Recipes In Recovery (food trigger warning)

[neversickanymore]

Whipped this up last night.. delicious

Fish Tacos
http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe.html

Ingredients

Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows

Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Directions
Garnish:
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 6 to 8 servings

Recipe courtesy Bobby Flay

...............................................


I left the salsa raw and not pureed as a pico de gayo... as I thought it would be better this way, just made it and let it sit in the fridge for an hour.. It still had plenty of kick without heating the peppers and retained the fresh veg aspect.. It was great.

 

[neversickanymore]

Im going to fire this up tonight.. going to add some hard salami and jarlsberg or some italian cheese cubes in as well.

Artichoke and Tomato Panzanella

Artichoke and Tomato Panzanella
Total Time
16 min
Prep:
10 min
Cook:
6 min
Yield:4 servings
Level:Easy

Ingredients
3 cups 1 1/2-inch-cubed whole-wheat bread
One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 large red tomatoes, cut into wedges (about 2 pounds)
1 cup pitted black olives, halved
3/4 cup chopped fresh basil leaves (about 1 bunch)
1/4 cup white wine vinegar

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.

Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

Recipe courtesy Giada De Laurentiis

http://www.foodnetwork.com/recipes/...ato-panzanella-recipe.print.html#?oc=linkback

 

[Americanfloosie]

The curry looked and sounded amazing! My husband is from England and I've had some of the best curry dishes over there.
That being said I will most definitely be making some of those recipes! Cooking is fun and definitely helps sobriety.

 

[w01fg4ng]

Saving this recipe here for me to make later. This looks too good for me to not try.




Falafel (from scratch)

INGREDIENTS

1 cup dried chickpeas
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Tahina sauce
Pita bread


PREPARATION

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

http://www.epicurious.com/recipes/food/views/my-favorite-falafel-231755

 

[BlueSaffron]

chocolate avocado pudding - I finally made this tonight and it was amazing. great if you want to cut back on carbs, has a lot of good healthy fat.

one large ripe avocado
two heaping teaspons of dutch cocoa (I used a bit more I think - just use it to taste)
a pinch salt
1/3 cup coconut milk (the thick kind that comes in a can, not the carton stuff)
sweetener of choice - i used monkfruit extract (no cals) and tagatose (1/3 the cals of sugar)
aaaaannnd (you'll have to trust me on this) soy sauce - half a teaspoon to a teaspoon - start with half and add more if you need more

you'll need a food processor or hand mixer (electric) to really do this right, it needs to be perfectly smooth, otherwise the little bits of avocado will throw off the taste. simply mix everything but the soy sauce together, blend really well, then take a taste. it should taste quite lovely but have a bit of a raw avocado-y taste to it. that's ok, we're going to fix that. add a half a teaspoon soy sauce, blend again, and taste. I needed almost a whole teaspoon. THIS WILL NOT MAKE YOUR PUDDING TASTE LIKE SOY SAUCE! It just takes away the raw taste. taste again and adjust cocoa/sweetener/soy sauce to your liking. refrigerate for an hour and serve with some whipped cream.

I promise, it's SO good.

 

[neversickanymore]

Wow.. im def going to try that blue.

 

[Erikmen]

I'm doing a diet prescribed by a gastroenterologist and a nutritionist who basically believe I need to feed my cells and clean my toxins as much as possible now that I'm totally sober and no longer using methadone or nothing alike.

So, only white meat. Light and cooked - no oil. Whole grains, not white flower meaning that my carbohydrates have to be from those high complexity digestion.

No sweetener, brown sugar instead.

Eggs, veggies, lettuce - all pretty well divided and with a lot of fruits on scheduled times.

During the first week I retained water, so my salt is limited with low sodium. All of this whilst doing exercises 4 x a week +
Having and at least 1-2 hours of sun with no protection, they said this would be particularly important.

I'm spending a lot of money to change all my food and eating habits and it's working well. It's a very complete diet and I should either adhere completely or do something different.

I had never been so keen in selecting my meals so well and considering all the time, lots of new things and so mani grains.

Although this seems to be working really well I keep wondering if there are people who do this sort of nutrition for life.

At this point I am way too far to think about relapses or try to see if my previous life with methadone was worthwhile. On the other hand, it feels really good to be treated like a 'normal' patient. My blood exams are indicating improvements and I convinced myself that this will be my thing for a while.

@NSA, I believe this change of habits has a lot to do with new behaviors, I just don't see the point In changing all 'simple' carbo, like pasta to complex carbohydrates that makes your body stable and preventing peaks of glucose. Do you understand why this is important?

 

[herbavore]

^Once you incorporate all the fresh fruits and vegetables and whole grains into your diet for some length of time you will find that it is what you want to eat and not just a "diet". I allow myself red meat only a couple of times a month not so much because I consider it unhealthy for me but because it is incredibly unhealthy for the planet!

The simple carbohydrates are as much a factor in diabetes than sugars!

 

[neversickanymore]

Pork Enchiladas

1 small fresh Jalapeno diced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork butt, cut into 3-inch chunks
3 cups salsa verde
1 cup low-sodium chicken broth
4 cloves garlic crush chop
1 medium onion chopped
1 cup sour cream, plus more for topping
10 medium flour tortillas
1.5 cups shredded Monterey Jack Cheddar
1 cups pepper munster
1/4 Cup Fresh Cilantro chopped + garnish if desired

Preheat the oven to 325 degrees F.

Spice cubed pork with chili powder, salt, oregano and pepper put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic, onions, Jalapeno and Cilantro. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer.

Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork.

Turn the oven up to 350 degrees F.

Combine 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish.

Dip warmed tortillas into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of munster . Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with Cheddar Jack . Bake 30 minutes.

Garnish with cilantro sprigs.

Serves 4 to 5

adapted from this recipe http://www.foodnetwork.com/recipes/patrick-and-gina-neely/cheesy-pork-enchiladas-recipe.html

EDIT: this turned out to just a mediocre recipe

 

[Felonious Monk]

Awesome thread! Would love more easy to make chicken/salmon recipes for the stove/oven/crock pot (I don't have a grill or smoker atm)

Here's one of my favorites:

3 lbs of chicken (bone-in works better, can do 2 whole chickens cut up, up to 6#, but I prefer more sauce, so I usually use 4-6 bone-in half breasts)
8 oz Wishbone Russian dressing
1 packet Onion soup mix
3/4 cup apricot jam
2/3 cup water

Mix everything but the chicken in a sauce and mix until lightly boiling. Don't let the onions burn.

Pour over chicken in oven pans and cook @325 for 2 hours. (less if chicken has bones removed)
Eat with rice
(Thanks Mom!)

 

[Captain.Heroin]

I'm doing a lot of cooking/eating now, but I haven't posted any recipes, despite my best intentions.

I don't measure small amounts of seasonings out, so you have to kind of extrapolate, if I were to post anything.

 

[MrRoot]

Cola bbq sauce:

1 cup (vanilla) cola
1 cup ketchup
1/4 cup worcestershire sauce
1 teaspoon liquid smoke or 2 tablespoons of chipotle tabasco
3 tablespoons steak sauce
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon (freshly) ground black pepper
(Some chili peppers according your taste)

Combine all the ingredients in a saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to let simmer gently. Simmer the sauce until reduced by a quarter, 5 to 10 minutes.

Use it right away or add to a jar, cover, cool to room temperature and refrigerate. Refrigated sauce will be ok to use for several months.

You can use cola to marinade your beef too. Just add cola to a plastic bag with your beef piece in it a night before bbq time.

I have evolved this from some basic bbq sauce recipe and changed it from metric units to imperial so the yield is different from my normal recipe.

 

[herbavore]

This is one of my favorite salads in the summer:

1 large head Napa (chinese) cabbage, sliced thinly
1/4-1/2 purple cabbage, shredded
1 bunch green onions, chopped
1 each yellow and red bell pepper, cut into strips
2 cups mung bean sprouts
1 cup shredded carrots

Dressing:

1/4 cup tahini
1 1/2 tablespoons dark sesame oil
1 clove garlic, crushed
1 1/2 Tablespoons water
1 tablespoon each apple cider vinegar and rice vinegar
1 tablespoon soy sauce or tamari
1 tablespoon lime juice (fresh!)

whisk all ingredients together and toss with salad.

Serve the salad with peanuts.

If you want a whole meal, add cooked chicken shredded on top of the salad. Sometimes I grill skewers with any asian sauce (peanut, teriaki, szechuan) and serve those on the side.


HAHAHA! Just saw that I already posted this recipe on page one. Old Brain Syndrome....you just have to laugh.....

 

[Jabberwocky]

OMFG how did I not notice this thread before! Can we pleeeeeease sticky this? Seeing as how the H stands for HUNGRY in H.A.L.T. and that it is one of my favorite recovery acronyms

And of course because I love to cook. And eat good food. Especially if you can do it all with a pretty person you love, well I cannot imagine anything more fun. About to do all three right now actually, and I am going to throw in walking around my local botanical gardens for good measure. Ill post a pic in the picture thread for you all later this afternoon after Im fat, haply and even more tan %)

Then youll see what youre really missing CH

And for good measure Ill even add a recipe, this is one of my favorites ATM:

1 cup chia seeds
1/2 cup chopped walnuts
1/4 cup sun flower seeds
1/4 cup big rasins
1/4 cup your favorite dried fruit, chopped
2 tbs crushed golden flax seed
2 tbs psyllium (sp?)
1 tsp stevia
1 tsp vanilla or almond extract
1 tsp cinnomann
coconut milks

No cooking required! Just put it all in a little bowl and stir, perhaps letting it sot for 30 minutes. If you use head use low and watch it carefully. Doesnt take much. Love me se chia seed pudding, just watch out. You might poo soon there after. But it will raise your HDL or whatever good cholestoral is

 

[MoodAltar]

EASY Banana Fritters:

Just wanna urge everyone to try and stay well nourished before recovery as well - makes recovery that much easier. To that end I'm posting an easy-to-prep / eat-anytime recipe.

Ingredients:

3 ripe bananas
3 eggs
1/4 - 1/2 c flour
pinch salt
spoonful baking powder (Tbsp-ish)
seeds (your choice) to chuck in if you want
oil for pan frying (coconut best, high heat and doesn't hydrogenate)

Method:

K, this is supposed to be easy, so don't worry too much about measurements (we ain't makin bread). "Pinch" is just that - reach into the salt and take a pinch.

mash bananas in a biggish bowl, some lumps ok
mix eggs in with bananas
take about half the flour and add the baking powder & salt to it then stir it into the banana mash. You wanna get it to the consistency of pancake batter - maybe slightly thicker - so sprinkle in more flour if needed. But remember - don't stress.

heat a cast iron fry pan (or whatever's available) to medium heat, add oil (2 tbsp-ish) drop batter in 1/4 cup amounts into pan (probs fit 3 at a time). Cook em like pancakes.

serve with butter & maple syrup (or Lyle's Golden for those in UK / Oz)

 

[manboychef]

Anyone else take supplements in addition to eating healthy? Right now while I am on meds I have to take supplements because I am too nauseous to eat quite a bit of the time.

here is a recipe that I love:

Mango Salsa:
1 sliced grilled red onion roughly chopped.
1 grilled red pepper roughly chopped.
1/2 cup mango puree
1/4 cup oriental sweet chili sauce
1 grilled and fine diced jalapeno
1 roughly chopped fresh mango
1/2 tbs of sofrito (cilantro, parsley, olive oil, fresh garlic)
s&p to taste

Mix all in a bowl and place on white meat, or fish. Great for fish tacos. Great for grilled 12oz pork chops. As a side I like to make rice.

please serve this room temperature so it doesn't make your fish cold. If you heat it up it will lose some of the crispness.

 

[Jabberwocky]

Yum!

 

[neversickanymore]

Chicken Salad Sandwich with grapes, Dried Fruit and Toasted Walnuts

1 pound grilled chicken spiced with salt, pepper, rosemary and time cut into ½-inch cubes
1 cup chopped celery
1 cup red grapes, halved (star fruit sub too)
½ cup dried cherries, pears, apricots and apples
½ cup walnuts, chopped and roasted
1 cup mayonnaise
salt and pepper to taste
Dashes of your favorite hot sauce (optional)

For a sandwich top garlic sourdough

 

[manboychef]

I'm doing a lot of cooking/eating now, but I haven't posted any recipes, despite my best intentions.

I don't measure small amounts of seasonings out, so you have to kind of extrapolate, if I were to post anything.

You should read the gastronomique by the chef from waldorf astoria. It is based around the fact that if you are cooking at that level you understand how to cook and no longer need to follow a recipe. My brother and I are both trained chefs and when we talk about ideas it is mostly about combinations of ingredients, or techniques that mimic other techniques.

The fact you do not measure is a testament that you are a good cook. Blindly following a recipe leads to no innovation.

I will post some of the pictures of food from my executive chef days. I will also include recipes.

Here is a recipe for roasted red pepper and kalamata olive topenaude.
Handful of drained and chopped roasted red peppers.
1 clove of roasted garlic
1/2 small diced and sweated schallot
~1 tbsp fresh basil
~1/2 tbsp fresh oregano
~1/2 cup of drained pitted kalamata olives

-place ingredients in food processor and puree until you have a uniform consistency
-slowly add olive oil as it is processing...you do not want it to be oily. When you have added enough olive oil you should have a uniform paste.

Preheat oven to 325. Basically you are going to use an all clad saute pan (all metal--NOT NON STICK). Season your chicken or fish with salt and pepper. Pan sear chicken or fish steaks (escolar, swordfish, marlin..etc) in a very small amount of butter (this is important as it will make the sauce at the end, and why you add olive oil will become clear) Only sear the outside to lock in juices. Apply about a cm of the mixture you have made to the top of the fish or chicken. Put a small amount of fish, or chicken stock and white wine (depending on what you are cooking) in the bottom of the pan. Place in oven till cooked through ( 155 internal temperature). Take fish or chicken out of pan and rest it for five minutes as you finish the sauce. Place the pan you cooked the fish or chicken in on medium heat on your range. Sautee pre blanched green beans and carrots (both cut into baton shape with pointed ends). Your sauce should thicken and flavor your veggies and the olive oil and butter will add the needed fats in order to balance out the dish). To plate place your vegetables in the center of a dinner plate. Place your fish on top. Garnish with fresh sorrel and opal basil.

This is a good dish, and most of the preparation can be done ahead of time.

Here are some dishes. Ask me for recipes, or cooking tips. I will be happy to oblige.

creole shrimp skewers

Roasted pork tenderloin with sherried onions and wild rice pilaf

monte cristo sandwich with melba sauce and red bliss home fries

eggplant napoleon

I make everything from scratch.

Yes that was my kitchen, they wouldn't let me hire people so I manned a four man line with just myself working four stations and plating and my sous chef working three stations and plating. One thing that was cool was I had a saute station on my side with six burners, and my sous had a second saute station. We also had an over under convection oven. One thing that was bad about it was my salamander was above my flat top instead of under so it wasted gas, and was a pain in the ass to put dishes in it to broil. Also, my grill was pretty jacked up, it had some hot zones on it that were beastly.

 

[herbavore]

Anyone else take supplements in addition to eating healthy? Right now while I am on meds I have to take supplements because I am too nauseous to eat quite a bit of the time.

here is a recipe that I love:

Mango Salsa:
1 sliced grilled red onion roughly chopped.
1 grilled red pepper roughly chopped.
1/2 cup mango puree
1/4 cup oriental sweet chili sauce
1 grilled and fine diced jalapeno
1 roughly chopped fresh mango
1/2 tbs of sofrito (cilantro, parsley, olive oil, fresh garlic)
s&p to taste

Mix all in a bowl and place on white meat, or fish. Great for fish tacos. Great for grilled 12oz pork chops. As a side I like to make rice.

please serve this room temperature so it doesn't make your fish cold. If you heat it up it will lose some of the crispness.

Made this for fish tacos--delicious! I never knew about 'sofrito' before.