OK... now they are all working. It was just my ISP. The path to the DNS server was messed up. Someone probably threw a sharp stick at the router! :lol:
Router's aren't good eats! That naked person is going to starve.
Great ideas everyone. Thanks
Tom Ka Gai (Coconut soup)
This is an approximation, I have to tweak this soup a lot to get it just right. I found lots of recipes on the Internet and picked one and tweaked it so it tasted like (as close as I could get it) to the soup at my favorite Thai restaurant.
2 cans of coconut milk
2 cups of chicken broth
3 skinless boneless chicken breasts, cut into bite-sized pieces
4-5 slices of Galanga root (Thai ingredient, SE asian market might have) Or substitute Ginger root instead.
2-4 Tbl fish sauce
2-3 cups of sliced mushrooms
Lemon Grass (varies... about 1-2 4" pieces chopped)
lime zest or Kefir lime leaves (3-4)
Juice of 1-4 limes or lemons
Chili peppers, chopped (to taste)
chopped cilantro to garnish
Heat the broth and coconut milk, add the other ingredients, simmer for 20 minutes.
BBQ Pig's Feet
BARBECUED PIG'S FEET
8 freshpig's feet, split in half lengthwise
2 quarts water
2 cups white vinegar
2 large onion, coarsely chopped
2 green bell pepper, cored, seeded, and coarsely chopped
1/4 cup crushed red pepper, flaked
3 tablespoons salt
1 tablespoon freshly ground black pepper
3 cups barbecue sauce
1. Wash the pigs' feet well. Place them in a large pot and pour in the
water. Add the vinegar, onions, green peppers, red pepper, salt, and black
pepper. Heat to boiling over medium heat. Reduce the heat to simmering
and cook, covered, until just about tender, about 2 1/2 hours. Skim the
surface and stir the pigs' feet occasionally during cooking.
2. Preheat the oven to 350 degree F. Remove the pigs' feet from the broth
with a slotted spoon. (Reserve the broth for cooking greens or
vegetables.) Arrange them side by side in 2 baking pans large enoughto
hold them in a single layer. Spoon the barbecue sauce over them and bake
15 minutes. Reduce the heat to 300 degree F. and continue cooking until
tender, about 35 minutes.
That soup sounds good Nancy, thanks.
I once had a Korean cocunut soup in S.F. that I still dream about.
Grilled Chicken Livers
Grilled Chicken Livers
1 package of chicken livers
salt and pepper
Cut livers in half and wash. Pat dry. Cut bacon strips in half. Salt and
wrap each liver with bacon,Hold in place with wooden toothpick. This is a
mess job but well worth the time and mess. Grill until bacon and liver are
done. Dip into BBQ sauce and enjoy.
What do chicken livers taste like? Anything like beef livers, or completely different? I make a similar recipe with beef liver that's listed on the Carnivorous Recipe thread.
No they are not are "heavy" as beef liver. I don't like beef liver because of its graininess and heaviness. Chicken livers have a more much delicate taste IMO. The smaller the livers the better IMO.
Also you can wrap a piece of bacon around each chicken liver and broil them.
Brains n Eggs
This is my grandmother's recipe:
Brains n Eggs
A little bacon grease or lard
1/3 cup whole milk or light cream
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pork or calf brain (ask your butcher)
Melt bacon grease in an iron skillet on low heat. Add pork brains to heated grease. Stir with a fork. Add salt and pepper and stir. Whisk eggs and milk together. Increase heat and add egg mixture to brains. Scramble to desired consistency. Serves 2.
Are you sure you aren't a carnivore? All your recipes are animal food! :)
Would ya post some of these in the carnivore recipe thread? They all look so good... especially those brains! :yum: Just make sure you substitute heavy cream for the "light". Otherwise... it all looks pretty antivegan to me. ;)
Well I use heavy cream a lot, but not in my scrambled eggs. When I said light I didn't mean low fat. I meant like half n half.
I have been made to feel VERY unwelcome in the Carnivore thread so I guess I will just stick to the Paleo.
Coconut Soup Part II
I've made the coconut soup twice now. It just gets better! This time I used chicken and shrimp and more fish sauce and more lime juice (lemon is fine too). I think next time I'll try to find some fresh lemon grass, I used dried. Oh yeah, maybe I'll get some dried shrimp from the Asian store and toss a few pinches of that in. That shrimp flavor is great in there. Oh yes, I used canned mushrooms and water chestnuts in my last batch. The recipe is very flexible!
My Uncle's BBQ Venison
3 sticks of butter
1/2 T/ worchestsire (look for LC if you can find it)
1 sm. can of tomato sauce
dash of liquid smoke
1 t. black pepper
1/2 c. chopped onion (optional)
1/2 c. ketchup (again, try to find low carb)
1/2 t. dry mustard or 1 T. prepared dijon mustard
1/2 t. rosemary
1/2 t. thyme
1/2 t. salt
2 lbs. venison roast
Put all ingredients in a slow cooker crock pot and cook 5-6 hrs. til done. If venison is frozen cook 10-12 hrs.
|All times are GMT -6. The time now is 23:29.|
Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.