Official Phatmass Recipe Swap Thread

[IcePrincessKRS]

[quote name='Terra Firma' post='1288687' date='Jun 5 2007, 01:42 PM']My mom uses coconut oil quite a bit and really likes it. I haven't, just by the simple fact that I have to go out of my way to find it. But I will probably give it a try sometime. [/quote]

Other than healthfood stores you can find it at Super Wal Mart in the aisle with the regular cooking oil, and at Meijer if you have them where you are--not sure exactly where in Meijer you can find it but I'm pretty sure my mother in law said they have it there. You'd think that here in an Asian country I'd find it pretty easily but I haven't seen it anywhere, not even in the local shops. I think I'm actually going to have to e-mail my sisters and ask them to send it to me! Luckily I brought 2 jars of it with me, just in case I ran into this problem. lol It doesn't have a strong flavor, but there are loads of benefits to it. I could go on and on, but instead...

I highly recommend reading Eat Fat, Lose Fat if you want to learn about it--I'm not following all the guidelines they offer, but I have adjusted my eating/cooking habits just a titch... if you want to get ultra-heath foody read Nourishing Traditions--both books are by Sally Fallon and Dr. Mary Enig... again, I don't follow all their guidelines, but some of it I do, and some of it I want to I just can't while I'm here in Korea--pots de creme definitely goes against their guidelines hahaha... you could also check out [url="http://www.westonaprice.org/"]http://www.westonaprice.org/[/url] there is alot of the same information located there, since the authors are key members/president/or whatever of the organization. Not that I'm trying to push my way of eating on anyone, its definitely not ideal according to their standards, but I learned a lot reading those 2 books, so even what very little of their methods I do use I feel that its an improvement, and any improvement for the health of my family is good. lol

[IcePrincessKRS]

I posted this in my thread about cereal but figured I may as well post it here, too, since its a recipe. :

[u][b]Oatmeal[/b][/u]

1 cup oats, rolled, cracked, or old fashioned, but NOT quick cooking.
1 cup warm water
2 Tbs. yogurt (plain), buttermilk, kefir (its a cultured milk product that probably no one else here knows what it is...), or whey (you know, the runny liquid that gathers on the top of your yogurt... I make cream coagulated milk and save the whey for this purpose)
1/2 tsp salt (preferably sea salt)

Mix oats, water, and your choice of yogurt, buttermilk, kefir, or whey. Cover and leave in a warm place for at least 7 hours or as long as 24 hours. when soaking is complete bring an additional 1 cup of water to a boil with the salt. Add soaked oats, reduce heat and simmer several minutes. Serve as usual. smile.gif (We usually top it with a titch of butter, brown sugar, and milk.) (For those health-conscious that use a lot of whole grains like kamut or spelt, you can replace the oats with either of those grains.)

It probably sounds a little weird, but its really tasty. I like oatmeal anyway, but that just makes it even better.

[u][b]Cream coagulated milk[/b][/u]

To make your own cream coagulated milk (even if you don't save the whey, its really good, my girls like to eat it with Wheat Thins) the easiest way to do it is to use plain yogurt (you can use buttermilk but there are other steps you have to take... this is just easiest). Use full fat, or at least low fat; fat free yogurt makes crummy cream coagulated milk (I found that out the hard way, its hard to find full fat yogurt here so I tried fat free... I made a dip/spread out of it because I couldn't stand it plain, it was too dry).

The recipe calls for 2 quarts of yogurt, but I never that much. I think the most I've made all at once was 2 of the individual serving sized containers (6-8oz?). Take a clean white dish towel (preferably NOT terrycloth) and spread it over the top of a bowl; plop in your yogurt. Carefully (don't squeeze) gather up the ends of the towel and tie them with a string or rubber band. This is the tricky part: suspend the towel of yogurt over the bowl--I have hooks in my kitchen under the shelves that I use, I just stick it on the hook and put the bowl underneath. If you don't have something like that then you can attach it to a wooden spoon and suspend it across the top of a pitcher (so the pouch hangs down inside the pitcher). You let that hang and drip for several hours (I usually put it up before bed and by morning its ready) until it stops dripping whey. When the dripping stops you take it down, store the cream coagulated milk from the towel in a storage container in the fridge (it should keep for about a month) and the whey in a glass jar (it should keep about 6 months in the fridge). Its a little more tart than store bought cream coagulated milk, but its really good and tastes even better after a couple days. Use good quality yogurt, too, like Stonyfield Farms, something with the fewest possible additives for the best quality and best tasting cream coagulated milk.

[misereremi]

[quote name='IcePrincessKRS' post='1288531' date='Jun 5 2007, 07:24 AM']Hey Cmom, what type of oil do you use? I'm partial to coconut myself, so I was just curious. (I've gotten very particular about what oils I use... I wasn't always, but now its pretty much limited to real butter, coconut oil, and olive oil--extra virgin cold pressed. In cold weather coconut oil gets firm and white, and in warmer weather its a liquid so it can easily be used as a substitute for recipes that call for less healthy oils--in cold weather just warm it slightly.)[/quote]
Funny, I've just been given a big tub of pure firm coconut oil from Ghana...was going to use it as a skin moisturiser, but now you got me thinking about using it in the kitchen... Will try it. I usually use extra virgin olive oil- preferably Italian.

This isn't a recipe but a tip: if you're making besciamella sauce for lasagne, add some grated pecorino coagulated milk as well as parmiggiano. It gives a nice flavour. My kids like a layer of mozzarella on the top.

Sometimes when I'm pressed for time I make a white sauce using double cream instead of the flour-butter-milk base. I thicken it by adding lotsa coagulated milk...

CMom, I'm going to try your cooked veggies recipe, cheers.

[IcePrincessKRS]

Ham and Spinach Quiche
Bake at 400 degrees for 20 minutes, reduce heat to 350 degrees and bake 40 more minutes

1 pie crust (either homemade or pre-made works, whatever fits into your schedule best. I've done both)
2 cups milk
4 eggs
1 cup shredded cheddar (sometimes I add a lil' more)
1 cup diced ham
1 cup frozen spinach, thawed and drained (I usually squeeze the liquid out by hand.. You can also use fresh spinach and cook it, draining it and all to equal one cup but using frozen is the easiest method)
1/2 cup chives, diced
1/4 tsp. salt (I usually omit this because often the ham is salty enough, unless you've got the sugary-sweet kind, but I don't like it so, yeah, I always have salty ham)
2 plum tomatoes, sliced

Cook crust 8 minutes.

Combine all ingredients except the tomato. Pour into crust. Lay tomato slices on top. Bake according to temp and times listed at the top. (I could eat an entire quiche by myself, its just THAT good.)

[Sojourner]

Thanks!

I just read the cream coagulated milk recipe too ... interesting. I will have to try that sometime ...

[StColette]

hmm I'll have to put my Jambalaya and King Cake recipes on here lol They were a hugh hit at Mardi Gras this past year lol I didn't even get to eat any of it lol everyone at all of it before I got to it lol