FoH Cookbook

[Etoille]

Post Your Recipes Here

Try to stick with a solid format and if possible, add pictures. If your recipe is healthy, add a note to indicate it as such. If the recipe is copied from a book or website, please provide the link, author and/or book name if available.

I will try and compile other lists in this thread for store names, locations, websites and such for hard-to-find recipe ingredients and must have items.


I stole your post, Etoille.
-Rav

I'll eventually get around to typing up the cookbook recipes that are currently images, and then just keep the picture of the food up so it's a lot easier to read.

[Phoenix]

this post shall be updated at the end of december

[Soriak]

Take some bell peppers and cut them in small slices. Add a sauce consisting of vinegar, oil, salt and oregano.

Healthy, takes like 5 minutes to make and tastes great if you like spicy stuff.

[Ravvenn]

I suppose I can pluck recipes out of other threads and merge them in here. This will take a lot of minutes. I guess I can only remove them, so I'll have to copy/paste. Booo!

Must Have Items

• Shun Chef's Knife-Brutul Tarew Marr
• Shun by Kershaw-Etoille
• World Cuisine Spiral Slicer-Ravvenn
• Breville Rice Cooker-Ravvenn
• Oster Digital Bi-Level Steamer (With insert)-Ravvenn
• SiliconeZone Picto-Cutting Boards (Color Coded, 4 set)-Ravvenn

Websites

• Woot Wine : One Week, One Wine (SM) - Etoille
• CSN Stores - Ravvenn

[Ravvenn]

Original Post: http://www.fohguild.org/forums/1101401-post302.html

Originally Posted by Millie

Perrito:

Not sure if you're in need of a healthy breakfast recipe or not, but I just invented the following recipe for scrambled egg whites that is delicious.

Scrambled Egg Whites with Roasted Garlic and Bay Leaves

Ingredients

- Whites from four whole, organic eggs
- Extra virgin olive oil
- One to two cloves of fresh garlic
- Three small, fresh bay leaves
- Salt

Directions

- Separate the whites from four eggs into a cup and set aside
- Chop up the bay leaves and garlic as finely as possible
- In a small saucepan, pour about 1/2 tablespoon of olive oil and heat for a minute or so on low heat
- Add the garlic and bay leaves to the olive oil and simmer until the garlic is a toasty brown and the mixture smells amazing
- Coat a small frying pan in some nonstick spray (Pam works well) and heat for about 30 seconds, then add the garlic mixture and a pinch of salt
- Add the egg whites to the pan and cook until solid and tender; mash up into scrambles if so desired

Serve and eat hot. It's probably not enough for a whole breakfast, so you should also have some whole grain bread, maybe some grapefruit or orange juice, and some fresh fruit.

[Ravvenn]

Original post: http://www.fohguild.org/forums/1102375-post326.html

Originally Posted by Koivu

This is my tuna salad recipe, which most people tend to gobble up greedily. This is a big batch, 2 people can eat from this mightily, so you maybe have to downsize it, though it does keep for a day in the fridge.

2 small cucumbers (you could use 1 big one, but I dislike the watery bit in the middle, makes the salad soggy)
2 cans of tuna flakes (c.200g a can) in brine
bundle of dill
300g of pasta (prefer Penne Rigate Tricolor for taste&look)
200g of rømme (a kind of sour cream, test with local products for taste you like)

Cook up the pasta, you want it to be al dente. Let it cool so the sauce doesn't cut. Drain the tuna, but keep some of the brine to use on the sauce for added tuna flavour. Chop up the dill fine, and cut the cucumbers to suit the "feel" salad, I tend to slice mine into sticks to go with penne pasta.

Sauce: Mix some of the tuna brine with the sour cream (you can use milk too) until you get fairly smooth, liquid sauce. Add the dill, some black or white pepper to taste, horse radish paste or wasabi (to taste, I like, some don't).

Mix in a bowl, and serve.

Keeps in a fridge for a day or so, the sauce can turn "lumpy" in cold, but doesn't hurt the taste.

[Ravvenn]

Original post: http://www.fohguild.org/forums/1104037-post455.html

Originally Posted by Ravvenn

Lets see if I can't get these posted first, then I'll add some notes to go with them. Apologies in advance, my scanner and I aren't really the best of friends. Additional apologies for the page tags in my books showing and my lack of cropping the images, too. In the event they baffle you, L = Lunch, Sn = Snack, D = Dinner.

The image quality kind of sucks, I don't know how to make it scan them so they don't look like they came from a recipe book sold in the 70's. For what it's worth, they do look a lot better than the pictures I'm posting.

The raw recipes are from The Raw Gourmet by Nomi Shannon. The cooked recipes are from Food to Live By (The Earthbound Farm Organic Cookbook) by Myra Goodman.

Ignore the bread part.. Also, you can just buy stuff called "Better Than Sour Cream" and save the trouble of making their version. The mole sauce is a pain in the ass and I'm not sure you're ready for carob, flax and psyllium. These are still fine without.
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Raw
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Chili Rellenos

4 Red Peppers or Anaheim or Poblano peppers
2 cups basic pate
½ cup finely minced carrots
½ cup minced celery
½ cup minced zucchini
½ cup minced onion
½ thinly sliced mushrooms
1 cup finely chopped cilantro
2 cloves garlic, pressed
2 teaspoons died oregano
1 teaspoon cayenne (more to taste)
Lemon juice (to taste)
Liquid aminos (to taste)
Mole sauce
Mock Sour cream

Tip: Pick long thin peppers. Anaheim and Poblano are more authentic; Red Peppers are loaded with vitamin C.

Cut the peppers in half lengthwise and remove the seeds: set aside. In a large mixing bowl, combine the pate, carrots, celery, zucchini, onion, mushrooms, cilantro, farlic, oregano and cayenne. Mix thoroughly. Add lemon juice and liquid aminos to achieve the desired taste and consistency. Stuff the peppers with the pate. Dehydrate the stuffed peppers for 6-8 hours, removing them from the dehydrator right at serving time. Place the warm peppers on a serving platter. Drizzle with mole sauce and finish with a dollop of sour cream.

Alternative NON-RAW methods: Bake 10-15 minutes at 275, use normal sour cream.



Alternative: Buy boxed pate at grocery for less than a buck
Basic Pate (Raw)
3 sups sunflower seeds, soaked 8-12 hours, Sprouted 2-4 hours
1 cup lemon juice, or to taste
¼ cup liquid aminos, or to taste
Chopped garlic, to taste

Combine all items in food processor. Unless you have a very nice blender, do not mix in blender or it will burn out the motor.

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Cooked
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Although it may defeat the purpose, I serve this in a bread bowl. This is probably one of my favorites. Ignore the top part of the first image and don't start until you see "Sweet Corn Chowder". Ignore the tomato soup part, also.




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This is quick and easy, you can skimp on things, too. Just use normal vegetable broth or stock. I use chicken stock sometime for a different taste.


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These are GREAT. This is the peanut sauce recipe to go with them.
1 cup unsweetened coconut milk
3 tablespoons peanut butter (whatever you have, even chunky is fine)
1 tablespoon curry powder
2 tablespoons of sugar (can substitute with agave nectar)
Red pepper sauce or tabasco to taste (optional)

Combine coconut milk, peanut butter and sugar in a small saucepan and bring to a simmer over low heat. Stir frequently until sauce thickens (~5 mins). Season with pepper sauce or more sweetener to taste. This sauce can be stored in refrigerator for up to 1 week.



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I believe you mentioned scallops, so here's one for you.



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This is some information on Food Combining. Nothing major, but good to know.


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Hopefully you can read everything and it's not too blurry.

Let me know if images don't show up, I always mess up album permissions.

[Ravvenn]

Original post: http://www.fohguild.org/forums/1104475-post464.html

Originally Posted by Ravvenn

Yeah, I agree on the mint. Mine grows sideways, not sure why but as long as it grows I'm fine with it.

Anyway, here's some of the desserts. These are ALL Raw recipes.

Piña Colada Pie


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Decadent Chocolate Torte


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Strawberry Mousse


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Coconut Crème Pie

(No picture for that one)

Just as a tip, you don't have to follow those exactly. When it calls for nuts, I put in whatever was on sale. The dates, I am not going to get mejdool dates for a stupid pie crust, so any dates will do as long as they're pitted. Young coconuts aren't as common as most think, so I buy the fresh shredded coconut (aka flesh) and then I buy coconut milk in cans and coconut water in the little juice pack things.

Agave Nectar and Carob Powder are great things to keep on hand (sweetener substitute and cocoa substitute).

[Ravvenn]

Original post: http://www.fohguild.org/forums/1106029-post469.html

Originally Posted by Rhym

Some dishes that I make:

Breakfeast:
1. Omelette/Eggs: can use egg whites or regular. Cut up some vegetables of your choice (I like tomato, onions, peppers) and mix them in.
2. Oatmeal: I buy basic plain oatmeal and then mix in things like cranberries, raisins, walnuts, almonds, cinammon
3. Smoothie: put a bunch of ice in, cut up fruit or buy the frozen fruit packages (almost anything works: usually use berries, bananas but i've done good ones with watermelon and even kiwis), a low calorie yogurt, and juice (usually orange). Often I drink/eat these throughout the day and I'll make a bunch in the morning and freeze them to eat later.

Lunch/Dinner:
1. Salad: avocado, greens, tomatoes, mandarin oranges, a peanut or miso ginger low calorie dressing to lightly put on
2. Grilled Fish/Chicken done in a pan with olive oil and lightly seasoned. Can put this over a bed of greens for a good salad too
3. Ground up turkey, and a bunch of vegetables cooked in a pan with some chicken broth (very low calorie base that tastes good)

[Ravvenn]

Original Post(s):
http://www.fohguild.org/forums/1106129-post478.html
http://www.fohguild.org/forums/1106155-post479.html

Originally Posted by Dis

My taco recipe (healthy version):

1 lb of ground turkey

garlic (this is your call on how much, I love garlic so I use quite a few cloves)

white onion (again same as above, I use 1/4 of a normal white onion)

1 can of Rotel 8-10 oz (the kind depends on how much heat you want, I use original)

1 can of tomato sauce 8 - 15 oz (how much depends on how saucy you like your meat, also how much meat you buy if you go over a pound you probably want a little more sauce) DO NOT buy any flavored tomatoe sauce, you will have enough flavor with the above ingrediants

Baby Spinach (substitute for lettuce)

Corn Tortillas (better for you than flour, and taste better imo)


OK basically take a food processor and put in your garlic and onion to get it cut up real good. If you dont have a food processor, go buy one, they are CHEAP, and the help a ton in the kitchen. That is of course unless you are a cutting expert, which I am not.

Take the garlic/onion and mix it in with the meat real good. Take a skillet, put the stove on medium heat and cook the meat. Once the meat is cooked, go ahead and take the Rotel and Tomato sauce and mix it in with the meat. At this point go ahead and bring it to a boil. Once this is done reduce heat to simmer, and allow the sauce to thicken up a bit (reducing the sauce basically). This should be done for about 10 minutes.

While the sauce is reducing, go ahead and take your corn tortillas, another skillet, and put down a VERY light coating of vegatable oil. Fry your tortillas, I generally do about 16. This is very quick, and you will probably be done before the 10 minutes of simmering your meat.

Now, I like my heat to be in my gauc, pretty simple stuff. Take some diced tomatoes, onions, jalapenos, garlic, and some salt, and basically take a fork with all the ingredients (avocados included) and mash it all up. Pretty easy stuff. The Jalapenos will give you all the heat you need.

Once the meat is done, take your corn tortillas, fill them up with some meat, cheese, spinach (I put the spinach in first to keep the tortillas from getting soggy and breaking, waterproof seal sorta), and gauc. You have yourself a pretty healthy meal. Lots of vitamens, minerals, protein, carbs, good fat, and it is filling.

Originally Posted by Dis

One more thing, pretty simple stuff (may have been mentioned, you can - internets me if so)

take 1 cup of Uncle Ben's Brown Rice (chock full of various good stuff, vitamens, fiber etc)

take 1 cup of Jasmine Rice

take 3 cups of Organic Free Range Chicken Broth

I cheat, and use a rice cooker. My wife LOVES indian food. So I can get her to eat the brown rice, which is good for her, and she gets the benefit of smell and flavor of the Jasmine rice. When I cook this with chicken, I use a jerk marinade. She absolutely loves it.

WTB a good curry chicken recipe (simple if possible), will give + internets

[Jait]

Here's 2 things I made for a BBQ over the weekend to go with my Chicken Fajitas, folks raved over it.

Jait's Potato Salad

2 whole yellow (yukon) 'taters. 2 whole red 'taters
1 Bell Pepper (your choice in color)
1 Yellow Onion
1/3 lbs of fresh green beans
6 strips of bacon

-Slice potato's in half lengthwise
-putting them skin side up, make lengthwise cuts about every half an inch
-Then slice across every half an inch or so

In a Pyrex dish or equivilant, pour in about 2 tbs of really good olive oil, spread evenly.

Clean and Julianne the bell pepper (used red for color myself), 1/2 yellow onion.

Add potatos and onion/peppers to Pyrex, and put in the oven at 400 for 30minutes.

About 15 minutes into baking blanche the green beans (cut into even pieces), set aside in colander.
-Cube or dice the bacon.
-Dump the entire pan of bacon (grease and all) into the colander with the green beans.
-Toss until grease drains

At about 25 minutes pull the Pyrex dish out, add bacon and green beans. Put back in for the final 5 minutes.

Test potatos to be sure they're done, if your oven loses too much heat it will take longer.


Jait's Corn Salad aka "Fire and Ice"

4 Fresh ears of corn
1 Red Onion
1 Bell Pepper
1 Jait's Special Vinagrette

Blanche whole veggies about 3 minutes each (Do *not* fully cook), immediately shock in ice water.

Cut down the corn, throw into colander.
Julianne the peppers and onions, then do a small dice. They should be the same size as the corn.
Mix them all together until corn breaks apart properly.

Vinagrette
2tbls of good red-wine vinegar
1/4 cup of good olive oil
1tbls Honey
1tbls Mustard powder
Cilantro (chopped fine)
Red Pepper Flakes (just a pinch unless you like it really spicy)

Make this a bit earlier so it has a chance to sit in the fridge and marry flavor. Then after prepping your veggies, add it to the mix in the colander to allow excess dressing to come off. Make extra so that people can spoon more on top if they want.

Use large leafs of Lettuce to line the bowl, and add the corn salad. Stick in fridge. I usually do this in the morning so it has time to sit before the BBQ.


Both of these recipes can be used not only as sides, but as condiments to the Chicken Fajitas themselves. And as always salt+pepper during the process, I may not have added that.

[Ravvenn]

Original Post (Go to for image): http://www.fohguild.org/forums/995888-post2.html

Originally Posted by Froofy-D

Here's mine - Chicken and Broccoli Pizza.

Ingredients: Chicken, Broccoli, Onions, Tomato Sauce, Crust, Mozzarella Cheese, Black Pepper, Italian Seasoning.

Directions:

- slice the veggies and chicken very small
- use pasta sauce (prego, ragu, etc.) it is better than the canned pizza sauces
- Pepper and Italian Seasoning are key...do not forget them.
- don't use a lot of cheese, you really don't need it. The flavor comes from equal parts of each ingredient.
- 450 degrees for 10-12mins

The only downside is, you won't be able order out pizza anymore because it is shit compared to homemade .

[Ravvenn]

Original post: http://www.fohguild.org/forums/996079-post10.html

Originally Posted by Kargon

Well I've been on a Thai/Asian food kick lately so here is an awesome recipe for some red Thai curry. (Sorry no pictures, just buy the shit)

Ingredients

2 Tablespoons canola/peanut oil (go peanut oil unless you have allergies)
1 Onion (Finely Chopped)
2 Oz Thai Red Curry Paste (Go to a legit asian market for this one)
2 Cloves Garlic (Finely Chopped)
1 Cup Coconut Milk
1 Cup Chicken Stock
2 Tablespoons Fish Sauce (Do it, smells bad but definitely worth it, another asian market)
1 Tablespoon Brown sugar
Salt (Flavor to your preference)
1 Zucchini/Bamboo Shoots (One or the other, I prefer Bamboo Shoots)
1 Red Pepper - Julienned (I prefer two)
Rice - your preference
Chicken/Beef/Shrimp/whatever (chicken is great, the cooking strategy I'll give refers to chicken)
2 Tablespoons lemon juice
3 - 4 Basil leaves
*Optional - 2 Tablespoons corn starch + 2 Tablespoons water mixed


Instructions

1. Heat oil in large sauce pan and then cook finely chopped onion for approximately 5 minutes.
2. Stir in curry paste + garlic and cook for another minute.
3. Stir in coconut milk, chicken stock, fish sauce, brown sugar, salt, and then bring to a boil.
4. Add pepper and zucchini/bamboo, lower heat to a simmer and cover. Cook for 10 - 12 mins.
(Good time to start rice here)
5. Add (raw) chicken, re-cover and cook for an additional 8 - 10 minutes
6. If curry is really liquidy, stir in the corn starch/water mix and stir in until the curry thickens a little bit.
7. Stir in lemon juice and choppe basil leaves.
8. Serve over rice and you've got a legit Thai curry meal!

(I like a bit more curry paste/cayan pepper to make it spicy)

[Etoille]

wow much <3 to ravvenn! and to whoever stickied this post so fast!

ill get the cherry lambic bbq sauce recipe and a few others up here in a few days.

[Ravvenn]

Original post (Go to for image): http://www.fohguild.org/forums/996168-post15.html

Originally Posted by Rufus

Somewhat easy steak recipe...

I'll just copy this text mostly verbatim from my food blog mis en possible. It takes longer to cook steak this way (and the marinade is optional to the cooking method described) but it's pretty much foolproof. The technique is a pretty liberal/modified take on one recently published in Cook's Illustrated (I cook at a lower temperature for longer). The vacuum packing is optional, you can just use a zip-lock with the air squeezed out.

The steak in question was sold as a 'London Broil' but it was a flank steak trimmed of all silverskin and egregious fat.

Soy-ginger marinade:

1/2 Cup Mushroom-Flavored Soy Sauce
1 Tablespoon rice-wine vinegar
2 ‘quarter-size’ pieces of ginger, finely-diced
2 cloves of garlic, finely diced
1 shallot, finely diced
1 Teaspoon kosher salt
1 Teaspoon dark sesame oil
1 tablespoon grapeseed oil

I let the marinade sit overnight and the next day poured it over the seasoned and trimmed steak and vacuum packed it. Into the refrigerator for 24 hours for a ‘get some flavor’ timeout.

Picking up on a recent article in Cook’s Illustrated, I liberated the steak from its packaging, gave it a quick bath and dried it off. Horizontally, I inserted a meat thermometer timed to go off at 115 degrees. I put it in a cold oven and turned it to 200 degrees. About 40 minutes later, out came the steak, out came the thermometer, and in it went into a bit of olive oil in a smoking hot pain — 3 minutes one side, 2 minutes the next. After letting it rest for 5 minutes, I sliced it about 1/4 inch thick across the grain and served it over the top of some mixed greens on top of jasmine rice, with a ginger, soy and lime vinaigrette.

BTW - if you're having trouble with the steak juices running, after you're done cooking it (it should be a little underdone), take it out, put it on something else and tent it loosely with tin foil for at least 5 minutes. This allows the juices to redistribute.