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did you use regular oats or steel cut? i like the steel cut, and my gf likes regular, also i use almond milk (not the unsweetned kind) i put them in tupperware type containers with twist on lids |
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I am thinking about making chicken enchiladas today so I am working up a recipe in my head. I can poach the chicken, shred it, and then mix it with cream cheese for the filling. I want to make a green sauce. I have salsa verde so maybe I can use that some how.
Any suggestions? |
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Chad, you could also add diced green chili's and shredded cheese and even a can of cream of chicken soup to your filling mixture. Add some chicken broth to your salsa verde and you will have a fantastic green sauce. You could also make it yourself using fresh tomatillo's, white onion diced and a couple of jalapenos and bake them for about 20 minutes at 350. You'll want to cut your tomatillo's in half and you can add as many jalapenos that you want for extra kick. Once you baked all the ingredients I mentioned you can add them to your blender or food processor and blend away to a consistency that you like.
Thanks to the useless information that runs around in my head I have to share this handy little bit of information. You can use your hand mixer to shred your chicken breasts. Happy cooking! Quote:
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Thank you, that sounds yummy. The enchiladas are in the oven. |
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Recipe
I want fried rice but I have never made it. I looked at some recipes but it seems out of my comfort zone.
Any suggestions? |
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the secret is the egg...if you can scramble eggs you can do it! |
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Hey as much as I like you bro, if I did, I'd invite them over here and barter with them with a foot massage.............. |
I always start with cold leftover rice... it fries really well with a bit of sesame oil and scrambled eggs. If you want veggies and protein cook that first with a bit of sesame oil, add the rice and scrambled eggs.
I think I will make pad thai today for dinner... what ever you have, enjoy! Quote:
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these are great for refrigerator oats! (rubbermaid makes them) |
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Thank you Knight and Cricket26. |
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'Hush-Puppy' Falafel Ball Treats w/ Orange Miso Sauce
Ingredients:
1 - Trader Joe's package of Falafel mix 3 - organic eggs 3 to 4 Tablespoonful's of Organic Coconut flour 1 1/2 cups of Organic Miso Ginger Broth 1 can of creamed Corn 2 Tablespoons of Organic Monk-fruit Sweetener 1 teaspoon of minced Garlic And... a large handful of Organic Kale. Utensils: Large Mixing Bowl and Mixing Fork/Spoon Non-Stick Ceramic Skillet Fry-pan spatula Organic Coconut Oil (to pan sear your Falafel-Hush-Puppy treats) Prep-Time to Cooking Time to gobble them up Time: 15 to 20 minutes. Directions: Empty the package of Trader Joe's Falafel mix into the large mixing bowl. Add the can of Creamed Corn on top of the Falafel mix. Crack 3 organic eggs over the entire contents in your mixing bowl. Take your mixing fork/spoon and mix up the contents in the bowl. Now add the Miso Ginger Broth and remix the contents again. Add the minced Garlic. Take a large handful of Kale and then mix up all the contents inside the mixing bowl. I usually push the Kale into the Falafel batter mix and then once I do that, it is easier to mix the entire contents inside the mixing bowl. Now that most all of the ingredients are mixed up together, use your Organic Coconut flour sparingly, because you want the end product of your Falafel batter to have time to absorb the liquids we added to this batch of Hush-Puppy-Falafel batter. Add enough coconut flour that it takes on the consistency of a sticky batch of cookie dough. The dough-texture should be loose enough to scoop up a big spoonful to lay down in the skillet that has hot coconut oil in it. Pan sear several spoonfuls in your skillet. About 5 minutes on each side. They should be a golden brown shade on both sides, when you're done cooking them in the skillet. Turn heat off. Serve your Falafel-Hush-Puppy Ball Treats and top them with your favorite sauce. I use an Orange Miso sauce, which complements the flavor of these quick-to-make, healthy treats. I love how tasty these treats are and how quick it is to make them. I only cook for me, but there is enough in the mixing bowl that I can have these tasty treats again over the weekend for my lunch or supper meals. They are high in fiber, high in protein, and dense with Kale. Win-Win, if you ask me. Enjoy. :hk20: |
Cooking Techniques
These and other techniques can be found at this link.
_____________________________ https://cdn.drweil.com/wp-content/up...76-600x450.jpg Sautéing Sautéing is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas. _____________________________ https://i.postimg.cc/1X3q2VF6/roasted-chicken-9.jpg Roasting or Baking In general, roasting refers to cooking something in the oven at a very high temperature, around 400 F or hotter, whereas baking might employ a lower temperature, like 325 to 375 F. But these are not absolute definitions. Regardless of what you call them, roasting and baking are both dry-heat cooking methods that use the oven and are used to cook meat, roast vegetables, bake cakes, and more. _____________________________ https://i.postimg.cc/ZK2CJM3C/red-wi...short-ribs.jpg Braising Braising is a moist-heat technique for cooking meats and vegetables. The low and slow temperatures help tenderize tough cuts of meat as well as root vegetables, greens, and legumes and are the starting point for making soups and stews. _____________________________ https://www.reluctantgourmet.com/wp-...ring_water.jpg Simmering Not to be confused with boiling, simmering is a moist cooking method. Simmering is a gentle technique, where the liquid is kept just below boiling, that's useful for cooking dishes like vegetables, soup, and stews. _____________________________ https://i.postimg.cc/kXjqgDpj/8-inch-chefs-knife.jpg Chef's Knife Whether it's slicing, dicing, mincing, or chopping, it all starts with a chef's knife in your hand. Learning how to properly use a chef's knife can not only keep you safe in the kitchen but make prep a cinch. _____________________________ https://i.postimg.cc/28XpBp87/image-...x900-publi.jpg Chopping an Onion Once you've got your basic knife skills down, here's your first test: chopping an onion. Any number of savory dishes and sauces feature chopped onions, so you might as well learn to chop them a safe and easy way. _____________________________ https://www.dummies.com/wp-content/u...549.image0.jpg Deglazing a Pan Deglazing a pan is a technique used after sautéing, searing, or browning food in a pan. Liquid is added, such as stock or wine, to loosen and dissolve the food particles that are stuck to the bottom of the pan. The flavorful mixture produced by deglazing can be used to make a simple pan sauce. _____________________________ https://encrypted-tbn0.gstatic.com/i...eaxB9&usqp=CAU Boiling an Egg Boiling an egg is a cooking skill that is useful on a day-to-day basis. Not only will this guide help you make perfect hard-boiled eggs that don't smell like sulfur or taste like rubber, but it also reveals the secret to peeling them with ease. _____________________________ https://img.taste.com.au/CFnLP2m7/w7...s-141318-2.jpg Poaching an Egg Once you've mastered the right way to poach an egg, you'll up your breakfast and brunch game big time. Easier than you think, poached eggs are delightful atop toast, pasta, and more. _____________________________ https://www.bbcgoodfood.com/sites/de...?itok=sEzruvF_ Scrambling Eggs If you can make perfectly fluffy scrambled eggs without overcooking or scorching them, you'll earn a lifetime of breakfast bragging rights. The key to this technique is making sure you beat plenty of air into the eggs which ensures they turn out light and fluffy every time. _____________________________ https://www.bbcgoodfood.com/sites/de...9/omelette.jpg Making an Omelet If it's starting to look like cooking eggs is one of the most important kitchen skills a new cook can learn, that's because it is. This time we tackle how to make an omelet. If you can make this 5-minute dish, you'll be set for breakfast, brunch, and dinner. _____________________________ https://i.postimg.cc/MGvQDdH1/Baked-Potato-5.jpg Baking a Potato Wholesome and filling baked potatoes are one of life's great pleasures. This technique for baking potatoes shaves 20 minutes off the usual method, making them an easy weeknight side dish. _____________________________ These and other techniques can be found at this link. |
Deboning and thin slicing chicken breasts
Am using these techniques to make chicken medallions for a curry tonight.
_________________ How to debone a chicken breast: _________________ How to thinly slice deboned chicken breast: |
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