This batter is based off of this recipe (almost exactly it): http://www.food.com/recipe/batter-for-deep-frying-161589 . This is for my kids, so has a lot of stuff not so good for me, but might be fun for someone trying to figure out something similar.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, January 25, 2016
Tuesday, January 5, 2016
Whole30 Chicken and Zucchini with Green Chile Sauce
For foods that are, likely, whole30 compliant, I'm pretty much just throwing things together, for the most part. Every once in a while I might have a 365 days of pinterest recipe, though.
For right now, though, so I can remember what works, here is the first one.
For right now, though, so I can remember what works, here is the first one.
Monday, December 14, 2015
Olive Leaf Tea
Olive Leaf Tea is a beverage that has been around in Greece for over 5,000 years. I was introduced to Olive Leaf Tea through the Low Histamine Chef (now at a new website, HealingHistamine). This gal has so much information about mast cell disorders and histamine intolerance - and foods and supplements that can affect them, with references - that it's a gold mine of information.
Olive leaf tea (made from leaves from the variety Olea europaea L.) contains certain flavonoids - these are organic compounds that occur in plants, and which can have many beneficial properties we can enjoy. They're often known for the anti-oxidant and anti-inflammatory properties that some of them possess. Olive Leaf Extract: the Mediterranean Healing Herb mentions daily average flavonoid consumption in the USA is typically 250-275 mg. If you eat the amount of daily recommended fruits and veggies, though, it should be closer to 1000 mg flavonoids.
Olive leaf tea is one way I'm trying to increase my own flavonoid consumption as many fruits and veggies are off limits to me.
Olive leaf tea (made from leaves from the variety Olea europaea L.) contains certain flavonoids - these are organic compounds that occur in plants, and which can have many beneficial properties we can enjoy. They're often known for the anti-oxidant and anti-inflammatory properties that some of them possess. Olive Leaf Extract: the Mediterranean Healing Herb mentions daily average flavonoid consumption in the USA is typically 250-275 mg. If you eat the amount of daily recommended fruits and veggies, though, it should be closer to 1000 mg flavonoids.
Olive leaf tea is one way I'm trying to increase my own flavonoid consumption as many fruits and veggies are off limits to me.
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| Looks like tea, eh? |
Friday, July 10, 2015
Pacific Island Foods
As someone with a limited diet, I'm always interested in finding new foods I can eat, or finding new parts of foods or plants that I can eat.
This is a link to a series of leaflets on South Pacific foods and it's simply wonderful. Lots of recipes, but also lots of practical advice on how to prepare these foods from scratch, or use them in recipes. There is information on more common foods like pineapple, or foods that folks in the west may not be as familiar with, like rarer nuts or tubers. Also some great information on food we don't eat here at all typically, but could - things like how to make and prepare fresh fig leaves, or the leaves from a chile plant or pumpkin, that sort of thing.
I totally recommend you check it out!
This is a link to a series of leaflets on South Pacific foods and it's simply wonderful. Lots of recipes, but also lots of practical advice on how to prepare these foods from scratch, or use them in recipes. There is information on more common foods like pineapple, or foods that folks in the west may not be as familiar with, like rarer nuts or tubers. Also some great information on food we don't eat here at all typically, but could - things like how to make and prepare fresh fig leaves, or the leaves from a chile plant or pumpkin, that sort of thing.
I totally recommend you check it out!
Tuesday, January 13, 2015
Homemade Cashew Cream
Homemade Cashew Cream
The original idea for this is from a blog that is no longer in existence (and I can't recall the name to save my life) but it's basic and easy, so not too hard to pass on. There will eventually be photos, when my camera comes back to life.
If you don't know what cashew cream is, it's AWESOME is what it is. It has a hint of sweetness to the taste, but it thickens up like dairy, like really thick, so it's a great dairy substitute for dishes that need thickening during heating, especially if the flavors blend well.
The original idea for this is from a blog that is no longer in existence (and I can't recall the name to save my life) but it's basic and easy, so not too hard to pass on. There will eventually be photos, when my camera comes back to life.
If you don't know what cashew cream is, it's AWESOME is what it is. It has a hint of sweetness to the taste, but it thickens up like dairy, like really thick, so it's a great dairy substitute for dishes that need thickening during heating, especially if the flavors blend well.
Tuesday, December 30, 2014
Dairy Free mashed potatoes
This is the simplest recipe for mashed potatoes and is shockingly good. Three ingredients, make it all yourself, if you like.
Friday, August 29, 2014
Thursday, August 28, 2014
Recipe Review - Awesome Avocado chocolate pudding
Sounds like it'd be gross, but it's really not.
I tried out this recipe today, from the website Hold the Sulfites.
http://holdthesulfites.com/awesome-avocado-chocolate-pudding/
It has avocados, chocolate powder, honey, and vanilla extract. I thought I could use enough ingredients to make this plausible.
I tried out this recipe today, from the website Hold the Sulfites.
http://holdthesulfites.com/awesome-avocado-chocolate-pudding/
It has avocados, chocolate powder, honey, and vanilla extract. I thought I could use enough ingredients to make this plausible.
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| Looks pretty good, yeah? |
Citrus Mashed Sweet Potato
I do not like sweet potato.
There, I said it. I don't like the earthier taste, and the sweetness of it is always a little off, to me. So you can guess how excited I was to come up with a way to make it palatable. And it's super, super easy, and not too expensive, either.
Citrus Mashed Sweet Potato
There, I said it. I don't like the earthier taste, and the sweetness of it is always a little off, to me. So you can guess how excited I was to come up with a way to make it palatable. And it's super, super easy, and not too expensive, either.
Citrus Mashed Sweet Potato
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| Mashed sweet potato used in a Shepherd's pie |
Wednesday, August 27, 2014
Pinterest Day 1 - Rosemary liver and bison burgers
In trying to add more iron to my diet, I've been experimenting with liver recipes. This is the most promising one I found on Pinterest, so I'm using it for my first day of 'cooking from Pinterest.'
Monday, August 25, 2014
Lamb meatballs with dairy free mint sauce
My chest freezer lost power and I didn't find out for 4 days. Thankfully, the food was still cold, but it had all thawed, so I've been frantically cooking like a madwoman. I had one pound of lamb, which I never eat but know goes well with mint, and after seeing that some recipes also include ginger, I came up with the following lamb meatball recipe.
It turned out rather nice, honestly. Better than I thought it was. However, my amounts are very slap dash in this one - I was just using what I had, and making estimates about how much I used, after the fact. I ate them so fast I forgot to take a picture, LOL.
It turned out rather nice, honestly. Better than I thought it was. However, my amounts are very slap dash in this one - I was just using what I had, and making estimates about how much I used, after the fact. I ate them so fast I forgot to take a picture, LOL.
Saturday, August 23, 2014
Sweet potato chip nachos
I came across this recipe on pinterest, for 'Loaded sweet potato nachos.' I had never thought of nachos using sweet potato chips before, so I figured I'd give it a try!
Sweet Potato Nachos.
Sweet Potato Nachos.
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| There's those tiny chips, waaaay underneath the toppings |
Tuesday, July 1, 2014
The best cheesecake ever
This recipe was made by a person who obviously LOVES their cheesecake. And after making it a few years back, I can see why. It is quite literally the best cheesecake I ever had in my life, and it's one I made myself, which makes it even better. I can't eat it anymore, of course, but that doesn't matter.
I'm sharing this because frankly, it needs to be shared for everyone who can eat it. Seriously - so amazingly good. I'm not even talking about it more than this, just sharing.
Cooking Debauchery's cheesecake
EDIT: Sadly, this website is no longer with us. But thankfully, I copied the recipe itself because it was so awesome, so I'll share this genius' awesome cheesecake with others so it will not be lost.
"Best cheesecake ever
By kitarra
THE Cheesecake
Adapted from Cook’s Illustrated
2 pounds cream cheese (4 8 oz packages), softened
4 eggs, room temperature
1/3 cup Kifir Cheese [2]
1 ¼ cups sugar
1 tablespoon vanilla
Zest of one small lemon, finely chopped
Butter and additional sugar for the pan
Pre-heat oven to 500 degrees.
Set oven to middle rack and slide into it a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam. Bring another pot of water to a boil.
Removed the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil, folding the edges under so that they do not interfere. Replace the bottom of the spring form pan into the hoop and lock into place. Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
Brush the insides of the pan with melted butter making sure to coat every nook and cranny. Once the pan is coated, pour in 3 tablespoons sugar, shaking it around to evenly coat the bottom and sides. This will prevent the cheesecake from sticking.
Evenly distribute the cream cheese in the food processor. Turn to on and slowly add the sugar through the feed tube until the cream cheese loosens and becomes smooth. You might have to scrape down the sides a couple of times. Add eggs one at a time, scrapping down the sides between each addition if necessary.
Stop the processor. While it is stopped add the zest, vanilla and kifir cheese. Pulse until smooth and thoroughly combined.
Pour the batter into the prepared crust [3], resisting the urge to lick the mixer bowl. Shake the pan, taping it against the kitchen counter to get out any errant air bubbles.
Place into the middle of the roasting pan and add enough water to come up a little more than half way up the sides.
Bake at 500 degrees for 12 minutes.
Open the oven door and reduce the temperature to 200 degrees. Keep the oven door open for a few minutes until it cools slightly. Close the oven door and bake without opening for 1 hour.
The cheesecake will look done at this point and be jiggly in the center. It will want to come out. Don’t you believe it! To prevent cracks, run a thin knife between the edge of the cheesecake and the pan. It should retract readily. Close the door and bake for another hour to 75 minutes or until the whole cheesecake move in a slightly rubbery way when gently shaken.
Bring the temperature up to 350 and bake until the top is golden and puffed.
Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
Chill in the refrigerator over night. DO NOT be tempted to cut into it right away. This is very hard, I know, but the texture will not right until it has chilled thoroughly.
[1] Cheesecake Nirvana is currently located in my freezer where it will sit and await my birthday on the 16th. [2] Kifir Cheese is sometimes called Lebnan and can be found in Persian or Arabic markets. If kifir cheese is not available, substitute with Greek Yogurt, preferably drained for a few hours in a coffee filter. [3] The first hint I had that I was on the right track is that this cheesecake was nearly half an inch shorter than the cheesecake mousse horror! The pan should be about half full, maybe a little more.
Originally from http://www.cookingdebauchery.com/cooking_debauchery/2007/02/the_cheesecake.html"
As for allergens - It's gluten free, can be grain free (depends on some brand names), peanut and tree nut free, but it contains dairy, eggs, sugar, and lemon or vanilla.
I'm sharing this because frankly, it needs to be shared for everyone who can eat it. Seriously - so amazingly good. I'm not even talking about it more than this, just sharing.
Cooking Debauchery's cheesecake
EDIT: Sadly, this website is no longer with us. But thankfully, I copied the recipe itself because it was so awesome, so I'll share this genius' awesome cheesecake with others so it will not be lost.
"Best cheesecake ever
By kitarra
THE Cheesecake
Adapted from Cook’s Illustrated
2 pounds cream cheese (4 8 oz packages), softened
4 eggs, room temperature
1/3 cup Kifir Cheese [2]
1 ¼ cups sugar
1 tablespoon vanilla
Zest of one small lemon, finely chopped
Butter and additional sugar for the pan
Pre-heat oven to 500 degrees.
Set oven to middle rack and slide into it a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam. Bring another pot of water to a boil.
Removed the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil, folding the edges under so that they do not interfere. Replace the bottom of the spring form pan into the hoop and lock into place. Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
Brush the insides of the pan with melted butter making sure to coat every nook and cranny. Once the pan is coated, pour in 3 tablespoons sugar, shaking it around to evenly coat the bottom and sides. This will prevent the cheesecake from sticking.
Evenly distribute the cream cheese in the food processor. Turn to on and slowly add the sugar through the feed tube until the cream cheese loosens and becomes smooth. You might have to scrape down the sides a couple of times. Add eggs one at a time, scrapping down the sides between each addition if necessary.
Stop the processor. While it is stopped add the zest, vanilla and kifir cheese. Pulse until smooth and thoroughly combined.
Pour the batter into the prepared crust [3], resisting the urge to lick the mixer bowl. Shake the pan, taping it against the kitchen counter to get out any errant air bubbles.
Place into the middle of the roasting pan and add enough water to come up a little more than half way up the sides.
Bake at 500 degrees for 12 minutes.
Open the oven door and reduce the temperature to 200 degrees. Keep the oven door open for a few minutes until it cools slightly. Close the oven door and bake without opening for 1 hour.
The cheesecake will look done at this point and be jiggly in the center. It will want to come out. Don’t you believe it! To prevent cracks, run a thin knife between the edge of the cheesecake and the pan. It should retract readily. Close the door and bake for another hour to 75 minutes or until the whole cheesecake move in a slightly rubbery way when gently shaken.
Bring the temperature up to 350 and bake until the top is golden and puffed.
Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
Chill in the refrigerator over night. DO NOT be tempted to cut into it right away. This is very hard, I know, but the texture will not right until it has chilled thoroughly.
[1] Cheesecake Nirvana is currently located in my freezer where it will sit and await my birthday on the 16th. [2] Kifir Cheese is sometimes called Lebnan and can be found in Persian or Arabic markets. If kifir cheese is not available, substitute with Greek Yogurt, preferably drained for a few hours in a coffee filter. [3] The first hint I had that I was on the right track is that this cheesecake was nearly half an inch shorter than the cheesecake mousse horror! The pan should be about half full, maybe a little more.
Originally from http://www.cookingdebauchery.com/cooking_debauchery/2007/02/the_cheesecake.html"
As for allergens - It's gluten free, can be grain free (depends on some brand names), peanut and tree nut free, but it contains dairy, eggs, sugar, and lemon or vanilla.
Monday, June 23, 2014
Homemade electrolyte solution
An electrolyte solution, yeaaa! I have never been able to find an electrolyte solution free from my allergens, so this is the result of a little research on nutrients needed in electrolyte solutions and some taste testing.
As this is an electrolyte solution of my own design, I would be wary of using this in an emergency situation where you need a more precise and verified balance of electrolytes, but I'll put in the specifics of what I've found, so you can see if it works for you, eh? If I'm really dehydrated, I have it as is, but more often, I dilute it more and have it instead of water. It seems to help me a little better than plain water does.
As this is an electrolyte solution of my own design, I would be wary of using this in an emergency situation where you need a more precise and verified balance of electrolytes, but I'll put in the specifics of what I've found, so you can see if it works for you, eh? If I'm really dehydrated, I have it as is, but more often, I dilute it more and have it instead of water. It seems to help me a little better than plain water does.
Wednesday, March 5, 2014
Socca part II
I have found a much easier way to make Socca (original recipe here), or at least something that resembles it. Good enough for Gov't work and all that.
This is a VERY cheap and easy way to make this, for those who are gluten free but don't want to break the bank by buying lots of chickpea flour, and don't have a grinder to make it themselves.
This is a VERY cheap and easy way to make this, for those who are gluten free but don't want to break the bank by buying lots of chickpea flour, and don't have a grinder to make it themselves.
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| Socca with hummus, cucumbers, and dill |
Saturday, February 8, 2014
Cauliflower Rice
This stuff was AWESOME! Pictures coming when I can get the camera and computer talking to each other again.
Cauliflower Rice
Cauliflower Rice
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| Yummy! |
Sunday, February 2, 2014
Dairy Free Cream of Mushroom Soup
I found some safe cashews to eat! So excited, because now I get to mess around with a lot of the vegan and raw recipes using cashew cream!
Using this recipe from vegansparkles.com, I made our version of their cream of mushroom soup that uses cashew cream for the creaminess.
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| Dairy-free Cream of Mushroom Soup |
This? This is amazing. It was so good. It made me react some, of course, because it has mushrooms which are higher in histamines, but I was having a low reactive day and it was SO GOOD. So...I suffered for my food. Can't do it again for the whole week without a more serious reaction, but I only regret it a little.
Sunday, May 12, 2013
Taco Soup
Before all my food issues popped up, there was a soup that I used to make that everybody in the family loved: Taco Soup. I got the recipe from a friend, although I'm not sure where she got it from, and it was so, so easy, and so tasty, that I loved this thing to bits and pieces.
Actually, I'll put the original recipes AND the altered recipe here, for anyone who can use it...although this is the original recipe + any alterations my memory has made over the course of time, but it's close.
Actually, I'll put the original recipes AND the altered recipe here, for anyone who can use it...although this is the original recipe + any alterations my memory has made over the course of time, but it's close.
Saturday, April 27, 2013
Mini Italian-style Meatballs
Our new bentos have been working out great so far, and I've been doing more with small foods in order to add a little something fun to the bento. Originally, I wanted to try to make a sort of mini-meatloaf but ended up with mini-meatballs instead. I like them a bit sweet and spicy, and these did the trick. I'd add crushed chiles to really give them a kick next time, but with one child who isn't so fond of the spicy, that'll have to wait a few years.
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| Mini-meatballs in their mini-muffin tins |
Tuesday, April 23, 2013
Taco Seasoning Mixture
There was a soup that I used to make years ago called Taco Soup. I loved this stuff, but a major component of the mixture was the cheap and easy taco spice mix packet that you would add.
Yesterday, I figured that I'd try to recreate this spice mixture, and I think I came pretty close! Don't know why I never did it before.
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| This one, actually |
Yesterday, I figured that I'd try to recreate this spice mixture, and I think I came pretty close! Don't know why I never did it before.
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