HOMEMADE POTATO FRENCH FRIES/FREEDOM FRIES

HOMEMADE POTATO FRENCH FRIES/FREEDOM FRIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Simply put,these are deep fried potato sticks.

Why they are called "french fries" or why they MUST be called "FREEDOM FRIES",is not my business to dwell upon right now.Let us not waste time and just get down to discussing the fries in the picture.

IF you fry your potatoes in VEGETABLE oil, these potato fries would qualify as VEGAN COMFORT FOOD.

Why is yucky oil dripping food "comforting"?

SIGH...I guess, ENERGY RICH FOODS allow the body to feel secure in some ways.Both oil and potato starch are ready sources of ENERGY.So the eyes are sending signals to the brain of the fact that the body is getting some great energy sources..LOL.

We all like texture too.So,crunchy fries just out of the frier with their CRUNCH FACTOR do the trick perhaps in terms of ENTICING THE SENSES?

Over these past ten years however, MY IDEA OF COMFORT FOOD has changed .These days I find a large bowl of fresh crunchy veggies even more comforting than fries.I AM BEING VERY VERY HONEST WHEN I SAY THIS.

BTW,I make my fries at home.WHY?The restaurant/fast food joints serve fries which taste like salty cardboard, that is why!!

Most restaurants seems to have stocks of FROZEN ,PARTIALLY PRECOOKED FRIES which are then RE-FRIED to order.Needless to say,doing this "cooking,freezing,then RE-frying" leaves them with no REAL nutrition at all.NO real taste either,except for the taste of fat and salt.Definitely NOT freshly made EITHER..Which is why they are now called FAST food?

I LOVE THE TASTE OF POTATOES more than the salt and oil.HENCE this attempt to make fries at home.So that I CAN TASTE the actual potatoes in the fries instead of hot oil and salt.

I also love my potato fries to be SOGGY...yes,I LIKE SOGGY FRIES.Another reason to try making them at home, just how i like it..soggy and freshly made

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #potato , #tubers , #deep_frying , #fries , #french_fries , #homemade , #snacks

CHOCOLATE RICE CRISPIE TREATS-LECINQBLOG'S BACKPACK CARRY AROUND SNACK SERIES

CHOCOLATE RICE CRISPIE TREATS-LECINQBLOG'S BACKPACK CARRY AROUND SNACK SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Way back in 2007, I would carry around my own snacks IN MY BACKPACK. I would also carry a granny smith apple, my own water bottle full of water and a small pack of RICE CRISPIE treats that I MADE AT HOME.Just to take care of my HUNGER PANGS while I was still out and about doing things outdoors.

I have on so many occasions stood there at BUS transit centers,DISHING out my snack, and eating it while waiting for my evening bus to go home and the rest of the FOLKS waiting for the bus WOULD EYE ME GREEDILY,then go get something from the vending machine to eat.There ya go, you just wasted a dollar for nothing.PACK YOUR SNACK, people..(wow, just came up with this LINE!)

About these treats?

They were all chocolatey,and just the right bite sized treats-maybe three bites per treat?

It would take me all but 12 minutes to make a whole batch of 12 treats.One treat per day and that means, 12 days of outdoor snack needs taken care of.

Needless to say, THE BACKPACK that I USED TO carry around was HUGE..LOL...WHAT with the packed lunch,snack packs,apples and water and whatever else that needs carrying about.

The commerical rice cripsie treats have all kinds of ODD ,REFINED,SUPER REFINED ingredients which MAKES them undesirable IN MY opinion.Which is also why I TOOK TO MAKING MY OWN,atleast I KNOW what is going in it.The commercial ones are CLOYINGLY SWEET and chemical tasting.The ones I make are chocolately and just right, not too sweet too.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #snacks , #pack_your_snack , #backpack_snacks , #homemade , #ricecrispie_treat , #memories , #bus_memories , #chocolate , #cocoa , #dessert

PUMPKIN POTATO SANDWICH-LECINQBLOG'S HALLOWEEN FOOD SERIES

PUMPKIN POTATO SANDWICH-LECINQBLOG'S HALLOWEEN FOOD SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Pumpkin plays a big role in halloween decorations.What I feel sad though is that PEOPLE WASTE FOOD , by carving the pumpkin,putting it out there and then later, THROWING it away.

I celebrate halloween a different way.BY CELEBRATING the nutritional goodness that a pumpkin is.

I COOK WITH IT AND THEN EAT IT.I DON'T WASTE FOOD.

HERE I HAVE POSTED TWO DIFFERENT VERSIONS OF the same concept of a pumpkin sandwich

THE FIRST ONE uses toasted bread, the second one uses a bread roll.

The first one uses toasted slices of a french baguette that I MADE MYSELF,from scratch, from whole wheat flour.

I made the bread, then sliced it after it cooled down.Then I toasted it.Then i used it to assemble the sandwich.

The second one, I made with bread rolls that I made myself too.If you look at the second picture, you can understand HOW FLUFFY homemade breadrolls can be! Yes, that much of fluffiness CAN BE ACHIEVED at home just with yeast.I USE whole wheat flour, coz , it is more nutritious and more tasty and more chewy .I LOVE SOME SUBSTANCE TO MY BREAD.I need those carbs to SAVE THE LIVES OF MY PATIENTS..LOL

BOTH potato and pumpkin ARE COMFORTING in their tastiness and FILLING factor.

overall,A RUSTIC,HEAVY DUTY, filling, comforting sandwich AND a must make for all of you readers, no matter which country you are all from.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #bread , #sandwich , #pumpkin , #potato , #homemade , #baking , #halloween , #comfort_food , #hearty

HOMEMADE MILLET BREAD-LECINQBLOG'S BAKING SERIES

HOMEMADE MILLET BREAD-LECINQBLOG'S BAKING SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Here in the picture you see, beautiful dark brown toasted millet bread slices.I used PEARL MILLET.I actually used millet flour with very very little amount of whole wheat flour for binding purpose ,yeasted it just like I WOULD do with a normal bread dough and made the whole loaf.Then I sliced it and then toasted the slices on a grill till they went super crunchy crisp.

I forayed into BAKING MY OWN BREAD IN 2009 and I definitely wanted to try my hand at millets coz they are so rich in calcium and we all need calcium don't we?

The millet bread had a very NUTTY RICH taste...very very saliva secreting..truly TASTY...I could eat the toasted slices ON THEIR OWN...coz they were so tasty..They are so pretty LOOKING too...no?

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #MILLET , #bread , #homemade , #baking , #millet_bread , #vegan_bread , #vegan , #calcium , #vegan_sources_of_calcium , #bread_baking

TOMATO,ONION AND OLIVE FOCCACIA -LECINQBLOG'S BREAKFAST SERIES

TOMATO,ONION AND OLIVE FOCCACIA -LECINQBLOG'S BREAKFAST SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I have included this item in the breakfast series, but it could easily qualify for a mention in my afternoon snacks series as well.

Foccacia is ITALIAN BREAKFAST BREAD.It is soggy,crunchy and oily all at the same time.It is flat and chewy too.

Onion is a big MUST when it comes to making foccacia.Here, I have put tomatoes, onions and olives in the one you can see in the picture.I like doing my own thing, that is why.

The french do something called a PISSALADIERE which is a similar thing..It has anchovies and onions and olive in it..Same concept,but just a wee bit different.

If you hover and click on the picture, you can see a bigger version of my picture and you can see, how the crust looks all crunchy, yet, the center is all fluffy.
The serving shape is also just like in the picture..rectangles!

Nice foccacia and nice coffee=great breakfast?Maybe?

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags:#baking , #bread , #foccacia , #italian , #homemade , #breakfast , #snack , #onion , #olive , #tomato , #memories , #vegan 

HOMEMADE VEGGIE PIZZA-LECINQBLOG'S PERSONALIZED PIZZA

HOMEMADE VEGGIE PIZZA-LECINQBLOG'S PERSONALIZED PIZZA

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

I made pizza dough from scratch.It doesn't have yeast though.

I spread out my dough with hand (no rolling pin)

Then I placed all my favorite toppings on the dough.

Then the cheese(After i went vegan, I skip the cheese step and cutely, the pizzas turn out just as tasty too)

Then some cayenne and paprika on top(that is my touch)

Then I PAN HEAT IT(yeah, again, so UN-TRADITIONAL)

Then I take it out and EAT IT BEFORE IT GETS COLD.

The toppings that I have used in the above picture are

a/tomato

b/spinach

c/corn

e/mozarella cheese

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #PIZZA , #homemade , #ovolactovegetarian , #sweetcorn , #toppings , #pan_cooked , #spinach , #mozarella , #dinner

BREAD AND DARK GRAPE JAM-LECINQBLOG'S BREAKFAST SERIES-VEGAN

BREAD AND DARK GRAPE JAM-LECINQBLOG'S BREAKFAST SERIES-VEGAN

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

First off, let me start off by saying that there is really NOTHING SPECIFICALLY VEGAN about this.All vegans and non vegans alike,eat this and go all HAPPY.yeah?All of us like our toast or bread in the morning.The less refined the flour from which the bread is made, the better.

IN the picture you see WHOLE WHEAT FRENCH BAGUETTE SLICES smothered with dark grape jam.(not jelly, but jam).I MADE THE BREAD MYSELF.From scratch.

The main reason why I STARTED baking my own bread is because commerical bread have too many stabilizers,preservatives,antifungal agents and other such paraphernalia of chemicals in them.These chemicals are added so that the bread can KEEP while it sits on supermarket shelves.The chemicals do not in any way MAKE THE BREAD BETTER OR TASTIER.

Also,I went vegan in late 2008.Since so many commercial breads contained MILK/MILK PRODUCTS in them,I figured that making my own bread would essentially ensure that I was eating VEGAN bread!.

tasty bread needs Just flour,salt and yeast in it.YEAST is what does the trick.

A good chewy whole wheat bread slice with some NICE DARK GRAPE JAM is such a great energy charger.Prepares you for the day.Pair this with some apple slices or another fruit and maybe a coffee and you are all set.

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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tAGS: #bread , #baking , #grape_jam , #snack , #homemade , #breakfast , #carbohydrates , #jam

HOW TO MAKE STEAMED VEGETABLE DUMPLINGS-DIM SUM-LECINQBLOG'S STEP BY STEP SERIES

HOW TO MAKE STEAMED VEGETABLE DUMPLINGS-DIM SUM-LECINQBLOG'S STEP BY STEP SERIES

I am CURRENTLY a PRACTICING PHYSICIAN .However, I did complete TWO YEARS of college studying GENERAL BIOCHEMISTRY AND MICROBIOLOGY, Food technology,Food Microbiology and Biochemistry prior to deciding that I am more inclined to the CLINICAL SIDE of things and hence decided to get into MEDICAL SCIENCE .I did very well in medical school thereafter and am now a "kick-ass" doctor .My interest in "Food" and the "Science of cooking" continues to this day and explains why I now have a Food blog as part of my LECINQBLOG family.I seek to dispel FOOD FADS, food myths via this food blog.I seek also to increase health awareness by canvassing for healthier diets.

Just like all my STEP-BY-STEP series, I have posted just three pics.Just to give you a gist of how to do it

STEP 1

I made my own dumpling dough from whole wheat flour,salt and water.Nothing else required.Unlike chinese dumplings where they use REFINED WHEAT/tapioca STARCH, I have used just whole wheat dough.

I also made my own carrot onion veggie filling.A lightly salted spiced suated filling.So, essentially, the filling is PRE-COOKED prior to filling into dumplings.

You spread a bit of a dough, then put the filling on it.

STEP 2

Gather up the edges of the dough and make pleats like shown in the picture.It should be completely sealed WITH NO holes or unsealed areas.

STEP 3

Chinese peeps usually use a bamboo steamer basket to steam the dimsum.I just used my metal sieve WHICH sat tight over my boiling pot of water.I covered the dumplings too,so that there is STEAMING ACTION ALL ROUND.

These dumplings go so well with homemade chilli sauce.Speaking of which,I WILL post another blog entry about my favorite restaurant dumplings.watch out

POSTNOTE: Recipes not included due to plagiarism concerns.I device and design my own recipes all the time and I am saving up all recipes for a FUTURE VEGETARIAN COOKBOOK.

(Interested Cookbook publishers/food magazines/book agents/TV production houses , Please quote a valid office postal address and phone number along with your work email while sending a proposal to me.I regret to say that I am unable to respond to people contacting me with no OFFICIAL postal address or office phone number)

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Tags: #step_by_step , #homemade , #dumplings , #stuffed_veggie_dumplings , #vegan , #steamed_food , #steaming , #dim_sum