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Hazeleyes3923's Profile

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Looking for bakery for black forest cake

We thought Lutz's was long gone. Imagine our delight to find it isn't.

Nov 18, 2011
Hazeleyes3923 in Chicago Area

recipe for shrimp dejong

shrimp de jonghe - Jean Anderson: The preparation may need tweaking to suit the cook (5 tablespoons Sherry is too wet for me) but this is my #1 favorite shrimp recipe. Jean Anderson rocks; Doubleday Cookbook is my all-time favorite..

SHRIMP DE JONGHE

The Doubleday Cookbook, Jean Anderson

8 servings

1 cup unsalted butter (no substitute),

softened to room temperature

2 cloves garlic, minced

1 scallion, minced

1 tablespoon minced parsley

1 tablespoon minced shives

1/3 teaspoon minced marjoram

1/4 teaspoon minced chervil

1/4 teaspoon nutmeg

3 cup live bread crumbs

2 tablespoons freshly squeezed lemon juice

1/3 cup dry cocktail Sherry

3 pounds shelled boiled shrimps

Preheat oven to 425 deg.

Cream butter with garlic, shallots, herbs and

nutmeg until well blended.

Mix in crumbs, lemon juice and Sherry.

Layer shrimp and crumbs into 8 well buttered

individual ramekins, ending with layer of crumbs.

Bake, uncovered, 20 minutes until topping is

lightly browned and mixture is heated through.

About 425 calories each of 8 servings

Nov 18, 2011
Hazeleyes3923 in Chicago Area

Spaghetti Squash as a low carb alternative

sueatmo:
The Moosewood Cookbook was originally published so long ago that there weren't all the wonderful items we have today, or at least they weren't in stores where I lived. But with a little imagination, you've taken the Moosewood recipe into the stratosphere. Thanks :-) Going to try your much improved version. Yum. 5 stars to you too.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Emme ,I love the idea of using as a bed for other foods. Wouldn't have thought of it, but now can think of endless terrific meals.
Love the idea of veggie pancakes using squash, too. Yum. You're a very creative cook. 5 stars.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Not carb free - 5 carb grams per 85 grams of noodle (cooked).

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

piccola: low carbers use non-sugar sweeteners, though some prefer not to use Equal or Splenda. I prefer Splenda but I don't use it often, prefer non-sweet-tasting foods. Actually I've always preferred salty to sweet. The mixture of the two is fabulous, such as in peanut sauce! Peanuts are allowed in moderation on low-carb.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

sueatmo: if you can hack the thing in half or maybe into slices(?), and if the heat of the oven is high enough to dehydrate the very watery squash, that might work. If the oven heat isn't high enough, dehydration may not occur.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

mcf: thanks for reference to fitday.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Neta:
Those are made from carbohydrate ingredients.Still high carb and high calorie without much if any nutrition. Best avoided by people with blood sugar problems. If you have the carbohydrate-processing problem, an excellent book on why blood sugar must be strictly controlled (not scary but just the facts of life) is Dr. Richard Bernstein's DIABETES SOLUTION. Customer reviewers recommended his earlier book because of certain important info that wasn't included in later editions, available at the link below:
http://www.amazon.com/Bernsteins-Diab...

I'm not diabetic but it's in my family and I was on the brink, so restricting carbs is literally a choice of life and death for me. My approach to diabetes happened over a long period of time during which there was almost no useful information (except from Dr. Atkins), but now information about the cause of metabolic syndrome, obesity, diabetes, heart disease, cancer, arthritis and other symptoms of over-consumption of carbs is readily available. If anyone has the problem, they don't require a doctor but simply can read about every facet in recently published books such as WHEAT BELLY by a Milwaukee cardioolgist, or GOOD CALORIES, BAD CALORIES by Gary Taubes, and use the information to change their diets and save their own lives.
Not saying don't eat those products, but anything in a box, other than good quality sea salt, may not be your best choice.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

sueatmo: spaghetti squash has different vitamins and minerals than dark green lettuces such as romaine. You should eat greens frequently; dark greens are your best source of some very important nutrients. Romaine tastes delicious because it's full of those things. Also chickory, or curly endive, arugula, kale, beet greens, collard greens, red cabbage, radicchio, dandelion greens... all are nutritional stars. To check out the ways in which greens support your metabolism and biochemistry, check out vitamins and minerals at http://whfoods.org/nutrientstoc.php

Remember, though, that it's water, fat, and protein that our bodies make tissues, bones, and organs from as well as repairing them during our resting hours, with help from vitamins and minerals, in a hyper-complicated process that still isn't well understood, so don't avoid any food except low-nutrient starchy carbohydrates and refined sugars.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Loren, the pastics in foods DO get transferred, no matter what anyone in the plastics industry says. The condition of the plastic sheet before vs after you heat it should tell you that it has broken down to some degree, and where's the stuff going that is vaporized or whatever it is that happens? Of course if you drink from plastic water bottles you're getting elements of the plastics too.

Some things are handy to use and others can be switched for something else. I bought oneof the non-BPA water bottles but don't use it because I don't like the taste of our well water but DO like the taste of the Great Value water from Walmart that has magnesium in it (great for my bones).

We we pick and choose. I try to do that from a base of knowledge rather than fright. It seems better not to be hysterical all the time about everything -- as I used to choose to be but now don't. I'm late in my 6th decade and not only still alive but amazingly healthy. Have been exposed to lots of crap including above-ground atomic explosions in the west in the 50s and decades of fluoride (and am hypothyroid but probably not from nuclear testing or fluoride, but they didn't help) but changing my diet is the ONLY thing that completely changed my poor health. No more high blood sugar from what I eat changed everything. (protein power lifeplan and very restricted carbs)

Find what really works for you based not on someone else's theories but on your actual health. You know when you're feeling great day after week after month.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Buy one of those covers (Walmart has them) and use that. Or use waxed paper.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Love your smoked sausage/peppers idea! That could become our favorite dinner. Thanks.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Good books on the subject of carbs and health are GOOD CALORIES, BAD CALORIES, WHEAT BELLY, and PROTEIN POWER LIFEPLAN.
I've lost 50 pounds in a year. I never crave carbs anymore, still have about 15 pounds to go but am fit and well for the first time ever, without much real effort. I just eat fresh basic foods, very little that's processed in any way, no "low-carb" stuff made from starches or non-gluten grains -- I just don't require breads. Like romaine wraps more than I ever liked bread, and chips now make me sick. Stay on your program; if you're burning fat, it's right for your body.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Spaghetti Squash as a low carb alternative

Great idea(s). There's a recipe for Greek shrimp bake that I love; would be nice to have the buttered and cheesed squash under or on the side. And this is a wonderful way to have pesto without too many carbs. We have used shirataki noodles and found them okay but they're hard to get here. I don't drain my spaghetti squash very diligently; the "water" adds flavor if "reduced" by sauteeting, though meanwhile the squash and other ingredients might be overcooking. (The water could be drained off and reduced separately, then added to the other sauteed ingredients)

Thanks mcf for posting this.

Nov 17, 2011
Hazeleyes3923 in Home Cooking

Can we talk about canned salmon?

Passadumkeg, could you please post your chowder recipe here? I'd love to try it.
I love canned salmon too. The answer to the question of skin and bones is that bones contain calcium and they are completely cooked when the cans are retorted, so they can easily be mashed and blended into the salmon flesh. The skin contains a very high level of omega3 fats, so should be mashed into the flesh also, so you're not losing the good fats that we eat salmon for and that gives it the great flavor. A food processor helps blend everything smoothly (with mayonnaise, and a hard boled egg is great too) so that you won't notice either flavor or texture from bones or skin.
Wrapped in lettuce leaves, it's low carb too!

Sep 28, 2011
Hazeleyes3923 in General Topics

Illustrations from James Beard's Fireside Cook Book

Interesting problem. Have you thought of just buying a copy of the book? (Cheap but good condition?): http://www.amazon.com/gp/offer-listin...

Alternatives to Cook's Illustrated Online?

It's a subjective reply but I find the recipes at Martha Stewart Living to be thrillingly good. Some of my best recipes are from the magazine, many of them Martha's mom's recipes but others simply are classics whose ingredients, proportions, and preparation are perfect, resulting in perfect delicious foods. Sometimes I've taken for granted that one recipe for something will be much like any other recipe for that same thing -- let's use creme anglaise as an example. I've made it for years using whatever recipe came to hand when I paged through whichever cookbook I took out of my shelves, but when I first used Martha's recipe, its flavor was so perfectly balanced, the instructions so clear, and its consistency so good that I threw out all other recipes.

I've never found an MSL recipe that wasn't at the least very good, even if I might not have liked the dish itself. I have big 3-ring binders full of MSL recipes. If I'm cooking for special events, I turn to my MSL recipes first. I have thousands of cookbooks and use them all the time for reference, rarely ever satisfied with any particular recipe. But MSL always satisfies me. I attended hospitality school, saved all those recipes until recently, but then pitched them out. They're not as good as Martha's.

Cooks illustrated question

After subscribing for several years and purchsing many of the annual cookbooks I lost interest and stopped subscribing. Along came annual book after annual book that I didn't order. Eventually I stopped paying because I hadn't ordered, and they stopped mailing the books.
This morning...after a very long absence...there was the 2010 annual in my mailbox. I did not order this book. So I called the federal trade commission, had a long delightful conversation with an ftc staffer. She pointed me to the online complaint form which I filled out. I now have a printed copy of my complaint and will send it to Cook's Illustrated along with an article about the Illinois attorney general's lawsuit against a company using a similar scam to the one CI uses, and an online article calling the public's attention to the CI scam. The book is their gift to me -- the federal trade commission says so -- but I'll send them the invoice and the articles as a courtesy. I hope others will do the same.
File a complaint:
http://www.ftc.gov/bcp/edu/pubs/consu...
the link explains about unordered merchandise

www.ftc.gov
consumers can file complaints online

Roast Turkey with Creamy Herbed Gravy

Thank you for this recipe, which looks wonderful, Aida.
This morning I bought a 14# bird. We weren't going to have turkey but gee...
So now I have an actual recipe. And there's still lots of fresh sage, parsley, and rosemary in the garden.
We'll have to check at our local dramshop for the wine; I wish you had given an alternate choice. We may not be able to find the Amity Gamay Noir. Crossing my fingers.

Nov 22, 2010
Hazeleyes3923 in Recipes

Betrayed by Kitchenaid - is it possible that the stand mixer is Not All That?

Consumer Reports is not a reliable resource; from their beginnings their reviews were questionable, frequently didn't represent reality.

We bought a Kenmore freezer-on-bottom fridge with double doors and beautiful interior layout, reasonable price on sale, and we love it.

Jun 10, 2010
Hazeleyes3923 in Cookware

Homemade hot dog buns

Now that you mention it... me too! I love crusty buns, but I'd like the filling to stay within the borders. How about using a knife to make a slit (but not slicing the roll or bun), using fingers, fork, or spon to remove a little of the soft interior, and stuffing the filling inside. If one wanted lettuce, torn pieces could be mixed with the filling before stuffing.
Had anyone tried this? If so, how did it work and if you encountered problems what were they and how did you adjust for a better result?

May 25, 2010
Hazeleyes3923 in Home Cooking

SOS Making new england style hotdog buns for lobster roll without having eletrical mixer is possible???

The flavor of lobster is too delicate for whole wheat.

Save your multi-grain, whole wheat and other hearty grains for other uses. Lobster rolls, crab rolls, scallop rolls, and shrimp rolls require buns with the flavor or white flour, and preferably white-sidewall type hot dog buns that can be spread with butter and browned on the griddle before filling. But by all means, use bread flour if you like chewier texture.

May 25, 2010
Hazeleyes3923 in Home Cooking

What % of people can detect canola oil fishyness?

Here's a list of the smokepoints of oils: http://www.goodeatsfanpage.com/collec...

Refined canola has a high smokepoint; unrefined rapeseed's smokepoint is low, but I wonder if more of the beneficial ala is found in the unrefined rapeseed oil.

Whatever the answer, I don't fry at all, because oils break down under heat and the chemical change isn't good for oil or for us if we eat it. Better to use oils as they come from their bottles.

I also wonder if the odor is from oxidized ala. If so, the oil may have been past its sell label date. I've read it's a good idea to keep oils, once opened, in the fridge, not at room temperature. Another suggestion was to use containers that are progressively smaller as the amount of oil declines, in order to keep out as much oxygen as possible, to lessen the oxidation, which is what's dangerous about old and heated oils.

Apr 15, 2010
Hazeleyes3923 in General Topics

Salba

I read elsewhere that the gut can digest chia, "unlike flax seeds" according to the other website. It stated that it isn't necessary to grind chia.

Salba

Thanks for mentioning its gell-forming character "like quinoa". I find quinoa extremely grassy-tasting, don't care for it. I hope that chia - white or black - is tasteless.

Salba

In doing some research on 'salba' I found a link where there was a list of "differences' between 'salba' and chia -- one notable difference: salba = white, chia = black.

Political incorrectness in our seed choices?!

Thank all here who have discussed the characteristics and their perception of chia - white or black. The white chia may be designed for a higher level of omega3 (yet to be confirmed by a trusted source?), but what I've read here is interesting.