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Cooking with seaweed help  This thread currently has 553 views. Print Print Thread
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maukik
Thursday, March 24, 2011, 8:42pm Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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Location: NC
I have never cooked with seaweed.  I bought some today for the recipe below. I tried to message funkymuse, who posted this recipe, directly, to ask my question, but it wouldn't go through.  For those of you who may know, can you tell me if I am to use 1/2 cup dried (that is the way I got it at my HFS) or do I soak it first and use 1/2 cup after soaking?


Kale and Rice Stir Fry
Ingredients:
1 - 2 Tablespoons Olive Oil
1 Large Red Onion Chopped
10 Cloves Garlic Minced
1/2 Cup Arame (Seaweed)
3/4 Cup Basmati Rice
Agave Syrup to Taste
1/4 Tablespoon Corriander
1/4 Tablespoon Cayenne
1/2 Tablespoon Tumeric
1/2 Bunch Kale (one-half of a large bunch!)
Note:
Spices can be adjusted to taste. Delicious with any type of meat, tofu, eggs, or even alone as an entree.

How to make it:
Heat olive oil in big frying pan on medium.
Add onion, garlic, and arame.
Stir fry until onions begin to brown.
Add rice, agave syrup and spices.
Continue to cook letting ingredients blend for 10 minutes.
Add meat, tofu or eggs and cook until almost done.
Add kale cooking only until wilted mixing into the rest of the dish.
Serve immediately.

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shoulderblade
Thursday, March 24, 2011, 8:54pm Report to Moderator Report to Moderator

Rh -
Kyosha Nim
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Location: Kitchener, ON.
Age: 65
My guess that it would be a half cup after soaking. First there is no water in the recipe for dry Arame to soak up and secondly if you are only going to fry until the onions are brown there wouldn't be time for it to soak and cook anyway.





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Lola
Friday, March 25, 2011, 1:28am Report to Moderator Report to Moderator

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Sa Bon Nim
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shredded dried seaweed wilts instantly, the minute you add it to a dish


''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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ruthiegirl
Friday, March 25, 2011, 2:08am Report to Moderator Report to Moderator

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Kyosha Nim
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I'd err on the side of "use too little" rather than "using too much" when cooking with something you're unfamiliar with.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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maukik
Sunday, March 27, 2011, 8:34pm Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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Thank you, all.  

The instructions on the bag of seaweed said to soak it for 15 min and it would double in size.  I decided to soak 1/4 c to end up with 1/2 c for the recipe.  I didn't like discarding the water afterward.  It looked like it might have good things in it, but I did discard most of it.

All in all, I didn't care for the recipe that much.  I gave it a 3.  

I have been trying all of the kale and swiss chard recipes in the database, hoping to incorporate both of them into my diet more.  I am not too fond of kale so far.  One of the recipes I highly recommend is Baked Swiss Chard.
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paul clucas
Monday, March 28, 2011, 5:21pm Report to Moderator Report to Moderator

Swami-fied Explorer! INTP
Kyosha Nim
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Cutting reconstituted seaweed with a pizza cutter is a quick way to "shred" it when wet.


My weight loss goal: 220 lbs.  A 6'4" dyslexic oddball: the size of a line-backer, the silhouette of Winnie-the-Pooh.
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Patty H
Tuesday, March 29, 2011, 2:26am Report to Moderator Report to Moderator

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Ee Dan
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I made a dish with seaweed for the first time tonight.  I have had it in my cabinet for about four months.  I saw this thread and since my hubby was out tonight on business I decided to try it.

I grabbed a handful of the Arame sea veggies and soaked it in a bowl of water.

Meanwhile, I crushed one clove of garlic and lightly sauteed it in olive oil.  Then I added a full bunch of collard greens and the Arame and sauteed that for about 8 - 10 minutes.  When the pan looked a bit dry, I added some of the water that the Arame had been soaking in.

I added sea salt to taste.  It was delicious and I was surprised at how delicate it tasted.  I expected a much stronger taste of seaweed.  I served it with a nice piece of grass fed tenderloin!

My hubby came home later and tried a bite.  He liked it, too!  Best part is that I have leftovers for tomorrow  


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SquarePeg
Tuesday, March 29, 2011, 5:51pm Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Quoted from paul clucas
Cutting reconstituted seaweed with a pizza cutter is a quick way to "shred" it when wet.


I cut it with kitchen scissors when it's dry and then add it to soups and salads that way.  My rule of thumb is to use about 1 to 3 tsp of this dry cut seaweed per serving.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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SquarePeg
Tuesday, March 29, 2011, 5:55pm Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Whoa, I just noticed this -- it calls for 1/4 tablespoon of Cayenne?  I don't believe that's right.


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Lola
Wednesday, March 30, 2011, 2:47am Report to Moderator Report to Moderator

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Sa Bon Nim
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with cayenne you just add according to taste buds not what the recipe says


''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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