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    Nov 07, 2007 9:10 PM GMT
    I love to cook, but I'm getting a little bored with some of my regulars. Just wondering if anyone has any good recipes they would want to share.

    I am interested in what some of you guys eat to help keep you in shape. I also am interested to see how some of you have taken some of the old classics and worked them into something new to keep them healthy.

    I am open to all foods from all over the world! So bring it on! haha
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    Nov 07, 2007 9:25 PM GMT
    This is one of my favorites. It's from the TV show Nigela Bites

    Roasted Lamb Pomegranate Salad with Mint
    1 leg of lamb
    2-3 Tbsp. Extra Virgin Olive Oil
    2-3 cloves garlic- minced
    1 onion
    Salt and Pepper

    3-4 Pomegranates cut in half
    1 bunch Mint sliced into pieces

    To a hot saucepan add olive oil and minced garlic. Salt and pepper lamb on both sides and place in HOT saucepan with olive oil. Seer lamb on both sides until deep golden brown (about 3min per side). Transfer lamb into a baking dish. Pour all contents of saucepan over lamb. Cut onion and place over lamb. Cook in a 300-325 degree oven for at least 4 hrs. The longer you cook it, the more tender it will be. Flip lamb on other side halfway through cooking. You can also cover with foil to hold in some of the moisture.

    Remove lamb from oven and allow to cool. Now comes the fun part. Start pulling the leg of lamb into small, bite size pieces with your hands. Place lamb pieces in a bowl. Add mint and pomegranate seeds. An easy way to get the seeds out of the pomegranate is to take a wooden spoon and hit the outside of the pomegranate half. The seeds will fall out into the bowl. Once you have gotten a lot of seeds out, squeeze the juice of 1 or 2 pomegranates into the salad. It’s best if you eat this with chopsticks.
    This is a great, healthy meal with a mediterranean flavor. It's great with a roasted red pepper salad (peppers, feta cheese, roasted pine nuts, balsamic vinegar, salt and pepper to taste)...
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    Nov 07, 2007 9:27 PM GMT
    I just got the most AMAZING Veggie Soup recipe from my best friend... in her own words:

    Whatever veggies you desire.
    Seasonings used are:
    garlic salt
    seasoned salt
    salt and pepper
    crushed red pepper
    cayenne pepper
    1 bay leaf
    No clue how much of any of that I use. I keep tasting the broth.
    That's all there is to it! I don't use a bouillion cube or anything with any type of meat what-so-ever. For fun ( and for the kids) I add some elbow macaroni..but mostly just veggies.

    So there... it's, and i hate to say this, vegan friendly too.

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    Nov 07, 2007 9:30 PM GMT

    What veggies do you normally use? And just water for the liquid, without any sort of stock?

    I love to cook and can cook well, but I'm admittedly soup-retarded (which is odd, since soups supposedly aren't all that hard).
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    Nov 07, 2007 10:34 PM GMT
    Well, in reality, the recipes I actually follow exactly are baking, and I'm betting you're not looking for my family's cookie recipes (yummy as they are, they probably aren't the best if you're looking to keep in shape). So, a few things that are simple:

    Baked chicken is pretty standard for most gay guys. If you want a relatively healthy breading to it, get one of those vitamin-loaded non-sugary cereals (I like using Total), pulverize it in a blender, and get it to adhere to the skinless chicken by first dipping the chicken in milk. For some additional flavor, you can skip the milk and instead dredge the chicken in a mustard and apple sauce mixture. It's also possible to add in some low fat parmesan cheese into the breading mixture.

    Get a crock pot. Seriously, I use mine a couple times a week. As an example recipe: take a package of chicken out of the freezer the night before. In the morning before you leave for work, throw the chicken into the crockpot, toss in a bouillion cube or two, some spices of your choice (I tend to use garlic, onion, and ginger), a little lemon and/or lime juice, and if you feel like it a few chopped potatoes. Turn it on, and when you come home you'll have a warm dinner waiting for you which reheats easily. The chicken will fall apart with a fork, and the fat from the bone marrow and skin keeps the chicken moist even as it drains out of the chicken into the bottom of the pot so there's no need for any added oil or butter. I often throw in a package of frozen peas a few minutes before eating. There are a lot more things you can do with a crockpot--including, for example, soups--but the chicken's one of my standbys. So is tossing in a package of chicken, a bottle of barbeque sauce, and a small amount of honey.

    My default potluck meal is a similar one. Poach a package of chicken things (ie bring a pot of water to a boil, add the chicken, return it to a boil and then drop the temperature to very low and let the chicken sit in hot water for an hour or two, until when the meat it pulled away from the bone it's no longer red. Do this with some spices in pot; I again go for onion, garlic, salt, pepper, and rosemary). Make a box of Uncle Ben's long grain and wild rice according to package directions. Skin, debone, and shread the chicken thighs (very easy to do after they've been poached). Add to the rice with a package of frozen peas. Mix it up, and the heat from the chicken and rice will defrost the peas. You can also throw the skin and bones back into the pot, boil it down, and strain it create your own chicken stock for later soups or to give your rice some flavor.

    Also, I'd recommend picking up one of the 30 Minute Meals cookbooks from Rachel Ray. The recipes I've made out of there honestly do take somewhere around 35 minutes for me my first time making them, and then under 30 minutes thereafter. Things are easily substitutable, so if she uses an ingredient I don't like I chuck it out and find something else. They supplement my standards from 1950s style suburbia (I honestly grew up on tuna casseroles, meatloafs, chicken pot pies, etc, and still make them regularly) nicely.
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    Nov 07, 2007 10:39 PM GMT
    I get recipes from Some of there stuff is fattening, but most of it lists the calories, carbs, etc. under the recipe. Hopes this helps. Try the black olive, artichoke heart, and cherry tomato pasta...So good.icon_smile.gif
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    Nov 07, 2007 10:40 PM GMT
    Oh, also, incidentally, the world's easiest omelette:

    2 eggs
    whatever you want inside the omelette
    1 freezer bag
    Pot of boiling water.

    Bring a pot of water to a boil. While you're waiting for this, crack two eggs and put them in the freezer bag. make sure it's a freezer bag, and not a sandwich bag. Cut up whatever ingredients you want in the omelette (standard sorts of things: meat, cheese, veggies), and drop them in the bag as well. Seal it up, squeezing the air out of it. Mash it around a while to fully mix it, as you want the yolks broken open. When the water's boiling, drop the heat low, put the bag in the water for 12 minutes. Remove, open the bag, and drop the omelette on your plate. It comes out just like a normal pan omelette without having to worry about burning the eggs, or breaking the omelette and turning it into scrambled eggs.
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    Nov 07, 2007 10:42 PM GMT
    -Easy Mac package

    Step 1: Open Package, pour in bowl
    Step 2: Poor Water
    Step 3: Microwave
    Step 4: Most important: wait about a minute for it to cool down.
    Step 5: Call Mom once I realize how disgusting this is and have her deliver some food.

    Easiest recipe I know!
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    Nov 07, 2007 10:48 PM GMT
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    Nov 07, 2007 10:53 PM GMT
    Of course! easymac/mom got me through my college years.
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    Nov 07, 2007 10:55 PM GMT
    To jazz up the veggie side, heat baby carrots in passionfruit juice. Then mix a tablespoon of the hot juice with some Major Grey's Mango Chutney and use that as a glaze for broiled or grilled salmon.
  • Alan95823

    Posts: 306

    Nov 08, 2007 3:58 AM GMT
    MSUBioNerdAlso, I'd recommend picking up one of the 30 Minute Meals cookbooks from Rachel Ray.

    I highly recommend her "Express Lane Meals" cookbook. Once you've got the basics from her list in the house, you can stop at the store and grab less than 10 items to make about anything in that book.

    My "didn't plan ahead fast & dirty dinner" recipe is basically thaw out some boneless/skinless chicken breast meat, cut into bite-sized pieces and brown in a little olive oil.

    Remove from pan, deglaze the pan with 3 tablespoons white wine and 3 tablespoons chicken stock. Add a bag of fresh baby spinach and sautee til wilted, turning often. Sprinkle some lemon juice and chopped capers over it. Go easy on the lemon juice, but you need at least a teaspoon. Add the chicken back in, and serve.

    It's not pretty, but it works if you're hungry and in a hurry.
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    Nov 08, 2007 4:25 AM GMT
    Yum, I love to eat... Here are two recent ones I've enjoyed:

    Shitake-Crusted Chicken with Creamed Mushrooms:
    - To make it better for you, use low-fat milk with about a teaspoon of flour to thicken it instead of the 1/2-cup heavy cream. Really yummy.

    Cabbage Soup with Apples and Thyme:
    - I just made this recipe this weekend. I really like it, and cabbage is very good for you so it's quite healthy. You can make it vegetarian by using veggie stock. I used organic chicken stock. Be sure to use fresh thyme, which really makes the dish.

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    Nov 08, 2007 4:28 AM GMT
    One more thing. If you want to try Indian cooking, which I love, check out any cookbook by Madhur Jaffrey.

    I've made some of her Indian and Sri Lankan dishes, which are seriously tasty and mostly quite good for you. I've also heard that the meat dishes in her Indian cooking book are great.
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    Nov 08, 2007 2:53 PM GMT

    What ever veggies you want. I use a lot of beans and no califlower though. and NO mushrooms.

    The juice serves as stock and i dont drain off the tomatos. If it seems to be getting to thick i add a little water.
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    Nov 09, 2007 7:52 AM GMT
    My roommate is channelling his culinary school days and also trying to get into shape. He's been big on Moroccan and other North African stuff. Don't see much fat going in. Lots of flavor. Could eat that shit all day.
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    Nov 14, 2007 4:49 PM GMT
    This is from Weight Watchers

    5.5 oz lean beef, sliced thin
    2 cups stir-fry blend frozen vegetables
    1/4 cup beef broth
    1/4 cup black bean sauce
    hot sauce (optional)

    brown beef in skillet with non-stick spray over medium-high heat

    add vegetables, stirring constantly for 5 minutes

    add beef broth, black bean sauce, and hot sauce to skillet and lower heat. simmer 2 minutes.

    I've made this a lot and it's great.
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    Nov 14, 2007 5:13 PM GMT
    This isn't a recipe but just a good substitution. When you're at your grocery store get a spaghetti squash. When you get it home, slice it in half and remove the seeds. Then bake one of the halves at 350 for 45 minutes (give or take). Then take a fork and shred the squash out of the rind onto a plate. Cover it in whatever spaghetti sauce you like. No more pasta fat to worry about and the squash is quite mild in taste. It works better with red sauces, but white sauces could probably work, too, though they are heavier.
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    Nov 14, 2007 8:33 PM GMT
    I enjoy a lot of the recipes in Morro. They're pretty simple to follow and the results taste great although depending on where you live you may have difficuly getting your hands on some of the ingredients. Failing that, the Wagamama Cookbook is ace for quick and easy Japanese. You should be able to source most of the ingredients used locally too.
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    Nov 14, 2007 8:41 PM GMT
    I get a lot of terrific recipes from
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    Nov 14, 2007 8:58 PM GMT
    oops . . that's actually Moro for those who are interested
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    Nov 17, 2007 6:57 AM GMT
    For an easy spicy meal, cover a package of skinless, boneless chicken thighs with a jar/can of green enchilada sauce in a baking dish. Sprinkle with Cajun seasoning and bake 30-40 mins at 350. Rice is a good side. For a salad, use green salsa instead of your regular dressing and top with crumbles of ranchero cheese. Mmmmm.
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    Nov 19, 2007 9:15 AM GMT
    wow...a thread on's my baked Ziti recipe that most ppl love..just make sure that you dont make a habit of making it too often...its kinda VERY here's what u need

    2 Cans of Plum Tomatoes or Diced Tomatoes
    1 clove garlic choped or half tespoon of garlic powder
    1 medium onion chopped or one tsp onion powder
    2 Bay Leaves

    2-3 tablespoons of Olvie Oil

    Rosemary (about enough dry rosemary so that wehn u pour it onto your hand then its like a bit less than size of a quarter so i would guess like one tespoon

    Thyme-also about one tsp dried

    Tarragon-one tsp dried

    Salt and Black Pepper to taste

    Minced Meat (chicken or beef...i prefer chicken because it doesn't mask the flavor of the sauce as much)

    1 cup Mozarella cheese-shredded

    1 cum Havarati or any other cheese-shredded

    1 Package Ziti Pasta

    So this is what u do:

    -On a medium flame you put your canned tomatoes in a pot (not too big..a medium sized pot shoold be good)

    -Add the oil to the tomatoes and throw in the Bay Leaves

    -When the tomatoes come to a boil, you bring the heat down to a simmer and cover the pot

    -Sautee the onions an garlic and throw them in with the tomatoes

    -Throw in all your herbs except the basil and tarragon, stir and let simmer

    - While the tomotoes cook, take the minced (ground) meat and sautee it until fully cooked (about 10 minutes for chicken)...u can season the meat wiht n e of the above herbs or leave it if u like

    -Add Salt and pepper to the meat

    -Once the Meat is cooked, you add it to the tomatoe sauce and let it simmer for about another 5-10 minutes...if u feel that the sauce is gettin too thick, feel free to add a bit of water...if it gets too watery u can always simmer down the sauce to reduce it further..up to u.

    -5 minutes before your want to take the sauce off the heat, you add the tarragon and basil (if they cook 4 too long, they get bitter)

    Take sauce off the heat and removw the bay leaves and your sauce is may sason to taste with salt and pepper

    For the Pasta, cook one package of Ziti Paste as per instructions on package

    Once the pasta is almost done, your grate one cup of mozarella cheese and one cup of n e other cheese you like (i prefer havarati but have used chedder and gouda b4 as well)

    Now 4 the start wiht one layer of pasta (about half the pasta u've prepared or maybe a bit more), cover it wiht half of the meat sauce and cheese (use less mozarella and more of the other cheese for the 1st layer) Repeat the same 4 your 2nd layer (pasta-sauce-cheese) your dish is:


    now u place the whole thing in a pre heated oven about 400 degrees and bake the thing until the cheese on top (which ideally should be mostly mozarella) is all melted and kinda turning brown.

    Remove and serve...this recipe is actually meant for about 4-5 ppl but u can always separate some 4 yourself before baking and freeze the rest if u like.

    For the tomato sauce..u can use store bought sauce if u like but i prefer making my own becaus its just plain healther and takes like 20 minutes... and it gives me more room to experiment ( i recently snuck in a teaspoon of orange zest to my sauce it it got a amazing response)

    Too much of this stuff will definitely undo even the best workouts but its good to have once in a while or when entertainingicon_biggrin.gif

    I can also make a pretty mean Apple pieicon_razz.gif

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    Nov 19, 2007 9:18 AM GMT
    sorry 4 the typos..hopefully the recipe makes sense and is of use...if u have n e questions. let me know
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    Nov 19, 2007 10:44 AM GMT
    I got this one about a year ago from WebMD:

    Low-fat Oven-fried Chicken

    6 servings

    1 cup plain low-fat yogurt
    1 teaspoon paprika
    1 teaspoon dried thyme
    1 /2 teaspoon salt
    1 /4 teaspoon cayenne pepper
    1 clove garlic, minced
    6 skinless, boneless chicken breast halves or 6 skinless chicken thighs (1 3 /4 to 2 pounds)
    1 cup seasoned bread crumbs
    1 tablespoon margarine, melted

    1. Preheat the oven to 400°F.

    2. Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large bowl; mix well. Coat the chicken with the mixture. (The chicken may be covered and refrigerated overnight or baked immediately.)

    3. Prepare a shallow roasting pan or jelly roll pan with nonstick pan spray. Combine the bread crumbs and margarine in a shallow dish. Coat the chicken with the crumbs; place in the pan.

    4. Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until tender.

    Nutrition Facts per Serving
    Serving size: 1 thigh or breast half

    Amount per serving:

    Calories 240; Calories from fat 69; Total fat 8 gm; Saturated fat 2 gm; Cholesterol 69 mg; Sodium 721 mg; Total carbohydrate 16 gm; Dietary fiber 1 gm; Sugars 2 gm; Protein 26 gm