Discussion in 'Miscellaneous' started by Amaris, Jan 16, 2013.
My fingers twitched to like that sentence!
I made stuffed cabbage leaves a couple weeks back. I had the remnants of two heads I used sitting in my fridge this weekend. These were the tougher, less choice inner leaves. So I decided to make sauerkraut out of it. I'll try my concoction next weekend while the rest continues to ferment.
I never realized how easy it was. Chop the cabbage, add salt, put in a jar with pressure on the cabbage to draw out the water, and drape a towel over it to keep dust, etc. out, and let the bacteria in the air go to town.
Are we all sauerkraut fans? Yum.
It was SO easy and SO yummy! I did spicy coconut shrimp. Sauteed 1 sweet onion, 1 red bell pepper, 1 yellow bell pepper, 2 jalapeno peppers, and string beans in olive oil. When they were cooked through I added the shrimp and a dash of salt. Then, 1 can of coconut milk. Cooked about 5 minutes until the shrimp was pink, and done! Topped with coconut flakes and it was AMAZING! I'm practically drooling thinking about the leftovers in the fridge!
Anything is bad for you in too high a dose. Having a bit of soy each day's not going to do anything. Eating nothing but soy in huge quantities probably won't do you much good.
^ That recipe sounds fantastic, tsq!
ZOMC yes! I love sauerkraut.
By the by, we totally had cheeseburger helper today, with lots of delicious beef. Totally beef.
See all of this beef? Because that's what it is.
See this delicious, beefy meal with incidental vegetables?
Yes. Nothing out of the ordinary. Nothing at all.
A fine 100% American dinner.
So that's the soy stuff? I've never used any pretend meat things, but I've never had to disguise my meals That's very beefy looking and I suppose putting the helper flavored stuff through it just triggers a beef association in anyone used to that taste!
tsq, a can of coconut milk is a thing of beauty. You could substitute tofu for the prawns, the pre-fried tofu would work especially well. Or just use all vegies and eat over brown rice and you have deliciousness. I would add coriander on top!
But...but...the shrimp is the best part! Besides, I've made tofu a gazillion times -- I'm trying to expand my cooking repertoire! This is my first time cooking shrimp.
I agree about the shrimp, I'm just making a vegie suggestion for the thread. The pre-fried (browned on outside) tofu holds together and would be good in that dish.
I think coconut milk + chillie + coriander is one of the greatest tastes ever.
I have a ton of frozen prawns in the freezer, just grab a handful, pour hot water on it to defrost and then throw into any stir fry. I also like to sautee them briefly in garlic and then just eat them in tacos with avocado. The are very simple things!
For ease, I like to get the pre cooked tofu as well. There's a really good smoked one I like a lot.
I'll have to try coriander next time. There's nothing quite like the spice/sweet combo!
Yeah! I'm definitely going to make them more often!
It did help. He was a bit suspicious, but I put that to the fact that his plate had cooled before he ate dinner. It tastes much better warm.
So did he not know it was soy??
This is so exciting, it's guerrilla veggie cooking.
Coconut milk is just heavenly; best thing in my rice & peas (nabbed from ex's mum's family hand-me down recipe.) But the calories are deadly, and I'm not a huge fan of reduced fat version. It's ok; just doesn't quite taste the same
I don't think he knew it was soy, but I'm not entirely positive. Mom said she didn't know. She had forgotten that I was going to try it, and enjoyed her meal, saying she couldn't taste the difference.
See, it had cooled off, and soy texture becomes much more noticeable when it cools.
I've fed Quorn mince to my rabidly carnivorous father before, and he never noticed. My husband's a pesco-vegetarian, so I hardly ever cook with actual minced beef. I'm so used to cooking with Quorn that dishes like spaghetti bolognaise and cottage pie made with real meat no longer taste right to me.
I had to look up Quorn.
For me I had to learn how to cook actual Big Meat meals since I used to vegetarian style cooking where it's not about imitating meat but about celebrating vegetables and grains. I have never made a roast for instance.
Oh and agree about the coconut milk calories, deadly stuff But if you make it full of chillie you will be minimizing how much you pour over your rice! I also tried the reduced fat version, I think you might as well just add water to regular coconut milk and use less.
Asparagus is like artichoke hearts: though people rave about them, they don't do a thing for me.
As for coconut milk, I've been hesitant to try it in cooking. However, I occasionally try the coconut shrimp at our local Chinese buffet (a very good restaurant, actually). Since I should be on a low-fat diet, perhaps I should pass on this, as well.
I love stir-fry. I found a brand of "Stir-Fry Blend" veggies without green peppers, so I make it more often. I'll be trying some of your recipes to change it up a bit.
Here's a recipe I'm sure the foodies will love. It's Japanese, so no measures; bit minimalist.
Mountain grapes. (I assume ordinary grapes might do)
Wash and boil grapes. When cooled, place in airtight jar. Cover with balsamic vinegar. Seal and leave for twelve years.
This article appeared on the BBC today, in case more people are "concerned" about your health as a vegetarian, J!
Vegetarians 'cut heart risk by 32%'
Oh, wow! That is awesome news! My family has a history of heart disease, and I believe it was mostly dietary related. Now if I can couple my Vegetarianism with an increase in my resistance training, I'll be bigger than Jesus! Wait, I mean stronger than Superman!
Hold on. Which one do I believe in again? Eh, nevermind.
Thanks for the article, tsq.
An interesting article, but I can't say I'm shocked by the "revelation." A diet rich in veggies and fruits must be healthy, whether or not it's fully vegetarian.
Now, did anyone else got hungry seeing the picture in the article, or such a veggie porn works only on me?
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