Tuesday, January 17, 2012

Week's worth challenge

For one week, I’m going to attempt to write down everything I do to prepare food.


0800 – Open crockpot to concentrate the beef marrow bone broth that has been simmering for about 20 hours – 3rd use of the bones, kept them in freezer in between.
0900 – Google scd coconut crepe recipe using the egg whites left over after adding yolks to DH’s broth.
0930 – Put navy beans to cook in small crockpot (1 ½ cups, soaked 24 hours) with nothing but water to cover.
0930 – DD & I start making crepes.  Alter the recipe because of missing ingredients, plus I want to make 4 times the recipe, since I have 4 egg whites.  Make more changes after tasting the first crepe - too mealy.  What’s “1 Heaping TBS of coconut flour” times 4, anyway?  Blame the original recipe.  Add more water (¼ cup), more coconut milk (¼ cup) and 2 tsp rum, for taste (the alcohol evaporates in cooking, but the rum gives the crepes a yummy yeasty taste).
1000 – ladle beef broth into mason jar.  Leave about ½ inch broth in crockpot because wearing baby (DGD), can’t pick up the crock.  Put whole chicken in crockpot, cover with salt and sprinkle with rosemary.  Change heat to High.
1025 – eat a crepe prepared by DD wrapped around shredded swiss cheese and salad sprouts.  Yum!  The elasticity of the cheese blends well with the mealiness of the crepe.  Leave the rest of the batter for dinner, surely DH will be impressed?  They don’t have the chewiness of real crepes, but have a nice flavor and a beautiful golden color.
1030 – start writing this post.
1040 – Clean up.  Notice beans are still cold, plug in crockpot…
1050 – Non-Food Related Activity (NFRA)
1145 – Think of dinner menu:

  • Chicken-carrot broth (w/ egg yolks stirred in j.b.serving)
  • Crepe chicken wraps with greens in yogurted whipping cream – or should I use the crepes for dessert?  Crepes with mango and whipping cream yogurt?
  • Carrot sticks (DGS’s fave shape) cooked in chicken broth.
  • Tossed salad with skj vinaigrette (regular vinaigrette using half skj, half ACV)
Go pick up crying baby.  Decide to go with the chicken-filled crepes and a lighter dessert. The crepes will replace the squash replacing starch for once.

  • Coconut yogurt mango smoothie, nearly frozen in individual pudding cups. With a dollop of whipping cream yogurt with vanilla & eensy bit of honey.  No bananas in the smoothie since they made DH sick last week.  Sprinkling of nutmeg. 
1200 Sprinkle paprika and turmeric over chicken.  Peel and cut carrots.
1205 NFRA
1315 Resume cutting carrots.
1325 Open coconut.  Spoiled coconut!  grrr…
1330 NFRA
1500 Transfer chicken breasts, legs & thighs, and wings from crockpot to pyrex dish.  Pull out bones and return them to crockpot. Cover chicken meat.  Add carrots and 2 qts water to crockpot. Cover.
1508 NFRA
1630  Make coconut yogurt-mango smoothie.  (1 cup cy, 1 cup thawed frozen mango chunks, blend in Vitamix).  Pour into cups, freeze.  Clean blender jar.
1645.  Make crepes with remaining batter.  Batter is still too thick, add more water.  Meanwhile, wash greens, cut off stems.  Slice stems.  Cut leafy parts into large pieces, sauté in duck fat in a large skillet, cover.  Toss occasionally.  Turn off heat after completely wilted.
1720 Take carrot sticks out of crockpot with slotted spoon and place in serving dish.  Cover.  Add sliced stems to crockpot.
1730 Chop some of the chicken meat and add to the greens.  Check that mixture is not too hot, add whipping cream yogurt, stir, spoon onto crepes, roll crepes, stack them in serving plate.  Cover with an inverted bowl to keep warm.
1745 Squeeze half lemon into salad bowl.  Sprinkle with salt.  Crush in 1 clove garlic.  Add 2 tsp skj + 1 Tbs evoo.   Mix.  Add lettuce and sprouts. Toss.
1800 Serve! 
1930 Cleanup.  In the madness that characterizes dinnertime in a household with three DGC aged 19 mos, 15 mos, and 2 weeks, the soup didn’t get served.   A headstart on tomorrow!
2000 NFRA
2100  Strain the broth, pour into mason jars.  Put the strained stuff in a container. Transfer cooked beans to jars and refrigerate everything.

So here’s the final crepe recipe.  And Yes! DH was QUITE impressed, wants crepes to be regular item.

Coconut flour crepes

4 eggs
4 egg whites
½ cup coconut flour
1 cup water
¾ cup coconut milk
¼ tsp salt
2 tsp rum (for flavor – optional)
fat for the pan (coconut oil or ghee)
small frying pan (bottom is about 6” diameter)

In a bowl, combine all ingredients except the fat for the pan.  Mix until smooth. 
Let it sit while preheating frying pan to low/med low.  Add 1/2 tsp ghee or coconut oil, swirl the pan around to coat entire bottom.  Pour about 1/8 cup (2 TBS) of batter to the pan, swirl the pan to coat the bottom but not all the way to the edge (for easier turning).  When the edge of the crepe is golden, turn and cook the other side briefly. The exact time depends on the heat, but these cook pretty fast.

Use with sweet or savoury fillings.

1 comment:

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