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Post by pairesta on Oct 7, 2016 15:21:43 GMT -5
All over it! We're making her ghormeh sabzi recipe.
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Post by Il sole sotto la terra on Oct 11, 2016 9:47:01 GMT -5
For October's cooking project my daughter picked . . . Iran! I'm pretty excited. So you all know the drill: hit me with any favorite Persian recipes or flag down a poster who is Iranian. Iran is a fantastic choice. It's an overlooked cuisine, and I think you'll find at least one Iranian dish that will make it into your regular repertoire. You've already got ghormeh sabzi, which is about as close to a national dish as Iran gets, so that's a great start. I posted list some time ago, but it bears repeating. tolerabilityindex.freeforums.net/post/60378/threadI would also add: kabob koobideh (ground lamb/beef/lamb and beef with finely minced onion) joojeh kabob (chicken marinated in yogurt, onion and saffron) Sumagh (powdered sumac) is often sprinkled on kabobs and the insanely buttery rice that accompanies them. I don't know how hard it is to find here, since ours comes straight from Iran, but Penzeys Zatar will do just fine as a substitute. A great starter is nan-e barbari with walnuts, watercress and panir.
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Smacks
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Post by Smacks on Oct 11, 2016 10:21:21 GMT -5
For October's cooking project my daughter picked . . . Iran! I'm pretty excited. So you all know the drill: hit me with any favorite Persian recipes or flag down a poster who is Iranian. Sumagh (powdered sumac) is often sprinkled on kabobs and the insanely buttery rice that accompanies them. I don't know how hard it is to find here, since ours comes straight from Iran, but Penzeys Zatar will do just fine as a substitute. A great starter is nan-e barbari with walnuts, watercress and panir. I've got a jar of Zaatar from Penzey's but I really don't know what to do with it. Most recipes I find are using it to sprinkle on baked pita chips, but it smells so good it's got to have other uses. I'm just intimidated.
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Gumbercules
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Post by Gumbercules on Oct 11, 2016 10:24:54 GMT -5
Sumagh (powdered sumac) is often sprinkled on kabobs and the insanely buttery rice that accompanies them. I don't know how hard it is to find here, since ours comes straight from Iran, but Penzeys Zatar will do just fine as a substitute. A great starter is nan-e barbari with walnuts, watercress and panir. I've got a jar of Zaatar from Penzey's but I really don't know what to do with it. Most recipes I find are using it to sprinkle on baked pita chips, but it smells so good it's got to have other uses. I'm just intimidated. I'm making this tonight, and it uses 1/4 cup of za'atar. www.seriouseats.com/recipes/2016/03/crispy-zaatar-tofu-kale-avocado-grapefruit-salad-recipe.htmlIt's good as a topping to labneh (strained greek yogurt) or light dips like hummus.
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Post by Il sole sotto la terra on Oct 11, 2016 10:34:42 GMT -5
Zatar is good on anything Middle Eastern, or anything that could use a little lemony, herby zing. It would be fantastic on some buttery baked fish.
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Post by pairesta on Oct 12, 2016 4:59:35 GMT -5
For October's cooking project my daughter picked . . . Iran! I'm pretty excited. So you all know the drill: hit me with any favorite Persian recipes or flag down a poster who is Iranian. Iran is a fantastic choice. It's an overlooked cuisine, and I think you'll find at least one Iranian dish that will make it into your regular repertoire. You've already got ghormeh sabzi, which is about as close to a national dish as Iran gets, so that's a great start. I posted list some time ago, but it bears repeating. tolerabilityindex.freeforums.net/post/60378/threadI would also add: kabob koobideh (ground lamb/beef/lamb and beef with finely minced onion) joojeh kabob (chicken marinated in yogurt, onion and saffron) Sumagh (powdered sumac) is often sprinkled on kabobs and the insanely buttery rice that accompanies them. I don't know how hard it is to find here, since ours comes straight from Iran, but Penzeys Zatar will do just fine as a substitute. A great starter is nan-e barbari with walnuts, watercress and panir. Thanks for the info! I went ahead and made the meal this past weekend, but alot of what you wrote was on my final list of possibilities. Good for a future reference!
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Post by Mrs David Tennant on Oct 18, 2016 13:19:08 GMT -5
Okay, guys, I'm trying to eat low-carb for a while, but I'm having trouble getting enough food. I get bored very easily while I'm eating, and eating just meat and plain veggies is not filling me up. There's been at least one day where I had to lay down after getting out of the shower b/c I was so hungry. I'm an extremely picky eater and I won't eat mushrooms, peppers, or onions (and many more).
Anyone have any suggestions?
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Post by Pedantic Editor Type on Oct 18, 2016 13:39:09 GMT -5
Okay, guys, I'm trying to eat low-carb for a while, but I'm having trouble getting enough food. I get bored very easily while I'm eating, and eating just meat and plain veggies is not filling me up. There's been at least one day where I had to lay down after getting out of the shower b/c I was so hungry. I'm an extremely picky eater and I won't eat mushrooms, peppers, or onions (and many more). Anyone have any suggestions? Nuts and seeds? Peanut butter on apples? Cheese? I know fruit is not necessarily low-carb but it's not like cane sugar or white flour. Protein helps you feel fuller longer, too.
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Post by The Sensational She-Hulk on Oct 18, 2016 14:16:03 GMT -5
Okay, guys, I'm trying to eat low-carb for a while, but I'm having trouble getting enough food. I get bored very easily while I'm eating, and eating just meat and plain veggies is not filling me up. There's been at least one day where I had to lay down after getting out of the shower b/c I was so hungry. I'm an extremely picky eater and I won't eat mushrooms, peppers, or onions (and many more). Anyone have any suggestions? Nuts and seeds? Peanut butter on apples? Cheese? I know fruit is not necessarily low-carb but it's not like cane sugar or white flour. Protein helps you feel fuller longer, too. I've been eating low-carb (more or less) and the first thing I learned is that you can't rely on just meat and veggies - and low-carb doesn't mean no carb. I've been doing mixed veggies, tuna (in the low-sodium single-serve packets), and a little brown rice for my work lunches - the biggest ratio being veggies to tuna to rice - and they keep me going for quite awhile during the day. I also tend to substitute out zucchini, sweet potato, or yellow/spaghetti squash noodles in place of pasta. The nuts and cheese idea is great, especially because nuts are really good for you anyway. I'd also recommend Greek yogurt, if you like that, because it's full of protein. I've been drinking these 8-ounce things of nonfat kefir yogurt for breakfast and I've found that I stay full much longer than I anticipated.
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Post by Pedantic Editor Type on Oct 18, 2016 14:19:03 GMT -5
Nuts and seeds? Peanut butter on apples? Cheese? I know fruit is not necessarily low-carb but it's not like cane sugar or white flour. Protein helps you feel fuller longer, too. I've been eating low-carb (more or less) and the first thing I learned is that you can't rely on just meat and veggies - and low-carb doesn't mean no carb. I've been doing mixed veggies, tuna (in the low-sodium single-serve packets), and a little brown rice for my work lunches - the biggest ratio being veggies to tuna to rice - and they keep me going for quite awhile during the day. I also tend to substitute out zucchini, sweet potato, or yellow/spaghetti squash noodles in place of pasta. The nuts and cheese idea is great, especially because nuts are really good for you anyway. I'd also recommend Greek yogurt, if you like that, because it's full of protein. I've been drinking these 8-ounce things of nonfat kefir yogurt for breakfast and I've found that I stay full much longer than I anticipated. Yes, yogurt is also a good idea if you like it -- mix with a little fruit? I've been digging a spoonful of pumpkin and a swirl of honey stirred into plain greek yogurt. And it's kind of old-fashioned seeming, but cottage cheese is another option.
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Post by The Sensational She-Hulk on Oct 18, 2016 14:33:47 GMT -5
Yes, yogurt is also a good idea if you like it -- mix with a little fruit? I've been digging a spoonful of pumpkin and a swirl of honey stirred into plain greek yogurt. And it's kind of old-fashioned seeming, but cottage cheese is another option. Oh man, I totally forgot about cottage cheese! I've actually really grown to love it, much to my surprise; I always thought it was totally disgusting as a kid. But it's delicious with some good fresh fruit. Also, I'm definitely gonna steal your pumpkin/honey yogurt idea. I have a bunch of lovely raw honey my parents brought back from California that's just hanging out in the kitchen cabinet. I bet it would be great with some almonds.
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Gumbercules
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Post by Gumbercules on Oct 18, 2016 14:33:47 GMT -5
Where do beans fall on the no-carb system? I recall dropping them when I dropped carbs, but a dietitian friend told me that was incorrect, and while they may be high in carbohydrates.... and I forget the rest. Which is why I'm asking now.
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Post by The Sensational She-Hulk on Oct 18, 2016 14:38:09 GMT -5
Where do beans fall on the no-carb system? I recall dropping them when I dropped beans, but a dietitian friend told me that was incorrect, and while they may be high in carbohydrates.... and I forget the rest. Which is why I'm asking now. Beans can be starchy and have lots of carbs, but they're generally very high in fiber, so unless you're diabetic it's usually not a big issue. I made a vegan Tuscan kale and white bean stew a little while ago that's so filling it's kind of surprising. I can get through barely a cup before I'm stuffed. Edamame and lentils are probably your best bet if you want to go with fewer carbs and more fiber.
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Post by Mrs David Tennant on Oct 18, 2016 15:02:54 GMT -5
I don't like Greek yogurt because of the texture but cottage cheese works, and I even have some! I think if I go ahead and pack my lunch and snacks each night for the next day, I will be set during the day. The Sensational She-Hulk, does 50 grams of carbs seem a reasonable number to start? Thanks for your help!
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Post by The Sensational She-Hulk on Oct 18, 2016 15:19:36 GMT -5
I don't like Greek yogurt because of the texture but cottage cheese works, and I even have some! I think if I go ahead and pack my lunch and snacks each night for the next day, I will be set during the day. The Sensational She-Hulk , does 50 grams of carbs seem a reasonable number to start? Thanks for your help! I also found that prepping my lunches ahead of time definitely helps me to eat better! Unfortunately, I don't actually count carbs per se, but rather, I try to eat a balanced diet that's generally high in fruits, veggies, and lean protein more so than other stuff. I keep a food log on Google Docs so I can get a general sense of where I do well and where I could do better. I do also give myself a cheat meal once a week, where I don't worry about whether something has too many carbs and just eat a moderate portion of that meal, and then I'm satisfied and don't feel like I'm punishing myself. One thing that you might find useful is the Cron-O-Meter website or the MyFitnessPal app, which are good for keeping track of your particular nutritional needs (it has you input some information and gives you the breakdown of whatever you consume, along with any exercise you might perform) if you're really serious about counting your carbs and whatnot.
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Post by songstarliner on Oct 19, 2016 22:34:34 GMT -5
I bought a lot of boneless country pork ribs. What should I do with them? Non-bbq slow-cooker suggestions would be appreciated; I'm sort of looking for a general cooking method rather than a specific recipe. For instance, should I sear them then braise in liquid for hours? Should I marinate them first? Or can I just dump some things in the crock pot and walk away? Thanks!
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Post by pairesta on Oct 20, 2016 7:17:08 GMT -5
I bought a lot of boneless country pork ribs. What should I do with them? Non-bbq slow-cooker suggestions would be appreciated; I'm sort of looking for a general cooking method rather than a specific recipe. For instance, should I sear them then braise in liquid for hours? Should I marinate them first? Or can I just dump some things in the crock pot and walk away? Thanks! You're on the right track; they need low and slow cooking, not quick searing or grilling. Any of those methods you list would work just fine.
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Post by Pedantic Editor Type on Oct 20, 2016 8:22:54 GMT -5
I bought a lot of boneless country pork ribs. What should I do with them? Non-bbq slow-cooker suggestions would be appreciated; I'm sort of looking for a general cooking method rather than a specific recipe. For instance, should I sear them then braise in liquid for hours? Should I marinate them first? Or can I just dump some things in the crock pot and walk away? Thanks! I basically never sear meat before putting it in the slow cooker, because to me, it seems like dirtying a second pan for no good reason. I think you could marinate them first if you wanted to, but that dumping things in the crockpot should work just fine.
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Post by Liz n Dick on Oct 20, 2016 8:49:54 GMT -5
I bought a lot of boneless country pork ribs. What should I do with them? Non-bbq slow-cooker suggestions would be appreciated; I'm sort of looking for a general cooking method rather than a specific recipe. For instance, should I sear them then braise in liquid for hours? Should I marinate them first? Or can I just dump some things in the crock pot and walk away? Thanks! Backing up what pairesta and Pedantic Editor Type said -- yes to all of your suggested options. I do like to sear before doing the crock pot, though, because I like having those caramelized bits from the seared edges in the final product. Anyway, I just did country ribs (with, like, three half-inch bones total, so almost boneless) this past weekend and they were fantastic with a rub the night before, then a sear, then braising in red wine for a few hours.
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Post by songstarliner on Oct 21, 2016 15:42:00 GMT -5
I bought a lot of boneless country pork ribs. What should I do with them? Non-bbq slow-cooker suggestions would be appreciated; I'm sort of looking for a general cooking method rather than a specific recipe. For instance, should I sear them then braise in liquid for hours? Should I marinate them first? Or can I just dump some things in the crock pot and walk away? Thanks! So, you guys know I left my husband, yeah? Yeah. I moved out and then later he moved away with all our herbs and spices. UGH, I know, right? Basically I'm rebuilding a pantry from scratch, but verrrrry slowly, because I have zero dollars. So for the pork, I did this with what I had on hand: rubbed it down with salt, pepper, and brown sugar; let it rest for an hour or so; blotted dry and seared in a hot heavy pan, transferred to crockpot when ready; deglazed pan with red wine, whisked in some hoisin sauce, grainy mustard, more salt and sugar; added all that to the crockpot along with water to cover. It's been bubbling away for 2 hours - I'll probably let it go for another 4, if I can. I dunno, the house is smelling pretty good ...
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Post by Liz n Dick on Oct 21, 2016 15:56:31 GMT -5
So, you guys know I left my husband, yeah? Yeah. I moved out and then later he moved away with all our herbs and spices. UGH, I know, right? Basically I'm rebuilding a pantry from scratch, but verrrrry slowly, because I have zero dollars. So for the pork, I did this with what I had on hand: rubbed it down with salt, pepper, and brown sugar; let it rest for an hour or so; blotted dry and seared in a hot heavy pan, transferred to crockpot when ready; deglazed pan with red wine, whisked in some hoisin sauce, grainy mustard, more salt and sugar; added all that to the crockpot along with water to cover. It's been bubbling away for 2 hours - I'll probably let it go for another 4, if I can. I dunno, the house is smelling pretty good ... Ugh, what a drag! Rebuilding a pantry is NOT FUN. (And seems like it's probably among the least of the "not fun" things you've been dealing with, but hey -- this is the Food Board.) But it sounds like you did a delicious job anyway! I can only wish my house would smell like that when I get home...
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Post by songstarliner on Oct 21, 2016 17:41:34 GMT -5
The verdict? PORKCESS.
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Post by pairesta on Nov 17, 2016 12:03:43 GMT -5
1) Someone my wife works with gave her three huge lemons from their tree. These suckers are fist-sized monstrosities with bumpy, very thick rinds and skins. They're not Meyer lemons; they look more like the Sicilian or Southern Italian lemons I've seen pics of. Now, sadly, I looked at them and immediately thought "limoncello!" as for what to do with them. But any other ideas?
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Post by Pedantic Editor Type on Nov 17, 2016 12:07:46 GMT -5
1) Someone my wife works with gave her three huge lemons from their tree. These suckers are fist-sized monstrosities with bumpy, very thick rinds and skins. They're not Meyer lemons; they look more like the Sicilian or Southern Italian lemons I've seen pics of. Now, sadly, I looked at them and immediately thought "limoncello!" as for what to do with them. But any other ideas? Roasted chicken with lemon slices stuffed under the skin? Lemon bars? HM.
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Post by pairesta on Nov 17, 2016 12:09:33 GMT -5
2) My wife and daughter made blondies this weekend. When we've had the leftovers, we've warmed them briefly in the microwave (gotta go with ice cream, after all). While other warmups were successful, last night when I put one in it CAUGHT FIRE. There was no metal in there. But I came out into the kitchen and saw smoke belching out of the microwave. It had gotten so hot it melted through the dish it was sitting in. Threw it all out.
My question isn't so much out that happened, but now what to do with the delightful acrid smell of burnt popcorn that's been festering in a dead orangutan's ass. It was so bad I couldn't sleep last night. I'm simmering a pot of water with lemons in it right now. Online suggestions have also said to put a bowl of vinegar in the microwave, and that seems to have cleared up the intense smell in there, but the whole rest of the house still stinks. I'm hoping the bits and pieces I'm roasting for the turkey stock will help but just seeing if there's other suggestions.
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Post by Pedantic Editor Type on Nov 17, 2016 12:13:39 GMT -5
2) My wife and daughter made blondies this weekend. When we've had the leftovers, we've warmed them briefly in the microwave (gotta go with ice cream, after all). While other warmups were successful, last night when I put one in it CAUGHT FIRE. There was no metal in there. But I came out into the kitchen and saw smoke belching out of the microwave. It had gotten so hot it melted through the dish it was sitting in. Threw it all out. My question isn't so much out that happened, but now what to do with the delightful acrid smell of burnt popcorn that's been festering in a dead orangutan's ass. It was so bad I couldn't sleep last night. I'm simmering a pot of water with lemons in it right now. Online suggestions have also said to put a bowl of vinegar in the microwave, and that seems to have cleared up the intense smell in there, but the whole rest of the house still stinks. I'm hoping the bits and pieces I'm roasting for the turkey stock will help but just seeing if there's other suggestions. Once the source of the smell has been contained, the rest of the house just needs to air out. Turn on ceiling fans, open windows if you can, get air moving. Baking soda is also good for absorbing odors.
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Post by Liz n Dick on Nov 17, 2016 12:47:48 GMT -5
1) Someone my wife works with gave her three huge lemons from their tree. These suckers are fist-sized monstrosities with bumpy, very thick rinds and skins. They're not Meyer lemons; they look more like the Sicilian or Southern Italian lemons I've seen pics of. Now, sadly, I looked at them and immediately thought "limoncello!" as for what to do with them. But any other ideas? Lemon curd! Which you can then use for all manner of things, or, if you don't have ideas right now, it freezes beautifully. That's what I did the last time I had a surplus of lemons, and... I still haven't eaten any of the curd. (Lemony things are never my first choice.) If you didn't have plans to use them up right away, but wanted to keep the components of them, the zest freezes really nicely, too.
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Post by Mrs David Tennant on Nov 17, 2016 13:54:24 GMT -5
1) Someone my wife works with gave her three huge lemons from their tree. These suckers are fist-sized monstrosities with bumpy, very thick rinds and skins. They're not Meyer lemons; they look more like the Sicilian or Southern Italian lemons I've seen pics of. Now, sadly, I looked at them and immediately thought "limoncello!" as for what to do with them. But any other ideas? Lemon curd! Which you can then use for all manner of things, or, if you don't have ideas right now, it freezes beautifully. That's what I did the last time I had a surplus of lemons, and... I still haven't eaten any of the curd. ( Lemony things are never my first choice.) If you didn't have plans to use them up right away, but wanted to keep the components of them, the zest freezes really nicely, too. We can't be friends anymore.
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Post by Liz n Dick on Nov 17, 2016 13:57:34 GMT -5
We can't be friends anymore. Noooooo!!!! But... but... being friends with me means all the more lemony things for you! ::SOBS::
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Post by Mrs David Tennant on Nov 17, 2016 15:58:52 GMT -5
We can't be friends anymore. Noooooo!!!! But... but... being friends with me means all the more lemony things for you! ::SOBS:: Oh! Okay, friends again!
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