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**Guest** · 11-16-2013, 10:00 AM

Breakfast recipe. Oatmeal

Originally posted by Babe View Post

Hi everybody,

Breakfast is the MOST important meal of the day because it's when we "break the fast"
that happened during the night as we slept.

It's bad to skip breakfast because we end up continuing the fast, and all that does is program to body to think it's starving. When that happens, the body begins to store as fat whatever you feed it later on when you do eat. It stores food as fat to get you through the starvation it thinks it's going through.

So try to eat at the most 40 minutes AFTER you wake up to prevent the body going into starvation mode.

Here is my recipe for a vegan breakfast which i eat everyday of the week.
It's really quite simple to do.

Ingredients:
- Filtered water (3 cups).
- Oatmeal (1 and 2/3 cups), not the Quaker instant stuff in little sachets.
- A variety of fresh fruits. (I buy fruits in bulk and slice them up and freeze them.)
- Dried goji beries ( optional)

Tools needed:
- Freezer.
- Cooking pot.
- Wooden spoon.
- Stove or hotplate.
- Steamer or microwave.
- Soup bowls with covers (i use saucers as covers).
- Blender or Magic Bullet. (The Bullet is cool because it comes with three covered containers in which to store blended food).

Method:
- Make a batch of oatmeal using dried goji berries to it if you like them.
- If you use goji berries, put the berries in the water alone and wait til the water boils before adding in the oats.
- When the oatmeal is ready, divide it up into 4 bowls, let cool on the counter, and put the bowls into the fridge, covered.

- Take out mango, berries, oranges, star fruit, dragon fruit, 1 banana, kiwi, purple or black grapes (whatever was on special) and place them into a used, re-sealable oatmeal bag (which i have LOTS of) and place the bag of frozen fruit into a large bowl of hot water to defrost them.

- When they are defrosted, put them all in a blender (Magic Bullet) and make a smoothie.

- Divide the smoothie into portions and put them (covered) into the fridge.

Each day, i take a bowl of oatmeal and i sprinkle mangosteen powder over it and place it into the steamer to reheat it. (i don't use a microwave oven.)
Then, when it's hot, i pour the fruit smoothie over it and ta-daaaa...breakfast is ready.

It might sound routine (and it is) but that's my recipe for oatmeal.

Health benefits of some of the stuff mentioned in this post:
http://www.whfoods.com/genpage.php?t...dspice&dbid=54

http://www.livestrong.com/article/34...-goji-berries/

http://www.stylecraze.com/articles/a...of-mangosteen/

I am a 95% vegan. Meaning i only eat very little red meat once in a while for vitamin B12. I could buy a B12 supplement but i take so many supplements as it is.
I don't eat any fish, seafood, chicken, pork or beef roasts or chops or any kind of ground up meats, butter, eggs, milk, cheese (except Gjetost cheese once in a while) in my monthly meals. I usually eat lots of grains, and certain seeds, and brown and black rice, legumes, homemade soups and stews and lots of fresh greens and salads and fresh juices. I do have a weakness for spicy Italian sausages but only if the ingredients are to my liking (i try to avoid MSG and many other poisons called "food additives").

I will cheat once in a while, maybe once or twice a year, and eat Dim Sum in Chinatown where and i will eat everything from chicken feet, baby squid, tripe, pork intestines, beef stomach, congee, pork spare ribs (maybe it's cat, who knows - the sauce is so good), shrimp dumplings, breaded crab claws, sticky rice in lotus leaf (with sausage bits) etc etc etc.
I am an egg (white on the outside and yellow on the inside.)
MY mouth is now watering.

Anyway, i hope some of you try my oatmeal recipe.

Bon appetit,
Babe,

**Guest** · 11-16-2013, 10:01 AM

oops

**merelypink** · 11-18-2013, 06:34 AM

Originally posted by Babe View Post

You're welcome,
Babe,

sounds yummy

**Guest** · 11-19-2013, 06:37 AM

Alternate way to defrost frozen food

Originally posted by Babe View Post

Good morning, merelypink,

I'm glad to read you think it's yummy. It is, if you like oatmeal for breakfast.
I know many folks prefer "beggs and ehcon" in the morning but oatmeal is a much healthier meal.

I want to mention, to you, an alternate way to defrost your frozen fruit if you don't have time to wait for it all to defrost using the bag in the hot water in the morning before leaving for work.

What you can do is to put all the frozen fruit you will blend, in a bowl.

In the large bowl in the photo, i have frozen purple grapes, mango pieces, pinapple pieces, blue berries, black berries, strawberries, Chinese pear pieces, a plum cut on half, and a frozen whole "smiling" banana on the plate.
Yes, peeling a defrosted banana is a little but yucky as the consistency changes 100% and it looks and feels "slimy" but it all goes into the blender anyway. I buy my bananas when they are really ripe and i freeze them. They change color while frozen. Eating a defrosted banana like we would a regular banana would be really disgusting, but in a smoothie you don't notice it.
Anyway, just leave the bowl in the fridge over night starting at around 9pm so that by morning at 6am it should be totally defrosted and ready to be blended.

In the two small bowls, i have a whole seeded fresh pomegranate, and in the other bowl are the seeds of one whole honey melon.

I will put all of that into the blender together with the defrosted fruit in a smoothie, and pour that on tomorrows oatmeal.

Will you try it?

Babe,
xoxo

**Guest** · 11-28-2013, 10:47 AM

A perfect and healthy television snack. Baked potato slices.

Originally posted by Babe View Post

Hi all,

I've been making oven baked potatoes for years.
No, i don't mean the typical whole baked potatoes that you cut an 'X' on the top and squeeze it open and slather with butter, sour cream and chives and bacon bits or cheese. It might taste good but then so does an unhealthy fried bacon sandwich on toasted white bread with butter and store bought ketchup. Both are not on my menu, thank you very much.
No, no, no my sweet peas. I am talking about simple baked potato slices. Wholesome, fast, easy, healthy, with no fat, and they make a great snack, side dish or, in some cases, a whole meal if you haven't gone shopping, yet.

Ingredients:
- About 10 unpeeled, washed white potatoes.

(Optional)
You can also use sweet potatoes (the ones that are orange inside), they are actually much healthier than white potatoes.

- Extra virgin olive oil.
- Apple cider vinegar (with mother)
- Sodium (salt, soya sauce, whatever you like).
- White or (red cayenne) pepper.

(Optional)
- Oregano flakes, paprika powder, curry powder, fenugreek powder, or whatever you like to taste.

Tools required:
- Kitchen vegetable brush (to wash potatoes).
- Sharp knife.
- Cutting board.
- A CLEAN oven.
- A CLEAN oven rack.
- A large bowl in which to let the potato slices cool after baking.
- Another large air tight freezer container to store the slices in the freezer.
- A freezer.
- A steamer or microwave.

Method:
- Do not preheat the oven.

- Slice the washed potatoes about 1/2" thick with the skins on.
Most potatoes come in bags that are labeled, WASHED POTATOES. I, personally, just rinse the dust off of them under the water.
There's no need to dry them.

- When you cut the potatoes into slices, reserve all the rounded ends to one side for later use.

- Do not season them with salt or anything before baking. Just use them plain.

- Place the 1/2 inch thick flat slices directly onto the clean oven rack (don't use a baking/cookie sheet or a sheet of aluminum foil).

- Arrange the slices so that they are touching each other side by side on the rack.
Save the bigger (wider) slices for the center of the rack where there is usually a wider gap as smaller slices tend to fall down through the gap and burn at the bottom of the oven floor - especially it one lands on the heating element.

- When the rack is full of slices, take the rounded ends that you put aside and place them on top of the slices in such a way so that one rounded end is placed (rounded side facing down) on top of the center of four flat slices. That is just to save space and to cook as many as possible in one go.
NOTE: If your oven has two racks, don't stack the slices, just spread them out evenly on the two racks. If you are making a huge batch for a party or a large meal and you will use all the oven racks, then stack the slices as i've suggested. You might, also, want to increase the baking time by 15 to 20 minutes if baking a huge batch on two or three oven racks at the same time - just keep your eye on it when you bake for more than an hour).

- Okay, so now the rack is full of cold potato slices. Close the oven door and set the oven to bake at 300 degrees and bake for one hour AFTER the oven reaches 300 and the red light goes off.
NOTE: So you only turn the oven on AFTER the rack is full because you don't want to be arranging slices on a hot rack in a hot oven because you could burn yourself (or frazzle your wig, lol) - and besides, if you preheat the oven, as soon as you open the oven door to place the slices inside, your oven will lose a lot of heat anyway. So start with a cold oven.
If you haven't got time to stand there to wait for the red oven light to go off, just set your kitchen timer to about 80 minutes (1 hour and 20 minutes) to allow the oven enough time to reach 300 degrees with the rack full of potato slices - it takes about 15 - 20 minutes for my oven.
This is not complicated, and it's not a science, so it's okay if they bake a bit longer. Just remember, the longer they bake, the dryer (crispier or crunchier) they become when they cool down - not good - well, unless you like a crunch).
Warning: If you have amalgam dental fillings in your teeth, then you should not be using your filled teeth to crunch on hard things like, rock candy, ice cubes or over baked, dried out potato slices.

- When the potato slices are ready after one hour of baking, you'll notice that both flat sides get nice and puffy and lightly browned on the bottom side and maybe even a bit golden on the top side. It's not necessary that they become golden on top.
As long as they bake for not less than a full hour, they'll be perfecto.

- After one hour has passed and you see they are ready, turn off the oven, open the oven door completely, put on an oven mitt and use your mitted-hand to slide out the oven rack and then slide the slices into the large bowl or whatever you have to hold that many slices.

- Cool them on the counter (or place the container outside for a few minutes if it's winter time and your in a hurry).

Serving suggestion (as a snack while watching television):
- These are best and most DELICIOUS to eat while still steaming hot and fresh from the oven. They're quite addictive. You'll probably want to eat half of the whole batch (or more).

- Pour into a large bowl some (as desired) extra virgin olive oil and some (as desired) apple cider vinegar.

- Add some salt (or a splash of Soya sauce), white pepper (or cayenne pepper), or whatever you like (dried oregano flakes, paprika powder, curry powder, fenugreek powder...whatever flavor you like). Experiment. That's why i suggest for you to NOT season them when you put them in the oven - that way you can change the flavor each time you eat them when you reheat them.
Personally, i just use the olive oil, apple cider vinegar and a splash of (MSG-free) soya sauce, or sometimes just the oil and table salt.

- Mix up the seasoning well with a spoon or a small whisk. (You could prepare the seasoning before hand, too.)

- Place as many slices as you want into the bowl and mix it all up so the slices get covered with the liquids.

- Remove the slices and place them into another (personal use) bowl, and enjoy.

- Keep the seasoning covered in the bowl on the counter or in the fridge if you like.

To store in the freezer:
Store your baked (cooled) potato slices in an air tight-closing Tupperware-like container in the freezer.
Never place hot food into your fridge or freezer as it will considerably raise the temperature inside your fridge and cause cross contamination, not to mention screw up your appliance's compressor.

To reheat:
- Remove what you need from the frozen storage and place them (still frozen) into a steamer.
They won't have the same puffy-like texture as when they were fresh from the oven but they're still good.
I don't recommend reheating the frozen slices in the oven as they might (usually) become too dry and brittle.

- I don't use a microwave so you will have to figure out what to do with that thing.

I hope someone tries this and writes about how they liked it.

Bon appetit.
Babe,

**rider014** · 11-28-2013, 04:29 PM

Would be nice

Coffee for breakfast, if I don't work through lunch, maybe Mcdonalds, BK,or a sub. Supper is a little better....then snack on crap all evening! I know it's a lame excuse but I wish I had more time to eat healthier. Think I'm going to try those potatoes Babe, gonna have to really exercise will power to not smother them with bacon bits, sour cream, and about a pound of shredded cheddar though Lol. You should write a cookbook

**Guest** · 12-08-2013, 07:43 PM

onion, eggplant, tomato casserole

Originally posted by Babe View Post

Hi all,

(Let me put on my chef hat.)

Okay, so no one cooks, it seems. Or nobody cares to share any personal recipes.
Here i go again for all the hungry guys whose wives won't cook for them.
Here's a simple, healthy casserole and it's vegan.
You could always add a few slices or bits of meat to the finish product if you like meat.

Ingredients:
- Regular onions (the yellowed skinned ones).
- Fresh purple (or black) eggplants.
- Fresh tomatoes.
- No oil, no salt, no pepper - no seasoning at all.

Tools needed:
- Oven.
- Sharp knife.
- Cutting board.
- Cooking casserole, or dutch oven, or covered roasting pan.
- Large serving spoon.
- Freezer containers with covers.
- Freezer.

Method:
Amount depends on the size of the casserole used.

* Step one:
- Wash hands with warm soapy water with a hand scrub brush, after scratching your crotch, butt crack or touch your nose, or hair or face.
- Cut off the ends of the onions and remove the skins.
- Slice the onions into half-inch-thick slices.
- Lay one layer of the slices into the casserole and cover the bottom completely.

*Step two:
- Cut the eggplants into half inch slices and make a layer so that they cover the onions in the casserole.
The black eggplant can be sliced and then cut into halves or quarters because they are thicker than the longer, skinnier purple eggplants.
- Do not sprinkle any salt onto the eggplant before cooking - we want the moisture.
- Optional: You can substitute the eggplant slices for half-inch -thick potato slices.

* Step three:
Cut the tomatoes into half inch slices and make a layer so that they cover the eggplants.

If your casserole is deep enough, repeat steps one through three until the casserole in full.

* Step four:
Set the oven to bake at 300 degrees C, cover the casserole (even with aluminum paper), and put the casserole into the cold oven on the middle rack, and set kitchen timer for 80 minutes (one hour and twenty minutes).

The casserole is ready when you see liquid in the casserole reaching to about half of the height of the casserole (basically one hour at 300 degrees).
The liquid you'll see comes from the onions. So do not add any water or oil to the cold casserole.

Optional:
I'll slice an add some (already mentioned) raw potato slices and put them in the oven at the same time as the uncooked casserole. They both take one hour to bake, so it's handy to cook both at the same time.

*Step five:
After the hour is up, turn off the oven.
Put on oven mitts and remove the casserole from the oven and place it onto a flat surface, uncover it (and let it cool before portioning and freezing).
Remember to use something under the hot casserole so it doesn't burn the counter.

You can serve this dish plain, OR you can add spices to it once it's cooked.
I like to cook it bland so then i can spice up each serving depending on my daily desires.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A few serving suggestions
Option one:
Add salt (or soya sauce), pepper (or cayenne pepper), olive oil, and serve with the potato slices i wrote about.

Option two:
Add a few tablespoons of pre-prepared tomato (spaghetti) sauce and add some fresh basil leaves, add a few spoons of extra virgin olive oil, and some buckwheat (Soba) noodles.

Option three:
Add some diced fresh ginger root , galangale root, galingale root, a quarter to a half teaspoon of turmeric powder, black pepper, soya sauce, extra virgin olive oil. You can add some mung bean noodles (or glass noodles).

To all of the above options, you can also add fresh garlic. dried oregano flakes, and fresh steamed greens like broccoli, Brussels sprouts, bok choy, shanghia, Chinese broccoli or WHATEVER you like.

Of course peoples' tastes are much different from mine so add whatever weird stuff you like to the finished product.

To store:
Use the serving spoon and place room temperature spoon fulls into your freezer containers and place covered into freezer.

To thaw and reheat:
You can let the frozen container sit over night on the counter, or you can empty the frozen contents of a freezer container into a soup bowl and place it into the steamer - just add whatever greens that you want near the end of steaming time.
You can also add frozen potato slices when steaming when you want to reheat the meal.

Experiment with it. It's a versatile dish so long as you cook it without any spices.

Bon appetit
Babe,

**Guest** · 12-08-2013, 08:13 PM

T-girl Deluxe

Originally posted by Babe View Post

Hi all,

Here is one that i think every one will enjoy.

It's called the T-girl Deluxe.

Ingredients:
- One undressed, sexy t-girl.
- Can of whipped cream.
- Plastic squirt bottle of chocolate syrup.
Optional: She may leave her top on.

Tools needed:
- Warm soapy face cloth.
- Kitchen table.
- Plastic table covering.
- Plastic apron.
- Soft pillow.

Method:
- Scrub t-girl's clit to remove any residue of previous men.
- Clear off kitchen table.
- Lie t-girl on her back on the table.
- Place pillow under her pretty, little head.
- Place clit in your mouth and suck on it until clit is nice and hard.
- Apply whipped cream and chocolate syrup to clit.
- Put on plastic apron.
- Lick and suck clit until clean.
- Apply more whipped cream and chocolate syrup as needed until desired result is achieved.

Serving suggestions:
- Add crushed peanuts, maraschino cherries, strawberry slices, banana slices, and, of course, a bottle of fine champagne.

Precautions:
- Whipped cream and chocolate syrup are very fattening.
- If you have any peanut allergies, omit peanuts.
- Alcohol intoxication might cause you to do more than you thought you would.
- T-girl clits tend to explode semen when sucked for long periods of time.

Clean up:
Wash hands and face and t-girl clit when done.

WARNING:
Do NOT place t-girl in freezer.

Enjoy,
Babe,

**Guest** · 12-08-2013, 11:13 PM

oops

**Guest** · 12-15-2013, 02:08 PM

Babe's Dry Vegetable Stew

Originally posted by Babe View Post

Hi all,

Here's another recipe that i prepare, often, during winter,

Every day, if i have time, i write a little bit of a long recipe until it's all done, and then when it's all done weeks later, i post it.

I do this for all the single guys who normally eat junk food like hamburgers, fries, Beefaroni, canned Irish stew, etc etc because they can't cook.

You can be sure that what i post, here, is going to, at least, be healthy for you to eat.

I hope there are not too many typos to deal with.
------------------------------------------------------

Babe's Dry Vegetable Vegan Stew.

During winter time, a nice stew is great to warm your insides and fill you up.
My stew has no dead animal flesh or animal fats in it to clog up your arteries.

I tend to cook in bulk quantities and freeze what's left over.
So, you can always reduce the quantities i have, here.

I use the mirepoix rule for stocks/broths, which in professional kitchens, is always discarded when the stock is ready.
I, too, discard the mirepoix and leave just the liquid when i cook stocks or broths for specific recipes.
However, because i am NOT a professional restaurant and just cooking at home, i tend to keep and eat my mirepoix for the fiber in the finished recipe when cooking soups or stews.
In professional kitchens, most stocks simmer for about 12 hours or longer, so the mirepoix they are left with is completely useless once it's used, as all the flavor and nutrients are gone from the vegetable and are in the liquid.
When i make a soup, i don't let it simmer for 12 hours, so the vegetables i use for a mirepoix in my soups are still good to eat. Besides, a 12 hour simmer is only used when bones are used in the stock. Vegetable stocks simmer for much less time.

Mirepoix, by the way, is a French word that is ONLY used in French haute cuisine kitchens and is pronounced like, "meer pu-wo" where the "o" sound is like the "o" sound in the English word, "hot". Or the "a" sound in the English words, "awe" or "auto".

The mirepoix rule is that the weight of the onions should outweigh the weight of the carrots and celery combined, by half.

Example to explain the correct mirepoix ratio:
So, 50% onions by weight + 25% carrots by weight + 25% celery by weight = 100% total weight of mirepoix.
So, you can say that if you use 500 grams of chopped onions, you should use 250 grams of chopped carrots and 250 grams of chopped celery.

I am NOT saying that my stew contains 500 grams of onion and 250 grams of carrots and 250 grams of celery.
I will just encourage you to use your judgement to make sure you have an appropriate ratio of onions, carrots and celery (or mirepoix).

At home, i eyeball all the ingredients instead of weighing things out on a kitchen scale because i am only doing home cooking for myself - but i'm always using my past culinary training, from long ago, as a guide.
------------------------------------------------------------------------------------------------------------------
Babe's Dry Vegetable Stew

Or if you prefer a French version, i suppose you could say,
"Rago?t de L?gumes Sec ? la Babe".
And then add a little, "Ooooh l? l?!" under your breath.

Ingredients:
- 5 large, regular yellow skinned onions.
- 3 large washed carrots (I leave the skins on. Cut off the tops.)
- 3 celery sticks, with the leaves, if any.

- 3 white potatoes (I leave the skins on. Remove spuds.).
- Half a Leek.
- 4 medium peeled beets (Cut off the roots.)
- 2 peeled medium rutabaga.
- A few shaved broccoli stems, and flowers cut into small pieces.
- 1 medium peeled sweet potato.
or (all peeled) 1/4 winter squash, 1/4 regular squash, 1/4 spaghetti squash, or pumpkin pieces.
- Half of an unsalted eggplant (with skin) (purple or black variety or both).
- 1 unsalted zucchini (with skin).
- 1 green plantain.
- 75 ml extra virgin olive oil.

Hey, you can add whatever vegetables you like.

Adjust the following amounts to the amount of vegetables you will use.
- Half a bushel of fresh, washed, chopped parsley with the stems is better but you can, also, use a heaping teaspoon of dried parsley flakes.
- A heaping teaspoon of dried oregano flakes.
- A heaping teaspoon of paprika powder.
- A heaping teaspoon of black pepper.
- A half teaspoon of table salt (or as desired). You can omit the salt, like i do, and just add some salt to your individual portions.

Tools needed:
- An oven.
- Medium sized pot of cold, filtered water to hold cubed potatoes.
- Colander.
- A very large bowl about 14" - 16" in diameter that can hold all the cut up veggies.
- Sharp knife.
- Cutting board.
- Vegetable scrub brush.
- Vegetable peeler.
- Large serving spoon.
- A large roasting pot with a cover, or a large dutch oven or any large container with a cover that doesn't have any plastic parts that can hold all the veggies. You can also cover the cooking container with aluminum foil.
If you don't have a large oven container, you can always unscrew the plastic handles off of a large pot and use that. Just re-screw the handles back on after use.
- Freezer storage containers with covers.
- Freezer.

Method:
- Wash hands and keep them clean after scratching your butt crack, crotch, nose, face, hair or anything dirty.

- Peel the onions and cut with the grain 3 to 4 times, then cut it against the grain 3 to 4 times, then break them apart with your hands until they separate in to many little pieces. Place into 14" bowl.

- Wash and cut the celery into bite-size pieces. Place into 14" bowl.

- Cut the leek length-wise, in half, on the counter, NOT on the cutting board, and fan it out to see if there is any dirt in there.
If you see dirt, pass the leek under cold, running water and remove the dirt.
Cut the washed leek on the cutting board into half-inch pieces. Place into 14" bowl.

- Peel sweet potato, rutabaga, pumpkin, squash. Cut like (the onion) into bite-size cubes. Place into 14" bowl.

- Cut the broccoli flowers from off of the stem. Use the peeler to remove the tough outsides of the broccoli stems. Cut stems along the length and then into bite size pieces.
For the broccoli flowers, cut into smaller flowers that are neither too big nor too small. Place into 14" bowl.

- Peel plantain and slice it in half, length-wise, and then cut it into half-inch-thick "half-moons". Place into 14" bowl.

- Use the scrub brush to clean the skins of the veggies like carrots, white potatoes (remove the spuds) and cut them into bite-size cubes.
Cut the carrots into half-inch, round bite-size slices. Place into 14" bowl.
Cut the potatoes into bite-sized pieces and then place them into cold, filtered water to prevent them from changing color. Place them into the 14" bowl last.

- Slice purple eggplant in half, length-wise, into quarters and then cut the quartered strips into bite size pieces. Place into 14" bowl.
If you use the bigger, black eggplant, cut it into half-inch-thick slices and then quarter each slice into bite-size pieces. Use your judgement. Place into 14" bowl.

- Cut the zucchini in half, along the length, and then cut "half-moons". Place into 14" bowl.

- Take the uncut, fresh parsley and place it into a large container of filtered water and swish it around in the water to remove any dirt or sand.
Place the wet parsley into a clean dish-towel, fold it up, pat it until most of the water comes off.
Remove it from the cloth and then chop the parsley and stems up. Place into 14" bowl.

- Mix up all the veggies in the 14" bowl by hand until well mixed.

- Sprinkle all the herbs, ie; oregano flakes, parsley flakes (If you didn't use fresh parsley), powdered paprika, black pepper, salt, all over the mixed veggies in the bowl.

- Mix up the veggies again by hand until all the herbs are well distributed on the veggies.

- Do not wash hands, yet.

- Reach for the olive oil and pour the oil over the veggies and herbs in the bowl.

- Mix up the veggies, again by hand, until well mixed.

- Wash your hands.

- Pour all the veggies into your large oven container (Dutch oven, large roasting pot) and cover it.
If you have made too much, just pour the rest into another, smaller oven pan, and cover it and bake it, also.

- Place it into the cold oven on the middle rack.

- Set the oven to bake at 300 degrees C, and set kitchen timer for 80 minutes.

Serving suggestions:
- Serve as a side dish with some meat if you like, or eat it as is, or add your favorite topping like ketchup, mustard, A-1 sauce, Worchestershire Sauce, or more extra virgin olive oil - whatever you like.
You can add some freshly chopped garlic or serve with some nice, hot garlic bread, and dig in and enjoy.

Bon appetit!
Babe,

**Guest** · 12-15-2013, 02:24 PM

Brown Gravy for the stew or other meals, too.

Originally posted by Babe View Post

Hi all,

This is like a continuation to the Dry Vegetable Stew recipe.

This brown gravy for the stew is optional.
This gravy can be used for many meals that scream for a gravy.

The beauty of this gravy is that it does not come from out of a package of chemicals, food coloring, fake flavors, MSG and a bunch of other crap.

This is a little tricky to explain and VERY tricky to prepare correctly.

I am going to explain how to make a brown gravy, from scratch, in 5 steps.

There are many ways to make a gravy. Youtube is full of different ways and different styles.

This is the way i was taught in a professional culinary cooking school which taught the classic methods of French Haute Cuisine.
In this whole recipe, STEP 3 is the most complex.

The 5 steps to make a brown gravy:
1. Heat up your stock. Reserve to the side.
2. Clarify butter.
3. Make a brown roux. (Combine flour and clarified butter or oil.)
Roux (pronounced as, "roo") is a thickener used to make sauces and gravies from a stock.
4. Make the gravy. (Combine the brown roux with the stock)
5. Season the gravy.

STEP 1
Type of stock or liquid that will become your gravy:
Start with 1 - 2 liter(s) of any kind of stock you have.
* You can use chicken stock or beef stock cubes like OXO which are chock-full of salt, and oftentimes, poisonous MSG (monosodium glutemate).
* Or, you can make a simple vegetable stock by making a veggie soup (remember the mirepoix rule) and use the liquid (filtered) from your soup.

STEP 2
For a stew, i will use a brown roux to make a brown gravy as it offers more flavor than a light colored roux.

If you do not want to use clarified butter and you want to use canola or vegetable oil instead, go to STEP 3.

You can't just use regular non-clarified butter because it will burn when you later heat it up to the very high temperature we need when we make the roux.
Clarified butter has a lower smoke point than non-clarified butter.

If you want to use butter here is how to clarify it.

Ingredients for clarified butter:
- Unsalted butter
Use more butter than you need because...
1. ...you need an amount of clarified butter in weight that is equal to the weight of flour needed. You will be using only the butter oil and not the milk solids which float to the top and sit at the bottom of the pot after butter clarification.
2. ...in case your roux is too thick, you can add more clarified butter (in reserve) to thin the (too thick) roux while it's being made.

Tools needed to clarify butter:
- Stove.
- Small pot.
- Tablespoon or/and paper towels.
- Bowl.

Method to clarify butter:
- Put the butter into a small pot and melt the butter very slowly on low heat.

- Wait until the butter separates, you will see stuff floating on top of the liquid when it's melted.
Very important!! Do not stir the butter at any time during clarification.

- Skim off the floating stuff from the surface with a spoon, or use a paper towel. Just lay the paper towel lightly for couple of seconds on the surface of the liquid inside the pot, and lift the paper towel up. Throw paper towel away.
Repeat with a fresh paper towel until all the floating stuff is pretty much gone.

- Pour the, now, clarified butter slowly into the bowl - but don't allow the other stuff remaining solid at the bottom of the pot to pour into the bowl - we only want the liquid.

- Set your bowl with the clarified butter to the side, and reserve.
The clarified butter you have in the bowl should weigh the same as the weight of the flour that you will use.
We need equal amounts of flour and clarified butter to make a roux.

STEP 3
Okay, so you have the proper amount of clarified butter (or canola or vegetable oil) that is the same weight as the weight of the flour.
Let's make the brown roux.

Ingredients for a brown roux:
- For one liter of stock, you will need about 120 grams of white flour.
- For one liter of stock, you will, also, need an equal amount (120 grams) of fat, like clarified butter (not margarine), or oil (not olive oil), you could use canola oil or vegetable oil. Coconut oil is not used as it will make the gravy have a coconut flavor.
Normally, for one liter of stock we would use 60 grams of flour and 60 grams of fat for a light roux. However because we are making a brown roux, we need more roux because a darker roux does not thicken a liquid, as much as, a lightly-colored roux thickens a liquid.

Roux can be cooled and then frozen and used later for another gravy so don't worry if you make too much.

Tools needed to make a brown roux:
- Stove.
- A pot that is large enough to safely prevent oil splashing out of the pot that could burn you.
- Wooden kitchen spoon
- A VERY fast moving hand.

Method to make a brown roux:
Making a roux really requires your undivided attention because it only takes a few seconds to burn it, and that burnt taste will transfer into your gravy every time.
So, you really need a fast hand to keep the flour and fat moving around in the pot quickly. REALLY quickly. And you have to make sure that the roux does not burn while you cook it at a high heat.
CAUTION:
DO NOT splash the oil or clarified butter onto yourself and burn yourself. YOU MUST BE CAREFUL.

- Pour your clarified butter or canola oil or vegetable oil into a pot that has a handle, and set the stove burner to 10 or maximum heat and wait until you see the fat begin to smoke.

- When the fat smokes, quickly add the flour to it, not too fast like all at once, but add it quickly and steadily, while mixing it up, slowly at first, with the wooden spoon.

- When the fat and oil are mixed all together, move your wooden spoon fast until it's almost a blurred object in fast motion - that how fast you have to stir the roux in the pot.
If you stir it too slowly it will burn, for sure. If you burn the roux, stop and throw it all away and start from scratch again.
If you are fast enough, if you see a burn starting, you can put the bottom of the pot into some cold water to cool it slightly, but you have to keep mixing the roux so another burn doesn't begin. It's tricky.

- Mix the roux up completely, and after every five seconds or so, quickly flatten the roux down to the bottom of the pot for about one second, and then mix it all around again, and flatten it to the bottom again, and then mix it up again. It has to be done REALLY REALLY fast or else the roux will burn. The consistency should be like mashed potatoes.

- Once the roux has been mixed well, you can turn the heat down to about 8 on a stove that goes to 10, and keep mixing it up until the roux gets darker and darker. I like to see a brown roux that is a little bit darker than the color of peanut butter.

- If it's too watery, quickly add more flour, little by little while mixing, until it becomes thick like mashed potatoes. The flour you add to the too watery roux should be right beside you so that it's easy to reach quickly. And you have to keep stirring the roux QUICKLY or else it will burn. It takes co-ordination.
If you add more flour to the roux, you will have to increase cooking time so don't add more flour after 10 minutes or so. You need to decide on the consistency at the beginning or near the middle of cooking.
Also, if the roux is too thick, add more clarified butter little by little while mixing.

STEP 4
Making the gravy:
- When the roux is a bit darker than peanut butter, remove it completely from the heat.

- Lower the heat of the burner to minimum

- Immediately pour some of your boiling stock/broth into the pot containing the roux and stir slowly with the wooden spoon to smooth out the lumps. Watch out for splashes.

- With the wooden spoon, dig deep into the sides of the pot, at the bottom, to get any lumps that will form on the bottom-sides.

- Keep adding more of the stock until the pot of roux has about three cups of gravy in it.

- Increase the heat to medium and keep stirring slowly with the wooden spoon to smooth out lumps.

- Put the wooden spoon down and take your kitchen whisk and quickly whisk the roux that has now become a thick gravy.
Use the wooden spoon to flatten out any lumps you find, and then use the whisk to stir the gravy around.
You have to keep stirring the gravy as it will stick and burn if left too long in one place.

- When it's smooth enough, pour the gravy/roux that is in the pot of roux, back into the stock pot little by little, and whisk again very quickly to ensure that no lumps will form.

- When all the gravy/roux is in the stock pot, bring the gravy to a quick boil while still whisking the whole time. Then reduce the heat to medium again and keep whisking, always making sure the whisk touches the bottom and sides of the pot to avoid burning.

- Keep whisking until the gravy is smooth and uniform. It should be rather thin in consistency after you add the roux pot to the stock pot.

Now, you have a gravy that just needs to be reduced a bit, and then seasoned, and it'll be done.

From this point, until the gravy is seasoned and reduced to the desired thickness to be used, it should take about an hour on low-medium heat (maybe 3 or 4 on a stove that goes to 10).

STEP 5
Depending on the flavor of your stock, you will have to flavor the gravy. You can add in some salt and pepper but not too much - just enough.
Add a bay leaf.
I, also, like to add in some balsamic vinegar, little by little, to the gravy to add just a hint of acidity.
You can, also, add some red wine.
At this point you can add anything you like to your gravy (except things like ketchup, or mustard).
You can add in extra herbs like oregano flakes or whatever suits your taste buds.
If you made it too thin, just keep it on low heat and keep stirring it until it reduces.

The consistency of the finished gravy should be checked like this:
Take your wooden spoon and dip it into the gravy.
Take it out of the gravy and place the back of the spoon over the pot but facing up toward you.
Now, with your index finger, you quickly draw a straight line through the gravy on the spoon, from one side of the spoon to the other side of the spoon.
You should see that the line on the spoon stays there and doesn't get filled in by the gravy on each side of the line. This consistency is termed, Napp?, pronounced like nap-eh, in English.

If you want to ensure there are no lumps in the finished gravy, pass the gravy through a fine strainer and push it through the strainer with the rounded side of a soup ladle.

Serving suggestions:
Pour into a gravy boat and pour over your roast beast, steaks, chops, baked potatoes, turkey, steamed veggies, bread - whatever.

If you want to add the brown gravy to the dry stew, just pour enough gravy into a pot and mix in your dry stew and just reheat them up together, mixing it up as it all reheats.
Remember, it's already cooked and it just needs to be reheated so don't reheat it for too long on the stove.

Storage of the gravy:
- Let it cool down completely.
- Place it in a covered storage container, and it can be frozen.

Defrosting the gravy
Leave the container on the counter over night and store in the fridge in the morning until ready for use.
You can, also, run some hot tap water on the bottom of the plastic container and wait a few seconds until you feel the gravy becoming loose around the side, and then plop in into a pot and heat it up on low heat, remember to stir it.
Microwave ovens are gross and you should NEVER use them, at all.

Reheating the gravy:
When you defrost the gravy, it will appear REALLY thick. Just heat it up and stir it well with a whisk as it heats and it will thin out. You can always add more liquid to it (even a bit of water) to thin it out if it still looks too thick once it's hot.

I hope i explained it all, well enough.
I wonder if any one will try it.

I hope someone else offers a recipe, too, one day soon.

Bon appetit!
Babe,
xoxo

**Guest** · 12-15-2013, 05:10 PM

T-girl Supreme with Twin Peaks

Originally posted by Babe View Post

T-girl Supreme with Twin Peaks

Ingredients:
- One person
- One sexy t-girl, stripped bare above the waist - no bra. She can be with or without breasts.
- 6 oranges
- 6 tangerines
- Store-bought can of whipped cream.
- Container of pre-made chocolate cake frosting.
- Squirt-bottle of chocolate syrup.
- Black grapes.

Tools needed:
- Sharp paring knife.
- Cutting board.
- 2 soup bowls.
- Kitchen table.
- Chair.
- Plastic table cover.
- A pillow.
- Plastic apron.

Method:
The first thing that needs to be done is to get the orange and tangerine supremes prepared.
You might want to have the supremes prepared before you meet her because the site of a sharp knife blade might be a little off-putting and scary, to say the least.

- Here's what you do:

- Wash your hands with warm, soapy water.

- Peel the oranges and tangerines but leave the fruit in the round shape it's in. Meaning, do not cut the fruit in quarters and peel off the peels. We need the fruits to be round, so use your thumb to peel the fruit.
Or, if you are somewhat skilled with a knife, you can slice off the two ends of the fruit, and lay the flat side of the fruit on the cutting board, and with the knife, you cut down the sides of the fruit starting at the top of the fruit and moving the knife along the edge of the fruit where the peel connects with the fruit's inside, and you cut all the way down to the bottom of the fruit.
Give the fruit a slight turn and continue all the way around until it's all peeled.
Your knife will make a slight curved motion as it follows the curved shape of the round fruit. Get it, got it, good?

- Now, hold the peeled round fruit in the palm of your hand (your palm facing up) with the white fleshy lines in a comfortable place so that you can cut it.

- Place the blade of the paring knife just beside any one of the white fleshy lines you see on the orange. The blade should be almost touching the fleshy line in the fruit.
Now, cut into the orange moving the knife along the fruit line until you reach the center of the fruit.
Stop at the center and remove the knife and place the blade beside the line on the other side, now. Each line has to sides, right? Each line needs two cuts, one one each side of each line.

- As you cut each section along the lines of the fruit, a supreme will fall off of the fruit.
Let each supreme fall into the bowl.
THAT's what' s called, "orange supremes".
Continue with this cutting movement until all you have left in your hand is the white fleshy part of the fruit - toss the fleshy part into the trash.

- When you are done, all the supremes (with no white fleshy parts of the citrus attached) should be all that you see in the bowl.

- Use one bowl for orange supremes and the other bowl for tangerine supremes.

- Repeat the same thing with the tangerines, until all the supremes are in two bowls.

----------------------------------------------------------------------------------------------------

- Clear the table off, and place the plastic table cover on the table top.

- Lay the t-girl on the table with her breasts facing up.

- Place the pillow under her pretty, little head.

- Place a small glob of chocolate cake frosting on the sides, tops and between her breasts and push a tangerine supreme firmly onto the frosting so that the supreme stays in place.

- Place several other globs of cake frosting, starting from under the center of her two breasts and going all the way down to her belly button, and firmly push an orange supreme on each glob of frosting.

- Take the can of whipped cream and cover each orange and tangerine supreme with a whipped cream rosette.

- Drizzle the chocolate syrup across the whipped cream.
It's very important that this is all done very quickly because the extreme hotness of her body will cause the frosting to become more fluid and may cause everything to shift.
So, Jack be nibble. Jack be quick. Hurry up sir, or else it won't all stick.

Co-ordination is of the utmost importance. You MUST NOT allow the syrup to drizzle down the sides of her body. If you do that, then you'll have a Sloppy T-girl Supreme with Twin Peaks and the presentation of the dish will be somewhat messy.

- Make sure your t-girl does not move or else there could be a mess.
By the way it's best to refrigerate the fruit supremes, syrup, frosting, and whipped cream before applying it to the t-girl.
Why? Because she will giggle and jiggle. It's more fun that way.

- Once the whipped cream has been placed on each of the fruit supremes, and syrup drizzled, put more whipped cream circling each rosette.

- Place a black grape into the whipped cream in different spots.

- Finally, give each nipple a towering peak of whipped cream. And drizzle chocolate syrup across them in thin streaks.
If you have a camera, take a photo, if it's okay with the girl.

- Put on plastic apron, sit on the chair, or stand up, and lick her until she is clean.

- Repeat until desired results are achieved.

Serving suggestions:
Sprinkle the whipped cream with shelled, chopped almonds, Brazilian nut or walnuts.

Optional:
Share a bottle of Champagne with fresh strawberries.

CAUTION:
- Chocolate frosting, chocolate syrup, and whipped cream are fattening.
- Too much alcohol might cause you to do things that you normally would not do.
- Don't cut yourself with the sharp paring knife when you cut the supremes. Orange supremes can be bought in cans from most super markets.
- Do not put t-girl in the freezer.

Sounds yummy? Yes?
Enjoy,
Babe,

**rider014** · 12-15-2013, 11:25 PM

Volunteers?

Originally posted by Babe View Post

Sounds yummy? Yes?
Enjoy,
Babe,

Hi Babe
In order for me to get this one perfect, you're going to have to come out this way to take me through this recipe step by step so I don't screw it up

I might even consider starting to eat fruit with this one

**Guest** · 04-06-2014, 08:31 PM

Orange tea

Originally posted by Babe View Post

Hi all,

It's kind of late at night. You want something hot to drink but you don't want to be all jittery with coffee or tea. So, what do ya do?

Why not make some Babe's Orange Tea?
Here's how.

Ingredients
Ground-up dehydrated orange peels.
Boiling water.

Tools needed:
- Oven
- Oven containers like cookie sheets or casseroles, anything that won't melt in the oven.
- Large glass storage jar with a lid. Try to use a large pickle jar. Of course the size of the jar depends on the amount of powdered orange peels you'll have when you're all done.
- Small strainer to strain the tea as you pour into cups.
- Teapot, or a coffee press. (I use a coffee press, myself, to avoid using the strainer.)

Preparation:
- What you need are lots of orange peels. So when you buy a bag of oranges, tangerines, or any citrus fruit like an orange with an orange peel, next time, wash your fruits before you eat them and be sure to save ALL of your peels.

- Put the peels into an air-tight plastic bag and freeze them to keep them fresh until you are ready to use them.

- When you have lots of peels, defrost them on the counter over night.

- When they are defrosted, place them on a cookie sheet, spread apart from each other as much as possible. Use whatever you can as far as oven containers go if you have lots of peels.

- Set the oven to simmer or low heat. If your oven starts at 150, move the oven temperature dial to the 1 or the 5 in 150. We need a VERY slow heat. We do not wnat to cook them do keep the temperature on LOW.

- Place the containers into the oven and let them sit there all day and night so the peels dehydrate, completely. The house will have an odd smell so maybe open a window.

- When the peels are completely dried out, place them into a blender and make a powder out of them. You might have to do two or three loads in the blender depending on how many peels you have to do.
You might as well make a big batch to save energy, so save up your peels.

Note:
If you want, you can chop the peels into small pieces before you put them in the oven. Why? Because depending on your blender, it might be too much work for the motor. I use an Oster blender because the steel pin which rotates the blades is really durable. Oster makes good blenders that don't wear out easily. Check under your blender cup, if you see plastic parts that grab on to the base of the blender motor, blend with caution because the plastic might wear away.

- When the peels are powdered, place them into your glass jar until ready to use.
I store the jar in the pantry away from light (just because).

Method to make Babe's Orange Tea:
- Boil enough water to make a pot of tea.

- Add a heaping teaspoon of orange powder into your teapot (or less powder for a single cup).

- Fill with boiling, filtered water and let steep for a few minutes.

- Enjoy your orange tea and think of me when you do.

Health benefits:
- The peels of citrus fruits contain more vitamin C than the actual flesh of the fruit. Even dehydrated at low heat for long periods of time. Just don't cook them.
In summertime, you can place the peels in direct sunlight until completely dried out.

- Sometime when i eat fresh oranges, i'll, also, eat the peel along with the juicy part of the fruit just to get extra "natural" vitamin C.

Variations:
You can do the same thing with grapefruit and lemon peels, too. They are just very sour to the taste, You can use them in cooking or baking or smoothies.

Or you can make lemon tea if you're a sour puss.

I try not to waste ANYTHING that i have to buy.

You can add some orange powder to your regular green or black teas, also, to add a refreshing, natural, zesty orange flavor.

Enjoy your tea, and don't forget to think of me when you hold that piping hot cup of tea in your hands and sip the hot tea between your lips.

Babe,
xoxo

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