American Parkour Forum

Fitness and Training => General Fitness => Diet => Topic started by: Alissa J. Bratz on May 13, 2007, 12:35:54 PM

Title: Recipes
Post by: Alissa J. Bratz on May 13, 2007, 12:35:54 PM
We should share recipes that we like! They can be our favorite thing to make/eat before a workout, easy and healthy weeknight meals, whatever. Since I almost became a chef before becoming a teacher, I know I'll geek out pretty hard on a thread like this. :) What's your favorite healthy recipe?

Here's one I love to make on busy weeknights (which is practically all the time for me). It's adapted from a recipe in The Dancing Gourmet (http://www.amazon.com/Dancing-Gourmet-Recipes-Keep-Your/dp/0971978204/sr=1-1/qid=1171860194/ref=pd_bbs_sr_1/105-0983137-5625224?ie=UTF8&s=books), one of my favorite cookbooks written by a professional ballet dancer.

Bon appetit!

Soba Soup

Season 2-4 chicken breasts with salt and pepper. Broil or grill until done.

Meanwhile, in a large pot, saute chopped garlic, grated ginger, red pepper flakes for a few moments until fragrant. Add sliced mushrooms and chopped onion and saute until soft. Add equal parts chicken and vegetable broth. Simmer for at least 10 minutes.

While broth is simmering, cook whole wheat soba noodles until tender, and drain. Slice cooked chicken breasts.

Line bowls with fresh spinach leaves. Top with hot noodles and pour broth over the top. Top with chicken pieces. Garnish with chopped scallions, toasted sesame seeds, and fresh cilantro if desired.
Title: Re: Recipes
Post by: whiteninja on May 13, 2007, 08:08:34 PM
Chicken:
- 5 to 6 pounds of chicken
- half cup of steak sauce
- 1 teaspoon olive oil
- lotsa spicy chicken seasoning

Mix seasonings together, and pour them into a large pan. Drop the chicken in this pan, and slosh it around a bit to spread out all the sauce. Grill. Eat some now, refrigerate the rest. Should last you the week... Maybe.

Steak:
- 1 to 2 pounds of top round
- lotsa steak spices

Mix in a fashion similar to the chicken. Grill. Etc. Will last you 30 seconds. Tops.

Hard Boiled Eggs:
- water
- eggs

Boil water in a pot. Put 6-8 eggs in the water. Wait about 7-9 minutes. Take the eggs out of the water. Peel before eating.

Tuna:
- can of tuna
- can opener
- steak sauce

Open can of tuna; drain. Add steak sauce, because tuna tastes like crap without it.

Cottage Cheese:
- container of cottage cheese
- fruit and nuts, etc.

Open container of cottage cheese, and put some into a bowl. Add fruits and nuts. Add steak sauce if necessary.




OKAY! I'll admit to it! Maybe I'm not the best cook! Just maybe!
Title: Re: Recipes
Post by: Alissa J. Bratz on May 17, 2007, 07:53:45 PM
lol Whiteninja. No worries. Whatever works for you. ;)

As promised in another thread, my favorite lentil recipe, also from "The Dancing Gourmet" cookbook; and my hummus recipe. Both are cheap, easy, healthy, and satisfying. Don't let the length of the recipes fool you or make you uncomfortable. Both are quite easy to make.
Bon appetit!

Lentils

1 1/2 cups green or brown lentils
4 1/2-5 cups nonfat chicken stock
2 teaspoons olive oil
1 teaspoon butter
1 cup finely chopped onion
1 large carrot, trimmed, scraped, and chopped fine
2 cloves minced garlic
1/2-1 small hot red chile pepper, trimmed, seeded (unless you like it really spicy), and finely chopped (I often use red pepper flakes for convenience)
4 plum tomatoes, peeled, seeded, and chopped*
salt and freshly ground black pepper
1 tablespoon lemon juice

Rinse lentils well. Bring 4 cups of chicken stock to a boil in a large pot and add lentils. Turn heat down and simmer. Cook lentils 30 minutes. Meanwhile, in another large saucepan, heat olive oil and butter. Saute onions and carrots over medium heat for 2 minutes. Add garlic, red pepper, and tomatoes and cook until soft, about 3 minutes more. Add cooked lentils and season with salt and pepper to taste. Heat through, adding more chicken stock as needed to make the lentils slightly soupy. Add lemon juice and heat through.

*Peeling plum tomatoes is kind of a hassle, so I often just use canned chopped tomatoes for convenience. One can, drained, usually does the job. If you want to use fresh tomatoes, here are two ways of peeling them. The complicated way: cut a few slits in the skin. Drop tomatoes in boiling water for about a minute. Remove with a slotted spoon and plunge into ice water too cool them. The skins should slip off easily (I have never had much success with this). The easier way (discovered accidentally by me): Cut tomatoes into quarters or eighths; manageable sized chunks. Put into a Zyliss chopper (http://www.kitchencontraptions.com/archives/pictures/B000KFY9YI.01-AXV9P6LOCTVAG._SS500_SCLZZZZZZZ_V35670562_-thumb.jpg) and chop coarsely. The tomato flesh should chop, but the skin should stay intact. You can now scrape the chopped tomato flesh easily off of the skin. Voila!

NOTE: To keep preparation simple, I often make the lentils in one pan, sauteeing the vegetables and seasonings in the bottom of a large saucepan or dutch oven for a few moments, and then adding the broth to boil, and then adding the lentils, lowering the heat to a fast simmer. It alters the taste a bit, but not in a bad way. Makes the flavors blend together more. Plus there's one less dish to was at the end!

Hummus

In a blender, mix until smooth (all proportions approximate; adjust to taste):

1-2 cans garbanzo beans, drained
1/4-1/2 cup tahini
Juice of one half to one whole lemon
minced fresh garlic (to taste)
Salt (to taste)

You may need to add some water to soften it to the consistency you like. Enjoy with whole wheat pita wedges, chopped fresh vegetables, on sandwiches/wraps as a substitute for mayo, etc.

Enjoy. Let me know if you have questions on any of these.
Title: Re: Recipes
Post by: chipset on May 17, 2007, 10:13:48 PM
Quote
*Peeling plum tomatoes is kind of a hassle, so I often just use canned chopped tomatoes for convenience. One can, drained, usually does the job. If you want to use fresh tomatoes, here are two ways of peeling them. The complicated way: cut a few slits in the skin. Drop tomatoes in boiling water for about a minute. Remove with a slotted spoon and plunge into ice water too cool them. The skins should slip off easily (I have never had much success with this). The easier way (discovered accidentally by me): Cut tomatoes into quarters or eighths; manageable sized chunks. Put into a Zyliss chopper and chop coarsely. The tomato flesh should chop, but the skin should stay intact. You can now scrape the chopped tomato flesh easily off of the skin. Voila!
Or you can do it the "marines' way" and chop huge hordes of sphere from all sides making it a cube  ;D
Title: Re: Recipes
Post by: kenkomachi on May 18, 2007, 06:19:32 AM
mmmm, foooood. I like this one because it doesn't involve a lot of ingredients....

Moroccan Chickpea Stew

Ingredients:
3 15.5 oz. cans chick peas (drained and rinsed out)
1 small onion diced
1 clove garlic
1 15.5 oz. can diced tomatoes
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
sugar
salt
4 cps chicken broth
1/2 package frozen spinach

1. Heat up some olive oil in a soup pot and sautee the diced onions
2. Press garlic and add to onions
3. Add the cumin, paprika, and cinnamon and cook for a minute or two to get the flavor in. Stir it around a bit so that it doesn't start burning....
4. Add everything else until it bubbles
5. Lower heat and simmer / bubble 45 mins.
6. Mash the beans a little, and then add spinach
7. Add salt and sugar to taste
Title: Re: Recipes
Post by: Zachary Cohn on May 18, 2007, 08:24:16 AM
This is something I found a while ago. (http://www.zaccohn.com/SecretRecipes.rar)
Title: Re: Recipes
Post by: houston on May 20, 2007, 05:13:34 PM
Cereal:
milk and choice of cereal
(joke)

i get some awsome recipes from gormet mag

like this pizza margherita

2 6-inch sourdough halved
2 tble spoon olive oil
1 clove garlic minced
1 cp tomato/ basil pasta sauce
1 1/3 cps shredded mozzarella
1/4 cup basil sliced
2 italian plum tomatoes, diced
some parmigiano-reggiano
-
preheat oven 375
put the rolls on baking sheet cut up
brush with mix of oil and garlic
 bake for 2-3 mins
spread the pasta sauce
put on other stuff on roll nicely arranged in this order
: mozzarella, basil, tomatoes, and parm.
bake 6-7 min until cheese is melted


   
Title: Re: Recipes
Post by: applesauce1289 on May 29, 2007, 04:10:51 AM
I haven't tried any of these recipes yet, but I'm really excited to.  Muse, you said you'd have a lot.  Please share more!  I love this thread
Title: Re: Recipes
Post by: 7th__Samurai on May 29, 2007, 06:10:05 PM
Crispy Parmesan Chicken Breasts

 Ingredients
1.   1/3 cup KRAFT 100% Grated Parmesan Cheese
2.   1/4 cup seasoned dry breadcrumbs
3.   1/4 teaspoon paprika
4.   1/4 teaspoon salt
5.   1/4 teaspoon black pepper
6.   6 boneless, skinless chicken breast halves
7.   3 tablespoons butter or margarine melted

Nutrition Info   
Serving size: 6 servings
·   Calories: 225 kcal
·   Carbohydrates: 3 g
·   Dietary Fiber: 0 g
·   Fat: 10 g
·   Protein: 27 g
·   Sugars: 0 g

 Cooking Directions
1. Preheat ovens to 400 degrees F. Mix cheese, crumbs and seasonings in shallow dish.
2.   Dip chicken in butter; coat with cheese mixture. Place in greased 15x10x1-inch baking pan.
3.   Bake 20 minutes or until chicken is cooked through.
Yield: 6 servings (Serving size: 6 servings)



That’s the way your supposed to make it but I do it differently, I substitute the butter with an egg or two and I don’t use exact measurements I just sort of throw stuff in until it feels right and it always comes out nice (but its still more or less along the lines of the recipe calls for).

For the cheese the smaller it is the better so grate it or buy it grated because it’s a pain to get it fine enough otherwise
Title: Re: Recipes
Post by: Alissa J. Bratz on May 29, 2007, 07:03:28 PM
Applesauce, I'll try to get more, I promise! :) I'll see if I can think of a few more but hopefully this will hold you in the meantime.

Maple-glazed salmon.

1 salmon fillet
maple syrup (the real kind, from actual trees; not Mrs. Whatshername's or whatever. It's more expensive, but worth it.)
black peppercorns.

Amounts are to taste; experiment with what you like.

Preheat broiler and prepare broiler pan (I line the undertray with foil for easy cleanup). Pour a thin layer of syrup into a shallow pan large enough to hold the salmon fillet. Crack peppercorns coarsely using a peppermill (or place in a large zipper bag and crush under a rolling pin or heavy skillet). Sprinkle cracked pepper over syrup. Place salmon fillet in syrup, skin-side up, to coat salmon flesh in syrup and make peppercorns stick evenly. Place salmon on broiler pan, skin-side down, and set salmon under broiler and broil until fish is matte all the way through and flakes easily along ridges with a fork.

This recipe has quite a bit of sugar because of the syrup, but it's nice for a simple, elegant treat. Served with steamed asparagus and a fresh salad, it's delicious and you can mitigate the sugar a bit.

Bon appetit!
Title: Re: Recipes
Post by: Alissa J. Bratz on May 30, 2007, 07:14:45 PM
Here are two recipe ideas, both would work for easy, healthy snacks or side dishes to a larger meal. Bon appetit!

Cowboy Caviar.

This is a great snack, packed with protein, fiber, and vitamins. The corn kind of makes the carb count go up a bit, but there are worse things. The protein and fiber are great though. It's normally served with tortilla chips, but I've found that whole wheat pita is a healthy alternative. Another option is to use the cowboy caviar as "filler" on a sandwich or wrap, or as a side dish for a cumin-rubbed broiled chicken breast or fish fillet.

1 can pinto beans
1 can black-eyed peas
6 oz. chopped jalapeno peppers
1 can "shoe peg" corn
4 stalks celery, diced
1 onion, diced
1 green and one red bell pepper, diced

1/4 cup olive oil
1/2 cup Splenda sugar substitute
1/2 cup cider vinegar

Mix Splenda and vinegar together until sugar substitute dissolves. Whisk together with oil, forming an emulsion. Marinate all vegetables & beans in vinegar mixture for several hours. Drain off marinade before serving.

Roasted Sweet Potato Wedges

These can also be kind of high in carbs, relatively speaking, but they are packed with vitamin A and are relatively low in fat for being as satisfying as they are. They are a great side dish for cajun-spiced meats (especially pork tenderloin), and are also a great snack when you want to feel like you're eating chips or fries. The peeling and cutting of the sweet potatoes is kind of a hassle, but worth it.

2 peeled sweet potatoes, cut into "pub chip" shaped wedges. Combine sweet potatoes and remaining ingredients in a bowl and toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425* F for 25 minutes or until very tender. (I usually bake mine for just shy of 40 min).

Title: Re: Recipes
Post by: Alissa J. Bratz on May 30, 2007, 07:21:25 PM
Doh! Forgot the other ingredients for the roasted sweet potato wedges *slaps forehead*

Sorry guys... I tried to edit them in but got an error message. Here you go:

1 t. olive oil
1/2 t. curry powder
1/4 t. ground cumin
1/8 t. ground cloves (I usually leave these out)
salt & pepper to taste
Title: Re: Recipes
Post by: applesauce1289 on May 30, 2007, 08:08:50 PM
Thanks Muse!

+1
Title: Re: Recipes
Post by: whiteninja on May 31, 2007, 06:33:08 AM
Quote
maple syrup (the real kind, from actual trees; not Mrs. Whatshername's or whatever. It's more expensive, but worth it.)

Thank goodness you mentioned that.
Almost no one realizes that big-brand maple syrups are nearly all HFCS and water.
Take a look at the ingredients of any of them... The only mention of maple is in "artificial and natural flavors," which is the second to last thing on the list after "sodium benzate (sp?)," a preservative. It's basically a bad tasting liquid which is 6x more sugary than Pepsi.

When I have a need for syrup, I usually replace it with watered-down honey (if you don't water it down, it's still really sugary; give the water and honey a day to mix together).
Title: Re: Recipes
Post by: Alissa J. Bratz on June 19, 2007, 04:38:06 PM
A simple way to prepare steak (also works nicely for pork chops):

Muse's Tasty Dry Rub

2t. dry mustard
2t paprika
2t garlic powder
salt to taste
freshly cracked peppercorns to taste

Mix dry rub ingredients together (you may adjust quantities to taste). Rub over meat. Let stand 10-30 minutes at room temperature (refrigerate if using pork). Broil or grill to preferred doneness.
Title: Re: Recipes
Post by: Andy Animus Tran on June 19, 2007, 06:15:57 PM
Quote
maple syrup (the real kind, from actual trees; not Mrs. Whatshername's or whatever. It's more expensive, but worth it.)

Thank goodness you mentioned that.
Almost no one realizes that big-brand maple syrups are nearly all HFCS and water.
Take a look at the ingredients of any of them... The only mention of maple is in "artificial and natural flavors," which is the second to last thing on the list after "sodium benzate (sp?)," a preservative. It's basically a bad tasting liquid which is 6x more sugary than Pepsi.

When I have a need for syrup, I usually replace it with watered-down honey (if you don't water it down, it's still really sugary; give the water and honey a day to mix together).

Or... you know.... don't eat anything with syrup.

(I don't like sweet tasting foods most the time.)
Title: Re: Recipes
Post by: Alissa J. Bratz on June 29, 2007, 02:59:49 PM
Okay folks; here is another one. This one I just kind of made up, so the measurements are vague. I rarely measure when I cook, and instead go by my senses of sight and smell, and intuition. It's based off of a traditional Provencal recipe, which I have eaten but have never made; and just sort of simplified/reverse-engineered to try to make a basic and low-fat version that's quick and tasty on busy weeknights. Enjoy!

Poulet Provencal

Chicken breasts
Salt and pepper to taste
1-2 cans diced tomatoes, drained
Herbes de Provence
White wine (1/4-1/2 cup)
Butter (small amount 1-2 teaspoons, for flavor)
Olive oil
1-2 cloves minced garlic
1 jar nicoise or kalamata olives, drained and rinsed

Salt and pepper chicken breasts to taste. Heat olive oil and butter in skillet over medium-high heat. Swirl pan to coat. Saute garlic until fragrant. Add chicken. Brown chicken on all sides until golden. Remove chicken from pan and keep warm. Pour white wine into pan and deglaze until reduced by about half. Add tomatoes and herbes de provence, stirring to combine. Return chicken to pan and simmer, partially covered, until chicken is done, stirring and turning chicken breasts occasionally. Add olives and cook uncovered 10 minutes more. Add more herbes de provence to taste during last 5 minutes of cooking.

Bon appetit!

Tomorrow I'll share my unbelievably simple salade nicoise recipe.
Title: Re: Recipes
Post by: Alissa J. Bratz on June 30, 2007, 08:08:27 AM
As promised, here is my salade nicoise recipe.

Salade nicoise is a classic dish from Nice, in the south of France (one of the most beautiful areas of the world, in my opinion). There are many variations but nicoise olives and tuna are two common elements. I like it because it's a great way to get a lot of protein and a lot of vegetables in a very satisfying way. All you're eating is salad, but it feels so substantial because of the ingredients. There's a lot of "up front" preparation but it's pretty simple in the long run. The dressing is a classic French vinaigrette; pretty much what "real" French dressing is (not the orange-red stuff!)

Again, as usual, proportions are not given because I never measure. This recipe can be easily scaled for the number of people.

For the salad:

Tuna steak(s)
Salt & pepper
Eggs
Fresh green beans, washed and trimmed
Fresh tomatoes
Romaine lettuce leaves (or salad greens of your choice)
Nicoise or kalamata olives, drained and rinsed to remove excess salt
Chopped scallions
Vinaigrette (recipe follows)

1. Preheat broiler or grill. Season tuna steak(s) with salt and pepper to taste. Prepare a bowl of ice water and set aside.
2. Place whole eggs in a saucepan filled with enough cold water to cover them. Place saucepan on burner over high heat. Bring to a boil. Set timer for 12 minutes.
3. When eggs begin boiling, place green beans in a steamer insert in a saucepan with water. Cover, and turn burner to high. Bring to a boil.
4. Place tuna steak(s) under broiler or on grill. Broil/grill 4-6 minutes each side, or to desired doneness and remove from heat. Let cool.
5. When egg timer goes off, turn off all burners. Your tuna should be done as well. Remove eggs from saucepan and plunge into bowl of ice water to stop the cooking and keep the yolks from turning green.
6. At this time your green beans should also be done; they should be bright green in color and still a bit crisp. Remove steamer insert from pan and plunge green beans into bowl of ice water to stop the cooking and keep them crisp.
7. While your eggs and beans are cooling, prepare the salad: chop greens, tomatoes, and scallions to your liking, and place in bowl. Make vinaigrette (below).
8. Remove eggs from ice bath. Peel away shells and cut up eggs into slices. Remove beans from ice bath and drain well. Cut up tuna steaks into chunks.
9. Top salad greens with eggs, green beans, and tuna pieces. Pour vinaigrette over and toss gently. Sprinkle olives over and serve.

Bon appetit!

Vinaigrette

Mix in proportions to your liking:

Red wine vinegar
Olive oil (not extra-virgin; you may want to mix it with a more stable oil such as canola)
Dijon mustard
Salt & pepper
Thyme and/or parsley.

I like to shake the mixture in a screw-top jar to make the mixing easier and to get a better emulsion. I also find it's easier to mix all the ingredients except the oil first, and then add the oil at the end. Sometimes I'll add some finely chopped shallot and/or minced garlic, but it's a matter of preference. Vinaigrette will keep for only a few days in the fridge, so it's best to make it in small batches.
Title: Re: Recipes
Post by: plasmagrey on June 30, 2007, 02:54:31 PM
World's Best Guacamole in 8 Easy Steps!

With this recipe I've single-handedly made the avocado industry an extra $2mil per year. (Now where's my check?!) Seriously though even people who HATE guacamole become total converts once they've had this stuff. ;D
It tastes GREAT, it's healthy, and it's pretty easy to prep. Great as a dip, Mexican side dish, or topping. Serves 3-4, or one hungry bastard (me, for example).

Ingredients:
3-4 tbsp. hothouse tomato, diced
3-4 tbsp. red onion, diced
1 jalapeno, diced
2 medium avocados (1.5 large ones)
1/2 lime juice
salt
Mexican spices (chili powder, garlic salt)
I've got my own spice mix but it's TOP SECRET :P

Tools:
(optional) guacamole bowl (any bowl with a rough texture. Makes mixing easier)


Preparation:

1. Slice open jalapeno and scrape out all of the junk inside (seeds, white stuff, everything) leaving only the skin. Cut off the stem. Dice jalapeno.

Jalapeno Handling tips:
Are you sensitive to jalapeno? You're about to find out! The moment you start cutting it you'll cough like a mustard gas victim and your eyes will burn (it owns). If you'd rather not get pepper sprayed, run the jalapeno under cold water while you scrape out the seeds. Got an itch near your eye? DON'T SCRATCH IT. Gotta pee? HOLD IT IN.  Wash everything - front, back, fingernails. SCRUB like the president's heart surgeon or you will be SORRY. Taste-test your finger. If it burns, wash more. Wash your utensils too.
( Eat guacamole at your own risk. I take no responsibility for any sitcom-style eye / crotch-burning shenanigans )

2. ok so you've peeled off your jalapeno containment suit, now get to work on dicing that onion.  About 3-4 tablespoons worth should work.

3. I love tomatoes so I add around 4-5 tablespoons of diced tomato to my guacamole. Use 3-4 tablespoons for a more balanced flavor.

4. Avocado prep can be tricky. (make sure it's ripe! Just a little squishy to the touch) Take a knife and cut lengthwise until you hit the pit. Then go around until you've cut it in half. One half has the pit, and the other doesn't. To remove the pit you can chop into it with the knife and twist.

5. Now take a spoon and scrape out all the avocado insides, try to get it out in one piece.

6. Chop your lime in half. Stick a fork in one half and use it to squeeze out all the juice into your guacamole bowl. Add about 1/2 - 3/4 teaspoon of the mexican spices and salt to the bowl.

7. Drop your avocado in there and mash it with some forks. Leave some chunks in there, you're not making mashed potatoes. :)

8. Gently mix in the tomatoes, onions, and jalapenos until it's all even. Then add salt to taste.

Done!

Aw man my mouth is watering. Geez, now I gotta go make some.
Title: Re: Recipes
Post by: Alissa J. Bratz on June 30, 2007, 05:08:40 PM
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*


Guacamole is pretty much one of my faves. And for those of you trying to gain weight, it's a great way to get a ton of super healthy fat.

I'm going to try your recipe some time this week, PG.
Title: Re: Recipes
Post by: plasmagrey 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.
Title: Re: Recipes
Post by: Export1413 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
Title: Re: Recipes
Post by: plasmagrey 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 (http://www.americanparkour.com/component/option,com_smf/Itemid,159/topic,4361.msg59237/#msg59237))

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!
Title: Re: Recipes
Post by: Alissa J. Bratz 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.
Title: Re: Recipes
Post by: Alissa J. Bratz 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 (http://www.rogoff.fr/images/tagine-736372.jpg) 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 (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyszatar.html) (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.
Title: Re: Recipes
Post by: ursasmaller 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.
Title: Re: Recipes
Post by: CardboardTube 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  :)
 
Title: Re: Recipes
Post by: Andy Animus Tran 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!
Title: Re: Recipes
Post by: Alissa J. Bratz 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).
Title: Re: Recipes
Post by: Matthew Menze 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.
Title: Re: Recipes
Post by: chipset 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 :)
Title: Re: Recipes
Post by: Andrei Semenov 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.
Title: Re: Recipes
Post by: Zachary Cohn on October 01, 2007, 08:39:42 AM
Chipset- do you cook the eggs at all?
Title: Re: Recipes
Post by: chipset 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 :))
Title: Re: Recipes
Post by: Zachary Cohn on October 02, 2007, 05:27:43 AM
Good plan, good plan...
Title: Re: Recipes
Post by: chipset 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.
Title: Re: Recipes
Post by: Andy Animus Tran 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.
Title: Re: Recipes
Post by: Alissa J. Bratz 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
Title: Re: Recipes
Post by: Alissa J. Bratz 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. :)
Title: Re: Recipes
Post by: Andy Animus Tran 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.
Title: Re: Recipes
Post by: Zachary Cohn on October 04, 2007, 12:06:04 PM
I cooked dinner last night, and I made a fairly interesting combination of leftovers and eggs.

I'm a fan of the "improvisational" cooking school, so there won't be many measurements here:

1 (bunch) of chopped tomatoes.
1 (bunch) of chopped cucumbers.
Whatever other vegetables you want to throw in.
1 (dash) of milk.
Several (cups) of water.
Several (handfulls) of leftover rice (already cooked, then frozen.)
2-3 eggs.

Break eggs into bowl, beat them (MERCILESSLY). Add in your dash of milk to make them a bit thinner.

Put a frying pan on your stove, turn on said stove. Every so often, wet your hand and toss some water droplets onto the frying pan to see if it's hot enough. (If it's not, they'll just kind of sit there. If it's hot enough, they'll bounce around and sizzle a bunch.)

Pour all of your rice onto the now-hot pan. Add a bit of water, and use a spatula to slosh the rice and water around. Once the rice has soaked up most of the water, put in all of your vegetables. Add a bit more water, and keep pushing and flipping them over with the spatula. I haven't done this, but it MIGHT work better if you keep the rice and the vegetables on different parts of the pan for now. I had some trouble ensuring that the vegetables cooked all the way (this is essentially a stir fry, but the rice was getting in the way.)

Once your vegetables are getting closer to done, add the eggs/milk to the frying pan and begin to scramble. Once they're about 3/4 of the way to where you like them, smoosh everything together with the spatula, and mix it all up. Mix it way good up, and let the eggs keep scrambling. Once they're how you like them, dump it onto a plate and eat!

It's basically stirfry with rice and scrambled eggs. Not too complicated, but it's a nice change from just plain old scrambled eggs.
Title: Re: Recipes
Post by: chipset on October 04, 2007, 01:31:38 PM
Happydud, that is a special case of recipe called "FOOD!"

1. Put everything that it is eatable from fridge onto pan.
2. Pour a couple of eggs over.
3. Wait 5-10 minutes.
4. Shout "FOOD!" and begin to eat.

PS. Oh yes, you should turn the pan on too.
Title: Re: Recipes
Post by: Alissa J. Bratz on October 04, 2007, 07:42:48 PM
As you wish, Animus. :) By the way, these are NOT "healthy." They are insofar as they're not processed, they're all-natural (or mostly so), etc; but they are not "health" or "diet" food. FYI. But I am under the assumption that, even though she is a traceuse, your goals here are a bit different than a simple post-training session refuel. :)

Also, I did not scale the recipes for two. I am too tired to do math at this hour.

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

Big Easy Shrimp (serves 4-6)
5 sticks butter, melted
1 1/2 T black pepper
5 t minced garlic
1 t cayenne pepper (or to taste)
3 cups Worcestershire sauce
1 lb fresh peeled 16-20 count shrimp, butterflied

Combine all ingredients except shrimp. Pour into a shallow baking dish. Add shrimp. Broil on high 4 minutes. Stir. Broil another 4 minutes or until shrimp are done.

Jambalaya (serves 10)

1 stick butter
2 yellow onions, chopped
5 green onions, chopped
1 large bell pepper, chopped
4 stalks celery, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeno chili, finely chopped with seeds
1 T Creole seasoning
1/2 t ground cayenne pepper
1/2 t dried thyme
1 lb andouille sausage, or smoked sausage, cut into 1/2-inch pieces
3/4 pound chicken breast, cut into 1/2 inch pieces
2 14.5-oz cans chicken broth
1 16-oz can plum tomatoes, diced, with liquid
3 cups long-grain rice

Melt butter in Dutch oven over medium-high heat. Add vegetables and herbs/spices. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add remaining ingredients and bring to a slow boil. Reduce heat to medium-low, to bring to a steady simmer. Cover and cook until rice is very tender, stirring occasionally, about 1 hour.

Caramelized Banana with Rum Sauce (serves 2)

4 teaspoons unsalted butter
2 bananas, halved lengthwise then crosswise
4 t packed brown sugar
4 T dark rum
4 t water
dash nutmeg (preferably freshly grated)
dash cinnamon
4 T chopped pecans, toasted
Vanilla ice cream

Melt butter in skillet over moderately high heat until foam subsides, then saute bananas, cut sides down, shaking skillet, 1-2 minutes. Remove skillet from heat and sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds to a minute.

Add water and spices, and a pinch of salt. Cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, about 2 minutes.

Serve warm over vanilla ice cream. Sprinkle with toasted pecans.



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


Gazpacho (serves 4)

2 slices day-old baguette (you can also dry them out in the oven if you don't have any day-old bread)
3 large tomatoes, cored and diced
1 medium cucumber, peeled and cut into cubes
1/2 medium red onion, chopped
1 red bell pepper, chopped
2 T chopped fresh parsley
2 cloves garlic, crushed
2 c tomato juice
3 T red wine vinegar
1 t paprika
1/2 t salt
freshly ground black pepper to taste
hot red pepper sauce, to taste (optional)

Garnish: garlic croutons, chopped fresh parsley, finely chopped cucumber and red onion

Soak bread in 1/2 cup water for 10 minutes. Place vegetables, parsley, and garlic in food processor. Pulse several times to break up chunks. Add bread, tomato juice, vinegar, paprika, and salt. Process 5 more second, or longer for a thinner soup. Add pepper and hot pepper sauce (if desired) to taste and stir well. Chill until ready to serve. Serve in chilled bowls, topped with garnishes.

Seafood Paella (serves 8)

Broth:
3 cups water
1 cup dry white wine
1 teaspoon saffron threads
2 (8-ounce) bottles clam juice
 
Herb Blend:
1 cup chopped fresh parsley
1/3 cup fresh lemon juice
1 tablespoon olive oil
1 teaspoon dried tarragon
2 large garlic cloves, minced
 
Paella:
1 pound monkfish or other firm white fish fillets
16 unpeeled jumbo shrimp (about 1 pound)
1 tablespoon olive oil
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
3 cups uncooked Arborio rice or other short-grain rice
1 cup frozen green peas
16 littleneck clams
1 (7-ounce) jar sliced pimento, drained
2 tablespoons fresh lemon juice

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.

To prepare paella, trim connective tissue from monkfish; cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes.

********************************

That's it! I figure you can handle a green salad, and picking up some fine chocolates, on your own. ;)

Hope this helps.

Bon appetit, et bonne chance!
Title: Re: Recipes
Post by: Alissa J. Bratz on October 04, 2007, 07:48:14 PM
Arg! edit time limit!

The paella recipe serves eight. :)
Title: Re: Recipes
Post by: Alissa J. Bratz on October 04, 2007, 07:56:23 PM
*facepalm*

I was going to add shrimp to my jambalaya recipe just for you...erm, her... and I forgot. And I can't edit, so...

anyway you can throw in 1 lb. jumbo shrimp (peeled and deveined) with the veggies at the beginning, then remove them from the pan when they're nearly done and cook the rest of the stuff per the recipe. Then throw the shrimp back in during the last few minutes just to heat them through/finish them, and incorporate.
Title: Re: Recipes
Post by: Andy Animus Tran on October 05, 2007, 01:44:17 PM
Merci beaucoup, Muse!  Je te ferai savoir comment il disparait!  Et qu'est-ce que je ferai cuire.  :)
Title: Re: Recipes
Post by: Alissa J. Bratz on October 07, 2007, 04:30:49 PM
Please do! :D
Title: Re: Recipes
Post by: Alissa J. Bratz on October 21, 2007, 05:44:14 PM
Animus, still waiting to hear how your culinary adventure turned out! :)

Here is a new one; pretty easy, and great for those nights when you're coming from a really hardcore training session and need something substantial. Ladies, this is also an excellent iron delivery system for when you're low.

It's especially effective if you serve it with sauteed spinach. Did you know that you absorb more iron from iron-rich foods eaten in combination with one another than you would if eaten separately? It's true! (At least I think it is... I read it somewhere... I could be wrong).

In any case, iron is good for you. :) I find this is a great pick-me-up when my iron is low, and/or after a particularly strenuous workout.

Bon appetit!

Pepper Steak

2 4-6 oz. filets mignons
Black peppercorns to taste
Garlic powder
Canola or vegetable oil
3 T red cooking wine
1/4 cup beef broth
1/2 T Worcestershire sauce
1/2 T apple cider vinegar
Dash balsamic vinegar
1/4 cup sour cream
Pat of butter

Preheat oven to 425 degrees F. Crack peppercorns coarsely in a peppermill over a pie plate (or crack in a ziploc baggie using a mallet or rolling pin, and transfer to pie plate). Sprinkle pie plate with garlic powder to taste. Meanwhile, heat oil in skillet over medium-high heat. While oil is heating, press steaks into peppercorn-garlic mixture, coating both sides. Mix broth, Worcestershire, and vinegars in a bowl and whisk briefly to incorporate.

Sear steaks in hot skillet for 2-3 minutes per side. Be sure to let them sit undisturbed in the hot oil so they caramelize/brown evenly. Transfer steaks to a baking pan or broiler pan and put in preheated oven. Cook in oven for 5-6 minutes (rare) or 8-10 minutes (medium rare); or to desired doneness. When steaks are done, transfer to a warm plate to rest and tent loosely with foil.

While steaks are in oven, pour broth/vinegar mixture into skillet and deglaze pan over medium-high heat. Reduce to 1/2, stirring constantly. Turn off heat and add sour cream, stirring briskly to incorporate. Mount sauce with butter, and pour over finished steaks.

Serve with steamed mixed vegetables and sauteed spinach leaves.

Title: Re: Recipes
Post by: Andy Animus Tran on November 15, 2007, 02:38:39 AM
LoL...  I'm sorry, Muse, but I've still been trying to find a time when I can cook for this girl!  I was supposed to do it tonight, but I ended up really sick and had to cancel.  She's been over a lot, but it tends to be very late (or after a training session) and I'm too lazy to cook or it's not an appropriate hour.  Soon, though.  Some time next week when I'm feeling better.
Title: Re: Recipes
Post by: Alissa J. Bratz on November 22, 2007, 03:28:38 PM
No worries, Animus. It will happen when it happens. I just want a full report when it does.

...about the food, I mean; I'm not about to go digging into your personal life. ;)

Here is my recipe for Thanksgiving stuffing. It's more "dressing" since I don't actually stuff it into the turkey (I'm scared of germs and I also don't like it soggy). Instead I bake it separately in a casserole.

I have been told that this is the best part of my Thanksgiving dinner. I don't have a "recipe" per se because I learned how to do Thanksgiving just by helping my mom in the kitchen since I was 5. So nothing is written down, it's just a series of steps and senses to the final product.

Preheat oven to 425 F.
1. Soak one 16-oz pk walnut halves/pieces in 16 oz of chicken broth. Set aside.
2. Brown 1-2 pkgs Jimmy Dean sage sausage in a heavy, deep skillet. Drain and set aside.
3. Saute sliced baby bella/crimini mushrooms in sausage drippings. Add 1-2 tablespoons butter as needed to keep moist. Saute until just golden but still not giving off much liquid. Add ground dried sage and thyme to taste and saute just until fragrant. Put shrooms in a bowl and set aside.
4. Melt 1 stick of butter in same skillet. When butter is bubbling and beginning to brown, add 1 large yellow onion, chopped; and 1 bunch celery, washed and chopped. Saute until just beginning to soften.
5. While vegetables are cooking, pour 1 pkg sage and onion flavored bread cubes (I prefer Brownberry brand) into a huge bowl. Pour mushrooms and their resulting juice, and drained sausage, into bread cubes. Mix well.
6. When celery and onions are ready, add these to bread cubes. Mix to incorporate.
7. Pour walnuts and broth into mixture and mix well.
8. Add 1-2 handfuls of orange-flavored Craisins and mix.
9. Pour all into a large casserole or lasagne pan and put in oven. Bake, uncovered, 5 minutes. Reduce heat to 350 and bake 30 minutes more or until heated through. For crisper bread crumbs (which I prefer), dot top with butter before baking, and bake for longer (until bread is to the consistency you like).

Bon appetit!
Title: Re: Recipes
Post by: BloodHawk on November 30, 2007, 08:33:29 AM
a cooking thread...hmm...i'll have to think of some recipes to post...
Title: Re: Recipes
Post by: Andy Animus Tran on December 04, 2007, 09:55:27 PM
Muse, we had dinner a couple weeks ago.  :)  I ended up cooking that pasta dish I talked about, as well as your "big easy shrimp," which was quite tasty!  She thought it was too spicy (just a little), but I ended up throwing in a bunch more peppers into my portion, so.. :D  It was a good time and was fun.  Thanks a bunch for the recipes.  I'll try your other ones out, too, cause a few of them look really good.
Title: Re: Recipes
Post by: Alissa J. Bratz on December 05, 2007, 05:18:01 PM
Yay! Glad you liked it! :D Thanks for the update.

...and good luck with... *ahem* future dining experiences. ;)
Title: Re: Recipes
Post by: Andy Animus Tran on December 06, 2007, 04:47:24 PM
She's become like a sister to me, but there's another I have my eye on that I wouldn't mind cooking for, either, so thanks for the well wishes.  ;)
Title: Re: Recipes
Post by: Jake Meyer on December 18, 2007, 09:36:56 AM
"cooking for" is that what the kids are calling it these days  ;)
I like to cook sometimes.  I'll try to write down a recipe or two.  My best stuff is generally not real good for you though.  :)  A BUNCH of the posted recipes sound really good.  I'll have to try some out!
Title: Re: Recipes
Post by: Jake Meyer on December 19, 2007, 06:43:51 AM
Not good for you, but tasty!

Mexican Cheese Soup

1 to 1 1/2 lbs. hamburger ( browned and drained )
2 cans Campbell’s Fiesta Nacho Cheese soup
2 cans Chicken Broth
1 can Diced Tomatoes ( I usually use tomatoes with chilies ) whole can, don’t drain the juice
2 soup cans of Water
1 Green Bell Pepper, diced ( I use about 2/3 of the pepper )
1 16oz. jar of Pace Picante Sauce ( I use medium )
1 box Spanish Rice
Occasionally I add something else that sounds good at the time and so far it has worked out fine.

Mix everything into a slow cooker.
Cook 6 - 8 hrs on Low ( works best this way )
OR about 4 hrs on High ( this tends to make part of the rice stick to the bottom and sides and burns to a gooey crust, the soup tastes fine but cleaning the pot sucks)
I start the hamburger first and do the chopping and mixing everything while it cooks.  By the time the hamburger is ready it’s usually the last ingredient, about 15 minutes.

I like to crumble a few Tortilla Chips over a bowl full.

The next day it will be thicker.  It works well as a dip or add water and it’s soup again.
Title: Re: Recipes
Post by: John [sss24] Chadwell on December 22, 2007, 10:40:20 AM
steak and eggs

-  4-5 eggs
-  steak(fila mignon or center cut) ;D

scramble eggs put eggs on plate .grill/broil/heat-up(left over) steak. put steak ontop of eggs and drown in steak sauce(A-1) ;D ;D 8)
Title: Re: Recipes
Post by: Andy Animus Tran on December 28, 2007, 03:43:07 PM
Okay, I've got another mission to cook for another girl...  I'm running a few ideas in my head..  I'll let you guys know what I come up with.  I need to do it within the next week so I'll post up at the latest in two weeks.
Title: Re: Recipes
Post by: Alissa J. Bratz on January 04, 2008, 11:31:10 PM
Please do!

Is this for a "girl who is like a sister," or is this more like a date?

;)

Let me know if you need any ideas for recipes (and also let me know if my above question is, frankly, none of my business.)

:D
Title: Re: Recipes
Post by: BloodHawk on January 21, 2008, 07:54:21 AM
Muse, I was reading your Poulet Provencal recipe on page 2 and i have a question, what is Herbes de Provence and where can i get it?
Title: Re: Recipes
Post by: Alissa J. Bratz on January 21, 2008, 03:36:30 PM
Muse, I was reading your Poulet Provencal recipe on page 2 and i have a question, what is Herbes de Provence and where can i get it?

Herbes de Provence is an herb blend made up of (quelle surprise) herbs from the Provence region of France. Most contain some combination of the following: marjoram, thyme, savory, basil, rosemary, fennel seeds, lavender, sage.

You can get Herbes de Provence in the spice aisle of your grocery store, or at specialty food stores. Penzey's (http://www.penzeys.com/cgi-bin/penzeys/shophome.html) is an excellent source and you can order online. Alternatively, there is a line of dry rubs made by a company called "Nantucket Offshore" and their St. Remy Rub (http://www.nantucketoffshore.com/spicerubsstremy.php) is a fine herbes de Provence blend. You should be able to find these in your supermarket spice aisle.

Hope that helps!
:)

Bon appetit!
Title: Re: Recipes
Post by: BloodHawk on January 22, 2008, 07:44:23 AM
sweet, thanks Muse!  :)
Title: Re: Recipes
Post by: Alissa J. Bratz on January 22, 2008, 05:05:13 PM
Happy to help. :)

And here is a new recipe, shared by my friend who was just visiting from Canada this past week. It was the healthiest thing he cooked for us. ;) It is actually super-healthy, packed with good stuff, VERY satisfying. Since he left I've had it three more times.

Creamy Endive Salad

In a large bowl, combine the following, diced:

1 ripe yet firm avocado
1 tomato
1-2 bell peppers
1/2 red onion

In a separate bowl, mix to make a thick dressing:

equal parts sour cream and plain yogurt (to equal about a pint; or to taste)
chopped fresh chives
chopped fresh dill (or dried dill)

You may wish to drain the yogurt through coffee filters placed in a fine sieve to thicken first.

Pour dressing over vegetables and mix to coat evenly.

Wash 1-2 endives and separate leaves from core. Shake off excess moisture. Dip endive leaves to scoop out salad and eat.

Enjoy!
Title: Re: Recipes
Post by: Alissa J. Bratz on February 03, 2008, 06:09:51 PM
I got a whole new set of pots & pans from my mom; professional grade stainless. I'm so stoked! This has inspired me to cook more. Here is what I invented today:

Pork Tenderloin Medallions in Ginger-Soy Marinade

1 pork tenderloin, trimmed of fat and sliced into 1/2 inch thick medallions

In small bowl, whisk together:

2 T. dark sesame oil
1/4 cup (scant) soy sauce
2-3 T. rice vinegar
1 T. hoisin sauce
1/2 inch piece fresh ginger, peeled and grated
1 T. dark Karo syrup
garlic powder to taste
red pepper flakes (optional)

Pour marinade over pork tenderloin medallions and let marinate for 30 minutes to 24 hours.

In heavy skillet, heat 1-2 T. dark sesame oil over medium-high heat. When heated, remove medallions from marinade and sear on both sides, about 30 seconds per side. Discard excess marinade. Reduce heat slightly and continue to cook until done. Remove from skillet and set aside. Keep warm.

Re-adjust heat to medium-high and add about 1/4 cup each of chicken broth and red wine. Deglaze pan and keep at a high simmer until reduced by 1/3. Add a splash of soy sauce and a dash of garlic powder. Remove from heat and thicken with cornstarch. Season with salt or soy sauce to taste, if desired. Pour sauce over medallions and serve.

(To thicken with cornstarch, mix 1 teaspoon or so of cornstarch in enough cold water to be the color and consistency of skim milk. Pour mixture slowly into reduction and whisk to incorporate/break up lumps.)

I just kinda made this up tonight, and it tasted okay, but all the measurements are approximate. I never measure stuff when I invent, so you'll have to experiment with what works for you.
Title: Re: Recipes
Post by: blachawk on February 03, 2008, 07:08:21 PM
so many great recipes to choose from..i'm glad i found this thread!!

i'm a vegeterian and while i found some good recipes without meat or that i can subsitute something else for but do you have any good recipes for vegeterian meals?

one thing i made and i'm not sure of it's nutritional value, probably not great because of the cheese but stuffed jumbo pasta shells are very tasty

you take jumbo pasta shells, boil till they are somewhat soft, then take them out of the water, and inside the shell add ricotta cheese and then i just use a spaghetti sauce to put over the ricotta and then top it off with mozerella, put them on a baking sheet and bake at around 400 for 15 minutes, times and temperature are an estimation, i'm still working on that. :)
Title: Re: Recipes
Post by: Alissa J. Bratz on February 03, 2008, 08:28:10 PM
The cheese is actually better for you than the pasta shells, unless you're using whole-wheat pasta. ;)

Stuffed shells are tasty. I think I'll make them this week, because your post has me craving them now. ;)

You can use my marinade on firm tofu and grill or panfry it. I would not make the reduction, though, with tofu. Also my creamy endive salad (a couple posts above) is a perfect vegetarian dish. My friend who gave me the recipe makes it all the time for his vegetarian girlfriend.

I'm sure there are other vegetarians here who have recipes to post. :) I'll see if I can find some more for you.
Title: Re: Recipes
Post by: Andy Animus Tran on February 10, 2008, 01:54:12 AM
Please do!

Is this for a "girl who is like a sister," or is this more like a date?

;)

Let me know if you need any ideas for recipes (and also let me know if my above question is, frankly, none of my business.)

:D

This was for a "girl who was like my sister and best friend for ten years until I realized I was secretly harbouring great romantic love for her."  LoL.

Sorry for the delay..  Been dong a lot of work and forogt all about this!

I cooked two racks of lamb, wth a garlic/onion/thyme seasoning.  A little bit of soy sauce in there for good measure.  For vegetables, we had asparagus spears (cause I love the stuff), and some mashed sweet potatoes.  A nice red wine along with it, though I don't remember what I got.
Title: Re: Recipes
Post by: Alissa J. Bratz on February 11, 2008, 03:04:27 PM
Sounds lovely! I'm sure it was a hit, Animus. :)
Title: Re: Recipes
Post by: Patrick Yang on February 14, 2008, 12:18:42 PM
This is a great vegetarian dish that I love making.  It's prep-intensive, but very, very worth it.


Vegetable Couscous

Ingredients
Stage 1:

Stage 2:

Stage 3:


Preparation
1. You're going to need a big skillet for this.  Sauté stage 1 ingredients in oil for 5-6 minutes or until just before crisp-tender.  It is important to get the timing right, so that the vegetables retain the right amount of crispness.
2. Add the stage 2 ingredients; mix well.
3. Stir in the couscous. Add broth; bring to a boil. Cover and remove from the heat; let stand for 5-8 minutes. Fluff with a fork and serve immediately.


Notes
This recipe is quite modular.  I usually use whatever vegetables are on hand.  The recipe list above is what I got off of the original recipe, but sometimes I'll substitute in some mushrooms in the first stage, or a whole variety of things in the second stage, like green onions, asparagus, chickpeas, yellow squash, or black olives.  Sometimes I'll throw in some cumin for a warmer flavour.  Usually I forgo the Tabasco in favour of jalapeño-infused oil or diced hot peppers.  Also, any leftovers can be stuffed into bell peppers and baked for a delicious, portable meal.
Title: Re: Recipes
Post by: KC Parsons on March 03, 2008, 10:57:58 AM
Chicken Stir Fry

Needed: Olive/Vegetable Oil, Frying Pan, 2 Chicken Breast or Thigh, 1 Bag of mixed frozen vegetables. (Can substitute with vegetables of choice, fresh if desired. This is the fastest, yet still healthy [nothing added to frozen vegetables] way to do it.)

Directions:
1) Lace frying pan with a light coat of olive or vegetable oil. Use around a medium, maybe slightly higher, setting on the stove top.
2) Cut up the chicken into small pieces. Once you're done, add it to the pan.
3) Add the vegetables to the mix and allow to sit.
4) The time depends on your stove top, how frozen your vegetables were, how much you want your meat cooked, etc. The best way to tell when it's done is to take a taste of it when you suspect it's done.
5) When finished, serve with shredded cheese of choice.(optional)

Benefits:
First off, it's pretty quick and simple. That's what I like a lot about it.
With meat and vegetables as the main substance, it makes a good, solid meal. This is great for any traceur, because it's still pretty light, damn close to being straight from the ground, and loaded with protein and vitamins. With the cheese, you're getting an added flavor and delicious gooey consistency, but also more protein and some calcium in there.
The method of cooking beats frying it in grease or something like that, so it's a wonderful healthy meal.
Overall, I'd consider it a staple for any traceur's diet. You should really learn to make this stuff. =D
Title: Re: Recipes
Post by: John [sss24] Chadwell on March 05, 2008, 09:58:24 PM
Do you ever stop muse +1 for having a recipe for everyone one any occasion. 
Title: Re: Recipes
Post by: Alissa J. Bratz on March 13, 2008, 07:40:19 PM
:D Thank you, sss.

Here is something I just kind of made up tonight. It was pretty easy and quick, and rather healthy. Since I invented it on the fly, all measurements are approximate. I also figured this would be a good place for my 1000th post. :)

Pork Tenderloin Medallions in an Orange-Herb Reduction

Slice 1 pork tenderloin into 1/2-inch medallions. Trim excess fat. Sprinkle medallions with salt and a bit of garlic powder.

Heat olive oil in heavy skillet over medium to medium-high heat. Add medallions and let rest undisturbed in pan for 2 minutes. Turn medallions and repeat. You may wish to let them rest untouched in the oil a bit longer to build up a good fond.

Saute medallions to brown on all sides, then remove from skillet and keep warm.

Pour 1/2 cup low-sugar or diluted orange juice into pan and deglaze. Add a splash of balsamic vinegar and continue mixing thoroughly. Allow liquid to return to a fast simmer.

Add bay leaf, marjoram, thyme, and tarragon to taste. Salt to taste. Mix thoroughly and return medallions to pan. Simmer uncovered until liquid is reduced to your liking and pork is thoroughly cooked.

Serve with steamed vegetables and a salad.

NOTES:

fond=the caramelized, brown stuff that builds up on the bottom of a pan when browning meat. Used as a flavor base for sauces in reductions.
deglaze=to use a liquid (usually wine or broth) to loosen the fond, followed by scraping the pan with a spatula to loosen the brown bits and incorporate them into the liquid.
reduce=to lessen the volume of liquid in a pan through evaporation, usually via a fast simmer or boil. Most often done after deglazing a shallow pan or skillet, to concentrate the flavors and make a rich, quick sauce. Liquids reduced via reduction often thicken as they simmer, in addition to losing volume.

Title: Re: Recipes
Post by: Andy Animus Tran on March 17, 2008, 05:51:31 AM
I had a craving for some home-cooked chili yesterday, so Kim and I wetn to the grocery to get what was necessary, and I wanted to do something a little different and also healthy..  Here's the result.

Turkey and Chicken Chili

2 lbs. ground chicken
1 package of Italian-style turkey sausage (about six or eight sausages)
1 can crushed tomatoes
2 cans chili-style kidney/pinto beans (or one can of kidney and one can of pinto)
Fresh thyme
Fresh oregano
1/2 cup (yes cup) of ground cumin
1/2 cup of ground cayenne pepper
1/4 cup of crushed cayenne pepper
2 tablespoons garlic powder
2 chipotles (or jalapenos)
1/2 cup of paprika
2 tablespoons basil
1 large white onion
1 large tomato
1 garlic (six or so cloves)
1 bottle of beer

You can mess around with the spices if you like, judging on your tasting preference.

Begin by setting a large pot with a small amount of oil in it onto a stove top on medium-low heat.  While you are doing this, you will be cutting up the sausage.  The way this must be done is by cutting it down laterally (sausage cannot be precooked, btw) so that you can peel off the intestine casing.  It's a little messy and gross, but the intestines will come off when you cook, anyhow, and you'll just have strings of guts in your chili, which is never good.  Cut it up into as small pieces as you like and throw it into the pot.  Increase the heat slightly to about medium.

While the sausage cooks, you can start cutting up the onions and garlic. Set aside three cloves of garlic for mincing and 1/4 of the onion for dicing.  The rest of will be sliced, both garlic and onion.  Occasionally, you'll need to stir the sausages around so it cooks evenly.  When it looks like the sausage is just beginning to caramelize, throw in the minced and diced garlic and onions.  When THAT begins to caramelize, then you throw in the first pound of chicken.  Arrange the sausage so that the chicken can rest in the middle of the pot, and the sausage cooking slows.  As the first pound is fully cooked and flakes off of its cube-like shape, you can place the second pound in.  The chicken should go in at the same time as the crushed red pepper, because that will need to brown and caramelize, too, but the longer it does, the spicier it gets.  The chipotles, sliced, should be thrown in as well.  This should all cook for some time.  You're waiting for the chicken to caramelize, and when that happens, the sliced garlic/onions will come in.

As things are cooking, you want to be preparing other things.  Preferably, the spices should be mixed beforehand.  I don't like to use prepared chili powder, because it's unnecessary, you have less control over the flavour, and they put a lot of salt into chili powder, which is really not needed.  By making our own, we can be much healthier and impart more flavours.  Begin by throwing the ground pepper and the ground cumin into a large bowl, throwing in enough garlic powder as you like.  Already, it should start smelling a lot like chili powder.  You want to cut up the fresh oregano and thyme and throw it into the spice mix, as well as the paprika.  Mix it all up with your hands (don't tuch your eyes afterward) until it's all evenly distributed and one solid colour, then throw it into the pot and stir up evertyhing well (the sliced onions should start to be a little more cooked, now, and less crispy-looking).

Open up the bottle of beer and pour it down the hatch (as in, the opening to the pot).  The beer will release all the stored up flavours ground the caramelizing in the oils at the bottom.  Meanwhile, you can start dicing the tomato.  Lower the heat a little back to medium-low and dump in the can of crushed tomatoes..  Only do this when it looks like the beer has been cooked into the meat quite a bit.  Stir it up well, then add in the beans (you want to drain the can a little, but not all the way.. the bean flavours are quite tasty, too).  Lastly, you throw in the diced tomatoes, who need the least amount of time to cook.  Stir it all up and let it simmer for awhile, covered.

Give it a few tastes every now and then.  If it tastes too sweet and tomato-y, then you probably need to add more cumin into the mix, as well as some paprika.  The paprika will dilute some of the sweetness without increasing the spiciness, as its a relatively mild type of pepper.  To increase spiciness, add both crushed and ground cayenne pepper as you feel is necessary.  Myself, I like very spicy chili, so the final steps are almost always pepper and cumin to taste.

But there you have it.. a relatively simple, but delicious chili recipe made with only lean meats!  Best of all, the only salt is the natural saltiness of the turkey sausage, so it's rather low-sodium, too.
Title: Re: Recipes
Post by: Alissa J. Bratz on March 17, 2008, 08:16:36 AM
>tummy rumbles<

Animus, we are going to make this chili some time this week. It sounds so awesome! :D
Title: Re: Recipes
Post by: Andy Animus Tran on March 18, 2008, 04:07:02 AM
Glad I can pique your palette!
Title: Re: Recipes
Post by: Samuel96 on March 22, 2008, 12:56:24 PM
beef
mushrooms
pasta

Cook beef and mushrooms, and boil pasta. mix
Title: Re: Recipes
Post by: F.E.A.R on March 24, 2008, 08:22:49 PM
Well I feel like contributing something...for once but, So I feel like passing on these benefits to you.

Chicken Cesar Salad Wraps.

Equipment.
Stove
Grill (George Foreman and what not)
a frying pan
a spatula
Cheese Grater
Mixing bowl

Ingredients
1) Chicken breast
2) Romaine lettuce (pre-chopped or not, its going to be chopped one way or another)
3) Fresh Romano Cheese
4) Cesar Dressing ( pref. Lite)
4) Pita bread

Directions:
1. Take your chicken and put it onto your grill. Let the chicken cook on both sides, until it turns a light brown color. Cut your chicken up into bite size pieces.

2. Combine the Romaine lettuce (cut your lettuce before it goes into your mixing bowl), chicken, salad dressing (amount, enough to thoroughly) coat the lettuce into your mixing bowl.

3. Grate your cheese onto your, what is so far a chicken Cesar salad, then mix it to distribute the cheese.

4 (optional) Take your fry pan and place it onto your stove top with medium-high heat, pour some vegetable oil into the pan and let it heat up a little bit, do no let it bubble. Place your pita bread into the pan and brown it on both sides so that it gets a crunchy, yet keeps its flexibility.

5. Spoon your Chicken Cesar Salad into your bread of choice and enjoy.

(amounts may vary)

I say you just toy with it, with what kind of bread, to what kind of cheese etc. Its all up to you.
Title: Re: Recipes
Post by: Alissa J. Bratz on March 24, 2008, 08:34:36 PM
Oh man, that sounds awesome. :D Thanks for sharing, F.E.A.R!
Title: Re: Recipes
Post by: F.E.A.R on March 25, 2008, 12:20:07 PM
Heh anytime man, since my bro made it (he is a wrestler) its got to be somewhat healthy ;)
Anything else that he makes, and is tasty I'll post here.
Title: Re: Recipes
Post by: Andy Animus Tran on March 28, 2008, 09:58:40 PM
Okay, this has a lot of dairy in it, so it isn't TOO healthy, but it should still be okay, especially since we should be eating small portions. ;)  Made this up today!  And.. I got a little sick, but that's cause I'm lactose intolerant.

Fusili
Chicken breast
Chicken stock
Flour
Butter/Margerine
Milk
Shredded cheddar
Onion
Garlic
basil
Carrots

Boil your fusili in the chicken stock until it is al dente.  Chop the carrots up and add them to the stock, as well, and let them cook until they're a little bit soft, but still firm and not mushy.  This is a nice alternative to water because of the flavour!  When you strain, you can drain the stock into a bottle to use again later.

In a medium-low pan, melt the butter with some chopped onions and minced garlic.  Wait until it starts to change colour, and start adding flour SLOWLY.  You will be stirring this constantly, slowly adding more until you can coat the flour (btw, this shoud be a substantial amount of butter).  What you're aiming for is a thick paste.  Next, you add milk SLOWLY, whisking it constantly until it becomes very creamy.  Anyone who knows how to make a cream sauce should know how much butter/milk/flour to go. I can't tell oyu, because I just eyeball it.  When it's nice and creamy, then add in the shredded cheese, again, slowly, whisking it all until the cheese melts and you get this nice yellow cheese sauce.  Then, you add in some basil and stir it up.

All the while, you should be grilling a chicken breast.  Mix it all together and you've this nice cheesy, chicken-y pasta dish.
Title: Re: Recipes
Post by: F.E.A.R on April 02, 2008, 03:45:16 PM
I saw this in Men's Health Magazine and its healthy ;)

Egg-and-Cheese Sandwhich

Ingedrients:
1 Egg
Romaine lettuce
A slice of Cheddar cheese
Slice of tomato
2 pieces of wheat bread
Ham

Make it:
Lightly Coat  you non-stick skillet with cooking spray and break the egg in it (cook it how you like, not scrambled though)

While the egg is cooking toast your bread, and layer the ham, cheese, tomato, romaine on one slice, with the lettuce on the bottom.

Top with the cooked egg and place the last slice on the top.
Makes one serving

Nutrition Facts.
331 calories
28 grams protein
30 g carbs.
11 total fat
   4 g Saturated
4 g fiber
950 milligrams sodium


'Power side'

Berrie Smoothie

What you need
1 scoop low-fat vanilla ice cream
1/4 cup frozen blueberries, strawberries, and raspberries
1 Tbsp vanilla whey-protein powder
1/2 cup low-fat milk
3 ice cubes

How to make it
Blend until smooth
Makes 1 serving

Per Serving
251 Calories
15 g protein
38 g carbs.
4 g fat
   2 g sat.
116 mg sodium
4 g fiber
Title: Re: Recipes
Post by: Steve Low on April 03, 2008, 07:28:49 PM
Men's health is not always healthy. Don't believe that.

The smoothie MIGHT be ok for post workout. Both of them could use more fat in them and probably less carbs.
Title: Re: Recipes
Post by: F.E.A.R on April 04, 2008, 02:37:12 PM
Heh, Im just saying that by the ingredients used.
But yeah i see where you are coming from. And most of it is just flat out portion control. usually you'll have two or more, of those sandwiches 'cause they aren't extremely filling.
Title: Re: Recipes
Post by: Alissa J. Bratz on April 28, 2008, 06:00:31 PM
Just sort of invented this tonight, threw it together with whatever we had on hand. It was tasty and filling though:

Philly Cheesesteak Skillet

1 pkg. steaks (any cut; I used 3/4" thick cheapies from the supermarket)
2 bell peppers, any color, chopped
8 oz. mushrooms, sliced (I used Crimini but any kind will do)
chopped onion, if desired
garlic powder for steaks
minced garlic and/or garlic powder for veggies
Butter for cooking in skillet
dash of Worcestershire
several slices Swiss cheese or provolone

Sprinkle steaks with salt and garlic powder. Heat skillet over medium-high heat until quite hot. Heat butter in skillet until just browning. Add steaks and let sit, untouched, 1-2 minutes on each side, searing. Remove from heat and set aside. Add chopped veggies and let sit, untouched, in skillet for a few minutes until peppers start to brown/blister a little on surface. Add garlic or garlic powder and saute vegetables until tender. Add water a little at a time as needed to deglaze pan and soften.

Meanwhile, slice steaks wafer-thin. When vegetables are nearly done, add meat to skillet and saute with vegetables until heated. Season with salt and pepper to taste, and a splash of Worcestershire. Top with cheese slices and cover skillet to let cheese melt.

Serve as-is, with steamed vegetables and a salad for a low-carb meal. If you wish to add carbs, serve on a whole-wheat hoagie roll or on a wrap.
Title: Re: Recipes
Post by: Alissa J. Bratz on May 04, 2008, 05:39:31 PM
Oh yummy yummy! I just tried this recipe in the latest Yoga Journal. It was very quick and easy, and super nutritious. We didn't have all the ingredients, so I improvised. I'll give the original YJ version and then the one I made. It turned out quite tasty. It's a great side dish, especially when served with marinated, grilled beef.

Simple Saute (original YJ version)

2 T. ghee (clarified butter)
1 t. cumin seeds
2 t. coriander powder
1 t. turmeric powder
1 bunch dark leafy greens, rinsed (spinach, kale, chard, collards, whatever)
Sea salt to taste

Melt ghee over medium heat in a large saucepan. Add cumin, coriander, and turmeric. Saute for 1 minute, until seeds begin to brown.
Add greens and saute for a few minutes until tender. Season with salt and serve right away.

Simple (Spinach) Saute (MoF's version)

1 t. butter
1 T. extra-virgin olive oil
1 t. hot curry powder
2 t. coriander powder
1 t. cumin powder.
1 lb. baby spinach leaves
Fleur de sel to taste

Prepare the same way as the YJ version, above.

Bon appetit!
Title: Re: Recipes
Post by: Andy Animus Tran on May 07, 2008, 05:37:32 PM
I'm sitting on the computer immediately after an amazing meal that was very... improvised.  I wanted to do like.. a lemon peppercorn salmon, but being an Asian, I did my own thing to.. Asian it up.  And I didn't have any peppercorn.

Ingredients:
1 large salmon fillet (enough to be cut into three or so full-sized portions)
1 lemon-sized bottle of lemon juice (I'm thinking two whole lemons can do it)
1 cup of water
1 cup fresh basil
Paprika
Oriental chili peppers
1/2 green pepper
12 asparagus spears
1/2 cup chopped green onions
3 cloves garlic
2 tablespoons soysauce
black pepper
cumin

Preheat oven at 350.  Get all of the lemon juice into a bowl and add in enough paprika to cover the top, mix it in, and do it again until it covers about half of the top, mix it in.  Do the same for the cumin and the black pepper.  Mince the garlic and throw it into the bowl.  Chop up the chili peppers and throw it in.  Mince the basil and throw it and the onions into the mixture, along with the soy sauce.  Mix this thoroughly, the add the water and mix it again.

Put the salmon fillet skin-side-down into one of those baking tray things for cakes and brownies.  Slowly pour the mixture over the flesh of the salmon, using the round side of a spoon to rub it in a little and evenly distribute the herbs and garlic over the flesh.  Put it in the oven for some time, while chopping the green pepper into slices and removing the inedible parts of the asparagus.  Remove the tray after some time (I'm not sure how long... I just go by feel)... about halfway through the cooking time... and arrange the asparagus spears around the salmon, along with the green peppers.  Use a spoon to get some more of the juice up onto the salmon flesh.  Cook for the rest of the time until the salmon is fully cooked, remove, cut the salmon into desired number of fillets, and enjoy.  I also added green beans and corn as sides.

The neat thing is that the asparagus's strong flavour gets into the salmon, and the lemony-spicy flavour gets into the asparagus.
Title: Re: Recipes
Post by: Alissa J. Bratz on May 07, 2008, 07:03:05 PM
That sounds so awesome, Animus!

We are having that for dinner next week, Chez Muse. ;)

+1 for you!
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on May 27, 2008, 05:18:24 PM
Ok, so. I found the following ingredients in my fridge and pantry today. I have an enormous appetite (just ask Skipper), so adjust the proportions accordingly if you don't think you can eat all of this. All measurements are approximate. My method of cooking is extremely ADHD, so if I forgot a step in this recipe, just remind me.

*1/2 lb. rockfish fillet, cubed into 1.5x1.5 inch cube thinggies. (Sea bass will work fine as well)
*1/4 lb. shrimp, peeled and de-veined.
*1/2 lb. Okra, washed and chopped
*Some spicy chili peppers, thai birdseye will do. This really depends on much heat you can tolerate.
*~12 dried shiitake mushrooms, pre-soaked and chopped.
*2 cups of water (or something to that effect, I think I ended up using some leftover chicken stock I had lying around, you could use fish or shrimp stock if you want, feel free to play around with it. The chicken stock was seasoned with sea salt, fivespice, cinnamon, cloves, cumin and star anise.)
*Chinese cloves (I probably ended up using a fistful, you're going to want to use much less)
*Some five spice powder (take a wild guess)
*Some cumin (pinch should do it)
*Some ginger (roughly a large pinch, julienned)
*Some onions (don't know how much, i think at least half an onion worth)
*Some garlic (1 clove-ish, minced)
*Few tablespoons of canola oil
*Salt and pepper to taste
*Soy sauce to taste (at least several tablespoons worth)
*1 egg
*Lime slices
*Cilantro, although if you're Vietnamese or Thai, basil will work too.
*Rice (a crapload thereof, just about enough to give you diabetes from the enormous carb overload.)

Served: Me.

Now what did I make? Asian Seafood Gumbo:

1.) Grab a plastic ziploc bag, put the fish cubes in it.

2.) Break egg. Whip the yolk and white together. Pour into plastic bag and shake. You now have an eggwash for your fish. Throw in the soy sauce, salt and pepper too.

3.) Pre-heat the canola oil with the garlic, chili peppers, onions and ginger in your wok. If you don't have a wok, GET ONE. If you don't want to get one, you fail at life. Actually, a rather deep cast iron skillet will do just fine.

4.) Throw the rockfish and the shrimp into the wok. Stir fry until the outside of the fish is nice and brown.

5.) Pour in the okra, chicken stock/water/fish stock/what have you and mushrooms (along with the water you used to soak the mushrooms with). This is also the part where I threw in that fistful of cloves, although I suggest skipping this part because it imparted an off flavor in my food.

6.) Reduce heat and allow the whole mess to simmer for a few minutes, until the okra is perfectly crisp and green, but not overdone.

7.) Serve with rice on the side, garnish with cilantro. Apply lime juice liberally, since I'm a huge fan of limes. If you're not, leave it out.

8.) Go do some f#cking Parkour to prevent the sheer calorie/carb load from killing you.
Title: Re: Recipes
Post by: Alissa J. Bratz on June 19, 2008, 07:01:46 PM
Yixin that sounds awesome! :D

Here is a great idea for healthy on-the-go snacks.

"Quick pickles!"

You can "pickle" all sorts of veggies to add variety of taste. You can use any veggies you wish, although more fibrous/hardy veggies tend to do better. My suggestions:

cucumber slices
green beans*
bell pepper slices
asparagus*
broccoli*
cauliflower*
carrot coins+
jicama (go easy on this, it's very starchy)
zucchini+
summer squash+

There are a ton of other veggies that will work too. Check out the produce section or a local farmers market and see what else might be tasty pickled.

Items with a * will need to be blanched before pickling. Items with a + can be pickled blanched or raw.

To blanch vegetables:

1. Wash, cut up, and steam as you would normally, using a steamer insert.
2. When vegetables turn a very bright shade of their natural color, but are still quite crisp, remove them immediately from the steamer and plunge them into a bowl filled with ice water. Let cool completely.
3. Remove from ice bath and shake off excess water. Vegetables should be very bright and very crisp. Pat dry with a paper towel.

To "quick pickle":

Place vegetables in a bowl. Mix to taste:

white or rice vinegar (or some other light vinegar, such as white balsamic or raspberry; experiment and see what tastes good to you!), salt, and sugar (or honey or sugar substitute). Add fresh or dried herbs to taste (dill, tarragon, herbes de provence, peppercorns, are all good choices but again, experiment to see what you like).

Pour vinegar mixture over vegetables. They can be served immediately or kept in the fridge until the snacking urge strikes. These are great packed in lunches, and/or included on salads or in wraps.

Mr. Muse and I will be packing a lot of "quick pickled" green beans, asparagus, and cucumbers in our cooler for our road trip!
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on June 22, 2008, 08:17:24 AM
Hmm... question, why wouldn't a dark vinegar work?
Title: Re: Recipes
Post by: Alissa J. Bratz on June 27, 2008, 08:35:52 PM
I suppose it would, but it would affect the color of the vegetables which may be off-putting for some. I suppose there are no hard and fast rules, though. :) Good point, Yixin.
Title: Re: Recipes
Post by: David Wuffey Haimes on June 30, 2008, 03:00:17 PM
Hey, I'm actually trying to become a bit more health conscious this summer...
but I'm not that great of a cook, and can only really cook with what's in the house (seeing as how I'm 17, and too poor to buy anything)
if you have any good lunch/snack recipes that are also healthy mind passing em along?
I'm sick of sandwiches (which as I read elsewhere, is terribly unhealthy... lol)
Thanks a ton!
-David
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on July 01, 2008, 04:28:03 PM
I suppose it would, but it would affect the color of the vegetables which may be off-putting for some. I suppose there are no hard and fast rules, though. :) Good point, Yixin.

Well, I couldn't find any lighter colored vinegars in my house (need to go get some though, that vegetable recipe looks delicious).
Title: Re: Recipes
Post by: Chris Salvato on July 01, 2008, 04:34:53 PM
Hey, I'm actually trying to become a bit more health conscious this summer...
but I'm not that great of a cook, and can only really cook with what's in the house (seeing as how I'm 17, and too poor to buy anything)
if you have any good lunch/snack recipes that are also healthy mind passing em along?
I'm sick of sandwiches (which as I read elsewhere, is terribly unhealthy... lol)
Thanks a ton!
-David

Sandwiches aren't "terribly unhealthy" -- Donuts are terribly unhealthy :P

Sandwiches are just "far from optimal", I think muse or I needs to write up a quick "Getting started with simple cooking" article.  Most simple items don't need much of a recipe :)
Title: Re: Recipes
Post by: David Wuffey Haimes on July 02, 2008, 01:32:06 PM
lol I would def read that article if one of you were to put it up  :)
I think I just need to get away from the 1-2 sandwiches a day kinda eating
gonna go see what I can throw together in the kitchen lol
-David
Title: Re: Recipes
Post by: Alissa J. Bratz on July 04, 2008, 12:49:24 PM
I think muse or I needs to write up a quick "Getting started with simple cooking" article.  Most simple items don't need much of a recipe :)

That was the original idea behind the cookbook I started to write last summer, but totally lost steam on. I would be happy to write up an article like this, though, as I've been toying with the idea for some time and have some notes on it. I should have something up tonight or tomorrow, unless Chris beats me to the punch.
Title: Re: Recipes
Post by: Chris Salvato on July 04, 2008, 01:27:34 PM
even though i think i cook pretty well, considering my menu is pretty simple, i think you are probably a better cook than I am, from what i am hearing :)

might be a better service if you do it :P  but if you are too busy i can write something quick im sure
Title: Re: Recipes
Post by: Alissa J. Bratz on July 05, 2008, 08:47:41 AM
Awww, thank you, Chris! The article is about 3/4 done. It is turning out to be a lot bigger than I originally imagined. It should be up today, though! I'm pretty excited.
Title: Re: Recipes
Post by: David Wuffey Haimes on July 05, 2008, 09:49:52 AM
Wooo! I can't wait for it to be finished lol  ;D
-David
Title: Re: Recipes
Post by: Alissa J. Bratz on July 05, 2008, 11:10:54 AM
It's posted!

Here is the link:

http://www.americanparkour.com/smf/index.php?topic=10965.0

Enjoy!
Title: Re: Recipes
Post by: Alissa J. Bratz on July 07, 2008, 07:00:21 AM
In answering Augi's question on the "Fish" thread, I mentioned ceviche which is a fish preparation I had forgotten about until his thread brought it up. I found a good, simple recipe for it on a search. It is absolutely packed with protein and flavor and very little else. Seems like a winner to me:

http://www.recipezaar.com/111154

There are a ton of other variations out there. Once you are comfortable with the recipe you could certainly make up your own based on what's at the fish market and your own personal tastes. IMO you could substitute bottled lime juice for the fresh, to save time. You'd lose a bit of flavor, but who really has the time to juice and strain 12 limes? ;)
Title: Re: Recipes
Post by: Andy Animus Tran on July 08, 2008, 10:42:59 AM
A friend just sent me this...  You know I'm going to do crazy things with spices for it.. and I think there should be some kind of sauce poured over top.. just to make for more interesting flavours..  but for anyone here who gets massive crazy ideas from this.. here ya go.

Mushroom & Spinach Stuffed Chicken Breast

4 boneless, skinless chicken breasts (Depending on how much you need to make.)
1 bag of baby spinach
12 small mushroom caps (cut into a few pieces per cap.)
2 diced cloves of garlic
1 cup of part-skim ricotta cheese
1 cup of shredded cheese
1 shallot (diced.)
1 tablespoon of butter
ground black pepper
3 tablespoons of EVOO(extra virgin olive oil for those who don't know by now.)

Place chicken breasts in large plastic bag. Pound out chicken from the center out with some sort of skillet or mallet.

Put in mushrooms, butter, garlic&shallot into skillet over medium heat. Saute for 5 minutes, adding in the ground black pepper.

Brush olive oil onto all sides of the chicken and place leaves of the baby spinach down on one side. Spread ricotta cheese over spinach. Add the mushroom, garlic, butter and shallot mixture on top of that. Fold over other end of the chicken on top of the stuffing.

Preheat oven at 350 and place in oven for 40 minutes.
Title: Re: Recipes
Post by: Alissa J. Bratz on July 08, 2008, 12:48:30 PM
Sounds easy, healthy, and tasty. Here's how I would make a sauce for it:

Reserve fat in skillet from mushroom mixture. While chicken breasts are baking, heat skillet with reserved fat to just under high heat. Pour in 1/2 cup white wine and deglaze. When wine is almost evaporated, pour in 1/2 cup vegetable broth & 1/2 cup chicken broth, stirring briskly. Add the juice from 1/2 lemon and the following herbs to taste: thyme, tarragon, marjoram, freshly-ground black pepper. Stir to incorporate. Let simmer briskly, reducing sauce by 1/3.

In a glass mix 1 heaping teaspoon corn starch with 3 tablespoons cold water. Use a fork to mix thoroughly, breaking up any chunks. Pour corn starch mixture into sauce in a slow, steady stream, stirring constantly. Allow sauce to boil until thickened. When thickened to your preference, remove from heat and stir in a pat of butter. Taste sauce & adjust seasonings, adding salt & herbs, until to your preference.

Serve over Mushroom & Spinich Stuffed Chicken Breast.

:)
Title: Re: Recipes
Post by: Andy Animus Tran on July 09, 2008, 06:12:44 AM
Thanks for that, Muse.  I'll definitely have to try that.  First, though.. I have a theory that hollandaise would be good over it..  I'll probably be switching out the mushrooms for something else, too,s ince I'm not a huge fan..  So... we'll see with all of this.  Plus, it's been a while since I've made hollandaise.
Title: Re: Recipes
Post by: Alissa J. Bratz on July 09, 2008, 02:26:26 PM
Oh Hollandaise could work for sure, or Bearnaise. You could also add a little pancetta to the filling, to give it some smoke. I'd use a less acidic sauce in that case, if it were me; or at least add a "green" note to the top of the sauce (a bit more tarragon, or some bay leaf).

...but now I am going down a rabbit hole. :)

Since I'm here, here's a quick, light, easy summer salad that can be a whole meal unto itself, or a delicious side for grilled chicken.

Insalata Caprese

Slice as many fresh tomatoes as you care to eat.
Slice a ball (or log) of fresh mozzarella (http://en.wikipedia.org/wiki/Mozzarella) into slices about the same thickness as your tomatoes. You should have about the same amount of mozz as tomatoes.

Arrange the tomatoes and mozz slices on a plate, alternating between the two.

Chiffonnade as many fresh basil leaves as you'd like. (To chiffonnade: wash the leaves and shake them dry. Stack them atop one another and roll the whole stack up lengthwise. With a sharp knife, cut the roll crosswise into thin slices. This will give you gnarly strips.)

Sprinkle the basil over the tomatoes and mozz. Drizzle the whole plate with olive oil (light or extra-virgin, per your preference). Drizzle also with balsamic vinegar (vinegar is not classic caprese, but it adds a nice taste if you prefer it). Sprinkle with sea salt and freshly ground pepper.

Buon appetito!
Title: Re: Recipes
Post by: bjkpersonal@aim.com on July 09, 2008, 04:21:24 PM
Men's health is not always healthy. Don't believe that.

The smoothie MIGHT be ok for post workout. Both of them could use more fat in them and probably less carbs.
          This may have been the first time I've seen someone suggest more fat.  Good call, but still a rare suggestion.
Title: Re: Recipes
Post by: Andy Animus Tran on July 09, 2008, 06:53:24 PM
          This may have been the first time I've seen someone suggest more fat.  Good call, but still a rare suggestion.

Actually, it happens a lot.  Most people don't get enough healthy fat in their diets at all.
Title: Re: Recipes
Post by: bjkpersonal@aim.com on July 09, 2008, 10:49:58 PM
          This may have been the first time I've seen someone suggest more fat.  Good call, but still a rare suggestion.

Actually, it happens a lot.  Most people don't get enough healthy fat in their diets at all.

          Definitely agreed, just that people for some reason have an obsession with low-fat, low-carb. diets.  I still wonder why random family members complain about too much fat and too many carbs at the same time, what do they expect to eat?  A diet built of 500 grams of daily protein?  lol.
Title: Re: Recipes
Post by: Alissa J. Bratz on July 10, 2008, 06:08:20 PM
Mr. Muse & I are in the process of moving, and we're at the point where we're eating down all the food in our fridge and pantry to avoid having to move it, which makes for some interesting recipes. Here is what I concocted this evening:

Fridge Cleanout Chicken

1 pkg boneless/skinless chicken breasts
salt-free lemon-dill seasoning, to taste
salt, to taste
garlic powder, to taste
1-2 T. butter
1 15-oz. can diced tomatoes, with juice
1 bag fresh baby spinach leaves
1/2 jar artichoke and caper dip (http://www.breaddipcompany.com/pages/1/index.htm)
(if you can't find it you can substitute 1 small jar marinated artichokes and 1 T. capers)
1-2 bay leaves

Heat skillet and add butter. While skillet is heating, season chicken breasts with lemon-dill, salt, and garlic. When butter is just starting to brown, add chicken breasts and saute until evenly browned on all sides. Remove chicken from skillet and pour in tomatoes. Deglaze pan and transfer tomato mixture to bowl. Return skillet to heat and add artichoke/caper dip, allowing oil to heat. Add spinach to skillet a little at a time, stirring constantly until leaves are tender but not fully cooked down. Return tomatoes to skillet and mix well. Add bay leaf and stir. Return chicken to skillet and let simmer until chicken is cooked through.

Serve with steamed vegetables and a salad.
Title: Re: Recipes
Post by: bjkpersonal@aim.com on July 11, 2008, 12:21:31 AM
Mr. Muse & I are in the process of moving, and we're at the point where we're eating down all the food in our fridge and pantry to avoid having to move it, which makes for some interesting recipes. Here is what I concocted this evening:

Fridge Cleanout Chicken

1 pkg boneless/skinless chicken breasts
salt-free lemon-dill seasoning, to taste
salt, to taste
garlic powder, to taste
1-2 T. butter
1 15-oz. can diced tomatoes, with juice
1 bag fresh baby spinach leaves
1/2 jar artichoke and caper dip (http://www.breaddipcompany.com/pages/1/index.htm)
(if you can't find it you can substitute 1 small jar marinated artichokes and 1 T. capers)
1-2 bay leaves

Heat skillet and add butter. While skillet is heating, season chicken breasts with lemon-dill, salt, and garlic. When butter is just starting to brown, add chicken breasts and saute until evenly browned on all sides. Remove chicken from skillet and pour in tomatoes. Deglaze pan and transfer tomato mixture to bowl. Return skillet to heat and add artichoke/caper dip, allowing oil to heat. Add spinach to skillet a little at a time, stirring constantly until leaves are tender but not fully cooked down. Return tomatoes to skillet and mix well. Add bay leaf and stir. Return chicken to skillet and let simmer until chicken is cooked through.

Serve with steamed vegetables and a salad.


          You need to make some fridge cleanout sushi.  :)
Title: Re: Recipes
Post by: Zach Morgan on July 11, 2008, 10:45:42 PM
Awesome, I'll definately have to try some of these out.
Title: Re: Recipes
Post by: Alissa J. Bratz on July 15, 2008, 06:22:10 PM
Okay I just invented a dessert and thought I'd share it here. It's not exactly "healthy" but it could be a lot worse, and as desserts go, it's actually not that bad. It's pretty simple to make but it comes across as elegant, so it may be a good option for when you want to impress someone.

Almond Joy Custard

1 cup sweetened, shredded coconut
1/2 cup slivered almonds
1 pkg. sugar-free instant pudding, chocolate fudge flavor
1 1/2 cups skim milk
1 Celestial Seasonings chai teabag
1 teaspoon dried orange peel
1/2 cup boiling water
1 tablespoon Ghirardelli (or other premium brand) dark chocolate instant cocoa (it has to be dark chocolate, a milk chocolate flavor will taste yucky)

Put coconut and almonds in a non-stick skillet over medium heat to toast, stirring often. Meanwhile, measure out milk and place in freezer to chill, and put water on to boil. Place orange peel in a tea diffuser. When water boils, pour into a mug with the instant cocoa and stir briskly to dissolve. Place orange peel diffuser and chai teabag in mug with cocoa to steep. Meanwhile, keep stirring coconut and almonds to toast to an even golden-brown. Mix instant pudding mix in a bowl with chilled milk. Whisk briskly until thickened slightly and almost dissolved. Add cocoa-chai mixture, stirring briskly to incorporate. Keep stirring until almost set.

When coconut and almonds are toasted, remove from heat and divide evenly among dessert cups (looks especially elegant in clear flutes), making a "crust" at the bottom. Pour/spoon a layer of pudding into dessert cups. Top with remaining coconut-almond mixture. Chill until set.

Bon appetit!

:)
Title: Re: Recipes
Post by: Andy Animus Tran on July 24, 2008, 08:09:42 PM
Muse, I think you're going to be responsible for most, if not all, of my good dates.
Title: Re: Recipes
Post by: Mark J 0.Q on July 26, 2008, 07:55:54 PM
I found this recipe in "Gourmet" magazine. I really like it because I love watermelon and I can't easily take a watermelon to practice sites XD. Also it's very carb friendly, which is perfect for me because I have diabetes and it helps to not shoot up my blood sugar, but it keeps me hydrated ((like a million percent water lol))

Watermelonade ((their name not mine))

1 ((12-lb)) watermelon ((preferably seedless))
1/4 cup sugar, divided ((I used this splenda/sugar mix they just made, tastes just like sugar, but I don't suppose too many traceurs are diabetic XD))
4 teaspoons fresh lemon juice, divided ((mine came from a bottle...))
16 cups ice cubes, divided

Cut watermelon flesh into 2-inch chunks and discard rind. Purée one fourth of watermelon in a blender with 1 Tbsp sugar, 1 tsp lemon juice, 4 cups ice, and a pinch of salt. Strain through a fine-mesh sieve into a large bowl, discarding solids. Make 3 more batches. Add sugar to taste if desired and serve over ice.


I only used one part of the puree mix thing, so I didn't make "3 more batches" It came out to about 22 oz. with the one batch, so plenty to last the session. My blender is small so I ended up mashing it down with a spoon. For future reference, I suggest layering the ice and the watermelon to get an even puree and you aren't mixing too much of one thing. It confused my blender XD. Other than that, it tasted great, try it, hope you like it. If you don't, hey, it wasn't my recipe!



Title: Re: Recipes
Post by: riskysix on August 03, 2008, 02:26:43 PM
Red Pepper Hummus. Great with raw veggies like carrot chips.

1 can garbanzo beans
2 tbsp. tahini
1 tbsp. olive oil
garlic salt or adobo or 1 clove raw garlic
juice of 2 lemons
1 red bell pepper(ROASTED under your broiler until the skin is black and blistered. Let said pepper cool off and peel off the skin.)
A little water if needed
Salt and pepper(don't use salt if using adobo or garlic salt)
Pinch of cumin if desired

Twist it all up in ya food processor!Sorry if you don't have one!
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on August 31, 2008, 09:34:22 PM
Yixin's "f#ck General Tso's" Chicken.

Note: This is far more authentic than General Tso's Takeout, in terms of Chinese Chicken. Unfortunately, the flavor is very strong, so cut down on the spices if you have to.

Ingredients:
*1 package of boneless, skinless chicken breasts.
*4-5 strips of bacon (replace with 2-3 tsp. peanut/palm oil for authenticity, or olive oil for health, the bacon's just tastier.)
*1 tablespoon diced fresh ginger
*3 cloves diced garlic
*1/2 large onion
*4-5 chopped fresh Thai birdseye chilies (or 2 tablespoons sambal olek chili paste, if you're REALLY hardcore and can make your own chili paste, use that.)
*2-3 tablespoons soy sauce (or more if you want)
*1 tbsp of rice vinegar
*Pinch of brown sugar
*2 tbsp green onions
*1 Naga Jolokia pepper (exercise caution when using this ingredient, or skip it)
*Black and white pepper to taste

Cooking:

1.) Fry the bacon until crisp. Discard of bacon, or use in a BLT later.
2.) Put the onions into the oil left by the bacon, sweat the onions out.
3.) Add the chicken in.
4.) While the chicken is frying, add the ginger, then garlic (in that order). Add the soy sauce, vinegar and chilies. Let cook until garlic is browned.
5.) Turn heat to low and add green onions.
6.) Add pepper to taste.
7.) Serve with steamed vegetables.
Title: Re: Recipes
Post by: Andy Animus Tran on September 19, 2008, 06:13:25 AM
I'm just call call this "Animus Salad."  I did this originally with deli turkey slices that I didn't want to make into a sandwich, so I chopped it up and made a salad that was so good I then tried it with proper meat (chopped chicken breast, salmon, tuna, etc.)

Cooked/chopped chicken, turkey, tuna, salmon or any other meat you want to use
Avocados
Lime juice
Baby spinach, chopped
Onions, chopped
Garlic, chopped
Green peppers, chopped
Tomato, cubed
Cumin
Paprika
Basil
Light mayonnaise

So the idea is your typical meat-salad type of thing, but instead of using mayonnaise, you're going to make guacamole and just add some mayo in to dilute the taste of the guac a bit.

I didn't include any values, cause it really depends on how much meat you have and how much you're making.. everything will be "to taste."

Start by peeling the avocado/removing the seed, and mashing it up in a bowl.  Add in the lime juice (otherwise, it'll start to brown in the process), and then the cumin and the paprika until it tastes like a good guac..  Pretty simple.  Then you'll want to add the veggies and meat.  This is really simple and there's not much to it, but just mix it up so it's a nice thick salad.  Try some, and if the taste of the avocado is a bit overpowering, just add in some mayo as you see fit.

The thing that makes this so good, really, is the taste of the guacamole with spinach, so I do recommend a lot of spinach in the deal!
Title: Re: Recipes
Post by: Alissa J. Bratz on September 21, 2008, 07:19:35 PM
Oh man these recipes are great! :D

I roasted a chicken in my Crock-Pot today and thought I'd share the directions, since many at APK seem to be less experienced cooks interested in eating healthier. It's super easy to do, and once you have a whole roasted chicken on hand you can use it for all sorts of things like salads (Animus Salad, perhaps!), wraps, etc.

Take a whole chicken. Be sure neck and giblets are removed and discarded. Rinse the chicken and pat dry.

Salt the inside of the chicken cavity. Chop 1/2 an onion, and 2-3 celery stalks, into large chunks. Stuff these into the chicken cavity. They should fill up the cavity but there should still be room for air to circulate around in the cavity.

Rub the entire outside of the chicken, over all the skin, with 1-2 tablespoons of butter. Place the chicken in the crock-pot. Sprinkle the juice of 1 lemon over the whole chicken (about 6 tablespoons of bottled lemon juice). Sprinkle dried herbs (I prefer thyme, rosemary, and a lemon-dill blend) liberally over the chicken. Cover the crock-pot and cook the chicken on low for 6-8 hours (although mine was done in 4; watch it carefully so it doesn't overcook and dry out!)

When the chicken is done, discard the vegetables from inside the cavity. You can use any juices in the pot to make gravy, if desired.

Bon appetit!

Title: Re: Recipes
Post by: Andy Animus Tran on September 24, 2008, 06:38:40 AM
I've switched the mayo to dilute the guac with yoghurt.  Seems to work better.
Title: Re: Recipes
Post by: Aaron Ream on October 22, 2008, 09:52:25 PM
two things:
1) You two are going to be making my weekend meals have a lot more variety
2) Why hasn't this been stickied yet?

I cook a lot, so I'm going to be trying a number of these once I can find the time to find all the ingredients. But I'm not one for coming up with any recipes... although that guacamole one a few pages back was almost exactly like the one I made up a while ago for a Spanish class... I used diced green, red, and yellow peppers, diced onions, a number of avocados (duh), jalapenos, lime juice, diced tomatoes, I can't remember if I put pineapple in there or not or if I just wanted to. And for presentation, some lime slices on top with an artichoke in the middle of the bowl, lol. I'm sure I'm missing some things, but that was a good 18 months ago.
Title: Re: Recipes
Post by: Kyle McGowan on October 23, 2008, 12:43:54 PM
most of my favorites are seafood dishes, including a shrimp and scalops with breadcrumbs and a garlic sauce. i will try to get the recipie on here later, but in the mean time i found this site http://www.paleofood.com/ (http://www.paleofood.com/)
Title: Cookie Dough!
Post by: riskysix on October 27, 2008, 06:19:21 AM
     Do you guys ever get the craving for cookie dough? Well, never fear. ::)
 I have a/the solution!!

Obviously, these are pretty high-fat-content, but none of the ingredients are processed,etc. btw I'm absolutely addicted to this stuff.
Here we go-

1 cup walnuts
1 cup toasted sliced almonds
2 and 1/2 cups whole dates(pit them)
3 tbsp. soynut or cashew nut butter
several hefty shakes of cinnamon

In a food processor, buzz up the toasted almonds so that they are medium-chunky, NOT sand-like. add the walnuts and buzz once or twice. Throw in your dates, cinnamon, and soynut butter and process. It should be at a dough-like consistency when you're finished. Trust me, this is a billion times better than it sounds!
Title: Re: Recipes
Post by: Andy Animus Tran on October 29, 2008, 11:36:52 AM
I've been on a zucchini kick lately and been trying to do a lot without using too much bread (though, I admit, I had sauteed zuchinni today in a turkey sandwich).  This is one of the results of my musing experiments:

Crispy Beef-Stuffed Zuchinni

About 4 long zuchinnis
1/2 pound of ground beef
1 large white onion
4 garlic cloves
1/2 carrot
1 egg
Paprika
Cumin
Crushed red pepper
Dried basil
Black pepper
EVOO

Beat the egg and add a TINY bit of water so it's not as thick.  Cut onion in half and chop one half finely.  Chop garlic finely.  Mix together, remove half of teh onion/garlic chops and put aside.  Chop carrot finely and mix with the other half of the onion/garlic.  Put aside.

Preheat oven to 350.  Cut zucchini length-wise and scoop out the innards.  Put aside into a bowl.  In a skillet, add a tiny bit of olive oil and under high enough heat to brown to a crisp, add the onion/garlic/carrot mixture.  You're not going to get too crispy here, just browned a bit.  Put into a bowl and set aside.

Saute the other onion/garlic mixture until coloured, then add beef.  As beef cooks, add spices as you see fit, mash up the zucchini innards and add to the mix.  Chop last half of onion into slices and add to mix along with the crushed red pepper.

Brush zucchini skins on both sides with the beat egg (or dip them), then sprinkle both sides with the browned onion/garlic/carrots thoroughly (along with the dried basil and black pepper).  Carefully add beef mixture into the halves, then place halves onto a cooking sheet beef-side-down.  Bake in oven until the egg mixture becomes golden and crispy.

You'll probably have some excess of the ground beef/zucchini innards mix, but the zucchini will  be served beef-up, so you can just keep it warm while the rest bakes, then top it off overstuffed.

Aaron, what two?  Muse is the one posting all the good stuff.  And she should know that she's made many a women smile.   ;)
Title: Re: Recipes
Post by: Aaron Ream on October 29, 2008, 01:51:24 PM
Aaron, what two?  Muse is the one posting all the good stuff.  And she should know that she's made many a women smile.   ;)

"good stuff" is all a matter of opinions and taste. I find both yours and Muse's recipes a much higher quality than anything I could ever concieve on my own... that's healthy.
Title: Re: Cookie Dough!
Post by: Aaron Ream on October 29, 2008, 01:53:17 PM
Try putting this in the recipies thread floating around here.

I'd try this, but people in my family are allergic to nuts...  :(

EDIT by Chris Salvato: Merged with Recipes ;)  Just makes more sense that way.  Thanks for the heads up.
Title: Re: Recipes
Post by: Andy Animus Tran on October 29, 2008, 04:12:48 PM
LoL..  I only post once every few months.  Nothing more frequent than other posts.  But thank you.  :)
Title: Re: Recipes
Post by: Alissa J. Bratz on October 29, 2008, 06:51:33 PM
Aaron, thank you very much. :) That's very kind of you. And Animus, you're too modest. Your recipes are fantastic! This last zucchini one sounds wonderful! I think we'll make that this weekend, chez Muse, actually. It's making my mouth water!
Title: Re: Recipes
Post by: Andy Animus Tran on October 30, 2008, 06:32:05 AM
I made it without the egg batter once or twice before, and it's really soft and mushy like that.. not entirely that great.  :-\  But then I remembered this really crispy pancake thing my mother makes that's basically just egg and veggies and thought it could work out.  It's still not as crispy as I like, so I need to experiment and see how to do it better.
Title: Re: Recipes
Post by: tombos on October 31, 2008, 08:21:58 AM
Here is my recipe for Thanksgiving stuffing. It's more "dressing" since I don't actually stuff it into the turkey (I'm scared of germs and I also don't like it soggy). Instead I bake it separately in a casserole.

I have been told that this is the best part of my Thanksgiving dinner. I don't have a "recipe" per se because I learned how to do Thanksgiving just by helping my mom in the kitchen since I was 5. So nothing is written down, it's just a series of steps and senses to the final product.

Preheat oven to 425 F.
1. Soak one 16-oz pk walnut halves/pieces in 16 oz of chicken broth. Set aside.
2. Brown 1-2 pkgs Jimmy Dean sage sausage in a heavy, deep skillet. Drain and set aside.
3. Saute sliced baby bella/crimini mushrooms in sausage drippings. Add 1-2 tablespoons butter as needed to keep moist. Saute until just golden but still not giving off much liquid. Add ground dried sage and thyme to taste and saute just until fragrant. Put shrooms in a bowl and set aside.
4. Melt 1 stick of butter in same skillet. When butter is bubbling and beginning to brown, add 1 large yellow onion, chopped; and 1 bunch celery, washed and chopped. Saute until just beginning to soften.
5. While vegetables are cooking, pour 1 pkg sage and onion flavored bread cubes (I prefer Brownberry brand) into a huge bowl. Pour mushrooms and their resulting juice, and drained sausage, into bread cubes. Mix well.
6. When celery and onions are ready, add these to bread cubes. Mix to incorporate.
7. Pour walnuts and broth into mixture and mix well.
8. Add 1-2 handfuls of orange-flavored Craisins and mix.
9. Pour all into a large casserole or lasagne pan and put in oven. Bake, uncovered, 5 minutes. Reduce heat to 350 and bake 30 minutes more or until heated through. For crisper bread crumbs (which I prefer), dot top with butter before baking, and bake for longer (until bread is to the consistency you like).

Bon appetit!

This sounds so good, would probably be awesome in some scrambled eggs the morning after if it's not all gone.

Seeing as how Thanksgiving is less than a month away does anyone have any Turkey dinner recipes I could use? I'm looking for something with a little more variation than the classic recipe that my mom usually cooks (20 pound turkey cooked for don't even know how long, filled with stuffing)
Title: Re: Recipes
Post by: Alissa J. Bratz on November 10, 2008, 07:56:59 PM
Are you looking for a variation on the whole dinner, or just ways to make the turkey?

Also, how many people are you cooking for, and what kinds of things do you (or don't you) want to eat this Thanksgiving?

I'd be happy to rustle up a Thanksgiving menu for you based on what you want. Let me know. :)
Title: Re: Recipes
Post by: Chris Salvato on November 10, 2008, 07:59:50 PM
I'd be happy to rustle up a Thanksgiving menu for you based on what you want. Let me know. :)

Can you just come to CO and make my Thanksgiving dinner?  I promise I'll help cook if you make the turkey.
Title: Re: Recipes
Post by: Alissa J. Bratz on November 11, 2008, 07:19:29 PM
I'd be happy to rustle up a Thanksgiving menu for you based on what you want. Let me know. :)

Can you just come to CO and make my Thanksgiving dinner?  I promise I'll help cook if you make the turkey.

Awww. :) That's sweet. I'd be glad to, but I think my in-laws would be annoyed. It is our first Thanksgiving in our new "forever" home, and they are driving down to spend it with us. I am very, very excited to have our first "real, grown-up" Thanksgiving.
Title: Re: Recipes
Post by: Spencer B on November 14, 2008, 12:37:54 PM
Why hasn't this been stickied or something?
Title: Re: Recipes
Post by: Alissa J. Bratz on November 23, 2008, 04:46:30 PM
Great-Grandma Taylor's Meatballs

This recipe was passed down to me from my grandma, who got it from her mom, who learned it from her mom and probably her mother before her, all the way from Norway. My grandma remembers her mom cooking it on a wood stove in a little farmhouse where she grew up. These are the most delicious Norwegian meatballs you will ever taste. And they are soooo easy to make! They are kind of fat-tacular, but I imagine that's not an issue for most of you anyhow.

Enjoy!

1/2 yellow onion, diced very fine
2 celery stalks, diced very fine
1 1/2 lbs ground beef*
1/2 lb ground pork*
1/2 cup dry, fine breadcrumbs
ground cloves to taste
ground allspice to taste
1/4-1/2 cup heavy cream
salt & pepper to taste
1 bay leaf for broth
4-8 cups beef stock
flour

Set broth to boiling in a large, deep stock pot with bay leaf. Mix all ingredients except for bay leaf and broth in a bowl. Form into 1" meatballs.** Coat meatballs in flour and drop into boiling broth. Cook at a fast simmer for 2-3 hours, or until broth is thickened from the flour on the meatballs, and meatballs are tender and cooked through. Serve with roasted root vegetables or over mashed potatoes (if you want to be really naughty).

*If possible, have your butcher grind the beef and pork together.

**It's easier/faster to form meatballs if you press the meat into a 1" high rectangle and then cut the rectangle in a 1" x 1" grid pattern. Tear off the squares and pat into spheres.

If necessary, thicken the gravy with cornstarch or a roux just before serving.
Title: Re: Recipes
Post by: Aaron Ream on November 24, 2008, 12:52:02 PM
Why hasn't this been stickied or something?

I've been wondering this too *PM's a mod*
Title: Re: Recipes
Post by: Chris Salvato on November 24, 2008, 01:33:34 PM
Muse already hit her quota for the amount of topics she can have sticky.  As a result, no sticky status!  :-Sarcasm
Title: Re: Recipes
Post by: Alissa J. Bratz on November 27, 2008, 08:43:44 PM
lol... there's a quota?! ;)  [WTF]

 :-Sarcasm

 :-*

Just for fun, I will share with you the recipes for my entire Thanksgiving feast that I cooked and served today (well actually the cooking started two days ago, but...)

It was sort of French-influenced (go figure), but still mostly traditional.

MENU

Aperitif: Cranberry Royales, spiced nuts, walnuts & dried cranberries

Entree: Cream cheese & cranberry chutney with crackers, pickled green beans, cornichons

Plat principal: Traditional roasted turkey, my mom's dressing (the recipe for which is already posted in this thread), roasted sweet potatoes, green beans amandine, baguette with herbed butter

Wines: Kitfox Vineyards "Foxy White" 2006 (A blend, in descending order of quantity, of: Chenin Blanc, Sauvignon Blanc, Verdelho, Orange Muscat, Riesling, Viognier, Gewurztraminer ) and Domaine Les Hautes Noelles Gamay 2007

(The white was a little sweet for my taste on its own but was a wonderful complement to the turkey dinner; the red was a little less structured than I prefer; I did not try it with the dinner but just had a sip afterward; maybe I'll give it a taste in earnest with the leftovers tomorrow) :)

Salade: Cucumber-dill salad

Fromages: Brie, Camembert, Smoked Gouda, Chevre

Dessert: Apple compote with vanilla ice cream

*****************************

THE RECIPES

Cranberry Royales: splash about a shot of 100% cranberry juice in the bottom of a champagne flute. Top with a dry sparkling wine/champagne that is cheap enough that you can defile it with juice, but good enough that you can still respect yourself for drinking it. They're actually quite refreshing, and a nod to tradition with the cranberry. In my case, since the in-laws were coming over, I wanted to get the alcohol into my system right away. ;)

Spiced nuts: Roast 18 oz. unsalted nuts of your choice in a 350* oven. Meanwhile, mix together, 2 teaspoons brown sugar, 2 tablespoons melted butter, 1 teaspoon cayenne pepper, salt to taste, and 2 tablespoons coarsely chopped fresh rosemary leaves. Remove nuts from oven and pour butter mixture over all, stirring to coat. Serve warm.

Cream cheese & cranberry chutney: I had to punt on this because I couldn't find the locally-made cranberry chutney I usually get. So I mixed about equal parts cranberry relish (Earl's kitchen brand from Whole Foods) and a cherry-peach salsa I found, and blended that into 2 blocks of softened cream cheese. Serve with crackers.

Pickled green beans & cornichons: available at specialty delis.

Roasted turkey: I strayed from tradition this year (I have always used the buttered paper bag method), and instead made my turkey according to the instructions here: http://www.cookingforengineers.com/recipe/74/Classic-Roast-Turkey I also brined it for the first time, as the above website included brining as a step.

This was the best turkey I have ever made. Ever. It pretty much came out perfect. So moist and juicy, with golden-brown crispy skin. It looked just like a TV turkey, like the model for the Stove Top stuffing box. :) I will never make my turkey another way again.

Here is what I used for brine:

1 cup table salt and 1/4 cup brown sugar per gallon of spring water (I used 3 gal. for a 14-lb bird). I simmered this, stirring constantly until the solids dissolved and then added a handful of whole black peppercorns, juniper berries, and 2-3 cardamom pods. I let the whole mixture cool to room temperature and then submerged my turkey in it and left it covered on the back porch for 4 hours (it's been in the mid 30s here). After 4 hours I removed it from the brine, rinsed it off, and let it sit on the roasting rack over a drip pan, uncovered, in the fridge overnight (it was at least 8 hours, more like 10). Apparently letting the turkey dry out completely after brining is a critical step.

I then cooked the turkey pretty much exactly according to the directions on that website. So tasty. :)

I made gravy from the pan drippings, using chicken stock and demi-glace, thickening with cornstarch.

Mom's dressing: recipe elsewhere in this thread (I will try to find a link). And here is the link: http://www.americanparkour.com/smf/index.php?topic=4361.msg83013;topicseen#msg83013

Roasted sweet potatoes: peel sweet potatoes and cut into 1" chunks. Mix together olive oil, cumin, hot curry powder, ground cloves, paprika, and salt to taste. Pour over sweet potatoes and toss to coat evenly. Spread sweet potatoes in a single layer in a shallow baking pan and roast in a 400* oven until tender, with caramelized edges, about 40 min. Pour chicken stock over occasionally and deglaze pan, letting stock cook down. If you prefer crisper sweet potatoes, broil briefly just before serving, until the potatoes' edges are browned and crisp. (I don't really measure on this one; I go by smell, sorry--you'll just have to experiment to find what you like).

Green beans amandine: steam fresh green beans until bright green and just tender. Toss in serving dish with butter, fresh tarragon, and slivered almonds. Sprinkle with fleur de sel to taste just before serving.

Cucumber-dill salad: Peel and slice cucumbers. Remove seeds if you wish by slicing the cucumber lengthwise and scooping out seeds before cutting the cuke into thin slices. Top with dressing: blend together 8 oz. creme fraiche, splash of white vinegar (to thin to your preferred consistency; about 1-2 tablespoons), 2-4 tablespoons chopped fresh dill, 1-2 teaspoons white sugar, salt to taste.

Herbed butter: Let soften a stick of butter. "Cream" butter together with about 4-6 tablespoons fresh thyme leaves, using a soft spatula until herbs are incorporated throughout. Place butter in bowl and refrigerate if necessary until hardened to desired consistency for spreading.

Easy apple compote: Peel, core, and slice as many apples as you wish. Melt butter (I usually use 1 tablespoon butter per whole apple) in a skillet over medium-high heat. Add apple slices and 2 tablespoons brown sugar per apple, saute until sugar is melted (the longer you go the more caramel-y it will get). Add cinnamon to taste and blend well. Serve over crepes or vanilla ice cream.

Bon appetit!
Title: Re: Recipes
Post by: Andy Animus Tran on December 17, 2008, 07:13:50 AM
This is a basic beef stew, pretty much, just.. with the stuff that somehow creeps its way into all of my cooking.  Replacing potatoes with sweet potatoes, as well.  >_>..  Be warned, it's spicy.

Beef Stew

1.5 lbs of cubed stewing beef
1 can/carton-thingy of beef stock
Lots of baby carrots
2 yellow onions
6 garlic cloves
2 sweet potatoes
Dried thyme
Dried basil
Dried parsley
Salt and pepper
Ground red pepper
Crushed Thai birdseye pepper
1 tbspn EVOO
3/4 cup of flour

Medium heat, large pot, EVOO and cubed beef.  Let that start cooking while you chop up the onions.  I like to have 1.5 onions chopped into large chunks and the last half an onion chopped into fine cubes.  Either way, stir up the beef to rotate it, then throw the onions in.  At this point, you can throw in the thyme, basil, and parsley as well, so the flavours seep into the meat.  The CRUSHED red pepper can go in now if you prefer it spicier, but be warned.. the longer that pepper browns in oil, the spicier it gets.  Otherwise, just wait till you throw the garlic in.  By the way, start mincing the garlic and throw it in.  Stir it all up.

Now go back and start chopping up the carrots (however many you like) into halves as well as skinning the sweet potatoes and cutting those up into chunks.  Stir up the pot again, then dump the flour in, followed by the stock.  Now you can also throw in the carrots and potatoes, stir, add salt and pepper (only a bit, you'll do it to taste later) and the ground red pepper.  I generally add more of the herbs here, too. Stir again, then cover and let it simmer for a few hours.

The rest of the time is basically spent checking up on it, stirring, and tasting it to see if you need to add anything else.  The only thing remarkable about this stew, really, is the spiciness.  Too much, and it's overbearing, because stews are rarely supposed to be spicy..  But if you get it right, there's just this kick and bite to it that complements and enhances the flavour of the stew.
Title: Re: Recipes
Post by: Andy Animus Tran on January 08, 2009, 08:56:46 AM
I tried to do something Lebanese-ish, but it came out kinda bland.. Still good, though.  Muse, I was wondering if you'd have any suggestions?

...Weird.. Beef.. Zucchini.. Pita... Thing.

Ground beef
2 Zucchini
1/2 a large onion
4 garlic cloves
Whole wheat pita bread
Plain yoghurt
Cumin
Paprika
Basil
Parsley
EVOO

Chop the onions and garlic and begin caramelising them in the EVOO.  About halfway through, add in the chopped zuchinni.  When that starts to caramelise, you can add the beef.  Just get it to cook thoroughly, adding spices and herbs as you see fit and to taste (looots of cumin).  And when it's all cooked, you're pretty much done.

Spread out plain yoghurt on the pita bread and make yourself a little sandwich.
Title: Re: Recipes
Post by: Alissa J. Bratz on January 10, 2009, 04:29:29 PM
I tried to do something Lebanese-ish, but it came out kinda bland.. Still good, though.  Muse, I was wondering if you'd have any suggestions?

...Weird.. Beef.. Zucchini.. Pita... Thing.

Ground beef
2 Zucchini
1/2 a large onion
4 garlic cloves
Whole wheat pita bread
Plain yoghurt
Cumin
Paprika
Basil
Parsley
EVOO

Chop the onions and garlic and begin caramelising them in the EVOO.  About halfway through, add in the chopped zuchinni.  When that starts to caramelise, you can add the beef.  Just get it to cook thoroughly, adding spices and herbs as you see fit and to taste (looots of cumin).  And when it's all cooked, you're pretty much done.

Spread out plain yoghurt on the pita bread and make yourself a little sandwich.

Here's how I would punch it up, Animus:

1. Use light olive oil as opposed to EVOO. EVOO is more fruity tasting and can diminish "strong" flavors. Also, reduce the amount of oil you're using, you want to use the fat in the meat to flavor the vegetables,rather than the oil, because it's more flavorful. Too much olive oil will compete with the meaty flavor.

2. Saute the garlic by itself for a few moments in the oil, just to flavor it. Then add the ground beef and brown it. Remove meat from pan to drain and saute the onion in the meat drippings, adding the zucchini shortly thereafter. As the vegetables start to give off water, use the liquid to deglaze the pan.

3. Eliminate the basil and parsley. They are "sweeter" flavors and you want something more savory. Cumin is good as is paprika. I'd also recommend using Zatar, a Middle-Eastern seasoning blend, (you can use thyme if Zatar isn't available, as it's a main ingredient in Zatar), and a shot or two of cinnamon.

4. Don't caramelize the onions. This brings out a sweet flavor and you want them to still be snappy-tasting. Yellow onion (not a sweet variety like Vidalia, but just a standard Spanish yellow onion) is good. Saute the onions in the beef drippings until they're just starting to sweat, then add the zucchini and use the liquid to deglaze the pan. Then return the meat to the pan and add your spices, mixing to incorporate. You may need to add a little water or beef stock to keep the pan moist if things are starting to stick. Add salt (I was puzzled to see there was no salt in the recipe--salt is the easiest way to make foods taste more like themselves!)

5. Toast the pita bread in the oven; it only takes a few seconds. You can also brush it with olive oil and shake a little Zatar over it before toasting. You just want it a little crisp but still flexible enough to stuff with your meat.

6. I would add finely chopped, peeled cucumber, a pinch or two of sugar, and a little white vinegar and chopped parsley to the yogurt, to make a thinnish "dressing" to pour over the fillings.

Hope that helps!
Title: Re: Recipes
Post by: Bret [Soundcrafter] on January 11, 2009, 07:21:57 AM

Here's how I would punch it up, Animus:

1. Use light olive oil as opposed to EVOO. EVOO is more fruity tasting and can diminish "strong" flavors. Also, reduce the amount of oil you're using, you want to use the fat in the meat to flavor the vegetables,rather than the oil, because it's more flavorful. Too much olive oil will compete with the meaty flavor.

2. Saute the garlic by itself for a few moments in the oil, just to flavor it. Then add the ground beef and brown it. Remove meat from pan to drain and saute the onion in the meat drippings, adding the zucchini shortly thereafter. As the vegetables start to give off water, use the liquid to deglaze the pan.

3. Eliminate the basil and parsley. They are "sweeter" flavors and you want something more savory. Cumin is good as is paprika. I'd also recommend using Zatar, a Middle-Eastern seasoning blend, (you can use thyme if Zatar isn't available, as it's a main ingredient in Zatar), and a shot or two of cinnamon.

4. Don't caramelize the onions. This brings out a sweet flavor and you want them to still be snappy-tasting. Yellow onion (not a sweet variety like Vidalia, but just a standard Spanish yellow onion) is good. Saute the onions in the beef drippings until they're just starting to sweat, then add the zucchini and use the liquid to deglaze the pan. Then return the meat to the pan and add your spices, mixing to incorporate. You may need to add a little water or beef stock to keep the pan moist if things are starting to stick. Add salt (I was puzzled to see there was no salt in the recipe--salt is the easiest way to make foods taste more like themselves!)

5. Toast the pita bread in the oven; it only takes a few seconds. You can also brush it with olive oil and shake a little Zatar over it before toasting. You just want it a little crisp but still flexible enough to stuff with your meat.

6. I would add finely chopped, peeled cucumber, a pinch or two of sugar, and a little white vinegar and chopped parsley to the yogurt, to make a thinnish "dressing" to pour over the fillings.

Hope that helps!

I'm making this tonight. It sounds glorious and I've been having some sort of bread craving recently so I needed an excuse to get some whole-wheat stuff.  ;)
Title: Re: Recipes
Post by: Alissa J. Bratz on January 11, 2009, 05:07:11 PM
Awesome, Bret! I'm interested in hearing how it turns out! I thought Animus's original recipe sounded pretty yummy.

Title: Re: Recipes
Post by: Chris Salvato on January 11, 2009, 05:34:52 PM
I hear this one is delicious -- i may make it next weekend :P

High Protein Chicken Pizza   (http://www.cathletics.com/recipes/index.php?action=recipe&recipeID=34)
Title: Re: Recipes
Post by: Alissa J. Bratz on January 11, 2009, 07:04:33 PM
I hear this one is delicious -- i may make it next weekend :P

High Protein Chicken Pizza   (http://www.cathletics.com/recipes/index.php?action=recipe&recipeID=34)

OMG, flattened chicken breasts as pizza crusts... brilliant! Why didn't I think of it before? This recipe is a gem! Thanks for sharing, Chris.  :-*
Title: Re: Recipes
Post by: Quiggz on January 16, 2009, 07:35:19 AM
This thread is brilliant.  Who's up for compiling it into a legit cookbook and selling it in the APK store?
Title: Re: Recipes
Post by: Alissa J. Bratz on January 16, 2009, 09:30:25 AM
This thread is brilliant.  Who's up for compiling it into a legit cookbook and selling it in the APK store?

I've been considering it for quite a while. It could be a community project. Here's what I think we need:

1. Someone to compile/write copy/organize/edit (I'd be happy to do that, compiling from this thread and any other submissions)
2. Someone to do design/layout/formatting
3. Someone to do art design/illustrations/photos
4. Someone to do nutritional analysis
5. Someone to oversee printing/binding
6. Someone to manage inventory/selling in the APK store (my guess is that'd be Mark and his crew).

Thoughts? Volunteers?
Title: Re: Recipes
Post by: Jake Vigil on January 16, 2009, 09:44:48 AM
Aww thats awesome, I want to help. Except, I cant really do any of those, though I might be able to get you some help with the Design/photos/illustrations. I have friends with amazing skills, who Im sure wouldnt be too adverse to me cooking for them in exchange for small services (My buddy has a very nice thousand dollar camera, maybe more, im not even sure).


So I guess I should rephrase my first sentence. I could help out with number 3.
Title: Re: Recipes
Post by: Bret [Soundcrafter] on January 16, 2009, 11:35:17 AM
So, I'm going to sidetrack from the exciting thought of an APK cookbook to add this little ditty:

..."Food"
Some sort of beef fillets
Parsnips
Ginger root
Garlic cloves
Red Wine Vinegar
Beef Broth

Saute le beef (salt and pepper!). Add parsnips (actually, parsnip pieces, which should be peeled, sliced, and quartered), grated ginger root, and finely chopped garlic cloves. Remove all from pan. Deglaze with red wine vinegar, add a bit more garlic. Reduce by adding beef broth. Pour reduction over beef + parsnips, enjoy.

Attempted something like this today for the first time after wanting to Saute/deglaze/reduce for the first time and cook something OTHER than halfway pan-roasted chicken. Originally I used ground venison and it didn't turn out quite how I wanted it.
Title: Re: Recipes
Post by: Alissa J. Bratz on January 16, 2009, 02:27:18 PM
Sounds delicious, Bret! How did it turn out?
Title: Re: Recipes
Post by: HydeTheFormer on January 16, 2009, 02:46:39 PM
I really like stir-fry for my diets, because it can give a wonderful bouquet of flavours, it's comparatively low-fat (I usu. use peanut oil, too), and best of all, it doesn't take very long.  :D  It's fairly easy, as well.  Basically oil and heat a wok on the stove (or a med - large skillet, if you don't have a wok), throw in meat and cook/brown carefully (keep stirring!), gradually throw in veggies, lentils, fruits, spices, etc.  Let 'em cook for a while, keep stirring, and it's done in 10 - 15.  Simple!  Recipes are basically whatever you feel like putting in the mix.  My favourite:

1-2 lbs chicken, cubed/diced
Tofu (if you want)
1 red pepper, julienned
2 green peppers, julienned
2-3 tsp sesame seeds
         - for maximum flavour, lightly brown seeds in wok/skillet before pouring in oil
1-3 tsp ginger (to taste... 1/2 cup if you're like me.  :P)
Salt & black pepper, to taste

That being said, if you already own a wok chances are you know how to use it... still, I'm sure somebody was wondering.

Here's a recipe I threw together a while ago.  It's now my wife's favourite.

Lemon Chicken

2-3 lbs chicken (I recommend thigh first, breast second; you can leave the skin on, it makes it crispier)
2/3 cup of lemon juice (more if needed)
~ 2 tsp rosemary (less if chopped fresh)
~ 2 tsp thyme (again, less if chopped fresh)
~ 2 tsp black pepper
1 - 2 tsp salt
And, of course, 2 tsp. ginger  :D

Combine all non-chicken ingredients into a medium-sized bowl, mix well.  This is your marinade.  Tenderize, perforate, and other fancy ways of "stabbing holes in" chicken.  This will let it take the marinade better.  Place chicken in bowl, make sure the marinade covers it all.  Cover the bowl and refrigerate for 2-3 hours.
Heat oven to about 400°F.  Remove chicken from marinade and place on a pan or baking sheet (but make sure the sheet has raised edges -- the chicken gives off a lot of juice).  Save the marinade for now, and place chicken into oven.  Bake for about 25 minutes, then brush some of the marinade onto the chicken (you can get rid of the marinade after this).  Bake the chicken for another 35 - 40 minutes.  Basically you want the chicken to be fully cooked, and maybe a little brown on the surface.  If you left the skin on, the skin will be brown and crispy.  Use the fork test to make sure it's done if you want.  Let it cool for about ten minutes, then serve.  Goes great with steamed rice!

I like this dish especially because, when I'm just cooking for myself, I can get a few hours of jogging or training in while the chicken is marinading.

Anyway, hope somebody likes these!

~ Hyde, The Former
Title: Re: Recipes
Post by: Matt Hein on January 16, 2009, 06:20:10 PM
This thread is brilliant.  Who's up for compiling it into a legit cookbook and selling it in the APK store?

I've been considering it for quite a while. It could be a community project. Here's what I think we need:

1. Someone to compile/write copy/organize/edit (I'd be happy to do that, compiling from this thread and any other submissions)
2. Someone to do design/layout/formatting
3. Someone to do art design/illustrations/photos
4. Someone to do nutritional analysis
5. Someone to oversee printing/binding
6. Someone to manage inventory/selling in the APK store (my guess is that'd be Mark and his crew).

Thoughts? Volunteers?
I can do nutrition analysis. Though the mesurements would have to be pretty exact and I would need to know how much stuff was drained off and such.
Title: Re: Recipes
Post by: HydeTheFormer on January 18, 2009, 11:28:31 AM
I'd buy that.  Heck, I'd help with the compilation and such.  Also, illustration could be sped along if every member with an included recipe would make the dish they posted and take some pictures.
I think that's a good idea, in short.  I'm still a relatively new member so I'm not sure how this sort of project would get started, but I have a bit of spare time these days, and I'd be willing to commit most of it to something like this.
~ Hyde, The Former
Title: Re: Recipes
Post by: Matt Hein on January 18, 2009, 12:36:37 PM
Welcome to APK. Yeah, pictures would defenately help. As well as some artistic plating.? ;) I'd buy it, and my dad would love to try cooking some of that stuff to I think.
Title: Re: Recipes
Post by: Matt Hein on January 18, 2009, 02:18:53 PM
Although selling would bring in money for APK.
Title: Re: Recipes
Post by: Bret [Soundcrafter] on January 18, 2009, 06:51:05 PM
I think selling it kinda defeats the purpose of learning to cook cheaply , but some organization would definitely be helpful.

Naw. Buying it is a one-time expense. Hardly expensive.
Title: Re: Recipes
Post by: Matt Hein on January 18, 2009, 08:22:56 PM
And we can put em in stores lol. We could make APK some money off this. Muse, can you get in touch with the guys who run the store? Since this was your Idea, you be coordinator.
Title: Re: Recipes
Post by: Alissa J. Bratz on January 21, 2009, 06:17:59 PM
Happy to... and I will start a new thread to avoid cluttering this one.
Title: Re: Recipes
Post by: Schuman on January 21, 2009, 08:22:24 PM
Here's one i made up, and i love it.
Grilled Chicken Salad Sandwich
2 slices of whole grain bread,
-Spread one side with a thin laywer of cream cheese.(sounds gross but just try it)
 Top with:
 -*A filleted grilled chicken breast,
 -Tomato,
 -Lettuce,
 -Cucumbers,
 -Any other veggies you want,
*if not available, replace with sliced turkey
(can add)
-Cheese
-Mayo
Title: Re: Recipes
Post by: Schuman on January 21, 2009, 08:27:03 PM
Grilled Chicken Breast

1. Fillet breasts and poke with fork, (too cook faster, more fully, and help flavor mix in)
2. Marinate in Italian Dressing for 45 mins.
3. Place on grill on Medium and sprinkle Greek Seasoning on both sides.
4. Continue too cook until inside do not have any pink

-I find that if the grill is on too high, it flash fries the chicken and it make it really dry.
Title: Re: Recipes
Post by: Schuman on January 21, 2009, 08:33:56 PM
Penut Butter Sandwich

 -Two slices of whole grain bread
 -All Natural penut butter inbetween
Title: Re: Recipes
Post by: Alissa J. Bratz on February 01, 2009, 08:30:06 AM
Okay, lastnight I tried the High Protein Chicken Pizza (http://www.cathletics.com/recipes/index.php?action=recipe&recipeID=34) recipe that Chris posted a few weeks ago. I did a few modifications, namely omitting the tahini (we didn't have any handy), and using jarred pizza sauce to save time (the lowest sugar content we could find). Our toppings were pepperoni and sliced mushrooms, and we also used mozzarella cheese because we eat dairy at our house.

It was AWESOME!!! :D Totally satisfied the pizza craving without any of the guilt (or coma-like crash) that comes from having a crust.

This recipe is definitely going into the rotation for quick and easy weeknight meals. Next time we will be extra virtuous and include a salad with it (but I had cucumber slices in my Hendricks & tonic... does that count?) ;)

Thanks for the recipe, Chris!
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on February 02, 2009, 05:46:07 PM
(http://i330.photobucket.com/albums/l419/yli88/n1228740005_30160197_5362.jpg)

Spam Musubi. It's terrible for you. But terribly tasty as well.

Recipe:

Stuff:
*1 can of spam
*3 cups of glutinous rice
*7-8 squares of nori, cut in half.
*2 eggs
*6 tablespoons soy sauce
*6 tablespoons sugar
*6 tablespoons rice vinegar
*2 tablespoons rice wine
*Peel of one orange

Steps:

1.) Cook rice in rice cooker. No rice cooker? Just boil it
2.) Cut whole block of spam into 7-8 pieces. Marinate in soy sauce, sugar and orange peel for 10 minutes.
3.) Break and mix eggs with rice wine. Fry into a thin omelette and cut omelette into 7-8 pieces. Set aside.
4.) Fry spam until crispy.
5.) Use the empty spam can as a mold. Put in rice first, followed by spam, egg slice and rice. Press down hard with a spoon. Tap mixture out of Spam can, add 1 tbsp of rice vinegar, wrap with nori and roll into shape with bamboo sushi mat.
6.) Go do some f#cking parkour after you come out of the insulin coma.
Title: Re: Recipes
Post by: b5200 on February 02, 2009, 05:56:56 PM
If anyone wants a delicious recipe that might not be so healthy I have a recipe for chocolate-rum pudding cake.  If cooked right it is the best tasting thing I have ever experienced. 

If you want it message me because I want to know if anyone wants the recipe before I go find the cook book that has the recipe.
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on February 05, 2009, 12:03:36 PM
What are you waiting for Ben? First rule of food is that it has to be tasty (barring anti-freeze or poisonous mushrooms).

Go ahead and post it. Sure it'll be unhealthy, but it'll taste good.
Title: Re: Recipes
Post by: Chris Salvato on February 05, 2009, 12:32:34 PM
What are you waiting for Ben? First rule of food is that it has to be tasty (barring anti-freeze or poisonous mushrooms).

I disagree -- first rule is that it needs to be healthy.  Second is that it needs to be tasty...but that's just my opinion :P
Title: Re: Recipes
Post by: TraceuseDS on February 11, 2009, 04:27:45 PM
OK, so I used to love this when I was little. I hadn't eaten it in a really long time, but my mom served it for supper when I was visiting last week, and I seriously think it needs to be re-added to the dinner rotation. :)


Texas Hash
(I have no idea where this name came from, since we're all originally from the MN/WI area...)

1/2 lb hamburger*
1 large or 2 small onions
1 bell pepper (optional)
1 or 2 large tomatoes
1 tsp. salt
between 1/2 tsp. and 1 tsp. chilli powder, to taste
1/4 cup rice**


1) Put the hamburger in a large skillet and start it browning. Make sure to break it up into small crumbles. Start the oven preheating to 350.

2) While the hamburger is browning, cut up the onion and bell pepper (if desired - I use a green bell pepper, but you can use any color). It works best if they're cut into long, thin strips, or like onion rings. Add them to the pan and mix it around a bit.

3) While that's cooking, cut up the tomato(es) into big chunks. When the onions have turned clear, add the tomato chunks to the pan and mix them in.

4) Add the salt and chilli powder to the pan. When the tomatoes have gotten nice and squishy, turn off the heat.

3) Measure out 1/4 cup of rice. Rinse it in water a couple of times, until the water runs clear. Throw away the water, and add the rice to the pan. Mix it around, and transfer all this to a 1 1/2 quart casserole dish with a lid.

5) Put the casserole dish in the oven and cook for about 1/2 an hour, until the rice is done. You may want to open it up and stir it about halfway through.

Serves 2-3.



*You can use more than this, if you like. For a nice variation, ground turkey works, too. :)

**You can omit the rice if you want to, but I figure 1/4 cup split between several people probably isn't that bad.
Title: Re: Recipes
Post by: Andy Animus Tran on February 16, 2009, 02:37:05 PM
Paleo Burgers!  Basically, a modified cabbage roll, honestly, but.. here we go.

2lbs of ground beef (extra lean)
1 egg
chopped onions
minced garlic
chopped parseley
Chili powder
Crushed red pepper
Ground red pepper
One head of cabbage

Basically, you're going to mash everything other than the cabbage up together, then form burger patties out of the mixture.  Now, I mix my own chili powder, but you can use prepared stuff.  This just makes the burger taste a bit like chili.  Lol.  LIGHTLY blanche the cabbage leaves.  We don't want them as flimsy as they are for cabbage rolls.  And grill the burgers as you like.

Once the leaves have cooled, wrap the burgers in th eleaves.  You can add slices of cheese or whatever else you want to your burgers, but this has been a certainly tasty way to have homemade burgers without the buns.
Title: Re: Recipes
Post by: Alissa J. Bratz on March 08, 2009, 02:45:17 PM
Man Cooking.

http://www.youtube.com/watch?v=DdvuNrnEeFQ

Title: Re: Recipes
Post by: TraceuseDS on March 09, 2009, 03:47:23 PM
Man Cooking.

http://www.youtube.com/watch?v=DdvuNrnEeFQ



Oh...my...goodness...


lawlz
Title: Re: Recipes
Post by: Joey Rodriguez on March 12, 2009, 07:14:05 PM
Man Cooking.

http://www.youtube.com/watch?v=DdvuNrnEeFQ



YUMMM
Heart attack on a bun
Blood Clot on a plate
and a Dish full of Death
YUMMYY!!

HAHAHA If anyone tells you herbs aren't manly, kick 'em in the balls!
Hilarious Im totally quoting that on my Signature.

Edit: Grr i cant. doesnt fit. oh well
Title: Re: Recipes
Post by: Chris Salvato on March 15, 2009, 06:33:23 AM
Man Cooking.

http://www.youtube.com/watch?v=DdvuNrnEeFQ



YUMMM
Heart attack on a bun
Blood Clot on a plate
and a Dish full of Death
YUMMYY!!

HAHAHA If anyone tells you herbs aren't manly, kick 'em in the balls!
Hilarious Im totally quoting that on my Signature.

Edit: Grr i cant. doesnt fit. oh well

not quite sure why everyone on YouTube thinks this gives you a heart attack/clogged arteries/bad health. Its actually pretty healthy if you're active and especially if you are looking to gain weight.

The only real bad part is mixing all that fat with the carbs on the bread. I would eat the burger itself (bacon and all) with more veggies and it should be just fine, nutritionally, especially if the person eating it is active on a strength training program.

Oh, btw, sick vid - i love those powerthirst guys :P
Title: Re: Recipes
Post by: Bowdz on April 02, 2009, 05:55:48 PM
I just found an amazing recipe for salmon (comes from Cook's Country).  It is very easy, takes little to no time to cook, and if you are only cooking for yourself or one other, you will have some great left overs for the rest of the week:

Serves 4

1/4 cup balsamic vinegar
1/4 orange juice
2 Tablespoons honey
1/8 teaspoon red pepper flakes
1 (5-inch) sprig rosemary
2 teaspoons vegetable oil
4 skin-on salmon fillets, 6 ounces each, 1 to 1 1/4 inches thick
salt and pepper
2 Tablespoons butter

Whisk vinegar, juice,honey and pepper flakes together in small bowl, then add rosemary.  Heat oil in large nonstick skillet over medium-high heat until smoking.  Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes.  Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes.  Transfer to platter and tent with foil.

Wipe out pan with paper towels and lower heat to medium.  Carefully pour balsamic mixture into pan (it will splatter).  Simmer until thick and syrupy, about 5 minutes.  Remove rosemary sprig.  Whisk in butter, season sauce with salt and pepper, and pour over salmon.

I replaced the vegetable oil and butter with olive oil and it turned out great. 
Title: Re: Recipes
Post by: Alissa J. Bratz on April 03, 2009, 05:15:52 PM
Sounds great! and.... a +1 karma to the first person who can correctly identify the cooking techniques used in this recipe! :)
Title: Re: Recipes
Post by: Bret [Soundcrafter] on April 04, 2009, 06:35:56 PM
Saute with a deglaze and mount!
Title: Re: Recipes
Post by: Alissa J. Bratz on April 08, 2009, 05:18:28 PM
Yay, Bret! :D

There is also a reduction in there... but you got the others anyhow. :) +1 to you! You've done your homework!
Title: Re: Recipes
Post by: Bret [Soundcrafter] on April 09, 2009, 08:44:55 AM
WOO! My life has a purpose now. Seriously, though, that sounds quite delicious. Methinks it'll make tonight's dinner.
Title: Re: Recipes
Post by: Bowdz on April 15, 2009, 05:43:01 PM
Here is another great recipe for anyone trying to increase their intake of vegetables.  It is really easy to make, and is incredibly refreshing.

Gazpacho

1 green pepper
3 large tomatoes
4 green onions, minced
1 cucumber, peeled
1 fresh parsley sprig
1 clove garlic, crushed
salt and pepper to taste
1 teaspoon cumin powder
dash of cayenne
1 tablespoon vinegar
1 cup tomato juice
1/4 cup olive oil

Boil the green pepper 6 minutes, then cut it into small pieces. (Remove the seeds)
Skin and slice the tomatoes, and slice the peeled cucumber.  Put the vegetables in the blender with the parsley, garlic, seasonings, vinegar, tomato juice and olive oil.  After the ingredients are pureed, chill the mixture.

The best way to skin the tomatoes is to put them in boiling water for 20 seconds and then let the sit until the skin begins to crack and peel.
Title: Re: Recipes
Post by: Alissa J. Bratz on April 15, 2009, 06:46:19 PM
Oh man I luuuurrrrrve gazpacho! Thanks for this one, Bowdz!
Title: Re: Recipes
Post by: Lysander on April 16, 2009, 04:52:33 PM
Awesome Grilled Cheese Without The Grill - A.G.C.W.T.G:

-2 slices of whole wheat/white bread. (Or a bagel/Sub roll/etc:)
-6 slices of cheese.
-6 slices of salami
-4 slices of turkey
-4 slices of ham
-4 slices of w/e you want on it. (others are MANDATORY)
-1 TEASPOON of GARLIC.
-A PINCH of pepper
-A DASH of oregano
-As much LOUISIANA HOT SAUCE as you want.
Double everything if on sub roll.

Put a slice of cheese on each piece of bread/bagel. (2 for sub roll)
Put in oven set for broil on high for 2-3min. Don't wait for the oven to preheat.
Open up oven (leave it on) and put a slice of salami on top of each slice of cheese.
Put back in oven on same settings for 1min.
Take out and turn off the oven. MANDATORY.
IN ORDER: Put a piece of turkey, ham, w/e, cheese, salami, oregano, pepper, hot sauce, and repeat until out of turkey, ham, w/e, cheese, and salami.
Put two pieces together and push down on sandwich /sammich / w/e you call it.
ENJOY!!!!

Note:If not done in correct order, sequence, or if it doesn't taste good, throw it out and start again.   ;)



Title: Re: Recipes
Post by: Alissa J. Bratz on April 23, 2009, 06:53:43 PM
This is one of my favorite recipes for summer... so tasty! And pretty healthy too! All measurements are to taste.

Grilled Fish Tacos with Citrus-Slaw Salsa

Make salsa ahead of time: chop orange and grapefruit sections. Add red onion and red bell pepper, both cut into thin matchsticks. Add shredded cabbage. Pour lime juice over all and toss to coat. Add a splash of olive oil and toss to coat. Sprinkle in chopped fresh cilantro (you have to use fresh or it doesn't taste the same). Chill salsa while you prepare the fish.

Mix olive or canola oil with lime juice, chili powder, salt, & cumin. It should be about the consistency of a thin gravy. Paint onto both sides of boneless fish fillets (I like to use tilapia for these). Be sure to coat thoroughly and evenly. Grill fish (or broil) until done, turning halfway through cooking. Heat and salt 8" corn tortillas in the meantime.

Fill warm tortillas with grilled fish. Top with salsa and a small drizzle of sour cream.
Title: Re: Recipes
Post by: Bret [Soundcrafter] on April 23, 2009, 07:04:36 PM
Alright, I hate to do this, but this comes from the same site as Chris' and Muse's highly recommended High-Protein Chicken Pizza (http://www.cathletics.com/recipes/index.php?action=recipe&recipeID=34). But these are so good, and I added some minor notes, that I feel justified in posting:


Lemon Tarts (http://www.cathletics.com/recipes/index.php?action=recipe&recipeID=7)

Pastry
. 1 cup almond meal (Almond meal is nothing more than finely ground almonds. Take some, stick 'em in a blender/food processor/Magic Bullet. PULSE them, don't grind too finely)
. 3 Tbsp lemon juice
. 4 dates
Filling
. 6 Tbsp lemon juice
. 1 finely grated lemon rind
. 1 Tbsp honey
. 2 eggs

Pre-heat oven to 365 degrees Farenheit. To make the pastry, place ingredients into a blender and mix until well combined. In a muffin tray (I like to use a mini muffin tray), line individual holes with baking paper, and firmly place pastry mixture on the bottom and sides. You'll have to shape it with your fingers. Place in the oven for 10-12 minutes, or until pastry has browned. Leave to cool.

To make the filling, place lemon juice, lemon rind and honey into a pan and simmer on low heat for 2 minutes. In a bowl, beat eggs well with a fork. When mixture is simmering nicely, turn heat down a bit, then slowly add the beaten eggs, stirring vigorously to form a nice smooth texture. Add more honey if desired, though I don't recommend. Leave to cool slightly.

When pastry has cooled, and the filling has reduced to a warm temperature. You can then spoon the filling into each individual tart. Place in the fridge until cooled and set (about 30 minutes). Makes around 4 servings, depending on size.
Title: Re: Recipes
Post by: Bryan Petersen on April 23, 2009, 10:38:51 PM
Something quick and easy I've found:

1 can tuna

1 hardboiled egg

Light Mayo (Optional)

Bread (Also optional, I don't usually eat it on bread anyway)


Cut up the egg, (remove yolk if needed) add the tuna and stir in a little mayo and eat! If you dont particularly like the taste then put it on toast, that works pretty well.
Title: Re: Recipes
Post by: Alissa J. Bratz on May 12, 2009, 05:12:25 PM
Here is my adaptation of a recipe from Cooking Light magazine...

Greek-style salad (or as Mr. Muse and I call it, Gyro salad)

1 pork tenderloin, fat trimmed
oregano, marjoram, garlic, & fennel to taste
red wine vinegar
olive oil

Mix the above ingredients in a zip-top plastic bag and mix well, massaging seasonings into meat. Let marinate for 30 minutes or more.

8 oz plain yogurt (low fat if you like)
1 whole peeled chopped cucumber
fresh dill

Mix the above in a blender or food processor until smooth. Chill until ready to serve.

Grill or broil pork tenderloin until done. It's better on a grill but if you don't have one, a broiler will work just as well. (Tip: if broiling, slice tenderloin into "medallions" before marinating and arrange medallions on broiler pan--they will cook faster this way).

Meanwhile, in a large bowl, mix

salad greens
spinach
sliced tomato
thinly sliced red onion
8-10 kalamata olives
1-2 tablespoons crumbled feta cheese

When pork is done, let cool a bit, and arrange slices over salad. Top with the cucumber-yogurt dressing. Enjoy!

Can also substitute beef or lamb.
Title: Re: Recipes
Post by: Bowdz on May 13, 2009, 09:59:47 PM
Wow Muse, that salad sounds amazing! I can't wait to give it a try this weekend.
Title: Re: Recipes
Post by: TraceuseDS on May 30, 2009, 04:33:37 PM
This is super easy, and it tastes great in the summertime. :) Warning: There's a lot of fat in here, but most of it's good fat, so whatever... ::)

Avocado-Tomato Salad...Thing
Ingredients:

Directions:


This works great on its own, but it could also be a dip-type thing if you adjust the ingredient ratios. 8)
Title: Re: Recipes
Post by: Cody on June 17, 2009, 12:25:50 AM
Cody Burger

Patty of choice hamburger meat
Lemon Pepper
Freshly Ground Pepper (regular is fine i'z just preferred)
Garlic Powder
BBQ seasoning
Minced Garlic
Diced Onions
Onion Salt
Choice Cheese
Bread or Buns

Directions:(?)
Start with mixing a tiny forkful of the minced garlic and adding it to the burger and mixing around.
Make your patty thin so when you you cook it you can avoid having to mash the juices out of the burger with you spatula.
Lightly season with Lemon Pepper, Garlic Powder, Pepper, BBQ seasoning, and Onion Salt on both sides.
Embed the Diced Onions lightly enough into the burger to where they're not too deep in to leave sides but not deep enough to stay. This will saute onions while burger is cooking.
Cook burger and try not to use spatula to flatten, this causes a dry burger if done excessively.
Add cheese (my favorite to use is swiss) and if wanted sauce (my favorite is KC master piece) and bread, then... viola, you have a 5 star burger!!!
DO NOT STEAL MY RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I worked very hard to come up with this creation!!!!!!!!
Title: Re: Recipes
Post by: sbrochew on June 17, 2009, 05:31:36 AM
Killer Meatloaf


2 lbs. Ground beef
1 small to medium onion
1 small to medium green pepper
2 eggs
1/2 cup Bread Crumbs
Salt and pepper
Dash of Worcestershire Sauce
Dash of Tabasco Sauce
3 slices of bread
Ketchup

Dice the onion and green pepper then saute in pan until the juices come out. Mix all ingredients together with the veggies except the 3 slices of bread, bread crumbs, and ketchup. Soak the bread in cold water then squeeze out and drain. Mix together with the beef mix and add the bread crumbs. NOTE: ALWAYS MIX WITH YOUR HANDS FOR BEST RESULTS! Mold big pile of stuff into whatever shape you imagine your meatloaf, making sure its not too crazy so it will cook all the way through. Spread ketchup (to your liking) on the outside of the meatloaf, put in preheated oven on 375 degrees for about 50 minutes or until cooked through.

Serve with a bag of steamed veggies!!!
Title: Re: Recipes
Post by: tombb on July 18, 2009, 06:52:40 PM
I thought I would add something else besides technical info and scientific discussions, so here is one of my personal recipes:

(I enjoy chemical or artificial food a lot, and not wanting to hurt animals I also use chemical food in place of meat/fish):

Chemical Hot Dog (high-protein, high fiber, almost fat-free, low calories):
1 chemical meat-free hot dogs (lightlife smart dogs (http://www.lightlife.com/product_detail.jsp?p=smartdogs))
1/4th high fiber multigrain soft wrap (http://www.latortillafactory.com/jadworks/ltf/jwsuite.nsf/ViewSelection/8BDF77EDDE6709958825723B002D369B?Open&site=Home*ViewSelection=Products**dl)
~1 tsp of spicy brown mustard (http://www.walmart.com/catalog/product.do?product_id=10308583#Product+Details)

nuke the fake hotdog in the microwave for 20-30 seconds, then wrap it in the softwrap with some mustard, then microwave again for 10 seconds.

Nutritional info for TWO of these is:
Calories: 90+50+2 = 142 (fakemeat+wrap+mustard)
Protein: 18+4.5+0= 22.5 g
Fiber: 2+6+0= 8 g
Carbs: 2+4+0= 6 g
Sugar: 2+0.5+0= 2.5 g
Fat: 0+1.5+0= 1.5 g (mono-unsaturated, from e.v. olive oil)

At least in my opinion, delicious ;)
Title: Re: Recipes
Post by: Phil Howe on August 19, 2009, 10:55:46 AM
Scotch Eggs

A baked version of a UK classic, this particular recipe was taken from the Achewood Cookbook.  You can make as many or as few Scotch Eggs as you like, the basis was 4 Scotch Eggs for the recipe yield.

4 hard boiled eggs, shelled.

1 pound loose sausage

2 beaten eggs

2 cups bread crumbs

Preheat oven to 400F.
Cover one baking sheet with aluminum foil.
Put bread crumbs and eggs into separate bowls.
Divide sausage into equal portions, and spread each portion out into a flat round.
Place a hard boiled egg in the center of each round, and then wrap the sausage around the egg, making sure to cover the egg completely and evenly.
Dip covered egg into beaten egg, then roll in the bread crumbs to coat.
Place dipped and coated eggs on the baking sheet, and then when all the eggs have been fully coated, put in oven for 30 minutes.
Allow to cool for a few minutes and then slice in half.
Appreciate the beauty of layers.
Eat.
Title: Re: Recipes
Post by: Alissa J. Bratz on September 11, 2009, 05:31:25 PM
OMG I *LOVE* Achewood!!!!!

Yay! :D

I was supposed to get the Achewood cookbook like 2 years ago for my birthday, but Onstad ate my order, apparently. And now there is a new one out, I think?

Please tell me Ray isn't dead.

</hijack>
Title: Re: Recipes
Post by: Yixin (pronounced ee-shin) on September 17, 2009, 09:15:06 PM
Something to help you feel better on a cold night:

Boiling Water
2 tablespoons honey
2 tablespoons fresh ginger, minced
1 freshly ground/grated cinnamon bark
2 anise seed pods or 1/4th teaspoon five-spice powder.
Pinch of cayenne pepper for added kick

1.) Combine honey, ginger, cinnamon, anise seed pods and cayenne pepper.
2.) Add as much boiling water as needed to dissolve honey.
3.) Let steep for 5 minutes, each ginger pieces as you go along, or if you can't manage that, strain of solids and drink.
Title: Re: Recipes
Post by: TraceuseDS on October 01, 2009, 09:43:19 AM
In honor of cooler weather and fall produce...

Ingredients:
1 medium-sized butternut squash (or cheat and get the canned stuff)
3.5-4 cups chicken broth
1/2 tsp sugar or honey (optional)
salt
nutmeg
cinnamon
1 cup whipping cream (not whippED cream)


Directions:
(1) Cook the squash. You can do this any way you like, but one good way is to cut the squash in half, scoop out the seeds/stringy bits, put it in a baking dish (cut side down) with a little bit of water, and stick it in the oven for ~45 minutes at 350 degrees. Supposedly you can microwave it, but I haven't had much luck with that.

(2) When the squash is done, get rid of the skin and mash the insides. You can do it by hand if you're careful to get rid of all the lumps, or you can use a food processor. The goal is to end up with about 4 cups of mashed squash.

(3) Put the squash in a largish pot on the stove, along with the chicken broth, the sugar (if you're using it), and a little bit of salt. Bring the mix to a boil over medium heat. If you find lumpy bits of squash, smash them against the sides of the pot with a spoon.

(4) When the soup is at a rolling boil and you're satisfied that everything has mixed well, stir in 1/2 of the whipping cream, a little bit at a time. Add nutmeg and cinnamon, to taste.

(5) Turn the heat down to low. Keep checking the pot periodically, and stir every so often to keep the soup from scorching.

(6) Whip the rest of the whipping cream.

(7) When the soup has heated all the way through, take it off the stove. Serve right away, and put a dollop of the whipped cream on top of each bowl. Garnish with a sprinkle of nutmeg. Bon appetit! :)



Notes: You can try this with other types of squash if you like, even pumpkin. And don't be afraid to play with the spices! If you're feeling really adventurous, try adding other things to the soup, like chunks of carrots & celery, or pieces of cooked chicken (in which case you'd add a bit more salt and omit the dollop of whipped cream at the end).
Title: Re: Recipes
Post by: Clint Walker on October 08, 2009, 03:22:53 AM
No bake protein snacks

1 C. Peanut Butter (crunchy or smooth)
1/2 C. Raisins
1/2 C. Dry Milk
1/4 C. Sunflower or sesame seeds
1/4 C. Honey

Blend ingredients and roll in to balls, then refrigerate. My grandma's recipe, and they are really good.
Title: Re: Recipes
Post by: Andrew Wilson on October 12, 2009, 04:48:24 PM
Nice dinner I make every once in a while. Ill get pics next time I make it. :D

Dinner Combo

Ingredients -
Red bell pepper
2 Potatoes. Or just an instant mashed potatoes packet. :)
An onion.
Peas
Chicken breast
Chicken Gravy (Any other gravy works, but this is the best so far)

Instructions -

Potatoes - Peel 2 potatoes, Slice and dice, Boil in water until the potatoes become soft enough to poke them easily with a skewer.

Spice Mix - While those are boiling, take a red bell pepper and some unions. Chop em both up, and stick em in a pan over the stove. Mix them around and together until golden brown. You should end up with a small bowlful of them.

Chicken - Take some chicken breast and tear off small chunks of it, about bite sized

Chicken Gravy - If you have it, make some.

Peas - Heat some up. :D

Once the potatoes are done, start mashin em, doesn't matter how. You should end with a nice pan of mashed potatoes. Add some chives if you have them, then mix in some ground pepper, a little milk, and a little butter.

You should end up with

Mashed potatoes
Chicken gravy
Chicken
A Pepper/Onion mix
and Peas

Scoop mashed potatoes onto a plate. Mix in peas, so you have a nice even mixture. Next, take the chicken, and mix it in as well. You should now have a big ol' chunky mixture of potatoes, chicken, and peas.

Place the pepper and onion mix on top, and spread it out so you dont get too much at one time.
Pour the chicken gravy over everything.

You're ready to eat!

No more fussing around with seperate piles of food, its all in one here.

It works because -
-The chicken gravy, the chicken, and the potatoes go together.
-Peas and Mashed potatoes. Whats not to love?
-The peppers and onions add a bit of a spice too it.
Title: Re: Recipes
Post by: Katherine Mercy B on March 13, 2010, 08:36:52 PM
here is one of the many takes on the jerk seasoning recipe ^_^ [just i've have about 9 or 9 already trying to refine the right type for my tastes

Ingredients:
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches scallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten
Title: 1-Ingredient Ice-Cream for the Healthy!
Post by: WoodlandGhillie on March 19, 2010, 01:04:00 PM
Bananas. Yep, thats the one ingredient! Healthy and yummy, right?

What you'll need:
Preferably small blender or food processor
3 medium sized bananas for approx. 8 oz.
a freezer
a ziploc bag (freezer bags are best)
a sunny day is helpful as well

Additions:
strawberries
honey
whey protein powder
Anything you want!

You'll need your bananas to be browned slightly. (Little brown spots, not the whole thing black/brown.) This is easiest if you leave them outside for about an hour or two. Once browned, open them and cut them up into 4-10 pieces. You will have 12-30 pieces of banana. (If you are using 3) Stick them in the freezzer overnight, or until frozen (If you want to add strawberries or other fruit, stick them in the freezer as well.) Pull then out, and stick all your fruit/optional items in the food processor. Add a tablespoon or two of water. Blend until VERY smooth. I mean, REALLY smooth. Try and keep the processing time under 8 minutes, or else they begin to defrost, then it's not really ice cream.

I just made a plain banana batch and ate it, I also made a banana-strawberry batch and stuck it in the freezer. YUM!

(Idea came from http://www.instructables.com/id/1-ingredient-Ice-Cream/#)

(EDIT: Thanks for merging Chris, didn't know APK had a recipe thread.)
Title: Re: Recipes
Post by: Cheryl-MimiIBlonde on April 18, 2010, 09:32:13 PM
I found a great improved way to enjoy brussel sprouts without the yucky taste! All you need is a simple very few ingrediants.

1 carton of Brussel Sprouts
As many cloves of garlic as you want, I used like three
1 small/medium onion

Any other veggies welcome, serve with wheat pasta, with couscous or whatever you like.

Slice onion into rounds and seperate. Heat pan on stove, about medium and add a liberal amount of Olive oil, or EVOO (I used butter) Add onion ringlets into pan and saute until soft. Take Brussel Sprouts and trim off the stem area, you won't be needing that. Also cut into rounds, and then give a rough chop before adding in with the onions. The last thing you want to do is wait until the Brussel Sprouts are slightly darkish green and add the minced garlic. I want to head a warning though...so here it goes: DON'T BURN THE GARLIC!!!! It doesn't taste good when it's brown and crunchy. Wait until the garlic gets soft and then remove from heat, add salt if desired. Serve with whatever you like, wheat pasta or couscous, or whatever you like.

Will post pic once I do it again.
Title: Re: Recipes
Post by: WoodlandGhillie on May 08, 2010, 12:15:50 PM
Anyone have a good recipe with egg noodles and an infinite amount of spices? (I'm not kidding, there are over 250 little bottles...)
Title: Re: Recipes
Post by: Austin"Yoshi" on June 07, 2010, 09:21:32 AM
This is something I found a while ago. (http://www.zaccohn.com/SecretRecipes.rar)
some of these looks SO GOOD !:)
Title: Re: Recipes
Post by: hfksla on August 16, 2010, 07:25:36 PM
Mouth=watering
unfortunately, most of the recipes i know aren't exactly... healthy
i'll do some research to pretend to be smart
Title: Re: 1-Ingredient Ice-Cream for the Healthy!
Post by: Dustin Combs on August 22, 2010, 03:08:44 PM
Bananas. Yep, thats the one ingredient! Healthy and yummy, right?

What you'll need:
Preferably small blender or food processor
3 medium sized bananas for approx. 8 oz.
a freezer
a ziploc bag (freezer bags are best)
a sunny day is helpful as well

Additions:
strawberries
honey
whey protein powder
Anything you want!

You'll need your bananas to be browned slightly. (Little brown spots, not the whole thing black/brown.) This is easiest if you leave them outside for about an hour or two. Once browned, open them and cut them up into 4-10 pieces. You will have 12-30 pieces of banana. (If you are using 3) Stick them in the freezzer overnight, or until frozen (If you want to add strawberries or other fruit, stick them in the freezer as well.) Pull then out, and stick all your fruit/optional items in the food processor. Add a tablespoon or two of water. Blend until VERY smooth. I mean, REALLY smooth. Try and keep the processing time under 8 minutes, or else they begin to defrost, then it's not really ice cream.

I just made a plain banana batch and ate it, I also made a banana-strawberry batch and stuck it in the freezer. YUM!

(Idea came from http://www.instructables.com/id/1-ingredient-Ice-Cream/#)

(EDIT: Thanks for merging Chris, didn't know APK had a recipe thread.)
I think I love you  :o

Hope y'all don't mind the post, I wanna watch this :P
Title: Re: Recipes
Post by: WoodlandGhillie on August 22, 2010, 03:09:29 PM
Almost forgot about that...

Good thing too, my brother brought home 40lbs of bananas! :D
Title: Re: Recipes
Post by: woodsykris on August 27, 2010, 10:16:35 AM
Zucchini Muffins

Mix the following DRY ingredients together:
1 C Whole wheat flour
1 C Oat bran
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda

In a separate bowl mix these WET ingredients together:
2 whisked eggs
1 tsp. vanilla
2/3 C Agave nectar
1/3 C veg oil

Gently combine WET and DRY until just mixed (too much mixing makes the muffins tough).
Fold in 1-1/2 C shredded zucchini

Add dark chocolate chips, dried berries, raisins or nuts if you choose.

Bake at 350 for 15-20 minutes or until toothpick comes out clean.
Title: Re: Recipes
Post by: Grayson on December 19, 2010, 04:19:18 PM
My peanut butter and jelly sandwich craving solution.

2-4 tsp. of all natural peanut butter
blackberries/blueberries
1 slice of whole grain bread.

Smear the peanutbutter on the bread, stick the berries in the peanutbutter.

Quick and easy snack and even though it has one slice of bread, it takes away the jelly and replaces it with something natural.
Title: Re: Recipes
Post by: Kelly on February 27, 2012, 02:31:06 PM
Chicken:
- 5 to 6 pounds of chicken
- half cup of steak sauce
- 1 teaspoon olive oil
- lotsa spicy chicken seasoning

Mix seasonings together, and pour them into a large pan. Drop the chicken in this pan, and slosh it around a bit to spread out all the sauce. Grill. Eat some now, refrigerate the rest. Should last you the week... Maybe.

Steak:
- 1 to 2 pounds of top round
- lotsa steak spices

Mix in a fashion similar to the chicken. Grill. Etc. Will last you 30 seconds. Tops.

Hard Boiled Eggs:
- water
- eggs

Boil water in a pot. Put 6-8 eggs in the water. Wait about 7-9 minutes. Take the eggs out of the water. Peel before eating.

Tuna:
- can of tuna
- can opener
- steak sauce

Open can of tuna; drain. Add steak sauce, because tuna tastes like crap without it.

Cottage Cheese:
- container of cottage cheese
- fruit and nuts, etc.

Open container of cottage cheese, and put some into a bowl. Add fruits and nuts. Add steak sauce if necessary.




OKAY! I'll admit to it! Maybe I'm not the best cook! Just maybe!


Thanks for sharing. For sure, I will try this one!