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Thread: Easy Recipe Exchange?

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    Search Easy Recipe Exchange?

    Would anyone be up for this? I have a TON of simple, healthy, easy recipes to share and am ALWAYS looking for new ones. 99% of mine ar easily convertible to vegetarian or vegan as well.

    Anyone game?

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    Veteran Member innes's Avatar
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    Default Re: Easy Recipe Exchange?

    I need some new recipes! And I'm vegetarian (well I don't eat actual meat but I eat eggs, cheese, etc.) so let's do this
    InnesX

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    Veteran Member Doc Holliday's Avatar
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    Default Re: Easy Recipe Exchange?

    Do this:

    http://www.lanascooking.com/2011/04/...hicken-thighs/

    but use drumsticks and thighs verses quarters and use two strips of bacon per piece. also: fingerling potatoes are the business!
    Nope silly, its just a persona that entertains the masses, yourself included. - KS_Stevia

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    (everything I post should be considered a work of fiction)

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    Default Re: Easy Recipe Exchange?

    So every time I have a bunch of shit left over in my fridge, I whip up this curry. It's quick, easy, and mad delicious. My husband loves it. I seriously make it like once a week for him.



    You need to go buy some Mae Ploy yellow curry paste. I have attached a photo. It's like $3 for a big ass 2lb tub and it will easily last you three to six months. Ingredients in it are: garlic, lemongrass, shallot, dried red chile, salt, galanga, cumin, cinnamon, star anise, turmeric, kaffir lime peel, coriander seed.This should be the only thing you will have to buy really to make this a billion times.



    Then look in your fridge and check out what leftovers you have. I had leftover turkey today, but you can use anything from tofu, poultry, sausage, pork, beef, tempeh, seitan, eggs, seafood... whatever protein you have. I have used all of those things successfully. As far as veggies, anything goes!



    So first, grab a big soup pot. Throw a pat of butter or margarine of your choice in it, like 2 TBSP. While it melts, chop up an onion, then toss the chopped onion into the butter to sautee.



    What's your garlic situation? I usually have crushed garlic on hand, so I throw around 2 tablespoons of that in the sautee with my onion. You can also use: 4-5 chopped fresh garlic cloves OR 3-4 tablespoons garlic powder, depending on how much you like garlic. We love the shit out of it.



    While this is sauteeing, survey your veggies. I ALWAYS use potatoes and onion, but the rest varies. Cut up your potatoes into bite sized chunks. Any kind of potatoes will do, skin on or off. Set your potatoes aside for now.



    FRESH VEGETABLES: Cut them up bite sized and toss them in with your onions to soften up for a few minutes.

    FROZEN VEGETABLES: Wait until the last minute to add.



    Now you need liquid. When the onions are soft, and the other vegetables are warm, I throw in around half a cup of hot water. It will boil up quickly and sizzle like hell, but that's ok.



    Look in your cupboard and check out your broth situation. You can use vegetable broth/bouillon, chicken broth/bouillon, beef broth/bouillon. If you're using bouillon, prepare as directed and toss about a cup in. If you're using broth throw in either a can or a cup.



    When that comes to a boil, add your protein and your potatoes.



    Get out your tub of curry. Throw a couple of generous spoonfuls of this into a cup. Mix with hot water until it reaches a slushy consistency, like fruit puree. Pour as much of this as you like into your pot- however spicy you like it is up to you. Stir this up.



    Look in the fridge for something dairy to add to it. All of these things will work (I have used them all successfully), so pick one:



    1 C milk (any kind- whole, 2%, skim, whatever)

    1 C heavy whipping cream

    1 C half and half

    1 soy milk (PLAIN! or plain light. not Vanilla that's nasty as fuck trust me)

    1/2 C sour cream (regular or vegan)

    1/2 C Greek yoghurt (PLAIN!!)



    Once you have selected one, stir it in into the mix.If you're using FROZEN VEGGIES! Now is the time to toss them in.



    Now how long you cook it is up to you. 45 mins is fine, and I've done up to 3 hours on low heat. What works with your schedule? This can be a quick meal OR a low slow "set it forget it" thing.



    Cook up the rice of your choice and serve over rice.



    To recap ingredients!:



    1/2 C water

    1 C some kind of broth of bouillon

    Mae Ploy yellow curry paste (water added until slushy consistency)

    1 C some kind of liquid dairy / 1/2 C of cream or yoghurt dairy

    1 large onion, any kind

    Some potatoes, any kind

    Leftover frozen or fresh veggies of your choice, however much you want

    2 TBSP butter or margarine of your choice

    Protein of your choice

    Fresh garlic or garlic powder


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    Default Re: Easy Recipe Exchange?

    Not very healthy but still easily made vegetarian or vegan!

    I love the shit out of fried chicken. I have also used this recipe with Quorn "Naked Cutlets" (), and subsituted the milk for plain soy milk, so if you're vegan or vegetarian you can make this too!



    What you need for the soak!:



    About 1 cup of hot sauce. I use either Louisiana brand () or Frank's Red Hot thick style ()

    1 1/2 cups or milk. You can use any kind of milk, I use whole but have successfully used 2%, 1%, skim and soy.

    2 tbsp of chopped garlic



    Mix all this up in a bowl. The hot sauce will make the milk thick, this is normal. If you use thighs or breasts like I do, cut your chicken up before you throw it in. You can use legs if you want. Make sure the chicken is totally covered and let it soak in there between 90 minutes and 4 hours. Whatever you have time for.



    For the dredging flour:



    2 cups of all purpose flour

    3-4 tbsp of Tony Chachere's Cajun Seasoning ()

    1 tbsp black pepper

    1 tbsp chili powder



    IF YOU DON'T HAVE TONY'S OR CAN'T FIND IT:

    1 tbsp garlic powder

    1 tbsp onion powder

    1/2 tbsp salt

    1 tbsp black pepper

    1 tbsp chili powder

    ...Not the same totally but reasonably close.



    The flour should look speckled when you mix it all up.



    I take it I don't have to say to heat up some oil in a heavy deep skillet. I use vegetable oil, but you can use safflower or whatever oil you like. I wouldn't recommend olive oil though. It tastes kind of funky with the chicken. I heat my oil over medium high.



    Take your soaked chicken pieces and dredge them in the flour. I like to re dip them in the soak and dredge them twice. Makes a nice crispy coating.



    Arrange your chicken in a single layer in the skillet. I usually fry 10 minutes a side. Drain on paper towels.



    Serve with garlic mashed potatoes!!

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    Default Re: Easy Recipe Exchange?

    Yeah, a bunch of my favorite recipes probably couldn't be considered "healthy" meals... lots of cheese and carbs.

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    God/dess whirlerz's Avatar
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    Default Re: Easy Recipe Exchange?

    Mmmm, always lookin' for a good receipe!

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    Default Re: Easy Recipe Exchange?

    Stuffed Greek Chicken

    What you need:

    Boneless, skinless chicken breasts
    Enough plain Greek yoghurt to cover the chicken
    One chunk fresh ginger
    1 tsp cumin
    1 tsp red chili flakes
    Kosher salt
    One half lemon
    1 jar artichokes (you can get them in plain olive oil)
    1 bag spinach (we're spinach people.. lots of iron)
    1 small container feta cheese

    Dump the yoghurt in a bowl. Grate up your small knob of ginger and throw it in the yoghurt, along with your cumin, red chili flakes, and a pinch of kosher salt. Stir it all up, and submerge the chicken in it. Marinate it for a couple hours, 2-4 is good. Whatever you have time for. Keep your marinade for the last step too. Don't toss it when you take the chicken out.

    Preheat your oven to 375F. Take your feta cheese and the juice of that lemon half and stir it up together. Chop up your artichokes and spinach, then stir that in with the cheese mixture.

    Cut a slit in the side of the chicken breasts and stuff. Then arrange them in a single layer in a baking dish. Brush with enough marinade to coat evenly. Then bake for around 45 minutes, basting some marinade over the chicken every 15 minutes or so.

    Serve with salad and NOM.

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