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  #166   ^
Old Fri, Jan-09-15, 13:07
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,550
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
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That eggplant dip sounds great! When you don't feel like making it from scratch, and if you don't mind Middle Eastern flavours like tahini, most commercial baba ganoush is low carb with no added sugar. There's even a roasted red pepper baba ganoush at my usual grocery store.
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  #167   ^
Old Mon, Jan-19-15, 12:06
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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Baba Ganoush...I am going to look for it in one of the Import stores I go to, I don't think my regular grocery store would have it. Is it Indian?
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  #168   ^
Old Mon, Jan-19-15, 18:06
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 25,550
 
Plan: Primal/P:E
Stats: 171/146/150 Female 5'7"
BF:
Progress: 119%
Location: Southern Ontario, Canada
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It's Middle Eastern. Warning: if you find it in a can, don't buy it. It's awful. It's flavourless and the texture is all wrong. It's almost stringy like spaghetti squash. I was able to rescue it by adding my own lemon juice and tahini, and blending it with an immersion blender. Then it was fantastic, just like what I've had at restaurants and the grocery store deli brands.

Speaking of the immersion blender, last night's dinner was squash mashed with cream cheese, salt and pepper, and served beef stew over it. Talk about cold weather comfort food.
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  #169   ^
Old Mon, Jan-19-15, 21:04
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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There is a huge import store with a lot of Middle Eastern foods and a deli too so I'll bet that they have it there.
Definitely will not buy the canned, I'm glad you said that!
Love that idea of the immersion blender for the squash. Sometimes I forget that it can be used for a lot of other things....
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  #170   ^
Old Mon, Jan-19-15, 21:11
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,140
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
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^^
it is almost always in hummus section- i love baba gnouish!

over the weekend, my boyfriend and i did a copycat of a trendy dish we have had a few times in restaurants- grilled romaine.
OMMMMMMMMGGGGGGGGGGGGG- so awesome. it was lightly salted, then after grilling, we tossed shaved parmesan on, and champagne vinaigrette.
i ate so much of it, the dog most of my chicken
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  #171   ^
Old Mon, Jan-19-15, 21:12
PilotGal PilotGal is offline
Registered Member
Posts: 36,355
 
Plan: KetoCarnivore
Stats: 206.6/178/160 Female 5'7
BF:awesome
Progress: 61%
Location: USA
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Kroger has been selling organic kale for 99 cents.. nice sized bunch.

i've been boiling about 4-5 leaves (stem cut out).
drained.
then in an iron skillet, i put a large tablespoon of bacon fat and 3-4 cloves of minced garlic..
throw in about 5-6 ounces of cooked pork belly or cooked bacon.
after it's nice and hot and the garlic smells good..
add the drained, chopped kale.. toss, toss, toss..
coat that kale in pork fat and garlic..

done.
a nice one pot meal.
i've been eating this nearly every night.
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  #172   ^
Old Mon, Jan-19-15, 21:42
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
Default

Here is an interesting web-site you all should read, you really will enjoy it.
It's all about how to preserve veggies with Lactic Acid fermentation.
I think it's the best tutorial I've ever seen with tons of great pictures and complete directions.
It talks about how sauerkraut was used in the old days to prevent scurvy on ships for months at sea.
Here are some of the beneficial effects of fermented foods.
◾enhanced digestibility
◾increased vitamin levels
◾numerous helpful enzymes
◾antibiotic and anti-carcinogenic substances
◾lactic acid which promotes the growth of healthy flora throughout the intestine
◾hydrogen peroxide and small amounts of benzoic acid
Check it out:
http://www.keeperofthehome.org/2011...t-tutorial.html
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  #173   ^
Old Mon, Jan-19-15, 21:54
PilotGal PilotGal is offline
Registered Member
Posts: 36,355
 
Plan: KetoCarnivore
Stats: 206.6/178/160 Female 5'7
BF:awesome
Progress: 61%
Location: USA
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i purchased these little tiny mason jars and use them for spice combos.
i make this nice african spice combo and keep in a jar.

i took a head of cauliflower and cut off all the floweretts off it.
sliced up the stem nice and thin.
in a bowl, i combined olive oil and the spices from that jar.
then i put all those flowerettes in the bowl and tossed it.
put the flowerettes on parchment paper on a cookie sheet.
put in the oven and baked for about 40 minutes on 400 degrees.
i wanted them cooked, limp and brown from the heat..

i put the cooked cauliflower in a bowl and ate off it all day long.
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  #174   ^
Old Mon, Jan-19-15, 22:44
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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YUM! That sounds good
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  #175   ^
Old Tue, Jan-20-15, 08:05
synger synger is offline
Senior Member
Posts: 146
 
Plan: IR Diet framework, LC
Stats: 310/288/150 Female 64 inches
BF:
Progress: 14%
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Quote:
Originally Posted by Meme#1
Here is an interesting web-site you all should read, you really will enjoy it.
It's all about how to preserve veggies with Lactic Acid fermentation.
I think it's the best tutorial I've ever seen with tons of great pictures and complete directions.
It talks about how sauerkraut was used in the old days to prevent scurvy on ships for months at sea.
Here are some of the beneficial effects of fermented foods.
◾enhanced digestibility
◾increased vitamin levels
◾numerous helpful enzymes
◾antibiotic and anti-carcinogenic substances
◾lactic acid which promotes the growth of healthy flora throughout the intestine
◾hydrogen peroxide and small amounts of benzoic acid


A couple of years ago my husband got me a big fermentation crock for Christmas, and I LOVE the sauerkraut I make in it. It's so much fresher than the stuff I've purchased, and it's so crispy and tasty! Trouble is, it makes a HUGE batch (2 1/5 heads of cabbage per batch), which is a lot for just two of us.

I'm trying my hand at small-batch fermenting this week. I got a lid and fermentation lock that fits on a quart Mason jar, and I just put together a curried cauliflower recipe that is sitting on my counter fermenting as we speak. I'm hoping it works well, because I LOVE pickles and fermented veggies, but when you buy them in the store they're cooked/canned and lose that freshness and the fermented goodness.
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  #176   ^
Old Tue, Jan-20-15, 08:28
PilotGal PilotGal is offline
Registered Member
Posts: 36,355
 
Plan: KetoCarnivore
Stats: 206.6/178/160 Female 5'7
BF:awesome
Progress: 61%
Location: USA
Default

Quote:
Originally Posted by PilotGal
Kroger has been selling organic kale for 99 cents.. nice sized bunch.

i've been boiling about 4-5 leaves (stem cut out).
drained.
then in an iron skillet, i put a large tablespoon of bacon fat and 3-4 cloves of minced garlic..
throw in about 5-6 ounces of cooked pork belly or cooked bacon.
after it's nice and hot and the garlic smells good..
add the drained, chopped kale.. toss, toss, toss..
coat that kale in pork fat and garlic..

done.
a nice one pot meal.
i've been eating this nearly every night.


and i haven't turned green, yet!
this is on the menu for today, too..
love it.
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  #177   ^
Old Tue, Jan-20-15, 09:07
patriciakr's Avatar
patriciakr patriciakr is offline
Senior Member
Posts: 6,734
 
Plan: CALP with Primal Leanings
Stats: 368/291.2/160 Female 5' 4
BF:toodmnmch
Progress: 37%
Location: In the woods
Default

Quote:
Originally Posted by Meme#1
Here is an interesting web-site you all should read, you really will enjoy it.
It's all about how to preserve veggies with Lactic Acid fermentation.
I think it's the best tutorial I've ever seen with tons of great pictures and complete directions.
It talks about how sauerkraut was used in the old days to prevent scurvy on ships for months at sea.
Here are some of the beneficial effects of fermented foods.
◾enhanced digestibility
◾increased vitamin levels
◾numerous helpful enzymes
◾antibiotic and anti-carcinogenic substances
◾lactic acid which promotes the growth of healthy flora throughout the intestine
◾hydrogen peroxide and small amounts of benzoic acid
Check it out:
http://www.keeperofthehome.org/2011...t-tutorial.html

THANK YOU! I can't wait to get going with this.
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  #178   ^
Old Tue, Jan-20-15, 11:20
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
Default

Quote:
Originally Posted by patriciakr
THANK YOU! I can't wait to get going with this.

I'm glad you like it Pat.....
Here is an interesting comment following that same article. The discussion turned to commercially produced fermented sauerkraut and specifically one called Bubbies which I just so happen to have in my refrigerator. (I wish I knew how to add a pic but I haven't figured out how to do it yet)
Here are the specs about Bubbies:
Christy says:
April 13, 2011 at 5:47 pm
~Stephanie ~ Keeper of the Home,

We like Bubbies too! I wrote to them though and while they aren’t pasturized, they aren’t exactly raw either, they are heated a bit. This is their email to me if you’re interested:

Thank you very much for writing in to Bubbies, we are always pleased to hear from one of our customers and we would be delighted to tell you more about our food products in regards to whether they are raw, heated, or pasteurized.

Our Pure Kosher Dills, Dill Relish, Pickled Green Tomatoes and Sauerkraut are all naturally fermented and cured in salt water brine using a lacto-fermentation process. These products contain live cultures and the enzymes that form from a natural fermentation.

The Pure Kosher Dills, Dill Relish and Pickled Green Tomatoes are 100% raw; the Sauerkraut in the jars has been flash heated but not pasteurized. This means that the sauerkraut is neither pasteurized nor raw. We were forced to begin heating our jarred Sauerkraut to calm the cultures inside because they were causing the kraut to continue to ferment too much in turn causing a buildup of gas that then results in brine leaking all over our distributor’s and retailer’s equipment and shelving.

When we heat our jarred Sauerkraut, it is quickly raised to about 130 degrees and then sealed in the jars. The goal here is not to eliminate all the beneficial cultures, but rather to stifle them so they won’t cause the jars to leak. While the heating we do for our Sauerkraut is only intended to calm the gas producing nature of the product with the specific goal in mind not to eliminate the beneficial cultures. We do not claim that this product is raw for these reasons, but it still does have live bacteria. From our testing, it is above 140 degrees that you really begin to eliminate the cultures present in our products on a massive scale.

It is important to note that our Sauerkraut is very crisp, which means there are still vegetable fibers left intact that have not been broken down by the fermentation process. The vegetable fibers are the complex carbohydrates that break down into the simpler food, providing the live cultures their necessary fuel for the fermentation process. When we pack the Sauerkraut, it is still producing too much gas from the fermentation process to remain sealed in the jars in a raw state. The heating we do to this product allows the Sauerkraut to remain fit for distribution and for sale on your grocery store shelf while still being a live food.

Hopefully this information will help in your continued enjoyment of our products and make it easier for your remain a loyal customer.

Wishing you the very best in Food and Health!
(From the makers of Bubbies)
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  #179   ^
Old Thu, Jan-22-15, 20:28
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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Brussels Sprouts halved and cooked in bacon drippings with chopped bacon.
I also made a great salad with these gorgeous mixed baby lettuces.
Homemade dressing of Balsamic vinegar with California Ranch Olive oil. Then I topped the salad with bacon, crumbled pecans and crumbled blue cheese.
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  #180   ^
Old Fri, Jan-23-15, 12:32
Robin120's Avatar
Robin120 Robin120 is offline
Senior Member
Posts: 4,140
 
Plan: low carb
Stats: 171/125/145 Female 5'9
BF:
Progress: 177%
Location: DC
Default

i love Bubbie's saur kraut- thanks for the list of benefits, Meme.

i swear this converts people who think they don't like broccoli:

roast it with sea salt and garlic
toss with lemon juice and freshly shaved parmesan, crushed red pepper to taste

this is my variation of what i found years ago:
http://www.amateurgourmet.com/2008/...est_brocco.html
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