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Thread Statistics | Show CCP posts - 2 post(s) |
Phiend
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Posted - 2007.08.03 00:48:00 -
[1]
I'm tryin to eat smart lately, and Ive been tryin to get recipes that I can cook easily, and are relatively cheap. What I've been cooking alot lately is skinless boneless chicken ******* (98% fat free)
Anyone have any recipes that I could use that wouldnt ruin the fact that its healthy? Every recipe site I goto have recipes using the ******* but they are always smothered in horrible ingredients.
Note: doesnt have to be a chicken recipe, just on the healthyish side :P
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Micheal Dietrich
Cynical Cartel
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Posted - 2007.08.03 05:17:00 -
[2]
Buy a Wok, it'll be your friend. And lots of fish.
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Never Forget, Never Forgive |
Gojyu
Gallente Ever Flow FREGE Alliance
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Posted - 2007.08.03 07:23:00 -
[3]
The most fantastic chicken ever invented:
Go to the store, buy a jar of tandoori paste (it's in the indian section, you want the concentrate, not the sauce). Get a large container of plain, low-fat yoghurt. Mix about 1-2 tbsp of of the paste per cup of yoghurt, marinate the chicken overnight. Pure awesome, and very quick to make.
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Mary Makepeace
Caldari Neh'bu Kau Beh'Hude Ushra'Khan
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Posted - 2007.08.03 08:59:00 -
[4]
simplest carrot salad ever.
3 lrg carrots grated generous pinch of salt tblsp of vegtable oil 2 tsp of black mustard seeds.
sprinkle the salt on the carrot, mix. heat the oil, add the mustard seeds until the first ones start to pop, poor over carrots, toss.
then serve.
oh, and buy a wok and a thai cookbook. stirfys are great.
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Aiwaz
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Posted - 2007.08.03 10:02:00 -
[5]
1 chicken breast trimmed and with a 2 inch score along the breast. finely chop some mushrooms garlic and basil and stuff into the chicken breast. trim the fat of 2 pieces of bacon and rap around the chicken breast. sprinkle with pepper and a little olive oil. cook uncovered in the over
serve with some roasted veg and a glass of white wine
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ReaperOfSly
Gallente Lyrus Associates Betrayal Under Mayhem
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Posted - 2007.08.03 11:40:00 -
[6]
This is fairly spicy and richly flavoured, but give it a go. It's easier to cook than you think, and damned tasty
4 skinless chicken *******, cut into strips 3 tbl cornflour 1 tbl sunflower oil or olive oil 3 crushed cloves of garlic 5 tbl soy sauce 1 tbl white wine vinegar 1 tsp clear honey 1/8 pint water 6 chopped spring onions 1/2 tsp cayenne pepper 1/4 tsp paprika
Mix the cayenne with the cornflower and coat the chicken strips with it. Heat the oil in a pan or wok, and stir fry the chicken and garlic until it's started to brown. Mix together the water, soy sauce, vinegar, honey and water and add it to the pan/wok.
Cover the pan/wok and cook the chicken through. Add spring ionions and paprika, remove the cover, and cook for another couple of minutes.
You'll probably want noodles with this too, but that's easy. I just use medium egg noodles from a packet.
This is enough for 3 of 4 people, so if you're just cooking for yourself, reduce the ingredients accordingly. --------------------------------------------------------------------
Originally by: F'nog Reaper wins the thread.
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GM Voodoo
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Posted - 2007.08.03 11:44:00 -
[7]
The problem with my recipes is that most of it is done to 'feel' with regards to quantities.
Marinade:
Finely chopped ginger Finely chopped garlic Light soy sauce Oyster sauce Small amount of honey Paprika or chilli powder Ground pepper Salt
Cut up chicken into cubes, marinate for an hour or so. Chop up pile of vegetables, toss into wok. Fry briefly with a dash or two of sesame oil and light soy sauce. Toss in the chicken cubes with marinade, fry until chicken is cooked. Serve with rice.
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Miss Anthropy
School of Applied Knowledge
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Posted - 2007.08.03 14:19:00 -
[8]
Anybody want to hear my toffee onion recipe? Or my delicious Mixed-veg Trifle?
Hell is other people's ringtones. |
Phiend
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Posted - 2007.08.03 23:13:00 -
[9]
Nice contributions so far Anyone know if I can get a wok small enough to fit on a small hotplate like: http://www.alliedkenco.com/catalog/images/TMTTS1.jpg :P
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Gojyu
Gallente Ever Flow FREGE Alliance
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Posted - 2007.08.03 23:24:00 -
[10]
Originally by: Phiend Nice contributions so far Anyone know if I can get a wok small enough to fit on a small hotplate like: http://www.alliedkenco.com/catalog/images/TMTTS1.jpg :P
I'd suggest buying an electric one in that case
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Brujo Loco
Amarr Brujeria Teologica
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Posted - 2007.08.04 03:11:00 -
[11]
Bleh what happened to greasy foods and high carb tasties?
We are all DEAD, we just don't know WHEN anyway
"The Theology Council is watching ... YOU!!!" Viva VENEZUELA!!! |
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GM Voodoo
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Posted - 2007.08.04 10:16:00 -
[12]
Originally by: Phiend Nice contributions so far Anyone know if I can get a wok small enough to fit on a small hotplate like: http://www.alliedkenco.com/catalog/images/TMTTS1.jpg :P
Go to your local Asian supermarket. Most of them have a section with woks, bamboo steamers, plates, Hell money and the like. You're looking for the thin-sided woks, and don't worry if the thing is 20" across. It will work on your hotplate. At least, the wok I got when I was a student worked on my student hotplate. If nothing else, you will have a wok with which to invite yourself round to other peoples' places and cook for them.
One thing you want to do is cure it properly. Dump a teaspoon of oil in the wok, add a splash of oil. Heat it up and then use a wad of kitchen paper to rub the inside surface of the wok with the oil and salt. When you first get it, you may have to do this three or four times. In regular use, rinse the wok out with hot water and scrubbing brush, then dry it and cure it once before putting it away. Do not wash it again after curing, just wipe out all the salt and as much of the oil as you can. If maintained, this method ensures that your cheap Asian supermarket wok will not rust and be just as non-stick as a fancy teflon coated version.
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