Author Topic: The great recipe thread  (Read 19832 times)

Offline jtroster

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Easy peach tarts
« Reply #15 on: August 21, 2014, 09:35:05 AM »
1 doz frozen tart shells
4 large peaches
1/2 Cup sugar
1 Tbs instant tapioca

Preheat the oven to 375F. Plunge the peaches into boiling water for about 1 minute and then put them in ice water. Peel the peaches and cut unto small dice. Put the peaches, sugar and tapioca into a bowl and mix. Let stand about 10 minutes for the sugar to dissolve. Spoon peach mixture into tart shells and bake about 25 minutes until the filling bubbles.

Try to not eat until they are cool.

Note: While fresh peaches are available they can be frozen in their peels. Then when you want to make tarts or pies just run the peaches under warm water to slip off the skins.
« Last Edit: August 28, 2014, 09:53:56 AM by jtroster »
Joel

Offline jtroster

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Tomato and Tuna Ceviche
« Reply #16 on: August 25, 2014, 10:07:24 AM »
This recipe is from Cory Mintz of the Toronto Star: http://www.thestar.com/life/food_wine/2014/08/21/a_first_dinner_with_new_neighbours_fed.html

Ingredients:
- 1 tbsp (15 mL) gochujang*
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) sesame oil
- juice of 2 limes
- 2 cups (500 mL) cherry tomatoes, sliced in half
- 1 lb (450 g) fresh Albacore tuna, cubed to the same size as the tomatoes
- handful of fresh herbs (oregano, cilantro)
- 2 scallions, both white and green finely sliced
- Salt to taste
- Rice cakes or shrimp chips

*fermented chili paste, available at Korean groceries.

In a mixing bowl, whisk the gochujang with the olive oil, sesame oil and lime juice until it is the consistency of salad dressing (you can make this ahead of time). Add the tomatoes, tuna, half of herbs and scallions. Mix until all ingredients are coated. Season to taste with salt and pepper. Serve over broken up rice cakes or shrimp chips. Garnish with remaining herbs and scallions.

Makes four servings.
Joel

Offline LisaSkinnoble

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Re: The great recipe thread
« Reply #17 on: September 07, 2014, 12:01:20 PM »
I have this soup in the crockpot right now for my lunches this week.

Yields: 10 | Serving size: 1 cup | Calories: 192 | Total Fat: 3 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 37 mg | Sodium: 202 mg | Carbohydrates: 21 g | Dietary fiber: 6 g | Sugars: 2 g | Protein: 20 g

 Ingredients

 1/2 cup diced onion
 1 clove garlic, minced
 1 (15 oz.) can black beans, rinsed and drained
 1 (15 oz.) can kidney beans, rinsed and drained
 1 (4.5 oz.) can diced green chili peppers
 1 (14.5 oz.) can diced tomatoes
 2 1/2 cups chicken broth, low sodium, fat-free (use more broth for a thinner soup)
 1 cup frozen or fresh corn
 Juice from 1 lime
 1 tablespoon chili powder
 1 teaspoon cumin
 1/2 teaspoon cayenne pepper (more or less to taste)
 1/2 teaspoon black pepper
 Kosher or sea salt to taste
 1/2 cup freshly chopped cilantro
 2 chicken breasts fillets, skinless, cut into 1-2” cubes (no need to pre-cook)

 Directions

 Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours.
Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Offline jtroster

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Chocolate Pine Nut Biscotti
« Reply #18 on: September 08, 2014, 10:42:07 AM »
3 Cups unbleached all-purpose flour (1.8 C cake meal + potato starch)
1/4 Cup cocoa
1 1/2 Cups + 2 Tbs granulated sugar
1 1/4 tsp baking powder
1 tsp salt
1/2 Cup chocolate chips
1/2 Cup pine nuts
1/2 Cup vegetable oil
4 large eggs

Preheat oven to 325F

In a mixer with a dough hook, combine all dry ingredients.

In a separate bowl, wisk the oil and eggs together.

With the mixer on, slowly pour in the egg mixture and let it run until the dough forms a ball. The dough should be sticky.

Flour your hands and separate the dough into 3 parts. Roll each part into a log about the length of a baking sheet.

Place the logs onto greased and floured baking sheet. You can put two on a sheet. Bake logs for 40-50 minutes until they are firm when pressed with a finger.

Remove from the oven and let them completely cool.

Slice logs diagonally into 1/2 inch slices. place flat side down on baking sheets and bake 10-14 minutes more until light golden.
Joel

Offline LisaSkinnoble

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Re: The great recipe thread
« Reply #19 on: September 11, 2014, 06:39:15 PM »
Tonight's dinner - Jambalaya. 

I made it tonight with just chicken - 4 breasts - and no turkey sausage.  I doubled the cayenne pepper and it had quite a kick!

2 1/2 oz raw turkey sausage, chopped
1 large onion(s), chopped
1 small green pepper, chopped
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper, ground
2 medium garlic clove(s), minced
2 medium chicken breast, cooked, skinless, cubed, about 2 cups
2 cup(s) fat-free chicken broth
1 medium celery, stalk, chopped
1/4 tsp cayenne pepper
28 oz canned tomatoes, whole, plum, peeled with juice
1 cup(s) uncooked white rice, long-grain


Instructions

Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté the turkey sausage until crispy on edges. Add onion, celery and green pepper and sauté until tender.
Reduce heat and stir in cayenne, thyme, salt, pepper and garlic. Sauté until garlic is fragrant.
Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, 20 minutes. Yields about 1 1/4 cups per serving.
Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Online Bando

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Re: The great recipe thread
« Reply #20 on: September 11, 2014, 07:15:14 PM »
looks like a tasty cutting meal.
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Offline LisaSkinnoble

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Re: The great recipe thread
« Reply #21 on: September 12, 2014, 09:06:58 AM »
It's actually a Weight Watchers recipe.  And the 1 1/4 cup serving is pretty filling (mind you, anything after soup and tea all week would be filling!).

Not the most reliable, I know, but I ran it through myfitnesspal and it says it's 264 calories per serving if 6 servings, if 4 (which is a very big bowl), then it's 394 calories. 
« Last Edit: September 12, 2014, 09:18:15 AM by LisaSkinnoble »
Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

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Re: The great recipe thread
« Reply #22 on: September 12, 2014, 09:29:38 AM »
I had 2 bowls of that stuff for dinner last night and I was a freaking beast this morning.

Nice one, Lisa.  :thumbs_up:
Powerlifting Meet Bests:

2018.04.28:  620 Squat, 345 Bench, 615 Dead   |  1580 Total
2017.04.29:  610 Squat, 325 Bench, 600 Dead   |  1535 Total
2016.04.22:  600 Squat, 330 Bench, 600 Dead   |  1530 Total
2015.08.09:  600 Squat, 320 Bench, 600 Dead   |  1520 Total

Offline LisaSkinnoble

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Old Fashioned Baked Beans
« Reply #23 on: September 13, 2014, 01:01:09 PM »
I have these in the oven now.  House is already smelling nice.  I thought they'd go well as a side to our bbq'd sausages tonight.  By the way, this is my grandfather's recipe.

Ingredients:

1 lb navy beans
1 qt cold water
1 onion chopped
1/2 tablespoon salt
2 teaspoons cider vinegar
1/2 teaspoon prepared mustard
1 tablespoon brown sugar
1/4 cup mild molasses
1/2 cup ketchup
pinch black pepper
hot water and bacon as needed

Directions:

1. Soak beans overnight in water.
2. Cover, heat to boiling, simmer 30 minutes
3. Drain, keeping liquid
4. Place onions and seasonings, beans and enough hot liquid to cover in casserole.
5. Cover and bake at 250F for about 7 hours
- at the end of 4 hours, remove 1 cup beans. Mash them and stir back into casserole. Add bacon strips to cover the beans
- Continue cooking (covered) 2 more hours, adding liquid to keep beans just covered as needed.
- Remove cover for the last hour to brown the bacon.

Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Offline LisaSkinnoble

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Slow cooker beef and broccoli
« Reply #24 on: September 14, 2014, 02:11:40 PM »
Ingredients
•  PAM® Original No-Stick Cooking Spray
• 1 cup water, divided
• 1/4 cup La Choy® Soy Sauce
• 3 tablespoons firmly packed brown sugar
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 1-1/2 pounds beef flank steak
• 2 tablespoons cornstarch
• 1 pkg (16 oz each) frozen broccoli florets
•  Hot cooked rice, optional

Makes: 6 servings (1 cup each)

Directions

1.Spray inside of 4-quart slow cooker with cooking spray. Stir together 3/4 cup water, soy sauce, brown sugar, garlic and ginger in slow cooker. Add beef; turn to coat with soy sauce mixture.
2.Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours or until beef is tender. Remove beef from slow cooker. Combine cornstarch and remaining 1/4 cup water in small bowl; stir into slow cooker. Cover; cook on HIGH 15 minutes or until sauce thickens.
3.Meanwhile, pull beef into shreds with 2 forks; cover to keep warm. Place broccoli in microwave-safe bowl. Cover; microwave on HIGH 5 minutes or until broccoli is thawed. Add beef and broccoli to slow cooker; stir to combine. Cover; cook on HIGH 15 minutes more or until mixture is hot. Serve with rice, if desired.


Nutrition Information Per Serving
264
Calories

9g
Total Fat

31g
Protein

EDIT WITH REVIEW:  Okay, this was meh.  It was fine, but not much kick.  I'll eat the rest because I hate wasting food, but I'll add some Sriracha sauce.  Truthfully, stir-fried beef with garlic and ginger and some steamed broccoli, and maybe a drop or two of soy sauce on top, would have been better.
« Last Edit: September 15, 2014, 08:02:19 PM by LisaSkinnoble »
Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Offline jtroster

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Tilapia with Preserved Lemons
« Reply #25 on: September 15, 2014, 10:22:02 AM »
This recipe is from Claudia Roden's cook book "The Book of Jewish Food"

First make preserved lemons (they take 3 weeks to make): http://www.elise.com/recipes/archive...ved_lemons.php or buy them from a Middle East store.

Ingredients:
- 1/4 Cup Olive Oil
- 1/3 Cup Water
- 1 tsp. Paprika
- 1/4 tsp. turmeric
- salt & pepper
- 4 Tbs chopped coriander (cilantro)
- 4 Tilapia fillets
- 2-3 Preserved Lemons

Mix oil, water, paprika, turmeric and coriander. Marinate the fish in it for 30 minutes. Rinse preserved lemons in water and cut into small pieces. Spread half of the lemons over the bottom of a baking dish. Lay the fish on top and top with the remaining lemons and the marinade. Bake uncovered in a 425F oven for 20 minutes. Serve hot or cold.
Joel

Offline frozensparky

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Re: The great recipe thread
« Reply #26 on: September 16, 2014, 10:29:28 AM »
Dreamer bulk butter chicken

1 cup butter (divided)
1 onion minced
1 TBSP garlic minced
1 can 15oz tomato sauce
3 cups heavy cream (I use whipping cream 33% fat)
2 tsp salt
1 tsp cayenne pepper (1/2 for mild)
1 tsp garam masala
1 1/2 lbs chicken breast
2 TBSP olive oil
2 TBSP tandoori masala or curry powder (I prefer curry powder)

With a few TBSP of butter fry the onions and garlic until carmelized (about 15min)

Meanwhile melt remaining butter in a large saucepan over medium-high heat stir in tomato sauce, cream, salt, cayenne, and garam masala. Bring to a simmer, reduce heat to med-low and simmer for 30 minutes stirring occasionally. Then stir in onions and garlic.

while sauce is simmering cook chicken by either

a) tossing cubed chicken with olive oil and tandoori masala, then baking at 375 until done.

b) frying cubed chicken in olive oil and spicing with masala or curry powder

After the sauce is done simmering throw in your chicken for a few minutes and serve with rice and naan bread

Offline jtroster

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Chicken and Onion Tagine
« Reply #27 on: September 17, 2014, 09:10:30 AM »
INGREDIENTS
1 tbsp. kosher salt, plus more to taste
6 cloves garlic, roughly chopped
2 tsp. cumin seeds, crushed
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
1 tsp. crushed saffron threads
4 medium yellow onions, cut into 12 wedges each
Freshly ground black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1 Ľ cups pitted green olives
1/3 cup finely chopped cilantro
Cooked white rice, for serving

INSTRUCTIONS
1. Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste; transfer paste to a large bowl and stir in cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours.

2. Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.
Joel

Offline LisaSkinnoble

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Re: The great recipe thread
« Reply #28 on: September 21, 2014, 07:16:41 PM »
Highland Stew

This is my super low-cal lunch this week.  I got 6 big 2-cup servings out of this.  Each serving is 319 calories.

•2 cubes vegetable stock (low-fat, low-salt, made up with 300ml of water)
•2 large onions (peeled and diced)
•4 cloves garlic (peeled and minced)
•4 small leeks (cleaned, trimmed and sliced)
•4 medium carrots (peeled and diced)
•17.5oz potatoes (peeled and cut into small dice)
•2 sticks celery (cleaned, trimmed and diced)
•3.5oz pearl barley
•3.5oz red lentils

Optional
•7oz smoked sausage


Step 1

Pour the vegetable stock into a large saucepan and add the onions, garlic, leeks, carrots, potatoes and celery and bring to the boil.

 Reduce to heat to a simmer, add the pearl barley and red lentils and simmer for 30 to 45 minutes or until the vegetables are soft and the pulses are cooked.


Step 2

Season to taste with salt and pepper, and add the smoked sausage if using.

 Adjust the liquid if the stew is too thick and continue to heat for a further 5 minutes before serving with dumplings (non-diet), bread, crisp breads or croutons.
Last meet lifts:  245/125/285
April 2017:  235/130/255

"You know, there's nothing damnable about being a strong woman. The world needs strong women." — Ginger Rogers

“Don’t go bacon my heart! I couldn’t if I fried…”

Online FLEX

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Re: The great recipe thread
« Reply #29 on: September 21, 2014, 07:27:39 PM »
^^^  That stuff seriously smells amazing and I totally want to try it.
Powerlifting Meet Bests:

2018.04.28:  620 Squat, 345 Bench, 615 Dead   |  1580 Total
2017.04.29:  610 Squat, 325 Bench, 600 Dead   |  1535 Total
2016.04.22:  600 Squat, 330 Bench, 600 Dead   |  1530 Total
2015.08.09:  600 Squat, 320 Bench, 600 Dead   |  1520 Total