Healthy recipes

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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

Please note: because this salting method is so brief, and you can consume the food the same day, ordinary table salt will do.
For most brining/fermenting processes, you need proper pickling or preserving salt if you can; a lot of people use Himalayan Rock salt, which is relatively easy to find (even online) but can be quite expensive.

Usually, ordinary table salt will NOT do: First of all it has either iodine or anti-caking agents, and these actually inhibit fermentation.
Secondly, it's extremely fine; so one cup of pickling salt will yield less salt, weight-wise, than 1 cup of table salt!

For brining larger vegetables, such as carrots, Daikon or dill cucumbers,you need to use de-chlorinated water too. If your tap water has chlorine, you can boil a good quantity for around a quarter of an hour, then leave it to cool and stand overnight. Filter it off the next morning, making sure you hold back any sediment.
If your tap water has ChloraMINE added, you can't get rid of it this way; so you either need special tablets, or you should buy bottled still spring water.

Brining this way is extremely healthy and beneficial. There are loads of youtube videos talking about 'probiotic food preservation' and the health benefits of storing food by brining/fermenting.
:namaste:

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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

waterchan wrote:No one enjoys an aromatic, healthy dal cooked with fresh cilantro and extra virgin olive oil?
I do... but I use authentic Indian Ghee.....
It's actually quite good for you and much better for you than butter. My cousin is lactose intolerant, but can use ghee quite happily....
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
‘Absit invidia verbo’ - may ill-will be absent from the word. And mindful of that, if I don't respond, this may be why....
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Cittasanto
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Re: Healthy recipes

Post by Cittasanto »

TheNoBSBuddhist wrote:
waterchan wrote:No one enjoys an aromatic, healthy dal cooked with fresh cilantro and extra virgin olive oil?
I do... but I use authentic Indian Ghee.....
It's actually quite good for you and much better for you than butter. My cousin is lactose intolerant, but can use ghee quite happily....
does your cousin make the ghee, or buy it? do they use it fine when baking cakes?
My partner is lactose intolerant (well we strongly suspect) so any other tips would be gratefully welcomed.
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

We make our own.

The process is a little long, but worth the effort - and you CAN do other things in the meantime! :popcorn:


You should buy the best quality UNsalted butter possible.
Place as many cakes, sticks or bars of it, as you want, in a heavy-bottomed stainless-steel pan, (about 3 or 4 will do) with 500ml of water.


As gently as is possible, melt all the butter, until it is a clear liquid floating on the water.
Do NOT stir, do NOT allow the mixture to boil. Avoid, if you can, any bubbling, although a little bit once the butter is melted, is ok.
Turn off the heat, and allow the butter to cool and solidify. Once cold and solid, try to make some room in the fridge and store it over night.

In the morning, take an apple corer and make a hole right at the edge, where the butter meets the pan. Pierce the butter to make another hole, just about opposite (this is to let air in, as you pour the water out....).

Give the pan a gentle swill, and then pour the water away.
You will see that the water is milky/cloudy.
Those are the milk solids being separated from the butter oil.

Through the hole you have made, pour another 500ml of water.
Repeat the above process two more times, until the water you pour off is completely clear. (That's 3 times in all)

The last times you do this, put the pan, with the solid cake of butter in it, on the stove, and heat on a low heat. No water this time though! (4th time of heating).

Bring the butter up to a simmer, and let it popple on the stove. Skim off any surface froth that might form and stay there, and simmer it for around 15 minutes.

Pour into clean, sterilised glass jars. Close immediately. Allow to cool on the side, then store in the fridge.

Will keep for at least 2 years.
This ghee has an extremely high burning point, (unlike butter) so it's very good for gently frying or sautéeing all manner of foods.
Butter begins to burn very quickly, because of the milk solids. That's what burns when butter starts going brown in your pan.

And yes - you CAN use it for cake-making.

Footnotes:
I sterilise my jars by washing them carefully, then pouring boiling water in them (one-third full) and putting them in a microwave for 1 minute.
Remove them with oven gloves, pour off the water, and stand on a plate. Make sure they are completely dry when you pour the butter in though. Use a clean kitchen paper towel.

Sterilise the lids by placing in a dish, and pouring boiling water on them and leaving them for a minute. Remove, shake off, dry the inside with a clean kitchen paper towel.

I know it's a lengthy process, but it works well, is worth it, and the ghee is extremely nutritious. Make enough and it will last you a good, long time.

:namaste:
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
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seeker242
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Re: Healthy recipes

Post by seeker242 »

Korean Kimchi! Considered by some to be one of the world's healthiest foods. http://grainsandmore.com/2013/04/amazin ... of-kimchi/ :smile:

I use this recipe. It turns out good! The flavor changes depending on how long it's fermented for and at what temperatures. It has a fairly unique taste. I usually ferment it for about a week in the refrigerator. The way the local Korean people prepare it is much more elaborate.

http://www.seriouseats.com/recipes/2012 ... ecipe.html
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

Oh goodness.... Yes. I have a fridgeful of the stuff. I make that too... :embarassed:

I am a chef, you see.....

edit note:
And yes, you are correct; there are as many ways of combining ingredients for Kimchi, as there are ....people making it!

(Incidentally, I discovered from a very good Korean friend, that the correct pronounciation is 'Ghim-chee' not with a hard 'k' sound...)
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
‘Absit invidia verbo’ - may ill-will be absent from the word. And mindful of that, if I don't respond, this may be why....
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

I made this today: it is so good!


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Dukkah (pronounced DOO-kah), is an Egyptian spice blend of toasted nuts and seeds. The warm, aromatic mixture is addictive when served as a dip with bread and olive oil. Sprinkle it onto roasted vegetables, pasta, feta cheese, and even peaches. It can also be used as a crust for lamb, chicken, and fish. For vegetarians, using it on tofu is another possibility.

Dukkah is easy to make at home. Freshly toasted nuts and seeds taste better, and it can be fun to experiment with different ingredients.
There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. You could even add dried thyme, mint, peppercorns, or various other sweet, hot, and savoury herbs and spices. Below, is the basic recipe to get you started and then I've added suggestions for other ingredients and proportions, depending on your personal preference and intended use. Experiment!!

Basic Ingredients
• Nuts – hazelnuts, almonds, brazil nuts*, pistachios, cashews, pine nuts, macadamia nuts*
• Sesame seeds
• Coriander
• Cumin

Optional Additions
• Dried chickpeas
• Dried herbs – marjoram, mint, thyme
• Dried lemon/orange zest
• Hot pepper – red pepper flakes, chili powder
• Pepper – normal, or sezchuan
• Salt
• Seeds – caraway, fennel, nigella
• Spices – cinnamon, clove, turmeric, star anise, nutmeg
• Sugar

Dukkah (Basic Recipe)
Makes around 2 & 1/2 cups

1 cup nuts(single type, or mixed)
1/2 cup sesame seeds
1/2 cup linseeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon sea salt
Freshly ground black pepper

Method:
Using a good, heavy-based non-stick pan, or good cast-iron skillet, toast nuts and seeds in separate batches. Let them cool completely.
(If you use linseeds, be careful - they explode and you will find them behaving like tiny, harmless little projectiles, leaping all over your kitchen! Use a frying 'splash-guard, roast them on their own, and shake the pan, to stop them from burning or roasting unevenly!)

Combine all ingredients in a food processor and pulse. The mixture may fine or coarse, depending on personal preference, but be sure it is dry and crumbly.

Over-mixing will turn it into a paste, particularly if you use nuts *which contain a high level of oil. I always find it’s best to grind each ingredient separately; that way I can tell that it’s been ground to the desired consistency. Put everything together, and the texture won’t be under your control, so much…
(If you prefer, you could also use a mortar and pestle or spice grinder.)
Store in an airtight container in the refrigerator.
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
‘Absit invidia verbo’ - may ill-will be absent from the word. And mindful of that, if I don't respond, this may be why....
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Sam Vara
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Re: Healthy recipes

Post by Sam Vara »

Put everything together, and the texture won’t be under your control, so much…
So it's fabricated, and not under our control, which is why it's Dukkah?

(Come on, don't pretend you weren't expecting this or similar...)
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

That's why I posted it here... I thought it was quite funny....
A melange of spice, bland, hot, sweet, pungent and flavoursome. there's so much for everyone, and no two samples are the same!
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
‘Absit invidia verbo’ - may ill-will be absent from the word. And mindful of that, if I don't respond, this may be why....
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TheNoBSBuddhist
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Re: Healthy recipes

Post by TheNoBSBuddhist »

Warming Winter Lentil & Chickpea soup.

This is an inexpensive, nutritious and delicious soup. You can purchase all the ingredients at any supermarket, and using own-brand or "everyday value" items keeps the cost down considerably.

Ingredients:
half a cup of dried soup mix (this should contain barley, lentils, dried beans and other pulses good for stews or soups.)
1 medium carrot
2 sticks celery
one medium onion
small clove of garlic.
1 tablespoon of vegetable oil
1 cubed potato
2 tins of chickpeas, drained
1 tin of green lentils, drained
1 tbsp tomato puree
vegetable stock cube
water.
seasoning.

Method:
Put the dried soup mix in a bowl, rinse under clear water, and then allow to soak for 24 hours.
Once soaked, rinse again, put in a pan of cold water, bring to the boil, and simmer for 20 minutes.

In the meantime,
Chop the carrot, celery and onion finely. Smash the garlic clove and also chop.
Heat up the oil in a saucepan.
add the chopped vegetables, and sweat until translucent.
Ad the diced potato and stir well, to incorporate and cover completely with oil.
Cook until the potato starts to glaze at the edges.

Add the drained tin of lentils, and one of the tins of chickpeas.
stir well.
Cover with cold water to about an inch above the ingredients, add the stock cube (crumbled) and the tomato puree.

Allow to cook on a good simmer, for around a half-hour.
Drain the soup mix, and add to the soup. Continue cooking for another quarter of an hour.
Turn off the soup and allow it to cool slightly.

Put it in a food processor or blender, bit by bit, and whizz until creamy.
The last portion you whizz, add half of the remaining tin of chickpeas, and whizz again, briefly, to break up the chickpeas.
Once all the soup has been done, add the remaining half-tin of chickpeas, and stir well, combining everything.
Season to taste.

Serve with warm bread or crusty rolls.

I find if I need to heat the soup, even after having just whizzed it, it's better to lower the saucepan into a bigger pan (maybe a deep frying- pan), which contains boiling water (be careful that it's not so full that it overflows). Keep this on a rolling simmer, and heat the soup up, in its saucepan, in this bigger pan.
Putting the soup pan directly on the heat causes the thickened soup to stick. By warming it in what is effectively a stove-top 'bain-Marie', prevents the soup from sticking. It also keeps it warmer for longer.
:namaste:

You will not be punished FOR your 'emotions'; you will be punished BY your 'emotions'.



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Pay attention, simplify, and (Meditation instruction in a nutshell) "Mind - the Gap."
‘Absit invidia verbo’ - may ill-will be absent from the word. And mindful of that, if I don't respond, this may be why....
sattva
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Pumpkin Curry Soup Recipes

Post by sattva »

For those of us in the northern hemisphere, colder weather is coming and that means pumpkin and butternut squashes and such. In chat last night, someone mentioned the best soup they ever had was a pumpkin curry soup. So, I have been looking up recipes and found a few. If anyone tries any of these, let us know how it turns out and if you made any substitutions or combine recipes. Thanks and enjoy!

Pumpkin Curry Soup Recipes
Ingredients:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 2 cups fresh pumpkin, diced
• 1 large potato, diced
• 1 carrot, diced
• 3 cups water or vegetable stock
• 1 teaspoon sea salt, or to taste
Instructions:
• Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the onion and cook for 2 minutes or until the onion starts to turn translucent. Toss in the spices and stir to coat the onions. Add the pumpkin, potato and carrot, and stir to coat the vegetables with the spices.
• Pour in the water or stock, raise the heat to medium-high, and bring the soup to a low boil. Reduce the heat to medium-low, cover, and cook for 20 to 30 minutes or until the vegetables are tender.
• Remove from heat and season with salt. Blend the soup with a hand blender or in batches in a countertop blender. Serve hot or warm in bowls with a sprinkle of fresh ground black pepper or fresh grated old cheddar cheese, or with a little swirl of cream or sour cream if desired.
• Reheat leftover soup on medium-low heat and thin with a little extra water.
Makes 4 to 6 servings

Vegan Pumpkin and Potato Soup with Carrots and Curry Spices
Serves 4.
Ingredients
2 medium red-skinned potatoes, roughly chopped
1 large carrot, trimmed, roughly chopped
1 cup canned pumpkin pureé
1 small onion, diced
1 clove garlic, minced
1 tsp ginger paste or minced fresh ginger root
1/2 tsp ground cumin
1/2 tsp sweet or hot curry powder
1/4 tsp coriander
1/2 tsp kosher salt
1/2 tsp fresh black pepper
3 cups vegetable broth
1 Tbsp agave nectar
Juice of 1/2 lemon
Sriracha sauce (optional)
Directions
In a 3-quart saucepan, add the potato and carrot chunks, and water to just cover. Bring to a boil, and cook until the vegetables are very tender. Drain the water, return the potatoes and carrots to the pot, and mash roughly with a potato masher or the underside of a ladle.
Add pumpkin, onion, garlic, ginger paste, spices and vegetable stock. Bring to a boil, stirring to distribute the ingredients in the liquid. Reduce heat to simmer, and cook for 10 minutes.
Stir in the agave nectar and lemon juice. Taste, and adjust seasoning with salt and pepper, if needed. At this point, if you wish, squirt in a few drops of Sriracha sauce (entirely optional, but you know I did it).
Serve hot.

Curried Pumpkin Mushroom Soup
1/2 lb. mushrooms, sliced
1/2 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1 tbsp. curry powder
3 c. chicken stock or broth
1 lb. can pumpkin puree
1 tbsp. honey
Fresh grated nutmeg
1 c. heavy cream
Cook mushrooms and onions in butter, 3 minutes or until onions are soft. Add flour, curry powder and cook mixture over low heat, stirring constantly for 5 minutes. Remove the pan from the heat. Add stock in a stream, whisking and stir in the pumpkin, honey, nutmeg, salt and pepper to taste. Simmer the soup, stirring occasionally for 15 minutes. Stir in cream and reheat the soups until it is hot but do not boil. Makes 6 cups

Creamy Curried Pumpkin Soup
Total Time: 30 minutes
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings

Ingredients
2 teaspoons canola oil
3 cloves garlic, minced
1 shallot, diced
2 medium carrots, diced
¼ cup brown sugar
2 teaspoons curry powder
1 teaspoon ginger
1 teaspoon cinnamon
15 ounces 100 percent pure pumpkin
3 cups vegetable broth
1 cup coconut milk
Salt and freshly ground black pepper

Instructions
Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
Add the brown sugar, curry powder, cinnamon, ginger, and pumpkin puree. Stir until spices are well combined.
Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
Turn off the heat and stir and combine the coconut milk. Serve.
Or (optional) purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.
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marieashten82
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Re: Pumpkin Curry Soup Recipes

Post by marieashten82 »

Thanks for the recipes. I really like pumpkin recipes even though fall season is over. I make some pumpkin recipes before winter and my family loves it. Soup is the best pumpkin recipe for us we can eat it for dinner during colder days and nights so I will surely try this recipe soon.
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Virgo
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Re: Healthy recipes

Post by Virgo »

felixet
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Joined: Tue Jun 18, 2019 4:33 am

Re: Healthy recipes

Post by felixet »

I try to make @ DNS recipe and I will take it as per direction of DAN . I think that it will help me.

Thanks
:)
Panny654
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Re: Healthy recipes

Post by Panny654 »

Baked Chicken Fajitas
Slow Cooker Chicken Noodle Soup
Roman-Style Chicken
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