What's your best dish?

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    Jun 03, 2007 7:14 PM GMT
    You know, one of the best things that I get out of certain health magazines, is a few recipes that I can use. Assuming that everybody here doesn't just live on smoothies & protein bars, what are some of your best dishes? (Provide the recipe, unless it's classified, or a link if it's already on the web.) Seems like a natural for this site.

    I propose that the ideal dishes ought to be healthy, relatively fast and easy to prepare, and not require a lot of exotic ingredients that are hard to track down. Oh yeah, and they ought to taste great! (Or at least better than smoothies & protein bars.)

    BTW: I find one of the best parts of a "sleepover" date is going downstairs and cooking dinner - or breakfast - naked together.
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    Jun 04, 2007 3:52 AM GMT
    I have created my version of flat-bread that is yum and has perfect amounts of proteins and carbs.

    I mix the following to knead into a fairly firm dough
    1]. cottage cheese [low-fat variety Carb:protein 1:2] 2cups
    2]. ricotta cheese [low-fat variety Carb:Protein 1:6] 1/2 cup
    3]. Frozen shredded spinach 1/4 cup

    [you can also include garlic if you wish; I refuse to use garlic in my home to avoid any lingering smells]

    Season the mix with salt, cumin seeds, red chilli flakes, red chilli powder, sage, rosemary, thyme and marjoram. I use approximations as per my taste.

    Mix well then add whole wheat flour almost one cup or less [go in small steps] and knead to a firm consistency.

    Use this dough to roll out flat-breads, either bake them in oven or roast them on a pan. just a touch of oil after roasting gives them a crisper surface.

    Second recipe this almost tastes like ice-cream:

    1 serving of whey powder vanilla flavor [Carb:Proteins 3:24]
    Mix with 1 cup of non-fat yogurt. Have it 30 mins before going to bed.

    will add more recipes later on
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    Jun 04, 2007 4:35 AM GMT
    I make a turmeric bean salad which is so easy to prepare even I can do it. Mix together whatever beans you like, add some spoonfuls of turmeric, and pour on some olive oil. Stir, and then refrigerate overnight. The result tastes vaguely Indian; refrigerating it makes the olive oil solidify, which together with the turmeric results in an interesting sauce.

    I think it tastes good, but I don't know that anyone would agree with me. I have weird tastes; I eat raw broccoli, plain oatmeal, and I like my unsweetened protein shakes! :D

    My original goal was to make masala lentils like I had had at this one Indian restaurant, but the only ingredient I could find for the masala spice recipe at my local grocery store was turmeric. (I live in Brooklyn, it's ghetto, and to look at the local stores you would think a global supply crisis hit every goods market known to humankind.) So I bought it thinking I would continue the spice hunt in Manhattan, but I never did, so I had all of this turmeric on hand, and decided just to experiment.

    It has the added bonus that olive oil and turmeric are both extremely healthy. Olive oil has antioxidants vitamin E and hydroxytyrosol (not to mention lots of monounsaturated fat!), and turmeric has curcumin, an antioxidant with strong anti-inflammatory properties.
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    Jun 04, 2007 5:08 AM GMT
    nothing fancy. but i used to take muscle milk, 1 muscle milk oatmeal package, penut butter and blended makes a good breakfast shake.
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    Jun 04, 2007 6:09 AM GMT
    God, what *don't* I eat?

    Lately I've been eating a lot of fish. The Joy of Cooking roasted salmon recipe is great, and super-simple. You just melt a little butter and olive oil together in a pan (1T of each) and then pour half of it in a shallow roasting pan, put in a pound of salmon, skin side up, and pour the rest of the butter/oil over it, then top with salt and pepper. Bake for 5 minutes at 500 degrees, flip the fish and bake for roughly 5 minutes more. Gotta check it carefully during that second period because you don't want to overcook it; fully-cooked salmon will still be somewhat translucent in the center, kind of like a cut of steak cooked to medium-rare will still be red in the middle.

    I eat a lot of chicken, too. The other night I made a Thai green curry with chicken I got off my friend's cooking blog, and it came out really well:


    It looks kind of intimidating with all the various ingredients, but I just omitted what I couldn't find (krachai, for example, I don't think I've ever seen in my life) and it came out quite well. And it was easy to make! Just chop up all the curry paste ingredients really fine, put them in a blender with some water, then cook the chicken in some coconut milk with some of the paste in it, add veggies, and serve over rice. A serving of that over a half-cup of brown rice is a filling dinner with good fats, lots of protein, and healthy whole-grain carbs and can still be well under 600 calories.

    If you're really in a hurry, or for convenience, you could buy store-bought prepared green curry paste and make the whole meal in no time, easily cook the curry in the time it takes to cook the brown rice.

    I guess this is less of a "recipe", technically, but during the day I eat a lot of sandwiches. My staple at work is either peanut butter or cashew butter with banana on toasted whole wheat, but at home I make more involved stuff. I just pick a bread (either whole wheat or whole-grain seed bread), a protein (either sliced turkey or chicken or sometimes slabs of tofu pan-fried with spices), and the load it up with veggies, maybe a little cheese or avocado, and a low-calorie spread, usually deli mustard. Some recent favorites are:

    - Maple turkey with sliced apple, melted sharp cheddar, and spicy mustard on whole wheat

    - Sliced chicken with mustard and a pile of veggies -- sliced onions, tomatoes, carrots, celery, spinach, whatever I can find.

    It's an easy way to get a lot of nutritional veggies and feel like I'm eating a really big meal and still keep calorie intake down, since you can pile veggies on a sandwich a foot thick and still the calories really just come from the bread, meat, and cheese.
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    Jun 04, 2007 6:49 AM GMT
    um, isn't green curry incredibly spicy? my ex was a curry fiend so I tried a lot of it and am always up for a good curry recipe...I just like to eat at a pace under a spoonful every 10 minutes, lol
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    Jun 04, 2007 6:52 AM GMT
    That's all up to how many peppers you put in there. I found that recipe, which calls for 2 of the Thai green chiles, was far from overpowering, with just a mild zip to it, but then I've lived in Texas for many years, so I think my mouth has formed a protective coating of asbestos. I like to break a good sweat when eating a spicy meal. Your mileage may vary. But of course you can vary how much pepper you put in, to match.

    You could always grind up some extra chiles in a mortar & pestle and serve that in a little dish on the side, so those who like it hot can adjust to taste.
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    Jun 04, 2007 7:37 AM GMT
    I much prefer to get my protein from food rather than powder. Im also a firm believer in quality carbs over processed, high GI.

    So here's one of my fave soups for protein, low GI energy and taste. Very easy.


    2 litres vegetable or beef stock
    600g green lentils, rinsed
    (you can soak the lentils in the water overnight for quicker cooking and better digestion)

    3 carrots, peeled and diced
    1 stick celery, diced
    1 brown onion, peeled diced

    Bring the stock to a rolling boil before reducing to a simmer, add lentils for 12 minutes and stir constantly.
    Add remaining vegetables and allow to simmer and reduce for a further 20 minutes.

    Serve with small sections of toast with cottage cheese and cracked pepper.

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    Jun 05, 2007 2:51 AM GMT
    Mmm... I'm gonna try those flatbreads. And Cooper's lentil soup ought to be a good "gag" meal next time my brother comes over. (He had to salvage a capsized barge full of green lentils. They were racing to pump the lentils out before they swelled in the water and burst open the barge compartments. They lost a few. I don't think he ever wants to see a lentil again.)

    Here's a simple salsa that I use on almost everything in the summer. I divulge it here on the condition that nobody within a hundred miles of my house can use the recipe. It's the only reason that I get invited to parties.

    Seriously Addictive Salsa

    This stuff seems to have mildly addictive properties – if you can’t get these ingredients year-round where you live, be prepared for withdrawal symptoms at the end of the summer! You may also loose all tolerance for eating stuff that comes out of a jar – whatever city it was made in !

    2 jalapeno peppers, seeded and quartered

    4 garlic cloves, chopped

    1/2 bunch cilantro leaves

    half of a large red onion

    5 large tomatillos, halved

    enough tomatoes to equal about twice the volume of the tomatillos. Sweet cherry tomatoes are best, but plum or roma will work well, halved

    1/2 lime, juiced into the blender

    2 tablespoons balsamic vinegar

    1 teaspoon salt

    1 teaspoon tabasco sauce

    1/2 teaspoon fresh ground pepper

    Blend all ingredients on lowest speed to leave a coarse mix.
    You may have to “blend down” about half of the stuff to reduce the volume enough for everything to fit in your blender.
    If desired, add more tomatoes to make it milder.
    You also may want to puree the jalapenos and garlic with the liquids, before adding the other ingredients, if you don’t like those zesty chunks showing up in the occasional bite!
    Cover and leave in the refrigerator for at least half an hour, to let the flavors mingle.
    (It tastes great after a day in the fridge – if it lasts that long…)
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    Jun 05, 2007 5:23 AM GMT
    My best dish is Grilled chicken green bean almondine.

    works with split chicken breast or sliced tenders.

    Serves 2-4
    Take 4 chiken breasts 6 if you are really hungry.

    Cut into strips dip in egg whites and one tablespoon of Italian seasoning, (I like organic).

    You can grill or bake chicken which ever you prefer. Just make sure you cook thoroughly.

    Steam french cut green beans-do not over cook. They should retain their color.

    Cut up cooked chicken combine with steamed string beans and add 4-6 tablespoons of extra virgin olive oil.

    Heat for a few minutes in a wok and add sliced almonds or pistacio meats if you hate almonds, a pinch of black pepper and salt.

    I like to have a fresh salad to start, but either way makes a great meal and it's quick and easy and best of all tastes great.

    Eat naked sounds cool to me!
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    Jun 05, 2007 1:32 PM GMT
    Three staple dishes are Miso chicken, Paella and Kangaroo pasta. If you can't get kangaroo, beef mince is sweet as or any other red meat like buffalo i guess but then it's basically pasta anyway.

    =Miso chicken= (serves 2-3) 20mins
    500g diced chicken
    1/2 shredded cabbage (usual one not chinese one)
    grated carrot, sliced onion
    1 tbspn miso paste (low sodium)
    2 tbspn mirin (japanese rice cooking wine)
    1 tbspn premium soya sauce (low sodium)
    1/2 tbspn white sugar
    wasabi (optional)

    brown the chicken, add the veges and cook til the cabbage is wilted. to prepare the sauce mix the rest of the ingredients until uniform consistency and mix with the chicken and veges. cook for a further 5 mins and serve with rice.

    =Kangaroo Pasta= (serves 3-4) 20mins
    500g kangaroo mince
    half a pack of any pasta
    diced carrot, zucchini, eggplant, mushrooms, onion, green olives
    thinly sliced orange chilli peppers
    can of crushed/diced tomatoes
    4 tablespoons of tomato paste
    basil, parsley, garlic, paprika, lots of cracked pepper
    dash of mirin (japanese rice cooking wine)
    baby spinach leaves

    brown the mince with the mirin, add the diced veges and chilli peppers, add tomatoes, add herbs and spices. put cooked pasta onto plate, lay spinach and spoon meat mixture on top!

    =Paella= (serves 4-5) 40mins
    500g (1lb) diced chicken
    250g (1/2lb) baby octopus and/or dory
    250g pipis / other shellfish
    480g medium grain rice
    chunky pieces of carrot, eggplant, zucchini, green beans, capsicum, butternut pumpkin (half of each vege)
    120g (1/4lb) tomatoes
    1.5L (4 cups) of boiling water
    125ml of red wine (optional)
    paprika, rosemary, saffron (10 strands)

    put olive oil in a paellera or large wok. brown the chicken and add tomato until well cooked, add veges until they're almost done, add a pinch of paprika and cook for a minute then add the water and saffron, add seafood, add red wine if using it.
    boil for ten minutes, add a little more water to correct evaporation, add rice and stir in and simmer for ten minutes on medium heat.
    reduce heat and simmer for another ten minutes, when rice is almost dry remove from heat and put branches of rosemary on top and cover with newspaper to absorb the excess water. Serve with a squeeze of lemon juice.
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    Jun 05, 2007 4:30 PM GMT
    LOL, obviously I made an unwarranted assumption in step one. Where you live will obviously influence which ingredients are easy to come by. I can just imagine taking Jim-e's list to a small-town america grocery. (Low-sodium soy sauce? Now THAT's exotic.)

    I was pretty amused to find that at little rural gas stations in Spain, you can buy canned squid, with or without ink. You know, for when you just can't wait till the next town to have one.
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    Jun 05, 2007 5:20 PM GMT
    Here's a pasta dish that I do that is easy, and I personally enjoy.
    1 packet pasta -- any kind though I think like a linguine (an 8 oz or so packet) works best.
    1 medium onion.
    1 cup red wine -- something full bodied like syrah works well.
    1 tbl spoon olive oil.
    1 tbl spoon thyme -- either fresh or dried.
    salt and pepper to taste.

    Cook the pasts per packet instructions. Chop the onion, not too fine, and sautee in the olive oil. Once the onion becomes clear -- about 3 - 5 min add the wine and let simmer. Leave simmering until wine is reduced about 1/2 to 2/3 or original. At this point add the thyme and I also stir in the pasta and allow to simmer a little longer for the pasta to soak up some of the sauce -- sometimes adding a little more wine if dry. Then serve and you can add salt and pepper to taste.
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    Jun 06, 2007 1:02 AM GMT
    sorry mindgarden! lol i keep forgetting people live in places way out, the suburbs have consumed me! i usually cook from other people's recipes so if i can't find a particular ingredient, i just substitute it (tomato paste = tomato sauce), soya sauce is kinda hard to swap though :( maybe someone can try out balsamic vinegar? haha i'm not game enough to
    paella is "poor mans food" so it's basically rice, tomatoes and whatever meat and veg you can find.
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    Jun 06, 2007 1:36 AM GMT
    I make spectacular salads, which has earned me quite the reputation at potluck dinners. The last one I went to, I brought a chicken salad that people were still talking about a month later. And, all I did was slowly saute 6 chicken breasts on low heat until cooked through and golden brown, cut the chicken into small chunks, and add some chopped celery and red bell pepper, some Indian curry powder, a little olive oil, and the juice of one lemon and one lime. I made it 24 hours in advance, which improves the flavor.

    Another one of my killer salads is a bit of a prank, as it just looks like a boring, uninspired bowl of finely julienned carrots. The secret is that it also contains the juice of a whole lime, a little salt, and a big knob of peeled fresh ginger, finely grated with a fine Microplane grater. A variation on that is to finely grate a couple carrots and a knob of peeled ginger and mix with lime and salt for a zingy fresh salsa. Oh, and adding oil to the carrot/ginger/lime combo ruins it... completely flattens the zing.
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    Feb 02, 2010 8:12 AM GMT
    Philly Cheese Steak Sandwich
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    Feb 02, 2010 8:19 AM GMT
    here's some of what i make for a healthy breakfast at my place
    ask for recipe if interested

    Veggie Cakes
    With grilled tomatoes, avovado and remoulade

    Mini Egg White Omelet
    With spinach and gruyere, served with fruit and multigrain pancake

    Portabella Au gratin
    Stuffed with eggs whites, spinach, tomatoes and topped with parmesan crust

    Mexican Fiesta
    Black Bean Patty topped with scrambled eggs beaters, light cheddar and salsa

    Parfait with Raspberry porridge

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    Jun 11, 2017 4:56 PM GMT
    I make a killer lasagna, so I have been told