The Kitchen Sink - talk about food
OFF TOPIC discussions
So here are some low-purine, low-fat recipes for Folkfan. None of these are "spicy" as in hot, but they do contain spices for flavor. When you can't eat a lot of things, you can help satisfy your tastebuds by using greater quantities of spices and herbs to flavor the things you can eat.
Mushroom Barley Bake8 ounces fresh sliced mushrooms1 cup chopped onion1 cup medium barley1/2 teaspoon salt (to taste or need)1/8 teaspoon pepper4 cups vegetable stock (see below)Preparation:In a large skillet over medium-low heat saut mushrooms and chopped onion until lightly browned. Add barley and brown lightly, stirring. Add salt and pepper; turn into a buttered 3-quart casserole.Pour vegetable broth into the skillet and cook until hot. Pour over the barley mixture and mix well. Cover and bake in a preheated 350 oven for 1-1/2 hours, or until barley is tender. Check the barley occasionally and add more broth or water if needed.
Low Purine Vegetable StockAll the veggies below are listed as "low in purines".4 quarts water1/4 of a Red Cabbage, shredded small4-6 fresh Tomatoes, diced1 bunch of Celery Tops (save the stalks for something else), minced1 Teaspoon Marjoram1 Teaspoon Thyme1 Teaspoon Oregano1 Teaspoon Rosemary,chopped fine1 Teaspoon Cumin1/2 Teaspoon White PepperSimmer on low for 1-2 hours until the liquid is reduced by a third to a half and is flavorful. Strain. Use.
Rotkraut - Braised Red Cabbage2 Tbsp Oil for sauting (or use water)1 Onion, chopped fine1 head Red Cabbage, cored and shredded2 Tbsp Red Wine Vinegar1 to 1-1/2 cups Vegetable Stock or Water1 Tbsp Sugar3 Whole cloves2 Bay leavesSalt and Pepper -- to tasteOver medium heat in a large pot saut the onions until translucent. Add the cabbage in batches, stirring each addition until it wilts and begins to cook down. Stir in the vinegar and then add the remaining ingredients. Reduce heat to low, cover and simmer for 20-30minutes until the cabbage is tender. Adjust seasoning and serve.
Greek Style Eggplant BoatsCut eggplants in half lengthwise; hollow into "boats". Rub skin with oil (you arent going to eat the skins), bake 30 mins @ 350F.Meanwhile, brown about half a pound of ground lamb (or use diced tofu), add onion, bell pepper, garlic, tomato, fresh sage, 1/2 oz feta cheese (just this once, for flavor), bread crumbs and eggplant guts. Simmer until thick. Stuff eggplant boats, top with breadcrumbs. Bake again @ 350 30-45 min.
Imam BiyaldiClassic Middle Eastern Stew can be vegetarian or meated.1 Eggplant, cubed2 large Onions, sliced6-8 Roma Tomatoes, chopped1 teaspoon Cinnamon1 Teaspoon All Spice1 Teaspoon ClovesCarnivores and others who can eat meats can add 1 lb of ground lamb.Brown and drain the meat if you're using it. Combine everything in a pot with a cup or so of water and simmer into a thick stew. Serve with unleavened bread for scooping.
Moroccan Lemon Chicken2 Chicken Breasts, boneless, skinless1/3 cup Kalamata or other Green Olives, pitted1/2 teaspon Oregano1 Lemon, sliced1 cup, uncooked Israeli Couscous (large pearl, not the small grain kind)2 cups water.Brining the chicken in a handful of Kosher salt and a gallon of water for 1 hour before cooking will make the meat much more moist, but not particularly salty. Rinse and pat dry. Sear the chicken on both sides. Reduce heat, add the other ingredients, and simmer for 30-45 minutes until the chicken is tender and the couscous is cooked. If you're not on a low purine diet, you can substitute a couple cans of garbanzos for the couscous.
