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Thread: Carfree Cuisine

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    Sophomoric Member Roody's Avatar
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    Carfree Cuisine

    We're an interesting bunch of people. We're basically simple, a little spicy, a little sweet sometimes, and mmm, so good for you.

    Can you post a favorite recipe that fits in with a carfree life?

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    Ya here's an adhoc recipe from lastnight, I kinda just threw what I had into a pot and cooked it for awhile, came out way better than I thought it would. I will be doing it again.

    3 potatoes
    1 stalk celery
    handful baby carrots
    1 onion
    1 green pepper
    1 tsp oil
    1 chicken breast cut into 4 pieces
    salt
    pepper

    cut everything into pieces your comfortable with size wise and throw it in, do so in the order listed, touch of oil to keep taters from sticking

    cover and heat enough for it to make a sizzling sound until taters are done, about an hour

    serve with a little bit of ranch dressing drizzled on top

    probably a fairly common recipe I would think, not sure what you call it though

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    since transporting bread sucks by bike, and 2 people have PM'd me for this recipe, here it is

    basic wheat bread
    1 packet yeast
    1.5 cups warm water
    5-6 cups wheat flour(more or less,it varies a bit)
    1 tsp salt
    2 tbsp honey
    dollop of margarine or butter(optional)
    1 tsp oil or shortening
    1 5x9" bread pan

    mix honey, yeast, water, let sit for about 5 minutes
    add salt, butter, and rest of honey, mix
    add 1 cup of flour at a time, and mix/kneed till its slightly tacky,you can add all the flour at once, but its wise to save the last cup or two so you can get the texture/moisture right
    coat with oil and let sit in a bowl until it doubles in size
    kneed it again, grease a bread pan, and put it in and spread it out so its flat, let rest until it rises anout an inch over the pan
    put in 350 degree oven for about 27-30 minutes

    you can also make buns or anything else really, just shape into the way you want and let it rise before baking

    mixing time about 15mins if that, rest is just waiting

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    When I get home I'm hungry and don't have hours to cook so here is a quick one

    Tuna Tetrazzini
    makes 3 servings

    Ingredients:
    1 cup water
    1 cup milk
    1 tbsp. butter
    4 oz wide noodles (no-yolk)
    1 cup frozen peas
    1 10 3/4 oz can 98% fat-free condensed cream of mushroom soup
    1 12 oz canned tuna (drained)
    1/4 cup grated parmesan cheese

    Directions:
    1. In a large skillet, over high heat stir together water, milk, and butter. Bring to boiling.

    2. Stir in uncooked noodles and peas. Return to boiling, cover, and reduce heat to simmer (low) for 8 minutes. Stir occasionally.

    3. Stir in soup, tuna, and cheese. Heat throughly.

  5. #5
    Cheesmonger Extraordinair natelutkjohn's Avatar
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    Here's a pretty regular dinner for me:

    1 15oz can diced tomatoes (or not)
    1 15 oz can Red Kidney Beans (Usualy)
    1 piece skinless/boneless chkn breast or 1/3 pkg of Tofu
    1 head fresh broccolli
    1 good shake from the bag of either frozen chopped spinach, Kale or Mustard greens, basicaly a dark leafy thing
    1 summer squash/zuchinni or any other veggies
    1 potato if you want to
    LOTS of Thyme, Minced Garlic, Hot Paprika, Wasabi power, black pepper, dried or fresh onion, some sea salt, a bit of Cumin power (the quantity depends on your mood).

    You just put it all in a big deep pan, cover and let simmer for 20-30 minutes on low until the broccolli is crisp and chicken is done, if using squash and zuchini, add then near the end so they don't get to squishy
    Serve with good bread or fresh salad, and usualy makes two dinners, but only one if you road a whole lot that day.
    It never gets boring because you can rally add whatever you want and it's still the same type of concoction, mmmmmmmmmmmm

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    Friend of Jimmy K naisme's Avatar
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    I don't have my scone recipe with me, but it is pretty teriff. I do a really cool veggie burrito. I cook up rice, throw in a can of corn, and a can of beans, dice up some onions, a jalepeno, some chilli powder. The tortillas get heated while cooking the rice. When the rice is done I like to grate a little sharp cheedar roll the burrito up with a little guacamole or salsa. Usually make eight of them at a time, and you can add whatever meat you want if you want. I'll occassionally add some old fish sticks, I had fixh tacos and a lobster burrito in San Deigo, and make them ever since. Anything you don't eat gets wrapped in celophane and are not as good as cold pizza for breakfast but still pretty good, even cold.
    "I will remain the stranger who came from a faraway land." Lance Armstrong

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    Sophomoric Member Roody's Avatar
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    Directions:
    1. Make the plum filling. Slice the plums and mix with 1/2 cup brown sugar and 1 Tbsp. butter or oil.
    2. Make the topping. Stir together oatmeal, remaining sugar and butter, salt, sunflower seeds, and cinnamon.
    3. Butter a small, deep baking dish. Put in the plums. Spread the topping over the plums.
    4. Bake in 350 degree oven for about 30 minutes, until plums are gooey and the topping is browned.
    5. Serve warm with whipped cream or vanilla ice cream.


    Ingredients:

    8 to 10 ripe plums
    3/4 cup brown sugar, divided
    3 Tbsp. melted butter or canola oil, divided
    1 cup oatmeal
    1/2 cup sunflower seeds, shelled
    1/2 tsp. salt
    1/2 tsp. cinnamon

  8. #8
    cool babies... chipko's Avatar
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    Well I gotta preface this by saying that i have never really liked or used recipes(except when doing some baking), i like to cook my way, and after working as a cook for a coupla years where our motto was "We don' need no steenkin' recipes!", well that has just reinforced my habits, so this might be a little vague.

    So, about the recipe, i dont really know if its a car-free recipe, but i am, and ive been playing with it a lot recently. it tastes good, its good fuel and is easy to carry. oh and if you make a crapload at a time, there is usually some in the fridge when you get home late and are hungry.

    2 cups couscous(i like the large pearl kind)
    cook in 2 cups chicken broth. (or you can buy a package of some seasond variety)

    3 cups black beans, canned or cook your own
    coupla cups corn
    couple peppers chopped as small or large as you like
    green onions see above
    a bunch of cilantro minced...
    a few jalapenos diced if you like


    olive oil (maybe 1/4 cup?)
    equal amount lime juice
    few teaspoons red wine vinegar
    1 T+ cumin(to taste, i like a lot maybe 3T)
    1t garlic powder, or a bunch of minced garlic( do this one to taste too, more is better)
    salt & pepper

    So, you cook the couscous. While thats on the stove, mix your veggies together and mix the oil, vinegar, and spices together. mix the liquid schtuff with the veggies and when the couscous is ready mix it all together. I eat it cold, throw it in a skillet and heat it up, you can throw an egg in the skillet, whatever works...

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    1 pint grape or cherry tomatoes, sliced from end to end
    1 medium shallot, chopped
    1/2 cup (or so; I don't measure) olive oil
    salt and pepper to taste
    1 lb. bowtie pasta (preferably whole wheat)
    2 cups arugula leaves, washed and halved
    chevre (goat cheese) to taste

    Arrange tomato halves evenly in baking dish. Mix shallot and olive oil well in bowl, add salt and pepper to taste. Pour mixture evenly over tomatoes. Put in oven at 400 degrees for about 45 minutes. (Perform bike maintenance while waiting.)

    Cook pasta as per instructions on container and strain. Transfer to bowl, and pour olive oil/tomato contents over pasta. Add arugula and toss well.

    Top sparingly with goat cheese as a flavourful condiment.
    One thing about living in Santa Carla I never could stomach -- all the damn vampires.

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    it's my road too, dangit sydney_b's Avatar
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    Household fav here -- bike friendly because I pick up the tofu and sauces at the grocery on my way home from work. The rest comes out of the summer garden. (Looking forward to trying your pedal-power food)

    Spicy Basil Foo

    1 lb extra-firm tofu, drained (or 1lb chicken if you're so inclined)
    1 onion
    ~ 1T garlic
    2-4 green or red chilis
    1 red, yellow, or orange bell pepper
    1 T oyster sauce
    1 T fish sauce
    1 garden ripened tomato
    1 big 'ol bunch of thai basil leaves (or plain sweet if that's what ya grew)

    Slice tofu into strips and saute in a bit of oil until golden brown
    Add onion, garlic, chilis for a minute or two, then
    Add bell pepper, fry till hot
    Add sauces. If not salty enough, add more fish sauce.
    Add basil leaves and tomatoes. Stir up and serve with rice. (I really like a long grain brown basmati, but a more traditional jasmine white is excellent too.)

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    Oh dear, recipes. What will Secret Satellite think of us now?

    OK, Steak with Garlic and Basil

    Steak, cut into small pieces a little bit fatter than fajitas
    Garlic cloves, peeled and cut up into 1/2's or 1/3's if large. Pre-peeled garlic is worth it, or you can peel a bunch in advance and refrigerate.
    Basil, pick the good leaves off and make a pile
    Olive Oil
    Salt, Pepper

    Put steak in frying pan with a little olive oil in the bottom add salt and pepper, with garlic and let it sear, and turn over so other side cooks. Let cook a little, when it looks almost done dump the basil on top and stir that around until the basil is nice and wilted. Then dump in a bowl. Get out chopsticks and eat! Drink the bit of juice in the bottom. Best with an Anchor Steam.

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    I'm made of earth! becnal's Avatar
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    I agree with the sumo wrestler a few years ago who was asked by a reporter, "What do you eat?"

    He replied: "Whatever gets in the way."

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    jim anchower jamesdenver's Avatar
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    easy marbled fudge brownies

    http://www.foodnetwork.com/food/reci..._26021,00.html

    uses a whole block of cream cheese, not the healthiest - but great.

    i also add some nuts, and a layer of chocolate on top if you like

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    Sophomoric Member Roody's Avatar
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    Like I thought, we have some great cooks here. I'm going to try Little Eno's Steak & Basil tonight, since I picked up some basil on my ride in the country today. I stopped at one of those self-serve, honor-system produce stands in front of a farmhouse, where I also got some great tomatoes (and yes, I did leave money in the cashbox for everything. ) So I will probably make my linguine with fresh tomato sauce to go with Eno's steak:


    Linguine With Fresh Tomatoes


    Heat 2 Tbsp. olive oil in a small skillet over medium heat. Add 2 cloves garlic and 1/2 small hot pepper. Saute for 2 minutes, then add 2 large tomatoes, coarsely chopped. Cook for about 8 minutes, stirring frequently. Add a spoonful of the pasta cooking water to get the right consistency. Season with salt and pepper to taste. Serve over hot cooked linguine, preferably whole-wheat. Good with a little piece of goat cheese.

    I would put some basil in it, but that's all going in eno's steak dish.
    Last edited by Roody; 09-28-05 at 01:21 PM.

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    angry young clown rollotheclown's Avatar
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    oops, my bad I thought that was "Caffiene Cuisine"...

    mmmm, sweet potatoes with an espresso roast glaze, a fine huehuetenango basted cassava, a bite of brownies with mocha java mixed in....

    mmmm, coffee
    "more clowns on more bikes, more of the time"

    "there's no such thing as strong coffee, only weak people"

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    Macaws Rock! michaelnel's Avatar
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    Here's the way I make pozole:

    Saute 1 white onion (chopped) and 1/2 bulb of garlic (mashed) in a couple tablespoons of oil until onion is translucent.

    Cut 2lbs of pork shoulder (I like to leave the fat on, it makes the dish taste better) into 1 1/2 inch chunks, add to onion / garlic mix.

    Add one tsp thyme and one tsp marjoram and enough chicken broth to cover. Cover and simmer for an hour or two until the pork is tender.

    In the meantime, soak 4 cascabel chiles, 4 guajillo chiles, and 4 ancho chiles in boiling water until they soften. This can take quite a while. When they soften, remove the stems, seeds, and pulp. Strain the liquid, and dump the whole mess into a blender and puree it.

    When the pork is tender, reserve the liquid from and add two 32oz cans of hominy (or the maiz para pozole if you can find it) and dump the pureed chiles in.

    Simmer uncovered for as many hours as you can stand not to eat it. The longer it cooks, the better it tastes. Like gumbo, refrigerating it and then reheating it improves it too. If it needs more liquid, add more chicken stock or the liquid reserved from the canned hominy.

    Garnish with your choice of chopped cilantro, fresh squeezed lime juice, dried Mexican oregano and / or a dollop of sour cream.

    Sometimes I like it over white rice too.

    Sorry, just drooled all over my keyboard.
    ---

    San Francisco, California

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    Sophomoric Member Roody's Avatar
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    Quote Originally Posted by lilHinault
    Oh dear, recipes. What will Secret Satellite think of us now?

    OK, Steak with Garlic and Basil

    Steak, cut into small pieces a little bit fatter than fajitas
    Garlic cloves, peeled and cut up into 1/2's or 1/3's if large. Pre-peeled garlic is worth it, or you can peel a bunch in advance and refrigerate.
    Basil, pick the good leaves off and make a pile
    Olive Oil
    Salt, Pepper

    Put steak in frying pan with a little olive oil in the bottom add salt and pepper, with garlic and let it sear, and turn over so other side cooks. Let cook a little, when it looks almost done dump the basil on top and stir that around until the basil is nice and wilted. Then dump in a bowl. Get out chopsticks and eat! Drink the bit of juice in the bottom. Best with an Anchor Steam
    .
    I tried the "Biftec Hinault" and it was lovely, accompanied by my linguine with fresh tomatoes. I'm grateful that I can go out on my bike, under my own power, and bring home good food that nourishes my soul and fuels my next bike ride.

    I want to try Michael's Pozole as soon as I can afford the calories. It sounds great, and very authentic.

    I don't remember the name of it, but here is a lower fat version of a Mexican dish similar to the Pozole:

    In a large skillet, simmer "Country Ribs" (which are actually from the pork loin, and boneless) in lightly salted water to cover. The water should have whole garlic cloves, a cinnamon stick, and whole cumin seed (cominos) to taste. When the water evaporates, cover again with water and simmer again. When that water evaporates, the meat should be very tender and falling apart. If it is not, repeat the simmering with fresh water. Then shred the meat and saute it in the unwashed skillet with the accumulated fat. Add a little more oil if it is too dry. Make sure that you scrape the flavorful brown stuff on the bottom of the pan into the meat. Add a Tablespoon of water if needed. Also, add a sliced onion, chopped garlic, and a chopped hot pepper. When the meat is lightly browned, serve it with hot corn tortillas and a good salsa or mole.
    Mucho gusto!
    Last edited by Roody; 10-10-05 at 11:18 AM.


    "Think Outside the Cage"

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    Macaws Rock! michaelnel's Avatar
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    Sounds a lot like Carnitas... but I have a somewhat different version.
    ---

    San Francisco, California

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    Sophomoric Member Roody's Avatar
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    Quote Originally Posted by michaelnel
    Sounds a lot like Carnitas... but I have a somewhat different version.
    Si! Carnitas! That's what they're called. Can you tell us your version? I saw that fantastic Mexican cook on PBS make them -- the guy with the funny little beard?--my memory is shot! Anyway, he made Carnitas, but I'm always on a damn diet so I made a lower fat version, and that is it. My stepson Jerry, who is Mexican, taught me lots of dishes too. He showed me how to heat the Tortillas directly on the stove's gas flame. That's my favorite Mexican food trick. Here's another recipe I made up last night:

    Shrimp Tacos

    Heat a large (super-size it) skillet over medium-high heat. Add 2 Tbsp. olive oil; 2 cloves garlic, sliced, 1 small onion, thinly sliced; 1 hot pepper, diced. Saute for 2 minutes. Add 1 pound shrimp, shelled. Saute just until the shrimp turn pink. Season to taste eith salt and black pepper. Toast tortillas, one at a time, in the gas flame on your range. Put 2 or 3 shrimp on each tortilla with a Tbsp. of fresh guacamole. Serve 'em while you make 'em.

    Muy bueno!
    Last edited by Roody; 10-10-05 at 11:54 PM.


    "Think Outside the Cage"

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    DROOL.... Carnitas! There's a place that was called Savor near here, now it's Little Michoaican (sp?) and they make some decent carnitas, love that place. No cooking involved, just hand 'em 6 bucks for 2 large soft carnitas tacos with everything and a sangria soda and you're good.

    The lower-fat pozole and shrimp tacos sound GOOD!

  21. #21
    Macaws Rock! michaelnel's Avatar
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    Traditional carnitas is VERY fatty.

    Cut 4lbs of pork into 2" cubes
    Slice one orange
    Melt 4lbs of manteca (lard)
    Put the pork chunks and orange slices into the melted boiling lard
    Cook until crispy on the outside and falling apart
    Remove the pork and drain

    Muy fattening, muy good!
    ---

    San Francisco, California

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    My favorite bike fuel.

    Take one package of sliced portabella mushrooms and saute them in just enough olive oil to keep them from sticking. Add 2 dashes of balsamic vinegar, a can of salt-free diced tomatos, garlic salt and diced fresh garlic to taste. Let simmer until it thickens, usually about 10 minutes. Have some angel hair pasta going at the same time. Combine. Delish.

  23. #23
    Senior Member Ziemas's Avatar
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    I'm an avid cook, but I'm stumped by what you mean by "carfree cuisine."
    I've never been limited to the ingredients I can use by cycling to the store. Everything fits just fine in a pannier or three. Could you please explain what you mean? Thanks.

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    Sophomoric Member Roody's Avatar
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    Quote Originally Posted by Ziemas
    I'm an avid cook, but I'm stumped by what you mean by "carfree cuisine."
    I've never been limited to the ingredients I can use by cycling to the store. Everything fits just fine in a pannier or three. Could you please explain what you mean? Thanks.
    I don't really know either. I just wanted to read some recipes. I thought carfree cuisine might be simple but tasty food that is good fuel for physical exercize. So far I'm right.


    "Think Outside the Cage"

  25. #25
    jim anchower jamesdenver's Avatar
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    Quote Originally Posted by AverageCommuter
    My favorite bike fuel.

    Take one package of sliced portabella mushrooms and saute them in just enough olive oil to keep them from sticking. Add 2 dashes of balsamic vinegar, a can of salt-free diced tomatos, garlic salt and diced fresh garlic to taste. Let simmer until it thickens, usually about 10 minutes. Have some angel hair pasta going at the same time. Combine. Delish.

    this sounds great - i'll try it thanks!

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