So! This the Americanized version of Haggis. Everyone who tasted it at mom’s party enjoyed it. I did, too.
The Ingredients.
—1/2 pound ground beef
—1/2 pound ground lamb
—1 chopped red onion (doesn’t need to be diced, largish chunks are okay)
—1 cup oats (if you are gluten free, make sure your oats are certified GF)
—pinch each of nutmeg, cloves, cinnamon
—1/2 tsp cayenne pepper
—1/2 tsp black pepper
—1 tsp kosher salt
—1 egg
—1/2 cup of broth or stock (I used chicken broth)
The Directions.
In a large mixing bowl, mix all of the ingredients, minus the broth, the same way you’d make a meatloaf.
Plop it into your crockpot. I used a 4qt round crock for this. I didn’t spray with cooking spray, but it might be a good idea.
Shape with your hands into a round blob.
Pour in your broth.
Cover and cook on low for 6-7 hours, or on high for about 4. This is cooked fully when it has browned on the edges and is beginning to brown on top. Don’t overcook and risk drying out.
I cooked ours on low for 5 hours, and then on high for another hour.
Using large spatulas, carefully remove and set on a cutting board. Let rest for a full 30 minutes before slicing.
The Verdict.
I’d make this again! I loved the flavors of the clove and nutmeg, and liked the kick of the cayenne. It was salty, but not too salty, and it reminded me of the Haggis I ate in Scotland when I was twelve.
I don’t think I’d bother with tracking down a pluck again—after speaking with Michael and Kate and learning that no one eats that part anyway, it just seems like an added step. I was pleased with the moistness and tenderness of the meat after it was crockpotted.
The kids ate cupcakes.
http://crockpot365.blogspot.com/search/label/red%20meat
“THE” Pancake
This gourmet delight is so beautiful you won't want to eat it... but you will... I know you will...and you'll love it :-)
Dr. Gott’s No Flour, No Sugar Cookbook
http://www.amazon.com/gp/product/0446582506?ie=UTF8&tag=htbm-dotcom-20
Dr. Gott’s No Flour, No Sugar Diet
Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes
This recipe is sugar-free flour-free. It contains no sugar, no flour, and low carbohydrates.
1/4 C oat bran (1 Grain exchange)
egg (1/2 Protein)
1/4 C cottage cheese or ricotta cheese (1/2 Protein exchange)
1/2 banana (1/2 Fruit exchange)
4 oz blueberries or strawberries (1/2 Fruit exchange)
2 T Walden Farms sugar free pancake syrup
1 T walnuts (if on maintenance)
Dice strawberries and banana. Mix egg into oat bran, add some of the fruit to the batter. In med/large skillet heated to med/high spread the dough into pancake form. When it gets brown and crispy around the edges, carefully flip; it's big and thick. When fully cooked, move to large plate. Spread cottage or ricotta cheese on top, drizzle syrup, finish topping with the rest of the fruit, then nuts. This is an “Oh My God” kind of good!
tribes » health & wellness » raw vegans » topics »
raw almonds now unhealthy: topic posted Fri, October 12, 2007 - 8:23 AM by Patti
On Friday, I blew the whistle on the FDA for allowing almond manufacturers to label pasteurized almonds as “raw.” It's unethical and illegal—and it's tragic that such a nutritious food would be nutritionally castrated by the powers-that-be.
But what I didn't tell you on Friday is that there are plenty of issues beyond the fact that almonds will no longer be a nutritional heavyweight — like the fact that consuming them could now pose a threat to your health.
The pasteurization method the FDA is recommending requires the use of propylene oxide. Let me tell you a little something about the chemical that's supposed to make almonds safer for you to eat.
For starters, it's a recognized carcinogen. A pollution information site called Scorecard says that propylene oxide is in the top 10 percent of compounds that are hazardous to human health and to the ecosystem. In six out of twelve ranking systems, it's ranked as one of the most hazardous chemicals.
It's suspected of causing birth defects, of altering your immune system, and of adversely affecting your central nervous system, your reproductive system, your respiratory system, and your gastrointestinal tract, liver, and gallbladder.
And incidentally, propylene oxide has been banned in Canada, Mexico, and the European Union.
So why on earth would the Almond Board of California suggest that such a change be made in the first place? Simple: to save face. In the last five years, there have been two outbreaks in some of their biggest almond operations in California. That can't be too good for business. But this new gig they've got going on won't be good for business either.
Eighty percent of the almonds grown worldwide are grown in the States, which means that a good chunk of change comes from exportation. The problem: Pasteurized almonds are not permitted in many overseas countries. Domestic sales are bound to take a nosedive as well, as companies are now turning to overseas sources to get raw almonds that are REALLY raw.
But perhaps the biggest hit will be taken by the smaller almond operations. Truth be told, even though all of the problems originated with the biggest almond industries, this little piece of legislation could spell the end of the line for organic and small-time almond operations. The minimum cost of the pasteurization equipment is $500,000 — a hefty price that not many smaller businesses can afford. Shipping the almonds off to be pasteurized has its own road bumps, not the least of which includes higher prices tied up in transportation costs.
This is an awful lot of fuss, especially considering the fact that nuts are not likely to pose a threat in and of themselves. It's when manure or other fecal matter gets transferred to the crops that contamination can occur. A better solution is one that would regulate the manmade carelessness that's the source of all these problem to begin with. But with today's Band-aid mentality, the likelihood of that happening is almost nil.
Nutty for the truth,
William Campbell Douglass II, M.D.