The Assassins' Super Secret Scullery (insert food here)

[annyshay]

Do you cook for yourself? I have found Well Fed (blog - theclothesmakethegirl) and Nom Nom Paleo really helpful for simple and tasty recipes that are paleo (gluten free).

[raptron]

What can't you eat? I'm sure we have some suggestions for you!

[ohlemontine]

looks nommy

Really, I like peppers in the crockpot for flavor. I generally cut them up small though. If you want them crisp then I wouldn't do the crockpot. Maybe if you tried them in there for just a couple of hours?

Well when I put food in the crockpot, it's because I'm putting it in to cook while I'm at work. So if it's a recipe that doesn't work for at least 8 hours, I can't do it...

[jedidesigNerd]

What can't you eat? I'm sure we have some suggestions for you!

Gluten, dairy, eggs, nuts...

I do love to cook but I have a really busy schedule.

I eat a lot of salads & I'm starting to get sick of that.

[dancezwithkittehz]

Just going to put this here because I am perpetually making boiled eggs and always refer back to this for timing questions/ almost any other thing I might need to know (how to tell how fresh your eggs are, etc.!)

 

http://whatscookingamerica.net/Eggs/BoiledEggs.htm

 

I never get nasty green yolks anymore if I follow this!

 

Gluten, dairy, eggs, nuts...

I do love to cook but I have a really busy schedule.

I eat a lot of salads & I'm starting to get sick of that.

 

Hmmmmmmmmmm so hard with restrictions. I will ponder! Can you do rice? Meat + side of rice of some sort could be an option to switch things up?

[SpiralGalaxy]

Guys guys guys!!! I made the best grilled chicken breast over the weekend, and I can't believe how well it came out. I tried three things I'd never tried before:

 

-Pounding out the chicken to make it more even thickness, so it would cook consistently

 

-Brining: way easier than I thought! Mix 1/4 c. salt with 4 c. water, pour over the chicken and let it sit while you're doing the other prep work.

 

-Spice rub. I mixed my own, but whatever you like would work. Next time I'm going to try a curry or Tandoori rub with some yogurt sauce on the side!

 

After that I heated up the grill to a relatively low temp, cooked for 4 min on each side, and it came out amazing. Way better than I thought it would! Kind of bummed that I didn't do it in time for the Diplomat dinner challenge.

[starsapart]

I'm sure we'll have more cooking minis......

 

BECAUSE I FREAKING LOVE COOKING MINIS MUAHAHAHAHAHAHAHAHA!

[Twilight]

Since I can't have dairy any more, I've been experimenting with coconut milk (and oil). I'm a very "about this much" kind of person, so the following recipes are very approximate.

 

Decadent mocha hot chocolate

1 shot espresso (or more if you like)

Sugar to taste (~1 tbsp for me)

Cocoa to taste (~3tbsp for me)

Spices to taste (cinnamon, nutmeg, cloves, allspice)

Mix thoroughly so that the cocoa makes a paste with the espresso, then add:

~1/3 cup coconut milk

~1/4 cup hot water (if it's too thick for you with just the coconut milk)

Stir and mix and adjust amounts as you like, and you'll end up with the most delicious drink. OMNOMNOM.

 

Coconut milk rice pudding

~2 cups rice

~1tbsp sugar

1 egg

1 can coconut milk

Spices to taste (cinnamon, nutmeg, cloves, allspice)

~2tsp vanilla extract

As many raisins/dried cranberries/etc as you like (~1/2 cup total is the amount I like)

Cook over medium-low heat, stirring often to prevent scorching, until it's thick and the egg has had a chance to cook. Serve hot or cold.

[RittenRemedy]

How to Make Chicken Soup: A Method

This is not the only way to make soup, but it's a good one. It starts off earlier in the week with roasting either a whole bird or the parts from a whole bird including bones. If the whole thing sounds intimidating, just give it a try, it's easy. For an extra flavorful (and good for you) meal, buy a pasture raised bird and roast your veg in the drippings.

Enjoy your bird. After it's sufficiently cooled, pick off all the meat and separate the remains into one pile of meat and one pile of skin and bones. Refrigerate the meat, and make stock from the rest. Again, it's easy.

To make the soup, add 1 tbsp olive oil or butter (or chicken drippings) to a large pot over medium heat. Add 1 chopped onion (I used a leek), a couple stalks of celery and a carrot, and cook until softened, about 5 minutes. Add 4+ cups of chicken stock, any seasonings you like, and 2 cups of leftover shredded chicken. Add leftover cooked rice, noodles, potatoes, more vegetables, or cooked legumes with additional stock or liquid to just cover. Bring to a boil over medium-high heat, and cook until tender, about 10 minutes. Season to taste with salt and pepper and stir in 1/4 cup chopped fresh herbs or a squeeze of lemon juice.

You can add any flavorings or filler you like.

- Classic noodle (shown above): add a bay leaf, thyme, noodles (egg, gluten free, or vegetable) and 1/4 cup parsley.

- Probably not authentic, but tasty: 2 tbsp minced ginger, 1 tsp five spice, fish sauce and lime juice to taste (a few spoons each is a good start), a pinch of sugar, and rice noodles, topped with basil, jalapeño, and green onions.

- One I had at a Cuban restaurant: add potatoes and finish with 1/2 cup cream, 1/4 cup cilantro, and one poached egg per bowl.

Actually it's good to serve the soup with a bit of fat. In addition to cream, coconut milk is great. Sour cream, avocado, olive oil, or bacon (use the fat instead of the olive oil) can go on top, and cheese (Parmesan and feta are good ones) can go on top or be snacked on alongside.

[Artemis]

So, I saw this thread was in need of new recipes and here I am.  I imagine a few new recipes will be appearing what with the Yoshi challenges and all.

 

My mother makes these amazing bacon wrapped chicken thighs and I love them.  As I haven't had them in months, I decided I'd make a batch tonight and post them up for my fellow assassins.  Pair these with a good side of veggies and dinner is ready to go.

 

Ingredients:

- 2 lbs. boneless, skinless chicken thighs

- 1/2 Tablespoon Chili Powder

- 1 Teaspoon Salt (or Lawry's Seasoning Salt)

- 1 Teaspoon Black Pepper

- 1 Teaspoon Paprika

- Bacon (1 strip per chicken thigh; generally less than a 1/2 pound)

 

1. Prep a deep sided pan, baking sheet, pyrex dish, etc. by layering the bottom in tin foil.

2. Preheat the oven to 375 degrees Fahrenheit.

3. Combine spices in a small bowl.

4. Rinse and trim chicken thighs (I like to trim some of the excess fat off, but this is optional)

5. Season chicken thighs - Lay out the chicken thighs, season one side, rub in the seasoning, flip chicken thighs and season the other side.

6. Fold each thigh in half and wrap with 1 piece of bacon. 

7. Place the chicken in the pan with the bacon seam down.

8. Bake for 30 to 40 minutes.  

 

 

[starsapart]

So, I saw this thread was in need of new recipes and here I am.  I imagine a few new recipes will be appearing what with the Yoshi challenges and all.

 

My mother makes these amazing bacon wrapped chicken thighs and I love them.  As I haven't had them in months, I decided I'd make a batch tonight and post them up for my fellow assassins.  Pair these with a good side of veggies and dinner is ready to go.

 

Ingredients:

- 2 lbs. boneless, skinless chicken thighs

- 1/2 Tablespoon Chili Powder

- 1 Teaspoon Salt (or Lawry's Seasoning Salt)

- 1 Teaspoon Black Pepper

- 1 Teaspoon Paprika

- Bacon (1 strip per chicken thigh; generally less than a 1/2 pound)

 

1. Prep a deep sided pan, baking sheet, pyrex dish, etc. by layering the bottom in tin foil.

2. Preheat the oven to 375 degrees Fahrenheit.

3. Combine spices in a small bowl.

4. Rinse and trim chicken thighs (I like to trim some of the excess fat off, but this is optional)

5. Season chicken thighs - Lay out the chicken thighs, season one side, rub in the seasoning, flip chicken thighs and season the other side.

6. Fold each thigh in half and wrap with 1 piece of bacon. 

7. Place the chicken in the pan with the bacon seam down.

8. Bake for 30 to 40 minutes.  

 

 

 

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.  I WANT IT.

[CourtnieMarie]

[delicious noms]

 

yessss i am totally making these next time i have bacon in the house!

[Artemis]

Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.  I WANT IT.

 

yessss i am totally making these next time i have bacon in the house!

Thanks!  Let me know how it goes!  

[annyshay]

This recipe.

 

Polish Hunter's Stew aka Bigos

 

GO make it.  You are welcome.  

[Chelsea0270516]

 

Paleo turkey sausage recipe!

 

I'm always at kind of a loss for breakfast since I don't like eggs or fish and I eat paleo all week.  I turn to jimmy dean often enough, but then I started thinking about all those nitrates.... so I looked all over for a way to turn my ground turkey into sausage and found (and modified) the following recipe:

 

• 1/4 cup unsweetened applesauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (omit or reduce for less spicy sausage)
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon coriander
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 pound ground turkey
• 2 teaspoons EVOO

 

Mix all the spices together and then make a test sausage by shaping 1/4C of the mixture into a patty and pan-frying it with a little EVOO.  Make changes to the seasoning to your taste, and if you like how it tastes, make the rest of them.  I had a hard time shaping the meat, even though I'd heard that wetting your hands would help.  So, instead, I just used a 1/4 cup to scoop out the meat, and drop it in the pan without worrying about the shape.  Then, once that side had set up, I flipped them over and pressed them down using a spatula.  That made them generally round.  Also, when they were nearly done, I poured a little water in the pan to de-glaze it and let the sausage patties soak up some of that yummy flavor.  

 

Makes ten sausage patties.

 

 

 

Freeze and re-heat at will!  So much cheaper than jimmy dean, and a LOT healthier!

 

That sounds fabulous!  I really wanted to make my own sausage cause we love making sausage gravy & biscuits but the calories in generic sausage are killer. This is on my to do list!

[RittenRemedy]

I guess it's turkey season because mostly decent meat is everywhere, and it's cheap!  I really want to use some turkey thighs or maybe breast cutlets next week.  Anyone got any good recipes?

[RittenRemedy]

Double post, sorry ;(

[Alexandrite]

Oh my. I've never posted anything in here, but this is too good a discovery not to share. Just created this and made it up and every family member in the house devoured it.

Peach Pie Smoothie

About 2 cups ice or less

1/2 cup milk? Adjust to preference

1 banana

2 good dashes of cinnamon or more

1 cup or more of cottage cheese

1-2 cups peaches (we used jar peaches)

Blend and enjoy! You can make it as thick or drinkable as needed, mine came out drinkable.

The cottage cheese, why is this not a thing yet?!?!?! It is so good and so full of protein, I won't ever have trouble now. Goodbye protein powders! Hello delicious creamy shakes! Great with granola, etc.

FYI: If you decide to go crazy and add avocado, like I did when I made this two days ago, use only very ripe avos or you get a bad aftertaste.

FYI2: Do NOT forget the banana. It's the only thing that hides the cottage cheese flavor. Nothing else does. Chocolate banana is another good flavor variety, as well as blueberry banana.

Sent by my Navi-powered device!

[idealistinfire]

Do any of you make bone broth? I'm going to try it out for the first time soon, I heard it's good for many ailments, particularly wintertime ones.

I make my own chicken stock - basically just take my roast chicken recipe, cook the chicken in a crockpot, pull the meat off the finished chicken and add back bones, skin and any leftover veggie pieces I have (maybe 3-6 cups worth?) Plus Bay leaf, peppercorns, cayenne pepper, garlic and whatever other seasonings call to me. Cook in crockpot on low for at least 3 hours, but I typically cook for a few days, adding water as needed, until the bones are squishy. Strain the mess and use or freeze within 3 days. Super good, although it smells a bit bad first thing in the morning ;p

Haven't tried other bone broths yet though

[Shen]

I epically fail at this eating thing... There are so many things I can't eat, it is frustrating.

I need to do a lot of research.

Try the Autoimmune Paleo Cookbook if you haven't already (http://www.amazon.com/Autoimmune-Paleo-Cookbook-Allergen-Free-Approach/dp/0578135213/ref=sr_1_1?ie=UTF8&qid=1452913915&sr=8-1&keywords=autoimmune+paleo+cookbook)

 

All the recipes are grain/gluten, dairy, egg, and nut free.

[rathlan]

Try the Autoimmune Paleo Cookbook if you haven't already (http://www.amazon.com/Autoimmune-Paleo-Cookbook-Allergen-Free-Approach/dp/0578135213/ref=sr_1_1?ie=UTF8&qid=1452913915&sr=8-1&keywords=autoimmune+paleo+cookbook)

Thanks for giving a link to that book. It's lead me down a whole rabbit hole of autoimmune reading that may change how my wife and I focus on her Hashimoto's (thyroid auto-immune disease).

[mediaguy99]

OK assassins... tell me how you cook your meat.  Anything new.  Here's what I did this week:

I put a 4# piece of brisket in the slow cooker on low, with some salt and pepper.  For ten hours.  And then took it out and cut it up.  Now I eat it with vegetables.

I've also got a full rack of dry-rubbed and smoked baby back ribs in the fridge that I've been eating too.

Finally, there's been the leftover curried chicken that I just finished.  That was just chicken, cut up and seared, then "curry simmer sauce" from Trader Joe's added with a bunch of veggies and some par-boiled potatoes and left to simmer for a half hour.  

 

But I want to know how YOU cook your meat.  What kind of meat and how delicious it is.  I never get enough protein and now is your chance to show me the way.  Pictures make me salivate.

 

Like this:

 

[starsapart]

How I cook meat?  Okay!

 

I eat a ton of chicken.  Most common ways I cook it:

 

Baked in the oven with salt and pepper + a sauce of dijon mustard, red wine vinegar, and a bit of maple syrup.  The sauce thickens and gives a nice flavor to plain chicken breast.

 

If I have wings or drumsticks (skin on), I marinate!  My current fave: minced ginger, soy sauce, apple cider vinegar, a bit of sesame oil, sriracha (to taste - how spicy do you want to go?), Chinese five spice, a tiny bit of honey to give the sauce stickiness.  Marinate for at least an hour (better results in ~3+), then also baked in the oven.

 

For pork, I really like a brief marinade in soy sauce and ginger before pan frying in thin slivers.

 

I REALLY LOVE SOY SAUCE AND GINGER APPARENTLY.

 

I make steaks in the oven, too - I'll sear on a pan with some butter using Montreal steak seasoning, then put in the broiler for awhile..............

[Spear Warrior]

I dice it and put it in a wok. I get a bunch of my proteins from the sea. Fish and whale.

[mediaguy99]

How I cook meat?  Okay!

 

I eat a ton of chicken.  Most common ways I cook it:

 

Baked in the oven with salt and pepper + a sauce of dijon mustard, red wine vinegar, and a bit of maple syrup.  The sauce thickens and gives a nice flavor to plain chicken breast.

 

If I have wings or drumsticks (skin on), I marinate!  My current fave: minced ginger, soy sauce, apple cider vinegar, a bit of sesame oil, sriracha (to taste - how spicy do you want to go?), Chinese five spice, a tiny bit of honey to give the sauce stickiness.  Marinate for at least an hour (better results in ~3+), then also baked in the oven.

 

For pork, I really like a brief marinade in soy sauce and ginger before pan frying in thin slivers.

 

I REALLY LOVE SOY SAUCE AND GINGER APPARENTLY.

 

I make steaks in the oven, too - I'll sear on a pan with some butter using Montreal steak seasoning, then put in the broiler for awhile..............

 

Thanks for responding!  I'll have to try that dijon sauce.  I've done that to pork tenderloin, with a little rosemary, and it's divine.  I'm sure it'll be good with chicken breast too.  Typically, I mix soy sauce and medium salsa (I buy the big jars of organic salsa at Costco) and marinade for an hour, then grill.  Then you can chop up and add to stir fry, or put in tortillas for tacos, or do pretty much anything.  But the dijon is going to be my next attempt.  I'd kind of forgotten about baking chicken breasts--haven't done that in years!

 

I dice it and put it in a wok. I get a bunch of my proteins from the sea. Fish and whale.

 

Very healthy--but my allergies prevent me from eating fish.  Never tried whale though--I suppose as a mammal it'd be more digestible for me

 

Anyone else out there?  What are we, a bunch of ice-water-slugging-vegans???