[quote]danchubb wrote:
And cream would be part of the AD superfoods list if there was one :D[/quote]
It is damn useful on the AD.
cream of broccoli soup
1 cup steamed broccoli (whole pieces)
1 cup finely chopped broccoli
1 tblspn butter (optional)
2 cups cream or half & half
1/4 - 1/2 cup water or chicken stock (less or more to desired thickness)
seasonings to taste: I used red chili pepper, salt and pepper. A little horseradish is good too
Heat cream, butter and seasonings until just boiling, careful not to scald, add broccoli. Season to taste. I top with slivered almonds or walnut pieces.
Saw this, thought someone here might be able to use it:
** I love winter squash but don’t always make time to cook them in the oven. I found that they microwave wonderfully! I cut the squash in half and scoop out the seeds, then put the halves back together and nuke them
for 6-10 minutes, depending on the size.
I like butternut squash patties: Peel the squash and grate part of it(half a squash is plenty for my family). Toss with a few tablespoons flour (to help the patties hold together) then fry in a little butter until
browned. Flip, let the other side brown, and enjoy. My two-year-old loves these.
~Dessa in TN
Not sure what you could substitute the flour with, but it sounds yummy, nonetheless!
[quote]madam.martini wrote:
I like butternut squash patties: Peel the squash and grate part of it(half a squash is plenty for my family). Toss with a few tablespoons flour (to help the patties hold together) then fry in a little butter until
browned. Flip, let the other side brown, and enjoy.
Not sure what you could substitute the flour with, but it sounds yummy, nonetheless!
[/quote]
1 cup of butternut squash has 17g of carbs so be careful with squash! Great on refeed days though.
A good substitute for flour is nut-flour or nut meal. It is ground up nuts like almonds or pecans.
I LOVE coating chicken with ground pecans and then frying in olive oil. That stuff is ADDICTING
Thanks for the recipe. I love butternut squash baked and then topped with butter and nutmeg on my refeed days.
cube up some precooked chicken (I used 2 boned thighs)
1/3 cup olive oil
1/4 cup walnuts
1/4 cup full fat sour cream
3 cups spinach (I used the raw spinach)
1 tblspn butter
Heat olive oil in cast iron pan, toss in spinach with butter
while the spinach is wilting toss in the chicken and continue stirring
when the chicken is hot and the spinach is wilted drop in the walnuts for about 2 - 3 minutes then stir in the sour cream and serve
2 cans tuna in water, drained.
2-3 pieces of bacon, cooked until crispy and then chopped.
Generous heaping of mayo.
One or two tbsp. red or white onion chopped finely.
A handful of walnuts chopped.
Combine all ingredients and eat!
The walnuts give it a nice crunch.
Also you can add a little bit of chopped tomato or celery.
The whole thing takes less than what it takes to cook the bacon to make and it tastes pretty good too.
1 cup whole garlic cloves
1/4 cup heavy cream
1 cup packed flat leaf parsley
2 tblspns fresh lime juice
1/4 cup water
8 tblspns olive oil, divided
2 lbs jumob shrimp in shells, peeled and deviened, leaving tail intact
Preheat oven to 400degrees with rack in middle
Put garlic cloves on small baking sheet and roast in oven, stirring occasionally, until golden in some spots, 20 to 25 minutes. Remove from oven and increase temp to 450 degrees.
Puree garlic, cream, parsley, lime juice, water, 6 tablespoons oil, salt, and pepper in a blender until very smooth.
Pat shrimp dry then toss with remaining oil, sprinkle with salt and pepper.
Arrange shrimp in 1 layer in a large shallow baking pan and roast until just cooked through, about 10 minutes.
*Meanwhile heat sauce in a 12-inch heavy skillet over medium heat, stirreing occaisionally, until warmed through (do not boil) about 3-minutes.
Add hot shrimp with any juices to skillet and cook, stirring until shrimp and sauce are hot, about 2-minutes.
1 whole chicken (about 3 1/2 lbs) quartered
3 tablespoons olive oil
2/3 cup unfiltered apple cider
1/2 cup dry white wine (can substitute chicken stock or broth)
1/2 cup heavy cream
1 tablespoon chopped fresh sage
1 teaspoon dijon mustard
Spinkle chicken with ground pepper and coarse salt
Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers, then brown chicken, skin side down first turning once, 8 to 10 minutes total.
Transfer to a plate, discarding oil.
Use same skillet to boil remaining ingredients until reduced by half, 3 to 5 minutes.
Return chicken to skillet and braise, covered, turning once, until chicken is just cooked through, 25 to 30 minutes.
*Transer chicken to a platter.
Here is a recipe for Egg Nog that is AD friendly… (or as friendly as egg nog can be )
2 eggs well beaten
3 tbsp splenda
1 tsp vanilla
1/8 tsp nutmeg
2 1/3 cup heavy cream
Blend all together and serve chilled.
Don’t ask for the calorie/fat/protein/carb breakdown, haven’t figured it out… don’t want to, but hey, if you are gonna have it this season anyway, may as well make it AD friendly right?
Love,
D
Just out of curiosity, why did this not go onto the huge AD thread? When you put stuff on there it has a vehicle with which to get to the relevant community without trickling out of sight on this forum.
-24 oz shrimp (raw)
-1 tbsp coconut oil
-2 oz almonds (I used tamari almonds, which have a soy sauce-like taste)
-Black Pepper (to taste)
-Chop the almonds up in a blender or food processor
-Combine chopped almonds, coconut oil (should be heated in the microwave until melted), black pepper,and shrimp.
-Bake at 350d for 10 minutes.
Oh wow all of these sound so good! Thanks for insights Octobergirl! I’ll be making the Spicey Chicken from page one this weekend or maybe the cider braised chicken.
Thanks again!
)