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MTBMaven

Sweet that would be cool. We got one of those damn things for our wedding and it's still in the box. Just never gotten around to using it. My mother-in-law tells us they are great for cooking Persian food, like Fesenjoon.

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bighit8

Teriyaki Game Hens ( crockpot style)

Wake up in the morning and take a few minutes before you leave to ride.

2 0r 3 Game Hens halved
1 tablespoon soy sauce
2 tablespoons sugar
1 teaspoon powdered ginger
1 clove Garlic minced
2 tablespoons sherry
2 tablespoons oil ( I use Olive oil)
1/2 cup consomme

Season game hen with salt and pepper
Combine the rest of the ingredients and mix.
Brush the hens on all sides
place in the pot and poor over any remaining marinade
4-6 ors on low
9-10 on high
Serve with rice and beer.

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KeepsWhatHappens

Try Hammer Recoverite. It can serve as a meal replacement and is fulfilling (to me) and gives your body what it needs after a hard ride. Probably not as satisfying as an Ortega Burger and fries though but a heck of alot healthier.

KeepsWhatHappens

allison

Steph and Dan are over tonight after our big training ride..

We marinated 3 chicken breasts (boneless/skinless) in Champagne Lite dressing.. I made a big pot of Barilla pasta plus thin spaghetti, and Steph did a big cookie sheet of veggies in the oven. Sooo good.

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back_of_the _pack

How about posting your Mother-in-Laws recipe for the crock pot Fesenjoon. I have a few pomegranates in the fridge looking for a good home (the crock pot seems fitting).

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Sharky

You didn't say it had to be healthy right? Even if you hate cabbage you'll LOVE this trust me! I took this from my post in the ladies forum...yes we really did exchange recipes .
Ingredients:
Whole cabbage thinly sliced, 1 can Cream of Celery soup, half cup mayo, 2 cups corn flakes, half cup milk, half tsp. salt, 3 Tbsp. melted butter, few cups shredded Cheddar Cheese.
Directions:Drop cabbage into boiling water till 3/4 cooked (3-4 min.) drain well. In small pan combine Soup, Mayo , Milk & salt mix well and heat. In seperate bowl combine corn flakes and butter toss to coat. Pour half the corn flakes over the bottom of a 1 1/2 quart casserole dish. Alternate layers of cabbage and the sauce then top with cheese and remaining corn flakes. (myself I include cheese as part of the layers makes it extra good that's why I listed a few cups since I don't remember exact amount??)
Bake at 350 for about 15 min. or well heated.
ENJOY!!!!

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Division 26

ohyeah89

Here's how my mom told me you'd make Fesenjoon in a crockpot:

Add the following to your crockpot:

-1 Jar Pomegranate Sauce (easily obtained from an Armenian/Persian store... or I guess from your fridge?)
-3 cups finely ground walnuts (food processor works great)
-3 tbspns ground onion (food processor, again)
-4 cups water

Mix, then add the following:
-1/2 tbsn netmeg
-1 tbsn of salt
-1/2 tspn of pepper
-1/2 tspn saffron (if you have none avaliable you can use tumeric instead)
~1 cup of sugar to taste (it should be sweet and sour at the end)
-2 Chicken Breats*

After done cooking in crockpot add
~4 tbsn of lemon juice to taste

~You want a sweet and sour taste so if it's too sour then add more sugar, and if its too sweet add more lemon juice~

Serve over white rice (not sticky! Basmati is good)

Some NOTES:
-These amounts would make A LOT of Fesenjoon! Feel free to cut down
-Fesenjoon is an AQCUIRED taste, my family has been trying to get me to eat it for 20 years and I still do not like it BUT the people who do like it, absolutely LOVE it!
-Beware of serving Fesenjoon to people (especially children) unfamilar with its ingredients it DOES very CLOSELY resemble... well let's just say its brown in color and runny... LOL its always been a favored joke in our house
-My mom usually cooks Fesenjoon in a big pot on the stove so it goes a lot faster than in a crockpot
-Since my mom is not persian (my dad is), she may have Americanized this recipe but she's been cooking it for +25 years and all our persian friends love it so I think it works well...
*-She also usually does not cook it with chicken but rather grounds an entire onion, uses half in the Fesenjoon and then adds the other half with ground beef to make meatballs and then adds those meatballs to the Fesenjoon

Hope this helps, Enjoy =)

Pugz

Those game hens sound great. I am going to try those next week.

bighit8

Bump

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

bighit8

This one is really good, not my recipe but good.
2 Tablespoons sunflower oil
8 large to medium Portebello shrooms
1 onion chopped
1 garlic clove crushed
1/4 cup rolled oats
7 ounce can chopped tomatoes
1/2 teaspoon hot suace of choice
1/4 pine nuts
1/4 cup Parmesan cheese
salt and pepper

1. Preheat oven to 375F Use a little oil to grease a shallow oven proof dish.
2. remove mushroom stalks and chop into small dice.
3.Heat oil in a small pan and saute onion ,garlic, and mushroom stalks till soft and lightly browned, stir in oats and cook 1 minute more.
4. stir in tomatoes and hot sauce,add salt and pepper.
5. Now filling is done, stuff the caps and sprinkle with pine nuts and cheese
6 Bake for 25 min.
This is one from my mom. Man I love to cook. Can you say food network addict.Plus I live alone and have to cook for myself.

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

bighit8

I'm working on a split pea,asparagus,leek,squash and sausage soup, but don't have the recipe right yet. I will post when I get it right. It's trial and error ya know!

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

mottmcfly

I'm copying all of these. Maybe we can make a STR cookbook out of it. I'll add a crab cake recipe as soon as I word it correctly.

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bighit8

Not a bad idea.STR cook book and then...............

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

mottmcfly

THEN...we'll start our own TV show on SPIKE call STR's most scariest MTB rides. After that it's only natural that DINO gets his own talk show. In between we can air "when Fontuckey weather goes bad" and "gone with the climb"

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WRXKID "first off, Im not a girl. But my girlfriend is!"

Dino Brown

...........

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Pugz

I actually thought of the STR cookbook idea too, I even said something about it the other day.

bighit8

I try to stay 90% vegetarian, but some meat is good.

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

genusmtbkr5

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bighit8

I just saw this one on the food network. Really simple.
Put a handful of baby spinach on tin foil. Put in a piece of sea bass.Put in chopped ginger and garlic,soy sauce,sesame oil and a little white wine. Wrap it up in the tin foil and bake. It did not say how long to cook but I will assume 325F for 15 min.

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DINO BROWN:I am a BIG fan of the G-Spot! You can quote me on that!

ELSHIVA:Hey, what can a girl say? Trust me, that much vibration was NOT enjoyable......

Pugz

I haven't had time to post a recipe in a couple days so I thought I'd do a yummy brussels sprouts recipe

1 1/2 pounds brussel sprouts
1/2 pound pancetta cut into 1/2 inch cubes
1 teaspoon chopped thyme
1 teaspoon chopped parsley
salt and pepper

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice batch nearby. Cook whole brussels sprouts in the boiling water for 2 minutes, then drain and plunge into ice bath. Once they have cooled, drain, trim off tough ends and cut in half lengthwise.

In a 12 to 14 inch saute pan, heat the pancetta over low heat until most of the fat has been rendered and cubes are crispy, 8 to 10 minutes. Remove pancetta from the pan with a slotted spoon. Drain all but 2 tablespoons of the fat. Add the sprouts to the pan and cook over medium high heat until tender, 6 to 7 minutes. Return the pancetta to the pan and add thyme, parsley, salt and pepper and serve.