What's cookin', good lookin'?

[1sickbastard]

Have you ever tried basil lemonade?
Oh man oh man oh man...

Glad you liked the Brussels Sprouts!

Beer & cheese soup.

Just heard about it today. Think I'll give it a go Saturday.

 

[Collar_N_Cuffs]

Beer & cheese soup.

Just heard about it today. Think I'll give it a go Saturday.

Oh yes!! I have made this! It's been a while, but it was nommy

 

[Endless_Night]

Have you ever tried basil lemonade?
Oh man oh man oh man...

Recipe? 'Cause it sounds delish!

Beer & cheese soup.

Just heard about it today. Think I'll give it a go Saturday.

Mmmmm. And again, recipe?

 

[Collar_N_Cuffs]

Recipe? 'Cause it sounds delish!

Make a simple syrup (or however you sweeten) and steep basil in it, and use it to sweeten the lemonade. I'll see if I can find the recipe I used, but you might have to wait until I'm back home...

 

[Endless_Night]

Make a simple syrup (or however you sweeten) and steep basil in it, and use it to sweeten the lemonade. I'll see if I can find the recipe I used, but you might have to wait until I'm back home...

Hmmm. So how sweet is that? Or what I really mean, is how much sugar are we talking. I'm pretty much sugar free these days, except for the occasional glass of wine or beer.

Yeah. Weird, I know.

 

[Collar_N_Cuffs]

Hmmm. So how sweet is that? Or what I really mean, is how much sugar are we talking. I'm pretty much sugar free these days, except for the occasional glass of wine or beer.

Yeah. Weird, I know.

Simple syrup is traditionally equal parts water and sugar...
I'm sure you could figure out another way, though, and infuse the basil. The flavor is intensified by the heat of the simple syrup (you boil it, then add the basil off the heat) so you might have to use extra basil to get the same effect if you don't use simple syrup.

 

[Endless_Night]

Simple syrup is traditionally equal parts water and sugar...
I'm sure you could figure out another way, though, and infuse the basil. The flavor is intensified by the heat of the simple syrup (you boil it, then add the basil off the heat) so you might have to use extra basil to get the same effect if you don't use simple syrup.

Hmmm. I'm guessing the lemonade might not be too tasty with no sugar additive.... Possibly a sugar substitute, like a birch sugar?

 

[respeito]

Hi Respe! I actually have some ground chicken that I don't have solid plans for yet... This looks yummy. Do you have a link to a recipe?

Hello.

This one is definitely a keeper. They taste better the next day.

Here's the link: http://ahappyfooddance.com/spicy-chicken-veggie-meatballs/

[By the way, that's not ketchup; it's marinara sauce. ]

 

[respeito]

Collar_N_Cuffs, I also wanted to mention this: after the meatballs were done baking, I cooked them with the sauce for about 30-45 minutes so that the meat flavors the sauce and the sauce flavors the meat. [This is something I do when I make meatballs anyway.] Also, even though the author didn't list it in her ingredients, I bet sauteing a diced carrot with the vegetables would be a nice addition. And it will help keep the meat moist.

I didn't have any almonds, but the Italian breadcrumbs I used came through like a champ. I didn't use her marinara recipe, I used a jarred sauce (don't kill me).

Now that I'm sold on the whole ground chicken meatball idea, the next time I make them I want to try some Asian flavors.

 

[1sickbastard]

Hmmm. I'm guessing the lemonade might not be too tasty with no sugar additive.... Possibly a sugar substitute, like a birch sugar?

Birch sugar is still sugar, isn't it?

You're the nutritionist, so please correct my error, but is there really that much difference between glucose, sucrose, fructose, dextrose, etc, in as much as they are all sugars?
I mean, yes, I know different types of sugars metabolize differently, but wouldn't wanting to substitute birch sugar (isn't that pretty similar, chemically to maple sugar?) for cane sugar be much like saying you want a meat substitute for chicken, therefore you're using turkey?

Wouldn't an actual sugar substitute involve some substance that didn't have the whole "ose" suffix, like saccharine, xylitol or aspartame?
Or perhaps you could use the herb stevia?

 

[Collar_N_Cuffs]

Collar_N_Cuffs, I also wanted to mention this: after the meatballs were done baking, I cooked them with the sauce for about 30-45 minutes so that the meat flavors the sauce and the sauce flavors the meat. [This is something I do when I make meatballs anyway.] Also, even though the author didn't list it in her ingredients, I bet sauteing a diced carrot with the vegetables would be a nice addition. And it will help keep the meat moist.

I didn't have any almonds, but the Italian breadcrumbs I used came through like a champ. I didn't use her marinara recipe, I used a jarred sauce (don't kill me).

Now that I'm sold on the whole ground chicken meatball idea, the next time I make them I want to try some Asian flavors.

Awesome! Thanks! And I could tell that wasn't ketchup
Thanks for the notes on the recipe and cooking deviations, too. I'll let you know if I try this with carrots, or however it goes...

As to Asian flavours, I usually go that way myself for ground chicken. Think kefteh or kebabs of some sort. Chicken lends itself pretty well to that.

 

[1sickbastard]

Awesome! Thanks! And I could tell that wasn't ketchup
Thanks for the notes on the recipe and cooking deviations, too. I'll let you know if I try this with carrots, or however it goes...

As to Asian flavours, I usually go that way myself for ground chicken. Think kefteh or kebabs of some sort. Chicken lends itself pretty well to that.

I got this tip from an old cook I worked with way back inna day, he said just a pinch of curry powder (McCormick's was the only one around back then) will make the flavor of any chicken dish pop.
That little trick has never failed me, and it seems to apply to turkey as well.

 

[Endless_Night]

Birch sugar is still sugar, isn't it?

You're the nutritionist, so please correct my error, but is there really that much difference between glucose, sucrose, fructose, dextrose, etc, in as much as they are all sugars?
I mean, yes, I know different types of sugars metabolize differently, but wouldn't wanting to substitute birch sugar (isn't that pretty similar, chemically to maple sugar?) for cane sugar be much like saying you want a meat substitute for chicken, therefore you're using turkey?

Wouldn't an actual sugar substitute involve some substance that didn't have the whole "ose" suffix, like saccharine, xylitol or aspartame?
Or perhaps you could use the herb stevia?

First, I am most definitely not a nutritionist!

Stevia is good stuff, as far as I know. My interest in xylitol is primarily due to it’s action as a pre-biotic. Sugar is my little addiction issue, which wreaks havoc on the gut. Xylitol appears to act as an anti-adherent factor to bacteria and yeast, which can have a highly beneficial effect towards decreasing candida overgrowth and infection. The mechanisms for action is still under study, though currently it’s thought xylitol may be involved in gene expression, possibly down regulating genes involved in microbial virulence, or perhaps acting to block lectin receptors that mediate bacterial/viral binding.

It also has a low glycemic index (like stevia), and (if I recall correctly) doesn’t absorb very well so has the benefit of a soluble fiber. It also doesn’t seem to kick up that sugar/carb craving thing that’s such an issue for us sugar addicts. At least in my personal experience.

Of course, like anything else it has it’s downsides. You shouldn’t eat by the bucket full and I believe the version derived from corn is not so hot. And it’s highly toxic to dogs.

 

[Scrivener_]

I've got a beef stew on the stove - chopped onion and garlic, London broil, marsala, beef stock, diced tomatoes, salt and pepper and various spices. Smells awesome! Also made chocolate chip pancakes for Shrove Tuesday and my SO keeps asking for them, heh.

 

[Collar_N_Cuffs]

How to eat left over fish??

I rarely cook fish at home, and it's even less often that I have left over, cooked fish. But given the abundance of fresh seafood here, it's happened. I cooked it last night. Grouper, mildly seasoned. Can anyone share good reheating methods and ways to use it up? Thanks!

 

[1sickbastard]

First, I am most definitely not a nutritionist!

Stevia is good stuff, as far as I know. My interest in xylitol is primarily due to it’s action as a pre-biotic. Sugar is my little addiction issue, which wreaks havoc on the gut. Xylitol appears to act as an anti-adherent factor to bacteria and yeast, which can have a highly beneficial effect towards decreasing candida overgrowth and infection. The mechanisms for action is still under study, though currently it’s thought xylitol may be involved in gene expression, possibly down regulating genes involved in microbial virulence, or perhaps acting to block lectin receptors that mediate bacterial/viral binding.

It also has a low glycemic index (like stevia), and (if I recall correctly) doesn’t absorb very well so has the benefit of a soluble fiber. It also doesn’t seem to kick up that sugar/carb craving thing that’s such an issue for us sugar addicts. At least in my personal experience.

Of course, like anything else it has it’s downsides. You shouldn’t eat by the bucket full and I believe the version derived from corn is not so hot. And it’s highly toxic to dogs.

Good to know. Thanks for the FYI!

I rarely cook fish at home, and it's even less often that I have left over, cooked fish. But given the abundance of fresh seafood here, it's happened. I cooked it last night. Grouper, mildly seasoned. Can anyone share good reheating methods and ways to use it up? Thanks!

Ouch!
Fish is rough because hitting that perfect cook point only really happens once.
I would suggest making a casserole, like tuna-noodle casserole (only using grouper).
Other suggestions; a soup, a stew, use it in a sauce for a pasta dish, dice and use on a mixed green salad, or turn it into a jerky and have it as a handy hi-protein snack.

 

[seela]

I rarely cook fish at home, and it's even less often that I have left over, cooked fish. But given the abundance of fresh seafood here, it's happened. I cooked it last night. Grouper, mildly seasoned. Can anyone share good reheating methods and ways to use it up? Thanks!

Fish can get really rubbery when you reheat it, don't know about grouper though. The absolute best way I've found is putting a plate over a pot of boiling water (like if I'm boiling potatoes or steaming vegetables) and cover it with a lid. It's a really gentle way of reheating the fish and I've never once managed to get it rubbery that way.

I usually eat leftover fish as is, or sometimes flake it and make fish cakes.

 

[Endless_Night]

Good to know. Thanks for the FYI!

Oooops! I just read back through and realized I hadn't addressed your actual question. Birch sugar is just another name for xylitol.

And here I thought you wanted the some of the biochemistry.

Sorry, Sickie!

 

[Collar_N_Cuffs]

Lots of ideas for my left over fish. Perfect!
Fish cakes or casserole sound good... and I love your reheat method seela. Thanks!

 

[1sickbastard]

Oooops! I just read back through and realized I hadn't addressed your actual question. Birch sugar is just another name for xylitol.

And here I thought you wanted the some of the biochemistry.

Sorry, Sickie!

I'm totally down with learning some biochemistry!

I did not know birch sugar was same/same as xylitol (aka sugar alcohol), but assumed it was the same as maple sugar (a crystallized form or birch syrup).

 

[midwestyankee]

Lots of ideas for my left over fish. Perfect!
Fish cakes or casserole sound good... and I love your reheat method seela. Thanks!

You could always pretend you live in San Diego and make fish tacos.

 

[Collar_N_Cuffs]

You could always pretend you live in San Diego and make fish tacos.

Ummmmm... I went with the fish cakes instead
They were yum!

 

[Scrivener_]

Oh man, you guys. This chili. This CHILI. It's almost healthy if you look away when I add the sour cream and cheese... (onions, garlic, ground beef, black beans, tomatoes, a bit of red wine, spiced with dijon mustard, ancho chili powder, cumin, paprika, cayenne, etc.) SO. GOOD.

 

[Collar_N_Cuffs]

Oh man, you guys. This chili. This CHILI. It's almost healthy if you look away when I add the sour cream and cheese... (onions, garlic, ground beef, black beans, tomatoes, a bit of red wine, spiced with dijon mustard, ancho chili powder, cumin, paprika, cayenne, etc.) SO. GOOD.

Yep. Chili is pretty darn lean and big on flavor, so true. I actually like to make chili with chicken, I just think it goes better with tomato than beef does. I just add cooked chicken at the very end just to heat it through so the chicken doesn't get dried out or stringy/tough.
And of course, homemade cornbread on the side.
Ok! Now I want chili!

 

[Scrivener_]

I'm sadly gluten free, so the cornbread is a little hard to come by.

But I might have to add chicken next time I make chili!