I hate to distract people from such important namecal–er–debating and what not, but I’m hungry. Bringing me to my question… Does anybody have any recipes which are both reasonably healthy and tasty (meaning my gf will eat it)? I’ve been eating a lot of fish lately and would especially like recipes of that sort. I put this thread under the “OffTopic” category because I’m looking for slightly less asceticly minded options (again, so that others will be willing to eat it).
I started this threat a few months ago, has some ok stuff on it:
This is o/t because I want to start a discussion about cooking for pleasure and enjoyment, rather than whippin’ up a big ol’ batch uh bodybuilder’s chili. So, those who cook for the taste of it (Ko, I’m looking at you, buddy), spill your beans.
I just made carmelized onion-mushroom-goat cheese ravioli, and instead of serving them with a sauce, I pan fried then for a minute after they boiled. Taste-y. And I had a steak.
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~karma~
01/13/03
10:06 AM
Oooh, a favorite topic! You mean someone out there actually likes cooking for the fun of it?! One of my hobbies is trying to “better” favorite recipes. Manicotti is my latest victim. I found that three pieces make a decent serving size and also provide (roughly, from memory) 58gP/36gC/5gF when made with fat-free ricotta, romano, mozzerella and egg whites. Make it florentine and the mineral profile is beautiful.
I’m also a fan of homemade “refried” beans (don’t actually fry them at all and DAYUM they’re good), green chile and torts. When you make your own torts, you cut the fat content in less than half and they are fluffier and tastier than the store-bought versions. All together, these make for an incredible carb-refeed type meal with high, clean carbs, lots of fiber, decent protein and low fat.
Let’s see…what else… I make wicked enchiladas. And soups and stews (mmmm, homemade stock, mmmm)…
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ko
01/13/03
01:34 PM
This is a regular item on our menu, and now on our brunch menu. Andrew Soltner came up with it along with my Chef for a special dinner when he was in town. Its one of my favorite ways to eat salmon.
Chinook salmon with a apple wood smoked bacon crust, spinach risotto and a sherry/brown butter/demi glace sauce.
Maybe not the healthiest way to get your EFAs, but who cares.
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Ike
01/13/03
01:48 PM
Holy shit, that sounds good…
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fitone
01/13/03
02:22 PM
It all sounds mmmmmmm good your making me hungry!
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Kim Baugher
01/13/03
04:18 PM
Great topic! My TV is stuck on Food Network.
I like experimenting with different ingredients and sauces (when I have a victim I can try my cooking out on, anyway)… but lately I’ve just been craving some good home cooking. I was planning on cooking up some fried chicken for a girl I’m dating, here’s my recipe:
Soak chicken in a seasoned brine for 24 hours.
Dry chicken off the next day and soak it in buttermilk for 4-8 hours.
Dredge in seasoned flour and fry it in lard.
Serve that with a side of garlic-cheddar-rosemary mashed potatoes, gravy, and a big 'ole homemade biscuit. Ooooohhh yeah. 
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Woops
01/13/03
04:23 PM
Forgot to close that tag. -Kim
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starved college kid
01/13/03
05:21 PM
ok, can you guys PLEASE post the exact recipes?
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stately plump buck mulligan to ko
01/13/03
07:21 PM
“apple wood smoked bacon crust”? I’m assuming that the bacon is smoked with apple wood, but how do you do the crust? Is the fish pan seared or grilled? Please advise. peace, spbm
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ko
01/13/03
08:48 PM
1/2 lb Nueskes applewood smoked bacon (you can use your favorite, but this one is REALLY good)
2 cups whole milk (you could use fat free or 2%, but why bother)
3 to 4 sprigs fresh thyme
2 eggs
Panko (Japanese bread crumbs)
1 TB chopped Italian parsely
1 tsp each salt and pepper
In a saucepan, saute the bacon for about two minutes (you just want to sweat it a little). Add the milk and thyme sprigs. Bring to a boil and then reduce to a simmer. Simmer for ten minutes, remove from heat, and remove thyme sprigs. Allow to cool a little, then put milk and bacon mixture in a food processor and process till smooth. Transfer to a mixing bowl, then with a spatula, mix in eggs, panko, parsley, salt and pepper. Spread the mixture over the piece of salmon. Brown it in a non-stick pan, with a little butter, then finish in a 350 degree oven.
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Michelle
01/13/03
10:16 PM
NEW RULE
NO posting about food unless you include recipes!!!
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stately plump buck mulligan
01/13/03
11:41 PM
Here’s a good one I stole from some French guy. Its really good in the summer when you can get local tomatoes. Easy too.
4 yellow bio tomatoes of about 125 grams each
4 tablespoons of rice vinegar
1 table spoon of sugar
3 tablespoons of watersalt and freshly ground pepper
Cut the tomatoes in two. Squeeze, remove the seeds and keep the juice. Cut the tomato halves into two. Add water, sugar, vinegar, reserved tomato juice, salt and pepper. Allow to sit for one hour and then pur?e in a blender. Adjust seasoning, place in bowls. Drizzle with olive oil, either plain or infused with pimento or terragon.
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oops
01/13/03
11:41 PM
That last thing I posted is a soup. SPBM.
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~karma~
01/22/03
12:30 PM
I just had to resurrect this thread because I found the Holy Grail of jerk.
I’ve been looking for a good jerk seasoning in either a rub or marinade and have been sorely disappointed by each and every brand. So the other day I ran across a recipe for a marinade, gave it a shot and am hooked.
1 bunch scallions (green onions), trimmed
2 Scotch Bonnet chilis (I couldn’t find these so I substituted 3 tsp chili pequin)
1 large garlic clove
2 inch piece of peeled, chopped fresh ginger
1/2 tsp thyme leaves
1/2 tsp hot paprika
1/4 tsp ground allspice
4 dashes each ground cloves, cinnamon and pepper
1/4 cup white wine vinegar
3 tbsp lite soy sauce
Process all ingredients in your blender until smooth. Pour over 6 boneless, skinless chicken breasts in a gallon size Ziploc bag. Refrigerate 24 hours. Grill. Gorge.
I made this last night with dry roasted red, yellow and green peppers for a side dish. I already had most of the ingredients but if you have to buy everything I’d guess that it would be about $30 (buying a bunch of spices at once can be a tad pricey but then you’d have them to use for other dishes). Preparation time was about 5 minutes to make the marinade, 24 hours in the fridge, 20 minutes on the grill (quicker if I had a Foreman) during which time I roasted the peppers. Nutrient breakdown for 1 boob and 1 1/2 cup peppers:
P = 33g
C = 17g
F = 2g
YUMMY!
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Rumbach
01/22/03
12:58 PM
I cook partly for my living, so my training is always at risk - I have to constantly taste demi glaces, sauces, reductions, dressings, and other really great stuff that makes my diet scream. But, cook enough escolar, lamb shanks, or duck confit, and trust me, you begin to hate it anyway!
So, recipes - I do not cook healthy for fun - when I invest the time to prepare a meal, you know there is butter, kosher and sea salt, olive oil, and other goodies in it - so forgive me.
Here’s on of my favorites that I’ve been doing for a while:
Sage Stuffed Porkloin with Garlic and Gorgonzola Cream Sauce
Alright, get a nice pork loin, and butterfly slice it, and then cross hatch the insides with 1/2 inch deep cuts (make a cris-cross pattern).
rub entire roast with good, thick bodied olive oil.
Season inside and out with a light amount of sea salt and heavily with ground black pepper and ground white pepper.
In a food processor, combine a handful of sage leaves, roasted garlic (about 3 full heads worth), a little olive oil, and 4 whole shallots. Pulse until minced.
Slather this stuff inside the pork roast.
Next, the fun part - Take 3 lb of kosher salt and combine with water until you have a thick paste - the consistency of mud. Lay a baking sheet out and cover in foil - put down a 1 inch thick layer of the salt, lay your pork roast on top, and then build a shell around the roast with the salt - be careful to have the roast TIED UP REALLY TIGHT WITH COOKING TWINE so the salt doesn’t get inside where the stuffing is - just on the outside.
the entire roast should be covered in this shell - you can then wrap up the sides of the tin foil to form a wall around the roast.
Put in a 375 degree oven.
On the stovetop, combine 2 cups vegetable stock, 2 cups heavy cream, 1 head of roasted garlic, 1/2 lb of high quality gorgonzola, salt pepper, and a drop of sour cream into a pan. Heat on medium until slightly simmering - make sure not to curdle the cream - cook until reduced 1/4, and the sauce is nice and thick. Place in a blender, blend on high until 1 1/2 original volume. Put aside.
When pork reaches the temp you enjoy (use an internal meat thermometer, the crust should be brown and hard, separated from the roast by this point but not broken), take it out of the oven, let it cook for a few minutes, then crack the crust with your knife and discard - the pork should be well seasoned (not overly salty though), moist, and aromatic. Slice and place on serving platter. Reheat cream sauce if needed, whisk in 4 tablespoons of butter (mount the sauce), and place a small amount on each slice of pork.
Alright, you’ll have a heart attack from it, but it is very very tasty - eat with a thick crusted bread from your local bakery, to sop up the left over juices, and a glass of pinot noir.
Cheers!
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Kim Baugher
01/22/03
12:59 PM
Everything y’all have posted so far sounds awesome.
OK, I have to post this recipe I came up with. I recently baked one of these for a friend of mine’s b-day and it turned out great.
Chocolate Guiness Cake
For cake
20oz dark brown sugar
8oz butter, unsalted
4 eggs, beaten
1 tbsp vanilla extract
12oz flour
2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
12oz Guinness Extra Stout
8oz milk chocolate chips
Preheat oven to 350 degrees. Butter and flour two 9"
round cake pans.
In one bowl cream together brown sugar and butter.
Mix in eggs and vanilla extract until smooth. In
second bowl sift together flour, baking soda, baking
powder, and salt.
In a sauce pan combine Guinness and chocolate chips.
Stir over medium heat until chips are completely
dissolved, then remove immediately.
Alternately fold flour mixture and Guinness mixture
into brown sugar mixture, 1/3 at a time, only until
combined and smooth. Batter should be fairly loose.
Divide batter evenly between buttered cake pans. Bake
@ 350 degree for 35 minutes. Allow cakes to cool on a
rack (but be sure they’re still warm for the next 2
steps). Trim tops to make them flat.
For Guinness syrup
3oz Guinness Extra Stout
3oz dark brown sugar
In a sauce pan combine all ingredients. Stir over
medium heat until sugar is completely dissolved.
Brush mixture onto cakes to moisten.
For Guinness butter cream:
2oz Guinness Extra Stout
4oz dark brown sugar
4oz butter, unsalted, whipped
In a sauce pan combine Guinness and brown sugar. Stir
over medium heat until sugar is completely dissolved.
Allow mixture to cool. Fold Guinness mixture into
butter; it helps if the ingredients are all cool, but
if it’s being stubborn just use a blender or a food
processor. Spread onto top of one cake, then place
second cake on top of first cake.
For ganache
8oz dark chocolate chips
8oz heavy whipping cream
1tbsp butter, unsalted
In a sauce pan combine all ingredients. Stir over
medium heat until chocolate is melted. Place cakes on
top of rack with pan underneath to catch ganache.
While the ganache is still warm, pour it over the
cakes until top and sides are covered. Refrigerate
cake overnight to allow ganache and butter cream to
set.
Drink remaining Guinness.
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~karma~ to Kim Baugher
01/22/03
01:41 PM
Holy Frickin’ Moly! I am by no means a chocolate freak but that cake sounds intense. A) Did you mean you came up with this recipe out of thin air for the fun of it?
B) Do you have to wait until the Guiness settles or do you want it to be frothy still?
C) I’ve used unsalted butter in recipes before and even though I added the requisite amount of salt, things still turned out blah. I subbed salted butter and kept the stipulated amount of salt the same and things came out wonderful. Can this be done here?
D) Will you marry me? j/k
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Colin
01/22/03
04:38 PM
My wife found me this for me after I complained about having to eat yogurt all the time. (I have a major Chocolate Jones)
Chocolate Peanut Butter Protein Bars
2 scoops GROW (or Protein powder of your choice)
Splash of vanilla
1 package of NutraSweet
4 Tablespoons of Natural Peanut Butter
4 Tablespoons of whipping Cream
1 1 oz square of unsweetened baking chocolate
2 tablespoons butter
Combine the first four ingredients in a small bowl and fold in the cream. You should come out with something that resembles peanut butter cookie dough. Press the dough into a 3 inch X 6 inch Tupperware container.
Melt 2 tablespoons of butter and 1 oz of unsweetened chocolate over a low heat. After it is melted remove from heat and blend in 1 teaspoon vanilla extract, 4 tablespoons of cream, and 7 packets of NutraSweet. Pour chocolate over the top of the peanut mixture and chill for a couple of hours. I really love this, hope you will too!
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Kim to ~karma~
01/22/03
04:56 PM
A) Definitely not out of thin air… It’s based on a basic cake recipe, but I’ve tweaked it quite a bit, and added Guinness of course The butter cream and the ganache are my additions, too.
B) The Guinness kinda loses its froth when it’s in the sauce pan. It would be interesting to see how the cake turns out if you poured it straight into the batter - it would probably come out lighter.
C) I just use unsalted butter so I can control the salt content. But if salted better works better for you, then go for it.
D) LOL, don’t think my girlfriend would like that too much, but I’ll let you know if we ever break up 
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huck
01/22/03
06:50 PM
Hey look! M knows html. – Chicken Almondine—
Saute about a 2/3 cup of sliced almonds in 4tbsp butter, till just browned.
Remove almonds and set aside. Take 4 boned skinned chicken breasts and pound them flat. About a 1/4 " thick is good. Dredge chicken in flour, salt and pepper mixture and brown in butter. We are not trying to cook them through – just crisp the outside.
Now pour in a cup or so of white wine. Cover and reduce heat. Simmer for about 15 minutes or until chicken is done. Remove chicken to a serving platter, and bring wine / butter mix to a boil. Dump the almonds back in. Let it thicken a bit, and then pour over chicken. Serve this with steamed veggies, with a little lemon juice on them. It makes a killer dinner, nice enough for company, but only takes about 45 minutes from start to finish. I promise, everyone you serve this to will be floored. It tastes great. And so healthy too!
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Landon Evans
01/22/03
08:06 PM
Sirloin So Good
Very simple for people who want a quick/tasty meat meal with not a lot of kitchen time.
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Take your favorite sirloin and marinate it in Worcestershire sauce for 24 hours. NOTE Make sure you flip the steak at the 12 hour mark to get a even “soakage”.
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Bake the sirloin at 300-325F for 5-6 minutes just to “harden” your sirloin just enough to cut it. Depending how think it is, you might have to go longer.
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Take the sirloin out of the oven, and let it set for 5-6 minutes. If you don’t let it set, your juices won’t settle and when you let the t-knife go to work, all the juices will pour out.
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Cut your sirloin up in little nuggets, and throw it in a pan on the stove on medium-high to cook. Splash some more of your Worcestershire sauce on the nuggets if you want while they are cooking.
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Serve with a good potato and greens, you’ll be in heaven.
Like I said … not much kitchen work. Just need to keep your sirloin in the fridge for 24 hours in a pan of Worcestershire sauce, and then do the rest. Really easy, and a good treat if your just used to eating sirloin or other meats just off the grill.
Last night I made Tequila-lime red snapper with a tropical fruit salsa topping if you’re interested.
My personal favorite is blackened snapper with a shrimp and crawfish garlic butter and white wine sauce.
For the sauce, sautee the shrimp and crawfish in butter, with green onions,capers, and pressed or minced garlic.After the that is cooked turn the flame down and simmer for a few minutes adding in the white wine, a small amount of cream, and add flour until you reach the desired level of thickness for your sauce.
For the snapper, heat up a cast iron skillet for 10 minutes on high heat, then put in a little butter and cook on high for 4 minutes.Then flip over and cook for 3 minutes.I like to season the snapper with Tony Cacheres creole sesoning.
I serve this over dirty rice.The dirty rice I make is just brown rice cooked with crumbled andouille sausage,and paprika and cayenne pepper.
Here’s something I came up with a few days back. Great for those on ketogenic diets…
Take a couple of eggs and egg whites. Scramble them in a bowl. Take a slice of flavored cheese (I’ve tried pepper cheese and basil cheese so far; both worked well), tear it up into pieces and mix them into the eggs.
Get a small pan and coat it with oil or butter. The pan should be of a size that when you put the eggs in they form a pool about 1/4 to 1/2 inch deep. Turn on the flame to the lowest possible setting. Pour the eggs/cheese into the pan and let cook.
After ten minutes or so (the actual time will vary depending on how many eggs and so on you have) you’ll get a sort of quiche-like deal that you can slide out of the pan and eat. I know, I know, REAL men don’t eat quiche, but this one will have virtually NO carbs, so it doesn’t count. Or something like that…
Anyway, your GF should like it.
Speaking of French foods, I have a thing for imported French (and Spanish) cheeses. While they are more expensive, they have so much more flavor and character, that only a fraction of the normal amount is necessary to provide flavor in any recipe. Plus they taste good on there own. If you’re going to eat something unhealthy, it had better be good (my crappy theory).
Any suggestions for mahi?
Food.
I would like some.
1300cal/day = Not much food.