Posted by Tom Talks on Mar 28, 2019
Print Recipe Pho Bone Broth Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Prep Time 2 hours Passive Time 3 hours Servings servings Ingredients 6 lbs pork bones1 whole yellow onion (halved)1 packet pho seasoning2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)0.25 cup apple cider vinegar Instructions Blanch bones in a large pot of water by bringing to a boil for 10-15 minutes. Skim off and discard the top layer of foam from the blanching process. Discard the water. Place bones in a pressure cooker with the onion halves, apple cider vinegar, pho soup base, and pho seasoning. Cover the bones with fresh water. Only use enough water to barely cover the bones. (More water will yield a diluted broth.) Cook on high pressure for 3-4 hours. After cooking, remove the bones and meat. Discard the bones. Save the meat for a different dish. Cover the pot and put in the fridge to cool for a day. After the pot has cooled, skim off the top layer of fat and marrow. Discard it or save it for cooking other dishes. Scoop out the gelatin bone broth into containers to freeze. Reheat bone broth gelatin to serve. Recipe Notes Animal bones can be found at the butcher at ethnic markets (E.g., Asian supermarkets). You can use whatever animal bones you like, but I have had the best quality broths from pork bones. Beef bones yielded a thinner broth (less collagen). I use an 8 qt Instant Pot for about 6 lbs of bones. (I have two Instant Pots and usually do 12 lbs at once.) I like to take the pork meat and serve it over white rice with hot sauce. I reuse the fat and marrow to make very rich pancakes. Blanching bones is not a necessary step, but it will yield a cleaner looking broth. For a bolder and saltier flavor, consider doubling the amount of pho soup base. If you cannot find BOTH the pho seasoning and pho soup base, you can try omitting one for a weaker flavor broth. Pork bones yield about 25% its weight in meat. (E.g., 12 lbs of pork bones gives me 3 lbs of pork meat) If using a slow cooker, cook for 24-48 hours. If it is your first time making bone broth, be careful to not overfill to avoid overflowing. Consider placing the slow cooker on some kind of pan to catch accidental overflows. Making homemade bone broth is not an easy task. However, it is a cost effective way of getting extra delicious collagen. Powered by WP Ultimate...
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Posted by Tom Talks on Jan 18, 2019
Print Recipe Spicy Sausage Alfredo Bake 671 Cal, 67g Carb, 27g Fat, 43g Protein Servings servings Ingredients 6 lbs pasta4 lbs broccoli7 lbs fully cooked sausage, sliced1 cup flour6 cup Chicken Broth12 cup whole milk1 cup butter2 bulb garlic, sliced3 cup grated parmesan cheese12 cup grated mozzarella cheese Optional 2 lbs frozen green peas1 bunch fresh parsley, chopped Seasoning 1.25 tbsp salt1.25 tbsp pepper0.5 tbsp red pepper flakes1 tbsp italian seasoning Servings servings Ingredients 6 lbs pasta4 lbs broccoli7 lbs fully cooked sausage, sliced1 cup flour6 cup Chicken Broth12 cup whole milk1 cup butter2 bulb garlic, sliced3 cup grated parmesan cheese12 cup grated mozzarella cheese Optional 2 lbs frozen green peas1 bunch fresh parsley, chopped Seasoning 1.25 tbsp salt1.25 tbsp pepper0.5 tbsp red pepper flakes1 tbsp italian seasoning Instructions Cook pasta and set aside. Consider rinsing off the pasta after cooking it to minimize pasta sticking together. Cook Broccoli and peas. Set aside to cool and dry. CREAM MIXTURE: In a large bowl or non-stick pot, mix together the chicken broth and milk. Slowly whisk in the flour. Add in the seasoning to the mixture. Melt butter in a large non-stick pan or pot. Simmer garlic for 3-5 minutes in the butter. Pour the CREAM MIXTURE into the large non-stick pan/pot with the butter and garlic. Gently simmer for about 5 minutes, or until the mixture starts to thicken. Stir in Parmesan and mozzarella until cheeses are melted together and smooth. OPTIONAL: Set aside about 20% of the mozzarella cheese on the side to use as a crispy cheesy layer on top. In a large non-stick baking dish, add in the pasta, broccoli, peas, sausage, and cheese mixture. Mix thoroughly. Consider greasing the baking dish to prevent sticking from the cheese. OPTIONAL: Top with remaining mozzarella cheese to get a nice crispy cheese layer. Broil on low for 5-8 minutes or until cheese is golden and crispy. OPTIONAL: Top with parsley Recipe Notes Use whatever method to cook the broccoli you prefer. You can steam, boil, bake, or microwave it. Depending on your preferences, green peas are optional. If you do not have enough cooking equipment, it is easier to bake the pasta dish in multiple batches. Parsley and herbs do not freeze well and may have a poor texture when defrosting. Consider adding fresh parsley on the pasta whenever you eat it. Powered by WP Ultimate...
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Posted by Tom Talks on Jan 17, 2019
Print Recipe Loaded Pulled Pork Potatoes 700 Cal, 75g Carb, 15g Fat, 66g Protein Servings servings Ingredients 6 lbs Pork loin or pork chops4 cups Dr. Pepper2 cups BBQ sauce1 White onion (chopped in half)1 tbsp onion powder1 tbsp garlic powder1 tbsp salt Servings servings Ingredients 6 lbs Pork loin or pork chops4 cups Dr. Pepper2 cups BBQ sauce1 White onion (chopped in half)1 tbsp onion powder1 tbsp garlic powder1 tbsp salt Instructions Cut pork into chunks about the size of your fist Coat pork with seasoning Place all ingredients into a pressure cooker or crock pot Pressure cook on Manual High for 50 minutes. (If using a crockpot, cook on low for 8-10 hours or high for 5-6 hours) Remove pork and shred with fork (or hand mixer) OPTIONAL: Top shredded pork with left over juices OPTIONAL: Assemble the pork with the other baked potato ingredients Recipe Notes Pork chops are similar to chicken breast. It tends to be dry. If your goal is weight loss, then only add the minimum amount of juices to the shredded pork to make it palatable. Pulled pork can be cooked in bulk and freezes well. It is very versatile in what it is served with, (tacos, baked potatoes, sandwiches, etc.). If you wish to increase calories and gain weight, consider adding extra sauce, BBQ sauce, and eat the pulled pork as a sandwich. My favorite way to eat pulled pork is over a baked potato for a calorie light meal that is incredibly filling. BAKED POTATO INGREDIENTS 300g/10oz potato 8oz pork loin 2 tbsp shredded cheese 2 oz fat free yogurt 1.5 tbsp bacon bits 1/4 cup diced white onions Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Taco Bake Casserole 572 Cal, 41g Carb, 22g Fat, 54g Protein - Based off 10 servings Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Servings servings Ingredients 3 lbs Ground turkey2 packages Kraft Deluxe Mac & Cheese3/4 cups Light sour cream3/4 cups Fat free greek yogurt2 cup Pace picante hot salsa3 cups Shredded cheddar cheese40-60 slices Pickled jalapenos Diced Instructions Prepare mac and cheese according to package. When mac and cheese is done, Stir sour cream/Fage into mac and cheese. Stir fry ground turkey with jalapenos. When meat is cooked, use taco seasoning and follow directions on taco seasoning packaging. In the baking dish, make a layer of mac and cheese by spooning ½ of the mac and cheese mixture. Add another layer of the meat/jalapenos mixture. Add another layer using 2 cups of cheese, then another layer with remaining Mac and cheese. Heat oven to 400F, cover with foil, and bake for 15 mins. Add another layer with salsa and remaining cheese. Bake uncovered for 5 min or until cheese is melted. Recipe Notes This is a spicy dish! For the non spicy lovers, opt out for less jalapenos and mild/medium Pace picante salsa. You can swap out the ¾ cup sour cream and ¾ cup Greek yogurt for 1.5 cups of sour cream. Powered by WP Ultimate...
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Posted by Tom Talks on Nov 3, 2017
Print Recipe Spicy Chicken Fettuccine Alfredo 673 Cal, 78g Carb, 18g Fat, 49g Protein - Based off 10 servings Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Servings servings Ingredients 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)20-30 slices Pickled jalapenos Diced2 bulbs garlic Sliced4 cups Mushrooms Sliced (2 packages from grocery store)40-50 strips Sun dried tomatoes Sliced1 Yellow onion2 packages Italian style salad dressing Mixed with 1/2 cup water1 10 ¾ oz can Cream of mushroom soup1 10 ¾ oz can Cream of chicken soup16 oz Light cream cheese1 package Fresh parsley Diced2 1lb packages Fettuccine1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne Instructions Slow Cooker Method Mix water, salad dressing, chicken, onions, and garlic into slow cooker for 4 hrs on low. Add everything else for 1 hr on low. Boil fettuccine according to instructions. Serve with fettuccine on plate with Chicken Alfredo Sauce and some fresh parsley garnish. Freeze remaining sauce. Cook fettuccine as needed prior to serving. Sous Vide Method Cook all ingredients except chicken breast in sous vide bags at 190F for 1.5-2 hours. Add chicken breast to the sous vide bags. Cook at 140F for 1-1.5 hours. Boil fettuccine according to instructions. Serve with fettuccine on plate with chicken alfredo sauce and some fresh parsley garnish. Freeze remaining Chicken Alfredo Sauce either in separate containers or keep in the sous vide bags. Cook fettuccine as needed prior to serving. (Optional) If thawing form the sous vide bags, consider reheating sauce mixture in a sauce pan. Bring to a brief simmer and serve. Recipe Notes For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking. Powered by WP Ultimate...
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