Hazelnut butter too. More expensive, but maybe worth it.OMG there's such a thing as pistachio butter!!It had never occured to me, but sounds wonderful.
Low cholesterol recipes, please!
- Thread starter Mation
- Start date
It is! And it feels good for you too. I can't see that product anywhere in Ireland, but found a similar one here
http://www.bulkpowders.ie/pistachio-butter.html?dpc=BULK5&msg=New customer? Get €5 off Pistachio Butter on your first order over €10&gclid=COSS6_2Llb8CFWN22wodmjUAAA
Im pretty sure you can get it in London, i would try an Italian delicatessan, or order here
http://www.amazon.co.uk/s/?ie=UTF8&keywords=pistachio butter&tag=googiehydra-21&index=aps&hvadid=30476816873&hvpos=1o2&hvexid=&hvnetw=g&hvrand=9219322053421112605&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_2phjtrayqr_b
or make your own!! Check this recipe, it has NO BUTTER OR SUGAR - superhealthy. Worth splashing out on some pistachio nuts - i had a stroke of luck myself in finding a big thrift store near me that sells loads of different types of nuts (bar pinenuts) megacheap. Any similar store in London, or ethnic grocery store might sell pistachio nuts cheap. They are also excellent, lightly roasted and ground on top of desserts, porridge and yoghurt
http://www.coffeeandquinoa.com/2013/04/homemade-pistachio-butter/
ViolentPanda
Hardly getting over it.
For fuck's sake don't have your cholesterol checked! It'll probably give your doctor a heart attack!
I do also like a lot of veggie indian style food which will be useful, especially as Mation is not really into fish, will only eat chicken breast, and would be happy with a few veg and some rice or veggie pasta, food which whilst it's ok, would have me in tears after a few days.
I can always eat my jerk chicken or chicken feet soup and dumpling at work though!
I did enjoy eating a salad last night. I will give venison a go but remember it as being dry. So much so that when I cooked a joint of deer, I larded it with strips of bacon fat. I do bake bread as well and must get back into the habit of this as it makes me happy.
Venison is great stewed (much better than snake and pygmy, in my estimation, and venison steaks, according to a cheffy friend, don't dry out when you cook them, if you rub them with a good olive oil before-hand. I've also cooked venison steaks in a dutch oven before, with a drop of wine and some herbs and cracked peppercorns. Very nice!
As for venison joints, most I've seen being sold by butchers have pork fat grafted onto them
ViolentPanda
Hardly getting over it.
£3.99 for 500g/1lb for the diced venison, last year.
Spymaster
Plastic Paddy
This was ace. I had some pork shoulder steaks that needed eating so they got fried and diced and bunged in too. Great shout on the coriander seed.
Cheers Greebs.
Mation
real life adventure worth more than pieces of gold
Not my recipe, but I'm very glad that it worked for you. You really should thank seeformiles if anyone, as they posted it in the first place.
Spymaster
Plastic Paddy
Nice one seeformiles !
Hearty homemade soup can be really cheap and satisfying.
Aesthetically, I prefer a green-ish soup which is made from parsnips, potato, shredded broccoli, courgette, leek and scallions. Boil the lot for about 40 mins, adding a chicken stock cube. Once the veg are softened, blitz with a handheld blender and voila, delicious and extremely filling vegetable soup. You only need about one middle sized potato as the starch thickens it naturally, like flour. Add a little milk and seasoning if desired.
There's obviously loads of other variations you can try once you get into your soup; things like spinach, lentils, boiled chicken or baby macaroni.
You can do an 'orange' version of this soup too, using carrots, peppers and tomatoes and maybe some chunks of beef. The boy could add cheese on top and have it with toasted sourdough/ foccacia.
Aesthetically, I prefer a green-ish soup which is made from parsnips, potato, shredded broccoli, courgette, leek and scallions. Boil the lot for about 40 mins, adding a chicken stock cube. Once the veg are softened, blitz with a handheld blender and voila, delicious and extremely filling vegetable soup. You only need about one middle sized potato as the starch thickens it naturally, like flour. Add a little milk and seasoning if desired.
There's obviously loads of other variations you can try once you get into your soup; things like spinach, lentils, boiled chicken or baby macaroni.
You can do an 'orange' version of this soup too, using carrots, peppers and tomatoes and maybe some chunks of beef. The boy could add cheese on top and have it with toasted sourdough/ foccacia.
ViolentPanda
Hardly getting over it.
You've spurred me on to order the pasta making machine I've been considering
I cheat a bit with the pasta machine. I roll the pasta using every second thickness setting.
Doesn't affect the pasta, though, and lasagna made with fresh pasta is lovely, as are ravioli, canneloni etc!
8ball
1,200 lights
Seems pretty expensive unless bought in large amounts - anyone up for going halves or quarters?
ViolentPanda
Hardly getting over it.
As Cheesypoof has mentioned soups, may I recommend M & S chicken stock concentrate to everyone? It's the best non-homemade chicken stock I've tried, and I like it enough to use it regularly in soups and risottos.
Seems pretty expensive unless bought in large amounts - anyone up for going halves or quarters?
It does indeed! But if you can get the pistachios cheap, it'd be a cinch to make yerself, cos all you need is cinammon, honey and salt
8ball
1,200 lights
It does indeed! But if you can get the pistachios cheap, it'd be a cinch to make yerself, cos all you need is cinammon, honey and salt
If I could get pistachios cheap I'd probably look like one.
EastEnder
Brixton Barnacle
I can't believe no one's mentioned seafood sticks:
Very low in calories, fat & cholesterol. And ideal for those who aren't so keen on fish, due to the slim chances of them actually containing any.
They can be used as a substitute for meat or fish in practically any recipe, just so long as taste, smell & aesthetics are not major concerns.
Very low in calories, fat & cholesterol. And ideal for those who aren't so keen on fish, due to the slim chances of them actually containing any.
They can be used as a substitute for meat or fish in practically any recipe, just so long as taste, smell & aesthetics are not major concerns.
I can't believe no one's mentioned seafood sticks:
Very low in calories, fat & cholesterol. And ideal for those who aren't so keen on fish, due to the slim chances of them actually containing any.
They can be used as a substitute for meat or fish in practically any recipe, just so long as taste, smell & aesthetics are not major concerns.
I've always been a bit scared of these, as you dont know what 'fish' they are made of! I know that can be said of a lot of things, but they look very synthetic too. I doubt they have much nutritional value either, so why eat a snack that might be unhealthy and remind you of something you don't like?
8ball
1,200 lights
Ground up fish/shellfish, sugar & artifical sweetener, assorted binding agents <mostly egg white [which constitutes a good portion of the protein] and a mixture of starches> and preservatives, teeny bit of paprika on the top for colour, salt, teeny bit of rice wine and a pinch of potassium chloride to scare off middle class people. Nothing really to worry about.
edit: unless you're gluten-sensitive or allergic to fish
Last edited:
EastEnder
Brixton Barnacle
Their mystery is part of the appeal. You don't know from one bite to the next whether you're munching on haddock entrails, frog testicles, random scrapings off the factory floor, etc. It's a bit like playing Russian Roulette, only you lose every time.
8ball
1,200 lights
Cid
Proper break this time
You've spurred me on to order the pasta making machine I've been considering
I don't actually use one, it can be a bit of a pain doing it really thin by hand though. With ravioli it's usually ok as I can kind of work on a section if it's flawed, but tagliatelle it's hard to get the consistent thickness on the whole length. Also waste more I suppose.
Cid
Proper break this time
Oh, which leads me onto the AMAZING world of Chinese style dumplings. You can use a water dough (similar to pasta but no egg) and fill with stir-fry type ingredients (Chinese people of the boards I did say 'style' ok) then steam. The dough is pretty thin so I'd advise pre-cooking the filling. This sort of thing:
Soy and rice wine dipping sauce (with a bit of ginger maybe). They won't look like that btw.
Soy and rice wine dipping sauce (with a bit of ginger maybe). They won't look like that btw.
Nice one Cid. If Mation doesnt want to faff about, you can get real Chinese dumplings frozen from various authentic stores...they work just fine. And seriously divine! Really show that having a healthy diet neednt mean pain. Korean food, with all its kimchee, spices, seaweed paper and fragrant rice - also delicious.
Mation
real life adventure worth more than pieces of gold
I made this last night and it was delicious - great recipe!
Well, I forgot to buy pinto or kidney beans and so used black-eyed beans, but it still worked and went down really well with TopCat . We had it with chicken breasts done in the griddle pan with peppers and onion, some chunky guacamole I made, rice and a wholemeal wrap. Sort of fajita cum burrito (there's probably a name) but without cream or cheese.
toggle
wobbly
So I have alarmingly high cholesterol, it seems. It runs in the family. Diet will only do so much, but will be a help.
My natural inclination is towards stuff that's good for me - low fat, veggie (though I do eat meat), lots of veg etc. But my partner's tastes are very different and it's often a struggle to find something that we both want and that is also good for me and that is substantial enough for him.
What are you favourite satisfying dinners, that won't make a meat eater lose heart?
I do a lot of stuff that is combinations of beans or lentils, root veg and tinned toms done in a slow cooker. throw in some herbs, smoked paprica a bit of smoked bacon. Can't really give a recipie because I never use one. but it's cheap, filling and if you get the flavouring right, really tasty.
