High Protein Recipe Suggestions Needed Please!
8 years ago
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Comments (25)
- 8 years agolast modified: 8 years ago
- 8 years ago
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Dh on strict diet and I need help with recipe suggestions
Comments (25)Yes, I'd be concerned with cross contamination as well - just as sushipup explained so well. I use a different mill for gluten-free flours (grains/beans/seeds) to avoid cross contamination and never use gluten-containing grains in it. I was hired to make a selection of GF cookies for Christmas for a person who has celiac disease, as a surprise from her husband. I wouldn't mill flour containing gluten in the kitchen for a week prior to making the GF foods, and throughly wiped down every surface in the kitchen before making anything GF. I use stainless steel bowls, rather than plastic to make sure there's NOTHING to cross contaminate things. My mother (now deceased) had celiac disease and I did a lot of food prep. to stock her freezer for her BEFORE there were so many things so readily available. There are a number of ingredients used in gluten-free baking that you're better off having than trying to substitute. These additional ingredients help to reduce dryness, increase volume and tenderness, and enhance flavor in baked goods and other foods. I was challenged to come up with cookie recipes, for a sorghum mill outside of town, that were made with "common" ingredients. WHAT, no xanthan gum, potato starch, arrow root, guar gum....??? But I did it! Instead of potato starch or potato flour I've used dried potato flakes (used for instant mashed potatoes), BUT, I made sure I found a brand at the health food store that didn't contain a lot of questionable ingredients. FYI - Potato FLOUR has a strong potato taste and I don't use it as much as potato starch. Potato STARCH, however, is often used in GF baking, especially in combination with other flours. I consider potato STARCH a staple ingredient for GF baking. Combining gluten-free flours with NUT FLOURS will increase protein and help mask the gritty texture often associated with GF flours. Nut FLOURS are made AFTER the nut oil has been expressed from the nuts and is a fine flour. Nut MEALS are made from the ground nut (oil included) and are more gritty than nut flour. You'll find the names are often interchanged, so buyer beware.... Ground almond meal can replace dry milk powder in recipes as a dairy-free alternative. You can also make your own nut milk at home to use as a dairy-free alternative. You'll find some great information and recipes at the link below. -Grainlady Here is a link that might be useful: Ener-G Foods...See MoreRaw feeders - high calorie suggestions please
Comments (12)When Monty was ill this spring he went down to 51 pounds (usually a thin 63 pound boy.) Because I could take zero risk I switched him from raw to high quality manufactured food. First was canned Verus and dry (Menhaden Fish & Potato) as well. I was giving him 2,400(!) calories a day in 4 or 5 meals to get his weight back on. Fortunately he processed the food well and meds made him hungry. Currently he is on EVO with raw egg and cottage cheese which means if I can get him to eat 2 little cups a day, he maintains his weight. If you want to stick with raw, I'd add extra muscle meat as Gina suggested. If one of my other dogs looks a little too boney (easy to tell since their fur is practically painted on), I add more muscle meat and fat to their RMB meal. I trim the fat off of Katie's chicken most of the time and give it to Dannie :)...See Morerecipe: need: recipes/suggestions for cooking fish
Comments (12)Halibut is my favourite "ocean" fish. I just love it! My favourite is classic English Style Fish and Chips. Until recently I thought it only possible to get good fish and chips at a Fish and Chip Shop but recently I tried this recipe and it was excellent. Tempura Batter - Garden Guru's recipe for the matter , my instructions for the fish. 1 Cup flour ¼ Cup cornstarch ¼ Tspsalt ½ Tsp sugar ( I omit) 1 Tsp baking powder Oil for deep-frying Mix flour, cornstarch, salt, sugar, and baking powder. Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter. Don;t make it to this , it needs to be like a thick pancake batter so add soda slowly. Heat oil for frying to 375 F - 400 F. Slice halibut so that filets are no more than 1/2 inch thick and maybe 4 " long . Dry fish filets on paper towels. Dip fish in batter, coating completely. Shake off excess. Fry battered fish until light brown and crispy. Do not crowd pan, or oil temperature will drop. No more than will cover ¾ of the surface of the oil. Drain on paper towels. VARIATION: PANKO TEMPURA To use Japanese breadcrumbs (panko), dip items in batter, smoosh around in crumbs, then fry. Another favourite recipe if you don;t want to fry is this recipe from the Cooking Forum. Excellent dish! Halibut - Parmesan Crusted (Lori Hoopysmom) 1/2 Cup flour 2 large eggs 2 Tbl water 2 Cup panko bread crumbs (or regular bread crumbs) 1 Cup shredded Parmesan cheese Zest of 1 lemon chopped 4 I6-ounce halibut fillets skin removed H3 Tblolive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in teh flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets....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 More- 8 years agolast modified: 8 years ago
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