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Shoutbox - 30 comments
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kabel@FullSailUniversity says:
A few weeks into the first twelve week "boot camp" part of the program and it's not as bad as i thought it would be. We found a really good whole wheat pasta, & discovered how to cook brown rice to a consistency we like. Other than that we really have not changed the way we cook.
The wife makes up a meal plan for the week, basically assigning a protein for each night and i improvise around it being mindful of fats and starches not on the approved list.
A couple of examples:
fajitas - chicken, onions, peppers, with corn totals all cooked on my cast iron grill pan.
crab cakes - really the only replacements i had to make here was to toast up a slice of her whole grain bread and made bread crumbs out of that, & in place of mayo i used yogurt. For dipping sauces, again i used the yogurt were i normally would have used mayo.
posted Nov 8
kabel@FullSailUniversity says:
Really bummed, the wife will be starting a diet later this month, the "Body for Life Challenge." She has told me that basically if it is white it is not on the approved item list. Normally I would rally to a culinary challenge, but this one sounds really tough.
But you say "you can use whole grain products," true. The problem for me is I hate nearly all the whole grain products out there, cant stand whole grain breads, really dislike whole grain pasta, brown rice - yuck... I have no idea how I am going to be able to continue to cook for the both of us.
posted Oct 12
Amanda Steed says:
question: has anyone ever made anything with Carob powder? I want to make fudge, but a healthier version for a friend who cannot have the good stuff. What I want to know is if it's worth it: does it taste anywhere close to real chocolate?
Thanks!
posted Sep 20
Comment replies (3)
kabel@FullSailUniversity says:
I have heard of Carob but never really new what it is. it has a very Interesting food history (http://www.infowest.com/business/g/gentle/carob.html ), Are you using it as a chocolate replacement or as a sugar replacement? Pleas report back if you end up using it.
posted Sep 20
Amanda Steed says:
I'm using it as a chocolate replacement, and using honey as a sugar replacement. I'll post back when I try it out.
posted Sep 21
heshta says:
I never conquered the rib before....successfully. Maybe I'll give it another try.
posted Sep 15
Comment replies (5)
kabel@FullSailUniversity says:
Do it!
What do you think is contributing to your lack of success?
posted Sep 20
heshta says:
I just don't know how to do it. I've tried a long time ago....before the internet. Now I guess I'll do a little research. I don't even know what kind would be best. Pork ribs?
posted Sep 21
kabel@FullSailUniversity says:
I'm frugal, so typically we get pork spare ribs. Oven or grill (charcoal or gas)?
Have a look at this recipe for oven:
http://www.americastestkitchen.com/recipe.asp?recipeids=3221&iSeason=7
posted Sep 22
kabel@FullSailUniversity says:
Really you almost cannot go wrong with the low and slow method with ribs.
I have not done it this way yet, but my experience tells me this: Make a full dry rub or a version of the one in the recipe above. Put the ribs in a 250 degree oven for a 90 minuets to 2 hours, turn the oven off. Wrap them in foil and set them back in the oven (which is turned off) for another 30 min or until close to serving time. Remove the ribs from the oven, crank up your broiler and broil the ribs for a few minuets (both sides), to get them browned up. This would work either for your gas grill or the oven.
You really need to be patient with fatty meats like ribs. They need to cook slow to render off all that fat - but as the fat renders off it also cooks the meat perfectly as well as breaking down all that connective tissue.
Good ribs are not a quick meal, however they are not complex to make, season, cook, eat. Yummmm!
posted Sep 23
kabel@FullSailUniversity says:
It's nearly Labor Day Weekend, and for me that means RIBS!
Sunday dinner will be greek salad, Gazpacho, roasted peppers, texas toast and slow cooked ribs on the barbecue, no gas here, I only use chunk charcoal. Not, sure what smoke chips I'll use, probably apple because it goes well with the [secret ingredient omitted] in my spice rub.
I've got some rhubarb in the freezer still, think I'll make a pie for desert :-)
BTW, doesn't anyone still cook around here?! It's like my own personal blog in here Ha-ha!
posted Aug 31
kabel@FullSailUniversity says:
One of my favorite tv cooking shows is Americas Test Kitchen (airs on PBS). Two episodes ago they had a recipe for "Lighter Chicken Parmesan with Simple Tomato Sauce"
The premiss of the show is taking recipes we are mostly familiar with and improving the way we prepare them, or as in this case cutting the fat and calories while retaining the great taste and texture.
The key points of this recipe,
baked no deep frying, in the dredging use only egg whites (no yolk) and part skim mozzarella to top the cutlets.
I do not know how a "traditional" chicken parm serving would compare but here is the Per Serving for this recipe:
Cal 310; Fat 8 g; Sat fat 2.5 g; Chol 75 mg; Carb 20 g; Protein 38 g; Fiber 1 g; Sodium 790 mg
The result was amazing and the simple sauce is ridiculously simple, saut
posted Jul 30
Comment replies (1)
heshta says:
Hey, it was cut off! I feel cheated! It's so simple you....blank. It doesn't look like 2000 characters, but maybe it is. Sounds yummy anyway.
posted Sep 15
kabel@FullSailUniversity says:
Made a small pork loin roast for Sunday diner and took no chances! I brined it, then wrapped it in smoked bacon and slow roasted it (again at 200 degrees F). Took just over three hours to reach an internal temp of 160F.
Brining helps retain moisture, the bacon was there to further keep the roast well basted as well as impart some smokiness, and if you have the patience, slow roasting will reward you every-time. Individually each of those techniques will help produce a great finished produce, and used altogether produced a soft, moist and flavorful dinner last night. Served with roasted apples (apples walnuts, raisins and dried cranberries), steamed broccoli and refrigerator pickles (fresh cucumber and onion and marinated in a water & vinegar solution).
posted Jul 23
Comment replies (1)
heshta says:
If I'm ever in Florida (Florida, right?), I'm joining you and your wife for dinner! =P
posted Sep 15
kabel@FullSailUniversity says:
Friday, after a really crappy week we went out for sushi Friday night, "yes please I'll have another large sake..."
Saturday, the wife found a recipe she wanted to have, quite often I let her find a recipe & get any ingredients we might not have and I'll cook it. The recipe couldn't have been easier: Mustard-Roasted Salmon with Lingonberry Sauce (http://www.epicurious.com/recipes/recipe_views/views/109254 ). Served it on a bed of arugala with some roasted zucchini (cut length wise, scooped out some of the seeds, then filled with olive oil and garlic) and lemon couscous.
Sunday was Lemon & Herb roasted (on the grill) Cornish Game Hens served with oven roasted vegetables (zucchini, peppers, onion, tomato) over couscous (left over from Saturdays meal).
posted Jul 2
Comment replies (2)
heshta says:
mmmmm! I must admit that the lingonberry sauce reminds me of IKEA. Thanks for the new ideas =)
posted Jul 2
kabel@FullSailUniversity says:
Just the wife and I this year, no friends or family are expected.
On our the menu for Thanksgiving Day here in the states:
Ham
Hot German Potato Salad
Green Bean Casserole
Bread Pudding
No turkey this year, though admittedly when it's just the two of us we forgo Turkey and cook a duck.
The ham will end up with a brown sugar and pineapple glaze, the Green Been Casserole will be all home made from fresh not canned ingredients (i.e. fresh green beans, fresh mushrooms, with a b
posted Nov 21