Cooking thread

I think its pecan flavored gelatin, not "crunchy" style.

I just bought some Qinona and some Mung Beans (sprouted) ... but I have not yet screwed up the courage to cook them, especially since I don't got no range top burner, just a microwave.

I'll keep y'all posted. I will soon be doing ONE meal a day and a few of those "liquid protein meal replacement 'milkshakes'". I'm tired of breaking the supermarket's scales.

Quote: Fleastiff

Thanks. When I used the alternative spelling that you supplied, I found more information. It takes a heavy metal slicing machine, it takes kosher salt and brown sugar and six days of fermentation.

In other words, its way too complex for someone with my skills and my lack of patience.

A rice cooker can work even if it's cheap like mine. Somehow it just knows when the food is done, and goes automatically to warm. Quinoa and any mix of vegetables is done so easy. I have tossed fish in there to. Really easy.

Its official: strawberry diet milkshake for breakfast today. I've started my diet.. for someone with my culinary skills you would think it would be easy to stop eating the swill I prepare, but it ain't.

As to rice cooker, I gots me a slow cooker freebie from a grocery store promotion. I guess I understand how to use it okay. Its small though and it really is just one more thing I would have to constantly wash. So I guess it just aint worth it.

I get one meal a day on my own, the rest is diet shakes. So lunch will be a ten inch flour tortilla-wrap and some sliced buttered onions zapped for fifteen seconds.
Wonder how many calories that is?

Who knows? After I diet, maybe I'll take up my math drills again.

EDIT:
Thanks for the PM, I had no idea my tortilla snack was over 1400 calories. No idea at all. I'm supposed to be at 800 calories per day and I already went well over it without even suspecting it.

Quote: pew

I know what a pecan is and I know what jello is but never seen them used in the same sentence. Is that pecan flavored jello or pecans in jello? Doesn't sound very appetizing having chunks of nuts in jello.

http://diversitytomorrow.com/thread/50/32/#post39199

And it does have chopped nuts on top.

The one problem is the temperature. The packaged products is meant to be served piping hot. For the next iteration I need to add flavoring. But the consistency is remarkable.

For this week I'm thinking about a lentil/rice/chickpea/lima bean stew with tomato sauce and peanut butter.

For the peanut butter, I will try mixing the peanuts and oil with a bit of cooked chickpeas, garlic and cinnamon.

Bought a package of limes, finally got around to them. Had to throw out about half because the one bad lime spread its mold to the others. Then I sliced the good ones with a clever (risking fingers for sure) and got a slippery cutting board. It just occured to me that I could have purchased a bottle of lime juice and avoided all that mess, is there any advantage to using actual fresh limes than the bottled juice to flavor my drinking water?

Now and then you'll see a recipe which calls for one clove of garlic. That's not enough garlic, unless it's a recipe for cooking one clove of garlic -and even then you should use two.

I used to buy crushed garlic by the quart.
I ate so much 25 years ago people would cringe
when they saw me coming. It really does come
out thru your pores, go to Italy sometime in
July.

So I'm thinking:

caramelized onions and bell pepper with cubed, seared chicken breast. Deglaze with white wine, simmer, add chicken broth, balsamic vinegar, then lentils, and barley. Seasoned with pepper, oregano, fine herbs, cumin and paprika (for color). Perhaps add corn starch. Then mix with cooked rice.

Quote: Nareed

So I'm thinking:

caramelized onions and bell pepper with cubed, seared chicken breast. Deglaze with white wine, simmer, add chicken broth, balsamic vinegar, then lentils, and barley. Seasoned with pepper, oregano, fine herbs, cumin and paprika (for color). Perhaps add corn starch. Then mix with cooked rice.

I make this kind of thing all the time, but no
rice, too many carbs. Right now in the slow
cooker I have two cans of diced tomato's with
chiles, a can of hot enchilada sauce, 3 chopped
onions, a bunch of crushed garlic, basil, oregano,
onion powder, and a lot of ground pepper. Put
in 3 pounded chicken breasts and cover with the
sauce. Cook for 3 1/2 hours on low. Serve over
seasoned croutons and mix in a handful of grated
sharp cheddar. Easy peasy.