Tag: LSKM

Documents, Lunch & Supper

Lunch & Supper Chickpea Spinach Tofu Dish – March 20th 2016

Lightning Strike Self Defense

Hey Everyone,

So I have been away for a week or so but I was up near Yorkton and I had a great meal in a nice restaurant last week and so I decided to try and copy it.  This was the closest I could find but I think it will still make your taste buds want more.

Ingredients:

 

Directions

  1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.
  2. Stir in garbanzo beans with the cauliflower and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Note: A quick delicious recipe with curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, but aren’t limited to adding in extras like potatoes, and sweet potatoes to this recipe. All were very good. Serve with nan, pita or rice if desired.

 

This close recipe like the one I had in the restaurant was provided by allrecipes.com and you can find more delicious ones on their website.

Breakfast, Documents

Breakfast Idea -Breakfast strata primavera March 20th 2016

Lightning Strike Self Defense

Hello Everyone,

This recipe I got from some work and research I did with the Big Bike and they sent me some healthy ideas for food.  This is a good one that I have been meaning to try so I thought I would share it with you and we could try together.  Please don’t be a stranger and leave your comments/modifications below!

Ingredients:

  • 1 tbsp (15 mL) canola oil
  • 1 large onion, diced (about 2 cups/500 mL)
  • 2 cloves garlic, minced
  • 1/2 bunch asparagus (about 1/2 pound/250 g), trimmed and sliced into 1-inch (2.5-cm) pieces
  • 1 cup (250 mL) green peas, fresh or frozen
  • Canola oil cooking spray
  • 1 whole-wheat baguette or other crusty bread (8 oz/500 g), cut into 1-inch (2.5-cm) cubes (about 8 cups/2 L)
  • 6 large eggs
  • 10 large egg whites
  • 2 cups (500 mL) nonfat milk
  • 1 tbsp (15 mL) Dijon mustard
  • 1/4 cup (50 mL) freshly grated Parmesan cheese, lightly packed
  • 2 oz (60 g) part-skim mozzarella cheese, shredded (1/2 cup/125 mL)
  • 1 large carrot, shredded (1 cup/250 mL)
  • 1/4 cup (50 mL) sundried tomatoes, thinly sliced
  • 1 tbsp (15 mL) chopped fresh tarragon leaves or 1 tsp/5 mL dried tarragon
  • 1/2 tsp (2 mL) freshly ground black pepper

Directions

  1. In large nonstick skillet, heat canola oil over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and continue to cook for 1 minute more. Add asparagus and cook, stirring occasionally, until just beginning to soften, about 1 minute. Stir in peas, remove from heat and set aside.
  2. Coat 9 x 13-inch (22 x 33-cm) baking dish with canola oil cooking spray. Arrange bread cubes over bottom. In large bowl, beat whole eggs, egg whites, milk and mustard together until blended. Add vegetable mixture, both cheeses, carrot, sun-dried tomatoes, tarragon and pepper, stirring to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
  3. Remove strata from refrigerator, uncover and allow to sit at room temperature while you preheat oven to 350 °F (180 °C). (Do not keep at room temperature for more than 20 minutes.) Bake until set and top forms golden brown crust, 70-80 minutes.

 

For more like this, please visit the Heart and Stroke – they have excellent recipes! www.heartandstroke.com

 

 

Documents, Lunch & Supper

Lunch & Supper – March 2016 DUMBLINGS!!

Lightning Strike Self Defense

Hello Everyone,

So this is the first time ever that I have had a dumbling!! I am so so so excited!

I got this online and I can’t wait to try them. I want you guys to try them this month with me!!

Anyways, here is the recipe I used!  I am bulking for a couple of months so I need to get in a lot of calories for my runs because I am packing on the miles.  Next week I have a 22 mile run to do!

INGREDIENTS

  • 2 cups medium sharp Cheddar, shredded
  • 1/3 pound thin-cut bacon, half the fat removed, chopped into 1/2-inch pieces
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 large red onion, diced
  • 8 ounces 80/20 ground beef
  • 40 wonton wrappers
  • Vegetable oil, for frying

DIRECTIONS

Thoroughly combine the Cheddar, bacon, salt, pepper and onions in a medium mixing bowl using your hands. Add in the beef and combine well.

Roll out your wonton wrappers. Place a dollop of the filling into the center of each wonton using a tablespoon measure. Fold over the ends to make an enclosed envelope, and then secure by either scalloping or pressing the prongs of a fork into the edge.

Heat some vegetable oil in a saute pan.

Place the dumplings in a single layer in a large frying pan (you may need to work in batches). Add a few tablespoons water and heat slowly, covered, until the water has evaporated, about 5 minutes. Uncover and add 1 tablespoon of the hot oil to fry the bottoms of the dumplings.

Enjoy! LSSD

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results from cookingchanneltv.com
Documents, Lunch & Supper

Lunch & Supper – March 6 -12th 2016 Different Seasoned Chicken!

Lightning Strike Self Defense

Hello Everyone,

I know I have been away a lot lately but I came across a different meal I would like to share with you.  I ate it in a restaurant in a small town heading up towards Yorkton.  It was really good and so I had to look it up online.  This is the closest I could find to it and I don’t know quite if it is the same taste but almost similar.

Anyways, this recipe is from Cookingchanneltv.com

INGREDIENTS

CHICKEN:

  • 6 ounces kosher salt
  • 1 ounce sugar
  • 2 whole chickens
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1 orange
  • Sea salt

TOMATO VINAIGRETTE:

  • 1 pint grape tomatoes
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/2 loaf country bread
  • Extra-virgin olive oil, for drizzling
  • 1/2 cup Pickled Tomatoes, recipe follows
  • 1/2 cup purslane
  • 1 head onion blossoms

PICKLED TOMATOES:

  • 3 green tomatoes, diced
  • 1 bunch fresh dill
  • 2/3 cup white wine vinegar
  • 1/3 cup sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon salt
  • 1 bay leaf

DIRECTIONS (Follow Exactly – Can be Confusing)

For the chicken: Bring the salt, sugar and 10 cups water to a boil in a pot. Remove the brine from the heat and let cool.

Cut the chickens in half and carve out the carcass, being sure to leave the thigh and leg attached to the breast. Submerge the chicken halves in the brine and let sit for 20 minutes. Remove the chickens from the brine and pat dry.

While the chickens are brining, toast the coriander seeds, fennel seeds and red pepper flakes in a hot, dry skillet. Let cool, then grind in a spice grinder and mix with the olive oil. Cut the orange into thin slices and set aside.

Transfer the chicken halves to a large baking dish and thoroughly coat with the spice oil. Cover the chickens with the orange slices and let sit.

Meanwhile, for the tomato vinaigrette: In a blender, puree the tomatoes until smooth. With the blender on low, add the vinegar, and then slowly drizzle in the olive oil. Season with salt. Pass through a tamis or fine-mesh sieve, discarding the pulp.

Prepare a charcoal grill for indirect-heat cooking (use wood charcoal if possible).

Season the chicken with sea salt and place on the grill, skin-side down. Top each chicken half with a foil-covered brick. Cook the chicken about three-quarters of the way through on the skin side, then flip and finish cooking until the juices run clear, about 20 minutes total.

Meanwhile, cut the bread into 1/2-inch-thick slices and brush with olive oil. Grill the bread over the coals until toasted. When the chicken is finished cooking, place it on top of the bread slices and let rest for 3 to 4 minutes (the bread will catch the juices).

To serve, spoon some of the tomato vinaigrette in the center of each plate and top with the chicken and bread. Garnish with the Pickled Tomatoes, purslane, onion blossoms and a drizzle of olive oil.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the tomatoes and dill in a nonreactive bowl. In a saucepan, bring the vinegar, sugar, mustard seeds, salt, bay leaf and 1 cup water to a boil. Pour the vinegar mixture over the tomatoes and dill and let cool until ready to use.
I hope it turns out, mine tasted really good so enjoy!
LSSD