FORUMS > Performance Eating Forum Rules

For those of us who are "cooking challenged", I'm always suggesting a basic food preparation class or assistance. I could probably be a very good cook, but I've never prioritized it (which is unfortunate if one really wants to be fit)

I think we should have some sort of "RJ Cooking Skills class" (seriously). It really could be helpful.

In the meantime, my thanks to BryanEdwardClark for his food recipes. He knows what he's doing and he has been good enough to send some excellent ideas.

Thanks Bryan!

Here's something easy that my partner and I really like that I read in either Men's Health or Men's Fitness magazine:

Barbeque Chicken Pizza
2 Tbsp barbecue sauce
8" Boboli pizza crust
1/4 c canned diced tomatoes with chile peppers, well drained
3/4 c precooked chicken, mesquite flavor
2 Tbsp sliced scallions
1/2 tsp cilantro
1/4 c grated smoked mozzarella

Spread the barbecue sauce evenly over the pizza crust. Add the remaining ingredients in order. Bake in a 450*F oven for 8 to 10 minutes.
Extra credit: Add 1/4 c mixed-color peppers for a vitamin C boost.
Eat with: A simple tossed salad--mixed greens, sliced onions, and cherry tomatoes
Makes 2 servings
Per serving, including salad: 324 calories, 21 g protein, 41 g carbohydrates, 8 g fat (2 g saturated), 3 g fiber, 835 mg sodium

GREAT IDEA! I am just like a dog, eating the same thing everyday. I raised myself mostly so never really learned how to cook. Granted, it's very healthy but nothing I would dare serve to someone else.

I still have the same paisley pots my mom received from her graduation.

1/3 pound salmon fillets, roasted

always buy a center cut portion, even thickness

preheat oven to 425 degrees

coat lightly, top and bottom, with extra virgin olive oil

cover baking pan with foil, lightly spray with Pam

season with fresh ground pepper and salt

coat top with dried tarragon, crush flakes in palm of your hand and sprinkled onto top

bake for 35 minutes

HndsmKansan:
You are welcome and thanks for the compliment. And what a great idea...

Sauteed Chicken in Lemon and Caper Cream Sauce

a. 6 skinless, boneless, chicken breast halves
b. Bit of salt and pepper
c. 1/4 cup butter (1/2 stick)
d. 2 tablespooons fresh lemon juice
e. 2 tablespoons grated lemon peel
f. 3/4 cup whipping cream
g. 1/2 cup canned low-salt chicken broth
h. 2 tablespoons bottled capers, drained
i. 1/2 cup freshly grated Parmesan cheese
j. Lemon wedges (optional)

Using mallet (I use bottom of a large glass), lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Lightly season chicken with salt and pepper (easy on the salt). Melt butter in heavy large skillet over medium heat. Add chicken to skillet, in batches if necessary, and sauté just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil to keep warm.
Pour remains of butter out of skillet. Add lemon juice, lemon peel and cream to skillet, scraping up any browned bits. Over medium-high heat add broth and capers; boil softly until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan cheese. Adjust sauce flavor with salt and pepper as needed. Pour sauce on and around chicken. Sprinkle chicken with remaining 1/4 cup Parmesan. Garnish with lemon wedges if you want.

I put up a couple great tasty and nutritious breakfast dishes (the most important meal of the day) on my website. Videos plus instructions, amateur quality but it's a start.

www.themusclekitchen.com/pages/breakfast.html

Check it out, let me know what you think, ok?
Steve Perkins, The Cooking Buff

Something that I like that is quick and easy, but quite tasty is saffron shrimp.

1/2 lbs de-veined shrimp.
2 tbsp butter.
2 cloves garlic finely chopped.
1/2 cup or so white wine.
Saffron threads -- depends on how much like, but the dish should turn a nice yellow and take on that flavor so an 1/8 tsp maybe or so.
1/2 inch fresh ginger finely chopped.
1 - 2 tbsp fresh chopped cilantro.
Salt and pepper to taste.

In a skillet melt 2 tbsp of butter, and then add garlic for 1 - 2 min until lightly sauteed. Then add shrimp and sautee for a further 2 - 3 minutes, doesn't need much time, but just starting to turn pink. Next add the wine -- about 1/2 cup or so of wine almost, until it doesn't quite cover the shrimp. At same time add saffron and ginger, and sautee with occasional stirring until wine is reduced by about 2/3. Then add cilantro, stir a couple of times and serve.

Really easy, and yet can seem somewhat different, but anyway something else ya'll can try.

I love to cook - but sometimes it's a challenge to find healthy recipes that have everyday ingredients. A pet peeve of mine is having to run to the store because you don't have that one special ingredient the recipe calls for.

I've found the "Cooking Light" magazine to be very helpful with dishes that are easy to prepare with everyday ingredients. Another book that is a staple in our house is "Saving Dinner the Low-Carb Way". One of our favorite recipes is Pork Picatta (it's sooo easy) and reminds me of Bryan's chicken recipe.

Pork Picatta
serves 4

4 boneless pork chops (about 1/2" thick)
2 tablespoons butter, divided
1 tablespoon olive oil
Salt and pepper to taste
2 tablespoons whole wheat flour
1/3 cup chicken broth (I use low-fat, low-sodium)
Juice from 1 large lemon
1 tablespon capers

Place the pork chops two at a time, in a large zipper-topped plastic bag. Using the bottom of a skillet, flatten the cops to 1/4 inch thick (I usually place them on a lined cutting board, place wax paper over the top and pound with a meat mallet - much easier).

In a skillet, melt half the butter and olive oil together over meduim-high heat. Salt and pepper the pork on both sides. Dredge the pork in the flour.

Saute the pork on each side at least 4 to 5 minutes, or until nicely browned. Remove the pork from the pan and keep warmed (I use a warming drawer - but a plate with a lid works as well).

To the skillet add the chicken broth and whisk-up the browned bits off the bottom of the pan, cooking for about 1 minute. Now add the lemon juice and cook for another 1 to 2 minutes or until slightly reduced. Add the capers and remaining butter, and return the pork to the skillet, turning to coat. Serve with sauce spooned over the top.

Enjoy!

wrerick saidSomething that I like that is quick and easy, but quite tasty is saffron shrimp.

1/2 lbs de-veined shrimp.
2 tbsp butter.
2 cloves garlic finely chopped.
1/2 cup or so white wine.
Saffron threads -- depends on how much like, but the dish should turn a nice yellow and take on that flavor so an 1/8 tsp maybe or so.
1/2 inch fresh ginger finely chopped.
1 - 2 tbsp fresh chopped cilantro.
Salt and pepper to taste.

In a skillet melt 2 tbsp of butter, and then add garlic for 1 - 2 min until lightly sauteed. Then add shrimp and sautee for a further 2 - 3 minutes, doesn't need much time, but just starting to turn pink. Next add the wine -- about 1/2 cup or so of wine almost, until it doesn't quite cover the shrimp. At same time add saffron and ginger, and sautee with occasional stirring until wine is reduced by about 2/3. Then add cilantro, stir a couple of times and serve.

Really easy, and yet can seem somewhat different, but anyway something else ya'll can try.

God, this sounds amazing. I love saffron and shrimp. I'm going to try it. Thanks!