What are some of Project99 players recipes?

[Zaphyer]

I'm hungry! anyone know of a good, relatively cheap and inexpensive recipe
they would like to share?

My recipe for hard times.

Ramen noodle egg drop soup -

Bring water to boil in a small pot, add ramen
then crack open 2 eggs into the boiling water.
cook 3-5 minutes, drain water, add seasoning packet.

Added protein from the eggs takes the edge off hunger
and also livens up an otherwise dull dish.

[Akame]

http://www.project1999.org/forums/showthread.php?t=9365&highlight=recipe

[Messianic]

Cook 1/2 dry lentils in 1 cup water with a pinch of cayenne pepper and fresh garlic or garlic salt. Heat to boil, reduce to low, cover, leave for 40 minutes or until most of the water is absorbed.

Two servings of fiber/protein packed tastiness for pennies.

That, canned tuna (in moderation to avoid heavy mercury intake), chicken, broccoli, and eggs are a big majority of what I eat during the week.

[Infectious]

Get two packets of ramen and cook to a boil. Drain the water back into the pot to avoid high water bill( if on well or useing your neighbors hose for water disregard this step). Bring water back to a boil and put one can of tuna. Cook for three mins and drain the water from the tuna. Place the tuna ontop of the noodles. Go to your local deli and get a packets of saltine crackers and texas pete hot sauce. Crush crackers and place ontop for a beautiful crust and drip hot sauce ontop. Put oven to 400 and bake for 10 mins. This meal will hold you off for a whole day of poop socking or force you to quit eq and get a job.

[Hasbinbad]

Buy a well-marbled 3" ribeye from the fat end of the muscle, have it deboned and filleted "sweetheart" style, sprinkle with salt, black pepper, and garlic powder.

Heat a le creuset cast iron grill pan (with the grill marks) until the smoke detector goes off.

put the steak in the pan just until the contact with the pan is burnt but the inside is still raw.

like so:
http://i53.tinypic.com/pc3r7.jpg

eat.

[captainspauldin]

i eat my own poop

[Hasbinbad]

Narsai David's Chocolate Decadence "Cake" (it is technically a cake b/c of the ingrediants, but it's basically an 8" x 1" truffle)

buy:

8" springform cake pan
parchment paper
extra butter and flour

a pound of the most expensive dark (60-70%) chocolate you can afford
10 tbsp of unsalted irish butter (room temp)

4 XL eggs (room temp)
1tbsp flour
1tbsp sugar

bag of frozen raspberries *unsweetened*
a blender

whipping cream and some extra sugar
a hand mixer (beater)

--

cut a piece of parchment paper the exact size and shape of the bottom of the cake pan, grease it with butter, and sprinkle that with flour

double boil chocolate and butter together over low simmer (dont let top boiler touch water) - let cool slightly

beat eggs and sugar on high setting until they are light and fluffy, and the volume has increased 3x (5-10min), reduce speed to low/medium and add flour

use a rubber spatula and fold about a third of the egg mixture into the chocolate (make sure the chocolate has cooled enough so it doesn't cook the eggs), and then fold in the rest (make sure the eggs do not deflate, you're going for a mousse like consistency)

pour/scoop this "batter" into the cake pan, and smooth the "top"

bake for exactly 15 minutes at 425f

let cool completely in the pan, then invert onto serving plate

refrigerate overnight

et voila:
http://i56.tinypic.com/2mgw0pd.jpg

put raspberries into a blender. blend.

put whipping cream in a bowl, add some sugar, whip

serve thin slices with raspberry puree (to the side) and whipped cream (to the side)

[Otto]

Hasbin has the same oven top as me

[Hasbinbad]

get like 2lbs of roma tomatoes, 1lb of white onions, and ~1/3 a cup of fresh squeezed lime juice, and a bunch of cilantro.

Dice the tomatoes and onions
mix the onions with the lime juice, add black pepper, some salt, some cumin, some white pepper, some cayenne pepper (not much, you dont want this to be spicy, just to add a tiny bit of kick), let the onions marinate in the lime juice for ~2 hours
let the tomatoes drain in a collander for the same amount of time
drain excess lime juice from onions
mix the onions with the tomatoes, add the minced cilantro
mix

like so:
http://i56.tinypic.com/qzi4v6.jpg

[Hasbinbad]

Hasbin has the same oven top as me
that's my gf's house :P

[Hasbinbad]

btw, those recipes ARE all hella cheap, provided you have the right gear.. that steak was ~18 bucks, but there is enough meat there to feed 4 people if you're all hungry and poor, or for like 10 steak sandwiches.. The decadence can easily be sliced into ~24 slices, and each one will seem huge, because it is so rich in texture and so flavorful.. the chocolate is the most expensive ingredient, i paid about 20 bucks for that whole cake. and of course the salsa is a bit pricey because of the tomatoes, but keep in mind, that's ~3lbs of salsa, which will give you bomb food with cheap chips for like a week.. that bowl went to a party with like 20 drunk people that all super chowed down, and we didn't even kill it..

If you cook at home, you can do shit on the cheap without eating crap like ramen

[Falisaty]

i just dont eat food... just drink a shit ton of water and take vitamins... and eat like a protein bar every now and then yet im still 200+ lb and i walk 1.5 miles every day???? its tough being 6'04"

[Itchybottom]

Hungarian mushroom soup:

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil, eat that shit hot.


Calorie restriction on the healthy and cheap side (it's super lazy, too):


28 oz can no salt added tomatoes (or two 14oz cans, easier to find)
16 oz bag frozen mixed vegetables (doesn't really matter -- I also usually get 32 oz bags and split them into two meals)
4 oz frozen leaf vegetables (collards, turnip, mustard, whatever)
See below (200-250 calories of brown rice, yam, potato, whole wheat pasta, whatever)
1 tsp ground flax
Whatever salt-free seasoning you want to use (Spike and Mrs Dash are good examples)

Throw the tomatoes into a pot (don't bother draining them), let them cook. Throw in your leaf greens, followed by your frozen vegetables. Start some instant rice or whatever (I use Success Rice from Wal-Mart, when my rice cooker isn't full of brown). Let it all cook, cover it so the vegetables steam a little if you want to lose some nutrition and make it more soggy. Throw the flax and seasoning in there when it's sufficiently hot, stir, mix in your chosen starch and dump some into a bowl. I also tend to put some olive oil in there to activate the lycopene in the tomatoes.

200-250 calories of starch boils down to:
1 1/2 medium potatoes
1 1/2 cups whole wheat pasta
1 1/4 cups brown rice

This will be about 600-650 calories per meal. If you eat it two to three times a day, it's around 1300-1950 calories total and super lazy.

This surpasses RDA/DRI recommendations for every nutrient. The only things on the low side are zinc, selenium and vitamin E.

It's a huge volume of food, for you fatties that want to lose weight and just stuff their faces all day. The recipe above yields one and a half servings. It's what I'd eat when I was weight training so many years ago (no, I'm not vegetarian, vegan or any of that other non-sense -- it just averaged out cheaper than other sources of protein/nutrition. My stomach doesn't tolerate whey isolate.)

Averaged break down from Cron-O-Meter of 2 meals a day:

General
Calories 1573
Protein 59.4 g / 108%
Carbs 329.1 g
Fiber 71.5 g
Fat 9.6 g

Without Flax / With Flax
Protein 13% / (13%)
Carbs 82% / (81%)
Fat 5% / (7%)

Vitamins
Vitamin A | 65584.7 IU / 2186%
Folate | 490.2 µg / 123%
B1 (Thiamine) | 2.0 mg / 167%
B2 (Riboflavin) | 2.3 mg / 180%
B3 (Niacin) | 29.2 mg / 182%
B5 (Pantothenic Acid)| 5.1 mg/ 103%
B6 (Pyridoxine) | 3.5 mg / 271%
Vitamin C | 235.8 mg / 262%
Vitamin E | 17.2 mg / 114%
Vitamin K | 1671.0 µg / 1393%

Minerals
Calcium | 1247.5 mg / 125%
Copper | 2.5 mg / 282%
Iron | 27.6 mg / 345%
Magnesium | 687.9 mg / 164%
Manganese | 11.4 mg / 494%
Phosphorus | 1297.4 mg / 185%
Potassium | 5294.0 mg / 113%
Selenium | 65.0 µg / 118%
Sodium | 609.6 mg 122%
Zinc | 10.8 mg / 98%

Lipids
Saturated | 1.7 g
Omega-3 | 0.6 g /(1.7)
Omega-6 | 3.2 g /(3.5)
Cholesterol | 0.0 mg

[xshayla701]

its tough being 6'04"

I THOUGHT YOU WERE A GNOME

[guineapig]

<3 seeing a Hungarian recipe on this list.

[DetroitVelvetSmooth]

Very good contributions so far. I'll toss in a heart clogger.

Bolognese al Forno
2 t garlic
1 lb fresh Pappardelle or Dried fettucine
Bolognese Meat mixture (recipe below)
4 c. cream

1.5 c. canned roma tomato puree (san marzano if possible)
2c. + parmesan cheese
White truffle oil to taste
salt
pepper
parsley

Bolognese Base

Take 1/4 lb each ground beef, veal, pork, bacon, and lamb
and cook in a large saucepan in very hot olive oil.
when browned a bit add 1.25 cups finely minced mirepoix (carrots celery and onions in a 1-1-2 ratio)
cook for about 7 minutes, lowering the heat to prevent burning. Season well. taste.
Add 3/4 bottle of red wine and .5 c tomato puree, mix well, and simmer until wine is mostly boiled off or incorporated into the meat (30 min). Should be a very little residual wine in the bottom of the pan. Cool.

Cook the pasta (in salty water) al dente and drain, drizzling with oil to prevent sticking. Reserve about a cup of the water.

Meanwhile, sweat the minced garlic in a knob of butter, in a giant saute pan (or scale down the ingredients to whatever size pan(s) are available)

Add cream and reduce a little over 1/2, boiling is ok, rolling boil not good.

Stir in bolognese meat and 1c tomato puree. as well as pasta with about 1/3 c. pasta water. combine well and bring to a simmer.

This is the tricky part. when the sauce is just starting to become nappe, turn the heat off, let cool a bit, and add butter in small knobs all over the pan, along with 1/2 the parmesan and the parsley. season and taste. then toss or briskly stir to let the butter relax and melt the cheese and thicken the sauce. dont boil it, heat gently if needed. loosen with pasta water if too thick.
pour into casserole or casseroles and top with more parm. a lot. then broil in broiler to brown. make sure broiler is hot. too long to brown cheese will break the sauce. when brown, drizzle with truffle oil to taste.
Its good.

[Hasbinbad]

stuff
that sounds like a french recipe

[DetroitVelvetSmooth]

Lots of Eyetalian food is more like French food than American-Italian food. Though this recipe aint grandma's bolognese.

[Hasbinbad]

Lots of Eyetalian food is more like French food than American-Italian food. Though this recipe aint grandma's bolognese.
Well I know that traditional italians use cream in their bolognese sauce, but truffle oil sounds like a french thing

[Aarone]

get like 2lbs of roma tomatoes, 1lb of white onions, and ~1/3 a cup of fresh squeezed lime juice, and a bunch of cilantro.

Dice the tomatoes and onions
mix the onions with the lime juice, add black pepper, some salt, some cumin, some white pepper, some cayenne pepper (not much, you dont want this to be spicy, just to add a tiny bit of kick), let the onions marinate in the lime juice for ~2 hours
let the tomatoes drain in a collander for the same amount of time
drain excess lime juice from onions
mix the onions with the tomatoes, add the minced cilantro
mix

like so:
http://i56.tinypic.com/qzi4v6.jpg

Where's the Bulghur Wheat? ;)

[Aarone]

Another one that costs pennies to make....

Pasta E Fagioli

Ingredients

1 sm. chopped onion
Several cloves of minced garlic
½ cup of water
½ - 1 can (approx.) of any small can of Tomato Sauce
Generous pinch of dry basil
Black pepper
1 lg. can of Cannelli Beans, unstrained
1 c. (approx.) of Ditalini macaroni


Directions
In a small saucepan, sauté the onions and half of the garlic in 2 – 3 tablespoons of Olive Oil, until golden brown (optional: remove the onions/garlic from oil after sauté – in the original recipe, they are removed from the oil). To the oil, add the water, approx. ½ cup of Tomato Sauce, the remaining garlic, the basil, and the pepper (rosemary can also be added for a nice twist). Cook the tomato sauce for 20 – 25 minutes, adding more water if the broth thickens, or more tomato sauce if the broth thins. Add the unstrained beans at this point, and cook for an additional 15 – 20 minutes (again, thinning the broth with water as it cooks. Expect to add up to an additional cup of water: you are trying to maintain a soup consistency, not a spaghetti sauce).

In a separate pan, cook the macaroni to a half-finished point (follow box instructions for cooking time). When the macaroni is half-cooked, strain, and add to the bean soup mixture. Cook approx. 10 more minutes (until the macaroni is cooked to the point that you like).

Serve with grated cheese as a topping at the table (if you like).

Possible options for substitutions:

- Replace the Cannelli Beans with drained canned peas or unstrained chick peas.

- Replace the Ditalini macaroni with any other small pasta (shells, elbows) that you enjoy.

- Replace the pasta with diced potato (in this case, cook the potato directly in the soup, rather than on the side).

[Messianic]

Hasbin, that salsa/pico looks fantastic. Never thought of draining the tomatoes. Marinating the onions in the lime juice probably removes some of the undesirable kick that comes from freshly cut onions and keeps the onions from overwhelming the mix...

nice :D

[Aarone]

Curried Red Lentil and Pumpkin Soup

Ingredients

2 Tablespoons Olive oil

1 Tablespoon butter

1 small onion, chopped

2 stalks celery, chopped

2 carrots, chopped

3 cloves garlic, minced

4 cups vegetable broth

1/2 cup of tomato sauce

2 cups fresh pumpkin, chopped (about 1 small sweet pumpkin)

1.5 cup red lentils (don't worry - you can substitute any lentil if you can't find red. The red lentil simply improves the color of the soup; however it is advisable to avoid brown lentils - mixing curry powder and pumpkin with brown lentils produces a substance which will not be visually pleasant to the average Westerner ;))

salt and pepper to taste

1 tablespoon hot paprika

1 - 2 heaping tablespoons Madras curry powder

water as needed




Directions
Place Oil and Butter in a soup pan over med heat. When ready, add garlic, cook briefly until garlic begins to turn golden.

Add onions, celery and carrots. Cook until slightly translucent and golden (approx 5 - 10 minutes). Attend carefully to make sure they do not burn.

Add vegetable stock, tomato sauce, paprika, curry powder, and salt and pepper. Bring to a gentle boil.

Add lentils. Bring to a boil, then reduce to a simmer.

Cook for approx. 20 - 30 minutes (until lentils begin to break down but BEFORE they start to get "mushy"). Add pumpkin. Add water as necessary to maintain a good broth.

Cook for approx 15 - 20 more minutes, until pumpkin has gotten soft and is beginning to disintegrate at the edges. By now, the lentils should be well on their way to "mushy" (red lentils get their faster, brown lentils may need longer to cook). Essentially, you are aiming for something like the consistency of a thin pea soup. However, at this point, its really a question of personal taste, so cook it to a point you are satisfied with, and then enjoy!!

Serve warm! This is an excellent vegetarian alternative to a holiday table!

[Aarone]

Roasted Carrot and Parsnip Soup

Ingredients
1 lb. carrots (cut into rounds)
1 lb. parsnips (cut into rounds)
1 med. onion (quartered)
garlic, chopped
Olive Oil (2 Tbps. approx)
salt & pepper (pinch each)
Rosemary, crushed*
Sage, crushed*
Thyme, crushed*
Four cups water or broth (I use vegetable broth so you can have the benefit of a "veggie friendly" recipe, or replace w/chicken broth if you wish. Even water or a vegetable juice would suffice).

*or use Mrs. Bell's seasoning


Directions
Cut vegetables into rounds, combine in a large bowl with garlic, oil and seasonings. Toss until veggies are lightly coated with oil.

Spread into roasting pan - make sure that the veggies are spread evenly and not packed on top of each other (otherwise they will steam instead of roasting).

Roast for approx. 45 minutes at 425 degrees, turning vegetables over once. Remove from oven and allow to cool. After cooling, puree veggies in a blender/processor (yes, at this point it will look like baby food).

Put cooled puree into a soup pan, and slowly warm up while thinning w/broth or water/juice. Thin out to prefered consistency - you can leave the soup thick, like a pea soup, or thin into a broth. Any toasted breads (garlic bread, bruschettas, etc.) accompany this soup extremely well. For wine, serve with Pinot Noir, or a Rioja (Spanish).

Variations:

Really any roasted root vegetable can be added in to the mix. Potatoes will work well, but should not provide for more than a 3rd of the total amount of vegetable, and they will require a bit more attention during the conversion from puree to soup (or you'll end up with something like soupy mashed potatoes). Although not a root, Asparagus and Broccoli also bring a nice touch (and taste excellent in their own right when roasted).

Of course, if you're feeling extravagant, you could use milk or light cream when converting the puree into soup. I've tended to make it with broth, but that's a personally driven choice.

For an "asian fusion" variation, the soup lends nicely to seasoning with curries, chilis and cumin (though this removes the "thanksgiving" flavors of the sage and thyme). If your'e trying this variety, serve with a sticky white rice and an Alsatian white! You could also serve it with Pinot Grigio, but why do that when you can drink a wine from Alsace?

[Hasbinbad]

Hasbin, that salsa/pico looks fantastic. Never thought of draining the tomatoes. Marinating the onions in the lime juice probably removes some of the undesirable kick that comes from freshly cut onions and keeps the onions from overwhelming the mix...

nice :D
if there is one thing i hate in life, it is liquidy pico de gallo.. if there is two things i hate in life, it is PALADINS!!! GRRRRRRR!!!

a key component of pico de gallo is lime juice, and marinating the onions accomplishes THAT, while also mellowing the onions like you said, as well as allowing the salsa to stay dry.. That recipe is an adaptation of one I was taught while working at a mexicali resturaunt many moons ago, they ended up scrapping their original recipe and teaching what i did instead! haha

[Hasbinbad]

In recognition that saint patties day is coming up, here is a good irish stew:

You will need a sturdy dutch oven to make this properly, although you can fake it by browning the meat first in a cast iron skillet if you only have a pot..

2lb some sort of beef, cut up into cubes (i like to use a super thick bone in ribeye personally, coz the bone adds a lot to the stock).
a bunch of onions, carrots, potatoes and celery (as much as your pot will hold, after prepping the meat, in roughly equal proportions)
fresh garlic (i like to use 8-10 cloves, use as much as you think appropriate for your taste buds)
salt, pepper
bacon grease
Irish Butter (enough to toast the garlic)
a 4-pack of Guinness Pub Draught Cans.
bisquick & milk in equal volume (1 cup each usually does it) and some extra bisquick

Crush, then superfine mince the garlic (both of these steps are essential). In a small saucepan, toast the garlic with the butter.. you want the garlic to cook to get rid of the sharp flavors and bring out the nutty flavors. If you burn it, it's wrong, but you want it almost to that point.

Coat the cubed meat in salt and pepper to taste

cut the potatoes into cubes around half the size of the meat cubes
slice the carrots into 1/4-/13 inch thick slices (on a bias if you're fancy)
cut the celery into 3/4-1 inch thick pieces (on a bias if you're fancy)

french the onions (french cut onions taste better, dontchya know?), or just cut them into 1/2 inch square pieces

while doing that, heat the dutch over on HIGH heat until it reaches the smoke point (when the seasoning begins to smoke).. ..if you are using an enamel dutch over (you suck) then give your HOT dutch oven a tablespoon or so coating of bacon grease or other high heat oil, wait for this to start to smoke. once your pot is hot enough to smoke oil, give it another 2-3 tbsp of bacon grease, let that melt and heat to the smoke point, and add the cubes of meat. It is essential that all of the above steps are followed, you want the bottom of the pot hot as shit, THEN add the oil, THEN let it heat up the cold oil in a SHORT amount of time.. you'd have to be a chemist to understand why, just do it. This is a critical point. Quickly spread the meat on the bottom of the pan so that most of the meat has full contact with the cooking surface, and then LEAVE IT THERE UNTIL IT BURNS (almost). Then turn each piece over to burn it on the other side. repeat until each piece of meat is nice and crispy. Reduce the heat to MEDIUM. Add the onions, let the meat and onions cook until the onions are damn near caramellized (yes, your meat is overcooked by now)reduce heat to LOW.

add the garlic on top of the meat, spread out nicely.

Add the bone to the pot (if you has one).

add the potatoes, in a solid layer, above the meatonions/garlic/bone
add the carrots, in a solid layer, above the potatoes

add enough Water & Guinness mixture (adjust to your taste, I use ~50/50) so that you can see it come up to the bottom of the carrots, above the potatoes.

add the celery on top

IMPORTANT STEP (also, this is why you need a dutch oven)
Put the HEAVY top on the pot, and DO NOT TAKE IT OFF TO SMELL.

Let cook for ~5 hours on LOW heat.

Take the top off, and stir the stew well but carefully - scraping the shit out of the bottom, to get the good shit up into the stew - without breaking up the cooked potatoes (as much as possible). Add more water until the stew is covered, turn heat to medium/high and let come to a slow boil

Leave the top off.

Make bisquick dumplings by making a dough with 1/2 bisquick and 1/2 milk, spoon that out onto a cutting board coated generously with bisquick, and roll into a little ball. Take these dumplings and make a top layer over the stirred stew.

cover again, let this cook for another 30 minutes or so, then serve.

No pictures this time! :P

[k2summit]

7 scotch bonnet peppers
2 green bell peppers
1 white onion
1 head of garlic
4 serrano peppers
~ 150 ounces of diced tomato
1 pound bacon
32 ounces of great northern beans( or any other bean obv)
1 pound ground beef
1 pound smoked sausage
1 pound turkey sausage
a few ounces of cilantro
a few shavings of cinnamon
8 ounces tomato paste

This usually cost about 20 bones, depending on local vegetable prices.
Start frying the bacon, and dice your vegetables and sausage as it cooks Remove the bacon, save the fat.
Cook the ground beef and sausage for a few minutes.
Add all the vegetables, and tomato paste, simmer for about 30 minutes.
Add the bacon and the beans, shave some cinnamon on top.
Simmer until the desired consistency is achieved, a few hours for me.

Obviously add salt and pepper to taste to each layer, mabye a dash of cumin if you desire.
This is a hearty ass chili that will feed you for almost 2 weeks.
The scotch bonnets and serranos really make it hot, i personally loved it that way during the cold weather, but you could even it out by adding some grated chocolate.
This shit got me through the long winter, ate it like every day for lunch.

[DetroitVelvetSmooth]

This thread is gettin pro. And @ Hasbeenbad - Italy is angry with you for thinking the French discovered truffles. Italy taught France how to cook. Literally. Catherine De Medici bro.

[Zereh]

Ok, I'll play. This one has fantastic flavor and a simple ingredients list; best of all it's done in less than 45 minutes.

Shrimp Soup ~ Brazilian Style

2 T EVOO
1 onion, chopped
1 red, yellow or orange bell pepper, chopped
3 cloves garlic, minced
3/4 long-grain rice
1/4 t red-pepper flakes (I use more =P)
1 t kosher salt
15-oz can crushed tomatoes
5 c veggie broth
1 can (unsweetened) coconut milk
1 1/2-lbs medium shrimp, shelled and cut into bite size chunks
1/4 t fresh-ground black pepper
1 T lemon juice
1/2 c chopped cilantro

In a large pot, heat the oil over moderately low heat. Add the onion, bell peper and garlic. Cook, stirring occasionally, until the vegetables start to soften. About 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes and broth. Bring to boil and cook until the rice is almost tender, about 10 minutes.

Stir in the coconut milk. Bring back to a simmer for about 10 minutes more. Stir in the shrimp, continuing to simmer and stirring occaisionally, until the shrimp are just done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley.



If you like curries, I have a killer curried mussel recipe too ~

[DetroitVelvetSmooth]

Ok, I'll play. This one has fantastic flavor and a simple ingredients list; best of all it's done in less than 45 minutes.

Shrimp Soup ~ Brazilian Style

2 T EVOO
1 onion, chopped
1 red, yellow or orange bell pepper, chopped
3 cloves garlic, minced
3/4 long-grain rice
1/4 t red-pepper flakes (I use more =P)
1 t kosher salt
15-oz can crushed tomatoes
5 c veggie broth
1 can (unsweetened) coconut milk
1 1/2-lbs medium shrimp, shelled and cut into bite size chunks
1/4 t fresh-ground black pepper
1 T lemon juice
1/2 c chopped cilantro

In a large pot, heat the oil over moderately low heat. Add the onion, bell peper and garlic. Cook, stirring occasionally, until the vegetables start to soften. About 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes and broth. Bring to boil and cook until the rice is almost tender, about 10 minutes.

Stir in the coconut milk. Bring back to a simmer for about 10 minutes more. Stir in the shrimp, continuing to simmer and stirring occaisionally, until the shrimp are just done, 3 to 5 minutes. Stir in black pepper, lemon juice and parsley.



If you like curries, I have a killer curried mussel recipe too ~

try shelling the shrimp beforehand and make a shrimp stock to use instead of/in combo with veg stock. heat oil till almost smoking, add shells, and some onion and red pepper flakes. sear the shells and lightly brown the onions, then add a little pureed tomato and water to cover shells by a half inch. simmer gently for 20m. strain cool and use in that soop.

Curry recipe plz.

[Sephrana]

I tend to make simple recipes since I have kids and they are picky about what they will and won't eat....and because....i eat standing up 90% of the time so it's essential that I can throw something together rapidly for myself....you could make this as a wrap also if you use a tortilla or flatbread.

Buffalo Chicken Salad:

Spinach
1 chicken breast - cooked (I just bake it in the oven with salt and pepper)
1/4 cup franks hot sauce
1/4 TBSP butter

fill your plate with spinach ... go on...pile it on.....you can add other veggies too - i just do spinach though ...it's simpler.

cut the chicken up into bite sized pieces

Microwave the hot sauce and butter together a few seconds (10 seconds) at a time until the butter is melted...stir well.
coat the chicken in your "Wing" sauce and distribute the chicken over the spinach then pour the remaining "wing" sauce over the spinach if you like.

You can also use a small amount of bleu cheese dressing or ranch on the salad...i don't. I sometimes grate cheese over it.....but that's rare.

[Zereh]

try shelling the shrimp beforehand and make a shrimp stock to use instead of/in combo with veg stock. heat oil till almost smoking, add shells, and some onion and red pepper flakes. sear the shells and lightly brown the onions, then add a little pureed tomato and water to cover shells by a half inch. simmer gently for 20m. strain cool and use in that soop.

Curry recipe plz.

mmm I'll try that! Thanks for the suggestion.


I found this on Steamy Kitchen and it is also a favorite. I recommend some bread to dip in the sauce. If there is any leftover I pick the meat out of the mussels and discard the shells and serve it over rice the next day. I've subbed chicken when mussels looked iffy at the market, and while good, it's not as good as the original.

Steamed Mussels With Lemongrass Coconut Curry

2.5- to 3-lbs mussels, scrubbed & picked through (discard cracked shells and ones that don’t close when tapped)
1 stalk of lemongrass, white part grated with microplane grater
2 bottles of clam juice
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
Thai curry paste (Meseri brand, small red can)
1 tablespoon fish sauce
1 tsp sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping


In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass. Fry for 30 seconds to release its flavors.

Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.

Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 5 minutes or so.

Open lid, scootch the mussels to one side, add mung bean noodles and cook for another couple minutes uncovered.

Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another minute and it’s done.

Top with chopped chilies and scallion.