Tag Archives: Larb Moo

Healthy Eating…How to lose weight and eat the foods you love!

No more diets 20 March

It is getting really hot here and I know some of you are not so lucky and as my friend Sally very nicely puts it you are freezing your assets off.

Therefore I have picked a lovely  Thai Pork salad for those of you in warmer climes or who just fancy some Thai food and a lovely vegetarian Chilli for those of you who don’t eat meat or have meat-free days.

Something for everyone my protein shake this week is a Mango and Apple one as mangoes are now in season  I bought some when I went to the market and when I arrived home one of my neighbours had dropped in a big bag of mangoes. What to do with all those mangoes was soon solved…

I made mango chutney with some and some of the green ones we slice and eat with a spicy Thai dip as a snack… The remainder I froze in portions to use in my protein drinks or smoothies.

To make Thai spicy dip:
Finely chop one small shallot, 1 clove of garlic, finely slice 6/8 fresh chillies, add 3 tbsp fish sauce and 2 tbsp fresh lime juice…I stir in a little-chopped coriander. If the dip is too salty add a little warm boiled water.

Lovely to dip your fresh mango in…

Before I forget… How is everyone getting on??? Are you on track and starting to shed some pounds/kilos…Are you losing your sweet tooth??? Are you finding it hard???Please speak to me in comments and if you have a favourite recipe then please message me and I am happy to share it…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice.( recipe below)
  • 1-2tbsp Fish Sauce.
  • Small amount of palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, and remove the pan from the heat.

Stir in toasted rice, sm amount of palm sugar, and chilli( as desired) start with 1 tsp and once all ingredients are added ..taste and add more if required.

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make dried rice mix, Take a thick-bottomed pan and put it on medium to low heat, cover the bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Next, I have this lovely meat-free dish made by my friend Richard…He is not vegetarian but likes to have meat-free days.

Vegetarian Chilli.

Richards vegetarian chilli

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 1 tbs tomato paste
  • 3 cloves of garlic
  • 3 chillies
  • A handful of chopped green beans
  • 100gm  black lentils
  • 125 gm of mushrooms finely chopped.
  • 2 tsp each of cumin, chilli powder and coriander powder.
  • I can of red kidney beans

Let’s Cook!

Saute your onions in a little oil and they are transparent 2-3 minutes then add chopped garlic and cook for a further 2 minutes then add all the other vegetables including the lentils…

Add the tomato paste and then the spices cook for 15-20 minutes until all the vegetables are soft and then add the kidney beans, cook until the lentils are soft. Check the seasoning and add salt and pepper as required.

Lovely served with courgette ribbons, cauliflower rice or on a small jacket potato. 

I asked Richard if he soaked his lentils and he said no as they like them al-dente I myself do not cook very much with lentils and so I soaked mine. I think with lentils it is down to personal choice.

Richard also said that the chilli had as good a texture as one he usually makes with meat. It certainly looks very tasty in his photo…Doesn’t it??

You can also use a basic vegetable mix and add a creamed potato topping to make a lovely shepherd’s pie.

Thank you, Richard, for sharing your vegetarian chilli with us…

Now tell me honestly how is your new eating plan going do you find my hints and tips helpful???

The protein shake we tested this week was a Mango and Apple Protein Shake.

MANGO Protein drink

Ingredients:

  • 3/4 cup of coconut water or liquid of your choice.
  • 1/3 cup of greek yoghurt
  • 1 Cup of frozen Mango
  • 1/2 a green apple peeled and sliced
  • 2 cheeks of lime juice ( optional)
  • 1 tsp of chia seeds per glass ( optional)

I didn’t add any sweetener to this mixture as it was sweet enough for me but if you need a little more sweetness then add some honey.

Play with your fruits and flavours as long as you stick to the measurements when making a protein drink.

I still much prefer the very first protein drink I made the Raspberry and Beetroot Protein Drink   

It tastes amazing and the colour just pops it is such a vibrant pink colour and all natural ingredients… If you missed this post it gives you further information on making your own protein drinks and what alternative liquids you can use instead of my prefered coconut water.

Now…

board-1848736_1920

Moderation... I haven’t mentioned that word today …Is it working for you? How is the 80%/20% going? I really find it works well for me and if I add a couple of pounds then I rein it in and make sure I get them off…Far better to shed a few pounds than let it keep totting up and that few become a lot…Also, I don’t eat very late in the day anything that I fancy I will have no later than about 3pm as if I snack too late then I  don’t want my evening meal and then I do want to snack…

I also never eat until I can’t move…I am used to finishing my meal and thinking I could just eat that little bit more but I know if I do then it becomes uncomfortable and I don’t like that overfull feeling…

I am quite hard on myself really … But stubborn and single-minded enough to tell myself enough…Moderation…

Until next week when I will give you a few more healthy recipes maybe some soups as I hear that it is very cold for some of you … I am going to be pickling some Pineapple with jalapeno peppers now doesn’t that sound awesome and by special request from little Lily a pineapple shake…she loves the shakes as she doesn’t get them in the village no mod cons there …Now it is school holidays she is staying here and a great little helper she is she helped her daddy make meatballs for tonight’s dinner which were very nice but filling.

Exercise...Mine has been a lot less this week as I pulled my calf muscle and it was nearly better when I misjudged a very small incline where it shouldn’t have been and pulled it so it is again giving me a little gyp…Not as bad as it was but enough so I can’t walk as fast as I normally do also I think that I will need an early morning walk as it is getting too hot to walk in the middle of the day…

How is your exercise going?… What do you love to do?… Walk, run, go to the gym, swimming

If anyone else has a lovely healthy recipe they wish to share then please let me know…

Let’s do this! xx

Please note that if you are getting more posts from me than normal it’s because I am rescheduling and updating older posts to try and fix the spammers fingers are crossed it works… I will confine it to one a day xx

CarolCooks2 weekly roundup… 3rd -9th April 2022-Monday Musings, A-Z World Cuisine, China , Food Review “Cabbage” and Saturday Snippets where “Bubble” is my prompt.

 

Welcome to my weekly roundup…Wow, all this extra gardening and walking is having an effect I am certainly ready for my bed at night…lol and I have lost a few lbs…I haven’t killed the habaneros yet and it looks like we will get a third crop…the weather is still being very changeable but the cooler breeze is far better when walking…April is in its second week already I think the year will be flying by again…Easter will soon be here which means Hot Cross buns and Simnel Cake and maybe Easter Eggs if we can find them…

Monday Musings…

Mondays shares touched my heart in so many ways and also scared me “The Butterfly Effect”

Monday Musings…4th April 2022…

Carol Cook’s in my Kitchen…Chicken Kyiv/Kiev…

Chicken Kyiv/Kiev may not be a new recipe but it is a well-loved recipe…all that lovely garlic butter oozing onto the plate…so delicious and moreish x

CarolCooks2 in my kitchen…Chicken Kyiv…

A-Z World Cuisine…My virtual tour takes you to China today…

Chinese cuisine is rich and diverse, varying in style and taste from region to region. Its history dates back thousands of years, evolving according to changes in both the environment (such as climate) and local preferences over time. Chinese cuisine also varies depending on class and ethnic background, and it is often influenced by the cuisines of other cultures. All these factors contribute to an unparalleled range of cooking techniques, ingredients, dishes and eating styles that makeup what is understood to be Chinese food today…I would love to visit China but know I probably won’t however there is a large Chinese/Thai community here which means I can taste authentic Chinese food

CarolCooks2…A-Z World Cuisines…Part 11… China…

Time for this month’s post on Carol Taylor’s Green Kitchen…

Not long until Easter now, Good Friday is on April 15th…this month I shared my well tested Hot Cross Bun Recipe plus a lovely mackerel Pate which is very nice on thinly sliced toast…plus some great Kitchen hacks…

Carol Taylor’s Green Kitchen…April 2022 …Kitchen Hacks, How does your Garden Grow, Recipes, Hot Cross Buns, and Mackerel Pate.

Time to get your big boy/girl pants on and forget about the boiled to death cabbage we were made to eat as kids and see and taste this beautiful vegetable for what it really can be…

Around the world, the cabbage is king…a green, white or red cabbage with tightly packed leaves just like a cannonball is at its delicious best when delicious braised, stewed or boiled in a simple soup with chopped-up cabbage, carrots, corn and pork ribs…it’s perfect for shredding into coleslaw or fermented into sauerkraut…used as a wrap with Larb Moo is one of the ways I serve white cabbage and its one of Lily’s favourite and most requested dinners…

There need be no waste and if there is then there is nothing like a delicious “Bubble and Squeak”

CarolCooks2…Friday Food Reviews…Cabbage…Do you eat your #Greens?

Saturday Snippets…”Bubbles”

Normally I am working on Saturday Snippets during the week but nothing came to me last week or a couple did first it was “Wally” but apart from many people who were called “Wally” or “Where’s Wally” it didn’t inspire me and it has to do that…I looked at words with an Easter connection and although I love Easter none of those inspired me…I then looked at my posts and comments and “Bubble” aka the first part of “Bubble and Squeak” spoke to me…will…Spoiler Alert! “Squeak” do the same it’s promising…

So many bubbles we are surrounded by bubbles …bubble gum, aero chocolate, bubble fish…so cute…plus much more…Enjoy!

Saturday Snippets…9th April 2022…Today’s prompt is “Bubble”

Thank you for joining me today and for all your lovely comments this last week and shares…you all rock…I hope you are all having a great weekend and have a productive week ahead…Love Carol xx

CarolCooks2…Friday Food Reviews…Cabbage…Do you eat your #Greens?

 

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This week it’s…Cabbage, Greens…

I love every sort of greens/cabbage either steamed lightly, stir-fried, pickled, fermented, raw we all do even the kids…I also think that school cooks, our grandmothers or mothers have much to answer for as to whether or not we love our greens or maybe we are just damn fussy or have never eaten them since we were a child and have carried that into adulthood and passed it on to our kids…there are as many who hate their greens as who ♥ their greens.

I ate them as a child I didn’t particularly like them or not but I had to eat my dinners or risk it being served for breakfast although I never remember that particular threat being carried out…lol…I also learnt as I started cooking that you didn’t need to boil the life out of them like my mother and my nanna did…although I have fond memories of the cabbage water with a touch of vinegar being a treat.

I also remember my father one Christmas saying to my mother “why don’t you cook your greens like Carol does”…I think if I had been the one that was said to my reaction would have been a tad different to my mother’s but from that day on she cooked her greens the same way I did…apart from that she also taught me much of what I know now and encouraged my love of cooking and baking…

I will now share with you some of the ways I cook and serve greens to my family and hope that if you don’t eat your greens that you will at least try one of them with an open mind…after all you may hate cabbage but do you eat coleslaw?

Types of Greens…

Affordable, versatile “Cabbage” makes an appearance in cuisines from all around the world. They can be braised, grilled, sautéed or even pickled and yet we often take them for granted,

But this humble vegetable can do way more in a dish than simply be tossed in a salad with some dressing…plus it goes without saying that cabbages are jam-packed with nutrients, packed with Vitamin C, K and B6…high in fibre…iron and antioxidants…crinkly or smooth leaf the cabbage belongs to the Brassica family which includes broccoli, cauliflower and kale…it is easy to grow even in a window box and its low cost…What’s not to like?

Around the world, the cabbage is king…a green, white or red cabbage with tightly packed leaves just like a cannonball is at its delicious best when delicious braised, stewed or boiled in a simple soup with chopped-up cabbage, carrots, corn and pork ribs…it’s perfect for shredding into coleslaw or fermented into sauerkraut…used as a wrap with Larb Moo is one of the ways I serve white cabbage and its one of Lily’s favourite and most request dinners.

She has a big chunk of white cabbage on the side and wraps a piece of cabbage around a spoonful of larb and eats it ..the taste and the texture of raw crispy cabbage with the spicy, pork with chillies and herbs is a joy to eat…we also sometimes make the larb into balls and fry them until crispy and wrap in the cabbage leaf there is a recipe for both in the highlighted link above.

Napa Cabbage…

I’m sure many of you are now familiar with seeing this beautiful cabbage for sale on markets and in your local store…In Korea, it is used to make kimchi…added to soups, or as a stuffing for dumplings…Try it shredded into a slaw, tossed with noodles, or stuffed in a hearty wrap…its uses don’t stop there though some Napa cabbage, bell peppers, carrots, and sliced pork tenderloin all stir-fried together in a Thai sweet chilli sauce that adds a pop of heat to the dish and you have a tasty meal…

But in keeping with my policy for waste not want not in mind I am giving you a dish made with the stems of napa/Nappa Chinese cabbage. Most days I start my day with a bowl of vegetable stir fry with rice…we all love veggies and on my plate, my veggies far outweigh the amount of meat I eat…

Who throws this away?

It is the stalk of the napa cabbage cut on the diagonal and am going to stirfry them with some chopped garlic, chopped ginger, dried chillies and chopped green onion. A sauce made from black vinegar, oyster sauce, soy sauce and a pinch of sugar.

Start by heating a little oil in your pan and adding the chillies, garlic and onion and cook for 1 min.

Then add your Nappa cabbage stalks and stir fry for a further 2-3 mins. Add your sauces I always mix mine beforehand so they are ready. Cook for another minute…

This can either be served with rice/noodles or as a side to your main dish…

Almost the same colour as the rice it was actually very tasty and the whole of the Napa cabbage was used…no waste…

Savoy Cabbage…

One of my favourite cabbages…easily recognisable the Savoy cabbage has wrinkly leaves. … They’re shaped into a tight, round head, like conventional green or red cabbages, but the leaves have the distinctively wrinkled appearance of Napa cabbage leaves. Savoy varieties are milder-flavoured than regular green cabbage, but the two can be used interchangeably in recipes.

How to cook cabbage…nothing fancy but as a side vegetable with your Sunday roast or midweek meal…

Boiled or Blanched:

Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. To blanch (so they can be sautéed or fried later), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh.

Steaming:

Best for spring green cabbage, Savoy cabbage…Put your prepared, shredded cabbage in a steamer and steam for around 5 mins or until tender.

Frying:

For all types of cabbage...Shred the leaves from half a head of cabbage, removing any tough leaf stems. Heat 2 tbsp of vegetable oil in a wok, then add the cabbage and 2 sliced garlic cloves. Stir-fry until the cabbage starts to wilt then add 75ml vegetable stock. Cover and cook for 3 mins until just tender.

Braising:

For red cabbage, white cabbage…Finely slice 1 large onion and put it and 50g butter, or 50ml olive oil in a heavy-based, flameproof casserole dish. Fry the onion over medium heat, stirring frequently, for about 5 mins. Cut the core from a 750g cabbage and finely slice the leaves. Add this to the casserole dish and toss everything together, cooking over low heat while you peel and slice 1 apple. Crush 1 tsp juniper and 1 tsp caraway seeds together, then add these and the apple slices to the pan. Season and pour in 500ml cider, red wine or water. Stir well and bring to a simmer, cover the dish and cook for 20 mins.

Other ways to cook include the following;

Spiced Red Cabbage: Not only is this a regular on our Christmas menu we also have it at various other times of the year…it can be eaten with cold or hot meats and keeps well in the fridge or freezer…Spiced Red Cabbage.

Pickled/brined Cabbage: White cabbage is a regular purchase here we either eat it raw or I brine it with salt or we just have it steamed as a side as above.

Pickled Cabbage, green onions and Eggplant…

Layer Cabbage, Green Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands. I use lovely yellow eggplants on this occasion but any of the small eggplants can be used except for the pea eggplants.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier or sour more than others. Just play with it and you will soon discover your ideal version.

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat…you can of course leave the eggplants out and add some spring onions or wild garlic which is lovely.

Not forgetting of course and one of the best recipes ever that you can make with leftover cold cabbage is Bubble and Squeak

bubble and squeak-potato-cabbage

Bubble and Squeak

This is one of the best meals ever with some bacon and eggs…

If you still do not like cabbage but like cheese sauce then make a nice au gratin with some cauliflower, broccoli and some white cabbage…

Make any white sauce and add grated cheese and some mustard…A white sauce is essentially Béchamel sauce traditionally made from a white roux and milk.

Ingredients:

  • 500ml whole milk
  • 1tsp English mustard powder
  • 50g butter
  • 50g plain flour
  • 100gm mature cheddar, grated
  • 50gm parmesan grated

Let’s Cook!

Melt the butter in a pan and stir in the flour and mustard powder to make a paste. Gradually whisk in the milk and simmer to thicken to a smooth sauce, stirring constantly.

Take the sauce off the heat and stir in 2/3 of the cheddar and half the Parmesan. Season with salt and freshly ground black pepper.

Pour over your steamed cauliflower, cabbage and broccoli and sprinkle over the remaining cheeses. I also add little cherry tomatoes around the edge or tomato slices…

Cauliflower, cabbage and broccoli bake

Cook under the grill until the sauce is bubblier and the top is golden brown for about 15-20 minutes in a preheated oven at 180/200 degrees.

I didn’t run out of tomatoes...lol…hubby doesn’t like tomatoes so I always leave a gap…

That’s all for cabbage(although) there are so many other ways to cook this beautiful green vegetable I hope I have encouraged you to try cabbage or other greens…I look forward to your comments xx

This week in my kitchen…Week 16…Carbonara, KFC Chicken strips, Thai Larb Moo…

I missed last week in my kitchen…Did you notice?… It is school holidays here and I have been sidetracked by my grandchildren, their friends etc…Which didn’t give me much time to cook …Now the last of my visitors have gone home I am just left with my two grandkiddies who are very good eaters but have been more demanding in their wants regarding food…

Although today I put my foot down and said come on play fair I have made all your favourite foods so tonight you are getting one of my dishes …A first for this dish and there was some screwing up of noses but Nannie insisted they at least try it…Grandad was no better…I sort of left out one of the main ingredients when I was pushed as to what was in the dish…They actually all loved it and had seconds…Even after me fessing up and telling them what was really in it…The recipe will be revealed next week it is one of my recipes for mine and Sally’s cook from scratch column about vitamins…

So without further ado, I will tell you what I have been cooking for the kiddie winks…

Carbonara...Always a kids favourite and no cream…

spaghetti carbonara

  • 130 g spaghetti
  • 2 large eggs
  • 1/ 2 clove garlic crushed
  • 2 egg yolks
  • 150 g of pancetta
  • 40g parmesan cheese
  • Freshly cracked black pepper

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it!

BONUS: I had egg whites to make a Lemon/Lime Meringue Pie.

A good traditional Carbonara does not need cream just eggs and a little of the pasta cooking water.

It is a very quick meal and served with a lovely salad and a glass of vino…Perfecto!

To serve two people for the main meal.

Put the eggs and egg yolks into a bowl, finely grate in 40 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Take your piece of Pancetta and cut any hard skin off….. put the skin to one side and chop the meat.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil., then place over medium-high heat.

Peel a clove of garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up…..If you use ham instead of Pancetta then cook very lightly as ham already cooked so really you are just warming it through.

Pick out and discard the garlic from the pan…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat leaf Parsley.

Enjoy!

The kids also love what they call KFC chicken...As you know I cook from scratch, therefore, make my own …

homemade KFC Chicken

I either cut a chicken breast into slices or use chicken tenders, then dip in an egg wash and coat with homemade breadcrumbs…I then cook in batches in hot oil until cooked and golden brown then serve with sticky rice and freshly chopped vegetables normally cucumber and cabbage.

The kids also love Thai Larb which can be made with minced chicken or pork…Lily always helps make this as she can cut the salad and stir in the spices etc I just cook the meat for her…This one of her favourite dishes…She would eat it every other day if she had her way…But she eats lots of raw vegetables with it which is good…

Ingredients: Serves 2/ 3 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2tbsp Fish Sauce.

Let’s Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

SAM_7585

Stir in the mint and coriander, shallots and spring onions, stir well but carefully. Add fish sauce and half of the lime juice. Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish. Garnish with Thai Basil leaves.

larb Moo

Serve with sticky rice and lettuce or cabbage leaves and extra lime and chillies if required…

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

Thank you for reading this post I hope you have enjoyed the recipes…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Healthy Eating…No more Diets…But a way of life…

Good morning…We have had some much-needed rain my curry plant which I moved is now sprouting  I have stopped watering that as ( hubby) was overzealous and it didn’t like it. My sourdough is looking good…Fingers crossed dogged persistence seems to be paying off…I am nothing if not stubborn…haha…I give myself the same talk every day…

No-diets-No-excuses

Who do you cheat??? Yourself!

The fibre in our diets was the topic last week and it raised some interesting questions…

Robertawrites said

I am sure you are right about our fibre intake being too low, Carol. Wild rice is nice but it takes a long time to cook.

Yes, it does …However…I know wild rice takes longer to cook however to cut down on the cooking time for brown or wild ricesoak it overnight. For brown rice, the water-to-rice ratio is 2 to 1. For wild rice, cover with a generous amount of water, several inches above the riceSoak the rice in a covered pot and keep in the refrigerator about six hours or overnight. It works a treat and even hubby ate some yesterday and that was a first he is getting quite adventurous in his old age…

Tidalscribe said…

I always use wholemeal flour for baking and brown basmati rice – I love the smell when it’s cooking. But I encounter great opposition when I try to sneak in wholemeal pasta! However, Cyberspouse does make a great vegetarian bolognaise with mushrooms, a can of five beans, peppers, courgettes and of course tomato, onion and garlic.

Janet has the same problem I have always encountered and we have to be sneaky…haha…Isn’t it funny how families can be opposed to some changes try making your own using half and half whole wheat flour to start and colouring with a vegetable colour…My grandkids love the coloured pasta. Cyberspouse’s spag bol sounds nice I love mixed beans.

But if they are getting adequate fibre from your baking and rice depending on how much pasta they are consuming in a week does it matter?… I would do sneaky, sneaky, slowly, slowly…haha Or get them to help make pasta it is known fact that what you help cook you are more likely to eat/try…Good Luck 🙂 x

There were also comments about how increasing fibre in the diet had helped with medical conditions and how doctors are recommending that we increase our fibre which is lovely to hear please keep those comments and experiences coming everyone loves to hear what works and if something doesn’t for you …Did you try an alternative that did? no one size fits all we need to experiment and find what we like to eat and what improves our health.

My alcohol-free February is going well day 14 TODAY and I feel great…Tummy is a little flatter I have increased my fibre and am cutting out those added sugar items eating lots of lovely fruit…my new favourite smoothie is tomatoes and passionfruit just whizz them together with some crushed ice ..very nice …I love passionfruit and there are lots at the moment so a lovely way to use them…

I know sometimes if you are trying to lose some pounds, eat healthily and we get those urges to just eat. It does seem that sometimes we try so very hard and are met with problems around every corner sometimes it is not us…There is a real reason and there may be something we can do … Sally’s posts are great, informative, sensible advice …Factual and common sense… Sally said…

I explored the physical events in my life from childhood that might have resulted in the inability to sustain a healthy weight. Whilst I could pinpoint a hormonal imbalance from puberty, and a cycle of crash dieting as contributors to my eventual morbid obesity. It was the more important discovery of a series of extended courses of antibiotics at age 10, that was to result in a breakthrough.

It is not just my health that was compromised, many millions of the population, particularly in developed countries also have been put at risk, with an estimated 70% of us with a candida albicans overgrowth, seriously undermining our health.

What is Candida Albicans

Candida is a fungal infection of the intestine. There is a delicate balance of bacteria in our gut and it works very much like a waste-disposal unit. However, certain conditions can activate…

.Read more by clicking the link below…

https://smorgasbordinvitation.wordpress.com/2019/02/16/smorgasbord-health-column-size-matters-the-sequel-candida-albicans-sally-cronin/

Of course, I cannot go without leaving you with an easy and healthy recipe…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

larb Moo

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2 tbsp Fish Sauce.
  • A small amount of palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed organic brown or wild rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make the dried rice mix, Take a thick bottomed pan and put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Having lived here 7 years and just discovering that this salad mix can also be shaped into little patties fried in a little oil and you have those lovely little Thai cakes they serve as a snack… Wrapped in a cabbage leaf and a squeeze of lime juice they are very tasty… You live and learn ..Don’t you?

prawn cakes

 

That’s all from me for this week I hope you have enjoyed this post…How is your healthy eating going ???

Thank you for reading this post I am happy that you joined me today for our little chat on how we can improve the health of both our body and our purse/wallet.

I hope you thought so  too xxx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

Gluten free..Larb(Laab) Moo ( Thai Pork Salad)

SAM_7587

Thai food is a great choice for glutenfree and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is glutenfree, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or pork. I have used Pork Mince for this.

Larb Moo.

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice. ( recipe below)
  • 1-2tbsp Fish Sauce.

A small amount of palm sugar….I use it sparingly or not at all.

Let’s Cook!:

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

SAM_7584

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

SAM_7585

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

SAM_7587

Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is glutenfree. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

 

I hope you enjoy this dish as much as I do…I love this salad.

Until next time stay safe, have fun and laugh a lot as laughter is the best medicine.

 

 

 

 

 

 

 

 

 

 

The answer is no: glutinous rice is glutenfree. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.