Beef Stew



2.5 lbs cubed chuck
1 heart of celery
4 potatoes
4 carrots
Grapeseed oil
Cornstarch
Paprika
Bay leaves
Asafetida
Salt pepper

Makes 8 servings.




22c/22/p/23f 390 cal

I don't think it is a derail at all. Srs biznez here, and I don't use protein suppliments and need to get this stuff right.

I also have a tendency to go balls out in cooking threads.

confirmed PB & jelly

this is gonna need some mod support or something with an indexed list in OP.

nugz' steak looks unreal.

i don't get this jizzing over EVOO by weight vs volume. yeah you save a few cals bfd.

This is a list of ingredients, not a recipe. How do you make it? Maybe it's obvious, but I dunno anything about soups/stews/whatever.

Don't save any cals (unless I'm missing something...). My jizzing is just because I weigh everything and it's annoying when other people don't.

Heat the grapeseed oil in a heavy pot. Add asafetida and cook until aromatic, about 30 seconds. Add meat, brown. Add liquid to cover, add all other spices, chop and add vegetables. Cover and cook til tender. Make a thickening agent with the cornstarch. You could use flour or arrowroot if you like. Thicken to desired consistency. Nomnomnom.

you save cals in that 1tsp of olive oil never equals 1tsp of olive oil consumed, cuz it coats the spoon, dish, etc.

Sorry if you felt like that was my claim to fame It tastes good and helps me hit my numbers.

Turkey sausage FTW, at least if macros are more important than taste: http://www.jennieo.com/products/84-L...t-Sausage-Roll

Nah, im just messing. But i am looking forward to Soulmans entry.

love this thread, will be contributing.

did a bacon wrapped meatloaf tonight, will post later....

Apparently this thread is not popular at all. Might be time for the mods to lock it

TPTB confirmed hate food content

No pics sorry bros but tonight's dinner was

CHICKEN

Heat cast iron skillet in oven at 500 degrees
Wash and pat whole chicken. Take out the gizzards noob.
Rub chicken in grapeseed oil
Salt and pepper

Put in hot hot cast iron. Bake at 500 for an hour.

Nomnomnon.

I like this thread. If there is going to be a cook off I might come out of retirement.

I however refuse to cook anything containing pineapple :-)

Made those cheesecake bites yesterday. Not bad. I'll post pics tonight.

Okay bros, I have a mission for you.

I want to make a very healthy chicken dish that actually tastes good. I buy the frozen chicken breasts from costco and I want to use like 2-4lbs of them so that I can make a bunch of meals at once. I have two chicken dishes that I make with some kind of regularity.

Balsamic Chicken
I thaw chicken and then marinate it in 5/8c vinegar, 1/4c balsamic vinaigrette, 1/8c olive oil with some oregano, salt, and thyme. After a few hours or a day I cook the chicken on the stovetop and when they're done, set them aside, reduce the rest of the marinade and pour over the chicken. It's pretty good.

Mustard Chicken
Pretty much the same as above but instead of the balsamic vinaigrette I use yellow mustard. My spices include cumin, red pepper and salt. I cook it the same was as well.

Anyways, these are both fine. But I need to mix things up and I know I could be having tastier dishes that are also healthy. Any ideas on either new recipes or ways to make these existing recipes better?

Crash droppin noob knowledge. Still love your world cup food thread.

No stock for the beef stew? I have a slow cooker only so I would probably need to do this amirite?

BTM, when I do cook chicken, I usually cover in Frank's buffalo & some hot spices and bake.

Though I haven't had chicken breast in a very long time now actually, because it usually results in my diet being deficient in fat.

I'll probably either make cauliflower-crust pizza or sweet potato pancakes today. Anyone want to see pics of one of those specifically?

Stock would be ideal. I haven't made any lately cuz I've been lazy, can't use the prepared ones since my guts hate me. With any luck I'll be dropping abalone recipes itt this weekend.

World Cup is next year Brazil, going to go wild in the kitchen. Just 13.5 months away, better start to cut now so I have a month of nomzies in me.

Ok here is my recipe for my Alberta Bison Chili. Note Ground Bison is so Lean and loaded with protein. You may have to check your local butcher for it. I get premade bison patties that are awesome also

Nutritional Info:

Servings Per Recipe: 11 (2 cups)
Amount Per Serving
Calories: 352.5
Total Fat: 4.8 g
Cholesterol: 76.7 mg
Sodium: 1,890.3 mg
Total Carbs: 41.7 g
Dietary Fiber: 10.9 g
Protein: 40.1 g

Ingredients:
Jalepeno Peppers x3
Habernero Peppers x4
MediumOnion
3lbs ground bison or Extra Lean Beef
1 can tomato paste
4 cans aylmers chil
3 green peppers
1 Red Pepper
2.5 cans Primo Red kidney Beans Large (rinse prior to adding)


Use Slow Cooker.
Cut up Jalepeno, Haberno and Onion. I like to use a food Processor and puree them almost
Cut up the Red Peppers and Green peppers small pieces
Grill the Bison when close to done add puree of onions and peppers after a few minutes add the peppers. Grill till brown thna dump into the slow cooker with all the rest.

Slow Cook for 4 hours and done. My friends say best Chili they have had.

1 for SP pancakes

Yeah that would work too. FRH is good stuff. I should also say that sometimes I bake my chicken instead of cooking it on the stovetop. I really don't think it matters much for chicken breasts unless I'm doing something really wrong.

nice. EDF has an awesome chili thread: http://forumserver.twoplustwo.com/79/edf/chili-925104/

1

I always bake mine. Takes 5 min to prep, 2 trays in the oven & wait. Much more efficient than cooking smaller amounts, standing at the stovetop for me. Also FRH, YES.