PEATING For One RECIPES

[Rinse & rePeat]

Although I can easily live on raw milk and raw honey, and feel that I am treating myself well, I want to have a big diverse life. I don’t ever want to lose my enthusiasm for delicious things. With that being said, I was finding myself just snacking if I wasn’t cooking for others. I have realized that I was not being very nice to myself, not making cooking worthwhile for me too. I guess freeing up time was more important, but I have recently decided to change my ways. In this thread I am going to only post what I make for just myself, and it needs to be quick. I do still cook for others on occasion, and making a bigger batch of something for just myself has it’s benefits too, enabling me to freeze things or take a portion over to a single neighbor, friend or elderly person, so cooking is well worth it for me for many reasons. It keeps me from having to go to PUFA laden restaurants often, and eating packages foods and too many convenient grains. Avoidance of some things is a main strategy for me, but pairings and balancing foods is the other key to my health success. Elevating myself, by taking a little time to spoil myself, has been feeling really good. I don’t want to have to wait for others to be able to enjoy the goods things in life.

 

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Butter Sautéed Apples, Beef Breakfast Sausages & Maple Syrup

This breakfast gave me 21 grams of balanced protein having it with a serving of grass-fed beef collagen powder. Add a glass of milk and this has some staying power. I put everthing in a pan and walk away, 5 minutes worth of work. I peel and slice an apple, on the side of a box cheese grater, like a Fuji, Gala, Honeycrisp or Envy, melt a little butter in the pan, put the sausages on the outer edge and the sliced apples in the middle, turn the heat up a little past medium, put a lid on it and walk away for twenty minutes. I come back in, turn the heat up and turn the apples over and move the sausages around to brown, then turn the apples once more in the process. I serve it all up, adding a little butter and a pinch of salt to the apples and have it with the syrup. If you don’t want to use the syrup, you could use a sweeter apple and just sprinkle it with a little maple sugar.

 

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ENCHILADA SWEET POTATO

I LOVE white sweet potatoes! They have the texture of a russet with a hint of sweetness, so much better and more versatile than the orange ones that show up at Thanksgiving. They have half the starch of a Russet potato too, and then boiling takes out even more of their starch. I like to boil and butter them, add a little salt and add enchilada toppings, like melted cheddar, sweet onion, black olives, maybe some corn off the cob, taco meat, sour cream and of course enchilada sauce. I generally like to make my own enchilada sauce, but tonight I tried a clean shortcut. The sauce was a little tangy so I added in some brown sugar and ground cumin. I topped my buttered potatoes with it and topped it with grass-fed ricotta, instead of sour cream for the extra nutrition. and finally green onion. It feels like a good sleepy-time meal, so satisfying.

 

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PUFA FREE CHICKEN WINGS

Crispy wings are my favorite part of a chicken. Boiling them in chicken broth for 25 minutes boils out all of the fat while cooking the wings tender. I haven’t found a decent store bought chicken bone broth yet, nothing close to homemade, so cooking wings in store bought broth thickens up the broth and adds a lot of homemade flavor without all the trouble. After bringing your bone broth and some water to a boil, add in your wings, skin side down, and walk away. Cook them on medium heat for about 25 minutes. I then put them skin side down on a foil lined baking sheet smeared with butter, give them a sprinkle of salt and broil for about 7 minutes, turn them over, salt them and broil 7 minutes more, I like mine with lingonberry jam, which tastes like cranberry sauce, and the combo tastes like Thanksgiving. I also love honey mustard sauce, which I put together in minutes. I pull the meat off the bones with a fork and freeze them for more bone broth. I cool the broth they were cooked in overnight, skim off all of the PUFA fat that rises to the top, and I have a good head start on my next meal! I have this with a glass of milk for a perfectly balanced meal.

 

[sunny]

Your recipes and photos are inspiring!

 

[Rinse & rePeat]

Your recipes and photos are inspiring!

Oh good! That is what I was hoping for!

 

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MASHED POTATOES & BONE BROTH GRAVY

I am known, amongst my family, friends and Thanksgiving strangers, for my mashed potatoes and gravy. I can make gravy out of hamburger, out of mushrooms, out of milk or out of bone broth, pretty much anything. My usual method is to melt a couple of tablespoons of all purpose flour with a couple of tablespoons of butter, and brown it for a minute, and whisk in a cup of whole milk, and I would add in some chicken bouillon granules and a grating of fresh nutmeg or pepper, for the best chicken gravy. Nowadays I avoid the chicken bouillon as well as the flour, so today I made my gravy, thickening it with some of my mashed potatoes! I skimmed the fat off the top of the leftover, concentrated chicken bone broth from yesterday’s wings and heated it up with some half & half and milk, then whisked in some of my mashed potatoes and seasoned it with salt. It was so quick. For the potatoes I peeled and boiled the potatoes for about thirty minutes, drained them and let them evaporate for a few minutes, then mashed them with lots of butter, a little whole milk and some salt. Admittedly I made enough for two, in any case bone broth and boiled potatoes couldn’t be any “Peatier”!

 

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CHINESE 5-SPICE
CHICKEN BONE BROTH SOUP

This is one of my tastiest soups! It taste like something in an upscale restaurant. It takes me less than ten minutes to make too! Today I used leftover chicken wings, chopped up with the crispy broiled skin too. When I don’t have leftover chicken I will scramble up an egg and cook it in, shrimp will do, and a thin sliced shiitake mushroom or two is over the top good in this soup. This works well with beef bone broth and leftover beef, or caramelized mushrooms, like a French onion soup. Any leftover cooked vegetables are welcome here. I just chop up my meat and green onion, sauté it in a teaspoon of butter and cook it for a couple of minutes, add in my bone broth, Chinese 5-Spice and salt and I am done! That 5-Spice is something else!

 

[Peater]

Wow rinse these meals all look superb!

 

[Logan-]

You’re one of the most continuously enthusiastic women I’ve ever seen, especially at that age. It’s interesting. Your resilience is admirable.

 

[Rinse & rePeat]

Wow rinse these meals all look superb!

Thank you for seeing how really yummy they are! @Peater!

 

[Rinse & rePeat]

You’re one of the most continuously enthusiastic women I’ve ever seen, especially at that age. It’s interesting. Your resilience is admirable.

Now this that you said here @Logan made my day! It makes me want to go cook something new for you! Thank you for such a lovely compliment.

 

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ASIAN BEEF LETTICE CUPS

Fresh tasting Asian food is my all-time favorite. It is hard to eat Asian food out because of the PUFA oils they cook everything in, the seemingly necessary sesame oil and the soy sauce. Making Asian food at home is the solution, and these grass-fed beef lettuce cups were spectacular! I didn’t know I was going to make these today, or I might have picked up a mango, but the pear I happened to have was just as good. I peeled and sliced the pear on the side of a box cheese grater and tossed it in pineapple juice to keep it from browning. Mixing a little rice wine vinegar with sugar would be another yummy option to toss them in. I browned my quarter pound of beef in a teaspoon of refined coconut oil and drained off the fat, which I save and freeze for another use, when I want to make a flavorful soup maybe. I added in my chopped garlic, a couple of big cloves, my chopped green onion, a tablespoon of coconut aminos, some Chinese 5-spice and some brown sugar, and let it all caramelize over medium heat for another minute or two. Finally I filled my lettuce leaves with the meat mixture, and optionally, I sprinkled on some chopped roasted and salted macadamias and garnished the plate with lots of fresh cilantro, the pear slices and a sprinkle of salt. Boy did I ever feel spoiled, for 20 minutes of effort.

 

[Logan-]

This is truly a great thread, keep it going whenever you feel like it.

When you attach files (photographs), if you “insert” them as “Full image”, instead of as “Thumbnail”, that could make it easier and more practical for the readers to view your posts in their entirety.

 

[Rinse & rePeat]

This is truly a great thread, keep it going whenever you feel like it.

When you attach files (photographs), if you “insert” them as “Full image”, instead of as “Thumbnail”, that could make it easier and more practical for the readers to view your posts in their entirety.

Thanks Logan! I am liking the full image of my finished product too, rather than a thumbnail. I wish I were more technically savvy to have figured that out earlier in this thread and my other recipe threads. I will keep posting recipes of my meals for one.

 

[Logan-]

Thanks Logan! I am liking the full image of my finished product too, rather than a thumbnail. I wish I were more technically savvy to have figured that out earlier in this thread and my other recipe threads. I will keep posting recipes of my meals for one.

You’re welcome.

 

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Hot Dog & BBQ Sauce “Bacon” & Cheese Stuffed Jalapeño & Poblano Peppers

Today I wanted to use up the last of my two grass-fed hot dogs, and decided to put one of them in some home-grown peppers. I cut the peppers in half, and scraped out the seeds and membranes, put a little olive oil in my hand and oiled the skin side of the pepper and put them on a parchment lined baking sheet. That took less than 5 minutes. I preheated my oven to 400 degrees, grated most of my hot dog on a cheese grater and chopped the rest of the stubborn skin part. I added it to a bowl with some grated manchego cheese, bbq sauce, some chopped green onion, fresh cilantro, ground cumin and some blops of cream cheese. I pushed the filling into my peppers the best I could and added a little extra cheese on top to keep the filling from escaping while cooking. My oh my were these ever good! Strangely the hot dog being grated and tossed with bbq sauce and roasted tasted EXACTLY like bacon. I did not expect that. These took less than 15 minutes to prepare and I baked them for 17 minutes, I just like the number seven. I have one more hot dog to get creative with, but I gotta admit this was brilliant!

 

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“I don’t have an eating plan, other than to be perceptive and to learn about your physiology, so that you can adjust things to your needs. Any craving is a good starting point, because we have several biological mechanisms for correcting specific nutritional deficiencies. When something is interfering with your ability to use sugar, you crave it because if you don’t eat it you will waste protein to make it.” -Ray Peat

 

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CREAM FRIED EGG w/COTTAGE CHEESE

I have been liking my egg fried in cream lately, it is more decadent and creamy, than greasy when fried in butter. I made homemade cottage cheese for the first time yesterday, which took no time at all to make, and I topped my egg with about a half cup of it right when I turned over my egg. As soon as I put on the cottage cheese I turned the heat off and covered it with a lid to let it melt a bit. I garnished my egg with some chopped cilantro, home-grown sweet potato leaves and a home-made hot sauce from a popular restaurant. I paired this with some collagen powder for 25 grams of protein and 15 grams of fat.

 

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MILK CURRY

This is a new usual meal for me, especially since I don’t have access to raw milk lately and I don’t appreciate the taste of pasteurized milk. You can make it with regular potatoes, but I like the white sweet potatoes instead. The starch in the potato thickens the curry soup, and the brown sugar makes it reminiscent of coconut milk. I usually add frozen broccoli in the beginning, or sweet potato leaves or stinging nettle at the end. I start with adding one cup of whole milk to a small pot along with a teaspoon of butter, which helps the milk from burning on the pots edges. I add in a stalk of green onion, chopped, and some chopped white sweet potato. The smaller it is chopped the better, so that it cooks faster. I add in one tablespoon of brown sugar, a teaspoon of curry powder and turn on the heat. Cook this, lid off, until the potato is nearly done and then add in raw shrimp or another already cooked meat. Sometimes I add in finely sliced, across the grain, short ribs, or no meat at all, just sweet potato and broccoli, for a vegetarian version. Some ginger would be good in this too, any leftovers really. I garnish mine with fresh cilantro, when I have it. It is filling and really satisfying, without weighing me down. This takes me 10 minutes to assemble and then I walk away while it cooks, easy “Peaty”!