High Protein Recipe Suggestions Needed Please!
sarahsocal
6 years ago
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party_music50
6 years agolast modified: 6 years agolindac92
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Gluten Free, Soy Free, Protein-ful Vegan Loaf?
Comments (23)I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10...See MoreOT - Need Suggestions for High School Dance Coat Check!!
Comments (5)oh wow- here is the system my DD H.S. used. It can be hectic but did work. Get plain paper bags -grocery size. Number them. Put long tables as a work space and also to keep the students on one side and the adults and bags on the other side. Be sure the bags are in numerical order in and then break them into 4 to 6 piles with a couple of adults working each pile. Now when the student comes up you put all of their belonging into a numbered bag-frequently friends or couples want to share a bag. You put the bag's number on a piece of paper and hand it to them and you ALSO ask them if you can magic marker it somewhere on their arm (usually the guys but the girls like it on their palm). Then you line the bags up behind the tables on the floor. So- if you had 200 students you will have around 140-160 bags. Make you rows about 30 long and have about 5 rows. I think it would be helpful to have a sign on the floor and on the back wall giving the numbers that should be in each row. IF they do get out of order then you need only seach 30 numbers not all 160 to find the bag. Yes, the clothes get wrinkled. Yes, they come back again and again and ask for their bag to get a cell phone out or their comb. The important thing is that the bag is handed to them to get their own item out and then it is PUT BACK in numerical order. Yes the adults are exhausted by the end of the evening and there are always a couple of confused/lost bags. It is crazy at the very end and you need to make sure that the students do not break rank and come behind the table. It is a tried and true system as long as the adults maintain control. DD usually had 350-500 at a dance. Only once was it too difficult and that was a prom and the space we had was to narrow and the kids all crowded the tables and there was too much going on in too small of a space. And then one adult will try to change the system mid-way with a "better idea" (and I am sure there are some but let's wait till next time). Anyway-this is the only way I have seen it done. Good luck! It is loads of work but so much fun to see the students and to be helpful. Most are very polite although some forget their "pleases and thank-you's" but a little nudge usually reminds them. Hope this was helpful! I thought this system was nuts the first time I worked coats-but it does work....See More'Make Ahead' suggestions for recipe needed
Comments (7)Haha, I think "cake" and "pie" is getting interchanged because of the title and my mention of pie crust :) I'll give it an extra 10 minutes at 350 degrees with everything else that's in the oven; I think this should work. I am never confident when it comes to reheating; as a matter of fact I'm terrible at it. I get distracted very easily, and I tend to leave things too cold or over cooked. I'm not entertaining for a big crowd this year, but foods usually have to be super hot. Needless to say I'm always running back and forth trying to get the temps right for everyone. Since I'll be cooking a day in advance I may even use the dough recipe above instead of the pillsbury. Much more relaxed about this now, I can't wait to try this one....See MoreNeed: low sodium, high protein, high-calorie
Comments (30)Barb, here is Alton Brown's recipe, you could easily leave out the salt and any of the flavorings you don't like. The brown sugar adds a nice flavor, but it'll make the sausage stick if your meat is too lean, so watch it carefully. I often use dried herbs, although the fresh are very good used like this the dried ones are good too. If you don't want to grind your own meat, just get ground pork or ground chicken and use that. I like it with chicken a lot. Breakfast Sausage Alton Brown 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes. Recipe courtesy Alton Brown Ruthanna that's a great idea with flavored butters, CC could use unsalted butter and add things her husband likes. I love your Tomato Basil Butter, that's good on a lot of things. Annie...See MoreCA Kate z9
6 years agolast modified: 6 years agosheilajoyce_gw
6 years agoOlychick
6 years agolast modified: 6 years agolindac92
6 years agoseagrass_gw Cape Cod
6 years agoannie1992
6 years agoseagrass_gw Cape Cod
6 years agolindac92
6 years agoIslay Corbel
6 years agosarahsocal
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6 years agolast modified: 6 years agoCompumom
6 years agocarolb_w_fl_coastal_9b
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6 years agoparty_music50
6 years agolindac92
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6 years agomoosemac
6 years agolast modified: 6 years agoparty_music50
6 years agoannie1992
6 years agolast modified: 6 years agoIslay Corbel
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