Sunday, May 15, 2011

Easy pizza recipe

  • 2.5 cups of bread flour
  • 1Tbsp. Active dry yeast
  • 1tsp. Sugar
  • 1tsp. salt
  • 1 cup warm water (no more than 115 degrees F)

Mix water, sugar, yeast. Mix and let sit until foamy.
While this is happening sift all flour and add the salt. Mix with a fork so salt is incorporated. Mix flour and water mixture with a fork until you can't stir very well and turn onto a floured surface. Kneed 8-10 minutes until dough is elastic. Shape into a ball and put into a lightly oiled (olive oil/vegetable oil) bowl, cover with plastic and let sit in a warm place (draft free) until dough has doubled in size (around 1.5-2 hours). Punch dough down and start to stretch dough to desired size. Have your oven heated to as hot as it will go (if you have a pizza stone (500+ if possible); preheat the oven with the pizza stone in it on the lowest rack.

Apply desired sauce and toppings, cook for 12-13 minutes, or until cheese is just starting to brown.

Chicken and potato curry recipe

500gm chicken (thigh is better but i prefer breast)
3 medium potatos
1/2 can Coconut Cream
1 can Chopped tomatos
3 cloves garlic finely chopped
1 tablespoon Ginger
1 tablespoon Curry Paste (I prefer Green or red)

1tsp Tumeric
1tsp Corriander (ground seeds)
1tsp Cumin (ground)
1tsp Curry Powder
1/2tsp chile powder
Cut chicken into bite size pieces

Cut chicken and potato into bite size pieces
Par Boil the potatos
Brown the chicken
Add potatos to chicken
Add the spices, Curry Paste, Garlic, Ginger and cook together for a couple of mins, it will all stick to the potato and chicken and look a little bit odd but that's ok, don't panic
Add chopped tomatos and Coconut cream
Bring to high heat to get it bubbling then let it simmer
The longer it simmers the better, give it around 20-30mins
Serve on rice

Monday, May 9, 2011

Kale recipe

Kale is a form of cabbage, known for its antioxidant properties; it's also been said to be anti-inflammatory. This is one of the most delicious kale recipes:

A common contorno (shared side dish) in some regions of Spain is stewed kale.
A little olive oil (just enough to coat) is put into a heavy-bottomed pot or pan with tight-fitting lid to which is also added a good amount (I'd say 100 - 200g or about a half pound) of diced guanciale (a fatty cured pork product made from jowls/cheeks [guance]; you can use pancetta or bacon). The pot is then set to high heat until just when the pork begins to sizzle, then the heat is lowered to a low/medium-low and the pot is covered in order to render out the fat.
The kale is then cut, washed and dried, then added to the hot pot at the same time as a small, thinly sliced onion (get a larger one for a sweeter dish) and a splash (not too much!) of stock (chicken, beef, fish, pork, veal, vegetable; whatever you've got).
It is covered again and allowed to stew until cooked then salted and peppered to taste. Alternately, we often use prosciutto rind instead of guanciale and/or the bone from prosciutto to flavour the dish.
Many people also add pine nuts or chilies along with the onions and kale at the beginning and omit the black pepper.
It's the traditional accompaniment to any stewed/braised meat dish; we usually use the fond to meet the stock requirement of the stewed kale.

Here are some more pictures of kale:

Selena Gomez tries kale juice

Easy workout diet

Here's a list of healthy foods you can eat without having to spend too much time on cooking:

1. Whole eggs (especially hardboiled, as this makes the protein more bioavailable); lots of folks will tell you to worry about cholesterol, but this is just foolish, google for more complete information
2. Meat - this should be obvious
3. Greek style yoghurt
4. Milk (try googling 'GOMAD' sometime - maybe don't do it, though)
5. OATS (although many would argue that quinoa is the superior cereal)
6. Natural peanut butter (in moderation)

Don't worry so much about fat, and so on. If you're bulking, just make sure you're eating a caloric surplus of 500 or so calories, and that you're consuming 1g protein/ 1kg bodyweight. Again, let me seriously recommend you read that sticky, and maybe Rippetoe's 'Starting Strength' before you get too settled into a routine. Also, take a multi-vitamin and an Omega supplement.

Recipe for beef stroganoff

beef stroganoff recipe

  • 600 g    beef strips
  • 2        smaller (but not tiny) onions, sliced
  • 100 g    mushrooms, sliced or quartered
  • 1        red bell pepper, sliced
  • 40 g    clarified butter
  • 1        tablespoon of powdered paprika
  • 1 dl    red wine (or port)
  • 3 dl    beef gravy (or roux-thickened beef stock)
  • 2 dl    medium soured cream
  • salt
  • fresh ground pepper
  • prepared mustard
  • 2    sweet gerkins, sliced in strips
  • 1     beet, cooked, sliced in strips
  • red bell pepper or tomato sauce
  • extra medium soured cream

Brown the meat in the butter, salt and pepper it to taste and remove the browned (but not completely cooked) meat from the pan. Add the onions, mushrooms and bell pepper, salt it and sauté on medium-low heat. Once onions are translucent, sprinkle with paprika then add the wine. Once the wine has mostly evaporated, add the gravy and soured cream. Re-add the beef strips and their juiced and heat them in the simmering sauce; do not allow it to boil. Season with salt, pepper and mustard to taste. If desired for a deeper colour, add red bell pepper or tomato sauce to desired effect.
Plate on top of cooked noodles and drizzle with additional soured cream and red sauce (pepper or tomato). Sprinkle with gherkins and beetroot.
This is how beef stroganoff is made in Northern Italy.