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They are easy to do and so good tasting!So... When are you serving them??? Enquiring minds and all that...
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They are easy to do and so good tasting!So... When are you serving them??? Enquiring minds and all that...
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Reuben-esque Thighs6 Boneless, skinless chicken thighs1 lb Sauerkraut (drained)1 Green Bell Pepper, sliced thin2 Tbsp White Wine (or water)1 Tbsp Brown Sugar1 Tsp Caraway Seed6 Tbsp Thousand Island Dressing3 slices Swiss Cheese, cut into stripsBrine the thighs 30-45 minutes. Drain, Pat dry. Spray or oil 12 non-stick skillet. Heat to med-high. Brown meat on both sides, 5-7 minutes per side. Remove from skillet. Add sauerkraut, green pepper, wine, sugar caraway and 2 Tbsp dressing. Top with thighs. Reduce heat to a simmer, cover and cook 25-30 minutes. Spoon remaining dressing over chicken and top chicken with cheese strips. Cover and cook another 2-3 minutes until the cheese melts.Serve with:Grilled Cole Slaw1 head Red Cabbage, cored and cut into 8 wedges3 Tbsp Olive oil, for brushing4-1/2 Tbsp Mayonnaise4-1/2 Tbsp Cider Vinegar3 Pickled Peppers (jalapeo, banana, or Italian) seeded and minced2 tsp Pickling Liquid from the pepper jarSalt & Pepper to tastePreheat the grill. Dont want to fire the grill? Use your ovens broiler with the rack set to the highest mark.Brush cabbage wedges with oil and sprinkle with salt and pepper. Grill cabbage until it starts to char and blacken - about 3 minutes per side. Transfer to a work surface. When the cabbage is cool enough to handle, finely slice it crosswise with a sharp knife.Whisk together the mayonnaise, cider vinegar, and pickling liquid. Toss with the shredded cabbage. Season with salt and pepper and toss again.
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I'd have to leave off the shrimp too. But it does look like a delicious sandwich. Ken Hulme said:
Chourio or Chouriso is the Portuguese/Spanish spelling. It's a relatively 'hard' sausage. You can also use Andouille, the wonderful tangy Cajun sausage, or Linguisa.
Chorizo is the Mexican sausage, which is very loose and used more as a flavorant than a bite of protein. Start cooking slices of chorizo and it melts apart.
FF - you can make this with fried ring bologna and it would be pretty good too!
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Chourio or Chouriso is the Portuguese/Spanish spelling. It's a relatively 'hard' sausage. You can also use Andouille, the wonderful tangy Cajun sausage, or Linguisa.Chorizo is the Mexican sausage, which is very loose and used more as a flavorant than a bite of protein. Start cooking slices of chorizo and it melts apart.FF - you can make this with fried ring bologna and it would be pretty good too!
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Seems to be a bit of a difference between the Spanish sausage and the Portuguese version of these sausages.From Wikipedia:Spanish ChorizoSpanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentn (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, which may contain garlic, herbs and other ingredients.[2][3] Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking.[4] A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.[5]Portuguese chourioPortuguese chourio is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chourio - Cozido portuguesa and Feijoada are just two of them.[citation needed]A popular way to prepare chourio is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.In Portugal there is also a blood chourio (chourio de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguia, Morcela, Farinheira, Chourio de Vinho, Chourio de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpico and Tripa enfarinhada. B. Ross Ashley said:
Are those chorizos? Might be the same sausage, but I would like to make sure. (Should there be a cedilla under the c, as in chourio, I'd be more sure.)
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Are those chorizos? Might be the same sausage, but I would like to make sure. (Should there be a cedilla under the c, as in chourio, I'd be more sure.) Ken Hulme said:
Since "sumer is icumen in", I thought y'all might like to try this gourmet sandwich recipe for your next bike trip, boat ride, or day playing dulcimers in the park. I won first place in the Boating TV "Best Boating Sandwich" with this version of a Nawlins' Po Boy. Gaspar Sausage was the co-sponsor. I won 25 pounds of their very good chourico and linguisa. The chourico is nice for those who don't like much spice. You could also substitute any of the Hillshire Farms style ring sausages...
Shrimp & Chourico Submarine
The perfect boat sandwich is submarine of course. In this case a New Orleans style Po Boy sub with traditional hard crusty baguette bread, not a soft hoagie type roll. Hard crusty bread can stand more time at sea before becoming mushy and soft. Po Boys can be undressed or dressed.
Undressed:
1 fresh French Baguette, about 24 long
1/2 lb Shrimp, 16-20 count, peeled & deveined
1/2 lb Gaspar Chourico or Extra Hot Chourico
1 Tbsp Creole/Cajun spice blend, to taste
2 Tbsp Olive oil
1 Red Bell Pepper, cut into strips
3/4 cup Kalamata Olives, pitted (or regular pitted Black Olives)
Dressed:
All of the above, plus
1 large Dill Pickle sliced into thin strips
2-3 Roma Tomatoes, sliced into rounds
1-2 long leaves of fresh Romaine lettuce
1/4 Cup Mayonnaise mixed with 2 Tbsp Lime juice
1/2 Red Onion, sliced thin
Salt & Pepper to taste
Slice the bell pepper and roughly chop the olives. Set aside.
Slice the chourico diagonally to make long oval pieces about 1/8 thick. Saute the chourico in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
To assemble the dressed sandwich:
Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Fold the romaine leaves lengthwise along the center rib. Place in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of chourico, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt & pepper and serve.
Can be assembled and wrapped in plastic wrap ashore; or the individual components can be placed in zip top bags and stored in the cooler until lunch time, and then assembled. Serves 2-4 hungry boaters.
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Since "sumer is icumen in", I thought y'all might like to try this gourmet sandwich recipe for your next bike trip, boat ride, or day playing dulcimers in the park. I won first place in the Boating TV "Best Boating Sandwich" with this version of a Nawlins' Po Boy. Gaspar Sausage was the co-sponsor. I won 25 pounds of their very good chourico and linguisa. The chourico is nice for those who don't like much spice. You could also substitute any of the Hillshire Farms style ring sausages... Shrimp & Chourico Submarine The perfect boat sandwich is submarine of course. In this case a New Orleans style Po Boy sub with traditional hard crusty baguette bread, not a soft hoagie type roll. Hard crusty bread can stand more time at sea before becoming mushy and soft. Po Boys can be undressed or dressed.Undressed:1 fresh French Baguette, about 24 long1/2 lb Shrimp, 16-20 count, peeled & deveined1/2 lb Gaspar Chourico or Extra Hot Chourico1 Tbsp Creole/Cajun spice blend, to taste2 Tbsp Olive oil1 Red Bell Pepper, cut into strips3/4 cup Kalamata Olives, pitted (or regular pitted Black Olives)Dressed:All of the above, plus1 large Dill Pickle sliced into thin strips2-3 Roma Tomatoes, sliced into rounds1-2 long leaves of fresh Romaine lettuce1/4 Cup Mayonnaise mixed with 2 Tbsp Lime juice1/2 Red Onion, sliced thinSalt & Pepper to tasteSlice the bell pepper and roughly chop the olives. Set aside.Slice the chourico diagonally to make long oval pieces about 1/8 thick. Saute the chourico in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.To assemble the dressed sandwich:Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Fold the romaine leaves lengthwise along the center rib. Place in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of chourico, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt & pepper and serve.Can be assembled and wrapped in plastic wrap ashore; or the individual components can be placed in zip top bags and stored in the cooler until lunch time, and then assembled. Serves 2-4 hungry boaters.
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We tried your basic recipe last night, and enjoyed it. (Finished enjoying it today, actually.) Technically we didn't have Porcini mushrooms, but at least they were fresh ones -- of whatever generic species the grocery store had. I guess if I cared enough, I could have gone down to Dean & DeLuca, but I don't. Just wanted some chicken for dinner, basically. And it was quite yummy.
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I've seen it done with the sliced mushrooms and some green onion, but not enough onion to hide the flavor of the Marsala. The bits of ham wouldn't be bad. Ken Hulme said:
Oops. My bad. Yes Porcini, if you can find them, or Crimini mushrooms, not proscuitto ham! I have seen Chicken Marsala with bits of proscuitto added for flavor...
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Oops. My bad. Yes Porcini, if you can find them, or Crimini mushrooms, not proscuitto ham! I have seen Chicken Marsala with bits of proscuitto added for flavor...
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Ken, did you mean porcini mushrooms rather than prosciutto ham?I like the idea of the cornstarch for thickening the sauce. It seems a shame to have a good sauce stay on the plate rather than stick to the fettucini that Chicken Marsala is frequently served with. The sauce last night separated and the butter floated about 1/4 thick over the entire plate. UGH
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This is the basic Chicken Marsala recipe I've used for years. It uses 2 Tbsp of butter for flavor at the end. You don't really need it. This has a rather thin sauce, if you like it thicker add a bit of cornstarch slurry at the end and bring the sauce to a hard boil.4 skinless, boneless, chicken breastsAll-purpose flour, for dredgingKosher salt and freshly ground black pepper1/4 cup extra-virgin olive oil - use just enough to cover the bottom of your 12" skillet4 ounces prosciutto, thinly sliced3/4 cup Marsala wine1/2 cup chicken stock2 tablespoon unsalted butter1/4 cup chopped flat-leaf parsleyPut the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound with a flat meat mallet (or a short piece of 2x4), until they are about 1/4" thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.Heat the oil over medium-high in a 12" skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once do this in batches if the pieces don't all fit comfortably in the pan. Remove chicken to a platter in a single layer to keep warm.Lower the heat to medium and add the mushrooms. Saut until they are nicely browned, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a couple minutes to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
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Anyone have a good Chicken Marsala recipe that isn't heavy on the butter. Last night at a restaurant I ordered it with the request that the chef not use a lemon butter sauce as the base for the Chicken Marsala. The waitress said that he tended to be heavy handed with the lemon, and I've never had a Chicken Marsala that used lemon. Well he what did was make Grilled Lemon Chicken Breasts (Greek style HEAVY on the herb and over done on the fresh cracked pepper) rather than browning the chicken and braising it in the sauce.There was so much pepper that my mouth actually reacted with burning lips and corners and you could taste the sourness of the lemons. The plate was afloat with butter in a very thin sloppy sauce. And I kept wondering if the chef had used the Marsala wine at all. The strong herbs, lemon, and pepper on the grilled chicken absolutely overpowered the Marsala if he did use it. Probably the worst version of Chicken Marsala I've ever eaten. So does anyone have a less pungent version of this dish????
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No reason you can't substitute breasts for thighs and just bake them in the marinade.I make Greek yogurt by draining; and also ,make Labneh "cream cheese" by draining full fat yogurt for a couple days until it's really thick! I season the top with toasted cumin seeds or dill weed. Makes a great cracker/ bread dip.Tilapia is a great dish - the "loves and fishes" fish also called Nile Perch. Try not to buy the frozen packages; they're assembled from the off cuts. Most groceries today carry fresh whole tilapia or half fish fillets by the pound. The original recipe called for Sea Bass, but even here that's spendy fish.If you've not tried it, Basa or Swai or Sutchi (same fish/different region is also very good. It's a mild Indonesian catfish.I don't think you'll find that a 1/2 teaspoon of red pepper flakes in nearly two cups of liquid is very spicy at all.
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On the Tavuk Izgara, Ken. Do you think I might be able to substitute chicken breasts and bake them in the yogurt marinade? I don't have a broiler, though I've been thinking about getting a large toaster oven. I only cook for two and heating the big oven for one item is something I just hate to do. It's so big and usually the pan I put in it is so small. ;-)I've never fixed Talapia, but the recipe you posted sounds great. Red pepper flakes without the seeds shouldn't be as hot, I'll have to see about getting some.And Pico de Gallo is something both Larry and I love.I mentioned getting a carton of plain yogurt draining so I could make Tzatziki . He thought it was a great idea and immediately was wanting to go get Pita bread for dipping. We'd make a meal just on that and sliced tomatoes. Of course, American yogurt isn't as good as Greek for the dish, but I'll drain it over night through a clean cotton cloth and it will thicken up some. Ken Hulme said:
Tavuk Izgara -- Turkish Chicken Thighs
2 Tablespoons Cumin seeds
1 Onion, coarsely chopped
4 to 6 cloves Garlic, finely minced
1 Tablespoon Paprika
1 Lemon, juiced
1 cup plain Yogurt
12 boneless Chicken Thighs
Salt and freshly ground Black Pepper to taste
Lemon wedges for serving
Toast cumin seeds in a small pan over medium heat until the seeds are fragrant and start to pop. Remove from heat and grind in a spice or coffee grinder (or mortar & pestle).
Put cumin, onion, garlic, paprika, and lemon juice in a blender and pulse to liquify. Add the yogurt and pulse just until blended.
Put the thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.
Preheat the broiler to its hottest setting. Place thighs on a wire rack inside a baking sheet; dust with salt and pepper. Broil or grill until the juices run clear, about 6 minutes per side, brushing with marinade. Serve hot with lemon wedges, couscous and brined eggplant and tomato kebabs.
Tilapia Cubano
Tilapia prepared Cuban style - with green olives, skillet poached in a white wine sauce.
4 large (4-6 oz) fillets Tilapia (or any white fish)
2 tablespoons Extra Virgin Olive Oil for frying (use water if concerned about fats)
1 Onion, thinly sliced
2-3 cloves Garlic, minced
4 fresh Garden Tomatoes, diced; or 1 can of Diced Tomatoes
1 cup White Wine (never cook with a wine you wouldn't drink)
1/2 cup pimento-stuffed Green Olives, chopped
3 tablespoons Capers, plus 1 tablespoon caper liquid
1/4 teaspoon Red Pepper Flakes
1 bunch Cilantro, chopped, to taste
Salt & pepper the tilapia to taste. In a large covered skillet, saute the onion & garlic for 2 minutes, to bring out the aromatics. Add the tomatoes, wine, olives, capers, and red pepper flakes. Simmer for 10-15 minutes to marry the flavors. Place the fish in the sauce. Cover, and simmer on medium low for 10-12 minutes until the fish flakes easily. Remove fish. Bring poaching liquid to a quick boil. Add cilantro to taste. If desired, add cornstarch slurry to thicken.
The side dish below is a quick Pico de Gallo of tomato, onion, cilantro and lime juice with a dusting of chile powder.
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Tavuk Izgara -- Turkish Chicken Thighs2 Tablespoons Cumin seeds1 Onion, coarsely chopped4 to 6 cloves Garlic, finely minced1 Tablespoon Paprika1 Lemon, juiced1 cup plain Yogurt12 boneless Chicken ThighsSalt and freshly ground Black Pepper to tasteLemon wedges for servingToast cumin seeds in a small pan over medium heat until the seeds are fragrant and start to pop. Remove from heat and grind in a spice or coffee grinder (or mortar & pestle).Put cumin, onion, garlic, paprika, and lemon juice in a blender and pulse to liquify. Add the yogurt and pulse just until blended.Put the thighs in a shallow non-aluminum baking dish or bowl. Pour the marinade over the chicken and toss well to coat. Let stand at room temperature at least 2 hours or cover and refrigerate overnight.Preheat the broiler to its hottest setting. Place thighs on a wire rack inside a baking sheet; dust with salt and pepper. Broil or grill until the juices run clear, about 6 minutes per side, brushing with marinade. Serve hot with lemon wedges, couscous and brined eggplant and tomato kebabs.Tilapia CubanoTilapia prepared Cuban style - with green olives, skillet poached in a white wine sauce.4 large (4-6 oz) fillets Tilapia (or any white fish)2 tablespoons Extra Virgin Olive Oil for frying (use water if concerned about fats)1 Onion, thinly sliced2-3 cloves Garlic, minced4 fresh Garden Tomatoes, diced; or 1 can of Diced Tomatoes1 cup White Wine (never cook with a wine you wouldn't drink)1/2 cup pimento-stuffed Green Olives, chopped3 tablespoons Capers, plus 1 tablespoon caper liquid1/4 teaspoon Red Pepper Flakes1 bunch Cilantro, chopped, to tasteSalt & pepper the tilapia to taste. In a large covered skillet, saute the onion & garlic for 2 minutes, to bring out the aromatics. Add the tomatoes, wine, olives, capers, and red pepper flakes. Simmer for 10-15 minutes to marry the flavors. Place the fish in the sauce. Cover, and simmer on medium low for 10-12 minutes until the fish flakes easily. Remove fish. Bring poaching liquid to a quick boil. Add cilantro to taste. If desired, add cornstarch slurry to thicken.The side dish below is a quick Pico de Gallo of tomato, onion, cilantro and lime juice with a dusting of chile powder.
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Thank you, thank you. It sounds wonderful. I'm heading down to the market tomorrow.
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Totally into poaching chicken breasts with a little spice to add flavor. I haven't tried poaching fish.Tomorrow night we're having Lake Perch which I normally do in a pan fried manner, but using a non-stick pan and a minimum spray of olive oil. Usually I dredge the fish in a seasoned flour mix after dipping it into a water and egg white bath. Salmon I grill on a George Forman grill with a sprinkle of dill and a very light spray of oil. Fresh dill if I can get it, otherwise dried. If I can't get fresh salmon, then I do Salmon Cakes or loaf using canned salmon.And you're right about no-fat, no purines being a water diet, which would really make me lose weight quickly. Only if I lose weight too quickly, I get a gout attack from the breaking up of my own fat cells. An example of that is that for quick weight loss the Atkins diet works really well for me. However it is too painful as within less than a month on it the gout strikes.Oh, do you have any good yogurt recipes. Fat Free yogurt with fruit in it is usually a daily part of my diet, but I'd love to vary it. I need to make Tzatziki, thinking about it.
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Yep I explored several websites to confirm all the high-purine foods to avoid. If you go totally no-purine, no-fat, you're pretty much looking at a Water diet!Lots of chicken recipes. Buy or make it boneless before cooking. Saute things with water not oil in non-stick pans.Interestingly, Lamb is lower in purines than chicken is...I have lots of fish dishes too; if you are fish eaters. Not fried. Baked or poached in flavored liquids is a lot better for everyone.
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They all sound good and the fresh mushrooms would have fewer purines than dried, so I think I could probably handle them. I've added oatmeal to my diet and that has one of the highest levels of purines for the grain products, so until I'm certain that oatmeal once a day isn't going to set things off with a cumulative effect, I'm being extra careful. And my hubby loves eggplant, so that is also good.According to the American Medical Association, purine-containing foods include:* Beer, other alcoholic beverages.* Anchovies, sardines in oil, fish roes, herring, all shellfish and shrimp etc.* Yeast.* Organ meat (liver, kidneys, sweetbreads)* Legumes (dried beans, peas)* Meat extracts, consomme, gravies. Meat based soups* Mushrooms, spinach, asparagus, cauliflower.And this is just the start. I gave myself gout one week with split pea soup, mushrooms, asparagus, and spinach. (OUCH) This was before I started on a very strict low purine diet. I'd stayed away from organ meats (Yuck) and shrimp (Yum) per my doctor's advice. I didn't know about all the other foods that had higher level of purines in them. I very quickly learned. Legumes are a favorite food group which I've now learned to handle very carefully. Ken Hulme said:
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 Bake
8 ounces fresh sliced mushrooms
1 cup chopped onion
1 cup medium barley
1/2 teaspoon salt (to taste or need)
1/8 teaspoon pepper
4 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 Stock
All the veggies below are listed as "low in purines".
4 quarts water
1/4 of a Red Cabbage, shredded small
4-6 fresh Tomatoes, diced
1 bunch of Celery Tops (save the stalks for something else), minced
1 Teaspoon Marjoram
1 Teaspoon Thyme
1 Teaspoon Oregano
1 Teaspoon Rosemary,chopped fine
1 Teaspoon Cumin
1/2 Teaspoon White Pepper
Simmer 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 Cabbage
2 Tbsp Oil for sauting (or use water)
1 Onion, chopped fine
1 head Red Cabbage, cored and shredded
2 Tbsp Red Wine Vinegar
1 to 1-1/2 cups Vegetable Stock or Water
1 Tbsp Sugar
3 Whole cloves
2 Bay leaves
Salt and Pepper -- to taste
Over 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 Boats
Cut 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 Biyaldi
Classic Middle Eastern Stew can be vegetarian or meated.
1 Eggplant, cubed
2 large Onions, sliced
6-8 Roma Tomatoes, chopped
1 teaspoon Cinnamon
1 Teaspoon All Spice
1 Teaspoon Cloves
Carnivores 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 Chicken
2 Chicken Breasts, boneless, skinless
1/3 cup Kalamata or other Green Olives, pitted
1/2 teaspon Oregano
1 Lemon, sliced
1 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.
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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.
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Stephanie Stuckwisch said:
Do you mean my Basil-Mango Shrimp Cocktails?That's easy:6 or more raw shrimp per person, peeled, with tails left on1 large mango, peeled and pitted12 leaves of fresh BasilCajun/Creole Spice Blend, to taste1 Tbsp Oil for frying.Dust the shrimp with Cajun/Creole spice blend and toss in a hot skillet with a splash of oil. Stir-fry the shrimp until they just turn pink. Most cooks over-cook shrimp and they get tough. Remove the shrimp and cool them.You can make the shrimp extra special by brining the them in a handful of Kosher salt dissolved in a quart of water, for about half an hour. Then drain and pat dry before seasoning and cooking.Put the peeled Mango in a blender of food processor with the shredded leaves of Basil. Take them for a spin until you have a beautiful bright green puree. Chill the sauce. To serve, spoon the sauce into margarita glasses or delicate glass ice cream dishes, and hook the shrimp over the rim. Makes about a dozen shrimp cocktails.So, Ken, does this mean you might want to share your recipe for Tropical Shrimp salad you brought to one of the FOTMD celebration?
The Kitchen Sink - talk about food
OFF TOPIC discussions
So, Ken, does this mean you might want to share your recipe for Tropical Shrimp salad you brought to one of the FOTMD celebration?
The Kitchen Sink - talk about food
OFF TOPIC discussions
Ken, I forgot to mention that another item I throw into my Mac N' Cheese is half a bag or more of chopped broccoli. I'm fixing it for tonight. Since I have a bit of roast chicken left over, I'm going to chop it up and throw it in too. A one dish meal. (I really have learned to hate cooking. Especially if I have to chop up a lot of stuff.)
The Kitchen Sink - talk about food
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Ken, While I admit to drooling over your recipe for Mac n' Cheese, leaving out the fresh cracked black pepper is not the only thing I'd have to leave out. My triglyceride levels are too high so I'm under doctor's instructions to lower my fat consumption. Also it will help in lowering my calorie intake as I've got to lose weight for the arthritis in my legs. So here's my Mac n' Cheese recipe.Use 2 boxes of a good mac and cheese mix and prepared as per box instructions only don't add the margarine or butter (a small amount of an olive oil based spread might be used), use skim milk, add a few slices of fat-free cheese. I don't add salt to the dish as I use a bit of kosher salt in the water when boiling the macaroni. Which I rinse and drain.I'd much prefer your recipe, but my doctor wouldn't. Got any good tasting low to no fat, not spicy, and low in purine recipes, Ken????? I'm getting kind of desperate as there are just so many things I'm suppose to stay away from. DANG
The Kitchen Sink - talk about food
OFF TOPIC discussions
So I figured it's about time we had a regular place to talk about food. Share recipes, complain about high food costs, availability of ingredients, all that good stuff.
So to start, here's an old family recipe - a different take on the classic Mac & Cheese. I made it again last night! This is not the usual "cheese soup with macaroni in it" that most folks make, But it's really cheesy (in a good way) and tasty (what's not to like about mac & cheese).
Mom's Mac & Cheese
- 16 oz dry Macaroni
- 16 oz block of Colby Jack Cheese (you can use any combo of cheeses you like here, but use block, not shredded). More cheese is always welcome
- 1 Tbsp Kosher Salt (Mom used regular salt, but I like Kosher better)
- Fresh Cracked Black Pepper to taste (Keigh, you can leave this out!)
- 1 cup Whole Milk (not that wimpy 1% or 2% stuff - use real milk or even half&half)
Place bowl on a baking sheet to catch the spills. Place in the oven and bake for at least 1 hour; a bit longer won't hurt. Remove and cut into oohey, gooey wedges. Hot from the oven I like it just like that. When I re-heat, I like it dusted with a little chile powder, or Garam Masala or curry powder. Yyyyuuuummmm Will feed six hungry folks!
updated by @ken-hulme: 08/02/23 11:50:45PM
I also play the piano. I have messed around with other instruments upon occasion... organ, autoharp, piano accordian, guitar, mallet percussion (vibes, marimba, xylophone, bells, etc.), HD... but I never stick with any of them for long. I feel like it will take me a lifetime to master the two instruments I play without adding any more to my list!
Strumelia said:
In my 20's I lived in Puerto Rico for 13 yearsPretty good trick. I've been in my 40s for a little over 30 years, now.
Also, I can play most brass instruments (of the band type); most fretted strings (but concentrate on kontrabass balalaika, mainly because the Washington Balalaika Society orchestra keeps me too busy to have time for many other musical activities); some keyboards, including bayan (Russian B-system chromatic button accordion), which doesn't have the piano type arrangement of keys; several recorder-like flutes (but not the transverse ones); twangophones, such as Jew's harp and mouth bow; jug, washtub bass, etc.
Hi Hunter and others,I still consider myself mainly a guitarist, having only discovered the dulcimer under a year ago. I play 6- and 12-string acoutic guitar but also some mandolin along with the autoharp and now the dulcimer. I also bought my daughter a ukulele and play a couple of songs on that as well.My passion right now is for the dulcimer, but if I go to a jam, I have to have a guitar with me, since I am so much more proficient on that than anything else.
Ken, You might want to try County Roscommon style (as my video instructor called it). It doesn't use a tipper, but the knuckles of the hand. You can get the triplets by the way you flick your hand.I had problems with jig beats until I learned to chant PINE-ap-ple, AP-ri-cots. Hit harder for the PINE and the AP .Worked wonders or maybe it was just thinking about two of my favorite fruits that did it .
Ken Hulme said:Doumbek drum, Scottish Pipe Band Bass drum, assorted hand drums (just can't get the hang of that backwards stroke style of the Bodhran)Psalmodikon
But I can see you guys are going to wild with your smilies. Well, ok, go on and get it over with. 
lol!
MD, Ocarina, used to play the Hohner Melodica but the steel reeds rusted out on my HM-901 ... and I sing, as a chorister I am an instrument in the conductor's hands.
Let's start a wave for Lisa.Lisa,You are like a renaissance (spel?) woman--you go everywhere, play everything and have a lovely ski cap too.
You go girl. 
Best wishes,Mary Z. Cox www.maryzcox.com
As a child, I played 'cello in school for about 5 years. I worked hard at it and could read music, etc. As a teenager I unsuccessfully dabbled in blues harmonica.Then years passed without playing music.In my 20's I lived in Puerto Rico for 13 years and played the national instrument, the cuatro , in a folkloric cuatro orchestra in the mountains.Years later, I took up the mandolin for a couple of years. Never got particularly good at it.Then I found the lap dulcimer, which 'stuck'. I began playing clawhammer banjo as well, which 'stuck'.
I've played these two instruments for years happily.In the past 6 months I've been also taking up some other instruments for fun, and have been enjoying them a whole lot too: the very percussive limberjack/dancingman, the mouth bow, and the bowed psaltery (which I had bought 12 yrs ago but never learned to play until now....guess I wasn't 'ready' for it yet.