Recipe of the Day

[jschwart73]

Ok, Mother's Day dinner.

First off, the roast:

5 lb pork loin roast. Covered in about 1/4 cup of chopped fresh garlic, 1/4 chopped fresh rosemary, salt, pepper and olive oil. Wrapped it all up with 4 more stalks of fresh rosemary, wrapped it up in saranwrap and let marinate overnight.

Grilled it using indirect heat over a charcol grill at the lowest temp I could get the grill until the internal temp was about 145. Used applewood chips to add even more smokey flavor. Let it rest for a while - I wrap mine in aluminum foil, put it in the bottom of an empty ice chest and covered it with towels to keep it insulated. I left it there for at least an hour, it was super moist and tender.

Veggies - Deconstructed vegetable medley:

Take any veggies you like, I used zucchini, asparagus, bell peppers (orange and yellow for color), portabella mushrooms, roma tomatoes. Lightly coat with olive oil, salt with kosher salt and grill until done. The veggies will cook at different rates, I suggest you hold off on the tomatoes and mushrooms until the very end. Set out on a platter and let people pick and choose what they want.

Potato dish -

Take fingerling gold and red potatoes and dice to a country potato sized dice (not too small, but not too big). Olive oil (lightly), kosher salt, pepper and then take some saffron threads, crush them in between your fingers and spread evenly over the potatoes. Roast at 400* until they're golden brown.

[ohyeah89]

So I was experimenting again

Ingredients:
1 lb Extra Lean (94/6) Ground Beef
1 tbsn Lite I Can't Believe It's Not Butter (ICBINB) (or any cooking oil of your choice such as olive oil)
1/2 Onion
2 tbsn Minced Garlic
1 small can Oretega Chilis
1/4 head Cabbage
1/4 can Low Sodium Corn
1 can Diced Tomatoes (I used one that had garlic/oregano seasoning)
1 can Pinto Beans
1 can Black Bean
1 package Chili Seasoning
Various to taste Lime Juice, Chili Powder, Cumin Powder, Salt, Pepper, Tapatio Hot Sauce, Sweetener (Splenda/Sugar, your choice)


-[Brown the ground beef]*
-Coat a pan with cooking oil of your choice (I used Lite ICBINB)
-Stir in diced up onions, garlic, corn, cabbage (According to my mom, you don't want to brown them, just cook until they are soft)
-Stir in the tomatoes, beans, and chili mix
-Let simmer for a bit
-Add your preferred seasonings to taste (I used 2 tbspn Lime Juice, Chili Powder, Cumin, Dashes of salt and pepper, Tapatio Hot sauce, and Splenda (Feel free to use a bit of sugar if you are anti-artificial sweeteners, just use in limited quantity if you want to maintain a low calorie total)
-[At this point, the chili tasted good but tasted like something was missing so I browned the Ground Beef in a separate pan and then added]*
-The longer it simmers, the more the tastes will mix/mature
*[Note]- I had originally intended this to be vegetarian chili so I did not add the meat until the very end. It definitely influenced the taste (in a good way) and didn't add much calories (1 lb of 94/6 added 520 cal to the entire pot)
Enjoy!

I think the secret is the sweet and spicy taste to it. Just a little sweetener goes a long way! I had asked my mom for help for the browning/softening and she kept on commenting on all the "weird" stuff I was adding in and kept on saying "I don't know how that will taste in there!" yet after I was finished and she tried it, she keeps on asking if she can have more!!! One thing to keep in mind, beans are the magical fruit and cabbage and garlic normally have a similar effect (TONS of fiber!)... Interesting enough I've been eating it for the last 2 days and haven't experienced anything "explosive" ...yet!

One big bowl was 388g of Chili and only 310 calories (I'll do the math on the protein, fiber, carbs, fat when I get back from the field later today)

SOOO GOOD!

[Albacore]

This is my wife's favorite. We found it a restaurant years ago. I tweaked it a bit for my taste. It is soooo easy to make. Plus, only 4 ingredients and loads of protein. Pair it with any side. The restaurant closed a couple of years ago so I can now call it "my" recipe.

Serves two:

2 boneless, skinless chicken breasts
3 or 4 slices pepper jack cheese
1 avocado sliced
Your favorite dry rub (homemade, bought, or even just salt and pepper)

Season chicken with rub on both sides. Grill (preferably) or brown and bake chicken until just before done. Place cheese on top of chicken and continue to cook until cheese just begins to melt. Add sliced avocado to top of cheese/chicken and serve.

[mtnkitty]

Here's a really EASY "salad" I make that I saw in a magazine and kinda "tweaked":

Black Bean & Corn Salad

1 15oz. can of black beans, drained and rinsed
1 15oz. can of corn kernels, or just roast your own corn and take the kernels off
1/2 red onion, diced
Cilantro
Reduced fat shredded cheese, or any kind you like
Cherry tomatoes, cut in half and as many as you like
Avocado chunks

I take the canned beans and corn, rinse and drain them and then heat them on a skillet. While they're heating, I add a little salt and pepper and sometimes a smidgen of sugar if I want.

While that's happening, I dice up the red onions very finely, and prepare the cilantro, avocado, and tomatoes. Take the beans and corn off the heat, add the onions. After they cool down a little, add in the cilantro, avocado, and tomatoes, and then once its completely cooled down, add in however much cheese you want.

It's a really simple dish, and I originally bought some dressing to put on it, but realized it didn't even need it. It's also completely cheap, easy/quick, and can be changed to whatever you prefer.

[MTBMaven]

This sounds great!
http://vikapproved.blogspot.com/2008...een-curry.html

Curry Sauce:

• 1/2 cup of dried black beans in 2 cups water
• bring beans to boil and then simmer on low for 1hr
• drain water
• add 1 can coconut milk
• add green curry paste to taste [2-3 table spoons if you like it hot]
• bring to a boil and simmer on low for 30mins
• stir in freshly chopped cilantro & basil to taste
• add fish sauce [2-3 table spoons] once cooking is complete

Vegetables:

• slice 1 red pepper and 1 green or yellow pepper into large cross sections [see pic]
• slice 1 white onion into large rings [see pic]
• dice ginger into small pieces - approx 1-2 table spoons
• remove shells from 3-4 garlic cloves
• place asparagus into steamer - set for 10 mins
• heat olive oil in wok to medium high heat
• stir fry onions until nearly soft
• add ginger and str fry 1 min
• using a garlic press add garlic cloves
• add peppers and stir fry 2 mins
• remove from heat

Serving

• place jasmine rice & vegetables on plate
• cover with generous portion of curry sauce and beans
• serves 4-6

[MTBMaven]

I cooked this dish tonight for the first time and it was pretty darn good. After adding the coconut milk I kept noticing smells that reminded me of Mandalay Bay, so I named the dish Mandalay Bay Black Been Green Curry. I paired the dish with a very enjoyable 2001 Helfrich Gewurztraminer. Enjoy!

[bighit8]

so wheres the recipe??
oops,nevermind