This is easy and cheap.
(any other vegetables)
Cook these. Add them to
1 can salmon
1sp ginger powder
1tsp mustard powder
3 tbs ACV
2 whole eggs
Mix all of this. Shape into patties. Since I did not use any binder besides eggs, I make them small. I also cook on a little higher heat to toughen up the proteins, and do not use a lid to evaporate the liquids. Cook through till desired in consistancy. Use about 1/2tbs of butter for each patty.
If you use binder like crumbs or flour, you can take one egg out. Substitute the binder for the egg. My guess is a few tbs of whatever should work but more if they are larger crumbs. When the salmon mixture is getting firm but not dry you are good to fry them.
5 egg whites, whipped or beaten
1/4 cup of brown rice syrup
1 1/3 cups of flour (I used unbleached white)
1 1/3 cups of roasted chestnuts, finely ground
Whip egg whites, whip in the brown rice syrup (add more if you like very
sweet, but note that most chestnuts are naturally sweet on their own).
When you add the brown rice syrup to the whipped whites, they will go a
bit flat. Not to worry, the recipe works anyway.
Mix the flour with the chestnuts, until well blended. Add the flour mix
to the egg white mix. Drop on parchment paper-lined cookie sheet (or on
a cookie sheet), which has been lightly swiped with oil. Bake 400F for
about 10 minutes. Makes about 18-20 large cookies.
Comments: Cookies are chewey in texture, kind of old fashioned, and not
too sweet (unless you up the brown rice syrup). These cookies kind of
grow on you. Because of the variations in the chestnuts (some are very
sweet, others a bit peppery in flavor), the cookies will vary from bite
A bag of Beans
Cook them all together besides Lard. Drain. Add to food processor in fourths – water as needed! Add lard for taste and texture, also salt.
Also you can add tomato can or paste for flavor.
Oh man, couscous is awesome! Let’s see…
cooked in tomato juice/v8 and mixed with chopped fresh parsley, tomatoes, cucumber, and a bit of mint and lemon juice = a tabouleh-like cold salad (yum)
cooked in chicken stock, garlic, and rosemary and served with cooked chicken and steamed green beans (can be mixed together for easy leftovers too)
tossed cold with a bit of fat-free italian dressing and some leftover grilled veggies (chopped) – you could do this with olive oil instead of the dressing, but I like the bit of zing the dressing adds
mix with black beans, corn, chopped tomatoes, a bit of chopped onion, a chopped jalapeno, cumin, and cilantro – serve with sour cream
cold – mix with tuna, a bit of mayo, and whatever spices you like and eat wrapped in lettuce leaves
mix with lemon juice, chopped garlic (or garlic powder) and a bunch of chopped fresh herbs – basil, parsley, oregano, and thyme
got leftover plain couscous? heat it gently with some milk (and a touch of half-and-half or cream if you’ve got it) and add some sugar (or brown sugar) and cinnamon.
Can you tell I love couscous?
2 cups flour
3 egg yolks
1 whole egg
2 teaspoons salt
Mix flour eggs and salt
add water a little bit at a time until thoroughly mixed until it can be made into a ball
kneed untill smooth and elastic
rest 10 minutes
divide into 4 parts
roll out dough and slice!
boil in water 10-15 mins or to taste
Ginger grated (fresh or frozen)
Vinegar (plenty… more than I immediately think
salt to taste (or extra soy)
salt to taste
Cook chicken and onion covered in large pan or pot. Near the end of cooking, 5 or so minutes left, add the Balsamic Vinegar and reduce until thickened and not vinegary.
Nice with rice.
2tbs EVOO First Press Coconut Oil (Nutiva is a good brand)
1 cup HM Sauerkraut SK Finely Diced
1 cup Chicken breast chopped or diced
1/8th cup SauerKraut SK juice
Melt the Coconut Oil if you need to. Mix it all and eat it! I think it’s best by itself.
T means time and the plus is how many minutes from whatever time it was.
T= Hot Tap Water+Dozen Eggs+Salt put on the stove
T+10= Egg is very soft boiled. Runny Yolk and mostly.. white albumin.
T+15= Fully Formed yolk with a Dark Center that is Not Runny at all.
T+19= Yellow is fully cooked and may even be overcooked.
What I noticed is that the eggs continue to cook after removing them from the water and the stove, unless they are put in a cold water bath. I think it makes sense to aim for undercooked eggs if you want cooked eggs and skip the bath.
I really really really times infinity hate the runny white part, and love love love (times 1000ish) runny yellow (with toast). I think I’ll aim for 11-13 minutes on the stove next time.
Also I don’t know if the salt did anything or why I put it in. Well it’s supposed to raise the boiling temp but I don’t know how much I put in or if it actually changed anything. I’ll definitely NOT put it in next time though.
HM Sauerkraut Juice
Thickener if wanted.
If using corn starch… I would cook the corn starch into 1/3 of the mix for 5 minutes, getting it very thick. Then let it cool to room temp, and add the rest of the mix in. This way, the corn starch is activated by the heat and thickens up nice, but you keep the beneficial bacteria from the juice. I haven’t tried this yet…