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freedom44

I am doing the weight loss challenge and I like this so I thought I would share.
Garden Vegetable Soup
2/3 cup Carrots, sliced
½ cup diced onions
2 gralic cloves
3 cups fat free beef broth
1.5 cups diced green cabbages
½ cup green beans
1 tbls tomato paste
½ tsp dried basel
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchinis

1. In a large saucepan sprayed with Pam, saute the carrots. onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Servings: 4
Yield: 4 cups
Cooking time: 15 minutes
Ready in: 20 minutes

Nutrition Facts
Serving size: 1 serving
Calories 42.00

sdyeti

Last night I made Pugz's Thai Style Cous Cous and ODB's Spicy Barbecue Shrimp....A+++++++++++ (hey, that's really good considering I'm a tough teacher

).

Excellent recipes, boys!! Dan was like "where did you get these ideas?" STR, baby!!

ODB

Quote:

Originally Posted by sdyeti

Last night I made Pugz's Thai Style Cous Cous and ODB's Spicy Barbecue Shrimp....A+++++++++++ (hey, that's really good considering I'm a tough teacher

).

Excellent recipes, boys!! Dan was like "where did you get these ideas?" STR, baby!!

So glad you liked the shrimp! I've decided i'm gonna make it sometime soon for one of my diet cheat days, but with a twist: Instead simply stirring the flour-and-butter mixture into the sauce, i'll make a roux, cooking it till it gets slightly brown to give the sauce a deeper, smokier flavor.

Hanzo

Quote:

Originally Posted by freedom44

I am doing the weight loss challenge and I like this so I thought I would share.
Garden Vegetable Soup
2/3 cup Carrots, sliced
½ cup diced onions
2 gralic cloves
3 cups fat free beef broth
1.5 cups diced green cabbages
½ cup green beans
1 tbls tomato paste
½ tsp dried basel
¼ tsp dried oregano
¼ tsp salt
½ cup diced zucchinis

1. In a large saucepan sprayed with Pam, saute the carrots. onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Servings: 4
Yield: 4 cups
Cooking time: 15 minutes
Ready in: 20 minutes

Nutrition Facts
Serving size: 1 serving
Calories 42.00

Going to try this recipe this cold & wet weekend.

Pugz

Quote:

Originally Posted by sdyeti

Last night I made Pugz's Thai Style Cous Cous and ODB's Spicy Barbecue Shrimp....A+++++++++++ (hey, that's really good considering I'm a tough teacher

).

Excellent recipes, boys!! Dan was like "where did you get these ideas?" STR, baby!!

I am glad that the recipe worked out for you, I was worried about it cause I never measure anything so I had to figure out amounts. I am glad everything was tasty.

Quote:

Originally Posted by ODB

So glad you liked the shrimp! I've decided i'm gonna make it sometime soon for one of my diet cheat days, but with a twist: Instead simply stirring the flour-and-butter mixture into the sauce, i'll make a roux, cooking it till it gets slightly brown to give the sauce a deeper, smokier flavor.

Did you think about adding a little chipotle to give it some deeper smokier flavor? I was thinking of adding the chipotle and serving it with a corn salsa

ODB

Quote:

Originally Posted by Pugz

Did you think about adding a little chipotle to give it some deeper smokier flavor? I was thinking of adding the chipotle and serving it with a corn salsa

I like the chipotle idea; the roux just seemed fitting given that this is a cajun-style dish.

ODB

Speaking of cajun-style dishes, tonight i'm gonna be making my almost-blackened salmon. I cook by feel on this one, so no measurements, but here's all you gotta do:

Preheat oven to 350 degrees
Season skinless salmon filet on both sides with sea salt and fresh ground black pepper
Season non-skin side (the "prettier" side of the filet) additionally with cayenne and a generous amount of smoked paprika
Heat about a tablespoon of virgin (not extra virgin) olive oil in a nonstick pan on high, till almost smoking
Cooked spiced side of salmon till crispy, about two or three minutes
Flip and cook on other side an additional couple minutes
Remove fish and place on baking tray, give it a squeeze of lemon, and roast in the oven till salmon is cooked through (time will vary depending on thickness of filet)

Simple!

Pugz

ODB - That sounds really good, what other fish do you do this way?

JoeTruth

This is great, please keep it coming. This has truly inspired me to cook, which I have lately but tonight, I'm going out to get some kick ass Sushi accompanied by a jug or ten of hot Saki. I'll be good and order Sashimi rather then Sushi and will use low sodium Soy Sauce. Fresh Uni, Octopus, Unagi, Toro, Maguro, Japanese Mackerel, Yellowtail and what ever else Yoshi is throwing down, I'm in!

Pugz

I miss sushi, haven't had it in almost a year. Won't be able to have it until after the baby comes, wife might kill me if i get it without her.

ODB

Quote:

Originally Posted by Pugz

ODB - That sounds really good, what other fish do you do this way?

I've done tilapia this way too, but without the roasting part cuz it cooks easily on the stovetop.

By the way, Pugz, i'm making your brussels sprout recipe tonight .... the one with garlic and red pepper flake. this is gonna be one spicy meal.

Vickie

Tortilla Soup

2 cans (14.5 oz) Chicken Broth
2 cups water
1 can Mexican or Cajun Style Tomatoes, undrained
1 Bay Leaf
2 Cloves Garlic
1/4 tsp Cumin
1/4 tsp. dried crushed red pepper
12 oz. Chicken breast - bonless, skinless, cut into bite size pieces
2 Green onions, chopped
1/4 cup Cilantro, chopped
2 Tbsp fresh lime juice
tortilla chips
avocado

Combine broth, water, tomatoes, bay leaf, cumin and red pepper in sauce pan

Reduct heat, simmer 5 minutes

Add chicken, simmer until just cooked through (approx 15 minutes)

Stir in green onions, cilantro and lime juice

Season with salt and pepper

Put tortilla chips in bowl, slightly crushed - ladle soup on top, garnish with avocado

Enjoy...

bighit8

I really like this thread. I tried sharkys dish, twas gr-8.I will post another recipe soon.

Pugz

Quote:

Originally Posted by ODB

By the way, Pugz, i'm making your brussels sprout recipe tonight .... the one with garlic and red pepper flake. this is gonna be one spicy meal.

How did the brussels sprouts come out?

Hanzo

I just finished freedom44 Vegetable soup. It was great for the cold wet weekend, plus it was easy to make and good for you.

ODB

Quote:

Originally Posted by Pugz

How did the brussels sprouts come out?

They were awesome. My wife went absolutely gaga for them. This will likely be the only way we prepare them from here on out. Thanks for the tip, Pugz.

I also made Vickie's chicken tortilla soup tonight. Another big hit with the missus. I jazzed it up a bit with some bell pepper, pasilla chili and celery. Got enough to last us a few more of these cold nights.

Vickie

Quote:

Originally Posted by ODB

They were awesome. My wife went absolutely gaga for them. This will likely be the only way we prepare them from here on out. Thanks for the tip, Pugz.

I also made Vickie's chicken tortilla soup tonight. Another big hit with the missus. I jazzed it up a bit with some bell pepper, pasilla chili and celery. Got enough to last us a few more of these cold nights.

Well, you'll need it cuz it's suppose to be cold for a few more days!! Enjoy, and stay dry!

tmarkos

OK this is for the purists and the no more than 3 ingredients lady.

1 good quality flour tortilla. 6-8inch.
1 perfectly ripe avocado, sliced and salted
1 shake of favorite hot sauce.

Place tortilla under broiler and warm to your liking.
place as many avocado slices as you see fit
add hot sauce and roll!
Finish with a Modelo or similar. No Corona's please!
For the highly advanced crowd you can add fresh tomato and/or cilantro.
Cheers!

MTBMaven

Damn sister this was good,thanks!!!

I made it during half time...the wife and I liked it. Too bad I lost today though

.

Justin and I have a concoction we make for dinner. I get Barilla pasta plus (protein and omega3 added), marinate boneless/skinless chicken in Lite Champagne dresssing, bbq that. Then in a big bowl we mix the cooked pasta, bbq'd chicken, a little olive oil, parmesean cheese, red pepper flakes, onion and garlic powder. All that is kinda extra, but the chicken and pasta seems to be a good night before food.

slowSSer

recipe of the day...aka what i'm really wanting right now...

pulled pork: warning: addictive

1- go ask your butcher for a boston butt/pork shoulder (bone in, not trimmed). size depends on who your'e feeding. 20 mountain bikers? 6-8 lbs. 8-10 normal humans? 2-3 lbs. leftovers are good see "*" at bottom

2- heat your oven to 325 (yes, that low)

3- put said butt in a roasting pan. drizzle on a nice layer of olive oil. (tis glue!)

4- get some coarse sea salt and coarse (cracked or butcher work) black pepper. put it in your hands. make the thing look nearly black and white with salt and pepper.

5- put it fat side up (yes, it's important to grant it's own step)

6- put it in the oven and forget about it for at least 3 hours (i said it was good, not quick)

7- take temp starting at 3.5 hours. you're looking for "done pork"

8- take out of the oven when it gets to 150 or whatever "done pork" is and let rest for about 1/2 hour, not covered, out of the oven.

9- pull it! two strong/sturdy (yes, important) forks work well. insert them into the meat, close together, curvy parts facing each other, and pull opposite. trust me. if the meat's been cooked properly, it'll nearly fall appart on its own into little strips (a la carnitas)

side: the fat cap should have dissolved into nothing in the bottom of the pan.

10- serve with warm tortillas, fresh pico,salsa, guac, sour cream, chaloula (or whatever hot sauce you dig) and fresh grated cheese (no bagged cheese product here), please- grate yer own!!! it tastes better!!!)

what do you get? one hell of a meal that didn't cost too much (the meat's cheap- it's normally a butcher throw-away or trimmed for stews)

need someone to back me up? ask Andy aka rut and Hugh (i think hugh's had it...)

only downside for the chef: after you've put so much time and effort into this, you might not be hungry. trust me.

*one word (kinda): flautas or taquitos: leftover meat, crisco at temp. all you need.


freedom44 Junior Member	A diet (die with a t. Garfiled) Recipe I am doing the weight loss challenge and I like this so I thought I would share. Garden Vegetable Soup 2/3 cup Carrots, sliced ½ cup diced onions 2 gralic cloves 3 cups fat free beef broth 1.5 cups diced green cabbages ½ cup green beans 1 tbls tomato paste ½ tsp dried basel ¼ tsp dried oregano ¼ tsp salt ½ cup diced zucchinis 1. In a large saucepan sprayed with Pam, saute the carrots. onion, and garlic over low heat until softened, about 5 minutes. 2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. 3. Stir in zucchini and heat 3-4 minutes. Serve hot. Servings: 4 Yield: 4 cups Cooking time: 15 minutes Ready in: 20 minutes Nutrition Facts Serving size: 1 serving Calories 42.00


sdyeti Official STR Pan Banger	Last night I made Pugz's Thai Style Cous Cous and ODB's Spicy Barbecue Shrimp....A+++++++++++ (hey, that's really good considering I'm a tough teacher ). Excellent recipes, boys!! Dan was like "where did you get these ideas?" STR, baby!! __________________ My Blog: Two Wheel Love THE PATH-Love the Bike You Ride


ODB Team Sting-Ray	Speaking of cajun-style dishes, tonight i'm gonna be making my almost-blackened salmon. I cook by feel on this one, so no measurements, but here's all you gotta do: Preheat oven to 350 degrees Season skinless salmon filet on both sides with sea salt and fresh ground black pepper Season non-skin side (the "prettier" side of the filet) additionally with cayenne and a generous amount of smoked paprika Heat about a tablespoon of virgin (not extra virgin) olive oil in a nonstick pan on high, till almost smoking Cooked spiced side of salmon till crispy, about two or three minutes Flip and cook on other side an additional couple minutes Remove fish and place on baking tray, give it a squeeze of lemon, and roast in the oven till salmon is cooked through (time will vary depending on thickness of filet) Simple! __________________ Hanzo: "The engagement sucks." Grandpa: "Yeah, but it says XTR on it."


Pugz Fat guy in a little coat	ODB - That sounds really good, what other fish do you do this way?


JoeTruth STR Veteran	This is great, please keep it coming. This has truly inspired me to cook, which I have lately but tonight, I'm going out to get some kick ass Sushi accompanied by a jug or ten of hot Saki. I'll be good and order Sashimi rather then Sushi and will use low sodium Soy Sauce. Fresh Uni, Octopus, Unagi, Toro, Maguro, Japanese Mackerel, Yellowtail and what ever else Yoshi is throwing down, I'm in! __________________ "Merit begets confidence, confidence begets enthusiasm, enthusiasm conquers the world!"


Vickie Can you say LEMMING	Here is a good on for a cold rainy night Tortilla Soup 2 cans (14.5 oz) Chicken Broth 2 cups water 1 can Mexican or Cajun Style Tomatoes, undrained 1 Bay Leaf 2 Cloves Garlic 1/4 tsp Cumin 1/4 tsp. dried crushed red pepper 12 oz. Chicken breast - bonless, skinless, cut into bite size pieces 2 Green onions, chopped 1/4 cup Cilantro, chopped 2 Tbsp fresh lime juice tortilla chips avocado Combine broth, water, tomatoes, bay leaf, cumin and red pepper in sauce pan Reduct heat, simmer 5 minutes Add chicken, simmer until just cooked through (approx 15 minutes) Stir in green onions, cilantro and lime juice Season with salt and pepper Put tortilla chips in bowl, slightly crushed - ladle soup on top, garnish with avocado Enjoy... __________________ .V~ Don't be afraid that your life will end, be afraid that it will never begin


bighit8 STR Veteran	I really like this thread. I tried sharkys dish, twas gr-8.I will post another recipe soon. __________________ 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......


Hanzo ...	I just finished freedom44 Vegetable soup. It was great for the cold wet weekend, plus it was easy to make and good for you.


tmarkos Junior Member	Avocado taco's OK this is for the purists and the no more than 3 ingredients lady. 1 good quality flour tortilla. 6-8inch. 1 perfectly ripe avocado, sliced and salted 1 shake of favorite hot sauce. Place tortilla under broiler and warm to your liking. place as many avocado slices as you see fit add hot sauce and roll! Finish with a Modelo or similar. No Corona's please! For the highly advanced crowd you can add fresh tomato and/or cilantro. Cheers!


MTBMaven Tom Brady Look A Like	Damn sister this was good,thanks!!! I made it during half time...the wife and I liked it. Too bad I lost today though . Justin and I have a concoction we make for dinner. I get Barilla pasta plus (protein and omega3 added), marinate boneless/skinless chicken in Lite Champagne dresssing, bbq that. Then in a big bowl we mix the cooked pasta, bbq'd chicken, a little olive oil, parmesean cheese, red pepper flakes, onion and garlic powder. All that is kinda extra, but the chicken and pasta seems to be a good night before food. __________________ You don't have to be having fun to have fun CORBA Support your local trail crew '07 Niner MCR9 - '07 Lemond Zürich - '89 Specialized Sirrus fixed/free


slowSSer ali'i hua	recipe of the day...aka what i'm really wanting right now... pulled pork: warning: addictive 1- go ask your butcher for a boston butt/pork shoulder (bone in, not trimmed). size depends on who your'e feeding. 20 mountain bikers? 6-8 lbs. 8-10 normal humans? 2-3 lbs. leftovers are good see "" at bottom 2- heat your oven to 325 (yes, that low) 3- put said butt in a roasting pan. drizzle on a nice layer of olive oil. (tis glue!) 4- get some coarse sea salt and coarse (cracked or butcher work) black pepper. put it in your hands. make the thing look nearly black and white with salt and pepper. 5- put it fat side up (yes, it's important to grant it's own step) 6- put it in the oven and forget about it for at least 3 hours (i said it was good, not quick) 7- take temp starting at 3.5 hours. you're looking for "done pork" 8- take out of the oven when it gets to 150 or whatever "done pork" is and let rest for about 1/2 hour, not covered, out of the oven. 9- pull it! two strong/sturdy (yes, important) forks work well. insert them into the meat, close together, curvy parts facing each other, and pull opposite. trust me. if the meat's been cooked properly, it'll nearly fall appart on its own into little strips (a la carnitas) side: the fat cap should have dissolved into nothing in the bottom of the pan. 10- serve with warm tortillas, fresh pico,salsa, guac, sour cream, chaloula (or whatever hot sauce you dig) and fresh grated cheese (no bagged cheese product here), please- grate yer own!!! it tastes better!!!) what do you get? one hell of a meal that didn't cost too much (the meat's cheap- it's normally a butcher throw-away or trimmed for stews) need someone to back me up? ask Andy aka rut and Hugh (i think hugh's had it...) only downside for the chef: after you've put so much time and effort into this, you might not be hungry. trust me. one word (kinda): flautas or taquitos: leftover meat, crisco at temp. all you need. __________________ Ask not what you can do for your country. Ask what's for lunch. -Orson Welles http://www.myspace.com/setswim

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