The ButchFemmePlanet Kitchen

[Words]

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie).

Anyone?

[Lady Jewel]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

[Cyclopea]

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Fruit cobbler?

[Bit]

Originally Posted by Mel (aka BlistexLez)

Oh yeah, I have a terrible time trying to get my iron level up. I have tried a variety of supplements, but they don't seem to be helping. If anyone has ideas for iron-rich foods that could become a regular meal, please share. Meg keeps threatening to make liver (which is ok, but I'm interested in a recipe that doesn't taste like dirty blood)

Mel, red meat in general, especially if you pair it with something acidic, is iron-rich. For example, steak marinated in balsamic vinaigrette and then BBQ'd has more available iron that steak broiled... but if you drink something acidic with your meal, you get the same effect.

Also, when you have spinach, try it with lemon juice (like in spanakopita) for the same enhanced availabilty. Lentils are also high in iron.

Originally Posted by Words

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie).

Anyone?

Here's a page of recipes from King Arthur Flour for you, Words; they're usually very reliable. It has two starter recipes, I think.

http://search.kingarthurflour.com/se...=1000014&Nty=1

[Arwen]

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.

[Arwen]

This recipe has a history...much like many of us. If you want to read the whole thing, head over to my blog at http://tarotbyarwen.com/blog/?p=1967 I do a series over there of recipes that I associate with various Tarot cards.

• 
  Three of Swords Heartbreakin’ Avocado Dip

3-4 Avocados, ripe
1 can Ro-tel tomatoes, original recipe, drained with the juice reserved
2-3 TBS lime juice (can substitute lemon if you must)
Tony Cachere’s Cajun Seasoning, to taste
Tabasco, to taste



Cut those avocados in half. There is a large pit in the center. Just cut to that seed and then circle the knife around it as you cut the fruit in half. Actually, technically speaking, the avocado is a berry. Once you have two halves, you can try to gently squeeze the side with the pit. Often it will pop out. You can throw it away or use it to grow a pretty green foilage for your kitchen. To do that, stick toothpicks in it and set it so half is in water. It will sprout for you.


Now take a spoon and scoop all that creamy green goodness into a mixing bowl. Make sure you get it all. Do this for all your avocados. And yes, I want to argue that this is a vegetable and not a fruit or a berry. LOL


Now mash it all up good with a fork. Or, if you prefer, you can use a hand mixer to beat the avocado into submission. Whee ha!


Once you have the creamy green base, dump in the tomatoes. I mean–gently fold in the tomatoes. Aww, the heck with that. Dump those puppies in and stir. I would add about half the juice of the can and the lime juice at this point too. I like my dip a bit juicy so I use the whole can but I’ll let you make that decision for yourself.


Once that is all stirred together (or beaten by the beaters), start adding the Tony’s. I don’t know what you call it, but in my house, it was just “the Tony’s”. You will want to taste as you go. Once it is salty, then stop! Now add in a healthy amount of Tabasco sauce. No, you can not substitute. Ewww! I’m a Louisiana girl and you do not want to use Louisiana Hot Sauce here or any other hot sauce. You want the red-hot flame of Tabasco. Okay so you can’t do red-hot. Just add a drop or two. Trust me. If you use another hot sauce, it will not be the same.


Okay so it might be good, but it won’t be the same. LOL


Once it tastes “right” to you, cover it with saran wrap. Now here’s a trick my ex taught me that has never failed me. When you put the saran wrap on, make sure it touches the dip. I mean pat it down so it is in contact. Air will brown your dip and trust me… you think people are hesitant about eating green stuff? Try them with green stuff that has a brown crust. Oh yeah…no yum!


Now for the hardest part of all. Put it in the fridge. Leave it there for at least two hours to get nice and cold. If you are like me, a spoonful or two will land in a bowl before the whole thing ever finds the refrigerator.


When you are ready to serve, I prefer flour tortilla chips over corn. In case you were going to invite me over to share…

[Mel C.]

Originally Posted by Arwen

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.

THAT is why I love the "auto subscribe" setting..If I post to a thread, it's worth subscribing. I can always unsubscribe later

[Arwen]

Originally Posted by Mel (aka BlistexLez)

THAT is why I love the "auto subscribe" setting..If I post to a thread, it's worth subscribing. I can always unsubscribe later

I set mine to auto after I'd started a thread or two. Hee.

[MizzSabra]

Originally Posted by Arwen

HAHAHAHAHA!

I forgot to subscribe to this thread. Yes, I'm a doofus.

snort

PS on the spinach....cook it (releases more of the iron) and pair it with something that has vitamin c. I have a great recipe for sauteed spinach that I love....and I hate cooked spinach. Let me find it and I will post it. Other iron rich foods: figs, almonds, hazelnuts, red meat esp organ meats (but I don't eat organ meat, bleh).

[Sachita]

I'm not sure what I call this but its yummy if you love curry. I try to eat curry once or twice a week. I was feeling creative, I often invent my own recipes, started making chicken and went from there.

boneless organic chicken thighs
brown in coconut oil

In another large pot sauteed onions, mushrooms and celery. Add chicken, chicken stock a lot, add lots of curry, garlic , salt, pepper, roasted red peppers, large diced potatoes. I let it cook maybe an hour and then add about a cup of half and half. I cut the chicken up or leave whole.
It's an excellent soup/stew. I enjoy sipping the creamy curry broth and then fishing out the veggies.

I'm actually making this today. I make a large pot, extra broth and freeze.

[Tommi]

Sherrie cooks meal size portions and fills my freezer with my favorite foods.

Now, I hear that fresh fish is the in thing...So, when LeftWriteFemme is off writing, and I need to eat more fish they say, but it stinks up the house whether in or out of shiny side in, shiny side out, windows open , evacution fans on...Ewww...

1.Shiny side out, or shiny side in when it says cook in Aluminum foil..make tent, etc..

2. Does it matter?

3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this

[Arwen]

Originally Posted by Tommi

3. What's a non fishy smeling or tasty fish, beside halibut and salmon, and I WILL NOT be doing this

I am so not the person to answer this one. I love the taste of fish. But a non-fishy fish is fresh Tuna.

[Jet]

Cook full quart of heavy whipping cream, stirring slow and low until thick.
Optional-add grated parmesan to thicken

Add 1 can of unmarinated artichoke hearts (coarsely chopped)
Add 1 bag of unmarinated sun dried tomato (Coarsely chopped)
Optional-mushrooms

Salt and pepper to taste (using kosher salt)

Serve over whole grain penne or fetuccini

with a tossed salad topped with basalmic vinegar and olive oil

[Queerasfck]

Ground beef tacos with cheddar cheese and iceberg lettuce. They were heaven sent!

[Mel C.]

Originally Posted by Diva

Not quite, Mel.....] < <

Thanks so much for the link...I'da made a mess outta the cupcake pan

Originally Posted by Lady Jewel

Leafy green vegetables are a great source of iron. I.E. Spinach and any dark leaf lettuce.

Hope this helps,
Jewel

Thank you for the suggestions. I'm trying to add the green leafy stuff, but don't really have ideas other than salad salad salad. I LOVE salads but usually have more toppings (cheese, egg, garbanzo beans, beets, etc) than leafy stuff lol

Originally Posted by Bit

Mel, red meat in general, especially if you pair it with something acidic, is iron-rich. For example, steak marinated in balsamic vinaigrette and then BBQ'd has more available iron that steak broiled... but if you drink something acidic with your meal, you get the same effect.

Also, when you have spinach, try it with lemon juice (like in spanakopita) for the same enhanced availabilty. Lentils are also high in iron.

Thank you so much Bitty Bit....

*points honey to alllll these helpful hints so she can remind me what we learned today*

[Arwen]

FOUND ONLINE. Have not tried.


Spinach with Chickpeas

http://www.eatingwell.com/recipes/sp...chickpeas.html
From EatingWell: March/April 2007 Enjoy this vegetable-rich nibble as they do in Spain, spooned onto small rounds of fresh or lightly toasted bread.
12 servings, about 1/2 cup each | Active Time: 35 minutes | Total Time: 45 minutes
Ingredients

• 2 pounds baby spinach
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium red onion, finely chopped
• 5 cloves garlic, minced
• 1 19-ounce can chickpeas, rinsed
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon hot paprika
• 1/2 cup golden raisins
• 1/2 cup reduced-sodium chicken broth, or vegetable broth

Preparation

1. Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
2. Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.

Nutrition

Per serving : 120 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 4 g Protein; 6 g Fiber; 260 mg Sodium; 67 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1/2 fat
Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature or reheat on medium-low heat before serving.

[citybutch]

Tonight's dinner is:

Tuscan Style Sauteed Chicken

1 chicken leg (per person), rinsed under cold water and patted dry
Salt and freshly ground pepper
1 large garlic clove (per person)
Some fresh rosemary leaves
Extra-virgin olive oil, for drizzling on chicken
1 large lemon, quartered (per leg)


Directions
1. Preheat oven to 375 °F (190°C).

2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.)

3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to give up their own juices.

4. Place the pan in the oven and roast the legs for 50 to 60 minutes, checking the pan after 25 or 30 minutes. (If the meat is very lean you may need to add some more liquid to the pan so that the meat doesn’t get dry.) The chicken skin should be well browned and crispy; the leg joint should be loose. Test by grabbing one end of a drumstick with tongs and piercing the meat with a sharp knife: the juices should be clear, and when you cut into the meat it should fall off the bone.

Usually this chicken won’t require a sauce, but if your chicken is lean, you can deglaze the pan with a little wine or water, swirl in a little butter, and pour the reduced sauce over the meat. Let the legs rest for 5 to 10 minutes before serving.

I served this with Roasted Asparagus drizzled with Hollandaise Sauce and baby green salad with balsamic dressing. Lovely.

[Arwen]

Oh this sounds scrumptious. I'll be right over.

[Arwen]

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Would stevia be an okay sweetener or do you want no sweetener at all?

[Diva]

Originally Posted by Lady Jewel

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

Lady J....
I nanny/chef for a family with a diabetic child. This recipe is a hit. It is from my Betty Crocker Diabetic Cookbook.....It doesn't SEEM like it should be in there! lol

Key Lime Bars (1 carbohydrate choice; food exchanges: 1/2 starch; 1/2 fruit; 1 fat)

1 1/2 C. graham cracker crumbs
1/3 C. margarine, melted
3 T sugar
1 pkg (8 oz) softened cream cheese
1 can (14 oz) sweetened conensed milk
1/4 C Key Lime Juice or reg. lime juice
1 T lime zest

Heat oven to 350.
Grease bottom and sides of square pan (9x9x2) with Pam. Mix cracker crumbs, margarine & sugar thoroughly with fork. Press evenly in pan. Rerigerate while preparing cream chees mixture.

Beat cream cheese in small bowl on medium speed until light & fluffy. Gradually beat in milk until smooth. Beat in lime juice & lime zest. Spread over layer in pan.

Bake about 35 minutes or until center is set. Cool 30 minutes. Cover loosely & refrigerate at least 3 hours until chilled. Cut into bars and garnish with additional lime peel. Store covered in frig.

They are YUM!