iDave
Not allowed on my version, apart from on Saturdays
is it best to have the same day off every week or does it not really matter?
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iDave recipes please, no arguing, just recipes!
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is it best to have the same day off every week or does it not really matter?Posted 4 months ago # -
Day off up to u, I make it Saturday, works well with curry and beer schedule, though last week it was Sunday as I had a huge roast dinner with Roast tatters
Posted 4 months ago # -
Bummer. I've been doing it wrong then. Baked beans have been a staple "nothing else in the cupboard and I can't be arsed preparing anything" option.
A decent breakfast option that adds a bit of variety is huevos revueltos - Mexican scrambled eggs.
Chop a pepper, a chilli and a couple of spring onions, let them soften gently in some oil, then whack in some beaten eggs and a bit of fresh or frozen coriander and just cook them as scrambled eggs till you get 'em how you like them.
These go well with refried kidney beans - chop up an onion and slice or two of bacon and soften it in oil, whack in a tin of kidney beans and a splash of water, mash the beans in the pan and mix through with the onions etc, and adding more a little more water if the mixture gets too stodgy, until you end up with a rough, beany, oniony puree. Season liberally to taste - it can be a bit bland if you don't.
Posted 4 months ago # -
Cauliflower. Eat more cauliflower.
Posted 4 months ago # -
damn. i thought baked beans were fine.
is it just because of the sugar then? otherwise they are just haricot beans and tomato sauce, both of which i thought were ok.
oh well, back to the chickpeas and tuna lunch for me then!
Posted 4 months ago # -
is it just because of the sugar then?
I believe so.
There are reduced sugar versions. These are also out.
Posted 4 months ago # -
These go well with refried kidney beans - chop up an onion and slice or two of bacon and soften it in oil, whack in a tin of kidney beans and a splash of water, mash the beans in the pan and mix through with the onions etc, and adding more a little more water if the mixture gets too stodgy, until you end up with a rough, beany, oniony puree. Season liberally to taste - it can be a bit bland if you don't.
I make my refried beans like this but I always bung a dash of soy sauce in at the end, I find this really brings the flavours out!Posted 4 months ago # -
http://www.maangchi.com/recipe/samgyeopsal-gui change some ingredients as you see fit.
Posted 4 months ago # -
i make cornbread out of besan flour and psyllium husk, with some almond meal added. bit of bicarb and it makes quite a fluffy baked thing.
Posted 4 months ago # -
Sounds interesting bigrich, but surely apart from the bicarb those ingrediants can only be found in Harry Potter books!?
Posted 4 months ago # -
those ingrediants can only be found in Harry Potter books!?
I use a Hairy bikers recipe for chilli.
Olive oil, cyder vinegar with either soy sauce OR salt, black pepper and some Dijon mustard will produce a dressing which will help lots of stuff go down, happily.
Mashed Swede with white pepper ploughed into it as a winner in my book.
Ref the remarks about Mashed stuff being too dry.
I'd have no issues adding some butter and I now tend to fry in butter more often than I do in Olive oil.Oops, the IT boys have turned up to change my Unix machine into a PC.
Laters !.
Posted 4 months ago # -
Any good sauces for turkey steaks? I'm making the cauliflower, parsnip and bean mash to go with them.
Posted 4 months ago # -
iDave -
(Baked beans)Not allowed on my version, apart from on SaturdaysThanks Dave thats what I`d thought, hence staying off them so far
I made Mash with Borlotti beans, cauliflower, parsnip and brocolli last night, added salt n pepper and some butter to taste along with a finely chopped red onion (Raw added after mashing) which was very nice.
It was better this morning though, I made a kind of "Bubble and squeak" with it to go with scrambled eggs
Chopped up some chorizo and into a pan for a couple of minutes, then added chopped organic bacon, all cooks nicely in a few minutes.
Then added the veg mash from last night.
leave to cook, turning occasionally while eggs are cooking, in 2 minutes everything is ready
Really nice too
Posted 4 months ago # -
Bagstard - Member
Any good sauces for turkey steaks? I'm making the cauliflower, parsnip and bean mash to go with them.
Id be tempted to do that in some Jerk or Piri Piri seasoning, and serve with a small amount of cottage cheese & Chives sprinkled with Paprika to get some moisture, rather than a sauce ?
Or Guacamole is nice too
(Avocado/ chopped Jalepenos/ coriander / chilli flakes / garlic pepper)Posted 4 months ago # -
Yesterday I cooked up a load of sausages for my breakfast and the dog, then browned my turkey breasts in the same pan for some extra flavour.
Next removed the turkey and fried up onions, then mushrooms and added 200ml of chicken stock, dijon mustard, balsamic vinegar and black pepper. Put the turkey in the sauce and let it reduce, then served with cauliflower, parsnip and butter bean mash and steamed broccoli.
Very nice indeed.Posted 4 months ago # -
I'm guessing sweet taters are out, but can anyone confirm please?
Posted 4 months ago # -
My favourite quick and lazy lunch is a tin of mackerel in tomato sauce (some don't have sugar in the sauce, Asda fer instance), some ready made salad, half a tin of beans, and a dollop of cheap coleslaw (the basic cabbage and mayo version, not posh ones with cream in).
I also struggled with gram flour stuff, but the secret to making pancakes/wraps is to make the batter quite thin, fry off some onions and garlic and add these to the batter with smoked paprika and chilli powder, fry on both sides until crispy and the chickpea taste is much less pronounced.
Falafels are ace, on most recipies just replace the plain flour with gram flour. Eat with tahini and water sauce, coleslaw again, or just a bit of mayo.
Lost 5lbs in two weeks without being obsessive, having the weekend off (Mach n Back) but then back on the wagon next week so will be trying out a bunch of ideas from this thread
Posted 4 months ago # -
iSuccess: yesterday, down a notch on my belt, from where it had remained unchanged for 8 years.
iWIN!I confess to a little change in mentality as well. When I started on this I (not-so-jokingly) jokingly said that my beer consumption would remain unchanged. But concious that I drink a couple of pints (or equiv) every night (but honestly never more than 4 or 5 on a "big" weekend night), this week I went two days* without a drink. For the first time for probably 10 years or so. *prompted by the news article earlier in the week.
My will-power seems to have returned. New 2012 model Stoner....
Posted 4 months ago # -
I need to have a go at this flat bread malarkey this weekend! Shopping will be much easier this week, no bread, milk, cheese, scones, etc. Bugger, I'm rather partial to scones.
Posted 4 months ago # -
Stoner, must be tough keeping weight in check with that beer consumption, well done for your new will power!
Posted 4 months ago # -
TBH it's beer 3-4 nights a week, wine the others. I also get to ride 3-4 times a week, so I have never ballooned in weight and girth, or got a beer gut. The beer at the pub was not such an issue IMO as this being village life the pub is where you keep up with all your mates and what's going on in the world, but it was the litres of plonk wine a week sat in front of the computer at night that I was more concerned with.
Posted 4 months ago #
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