Hey do you have any recipes for stuffed artichokes, but without using breadcrumbs? I like dipping the leaves in oil and balsamic, but I love them stuffed too.
Oooh! A challenge…
Wow, I haven’t done those in a long, long, time! Gimme a few days or so-- If I can find some good artichokes I’ll give it shot!
Stuffed artichokes-- I can tell you’ve got some Italian in you 
Lol okay I’ll be waiting :)…
Scrambled Eggs w/Sundried Tomatoes & Pecorino Romano
OK-- Even the mundane doesn’t have to be so… mundane.
Breakfast is the most important meal of the day (at least for me)-- why not add some flavor.
This is soooo easy, and quick, and there are millions of variations.
First, you need eggs, Sundried Tomatoes (in EV Olive Oil), some EV Olive Oil (or butter), and Pecorino Romano cheese (or Parm, if you prefer).
Start out with the oil (or butter) in the pan!
Crack open the eggs-- I use 5 or 6 just about daily…
Some people prefer to scramble the eggs in a bowl, I do it right in the pan after the oil is hot.
If you like them “fluffy”, add a little water or milk or cream or other liquid of your choice…
Scrambling, like Donovan McNabb…
As the eggs are almost done to your particular liking, add a fork/spoonful or two of your sundried tomatoes.
I like to get a lil’ extra Olive Oil from the jar for flavor-- but not too much, because it’s a really dominant flavor…
And, finally, a sprinkle of good ol’ grated pecorino romano cheese (or, “shaky cheese” like we used to call it).
Now, this only took about 10 minutes or so, and I was being particular so the photos would look half decent.
Certainly you can spare 10 minutes to cook yourself a nice, tasty, healthy, anabolic breakfast, eh?
Damn I wish that I woulda kept up with this thread! Fantastic looking food. I’ll have to try more than a few of these out.
Just found this from late this summer… Was a ‘carb up’ day… liquid carbs…
aaaahhhhh eggs… I make a good scrambled egg dish
SteelyD? now… you know that I think they should sticky a recipe thread. I do not want to jump on your thread, but would you be okay with folks adding recipes to your thr4ead, or do you think I should create a “Just Recipes” thread?
actually yeah… I don’t want to clutter your beautiful food porn thread.
and hey… have that brother call me already! I am hungry!!!
SteelyD- you’re something else, man. Keep up the great work!
[quote]SteelyD wrote:
Just found this from late this summer… Was a ‘carb up’ day… liquid carbs…[/quote]
Hey, Stella and lobstah… just what I had for Thanksgiving Eve! Now you’ve made me both hungry AND homesick. 
Lobster is very cheap right now up there, if I were you I’d be eating it at least weekly.
OG - Go for it if you want!
Some thread guidelines:
-
Recipe should be in the spirit of the Anabolic Diet. Save pasta dishes for another thread
-
Document ingredients and significant steps in making the dish with pics and description.
-
Let’s be creative, eh?
[quote]SteelyD wrote:
OG - Go for it if you want!
Some thread guidelines:
-
Recipe should be in the spirit of the Anabolic Diet. Save pasta dishes for another thread
-
Document ingredients and significant steps in making the dish with pics and description.
-
Let’s be creative, eh?
[/quote]
I think we should leave your thread pristine!
I will be doing some cooking over the holidays and I will take that time to create a Basic Recipe Thread (I am a low-carber) so mostly AD stuff.
I actually printed out the thread to put in a little folder thingy for a friend who hates cooking…
the Title… “FOOD PORN”… I am sure that will get him to look
Only read first two pages so far, but I gotta say this thread is a class act. I’m in the process of cleaning/packing up to move, but once I get settled, I’m gonna try a few of these.
I haven’t tried the low-carb thing yet, and honestly am not sure I’ll need to, but I’ve wanted to kick up my protein/EFA intake up a notch or three (I’ve responded well to kicking it up before, but I want to see how I do with more) and this looks like a tasty way to do it.
Love the thread steelyd!! I’ve been cooking much more for myself with this thread as inspiration. Keep up the awesome work and all the sinfully delightful foodporn.
Also, are you steelydan on the flyers message boards?
Thanks for the kudos folks! Glad you’re enjoying the food-- I’m enjoying sharing.
E99-- LOL, no, not steelydan on the Flyers board-- however, I am registered on there
“SteelyD” has nothing to do with Steely Dan (more of a bad joke nickname)…
Well, I wasn’t planning on documenting this lunch, but it came out ‘purty’, so I snapped some money shots.
This was a 1.25 slab of angus sirloin.
I marinated in EVOO, Worc. Sauce, garlic powder, red chili powder, and some parsley.
I threw it under the broiler in the oven.
I sauteed some frozen cut greenbeans and broccoli, and some 'shrooms I had in the fridge.
I sauteed them in EVOO, a little soy sauce, a little dab of sesame oil and lots of hot red pepper-- I like hot spicy vegs-- so that dish is actually kind of hot.
You can tell I like my steak just this side of alive-- not quite rare, but not quite ‘unrare’, either
Along those lines— I grew up in a family that owned a meat market for 2 generations. “Salmonella”, “E-Coli” concerns and such for steaks is often over blown. That stuff happens largely by touch contamination, so the outsides are the worst. That’s why hamburger should be cooked thoroughly, because the outside gets ground up and mixed and becomes the ‘inside’.
With a fresh, thick steak, there’s very little chance that those bacteria will penetrate into the center-- SO, cook hot and fast on the outside to kill the first millimeters of the steak and enjoy the meat…
