Author Topic: Recipes  (Read 63641 times)

Offline plasmagrey

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Re: Recipes
« Reply #20 on: July 02, 2007, 12:37:20 AM »
I'm going to try your recipe some time this week, PG.
Cool, I wrote that recipe from memory so let me know how it tastes. I don't usually measure things out so if it tastes weird just adjust. ( Speaking of taste tests, as of today my girlfriend is in love with the stuff :D )

Plamsagrey, that sounds *AWESOME*. But you have to tell us what your secret spice mix is! Otherwise it won't be the same! *puppy dog eyes*
You ready for the big secret here?

NO ONE, not even myself, knows the Guacamole Spice Recipe!

Quiz time:

Was I
A. drunk
B. brainwashed
C. abducted by aliens
D. throwing random mexican-ish spices into a jar, continuing until I ran out of garlic salt, and never wrote anything down



Answers

A) Kitchen knives + drunkitude = scars (X)
B) a bullet's cheaper (X)
C) my ass is telescoping satellite-free (cf. South Park) (X)

D) CORRECT

Winners take home our Jalapeno Face Wash - now with 2x staying power!


So anyway, when I run out of the Secret Spice powder I've got, I'm screwed. Good thing I mixed up a ton.

Offline Export1413

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Re: Recipes
« Reply #21 on: July 02, 2007, 03:15:56 AM »
MUse your a damn good cook and its very exotic/experimental

i like it, shame though if i tried to do any of those things i'd just have a messy kitchen

Offline plasmagrey

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Re: Recipes
« Reply #22 on: July 04, 2007, 11:32:23 PM »
Super Veg Chili!

This chili's got a robust, savory flavor with a nice kick, and it's a nutritious power meal for fitness buffs. Great by itself, as a dip, or burrito stuffing. Make 2-3 servings.

Ingredients:
1/4 cup melted fake butter (I prefer Smart Balance, good nutrients)
1 can black beans
1/3 cup of your favorite brand of salsa (I prefer On The Border, good quality for its price)
1/2 cup diced onions
1 jalapeno, seeds removed, diced
1/4 cup fresh cilantro, chopped
chili powder
pepper
salt
shredded mexican-style cheese (or cheddar)

Tools:
Stove.
Saucepan.
Cutting board and knife.

Preparation:

1. Melt your butter in the microwave. Chop your choppables: onions, cilantro (toss out the stems), and finally, the notorious jalapeno (read my Guacamole Recipe for injury prevention instructions)

2. Open and drain the can o' black beans. Mix black beans and salsa in a bowl. Sprinkle a (somewhat) thick layer of chili powder on top. Add half as much salt (or less, if you're salt-phobic). Add some pepper. Mix.

3. Set your saucepan on the stove, and set your heat between Medium and Medium-Low. When it's hot, mix the butter and onions, then add them to the saucepan. Simmer and stir until the onions start turning brown.

4. Add the beans / salsa mix to the saucepan. Stir. Simmer for a minute or two. Check the flavor. If it's bland, add more salt.

5. Add the diced jalapenos. Stir and simmer for a minute. If it's bland, add more salt.

6. Set the heat to Low and add the cilantro. Stir and simmer for a couple of minutes. If it's bland, add more salt. (I love salt.)

7. Put it in a bowl and sprinkle the cheese on top so it melts.

Done!

Offline Alissa J. Bratz

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Re: Recipes
« Reply #23 on: July 05, 2007, 07:52:20 AM »
Looks awesome, PG! I'm going to have to try it. I'm going to experiment a bit, though, with using a combination of melted real butter and olive oil, because fake butter products scare me. :)

That's a nice, quick and easy recipe. Lots of protein, pretty low fat. Nicely done.
She followed slowly, taking a long time,
as though there were some obstacle in the way;
and yet: as though, once it was overcome,
she would be beyond all walking, and would fly.
--excerpt from Going Blind, Rainer Maria Rilke

www.madisonparkour.com

Offline Alissa J. Bratz

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Re: Recipes
« Reply #24 on: July 14, 2007, 04:59:49 PM »
Here's another one of my favorites. Enjoy!

Moroccan Chicken Tagine

**Note: a tagine is a type of earthenware cooking pot with a conical lid. The idea is that moisture from the food cooked in a tagine will rise to the top via steam, and then collect in the cone and rain down on the food, keeping it moist. Here is a picture.

If you don't have a tagine, any pan with a tight-fitting lid, such as a Dutch oven, will do.

This recipe requires preserved lemons, which need to be made about a week ahead. They are easy to make, but I just buy mine from Whole Foods for the sake of convenience. WF usually has them in their specialty cheese section. A recipe for preserved lemons follows.

1 pkg. lean boneless/skinless chicken breasts
Olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and sliced paper thin, then cut into matchsticks
2 pinches saffron
2 tablespoons Zatar (a Moroccan spice blend)
1/2 tablespoon paprika
2/3 cup warm water or warm chicken broth
1/4 preserved lemon, chopped fine (recipe follows; you can include the peel or not, according to taste)
1/4 cup fresh cilantro leaves, coarsely chopped
1/2 cup pitted kalamata olives, drained and rinsed
Whole wheat couscous, cooked in chicken broth

Cut chicken breasts in half crosswise. Heat olive oil in tagine or Dutch oven. Add onions and sweat, covered, 3 minutes. Then saute over medium heat until translucent, stirring to prevent burning. Add garlic, ginger, Zatar, saffron, and paprika and saute until aromatic.

Add chicken pieces and stir to coat with onion mixture. Brown for 3-4 minutes then add warm water/broth and preserved lemon. Cover pot and simmer 15-20 minutes over medium-low heat, or until chicken is done. Add olives during last 10 minutes of cooking. Add half of cilantro leaves during last 5 minutes of cooking.

Serve over cooked couscous and sprinkle with remaining half of cilantro, if desired.

Bon appetit!

Preserved lemons:

2 ripe lemons
1/2 cup coarse salt (like kosher salt)
1/2-1 cup fresh lemon juice

Cut lemons into 8 wedges. In a small glass jar with a tight-fitting lid, pour 1/2 cup coarse salt. Place lemon wedges on top of salt and pour 1/2 cup or enough squeezed lemon juice to cover lemon wedges. Cover jar tightly and set in a cool dark place. Shake jar 2-3 times a day to redistribute salt and juices, for 4-5 days. Store unused preserved lemons in fridge for 1-2 months.
She followed slowly, taking a long time,
as though there were some obstacle in the way;
and yet: as though, once it was overcome,
she would be beyond all walking, and would fly.
--excerpt from Going Blind, Rainer Maria Rilke

www.madisonparkour.com

Offline ursasmaller

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Re: Recipes
« Reply #25 on: August 11, 2007, 09:48:04 PM »
oh my gosh it's a nightmare thread.

I go into my kitchen just long enough to throw some hemp protein in some soy milk and shake it all about.

though that guacamole sounded good. 

I also really like to slice up some strawberries and pour milk/soymilk on them, with a sprinkling of raw cane sugar.

Offline CardboardTube

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Re: Recipes
« Reply #26 on: August 15, 2007, 08:58:55 AM »
This recipe would have all my friends from high school banging on my kitchen door to get a taste:

Cheap & Dirty Shells & Pesto

(I'm fuzzy on the measurements, but use your best judgment)

    For the pesto
  1/2 cup Butter (or smart balance)
  2 quarter sized palmfulls Sweet Basil
  2-3 tbs Minced Garlic

    Everything else
  1 Box of Pasta Shells
  1 Beef Summer Sausage
              or
  1 lb Grilled Chicken

Ok, now take your butter and dallop it into a microwave safe container.
Add the garlic.
Take your palmfulls of basil & powder it in your hands over the butter.
Microwave until melted.

In the meantime, have your pasta boiled & sausage/chicken diced.
Once the sauce is ready, dump it over the pasta and meat.
Mix well and serve  :)
 
Royal: He saved my life, you know. Thirty years ago. I was knifed at a bazaar in Calcutta, and he carried me to the hospital on his back.
Ari: Who stabbed you?
[Royal motions to Pagoda]
Royal: He did. There was a price on my head, and he was a hired assassin. Stuck me in the gut with a shiv.

Offline Andy Animus Tran

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Re: Recipes
« Reply #27 on: August 16, 2007, 07:13:28 AM »
Plasma, that jalapeno thing was hilarious.  Except... that doesn't actually happen, does it?  Maybe I jsut like my food too spicy, but jalapenos taste really sweet to me, and have never burned. Also, if you take out the seeds, then you're getting rid of like.. 90% of what makes a pepper spicy.  And that's no fun!
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Urban Evolution
Parkour Virginia

Offline Alissa J. Bratz

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Re: Recipes
« Reply #28 on: September 05, 2007, 05:49:42 PM »
Here's a convenient "on-the-go" breakfast that's healthy. Best to make up a batch or two on the weekend, to be prepared ahead of time for a busy week.

Breakfast pops

4 cups plain yogurt
1 cup chocolate-flavored whey protein powder (such as Jay Robb's), OR 1 cup whey protein powder, 1/4 cup unsweetened cocoa powder, 2-4 tablespoons sugar substitute (to taste)
1/4 cup almonds, peanuts, or cashews
Dash of vanilla, coconut, or almond extract; or coffee, to taste (optional)

Mix all of the above in blender until smooth. If necessary, add milk or water to thin mixture slightly as needed. Pour evenly into re-usable popsicle molds and freeze.

Serving size=1-2 pops. Great commuter breakfast!

Bon appetit!

I just sorta made this up; I eyeballed it so that each pop is about 2 Zone blocks (give or take).
She followed slowly, taking a long time,
as though there were some obstacle in the way;
and yet: as though, once it was overcome,
she would be beyond all walking, and would fly.
--excerpt from Going Blind, Rainer Maria Rilke

www.madisonparkour.com

Offline Matthew Menze

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Re: Recipes
« Reply #29 on: September 30, 2007, 06:30:29 AM »
Macaroni and Cheese with any combination of the following:Tuna, Peas, Corn, Black Olives, Peppers, Scrambled Eggs, Mushrooms, Chicken, Bacon, Ham.

particularly good combo is:

Bacon, Peppers, Eggs and Extra Cheese=Amazingly good breakfast.
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 between the sounds and open wide to suck it in, I feel it move across my skin. I'm reaching up and reaching out, I'm reaching for the random or what ever will bewilder me. And following our will and wind we may just go where no one's been. "

Offline chipset

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Re: Recipes
« Reply #30 on: September 30, 2007, 12:22:43 PM »
Simplest protein cocktail.

3 eggs+1 cup milk+1 teaspoon of honey.

Contains about 30 grams of protein. I'd add this to recipes because honey is a key ingredient. It
is almost impossible to drink blended eggs and milk.
However, honey makes it all taste very, very good :)
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Offline Andrei Semenov

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Re: Recipes
« Reply #31 on: October 01, 2007, 05:16:17 AM »
Catfish+feta+spinach+olive oil, put feta spinach and oil mixture on catfish, put into oven, enjoy.

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Offline Zachary Cohn

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Re: Recipes
« Reply #32 on: October 01, 2007, 08:39:42 AM »
Chipset- do you cook the eggs at all?

Offline chipset

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Re: Recipes
« Reply #33 on: October 01, 2007, 08:50:49 AM »
happydud, sometimes I fry them or boil.
I know about salmonella but I try not to think about it :))
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Offline Zachary Cohn

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Re: Recipes
« Reply #34 on: October 02, 2007, 05:27:43 AM »
Good plan, good plan...

Offline chipset

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Re: Recipes
« Reply #35 on: October 02, 2007, 06:53:43 AM »
It worked all the way until now ;) I also try to buy good eggs, from local farms.
"To give anything less than your best is to sacrifice the Gift"
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Offline Andy Animus Tran

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Re: Recipes
« Reply #36 on: October 03, 2007, 11:08:20 AM »
A simple stir-fry I came up with a few days ago that's really tasty:

Begin by cutting up some sweet potatoes into thin slices or cubes/chunks.  Saute them in olive oil.  After they begin to brown, add chopped onions and minced garlic.  You should have some (brown) rice cooking at this point.  When you see the garlic starting to brown, add in some chopped broccoli.  At the same time, add in some chicken breast, cut into strips.  Now, throw some paprika, crushed red pepper, and cumin over everything and stir it up!  The cumin will give this a very nice scent and adds a very interesting flavour.  When the chicken begins to cook quite a bit, you can add in some more mixed veggies.  Corn, carrots and peas.  If it's fresh, then you can wait until teh chicken is fully cooked.  If it's frozen, then add it in when the chicken is still a little pink.  When the veggies all look pretty cooked, you should throw the rice in and stir it up.  Add in some more paprika and cumin until the rice has a nice colour to it.  And you're done.  :)

I'm also going to try this in the near-future, but I'm not sure how well it goes yet:

First, I'm going to prepare a cream sauce (yeah, i know, kinda fatty..).  I'm going to try broccoli, asparagus, and shrimp, with probably a fusili pasta.  Lots of lemon juice and garlic, cilantro, and whatever else I can think of.  I think I've got a pretty good idea in my head of the spices and herbs to add in, but I'll get back to you on how it goes since I've never tried to make a lemon-garlic cream sauce before.

I'm cooking for this girl, and her favourite food is shrimp... so anyone who has any good shrimp recipes, let me know!  I'm going to test-run a few recipes before I cook for her.
Andy Tran, C.S.C.S.
Lead Parkour Instructor
Urban Evolution
Parkour Virginia

Offline Alissa J. Bratz

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Re: Recipes
« Reply #37 on: October 03, 2007, 04:26:31 PM »

I'm cooking for this girl, and her favourite food is shrimp... so anyone who has any good shrimp recipes, let me know!  I'm going to test-run a few recipes before I cook for her.

I've got a couple. :) I'll post em after I teach my ballet class. Hope some of them are helpful.

And your stir-fry recipe sounds great! :D cumin+sweet potatoes=yummy
She followed slowly, taking a long time,
as though there were some obstacle in the way;
and yet: as though, once it was overcome,
she would be beyond all walking, and would fly.
--excerpt from Going Blind, Rainer Maria Rilke

www.madisonparkour.com

Offline Alissa J. Bratz

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Re: Recipes
« Reply #38 on: October 03, 2007, 08:46:17 PM »
Okay, Animus, here you go...

I have a couple menu options if you wanted to go all-out and serve her a multi-course meal. Let me know which one you like and I'll post the recipes; alternatively, if you just want to make a simple dinner, say the word, and I'll just post a recipe for that.

Menu #1 (New Orleans):

Big Easy Shrimp (wine: Viognier or Pinot Gris)
Green salad
Jambalaya (wine: Tempranillo, Oregon or California Pinot Noir, or a Grenache-based red--look for a fruitier wine)
Caramelized Bananas with Rum Sauce

Menu #2 (Spanish):
**serve with a crusty European bread

Gazpacho (wine: Sauvignon Blanc)
Green Salad
Seafood Paella (wine: unoaked Chardonnay or a Sauvignon Blanc)
Fine chocolates

Menu #3 (Asian/Fusion):

Chicken sate (wine: unoaked Chardonnay or Sauvignon Blanc)
Bombay Curried Shrimp (wine: off-dry Riesling or a sparkling wine)
Indonesian Forbidden Rice Pudding

Hope these are helpful. Let me know if you're interested in seeing the recipes for any of these menus; or if you'd just rather keep it simple and cook one shrimp dish (a la scampi with pasta). I'm happy to oblige. :)
She followed slowly, taking a long time,
as though there were some obstacle in the way;
and yet: as though, once it was overcome,
she would be beyond all walking, and would fly.
--excerpt from Going Blind, Rainer Maria Rilke

www.madisonparkour.com

Offline Andy Animus Tran

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Re: Recipes
« Reply #39 on: October 04, 2007, 10:19:51 AM »
Let's see one and two.  :D  Thanks a ton!

If it's any more incentive, she's also a traceuse.
Andy Tran, C.S.C.S.
Lead Parkour Instructor
Urban Evolution
Parkour Virginia