Your Favorite Recipes

[DefiantIronist]

What are some of y'alls favorite recipes? They can be high-protein meals, protein shakes, regular meals, or whatever. Good food = good life.

The healthier, more delicious, and faster they are the better. Here are a couple of mine.




Cajun Tuna Provolone melt: (Takes 5-10min once you stop using the recipe and just make it from memory...it's mad easy)

INGREDIENTS:
Tuna, preferably in olive oil-but it works fine if it's in brine or water-just drain it
Extra Virgin Olive Oil
Seasoning (I usually combine Cajun seasoning, lemon pepper, and a bit of basil and rosemary. You can also use paprika, chili powder, all-spice or whatever you feel like experimenting with)
Cheese, I prefer provolone
Multigrain bread (or your bread of choice)


1) Drain the can of tuna unless it's canned in olive oil, put in pan, add olive oil and heat that **** up.

2) While tuna is heating, add seasoning. Overseason rather than underseason, I recommend having AT LEAST cajun/paprika/chili powder and lemon pepper. If you season it too much, you'll learn because it'll taste too strong. If you season it too little, you'll be disappointed. I don't think Ive ever made one overseasoned and I've used a LOT of cajun.

3) Cook it on medium-high for 5 minutes or so, stir it around occasionally. At the same time, pop the bread in a toaster.

4) Take out the toasted bread and put it on tinfoil, and put the tuna on the bread, leaving the excess on a plate (sample it!).

5) Put a slice of cheese on top

6) Put the sammich in a toaster oven or broiler oven or oven (melt the cheese) for a few seconds, take it out and eat it. Add a fruit/veg and skim milk for good measure.

7) Eat the leftover tuna, or make crackers/tuna out of it or something. I've made the tuna before and just used it with crackers. It's tasty and versatile and tastes more like fish and less like canned tuna.



PROTEIN SHAKE:

Put some ice in a blender (a lot of ice), put some protein powder (choc or vanilla or something safe, no double-mango apricot powder. That stuff scares me ****less). Put in a banana. Put in some peanut butter or nutella or both. Put in a dab of honey. PUT THE TOP ON THE BLENDER or you will eat your protein shake off of your walls, shirt, ceiling and nearby acquaintances. Blend for a while. Drink it.



Anyone have any creative scrambled eggs recipes? I've added milk, cream (good but don't add much), parsley, hot sauce, salt, pepper, and tried to make a pasta frittatta (pasta and eggs together in a cake-like thing. It failed spectacularly) but I've rarely found anything better than slightly-overdone scrambled eggs with salt and pepper.


TELL THE WORLD HOW YOU MAKE YOUR FOOD. GO!

 

[Throttle]

my default meal when i'm too lazy to think something else up:

1) brown at least a third of a pound of ground beef in a skillet. about halfway through, add any sort of herbs/spices that smell good together (if they smell good together, they almost certainly taste good together). always add a generous pinch of salt & black pepper (freshly ground if possible & towards the end if you're browning the meat really dark). dish with a slotted spoon, strain the fat and save for other uses -- beef fat is extremely stable for frying & other uses.

2) meanwhile heat 2 tbsps of butter or extra virgin olive oil over medium high heat (get butter hot enough to melt, but not bubbling), dump in at least a half pound of frozen veggies (i keep several different types on hand and dump in whatever sounds good at the moment), crank the heat to high, cover with a tight lid. after a few minutes, open and give a good stir (heatproof spoon, please), turn down to medium high heat, and let it all steam for a few more minutes while the beef browns. add salt & pepper at the end.

3) serve the veggies over the beef, add cheese or other toppings if you so desire, and eat it piping hot.

- this is a great combo to cook plenty of extra quantity & store as leftovers. you can always mix & match different combinations (say for Wed lunch you mix the meat from Mon night and veggies from Tues). always add a little extra flavor to leftovers to counter that lovely stale cardboard flavor. a splash of worchester sauce, soy sauce, hot sauce, or a 2nd helping of the original beef spices works wonders.

- this 'dish' has infinite combinations limited only by your imaginations. ground pork (always consider adding sage & red pepper to this) is an excellent substitute. ground turkey & chicken behave much like ground beef and benefit from adding a little extra of anything you associate with beef (steak sauce or seasoning, worchester). OR spice them like seafood for something totally different.

- good additions to the ground meat include freshly chopped onions (or onion powder), freshly chopped red, yellow or green bell peppers (or ground cayenne), freshly minced garlic (or garlic powder/garlic salt), and freshly chopped celery (or celery seed/celery salt).

- to pretend at being a real cook, drain the fat off the pan, "deglaze" (rinse) with a bit of water, chicken/beef stock or broth, or wine (OFF the heat, you pyromaniacs!), cook down to a sauce, and serve over the whole dish. OR add heavy cream for a rich sauce. OR learn how to make a quick gravy (i'm not going to try to explain how to do a roux, look it up).

 

[Throttle]

i'm a big fan of scrambling eggs in a little bit of melted unsalted butter (unsalted will stick a bit less to the pan) & adding no more than a tsp of heavy cream per egg. why heavy cream? skim milk adds little to the equation, while the texture benefits come from the fat. plus i've discovered i'm truly lactose intolerant. (thanks a lot, WBA, wherever you've made off to :cuss: )

other sometime additions to my eggs include bacon, grated cheese, any finely chopped pre-cooked meat (including sausage of all varieties), and cayenne pepper. all of these are best added after the eggs are mostly or entirely cooked, as is black pepper (the red & black pepper & bacon in particular can give the eggs a... disturbing color).

cooking enthusiasts disagree as to whether salt should be added at the beginning or end (the former say you have to add more at the end to get the same effect as a smaller amount at the beginning, while the latter say that salt toughens the egg proteins), but i mostly can't tell the difference.