Pie with nothing wrong

Pie with nothing wrong

I nailed it, the pie with nothing wrong in it! 

Gluten-free diary-free sugar-free vegan / parve crust

2 cups of Medjool dates 

2 cups of cashew nuts 

Lemon juice from 1/2 lemon

Vegetable oil (avocado, corn, grape, safflower - any vegetable oild without strong taste) - 1/4 cup

Vanilla extract - 1 tea spoon (optional) 

A pinch of salt

Blend dates with lemon juice, add cashews, salt, vanlla extract, oil and blend together. 
Press the paste against the bottom  and walls of the pan. 

Keep in the fridge for at least an hour, overnight or not at all. 

Gluten-free diary-free sugar-free vegan / parve filling

Genrous amount of cut cooked sweet squash

         For best results, use kabocha squash, delicata / sweet dumpling  squash

1 sour apple cut in small chunks

Mix together 

Cholesterol-free dairy-free meringue  --or-- egg-free sugar-free whipped cream

Egg whites from 3 eggs

Sugar powder or white sugar - 60 mg

Lemon juice

A pinch of salt

Cream of tartar or vinegar - small amount to stabalize the foam
Beat egg whites in a glass or metal bowl (no plastic)

Beat them slow, beat them faster, get some peaks before adding sugar  and other ingidients, 

beat the mix to get soft peaks, medium peaks or stiff peaks depending on your preference. 
Stiff peaks are nice for decore. 

--or--

Whip heavy cream (guess you can explore a vegan whipping cream option, I used a regular whipping cream / heavy cream) 

And now all together  

Start preheating the oven at 200F

Take the pan from the fride, add the filling, top with meringue

Bake for about 45 min 

--or--

Preheat the oven at 400F

Take the pan from the fride, add the filling 

Bake for abot 20 min

Cool

Add whipped cream on top

Bottomline 

Truth to be told, I almost nailed it down. 

It still contains either egg whites or dairy cream (unless you figure it out with coconut cream option). 

If egg whites are involved, you'll need sugar for meringue. But then it's parve. 

In any case the crust and the filling are vegan, parve and sugar-free.

 

Complex tastes: creamy cilantro ginger fish soup

A very quick version of a very nuanced fish soup

If you mix sweet, sour, salty tastes together, it will help you with your life struggles. 
You'll come out as sophysticated and self-confident individual. 

Ingridients

Fish - any white fish fillets will do, tiplapia, cod, flounder, sole, haddock, pollock... - 2-3 pounds
Water - tap water as needed
Coconut milk - 1 can

Cilantro - 1 bunch (thick)
Ginger root - 1 arm
Onion - 1 large yellow onion, cut in large pieces
Garlic - ~5 cloves
Half lemon or 1 lime
Sweet potatos or yam - 2 medium or 1 large
Tomatoes fresh or canned - 1 can  or I can't? I think there don't belog here/ 
Spices: coriander, salt, curry (green curry paste works as well)

Bake potatoes (I use microwave) to make them easy to cut, or cut the raw ones

Mash cilantro and cut onion in  food processor with 1 glass of water
Mash peeled and cut giner root and garlic with 1 glass of water
Combine in a pot, add spices and simmer.
Mash tomatoes or skip tomatoes? 
Add coconut milk and bring to boil
Add ~2-3 more glasses of water and bring to boil
Add yam cut into small cubes 
Add fish and bring to boil again
Reduce heat and simmer for 10 minutes
If the stock is too concentrated for your taste, dilute with more water and bring to boil
Squeeze 1/2 lemon / lime (optional)
Let it cool down a bit and serve

Serving

Chooped greens (scallions, cilantro), lime wedges are optional
Nice with a side of rice or good bread

Storage

Good in the fridge for a few days

Cheese Souffle

Souffle goes as a sweet dessert 

    if paired with black currant, 

    raspberry preserve, 

    orange jam 

    or fresh berries. 

It makes for a great savoury dish 

    if paired with truffles, 

    fried porcine 

    or portabella  mushrooms.

 

***

Take 3 large eggs and lightly beat with a fork.

Mix in ricotta (15 oz box). Take reduced fat option if this is your preference.  

Add grated lemon zest. 

Add a teaspoon of natural vanilla extract - strictly optional. 

Mix together. 

Add 2 table spoons of either 

        potato starch (gluten-free option but perfectly appropriate for any diet) 

        or wheat flour, 

topped with half-teaspoon of baking powder 

    and a pinch of salt. 

Mix into batter well. 

Add 1 measuring cup of grated cheese (Parmesan, or mix of few cheeses). 

Mix together with a spatula. 

***

Start heating the oven. 

Polish the bottom and sides of baking from with butter. 

Pout batter, helping yourself with spatula, into the form. 

Bake at 350F for about 40 minutes. 

Once  you almost like the colour, turn off the oven 

    and keep  souffle in there for 10 minutes. 

Take the form out and let souffle to cool down for at least 10 minutes, 

    placing the form on a rack.

Nudge souffle out of the form on a cutting board. 

Now you should be able to cut souffle with a knife. 

Serve warm.   

 

Chicken soup diet - 3 day weight loss program without feeling hungry

Chicken soup for your diet

For preparation, you'll need a large stock pot and a skimmer tool,
Fiskars 7 Inch Folding Saw / meat cleaver or garden scissors, vegetable peeler.  

Consider 

Le Creuset Enameled-Steel Stock Pot, 8-Qt

Consider 

 SUR LA TABLE STAINLESS STEEL FINE-MESH SKIMMER

Wash your chicken and cut it in quarters. 
Place into the stock pot. 
Add 4-5 liters of water, 1 table spoon of salt. 
Bring to boil, remove the foam and reduce the heat, keep simmering for an hour. 
Add 1 whole onion, 2 peeled carrots half-way. 
Remove the onion and dispose of it. 

Diet with your chicken soup

Day one
For early lunch drink 300 mg of bullion. 
Eat half of chicken quarter. 
Pause between meals. 
Repeat 2 times during the day. 
Eat 1/2 carrot. 
If you get hungry, drink more bullion. 

Day two
For early lunch drink 300 mg of bullion. 
Eat half of chicken quarter. 
Pause between meals. 
Repeat 2 times during the day. 
Eat 1/2 carrot. 
If you get hungry, drink more bullion. 
 
Day three
For early lunch drink 300 mg of bullion. 
Eat half of chicken quarter. 
Pause between meals. 
Repeat 2 times during the day.
Oh! I guess no more chicken left for the last meal. 
Eat remaining carrot. 
Drink all the bullion you want. 

***
Whole chicken provides you with 3300 calories. 
You'll feel extremely satisfied by the end of this 3-day exercise and may wish to repeat every 4 weeks. 

Fat and salty cookies

 

200 gr. of coarse-grated sharp cheese (e.g. Parmesan) 

mix with

6-8 table spoons overloaded with flour

and baking powder at the tip of the knife

Then manually involve

80 gr. frozen grated butter

into the mix of dry ingridients

Add 1 egg beaten with 1-2 half egg-shells of water.

Make 2  balls, wrap into plastic or something else to prevent drying 

and cool in refrigerator for 1/2 hour. 

Roll with a pin and cur out cookies with a small glass or the cookie cutter of your liking. 

Bake at 180C for 12-18 minutes till golden.  

Enjoy instead of breakfast.