Wordlvr

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  1. Like
    Wordlvr got a reaction from kayell in Chicken livers and garlic   
    I got some chicken liver from US Wellness and looked for Whole 30-ish ideas for preparation. This sounded good and it really was. Simple, too. Be unafraid of the raw garlic.
    Stolen Garlic Chicken Livers
    Prep Time: 5 mins
    Total Time: 10 mins
    This is what the recipe notes said:
    "This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!"
    Ingredients
    1/2 lb chicken livers
    1 tablespoon olive oil
    1 teaspoon lemon juice
    1/2 teaspoon salt
    3 cloves garlic
    Directions
    Wash, trim and dry the Chicken Livers.
    DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
    Whilst still on the cooker add the oil, lemon juice and salt to taste.
    Stir once gently to mix.
    Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
    The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  2. Like
    Wordlvr got a reaction from jodielsa in Brazilian Fish Stew (Moqueca de Peixe) - divine!   
    This recipe was given to me by a friend who got it from Cooking Light. I changed it ever so slightly to use full-fat coconut milk and dump the cup of chopped green pepper because I don't like it, and switched to yellow or orange. I don't really think you have to finely chop the vegetables (though I have) because they just get blendered to smithereens anyway. I have done rougher chopping and fine. For deeper flavor, I like to make sure there's some caramelization of the vegetables before they're pureed. If you give it a whirl, I hope you like it as much as I do. To me, it's ambrosia.
    Brazilian Fish Stew (Moqueca de Peixe)
    Ingredients
    1/3 cup fresh lime juice
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 garlic cloves, minced
    1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips (I've used cod or tilapia recently)
    1 1/2 pounds large shrimp, peeled and deveined
    2 tablespoons olive oil
    2 cups finely chopped onion
    1 cup finely chopped orange or yellow pepper
    1 cup finely chopped red bell pepper
    3/4 cup minced green onions (about 1 bunch)
    5 garlic cloves, minced
    1 bay leaf
    2 cups chopped tomato (about 2 large)
    1/2 cup minced fresh cilantro, divided
    2 (8-ounce) bottles clam juice
    2 cups chicken broth (I use vegetable stock sometimes, too)
    1 cup coconut milk
    1/4 teaspoon ground red pepper

    Preparation
    Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
    Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
    Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
  3. Like
    Wordlvr got a reaction from jodielsa in Brazilian Fish Stew (Moqueca de Peixe) - divine!   
    This recipe was given to me by a friend who got it from Cooking Light. I changed it ever so slightly to use full-fat coconut milk and dump the cup of chopped green pepper because I don't like it, and switched to yellow or orange. I don't really think you have to finely chop the vegetables (though I have) because they just get blendered to smithereens anyway. I have done rougher chopping and fine. For deeper flavor, I like to make sure there's some caramelization of the vegetables before they're pureed. If you give it a whirl, I hope you like it as much as I do. To me, it's ambrosia.
    Brazilian Fish Stew (Moqueca de Peixe)
    Ingredients
    1/3 cup fresh lime juice
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    2 garlic cloves, minced
    1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips (I've used cod or tilapia recently)
    1 1/2 pounds large shrimp, peeled and deveined
    2 tablespoons olive oil
    2 cups finely chopped onion
    1 cup finely chopped orange or yellow pepper
    1 cup finely chopped red bell pepper
    3/4 cup minced green onions (about 1 bunch)
    5 garlic cloves, minced
    1 bay leaf
    2 cups chopped tomato (about 2 large)
    1/2 cup minced fresh cilantro, divided
    2 (8-ounce) bottles clam juice
    2 cups chicken broth (I use vegetable stock sometimes, too)
    1 cup coconut milk
    1/4 teaspoon ground red pepper

    Preparation
    Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
    Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
    Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.
  4. Like
    Wordlvr reacted to SkinnyFat in Trying to Save my Life for my 2 Year Old   
    Tyson... you CAN do it! You are so right - diets just don't work! I made a complete lifestyle change about a year and a half ago and have lost 90 lbs. If you look at my profile picture that is me currently "wearing" my wedding dress - it is 12 dress sizes larger than I am now. I tell you that only because I want you to know that your ultimate goal is achievable. Right now, just focus on being a better version of yourself every day - every choice you make, and they are all choices, will lead you to a healthier and more enjoyable lifestyle!
    I am so looking forward to you joining in on the Whole30 challenge! It is tough but it is doable! Just remember that you want to be healthy for your son, for you, for your wife. Utilize every outlet you can to help keep you on track! It is also so great that your wife has joined this journey with you - it's so important to have support at home.
    I am so excited for you, Tyson! It's a hard road but one that is so so worth it! I won't wish you luck because you don't need luck - you just need a little resolve Congratulations on making this big decision!
  5. Like
    Wordlvr got a reaction from kayell in Chicken livers and garlic   
    I got some chicken liver from US Wellness and looked for Whole 30-ish ideas for preparation. This sounded good and it really was. Simple, too. Be unafraid of the raw garlic.
    Stolen Garlic Chicken Livers
    Prep Time: 5 mins
    Total Time: 10 mins
    This is what the recipe notes said:
    "This is the ultimate Garlic Chicken Liver recipe. Simple, quick, minimal ingredients. Stolen from my local Italian restaurant after two weeks working there as a dish washer just to get the recipe. They've retired now so I don't think they'll mind me divulging their secret!"
    Ingredients
    1/2 lb chicken livers
    1 tablespoon olive oil
    1 teaspoon lemon juice
    1/2 teaspoon salt
    3 cloves garlic
    Directions
    Wash, trim and dry the Chicken Livers.
    DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through.
    Whilst still on the cooker add the oil, lemon juice and salt to taste.
    Stir once gently to mix.
    Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better.
    The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth.
  6. Like
    Wordlvr got a reaction from Robin Strathdee in Whole 30 for an unathlete   
    First to apriln0414 -- Your post had me in tears. You've had a remarkable journey and anyone who has tried to lose weight, even the same 15 pounds over and over, knows how hard this is. Just looking at the statistics of how rarely people do this lets you know. I'm humbled by how you've changed your life and your health. It's great to read your enthusiastic words regarding excitement about mastery and your commitment to challenge yourself. Thanks for responding with your story and for your generous encouragement. It's inspirational and offers me hope, much needed at the beginning of an unknown journey. I look forward to knowing all that unfolds for you.
    Luke (who must be British as per using the word "lift" rather than elevator) and Adagio -- I love hearing others' ideas about approaching exercise...something to which I do not naturally gravitate. I secretly do love one thing: dancing, any kind, from ballroom to salsa to folk dancing. I like to swim, too, but it can be high maintenance and you have to belong to something to use a pool. I love the idea of hula hooping. Adding five minutes everyday to my walk is a great idea.
    Thanks so much.
  7. Like
    Wordlvr got a reaction from Erin in Chicken Marbella (unbelievable!)   
    I was definitely thinking about adapting this now that I'm in the club and zap! you did it already. Your idea of putting it over cauliflower mash is great. Thank you.
  8. Like
    Wordlvr reacted to Derval in Anyone have a Whole30 compliant cole slaw recipe?   
    Never heard of that, interesting...you could try adapt this?
    http://vegweb.com/recipes/creamy-cashew-coleslaw
    or just make regular coleslaw with Well Fed's mayoand add some toasted cashew nuts?