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coriander seeds
cayenne pepper
Cumin Seeds
Cardamom Pods
Rose Petals


Dec. 7th, 2015 10:42 am
akienm: (Default)
This was originally noted as being "for beef", but turkey is also amazing with it.

Prepare at least a day before hand: Put ingredients into gallon ziplock bag. Put meat into bag. Seal bag. Slosh and shake until well mixed. Vent all the air from the bag. Put into freezer.

4 tablespoons soy sauce (gluten free)
4 tablespoons Worcestershire sauce (I use Fish Sauce)
2 tablespoons red wine vinegar
2 tablespoons teriyaki sauce (I use coconut aminos)
2 tablespoons lemon juice
2 garlic cloves, slightly crushed
1 tablespoon Dijon mustard

And, depending on the shape of the cut(s) of meat, possibly a little water, just enough so there's marinade and/or plastic bag in contact with the entire surface.

3 to 4 hours before serving:

Beef: Put frozen bag into sous vide. Set to 120F. 15 mins before serving, remove from bag. Pat dry and coat lightly with oil. Add salt and pepper to taste. Place onto broiler. Check every 5 mins until golden brown and delicious. Optionally turn over and repeat for other side. Serve. NOTE: Beef that cooked using a sous vide does not need to rest before serving.

Poultry: Put frozen bag into sous vide. Set to 145F. 15 mins before serving, remove from bag. Pat dry and coat lightly with oil. Add salt and pepper to taste. Place onto broiler. Check every 5 mins until golden brown and delicious. Optionally turn over and repeat for other side. NOTE: It's recommended that poultry is cooked to 165F for safety, that is because 165F will kill everything in about 60 seconds. 145F also cooks to a safe temperature, if cooked at that temp for 35+ minutes. There's a curve of time and temperature. As you go up in temp, the time to kill everything is reduced. SOUS VIDE IS A VERY TIME INTENSIVE COOKING PROCESS. COOKING TO 145 IS SAFE WHEN COOKED FOR 3+ HOURS, AND WILL RESULT IN A MUCH MORE MOIST END PRODUCT.
akienm: (Default)
1 lb ground turkey
1/4 cup breadcrumbs
1 egg
1/2 onion, caramelized
1/2 to 1 tsp poultry seasoning (erring to the high side of that)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp paprika

mix. squish into patties. cook in hot pan. maybe with a little oil. eat. say "Aaahhhh..." :)
akienm: (Default)
2 yellow onions, finely chopped
3 carrots, peeled and chopped
1 cup chopped dried dates

3 lb. ground lamb
2 1⁄2 cups lamb stock

1 cup canned crushed tomatoes
3 garlic cloves, minced
1 tsp. ground cumin
1⁄4 tsp. saffron threads
1 Tbs. peeled and minced fresh ginger
2 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

Chop all things needing chopping

Carmelize the onions and set aside.

Cook lamb in skillet (oil if needed). Remove from pan and set aside covered to keep the heat.

Deglaze skillet with stock

Add carrots. Cook the carrots to just barely soft while cooking down the stock

Add remaining ingredients

Cook until parsley is tender and everything else is nicely mixed and warm (in case the set aside items cooled)

Original: http://www.williams-sonoma.com/recipe/moroccan-lamb-stew.html
akienm: (Default)
1 lb lean ground meat of your choice
3 cups bell peppers, chopped (I used a combination of red, yellow & green)
1 large onion, thinly sliced
2 large garlic cloves, thinly sliced
2 tablespoons fresh gingerroot, minced
2 tablespoons dried parsley
1⁄4 teaspoon crushed red pepper flakes
1⁄2 teaspoon salt
1 cup animal (bef/chicken/lamb/etc) stock
3 tablespoons gluten-free soy sauce
1 teaspoon chili paste
1⁄4 cup water

In a large skillet, over over medium heat, cook and stir the ground meat until evenly browned. Drain and set aside.

Add the peppers, onion, garlic and ginger.

Season with parsley, red pepper, and salt.

Cook and stir until tender.

Return the meat to the skillet.

In a small bowl, mix together the stock, soy sauce, and chile paste.

Cook until heated through and sauce comes to a boil.

Cook down by half, stirring constantly until sauce is thickened.

Original: http://www.food.com/recipe/asian-ground-beef-pepper-and-onion-saute-299322
akienm: (Default)
Chocolate Evil
(yield: about 1 quart)

1 12oz bag of dark chocolate chips (I recommend high-quality, like Guittard, at least 60% cacao)
12oz heavy cream
1 tsp vanilla
2 egg whites
1 1/3 cups sugar
1/3 cup water
pinch of salt

Put the chocolate chips and heavy cream into a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat, until the chips are all soft and you can stir it into a smooth ganache. Set it aside to cool to body temperature. (Alternately, heat it in a bowl over boiling water, it takes about the same amount of time.) Add the vanilla once the chocolate is cool enough to touch.

Heat the sugar, water, and salt in a small saucepan, stirring until the sugar is dissolved. Allow it to boil for two minutes. While that is boiling, beat the egg whites with a mixer until they form soft peaks. (If they're slow, you can turn the syrup off and let it stand while you finish off the egg whites.)

Reduce the mixer speed to medium and add the sugar syrup in a thin, steady stream near the edge of the bowl (hitting the whisk makes for a mess). The whites will double in volume. Keep the mixer on medium until the whites cool to body temperature, about five minutes. Turn off the mixer.

By this time the ganache should be between body temperature and room temperature. With a rubber spatula, fold the ganache gently into the egg white mixture. Be sure to get the edges and bottom of the bowl. Pour it into containers (I recommend plastic ziploc trays or screw-top widemouth storage containers) and place in the freezer. Chill for at least five hours. Serve sparingly, it's very rich.
akienm: (Default)
Ingredients (makes 60 cookies):

4 large eggs, free-range or organic
¾ cup extra virgin coconut oil (160g / 5.8 oz), add ¼ cup if too dry (total 220g / 7.7 oz)
¾ cup Xylitol (80g / 2.8 oz)
½ cup raw cacao powder (40g / 1.5 oz)
1 cup fine coconut flour (120g / 4.2 oz)
1 tbsp cinnamon
1 bar dark 85% chocolate (100g / 3.5 oz)
60 halves pecan nuts (90g / 3.2 oz)


Crack the eggs into a bowl and whisk with melted coconut oil. Add Erythritol and stevia and mix in well. Erythritol doesn't dissolve unless heated. For best results, powder it first.

Note: To boost the flavour, you can use chocolate or cinnamon flavoured stevia or add a tablespoon of natural sugar-free chocolate extract.

Add cinnamon and cocoa powder.

Mix in well using a whisk.

Add the coconut flour and process well.
Note: Sifting the coconut flour through a strainer will help you avoid hard lumps from getting into the pastry.

Place the dough into a plastic foil and in the fridge to harden for at least 1 hour.

After 1 hour, preheat the oven to 175 C / 350 F. Using the foil or two sheets of parchment paper, roll the dough out until it's about ¼ inch / ½ cm thick.

Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm cookie cutter.

Place the cookies on a baking dish lined with parchment paper leaving little gaps between each cookie. Roll the remaining dough and repeat until all the dough is used up.

Place in the oven and bake for 10-12 minutes. When done, remove from the oven and let them cool down. Make sure that the they are completely cool before you add the chocolate topping.
Note: Coconut flour tends to burn faster than regular wheat four. Keep an eye on the cookies to prevent burning!

Melt the chocolate in a water bath. Using a small ¼ tsp measuring spoon, pour the chocolate on top and press the pecan halve in. If you have any chocolate left, just spoon it on top of the pecan halves.

Transfer to a serving plate when the chocolate is completely solid.

Why try soaking nuts - Some people have digestive issues when eating nuts. It's actually not that rare. However, it's not always caused by an allergy and they don't have to stop eating them. There are "anti-nutrients" such as lectins, phytates and enzyme inhibitors that seem to be the reason for many people having digestive issues when eating raw nuts. While roasting helps to reduce the "anti-nutrients", soaking the nuts first is even more effective.

Soaking and dehydrating not only makes nuts deliciously crispy, but their nutrients are better digested and absorbed by your body.

Pecan nuts need to soak for at least 6-8 hours, cashew nuts 6 hours and hard nuts like hazelnuts or almonds 8-12 hours.

Simply place them in a bowl, cover with water and leave them to soak overnight. Drain and spread on a baking sheet lined with parchment paper and dehydrate at 55-65 C / 150 F for 12-24 hours, turning them occasionally, until completely dry. When done, store in an airtight container.

Original recipe: http://ketodietapp.com/Blog/post/2013/12/17/Keto-Chocolate-Pecan-Cookies-and-Benefits-of-Soaking-Nuts
akienm: (Default)
When is it a carpaccio and when is it a cerviche? I don't know. This one was originally a salmon carpaccio, but given it's acid content, it does the same chemical cooking that a cerviche does.

~2lb fresh tuna (fresh frozen is fine)
2 lemons
2 tbsp chopped dill
2 shallots, finely chopped
2 tsp honey
2 tbsp extra-virgin olive oil
1 tbsp capers, drained and dried
baby spinach leaves to serve

Rinse and dry the fiah, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt.

Add the olive oil and whisk to amalgamate.

Unwrap the fish and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the fish over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.

To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves.

Adapted from: http://www.bbcgoodfood.com/recipes/13362/fresh-salmon-carpaccio
akienm: (Default)
LK Compatible Version. Modified from http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm


1 cup prepared yellow mustard
3/4 cup zylitol
3/4 cup cider vinegar
1/4 cup water
1/2 cup dried minced onion
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne
1 teaspoon salt
1 tablespoon liquid smoke (hickory flavoring)

Yield: Makes about 2 1/4 cups


Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Mix all ingredients except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.
akienm: (Default)
Sam's Sweet Potato Recipes

So if you're wondering what to do with sweet potatoes that doesn't involve marshmallows or the word "fries", here are a couple of ideas. They have no added sugar, and they're quick, easy, and healthy -- but don't let that count against them.

I typically use medium-sized sweet potatoes, so if yours are the size of baseball bats, you might want to modify the amounts slightly.

1 cooked sweet potato, cubed
1/4 tsp cinnamon
1/2 tsp cocoa powder
1 to 1 1/2 tsp virgin coconut oil
salt to taste
Add all ingredients to the hot sweet potato. Toss gently, using enough coconut oil to make it glossy. Serve warm.

1 cooked sweet potato, cubed
1 Tbsp peppermint leaves, minced or chiffonade
1/8 tsp ground black cardamom (McCormick) or mace
1 Tbsp virgin coconut oil
Again, toss it all together and serve warm. This one needs the aggressiveness and earthy character of peppermint rather than milder mints. Also, McCormick's black cardamom is very similar to mace, whereas the Indian cardamom I get has a smoky character. You want the resin-like note, without the sweetness of nutmeg.
akienm: (Default)

1 tsp onion powder
3 Garlic Clove
1 tsp Anise Seed
5 tsp Chili Powder
2 tsp Oregano, Dried
1 tsp Cinnamon, Ground
1/4 tsp Allspice, Ground
1 tsp Smoked Paprika
4 tbls Cocoa powder

Instructions: Mix. Apply to things. Eat.

Based on: Read more: http://www.livestrong.com/recipes/black-beans-red-velvet-mole
akienm: (Default)
1 large ancho or pasilla chile, or other dried chile with a little heat
4½ tbsp cayenne pepper
3½ tbsp g sweet paprika
2½ tsp ground cumin
1½ tsp caraway seeds, ground
20 cloves garlic, peeled
¾ tsp salt
(5 tbsp sunflower oil, plus a little extra)

also called pilpelshuma/pilpelchuma/filfelchuma
akienm: (Default)
Better Than Pollo Loco Chicken (Akien & Alison's Salsa version)
Adapted from: http://ohyoucook.blogspot.com/2014/02/better-than-pollo-loco-chicken-secret.html
Adapted from: http://www.shockinglydelicious.com/better-than-pollo-loco-chicken-thighs/

Yield: 4-5 servings

6 ozs. crushed pineapple
2 Tbl. lime juice (about 1/2 large lime)
1 Tbl. apple cider vinegar
1 Tbl. vegetable oil
2 cloves crushed garlic
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/2 tsp. chipotle powder
1 tsp. ground turmeric

Mix all together. Dip chicken into it. Eat.
akienm: (Default)
2 pounds lean ground beef
2 tablespoon ground coriander
2 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoon salt
1/3 cup extra-virgin olive oil, canola oil, or bacon fat

In a large bowl, mix the ground beef with the coriander, cumin, salt, paprika and 2 tablespoons of the olive oil. Form the meat into 2-inch patties.

Heat the remaining oil in a large skillet. Cook the kefta in batches over moderately high heat, turning once, until just cooked through, 2 to 2.5 minutes per side. Drain on a rack and serve warm
akienm: (Default)
Paleo Pad Thai

From http://www.primalpalate.com/paleo-recipe/paleo-pad-thai/

Paleo Pad Thai isn't all that far off from the "real thing". In our version, you'll julienne yellow squash and use it as the noodles.


2 Skinless Chicken Breast, cubed
4 Yellow Squash, Julienned with julienne peeler
1/4 cup Almond Butter, (We used Meenut Butter)
1 Tbsp Sesame Oil
3 clove Garlic, minced
1 sprig Shallot, minced
1/2 cup Coconut Aminos
1/4 tsp Fish Sauce
1 Lime, 1/2 for juice, remaining half cut into wedges for garnish
1 tsp Salt, to taste
1/3 cup raw Macadamia Nuts, chopped, reserve some for garnish
1/8 cup Cilantro, for garnish
1 tsp Red Pepper Flakes, (optional)


1. Peel yellow squash using a julienne peeler or spiral slicer.

2. Place julienned squash into a steamer basket, and steam for approximately 5-8 minutes. Remove the "noodles" before they get too soft.

3. Heat a wok to high heat. While the wok is heating, cut the chicken breasts into small bite-sized cubes.

4. Mix Almond Butter (ideally, Meenut Butter) with coconut aminos, fish sauce, juice of 1/2 lime, and salt.

5. When wok is very hot, add sesame oil. Add cubed chicken and stir fry chicken until cooked (should be opaque and white.

6. Add in minced shallot, minced garlic, and sprinkle with red pepper flakes. Continue to stir fry for 1 minute.

7. Add chopped macadamia nuts and continue to stir fry for 2 minutes.

8. Pour in the sauce mixture, toss until evenly coated.

9. Reduce heat, and gently toss with yellow squash noodles.
Serve Pad Thai garnished with cilantro, chopped macadamia nuts, and a squeeze of fresh lime juice.


Be sure not to over-steam the yellow squash noodles for this recipe. They will be later added to a hot wok and continue to cook a little.


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Akien MacIain

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