Feb 25, 2008 12:40 AM GMT
Alright fellas, if anyone has some good recipes give em' up!!
You get extra points from me if u know how to fix up something with any of these:
chicken
steak
fish
whole wheat pasta
EASY HEALTHY RECIPES ANYONE?
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Feb 25, 2008 12:40 AM GMT
Alright fellas, if anyone has some good recipes give em' up!!
You get extra points from me if u know how to fix up something with any of these:
chicken
steak
fish
whole wheat pasta -
Feb 25, 2008 2:23 AM GMT
If ya like, I'll tell u how to make it!
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Feb 25, 2008 2:43 AM GMTMy simplest recipe:
1 Pack of Boneless Skinless Chicken
1 Box of Goya Red Beans and Rice
**Rice and Beans...**
Step 1.
Boil water and 2 tbsp Olive Oil
Step 2.
Put in RB/R mixture
Step 3.
Cook on Med-High covered for 20 or until water is fully absorbed.
**Chicken**
Step 1.
Wash Chicken Breasts in warm water - each individually
Step 2.
Slice into thin strips
Step 3.
Season.
Step 4.
Place in Glass dish with a little olive oil - bake for 15 minutes @ 400 degrees or until chicken is slightly brown but still tender.
Step 5.
Place chicken into same pot as rice.
Step 6/7
Stir and Serve.
Simple aye?
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Feb 25, 2008 3:01 AM GMTpasta with spicy white wine and lemon shrimp with basil
(this takes as long as it takes to cook pasta assuming the shrimp are defrosted)
ingredients:
6-10 shrimp (depending on size. i have 31-40weight and i use about 6-
(n) cloves of garlic - Chopped, NOT minced
white wine (no specific amount, but i'd say around 1/4 cup or maybe 1/2 max)
1/2 lemon.
4-5 big basil leaves (fresh) ripped or julienned
crushed red pepper (dry)
salt
pepper
make sure ur shrimp are shelled and deveined.
boil some water. throw ur pasta in. the sauce should take 4-5 minutes to make. and u want it to be ready just as the pasta is al dente(a little hard in the center)
in a medium pan (preferably non coated stainless steel) add some olive oil. raise to medium high heat.
when oil is ready (not smoking, that's too hot) add the garlic. let fry for 5-10 seconds, but not to let it brown.
add the shrimp, immediately squeeze the lemon over the pan. add some salt and pepper.
pour on some wine, enough to just coat the bottom of the pan and a pinch of crushed peppers.
after a minute or 2. flip the shrimp. add more win enough to coat the pan again, reduce to low heat. add the basil.
now. the pasta should be undercooked by 1-2 minutes. drain it and add it to the pan and mix witht he saue. it should soak it up nicely and get coated. serve.
ok i type this out really badly. i'll edit it some other time. the recipe is easy fast, and i make it all the time cuz it's tasty, and can be made for just one person or more. and the wine can last in the fridge sealed, cuz it doesnt have to be fresh fresh fresh for the recipe to work.
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Feb 25, 2008 3:03 AM GMTI always used to overcook steak until I started cooking it by the clock. I buy 12oz NY strip because it's thicker cut than the 8oz, and I cut it into two 6oz portions. I cook it in a pan on medium heat for 5 minutes per side for rare to medium rare.
I eat a lot of chicken and turkey, mostly as boneless, skinless breast. Most of the time I just sautee it in a pan, dice it, and make salad with it. I add chopped red and/or yellow bell pepper, chopped onion, chopped celery, and grated or matchstick carrot. I always use a lemon or lime juice based dressing, usually flavored with curry and cayenne, but sometimes as simple as fresh grated ginger and salt. For oil, I use olive oil or red palm oil.
Another dish I like to make is my version of chile. I soak 2/3 of a cup of dried beans and cook them. I sautee some onion and then add one pound of ground meat (turkey, chicken, beef, buffalo, or lamb) and cook until the meat is cooked through. Then I mix in the beans, a can of chipotle peppers in adobo (I chop up the whole peppers right in the can with stainless steel kitchen shears), some salsa or tomato paste, garlic, herbs/spices, etc.
I don't eat much fish, and I don't eat wheat. -
Feb 25, 2008 3:41 AM GMTparadox saidI always used to overcook steak until I started cooking it by the clock. I buy 12oz NY strip because it's thicker cut than the 8oz, and I cut it into two 6oz portions. I cook it in a pan on medium heat for 5 minutes per side for rare to medium rare.
I'd be scared to cook anything close to rare these days..I started another forum on the book "Fast Food Nation", but I do like love my meat(insert joke here)
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Feb 25, 2008 3:43 AM GMTOk, my partner has been away for a year - he comes back tomorrow - yay for me!
Anyway, he is a chef and cooks great Thai and asian fusion but I had to fend for myself for the last year. Since I work a lot and am basically lazy when it comes to making food, I found a quick and easy way to make fish. I purchased one of those small rice cookers and I do the whole meal in there. I use a small amount of jasmine rice, add the water, put the frozen fish fillet on top with frozen veggies and whatever spices I feel like (garlic, hot peppers, lemon grass, kafir lime leaves, etc...). Just close the lid and 10-20 minutes later you have a complete and healthy meal. Its fast and the fish comes out perfectly every time because it is steamed; it is never dry and always fully cooked.
Bon Ape-tit!
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Feb 25, 2008 5:23 AM GMTimlistedhere saidI'd be scared to cook anything close to rare these days..I started another forum on the book "Fast Food Nation", but I do like love my meat(insert joke here)
There's a big difference between a steak and low quality ground beef from a fast food joint. With ground meat, the bacteria that were originally only on the outside surface of the meat get distributed throughout the meat when it's run through the grinder. With a steak, any surface bacteria are killed during cooking. -
Feb 25, 2008 11:51 PM GMTparadox said
There's a big difference between a steak and low quality ground beef from a fast food joint. With ground meat, the bacteria that were originally only on the outside surface of the meat get distributed throughout the meat when it's run through the grinder. With a steak, any surface bacteria are killed during cooking.
Good to know, but I believe that in the book it stated that E-Coli can survive temperatures of well over a hundred degrees as well as freezing temperatures. So if your eating something cooked rare to midrare, well..that can't be good. -
Feb 26, 2008 12:12 AM GMTThe surface of the meat, where the bacteria are, is heated to several hundred degrees; bacteria can't survive that. The interior of fresh, properly processed meat should have no bacteria at all. I know people who eat raw meat, including raw chicken, and it hasn't made them sick yet. IMO, your fears are a bit overblown.
If you actually prefer the taste of well-done steak, then eat it that way. But, if you actually prefer your steak more pink inside, just make sure you buy good quality meat. At my local grocery store, they have a better grade of fresh meat behind the meat counter and prepackaged meat out on the shelves. The prepackaged meat is injected with a chemical solution and gassed with carbon monoxide; it maintains perfect color, even after it has started to spoil. I don't buy that stuff. -
Feb 26, 2008 12:14 AM GMTIf you're not afraid of a little dairy fat, one of the best hamburger recipes I've tried is also the simplest:
Start with 2 pounds ground beef chuck.
Finely grate 2 - 3 tablespoons of onion into meat, let the juices drip all over the meat.
Add 1 tablespoon of heavy cream.
Grind fresh pepper over mixture.
Mix the ingredients just enough to combine (you never want to over handle meat patties of any kind). Then throw onto a grill pan and cook to your desired liking.
This makes four eight ounce burgers - roughly 500 calories with 44 grams of protein per patty.
This creates really juicy, creamy, peppery burgers. They're great!
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Feb 26, 2008 1:43 AM GMT
wow innerathlete. that sounds so freakin good
