Cooks.com - Recipe Search and More WellPreserved.ca - Make Something. Share It. Orange-Sesame Coleslaw I often go back and remake some of my old recipes, and when the original photo is really bad (as are most of my early ones), I take a new photo. Sometimes, however, I go a little bit further and change up the recipe so that it fits my current tastes. That’s what happened to this light, vegan coleslaw. The longer I’m vegan–and it’s been 19 years now–the more I try to improve the nutritional quality of the food I eat. I started out by reducing my use of refined fat, then I increased the amount of vegetables I eat, then I all but eliminated flour and sugar. And now, finally, I’m working on decreasing salt. For my lunch today, I wanted to have this Sesame Orange Coleslaw that I created during my second month of blogging. And I loved it! Orange-Sesame Coleslaw Author: Susan Voisin, FatFree Vegan Kitchen Combine the coleslaw, bell pepper, and orange slices in a large salad bowl. I used 6 drops of NuNaturals Alcohol-Free Liquid Stevia, but you can use any sweetener you like. Enjoy!
Sous Vide Cooking Although cooking in a water bath has been a technique that’s been around since medieval times, it wasn’t until the 1970’s that sous vide, a method of cooking food under vacuum in precisely temperature-controlled water baths, was invented in France. It would not be adopted in the US until 2000, when Daniel Boulud learned this fascinating technique from French chef Gerard Bertholon. With the recent popularity of food shows and celebrity chefs, this method has taken the cooking world by a storm. Despite its popularity in restaurants, it has not really caught on at home. "Sous vide" literally means "under vacuum" in French. Sous vide cooking has a lot of interesting benefits. Finally, sous vide cooking, in many instances, allows you to reduce significantly the amount of cooking liquid you use. You can rig your own sous-vide system with a magic cooker, beer cooler, or a cast iron pot. My general thoughts? Scallops come out great via sous vide, and salmon is delicious as well. Sous Vide Posts
Hunter Angler Gardener Cook FatFree Vegan Kitchen | Sinlessly Delicious Recipes Kielbasa The post holiday sausage wrap-up. Recipes for Kielbasa and Venison Sausage. Nothing says Merry Christmas like sausage. Kielbasa. Predika's book has ten different Polish recipes. One nice thing about winter is that you can put stuff outside to keep it cold. Venison. The book has thirteen venison recipes. The venison was already ground, so we ground our pork then mixed all the meats with the seasonings. The next day I fired up the smoker. I hot smoked a few to a internal temperature of 150F. I took my batch to share in Columbus. The day after Christmas the smoked sausages made a good hiking snack in the Hocking Hills. Here's the ingredients we used: Polish Kielbasa 13lb Beef2lb Pork40 g salt1-1/2T 15 g pepper1-1/2t 2g dried marjoram½ t 2 g allspice6 large cloves of garlic2T 18 g paprika This one was really spicy compare to the others, a few tasters said it was too strong. PK 23lb Beef2lb Pork40g salt10g Pepper3 g dried marjoram6 large cloves of garlic½ t 2g cayenne This one we just made up. Cheers.
Raw dark plum jam recipe, fermented with Kefir whey. Back to recipes menu Nicola, one of the participants at a 'Fun. Ferment and Families' workshop commented that this jam was best jam she had ever tasted. See a partially cooked version in the notes section at the bottom of this page. Makes 1 kg of dark red plums 1/2 cup of Australian raw honey 2 teaspoons of Kefir whey 1/2 teaspoon of Celtic sea salt 1/8 teaspoon cardamom 1/8 teaspoon ground cloves Wash the plums well, discarding any that are overripe or damaged. Transfer the plum jam mixture to clean jars, pressing it down with a wooden spoon to remove air bubbles. NOTES The kernels are high in vitamin B17 and can be ground into a flour and mixed in with the jam; just remember to extract the kernel from the shell. This makes a jam that is liquid rather than thick. The above recipe may be modified to create a set-jam by the following method. Network with like minded people at the Traditional Nutrition News Group. Share With Friends