Cooking thread - Share techniques and recipes

[Maria]

Here is a speedy way to separate your egg yokes.

http://www.youtube.com/embed/iAp8pEaWB1Y

Just make sure the bottle top has no sharp edges!

[Barbara]

This is a great idea for a thread. It could be almost like a sticky one, so that future readers
and members will be able to add to it.

Unfortunately, barely able to heat up bread without burning it [on my cast iron pan - better than a toaster
or that undesirable a microwave],
I am no authority on even simple kitchen feats !

[Maria]

Here is a great recipe (non-fasting) but low in sugars

http://www.healthy-holistic-living.com/ ... bread.html

Ingredients:

8 Very ripe bananas, Mashed

1 cup coconut oil

8 Organic eggs

2 tsp vanilla

3 tsp cinnamon

1 cup coconut flour, this is a must!

2 tsp baking soda

½ tsp sea salt

1 cup organic dark chocolate chips you can add nuts as well if you like

Method:

Preheat your oven to 350F.

Add all the ingredients into a bowl, and mix until well combined.

Pour the ingredients into 2 lightly greased pans, I use coconut oil to grease the pans, but you can use whatever you like.

Bake for around 45-60 minutes or until the center is set, and the top is golden. Enjoy!

[Barbara]

I noticed the 1 cup of coconut oil right away : that's a real innovation. Is coconut oil being used in cooking much more now that it has gained popularity ?

And coconut FLOUR ? Never HEARD of that ! Sounds healthy.

What do you mean by "the center is set" ?
I have not cooked anything for so long, but I seem to recall the old method of sticking a toothpick in to the center of a baked good to see if it will emerge with no crumbs attached. That means the dish has been baked long enough.
I remember how tricky that is to not let it OVER bake, either.

[Maria]

I noticed the 1 cup of coconut oil right away : that's a real innovation. Is coconut oil being used in cooking much more now that it has gained popularity ?

And coconut FLOUR ? Never HEARD of that ! Sounds healthy.

What do you mean by "the center is set" ?
I have not cooked anything for so long, but I seem to recall the old method of sticking a toothpick in to the center of a baked good to see if it will emerge with no crumbs attached. That means the dish has been baked long enough.
I remember how tricky that is to not let it OVER bake, either.

My oven has been broken for about two years now, so I have not baked anything for a long time.

We make a lot of soups, steamed veggies, or Chinese stir fried dishes.

[Barbara]

Mmm, the soups sound great ! I wish I knew how to make a good vegetable soup.

I used to live on these baked breads, however, when I was in my early years after graduation. I can't say I ever did a good job of baking them. I had a roommate who was a natural pro. But she would take hours to do very carefully what I would dash into the oven. I used mainly applesauce and lots of cinnamon for flavor. Seeing your post takes me back to that era !
I have not eaten one bit of that type of fruit bread ever since, as I overdid it then !
Still, it was better than anything processed or bought from the store.

[Maria]

In this cold weather, soup sounds good.

Here is garlic soup -- known to help the immune system resist the flu and cold viruses.

http://www.realfarmacy.com/key-beating- ... rlic-soup/

I am only including an excerpt, so please read the entire article at the site above.

How To Make a Medicine Cabinet in a Bowl – The Key to Beating Winter Illness ...

Ingredients

Serves 4
26 garlic cloves (unpeeled)
2 tablespoons genuine olive oil
2 tablespoons (1/4 stick) organic butter (grass fed)
1/2 teaspoon cayenne powder
1 heaping teaspoon turmeric
1/2 cup fresh ginger
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
26 garlic cloves, peeled
1/2 cup raw, organic pastured milk or coconut milk (homemade is best) or your favorite substitute
3 1/2 cups organic vegetable broth
4 lemon wedges

Method

Preheat oven to 350F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons genuine olive oil, sprinkle with real sea salt and toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. After cooling, squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt organic, pastured butter in heavy large saucepan over medium-high heat. Add onions, thyme, ginger, turmeric, cayenne powder and cook until onions are translucent, about 6 minutes or so.

Smash 12 of the 26 peeled garlic cloves and set aside.

Now immediately add the 14 remaining peeled, smashed garlic cloves to the roasted garlic and cook for about 3 minutes.

Next add vegetable broth; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add almond milk or substitute and bring to simmer.

Lastly, add the 12 smashed peeled garlic cloves ( that were set aside) to the pureed soup and stir. Don’t forget to season with a good quality sea salt and lots of fresh ground pepper.

Finish with a squeeze of the juice from 1 lemon wedge into each bowl and serve hot.

Garnish each serving of soup with chopped, fresh cilantro (preferably organic).