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TOTA Recipe Thread (pg. 3)
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| amb_ |
| quote: | Originally posted by tatgirl
What is this a recipe for anyway? put a headline at the top, Jason ;) |
Sounds damned good, though. |
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| DJ_Elyot |
| quote: | Originally posted by rabbitjoker
I don't like lettuce, and I like low-GI foods - so here we go with a little something that is low-GI, gives you a nice shot of protein and fiber and tastes great. As a meal or as a side - you can't go wrong with this recipe:
RJ's Low-GI, Non-lettuce Tasty Julienne Salad
1. Julienne the following: carrots, broccoli -stalks-, red cabage, green cabage (even amounts, or whatever ratio you prefer) - put into bowl.
2. Mix in a can of drained, cooked, black beans (or other favorite low GI beans [stay out of the baked bean territory]).
3. Add you favorite low carb salad dressing, creamy-style is my favorite (Carb Options line of Ranch or Blue Cheese works great) but a vinegarette can also do.
4. Mix it all up, eat.
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Lettuce is a POS food, nutritionally useless and frankly hard to digest for some. The above salad is a MUCH healthier option. |
Lettuce is boring as hell. I love the following pepper salad:
Chop up (into uniform shapes of some kind... 2cm squares or 1v4 cm sticks work):
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 mildly hot pepper (if you like... chop it smaller)
Add:
- a tiny bit of chopped pickled garlic (my grandma makes this... it's crazy good )
- feta cheese
- dressing of some sort (I love low fat italian dressing... not cuz it's low in fat, but cuz it has that nice thick texture from whatever they add to replace the oil)
I have a great recipe somewhere for this kickass salad with orzo, currants, lentils, nuts, and brown rice. |
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| rabbitjoker |
I just figured this one out today.
RJ's "au naturale" Grape Candy
1. Buy a bunch of green seedless grapes
2. Wash them to ensure all bad stuff is washed off
3. Pluck the grapes off the stems and put in a freezer safe bowl
4. Freeze overnight
5. Eat
These bastards are tasty. Hard like candy, sweet/sour like grapes.
I don't like candy, too sweet/not healthy - but this is an uber-healty option for a sweet tooth. Freezing the grapes does something to the sugars (like ice wine) to make them taste sweeter.
N-Joy. |
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| preppie chick |
| quote: | Originally posted by rabbitjoker
I just figured this one out today.
RJ's "au naturale" Grape Candy
I don't like candy, to sweet - but this is an uber-healty option for a sweet tooth. Freezing the grapes does something to the sugars (like ice wine) to make them taste sweeter.
N-Joy. |
Frozen grapes are uber tasty!!! great call!! :D |
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| b4k-oz |
PASO
A Party Platter Worth Serving
Purchase ingredients at your local supermarket and in Kensington Market.
Ingredients
------------------------------------CREMA----------------------------------
1/2 c butter
1/4 ts nutmeg
8 tb flour
1 salt
4 c milk
1 white pepper
4 to 6 egg yolks
Instructions
---------------------------------PASTA-------------------------------------
8 oz macaroni (2 c raw) -- cook
add 1 tb olive oil, drain and set aside
--------------------------------MEAT FILLING-------------------------------
1 oz butter
1 salt
1 lg onion -- finely chopped
1 freshly ground black pepper
1 1/2 lb ground beef
1/4 ts cinnamon
2 tb tomato paste
1/2 c dried breadcrumbs
3/4 c dry red wine
1 1/2 c grated kefalotiri
1/2 ts nutmeg
1 parmesan cheese
Preheat oven to 350~. Melt 1 oz of butter in large skillet and saute onion
til soft and transparent. Add the meat, cook until browned. Mix tomato
paste with wine and add to meat. Continue cooking, adding nutmeg, salt,
pepper, and cinnamon. Cook about 15 minutes, take off heat, cool and mix in
half the breadcrumbs and half the grated cheese. Set aside. Do not allow
meat to "bulk", keep it separated. Cook the macaroni in boiling water with
oil till soft. Drain and set aside. Make crema. Stir in 1/4 c. cheese. To
Assemble: Grease a baking dish (LIKE A LASAGNA PAN) and sprinkle it with
breadcrumbs. Spread half the cooked pasta over the bottom of the dish and
sprinkle it with 1/4 c reserved cheese. Spread all of the meat over the
pasta. Pour half the sauce over the meat and spread the rest of the pasta
over it. Sprinkle it with 2 TB. of cheese. Pour the rest of the sauce on
top and smooth with a spatula. Sprinkle with the rest of the cheese and
breadcrumbs and bake in the preheated oven 50-60 minutes. Let stand 10
minutes before cutting into squares. Serve with Greek salad and lots of
chilled retsina wine.
Note: If you find it in a Greek Menu, order it. You won't be disappointed. |
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| rabbitjoker |
Over the last few weeks I've been throwing stuff into a grilled cheese sandwich - with good results. I've also been trying different cheeses with good results.
I call a grilled cheese with special cheese or filling the Uber Grilled Cheese. Here's some experiences:
Cheeses
- Havarti - pretty tasty, but gets runny if too hot. Toast/fry lightly.
- Swiss - if you like the swiss flavor, very good.
- Cheddar - grilled cheese staple.
- Danish Blue - for me this wasn't the great.
- Feta - a greek variation, very nice.
- Bocconcini - with tomato to make a caprese style sandwich
- Colby - for me pretty much the same as cheddar.
Fillings
- Virgina/Honey Ham Deli Slice - damn good. cooking brings out smokey flavor of meat
- Tomato - good with pretty much any cheese. Remove the pulp to keep from getting soggy.
- Mustard - I love this one. I put it in pretty much every time now.
- Pickles - The strong dill variety are top notch. Slices work better then wedges
- Chicken Deli Slice - good like the ham.
- Italian Deli Meat - use this to make a quick and easy panini sandwich
As you can see - one could go on and on. Try things out, be creative! This is a cheap and easy meal so if you mess up - toss it out and try again!
Fast Cooking Tip
If you have a George Foreman Grill thing - use it to fry/toast your sandwich...
Get one of those self-fill pump aersol spray things and put some olive oil in it. Spray both surfaces of the Foreman Grill with the olive oil and put the grill cheese into the Foreman Grill and close it until done. You could probably use a brush to brush it on as well. If one was super lazy - PAM would work.
Using the above technique there is *no need* to butter the exterior of the sandwich. The olive oil sprayed on the grill surface does the job and is much healthier.
Try it out! The possibilities are endless! Uber Grilled Cheese ist gut ja! |
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| preppie chick |
| quote: | Originally posted by rabbitjoker
Over the last few weeks I've been throwing stuff into a grilled cheese sandwich - with good results. I've also been trying different cheeses with good results.
I call a grilled cheese with special cheese or filling the Uber Grilled Cheese.
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Thanx for the recipe RJ! I shall have this for lunch ;)
but I might add the tomatoes and pickles to the sandwich after I grill it... i guess that's ok?!:p |
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| j_spot |
| quote: | Originally posted by tatgirl
What is this a recipe for anyway? put a headline at the top, Jason ;) |
I didnt see this until today.
hmm..honestly I dont know what to call it. its a very unique dish(I actually made it the other night)
basically its (spicy) chicken and veggies on rice. cooked like a casserole, but then served like a stirfry. Those creole have some crazy food, and this is one of em! |
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| jrmacca |
ingrediants:
olive oil
3-4 mild or hot italian sausages
2 small or 1/2 large eggplant
1 small onion or 1/2 large
1/2 lb green beans
1/2 lb mushrooms
1 small can of diced tomatoes, or 1/2 a large can
1/2 900 gram bag of your favourite short pasta
2 garlic cloves, crushed
1 tsp basil
1 tbsp oregano
salt and pepper to taste
** broccoli, asparagus, zucchini, and peppers can also be used or substituted for any of these vegetables **
1. clean and quarter mushrooms. sautee in butter or margarine until nicely browned. put in separate bowl
2. clean and cut beans into 1" pieces. salt and steam until semi tender. add to bowl of mushrooms.
3. slice eggplant 1/2" to 3/4" thick. dice slices into large pieces. heat olive oil in pan; when hot add eggplant. when oil is mostly absorbed, add 2 garlic cloves, oregano. lightly brown eggplant. add to bowl of shrooms and beans.
4. squeeze sausage meat from casing and pinch off to form small balls. dice onion finely. heat pan to hot and add sausage. when sausage is brown, add onions. cook until onion starts to brown. add tomatoes, basil, salt, and pepper. simmer medium low for 15 min.
5. meanwhile, cook pasta. when about 5 min from cooked, add bowl of veggies to sauce to heat.
6. when pasta is drained, toss in pan of veggies. serve c parmasean cheese.
enjoy! |
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| rabbitjoker |
Sweet potato is the .
Better for you then regular potatos - sweet potatos are top shelf stuff.
What makes a regular potato a "bad" food is: a) other than carbohydrates they are fairly nutritionally empty b) the crap people put on them to make them tasty.
Best thing about these Sweet Potato bastards is that they taste fantastico with no topings (no butter, no nothing).
Cooking Instructions: Bake it at 375 deg F for 45 mins, flip, bake another 45 mins. Finished. Just bake and eat plain.
Bake up a bunch, throw them in the fidge - 45 seconds in the microwave to re-heat and it's a good snackaroo. They'll last at least 4 days in the fridge (cooked). They'll last 3 to 4 weeks on the counter (uncooked).
n*joy.
| quote: | | A baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories making it valuable for the weight watcher. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals. A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers. |
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| Ex-Man |
You will need the following:
1/2 can of diced tomatoes
1 onion small dice
1 jalapeno small dice
2 cups of chicken stock
S&P
1 cup of 35% cream
1/4 cup of chopped basil
2 cloves of garlic chopped
1/2 tspn of dried thyme
Olive oil
First you sweat the onions in the olive oil until transparent, add the tomatoes, jalapeno and chicken stock. simmer for about 15 mins. then puree 1/2 of the soup and leave the rest in the pot. combine the puree mixture with the chunky and simmer for 10 mins. add basil, stir in the cream and serve.
this is one of my favs soups to make I highly recommend it!!
try it and enjoy it |
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| karim |
Anyone post a bud brownie recipe yet?
:)
Karim |
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