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Calling all teachers - master cookbook!  This thread currently has 8,068 views. Print Print Thread
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Deborah
Monday, February 4, 2008, 1:55am Report to Moderator Report to Moderator
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It suddenly dawned on me. If all teachers would be kind enough to post their recipes under one thread- we soon would have the ultimate master cookbook!

I have been working on my personal new cookbook (stuff the family will actually eat and still be compliant for me) - when I realized-- many contributors would help this large task seem easy.

If you are game (by the way- Cathy - love what you have done so far-- ) please post away!

Teacher Sunday Dinner

Pea soup
Fresh Strawberries
Pollack
red wine
Harvarti cheese

Ingedients:

diced onions (bene)
minced garlic (bene)
sea salt
olive oil (bene)
allspice (bene)
frozen green peas (bene)
plain soymilk
harvarti cheese (bene)
glass of favorite red wine
pollock, atlantic (bene)
strawberries

Preheat oven to 375 degrees. Defrost fish by using cold running water in sick. Saute onions, garlic in olive oil in a small pot.  Add sea salt and allspice. Place frozen peas and soymilk in blender. Puree slowly while vegies soften. Place pollack on steamer tray (I have a flat round basket) and place over large oven proof frying pan. Sprinkle with sea salt or other favorite spice and bake until fish is firm and white.

While fish is baking, pour pureed peas into the pot with the onions and garlic. Heat on low until bubbly hot. Stir as needed. Wash strawberries, slice cheese, set table. When you can smell the fish and it is firm, dinner is ready.

**** I think the pea soup, the cheese, the strawberries and the red wine were delish! I wasn't real fond of the pollock- but I know it's a bene. Perhaps someone else has a better idea of an oven based recipe? (Makes everything practical, if one dish bakes while I prepeare the others. )

Share your thoughts! Please!
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jenac
Monday, February 4, 2008, 5:42am Report to Moderator Report to Moderator
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I borrowed a salmon cake recipe from someone (can't remember which thread) and they are delicious.

Super Sunday Salmon Cakes

1 can salmon (not Atlantic)
1 egg beaten
1/4 minced onion
enough brown rice flour to thicken into cakes
2T. olive oil or olive oil spray

I sauteed onions first in olive oil then added to mixture and formed 2 large patties. Cook in olive oil for 5 min. or so. Easy and yummy.


PS Great idea Deborah. Thank you. I will try to get more innovative as I experiment. Am working on a lasagna recipe as I found rice lasagna but cannot figure out what to use in lieu of tomato sauce ---pesto maybe. Yeah, turkey and pesto with friendly cheeses...stay tuned.
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Chanur
Monday, February 4, 2008, 9:10am Report to Moderator Report to Moderator

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Beneficial Teacher Brownies

2/3 C. whole spelt flour
1/3 C. white spelt flour
1 tsp. baking powder
1 C. toasted carob powder
2/3 C. honey
1 tsp. pure vanilla extract
2 whole chicken eggs
3 Tab. butter milk
1 C. chopped walnuts
1/2 C. plus 1 Tab. clarified butter (ghee)
veggie glycerin, as needed, I used approximately 2 Tab.
water, as needed, I used approximately 1/2 Cup

Oven temp.: 350*F
Pan I used: 8x8, glass, lightly oiled with clarified butter

Combine all dry ingredients in a large bowl. Whisk lightly or sieve or run a fork through it to be sure to get any clumps/lumps out before you add the nuts.

In a separate, smaller, bowl combine all the liquids.

Combine the liquids with the dry in the larger of the two bowls.

Moosh in the clarified butter. At this point you should have a pasty, black-ish blob in your bowl. Do not despair!

Add as much of the veggie glycerin as you think your own taste will need and stir it in.

Add as much water as needed to make the batter the consistency of "regular" brownies.

Pour into pan. Bake for about 30 minutes. Tooth-pick test to check for done-ness (my batch needed to go 33 minutes).

Variations: leave out the nuts and add 1 1/4 teaspoons cinnamon or 1/2 cup chopped compliant dried fruit
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Chanur
Monday, February 4, 2008, 9:11am Report to Moderator Report to Moderator

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Sweet Brussels sprouts:

After they're cleaned and trimmed, cut them in half.

Put them in a pan of melted, clarified butter and coat them fairly well. Cook them this way for a bit (will start to turn bright green like green beans or broccoli).

Add some sliced onion and a bit of water. Cover to steam them until the sprouts are done.

Remove your pan from the heat. While still very hot, add some honey (about 3 Tab. per pound of sprouts). Stir it into the veggies using the heat to help disperse it since honey gets more liquid-y when it's warm.

Add some sea salt and toasted pecans.

If they still taste bitter to you, let them sit overnight so the honey can really get into the sprouts layers. Then try 'em again. They will be MUCH sweeter.
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Chanur
Monday, February 4, 2008, 9:25am Report to Moderator Report to Moderator

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Buckwheat Pancakes:

3/4 C buckwheat flour
3/4 C whole or white spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 C buttermilk
3/4 C unsweetened almond milk
1 Tablespoon honey
2 eggs
2 Tablespoons light olive oil or safflower oil
more light olive oil or clarified butter or ghee for the griddle

Combine all the dry ingredients in a large-ish bowl. Combine all the wet ingredients in a small-ish bowl. Stir wet ingredients into the dry (may need to use a whisk if really lumpy & stubborn). Ladle 1/4 cup portions onto preheated & oiled griddle (medium flame/heat) Flip after approximately 1.5 minutes. Cook second side for the same amount of time (should be dark golden). Freezes well when made ahead of time or if you have leftovers.

Suggested sweet toppings: clarified butter/ghee, honey, real maple syrup, fruit purees, compliant jams, fresh blueberries
Suggested savory toppings: grated colby or cheddar cheese, salmon (especially smoked), chopped nuts, turkey bacon shreds, finely diced turkey ham
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Lola
Monday, February 4, 2008, 9:28am Report to Moderator Report to Moderator

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great recipes!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!
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Chanur
Monday, February 4, 2008, 9:32am Report to Moderator Report to Moderator

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Turkey Vegetable Soup:

light olive oil and or clarified butter/ghee
bite size pieces of bok choy
sliced mushrooms
fresh or frozen peas (don't need to thaw if using frozen)
green beans, cut or snapped into bite-size pieces (fresh or frozen)
carrots cut bite size
diced onion
garlic, minced (you can use garlic powder if you need to)
turkey stock or broth
compliant Italian seasoning or your own (I like heavy on the basil)
sea salt as needed

Saute veggies & garlic in your stockpot in the oil or clarified butter or a mixture of both. When the carrots are softened, but not mooshy, pour in the turkey stock. Stir in the seasonings. Let simmer for about 1 hour. Taste. Add salt as needed.
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Chanur
Monday, February 4, 2008, 9:52am Report to Moderator Report to Moderator

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Veggie Stir-Fry

Light olive oil or safflower oil
4-6 stalks bite size pieces of bok choy
3-4 sliced mushrooms
1-2 carrots,sliced bite-size
1/2 medium onion, diced
fresh gingerroot (you can sub. anywhere from 1/4 to 1 teaspoon of dry ginger, amount depends on how "hot" you want it)
2 garlic cloves, minced or crushed or 1/4 teaspoon garlic powder

Heat your oil in your pan or wok. Cook the carrots first. Dump into a bowl. Cook the mushrooms. Dump in with the carrots. Cook the onions until softened. Add the veggies you just cooked back in the pan with the now cooked onions. Add the bok choy, ginger & garlic. Cook until the bok choy green leafy parts are bright green and wilted. Serve with soy sauce or tamari on the side. I like it with Yamasa brand soy sauce the best.

NOTE: If you don't add the soy sauce to all the veggies at once and only add it to what you're eating as a topping you can "recycle" any leftovers in the Turkey Veggie Soup posted above.
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Chanur
Monday, February 4, 2008, 10:01am Report to Moderator Report to Moderator

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Guacamole

2 avocados, pitted, scooped out of their skins/shells, and mashed (I use a potato masher, and leave some chunks)
1 Tablespoon minced onion
1 Tablespoon FRESH lime juice (usually less than 1/2 a lime's worth of juice)
1 teaspoon dried cilantro (or more) - can also use fresh cilantro
sea salt to taste

Mix it all up really well. If not eating it right away or you have leftovers, store it in the smallest possible non-reactive container (glass is best) it will fit in and have a tight fitting lid or if you use plastic wrap/film get it as close to the guacamole as you can because the guacamole will turn brown-gray otherwise. If it does discolor you can still eat it, it just doesn't look very good.
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Chanur
Monday, February 4, 2008, 10:14am Report to Moderator Report to Moderator

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Your choice: Turkey Wraps (cold) or Burritos (warmed)

Spelt tortilla(s)
cooked turkey or garlic-y pinto beans (see below)
guacamole (see recipe in my above post if you need it)
grated cheese (I like muenster, Monterey Jack, and/or colby for this)
sea salt

Spread the beans (if using) on the tortilla as a "glue" if not using beans, use the guacamole on the tortilla as a "glue". Top beans with guacamole or top guacamole with turkey. Sprinkle with salt over it next. Top with cheese. Roll up & eat. This travels well if you wrap it tightly in wax or parchment paper & tape the paper closed.

Garlic-y Pintos:
1 can (15-16 oz) pinto beans, drained, rinsed & mashed (1 1/2 cups)
1 head roasted garlic (use less if you don't want "dragon breath")
sea salt to taste
Remove as much of the papery part of the garlic to expose the cloves without actually peeling them. Do not separate them, leave them as a whole head. Wrap the head in parchment paper. Wrap the parchment in aluminium foil. Bake at 400*F for 1 hour. Cool. Separate cloves. Squish the now soft garlic out the bottom end into the beans. Add salt if needed. Mix everything together. Chill for at least 1 hour so the flavors can combine well.
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Chanur
Monday, February 4, 2008, 10:21am Report to Moderator Report to Moderator

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Artichoke "Pizza"

mushrooms, sliced
garlic, minced
clarified butter or light olive oil
can of plain artichoke hearts halved or quartered in water, drained
sea salt, if needed
compliant bread
compliant pesto
Parmesan/Romano cheese blend (optional)

Cook mushrooms & garlic in butter or olive oil (or a combo of the two oils). Add the artichoke hearts. Cook long enough to heat everything.
While the veggies cook, make toast out of the bread. When bread has cooled enough to handle, spread with a thick layer of pesto. Top the pesto toast with the hot veggie mixture. Sprinkle with cheese blend & salt if needed. Eat before it cools off too much.

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Chanur
Monday, February 4, 2008, 10:30am Report to Moderator Report to Moderator

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Pan-Fried Fresh Cod:

Cod fillets, rinsed (and de-boned if necessary), patted dry
Brown rice flour
Shallot salt
clarified butter
light olive oil

Cut fish into serving size pieces. Dip the fillets in a mixture of the rice flour and the shallot salt. Gently squish the fillets a bit and pat the coating to make it stick. Fry fillets in preheated mixture of half clarified butter and half light olive oil. Try to have to turn them only once so the coating doesn't come off. If the coating does come off, it's still tasty though! Good with coleslaw & iced tea with lemon or lemonade.
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Chanur
Monday, February 4, 2008, 10:41am Report to Moderator Report to Moderator

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Cobb Salad:

romaine lettuce
plain turkey
turkey bacon
avocado slices or guacamole
hard-boiled egg slices
gorgonzola or other blue cheese crumbles

Dressing: vinaigrette made of lemon juice & extra-virgin olive oil with
dried herbs of choice (I like thyme & dillweed)
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Chanur
Monday, February 4, 2008, 10:47am Report to Moderator Report to Moderator

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Ostrich Burger

cheese of choice (I used muenster)
onion slices, about 1/4" thick
mushrooms, sliced
minced garlic (do not use garlic powder - it tends to burn in this recipe)
clarified butter/ghee
ground ostrich
sea salt

Slice cheese and set aside on a plate. Saute onions in clarified butter until deep golden brown (as if making French onion soup). Dump in a bowl (keep as warm as possible). Saute mushrooms & garlic in more clarified butter. Dump in with the onions. Fry ostrich patty(s). Place meat on some of the cheese. Top with more cheese if you want. Smother with veggies. Sprinkle with sea salt. Allow the entire thing to sit for a bit so the flavors can mingle and the cheese melt or at least get gooey. Eat.
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Joy
Monday, February 4, 2008, 3:56pm Report to Moderator Report to Moderator

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Sam Dan
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Gender: Female
Location: Southwest Florida
Thanks, Chanur.

I'm definitely going to try the brussel sprouts recipe.


Joy
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kate4975
Monday, February 4, 2008, 5:35pm Report to Moderator Report to Moderator

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Quoted from Chanur
Guacamole

2 avocados, pitted, scooped out of their skins/shells, and mashed (I use a potato masher, and leave some chunks)
1 Tablespoon minced onion
1 Tablespoon FRESH lime juice (usually less than 1/2 a lime's worth of juice)
1 teaspoon dried cilantro (or more) - can also use fresh cilantro
sea salt to taste

Mix it all up really well. If not eating it right away or you have leftovers, store it in the smallest possible non-reactive container (glass is best) it will fit in and have a tight fitting lid or if you use plastic wrap/film get it as close to the guacamole as you can because the guacamole will turn brown-gray otherwise. If it does discolor you can still eat it, it just doesn't look very good.


Keeping one of the pits in the bottom of the bowl also prevents discoloration.



Teacher A- husband
A+ daughter (Warrior?)
DS due 10/12 (hoping for a B!)

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jenac
Monday, February 4, 2008, 6:33pm Report to Moderator Report to Moderator
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Another Brussel Sprout recipe for those on GTD 3 mos. or more (not me yet - but I love this recipe so I hope I will be able to tolerate cumin).

Cumin Braised Brussel Sprouts (Cumin is black dot...)

makes 10 -12 servings (great for T'giving)

2 1/2 lb. brussel sprouts
1 t. olive oil
1 t.cumin seeds
1/3 c. chopped fresh basil leaves
2 T. ghee
sea salt to taste

Trim and wash brussel sprouts and cut in half thru stem
Add oil, sprouts and cumin to pan over high heat.
Stir often until sprouts are slightly browned (5 min.)
Add 1 c. water and cover. Reduce heat to med.high and cook til tender (6-8 min.) Uncover, add ghee, stir in fresh basil an add sea salt to taste.


I am a brussel sprout lover so I typically (until I hit the 3 mos. mark) just clean them and cook in veggie broth (love the flavor of Wolfgang puck brand though it has trace tom.) with a teaspoon of minced garlic. Cook til bright green and right consistency when pricked (6-7 min. or so), drain and enjoy!
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jenac
Monday, February 4, 2008, 6:35pm Report to Moderator Report to Moderator
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Chanur - Thanks for all of the delicious sounding recipes. I see you live in the PNW. Where do you find the spelt tortillas, or do you make your own?
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Chanur
Monday, February 4, 2008, 6:35pm Report to Moderator Report to Moderator

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Quoted from kate4975


Keeping one of the pits in the bottom of the bowl also prevents discoloration.



I have heard that before. And tried it...but I didn't include it in my directions because it has not always worked for me.

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Chanur
Monday, February 4, 2008, 6:39pm Report to Moderator Report to Moderator

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Quoted from 2444
Chanur - Thanks for all of the delicious sounding recipes. I see you live in the PNW. Where do you find the spelt tortillas, or do you make your own?


I have found several to chose from. The most compliant brand I can get is one called "La Rosa". It tastes good, too (not all compliant things taste good).

I can get them at: New Seasons, Whole Foods, and Wild Oats (which was bought out by Whole Foods).
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Chanur
Monday, February 4, 2008, 6:48pm Report to Moderator Report to Moderator

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Y'all want me to keep adding recipes when I get more time (I couldn't sleep last night - had been sitting on my bottom most of the day...sitting at church, sitting in front of the idiot box - read TV - watching the Super Bowl, sitting in the car, etc.) or would you prefer for me to give the rest of ya a chance and stop bein' a thread hog?


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Joy
Monday, February 4, 2008, 6:56pm Report to Moderator Report to Moderator

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Sam Dan
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Gender: Female
Location: Southwest Florida
Please keep listing recipes as you find time.  The recipe ideas are inspiring as I usually get in "a rut" sort of speak in cooking.


Joy
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Cathy
Tuesday, February 5, 2008, 12:21am Report to Moderator Report to Moderator
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Quoted from Chanur
Y'all want me to keep adding recipes when I get more time (I couldn't sleep last night - had been sitting on my bottom most of the day...sitting at church, sitting in front of the idiot box - read TV - watching the Super Bowl, sitting in the car, etc.) or would you prefer for me to give the rest of ya a chance and stop bein' a thread hog?




You make me laugh, happily!  

I love this new cookbook!  When will it be published?     Keep adding more, when I come across a few more recipes I will add them to.
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Chanur
Tuesday, February 5, 2008, 12:28am Report to Moderator Report to Moderator

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Salad Nicoise

Salad veggies:
Romaine lettuce
egg, hard-boiled, quartered
parsley, chopped (dried works, too)
red onion, sliced thinly
green beans, cooked & chilled
tomato, seeded & chopped or cherry type (warning: this is a black dot item; you may want to leave it out)
garlic stuffed green olives (warning: this is another black dot item)
cucumber, sliced (warning: this is another black dot item)

fresh tuna steaks or REALLY well drained canned tuna
garlic
olive oil
sea salt

Dressing:
Extra-virgin olive oil
lemon juice
garlic
tarragon (this is another black dot item)

Make your salad. Make your dressing and set it aside. Rub the garlic into the tuna, drizzle with the oil, sprinkle with the salt, and then grill. If using the canned, mix it all up and just heat it completely through in a pan. Flake tuna over salad. Dress with salad dressing. Toss. Eat.

Variation: Use hot or cold fried cod instead of the tuna (recipe is above).

NOTE: Don't feel that you have to use any of the black dot items if you don't want to or if it's too early in the diet for you (less than 3 months minimum). The salad will still turn out fine sans black dot items.
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Chanur
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Location: Pacific NW, USA
Cheese 'n' Nut Snack Plate with Red Wine(s)

Mix this cheese with this nut(s) and/or this wine:
Blues                Walnuts            Cab. Sauv., Syrah, or Zinfandel
Brie                 Toasted Walnuts    Pinot Noir (my fav. combo.)
Gouda                Toasted Almonds    Zinfandel (a really fruity one)                      
                                             or Merlot
Havarti              Almonds            Pinot Noir
Monterey Jack        Toasted Pecans     Merlot or fruity Zinfandel
Provolone            Olives (black dot) Merlot, Pinot Noir, or Syrah
Swiss                Toasted Almonds    Cab. Sauv. or Pinot Noir
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