Joined
·
2,323 Posts
What happened to the eggs? Did she chop them up into the rice?
Cooking with your stockpile
121 - 140 of 178 Posts
Joined
·
2,323 Posts
Good question. The smashed bits would take the same amount of water to rehydrate. Is that what you're asking?
I think she just mixed it in.
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.
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.
I've made cevapi before after I'd seen it on the Food Network (video below). I really liked it. The baking soda really is the key!
I'm planning to make it again.
CEVAPI (Balkan sausage)
The origin of Cevapi is probably Serbian and relatively recent: dated during the expansion of the Ottoman Empire
into the Balkans area (XIX Century).
Besides the meat, the most used spice is paprika but is considered an optional ingredient in the original recipe. The baking soda is critical, and give to the mixture more softness.
Another critical step is the rest: once kneaded, let the mixture rest in the fridge at least 4 hours (best 12 hours).
https://philosokitchen.com/cevapi-cevapcici-balkan-recipe/
I'm planning to make it again.
CEVAPI (Balkan sausage)
The origin of Cevapi is probably Serbian and relatively recent: dated during the expansion of the Ottoman Empire
into the Balkans area (XIX Century).
Besides the meat, the most used spice is paprika but is considered an optional ingredient in the original recipe. The baking soda is critical, and give to the mixture more softness.
Another critical step is the rest: once kneaded, let the mixture rest in the fridge at least 4 hours (best 12 hours).
https://philosokitchen.com/cevapi-cevapcici-balkan-recipe/
Hubby was complaining that I'm cooking for a group of lumberjacks! He's on a weight loss diet now.
Lol....this is the closest I can indulge to eating all I want! Eating with my eyes! :vs_laugh:
Hominy would make a good addition to the stockpile. I haven't tried it, but pozole (stew or soup), is in one of my adventurous to-do list.
From a novel I was reading, one of the mexican characters had stated that the secret to making pozole is its slow-cooking for hours.
For those with diabetes, Hominy has a low GI of 40.
From a novel I was reading, one of the mexican characters had stated that the secret to making pozole is its slow-cooking for hours.
For those with diabetes, Hominy has a low GI of 40.
FISH LOAF (Diabetic-friendly version)
I've got a lot of these that I have to use up.
Remove bones and flake in a bowl:
1 can Salmon
1 can Sardines
1 can Tuna
Add a mix of sauteed garlic, onions, red peppers and raisins (optional) in olive oil.
Note: browning the onions before you add the red peppers makes a big difference in taste!
Something about onions.....
Add:
1 egg
1 tbsp almond flour
1 tbsp oat flour
1/2 tsp dry dill
Black pepper
Salt
1 tbsp lemon juice
1 tbsp Dijon Mustard
drizzle of balsamic vinegar
drizzle of Worcestershire sauce
very finely chopped parsley
Mix everything together.
Bake at preheated oven (350*) for about 50 minutes.
Great with sweet/sour marinated thin cucumbers on the side, and steamed green peas with butter.
Green peas has low glycemic index and low glycemic load.
www.thediabetescouncil.com
I've got a lot of these that I have to use up.
Remove bones and flake in a bowl:
1 can Salmon
1 can Sardines
1 can Tuna
Add a mix of sauteed garlic, onions, red peppers and raisins (optional) in olive oil.
Note: browning the onions before you add the red peppers makes a big difference in taste!
Something about onions.....
Add:
1 egg
1 tbsp almond flour
1 tbsp oat flour
1/2 tsp dry dill
Black pepper
Salt
1 tbsp lemon juice
1 tbsp Dijon Mustard
drizzle of balsamic vinegar
drizzle of Worcestershire sauce
very finely chopped parsley
Mix everything together.
Bake at preheated oven (350*) for about 50 minutes.
Great with sweet/sour marinated thin cucumbers on the side, and steamed green peas with butter.
Green peas has low glycemic index and low glycemic load.
Are Peas Good For Diabetes?
The simple answer to the question “should I include peas in my diabetes diet plan?” is yes! Especially if you stick with fresh peas!
www.thediabetescouncil.com
Have been buying up canned fish in anticipation of skyrocketing prices. We have quite a few stocks that need to be used by the end of 2022, so I have been looking up other recipes.
Here is a nice-looking salad to use canned salmon and canned corn:
Perfect Summer Potluck
Ingredients
DRESSING:
Directions
Tips and Tricks
Swap feta for goat cheese. Also delicious served cold!
goldseal.ca
Here is a nice-looking salad to use canned salmon and canned corn:
Perfect Summer Potluck
Ingredients
- 1 x 5 oz (142g) arugula (or any lettuce, spinach etc.)
- 1 small yam ( approx. 250-300g), cubed
- 1 tbsp avocado oil (optional)
- ½ cup corn kernels, drained and rinsed if canned or defrosted if frozen
- 1 can (213g) Gold Seal Wild Pink Salmon (Traditional), drained
- ⅓ cup feta cheese, crumbled (or any cheese available, or even without it)
- ¼ cup sunflower seeds, salted (optional)
DRESSING:
- ¼ cup 2% or 5% plain Greek yogurt
- 1 ½ Tbsp extra virgin olive oil
- 1-2 tsp Dijon mustard (start with one and adjust to taste)
- 1 tsp red wine vinegar
- Salt and pepper to taste
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper
- Toss yams in olive oil and lay on a baking sheet in a single layer. Roast for 30-40 minutes or until fork-tender and golden brown. Add corn for the last 10 minutes of cooking.
- Meanwhile, In a medium-sized mixing bowl, combine all dressing ingredients, mix with a fork until well combined.
- To serve, add arugula to a large bowl or serving platter, top with yams, corn, salmon, and feta. Add dressing and toss to coat evenly.
- Finish with sunflower seeds and serve.
Tips and Tricks
Swap feta for goat cheese. Also delicious served cold!
Perfect Summer Potluck Salmon Salad | Gold Seal
Our new Perfect Summer Potluck Salmon Salad recipe is THE best comfort food you can think of: potatoes, wild sockeye salmon, corn, feta and lots of greens!
goldseal.ca
Healthy Salmon Potato Salad
Ingredients
Directions
I imagine smoked sardines or kippered sardines (broken up in pieces), would add a nice mild smoky flavor to it). I would definitely add onions! And, green onions!
***Substitute potatoes for roasted cubed yams or sweet potato to make it lower in carbs.
Or, cubed, firm avocados. Apparently, unriped avocados can also be roasted, but I haven't tried it yet.
Ingredients
- Approx. 2 pounds small/baby potatoes (roughly 20 individual potatoes)
- 4 large eggs
- 1 can (213g) Gold Seal Sockeye Salmon (Traditional)
- 2 handfuls baby arugula
- 2 stalks celery
- ½ cup fresh dill, chopped
- Approx. 2 Tbsp fresh chives, chopped
- Optional: ½ a fresh lemon to serve
- ¼ cup plain Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp dijon mustard
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- Salt + pepper to taste
Directions
- Bring a large pot of water to a boil and cook potatoes until fork tender. Drain and let cool.
- In a smaller pot, hard-boil eggs. Let cool once cooked.
- In a small bowl, add all dressing ingredients and mix together well with a fork. Adjust to taste as needed.
- Quarter cooled potatoes and eggs. Chop celery into 1/4-inch pieces. Flake canned salmon with a fork.
- In a large mixing bowl, add quartered potatoes, flaked canned salmon, chopped celery, baby arugula, and chopped dill + chives. Pour mixed dressing over top, then mix all ingredients together well.
- Add sliced hard-boiled eggs at the end, and mix together gently. Keep in the refrigerator + enjoy cold. Option to serve with a squeeze of fresh lemon!
I imagine smoked sardines or kippered sardines (broken up in pieces), would add a nice mild smoky flavor to it). I would definitely add onions! And, green onions!
***Substitute potatoes for roasted cubed yams or sweet potato to make it lower in carbs.
Or, cubed, firm avocados. Apparently, unriped avocados can also be roasted, but I haven't tried it yet.
E.D. Smtih Pure Pumpkin is a diabetic's best friend!
1/3 cup is only 5 gr carbs - and 3 gr of it is fiber!
Gives 70% daily requirement of Vitamin A
Curried Harvest Pumpkin Soup
Preparation:
1/3 cup is only 5 gr carbs - and 3 gr of it is fiber!
Gives 70% daily requirement of Vitamin A
Curried Harvest Pumpkin Soup
- 2 tbsp (30 mL) butter
- 1 onion, finely chopped
- 1 apple, peeled and diced
- 3 cloves garlic, minced
- 4 tsp (20 mL) curry powder
- 1/2 tsp (2 mL) ground cinnamon
- 6 cups (1.5 L) no salt added chicken broth
- 1 can (796 mL) E.D.SMITH® PURE PUMPKIN
- 1 cup (250 mL) milk, light cream or evaporated milk (or, cream!)
- Salt and pepper, to taste
Preparation:
- Melt the butter in a large saucepan set over medium heat. Cook the onion, apple and garlic for 3 to 5 minutes or until softened. Stir in the curry powder and cinnamon. Add the broth and pumpkin; simmer for 10 minutes.
- Purée with an immersion blender (or in a batches in a blender) until smooth. Add milk and heat gently. Season with salt and pepper to taste.
Curried Harvest Pumpkin Soup - E.D.SMITH®
Rich flavours make this soup a crowd pleasure during pumpkin season or any time of year.
www.edsmith.com
I do a soup like that in the fall. I add pureed carrot and top with chopped hazelnuts.E.D. Smtih Pure Pumpkin is a diabetic's best friend!
1/3 cup is only 5 gr carbs - and 3 gr of it is fiber!
Gives 70% daily requirement of Vitamin A
Curried Harvest Pumpkin Soup
- 2 tbsp (30 mL) butter
- 1 onion, finely chopped
- 1 apple, peeled and diced
- 3 cloves garlic, minced
- 4 tsp (20 mL) curry powder
- 1/2 tsp (2 mL) ground cinnamon
- 6 cups (1.5 L) no salt added chicken broth
- 1 can (796 mL) E.D.SMITH® PURE PUMPKIN
- 1 cup (250 mL) milk, light cream or evaporated milk (or, cream!)
- Salt and pepper, to taste
Preparation:
- Melt the butter in a large saucepan set over medium heat. Cook the onion, apple and garlic for 3 to 5 minutes or until softened. Stir in the curry powder and cinnamon. Add the broth and pumpkin; simmer for 10 minutes.
- Purée with an immersion blender (or in a batches in a blender) until smooth. Add milk and heat gently. Season with salt and pepper to taste.
Curried Harvest Pumpkin Soup - E.D.SMITH®
Rich flavours make this soup a crowd pleasure during pumpkin season or any time of year.www.edsmith.com
121 - 140 of 178 Posts
