Rinse & rePeat
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I will dedicate it to you ?Yay! Thanks ?
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I will dedicate it to you ?Yay! Thanks ?
would you consider adopting a couple of adults?ROASTED PASILLA PEPPERS STUFFED WITH FRESH SWEET CORN & 4 CHEESES
1. Preheat oven to 400°. Line a metal baking sheet with a piece of parchment paper. Rinse and dry 3 large pasilla peppers or 4 slightly smaller ones. With a small knife cut just under the stem a slit all the way across and a slit all the way down the bottom, making a "T" (be careful not to cut through to the other side). Open the "T" to expose the inside and cut or scoop out the seeds.
2. Shuck a cob of corn, then rinse under water further removing the stray corn silk strands, then pat dry. Cut the corn into a big bowl. Then finely chop the white part of spring onion or green onions, however much you want.
3. Toss onion into the bowl along with cheeses (about a 6 ounces, large grated, and about 2 to 3 ounces of cream cheese torn into very tiny pieces. I generally like cheddar and jack, but I didn't have jack so I used asiago, mozzarella and cheddar this time.
4. Add in about a teaspoon of dried cumin powder, about a 1/4 teaspoon of garlic powder and a pinch of salt, and distribute it all together well. Then pour a little olive oil in your hand and rub the outsides of the peppers with it.
5. Stuff peppers with the mixture, place on parchment paper and bake on a middle rack in the oven. Because I just make it up as I go along, I cooked the peppers in a 400 oven for 40 minutes. Liking my peppers a little firmer and a little more charred and the corn with a hint more crunch, I would bake them time for 30 minutes at 425°. You decide what you like better.
I know corn isn't "Peaty" but I only used one cob, divided amongst three people, just for texture and some sweetness, and for a meat free night. This is the first time I have stuffed them with corn, as I usually use COOKED meats, particularly chunks of cold leftover short ribs. This is a versatile recipe, so feel free to mix things up!
Now that cracked me up! I would love it! You can see why "Peating" hasn't been too hard on me this past four years! ?would you consider adopting a couple of adults?
Fantastic! Looks happy."Mock" Canned Peaches
1. Cut frozen jackfruit into small chunks and put in a non-reactive pot. Juice about 4 to 5 oranges.
2. Strain juice through a metal sieve, enough to cover the jackfruit. Bring to a boil, then turn down the heat to medium low and simmer forc12 to 15 minutes.
3. Add in sugar (depending on how sweet your oranges are). I added 5 teaspoons.
4. Add the zest of one of the oranges. Turn off the heat and pour into a glass bowl to cool down, then cover and chill throughly in the refrigerator.
I was trying to find a way to reap the benefits of jackfruit, when I came up with this idea. Adding in the orange juice cancels out the distinct jackfruit "Juicy Fruit" gum flavor, ups the potassium, and this version is free from the heavy metals that the canned fruit has.
"Many fruits (including peaches, plums, and tropical jack fruit) are deficient in tryptophan, yet have very significant quantities of the other amino acids. They also contain some of the “carbon skeleton” (keto-acid) equivalents of the essential amino acids, which can be converted to protein in the body."
-Ray Peat
Thank you Regina! Yeah i wouldn't even think to try jackfruit if I didn't hear Ray Peat saying such good things about them.Fantastic! Looks happy.
Adding the Peat quote is super slick.
? I need to try this!!Fresh Cantaloupe & Vanilla Ice Cream
This was breakfast today! I grew up with it as a little kid. My dad made homemade ice cream often and used a cantaloupe as a bowl, the combo is amazing! Be sure and have your cantaloupe chilled or it will melt the ice cream fast. Below is the link to my thread with my quick and easy "No Cream Ice Cream".
We All Scream For No Cream Ice Cream - In Minutes! (with photos)
"Blood sugar also seems to be low in migraine, so that some people find that eating a large amount of ice cream can interrupt the symptoms. This observation might be what we need to understand the role of sleep in health. We all know how hard it is to sleep when we are hungry (low blood sugar)...raypeatforum.com
"Combining milk and cheese with fruits adds to the antistress effect. The additional sugar and potassium and other minerals allow the milk protein to be used more efficiently, by moderating the secretion of cortisol, and helping to inhibit the secretion of PTH." -Ray Peat
I don't know how my dad came up with it, but it has stuck with me for 50+ years!? I need to try this!!
Looks great. They seem sinful but they are not. Win win.Pork Rind (or Sourdough) & Parmesan Stuffed Cubanelle Peppers
1. Gather ingredients. Preheat oven to 350°. You can stuff other peppers with this mix, but I love the Cubanelles because they are so delicate and tender, with zero spicy. I normally make these with sourdough bread crumbs, but nowadays I try to find ways to avoid or limit my starches. So this is my first time making them with pork rinds. Line a baking sheet with a piece of parchment paper.
2. Put a little coconut oil in your hand and rub the outer surface of the peppers. Cut off the top of the pepper and take out the clump of seeds attatched to the stem.
3. Put pork rinds in a freezer baggie and crush into little bread crumb pieces with a meat mallet. You are probably going to use twice as many pork rinds than parmesan.
4. Put pork rinds in a bowl and add a couple of cloves of minced garlic and a generous amount of fresh chopped Italian parsley.
5. Grate the parmesan onva fine grate and add it to the bowl. I am not using exact measurements because it will all taste good no matter. Just gauge everything by eye depending on how many peppers you are stuffing.
6. Usually when I make these stuffed cubanelles with the sourdough i use half olive oil and half refined coconut oil, but because of the PUFA's in the pork rinds I am using all coconut oil this time about a tablespoon. My Epic pork rinds only have 2.5 grams of fat per serving, which is so much lower than every other brand.
7. Stuff the cubanelles with the mixture, pushing it with your finger to the end of the pepper, packing it good.
8. Put stuffed peppers on the parchment paper. Bake on a middle upper rack for 30 minutes. Cool and eat :)
I have also made these adding in a small amount of cooked corn & soy free sweet Italian sausage, broken up small. It is a flexible recipe.
"Some types of cell damage are prevented almost as well by alanine and proline as by glycine, so the use of gelatin, rather than glycine, is preferable, especially when the gelatin is associated with its normal biochemicals. For example, skin is a rich source of steroid hormones, and cartilage contains “Mead acid,” which is itself antiinflammatory." -Ray Peat
I have been so light on my feet this past week swapping out my meat for pork rinds! I am addicted to nacho ones, having them for lunch AND dinner ?Looks great. They seem sinful but they are not. Win win.