{"id":2410,"date":"2020-11-08T20:48:50","date_gmt":"2020-11-08T20:48:50","guid":{"rendered":"https:\/\/stealthsyndromesstudy.com\/?p=2410"},"modified":"2023-06-26T21:09:58","modified_gmt":"2023-06-26T21:09:58","slug":"study-recipes","status":"publish","type":"post","link":"https:\/\/www.stealthsyndromesstudy.com\/?p=2410","title":{"rendered":"Study Recipes & Trial Menus"},"content":{"rendered":"
<\/h6>\n

Stealth Syndrome Study-Trial-Menu-Typical Diet<\/a> (Excel)<\/p>\n

Stealth Syndrome Study-Trial Menu – Intervention Diet + Recipes<\/a> (Excel)<\/p>\n

\n

This ad-free article is made possible by the financial support of the<\/em>
\nCenter for Research on Environmental Chemicals in Humans:<\/a>\u00a0a 501(c)(3) non-profit.<\/em>
\nPlease consider making a\u00a0tax-deductible donation<\/a>\u00a0for continued biomedical research.<\/p>\n

\n

Intervention Study Recipes 2019<\/h3>\n

Kate\u2019s Pasta Dough<\/strong><\/p>\n

 <\/p>\n

Ingredients:<\/u><\/p>\n

280g 00 flour<\/p>\n

25g for dusting surfaces<\/p>\n

168g whole eggs<\/p>\n

32g egg yolks<\/p>\n

1.45g salt<\/p>\n

7g Baking Olive Oil<\/p>\n

 <\/p>\n

\u00a0<\/u><\/p>\n

Directions: <\/u><\/p>\n

    \n
  1. Measure ingredients.<\/li>\n
  2. Make a well on a clean workspace with the flour\n
      \n
    • Make sure the sides are high enough to accommodate liquid ingredients<\/li>\n<\/ul>\n<\/li>\n
    • Mix eggs, olive oil, and salt in a separate mixing bowl<\/li>\n
    • Pour eggs into well and slowly incorporate flour until it becomes a thick dough<\/li>\n
    • Knead dough for 3-5 minutes until elastic\n
        \n
      • Dough should spring back when poked<\/li>\n
      • Dust with extra flour if dough remains sticky<\/li>\n<\/ul>\n<\/li>\n
      • Let rest at room temperature for 45 minutes<\/li>\n
      • Roll out dough into desired shape<\/li>\n
      • Cook for 3-4 minutes or until pasta floats<\/li>\n<\/ol>\n

         <\/p>\n

        Classic Maple Waffles<\/strong><\/p>\n

         <\/p>\n

        Ingredients:<\/u><\/p>\n

        263g flour<\/p>\n

        42g honey<\/p>\n

        6.51g baking powder<\/p>\n

        3.31g salt<\/p>\n

        220g whole milk<\/p>\n

        106g eggs<\/p>\n

        26g oil<\/p>\n

        \u00a0<\/u><\/p>\n

        Directions: <\/u><\/p>\n

          \n
        1. Mix flour, sugar, baking powder and salt in a large bowl<\/li>\n
        2. Whisk eggs, milk and oil in a separate bowl<\/li>\n
        3. Gradually incorporate wet mixture into dry ingredients until fully incorporated<\/li>\n
        4. Let batter sit for 25 minutes at room temperature<\/li>\n
        5. Pre-heat waffle iron<\/li>\n
        6. Pour batter on to waffle iron at the center<\/li>\n
        7. Cook 2 minutes per side<\/li>\n<\/ol>\n

           <\/p>\n

          Homemade Mayonnaise<\/strong><\/p>\n

           <\/p>\n

          Ingredients:<\/u><\/p>\n

          50 whole egg<\/p>\n

          32g lemon juice<\/p>\n

          154g canola oil<\/p>\n

          8.37g salt<\/p>\n

          \u00a0<\/u><\/p>\n

          Directions: <\/u><\/p>\n

            \n
          1. In bowl of blender or food processor add egg, salt, and lemon juice<\/li>\n
          2. Turn on to medium-high speed and slowly incorporate oil until combined<\/li>\n
          3. Continue to beat mixture until it thickens in texture and holds shape<\/li>\n<\/ol>\n

             <\/p>\n

            Yeastless Focaccia<\/strong><\/p>\n

             <\/p>\n

            Ingredients:<\/u><\/p>\n

            238g water (room temperature)<\/p>\n

            250g flour<\/p>\n

            7g baking powder<\/p>\n

            5g salt<\/p>\n

            13g olive oil<\/p>\n

            2g black peppers<\/p>\n

            5g crushed garlic<\/p>\n

            1g dried basil<\/p>\n

            34g grated Reggiano parmesan cheese<\/p>\n

            \u00a0<\/u><\/p>\n

            Directions: <\/u><\/p>\n

              \n
            1. Preheat oven to 425F (220C)<\/li>\n
            2. Pour water and garlic into bowl of an electric mixer fitted with a dough hook<\/li>\n
            3. Soft together flour, baking powder, and salt to previous bowl<\/li>\n
            4. Mix on medium speed until dough forms into a ball<\/li>\n
            5. Put dough into baking pan<\/li>\n
            6. Using oiled fingers, spread dough to \u00bd inch thickness. Make sure there are no holes in the dough<\/li>\n
            7. Rub top and sides of dough with olive oil.<\/li>\n
            8. Season with black pepper and basil<\/li>\n
            9. Bake in preheated oven for 20 minutes<\/li>\n
            10. Remove from oven and sprinkle with cheese and return to oven<\/li>\n
            11. Bake for an additional 8 minutes or until golden brown<\/li>\n<\/ol>\n

               <\/p>\n

              Oven Fries<\/strong><\/p>\n

               <\/p>\n

              Ingredients:<\/u><\/p>\n

              311g potatoes<\/p>\n

              22g olive oil<\/p>\n

              Additional 11g to brush baking tray<\/p>\n

              6g salt<\/p>\n

              1.25g pepper<\/p>\n

              \u00a0<\/u><\/p>\n

              Directions: <\/u><\/p>\n

                \n
              1. Preheat oven to 375F<\/li>\n
              2. Wash potatoes leaving skin on and cut into desired size<\/li>\n
              3. Soak potatoes in cold water in sink or bowl for 30 minutes then remove and dry well<\/li>\n
              4. Toss in oil and seasonings<\/li>\n
              5. Place on greased tray and bake for 20 minutes, then turn the oven up to 425F and cook 15 minutes or until fries are golden.<\/li>\n<\/ol>\n

                 <\/p>\n

                 <\/p>\n

                \u201cBoring\u201d Baked Chicken<\/strong><\/p>\n

                 <\/p>\n

                Ingredients:<\/u><\/p>\n

                662g boneless chicken breasts w\/ skin<\/p>\n

                22g olive oil<\/p>\n

                \u00a0<\/u><\/p>\n

                Directions: <\/u><\/p>\n

                  \n
                1. Preheat oven to 450F<\/li>\n
                2. Brush making sheet with 11g olive oil<\/li>\n
                3. Baste chicken with 11g olive oil<\/li>\n
                4. Cook for 10 minutes and flip<\/li>\n
                5. Baste with oil already in pan<\/li>\n
                6. Cook another 15-20 minutes or until internal temperature is at least 165F at the thickest part<\/li>\n
                7. Put on platter and cover loosely with tin foil to cool<\/li>\n<\/ol>\n

                   <\/p>\n

                   <\/p>\n

                  Olive Oil Roasted Almonds<\/strong><\/p>\n

                   <\/p>\n

                  Ingredients:<\/u><\/p>\n

                  469g whole raw almonds<\/p>\n

                  26g olive oil<\/p>\n

                  12g salt<\/p>\n

                  \u00a0<\/u><\/p>\n

                  Directions: <\/u><\/p>\n

                    \n
                  1. Preheat oven to 350F<\/li>\n
                  2. In a medium bowl toss all ingredients together until evenly coated<\/li>\n
                  3. Spread onto a single layer in baking tray<\/li>\n
                  4. Roast for 10 minutes, stir, and continue to roast for 5-8 minutes or until lightly browned\n
                      \n
                    • Watch carefully as they can burn easily<\/li>\n<\/ul>\n<\/li>\n
                    • Cool completely on baking sheet until storing in an airtight container<\/li>\n<\/ol>\n

                       <\/p>\n

                       <\/p>\n

                      Basic Quick Bread<\/strong><\/p>\n

                       <\/p>\n

                      Ingredients:<\/u><\/p>\n

                      286g flour<\/p>\n

                      15g baking powder<\/p>\n

                      2g salt<\/p>\n

                      160g eggs, room temperature<\/p>\n

                      373g whole milk<\/p>\n

                      77g canola oil<\/p>\n

                      \u00a0<\/u><\/p>\n

                      Directions: <\/u><\/p>\n

                        \n
                      1. Preheat oven to 350F (177C) and prepare a 9\u201d x 5\u201d (23cm x 13cm) loaf pan with light butter<\/li>\n
                      2. In a large mixing bowl whisk together flour, baking powder and salt.<\/li>\n
                      3. In a separate mixing bowl combine eggs, milk and oil.<\/li>\n
                      4. Pour liquid ingredients into dry ingredients and using a spoon stir the two together until combined\n
                          \n
                        • Do not over mix the dough. The more you mix the tougher the bread becomes<\/li>\n<\/ul>\n<\/li>\n
                        • Pour batter into loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumb<\/li>\n<\/ol>\n

                           <\/p>\n

                           <\/p>\n

                          Baked Macaroni and Cheese<\/strong><\/p>\n

                           <\/p>\n

                          Ingredients:<\/u><\/p>\n

                          105g pasta<\/p>\n

                          15g butter<\/p>\n

                          14g bread crumbs<\/p>\n

                          70g minced onion<\/p>\n

                          5g flour<\/p>\n

                          1.75g salt<\/p>\n

                          1g pepper<\/p>\n

                          355g whole milk<\/p>\n

                          227g shredded cheddar cheese<\/p>\n

                           <\/p>\n

                          \u00a0<\/u><\/p>\n

                          Directions: <\/u><\/p>\n

                            \n
                          1. Prepare pasta in boiling water (about 2 minutes)<\/li>\n
                          2. Preheat oven to 350F and grease 2 quart casserole dish with 3g butter<\/li>\n
                          3. In a saucepan, melt 12g butter, add onion until tender (aprox 3 min)<\/li>\n
                          4. Stir in flour, salt and pepper until blended<\/li>\n
                          5. gradually stir in milk and cheese until smooth<\/li>\n
                          6. Place pasta in casserole dish and pour cheese sauce over pasta, mixing lightly.<\/li>\n
                          7. Sprinkle breadcrumbs over top<\/li>\n
                          8. Bake 18-20 minutes or until bubbly and golden brown<\/li>\n<\/ol>\n

                             <\/p>\n

                             <\/p>\n

                            Greek Olive Oil Cinnamon Cookies<\/strong><\/p>\n

                             <\/p>\n

                            Ingredients:<\/u><\/p>\n

                            100g canola oil<\/p>\n

                            100g honey<\/p>\n

                            6.5g butter<\/p>\n

                            66g maple syrup<\/p>\n

                            77g orange juice<\/p>\n

                            278g flour<\/p>\n

                            5.46g baking powder<\/p>\n

                            2.55g baking soda<\/p>\n

                            1g cinnamon<\/p>\n

                            \u00a0<\/u><\/p>\n

                            Directions: <\/u><\/p>\n

                              \n
                            1. Preheat oven to 350F (180C)<\/li>\n
                            2. In a large bowl mix oil, honey, syrup and orange juice<\/li>\n
                            3. In a smaller bowl mix together flour, baking powder, baking soda, and. Cinnamon<\/li>\n
                            4. Gradually add dry mixture to wet mixture until a soft dough is formed<\/li>\n
                            5. Cover dough and let it sit for 10 minutes<\/li>\n
                            6. Grease a pan with 6.5g of butter<\/li>\n
                            7. Bake 15-17 minutes<\/li>\n<\/ol>\n

                               <\/p>\n

                               <\/p>\n

                              Beef Stock<\/strong><\/p>\n

                               <\/p>\n

                              Ingredients:<\/u><\/p>\n

                              2.75 lbs beef stock bones (plenty of marrow)<\/p>\n

                              10g olive oil (per pan)<\/p>\n

                              295g yellow onion, peeled and quartered<\/p>\n

                              106g carrot cut into 1 inch segments<\/p>\n

                              50g celery<\/p>\n

                              27g parsley<\/p>\n

                              8g garlic<\/p>\n

                              1g bay leaves<\/p>\n

                              .42g peppercorns<\/p>\n

                              \u00a0<\/u><\/p>\n

                              Directions: <\/u><\/p>\n

                                \n
                              1. Preheat oven to 400F, rub oil on bones, onions, and carrots and place into shallow roasting pan<\/li>\n
                              2. Roast for 45 minutes turning bones and vegetables at halfway mark\n
                                  \n
                                1. If bones or vegetables begin to char, lower the heat<\/li>\n<\/ol>\n<\/li>\n
                                2. Once vegetables and bones are browned, place into a large stock pot<\/li>\n
                                3. Place roasting pan over low heat and pour 100g of water into pan. Use a spatula to scrape browned bits from the bottom of the pan and then add into stock pot.<\/li>\n
                                4. Add celery, garlic, parsley, bay leaves, and peppercorns into stock pot<\/li>\n
                                5. Fill stock pot with 2134g of water, put heat on high and bring the pot to a low summer then reduce heat to low<\/li>\n
                                6. Cover pot loosely and let simmer low for 3-6 hours\n
                                    \n
                                  1. Do not stir stock while cooking<\/li>\n<\/ol>\n<\/li>\n
                                  2. From time to time check on stock and skim fat off top<\/li>\n
                                  3. At the end of cooking use a slotted spoon to remove bones and vegetables<\/li>\n
                                  4. Line another large pot with a mesh sieve and pour stock through sieve to remove remaining solids<\/li>\n
                                  5. Let cool to room temperature and refrigerate<\/li>\n<\/ol>\n

                                     <\/p>\n

                                     <\/p>\n

                                    Pot Roast<\/strong><\/p>\n

                                     <\/p>\n

                                    Ingredients:<\/u><\/p>\n

                                    1188g brisket<\/p>\n

                                    498g whole onions<\/p>\n

                                    2 tablespoons olive oil<\/p>\n

                                    5 cups beef stock<\/p>\n

                                    396g carrots<\/p>\n

                                    13g salt<\/p>\n

                                    40g pepper<\/p>\n

                                    4g Greek oregano<\/p>\n

                                    4g French tarragon<\/p>\n

                                    6.5g Rosemary<\/p>\n

                                    \u00a0<\/u><\/p>\n

                                    Directions: <\/u><\/p>\n

                                      \n
                                    1. Generously salt and pepper roast<\/li>\n
                                    2. Heat a large Dutch oven over medium-high heat then add 2 tablespoons olive oil to bottom<\/li>\n
                                    3. Cut onions in half and carrots into 2 inch slices<\/li>\n
                                    4. When oil is very hot (but not smoking) add onions to brown them. Remove and put on plate<\/li>\n
                                    5. Throw in carrots and toss until lightly browned. Remove and put on plate<\/li>\n
                                    6. Place meat in pan and sear for about a minute on all sides until brown. Remove roast and put on plate.<\/li>\n
                                    7. With the burner remaining on high, use 1 cup of beef stock to deglaze the bottom of the pan with a whisk<\/li>\n
                                    8. When the pan is deglazed, place roast back into pan and put in remaining stock. Add in onions and carrots with oregano, rosemary, and tarragon and cover.<\/li>\n
                                    9. Simmer on stove for 4 hours.<\/li>\n<\/ol>\n

                                       <\/p>\n

                                       <\/p>\n

                                      Savory Zucchini Galette Crust<\/strong><\/p>\n

                                       <\/p>\n

                                      Ingredients:<\/u><\/p>\n

                                      Crust<\/u>:<\/p>\n

                                      159g flour<\/p>\n

                                      \u00bd teaspoon salt<\/p>\n

                                      133g cold unsalted butter<\/p>\n

                                      71g-85g cold water<\/p>\n

                                      \u00a0<\/u><\/p>\n

                                      Directions: <\/u><\/p>\n

                                        \n
                                      1. Whisk together dry ingredients<\/li>\n
                                      2. Work in butter until mixture is crumbly<\/li>\n
                                      3. Drizzle in 5 tablespoons of water stirring gently until everything is evenly moistened\n
                                          \n
                                        1. Add final tablespoon of water if needed<\/li>\n<\/ol>\n<\/li>\n
                                        2. Pat dough into a disk, wrap and refrigerate for 30 minutes<\/li>\n
                                        3. Roll dough into a 12\u201d circle and transfer to baking sheet.<\/li>\n
                                        4. Add toppings\/ filling<\/li>\n
                                        5. Bake at 425 for 25-30 minutes<\/li>\n<\/ol>\n

                                           <\/p>\n

                                           <\/p>\n

                                           <\/p>\n

                                          Fresh Tomato Marinara<\/strong><\/p>\n

                                           <\/p>\n

                                          Ingredients:<\/u><\/p>\n

                                          59g olive oil<\/p>\n

                                          193g onion<\/p>\n

                                          18g garlic<\/p>\n

                                          1590g tomato chunks<\/p>\n

                                          1.25g Greek oregano<\/p>\n

                                          1g black pepper<\/p>\n

                                          4.5g salt<\/p>\n

                                          Fresh basil to serve<\/p>\n

                                          \u00a0<\/u><\/p>\n

                                          Directions: <\/u><\/p>\n

                                            \n
                                          1. In a large sauce pan, saute onion, in olive oil over medium heat until soft. Add garlic.<\/li>\n
                                          2. Add tomato juice from tomatoes until liquid is reduced by half<\/li>\n
                                          3. Stir in tomatoes and sea salt<\/li>\n
                                          4. Add oregano and pepper and reduce to low heat and cover for 15 minutes.\n
                                              \n
                                            1. Covering tomatoes helps them \u201csweat\u201d and break down more quickly<\/li>\n<\/ol>\n<\/li>\n
                                            2. Uncover and let cook for a hour, stirring occasionally<\/li>\n
                                            3. Chop basil and use as a garnish to serve<\/li>\n<\/ol>\n

                                               <\/p>\n

                                               <\/p>\n

                                              Meatballs<\/strong><\/p>\n

                                               <\/p>\n

                                              Ingredients:<\/u><\/p>\n

                                              226g lean ground beef<\/p>\n

                                              25g egg, beaten<\/p>\n

                                              15g breadcrumbs<\/p>\n

                                              9g parmesan cheese<\/p>\n

                                              20g finely chopped onion<\/p>\n

                                              7g minced garlic<\/p>\n

                                              4g salt<\/p>\n

                                              .75g pepper<\/p>\n

                                              1.25g fresh parsley<\/p>\n

                                              \u00a0<\/u><\/p>\n

                                              Directions: <\/u><\/p>\n

                                                \n
                                              1. Preheat oven to 400F<\/li>\n
                                              2. Combine meat, egg, breadcrumbs, cheese, salt, garlic, onion, black pepper, and parsley in a bowl until combined\n
                                                  \n
                                                1. Not not over mix<\/li>\n<\/ol>\n<\/li>\n
                                                2. Form into 50g balls and place into pan<\/li>\n
                                                3. Bake uncovered for 17-20 minutes, turning every 10 minutes<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                                                  Stealth Syndrome Study-Trial-Menu-Typical Diet (Excel) Stealth Syndrome Study-Trial Menu – Intervention Diet + Recipes (Excel) This ad-free article is made possible by the financial support of the Center for Research on Environmental Chemicals in Humans:\u00a0a 501(c)(3) non-profit. Please consider making a\u00a0tax-deductible donation\u00a0for continued biomedical research. Intervention Study Recipes 2019 Kate\u2019s Pasta Dough   Ingredients: 280g […]<\/p>\n","protected":false},"author":2,"featured_media":1629,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"_links":{"self":[{"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/posts\/2410"}],"collection":[{"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2410"}],"version-history":[{"count":16,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/posts\/2410\/revisions"}],"predecessor-version":[{"id":4511,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/posts\/2410\/revisions\/4511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=\/wp\/v2\/media\/1629"}],"wp:attachment":[{"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2410"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stealthsyndromesstudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}