Hey all.
I am officially up to date with sending you all recipes to try out in your own homes or to consider in general. this is a recipe I made just last Friday. And to be frankly honest recipes like this one and any like it, are where I would like a large amount of comments. You'll see in a minute.
Good Eats Meatloaf(think about the title now...)
6 ounces garlic flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoons chili powder
1 teaspoon dried thyme
one half onion roughly chopped
one carrot, peeled and broken.
Three whole close garlic.
One half red bell pepper
18 ounces ground chuck
18 ounces ground sirloin.
1 1/2 teaspoon kosher salt
1 egg
Pour the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worchester sauce.
Dash Hot pepper sauce
1 tablespoon honey
heat oven to 325°F.
In a food processor bowl combine croutons, black pepper, cayenne pepper, chili powder and time pulse until the mixture is of a fine texture place this mixture into a large bowl, combine the onion, carrot, garlic and red pepper in the food processor bowl whole thing until the mixture is finely chopped but not puréed combine the vegetable mixture ground sirloin and ground chuck with the breadcrumb mixture. season the meat with kosher salt. Add the egg and combine thoroughly but avoid squeezing the meat.
Axis mixture into a 10 inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper lined baking sheet. Turn the meatloaf out of the pan onto the center of the tray insert a temperature probe with 45° angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe set the probe for 155°
Combine the catch-up. Truman Worcestershire sauce, hot pepper sauce and honey rushed the glaze onto the me both after it's been cooking for about 10 min.
---
For those of you who haven't figured it out already. I replaced the ground chuck and sirloin with equal parts broccoli and portobello mushrooms very finely chopped( and by that I mean, putting it in my ninja and getting in as fine as it can get). I also replaced the egg with a fake egg, like I do. Whenever there is an egg in the recipe.
this was a partial success. While the recipe tasted fine (really good actually with a bit of brown rice)the whole point of making it into a "meat" loafwasn't so much of a success. The "slices" of the loaf couldn't quite hold themselves up and turned into a meatloaf-looking pile of mush(how appropriate that "mush" rooms were used in the recipe)I had hoped that the egg that I had put in would provide enough starch or binding agent to hold everything together. I was not so lucky in that endeavor.
on a bit more of a positive note, if you take the leftover meatloaf and form into patties and bake it for about 10 min. on each side. It makes for a good hamburger(obviously more of a broco-mush burger though) And this also works if you form them into meatballs and such(I've been testing them where i can) but you have to bake them. Unless your pan is somehow super non-stick the Brocomush WILL find a way to stick onto the pan. much easier to mess up foil or parchment paper with a mess(It can be thrown away) as opposed to taking 30 mins to scrub the pan clean.
Well that's it for now...look forward(or don't) to my next curious recipe!
Thursday, March 22, 2012
Saturday, March 10, 2012
Root veggies AWAAAAYY!
Hey all
And with this I'm all caught up with the recipes that I owe you all. I apologize it took me so long to get these past three posts.up for you all. Things snowballed once I missed one post(I intend to post by no later than Sunday every week because of how my usual schedule fits.) missing the others threatened to follow. So i'm glad i was able to get these up before I owed you all five or more recipes(I don't think I could post past 5 in the past for one thing.)
Anyway... Onto the recipe!
Vegetable Hot-pot with Cheese Triangles
2 tablespoons oil
2 garlic cloves, crushed
1 onion, roughly chopped
1 teaspoon mild chili powder
1 pound potatoes, peeled and roughly chopped
1 pound celery root, peeled and roughly chopped
12 ounces carrots, roughly chopped
12 ounces trimmed leeks, roughly chopped
8 ounces cremini mushrooms halved
1/4 cup all-purpose flour
2 1/2 cup vegetable stock
14 ounce can chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
14 ounce can kidney beans, drained and rinsed
salt and freshly ground black pepper
sprigs of fresh thyme, to garnish (optional)
Topping
8 tablespoons butter
2 cups self rising flour( I used regular all-purpose )
4 ounces cheddar cheese, grated
2 tablespoons fresh chives, snipped
about 5 tablespoons milk
1. Preheat the oven to 350° Fahrenheit. Heat the oil in a large flameproof casserole and sauté the garlic and onion for 5 min. or until beginning to brown. Stir in the chili powder and cook for 1 min. more, taking care not to burn the spice
2. Add the potatoes, celery root carrots, leeks, and mushrooms. Cook for 3 to 4 min. Stir in flour and cook for 1 min.
3. Gradually stir in the stock with the tomatoes, tomato paste and time and season, with plenty of salt and pepper. Bring to a boil, stirring. Cover and bake for 30 min.
4. Meanwhile, make the topping. Rub the butter into the flour with your fingers, then stir in half the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough
5. Roll out the dough until it is 1 inch thick . Cut into 12 triangles and brush with milk
6. Remove the casserole from the oven. Add the beans and stir to combine-triangles on top and sprinkle with remaining cheese. Return to the oven, uncovered and bake for 20 to 25 min.. Serve the hot pot, garnished with fresh thyme sprigs. If using
This recipe although a bit time consuming was delicious. It had a wonderful, full body, and the savory flavor of the dish really brought it all together. In this recipe. I of course replaced the cheese with a fake cheese( PKU friendly and all that jazz) as well as a PKU friendly flour,and I also replaced the kidney beans with green beans( canned, but I'm sure fresh would work just as well ) I imagine that if you used kidney beans instead of the green beans the dish would have a thicker feel to it, whereas with green beans. for the topping. I replaced the chives with regular green onions and the milk with rice milk( I'm out of almond milk, would probably work just as well or maybe better in this recipe) The recipe was soft, but not so soft that it was like trying the mush with a bit of sauce all the separate ingredients held their shape and were for the most part still firm enough so that he stabbed it with a fork. It wouldn't fall apart. (Though I don't imagine the leaks, or mushrooms whatever gets soft enough to fall apart if you stab them with a fork, and this is more a comment on the potatoes [speaking of which, I used a mixture of sweet potatoes and regular potatoes {thought I should mention that}]) with all the root vegetables in the dish as well as the broth that the conduct and the cover on top (the bread we can't forget about the bread) this dish is a wonderfully hearty meal that will fill you up easily.
A quick note(okay, maybe more than one), making this recipe for someone in your family, or someone that you know that isn't exactly okay… With the whole vegetarian way of life. This recipe would also go really well with chunks of meat(I want to say beef but my mother points out that it would work well with pretty much any meat) Another thing, if you use fake flour, for PKU purposes, the bread is not necessarily going to rise while it's baking for the last 20 to 25 min. do not worry about this I just added another few minutes to the end of the cooking process to make sure it was baked, and it turned out to taste just fine.
Well that's it for now...look forward(or don't) to my next curious recipe!
And with this I'm all caught up with the recipes that I owe you all. I apologize it took me so long to get these past three posts.up for you all. Things snowballed once I missed one post(I intend to post by no later than Sunday every week because of how my usual schedule fits.) missing the others threatened to follow. So i'm glad i was able to get these up before I owed you all five or more recipes(I don't think I could post past 5 in the past for one thing.)
Anyway... Onto the recipe!
Vegetable Hot-pot with Cheese Triangles
2 tablespoons oil
2 garlic cloves, crushed
1 onion, roughly chopped
1 teaspoon mild chili powder
1 pound potatoes, peeled and roughly chopped
1 pound celery root, peeled and roughly chopped
12 ounces carrots, roughly chopped
12 ounces trimmed leeks, roughly chopped
8 ounces cremini mushrooms halved
1/4 cup all-purpose flour
2 1/2 cup vegetable stock
14 ounce can chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
14 ounce can kidney beans, drained and rinsed
salt and freshly ground black pepper
sprigs of fresh thyme, to garnish (optional)
Topping
8 tablespoons butter
2 cups self rising flour( I used regular all-purpose )
4 ounces cheddar cheese, grated
2 tablespoons fresh chives, snipped
about 5 tablespoons milk
1. Preheat the oven to 350° Fahrenheit. Heat the oil in a large flameproof casserole and sauté the garlic and onion for 5 min. or until beginning to brown. Stir in the chili powder and cook for 1 min. more, taking care not to burn the spice
2. Add the potatoes, celery root carrots, leeks, and mushrooms. Cook for 3 to 4 min. Stir in flour and cook for 1 min.
3. Gradually stir in the stock with the tomatoes, tomato paste and time and season, with plenty of salt and pepper. Bring to a boil, stirring. Cover and bake for 30 min.
4. Meanwhile, make the topping. Rub the butter into the flour with your fingers, then stir in half the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough
5. Roll out the dough until it is 1 inch thick . Cut into 12 triangles and brush with milk
6. Remove the casserole from the oven. Add the beans and stir to combine-triangles on top and sprinkle with remaining cheese. Return to the oven, uncovered and bake for 20 to 25 min.. Serve the hot pot, garnished with fresh thyme sprigs. If using
This recipe although a bit time consuming was delicious. It had a wonderful, full body, and the savory flavor of the dish really brought it all together. In this recipe. I of course replaced the cheese with a fake cheese( PKU friendly and all that jazz) as well as a PKU friendly flour,and I also replaced the kidney beans with green beans( canned, but I'm sure fresh would work just as well ) I imagine that if you used kidney beans instead of the green beans the dish would have a thicker feel to it, whereas with green beans. for the topping. I replaced the chives with regular green onions and the milk with rice milk( I'm out of almond milk, would probably work just as well or maybe better in this recipe) The recipe was soft, but not so soft that it was like trying the mush with a bit of sauce all the separate ingredients held their shape and were for the most part still firm enough so that he stabbed it with a fork. It wouldn't fall apart. (Though I don't imagine the leaks, or mushrooms whatever gets soft enough to fall apart if you stab them with a fork, and this is more a comment on the potatoes [speaking of which, I used a mixture of sweet potatoes and regular potatoes {thought I should mention that}]) with all the root vegetables in the dish as well as the broth that the conduct and the cover on top (the bread we can't forget about the bread) this dish is a wonderfully hearty meal that will fill you up easily.
A quick note(okay, maybe more than one), making this recipe for someone in your family, or someone that you know that isn't exactly okay… With the whole vegetarian way of life. This recipe would also go really well with chunks of meat(I want to say beef but my mother points out that it would work well with pretty much any meat) Another thing, if you use fake flour, for PKU purposes, the bread is not necessarily going to rise while it's baking for the last 20 to 25 min. do not worry about this I just added another few minutes to the end of the cooking process to make sure it was baked, and it turned out to taste just fine.
Well that's it for now...look forward(or don't) to my next curious recipe!
Wednesday, March 7, 2012
Power to the Portabello
Hey All! More posts on their way as I attempt to catch up!
And this next recipe is one prepared and cooked in a slowcooker. Great to get ready just before a particularly heavy work day or a long day of tests and exams.
Spicy pulled pork(Yes Pork...no i haven't become magically non-PKU)
1/4 cup Paprika
2 Tablespoons Chili powder
2 Tablespoons ground cumin
2 Tablespoons Salt
2 Tablespoons black pepper(ground)
1 Teaspoon cayenne
1 Tablespoon oreagano
1 Teaspoon ground cinnamon
3 tablespoons light brown sugar
2 Medium yellow onions
5-6 Pounds boneless Pork shoulder
1 (28oz) can diced tomatoes
The night before mix the Paprika,chili powder, cumin, salt, pepper, cayenne, oregano, cinnamon, and sugar in a small bowl.
Remove excess fat and tough skin layer from pork roast. Cut the pork to maximize surface area between 2 pieces.
Rub spices all over meat. Wrap the spice-rubbed meat in plastic wrap or place in a covered baking dish and refrigerate overnight.
In the morning chop the onions into 2 inch chunks and place a few onions on the bottom of the slow cooker. Unwrap the meat and layer it on top of the onions below half of the tomatoes. Repeat onion-meat-tomatoes layering.
Turn the slow cooker on high for 6 hours. Serve immediately. The recipe can be turned down to low setting for an additional hour if needed.
---
This is a wonderful recipe and has the added bonus of making the home smell WONDERFUL. I replaced the pork with Portabellos.(Congrats to those who figured out that from my oh so subtle hint in the title) I cut the portabellos into strips so they blended with the onions and tomatoes more than they layered the three things. I also did the spice the portabello strips the night before, and it was a good call.(Had my doubts it'd do anything.)
Also on a note that is is my first Recipe that originally has meat in it. I did cook it with meat for my family and a simple way to do that is in your slow cooker place a glass jar or bowl(Of course make sure the slow cooker's lid closes) and in that jar place either the meat portion or the non-meat portion of the recipe. this doesn't affect the cooking time for the seperated parts of the recipe and everything will cook just as well as if you had mixed the two in the slow cooker. I'd made the full recipe and half of it was portabello-d and the other half was in pork for my family. I placed the pork in a glass bowl that fit in the slowcooker and put my mushrooms around the edges in the cooker it'self. According to my mother the meat cooked deliciously and i can vouch the mushrooms worked wonderfully.
Well that's it for now...look forward(or don't) to my next curious recipe!
And this next recipe is one prepared and cooked in a slowcooker. Great to get ready just before a particularly heavy work day or a long day of tests and exams.
Spicy pulled pork(Yes Pork...no i haven't become magically non-PKU)
1/4 cup Paprika
2 Tablespoons Chili powder
2 Tablespoons ground cumin
2 Tablespoons Salt
2 Tablespoons black pepper(ground)
1 Teaspoon cayenne
1 Tablespoon oreagano
1 Teaspoon ground cinnamon
3 tablespoons light brown sugar
2 Medium yellow onions
5-6 Pounds boneless Pork shoulder
1 (28oz) can diced tomatoes
The night before mix the Paprika,chili powder, cumin, salt, pepper, cayenne, oregano, cinnamon, and sugar in a small bowl.
Remove excess fat and tough skin layer from pork roast. Cut the pork to maximize surface area between 2 pieces.
Rub spices all over meat. Wrap the spice-rubbed meat in plastic wrap or place in a covered baking dish and refrigerate overnight.
In the morning chop the onions into 2 inch chunks and place a few onions on the bottom of the slow cooker. Unwrap the meat and layer it on top of the onions below half of the tomatoes. Repeat onion-meat-tomatoes layering.
Turn the slow cooker on high for 6 hours. Serve immediately. The recipe can be turned down to low setting for an additional hour if needed.
---
This is a wonderful recipe and has the added bonus of making the home smell WONDERFUL. I replaced the pork with Portabellos.(Congrats to those who figured out that from my oh so subtle hint in the title) I cut the portabellos into strips so they blended with the onions and tomatoes more than they layered the three things. I also did the spice the portabello strips the night before, and it was a good call.(Had my doubts it'd do anything.)
Also on a note that is is my first Recipe that originally has meat in it. I did cook it with meat for my family and a simple way to do that is in your slow cooker place a glass jar or bowl(Of course make sure the slow cooker's lid closes) and in that jar place either the meat portion or the non-meat portion of the recipe. this doesn't affect the cooking time for the seperated parts of the recipe and everything will cook just as well as if you had mixed the two in the slow cooker. I'd made the full recipe and half of it was portabello-d and the other half was in pork for my family. I placed the pork in a glass bowl that fit in the slowcooker and put my mushrooms around the edges in the cooker it'self. According to my mother the meat cooked deliciously and i can vouch the mushrooms worked wonderfully.
Well that's it for now...look forward(or don't) to my next curious recipe!
Tuesday, March 6, 2012
Ahem...[inserts outrageous mexican accent]Tofu?....we don't need no stinking Tofu!!
Hey everyone...
I feel horrible that I haven't posted any of my new experiments. And my guilty feeling is compounded by the fact that I have a system set up so that I am making a new thing every week (Well I'll be honest there was one week I didn't make anything...) Regardless let me catch up for your benefit as much as mine.
Gingered Chinese Greens Stir-Fry.
1/2 Cake Chinese-style firm tofu
2 Cups packed shredded Chinese cabbage or Bok Choy(4-5 leaves)
2 Teaspoons vegetable oil
1/2 Teaspoon minced or grated Gingerroot
1-2 Teaspoons water
Splash of chili oil(Book notes any sort of hot oil or sauce will work.)
1 Tablespoon finely chopped cilantro
Sauce
1 Tablespoon Soy sauce
3 Tablespoons Orange juice
1 Tablespoon lemon or lime juice
1 Tablespoon water
1 teaspoon sugar
1/2 teaspoon cornstarch
Sandwhich the tofu between two plates. Top with a heavy book. Let sit for 15-20 minutes. Remove weight and top cover, and drain water from bottom plate. The tofu is now ready to use. Cut into 1/2 inch cubes.
Wash and thinly slice the cabbage, leaves, and stems. Heat oil in a medium skillet over medium high heat. Add ginger and cabbage. Stir and fry for about 2 minutes. Add water, cover and cook over medium heat until cabbage is soft. (2-3 Minutes)
In a small bowl, combine the sauce ingredients. Add the tofu and sauce to the skillet and gently stir until the sauce thickens.(About 2 minutes) Splash with chili oil and mix in Cilantro. Serve immediately.*
*Book recommends putting over rice or cooked noodles.
---
I replaced the tofu with portabello mushrooms(Still cut into cubes) and the Bok Choy with regular green cabbage(since I had excess) And I used Sirache instead of the oil, but seeing as the book mentions this replacement it's not a big change. And where I could, namely the brown sugar, I replaced for more diabetic friendly alternatives.(Splenda brown sugar). Since the portabellos work differently than tofu when it comes to cooking I added them a little before the sauce letting them fry a bit before adding the sauce. As well as lowering the heat of skillet a bit to allow for a longer cooking time.
The recipe was delicious. I had it over brown rice which absorbed a good deal of the heat from the hot oil but left all the flavor. Not too say all the heat of the dish was gone. If it was eaten fast enough or without the brown rice you'd get a nice bite of heat. Also, since "A splash" is not clearly defined as an amount(Or is it?) you could easily add a bit more heat to suit your tastes.
All and all another successful recipe altered for the benefit of PKUers, Diabetics, and anyone else who wants to try these alterations.
Well that's it for now...look forward(or don't) to my next curious recipe!
I feel horrible that I haven't posted any of my new experiments. And my guilty feeling is compounded by the fact that I have a system set up so that I am making a new thing every week (Well I'll be honest there was one week I didn't make anything...) Regardless let me catch up for your benefit as much as mine.
Gingered Chinese Greens Stir-Fry.
1/2 Cake Chinese-style firm tofu
2 Cups packed shredded Chinese cabbage or Bok Choy(4-5 leaves)
2 Teaspoons vegetable oil
1/2 Teaspoon minced or grated Gingerroot
1-2 Teaspoons water
Splash of chili oil(Book notes any sort of hot oil or sauce will work.)
1 Tablespoon finely chopped cilantro
Sauce
1 Tablespoon Soy sauce
3 Tablespoons Orange juice
1 Tablespoon lemon or lime juice
1 Tablespoon water
1 teaspoon sugar
1/2 teaspoon cornstarch
Sandwhich the tofu between two plates. Top with a heavy book. Let sit for 15-20 minutes. Remove weight and top cover, and drain water from bottom plate. The tofu is now ready to use. Cut into 1/2 inch cubes.
Wash and thinly slice the cabbage, leaves, and stems. Heat oil in a medium skillet over medium high heat. Add ginger and cabbage. Stir and fry for about 2 minutes. Add water, cover and cook over medium heat until cabbage is soft. (2-3 Minutes)
In a small bowl, combine the sauce ingredients. Add the tofu and sauce to the skillet and gently stir until the sauce thickens.(About 2 minutes) Splash with chili oil and mix in Cilantro. Serve immediately.*
*Book recommends putting over rice or cooked noodles.
---
I replaced the tofu with portabello mushrooms(Still cut into cubes) and the Bok Choy with regular green cabbage(since I had excess) And I used Sirache instead of the oil, but seeing as the book mentions this replacement it's not a big change. And where I could, namely the brown sugar, I replaced for more diabetic friendly alternatives.(Splenda brown sugar). Since the portabellos work differently than tofu when it comes to cooking I added them a little before the sauce letting them fry a bit before adding the sauce. As well as lowering the heat of skillet a bit to allow for a longer cooking time.
The recipe was delicious. I had it over brown rice which absorbed a good deal of the heat from the hot oil but left all the flavor. Not too say all the heat of the dish was gone. If it was eaten fast enough or without the brown rice you'd get a nice bite of heat. Also, since "A splash" is not clearly defined as an amount(Or is it?) you could easily add a bit more heat to suit your tastes.
All and all another successful recipe altered for the benefit of PKUers, Diabetics, and anyone else who wants to try these alterations.
Well that's it for now...look forward(or don't) to my next curious recipe!
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