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The Shogun

The Monastery Kitchen

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Half baked recipe idea, but I figure people here might enjoy it.

 

Two (ish) ingredient butternut squash pancakes:

~300 grams roasted butternut squash

~2-3 eggs

~Cinnamon

~Vanilla Extract

~Maple Syrup

~Baking Powder

~Butter to grease pan

 

Roast the butternut squash (425 F degrees for 40~50 minutes), peel off the skin, and mash the flesh into a pulp.  Crack in two eggs (I used three and the batter was too thin), whisk and mix the scrambled eggs and squash together.  Add in cinnamon and vanilla extract to taste, plus a teaspoon of baking powder.  If desired, add maple syrup directly to the batter (I added in 30mL of maple syrup.  Because I COULD).  Mix well.\

 

Heat pan or griddle and melt butter over to grease the surface.  Scoop out some of the batter and cook until bubbles are seen on the top.  Flip and wait a few minutes (just keep checking).  Remove from heat, add extra butter if needed to the pan, rinse and repeat.

 

 

So I made these yesterday.  I think my batter was too thin with three eggs, because they couldn't maintain integrity for flipping.  So I kinda ended up with a pile of pancake mush/scraps, but it tasted really, really good.  You probably don't need to add the maple syrup if the squash you got was roasted well, since the squash should be sweet, but I like syrup and the 30mL in the batter made me not need to use it on the pancakes themselves.   Texture was pretty light considering, though TinMan pointed out they were a bit grittier than a normal pancake because of the squash - but that they did indeed taste 100% of pancake.

 

I'm calling it a successful experiment, even if they didn't turn out perfect.

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4 hours ago, RisenPhoenix said:

Roast the butternut squash (425 F degrees for 40~50 minutes), peel off the skin, and mash the flesh into a pulp.

 

Roasted tastes better, but squash also microwaves real fast, if you're just looking for squash pulp.

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Please suggest ideas for ways to shove large amounts of vitamins and minerals into my body as efficiently as possible.  I'm just on the tail-end of being sick, and it's making every somewhat physical day feel like a hard workout, like I'm not physically recovering fast from anything and I cannot possibly get enough nutrients.  What are your go-to workout recovery foods and drinks?

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1 hour ago, sarakingdom said:

Please suggest ideas for ways to shove large amounts of vitamins and minerals into my body as efficiently as possible.  I'm just on the tail-end of being sick, and it's making every somewhat physical day feel like a hard workout, like I'm not physically recovering fast from anything and I cannot possibly get enough nutrients.  What are your go-to workout recovery foods and drinks?

 

I'd go with smoothies. You can add vitamins, minerals, protein powder, greens and cover up any funny flavors with fruit or cocoa. I find it much easier to drink a big glass than to eat a big plate of food. Smoothies are also really fast to make since everything is raw. The only downside is that you need to drink green smoothies right away. They turn brown and disgusting looking if you let them sit.

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1 hour ago, Mistr said:

I'd go with smoothies. You can add vitamins, minerals, protein powder, greens and cover up any funny flavors with fruit or cocoa. I find it much easier to drink a big glass than to eat a big plate of food. Smoothies are also really fast to make since everything is raw. The only downside is that you need to drink green smoothies right away. They turn brown and disgusting looking if you let them sit.

 

Good one.  I did a lot of smoothies when I was sick, and they made me feel a lot better.  I used up most of my frozen fruit stash, I'm going to have to start in on the carrots and apples until I go shopping, I think.

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On 5/26/2015 at 9:42 PM, The Shogun said:

Want to just show off food porn?  We in fact DEMAND it.  And ask that you're prepared to show the recipe.

 

 

 

 

Eat up, Monks!

 

Okaay. How bout this for those who have not taken monastic vows of asceticism or vegetarianism? I present -especially for all those Paleo Monks out there- my first foray into using my new Weber Smokey Mountain.

 

Paleo Monks? Is that like Kung Fu Cavemen from the Future?

61Esdq0nQiL._SX342_BO1,204,203,200_.jpg

 

The Scene: 5 AM on a rainy day after New Years. It's still dark out when I light the coals and -once they're hot- add a few chunk of apple wood. Then I spend some time fiddling with vents to get the temperature in the Smoke Zone of 225-250°F

 

Our first contestants were a beer can chicken with a BBQ rub and a turkey breast I brined in a cider mix the night before (recipes below).Next up was our show-stopper: A five pound flat brisket I got from the Halal butcher shop. I trimmed most of (but not all) the fat cap off and then rubbed down with coarse sea salt, cracked pepper, garlic powder, and paprika. Lastly I coated some sweet potatoes in duck fat -I'd cooked duck bacon for breakfast. OMG who knew this stuff existed!- and rubbed on some salt & pepper.

 

 

It took some effort to keep the heat consistent (I'm told practice helps). I was shooting for 250°F while the poultry was on. Once that was done, I could let it drop to 225°F for the beef. The sweet potato went on last and came off first (about 2 1/2 hours). The birds were next to leave the smoker (3 1/2 hours). The brisket cooked for about 10-11 hours, followed by an hour wrapped in butcher's paper (Texas crutch). Once off the heat, it rested in an igloo cooler (no ice) for an hour.

 

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Sorry for jumping posts. The editor wasn't letting me upload all the pics into the post.

 

The sweet potatoes (after a couple were "tested.") :adoration:

Sweet Pot.JPG

 

Birdies:

Cooked Birdies.JPG

 

 

aaand one more post to squeeze in brisket pic, I guess. :confused:

 

 

 

 

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OK. It's not letting me post the last picture, so I'll go ahead with the recipe information and figure out the image later. :apologetic:

 

All right! I uploaded the last image to a shareable folder (dropbox) Let's try this with the link:

 

Brisket

Sliced_Brisket.jpg

 

Turkey

Sliced_TB.JPG

 

The Brine for the turkey:

  • 2c Apple Cider

  • 1/2c Apple Cider Vinegar

  • 1/2c Brown Sugar

  • 1 cup Kosher Sea Salt (coarse)

  • 10-12 Whole Cloves

  • 1 Bay Leaf

  • 3 Cloves Garlic, Peeled

  • 1/2t Ground Black Pepper

 

Combine ingredients except the orange in a pot (I used a 2 gallon stainless steel pot) and heat until salt and sugar are dissolved (125-130° F). Bring liquid total up to 5 pints with cold water. Let cool. Rinse the orange off (do not peel) and squeeze it a bit to pulp the inside. Cut into quarters and add to the cooled liquid (I used a clementine).

 

Rinse the turkey and place in the brine so that it’s covered. Refrigerate overnight (6-8 hours min.)

 

The BBQ rub is from Steven Raichlen's How to Grill (Basic Barbeque Rub). I usually make up a batch and keep it in a jar. For the chicken, you, well, rub it on the surface and in the cavity. A spoonful goes in the beer (half a can's worth. The bird gets propped up on the can (using the legs to form sort of a tripod). The beer steams the interior and keeps the meat from drying out while flavoring it.

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Now I realize this is not exactly paleo, but it's following the holy quartet of bread: FWSY.

 

Flour, Water, Salt, Yeast, and nothing else.

 

This is 50% Whole Grain Whole Wheat Flour and 50% Unbleached Bread Flour with my own sourdough starter.* There is a pinch of commercial dry yeast (1/8tsp) in it to help things along, but the sourdough had a good head start on it. There is also 1 tbsp of kosher salt. That's it. I usually make one of these every weekend, and that's mine and @otterbyte 's bread for the week.

 

FWSY.jpg

 

 

*I've had the culture alive for almost a year now. They're dead easy to start and hard to kill, too.

giphy.gif

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14 hours ago, Bighara said:

 

*I've had the culture alive for almost a year now. They're dead easy to start and hard to kill, too.

giphy.gif

 

Heh, I know. I have killed mine some time ago. It's great coincience, beceause lately I was thinking I should start a new one and be back to making bread for myself. Since i try not to buy anything made of flour, but I have this small mill next village, and they are making awesome flour, from their own, organic groats. Thank you for motivating me!

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1 hour ago, Thrima said:

 

Heh, I know. I have killed mine some time ago. It's great coincience, beceause lately I was thinking I should start a new one and be back to making bread for myself. Since i try not to buy anything made of flour, but I have this small mill next village, and they are making awesome flour, from their own, organic groats. Thank you for motivating me!

 

Mine is just King Arthur from the store, but if you have the opportunity to get locally ground, that's awesome.

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This thread is awesome and I'm going to go through it for ideas later because I'm getting into a bit of a rut on the food front. Not that I'm eating bad, just that I'm getting bored a bit. I did buy some adzuki beans, so I might try to make some home-made red bean paste and see if I can make some red bean paste snacks. 

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IMG_3250_zps70kh69jv.jpg

 

 

Yea.  This was an amazing meal.  Pot roast recipe was this one, with a few modification.  Mainly more garlic and herbs, no honey added, and I don't have fish sauce or coconut aminos, but I do have Worcestershire sauce and Soy sauce (flavor-wise probably the same, just the latter make it non-Paleo).  Otherwise, pretty much the recipe was followed to a T.

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Could I impose on the collective intelligence of the monks and ask about how people determine how many calories they need and how they develop macros? I've been using the same diet strategies for a while, and I'm sort of interested in seeing if there's a smarter way for me to deal with calories and eating for exercise, since that's sort of new within the past year for me.

also, in the random happenstance that someone knows about nutrition for performers, that'd be way cool if someone might be able to direct me.

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11 hours ago, Treva said:

Could I impose on the collective intelligence of the monks and ask about how people determine how many calories they need and how they develop macros? I've been using the same diet strategies for a while, and I'm sort of interested in seeing if there's a smarter way for me to deal with calories and eating for exercise, since that's sort of new within the past year for me.

also, in the random happenstance that someone knows about nutrition for performers, that'd be way cool if someone might be able to direct me.

 

I had to trial and error it for a while to figure it out.  The calculator websites are good, but I found I had to increase my activity level in the calculations to get it right. 

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I just recalculated my calory intake with iifym. It fits to what I found out via trial and error with MFP. 1600 seems to be a good calory goal for me when I'm only doing light exercise. I like this calculator because it asks you about your exercise level.

 

I haven't cared about macros yet. So maybe somebody else can help you with the rest.

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HELLO HUMANS WHO SPEAK

OF FOOD INGREDIANTS AND HEALTHY FOOD WORDS.

 

I COOKED THIS MORNING. I actually made a thing, and while it is no health inspiring thing, I am VERY EXCITED. Cooking Skill + 1!

 

(It won't let me upload the picture, which is disappointing. But I made pancakes with strawberries on top, and I am very proud. Good luck with your foodly missions!) 

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