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Author Topic: New Recipes  (Read 2041 times)

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Offline Ken

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New Recipes
« on: March 26, 2008, 09:08:00 AM »
Okay Garry, (and others), Done the chicken and pork chop recipes, need some new ones dude. ;D
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Offline Garry

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Re: New Recipes
« Reply #1 on: March 26, 2008, 10:01:34 AM »
Okay Garry, (and others), Done the chicken and pork chop recipes, need some new ones dude. ;D

EGGPLANT PARMESAN
2 lrg (1 pound) eggplants cut crossways into 1/4 inch slices
1/4 cup water
1/4 tsp salt
2 large egg whites lightly beaten
1 large egg lightly beaten
1 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese, grated
cooking spray
1 (32-oz.) stewed tomatoes or spaghetti sauce (salt free)
1 (28 oz.) whole tomatoes (salt free)
1 (16-oz) low fat cottage cheese
12 oz. shredded part skim mozzarella cheese
2 tblsp fresh parsley or oregano, chopped to garnish

1) preheat broiler. In a small bowl combine water, salt and eggs. On a large plate combine breadcrumbs ans Parmesan cheese. Next dip eggplant slices in egg mixture then dredge through breadcrumb mix coating both sides. place half of eggplant on a pre-sprayed baking sheet and broil 5 minutes on each side or until browned. Repeat with remaining eggplant; set aside.

2) Spread half of tomato mixture in bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange half of eggplant over sauce. Top each eggplant with one tablsp. cottage cheese and sprinkle half of mozzarella cheese over top. Repeat layers with remaining sauce, eggplant and cheese.

3) Bake 350º for 30 minutes or until bubbly. Let stand 5 minutes before serving. Serve over 1/2 cup of whole wheat angel hair pasta, and sprinkle with grated Parmesan cheese and fresh oregano or parsley.

Offline Garry

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Re: New Recipes
« Reply #2 on: March 26, 2008, 10:07:34 AM »
Okay Garry, (and others), Done the chicken and pork chop recipes, need some new ones dude. ;D

BOW TIE PASTA WITH SHRIMP & VEGGIES IN PESTO SAUCE

Ingredients:
1 ½ cups yellow squash, julienne cut
1 ½ cups snow peas, cut diagonal
1 1/2 T. extra virgin olive oil
2 garlic cloves, minced
1 lb. large shrimp, peeled and deveined
1 T. lemon juice
2 T. pine nuts
½ cup fat-free, low-sodium chicken broth
3 cups bowtie pasta (farfalle), uncooked
1 ½ cups cherry tomatoes, halved
½ cup crumbled low-fat feta cheese
2 T. fresh basil, chopped
½ tsp. salt
¼ teaspoon black pepper
¼ cup grated Parmesan cheese

Directions:
1. Bring a large pot of water to boil for the pasta and a small saucepan of water to boil for the veggies.

2. Meanwhile, wash and prep the squash and snow peas. Add to boiling water and cook until crisp and tender, about one minute. Drain and set aside. Begin cooking pasta according to package directions.

3. In a large nonstick skillet heat olive oil over a medium high heat. Add garlic and shrimp; sauté for about 3-4 minutes or until no longer pink. Next, add lemon juice, veggies, pine nuts and chicken broth cover and cook for an additional minute or until heated thoroughly.

4. In a large bowl, combine shrimp & veggie mixture with pasta, tomatoes, feta cheese, basil, salt, pepper and gently toss together well. Dish and sprinkle each serving with a tablespoon of Parmesan cheese. Bon Appetite! Serves 6.

Nutrition Information Per Serving:
Calories:  310
Protein:  21
Carbohydrates:  37
Fat:  9

Offline Ken

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Re: New Recipes
« Reply #3 on: March 26, 2008, 04:45:53 PM »
Thanks Garry!!! ;D
If you don't crash occassionaly, you're not riding hard enough!!

Offline Alan

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Re: New Recipes
« Reply #4 on: March 26, 2008, 07:45:12 PM »
That eggplant recipe looks tastey.  Thanks for posting it up!

Offline Garry

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Re: New Recipes
« Reply #5 on: March 29, 2008, 10:29:46 PM »
Maple Graham Muffins
These muffins are a mix of carbohydrates and some extra protein. To reduce fat, try replacing the eggs with a banana and the oil with non-fat yogurt.

In a large bowl, add and combine well:

2 eggs
1/2 cup maple syrup
1/2 cup oil
3/4 cup buttermilk
1/2 tsp maple extract

In a smaller bowl, combine well:

1 cup graham flour, unsifted
1/2 cup cake and pastry flour, unsifted
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 1/2 cup chopped pecans

Combine wet and dry mixtures and fold together gently until just mixed. Spoon into prepared pan and decorate the top of each muffin with a pecan half. Bake at 200 C (400 F) for 20 minutes. Remove from pan and cool on rack. Makes 10 medium-sized muffins.

Anthem1

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Re: New Recipes
« Reply #6 on: March 29, 2008, 11:01:07 PM »
I have been using a new marinade for grilling called Ponzu. It is a citrus based soy sauce and makes chicken taste incredible, try it you'll like it :)

Offline Ken

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Re: New Recipes
« Reply #7 on: March 30, 2008, 09:02:48 AM »
That one sounds great Garry, thanks. Keep them coming.
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Offline Jersh

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Re: New Recipes
« Reply #8 on: April 22, 2008, 10:51:22 AM »
Here ya go guys, here's a very simple, healthy, and tasty recipe that my fiance and I really like.  It's a great recipe for you bachelors who may be entertaining a lady and trying to impress with some culinary skillz  ;)  We really like garlic so I add 8 cloves to this recipe, if you are less of a fan I'd cut it back b/c it is pretty strong with 8 cloves.

8-10 ounces uncooked whole wheat pasta
~4 tablespoons extra virgin olive oil,
6-8 garlic cloves, minced
1 bunch asparagus (about one pound), trimmed and cut into 2-inch pieces
1 pound medium or large raw shrimp, shelled and deveined
1 tablespoon lemon zest (zest from one lemon)
¾ cup all-natural chicken broth
1 teaspoon cornstarch
6 tablespoons lemon juice (juice from two lemons)
½ cup fresh chopped basil

1.   Bring a large pot of salted water to a boil, add the pasta and cook. Drain and set aside. 

2.   While the pasta is cooking, heat ~2 tablespoons olive oil in a large nonstick skillet over medium heat.  Add the garlic and cook until golden, about 2 minutes.

3.   Add the asparagus and cook, stirring frequently, until the asparagus is crisp-tender, about 5 minutes.

4.   Push the asparagus to the side of the pan, add ~2 tablespoons olive oil to the middle of pan, and raise the heat to medium-high.  Add the shrimp and lemon zest and cook for 2 minutes, stirring occasionally.

5.   Whisk together the chicken broth and cornstarch and add to the pan with the lemon juice and basil.  Raise the heat to high and simmer, stirring constantly, for ~ 2 minutes.  Be careful not to overcook the shrimp.

6.   Top pasta with the shrimp mixture, mix well, and serve.  Add salt, pepper, grated parmesan, and toasted pine nuts to taste.
Josh O'Donnell Photography
http://www.joshodonnell.com

 

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