Monthly Archives: August 2014

Easy Chicken Gumbo

Easy Chicken Gumbo over Pink Rice

Easy Chicken Gumbo over Madagascar Pink Rice

It takes a forking long time to make Gumbo the trick is low and slow so you need prepare for that and also need a just roasted chicken with saved Chicken Fat for that deep chicken flavor you want. The Red Bell Peppers and Heirloom Tomatoes added extra sweetness to this gumbo.



1/4 Cup Chicken Fat (saved from your fresh roasted chicken)

1/4 Cup Flour

1 Red Bell Pepper diced

1 Sweet Onion Diced

3 Stalks Celery Diced

1 Roasted Hatch Chili minced (or any very hot pepper you have)

3 Cloves Garlic minced

2 Cups Chicken Stock

2 Bay Leaves

About a pound of Heirloom Tomatoes Diced

1/2 teaspoon Cayenne Pepper

1/2 teaspoon dried Thyme

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

11/2 teaspoon File Powder

2 teaspoons Worcestershire Sauce

1/4 Cup Dry Sherry

About 8  ounces of your fresh roasted Chicken Pulled or Chopped

About 2 teaspoons Fresh Parsley Chopped

About 2 teaspoons Scallions Chopped



Cook Chicken Fat and Flour on low heat till it’s Milk Chocolate Color but make sure you don’t burn anything along the way or all is forking ruined.


Add 2 cups of stock and it will thicken forking fast.

Drop in Bell Pepper, Onion, Celery, Hatch, Bay Leaves, Garlic and let simmer till vegetables are soft.


Add Worcestershire, Sherry, Salt, Black Pepper, Cayenne,  and Tomatoes


and cook down till Desired Consistency about two hours more on low heat.


Remove Bay leaves and add your fresh roasted Chicken and File.

Taste and determine if you want to adjust seasonings.

Garnish with Parsley and Scallions.


Serve over rice. Makes about 4 Cups or two hearty Bowls.

Easy Chicken Gumbo over Madagascar Pink Rice

Easy Chicken Gumbo over Madagascar Pink Rice

Forking Good!

Forking Good!



Stuffed Eggplant Casserole

Stuffed Eggplant Casserole

Stuffed Eggplant Casserole

Something a little different to do with Eggplant without breading it. You just broil or grill and season (S&P) your peeled eggplant in thin slices. A heirloom variety will work best because they’re never bitter and are always sweet.


Then I took the eggplant slices and filled them like tacos with fresh cooked spinach and ricotta cheese mixture. (other ingredients used were Vegetable stock to cook the spinach, Sea Salt. Fresh Ground Black Pepper, sweet onion, carrot, garlic and Extra Virgin Olive Oil)



Each folded Stuffed Eggplant got topped with Provolone Cheese-


A slice of Heirloom Tomato, a sprinkling of Sea Salt, Crushed Black Pepper, oregano, basil, and small or half fried sage leaves or a basil leaf would be good.

Bake at 400 degrees about 10 minutes.

Drizzle with extra virgin olive oil and reduced balsamic vinegar.


Forking Good!

Forking Good!


WTFork “K” means Pork ?



I saw this forking unflavored Gelatin at the Super Market. The “K” on it really caught my eye and I was forking hoping I found a plant based Gelatin.

So I went to forking read the ingredients.


All I see is Gelatin.


Next I contacted the store that sells this Gelatin and they assured me it was Kosher and Made from Pork Skin.



In my Head I’m thinking WTFork. How can somebody be so misguided. Everybody knows Pig can never be Kosher.

This is Forked Up!

This is Forked Up!

In my research I learned Copyright Laws don’t apply to single letters so any company can put a “V” or “K” on their product.

Copyrighted Symbols are

Vegan and Vegetarian Symbols

Vegan and Vegetarian Symbols

Kosher Symbols

Kosher Symbols

There is a forking lot of processing that goes into the manufacturing of Gelatin. Collagen is extracted from Skin and Bones, it’s soaked, cooked, filtered and evaporated. During the process it becomes inedible so much so even a starving dog won’t eat it. Food that a starving dog won’t eat loses it’s status as food and becomes the same as eating forking dirt.

Here is how the manufacturer explained it.



People who still consider this kind of product Kosher are in the extreme minority.

Every reliable Kosher Certifying agency does not consider such a product Kosher.

In the United States almost all Kashrut Organizations do NOT endorse Gelatin made from Non-Kosher Sources.


“K” doesn’t necessarily mean Kosher it might mean Pork.

Forking Truth

Forking Truth


It’s Forking Easy to make a Delicious Crusty Pizza in your Home Oven


Most Forking Pizzas that you get out look like this.

Brother's Pizza

Brother’s Pizza

Why have that?

When you can have this?


I Forking Love making pizza it’s so easy. I do note it’s easier and quicker if you have a double oven but I used to make pizza the same way when I only had a single oven so you can do it too!

Just follow the directions for your yeast. I needed 100-110 degree water



and for a double batch of dough I needed about the same amount of sugar to yeast.




Then I added this much water.


And I waited maybe a half hour till I got this.


Next I added my bread flour


Till it was almost mixed and then added Kosher Salt and Extra Virgin Olive Oil.


And I mixed it up by hand and made it into a ball and kept rolling it inside it’s self and added a little more bread flour for the dough to sit in. Then I covered it with plastic wrap and sat it in a warm place.


I waited for it to double in size and punched it down and kept rolling it into itself again and again.


And like a forking broken record. I punched it down again and rolled it into itself again and forking again.

I took half the dough and patted it into a slightly Extra Olive Oiled pizza pan topped with a little semolina flour. I also used a little semolina flour to spread it out.


I wanted a fluffy but crispy crust so I let it sit out half an hour and had my upper oven set at 350 and my lower oven set at 475 with a pizza stone in it.  I baked the crust for about 12 minutes in the upper oven and flipped the crust on a board and then topped it.





Now this went in the 475 oven on a pizza stone and came out 6 or 7 minutes later.


Doesn’t This


Look Forking Better



Brother's Pizza

Brother’s Pizza

Forking Truth

Forking Truth


WINNER WINNER Spelt and Rolled Oats DOG Biscuit Recipe


I thought my dogs might enjoy a home made Biscuit made with Spelt Flour and Rolled Oats. I used a small amount of Chicken Fat from yesterday’s roasted chicken to add flavor to them and a little stock. The only other ingredients are Spelt Flour, Rolled Oats, and an Egg. They must be good because both dogs wanted to keep eating them and my Human Companion ate one and said it was very tasty.


Set your oven for 300 degrees and you need either parchment paper or a silicone mat to line your baking sheet.


1 Cup Spelt Flour

1 Cup Rolled Oats

2 Tablespoons Chicken Fat from your just roasted Chicken

1 Egg

1/4 Cup of Chicken Stock



I  hand molded them into 24  Shaped Bones


and cooked them for 30 minutes on one side and another 30 minutes on the other side at 300 degrees.














“WINNER WINNER Spelt and Rolled Oats Dog Biscuits” (Refrigeration is recommend and please feed in moderation also to use within a week as no chemicals or preservatives were used)

Forking Truth

Forking Truth

Summer Rolls can be more fun to eat than a Salad


These “Summer Rolls” are forking made with, Spaghetti Squash, Red  Cabbage, Sweet Onions, Red Bell Peppers, Carrots, Radish, Cilantro, Hatch Chiles, and HIBISCUS Flowers. It would have been easy to put all these ingredients into a Forking Salad but it’s more fun to eat as a Summer Roll. Some of the ingredients I used are a little forking unusual in a Summer Roll like the Hibiscus Flowers, Spaghetti Squash and Hatch Chili’s.

Sweet Hibiscus Flowers really cut the Forking Spicy Hatch Chili’s and together they are sweet and spicy.  The Spaghetti Squash was a fun and Healthy Alternative to More Noodles in the Roll and all the other forking vegetables are fresh and crunchy filler but taste good together.



After briefly soaking the rice paper in warm water I just forking rolled them up in rice paper-


and made a simple forking dipping sauce out of Hibiscus syrup, minced Hatch Chiles, minced Cilantro and a small amount of Peanut Butter. It’s not really Ethnic but it came out tasty.  Everything was just what I forking had around the house that I thought would be fun to eat as a Summer Roll.

A Fun Appetizer or Snack made from an odd bunch of what I had around the house. Summer Rolls can be More fun to eat than a Salad.

Forking Truth

Forking Truth

Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Watermelon, Radish and Cabbage Salad with Balsamic Sage Vinaigrette

Watermelon, Radish, Cabbage Salad with Balsamic Sage Mustard Vinaigrette

Most people think of Sage as that taste you save for Thanksgiving but Sage is Forking delicious in salads too! This salad is very light, has texture to it and is full of flavor.  The peppery common Red Radishes go really well with the watermelon and dressing. For BEST results eat right away. The more the watermelon sits in the salad the texture and taste disappear.

Ingredients for Balsamic Sage Mustard Vinaigrette.

1 Tablespoon Whipped Roasted Garlic

4 Tablespoons Mustard (I used 2 Tablespoons my own recipe of Mild Mustard (back a few recipes) and 2 Tablespoons Dijon)

1/3 Cup Canola Oil

3 Tablespoons Balsamic Vinegar

2 Tablespoons Ground Sage

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Kosher Salt

2 Tablespoons Sugar

Mix the garlic real well with the mustard and slowly add the oil and emulsify slowly stir in other ingredients.


Watermelon, Radish,  Cabbage Salad


About 2 Cups Watermelon in the shape you want

About 1 1/2 Cup Shredded Radish


About 1 Cup Shredded Cabbage


About 1/3 Cup thin Sliced Sweet Onion

a Handful of Flat Leaf Parsley Leaves

Combine all ingredients with the Balsamic Sage Mustard Vinaigrette

Watermelon, Radish and Cabbage Salad with Balsamic Sage Vinaigrette

Watermelon, Radish, Cabbage Salad with Balsamic Sage  Mustard Vinaigrette

A light but full flavored salad. Perfect for anytime of year.

Forking Good!

Forking Good!


You don’t have to be a Master Baker to Bake Rye Flat Bread


Rye Flat Bread

Rye Flat Bread

You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.

Ingredients (set oven to 400 degrees)

1 Cup Rye Flour

1/4 Cup Corn Meal

1/4 teaspoon Baking Soda

1/4 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

1 Tablespoon Canola Oil

Maybe a Tablespoon or two of Caraway Seeds

1/2 Cup Dill Pickle Brine (preferably home made)

Fresh Crushed Sea Salt

a small amount of Semolina Flour

and More Caraway Seeds about 1-2 Tablespoons

Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape



and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.


Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.


Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.



After about 10 minutes in a 400 degree oven you will have this.

Rye Flat Bread

Rye Flat Bread

Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.

Forking Good!

Forking Good!

Lay’s Mango Salsa Potato Chips are many things!


Real Mango Salsa is Delicious as it’s Sweet, Savory and Herbaceous and Lay’s Mango Salsa Potato Chips are also sweet and savory BUT ARE NOT delicious to me and also to everyone I know who forking tried them.

This is Forked Up!

This is Forked Up!

They tasted like something oddly fruity when you first try them and then the flavor turns into a forking indescribable unpleasantness of confusion. They taste sort of like Forking Fruity Pebbles and then the flavor changes in an unpleasant way.  It sort of turns to something like Salty Ranch Potato Chips Mixed Together but not as good and actually really horrible leaving a sort of FORKING Chewing gum aftertaste. This is the kind of food you feed to criminals in jail not the public! These Chips tasted like punishment.


I was disappointed with the Lay’s Wasabi Ginger Chips.


But these Mango Salsa Chips made me want to Forking vomit and now my trash can is full of FORKING Lay’s Mango Salsa Chips.

I don’t understand how these Forkers made it out of the Lab.

I also feel forking bad for the poor sap Julia who came up with this flavor because I KNOW her Mango Salsa Idea wasn’t FORKING THIS!



Two of the Four Flavors Down (sort of) and the other two I think I might avoid. This has been a bumpy ride.



Forking Truth

Forking Truth

Asian inspired Chicken Salad Recipe (very LOW fat)

Asian Inspired Chicken Salad

Asian Inspired Chicken Salad

Asian Inspired Chicken Salad happens to be a very low fat recipe because instead of Mayo or Oil we are using White Miso as the base for the dressing. White Miso is made from Soybeans that are nearly forking fat free.


Ingredients (for two meals)


Around 6 oz. of fresh roasted cleaned up Chicken (I used cleaned whole legs)

1 Shredded Radish

1/2 or one small Shredded Carrot

About 3 Tablespoons Fine Chopped Onions (or Scallions)

About 3 Tablespoons Shredded Cabbage

About 2 Tablespoons Fresh Chopped Cilantro

Juice from one small but very juicy Lime

1 Tablespoon Minced Ginger Root

1 teaspoon Roasted Whipped Garlic

1 teaspoon low sodium Soy Sauce

2 teaspoons Rice Vinegar

1/2 or a very small Thai Chili Minced

1 Tablespoon White Miso


1 teaspoon sugar


In one bowl combine the Chicken, Radish, Carrot, Onion, Cabbage, and Cilantro and mix well.

In another bowl Combine all the remaining ingredients the liquids, Garlic, Ginger, Thai Chili, Miso and Sugar.

Mix them both together and the salad is ready to serve.



This Asian Inspired Chicken Salad goes forking well with the previous recipe “Asian Inspired Flatbread”

Forking Truth

Forking Truth