(Part 2) Top products from r/recipes

(Ask your doctor first) but perhaps consider a multivitamin and/or fiber supplement? Just to make sure that, with an altered diet (I am assuming that this is not your normal diet) you are still getting the nutrients that you need (and the fiber to not have the liquid diet wreak havoc).

If you find yourself losing too much weight or unable to keep up calories, drinks such as ensure or boost (etc.) are a good option (also, they make good snacks).

Be careful not to add too many artificial sweeteners to your diet, they tend to irritate the stomach.

Now for some recipes/food suggestions: you seem to be getting a lot of sweeter suggestions, and they seem to be a bit easier to think of (fruits, nut butters, different milks, etc.). Good smoothie additions are: tofu (lots of protein!), well soaked chia seeds (great sources of omega-3 and are much softer and easier to digest than flax seeds), and any sort of protein powder or nut powder.

For more savory foods, the beauty of having a great blender is being able to turn (almost) any soup into a creamy one! Make sure you keep a lot of beans, lentils, seitan, tofu, etc. to keep up your fiber and protein, because meat might be harder to incorporate into your meals.

One of my friends has Crohn's and she uses this website for when she needs to stick to a more liquid diet. Some of the recipes are soft foods, but most are liquid (or can easily be made into mush/liquid). Please let me know if you need any more recipes/tips!

Hooray! I love cookbooks!

• Forest Feast is great for those veggies & entertaining
  
  
• A subscription to Cook's Illustrated
  
  
• A solid cookbook - Smitten Kitchen
  
  
• Anything by Yotam Ottolenghi but I particularly LOVE Plenty.
  
  
• The god of pastry Thomas Keller's Bouchon Bakery
  
  
• David Chang's momofuku, his pastry chef Christina Tosi's milk bar,or a subscription to his magazine Lucky Peach
  
  I don't know if they're into making ice cream, but it's really easy and fun:
  Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.

Source: https://www.chipmonkbaking.com/blog/2019/7/30/low-carb-keto-carrot-cake-whoopie-pie-recipe

Made with fresh carrots and pecans, these carrot cake mini whoopie pies combine the homemade flavor of sweet spiced sponge cake with a rich, maple frosting. They have no added sugar, they’re gluten free, and they have just 1 net carb per whoopie pie. Today’s the day you can bring carrot cake back on the menu without the guilt! Let’s get to it!

INGREDIENTS

Whoopie Pies

• 1 stick (113g or 8 Tablespoons) Unsalted Butter
  
• 3/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 Large Egg
  
• 1.5 cups Almond Flour (Buy Nature’s Eats Blanched Almond Flour on Amazon Here)
  
• 1 teaspoon Vanilla Extract (Most groceries stores sell McCormick which works great)
  
• 1/2 teaspoon Fine Salt
  
• 1/2 teaspoon Xanthan Gum (Buy Anthony’s Brand on Amazon Here)
  
• 1/2 teaspoon Baking Powder
  
• 1 1/2 teaspoons Cinnamon
  
• 1 cup (130g) Carrots, peeled and finely chopped or grated
  
• 1/2 cup (60g) Pecans, finely chopped
  
  Maple Frosting
  
  
• 4 oz (113g) Cream Cheese
  
• 1/2 stick (57g or 4 Tablespoons) Unsalted Butter
  
• 1/4 cup Lakanto Monk Fruit Sweetener (Buy on Amazon Here)
  
• 1 teaspoon Maple Extract (Most grocery stores sell McCormick which works great)
  
  INSTRUCTIONS
  
  Whoopie Pie “Halves”
  
  

1. Use a food processor to chop up your carrots and pecans into tiny pieces that can mix well into dough
   
2. Heat oven to 350°F. Microwave the butter for 30 seconds to soften, but it should not be melted if possible.
   
3. Place the butter into a mixing bowl and beat with the sweetener and salt. Add the vanilla extract and egg. Mix together.
   
4. In separate bowl, combine dry ingredients (almond flour, xanthan gum, cinnamon, and baking powder)
   
5. Beat in the dry mixture into wet mixture (do this in stages; mix in half then the other half)
   
6. Stir in your chopped carrots and pecans from step #1
   
7. Using a cookie scooper (2 tsp size; 1 1/8" diameter like this one on Amazon), place scoops of dough onto a baking pan lined with parchment paper
   
8. Gently press the balls of dough down to flatten them out slightly. Bake for 12 minutes (at 6 minutes, take pans out, rotate positions, and put back in the oven)
   
   Frosting
   
   
9. In a medium-sized bowl, cream the butter and cream cheese together with a mixer until fully combined. It helps if the butter and cream cheese have softened some before doing this (you can zap them in the microwave for 15 seconds to help)
   
10. OPTIONAL: Pour the granulated sweetener into a blender or food processor. Blend the sweetener until it is fine, fluffy, and powdered. Powdering your sweetener makes for a smoother frosting.
    
11. Add the sweetener and maple extract to your bowl and beat slowly until the sweetener is incorporated (go slow to avoid it getting blown into the air)
    
12. Once the sweetener is incorporated, beat on high for 2 minute or until fluffy
    
13. Use a piping bag (something like these) to pipe the maple frosting onto the whoopie pie “halves” you baked in the steps above. Make a sandwich with each “halve” with the icing in the middle.
    
14. Enjoy! Keep any remaining carrot cake whoopie pies in an airtight container in your fridge. If refrigerated, they should be good for about a week.

Wife and I picked up the Thug Kitchen cookbook. It's hilarious to read and has some great recipes in there too.

I was raised where meat was pretty much the main entree for every meal, so things that substitute meat seem to work well for me. Some of my favorites are black bean or chick pea burgers, and baked BBQ cauliflower (good to use in tacos, salads, etc.). We also cook up these tasty tostadas as well. (Technically that's a meat-less meal, and you'd have to swap out the sour cream and cheese to go fully vegan).

Also, if you're like me, you'll leave for work and frequently leave your lunch on the counter at home. In those situations, I've found Taco Bell to be a pretty good option. Nearly any recipe tastes just as good asking them to swap the beef for beans.

Hope this helps!

Top your rice and fried egg with fried shallots and sweet soy sauce Typical Indonesian breakfast (caveat: am not Indonesian).

Or, a pretty basic fried rice is rice, egg, scallions, and whatever meat you like (Spam works great if you’re looking for cheap!). You can find all sorts of heated debate about the best way to make fried rice on Reddit and elsewhere on the internet.

Not what you asked, but I send my son with one of these to lunch. Keeps the food hot until lunch time and has a neat foldable spoon in the lid. I send non-gourmet things like top ramen and macaroni but any stew/soup is fine.

While I like your simple recipe, I would not call pam cheaper than normal cooking oil. All it is is vegetable oil and it's like $5 for a can that is what? 5-6 ounces? You can buy a lot of vegetable oil for that price. Even olive oil is more economical than pam. And if you really want your oil as a spray you can get a $10 oil sprayer that will work just as well as pam.

In "The Alice B. Tolklas Cookbook," she has a recipe cooked on an asbestos slab. There is also a foonote explaining what sesame is.

"A Thousand Years Over A Hot Stove" does a great job of illustrating recipes and updating them for the modern kitchen, so issues of temperature and amounts are corrected.

Nice find!

>Her gastro doc is taking things very slowly and deliberately

He's probably just using some algorithm. He's probably checking for some sort of lactose intolerance, gall bladder disease, other stuff before he goes into (expensive) diagnostic testing.

Anyway, roasting typically used oil to the best flavor/texture. Steaming should be your go to for veggies. A bunch of veg is pretty darn tasty if steamed correctly; cabbage, spinach, broccoli, carrots; add some salt/pepper, maybe some lemon juice for brightness and you have a staple veg for every meal.

Fish in foil is a good one too, you can reduce/omit the oil and still be okay.
\
If you want to minimize, but not completely omit oil in a recipe (say grilling chicken breast or salad). Check out the misto

My favorite cookbook for beginners is Alice Water's The Art of Simple Food, which has really delicious recipes for making basic things from scratch; she walks you through a lot of basic techniques and tips for learning how to cook, not just following a recipe.

A lot of these more cannon books they will probably already have it sounds like. Something they might not have but I have found invaluable as someone who does some vegetable-growing myself is Alice Waters Chez Panisse Vegetables. She a classically-trained french chef who is all about the Slow Food movement, eating fresh and local, etc. (in case you haven't heard of her), and the book is organized by vegetable from A to Z. For each vegetable there's some beautiful prose on the history and uses, maybe some myths, etc., and then several exquisite recipes centered around that vegetable. It's become my number one book for when i have a TON of ___ and have NO idea what to do with it all!

This is my favorite Cajun cookbook. I'm from south Louisiana and I highly recommend it.

I've actually never had an appetizer with gumbo, so I'm not really of any use there. For me, a cup of gumbo is either the appetizer or a stand alone entree. Plus any appetizer recommendation I would think give you would be fried haha. (Fried catfish, crab cakes) Although, you could do spinach and artichoke dip - although I'm not entirely sure that's Cajun.

Don't forget the filé for your gumbo!

thai curry

I cannot recommend this enough. It is extremely cheap, easy, and delicious. All you have to do is mix this curry paste with coconut milk and bring it to a boil. Then add a cup and a half of stock (chicken, vegetable, whatever).

Then you add whatever you want to it: beef, chicken, fried tofu, peppers, onions, bamboo shoots... you get the idea. Bring it to a light boil for a while, until everything seems to be cooked. Serve over rice

I'm going to sound like a shill here, but the Instant Pot can also be used as a slow cooker, rice maker, yogurt maker, steamer, you can make cheesecake, and it has a solid saute function so you can brown your meats and vegetables without having to break out another pan/pot. The 6 qt model is also $99.

I don't think most of us know what you mean by "peanut butter stock." It's not a common term in the USA as far as I know, and every Google result I'm seeing for it seems to indicate it's just... shelled, halved peanuts.

So I'd say... um... have you considered eating them? :) Or feeding some birds with them. Or going here. Not sure how this would differ from "I have an awful lot of peanuts," which would have been much clearer and probably gotten you some better advice!

Or if you meant something else by "stock" (e.g. at first I thought you might have meant this), you'll have to explain it to us better.

I saw a recipe in David Chang's book (Momofuku) that I'm going to try:

Ginger scallion noodles.

There's a free preview with the recipe on the book's Amazon page:

http://www.amazon.com/Momofuku-David-Chang/dp/030745195X

They still do. Midas Touch is an ancient ale, available all year long. Sadly, they've not done any of their OTHER ancient ales in a while. If OP is interested, he should read Uncorking the Past, great read on how ancient brewing began. He also has another book coming out soon, Ancient Brews Rediscovered and re-created

Thanks for the reply. It is different. I think it's called "gratin dauphinois" in the International Cookbook. Has Gruyere cheese in it. It's this one:

https://www.amazon.com/Betty-Crockers-International-Cookbook-Crocker/dp/0394504534/ref=sr_1_1?s=books&ie=UTF8&qid=1482345510&sr=1-1&keywords=betty+crocker+international+cookbook

The real stuff used in theatres is flavacol, which you can buy on amazon. Works way better than regular salt.

Well you could add to their cooking knowledge by getting them a book about real mexican cuisine:

Truly Mexican


Tacos, Tortas y Tamales.


The Art of Mexican Cooking

What I'll do with regular coconut milk is let the can sit the same way for a few hours so that I know all the cream rises to the top.

I spoon just the cream off the top into my wok and heat that till it starts to thicken. Then I add my paste, cook that till it starts to smell, then add my veg and finally the rest of the coconut milk can.

The paste you use makes a difference too. I've tried a few, and always come back to Maesri

u/DameBluntsALot

Here you go! It's only about $2 more than I pay for in store so call that the cost of shipping and it's a good price.

Kecap Manis (Sweet Soy Sauce) - 600 ml(20.2-Ounce)by ABC. https://www.amazon.com/dp/B00886AVOI/ref=cm_sw_r_cp_apa_i_cgZ3DbQ8KVMY0

With something like this Thermos you can make food and it should be hot still when lunch comes around. Even comes with a folding spoon.

Soup or chili with a chunk of bread. Rice and beans with tortillas. Fried rice. Mashed potatoes.

I use the Whirly Pop, coconut oil and Flavacol

A few British classics Delia's Complete Cookery Course, Mary Berry Cooks and Madhur Jaffrey's Ultimate Curry Bible.

All about Braising, and All about Roasting by Molly Stevens are my most used books. Changed my life.

http://www.amazon.com/All-About-Braising-Uncomplicated-Cooking/dp/0393052303

If vegetarian is an option and you're ok with some offensive language, the Thug Kitchen cookbook might be a way to go.

https://smile.amazon.com/Thug-Kitchen-Official-Cookbook-Like/dp/1623363586/

Instant Pot Duo 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W https://www.amazon.com/dp/B00FLYWNYQ/ref=cm_sw_r_cp_apa_MBlHzb29YYNQM