Healthy Home-cooked Recipes

Barcham

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If nature had intended us to be vegetarian, veggies would taste like chicken and beef and animals would taste like turnips. :laugh2:
 

TOMMYTHUNDERS

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Comparative-anatomy-of-eating2-791x1024.jpg
 

kmk108

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Other primates eat meat, so I'll continue :thumb:
 

Barcham

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Unlike lower forms of life, we are evolved to where we are able to create and use tools. Our physical makeup reflects those abilities. Humans cannot be compared to other animals which lack our opposable thumbs and our intelligence.



 

monkeyboy

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And then take all kinds of supplements to make sure your body is getting the nutrition it needs. I know vegetarians who spend more on supplements than I do on food.

Then again, they also tend to believe in 'homeopathic' medicine and follow the medical advice of such well known medical specialists as Suzanne Summers and Jenny McCarthy. :cool:

If you eat the RIGHT vegetarian diet you won't need supplements. I'm not a vegetarian but I have enough friends who are that take he same standard vitamins as I do and they are in prime health.
 

Barcham

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I also enjoy wearing a leather jacket, sitting on my leather couch, wearing leather shoes and having a leather strap for my guitars and love the look of a fur coat on a beautiful woman.

I AM A SAVAGE!!!!! :D
 

monkeyboy

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I also enjoy wearing a leather jacket, sitting on my leather couch, wearing leather shoes and having a leather strap for my guitars and love the look of a fur coat on a beautiful woman.

I AM A SAVAGE!!!!! :D

Well now vegans are just silly. :thumb:
 

Shawn Lutz

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I can vouch for that. I was laid off last September and expected that I'd end up putting on the pounds sitting around the house. I've actually dropped about 20 pounds over the last 9 months or so because I've been cooking my own food for the most part and staying away from the usual junk I was eating all the time at work.


sorry about being laid off but congrats on dropping 20lbs, that is awesome!
 

Barcham

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My jeans that used to be tight around my waist will now easily fall down if I don't use a belt. :)

I've also gotten into the habit of eating a number of small meals throughout the day instead of two relatively large ones. And strangely enough, I've actually cut my beer consumption by about one half as well!
 

Barcham

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Celery is great to snack on. It's one of the rare foods that take more calories for the body to process than it contains. As long as you don't use a dip with it, of course! Very refreshing on a hot day also.
 

kmk108

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ya know.... you came in here saying that you have too much extra fat. doesn't seem like you're too anxious to change that.

But becoming a vegan isn't a requirement to cutting out too much fat, and I'm sure as hell not cutting out my beer drinking. I can't just completely change what I eat like that. I've done it before, and it didn't last more than a week. I'm trying to gradually change.
 

Barcham

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I didn't cut my beer drinking deliberately, it's just something that happened on it's own. I may have a beer or two in the evening and that's it. I used to grab one as soon as I got home from work to de-stress and that would usually lead to three or four. These days I'm drinking a lot more water and that takes care of my thirst and I pop a beer in the evening and find myself nursing it.
 

Barcham

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Well someone surprised me today, and Paruwi, by anonymously paying for our entry into the Bartlett drawing! :thumb:

So, to honour that mysterious benefactor, and to give something back to everyone, here is my 'antipasto' recipe that my Grandfather created, long before anyone here was born, when he was a chef at the Manoir Richelieu hotel. People have begged for this over the years and it has been shared with very few. If you serve this at a party or holiday celebration, I guarantee people will love it!




Ingredients for a regular batch:

2 cups each

Very fresh Green Peppers
Mild white onions. Do not use Spanish or red onions. I have never tried Vidalia.
Celery

all chopped in roughly 1/4 in pieces, smaller and it will turn to mush, much larger and the consistency will be too chunky.

1 jar of sour pickled pearl onions - you can use sweet instead but they are softer and the sour give a nice balance and bite.

1 14 oz can of WHOLE tomatoes - UNSPICED - crushed by hand into pieces and drained

1 small can or jar of button mushrooms - not pickled but can use pieces and stems if preferred, or a can of each in a larger batch.

1 or 2 cans of solid white tuna - packed in broth or oil, not in water - drained. Do not use flaked tuna as it will just vanish in the mix.

1 or 2 cans of cocktail shrimp - drained and rinsed - not salad shrimp as they are too small and will totally vanish in the mix.

1 455ml jar of Heinz chili sauce
Heinz_Chili_455mL_3D_M_For%20Bottom.ashx


1 lemon

2 or 3 bayleafs depending on size

Vegetable, olive, canola or Mazola oil. NOT peanut oil as it has too strong a flavour.

Directions:

Heat a couple of tablespoons of oil in a dutch oven or stock pot over medium heat. When oil is hot, toss in the chopped veggies, stirring to coat with oil, and cook, stirring regularly with a wooden spoon, until the onions become transparent and the peppers and celery soften. Roughly 15 minutes or so.

Do not caramelize or brown the onions or overcook to the point the veggies become mushy.

When the veggies are about half way done, toss in the bay leaf and canned tomatoes and stir. You can adjust the amount of tomatoes to your preference.

Remove from heat stir in the canned mushrooms and let stand until the mixture cools to about room temperature, about 15 minutes or so.

Then mix in the jar of Chili sauce, the shrimps, tuna and pickled onions.

The tuna and shrimps can be added to your preference. Some people like more than one can. I've never made it without either but I suppose they could be omitted if someone really does not like either or has an allergy.

The same thing with the Heinz chili sauce, some like to add extra or a large 750ml bottle instead of the regular size.

Once everything is mixed together, put it in the fridge overnight or you can make it in the morning to serve in the afternoon. But it has to be well chilled before serving.

Before serving, give it a good stir with a shot of lemon juice and serve it up in a nice serving dish, garnish with some jumbo shrimps on the top and some olives if you like. People can serve themselves on a small plate and scoop it up with some of your favourite crackers or, my preference, vegetable thins.

Or you can do what most of my family do and just pile it on a small plate and dig in with a fork. :D

It will keep in the fridge for at least a week with no problem but it rarely lasts that long because it makes a great snack.

Once you've made it a couple of times, you will be able to adjust things to your personal taste and it's very easy to scale to larger batch sizes.

Let me know what you think if anyone gets around to making a batch and I hope you do give it a shot and enjoy it!

Rob.
 

monkeyboy

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Thug Cooking reminded me of this...

[ame=http://www.youtube.com/watch?v=wFB_vHVFM_8]Meat Salad - Epic Meal Time - YouTube[/ame]

[ame]http://www.youtube.com/watch?v=eah23WvLYsQ[/ame]
 

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