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Broth based spring meal! Starring: spiralized Daikon - forgot how much I love this in broth-based bowls. (I prefer it to shirataki in most cases. Most, but not all) Giant bowls of veggie-heavy goodness last night, served buffet style- Bone broth, screaming hot, ladled over bowls of veggies (spiralized daikon and golden…
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Latest test batch, #produceLifeproject ETA: Variation inspiration here- https://honest-food.net/preserving-lemons/ I’ve done mine previously in olive oil with star anise, Chinese cinnamon, peppercorns, garlic. These batches all in lemon juice, with the spices as labeled (based on article.) The ‘lemon salt’ is just the rind…
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Sometimes I par-cook in micro, uncovered, to draw out some water. Drain, then electric-skillet finish them, high heat. :)
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Lots of people have great Brussels methods, but I’ll share my fave for batch-cooking/showing off. Early in day/prep stage: Halve the sprouts, par-cook for just a few minutes (like 1 or 2) in boiling salted water. (Till bright green) then plunge in ice bath. At this point you can dry off and store in fridge for later. -if…
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The let out enough air thru the hole in the nipple to allow for fermentation without explosion, but when I’m happy with the culture level of stuff I replace with a regular lid and refrigerate. I don’t do true preserves in terms of pressure cook sealing, etc - too fancy for me and I don’t do batches so large that it’s an…
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I find that I really only like it prepared wok-style. I sauté the white parts of scallions with ginger and garlic/shallots/whatever for a bit in coconut oil spray, then dump in the cauli (like to microwave it a bit first and wring out in a clean towel to pull some moisture) and pan-fry it. I give a blast of coconut oil…
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@just_Tomek Those are the ones above- they look lame but they have been helpful in preventing explosive juice all over when I burp my ferments.. the climate here means that sometimes stuff ferments really fast and I like to add grated ginger to my kraut which gets explosive as all hell :)
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All of them. This is my primary spice cabinet. The backups are above the fridge. Tumeric, ginger, cardamom, nutmeg, cumin, coriander, Chinese peppercorn, and red pepper all featured heavily lately. I make my own mixes mostly but do love Trader Joe’s ‘everyday’ seasoning (sea salt, mustard seed, peppercorns, coriander,…
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Now, with rock! I’d include pic but app is being wonky. Thanks for the tips, GOLD as always!
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Pad-Thai-inspired Veggie Disaster: Spiralized kohlrabi, Chayote and zucchini (raw) with roasted marinated pulled king-oyster mushroom, ground peanuts, mint and cilantro. Dressing/sauce of coconut aminos, lime, ginger, chile, peanut powder, tamarind paste, fish sauce. Avocado on top. Because it was ripe and because Avocado.
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This. I keep my mouth shut in general, IRL, unless specifically asked for input. Diet and spending habits tend to be highly charged emotional topics and people I love and respect make some choices that are somewhat painful for me to watch, but it’s not my place. I don’t have kids, I don’t know what that additional…
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https://www.foodthebook.com/wp-content/uploads/2018/01/FOOD_The-Definitive-Shoppers-Guide.pdf Great resource for eating well and responsible sourcing. It amazes me, the money people spend on prepackaged stuff and beverages. They’re drinking a $3 energy drink, feeding their kids fruit snacks, car full of empty water bottles…
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Giant bowl of spiralized stuff. Kohlrabi, chayote, daikon, Asian pear. Lime, grated ginger, sea salt dressing (so far. May add stuff.) Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.…
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R New items to hunt for! Pho broth and ikea-ballz :) Thank you 😃
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Can you detail ingredients? I think I need this in my life.
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California. Small-space living. Took me forever to invest in the instant pot, because it takes up so much real estate in the cupboard. I am considering one tho - I’m also considering an icecream maker but the one I want is 700 and that would be dangerous. I would then need to make SO MUCH ICECREAM to justify it.
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Got distracted by the liquid smoke in the cabinet. Oyster shrooms became oyster jerky. Sliced and marinated in a wild combo of: -coconut aminos -Worcestershire -liquid smoke -garlic powder -cracked black pepper -sriracha -bit of brown Truvia -splash apple cider -loads of everyday seasoning (onion, garlic, Chile pepper, sea…
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Greek yogurt if you do dairy. Also worth shaking up your idea of what breakfast means. It’s just a first meal. Doesn’t have to be sweet/eggy/cereal oriented. No reason not to eat veggies and meat/veg protein source in the am if those things fit your needs and tastes. We’ve fallen into the habit of eating dessert for…
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This, from @lemonlionheart, is great.
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This is a turn of phrase I’ve always enjoyed.
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Ranch99 for the win. They rarely let me down :) Eyeballed these today. Now that I know what to do with them they’re on the list: “Moqua has many other vernacular names including fuzzy melon, winter melon and winter gourd. It is a member of the cucurbit family (cucumber), hence its fruits sprout from sprawling vines. The…
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@just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite! Oyster chips coming this week.
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Bowl of Italian Meringue (made with Allulose) with PB2 and some coffee-brandy-grantita stuff drizzled over. Experimenting with Allulose (another ‘natural’ sugar sub, sadly made from corn but acts very much like sugar with minimal kcals) and SF meringues in general. French usually, this one is Italian and I’ll try Swiss…
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About 3.5c - the first one started as a blended iced coffee, with collagen and a bit of MCT and monksweet. I had a few sips and decided I was over caffeinated.. so added about 1T brandy, stashed it in the freezer and periodically fork stirred it. It froze but much less firmly, and light defrost+stir brought back the…
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I think it’s critical to start simple and level up. We often try so hard to figure out the ‘perfect plan’ and Pinterest to all get out and buy all the right containers... and then we’re exhausted and order out. This is my scale, and it’s just mine. Maybe something will be helpful. Start where you ARE and seek to make…
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Went thru a hardcore Lenny + Larry’s protein cookie phase a few years back. They are delicious, but at the end of the day, these things are all basically cookies with added protein. Cookies can be fit into a diet that meets your goals. Protein is important regardless. Cookies with protein, therefore, can be a delicious…
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Keyword there is ‘simmer’ (vs boil)... immersion techniques are totally temp dependent:)
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I’m going thru a ‘granita’ phase, and have been adding about 1T of brandy to them... seems to help keep from freezing solid. Gonna try an espresso one based on your recipe inspo. Thanks! (Edited for clarity.)
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YES to smoked proper paprika. I was late to come to the paprika game. Never thought it tasted like much. As it turns out, I was just missing the ‘smoked’ part.
