Cook Something Different Challenge

meritaten

Thank you LameWolf - I understand, measure the water to fruit, but using the same amount of sugar. Thanks!

I have decided on Picallilli for next project! My OH loves it, but, like me finds that buying a whole pot is a waste - I need to get more little pots and I will def make it for him for Xmas! and give some away!
PS, I only like a smidgeon of the sauce on cold meats - hate the veggie bit!

donnajt

What a great challenge, I have been trying lots of dishes the last couple of weeks, my favourite has been this one:

Gino's Fajita Chicken Wraps
3 bonelesschicken breasts
2 limes, grated zest and rind
0.5 tbsp caster sugar
2 tbsp driedoregano
1.5 tsp cayenne pepper
1 tsp ground cinnamon
2 onions, thinly sliced
1 red pepper, seeds removed, thinly sliced
1 orange pepper, seeds removed, thinly sliced
1 green pepper, seeds removed, thinly sliced
3 tbsp vegetable oil
250 g plain flour, sifted
0.25 tsp baking powder
1 pinches salt
50 g lard
60 ml warm water
+ guacamole, tomato salsa, soured cream
Slice the chicken breasts into strips, about 2cm wide, and place in a large bowl.

Add the lime rind and juice, the caster sugar, oregano, cayenne and cinnamon. Mix thoroughly and set aside to marinate for at least 30 minutes - longer if you have the time.

Meanwhile, make the tortillas. Place the flour, baking powder and salt in a large bowl.

Rub in the lard, pour in the water in a steady stream, til mix becomes a firm but pliable dough.

Turn the dough out onto a floured surface and knead for 10-15 minutes until smooth and elastic.

Divide the dough into 6 equal sized pieces and roll each piece out to make a 30cm circle. Cover with cling film to prevent them drying out.

Heat a large frying pan or griddle over a medium heat. Cook each tortilla for about 1 minute on each side, or until the surface begins to blister and turn golden. Keep the cooked tortillas warm and pliable by wrapping in a clean, dry tea towel.

Heat the oil in a large frying pan, add the chicken and cook for 5-6 minutes, until tender.

Stir in the peppers and onions and cook for a further 3 - 4 minutes, until the chicken strips are cooked through and the vegetables are soft and tender.

Spoon the chicken mixture into a serving dish and bring to the table with the cooked tortillas, guacamole, salsa and soured cream. Keep the tortillas wrapped.

To serve, spread a little salsa over a warm tortilla and top with a spoonful of guacamole. Heap a tablespoon of the chicken mixture in the centre and finish with a dollop of soured cream. Fold the tortilla over the filling and serve straight away.

gorgeous and the leftovers were even tastier the following day cold, I also added mushrooms to the fajita mix (cooked them first and then added to the chicken mix for the last couple of mins of cooking time)

countrymusicfan

I wonder if this could be done in a diabetic way. I loe 3 fruit marmalade, but just can't hae it. and it kills me because I loe it.

Lizling

I made upside-down onion tart from the River Cottage veg book, and I also made a tomato and lentil soup. Both were tasty and good using stuff up recipes, but neither were amazing.

The onion tart might get cooked again if I work out how to make it more interesting - some kind of sauce with it perhaps.

Bluegreen143

The three fruit marmalade sounds nice, and I don't even like marmalade that much!

Made my turkey pie last week and it was absolutely fantastic and will definitely get made again

This week's new recipe is turkey escalopes as I still have a pack of YS turkey breast steaks in the freezer. Oh and I'm having fajitas tomorrow, make these all the time (not to a recipe, just chuck a bit of this & that in the marinade lol), but for the first time I made my own tortilla wraps tonight to have with them bit of a faff but they look tasty!

LameWolf

countrymusicfan wrote: »

I wonder if this could be done in a diabetic way. I loe 3 fruit marmalade, but just can't hae it. and it kills me because I loe it.

I have no experience of doing diabetic food, and tbh, wouldn't know where to start, but hopefully another poster will have some ideas - it's a Bad Thing if you have to miss out on something so tasty.:o

boultdj

countrymusicfan wrote: »

I wonder if this could be done in a diabetic way. I loe 3 fruit marmalade, but just can't hae it. and it kills me because I loe it.

I know that 1 of the artifical[sp?] sugar's can be used for baking 'cause a friend of mine use to make jam/marmalde for her diabetic hubby, but I can't remember which one:o, only thing I can remember was it was in a jar, had recipe's printed on the back of the label and an address so you could send off for the recipe book they had done, not a lot of help realy, but at least it mean's there is a chance of finding a recipe somewhere.

Billie-jo

countrymusicfan try this site plus it also directs you to others




http://www.bestrecipes.com.au/forums/showthread.php?t=2187



I imagine you can do it the same but using splenda or similar but remember these sweetner substitutes weigh a lot lighter so if you needed 2oz of ordinary sugar there is NO WAY you would need 2ozs of splenda, it says on the back of the jar but cant remember how they equate it now.
If you use a sugar substitute you must keep the jars in the fridge and not in a pantry and dont make loads as it doesnt keep as long as ordinary marmalade.

Lizling

Well, I just made the caponata from River Cottage veg, and I don't like it :(:( Much too sweet for me. I've tried to rescue it with a few herbs and now it's edible, but only just. Bleugh. I'm eating it, but reluctantly!

I'm determined to find one new recipe I'd use again this week, so if I've got time I'll make something else tomorrow.

donnajt

What a shame Lizling! I hate it when that happens.

Today I am trying a one pot roast dish I found online - Bacon Roast Chicken & Potatoes - looks scrumptious lets hope it is

and for pudding I'm gonig to try and adapt a bread and butter pudding to chocolate and pecan bread and butter pudding