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Cooking with your stockpile

This is a discussion on Cooking with your stockpile within the Recipes forums, part of the Food, Health and Fitness Survival category; Originally Posted by charito Wouldn't that be a great dish to serve to a "colony?" Those Chinese sausages makes a big difference to the flavor. ...

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Thread: Cooking with your stockpile

  1. #121
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    Quote Originally Posted by charito View Post
    Wouldn't that be a great dish to serve to a "colony?"

    Those Chinese sausages makes a big difference to the flavor. I like the idea of the eggs too.
    What happened to the eggs? Did she chop them up into the rice?

  2. #122
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    Quote Originally Posted by charito View Post
    A question regarding beans -

    would it be quicker to cook dried beans that's been smashed to bits. Would it take lesser water?
    Good question. The smashed bits would take the same amount of water to rehydrate. Is that what you're asking?
    charito likes this.

  3. #123
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    Quote Originally Posted by paulag1955 View Post
    What happened to the eggs? Did she chop them up into the rice?
    I think she just mixed it in.
    paulag1955 likes this.

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  5. #124
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    OFF GRID with DOUG and STACY: Today we are sharing a flatbread recipe and it only has 3 ingredients.









    Check out the "hammered beef." Great keto recipe.
    While watching, I could actually smell all that flavor! In lieu of the flat bread, I'm thinking of tortilla.








    Refika's Hammered Beef


    400 gr (0,8 lb.) beef fillet steak

    4 cloves of garlic, peeled

    2 sprigs of rosemary

    2 tablespoons white wine vinegar

    8 tablespoons olive oil

    200 gr (7 oz) kolot -a Turkish melting cheese- (You can substitute mozzarella or any fresh cheese that melts easily instead.)

    2 dried hot chilli peppers (Hot chilli flakes are also fine.)

    1 teaspoon black peppercorns (whole)
    1 teaspoon salt


    • For an easier cut, leave the steak in the freezer for about 30 minutes.

    • For the marinade, start by crushing the black pepper in a mortar. If you want to add more flavour to your pepper, try using different coloured peppercorns.

    • Add the garlic and salt and crush them.

    • Add 2 sprigs of rosemary and continue crushing. It is important not to use a knife or scissors to cut the rosemary to prevent a bitter taste. Spare some rosemary for the topping.

    • Add 6 tablespoons of olive oil and the white wine vinegar. Vinegar helps tenderize the meat quicker.

    • Slice 2 dried chilli peppers and add to the marinade. Set some aside for the topping.

    • Take the meat out of the freezer, slice it thinly and then place the slices in a plastic bag and beat them. You can cut 2 edges of the plastic bag to place the meat in it easily. To flatten the meat as much as possible, slide the mallet each time you beat the meat. If you don’t have a flat meat mallet, you can always use a small, thick-bottomed pan for the same purpose. Make sure to use the scraps too. They will surprise you with their size once beaten.

    • Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice are well-soaked in the marinade.

    • Cover the plate with a plastic bag and wait 10-15 minutes.

    • Slice 200 gr of kolot cheese (or your replacement) thinly with a peeler. Bear in mind that cheese just taken out of the refrigerator is always easier to slice.

    • Place a large, copper pan on high heat. Copper or enamel pans are preferable as they cool down very quickly after turning the heat off so the meat doesn’t become overcooked and dry.

    • Cover the bottom of the pan with 2 tablespoons of olive oil, cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat.
    • Place the sliced cheese over the meat and sprinkle with red pepper, rosemary, and black pepper.

    • Put the lid on the pan and cook for another minute.

    • Your epic cheesy beef dish is ready to enjoy! Dipping into it with your lavash is highly recommended and if you have guests, take the lid off the pan in front of them for show.

    Last edited by charito; Today at 06:04 AM.

  6. #125
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    Imho, the more ways of cooking we know, so much the better. We get to have many options depending on what we have.
    We can also get inspired by them, and come up with recipes of our own.





    Last edited by charito; Today at 06:16 AM.

  7. #126
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    ISKENDAR: Vegan or Keto version!





    She's making my mouth water!!!!

  8. #127
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    For Ketoists - just imagine this with cauliflower and mushrooms.



 

 
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