Your favorite recipes

Post Reply New Topic

Low-Cal, low-Fat, Gluten-Free, Vegetarian, Greek-Style Lasagna

Slice some zuchinni lengthwise, about one third inch thick. Dip in parmesan cheese and fry just a bit in olive oil. Layer in baking pan, some of your favorite red sauce [home mad or jarred] slices of zuchinni, then some low-fat cottage cheese with just enough feta cheese to give it that magical greek taste. Repeat. Sprinkle with parm cheese and bake at 375 degrees until bubbly. [sorry. I don't use exact measurements. just whatever tastes and feels right]

i have a number of dishes that i have conceived of that i find to be delicious.

i will divulge the recipe and method of preparation for my version of curried sausages. my recipe serves 1-2 persons. i cooked it tonight but i could not eat more than half of it.

Ingredients:

2 thick beef sausages.
500 ml liquid chicken stock.
12 pitted dates.
1 large white onion.
3 tablespoons of pure cream.
28 grams (1 ounce) of butter.
2 teaspoons of plain flour.
3 tablespoons of tomato paste.
1 cup of white rice.

Method:


0) Boil sausages in water for 10 minutes.

1) Cut dates into 1cm pieces (messy and sticky process).

2) Cut onion in half long ways (from bottom to top)

3) Remove skin and 1st layer of onion and discard.

4) Lay the 2 onion halves flat side down and slice into 1/4 cm slices.

5) Separate the layers in the slices of onions.

6) Put 28 grams of butter into a fry pan om medium low heat (my stove hot plate goes up to 6, and i cook this on 3 to begin with)

7) when butter is bubbling, add the onions and saute until the onions are translucent and soft. do not let them caramelize (go brown)

remove onions from frypan and then add chopped dates to the frypan and cook for about 5 minutes whilst continuously turning them over and over with whatever implement works (dates are sticky and stick to utensils). i use 2 metal spoons to turn them over. one spoon to scoop them up. and the other spoon to tip the contents of the 1st spoon into so i can put them back into the fry pan upside down so they cook on the other side.

9) remove dates and place them on the same plate as the previously removed onions.

10) spoon 2 teaspoons of plain flour into the remaining butter (i added another teaspoon of butter at this point) and mix well. let it bubble for about 1 minute

11) then add 1.5 teaspoons of "keens" curry (any other brand does not taste the same) to the bubbling flour and butter mixture and stir it for 30 seconds.

12) then add some chicken stock (about 250 ml) and stir that around so that the flour swells slightly.

13) add 3 tablespoons of tomato paste to the mixture and stir it well in.

14) add 4 tablespoons of pure cream to the mixture and stir it in.

15) skin the now cool sausages and slice them thinly and scrape them into the mixture.

16) Scrape the onions and dates into the bubbling mixture.

17) Pour chicken stock into the mixture 3 times and reduce the mixture to a runny (but kind of thickish) paste consistency each time, and on the third time, it is ready to eat.

18) it takes 90 minutes to simmer the water in the 500 ml of chicken stock out of the mixture, and by that time the sausage slices are heavenly tender.

^ I guesstimate that to be about 1 gazzilion Kcal per spoon


I am making cinnamon chicken

put bits of free range chicken in pot with leeks, garlic, celery, carrot, black pepper, salt, cumin seeds, paprika, vegetable or chicken bullion and top of the finger sized bit of cinnamon stick. cover with water and bring to boil. reduce the heat and simmer for about 30 min. add other bits of veg (broad beans, mushrooms, spinach), and pearl barley and simmer for another 50min to 1hr on very low heat.

I'll let you know how it turns out.


Edit: Chicken just in. I've added a dash of Tamari sauce to the bowl. It so far tasted heavenly, however I must admit one or three glasses of red wine had been consumed up to this point. If you brave the recipe yourself, please let me know how you liked it.

When I lived in the Houston area, there was one Italian restaurant I went to very often. One of the main dishes I ate there on a regular basis was called "Chicken Ala Mama". I've tried finding the recipe on the Internet, but apparently everybody has their own version and many are very different.

The one in Houston had a chicken breast along with cubed potatoes, onions, mushrooms, and green peppers in some kind of nice sauce. The real question was what sauce was used and how to make it.

It's been 20 years since I lived in Houston and is further there than I want to drive just to eat at that restaurant again.

Recently, the issue came up in a discussion and I spent a couple of hours on the Internet looking for the recipe or for similar recipes. From what I found, I suspect that the sauce may be a white wine garlic sauce.

Something like the recipe in http://www.cindystable.com/chicken-and-mushrooms-in-a-garlic-wine-sauce-30-minute-meal/.

First chance I get, I'm going to try that and see what I get.

I wonder if Temple Grandin has good recipes.