[Jamestown1630]

This week: Feeding Vegetarians and other “picky” eaters; and Sourdough Bread! (Let the PETA and ‘bad-hunter’ jokes begin ;-)

If you would like to be on or off of this weekly cooking thread, please send a private message.

-JT

[Rio]

I’m a picky eater. I try to only eat foods that contain bacon.
National Donut Day tomorrow...

And if you’ve been hankering for a way to make Voodoo’s Maple-Bacon Doughnut at home, rejoice: We’ve got the recipe.
http://www.oregonlive.com/cooking/2015/06/donut_nation_features_2_of_por.html

[Sherman Logan]

Lastly, as Jacques Pepin has often said, you can't do better than excellent bread with excellent butter.

Vegans?

[ebshumidors]

It’s summer. Salons suites. Look it up and thank me later!

[lulu16]

JT, I always have eggplant in the house. I did not buy the fat tubular Italian type. They can be bitter and they take too long to cook.

I get the long and elegant Chinese or Filipino eggplant, or sometimes the bulb like Thai eggplant. They don’t need skinning, or that weird process where you put salt and let the water drop out, so they don’t soak up as much grease. Besides grease is good for you. Your brain needs fat.

[V K Lee]

Sourdough questions? This site might help
http://www.nyx.net/~dgreenw/sourdoughqa.html

Still searching for me many ways to use the Friendship Bread so popular years ago. Feed me!!

[greeneyes]

My favorite vegan meal is beans, taters, maters and cornbread, with a big slice of onion. Substitute gelatin, flax seed, or some other vegan approved substance for the egg in the cornbread.

For the rest of us, a good old egg is fine and adds some Vitamin K2 among other nutrients to the meal. Also using a good amount of Kerry gold butter is great in flavor and Vitamin K2.

I was searching for a recipe for asparagus, for my picky eater grand daughter, and found several to try. This is not exact to any one of those, but here's what I'll try:

1. 2 lbs. Asparagus
2. 2 Tbls melted butter and olive oil spray
3.Minced garlic or garlic powder
4.3 drops Sriracha sauce
5.Salt and Pepper - fresh ground
6.Bacon, crumbled and Lemon Wedge
7.Parmesan Cheese, grated

I may add other spices to the butter such as ginger, for example, but I'll have to talk to picky first.

Directions - Break or snip off bottom inch of Asparagus, and clean if using fresh produce.

Spray bottom of pan with olive oil, and place Asparagus on baking dish one layer deep. Spray Asparagus with olive oil.

Put spices in melted butter and mix then drizzle over the Asparagus. Using pepper/salt mill over Asparagus to season toss a bit to mix.

Pop into oven heated to 400 degrees and roast about 15 minutes. Check for color change as it cooks, and when color is vibrant green it's ready to plop on the plate.

The plate will have a wedge of lemon, and condiment container of crumbled bacon and parm cheese, so that picky can add what she wants and as much as she wants.

The next recipe I'll try for her is “Firecracker Grilled Alaskan Salmon.

http://allrecipes.com/Recipe/Firecracker-Grilled-Alaska-Salmon/

She likes salmon, but not tuna. Her aunt made some salmon she still talks about, but none of us remember what it was, so I am just going to try out different recipes for it once every other week or so.

[Hardens Hollow]

yum, I love tahini. I just bought 2 lbs of it from Amazon, so I’m glad to see I can do more than make hummus with it.

[greeneyes]

As I mentioned a while ago, I am reducing my carbs, and I have egg whites each week to do something with. Strawberry Scrumptious is great, but it has a lot of sugar and even that gets to be too much when you eat it several times a week.

So there’s a couple of things I found to try that should be good enough for me and maybe even healthy for Ms. Picky.

http://www.amazon.com/Famous-Dishes-Made-LOW-CARB-Favorite-ebook/dp/B00XFK4L70/ref=sr_1_1?ie=UTF8&qid=1433471278&sr=8-1&keywords=famous+dishes+made+low+carb&pebp=1433471293385&perid=18PJ5DFM3X7QAJDCV31E

This cookbook has a recipe for low fat low carb Vanilla Cupcakes. The primary ingredients are cocoanut flour, Eggs, Egg whites, and applesauce. The rest is for flavor and levening. I’m going to try it, but I expect it to be too eggy. Similar to that Flaxseed muffin than uses 1/4 cup flax meal, one egg, stevia, and spice/extracts.

Here’s a link to a carrot cake for the microwave:

http://www.sugarfreemom.com/recipes/sugar-free-carrot-cake-mug-cake/

A bit too high on the saturated fat for me, so I’ll make it following the recipe to see how it goes over, then tweak it to reduce some of the sat. fat.

My docs prescribe Low fat, Low Carb, and Low sodium. Now just how unappealing does that sound? Not to mention that if you are reducing the % of carbs, and fat in your diet that leaves protein, and that’s not a desirable long term good for the body thing either. So what’s the solution - fasting? LOL

Seriously, Docs don’t have all the answers either. On a positive note, coffee and eggs are considered ok again, so I don’t have to defend those dietary choices any more. Tee Hee.

[Stand Watch Listen]

Here's a vegetable (thinly sliced tomato/potato/zuchinni/yellow squash) dish we have enjoyed for years. Even planted more yellow squash for extra ingredients.:

INGREDIENTS:
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp Thyme
.......to taste...salt & pepper
1 cup shredded Italian cheese

DIRECTIONS:
1. Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet
2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8 x 8 square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish.
4. Place the thinly sliced vegetables in the dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper and thyme
5. Cover the dish with foil and bake for 30 minutes
6. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

[Liz]

YUMMY—A VEGETABLE RECIPE THREAD-—FEEL LIKE I DIED AND WENT TO HEAVEN.

[IamConservative]

Cauliflower Mash

1) Clean and cut 2 heads of cauliflower into smallish chunks.
2) Clean 1 clove of garlic and remove the skin.
3) Line a baking pan with parchment and generously coat with olive oil.
4) place cauliflower chunks and garlic on the pan and coat the top with oil.
5) Roast in 350 degree oven until the cauliflower starts to brown.
6) In batches, put equal amounts of cauliflower and garlic in food processor.
7) Add cream cheese, sour cream and season to taste. For two heads, I use 8 ounces of cream cheese and a cup or so of sour cream. You can add some milk or cream as well to get the right consistency.
8) Blend until smooth. Two minutes or more.
9) Put blended cauliflower in a baking dish. Add some cheese topping if you like. Bake in a 350 oven for 30 minutes or so.

[ken5050]

Anyone do much steaming? I’ve been eating a lot of fish lately..and it’s healthy, and quick and easy..always steam the fish on a piece of lettuce..makes for an easy clean-up, and I do the veggies..usually zuccini or squash below. I’m wondering if anyone has any more elaborate/fancy steaming ideas?

[V K Lee]

JT, VEGGIES, these sites have been found to be helpful

VEG WEB
http://www.vegweb.com/

VEGGIES MADE EASY
http://veggiesmadeeasy.com/site/

And a site for the Amish Friendship Bread recipe variants for using the SD starter.
http://www.friendshipbreadkitchen.com/

Love fresh pineapple but don’t eat often. Blisters form on the tongue and in the mouth. Awful!! Canned, eaten in moderation is no problem but NO FRESH :(

[Stand Watch Listen]

ALMOND CRANBERRY SQUASH

INGREDIENTS:
• 4 cups hot mashed butternut squash
• 4 tablespoons butter or margarine,softened, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup sliced almonds
• 1/4 cup packed brown sugar
• DIRECTIONS:
1. In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg; mix well. transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
2. Combine almonds, brown sugar and remaining butter; mix well. Sprinkle over cranberry sauce. Bake, uncovered, at 350 degrees F for 50-60 minutes or until golden brown and bubbly.

[FreedomPoster]

The Anova sous vide cooker is on sale for Father’s Day. I’ve been wanting to try sous vide, and this looks like a good answer at a good price. You have to use the code at their web site to get the $50 off.