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Post by Davy on Oct 20, 2014 21:14:06 GMT
I LOVE COOKING. I wouldn't say I am particularly great at it, but I really do enjoy it.
After lots of traveling, there is nothing quite like a home-cooked meal. I know the internet is flooded with pictures of people's dinner, but if anyone has any old family recipe's they want to share, here is a GREAT place to put em.
Bonus points if they include wine.
D
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Post by Skippygirl on Oct 21, 2014 5:55:45 GMT
Lemon Ricotta Protein Pancakes (by a friend of mine who is a PhD, scientist and fitness freak).
Ingredients 15 grams unflavoured WPI (or pea protein isolate) 7 grams coconut flour 70 grams whole milk ricotta (traditional firm type) zest of 1/2 medium lemon 15 grams (3 metric teaspoons) fresh lemon juice 2.5 grams bicarbonate of soda 100 grams egg whites (about 3 large) pinch sea salt (or cream of tartar) 10 grams granulated sweetener (or sugar)
To Serve Whole milk ricotta Natvia Icing Mix* (or icing sugar) zest of 1/2 medium lemon fresh lemon juice
Directions
Combine the WPI, coconut flour, ricotta, lemon zest and juice in a bowl. Whisk until smooth.
In a separate bowl, combine the egg whites and sweetener. Whisk together until you achieve a thick glossy meringue.
If using sugar, whisk the egg whites to soft peak stage before adding the sugar and whisking until thick and glossy.
Add the bicarbonate of soda to the WPI mixture and whisk until combined.
Add one tablespoon of the meringue to the mixture and fold through to lighten it.
Fold the rest of the meringue into the mixture, lightly.
Heat up your pancake pan and use whatever you prefer to cook your pancakes with (butter, ghee, coconut oil, or spray).
Use one-sixth of the mixture at a time and cook a few minutes on each side. These hotcakes are delicate and light and best made in a smaller size. Take care when flipping them over.
Stack the hotcakes on a serving plate and keep warm.
To Serve
Whisk together the ricotta with the icing mix (or sugar) to taste, and a pinch of the lemon zest.
Top the pancakes with the mixture. Sprinkle the remaining zest over the hotcakes and finish with some lemon juice.
Dust with more icing mix (or sugar) and serve.
These are best served warm.
OH YEAH !!!!!!
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Post by Skippygirl on Oct 21, 2014 5:56:16 GMT
Dang, forgot the wine!
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Post by debfru on Oct 21, 2014 6:36:23 GMT
Don't be so modest Davy. Truth is folks, Davy is a wonderful cook. I very much enjoy spending time in the kitchen with him. He's made some delicious meals, Many have had a Mediterranean influence, which we love! I must admit , I worried when he and Amber first moved out. I thought they'd live on Kraft Mac and cheese. Not true, they enjoy cooking and Amber is quite the baker. Bring on the recipes!
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Shari
Junior Member
All I got left is a crooked little smile......
Posts: 65
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Post by Shari on Oct 31, 2014 3:27:43 GMT
I think the rest of the world should learn about Fiesta Frooooo! Please share that one...I can't find my copy.
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Shari
Junior Member
All I got left is a crooked little smile......
Posts: 65
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Post by Shari on Oct 31, 2014 3:29:12 GMT
I recently purchased a kitchen scale because so many recipes are in grams. Kinda fun!
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Post by Davy on Oct 31, 2014 17:12:35 GMT
I am totally going to try those pancakes.
With wine
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Post by rk on Nov 1, 2014 14:15:20 GMT
My sister-in-law is the Health and Wellness coordinator for Vanderbilt University in Nashville and makes a lot of healthy cooking videos on the internet. Here`s a couple good ones. If you hit the view on youtube link you can select more videos down the right hand column..........
YUM YUM !
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Post by Rick K. on Nov 2, 2014 23:17:39 GMT
Y'all will love me for this one...very easy and delicious!
North Carolina Pork BBQ
3 lbs boneless pork butt, shoulder, or blade roast
1 14oz can diced tomatoes
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 heaping tablespoon crushed red pepper
1 tablespoon salt
2 teaspoons black pepper
Combine all ingredients in crock pot. Cover and cook on low for 5-7 hrs depending on the size of your slow cooker. Just keep an eye one it. The meat will pretty much fall apart when it is ready. If you want to make a 6 pound roast, just double all the ingredients. Serve on dinner rolls or hamburger buns with your choice of a nice Cab. Enjoy!!!
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Dana Bowers
New Member
GOt my Davy fix. Absolutely love his new music and new band. Fav song....The Outsider
Posts: 37
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Post by Dana Bowers on Nov 10, 2015 22:21:28 GMT
Davy!! I never knew you enjoyed cooking. I have a garden at the lake and cook with fresh ingredients. It really makes a difference. THe meal I'd like to share with you a great recipe that is easy and people would swear that they are eating a meal at a 5 star restaurant.
Ingredients: Sea Bass Lemon Cherry tomato's Minced garlic Sprigs of fresh thyme Olive Oil Capers salt and pepper
You wash the sea bass and pat it dry. Salt and pepper both sides. Set it aside. In a big strip of Reynolds wrap (enough to house the sea bass and seal it up), drizzle the bottom with a bit of Olive oil. SLice the lemon widthwise (not lengthwise so the pieces are round) and lie them on top of the olive oil setting on the Reynolds wrap. Lay your sea bass that is prepared on top of the lemon circles. Lay the sprigs of thyme of top of the fish. Now you prepare the sauce: Slice the cherry tomato's in halves and put it aside. In a pan, add the olive oil, the amount depends on the size of your sea bass but I use about 5 Tablespoons. when it heats up, add the cherry tomato halves and cook at few minutes until it softens. Then add the garlic. I use A LOT. At least 3 Tablespoons. Then when it warms up, add the capers (not the juice). Let the flavors meld together (probably 5 minutes total for it all. Maybe a bit longer but not much). Then pour it over the fish. Wrap up the Reynolds wrap and put it in the oven 350o for about 1/2 (again depending on the size of the sea bass. Usually no longer than 45 for sure!!) I serve it with roasted asparagus. And serve it with that Thumbprint wine!
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