alias_sqbr: Me on a couch asleep with a cat sitting on my lap top, with the caption out of spoons error (spoons)
Mostly for my own future reference. I'm making this public in case other people find it useful, but if you don't have a colonoscopy coming up you will probably find it TMI and boring.
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May. 30th, 2017 11:44 pm
alias_sqbr: Hannelore: Worry hat! Bravery plus 10, charisma plus 5 (worry hat)
Am still feeling depressed, but getting by. My apologies to the multiple people who subscribed to me recently, you all seem very cool but unfortunately my brain's response to "do I want to see the kinds of posts this person makes on my reading list?" was "Who knows who cares EVERYTHING IS TERRIBLE" which was not very helpful.

I have recently made this zuchinni slice minus cheese and oil plus extra egg and some savoury flavours (garlic oil, msg, pepper, salt) a few times using the very convenient zucchini spaghetti from WA Fresh and it is great, though removing most of the fat makes it a trifle rubbery and in need of extra toasting. Going to try it minus bacon next because I don't like eating pork if I can help it.

Though as much as WA Fresh has a nice variety of produce, as I discovered last night they are lacking one very important staple: a "cancel order" button. I had to make a panicked email at 10pm after accidentally ordering twice, it all turned out ok but was rather more stress than I like.
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
As you may guess from the title, this is neither nut free nor vegetarian. The original recipe I'm adapting, and made a LOT when I could still eat dairy and chocolate, is nut free. Here's something very similar, with a vegan alternative on the side bar. The cashew based Indian desserts Kaju Burfi and Kaju Katli are vegan and pretty great (I have no recipe since I just buy them from Indian supermarkets) Also this Dairy Free Fudge site has some promising looking recipes including ones that are vegan and nut free.

There is no healthy version of this recipe, since the basic structure of fudge is sugar and fat. MMmmm.
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alias_sqbr: A cartoon cat saying Ham! (ham!)
Bare Crush 100% fruit icy poles, had the mango today and it was quite nice.

Nutty Bruce almond milk, from Maylands IGA: The only almond milk I've found in Perth that doesn't contain vegetable gums. A little bitter but thick and great in cooking, I made the tastiest chicken curry with it as a replacement for coconut milk (which it is not as thick and tasty as, but it's still better than rice milk)

Dripping: Being 100% animal fat it is not exactly the kind of vegan health food one usually associates with "dairy free", but it doesn't set off my food issues and makes for a tasty butter/oil substitute on vegemite toast and roasted potatoes. Available from all supermarkets super cheap!

Microwave rice pudding (would also probably work with dairy), adapted from this stovetop recipe

1 cup cold white cooked rice
enough "milk" to make it soupy, maybe a cup?
large pinch salt
1 egg
dash vanilla essence
1/2 cup tinned fruit or a mashed banana
pinch cinnamon
sweetener eg 1 tsp to 1/4 cup sugar


Mix everything but the egg in a wide-rimmed microwave safe ceramic bowl. Microwave for 4-5 minutes on high, checking to make sure it isn't boiling over especially if your bowl doesn't have a wide rim (it helps for some reason) THE MOMENT it's done crack in the egg and stir briskly so it forms a custard with some of the rice, then mix evenly into the rest. Leave to sit for a minute or two. Eat!

It's really important that the mixture be SUPER hot, if you get delayed after the microwave goes off microwave it again until it's bubbling. You still can't guarantee the egg is 100% cooked but microwaving it once it's mixed in ends badly and personally I am ok with slightly raw egg.
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
I actually found this works a lot better in a high rimmed bowl, but you CAN use a mug if you insist :)

Dry ingredients, mixed in cooking bowl/mug:
2 Tablespoon plain flour
1 Tablespoon quick oats (or plain flour)
1 Tablespoon brown sugar
1 Tablespoon white sugar
1/4 teaspoon baking powder
large pinch cinnamon
pinch ginger

Wet ingredients, mixed in a different bowl:
1 mashed banana
1.5 Tablespoon chunky peanut butter
1 egg
dash vanilla essence

Fold the wet ingredients into the dry, don't mix for too long.
Microwave about 2 minutes on high. Let sit for a minute if you can bear it and then eat. Nice with defrosted frozen blueberries added to the wet ingredients and/or sprinkled with sugar once cooked.

Nice with maple (flavoured) syrup. The spices and vanilla are optional. You can make it without baking powder but it's super dense. Ends up a little goopy in the middle, if you prefer a drier cake only use half a banana.

I get cravings for sugar, eggs and carbs sometimes and this fulfills that pretty well hurrah. Adapted from several other recipes, all of which either called for masses of fat and sugar or didn't fit my personal definiton of "cake" (I'm still not sure if I'm brave enough to try this recipe)
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
This turned out legitimately nice, not just "well if I ate real pasta sauce I'd be sick" nice.

Fry a tablespoon of onion, then add a cup of frozen peas and a little water/stock, simmer a few minutes until cooked.
Add a chopped avocado, a chopped bunch of coriander, salt and pepper, maybe extra liquid, whizz with hand blender. That's about 3 serves of your basic sauce.

Baked sweet potato (about 1.5 hours at 180C)
Chopped baked chicken (chicken breasts, salt and pepper, dash of soy sauce, parsley, baked covered at 180C and turned every half hour until cooked. Use the liquid as stock)
Boiled brocolli (chopped broccoli, lots of salt, a little water, simmered in a covered pot until cooked and then drained)

Serve on fresh pasta (the Coles brand fettucine is actually pretty nice)

This is the culmination of several nights worth of bulk cooking, I didn't do it all at once! The version without sweet potato looked much prettier but didn't taste quite as nice :)
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
So it finally occured to me that if I put my garden chair in the shade and used an extension cord, I could surf the web outdoors. Brilliant! (I do sometimes sit happily in the garden WITHOUT a computer, but I get bored eventually) The cat is happily exploring the garden and I am getting some fresh air.

Here's Kira sticking her nose out from underneath a black umbrella I was using to shade the screen for a while:

I did my Quantum Computation exam today, after literally no study because I couldn't be bothered and wanted to get it done. I got 75% which seems pretty good unless you know the pass mark is 80%...still, I think I'll pass overall given my marks on the assignments. I'm definitely not up to solidly concentrating for hours any more, luckily the questions divided pretty neatly by subject so I could take breaks, especially since we got 6 hours to do it in. All those years working in the maths learning centre gave me REALLY good skills at quickly scanning through notes (or in this case, lecture videos) to find the relevant equation and answer a question without thinking too hard. It was a fun course, anyway, I may have a go at explaining some of the simpler quantum algorithm wierdnesses at some point since they're pretty cool.

I made this banana baked porridge/oatmeal and snacked on it during the exam. It was pretty nice, like a cross between porridge and banana oat nut muffins. And that's using quick oats and mixed nuts because it's what I had to hand. I think using almond milk added to the flavour. Will definitely cook again, one of the variants looks like a good way to make a low fat alkaline version of fruit crumble/crisp with my leftover frozen boysenberries. Probably veganisable?
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
I went exploring around Bassendean and found a butcher who sells rabbit, which I'd never eaten before let along cooked with. After looking up some recipes I created a quite tasty Sophie-friendly stew. As always a lot of my choices are dictated by diet so I don't know how helpful this is for people with different/no issues. Still, it was pretty nice :) Rabbit really does taste rather like chicken, but with a more solidity to it. Lots of teeny hard bones to pick out.

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alias_sqbr: the symbol pi on a pretty background (Default)
Very dodgy "what I have in the house because I forgot today was a public holiday and also have a bazillion intolerances but it is TOO HOT FOR HOT FOOD" recipe. Wasn't terrible, will happily eat for lunch tomorrow (we go shopping tomorrow night). Hopefully the raw garlic won't make me miserable.
Mostly for my own reference )
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
A while ago [personal profile] lilysea very kindly gave my list of food intolerances to to a raw, vegan, gluten free etc cafe in Freo to see if there was anything they could do with it. They offered three things: caramelised buckwheat cereal, which was not my sort of thing but nice enough, some sodium alginate noodles which my brain refused to believe were food, and a very nice herb-and-spice avocado soup which I discovered made an excellent pasta sauce.

So, today I tried to recreate it, with mixed success. I doubt this is of much use to other people (it's definitely not vegan!) but you never know.
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alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
Replacing the breadcrumbs/cornflakes in a generic baked chicken tenders recipe with crushed slightly stale corn thins (which is all I had to hand) was surprisingly nice. Not necessarily nicer than breadcrumbs or cornflakes, but Cam happily stole some despite me making it with spices he doesn't like and with his own Sophie-unfriendly dinner not long to go.

Specific technique in case google fails me in future but it really is pretty generic:
preheat fanforced oven to 190C
Crush about 6 corn thins (less if you do a less crap job of crushing)
Coat 1 packet chicken tenders with garlic powder, onion power, tumeric, sesame seeds, salt, pepper(*).
Mix with plain flour.
Coat in beaten egg (I mixed this in the container the chicken came in since spicy floury chickeny egg is a nasty mess) then the crushed corn thins.
Bake for about 12 minutes.

Not sure how nice the soggy leftovers will be tomorrow though (which is why I encouraged Cam to steal some :)).

(*)Seasoning the flour in advance makes it harder to judge how much spice gets onto the actual chicken.
alias_sqbr: A cartoon cat saying Ham! (ham!)
Adapted from this "make your own cake mix" recipe. If you don't care about fat or acid this one also looks interesting.

This isn't what I made. This is the adaption for next time based on what went wrong this time. (not enough sugar or salt)

Ingredients (very approx):
2.5 cups sifted flour
1/4 tsp salt
1 cup sugar
1 3/4 tsp baking soda
1/4 cup cold butter
1 egg
a bit under a can of softdrink

Preheat oven to 180 C, line pan with paper.
Mix dry ingredients plus butter with a handmixer.
Add egg and softdrink, mix with mixer, add to pan and bake for approx 40 mins (check at 30 mins).

I used Bundaburg Guava drink. I think next time I'll make it with that with added apple.
alias_sqbr: "Creative genius" with an arrow pointing to a sketch of me (genius!)
Just discovered this, remarkably similar taste to Thai Green curry given that it doesn't contain most of the major ingredients, or maybe I've just forgotten what that tastes like... Nice even if you don't have an intolerance to chilli, most curry spices and coconut :)

Makes 1 serve (since it was an experiment!)

garlic powder, fresh onion, fresh ginger, tumeric, cinnamon, cardomon, coriander powder, lots of salt and pepper

1 Tb Peanut butter
1.5 Tb beef stock
1/2 a banana
1tB fresh coriander

Brocolli and spinach

Mix chicken with spices. Fry. Mix in sauces. Mix in vegetables. Simmer.

Realise you've screwed up the rice :( Eat some anyway. Make lj post.

(Yay to furriku for inspiring me :))
alias_sqbr: A cartoon cat saying Ham! (ham!)
Based on Tatertot Hot Dish, and chances are you'd enjoy that more.
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alias_sqbr: A cartoon cat saying Ham! (ham!)
Greens cake mix, 2/3 of a bottle of Bundaberg brewed ginger beer, 1-2 teaspoons spices (3/4 tsp cinnamon, 1/4 tsp cardamon and coriander, but if I could eat nutmeg or cloves I'd have added them too)


Of course, I've now run out of interested brewed softdrinks to try unless I want to use sarsparilla. I guess I could try carbonated fruit juice, but I can see that tasting like a regular cake made with fruit juice instead of water. There's mildly alcoholic drinks, but beer cake sounds..wrong.
alias_sqbr: the symbol pi on a pretty background (Default)
1 packet cake mix (eg Greens vanilla cake)
about 2/3 can soft drink eg red creaming soda (enough to make a batter)(*)

Bake as directed.

It's a bit flat and crumbly and the red creaming soda flavour is rather fake but it's fairly nice, relatively low fat, and dairy free (in fact, vegan!) And ABSURDLY easy.

I encountered the "use a can of soda in cake mix" idea shortly after going off dairy but couldn't find any dairy free cake mixes to try it with until now (not sure how I missed that Greens are).

I haven't been able to drink soft drink since I got reflux but the raising agents counteract the acid and it doesn't seem to disagree with me too much (I intend to freeze most of the cake and eat it over time) So, yay! *ponders the possibilities*

(*)Recipes I found online call for a full can, but looking at the weights given Australian cake mixes seem to be smaller than American ones
alias_sqbr: the symbol pi on a pretty background (Default)
You heard me. Adapted from lots of places to fit my diet and what I had to hand. Googling "Chicken strawberry pasta salad" will provide recipes likely better suited to anyone who isn't me.
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alias_sqbr: the symbol pi on a pretty background (Default)
I've been trying to find a healthyish "raisin and oatmeal cookie" type recipe that suits my needs as an australian trying to cut down on their sugar (american recipes seem to divide into "SWEET" and "Icky fiddly lite" flavours) and then realised I could just add raisins to anzac biscuits. So, a heavily adapted recipe I just made:
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alias_sqbr: the symbol pi on a pretty background (Default)
Mango sorbet with psuedo kheer:

Mix cooked jasmine rice with
a large dash of: vanilla extract, rice milk
a small dash of: rosewater
a pinch of: cardomon, coriander
A spoon of: brown sugar

Microwave until warm. Serve with mango sorbet.

The sorbet is non-optional, otherwise it tastes kind of bland. Would probably be MUCH nicer with actual rice pudding, especially if you used coconut milk.

Also had a very nice pasta sauce with avocado, chicken, (fresh) coariander, basil, celery leaves, onion, garlic, stock, and lots of salt and pepper. Would probably be nice veganised with pine nuts.
alias_sqbr: the symbol pi on a pretty background (Default)
Inspired by a discussion with [ profile] nico_wolfwood on Facebook. The advantage over using easier stuff like tinned soup/stock is that there's less artificial crap, which I try and avoid when I'm feeling particularly low (yes, I could make my own stock, see "lazy").

Simmer for about half an hour:
A tablespoon of miso paste
half a saucepan-ish of water
1 cup? chopped vegetables (carrot, spinach, pumpkin, celery(*), whatever you have to hand that's soupish)
A chopped chicken thigh with as much fat cut out as you can manage
salt and pepper
2 cloves garlic
Onion would probably be good, but I don't have any.

Pour over cooked soba or other noodles.

(*)celery leaves are fantastic in soups and stocks, I always save and freeze them

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