ounces, is a serving and that's what I had the first night with spag' sauce, meatballs, and Italian cheese. It won't really pass for pasta, but it was an OK vehicle for the sauce and such. The remainder of the package saw it used in a breakfast egg lo-mein the morning after and that was where it really shone. FWIW, one serving, 4 ounces, has 3 grams of carbs which is virtually nothing. They have fettuccine, spaghetti, and elbow mac' forms, so fettuccine alfredo and mac' and cheese are back on the menu. I'll probably make them by making a sauce and adding it to the noodles for each individual serving.
Then on Thursday on NBC there was a discussion of low carb ice cream (Enlightened brand). It drew me to the TV set from the other end of our home. Friday when we ran errands in town I checked the supermarket and while I wanted the pops they weren't the keto friendly version. But the pints definitely are. I bought a pint of butter pecan and peanut butter fudge. OK, so I haven't had ice cream in over a year but they are both pretty good. If no one told me what they were I'd just think that it was an ultra creamy and delicious high carb' ice cream. One serving, and I bet I don't even have that, has less than one gram of nutritive carbs. Technically there are more total carbs, but they aren't used by the body.
Yes, I'm losing weight, somewhere near 10# at this point but it's difficult to really know due to water weight fluctuations, the state of the fullness of the lg' intestine, yada, yada. But I'm not eating significant carbs so I'm burning something to keep the carcass running that something has to be fat stores. That's the entire point of putting oneself into ketosis.
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