yummy culinary experimentation for ckd

[obiwan9962]

CHICKEN WITH GREEN MOLE SAUCE

4 chicken breast halves

Green Mole Sauce
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1/8 teaspoon ground cumin
1 canned green chile
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup shelled sunflower seeds
1 cup chicken broth
1/2 cup water
2 teaspoons lime juice

Skin and bone chicken breast halves. Set aside.

Preheat broiler. Lightly grease broiler-pan rack.

Prepare green mole sauce: Heat oil in medium skillet over medium heat. Add onion, garlic, and cumin; cook until onion is tender, 3 minutes. Place in food processor or blender along with chili, cilantro, parsley, sunflower seeds, broth, and water. Whirl until pureed (mixture will be slightly grainy). Return mixture to skillet; simmer, stirring occasionally, 20 minutes or until thickened. Stir in lime juice. Broil chicken 6 inches from heat for 3 minutes on each side or just until cooked through. Top with Green Mole Sauce.


great with turkey, pork or shrimp too
will try with beef and let you know

 

[obiwan9962]

Mole Negro Oaxaca




1 whole chicken, cut into eight pieces
*6 C chicken stock
5 chilhuacle negro chiles, or substitute ancho chiles**, seeded, stemmed
5 guajillo chiles, or substitute dried New Mex. chiles, seeded, stemmed
4 pasilla chiles, seeded, stemmed
4 mulatto chiles, or use ancho, seeded, stemmed
2 chipotle chiles, seeded, stemmed
1 medium white onion, cut in quarters
6 cloves garlic
2 Tbs whole almonds
2 Tbs shelled, skinned peanuts
2-4 Tbs lard*** (or use vegetable oil if you must)
2 tsp raisins (opt)
1 slice bread (lo carb bread)
1 small sweet potato
1/2 C sesame seeds
2 pecan halves
1" Mexican cinnamon stick
2 whole peppercorns
2 whole cloves
2 medium tomatoes, chopped
5 fresh tomatillos, chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1 bar, or to taste of Ibarra chocolate, or other Mexican chocolate
1 avocado leaf, omit or use bay leaf
salt to taste
fresh lo carb tortillas
Procedure:

Simmer the chicken in the stock until tender, about 30 min. Remove, keep warm and reserve stock
Toast the chiles, or fry them in lard, until just darkened -- don't let them burn. Place in bowl, cover with hot water until soft, about 30 min.
Puree chiles in blender, adding the soaking water if needed to form a paste.
Roast the garlic and onion in the same pan until slightly brown, then remove.
Toast the almonds and peanuts slightly, remove.
Toast the chile seeds until dark but don't let burn.
Heat 2 Tbs lard in skillet and fry raisins until plump, remove and drain.
Fry bread until brown, remove.
Fry plantains until brown, remove.
Add more lard if needed, and fry sesame seeds at low heat until slightly brown, stirring often.
Add pecans, brown and remove and drain.
Toast the cinnamon, peppercorns and cloves lightly in a dry pan. Let cool, and grind in a molcajete or grinder.
In a blender or processor puree nuts, sesame seeds, bread and pecans; use small batches if needed.
Add onions, garlic, plantains and puree. Remove, then puree tomatoes and tomatillos.
Heat the remaining lard in a large heavy pot and fry the chile paste until dry, but don't let it burn.
Add tomato puree and fry until liquid is gone.
Add ground spices, nut/bread mixture, pureed onion mixture, oregano and thyme.
Heat to a simmer while stirring constantly, add chocolate.
Toast the avocado leaf over open flame briefly, then add to mixture.
Slowly add reserved chicken stock to mixture until mixture will just coat a spoon.
Salt to taste.
Simmer for 5 min, then add chicken and heat thru.
Serve with tortillas and spoon over with the sauce!



Notes:
1: This is your basic chicken stock with onions, garlic, carrots celery, bay leaf and thyme, plus 1 allspice berry, & 1 clove

2: For all chiles, save the seeds. Substituted chiles are more readily available in the US

3: Lard is essential for the best flavor

 

[obiwan9962]

for easter
i had duck, i prefer whole duck, actually not that expensive

using a fork i pricked the skin esp around the breasts and where the legs attach to the body
marinated it in liberal amounts of chinese 5 spice powder and tamari sauce over night

cranked up the barbie
got those coals nice and hot then banked them to one side
stuffed the cavity of the duck with portobellos and small onions
threw the whole duck on the cool side
added some sweet potatoes wrapped in foil
covered and let it go
i flipped or rotated it once every 15 minutes
and about 90 minutes later it was done
right before finishing up i threw some napa cabbage on the hot side and that was dinner

duck
sweet potatoes
portobellos
chippoline onions
and napa cabbage

sounds decadent
but aren't you worth it


and no duck is not always greasy
but by pricking the skin you let the marinade in and allow more of the natural fat to melt away and is less greasy

 

[obiwan9962]

shrimp and gazpacho salad

1/2 pound bay/matane shrimp (the small cooked ones)
1 red onion, rough chopped
1 english cucumber, rough chopped
1 pound ripe tomatoes, rough chopped
2 stalks celery, rough chopped
1 red pepper, seeded and rough chopped
1 yellow pepper, seeded and rough chopped
1/4 cup extra virgin olive oil
salt and pepper to taste
splash of favourite vinegar ( i used sherry vinegar today)
4 large leaves basil
pinch dry oregano
2 cloves garlic, mashed

put every thing except the shrimp in a food processor and pulse for a few minutes til it resembles coarse salsa
add shrimp, toss and enjoy



variations:
sub grilled chicken for shrimp
sub bigger shrimp
add feta
add creamy goat cheese
add a few pitted calamata or greek olives

 

[obiwan9962]

 

[obiwan9962]

.

 

[obiwan9962]

fajitas

1 lo carb torilla
2 tablespoon olive oil
4 ounces grilled chicken breast, sliced
1/4 cup red onion, sliced
1/4 cup green pepper, sliced
1/4 cup red pepper, sliced
1 jalapeno, seeded and chopped
1 lime
1 tbsp chili powder
1 tbsp cajun spice
1 tsp ground cumin
juice 1 lime
1 tsp soy

heat a skillet til hot
add oil, chicken and veggies
brown well
add seasonings and cook til liquid evaporates fully
wrap in tortilla with some of your favourite cheese, chopped tomatoes and fresh cilantro

*can sub steak, shrimp, pork or turkey

 

[obiwan9962]

frank's red hot sauce not just for chicken

bought the huge bottle and been using quite a bit of it

i have marinated chicken breasts, chicken thighs, whole birds, pork chops, shrimp, ribeye in it
then broiled, bbq'd, sauteed even stirfried it

damn good
add alittle melted butter or olive oil at the end
been enjoying it immensely

 

[obiwan9962]

this is ckd if you delete the sweet thai chili sauce but requested on another thread and is damn good



peach salsa
2 large peachs (au naturel or peeled), medium dice
1/2 red onion, diced
1 small red pepper diced
2 tablespoon cilantro, chopped
1 tablespoon basil, chopped
1 tsp mint, chopped
1 small jalapeno, seeded and diced
1/2 cup sweet thai chili sauce for chicken
juice 1 lime


mix let sit at least 30 minutes and go for it

can substitute a small habanero for the jalapeno if you want 3alarm heat

 

[obiwan9962]

can substitute any fruit for peaches to make another salsa

 

[jenscats5]

can substitute any fruit for peaches to make another salsa

Try Grilled Pineapple (spray pineapple slices with cooking spray & grill till very lightly browned) for a different taste (good with chicken, tuna steaks, etc)

 

[obiwan9962]

thanks jens
while you are at it you can grill the peaches too
mango is good grilled

all fruit salsas are good with poultry and seafood

did a snowpea and peach salsa for grilled sirloin at the restaurant today
sold well
i substituted hoisin for the sweet chili sauce

and served it on grilled romaine
loved it

 

[jenscats5]

thanks jens
while you are at it you can grill the peaches too
mango is good grilled

all fruit salsas are good with poultry and seafood

did a snowpea and peach salsa for grilled sirloin at the restaurant today
sold well
i substituted hoisin for the sweet chili sauce

and served it on grilled romaine
loved it

Oooooh!! Wish you weren't up in the Great White North or I'd come to your restaurant every day! Well, maybe that's a good thing!! LOL

 

[obiwan9962]

Oooooh!! Wish you weren't up in the Great White North or I'd come to your restaurant every day! Well, maybe that's a good thing!! LOL

i'll take that as the highest possible compliment sweetie
thanks

 

[obiwan9962]

by request:



my crab artichoke spinach and swiss dip


12 ounces crabmeat
1 cup mayo
1 cup sourcream
1 bunch green onion, thinly sliced
1 cup artichoke hearts, chopped
1 cup frozen chopped spinach, thawed and drained well
1 small clove garlic finely chopped
1.5 cup grated swiss cheese
salt and pepper to taste
4 dashes worchestershire sauce
8+ dashes tobasco
pinch nutmeg


combine all but saving 1 cup of swiss cheese for topping
mix well place in shallow bakeproof casserole
top with remaining swiss
bake at 400 til top is brown and bubbly
enjoy!

 

[fighterX77]

omg this is unbelievable! more than I could ever eat!

 

[obiwan9962]

omg this is unbelievable! more than I could ever eat!

thanx

 

[obiwan9962]

i LOOOOOOOOOOOOVE general tso's chicken and kung pao chicken
and miss them lots
so i came up with this recipe combining both

i use grilled or roasted chicken and glaze it with this sauce:


1+1/2 tsp minced garlic
1+1/2 tsp minced ginger
3/4 cup sugar twin
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry
1+1/2 cup hot chicken broth
3 tablespoon peanut butter
1/4 cup green onions, chopped
chinese garlic-chili paste or sambal olek to taste

combine all and set over a medium heat
stir and slowly bring to a boil
cook to desired thickness
add chicken and let simmer a few minutes


can also substitute shrimp or grilled pork tenderloin

 

[obiwan9962]

bumpity bump
not been around much
sorry kids
been working 60 hours a week
hope to have time soon to add some new recipes

 

[brunette]

hey mr obiwan, do you have a healthy recipe for satay sauce, say one that's less sweet, and has a savoury note for my chicken fillets?

thanks

 

[obiwan9962]

hey mr obiwan, do you have a healthy recipe for satay sauce, say one that's less sweet, and has a savoury note for my chicken fillets?

thanks

mr?...........lol please no
obiwan or andrew
no mister....not your dad, uncle or reverend


1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk


Method

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.

Ingredients

If you wish use peanut butter rather than fresh peanuts.

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
1 teaspoons palm sugar (optional)

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

 

[jenscats5]

heyyyyy, nice to see you back Obi! You are the recipe king!!

 

[brunette]

thanks andrew!

the second one looks delish, i'm gonna give it a whizz tomorrow. but i think i'll omit the palm sugar and maybe some extra cock sauce, hmmm fishy lol

 

[obiwan9962]

thanks andrew!

the second one looks delish, i'm gonna give it a whizz tomorrow. but i think i'll omit the palm sugar and maybe some extra cock sauce, hmmm fishy lol

gee now i have lost all train of thought
lol
what was the question
too bad you are not in canada
we could have a spot of coffee/tea and discuss it

 

[Subzeero]

omg.. this stuff is all good. hopefully i will be able to follow instructions. I will have to print them all out. lol. wish me the best in cooking. [sighs] the joy of cooking. oh btw, i am a natural cook. no kidding. The journey of ur disciple starts here.

 

[obiwan9962]

omg.. this stuff is all good. hopefully i will be able to follow instructions. I will have to print them all out. lol. wish me the best in cooking. [sighs] the joy of cooking. oh btw, i am a natural cook. no kidding. The journey of ur disciple starts here.

you'll do great

 

[obiwan9962]

did a cooking class for loblaws
a fairly large grocery chain
the other night
it was on keto
not huge turn out but man they loved the recipes
did the avo soup
spin salad with shrimp and cashews
beef stroganoff
mashed "potatoes"
and my nutty cheesecake


wow what a bunch of adoring fans

 

[jenscats5]

Obi -- what did you do for "mashed potatoes"???? and the stroganoff???

 

[obiwan9962]

Obi -- what did you do for "mashed potatoes"???? and the stroganoff???

all the recipes are already on the thread
the mashed "potatoes" were boiled and pureed cauliflower
the stoganoff used dijon mustard for the thickener

 

[jenscats5]

all the recipes are already on the thread
the mashed "potatoes" were boiled and pureed cauliflower
the stoganoff used dijon mustard for the thickener

Ok, thanks....couldn't remember if you had posted them already.....

I'll surf thru again.....

 

[obiwan9962]

Ok, thanks....couldn't remember if you had posted them already.....

I'll surf thru again.....

lol
i sometimes forget what i have posted too

 

[brunette]

gee now i have lost all train of thought
lol
what was the question
too bad you are not in canada
we could have a spot of coffee/tea and discuss it

it was for the satay sauce doofus

it worked great! but cutting means i have to scrimp on the nuts, and condiment type sauces

 

[obiwan9962]

it was for the satay sauce doofus

it worked great! but cutting means i have to scrimp on the nuts, and condiment type sauces

remember not all nuts and fats are bad
some can actually help in fat loss

 

[jenscats5]

missing massed potatoes?
try this

boil a whole head of cauliflower in some salted water til tender
drain and either mash with a masher
or put in a food processor and whip away

add alittle cream, butter and salt & pepper to taste
there ya go

for alittle variety add alitte roasted garlic when mashing
or a couple tablespoons madras curry powder to the water

Obi, I made these to have with a salad & a steak for dinner & THEY WERE FREAKIN' AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

BETTER THAN TATERS!!!!!!!!!!!

I just had a $23.95 dinner there.....

 

[obiwan9962]

Obi, I made these to have with a salad & a steak for dinner & THEY WERE FREAKIN' AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

BETTER THAN TATERS!!!!!!!!!!!

I just had a $23.95 dinner there.....

glad to hear
yes they are very tasty
my cooking class loved em

 

[obiwan9962]

chefwide and jenscat have both discussed freezing "sauces" for preservation of flavours esp when some foods can only be found seasonally

here are my recommendations:
*pestos (a puree of an herb usually basil, garlic, pinenuts, parmesan, and pinenuts/walnuts)

*demi glace ( a rich reduction of veal/beef stock, herbs and red wine)

*stocks reductions (something i suggest to all and very easy with a crockpot...make a stock from leftover chicken or beef bones or even fish bones...then strain it and reduce it slowly in the crockpot til very intense and concentrated...better than boullion...i can discuss stocks later)

*herb purees (lil olive oil helps preserve flavour integrity)

*vegetable purees (like roasted peppers)

*garlic puree(add a bit of lemon juice to kill the bacteria)

*ginger puree

*lemongrass puree

*tomato sauce/puree

*avocado puree

*fruit puree


cream or cheese based sauces won't hold

roux based sauces can but too much of a fuss (no good on a keto diet anyway)

i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce
simply saute a bit of shallots/green onion bottoms in a tiny bit of butter do not let brown
add a bit of white wine
a few ounces of cream
let reduce by half
add your flavour concentrate
add salt and pepper and instant sauce

if not wanting cream, then substitute the stock reduction, bring up to a boil and swirl in a knob of butter (optional) and your flavour concentrate

this is a technique used in french restaurant for years but almost a lost art (salpicon)

sauces are a forte of mine so i rather make em fresh

 

[obiwan9962]

basic cream sauce

1 teaspoon butter

1 small shallot, minced (can substitute green onion bottoms or sweet onion

1 ounce dry white wine

a few drops lemon juice or xeres/sherry vinegar or rice vinegar or white wine vinegar

4 ounces cream

flavouring agent (see above post)


sweat the shallots in the butter (do not brown)
add white wine and reduce to a trace (do not brown)
add cream and reduce by half
add flavouring agent
salt and pepper


a quick cream sauce that taste great and fresh and good enough to impress a date

 

[jenscats5]

Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??

 

[obiwan9962]

Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??

citric acid
lemon juice
lime juice
lemon pepper
vitamin C

 

[obiwan9962]

my dinner last night
i had a fab date with a great gal
and this is what i made her
and it's a definite pantyremover

1 pound baby spinach ( or regular spinach....i hate cleaning spinach)
4 tablespoon olive oil
8 cloves of garlic minced ( you're both eating it so what)
sea salt to taste
copious amounts of freshly ground black pepper
pinch nutmeg
8 ounces shrimp, peeled deveined and split in two
2 ounces sambuca or pernod
1 cup swiss cheese

saute spinach and garlic in olive oil
season with salt pepper and nutmeg
add shrimp toss til opague
flambee with sambuca
put in two bakeproof dishes and top with swiss cheese
place under broiler til cheese is melted and not quite brown

serve and observe her trying to eat it while the cheese strings along and she licks it away


definitely alot of eating went on last night and not just spinach and cheese

 

[brunette]

yummy!^

i wish i was the third fiddle, coulda finished your leftovers! ;D

any tips on making yogurt? [smoooochies, you're a darling!]

 

[jenscats5]

my dinner last night
i had a fab date with a great gal
and this is what i made her
and it's a definite pantyremover

1 pound baby spinach ( or regular spinach....i hate cleaning spinach)
4 tablespoon olive oil
8 cloves of garlic minced ( you're both eating it so what)
sea salt to taste
copious amounts of freshly ground black pepper
pinch nutmeg
8 ounces shrimp, peeled deveined and split in two
2 ounces sambuca or pernod
1 cup swiss cheese

saute spinach and garlic in olive oil
season with salt pepper and nutmeg
add shrimp toss til opague
flambee with sambuca
put in two bakeproof dishes and top with swiss cheese
place under broiler til cheese is melted and not quite brown

serve and observe her trying to eat it while the cheese strings along and she licks it away


definitely alot of eating went on last night and not just spinach and cheese

Oh my Andrew!! If only:

1) I wasn't married and
2) you didn't live in Canada......

I'd have you in the kitchen every nite........ *sigh*

 

[obiwan9962]

brunette
making yoghurt can be time consuming, messy, and smelly

i believe this link will give you a sound basic way to produce your own

http://ianrpubs.unl.edu/Dairy/g449.htm

 

[obiwan9962]

Oh my Andrew!! If only:

1) I wasn't married and
2) you didn't live in Canada......

I'd have you in the kitchen every nite........ *sigh*

lol
ty jens

i appreciate it

but your "wasn't" and "didn't" reminds me of an old saying:

if "if, ands and buts were nuts, we'd all be fat"

thankyou

 

[jenscats5]

lol
ty jens

i appreciate it

but your "wasn't" and "didn't" reminds me of an old saying:

if "if, ands and buts were nuts, we'd all be fat"

thankyou

Or...... "If wishes were fishes, we'd all cast nets"

I think that was from the "Zen of motorcycle maintenance" but it always rings true for me....

 

[obiwan9962]

Or...... "If wishes were fishes, we'd all cast nets"

I think that was from the "Zen of motorcycle maintenance" but it always rings true for me....

lol
i believe mine is an old chinese saying told by an old chinese, confusius
then in victorian times it became if "if and buts were candys and nuts, we'd all have a merry christmas"

 

[jenscats5]

lol
i believe mine is an old chinese saying told by an old chinese, confusius
then in victorian times it became if "if and buts were candys and nuts, we'd all have a merry christmas"

LOL, I think with you I have "kitchen envy"

 

[obiwan9962]

LOL, I think with you I have "kitchen envy"

lol
i think we need to get a room

 

[Subzeero]

I think you guys should really stop all this flirting.

 

[ChefWide]

Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??

Vitamin c. Just like the pesto fest. It will actually intensify the color, not just preserve it.

 

[jenscats5]

I think you guys should really stop all this flirting.

Sorry.....cooking & food just make me all tingly inside....

 

[Subzeero]

Sorry.....cooking & food just make me all tingly inside....

Wow aren't you the perfect woman? no i am not being sarcastic!!

 

[georgie24]

i just ended a ckd. two thumbs up

 

[obiwan9962]

sesame crusted salmon

season with sea salt and freshly ground black pepper
dip salmon fillet in white sesame seeds
saute with a bit of olive oil
i like mine medium rare so not very long

served it on a bed of roasted spaghetti squash and sauteed snow peas
and made a salsa of strawberries, red onions, basil and rice vinegar

 

[obiwan9962]

I think you guys should really stop all this flirting.

jealous?

 

[Subzeero]

jealous?

naa just tryin to fit in thats all.

 

[obiwan9962]

bumpity bump
here for a few days
got milk?
anyone with questions?
if not i'm gonna go drool over jennifer hedger (tsn.com) for a while

 

[Subzeero]

God! finally i have tons of them.

 

[obiwan9962]

God! finally i have tons of them.

shoot
while i am still here
next week looks to be plowing me under already

 

[obiwan9962]

steamed fish, cantonese style

1- 8 ounce fillet of your favourite fish (salmon, snapper, halibut work best)
1 teaspoon sesame oil
1 teaspoon low sodium soy/tamari
1 teaspoon chinese black bean sauce
1 clove garlic, minced
1 teaspoon ginger, minced
1 stalk green onion, minced
pinch (or more) chili flakes
pinch fresh cilantro, chopped (optional)
pinch splenda
pinch sesame seeds

combine all and let sit 15 minutes before placing in a heatproof dish and set in your steamer
steam about 20 minutes per inch of thickness of fish

(can be cover with saran wrap and gentley microwaved i'd say at 50%)
cheers

btw early happy xxxmas for all my fans

 

[jenscats5]

btw early happy xxxmas for all my fans

Happy & Merry Christmas to you too Andrew!!

 

[obiwan9962]

thank you sweetie
you are always in my thoughts both as a fellow chef and friend

 

[obiwan9962]

merry xxxmas to all my fans
and the happiest of new years
in the new year when i am not so busy with the restaurant i will post new recipes

as a teaser
today's special was calamari tube stuffed with crab, shrimp, salmon and nori
grilled served with stirfried veggies

 

[jenscats5]

merry xxxmas to all my fans
and the happiest of new years
in the new year when i am not so busy with the restaurant i will post new recipes

as a teaser
today's special was calamari tube stuffed with crab, shrimp, salmon and nori
grilled served with stirfried veggies

Now THAT sounds Yummy!!

 

[obiwan9962]

Now THAT sounds Yummy!!

yell ya

i could not help eating 4 servings myself

 

[C-Russ]

This thread is great, looks like I am going to the store tonight to get some supplies for my new menu!

 

[obiwan9962]

This thread is great, looks like I am going to the store tonight to get some supplies for my new menu!

thanks for the compliment

 

[obiwan9962]

to all my fans and new readers

merry christmas all and hopefully the new year will be better

 

[obiwan9962]

holiday time

here's alittle info for those imbibing..................er drinking that is
lol

Beer


12-ounce regular beer: 13g carb, 150 cal
12-ounce light beer: 5g carb, 100 cal


Wine/Champagne


6-ounce white wine: 1.4g carb, 120 cal
6-ounce red wine: 3g carb, 128 cal
6-ounce rose' wine: 2.5g carb, 128 cal
6-ounce sweet dessert wine: 21g carb, 270 cal
6.5-ounce champagne: 6.5g carb, 163 cal


Straight up: A 1.5-ounce of any 80 proof has zero carbs and 100 calories.


Vodka drinks


Vodka Collins (1.5 oz vodka, 3 oz sweet/sour mix, 3.5 oz club soda): 17g carb, 175 cal
Vodka Martini (2.5 oz vodka, spash of dry vermouth, 2 olives): 0g carb, 184 cal
Bloody Mary (1.5 oz vodka, 4.5 oz Bloody Mary Mix): 5g carb, 123 cal
Seabreeze (1.5 oz vodka, 4 oz cranberry juice, 1 oz grapefruit juice): 18g carb, 172 cal




Rum drinks


Daiquiri (1.5 oz rum, 5 oz Mr & Mrs. T. Daiquiri Mix): 49g carb, 314 cal
Rum & Coke (2 oz rum, 4 oz regular cola): 13g carb, 182 cal
Rum & Diet Coke (2 oz rum, 4 oz diet cola): 0 carb, 133 cal


Tequila drinks


Frozen Margarita (2 oz tequila, 4.5 oz Jose Cuervo Margarita Mix, salt): 27g carb, 246 cal
Margarita on the Rocks (1.5 oz tequila, 1 oz triple sec, 1 oz fresh lime juice): 8g carb, 182 cal
Long Island Ice Tea (3/4 oz each tequila, rum, gin and vodka; ½ oz triple sec, splash lemon juice, 2 tsp. sugar, splash of cola) 8g carb, 275 cal


Gin drinks


Gin and Tonic (2 oz gin, 4 oz tonic water): 21g carb, 178 cal
Gin Martini (2.5 oz gin, spash of dry vermouth): 0 carb, 175 cal


Whiskey drinks


Whiskey Sour (1.5 oz whiskey, 3 oz sour mix, splash of cherry juice and bitters): 17g carb, 175 cal
Manhattan (2.5 oz whiskey, 1 oz sweet vermouth): 4g carb, 210 cal
Whiskey on the rocks (2.5 oz whiskey): 0 g carb, 167 cal

enjoy
don't drink and drive or have unprotected sex
but do have sex
lol

 

[jenscats5]

to all my fans and new readers

merry christmas all and hopefully the new year will be better

Again, Merry Christmas! And Happy New Year!

Can I be your sous-chef?

 

[obiwan9962]

Can I be your sous-chef?

now there is an offer i can't refuse

 

[obiwan9962]

jens you are a treat
christmas or otherwise

 

[obiwan9962]

GUMBO SOUP

1 tbspn olive oil

4 chicken thighs

1/2 # sausage(Keilbasa), cubed

1/4 cup onion, chopped

1/3 large green pepper, chopped

3 cups chicken broth/stock (see cooking instructions *)

1 can (14.4 oz) diced tomatoes

1 tspn salt and pepper (each)

1 tspn cayenne

1 tspn garlic pwder

1 tspn onion powder

1 tspn dried thyme

1 tspn dried oregano

2 tbspn worchestershire sauce


½ pound shelled shrimp


Boil chicken thighs in 4 cups water seasoned with garlic powder, onion powder, thyme, oregano.
Cook about 30 minutes (until chicken cooked through).
Remove from off heat and strain, saving stock (add water and worchestershire sauce to make 3 cups).
Heat oil in heavy large pot over med-high heat. Add sausage and saute' until brown

Shred chicken and add to sausage, cook another few minutes.
Using slotted spoon, transfer mixture to bowl.
Add onion and green pepper to pot.
Saute' until soft and brown
Add chicken broth, diced tomatoes with their juices. ring to boil.
Mix in chicken/sausage mixture.
Reduce heat to medium, cook uncovered about 30 minutes.
Add in shrimp, cook until shrimp is cooked, about 5 – 10 minutes. Season to taste with cayenne, salt and pepper.


Per serving: 616 calories; 46.8g fat; 37.0g protein; 10.4g carbohydrate

 

[obiwan9962]

GUMBO SOUP

1 tbspn olive oil

4 chicken thighs

1/2 # sausage(Keilbasa), cubed

1/4 cup onion, chopped

1/3 large green pepper, chopped

3 cups chicken broth/stock (see cooking instructions *)

1 can (14.4 oz) diced tomatoes

1 tspn salt and pepper (each)

1 tspn cayenne

1 tspn garlic pwder

1 tspn onion powder

1 tspn dried thyme

1 tspn dried oregano

2 tbspn worchestershire sauce


½ pound shelled shrimp


Boil chicken thighs in 4 cups water seasoned with garlic powder, onion powder, thyme, oregano.
Cook about 30 minutes (until chicken cooked through).
Remove from off heat and strain, saving stock (add water and worchestershire sauce to make 3 cups).
Heat oil in heavy large pot over med-high heat. Add sausage and saute' until brown

Shred chicken and add to sausage, cook another few minutes.
Using slotted spoon, transfer mixture to bowl.
Add onion and green pepper to pot.
Saute' until soft and brown
Add chicken broth, diced tomatoes with their juices. ring to boil.
Mix in chicken/sausage mixture.
Reduce heat to medium, cook uncovered about 30 minutes.
Add in shrimp, cook until shrimp is cooked, about 5 – 10 minutes. Season to taste with cayenne, salt and pepper.


Per serving: 616 calories; 46.8g fat; 37.0g protein; 10.4g carbohydrate

i did this today and tossed it with lo carb pasta

 

[obiwan9962]

yum!

just saw a quick pasta sauce
can't wait to try it tomorrow with my lo carb pasta


1 can tuna (olive oil packed italian tuna is awesome but any tuna)
1 tsp capers
2 cloves garlic, chopped
1 tablespoon olive oil
1 can (14.4 ounce) or jar good tomato sauce
juice and zest one lemon
4 leaves fresh basil chopped


gently saute the garlic in olive oil
toss in the rest of the ingredients
and toss with pasta
there ya go
alittle parmesan on top if you need it and eat up

 

[jenscats5]

yum!

just saw a quick pasta sauce
can't wait to try it tomorrow with my lo carb pasta


1 can tuna (olive oil packed italian tuna is awesome but any tuna)
1 tsp capers
2 cloves garlic, chopped
1 tablespoon olive oil
1 can (14.4 ounce) or jar good tomato sauce
juice and zest one lemon
4 leaves fresh basil chopped


gently saute the garlic in olive oil
toss in the rest of the ingredients
and toss with pasta
there ya go
alittle parmesan on top if you need it and eat up

Oh Yumm!! I made shrimp scampi last nite, that was awesome!

Hey, did you see I created a recipe thread in the Women's Fitness Forum?? I'm copying you!! LOL

 

[obiwan9962]

Oh Yumm!! I made shrimp scampi last nite, that was awesome!

Hey, did you see I created a recipe thread in the Women's Fitness Forum?? I'm copying you!! LOL

no i didn't but if you use me give me alittle

 

[jenscats5]

no i didn't but if you use me give me alittle

I always have some love for you....

 

[babybodybuilder2.5]

Wow..sounds good. My partner is dieting, we will have to give it a try.
.Have a good day.

hey all
some of you that have read my post know i am a chef and been on atkins for some time and now onto ckd

well i have been experimenting
trying to up the good fat content of my dishes
i grew up cooking with minimal fat so this was not easy

here are a few things i have come up with and want to share:

* easiest: when scrambling eggs whip in 2 tbsp favourite oil (olive, walnut, flax, grapeseed, peanut) before adding the eggs to the butter waiting in the pan ...lol

*i made a thai seafood soup using shrimp and scallops but can add chicken or beef ingredients including lo sodium broth, ginger, fresh chilis, lime juice, red curry paste, veggies and finished with peanut butter.... a tablespoon per 1/4 cup of liquid

*stirfrieds.....traditionally i would thicken with a cornstarch solution but a tablespoon of peanut butter again to a 1/4 of liquid

*chili......i did a semi traditional chili mole...nice diced chuck steak (beef), onions, jalapenos and ancho chilis (or good chili powder), bell peppers, cumin, mushrooms (yes! there is a region of mexico that uses lots of mushrooms.. i like wild mushrooms for texture)
lime juice or red wine vinegar, tomato sauce, a touch of cocoa and peanut butter finish with chopped cilantro and parmesan

yes i made use of lots of peanut butter but i have found almond butter, macadamia butter, and tahini works too except where i actually wanted the peanut flavour (thai and mexican)

hope you guys try these ideas and i will occasionally add other notes and muses

karma me if ya think it kewl

 

[obiwan9962]

Wow..sounds good. My partner is dieting, we will have to give it a try.
.Have a good day.

glad you approve

 

[obiwan9962]

okay okay i know the jokes about real men don't eat quiche but wtf it's so good

here's a simple one

6 eggs
4 strips bacon, julienned, cooked and drained
2 ounces cream
2 ounces swiss cheese, shredded (or other cheese)
1 stalk green onion, sliced
several dashes favourite hot sauce
pinch nutmeg
salt and pepper to taste


non stick spray
almond flour or flaxmeal
muffin pan


combine first 8 ingredients and set aside
preheat oven to 350
spay the muffin pan with non stick spray
spinkle with almond flour/flaxmeal
turn upside down to remove excess
fill with egg batter 3/4
takes about 15-20 minutes
insert a toothpick to test it will come out clean when done
enjoy
many variations to this

 

[obiwan9962]

hmm
tuna, brown rice, eggs and salsa what more to you need

lunch today was:

2 tablespoon olive oil
2 eggs
1 can tuna, drained
2 cups cooked brown rice
2 green onions chopped
1/2 cup salsa
couple dashes hot sauce
salt and pepper to taste

in a nonstick skillet heat oil
beat eggs and add to skillet
let cook a few minutes
add tuna and rice
cook a few minutes til rice is heat through
add green onions, salsa and seasonings

pretty good eh?

 

[obiwan9962]

instead of tuna, try grilled chicken/beef, ground turkey, roast turkey, grilled shrimp, baby shrimp or crab meat

hmm
tuna, brown rice, eggs and salsa what more to you need

lunch today was:

2 tablespoon olive oil
2 eggs
1 can tuna, drained
2 cups cooked brown rice
2 green onions chopped
1/2 cup salsa
couple dashes hot sauce
salt and pepper to taste

in a nonstick skillet heat oil
beat eggs and add to skillet
let cook a few minutes
add tuna and rice
cook a few minutes til rice is heat through
add green onions, salsa and seasonings

pretty good eh?

 

[obiwan9962]

not been posting much
been working two jobs
but will post up some new goodies soon
cheers

 

[desman]

not been posting much
been working two jobs
but will post up some new goodies soon
cheers

holy shit bro, where else you working these days?

 

[jenscats5]

not been posting much
been working two jobs
but will post up some new goodies soon
cheers

Hi hun!

Guess what? I went out for sushi today! And I liked it.....

 

[obiwan9962]

Hi hun!

Guess what? I went out for sushi today! And I liked it.....

knew you would babycakes
knew you would

 

[obiwan9962]

holy shit bro, where else you working these days?

well i am still at zingaro but picking up 3-5 shifts at the pelican
still hoping you can hook me up
if you not working come over for the superbowl

 

[obiwan9962]

got lots of miscellaneous stuff in the refrig

well try my "kitchen sink" salad

all the amounts can vary according to what is in refrig
no need to cook anything else

here's the one i just had

1/2 chicken breast, grilled and chopped
1 hard boiled egg, chopped
2 green olives, chopped (left over from martini party)
2 green onions, chopped
1 tablespoon sunflower seed
1 stalk celery chopped
1 tiny piece red onion, chopped
1 equally tiny piece red pepper, chopped
2 pieces miscellaneous cheese, diced (again left over from martini party)
1 wayward piece lo sodium no sugar added ham (don't ask)
1 teaspoon Dijon
2 tablespoon mayonnaise
mix altogether and enjoy


the variations are mind boggling

 

[obiwan9962]

thought i'd share some info requested by a fellow elite member:


re: salmon

salmon is much heartier and can handle stronger flavours
in russia salmon is often eaten with red wine
i sometimes instead of using white wine to cook it with will use a shiraz, pinot noir or zinfindel

salmon takes well to asian, caribbean, mexican, cajun and italian flavours as well as traditional french flavours

in ireland and scotland some chefs pair it with a nice whiskey
one gent marinates it in whiskey before he smokes it

salmon also takes well to fruit esp mangoes and berries

if you have alot you can make your own gravlox by coating it with sea/kosher salt, sugar and dill or any of your favourite herbs (my fav is lime zest, cilantro and chinese fermented black beans)

it can be marinated in lime and chilis for a several hours to make a nice ceviche

in hawaii there is a dish called lomi salmon where it is chilled in ice water for a few hours then shredded and marinated with tomatoes, yellow onions and green onions then served with ice

salmon also takes well to any number of salsas
try grilling smaller pieces (scraps) mixing it with a salsa and wrapping it in a tortilla with some cheese and shredded lettuce

so there are many options

as for cooking methods it can be done pretty much any way..... broiled, grilled, smoked, bbq'd, steamed, fried, sauteed, dried, even boiled (soup)

 

[obiwan9962]

re: tilapia

tilapia is a very mild flavoured fish with a delicate texture
it could be coated with a bit of flour and sauteed, breaded and panfried, egg battered and sauteed, grilled, steamed, or baked
takes well to traditional flavours such as dill, tarragon or lemon
but can handle asian and mexican flavours too
even cajun
blackened tilapia is pretty tasty but does not allow the delicate flavour of the fish to shine
so the choices are up to you
if you do blacken it a mango salsa is a good match


my fave way:get a bamboo steamer from china town
thow some ginger and lemon peels into the some water
place steamer over water
place fish in
steam 15 mins
pour alittle soy over it
enjoy

 

[obiwan9962]

always open to requests as how to cook or flavour an item

 

[|D_J^B_J|]

thought i'd share some info requested by a fellow elite member:


re: salmon

salmon is much heartier and can handle stronger flavours
in russia salmon is often eaten with red wine
i sometimes instead of using white wine to cook it with will use a shiraz, pinot noir or zinfindel

salmon takes well to asian, caribbean, mexican, cajun and italian flavours as well as traditional french flavours

in ireland and scotland some chefs pair it with a nice whiskey
one gent marinates it in whiskey before he smokes it

salmon also takes well to fruit esp mangoes and berries

if you have alot you can make your own gravlox by coating it with sea/kosher salt, sugar and dill or any of your favourite herbs (my fav is lime zest, cilantro and chinese fermented black beans)

it can be marinated in lime and chilis for a several hours to make a nice ceviche

in hawaii there is a dish called lomi salmon where it is chilled in ice water for a few hours then shredded and marinated with tomatoes, yellow onions and green onions then served with ice

salmon also takes well to any number of salsas
try grilling smaller pieces (scraps) mixing it with a salsa and wrapping it in a tortilla with some cheese and shredded lettuce

so there are many options

as for cooking methods it can be done pretty much any way..... broiled, grilled, smoked, bbq'd, steamed, fried, sauteed, dried, even boiled (soup)

Thanks for that info Obiwan. Sorry I didn't reply sooner.

I have marinated my salmon with
- lemon juice, lemon rind, sea salt and pepper;
- White vinegar, Italian herbs, basil, parsley, EV olive oil, sea salt and pepper; and
- Red wine, Mexican herbs, sea salt and pepper.

The third recipe is my fav.

I have tried grilling and baking salmon, but grilling (med-rare) is always superior. I also like eating salmon with some home-made tomato salsa if it doesn't overpower the marinade.

Next time I might try lime juice, lime zest, ginger and soy.

 

[obiwan9962]

Thanks for that info Obiwan. Sorry I didn't reply sooner.

I have marinated my salmon with
- lemon juice, lemon rind, sea salt and pepper;
- White vinegar, Italian herbs, basil, parsley, EV olive oil, sea salt and pepper; and
- Red wine, Mexican herbs, sea salt and pepper.

The third recipe is my fav.

I have tried grilling and baking salmon, but grilling (med-rare) is always superior. I also like eating salmon with some home-made tomato salsa if it doesn't overpower the marinade.

Next time I might try lime juice, lime zest, ginger and soy.

atta boy
that's the best way to know what you like
experimentation

 

[jenscats5]

Bump

Obi -- if you (ever) see this, hope you don't mind if I copy some of your recipes!!

I also made this a sticky for you....felt it deserved it.

 

[obiwan9962]

Bump

Obi -- if you (ever) see this, hope you don't mind if I copy some of your recipes!!

I also made this a sticky for you....felt it deserved it.

thank you jens
and no i don't mind if you use the recipes
sorry not been on much
but working two jobs takes alot out of a man

 

[jenscats5]

thank you jens
and no i don't mind if you use the recipes
sorry not been on much
but working two jobs takes alot out of a man

You're welcome!! This deserves to be a sticky IMO....

There were a few that I wanted to put on my Recipe Thread, cuz they're soooooo good! Gave you credit....

When are you done the 2 job stint? Miss you!

 

[obiwan9962]

When are you done the 2 job stint? Miss you!

lol presently doing 3 jobs
but not for long
the new one is actually one where i own the restaurant
well a small precentage of it but none the less when things come around it will be my only job
patience sweet lady i am still around just not as much

 

[jenscats5]

lol presently doing 3 jobs
but not for long
the new one is actually one where i own the restaurant
well a small precentage of it but none the less when things come around it will be my only job
patience sweet lady i am still around just not as much

I'm not a patient person Oh Lord of the Kitchen.....it's difficult coming up with new recipes on my lonesome.... Need a sous chef??

 

[obiwan9962]

I'm not a patient person Oh Lord of the Kitchen.....it's difficult coming up with new recipes on my lonesome.... Need a sous chef??

lol perhaps if i eventually return to the states
but not for now
not while lord sith remains in power