PEATING For One RECIPES

[Rinse & rePeat]

“A few other juices [other than orange juice] are good, for example watermelon. Some fruits contain things that affect the hormones.” Ray Peat

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[Gawdawg]

What homemade sauces have you found go well with red meat? Such as ribeye and ground beef.

 

[Rinse & rePeat]

What homemade sauces have you found go well with red meat? Such as ribeye and ground beef.

This is a fun question! Here are some of mine!

 

[Rinse & rePeat]

Here are a few more ideas…

 

[Gawdawg]

@Rinse & rePeat

Whoo hoo!! Many thanks!

 

[Peater]

I am drooling.

 

[Rinse & rePeat]

@Rinse & rePeat

Whoo hoo!! Many thanks!

I gotchu!

 

[Rinse & rePeat]

I am drooling.

Let’s get cooking!

 

[Peater]

Let’s get cooking!

I'm not bad in the kitchen but I could never make anything as photogenic as this!

 

[Rinse & rePeat]

.

I'm not bad in the kitchen but I could never make anything as photogenic as this!

Of course you can Peater! That is why I am here for you!

 

[Peater]

.

Of course you can Peater! That is why I am here for you!

Haha you're a good sport rinse!

 

[Rinse & rePeat]

Broccoli & Red Potato Bone Broth Soup

This one has no measurements, because it just can’t fail. I sauté sweet onion in butter, however much you want of each. If you are trying to lose weight then use less butter. I salt the onions and let them slowly get lightly golden, but you can quicken things up sautéing for just five minutes. Add in the peeled and chopped red potato and chicken bone broth, enough to cover the potatoes by a couple of inches and then add in some frozen broccoli. I used one medium red potato to a couple of cups of broccoli, but you could switch it to having more potato and less broccoli. Put a lid on the pot, bring to a boil and turn it down to medium low and cook it for about 30 minutes. I like to put in the zest of a lemon at this point. After the potatoes are tender, take out a portion of the soup and put in a blender with some half & half, purée it and add back into the the pot with the chunky soup. Give your soup a good salting and enjoy!

 

[Rinse & rePeat]

Haha you're a good sport rinse!

Thank you for noticing Peater!

 

[Rinse & rePeat]

LIVER TACO

Liver is the one food I have had a strong dislike for since early childhood. My parents made us eat it once a week, well at least they tried with me. I have been a great source of entertainment telling my stories of how I got rid of the liver off of my plate and other ways of how I outwitted my parents.

In wanting to do better for myself, and since learning from Ray Peat that liver has so much to offer, I set out choking down a lot of liver over my last 6+ years. I found that pairing it with a tequila martini and extra onion and bacon worked well when I ordered it in a restaurant, because really it was the most optimal dish on the menu, but with liver too much vitamin A, copper and iron was not an optimal choice. So I found a couple of ways I actually like liver, and that is in my homemade pate and my liver taco. I keep my liver consumption to Ray Peat’s recommended 3 to 4 ounces a week, and I like to divide that into two different days, keeping my shellfish for zinc separated by a couple of days. I had been remiss in eating my live this past year, because it was not easy to prepare buying it from my local health food store in a tub frozen rock solid, but the other night I found one grass-fed and portioned for easy use!

So I cut one in half, and then in tiny pieces. I cooked my masa tortillas in a little butter till soft, then put it on a plate and salted it. I gathered my ingredients, and got my onion cut into slivers, and picked a few sprigs of cilantro from my garden, and prepared myself a really quick taco.

I heated up a little beef fat, that I drained off from browning ground beef or from making short ribs and had frozen, and tossed in my liver bits. I quickly added some dried powdered cumin and some smoked salt and cooked for barely a minute.

I assembled my taco with the liver, mango habanero hot sauce, my onion slivers and cilantro and had it gone in four bites, and it was tasty! Be sure not to cook the liver till dried out or it will get that awful liver taste. My son made my mango hot sauce, but using a fresh made salsa using fresh mango instead of tomatoes would be so good too! Regular salsa or a hot sauce and sour cream combo would also be a good alternative.

 

[Rinse & rePeat]

Here a couple of pics I have previously posted of my liver taco and a flat one!

 

[Rinse & rePeat]

OYSTER CRACKERS

A couple of days ago I decided to get back into my old-style of “Peating”, by eating more shellfish and liver. So today I decided to revisit canned oysters. My favorite way has been a creamy oyster stew, which is really addicting, but this morning I wanted something quicker and lighter. So looking in my pantry I thought I would use some organic saltine-type soda crackers to start building my dish. Just five of these crackers have only 11 carbs and are made with olive oil, baking soda and brewer’s yeast.

I crushed the five crackers with my hands in a bowl, and broke up bits of butter into the bowl too, about a tablespoon. I chopped up a half can of oysters, packed in water, then gathered them up in my hand and squeezed some of the liquid out of them over the sink, and added them to the cracker butter bowl too.

I then added in one large clove of fresh chopped garlic, the zest of half a lemon and a good amount of chopped fresh parsley, leaves only.

I mixed everything together and transferred it into an individual-size baking dish and baked in a 375 degree oven for about ten minutes. I was going to try this with both Tabasco sauces, but the one was so good with lemon that I didn’t get my usual favorite habanero one. This reminded me of stuffing and it didn’t have a strong oyster flavor at all. I paired this with half of a Mexican Coke to block the high iron content in the oysters.

 

[Snicky]

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.

This looks good. I love cooked apples in butter with cinnamon and a touch of brown sugar and eat it on greek yoghurt. I cannot find beef sausages here. Too much of a pork tradition, I guess. I suppose I could do some seasoned ground beef. That’s actually kind of similar to a swiss pasta dish that has an applesauce and beef-type ragù (no tomato). Really yummy!

 

[Snicky]

OYSTER CRACKERS

View attachment 60693

A couple of days ago I decided to get back into my old-style of “Peating”, by eating more shellfish and liver. So today I decided to revisit canned oysters. My favorite way has been a creamy oyster stew, which is really addicting, but this morning I wanted something quicker and lighter. So looking in my pantry I thought I would use some organic saltine-type soda crackers to start building my dish. Just five of these crackers have only 11 carbs and are made with olive oil, baking soda and brewer’s yeast.
View attachment 60694

I crushed the five crackers with my hands in a bowl, and broke up bits of butter into the bowl too, about a tablespoon. I chopped up a half can of oysters, packed in water, then gathered them up in my hand and squeezed some of the liquid out of them over the sink, and added them to the cracker butter bowl too.

View attachment 60695
I then added in one large clove of fresh chopped garlic, the zest of half a lemon and a good amount of chopped fresh parsley, leaves only.

View attachment 60696
I mixed everything together and transferred it into an individual-size baking dish and baked in a 375 degree oven for about ten minutes. I was going to try this with both Tabasco sauces, but the one was so good with lemon that I didn’t get my usual favorite habanero one. This reminded me of stuffing and it didn’t have a strong oyster flavor at all. I paired this with half of a Mexican Coke to block the high iron content in the oysters.

We ate a lot of canned oysters and crackers with cheese and pickles when I was a kid but I think the oysters were always in nasty PUFA like cottonseed oil…. I might see if over here I can order some online in a better oil (like olive). Sounds so yummy for a change!

 

[Rinse & rePeat]

This looks good. I love cooked apples in butter with cinnamon and a touch of brown sugar and eat it on greek yoghurt. I cannot find beef sausages here. Too much of a pork tradition, I guess. I suppose I could do some seasoned ground beef. That’s actually kind of similar to a swiss pasta dish that has an applesauce and beef-type ragù (no tomato). Really yummy!

I make my own beef breakfast sausages sometimes. I will post the recipe for you ASAP. I am experimenting with ground beef today, by soaking the blood out, which will be much lighter and less beefy in flavor. I should try using it for my breakfast sausages. I’ll bet it would lean more towards tasting like pork.

 

[Rinse & rePeat]

We ate a lot of canned oysters and crackers with cheese and pickles when I was a kid but I think the oysters were always in nasty PUFA like cottonseed oil…. I might see if over here I can order some online in a better oil (like olive). Sounds so yummy for a change!

I buy the Crown Prince packed in water, which enables me to use butter to flavor the oysters, much better than any oil.