Fast Diet

December 27, 2016

one day: 500 calories, lots of water

2 meals 200 calories each

2 snacks 50 calories each

SNACKS 50 calories:

  • 1 baby bel cheese
  • 10 grapes
  • ½ apple 1 tsp almond butter OR 1 stalk celery ½ TB almond butter
  • 2 TB hummus 2 sl red pepper
  • 1 slice crisp bread 1oz cheese

200 Calorie :

  • 1 egg/1TB cheese/3 cherry tomatoes/toast
  • 3 oz cheese/½ C lettuce /½ apple
  • 1 sweet potato/ 3 oz yogurt/ 1 TB dried cranberries
  • 4 oz chicken/1 C vegetables
  • 2 eggs/1 oz cheese/½ C spinach
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serves 6-10. Bake 400° 40 min.

Cook Potatoes

  • 4 LBs yukon gold, boil 20 minutes, drain, cool & peel. Press in ricer.

Add ingredients

  • 2 pkgs herb garlic Boursin
  • 4Tb butter
  • ¹⁄³ C  chopped chives
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1¾ C buttermilk – stir in until smooth & fluffy

Bake 40 minutes in 400°

  • Spoon into greased baking dish. Top with 2 TBs butter. Cover with foil. Bake 30 min.
  • Remove foil, bake 10 min more.

Cranberry Sauce Bourbon

December 27, 2016

Serves 8-10

  • 2  12oz packages cranberries
  • ²⁄³ C white sugar and 1¹⁄³ C brown sugar  OR >1 C Turbino
  • ¾ C orange juice
  • zest of orange
  • ¾ C water
  • 1-3 TB bourbon

Cook all ingredients  med-hi  15-20 min. Remove from heat & cool.

OR

serves 4-6

  • 12 oz cranberries
  • 1 ½C sugar
  • 1 apple peeled, cored & chopped
  • 1 C water
  • zest & juice 1 orange
  • zest & juice 1 lemon
  • optional: add 2 TB bourbon

Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!

also check out  http://honest-food.net/category/northern-european/

Serve with pinot noir /gamay / chianti.

  • 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
  • 3 TB butter
  • Pomegranate seeds for garnish

SAUCE

  • 1 shallot minced
  • 1 shot (1.5 ounces) of gin
  • ¼ C demi-glace or reduced beef broth
  • 1 tsp ground juniper berries
  • 2 tsp fresh rosemary chopped
  • ½ C sour cream or creme fraîche

COOKING

  • Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
  • Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
  • Add rosemary and  crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
  • Turn off heat. When stops bubbling, add creme fraîche.
  • Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .

Tuscan Kale Salad

December 2, 2016

QED delicious, sweeter kale salad. Serves 4-6

  • One bunch Tuscan Kale, remove from stem.
  • One pomegranate – seeds
  • ¼ C raisins or cranberries
  • ¼ C sliced almonds
  • 1 oz shaved romano/Asiago cheese

Dressing

  • 1 clove garlic
  • 1 T lemon juice
  • 1 T white wine or white balsamic vinegar
  • 3 T oil