Recipes!!!!!!

[Rollie_Fingaz]

Originally Posted by bigirl

Wow Rollie I didn't know you were veg and had skills like that! Nice

Thanks. I just bought a vegetarian cookbook or substituted vegetarian alternatives in standard recipes. Regular supermarkets don't look out for vegans like that.

[bigirl]

Originally Posted by Rollie_Fingaz

Thanks. I just bought a vegetarian cookbook or substituted vegetarian alternatives in standard recipes. Regular supermarkets don't look out for vegans like that.

yeah I do a lot of substitutions with standard recipes have you seen my recipe thread?
http://www.bgol.us/board/showthread.php?t=178072

[Rollie_Fingaz]

One of my summer favorites:

Pasta w/Basil

1/2 box whole wheat pasta
1 small diced tomato
1/2 clove garlic (or garlic powder)
2 tablespoons Extra Virgin Olive Oil
Basil to taste

This one is simple: boil the pasta until done, drain and add oil, garlic and diced tomatoes. Sprinkle basil on top and serve. I usually have this with a spinach salad.

[Rollie_Fingaz]

Originally Posted by bigirl

yeah I do a lot of substitutions with standard recipes have you seen my recipe thread?
http://www.bgol.us/board/showthread.php?t=178072

Yes ma'am..your recipe for collard greens is on point.

[Rollie_Fingaz]

Vegetarian Stuffed Mushroom Recipe
Submitted by RecipeTips.com

Container: heavy skillet
Prep Time: 15 minutes
Cook Time: 20 minutes

2 tablespoons olive oil
2 green onions, finely chopped
1/2 cup bread crumbs
1/2 cup seitan
1 teaspoon marjoram
1/4 teaspoon garlic powder
salt and pepper to taste
1 1/2 pounds mushrooms - your favorite variety
1/2 cup chicken or vegetable stock (or broth)

* Wipe mushrooms with a damp cloth. Break off the stems and trim off the ends. Set caps aside. Finely chop the stems.
* In a heavy skillet, heat olive oil, green onions, and mushroom stems. Sauté for 3 minutes, stirring well. Add bread crumbs, seitan, marjoram, garlic powder, and salt and pepper. Stir well and cook for 2 minutes.
* Pack the filling in the cavities of the mushroom caps.
* Brush a skillet lightly with oil and place the caps in the skillet, filled side up. Brown the caps for a minute or two, reduce heat, and add stock to the skillet. Cover and simmer for 20 minutes.
* The caps can also be baked uncovered at 375° F. for 15-20 minutes.

[smutman]

[tampabay904]

Originally Posted by moblack

A healthy and easy meal to cook is Baked Chicken. Go get any type of chicken. Throw some seasoning on it. Add some onions and and any kind of veggie you'd like. Put it in some bake ware and cover it. Cook on about 350 for a hour and half. Cook it till your fork will fall through it. I just cooked this meal myself. Next week I want to add some potatoes to it.

what kind of taters? i dont like sweet potatoes really. i like red cut up and baked or mashed which isnt healthy.

[Lick]

I have been doing what this guy says and for the first time in a very long time I am now down to 221lbs... I have not been this size in over 24 yrs... My sex drive is even higher then I can ever think of and wifey is a very happy lady!
Check it out and stay up!

[allstar2be]

thanks for the tips

[TheKingofVa]

Great thread!

[mike123]

cant believe i didnt see this thread earlier
bookmarked

[Lick]

This one is very good....

Baked Rigatoni with Spinach, Ricotta, and Fontina

From Food & Wine
A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

Serves: 4

1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)

Directions
Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

[Lick]

Fettuccine Alfredo with Asparagus

From Food & Wine... Again...
Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.


1 pound(s) asparagus
3/4 pound(s) fettuccine
4 tablespoon(s) butter, cut into pieces
1 cup(s) heavy cream
1 pinch(s) grated nutmeg
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan cheese, plus more for serving

Directions
Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
VARIATIONS
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

[Lick]

Okay.... Last one....


Healthier Meat Lasagna

From Martha Stewart Living Omnimedia
Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted mozzarella and Parmesan keeps this dish feeling indulgent.

6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon(s) olive oil
1 medium onion, chopped
1 small (1 pound) eggplant, peeled and cut into 1/2-inch pieces
2 clove(s) garlic, minced
Coarse salt and ground pepper
1/2 pound(s) ground sirloin
1 can(s) (10.75 ounces) tomato puree
1 pint(s) (1 percent) cottage cheese (2 cups)
1/4 cup(s) plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup(s) shredded part-skim mozzarella (2 ounces)

Directions
Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking dish, and cover with hot tap water; set aside to soften.
In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion, eggplant, and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until eggplant is very tender, 8 to 10 minutes. Add sirloin, and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes. Add tomato puree, and cook until thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup Parmesan; season with salt and pepper. Remove noodles from baking dish, discarding water.
Spread about 1/4 cup meat sauce in bottom of dish, and top with 4 noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat twice with remaining noodles, cheese mixture, and sauce. Sprinkle with mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10 minutes before cutting and serving.

[Lick]

Tasty Fat Loss And Muscle Gaining Recipes Book



Tasty Fat Loss And Muscle Gaining Recipes Book
Home made protein bars, home made meal replacement shakes, and dozens of high protein meals.
This book contains tons of recipes for bodybuilders and others interested in building mass with a high protein regimen.
Code:
http://hotfile.com/dl/27192224/f3e95..._loss.rar.html

[OnnaReal]

Apple-Sweet Potato Soup from Recipetips.com

Lots of variations on this via Google. This one comes off a little like chili.

- 2 tablespoons vegetable oil
- 1 white onion - medium
- garlic cloves, smashed
- 1 teaspoon ginger - fresh, finely grated
- 2 gala apples - seeded and coarsely chopped
- 1 celery stalks, thinly sliced crosswise
- 2 pounds sweet potatoes - peeled and thinly sliced
- 1 quart chicken stock or low-sodium broth
- 3 cups water
- 1/2 teaspoon cumin - more or less to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper - more or less to taste
(optional)
- 7 1/2 ounces chipolte peppers in adobo sauce, whole -
chopped
Serving Size: 1 cup
Servings: 6
Enter desired servings:
Container: Medium soup pot
Prep Time: 30 minutes
Cook Time: 15 minutes

In a medium soup pot, heat the oil, until simmering. Add the onion, garlic and ginger and cook over low heat. Stir until softened; approximately 7 minutes. Add the apples and celery, cooking for an additional 5 minutes. Now add the chicken stock, water and chipolte peppers. Bring to a boil. Cover partially and let
simmer over low heat until the fruit and vegetables are very tender; approximately 45
minutes. Stir in the chipolte peppers and mole sauce if the sauce is also being added with the
peppers. Use a blender(immersion blender is best) to puree the soup until smooth.
Season with salt and white pepper. Add the cumin, onion powder and cayenne papper, stir
until blended well. To add a flavorful spiciness to the soup, consider using chipolte peppers, either chopped
bits or pureed into the soup base. Some chipolte peppers can be found in food stores as
a canned product. The peppers are seeded and may be whole or chopped and may also be
combined with a mole sauce. Add to taste for mild to hot intensities or serve in a seperate
bowl and allow guests to add amounts to suit their taste buds. The addition of the mole sauce
will increase the intensity of the flavor. Garnish with crumbled feta or goat cheese, if
desired and serve. Refrigerate remainder for up to a week.


I used Leeks instead of Celery and would advise baking the potatoes first for a smokier, smoother taste. Makes removing the skins easier too. If you are really wanting to keep all the nutrition, clean the skins good and keep on as you blend [most skinned fruit, veggies have vitamins in layer closest to skin.]

Vegetable stock comes up in many variations of this recipe.

Going to have a bowl right now!

[big pimp]

Originally Posted by Lick

Tasty Fat Loss And Muscle Gaining Recipes Book



Tasty Fat Loss And Muscle Gaining Recipes Book
Home made protein bars, home made meal replacement shakes, and dozens of high protein meals.
This book contains tons of recipes for bodybuilders and others interested in building mass with a high protein regimen.
Code:
http://hotfile.com/dl/27192224/f3e95..._loss.rar.html

Thanks.

[malaki]

I like making beans. My way of getting a good "satisfying" meal that I can heat up whenever (no microwave) and get some protein that is non-meat (I do eat some eggs/chicken and a little fish) is to make BEANS. the shit is real satisfying, I eat a lot of fruit and vegetables but I need a satisfying meal too.

Favorite / best nutritionally are in order: azuki beans (#1 healthiest beans), black eyed peas, lima beans, lentils, and split peas. black and red beans are good too but less tasty to me. a good thing about beans is you can easily freeze them and then thaw out to eat anytime.

All I do is soak the beans + barley overnight (throw the soak water out), and remember that beans like limas and black eyed peas really expand in size. not too much beans and even less barley/rice.

cook them up with:

beans
barley
onion - yellow if you have it
garlic
olive oil - a little, optional
salt - a little
leek - white part, optional
bay leaf - optional
carrot - optional
spinach / collards - added in middle of cooking

I like less water in my beans so it isn't as soupy. just bring pot to boil then put on medium low and then cook until the beans are soft. keep the lid halfway on so water can get out and stir once in awhile.

The shit really is simple to make and tasted FIRE. I put soy sauce in it when I serve it and add lemon juice and cilantro/parsley.

Also I usually have a little crackers (dry healthy ones) and make some guacamale with avacado + lime juice + cilantro + salt + olive oil + cilantro (if you have it) to eat on the crackers.

BOMB just had some lima beans I cooked last night Limas are really tasty, you have to make sure not to put too much water, limas get kind of milky so it's real thick like you poured milk in it or something.

Vegetable soup is just as easy to make too if you google recipes on the web. anybody can do it. it's a shame mothers buy canned soup to feed their kids.

[Lick]

Preserves and Canning: Secrets Your Grandma Never Taught You (Quick & Easy)







Preserves and Canning: Secrets Your Grandma Never Taught You (Quick & Easy)
Silverback Books | 2005 | ISBN: 1596370416 | Pages: 64 | PDF | 15 MB


Enjoy your favorite fruits and vegetables all year long with these homemade preserving and canning recipes! Are you longing for Grandma’s homemade jam, but don’t have the recipe? Now you and your family can enjoy the traditional American flavors of canning and preserving right in your own kitchen! Forget watered-down store brands full of added sugar and unnatural preservatives. Discover how to easily make your own tasty, vitamin-rich jams, jellies and preserves. Learn the ABC’s of food preservation, and enjoy sweet and savory tastes all year long. Recipes passed down from generation to generation include such favorites such as applesauce, red wine plums, and mustard vegetables. Over 70 beautiful color photographs, and 64 pages of easy-to-follow instructions. With helpful tips on spices and flavorings with vinegar, you find everything you need for canning and preserving success!








http://depositfiles.com/en/files/p5u6jhe78






or








http://s200.hotfile.com/get/5884226d...1596370416.rar

[TMNTnigg]

Simple and EasySalad lil side dish veggie recipe:

diced cucumbers
diced tomatoes
half head cabbage
small portion of onion
shredded carrots
diced green peppers

after u got all that chopped up...throw a lil sea salt, a lil virgin olive oil and squeeze half a lemon over it....talk about hittin the spot...

[Rollie_Fingaz]

One that I'll be fucking with tonight:

Irish White Bean and Cabbage Stew

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 to 1-1/2 pounds potatoes, cut in large dice
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 teaspoon thyme
1/2 teaspoon caraway seeds
1/2 teaspoon rosemary, crushed
1/2 teaspoon freshly ground black pepper

6-8 cups vegetable broth
3 cups cooked great northern beans (2 cans, drained)
1 14 1/2-ounce can diced tomatoes
1 tablespoon chopped parsley
salt to taste

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

Makes 6 large servings. Per serving: 254 Calories (kcal); 1g Total Fat; (3% calories from fat); 12g Protein; 52g Carbohydrate; 0mg Cholesterol; 50mg Sodium; 12g Fiber. Weight Watchers Core/ 4 Points.

[Lick]

My Dad’s favorite meal was Cabbage and Cornbread. So I’ll share the Cabbage part of the recipe… How I do my cornbread will stay with me until I pass it along to my kids!

You will need a head of cabbage, one large onion, garlic, olive oil, salt & pepper to taste & oregano.

In a stock pot pour enough olive oil to sautéed the large onion & garlic (chopped) until translucent. Add a large amount of oregano, the chopped cabbage and then the salt and pepper. I like my veggies with a lot of crunch so I don’t cook them long. Oregano is a great anti oxidant so I’m heavy on it and I love the stuff but I suggest you do it the way you like it!


Stay up!

[Lick]

Poached Cod & Asparagus
RECIPE INGREDIENTS 1 lemon, divided
1 cup dry white wine
2 teaspoons cornstarch
1 tablespoon thinly sliced shallot
1 bay leaf
5 whole black peppercorns
1 1/4 pounds cod, cut into 4 equal portions
1/2 teaspoon salt, divided
1/4 teaspoon ground white or black pepper
4 sprigs fresh tarragon
1 1/2 bunches asparagus (about 1 1/2 pounds), trimmed
1/2 cup water
2 tablespoons butter
DIRECTIONS Juice half the lemon into a small saucepan; reserve the other half. Whisk in wine and cornstarch until combined. Add shallot, bay leaf and peppercorns. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened and reduced by about half, 10 to 12 minutes.
Meanwhile, sprinkle cod with 1/4 teaspoon salt and pepper. Place a tarragon sprig on each portion. Thinly slice the remaining lemon half and lay the slices over the tarragon.
Place asparagus in an even layer in a large skillet. Add 1/2 cup water. Place the cod on top of the asparagus. Bring to a boil over medium heat. Cover and cook until the asparagus is tender and the fish is cooked through, 4 to 5 minutes.
Strain the reduced sauce through a sieve into a bowl. Return it to the pan. Over low heat, swirl butter into the sauce 1 tablespoon at a time until melted. Stir in the remaining 1/4 teaspoon salt and remove from the heat.

Serve the fish and asparagus topped with the sauce.

[Lick]

Broccoli-Cheese Pie
If you want to give this a fancy name, call it a crustless quiche. For a vegetarian version, simply omit the Canadian bacon.
Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.
RECIPE INGREDIENTS 2 tablespoons plain dry breadcrumbs
4 large eggs
1 1/4 cups 1% milk
1/2 teaspoon hot sauce, such as
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
2 cups cubed whole-wheat country bread (about 2 slices, crusts removed)
3 cups broccoli florets
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 cup grated Monterey Jack or part-skim mozzarella cheese (4 ounces)
DIRECTIONS Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
Heat Olive oil in a medium nonstick skillet over medium-high heat. Add onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

[Lick]

Gazpacho



Gazpacho is a wonderfully tasty and simple way of adding healthy fresh foods to your diet. It is typically a cooling warm-weather soup. Fresh tomatoes are the key!

There are many gazpacho recipes out there. This version is very close to the one I learned from a Spanish friend--my favorite, creamy style.

One note: this recipe uses olive oil. I never add any oil to mine!

[Lick]

[RoomService]

Aloe Vera smoothie

1 cup of coconut milk (or almond milk)
1 cup of water
1 – 2 aloe vera leaves (filleted)
1/2 cup blueberries (fresh or frozen)
1/2 cup mangos (fresh or frozen)
1 handful of fresh basil
1 tablespoon coconut oil
1 serving protein powder of your choice
1/4 cup coconut shreds or flakes
Place all of the ingredients into your blender and blend on high until smooth.

[Lick]

Crunchy Bok Choy Slaw
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
RECIPE INGREDIENTS 1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced
DIRECTIONS Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

[manchester]

wooow some good Sh*t guys

[doggish_098]

any nutritional info for any of the recipes

[Lick]

Crescent Jalapeno Poppers

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.
RECIPE INGREDIENTS 4 jalapeño chiles (about 3 inches long) (see note)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup pineapple or fruit salsa, if desired

Ingredient Note: One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.

DIRECTIONS Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.