Recipes / Food - Drink

[beppe]

Originally Posted by GeoffC

mmmm

thanks Ea.

My lady loves courgette but there seems to be little you can do with them .... especially when the plants go wild ....

Cut them in pieces and freeze them. Sometime one grows enormous, hidden somewhere in the jungle they make for themselves.

I usually cook them like this. Wash carefully, cut away the tip and the foot. MW @750W for 2'. It steams in its own vapors. When it is cooler I cut it in the middle, then each strip in two or 4, depending on the shape. My little one (3years) eats them like nobody's business.

I put them in soups. I stir fry them with garlic. I stuff halfs of them with the same thing of meatballs and then oven them. I grill them in slices. I build a parmigiana with the grilled slices. I put them in the ratatouille. I fry them in fingers and eat them with pasta, alone or with shrimps. I fry them a la tempura...

[vivaldirules]

Bulgur Pilaf with Chicken

I've just finished my lunch at one of my favorite Meditteranean restaurants where I've had this dish for the eleventieth time. It's cooked bulgur wheat with some slices of grilled chicken breast (cut from one of those rotating cooking cylinders you often see in such places), a couple slices of potato, a little wild rice, toasted almond slivers, black pepper, and parsley. I've never had something this simple (basically, a bowl of cooked wheat with flavorings) that tasted so good. If I find a formal recipe I'll post it but this can't be too hard to make without one.

[Ea]

Something very simple that was just perfect when I made it recently

1. Arrange slices of smoked salmon informally on a plate. Mostly flat, but with a little twist and bend.

2. Cut up a perfectly ripe half (or whole) avocado in largish chunks and distribute on top of the salmon.

3. Whip 2-2.5 parts fresh lemon juice with 3 parts flavourful (but 'gentle' tasting) olive oil, with salt and a conservative dash of smoked paprika. Drip dressing over salmon and avocado. Don't drown the fish in dressing (it's already dead), but don't be too stingy either.

The mouth-feel of this was wonderfully smooth and oily in a good way, but the dish was still overall very fresh.

[beppe]

Originally Posted by vivaldirules

Bulgur Pilaf with Chicken

I've just finished my lunch at one of my favorite Meditteranean restaurants where I've had this dish for the eleventieth time. It's cooked bulgur wheat with some slices of grilled chicken breast (cut from one of those rotating cooking cylinders you often see in such places), a couple slices of potato, a little wild rice, toasted almond slivers, black pepper, and parsley. I've never had something this simple (basically, a bowl of cooked wheat with flavorings) that tasted so good. If I find a formal recipe I'll post it but this can't be too hard to make without one.

It sounds Greek or Turkish

[pilotbob]

Originally Posted by Ea

Don't drown the fish in dressing (it's already dead), but don't be too stingy either.

But, the real question is... can you drown a fish?

BOb

[beppe]

Originally Posted by Ea

Something very simple that was just perfect when I made it recently

1. Arrange slices of smoked salmon informally on a plate. Mostly flat, but with a little twist and bend.

2. Cut up a perfectly ripe half (or whole) avocado in largish chunks and distribute on top of the salmon.

3. Whip 2-2.5 parts fresh lemon juice with 3 parts flavourful (but 'gentle' tasting) olive oil, with salt and a conservative dash of smoked paprika. Drip dressing over salmon and avocado. Don't drown the fish in dressing (it's already dead), but don't be too stingy either.

The mouth-feel of this was wonderfully smooth and oily in a good way, but the dish was still overall very fresh.

Very elegant and nutricious. With the avocado you do not need the butter on the bread.

I do something similar, instead of the avocado I use palm hearts, sliced thick and a dijon-garlic vinaigrette (I use a very light peanuts oil for it). Bread on butter.

[Ea]

Originally Posted by pilotbob

But, the real question is... can you drown a fish?

BOb

Yes, you can. If a fish can't get enough oxygen - due to for example lack of oxygen in warm, crowded water, or foreign substances (pollution) or other causes, they drown. Certain types of fish, such as the Asian labyrinth-fish rely partly on a air-oxygen supplement of their oxygen intake, and if they can't get that they might drown from lack of surface air. Edit: they might not excatly die, but they suffer from it.

[beppe]

Originally Posted by pilotbob

(Zelda asked me to post this here)

I am following the Eat-To-Live plan by Dr Fuhrman and all these ingredients are on his "unlimited" food list. (Lost about 32lbs so far this month. Many many more to go).

BOb

I can't have this book as ebook. I will order it as pbook. Wife is enthusiastic about my decision to have a look at my waistline. Be prepared to be pestered with questions, you being the inspirator of this momentous decision. Is it OK with you?

[Ea]

Originally Posted by beppe

Very elegant and nutricious. With the avocado you do not need the butter on the bread.

I do something similar, instead of the avocado I use palm hearts, sliced thick and a dijon-garlic vinaigrette (I use a very light peanuts oil for it). Bread on butter.

No bread with this! I am cutting most starches at the moment.

[beppe]

Originally Posted by Ea

No bread with this! I am cutting most starches at the moment.

If you do not use the bread you can have an extra glass of wine! Smart!

[Ea]

Originally Posted by beppe

I can't have this book as ebook. I will order it as pbook. Wife is enthusiastic about my decision to have a look at my waistline. Be prepared to be pestered with questions, you being the inspirator of this momentous decision. Is it OK with you?

You should try to read "Good calories, bad calories" by Gary Taubes as well. It's very interesting and may give you quite a new perspective. The European title is "The diet delusion".

[Ea]

Originally Posted by beppe

If you do not use the bread you can have an extra glass of wine! Smart!

Nah, not quite - I wish But I don't have to worry quite as much about the fat content, and I feel just as full. Actually that's why I'm cutting starches and sugar, it messes up my blood sugar levels and metabolism. It's to help me not feel hungry most of the time. And it's working very well and I generally enjoy my food a lot more.

[zelda_pinwheel]

Originally Posted by beppe

The good season is here. An elegant cold soup, modified for low calories. Very easy. It is my first post here, I hope you like it.
Vichyssoise (Potato & Leek Soup)

hm, i've never tried that soupe cold but once the weather gets warmer i definitely will. it sounds delicious ! thanks for the recipe.

Originally Posted by icemncmth

This one isn't mine but I love it.

Mango and Black Bean Salsa

Courtesy of BdaddyBBQ

oh wow, that sounds very exotic and delicious too. i will try it out as well.

Originally Posted by Ea

Ea's zucchini patties for Zelda

thanks Ea ! looks really tasty !

Originally Posted by beppe

Cut them in pieces and freeze them. Sometime one grows enormous, hidden somewhere in the jungle they make for themselves.

I usually cook them like this. Wash carefully, cut away the tip and the foot. MW @750W for 2'. It steams in its own vapors. When it is cooler I cut it in the middle, then each strip in two or 4, depending on the shape. My little one (3years) eats them like nobody's business.

I put them in soups. I stir fry them with garlic. I stuff halfs of them with the same thing of meatballs and then oven them. I grill them in slices. I build a parmigiana with the grilled slices. I put them in the ratatouille. I fry them in fingers and eat them with pasta, alone or with shrimps. I fry them a la tempura...

gaa, stop it, now i'm getting hungry and i *just* had dinner !

Originally Posted by beppe

Very elegant and nutricious. With the avocado you do not need the butter on the bread.

I do something similar, instead of the avocado I use palm hearts, sliced thick and a dijon-garlic vinaigrette (I use a very light peanuts oil for it). Bread on butter.

mmm, avocado !!! mmmmmm, palm-hearts !!!! (starting to drool now)

okay, my dinner tonight was Gratin Dauphinois (potato gratin)

i don't have a formal recipe for this... but you can easily find one online if you want. the way i make it, approximately :

ingredients :
potatoes
garlic
cream (or milk)
salt / pepper

slice up some potatoes as thin as you can, and chop garlic very fine as well (or press it)*.

butter a glass oven dish then pour a little bit of cream or milk in the bottom. add a layer of potato slices, a bit of garlic, salt, pepper, then more cream, and continue this way until you've put in all the potato slices. if you want to make a very esthetic gratin you can put the potato slices in vertically.

cook in a medium oven (around 210°) until the potatoes are done (usually it takes about an hour for me, or longer) ; the longer you cook it (at a low temperature) the better, but if you're hungry and impatient you can apparently start cooking in the microwave (i've not tested that, a friend told me).

a lot of people add cheese to this recipe but the traditional way has none.



*technically, you are only supposed to rub the dish with the garlic. but, since i like garlic, i put the whole thing in...

[beppe]

Originally Posted by Ea

You should try to read "Good calories, bad calories" by Gary Taubes as well. It's very interesting and may give you quite a new perspective. The European title is "The diet delusion".

Note taken. Thank you. But PilotBob is quite attractive.

[beppe]

Originally Posted by zelda_pinwheel

okay, my dinner tonight was Gratin Dauphinois (potato gratin)

That's gorgeous. There is a greasy spoon, near St. Severin in Paname. You can't miss it because the guy is all black curls and funny speaking, always in a hurry. They give you a quite good fondue Bourgignon and as much Gratin Dauphinois you want. If you have carnivourous friends you can take them there and enjoy the gratin. Ah Ah