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trackhub 11-22-13 06:57 PM

Quote:

Originally Posted by bigbenaugust (Post 16269329)
Ramen.

That is both a suggestion and a recipe.

Not bad, but not a good choice for people watching their sodium levels. Lots of sodium in the stuff.

Rice and beans is a good choice. You can flavor it up a bit with some onion and green or red pepper.

Another one: Bush's vegetarian beans over spaghetti.

Zinger 11-22-13 09:27 PM

Quote:

Originally Posted by 3alarmer (Post 16270018)
...what's the bag limit there, whatever fits in the freezer ?

One of either per season in WA state for standard modern firearms tags. Over in Idaho it's the same except for controlled hunt zones with modern firearms and I'm not sure what the regulations are for those. If you aren't an Idaho resident (which I'm not) you will pay a lot more than it's worth for a deer tag.

I'd have to look and see for archery hunters but I work with a couple from Idaho.

Now those guys who go to the cemetery and pop their 3 pointers (2 ears & a tail) when the snow is on the ground probably go by different "regulations".

skijor 11-22-13 10:24 PM

Quote:

Originally Posted by bigbenaugust (Post 16269694)
We have an urban deer season here... you can bow-and-arrow or crossbow them right off of your porch until February.

Better get three or four. First deer I saw in SC resembled German Shepherds.

Michigander 11-22-13 10:42 PM

Unless you like hunting,or farming pasture raised live stock, cheap healthy meat is like clean coal, it doesn't exist.

Zinger 11-22-13 11:29 PM

1 Attachment(s)
Quote:

Originally Posted by mconlonx (Post 16269616)

Boiled dinner, based around brisket. BBQ smoked brisket *drool*.

http://bikeforums.net/attachment.php...hmentid=352150

Woody's horseradish BBQ sauce is great on briskets for a non-sweet tart kinda taste. Get the red not the dark. Paint it on. Wrap it up in foil and throw it on the grill.

Zinger 11-23-13 03:10 AM

.
Recipe for Texas style (no beans) Chili


You'll need a big pot with a lid.

Three or more lbs of shredded shoulder roast, elk or venison....Elk works really good if you can find one.

(I'm not a big venison fan but the spicy chili hides the gamey taste. I mix it with half beef anyway but you don't really have to unless you've gone and shot a buck in the rut)

Brown the meat then shred it or at least slice it into edible strips. I like to section it and soak it in some Mesquite marinade for a very short time (couple of minutes) just before I brown it. Wrights mesquite liquid smoke (not the hickory) also works.

Boil some water with a couple cubes or spoons of beef broth.

First throw in two white and two yellow chopped onions.....lotsa onions.

Then throw in about three or four chopped jalapenos (two if you're not used to hot. You can always taste and add another or maybe two if you want while cooking. You want people who aren't used to hot to be able to taste it.)

Pour in a half bottle of Corona Extra beer. (Trust me. Corona works good in this) Drink the rest for inspiration.

Now throw in the browned meat after the onions get soggy.

Then throw in these spices: 1/3 teaspoon salt, 1/2 teaspoon coriander, 1/2 teaspoon paprika, no more than 1/4 teaspoon cayenne (optional), couple tablespoons garlic powder, about 1/4 cup ground cumin.

Lastly throw in at least 8 ounces of tomato sauce (but not too much) and about a cup (or more) of McCormick dark chili powder. Yes it's a lot......This is Chili. (You can mix in some other kinds if you like but at least a half cup of the dark powder with it.)

Let it simmer for hours and don't stir it too often. The secret is to let it cook on the bottom but scrape it up before it burns (about 30-40 minutes) and then stir it. Add more Corona or chili if desired.

Serve with cheddar cheese on top if you like and a little more fresh chopped onions if you want.

Do NOT put beans in Texas Chili. If you put beans in this Chili you will serve eternal damnation in Satan's hellfire....You've been warned.

Thicken it with a little corn meal if you get it too thin.

****************************************
BTW:
Anybody here have a good Thai Red Beef or Mussles Curry recipe ?

Green Chicken Curry ? Seafood Curries ?


Any other Thai dishes ?.....Crabcakes, Shrimp dishes or custard cakes ?

katsrevenge 11-23-13 03:55 AM

Quote:

Originally Posted by MangoPumpkin (Post 16269160)
Go!

I went through my bank statement for last month and realized that I spent $1,200 on food/dining out for 4 full time, 1 part time (his son) people.

That's ridiculous!

Dal.

All you need is a crock pot, water or broth, a pound bag of lentils and spice. I make two kinds. Brown lentil dal is made with onions and garlic and beef or ham broth. Curried dal is made with red lentils, chicken broth and red curry mix. I sometimes add flour to make it thicker. You can add meat or veggies but really, there is no point.

Recipe is high protein, tasty, and healthy as all get out. Costs around 2 bucks for a crockpot's worth.

Oh, men are very capable of cutting back on meat. It might even help them live longer. Not to mention save a hell of a lot of cash.

genec 11-23-13 09:05 AM

OK the recipe is here for Texas meat chili, so a good veggie chili is also needed. We've been using this one:

http://allrecipes.com/recipe/the-bes...-in-the-world/

We make up a big batch and then the first night it is chili with jalapeno cheese bread; after that the left over chili gets used in burritos, and is put into omelets. We usually continue to "extend" it by adding onions and more peppers.

erig007 11-23-13 09:52 AM

Quote:

Originally Posted by MangoPumpkin (Post 16269403)
The soup is a good idea, but remember I have to feed 4 MEN and me....they like meat.

You can replace meat by tofu.
I'm a very big eater. The kind of guy that you don't invite twice once you discover my appetite. :lol:
Pasta don't do it for me i'm hungry 1hr later.
Rice is out of question because of the potentially high arsenic level
Wheat instead of rice and has a better nutritional value than rice
The most efficient food of all for me are avocados, lentils from Puy, wheat bran and tofu

I find that lentils from Puy, red beans, navy beans, tofu, wheat bran, flax seeds + spices in a blender make a very cheap and solid soup

During winter fish oil is also a good idea to help to cope with cold.

skijor 11-23-13 01:07 PM

Supplement the meat with other protein sources...almonds, walnuts, quinoa, kamut berries, millet, etc.
Bob's Red Mill is your friend and mine.

Even split green peas are a great source of protein (11g/serving). Add cubed ham & carrots to split green pea soup and season to your taste. Toss in a handful of crackers. Cheez-Its anyone?

bigbenaugust 11-23-13 04:52 PM

Quote:

Originally Posted by Zinger (Post 16269872)
Deer luv apples. Got an apple tree ? And they sometimes head into town during hunting season. Of course someone might hafta get that .22 rifle out for a head-shot in town :D Got a horse trough and a salt block on your country property ? If you ever plan to get a horse those come in handy.

Elk like to come back down below the frost line right after hunting season. Of course I would never outright suggest poaching......Just sayin.

I do love me some Elk Chili though. Venison I mix with beef for chili. I'll post a recipe when I get off of work tonight or tomorrow.

There are about three bajillion deer in this town, and they head as far down as the trees do... clear down to the bottom of the hill downtown is on. I see them almost daily on the ride to work in someone's yard or in the parks.

We did plant an apple tree this year, along with a peach. The deer nearly defoliated them the very first night before I got the netting on them. They are at the neighbor's much bigger apple tree all the time. I think they have also nibbled on the raspberry and blueberry bushes we planted and fenced around... persistent buggers.

I have no idea what the limit is here in town.

ahsposo 11-23-13 05:43 PM

Quote:

Originally Posted by eofelis (Post 16269800)
Here are 3 easy recipes that I always have ingredients on hand for and are easy to make.
They make a lot so there are plenty on leftovers.



Senegalese Peanut Soup

Here is the the recipe but I don't usually follow it exactly. (My changes are noted).

2/3 cup chopped peanuts & 2 tbsp peanut butter (I use two big "glops" of chunky peanut butter)
2 tbsp oil (I use olive or canola oil, I just pour some in)
2 cups chopped onions (I just chop two small to med onions)
6 cups sweet potato (If I only had 1 sweet potato, I added a few russet potatoes)
2 cans cooked garbanzo beans (I used 3 cups garbanzo beans and snuck in 1 cup of pinto beans also, I've also put in some kidney beans)
2 cans veggie or chicken broth (I added water as needed and chicken bullion stock)
2 med chopped tomatoes (I used 1 qt of diced tomatoes from my freezer)
1 tbsp cumin (I used more than this)
1 tsp paprika (optional)
salt & pepper to taste

I toss all ingredients into pot and cook til done. When potatoes are soft I stab around in there with a potato masher to thicken the soup.

I added shredded chicken to one batch, it was great! You can make other substitutions and additions.

This is amazingly good soup! It freezes well too.

******************************

Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.


*****************************


One pot pasta dish

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Penne)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

These look excellent.


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