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Old 03-28-2012, 09:03 PM   #41 (permalink)
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I'm not seeing enough kale on these lists! Kale is key.

I'm Portuguese so I'm used to kale and use it a lot. It is great for you and delicious. It's also easy to cook.

As a side dish, I like to saute some sliced onion, garlic and crushed red pepper (the wet kind that you can find in the jar) and then throw some kale in there with a little bit of homemade chicken broth and white wine and braise it for like 15 minutes. Then I throw some kidney or cannelini beans in there at the end. Look up the benefits of kale. It's phenomenal.
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Old 03-28-2012, 09:11 PM   #42 (permalink)
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Quote:
Originally Posted by my_scatterheart View Post
lovelovelove to roast brussel sprouts, but I try to only do that if I have something else in the oven for a bit (roast, pork chop, etc.) just more efficient, imo. less concern about timing things, as they can take 45 minutes or whatever. (plus in the warmer months having the oven on needlessly is sucha bummer)

cut the ends off and halve the heads
throw em in a screamin hot pan, and water/liquid (you could use a good homemade stock or somethin here, but pretty unecessary imo, unless you're trying to use some up)
the idea is to be steaming them, so don't cover them in water (boiling makes them taste like butt)
lid on
steam until fork tender through the middle (you may have to add liquid. when you get used to cooking them youll be able to easier visualize how much liquid youll need. if they're fork tender, you can always just pour off the excess real quick. no biggie cuz you have a lid, namsayin?)
cook off what looks like the last of the water
add good olive oil, kosher salt, a little pepper to taste
I like to leave the heat up high and get a good brown on them, couple tbsp butter to finish if you're into that, but they totally don't need it.
also good with bacon or pancetta, but I'm not really into bacon so meh
I do frequently put some diced onion in though. melty onion + brussel sprouts is the goods

minimal on time and effort, if you like teh brussels try roasting em. oh man. crispy crispy salty leaves. its like fuckin candy.

asparagus I usually just roast, idk 345 I guess
depending on size - if you have fatty 'gus take a peeler to the outside, thin asparagus wont really need it
chop off woody ends
baking sheet, olive oil, kosher salt, pepper, roast until tender/little crispy, check on em though and shake the pan around. burnt asparagus is sucha bummer.



I agree man, brussels sprouts can be delicious. It's all about how you cook them. I cut an X in the bottom core rather than cutting it off and then steam them for a few minutes, and then roast them at at least 450 F.

Also, asparagus, imo, should be simply prepared. I either broil them for like 4 minutes with a little salt, pepper, and olive oil, or saute them with a little garlic, salt, pepper and olive oil for like 3 minutes. I like them with a bite, sort of al dente. Same thing with green beans.

And broccoli is another vegetable that is phenomenal when you roast it. Olive oil, salt and pepper and finish it with lemon juice.
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Old 03-28-2012, 09:23 PM   #43 (permalink)
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Kale chips all day.
So happy so many of my friends have dehydrators.
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Old 03-29-2012, 04:35 AM   #44 (permalink)
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beef
orange juice
broccoli
carrots
salmon
wheat bread
*deli turkey meat
*peanut butter
eggs
bananas
*double stuf oreos
*12 pk sundrop
*fried chicken breast from deli counter
pork chops
chips or whatever
*califlower
other shit like butter or whatever
*granola bars (sunbelt, the kind with lots of fat)
tombstone round single pizzas

*less common items or alternated items. I go through different phases, but it's been pretty similar last 5 years. I rarely eat at restaurants, only subway and rarely mcdon's.
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Old 03-29-2012, 06:57 AM   #45 (permalink)
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Originally Posted by It's A Way Of Life420 View Post
olive oil has a pretty low smoke point, veg or canola would prob do the job better. Still looks tastey
I never heat EVOO. I used it all the time, but I would never saute with it. I also used to believe it was carcinogenic at high heat. here is a very interesting article on Olive Oil.... this is very cool....

Vital Choices Newsletter: Can Extra Virgin Olive Oil Stand Your Kitchen's Heat?
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Old 03-29-2012, 07:42 AM   #46 (permalink)
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TheGodDegree that is pretty much how I make most of my greens. I prep the onions & garlic the same, then some times I add bacon, or another cured meat. I like to use apple cider vinegar, so times I use it with the wine too (Im a rebel what can I say) I don't really like to cook it for so long. Kale is so amazing I do not want to cook out all the goodness!
Brussels: I like to remove some of the outer leaves and cook them separately. It is a lot of extra work but, great things take work. I have made a pesto with them... it was lacking something... and it might have been...flavor lol
and Jona God bless the dehydrator because kale chips are fucking ridiculously expensive
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Old 04-01-2012, 04:55 PM   #47 (permalink)
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Beer
Ramen Noodles


I keep it simple.
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Old 04-01-2012, 05:11 PM   #48 (permalink)
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but what kind of Ramen Noodles?? we need specifics man
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Old 04-01-2012, 05:13 PM   #49 (permalink)
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Beef, of course!

And Bud Light for the beer. Cans. 30 packs only.
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Old 04-01-2012, 06:09 PM   #50 (permalink)
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Half n hAlf
Coffee
2% milk
Honey
Gatorade 8 pack

What I just bought
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Old 04-04-2012, 09:01 PM   #51 (permalink)
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Found this pretty cool recipe comic. Not sure if do able but trying this weekend
Stay hungry, my friends.
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