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Old 02-07-2010, 05:55 AM   #61
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Carolyn....I am sorry but can you post this recipe...I am confused with all the variations of it. What is the topping?? Do you bake it or crockpot it?? Thanks sorry I am not following.
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Old 02-07-2010, 08:09 AM   #62
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yes, please do. The link to the recipe doesn't work. Is there a topping that gets crispy?
So far I have ended up with a topping that is tasty but cooks down into the base (I was using zucchini)due to the moisture content. I used xanthan to thicken the base but it still boiled up around the topping.
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Old 02-07-2010, 08:37 AM   #63
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After I was done cooking my cucumbers there was no liquid left. My flax/crushed pecan topping got crispy and was delicious with my organic greek yogurt.
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Old 02-07-2010, 11:02 AM   #64
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This sounds great - can't wait to try
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Old 02-07-2010, 12:52 PM   #65
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Ladies, I am such a ballpark baker when it comes to apple crisp..

The apple mixture should be thick or not very soupy at all..just a small amount of moisture.

Basically topping should be:

Almond flour
Cinnamon
Splenda
Other appley spices like nutmeg, allspice, if you want
Flaxseed meal (golden)
Walnuts or pecan pieces

Then you add cut up butter to this so it is crumbly, KWIM? Don't melt your butter..
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Old 02-07-2010, 03:54 PM   #66
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That's what I did Carolyn, except I didn't use almond flour at all.

I did get some radish and peeled them. I have them cooking in the cider now. I shall report back. They sure smell good.
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Old 02-07-2010, 04:46 PM   #67
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They are amazing with radish. If you don't cook them too long they don't get mushy, they still have a bite to them, better than the cukes in my opinion.
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Old 02-07-2010, 10:52 PM   #68
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Thanks for being our Guinea Pig Ms Woods. I didn't think radishes would work! HA! Proved that wrong. Mind posting your process? Volumes, weights, measures, Cooking Time?
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Old 02-07-2010, 11:23 PM   #69
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I used 1 bag of radish, peeled and cleaned, 1 package of Alpine SF cider mix and covered with water, just to the top of the radish. I had them on medium heat and the water evaporated pretty quick, so low heat would be better, but it took about 20-30 min. Just watch it closely or the water will evaporate and the radish will burn. I also added the cinnamon like in the original recipe.
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Old 02-08-2010, 06:23 AM   #70
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Hey, I'll buy some radishes today and give it a whirl. Now, you don't taste the radish at all? They can be "bitey" tasting to me..But this would be a good and easy thing..Thanks for experimenting.
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Old 02-08-2010, 09:40 AM   #71
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To me they don't have any flavor except the apple flavor of the cider.
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Old 02-10-2010, 06:41 PM   #72
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would an overnight soak in HWC/water mixture take away any bite from the radish before cooking them?
I think I will have to try the radish idea. Thanks!
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Old 02-10-2010, 07:33 PM   #73
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Well, I didn't soak the radish. I peeled them and cooked them the same as the cucumbers.
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Old 02-11-2010, 05:45 AM   #74
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Made my radish crisp the other night..It was good..I had to use 2 packs of the apple cider mix and after I cooked the radishes, I let it soak in the sauce for several hours, then put the topping on and baked it.
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Old 02-11-2010, 07:43 AM   #75
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I think turnips have more of that bite than radishes. Seems radishes lose it once they are lightly cooked. Drat, now I gotta add radishes to the shopping list!
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Old 02-11-2010, 12:43 PM   #76
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Metga: Yes...I can't see making apples out of turnips either..
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Old 02-12-2010, 06:36 AM   #77
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Quote:
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Metga: Yes...I can't see making apples out of turnips either..
But turnips make some pretty good gratin, if you milk(debitter) and salt them enough.
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Old 02-12-2010, 07:01 AM   #78
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i will be going to the store when the snow melts... so i can have it for breakfast. yummo!
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Old 02-12-2010, 07:11 AM   #79
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They are really good, unfortunately I burned my radish when I made this with them, and they got burnt and salty on one side. Not a good look For some reason the water evaporated a lot quicker with the radish than the cucumbers so I wasn't watching it close enough.
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Old 02-12-2010, 07:15 AM   #80
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Oh Yeah, the burnt radish. I've done that a couple of times! They dry out deceptively fast don't they!
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Old 02-12-2010, 07:17 AM   #81
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so how much water do i cover the cukes in? (i dont have any thickners... so i will cook them on low and hope much of it evaporates. so i dont want to overdo the water.)
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Old 02-12-2010, 07:23 AM   #82
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Chantyl-I barley covered the cucumbers with water and put it on a very low heat. The water evaporated but the flavor went into the cukes. With those it took me about 20 minutes I would estimate. The radish's though, those darn things were burnt in about 10 Lol.

I didn't want to waste, so I have them sitting in my fridge. I won't at them though, they are salty Lol. I just didn't wanna waste, but since they have been sitting a few days, it's no longer waste
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Old 02-12-2010, 07:32 AM   #83
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Quote:
Originally Posted by MsWoods View Post
Chantyl-I barley covered the cucumbers with water and put it on a very low heat. The water evaporated but the flavor went into the cukes. With those it took me about 20 minutes I would estimate. The radish's though, those darn things were burnt in about 10 Lol.

I didn't want to waste, so I have them sitting in my fridge. I won't at them though, they are salty Lol. I just didn't wanna waste, but since they have been sitting a few days, it's no longer waste
LOL!!! yea they are dumpable now lol


Thanks hun. Will try and make this tomorrow. It sounds soooooo yummy. I also need some more golden flax. i'm out!
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Old 02-13-2010, 08:02 AM   #84
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The cukes won't burn as easily since they have more natural water that cooks out of them than the radish does.

Now, as for that au gratin idea....(this is off subject I know, sorry. Maybe there is already a thread for this??)
It looks like we could use turnip, rutagaga, daikon, or regular radish right? Anyone know which would taste best? I have tried them all fried but I can't really tell which is least carb and would have the most "potato like" taste and texture.
(The daikon was a bit bitey even after the overnight soak)
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Old 02-15-2010, 05:01 PM   #85
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got mine in the oven right now for my breakfast in the morning!
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Old 02-17-2010, 12:11 AM   #86
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the turnip I believe was the best for gratin. the daikon was just too cruncy and crispy to come out right for my personal taste. the turnip gets quite soft and almost potatoey like. Daikons are too Fresh Vegetable texture. Y'know what I mean? Let me shredd it and eat it raw with soy sauce.
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Old 01-15-2011, 05:07 AM   #87
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Great thread..going to try the radish idea with the apple mix..
I Do use Daikon radishes in place of mashed potatoes..
i boil them a long long time and they seem soft enough to me and my husband..
sometimes i just mash with seasonings..
other times seasonings and butter..
and when i feel like it i do a full mashed potato recipe with cream and butter..
they have a fabulous taste and texture imo
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Old 01-15-2011, 12:38 PM   #88
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The thought of peeling radishes doesn't cut mustard for THIS impatient gal. Has anyone tried jicama or celery root in place of radishes or cukes?
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