Good morning GUSsummersunshines! I'm in the middle of pounding out a quiet title action which involves an environmental twist. I'll try to stop by periodically but I'm eyeball deep in old deeds. Astonishing how stupidly drafted some of these things are. It is hurting my head.
Here's where I'd prefer to be: Candlewood Lake where my buddy has his little cottage.
Looking at our Grandpa Ott morning glories with my first cuppa coffee.
Here's what it looks like on the drive over there (Springtime pic).
Hope you have a great Sunday.
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So, I'm down 10 pounds on the dreadful Atkins diet -- it will be 2 weeks tomorrow. I've slowed down a titch and I think it is because I haven't balanced out on the carbs -- I'm eating too few veggies. So, yesterday I went to the Farmers' Market and bought kale and zucchini. I found a really good zuke recipe for baked zuke "fries." I generally like to leave the peel on but I think this recipe would have worked better with the peel off.
Zucchini "Fries"
This is a baked dish and I think it needs to be because the coating would fall off in the fryer. I still have to experiment a bit with cornstarch and or beaten egg whites.
Preheat oven 425.
1 zucchini cut into french fry batons
2 eggs beaten
1 1/2 cups (or more) ground almonds (I ground mixed nuts that were mostly almond)
1/2 cup grated parmesan (someone suggested mixing in or substituting nutritional yeast which give a cheesy flavor
Kosher salt
Place the zukes in a colander and salt well with Kosher salt to get the water out. Let sit for at least an hour. Rinse well. Use a kitchen towel rather than paper towels to dry and get as much water out -- they still will retain some water. If you want to use paper towels you'll use a half a roll.
I set the zukes in a single layer and let dry about another 1/2 hour on top of the stove.
Mix the ground almonds and parmesan together.
Dip the zukes into the egg, shake off excess then press into the almond coating. You'll have to press the coating onto the batons.
Place the zukes on a parchment paper lined cookie sheet. Set your timer for 12 minutes and check. The timing is supposed to be 25 but mine were practically finished in 12 -- I have them 15 minutes. Remove to a cooling rack and very, very lightly salt. The parm has salt in it already. Enjoy.
To satisfy my masochistic tendency to enjoy forbidden foods by reading recipes for them, I searched for a recipe that might come close to an amazing potato dish I had at a Tibetan restaurant which is closed, alas. This one sounds similar. The one I had was served cool, not cold, and I think this recipe could be eaten hot, cool or cold.
Tibetan Potato Curry
Ingredients
6 cups small potatoes (avoid baking [russet] potatoes as they don’t hold up well)
1/2 teaspoon fenugreek seed
2 Tablespoons oil
1 large onion, coarsely chopped
3 Tablespoons ginger, minced
4 cloves peeled garlic, minced
1 teaspoon coriander
11/2 teaspoons cumin
2 teaspoons curry powder
1 scant teaspoon turmeric
2 tomatoes, coarsely chopped
1-2 dried hot peppers, left whole
Water as needed
Directions
Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
While the potatoes are cooking, saute the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saute briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together.
Cook on medium heat for about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.
Total calories per serving: 274
Fat: 5 grams
And, of course, I got sucked into the whole Tibetan recipe site so here's another which is Vegetarian despite the name.
Tibetan "Roast"
Ingredients
1 t Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Vegetable Stock
4 oz Walnuts
8 oz Spinach
1 t Rosemary
1 t Sage
Salt & pepper
Directions
Preheat oven to 375F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes.
Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely.
Wash then cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste.
Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
Let it stand for 10 minutes, then turn out onto a plate. Serve with vegetables & greens.
As fresh corn is coming in, here's a great recipe for that delicious veggie.
Corn Soup
(Ashom Tang)
Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.
Ingredients
1/2 onion, chopped
1 tablespoon butter (or use oil if preferred)
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped
Directions
Sauté the onion in butter or oil in a soup pot until brown and soft.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now.
Bring to a boil, and simmer for a minute, stirring to prevent sticking.
Sprinkle chopped green onion on each serving
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