Fried meat chops (Schnitzel) is a dish which is pretty much popular around the world. There are lots of different recipes as well as the names of this dish. Today I want to share with you my recipe, which is a variation of Pariser Schnitzel, but made with pork and garlic. In my opinion garlic adds some original taste and aroma to this famous dish. If you like schnitzel–try this recipe, unforgettable moments guaranteed!
Perfect with side dishes: sauerkraut, pickled vegetables.
Another classic option: mashed potatoes.
You may buy already cut chops, but I would recommend to buy a piece of pork loin and cut it into thin (1cm or 0.4in) chops. Season each chop with salt, garlic (pepper is optional) and pound with meat tenderizer (kitchen hammer) thoroughly from both sides until it’s extremely thin. It’s a good idea to use plastic wrap for covering meat when pounding. Crack eggs into some convenient deep bowl. Use a whisk or a blender (start carefully at minimum speed) to mix eggs with flour. Preheat a frying pan with oil to a high level (make sure cooking oil is hot enough). Dip chops into the eggs and flour mixture and carefully put onto the frying pan. Turn heat to medium and fry for 2-3 minutes they get nice golden color. Put on a plate with paper towels to get rid of unnecessary oil.
If you liked this post you might also like this recipe:
You can find a lot more food posts in my blog as well as other posts on various topics.
If you liked my post, please don’t forget to upvote, follow and comment.
Cheers and have a great day!
You may also find this recipe in Russian on Golos.io:
Sincerely yours, @richman
This is going to be my soup dish for tonights dinner, as we have guests staying at the moment and I thought I would try this out on them - in other words, they were tonight's 'Guinea Pigs'! Aheheheheh.....
Rooting around in my veggie basket , I discovered a butternut squash, some sweet potato's and my favourite, a Lemongrass stalk - hmmm what culinary delight would this lot taste like!
(spoonful of honey to tone down the chilli's if TOO hot!!)
Make 1lt of stock with boiling water
Peel and chop sweet potato, butternut- squash and lemongrass - toss them into a large pan and add the stock - cook through the veg until soft.
Meanwhile, in a frying pan, fry off the garlic, chilli and onions - mmmm so love this smell !
When onions are nice and soft and the whole kitchen is smelling 'garlicky' - swing this mix in with the squash and sweetpots
Leave this to infuse for a few minutes.
When ready, pour the mix into your blender - this can be done into stages if your blender is small, as we don't want any overflows...
Wizz down this beautiful concoction
At this point add the cream to give a smooth silky texture - if too hot, I add a spoonful of honey to 'cool' the heat down a little, to suit hubby's tastebuds!
Pour into bowls and sup-up and enjoy with crusty bread or warm flatbreads - BON APPETITE
MENU 2 - Main Meal
Stuffed Bell Peppers with a Ground Cherry Salsa
Bell Peppers, a sweet ,versatile and colourful fruit, that give a wonderful combination of a tangy taste with a crunchy texture. The green peppers have a tendency to give a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. These are the ones to use for stuffing. The bell pepper also is full of goodness and are an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. Also high in potassium, fibre and folate - all good for you .
This dish is a meal in itself and I usually serve it with a tangy salsa and some salad .
GROUND CHERRY SALSA
*Jalepeno Chili can also be added for extra heat and depth!
Mix all the ingredients together - clingfilm and leave in the fridge to 'blend' - min 1 hr - can be made before hand and left until ready - will 'warm' up lovely when left ....
SHORBA SOUP - BUTTERNUT SQUASH, SWEET POTATO WITH A' CHILI AND LEMONGRASS KISS'
QUINOA STUFFED BELL PEPPERS AND GROUND CHERRY SALSA
Hubby and guests had some Mexican Beer - Beer with Tequila
I hope you enjoyed 'dinner at 'Chez Moi' tonight - your always welcomed :)
Pig Nose Eating Challenge in Penang Malaysia—Oink, Oink, Swallow!
The devil inside me tempts me into unhealthy behaviour and has given me:
These 6 things were a battle when I started trying to eat healthy. So here is my list of substitutes
Now i'm not completely cold turkey on all the above but I have cut out a majority of stuff.
My one weakness I cannot give up currently is lurpack ( English butter) on the occasional slice of wholemeal toast.
But hey.....I never said I was perfect!
I hope this inspires anyone else on a healthy journey!
One of the most frequent questions people ask before buying or using a microwave oven is this: is it safe to microwave plastic? Why is that? Because, depending on the type of plastic material used, there can be two really bad consequences.
The first one is physical destruction of the plastic recipient. If plastic melts, you will have your food spilled in the oven. This means a real mess and considerable effort to clean it up, not to mention that you might get burnt when you touch the plastic or the food. Melted plastic also contaminates food, so you will probably not be able to eat it.
But, when people ask “is it safe to microwave plastic?”, they usually think of the chemical effect microwave cooking might have on plastic containers and the food within. Plastic materials are complex mixtures, made of many different chemical compounds.
Some of them react to microwaves by forming toxic chemicals that may migrate and react with food. Some types of plastic containers may produce “endocrine disrupting” substances (chemicals that affect growth and may lead to neurological issues), especially when reacted to fatty food.
Two of the main contaminants that scientific studies have shown to form are Bisphenol A (BPA) and diethyl hexyl adipate (DEHA). Furthermore, besides the chemicals making up the plastic material itself, there are dyes and other compounds that may also cause health issues.
But the answer to “is it safe to microwave plastic?” is not the negative answer the above risks may suggest. In fact, microwaving plastic is really safe, as long as you follow some basic rules.
• First of all, you should only use containers bought from reliable manufacturers and that are labeled “microwave safe”. This means that they comply with FDA regulations in this field. For instance, of the 7 plastic types (classified this way considering their recycling capacity), types 1, 2 and 5 are BPA-free.
• Yogurt and margarine tubs, or butcher’s trays are definitely not to be used in a microwave oven. The material they are made of is not microwave safe.
• Do not use old containers. In time, plastic materials may get weathered and their composition alters. This means that they may not be suitable for microwaving anymore.
• A adequate question to ask would be: “is it safe to microwave plastic wraps?”. Well, plastic wraps may have a rather high concentration of DEHA. But you can prevent it from getting into your food in an easy way: do not put it in direct contact with the food. Ideally, you should leave at least 1” gap between them.
• There are also the popular microwave safe trays that often come with the food. They are good, but not for re-use. After the first use, just discard them.
• Thin plastic bags are things to be avoided. They are not particularly resistant, and you may see your food spilled.
• Always avoid plastic recipients that have an aluminum layer.
The bottom line is that you can microwave plastic, just like you do with glassware or ceramics. The answer to the question “is it safe to microwave plastic?” is affirmative only as long as you use the right plastic.
Very tasty and, perhaps, the healthiest candy on the creation of which will take no more than 15-20 minutes :)
As this recipe is enough of variability, I will describe two of my favorite options:
- 100g Walnut
- 100g cashew
- Dates Cinnamon, Cardamom, vanilla
- 100g Walnut
- 100 g almonds
- 1 banana
Also, you can put balls in the fridge or freezer for a more solid consistency and less sweet taste
They kind of resemble something a constipated moose would pass; that fact alone endeared these cookies to me.
For some reason I really wanted an almond flavored cookie today. As I really don't eat added sugar or starches, that want was a bit of a challenge.
Never one to shy from a food experiment, I set some parameters for my cookie recipe:
It had to be low carb
It had to be grain free
It had to be sugar free
It had to be dairy free
It really needed to taste at least somewhat like the almond butter shortbread cookies that I enjoyed in Chinatown in San Francisco a long, long time ago.
So, almond flour makes an entrance into this cooking fracas. I don't know about ya'll, but as appreciative as I am for almond flour, I am kind of burnt out on it. So I threw a cup of it in my mixing bowl and decided to let it have a mixer with a friend.
Now, Bob's website says that coconut flour should replace up to 20% of your flour in a recipe. Since I am just seat of the pantsing this whole little experiment, I plopped a whole cup of coconut flour into the mixing bowl.
On top of that I added an 1/8th of a teaspoon of stevia powder and 1/8th of a teaspoon of sea salt. Then I turned on my trusty old Lime-aid mixer and gave the dry ingredients a whirl.
Next, I added 1/2 cup organic, extra virgin coconut oil, 1 and 1/2 teaspoons of almond extract, and mixed until the mixture resembled the crumbs at the bottom of a cake plate. I didn't like the consistency, so I added 2 Tablespoons of unsweetened almond milk and mixed it some more.
Now we were getting somewhere! I was able to make a little teaspoon sized ball.
Well, I made a bunch of round little cookie shapes out of my crumbly dough and baked them on a parchment lined tray at 300 degrees for 12 minutes.
Butter and almond flavor explosion! These cookies could double as an air freshener.
Husband grabbed one, popped it into his mouth, and said.
Whoa! These are good!!!
Relevant Side Note: Husband is honest to the point of needing censorship in public places. He will tell you his complete, unadulterated opinion on anything at anytime. This is not an exaggeration.
After eating a couple, I no longer craved any cookies.
There's something about coconut flour that really gets to me. When you are chewing it, it's like you have ran face first into a sawdust pile and are attempting to give a soliloquy on the merits of developing a blog post on a semi-okay paleo cookie recipe on Steemit with a mouth full of ground tree dust.
I just used stevia, as I am not using any sweeteners at all as of late. It's okay, but there is a bit of an aftertaste that I don't like.
You are so awesome, yet I am bored of your texture and taste. It's totally you and not me, we might have to have a trial separation for awhile; I need to hang with other ingredients.
All in all, it wasn't a failed experiment, and I even enjoyed my little snack. They would be very tasty dipped in chocolate. Also, like everything that is made with stevia, it totally tastes better after sitting for awhile, so I have that to look forward too.
I'll include the recipe in the name of transparency. Perhaps one of the amazing Paleo Steemians have an fantastic cookie recipe that they wish to share or could augment this one into something even tastier than it is!
Almond Shortbread Cookies
(gluten free, grain free, dairy free, sugar free)
1 cup almond flour
1/2 cup coconut oil
1 and 1/2 tsp. almond extract
1/8 tsp stevia extract (powdered)
1/8 tsp salt
2-6 Tablespoons unsweetened almond milk (You get to choose the consistency of your dough, there isn't much difference taste and texture wise no matter how much or how little milk you add.)
Preheat oven to 300 degrees Fahrenheit. Mix dry ingredients together, then beat in coconut oil and almond extract until mixture is thoroughly crumbly in appearance. Beat in almond milk. Roll dough into 1 inch sized balls and bake on a parchment lined, greased, or silicon lined cookie sheet for 12-15 minutes. Remove and enjoy! This recipe made about 24 moose nugget sized cookies.
As always, the photos in this post were taken on the author's coconut flour dusted iPhone.
Good news for today. Today is a lucky day for you visiting my posts, especially for those of you who like to eat fried tempe in particular, because in my post today will share a special fried tempeh very tasteful. Before you enjoy you should first consider what it tempeh. tempeh is a fermented preparations containing good, therefore if we compare with soybean tempeh, much different benefits with fried tempeh. Tempe is particularly a very high benefits for health because it contains protein tempe outstanding.
The content of which is owned tempe addition to protein, tempeh also contains fiber. Fried tempeh contains no cholesterol or cause even fat, even if there are some people underestimate an temped there are also some people think tempe cheap food. That happens because the person does not understand and do not understand what is contained in tempeh that can be beneficial for health. Tempe benefits to the body for digestion and tempeh is very good if eaten every day especially for the diet. Because fried tempe not the food that is difficult to digest.
Today I want to share a recipe with you, glutinous rice with coconut milk (Aceh: bulukat kuah tuhe)
This food looks simple, but it feels very delicious, and this is the traditional food of Aceh
You want to try it, Here are the ingredients and how to cook.
How to cultivate it:
Follow me @silvia
This is a very Delicious Recipe and very quickly prepared.
Spaghetti Avocado Carbonara.
Ingredients for 3 people:
500 gramm Spaghetti
200 gramm Bacon
4 Egg Yolk
2 Garlic Gloves
100 ml Cream
Cheese Grana Padana
Avocado,Egg Yolk,Cream,Salt and Pepper in a bowl and mix
Cook the noodles and sauté the bacon in a pan
Then Mix the noodle in the pan with the bacon and mix with the avocado cream.
To serve and eat
With grana padana and fresh black pepper
Enjoy your meal
How many of you out there has tried
Indian Karela also known as
bitter melon. I haven't personally but I found it in the supermarket the other day and was curious. It's kind of like a cucumber that grows on a threadlike climbing plant that curls.
The scientist call it
Momordica charanta. It's grown from India to Brazil.
WHAT DOES KARELA TASTE LIKE:
It's a fact that Karela lives up to it's name for being bitter. People actually classify it as the worst tasting fruit in the world. But what we may not know it's considered a super food. The Indian community likes to eat it in a stirfry. That way they can try to hide the bittr taste.
HEALTH BENEFITS OF KARLA:
The Indian and Chinese scientific practitioner's believe it is the best kept secret. They call it a medical miracle nobody knows about. There are apparently many health benefits of eating this fruit. The researcher's have used it for generations to treat type 2 diabetes, pancreatic cancer, asthma, high blood pressure, stomach issues and skin infections. Karela is available by eating the fruit or in liquid form around the world. Researcher's are hoping someday uncover it's powers.
These pancakes I started doing after tried several different options for toppings for pancakes, crepes with chicken, pancakes with eggs, pancakes with cheese, mushrooms ... but decided to combine all in one dressing. These pancakes I liked the most.
Knead the dough with milk, flour, 3 eggs and add salt. Consistency must be cream. To cut the onion and fry chicken meat together. Separately, fry the mushrooms and onions. Boil 2 eggs. For the filling mix the roasted meat, fried mushrooms, chopped boiled eggs, grated cheese, mayonnaise. Pour pancake dough and fry on both sides. Each pancake add toppings and wrap. Serve hot and with your fresh favorite salad!
Khachapuri (хачапури) is a traditional Georgian bread stuffed with a specific melting cheese known as sulguni from the Samegrelo region of Georgia. Sulguni is an unaged cow's milk cheese that has a slightly sour, moderately salty flavor and an elastic consistency similar to mozzarella or halloumi.
It can be fresh or smoked and is used in many dishes besides cheese bread. Khachapuri is considered one of Georgia's national dishes and, when Georgia was a Soviet republic, Russians adopted the dish as their own and you will find it at pubs and restaurants. This recipe was posted on my website last week here: https://www.allasyummyfood.com/single-post/2017/01/08/Georgian-Cheese-Bread-Xачапури and here is the video:
For the dough
125 ml Buttermilk ( Kefir) + 125 ml of sour cream
300 gr of plain flour + extra if needed
1/2 tsp of salt
1 tbsp of sugar
1/2 tsp of water
100 gr of unsalted butter
For the filling
350 gr of cheeses ( use traditional if you can, I used dry cottage cheese, sulguni cheese and mozzarella cheese
2 tbsp of sour cream
Pinch of salt
25 gr / 1-2 tbsp of unsalted butter
Step 1 : Make the dough. Add your buttermilk into a bowl with sour cream. Then add sugar and salt and mix everything together. Then add melted butter and mix again.
Step 2 : Add plain flour a little bit at a time, keep mixing and keep adding flour until its all incorporated. Once the dough has come together, set it aside.
Step 3 : Make the cheese filling. Add all your cheeses ( grated) into a bowl. Then add butter and sour cream with salt. Mix everything well and set aside.
Step 4 : This recipe makes 4 khachapuri, so divide the dough into 4 balls. Add flour to your surface and stretch the dough with your hands to get a nice round shape. Keep adding flour, because the dough will be very sticky.
Step 6 : Add 1 large tbsp of your cheese mixture in the middle of each dough and pinch the dough from all sides, to form a ball. Press gently and even the bean filling around the bread, don’t press too hard, or the filling will pop out.
Step 7 : Once all of them are done, you can either freeze them or cook straight away.
Step 8 : Preheat your frying pan until its piping hot, do not add any butter or oil and add your khachapuri inside. Cover it with lid and cook for 5 min on each side, until its golden.
Step 9 : Once its cooked, add butter on top and spread it around, cut into 4 slices and enjoy hot or cold!
Yesterday was Pie Day, and nobody told me. Fortunately, @rigaronib is on top of it as you can see by his post Daily Holi-Art #123: Eat the pie
Have you ever had a Rainer Cherry? If not, I highly recommend it. It is a much sweeter, more full flavor cherry, much less tart than what most people are accustomed to. As a result, you can use a lot less sugar in this recipe.
I know this might freak some of you out, but I have to say that my top two tips for this recipe would be:
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.
I'm so happy to be joining the Steemit Culinary Challenge for the first time in my Steemit career! Last week, I posted a recipe for some delicious veggie burgers, and @englishtchrivy dropped by and let me know that burgers had actually been the post for Steemit Culinary Challenge #11, and had ended the day before. Ha! Well now I know, and I'll be jumping in on these from time to time. For my first entry, I decided to go with a curry in the colors of the Mexican flag.
Step 1: Combine garlic, tomatillos, cilantro, onion, lemongrass, chives, water, lime juice, paprika, coriander, and fenugreek in a blender.
Step 2: Blend until smooth (2-3 minutes for most blenders, due to lemongrass & cilantro)
Step 3: Grind/mince turmeric & ginger
Step 4: Pour 1/8 cup coconut oil into a large pot, bring over medium-low heat
Step 5: Combine ginger, turmeric, and cumin in your pot
Step 6: Sauté 3-5 minutes (if the cumin seeds start popping, it's been more than long enough
Step 7: Add coconut milk, increase to medium heat
Step 8: Cook for 5-10 minutes
Step 9: Add blender contents to pot
Step 10: Chop eggplants into 1/2" pieces and add to pot
Step 11: Chop broccoli, mushrooms, kale, zucchini, and bell peppers... or have some children do it (the child-labor laws are much more lenient here in Mexico
Step 12: After eggplant has been cooking for 10 minutes, add in broccoli & mushrooms
Step 13: After 10 more minutes of cooking, add in kale, zucchini, and bell peppers
Step 14: Cook for 5 more minutes, then cover the pot and set it aside while moving on to Part 2
Step 1: Chop sweet potatoes into 1/2" cubes
Step 2: Boil until soft (10-15 minutes)
Step 3: Chop cabbage, tomato, bell pepper, poblano, and onions
Step 4: Combine chopped vegetables, sweet potato, seasonings, water, and coconut milk in your blender
Step 5: Blend until smooth (should take less than a minute)
Step 6: Pour into a pot or wok
Step 7: Heat over medium-low for 15 minutes, or until the consistency thickens up
Step 8: Set aside while you move onto Part 3
Step 1: Combine ingredients in food processor
Step 2: Process for 3-5 minutes, until it is a consistent paste
Step 1: Admire the look and smell of your work :-)
Step 2: Pour a cup or so of green curry into a bowl
Step 3: Drizzle red curry sauce on top
Step 4: Top with seed cheese
I hope you all enjoy the recipe, and for the non-paleo version, simply put the whole thing over a bend of rice or quinoa :-)
The asterisk is for (*everything you need for a day) which is harder to wrap the tongue around and less catchy.
salsaand stir it in, turning down to medium heat
Fold and pack for a breakfast far away from home.
T and K split the one I made with four eggs for their lunch-boxes, so you might want to check your portions. I did make the mistake of doubling the contents for one I made today... and the omelette was very crumbly. Depends what you like, I guess.
Considering I don't eat anything processed or artificial I wasn't expecting to be challenged much by the 'Purely Paleo' theme, but I was wrong, and this pleased me immensely as it meant I had to re-think my initial ideas! I didn't know that much about the Paleo diet, only that it's about natural foods, so I mistakenly assumed it was more similar to my own diet than it actually is. I tend to eat a lot of grains, beans and legumes for example, but none of these are Paleo. I also use white potatoes quite a bit (staple food in Ireland), but was surprised to discover these are generally not eaten either (some people do, but strictly Paleo don't). So my original idea of a creative fish pie with blue mashed potatoes for the 'sea waves' topping (white spuds mashed up with red cabbage) had to be re-thought. You all know by now I like to have a theme for the Steemit Culinary Challenge, and of course since I'm doing a fish dish this week the theme had to be the ocean.
The obvious choice was sweet potato, but orange wasn't the colour I wanted, so I decided upon another popular Paleo replacement for potato (and grains) - cauliflower. This is a great versatile vegetable as it can be mashed or riced, depending on what you want. I decided to rice mine and stir in a little turmeric, to give the appearance of golden sand. I also love the subtle woody floral taste of turmeric, which goes lovely with salmon. The salmon was fresh from the local market, caught just off the coast here in Donegal, which I believe is a good choice as Paleo prefers wild-caught rather than farmed fish.
Another challenge was the parsley sauce, as I would usually make this with whole cow or goat milk and wholewheat flour, but neither are Paleo so I had to look online for a solution! I live almost 2 miles from the nearest shop and don't drive, so popping out for ingredients for the SCC is just not an option, I must use whatever I already have in. Thankfully just last week I'd bought some arrowroot powder to make my toxin-free homemade deodorant (amazing stuff, check it out here) and this can be used to thicken sauces as well. I luckily also had some almond milk as my son can't tolerate lactose so well. Problem solved, hooray!
One final comment - all the ingredients here (and in all my recipes) are organic, with the exception of the arrowroot which isn't organic but is labelled non-GMO and free of artificial additives. Keeping the body free of harmful toxins is an absolutely essential element of the Paleo diet, allowing the body and all its organs and systems to function as they should. Major health problems result from toxins we consume/absorb, so for optimal health it's necessary to eliminate all sources of these toxins.
What you will need:
2 x fresh wild salmon fillets
1 tsp turmeric
200g butternut squash
1 large onion
3 cloves garlic
1 tsp coconut oil
100g red cabbage
For the parsley sauce:
2 tblsp arrowroot powder
2 cups almond milk
2 tblsp parsley
1/2 tsp unrefined salt
1 tsp black pepper
For the almond pastry decorations:
50g ground almonds
1 egg yolk
To make the pastry: cut the butter into small chunks and add to the ground almonds. Rub the butter into the almonds using your fingertips.
Ad the egg yolk (saving the white to use in something else, such as meringues or omelette). Mix well to form a firm dough.
Use pastry cutters or shape with your hands into the desired shapes - here I have made starfish and fish tails. I only need one of each but made extra just in case! This was my first experiment using ground almonds in place of flour for pastry, so I didn't know how firm or crumbly it would be - as it turns out I found the resulting pastry firm enough (though handle with care!). I brushed the shapes with egg to give them extra hold, and baked in a preheated oven at 180 degrees Celsius for 20 minutes until golden-brown. Set aside to cool.
To make the parsley sauce: In a pan on low heat, melt the butter.
Add the arrowroot powder and whisk in until there are no lumps. It will resemble thin custard.
Add the milk and whisk continuously until the sauce thickens (about 3 minutes or so). Stir in the parsley, salt, pepper and nutmeg. Set aside.
Cut a chunk of butternut squash (about 200g), peel and cut into small pieces. Steam for 15 minutes until tender.
Whilst the squash is steaming you can bake the salmon. Put the fillets into an oven-proof dish and add a little water to prevent the fish from drying out. No need to season as the parsley sauce will add all the flavour this salmon needs. Bake in a preheated oven at 190 degrees Celsius for 15 minutes until cooked but not over-done.
Peel and dice the onion, and finely dice the garlic. Saute in the coconut oil on moderate heat for 5 minutes until softened.
Cut off the desired amount of cauliflower florets and roughly chop into small pieces. Put through a ricer, food processor or manual veg chopper like mine, to get the cauliflower into very small bits resembling rice.
Stir in the turmeric.
Finely slice the red cabbage.
Using your hands, break the salmon into flakes and put into an oven-proof dish, along with the butternut squash, onion and garlic.
Pour over the parsley sauce and spread evenly until everything is nicely covered.
Put the cauliflower on top, and arrange the cabbage over half of the cauliflower. This is (supposed to be) the sand and the sea!
Bake in the oven at 180 degrees Celsius for 20-30 minutes until hot all the way through. Arrange the pastry decorations on top all ready to serve and impress your spouse/family/friends!
As usual, much appreciation to @englishtchrivy for hosting this challenge and giving us all a good reason to get creative!
For more healthy vegetarian, sugar-free, additive-free recipes for meals and snacks, please follow me! Thank you!
Logo kindly created for me by @papa-pepper