Adventure Mouth!

From "How To Drink" (https://www.youtube.com/watch?v=C7duRnXOn-4) Full Biotic Kick: In glass Crack Ice 1 oz. -or- 30 ml. Amaro Di Angostura 2 oz. -or- 60 ml. Bourbon (Yellowstone Select) Top off with Ginger Beer - about 4 oz. -or- 120 ml.  Garnish with orange peel Tasty Tankard: (make 1/2 to 1/4 of this insane 20 oz booze-milkshake) In Shaker 6 oz. -or- 180 ml. Iced Chocolate (recipe below) 100g - 90% Cooca Dark Chocolate 500g - Whole Milk Heat until chocolate is melted Let cool 1.5 oz. -or- 45 ml. Butterscotch Schnapps (DeKuyper) .75 oz. -or- 22 ml. Coconut Rum (Malibu) .75 oz. -or- 22 ml. Irish Cream (Bailey's) Add ice to shaker Shake Strain into glass Top with whipped cream and cinnamon (shake cinnamon over fire to give it a burnt edge)

 https://www.delish.com/cooking/recipe-ideas/a20155300/roasted-beet-goat-cheese-salad-recipe/ Ingredients Salad 1 head of romaine 3 precooked beets  1 avocado, cut into narrow chunks 4 oz goat cheese (more would be fine) 1/2 cup chopped mixed nuts Vinaigrette (shake together) 1/2 cup olive oil 1/4 cup balsamic vinegar 1 T maple syrup (19 g) 2 t brown mustard (10 g) Toss veggies with vinaigrette, top with crumbled goat cheese and nuts.

Basics Prep Large bok choy: wash and dry leaves and stems.  Cut away leaves, stack, and cut crosswise into strips.  Cut stalks into 1/2" - 1" pieces (discard bottom 1" around root). Baby bok choy: wash and dry.  Cut in half or use whole. Cooking Stir-fry until tender.  Cook cut-side down for a few minutes within moving in hot oil to get a good sear.  Once color appears, flip and continue cooking. Whole or halved baby bok choy takes about 5 - 7 min; smaller pieces take 2 - 3 min. Ingredients 1 lb baby bok choy 2 T soy sauce (may substitute a mix of tamari and/or coconut aminos) 2 T vegetable broth 1 T rice vinegar 1 T sesame oil 2 T vegetable or olive oil 1 t honey (may sub maple syrup) 1/8 t red pepper flakes 1 T minced garlic 2 t minced ginger 1/4 c sliced green onions Sesame seeds Instructions In a bowl, combine soy sauce, broth, vinegar, 2 t sesame oil, honey, and red pepper flakes. Heat 1 T vegetable oil and 1 t sesame oil over high heat until just smoking.  Cook hal

Ingredients 1 T olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 t salt 1 t pepper 3 c chicken broth 1 pinch red pepper flakes 1 lb collard greens, cut into 2" pieces Instructions Heat oil in a large pot over medium-high heat.  Add bacon and cook until crisp.  Crumble bacon. Add onion, cooking until tender, about 5 min.  Add garlic and cook until fragrant. Add collards and fry until they begin to wilt. Add broth, salt, pepper, and red pepper.  Reduce heat and simmer until greens are tender (~45 min).

Ingredients 1.3 lb sirloin steak 1 T olive oil 1.5 t minced garlic 1.5 t minced ginger 12 oz broccoli florets (or broccolini) Cauliflower rice Sauce 1 c water 1/2 t xanthan gum 2 T low sodium tamari / soy sauce 2 T coconut aminos 4 t toasted sesame oil 1 t Better Than Bouillon beef base Instructions Sliced beef across grain, 1/4" thick, while half-frozen, then let warm up for cooking. Add xanthan gum to water and sieve out any clumps before adding to other ingredients. Mix sauce ingredients in a bowl.   Heat oil and coat pan.  Once hot, add beef, cooking 30 sec on one side before turning.  Put aside on a plate and keep warm.  May need to cook beef in multiple batches. Add oil, garlic, and ginger to the pan, stirring until fragrant.  Add sauce and broccoli.  Stir and cover to steam until broccoli is tender but still crisp.  Remove. Drain any meat juices into the pan and reduce sauce a bit.  Add beef and broccoli mix, stir and warm. Season with salt and pepper to taste.

 Ingredients 1 lb green beans, washed and dried, cut to reasonable length 2 T olive oil 1 t salt (or a bit less) 3/4 t black pepper 1 T freshly chopped garlic (6 cloves) 1/4 c parmesan cheese, freshly grated Instructions Toss beans in oil with salt, pepper, garlic, and parmesan Arrange beans in one layer on a baking sheet sprayed with cooking spray. Bake at 425 for 20-25 min, tossing halfway.  Should be fork tender. Remove and adjust seasoning.  Optionally, sprinkle with parsley. Serves 4 (1 serving = 126 cal, 9 g carbs, 4 g protein)

(from mancavechef.com) Oil Unsaturated fats polymerize best, so the highest ratio of unsaturated to saturated fat (and non-fat contaminants) is best. You need to exceed the smoke point of the oil used. Options Flaxseed (top choice, 450 F smoke point, a bit expensive) Due to expense, might be a good choice for initial seasoning, but then use others for maintenance. Grapeseed (second choice, 420 F smoke point, less expensive) Acceptable choices: corn oil, olive oil, sunflower oil Poor choices: bacon fat, lard, coconut oil, cheap oils (likely to have contaminants). Seasoning Clean Do this even with new cookware, as well as when seasoning has holes.  Be thorough to ensure the best bond between seasoning and metal. Scrub with 1/4 cup of kosher salt, using fingers. Wash with hot, soapy water.  Place in the oven or on a stove and heat it completely dry. Oil Lightly coat inside and out with oil. Add 1 tsp of oil and spread around with fingers.  Don't use a paper towel as it will leave micr

Ingredients 2 acorn squash, halved 1 T walnut oil 1/2 cup onion, finely diced 1/2 T garlic, minced 1 lb ground beef 1.5 cup mushrooms, chopped (baby bella or other) 1/4 cup dried fruit, small / chopped (figs, raisins, cranberries) 1/2 cup chicken stock 1 t fresh rosemary, chopped 1 t fresh sage, chopped 1 t pepper 1/2 t salt ½ cup nuts, chopped (pecans, etc) 1 cup shredded cheddar cheese Instructions Preheat oven to 450 degrees. Grease baking sheet w/ walnut oil. Slice acorn squash in half, scoop out seeds and place flat on sheet.  Bake 20 min, until tender when pierced with a fork. Meanwhile, sauté onions and garlic in oil until translucent, about 3 min. Add ground beef and cook ~10 minutes until browned. Add mushrooms, dried fruit, chicken stock, nuts, herbs, pepper and salt.  Sauté 5 minutes. When the squash is done, remove from oven and scoop out most of the cooked center, leaving the mostly empty squash. Mix squash filling into to beef mixture and scoop into empty squash. Top with

 Ingredients 2 - 2.5 c Meat drippings (turkey, beef, duck, etc) 1/2 c Unsalted butter 1/2 c All-purpose flour (rice flour also works) 2 t Chopped, fresh thyme 1 T Chopped, fresh parsley Broth (chicken, low-sodium ideally) Kosher salt and black pepper Instructions Melt butter in a saucepan over medium-low heat. Whisk in flour and thyme, and lightly brown ~1 min. Gradually whisk in drippings. Boil briefly and lower to a simmer (keep heat low to avoid burning) to thicken, whisking throughout. Stir in parsley. Keep on low heat, adding salt and pepper to taste, and broth to dilute and lower saltiness. Possibilities Garlic, minced or fine-chopped onion, mushrooms.

Ingredients 1 lb ground beef 1/2 c chopped onion 2 cloves garlic, minced 1 T cumin 2 tsp chili powder 2 cans tomatoes and green chilies (rotel) (~2 cups) 2 cans chicken broth (~3.5 cups) 1/2 c heavy cream 8 oz cream cheese (1 package) Instructions Brown ground beef, onions, and garlic in a soup pot. Add cumin and chili powder, and cook a couple minutes. (optional) May add some cayenne for increased spice. Mash in cream cheese and mix. Add rotel and bring to a simmer. Add broth and cream.  Stir and bring to a boil. (optional) Serve with fresh cilantro, avocado, and/or hot sauce. Nutrition 1 cup: 335 calories, 29 g fat, 5 carbs (4 net), 1g fiber, 13g protein  http://forum.lowcarber.org/archive/index.php/t-220277.html