Now I haven't been anywhere near the Fuhrman ! That's where I need to get to, as well as cutting out the veg fat. I was talking to my wife about her roasted veg method, she only drizzles a little olive oil on top.
I'll try the mushroom method tomorrow, thanks ! And now that the snow has finally revealed my deck, the Primo Jr and Napolean gasser are more inviting to use.
Do you still do baked potatoes ? What do you use to replace the butter ? Especially if veg fats are bad too ?
Thanks,
Ron
You are following the right path but it takes practice before you get it right. I made a lot of mistakes when I began, on of them with bread. Carb's are not the problem as long as you are eating the right carbs. If you must eat white bread, French is probably your best bet because it is made without added fats but it is still like pouring sugar into your blood stream. Whole grain breads with no added oils are much better. I bought a bread maker to make life easier.
Finished Whole Wheat BreadI have no issues with the food at all anymore. My problem with the diet is entirely loss of convenience but I deal with that as best I can. I prepare meals that are sure to produce leftovers that are as good as when first made. And I build meals that are centered with baked potatoes, sweet potatoes, or brown rice. You are having some problems with things like oils and baked potatoes because you are still thinking of these things like you always have. Of course baked potatoes need a butter replacement. How else are you supposed to eat them? This may be true when thinking of potatoes as a side dish but that changes when you build a meal with potatoes as the star attraction.
A quick and easy no added oil baked potato topped with lentil soup with steamed vegetables apple sauce and a sprinkling of Daiya "cheddar" which I use on rare occasions. This photo is years old which is why the Daiya is on there.Baked potatoes can be topped with chunky vegetable soup/stew, no oil salad dressings, BBQ sauce, salsas, hot sauces, Tabasco.
A breakfast of potatoes, mushrooms, and broccoli.
The schooms were sauteed alone. The potatoes and broccoli were sauteed in a nonstick pan with water.
The starch in the potatoes will brown up better than you expect. It's time to break with the monotony of your old life and begin playing with new spices, new tastes. It is quite the adventure once you realize there are no limitations. I've found the best recipes come from other cultures. Cultures that have been eating this way for millennia. Just like ours once did before the industrial revolution.
Fragrant Red Lentils with Brown Rice Fragrant Red Lentils with RiceAdapted from Cooking Light March 2000
Ingredients
1 cup diced onion
1 teaspoon grated peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 garlic cloves, minced
2 bay leaves
3 cups water
**1 chopped russet potato ** optional- see preparation
1 1/2 cups dried small red lentils
3/4 cup chopped green onions
1 tablespoon seeded minced jalapeño pepper (leave seeds for more heat)
3 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
1 teaspoon garam masala
2 1/2 cups hot cooked brown rice
Preparation
Heat 1/4 C water in a large saucepan over medium-high heat. Add diced onion, and sauté 6 minutes or until onion begins to brown adding water as necessary to keep from burning. Add the ginger and next 5 ingredients (ginger though bay leaves), and sauté for 1 minute. Add 3 cups water, lentils, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are tender. Discard bay leaves.
**I like to add a chopped russet potato to this mix. If you do, add a bit more water to the sauce pan
Add a few tablespoons of water to a nonstick pan over medium heat. Add green onions and jalapeño; sauté 5 minutes. Add to the lentil mixture; stir in juice, cilantro, and garam masala.
Place 1/2 cup rice into each of 5 shallow bowls; spoon 3/4 cup lentil mixture over rice.
Note: Because jalapeño peppers can vary in heat intensity, you may wish to adjust the amount used based on your own preference for hot and spicy foods.
Let's get wild huh? Whaddaya say we make..
Rwandan "Agatogo" with Collard Greens
Recipe from Sasha MartinIngredients
Onion and garlic frying in water
Add the rest of the ingredients
Plated with chopped PeanutsRwandan "Agatogo" with Collard GreensIngredients:
1 large onion, chopped
5 cloves garlic, sliced
6 oz can tomato paste
4 mostly green plantains
3 cups of thinly sliced, loosely packed collard greens (about 1/3 of a
bunch)
1 quart vegetable broth (or water)
1/2 cup peanuts, measured then ground
Method:
First, let’s figure out how to peel a green plantain. The skin sticks firmly to the flesh, so I recommend cutting the plantain in hunks, then slitting along the side one time. This will make it easier to crack the peel back (sometimes I need to use a paring knife to help if the plantain is really green.
Next, fry the onion some water until soft, then add in the garlic and continue cooking until the onions are just beginning to color.
Add on the tomato paste, give a good stir, then toss on the plantains,greens, and mix with the vegetable broth. Add salt to taste (locals recommend using lots of salt, since the plantains absorb quite a bit). This may be true but I've never tried it with added salt.
Let simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Then sprinkle on the crushed peanuts.
If you’d like the stew thinner you can add some more broth or water, until you find the ideal consistency.