Iron Chef WAYCT - What Are You Cooking Today
-
Hm, I dunno… I like the Guinness because of the malt. Dark beers generally make the most sense to me for what I'm using them for in the recipe. You might also want to delete the queso fresco and the masa, from a paleo perspective.
I think you're better off just skipping the beer than subbing in a cider. It's not exactly a key ingredient.
-
This dressing is in regular rotation in my house. I just shared it with guests last week and it got great reviews across the board. The dressing comes from the kitchen at the whitewater ski resort in nelson British Columbia, check out their cook books for many amazing recipes
Probably the best way to serve this would be over top of a bowl consisting of
Base: quinoa or rice
Greens - spinach, arugula, kale (pre soaked in lemon juice) etc.
Veg: carrots, peppers, beets, mushrooms, roast potatoes etc.
Other: tofu, chicken etc.Dressing is:
1/2 cup nutritional yeast
1/3 cup tamari or soy sauce ( after much experimentation I use Braggs)
1/3 cup apple cider vinegar
1/3 cup water
2 tbsp tahini
2 cloves garlic
1 1/2 cup veg oil ( I have found grape seed oil works best for flavour, but coconut oil is nice as well if you are willing to warm and reblend leftovers.)This dressing is legendary in the kootenays, and I have heard it referred to as crack sauce before. Enjoy.
-
That looks very good and very healthy–have you tried olive oil? I do love grapeseed as well.
-
Olive oil works perfectly well, I just prefer the taste from grapeseed. It could be that I just haven't tried with good enough olive oil yet as well though .
I'm really looking forward to trying your chilli as well. I had no idea that beans and such weren't standard. I'm certainly not afraid of a long slow cook so I think your recipe will turn out quite well for me
-
Gotcha… Beans are fine, I just don't use them in my beef chili, and certain circle prohibit them
-
Lemon Ricotta Cheese crostini with honey drizzle and rosemary
Almond-stuffed Bacon-wrapped Dates
Mini-Baklavas
Homemade roasted vegetable dip.
(Bonus piggy piggy-bank for Seul)
EDIT: As my wife was quick to point out when she saw what I was doing and asked what thread this was, "you didn't cook shit"
-
That all looks delicious.
-
Poached some Alaskan wild sockeye in coconut oil, shallot, dill, and lemon. Steamed asparagus, some baby greens in an Asian vinaigrette I whipped up.
-
love it 4c, great images.
waiting onthe sample menu to make it my way.lent means meat free fridays in the weekdays house hold:
sorry hard to get the story going with postimage, but wanted to share:
& most important for me:
-
Continuing my health kick, grassfed ribeye, seared in coconut oil, finished with grassfed butter and a demiglace, balsamic glazed steamed broccoli, baby greens with a homemade herb vinaigrette.
-
steak looks perfect mclain… it's making me hungry. may have to do beef tenderloin this week
-
Thanks! Kudos to 4c; I can't tell what all's in that but I can tell it's delish.
-
mini Okonomiyaki for breakfast this morning! With Kale, ginger and turnip and a spicy miso mayo on the side. a good way to start the day
