[quote]OctoberGirl wrote:
SteelyD, I love this thread. Thank you for keeping it alive. You show that it isn’t hard to cook a good and tasty meal.
[/quote]
Glad you enjoy! I have a couple more things I want to do next. I just have to plan to get the right stuff and make time to cook/pic/post.
Stay tuned!
Steely I actually made a crab stuffed pepper bells and man was that filling and delicious at the same time. The woman always asks if I can make it lol. Props man.
Hey Steely, I don’t normally post but I had to log in and comment. I’m a terrible cook and I attempted to make your Pesto Salmon (1st page) and it came out EPIC. I’m gonna attempt some more of these. Thanks!
BUMP
this thread is pure gold
Hello, amici!
I posted this recipe on the Anabolic Diet thread, but I thought I’d post it in here for you all, along with some food pr0n. I love my eggs and bacon in the morning, but sometimes it’s nice to have a muffin with breakfast. I warm them up cut in half in the oven with some butter on top and they’re good to go.
Blueberry-Cinnamon Almond Muffins:
1.5 Tablespoons (21 g) of unsalted butter
1 cup + two Tablespoons (135 g) of almond flour/meal (I get it from Trader Joe’s for super cheap)
1/4 teaspoon salt
3/4 teaspoon baking powder
4 egg whites
cinnamon (as much as you want)
60 g blueberries, divided into five portions
(optional) 1.5 T sugar-free davinci/caribou/0g carb vanilla syrup (you can use whatever sweetener you like, doesn’t have to be liquid, but be sure to factor in the carbs)
Makes 5 at about 3.5 g net carbs each. Obviously the basic recipe is very versatile, and you could do a savory muffin, too, with garlic powder and cheese. Original recipe from healthyindulgences.blogspot.com.
Into the oven. Suitably greased pan is very greasy.
my mouth just came
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[quote]RMorrison wrote:
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x2
c’mon it’s grilling season!
I didn’t realize this month was the two year anniversary of the Anabolic Italian Kitchen!
Here’s a little diddy I cooked up tonight.
Crab Stuffed Steelhead Trout
Ingredients in pic:
Steelhead Trout fillet (preferrably skinned) – pictured is 1.7 lbs
Crab (pictured is canned lump crab)
green/red/yellow bell peppers
onion
garlic
garlic salt
Old Bay Seasoning
EVOO
Brown Rice
Boil rice.
Doesn’t matter what kind you use. This is going in the crab stuffing, so I use the “Boil in the Bag” type brown rice and boil down a little more than if I was just going to eat it regular.
You know the drill! Dice up some peppers, onions, garlic and sautee in EVOO. Add some garlic salt, or salt/pep. Cook it down soft as it also will be going in the stuffing.
Add the crab into the sautee and continue to cook down. This is lump crab meat, so I ‘mush’ it with my cooking spoon to break it down (easier to use as stuffing). It mashes into stringy pieces.
Add in some of the rice to thicken up the stuffing.
Normally, I’d cook this down, put the crab/peppers in a bowl and mix in some breadcrumbs, an egg, maybe some mayo and/or butter. Sky is the limit for your stuffing.
In order to ‘stuff’ the trout, we have to roll the stuffing in. In other words, these are going to look like pinwheels (versus a ‘pocket’).
That means the fillet has to be skinned. These were only available with skin, so out comes the fillet knife to get the skin off-- good luck!
So, here is that beautiful fillet, skinned and cut into three pieces. I kind of mangled the thinnest part of the fillet. Shit happens 
There are three pieces, but we’re going to cut that big one after we roll in the stuffing. The idea was to have one big fillet and roll it.
Incidentally, this could very well be salmon, or any kind of fish that you choose-- the fillet just has to be big enough to roll.
Start with ‘skin side up’ so that ends up being inside the finished piece (better presentation)
