30s Recipe Swap - Page 3 - KickRunners.com
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#51 of 68 Old 10-27-2007, 07:56 PM
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Indian Spiced Eggplant and Cauliflower Stew

2 Tbsp hot curry powder
1 tsp garam masala
1 tsp mustard seeds
2 Tbsp canola oil
1 large onion, sliced
2 cloves garlic, minced
1 tsp finely grated fresh ginger
3/4 tsp salt
1 1lb eggplant, cut into 1 inch chunks
3 cups cauliflower florets
1 15 oz can diced tomatoes
1 15 oz cn chickpeas, rinsed
1/2 cup water


1. Heat Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring until the spices begin to darken - about 1 minute. Transfer to a small bowl.

2. Add oil, onion, garlic, ginger and salt to the pot and cook, stirring until softened - about 3-4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender - about 15-20 minutes.

Top each serving with a dollap of non-fat plain yogurt if desired.

Am serving with whole wheat couscous.
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#52 of 68 Old 10-27-2007, 08:00 PM
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Baba Ghannuj

1 large eggplant
1 clove garlic (crushed)
1 tsp salt
1/4 cup tahini
2 Tbsp water
1/4 cup lemon juice

Set oven to 375. Wash eggplant and remove the stem. Pierce with a fork 4-6 times. Place in a baking dish - bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash, set aside.

In serving bowl, combine garlic, salt and tahini. Gradually add water and lemon juice, beat well. Fold in mashed eggplant. Garnish with lemon wedges, parsley and a drizzle of olive oil.

(This is how our Lebanese friend makes it. His wife, however, grills the eggplant and tosses all the ingredients into a blender and purees them all together. Both ways turn out incredibly well.)
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#53 of 68 Old 11-12-2007, 11:36 AM
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1/2 med. onion
olive oil
3 c. Bisquick
1 T. sugar
12 oz. beer - do NOT use light beer (really for anything, but light beer here will result in a dense tasteless bread)
1 egg
1/2 c. shredded chedder
2 T. melted butter

Pre-heat oven to 325*.

Coarsly chop the onion, then saute in olive oil on low-med heat for about 20 mins. Put the Bisquick in a mixing bowl. Beat the egg. Add beaten egg, beer, sugar, cheese, and carmelized onion. Mix until all ingredients are evenly distributed. Do not over mix. Pour batter greased into 9" loaf pan. Cover with plastic wrap, and let rise for 20-30 minutes. Remove plastic and pour melted butter on top. Cook for about 35-45 minutes until golden.

Notes - the Bisquick, beer, and egg are the key ingredients. You can easily tweak and vary the other ingredients. If my kids were not eating this, I would add more onion, maybe some sun-dried tomatoes, fresh herbs, etc. You can also add wheat germ (I was going to Sat, but we were out).
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#54 of 68 Old 11-14-2007, 01:33 PM
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Where is the pumpkin dip recipe?
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#55 of 68 Old 11-14-2007, 01:38 PM
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Champ (green onion mashed potatoes)

2 pounds Russett potatoes peeled and sliced
1/2 cup whipping cream
1.5 cup chopped green onions
4 Tbs Butter
Salt & pepper to taste

Boil Potatoes 15 min in salted water. Drain completely
While potatoes are boiling, simmer butter and cream 5 min in small pot. Add onions and let steep while potatoes cook.

Mash potatoes, then mix in onion/cream mixture. Salt and Pepper to taste.
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#56 of 68 Old 11-14-2007, 11:06 PM
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Oh good lord. I'm actually drooling.

AKA: Pollyana Buttface
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#57 of 68 Old 11-15-2007, 08:24 AM
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Here you go...

Pumpkin Dip

28 oz Pkg cream cheese (low-fat is ok)
115 oz can pumpkin
1tsp cinnamon
1tsp ground ginger
1cup sugar

Whip the cream cheese with a mixer until fluffy. Add in the sugar, cinnamon, and ginger and mix until well blended. Finally, add in the pumpkin and mix until well blended. Best if allowed to chill in freezer for 3-4 hours before serving. Serve with Spiced Wafers or Club Crackers…. Or graham crackers…. Or anything else you think might taste good!
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#58 of 68 Old 11-15-2007, 08:48 AM
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be careful with the beaters though. when the directions tell you not to remove the beaters before unplugging the machine. that's no joke.
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#59 of 68 Old 11-26-2007, 09:55 PM
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beer can chicken:

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.

Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
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#60 of 68 Old 11-28-2007, 06:29 PM - Thead Starter
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I just saw that there is a Kickrunner Recipe forum we can use:

https://www.kickrunners.com/forum/forumdisplay.php?f=38
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#61 of 68 Old 01-23-2008, 03:56 PM
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Mix 2 cans of drained, rinsed garbanzo beans, a few tbsp. olive oil, a couple minced cloves garlic, and a dash of dried crushed red pepper, salt and pepper in a baking dish. Bake in a 400-450* oven for 20-30 minutes (depending on the level of crunch you want - longer and hotter for more crunch).

Some notes:
- Stir once in awhile while cooking
- Use whatever spices you'd like ...I love a smokey mesquite spice and sometimes dried rosemary or even a taco seasoning or chicken seasoning.
- Great as a snack or a salad topper
- They tend to wreak havoc on your pan; beware.
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#62 of 68 Old 01-23-2008, 07:01 PM
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This is my FAVORITE soup of all time (no bacon for the veggies-they are on the side, anyway). It is crazy good, and pretty darn healthy. It ends up looking and tasting like a creamed soup. I just use a stick blender to puree it, it's easier.

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth or veggie broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)
Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Puree chives, grapeseed oil, and pinch of salt in blender until smooth.

Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature
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#63 of 68 Old 01-24-2008, 10:14 AM
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Jen, that soup looks wonderful.
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#64 of 68 Old 01-27-2008, 11:25 AM
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(3 slices salt pork- optional)
1 tbsp olive oil
1 tbsp roasted garlic
1/3 cup each chopped onion, bell peppers and celery
1/2 cup chopped carrots
1 tsp italian seasoning
1/4 tsp black pepper
32 oz veggie or chicken broth
2 cans great northern beans, rinsed
1/4 cup sun dried tomato pesto
1 cup ditalini pasta

1. (Optional- Cut salt pork into small pieces and saute in olive oil for 2 minutes, stirring often until pork begins to melt)
2. Stir in garlic and seasoning blend. Cook 4 mins or until browned.
3. Stir in all remaining ingredients- EXCEPT PASTA- and cover and bring to a boil.
4. Stir in pasta, cover and return to a boil. Reduce heat to medium and simmer 8-10 mins until pasta is tender.

Makes 6 servings. CALS: 370 FAT: 16 g CHOL: 15 mg SODIUM: 860 CARB:41g FIBER: 9g PROTEIN: 14g

*I leave out the pork, and used dried basil and tomato paste in place of the pesto, so the nutrition info could change depending on your preparation....
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#65 of 68 Old 01-30-2008, 12:43 AM
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Ingredients:
2 lbs lean ground beef
1 white onion - chopped
8 cloves garlic minced
1 green bell pepper - diced
1/4 cup fresh Italian Parsley - chpped
3 jalapenos, seeded & chopped
1/3 fresh red chili powder
1 1/2 tsp ground cumin
3 cans (15 oz) low fat reduced sodium beef broth
1/3 cup dry vermouth (optional)
1 can (28 oz) crushed tomatoes
1 can kidney beans
1 can cili beans
1/2 cup sharp reduced-fat cheddar cheese (shredded)

Step1:
place a large pot over medium heat. Add ground beef, onion, garlic, pepper, parley and jalapenos. Cook stirring occassionally until beef is browned

Step2:
Stir in chili pepper and cumin, cook for another 2 min

Step3:
Add broth, vermouth, tomatoes and beans. Bring to boil

Step4:
Reduce heat, cover and simmer for 90 minutes

Step5: 1 portion = 1 1/2 cup. Top with a tablespoon of cheese.
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#66 of 68 Old 02-14-2008, 11:18 AM
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EFL Turkey Meatloaf
Servings: 6

Prep time: 1hr, 15mins

Ingredients

1.5 lbs lean ground turkey

1 onion, chopped

4 egg whites

1 cup salsa

3/4 cup old fashioned oats, uncooked

1 pkg Knorr Vegetable Soup mix

1/4 tsp ground pepper

1/2 cup ketchup

Directions

1. Preheat oven to 350 F.

2. In a large mixing bowl, combine ground turkey, onion, egg whites, salsa, oats, soup mix and black pepper. Press mixture into 9" x 5" loaf pan and spread ketchup over top. Bake in preheated oven until meatloaf is no longer pink in the center and juice is clear, about 60 mins. (I have used cupcake pans too and they work great as well)

3. Remove meatloaf from oven and let sit for 5 mins before slicing.

4. Enjoy with a side of veggies or some other carb!
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#67 of 68 Old 02-17-2008, 01:50 PM
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You may not realize it, but we have a subforum in the Water Stop for Recipes. Our goal is to get as many as we can from members and then publish a kickrunners.com cookbook.

I wonder if you guys would be open to moving this thread to that area to be combined with other recipes? We'll leave it titled '30's Recipes'.

What do you think?


Rich
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#68 of 68 Old 02-17-2008, 02:12 PM
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Is it possible to double post it, Rich? We created this thread so that when someone mentions a recipe in the main threads, we can post it here so it doesn't get lost.... Plus it allows for easy access later on.
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