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Grainlady, oil questions please
Comments (22)Agreed pretty much across the board, to avoid dangerous fats, eliminate processed foods. Just start there. It is that simple. Starting there, and using whole foods, you've got many choices. Knowing where your food is sourced, less hands involved, you will find pure, less processed products. Many of the diets studied around the world that dcarch refers to are most likely sourced close to home. Probably eating local produce and using oils processed nearby? A much different diet than vegetable oils here. Those that use olive oils know how to cook with them. A low heat or med heat is fine using olive oil. Save the first pressing for dressings or a drizzle. A bit of heat will change the fresh flavor so save it for later off heat. The second pressing is lighter in flavor and color and better for cooking. Can handle a higher heat. Really depends on your cooking style. If you blast your veggies with high heat, most oils will burn and smoke. My coconut oils are always solid. I warm them and add other oils to keep it fluid. I rarely use high heat for anything but water to boil. And baking bread. A slow and low saute just needs a tbsp or less for a mirepoix and then broth to steam tender veggies or a slow roasting in the oven with even less oil. I just don't buy into the 'capsule on-line' supplement oils and their health claims. Raw and fresh food oils are in many things. Cold pressed/expeller oils are so easily available that it doesn't make sense to buy oils that use heat processed and chemically treated extraction methods. Use real butter over the cheap spreads like margarine and veg oils. Even some butter tastes weird and rancid. Buy quality organic and just use less. Research the source, buy local/fresh. Or a brand that you and others trust. It really does taste so much better. We don't use that much butter but have it in the freezer. We prefer good olive oils infused with herbs and garlic for fresh warm bread. Butter with eggs and toast or waffles with maple syrup. Just personal preference. A cod/fish cake, crab cake, i have to use good butter. I like the flavor for some things. No reason to change the way you cook completely and avoid oils. Or using gobs of butter on everything more out of habit rather than flavor....See MoreGrainlady & Agave....recipes wanted
Comments (7)- Substitute agave nectar for sugar - 1 c. sugar = 1/2-3/4 c. agave nectar. I can sometimes use only 1/3 c. agave nectar to replace 1-cup sugar - it depends on other ingredients and your "sweet buds". Use it in equal amounts in recipes that use honey as the sweetener. You may need to add a little flour to make up for the added liquid when substituting agave nectar for sugar. - I've never seen a dry form of agave nectar, always liquid, and I wouldn't use the liquid agave nectar in place of powdered sugar for dusting or rolling cookies in. I don't have a Banana Nut Muffin recipe, but I have this recipe you might be able to bake into muffins. Most quick bread recipes adapt easily to muffins. I was working on a Peanut Butter Banana Muffin recipe a couple weeks ago, but I need to make some more changes or else I'd share it. BANANA-POPPY SEED BREAD 1 c. mashed bananas 1/4 c. agave nectar 1/2 c. kefir - (or milk) 3 T. coconut oil (or vegetable oil) 1 egg, lightly beaten 1 c. all-purpose flour (I use freshly-milled spelt) 1 c. whole wheat flour (I use freshly-milled white wheat) 2 t. baking powder 2 T. poppy seeds (I also use whole amaranth instead of PS) 1/2 t. baking soda 1/2 t. salt 1/2 t. cinnamon (you can add nuts if you like) vegetable cooking spray Combine the bananas and agave nectar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in kefir (or milk), oil, and egg; set the mixture aside. Combine flours and the next 6 ingredients in a large bowl and stir well. Make a well in the center of the dry mixture; add banana mixture to dry ingredients, stirring (by hand) until moistened. Spoon into an 8-1/2x4-1/2x3-inch loaf pan coated with cooking spray. Bake in a 350F oven for 1 hour or until a pick inserted in center comes out clean. Cool in pan 5-10 minutes. Remove from pan and finish cooling it on a rack. ----------------------------- PROTEIN PEANUT BUTTER BALLS 1/2 c. whey powder (vanilla flavor) 1/2 c. peanut butter 2 T. Agave Nectar 1 t. vanilla or almond flavoring Mix thoroughly, using a fork. If desired, add 1/2 - 3/4 c. crisp whole-grain rice cereal (or Rice Krispies) to the dough. Form into 3/4-1-inch balls. Toppings: - Melt 1 c. chocolate chips and drizzle over the top. - Dip the balls in a little Agave Nectar and then dip into chopped, blanched, roasted almonds or toasted unsweetened coconut. -------------- COCONUT ALMOND CANDY Melt: 2 T. butter in a frying pan Add: 1/2 c. long-shred UNsweetened coconut 1/2 c. chopped almonds Over medium heat, cook until the ingredients begin to brown. CAUTION: this will burn easily. Remove from heat. Add: 2-3 T. Agave Nectar 1 t. almond flavoring Stir well. Place in small paper candy cups/papers (like tiny cupcake papers). Cool in a refrigerator at least 1/2 hour to set. Yield: approximately 20 pieces ------------------------------ VANILLA ICE CREAM 4 oz. Liquid Pasturized Egg Substitute (DO NOT use raw eggs!) 1/4 c. Light Agave Nectar 1 c. Half and half (or milk) 2 c. Heavy cream 1-1/2 t. Vanilla 1. In a 4-cup measuring cup or equal-sized bowl, combine egg substitute, Agave Nectar, and vanilla in a bowl and stir to mix. 2. Add cream and half and half (or milk). 3. Chill thoroughly. 4. Process in a Deni Scoop Factory Compact Automatic Ice Cream & Frozen Dessert Maker or ice cream maker of choice. Yield: 1 quart AGAVE NECTAR CHOCOLATE SYRUP 1/2 c. HersheyÂs Cocoa Powder 1 c. Light Agave Nectar 1 c. Cold water 1/2 t. Vanilla 1/2 t. Guar gum (optional) 1/8 t. Sea Salt 1. In a large saucepan, combine cocoa, Agave Nectar and salt. Stir in water. Bring to a simmer over medium heat, stirring constantly with a wire whisk, until smooth - about 5 minutes. 2. Add 1/2 t. guar gum for a thickener. 3. Place the pan in a sink of cold water and stir with the whisk until cool. Stir in vanilla. Pour into a covered container and refrigerate. 4. Shake before using. (Note: I usually make 1/2 a recipe. You can add this chocolate syrup to milk.) -Grainlady...See MoreFruit drying~Grainlady and others
Comments (4)I get ascorbic acid (aka Vitamin C powder/crystals) at the health food store. It's a MUST when you make yeast breads with whole wheat flour/wheat germ - but that's another discussion :-). I also use it as a pre-treatment for fruits and vegetables I dehydrate. "Fruit Fresh", found in the canning products area of most stores, will also work (2 T. Fruit Fresh to 2 quarts water). Fruit Fresh contains - Dextrose, Ascorbic Acid, Citric Acid, Silicon Dioxide. You can also use citric acid (1/2-t. per quart of water / I also get it at the health food store). Another use for citric acid is for sprouting seeds (alafalfa sprouts, etc.). Pre-treating the seeds with citric acid will help prevent E.Coli. There are new guidelines for dehydrating and using pre-drying treatments for both fruits and vegetables with an acidic solution. The pre-treatment with an acidic ingredient is encouraged because testing has found microorganisms, such as Salmonella and E. Coli 0157:H7, are hearty enough to survive basic drying methods. This pre-treatment is also encouraged with fruits you are going to make fruit leather from prior to processing it. Most vegetables require water blanching followed by an acidic solution "bath". The studies for this were conducted at Colorado State University. Go back to the link about dehydrating PLUMS, or the link below. You can probably continue to use your lemon/lime soda/pop dip for apple slices, but I'd add some citric acid or ascorbic acid to the liquid - just to be safe. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation...See MoreGrainlady-Your sweet potato powder?
Comments (4)Terri- I've wondered about doing powdered mashed white potatoes, but haven't tried it. I do dried potato slices and shreds, but you have to be careful with potatoes because they tend to mold if improperly dried. I believe you can make a slury in the blender with skinned/seeded tomatoes and dry it on fruit roll-up sheets until crispy. Powder in a blender when thoroughly dried. Dehydrated Potatoes 1. Wash and sort potatoes. Use like-sized potatoes if possible so they dehydrate in about the same time. Peel, if desired, or leave skin on. 2. Using a cutting mandoline (a really quick way to slice food for dehydrating) or knife, cut the potatoes into 1/8- to 1/4-inch slices and drop into cold water to prevent oxidation. 3. Then place the potato slices in boiling water (in small batches) and blanch potato slices for 5 minutes (or 6-8 minutes if using a steam blanch). 4. Drain and drop into a lemon juice/water solution - 2 quarts of cold water and 1/2 c. bottled lemon juice. Soak for 45 minutes. Stir occasionally. (Other recipes omit the lemon/water soak, but an acid treatment is important to prevent microorganisms, such as Salmonella and E. Coli 0157:H7. These bacteria are hearty enough to survive basic drying methods, and new procedures are needed for safe dehydrated food. Use lemon juice/water, ascorbic acid/water, or citric acid/water.) 5. Drain and dry potato slices (I used my lettuce spinner and gently drained the water from the potatoes by spinning them.) 6. Dehydrate in a single layer, 12-18 hours at 120°F. (or temperature according to the manufacturer instructions of your model of dehydrator). Make sure the potatoes are brittle and semi-transparent. Incomplete dehydration will cause the potatoes to mold. Do not eat dehydrated potatoes with mold on them. Turn the potato slices once or twice during drying. 7. Store in an airtight container. To re-hydrate: Mix equal amounts of dehydrated potatoes and boiling water and allow to sit for 25 minutes. You can also slice washed potatoes into 1/2-inch shoestring strips for "hash browns" using the same method. -Grainlady...See More- 9 years ago
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