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A Substitution Helper and a Few Supper Ideas

Mon, 22 Jun 2009 06:10:00 +0000

A book I came across recently that I think all blood types might be interested in is a book called The Food Substitutions Bible by David Joachim. It’s got over 5,000 substitutions for all sorts of ingredients, techniques, and cooking equipment. Since the BTD usually requires a revamp of so many recipes I thought I’d through the book information out there for everyone. This book is not a BTD book, so you do need to know what foods your type or the type(s) you are cooking for can have in order to know which suggested substitutions are appropriate for you to consider.Pumpkin is only a neutral of us AB’s, but I like pumpkin ravioli so much I sometimes even eat it in the summer with tomato sauce on it at a local Italian restaurant. Now that pumpkin is in season it’s fairly easy to find where I live in the refrigerated section of the grocery, but I do not like the price (or the wheat) of the pre-made ones. I do not like to take the time to make the raviolis from scratch either. So, my answer to that is to make the ravioli filling (cooked, mashed pumpkin or canned solid-pack pumpkin puree, lots of heavily caramelized onions, garlic, sage, and sometimes Italian seasonings) and then use it as the sauce over regular (unstuffed/unfilled) type cooked pasta with some grated mozzarella, manchego, or pecorino toscana cheese to garnish it. It’s extra good if you make the pasta, drain it well, let it cool a little, and then saute it a bit in some clarified butter and then sauce it with the pumpkin. If you need some additional protein in there, ground turkey that has been cooked with Italian seasonings, garlic, and chopped onion makes a nice addition. Either way is yummmmm. If you need an actual recipe, they are fairly easy to find right now with just about any search engine.Another fall meal that I’ve made lately is one of the national dishes of Belgium: Carbonnade Flamandes. It's made with diced lamb that has been browned in clarified butter over high heat. Next, I put it in my crock-pot with some cut up onion, a bottle of strong beer, and strong beef stock or broth. I then add some Hen of the Woods (Maitake) mushrooms, a small piece of cinnamon, a generous sprinkle of dry ground ginger, and a bit of ground cloves and nutmeg. Turn it on low for several hours and yummmm! If you’ve already started your holiday baking, you could use some hard spelt gingerbread cookies (no icing) or gingersnaps instead of adding the individual spices. It’s good with spatzle served on the side. Since spatzle is wheat, go easy on it if you decide to have this. Nutmeg seasoned mashed potatoes or spinached mashed potatoes are good, too.Salmon is still high on my list of preferred foods. I had it one night this past weekend grilled on an indoor grill. It was served with a mayonnaise that was flavored with garlic, horseradish, and a bit of dill weed. I had beets and potato pancakes on the side with unsweetened applesauce and sour cream. A glass of German riesling was my beverage. Again, yummm.A comfort dish that I’ve done recently was rabbit noodle casserole. It was supposed to be rabbit noodle soup (instead of chicken noodle soup), but I didn't have anywhere near enough stock or broth so it was more of a stew which became a casserole. First, I cooked the rabbit in the water with carrots, onions, celery, a bay leaf, two cloves, and ¼ teaspoon of dried thyme. Then I fished out the rabbit meat, discarded the veggies, stained the broth, and let it cool overnight in the ‘fridge. The next day, I sauteed bite sized pieces of onion, carrots, celery, and chopped garlic in a mixture of half olive oil and half clarified butter. I shredded the rabbit meat, seasoned it with about a tablespoon of Italian seasonings and added it to the veggies. Then I mixed it all into the broth I reheated that I had made the night before. Then I added about 8oz (dry weight) of cooked, drained spelt rotini (spiral shaped) noodles. It had been so long since I’d fixed rabbit noodle anything. Tomorrow I'm off of work so I'm [...]

Side Dishes to add some flavour

Wed, 02 Jul 2008 20:20:07 +0000

A couple of side dishes to brighten up your plates, both serve four as a side, or two as a starter. You could add tomatoes (Gatherers) if you wished or (Hunters) keep it 'as is'.

Courgette & Red Peppers

6 small zucchini/courgettes sliced
1/2 red pepper chopped
3 T butter or ghee
1/2 tsp salt
1/8 tsp cayenne
2 tsp lemon peel grated
1 T lemon juice
2 T parsley chopped (or coriander)
2 T stock (chicken, vegetable, beef etc)

Combine all igredients and cook (covered) in a frying pan for three to five minutes over a medium heat. Remove the lid, cook until veggies are tender but still keep their shape, stir occasionally. Most of the liquid should have absorbed, takes approximately 8 to 10 minutes. Remove from the heat and garnish with the parsley. You could add garlic, chilli flakes, turmeric and cumin to spice it up a bit.

Asparagus with 'vinaigrette'

salt to taste
1 bunch asparagus, trimmed
5 tsp apple cider vinegar OR 5 tsp lemon/lime juice
2 T walnut oil or olive oil
2 tsp grated lemon peel (or other citrus)
2 T chopped walnuts, pinenuts or other compliant nuts (toasted for flavour)

Cook the asparagus in boiling salted water until tender, approx 4 to 10 mins depending on the thickness. Drain and run under cold water to retain the colour. Lay in kitchen paper and pat dry. Move to a serving plate.

Whisk the other ingredients together and spoon over the top of asparagus and serve.

Hunting for breakfast ideas

Tue, 01 Jul 2008 16:40:00 +0000

I've not been posting as often lately, it's been hectic at work, although that is hopefully slowing down a little now. Food has been a bit of a chore and I wanted to reinvigorate my tastebuds with something different.

I spent last night poring over recipe books, searching for something inspiring for breakfast. Today was taken care of, scrambled eggs at a meeting, which I now think had some milk in the mix (image) . But what about the rest of the week? I love eggs, leftover meat with green veggies, occasionly I do feel like I could kill for a piece of crisp white toast, but hey it's so not on my food list and I want to be compliant.

Tomorrow I am going to make Quinoa, a bit dull? Well maybe.... maybe not.

2.5 cup water, or nut milk, rice milk or for the lucky amongst us... dairy
1/8 tsp salt
1 cup quinoa, rinsed well until the water runs clear
1/4 cup chopped dates (or figs, apricots, cranberries... up to you!)
2 Tbsp butter (I prefer ghee)
1/8 tsp gound cardamom
1/8 tsp ground fennel seeds
a few drops of veggie glycerine/agave or compliant sweetener
1/4 cup toasted, chopped nuts (I used walnuts, but pinenuts, almonds etc would be fab)

Combine all ingredients except the dates/butter/nuts in a saucepan and cook over a low heat until the liquid has evaporated and the grains are tender but still have a bit of bite (It took me approximately 15 mins).

Stir in the dates and butter (or ghee) then top with the chopped nuts. Can be eaten hot or cold, but I like it hot! (image)

I'll experiment with other spices and I might try a savoury version with onions, turmeric, cumin, cilantro, fennel seed and maybe even some chilli. Yummy.

Hope you like it.