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| DrewKaree:
Lean Turkey Chili 2 onions 4 cloves garlic (your choice - use more/less depending) 4 tsp olive oil 1 lb ground turkey 8 tomatoes, diced 8 Cups pinto beans 4 Cups button mushrooms 2 bay leaves black pepper 4 Tbsp paprika chili peppers, chopped (to taste - I used 6) Saute the onion, garlic, and herbs in the olive oil for 5 minutes. Place the turkey in the pan and saute for 10 minutes. Add the tomatoes, beans, and mushrooms and let the mixture simmer for another 5 minutes. Finally, add the bay leaves, black pepper, paprika, & chili peppers and let it all simmer for 20 minutes. Remove the bay leaves. If you can bear the wait, let it sit for a day - it tastes even better the next day! |
| shorthair:
Christ almighty, no wonder a lot of you folk are.....aren't thin. All that (processed) carb crap, hardly a vegetable in sight as well as lean on the protein, and not even sure where either are coming from. Breakfast-wise, I can make a damn good omelet (herbs and peas, with olive or grape seed oil draped on) in 15 or so minutes, including keeping the place clean during as well as having all the dishes rinsed. Just put more eggs and stuff in it and dish it out. Dinner is easy: 1. If you're going to eat rice, say, then start it first. (Of course, the brown and dark rice takes longer - but it's waaay better. Also, you could just put some decent whole-grain bread, and butter, out...or give each a piece.) 2. Take a pot (STAY AWAY FROM TEFLON) and put a pound of green beans in it with a half cup of water, lid on, at about 5. (I use Trader Joe's frozen. Fresh will need to sit a little longer - which is fine, cos you'll be less pressed in-between everything else, including rinsing and wiping up.) 3. Put a stainless pan (STAW AWAY FROM TEFLON!) on the stove on about 5 or 6 (medium) and butter it, then before the butter starts sizzling, take some chicken breast (or tenderlions, they's even better) and throw it in. Wash hands. Throw some spices or/and herbs on the topside of the chicken. When it's seared good, flip. Check green beans and rice. When that side's seared good, flip, cover, and reduce heat to 3. Now you have to find the 'point of tenderness'. At this point, the green beans are done or just about done. The rice should be done. Strain and: take pots to table, or serve on dishes to put on table, or serve on each person's dish. Likewise with chicken. Rinse any pans -r emember to use hot water - and put some bar keeper's friend with some water on the chicken pan and swirl around. Now go an eat! |
| DrewKaree:
Was "recipe" too tough a word for you to decipher? |
| shorthair:
Mine's just in an holistic format, yo. The Funxional Chef. Thought of making it a web series. |
| SirPeale:
--- Quote from: FooMonk on February 26, 2007, 07:59:06 pm ---I don't know if anyone mentioned it yet, but the only cookbook I ever use is "I'm Just Here for the Food" by Alton Brown. There aren't many recipes, but there's an awful lot of science. If you've ever seen "Good Eats" on the food network, you know what I'm talking about. --- End quote --- Alton Brown is to food as Saint is to arcade controls. |
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