Recipe sharing (preferably healthy)

[deanb]

So a good thread for most of us since it seems a chunk of us are wanting to slim down over the coming year.

 

I'm basically looking for some extra food ideas. I'm not a terrible cook, but my knowledge of various meals is somewhat limited. When aiming to lose a bit of weight it doesn't help that the meal your best known for is a great stir fry (it's not an overly healthy stir fry)

 

I'm not a hugely fussy eater or a fussy cook(so don't suggest weird n exotic foods or meals). Since most of you are students I'll assume most are of the "if it only has one use, it's not going in my kitchen" mantra. So preferably things that that can be prepared with the bare basics of a kitchen: pan, frying pan, oven tray, few knives(I've got more than a few admittedly. I like a good knife), chopping board, bowls, spoons, etc. Also simple spices, condiments, etc.

 

I've access to an asian market too (I'm in a rather nice asian area), they also run a small fresh fruit n veg market too.

 

Oh and cheaper the better. I love fish, but fish ain't cheap though it is healthy. If it's meals that can be frozen too that's awesome. I have all day to make batches of food n a freezer all to myself. If I can make a bunch of meals for myself in bulk, know what's in them unlike ready meals, then that's awesome. I'm also just looking for ideas of throwing in vegetables and fruit into random day. I like nuts n seeds, as well as dried peaches n figs (they're pretty sweet. Nice crunchy texture too. Shame they look like ball sacks )

[Kovach_]

I'm too tired now, but i'll post some easy, cheap, tasty recipes (with pics) later that are perfect for the student budget.

[deanb]

Awesome

[TheMightyEthan]

I like this recipe cause it's crazy versatile, you can easily change it for your taste and it's really scalable. It also has a whole protein without any meat in it. And I don't know how much dried rice and beans cost there, but they're so cheap here they're practically free (it's like $0.10 per serving). Down side is that dried beans take quite a while to cook so you have to plan ahead.

 

Beans and rice:

 

2 parts dried white rice, cook following the instructions on the package.

2 parts dried black or pinto beans, cook following the instructions on the package.

1 part cooked vegetables (we usually buy frozen corn and use that, but you can use whatever you want).

 

Cook the beans, rice, and vegetables. Mix them together. Store in refrigerator

 

To serve:

Scoop desired amount of rice & bean mixture into a bowl, add salsa to taste (if you have access to it I recommend Old El Paso brand), crushed corn or tortilla chips (crisps?), and shredded cheddar cheese to taste. If desired you can microwave it to melt the cheese, though I usually only do that if the rice & bean mix has been in the refrigerator. After it's warmed up mix all the ingredients together and eat with a spoon (I prefer to heat before mixing because the cheese on top melts and traps the moisture so the rice doesn't dry out in the microwave).

[Mal]

Carrot soup. I'll post the actual recipe later when I get home but off the top of my head...

 

Carrots, chopped however you like it. I prefer big chunks.

Onions, chop it however. Again, I prefer big pieces.

Thyme, just a bit or however much you want.

Chives, for garnish or whatever

 

Chicken stock. It would be cheaper I think if you made your own since its possible to get a stripped chicken body for cheap.

Butter.

 

First sautee the onions in a pot with the butter until they're clear. Toss in the thyme. Toss in the carrots and cook them for 5-10 minutes. Dump in the chicken broth, boil for a little bit then simmer for a while. Salt to taste.

 

The great thing about this soup is that it is light and filling if you have a load of veggies in it. Another good thing is just how customizable it is. You could replace the thyme or combine it with rosemary. Perhaps you can add in other veggies or even some chicken into it for meat. Dip some bread into it for some starch.

 

The cost for this soup should be pretty low, especially if you make your own broth. The most expensive part when I make it was the canned and carton broth.

[Luftwaffles]

I'm a big fan of snapper, lemon juice, and a nice salsa. Makes a perfect fish mean and all you have to do is sauté the fillet of snapper in the lemon juice, then add the salsa about halfway through as a glob on top. Perfect if you're poor, as the only expensive thing in there is the fish, and lemons and salsa is always lying around my house anyway.

 

Besides that, chinese chicken salad, which is just sauteed chicken in oil thrown on top of a salad of soft (slimy) soba noodles, almonds, cucumbers, and sometimes peas, dressed with rice vinegar. It's not incredibly healthy (rice vinegar/chicken), but it is a ton of vegetables and I think it's fucking tasty.

 

But usually, when I've got nothing else to eat I have a French Dip sandwich, which is probably one of the easiest things in the world to make. All you need is good bread, roast beef, cheese, mustard, and beef broth. Turn the first 4 ingredients into a sandwich, heat up the broth, dip the sandwich in the broth, eat. Not exactly healthy, but fast, easy, and tasty.

[deanb]

Oh yeah anything with chicken in is great. I like chicken. And as long as it's not got the skin on (I tend to just get in a bag of frozen fillets) it's pretty healthy. I tend to just throw a fillet in the oven when I get breakfast, take it out when it's done shred it up n just leave it to cool on the side until lunch. Great for putting in sandwiches.

 

Keep them coming.

[Strangelove]

[TheFlyingGerbil]

Well, I just tried out the best ever way to make cheese sauce, AND IT IS LIFE CHANGING. but I guess that isn't healthy. How does everyone else make cheese sauce?

 

I have the tastiest soup recipe ever, which I will post tomorrow.

[MasterDex]

Carrot soup. I'll post the actual recipe later when I get home but off the top of my head...

 

I've got an alternative recipe - It's one of the few things my mother cooks that I like.

 

1lb of Carrots

1 Onion

Thyme - just a pinch

tsp of ground coriander

an average handful of fresh coriander

vegtable stock - As much as needed (usually about a pint)

Salt, white and black pepper - to taste

 

Cooking instructions are essentially the same except once the carrots are good and soft, throw the soup into a blender with some cream and reheat until boiling hot.

 

Stir and serve. It's not much different but why not mention an alternative anyway.

 

One of my favourite dishes is Tuna Napolitana. I think I have the recipe in another thread around here somewhere. Found it!

One of my favourite dishes to make is a Tuna and crab meat pasta dish. It can be done both on the cheap using tinned and packet sauces or made with fresh ingredients and it's great either way.

 

Cheap version:

• 3 puck-sized cans of Tuna (In Brine - drain most of the brine but leave enough to add some flavour (roughly a tbsp)
  
• 1 puck-sized can of white crab meat
  
• A packet of Tuna Napolitana sauce
  
• Tomato Purée
  
• Cheese of your choice
  
• Onion
  
• Pasta.
  

• Make up the sauce from the packet
  
• Boil the pasta in water with some olive oil
  
• Dice an onion
  
• Use cheese and purée to thicken and flavour the sauce to your preference
  
• Add a dash of white pepper
  
• Let the sauce get hot
  
• Stir in the onion
  
• Stir in the tuna and crabmeat, breaking it up so it's not in big chunks
  
• Remove from heat, drain the pasta
  
• Serve on a plate with a garnish of cheese.
  

It's quick and easy. The fresh version is essentially the same except you're making the Napolitana sauce yourself (basically a tomato and herb sauce - Oregano and rosemary work well), using freshly blended tomatoes, chopping up the meat, etc.

 

 

It also works well as a pasta bake, just make sure the sauce is good and thick.

Edited January 6, 2012 by MasterDex

[Kovach_]

Just a heads up, while we're still at the start of this thread. Don't just post cook it according to instructions on the box (unless you provide a clear picture of the box), or say cook it for 5 minutes. If possible, add temeperature or some means of differentiating between high and low. While you can't fuck up too much with heat working on the stove, when it comes to the oven it's a whole different matter. I can figure out most recipes just by glancing at them because i cook a lot, but others might get a bit confused if they're new to the kitchen.

 

Also, should we have another topic for general kitchen advice, tips and tricks, or just post them here?

Edited January 6, 2012 by Kovach_

[deanb]

I guess all things cooking can go in here? If it gets too much or feels like too much of a different topic I can easily split it afterwards.

 

I'm not sure on the "follow instructions" thing. I can sort of agree with using it a bit mainly because some of us use oz, some use cups, some us grams. Though most here seem to be in general terms, like 1 onion, handful of carrots, a chicken fillet etc.

[MasterDex]

It would have some use for oven recipes as Kovach said though - the amount of people that overcook chops is astonishing.

[TheMightyEthan]

I'm confused, what's wrong with "follow instructions on the package"?

[Kovach_]

Nothing, just that i have no idea what's written on the said package you're reffering to

 

I guess all things cooking can go in here? If it gets too much or feels like too much of a different topic I can easily split it afterwards.

 

I'm not sure on the "follow instructions" thing. I can sort of agree with using it a bit mainly because some of us use oz, some use cups, some us grams. Though most here seem to be in general terms, like 1 onion, handful of carrots, a chicken fillet etc.

 

No, i just meant that we should all pay attention in general when posting ingredients (the ratio is the most important). A pinch of this, dash of that is fine, tbs, grams, ounces, whatever, as long as one can figure out the ratio of different ingredients in the dish. Unless it's baking cakes. Cause you need to be super precise and exact there.

 

It would have some use for oven recipes as Kovach said though - the amount of people that overcook chops is astonishing.

 

Yeah, that xD

Edited January 6, 2012 by Kovach_

[Mal]

Here you go, the basic recipe: http://www.seriouseats.com/recipes/2009/08/alice-waters-carrot-soup-recipe.html

 

I've got an alternative recipe - It's one of the few things my mother cooks that I like.

 

1lb of Carrots

1 Onion

Thyme - just a pinch

tsp of ground coriander

an average handful of fresh coriander

vegtable stock - As much as needed (usually about a pint)

Salt, white and black pepper - to taste

 

Cooking instructions are essentially the same except once the carrots are good and soft, throw the soup into a blender with some cream and reheat until boiling hot.

 

Stir and serve. It's not much different but why not mention an alternative anyway.

I find so many soups require you to blend them... bleh. I'm just a tad bit too lazy/poor to buy a blender. Besides, I usually cook in bulk so I have dinner covered for 3-5 days. Imagine blending all that stuff with a conventional blender. Hand blenders might be a tad bit uneven.

 

Though... that sounds mighty tasty.

---

Talking about meat... I made a bitching roast beef over the holidays. How can people screw it up!?

Rub or don't rub whatever crap you want on it. Preheat the oven to 450-500 °F range. Toss it in there for 20 minutes then lower the temp to 350-375 °F and let it cook for another 30-40 minutes.

Let it rest for a bit outside or let it rest in the somewhat hot/warm oven then serve that baby.

 

Mind you, its was a 10 lbs chuck of beef. Cook time will vary.

[MasterDex]

Talking about meat... I made a bitching roast beef over the holidays. How can people screw it up!?

Rub or don't rub whatever crap you want on it. Preheat the oven to 450-500 °F range. Toss it in there for 20 minutes then lower the temp to 350-375 °F and let it cook for another 30-40 minutes.

Let it rest for a bit outside or let it rest in the somewhat hot/warm oven then serve that baby.

 

Mind you, its was a 10 lbs chuck of beef. Cook time will vary.

 

I think the word 'roast' scares a lot of people. The mother of a friend of mine was always afraid of over/undercooking it so she never attempted it, especially when cooking shows can often be so grand with their roast recipes. I told him to tell her essentially what you just said and both of them have thanked me for it a few times ever since.

 

One thing I despise with Roasts is the use of cloves. Do not use them. Despite being an old wive's favourite, they overpowers the meat too much and they don't do it any favours even when used sparingly. If you feel you MUST use them then add a few to the gravy and let them flavour it a bit before removing them.

[TheMightyEthan]

Nothing, just that i have no idea what's written on the said package you're reffering to

That's actually why I used it. I didn't know if the products other people bought (especially across the pond) would be just exactly the same as what I get, and therefore whether the cooking instructions would be the same. I figured everyone can just cook it according to whatever package they get.

[Johnny]

I have nothing to share because I hardly cook. Just popping in to say keep it coming, I want to cook more, and this stuff helps! =)

[Little Pirate]

http://www.youtube.com/watch?feature=player_embedded&v=Dv-LcIC5gtc

This is EXTREMELY tasty and super healthy. Edited January 30, 2012 by LittlePirate

[Faiblesse Des Sens]

I've seen similar recipes. I should try that. I'm vegan so protein is always the thing I have to actually try and put in my diet (tempeh, tofu, spinach, beans, etc) so this will be nice for when I don't want to think about it.

[Little Pirate]

Working as a cook has been teaching me a lot of tasty, easy recipes.  A lot of the catering menu recipes aren't available to me just yet because they're usually made by the manager, but I took home a REALLY tasty recipe. Technically I am not suppose to be sharing some of the company-inspired meals, but this is a very common recipe that you can probably find outside of my work anyways.

 

Nappa Valley Chicken Salad:

-Picked chicken (Best from rotisserie or baked full chicken) You can leave it in chunks, but I prefer to shred it into finer pieces.

-Celery, cut into 1/4 inch thick pieces

-Red Grapes, cut in half

-Mayonnaise

-Sugar

My optional additions: Cashews, garlic powder, seasoning salt, black pepper

 

Generally the amount of mayonnaise you use depends on how much chicken you have on hand. This is partially why I prefer to shred the chicken, so that when I mix everything together I am able to guess how much I need by how it blends.  You don't want to add to much or it'll be sloppy.   I generally stick to about 1/3 cup of sugar, when I make a large batch.  I wish I could give more accurate proportions...  But this is one of my favorite cold side dishes that we make.  I love the sweet-and-salty taste and texture.

Instead of cashews you can use pecans, and dijon mustard is also another ingredient you can use in the mix.

[Thursday Next]

Made this the other week: http://www.bbcgoodfood.com/recipes/9021/chicken-and-white-bean-stew 

 

Very healthy and tasty. Was looking for alternatives to potatoes, rice and pasta.

 

Also tried this: http://www.bbcgoodfood.com/recipes/9065/hearty-lamb-and-barley-soup

 

Without potatoes, added other root vegetables instead. Also, instead of blending any of it, I just mashed it up some. Pearl barley made a nice change. This is actually pretty healthy too as there is not a huge amount of meat to it.

 

(I tend to cook things that I can scale up to make big batches of and then store in the fridge or freezer. Love to front load my cooking.)

 

Oh and also experimented with kedgeree: http://www.bbcgoodfood.com/recipes/2256/smoked-haddock-kedgeree 

 

I swapped out the smoked haddock for smoked salmon as the shop was out of haddock. It worked really well.

Edited February 22, 2013 by Thursday Next

[TheFlyingGerbil]

any one have any hints for making foo yung? While I was looking for recipes it seems USA has it with a gravy while the uk doesn't. Seems like everyone was calling the sauce an abomination but I can't say I'm bothered about authenticity I just want it to be tasty. is it a worthy addition? also, my favourite meat in it is Chinese roast pork  (char siu) but I can't get that around here is there anything that's similar but easier to find or simple thing to do to pork that is an approximation that doesn't need a dozen ingredients i'll only use once? I want to start making some of the dishes i enjoy from the take away but i've only ever made fried rice and need to broaden my horizons.

[Strangelove]