Cooking on Cohen's - findings / ideas

[Brooke-Ellen]

Hey guys,

I'm hoping to experiment some more with the food allowed on the program so for my own uses and decided to compile how I use my Cohen's ingredients....I figured it could be useful for newer people who are a bit less adventurous with their Cohen's meals and may not have thought of some things.

A lot of what is in this list is adapted or inspired from other things...then there's some wacky ideas of my own.

Please note, anything listed under ' NOT TESTED ' I have not yet made - just formed as an idea, and I will update when I try and test.

Anyway, here we go:

Ideas for ALL meat types:

• Roast with herbs and fruit allowance / or stewed fruits (particularly lemon, mango, apricot, orange).
• Mince / puree with herbs, pan fry and serve with salad as ‘rissoles’ (crumb if required).
• Crumb thinly sliced pieces of meat in crisp bread crumbs and herbs.
• NOT TESTED
• Mince / puree with Asian herbs (spring onion from vegetable allowance), chilli flakes, sweetener, lemon juice, ginger, garlic powder – spoon into leafy part of buk choy and fold – steam.

Ideas for RED MEAT only:

• Sweet curry - Pan fry until brown in curry powder and olive oil spray with spring onion from vegetable allowance (see section ‘condiments’). Add a little orange juice, 3 tbsp coke zero, simmer whilst making cauliflower rice – serve on cauliflower rice.
• Stew – pan fry with mushroom allowance, tomato to taste, spring onion, capsicum, garlic til brown. Add half can ~ coke zero, simmer and serve with cauliflower rice.
• Cured (cooked by lemon acid) – Slice paper thin – cover in juice of one lemon, leave for 15 – 20 minutes until changed colour (should look brown). Good with finely sliced raw cabbage, cucumber, celery, spring onion and dressed with orange juice, garlic powder, chilli powder, a little sweetener, water.

Ideas for POULTRY / FISH only:

• Steam
• Poach - (cover fillet half way with water in a pan), add lemon juice, thyme, dill. Cook approximately 10 minutes simmering at medium to high.
• Cured (cooked by lemon acied) – slice paper thin – cover in juice of one lemon, leave for 10 – 15 minutes until white and firmer.

Ideas for YOGHURT

• Mix with sweetener and cinnamon
• Blend with sweetener, water, stewed fruit allowance, and ice cubes (smoothy)
• Submerge a rice cake in your yogurt allowance the night before and serve with stewed fruit (see section ‘fruit’). Add cinnamon and a little cardamom if you like.

Ideas for CHEESE

Mozzarella Cheese

• Eat sliced as is on crackers with cracked pepper and salad.
• Grate mozzarella – spread sparsely (but enough to stick together) on a lightly sprayed tray. Melt allowance until crispy like a chip – flavour with dried herbs. Serve vegetable allowance on top with mayonnaise. Mushroom and tomato also bake well into the cheese if you want to melt them hard together. Can also weigh your cottage or ricotta with the bulk of the allowance being mozzarella, then use this method and have the cottage / ricotta / feta as a ‘spread’ on the baked mozzarella lattice with spinach and spring onion.

Cottage Cheese

• Mix with curry powder (see section ‘condiments’), serve on crisp bread with vegetable allowance.

Cheese – Ricotta

• Mix with curry powder (see section ‘condiments’), serve on crisp bread with vegetable allowance.
• Serve with apple slices and cracked pepper on crisp bread with vegetable allowance.
• NOT TESTED
  Combine with feta and mozzarella, spring onion, garlic, spinach - crumb in cracker crumbs, pan fry.

Ideas for EGG

• Soft boil, dip crisp bread allowance into yolk and serve vegetable allowance on side.
• Bake in muffin tin with vegetable allowance.
• Hard boil, mix with herbs / spices ie. Curry powder and mayo – serve on crackers with vegetable allowance.
• Whisk with fork, pan fry with chopped vegetable allowance as an omelette.
• French toast – whisk with fork and 2-3 tbsp water – pour ½ of egg mixture in small pan, place rice cake on top of egg mixture, pour remaining mixture over. Flip when set. Serve either:
  
  a)SWEET – A small amount of sweetener and orange or lemon juice on top – vegetable allowance will need to be eaten separately.
  
  b)SAVOURY – Fresh cracked black paper and small amount of salt on top, can be served with vegetable allowance.

Ideas for VEGETABLE / SALAD ALLOWANCE
Asparagus

• Pan fry with a light spray olive oil til starting to go brown for a very nutty flavour.

Cauliflower

• Steam til over cooked (15 mins). Puree and add to ‘sauces’ and ‘curries’ for a mock creamy texture.
• Process until resembling fine grains in a food processer. Steam with a teaspoon of water in microwave takeaway container for 2 minutes.

Spring Onion

• Caramelize slowly in a light spray of olive oil for a very ‘sweet’ flavour.

Ideas for FRUIT
Apple / Apricot / Mango –

• Stew in diet lemonade with a little cinnamon and cardamom. Drain excess. Use with cheese or yogurt allowance, or make the rice pudding yogurt recipe. Can also be used when put in with roasted meats, and for curries or apricot chicken served with cauliflower rice.
• Slice and add to salads.
• Cook in pan with small amount of sweetener and balsamic vinegar – add to salads.

Orange

• Use juice with beef or chicken for sweet curries.

Crisp bread / Rice cake

• Melt mozzarella and vegetable allowance on top with oregano and garlic to make ‘pizza’.
• Weigh crisp bread / rice cake – take note of weight. Crush bulk amounts into fine powder for thickening sauces / curries, and crumbing meat / cheese.

Condiments and Herbs
Standard curry mixture:

• Pinch each of turmeric, ground cumin, chilli flakes, ginger, garlic powder, sprinkle of sweetener – can be made in bulk and used as needed.

Sweet mustard sauce:

• Mix mayonnaise allowance with pinch of mustard powder and sprinkle of sweetener.

Mango or Apple or Apricot stewed relish:

• NOT TESTED
  Make as per stewing details above. Pan fry with pinch of chilli flakes, ½ teaspoon balsamic vinegar, cracked pepper. Use with crisp breads.

[Brooke-Ellen]

OK so it seems I have the same kinda mind as the person running the Facebook page with the recipes LOL a lot of similar ideas there. None the less I hope maybe as a collection here on the forum it could be useful for the newbies.

[Blommie]

This is amazing! Thanks for this as I got a couple of ideas from here

[Baroness]

Great post thanks.

[sixty_plus]

Thanks Brooke-ellen, really helpful post

[lil_doll]

Very helpful.

Thanks Brooke

[JoG]

My new best friend is the vege julienne tool from woollies for 3.59... It was awesome with the zucchini for lunch... It's like pasta!

[Brooke-Ellen]

Originally Posted by JoG

My new best friend is the vege julienne tool from woollies for 3.59... It was awesome with the zucchini for lunch... It's like pasta!

Ooooh might have to check that out!

Glad you guys find some of it helpful.

[lil_doll]

Oooh Jo, I am going to duck into to woolies on my way home to see if mine has it!! Exciting!!!!!!!!!

[makingmemories]

I've got one from robins kitchen, but it's not that great (grate? Lol). Will have to get the woolies one!

[Booboo9498]

i wonder if we have them in the supermarkets here in NZ... will have to check!!
I remember having one years ago i purchased it from the home show... its long gone now though!!

[Runninggirl]

Great post

[Natsky]

Thanks so much for this - great ideas for a newbie!

[Brooke-Ellen]

Hi guys, glad you like the ideas - I have found some issues with errr....'fibre' as I"ve gotten a bit further into the plan, which has left me a bit 'backed up' so to speak - I am pleased to say that adding 2 teaspoons of Psylium Husks to the french toast EGG recipes has made them absolutely amazing !

[jessy]

I have just had the french toast and tha twas an amazing meal

Thankyou so much Brooke for sharing these wonderful delights

[Babybear]

Thanks heaps that's great!

Anyone found the vege julienne tool in New Zealand?

[jessy]

Bump

I LOVE making the French toast