Shit Warriors Eat

[Mike_d85]

 

Pasta salad with tuna and avocado.

 

 

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[Blocky]

Behold friends...

 

This may look like an ordinary (if there is such a thing) taco... however, the shell is made entirely from CHEESE!!!!!!!

 

Macro breakdown:

Protein: A little bit hidden inside.

Fat: ALL OF IT

Carbs: Whatever was in the presence of all the fat

[CourtnieMarie]

On 3/15/2017 at 5:30 AM, Blocky said:

Behold friends...

 

 

This may look like an ordinary (if there is such a thing) taco... however, the shell is made entirely from CHEESE!!!!!!!

 

Macro breakdown:

Protein: A little bit hidden inside.

Fat: ALL OF IT

Carbs: Whatever was in the presence of all the fat

 

i've heard of doing this! did you make the shells yourself?

[Blocky]

35 minutes ago, CourtnieMarie said:

 

i've heard of doing this! did you make the shells yourself?

 

It was all Mrs Blocky... but yes - cheese was melted in the microwave and then poured onto a hot pan. One of them went too crispy and the cheese felt like it had crystallised but the other one was pretty good.

[Grumble]

3 scrambled eggs with smoked gouda, spinach and onion. And two slices of applewood smoked bacon. Because Bacon. Note, this is my post workout meal.

[Vibrantella]

On 16/03/2017 at 8:43 PM, Blocky said:

went too crispy

There can be no such thing as too crispy!

[PrincessHeather]

 

Simple but satisfying... Fried sardines with spinach and a heap of guac.

 

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[Grumble]

Mom... Sardines...

 

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[Dragonious]

yum, lots of delicious looking meals on here

[Stonefist]

 

Pasture raised porterhouse steak, raised by my in laws, sautéed yellow scallop and green squash, home grown tomatoes and pickled radish.

 

Everything home grown. 

[Guzzi]

Pulled pork salad

 

 

A salad so epic that Chuck Norris would have it for his dinner. Believe it.

[Jord]

On 7/15/2017 at 11:35 PM, Stonefist said:

 

Pasture raised porterhouse steak, raised by my in laws, sautéed yellow scallop and green squash, home grown tomatoes and pickled radish.

 

Everything home grown. 

 

18 hours ago, Guzzi said:

Pulled pork salad

 

 

A salad so epic that Chuck Norris would have it for his dinner. Believe it.

 

I need both of these meals in my life. 

[Leigh]

I wish they would bring back the prime rib or the pulled pork at my works I miss making really good protein heavy salads!

[Loyster]

So many stolen food ideas.

 

 

[Jord]

15 hours ago, Loyster said:

So many stolen food ideas.

 

 

 

Welcome to the warriors! Glad to have you around!

[farflight]

https://photos.app.goo.gl/CHVihqr7yy1Y1uQe2

 

^^^^^

Eggplant lasagna (was tired of turkey) (Gluten and dairy free too)

 

1 lb ground beef

1 large onion

1 lb mushrooms (any mushroom you like really, they're all good)

2 heaping tsp garlic (minced)

4 oz Honey goat cheese

8 oz Plain goat cheese

8 oz Casi Di Roma (any hardish goat cheese, as close to parmesan as you can get)

1 egg

1-2 'american' eggplant (the big purple cartoonish ones

28 oz can crushed tomatoes

6 oz can tomato paste

14 oz water

1/4 cup balsamic vinegar

 

In a pressure cooker

-Brown beef.

-While beef is browning, chop onion and peel (doesn't have to be completely peeled) and slice eggplant as thin as you can lengthwise (medallions don't cut well).

Remove beef (drain or keep fat to your liking, last nights beef was like 93% lean) and sautee onion, garlic, and mushrooms to your liking (I like things a bit on the carmelized side). 

-Add beef back to veggies and add all liquid ingredients (crushed tomatoes, water, tom. paste, vinegar)

-Bring to boil, cover, bring to high pressure and cook at pressure (over a lower heat to avoid scorching bottom of sauce, or however your pressure cooker works) for 40-45 minutes. Quick release pressure

-While sauce is cooking, prepare cheeses by crumbling into a bowl and combine with 1 beaten egg (will start to look like a yellow tinted cottage cheese). NOTE: Save half of the harder goat cheese (the parmesanish one) for topping.

 

Building the casserole:

Layer in this order to your hearts content

-Sauce

-Eggplant

-Cheese

-Sauce

-Eggplant

-Cheese

-TOP LAYER-should go cheese mixture and finish with last of the sauce

 

Bake at 350 for 30 minutes. Top with remainder of hard cheese and bake an additional 10-15 minutes. Let cool 5-10 minutes before serving

You'll likely have leftover cheese and eggplant, I'm still finding uses for those

 (based on ingredients, so if you have left over these numbers will be lower)

Makes 8 servings

Nutrition (based on MFP, per 8 servings)

Calories 524

Fat 15.6

 Saturated 8.8

 Pulyunsaturated 0.3

 Monounsaturated 0.2

 Trans 0

Cholesterol 88.7

Sodium 304.8

Carb 35.9

 Fiber 8.1

 Sugar 19.4

Protein 30.5 

Vit A% 73.4

Vit C% 65.4

Iron% 28.6

[Grumble]

[farflight]

7 minutes ago, Grumble said:

You think this is good...I should find my recipe for deep dish pizza (not free of anything).

 

The ingredients are literally ALL measured in lbs (e.g. 3 lbs mozerella, 2 lbs ricotta, 2 lbs italian sausage, etc)....mmmmmm I can feel my arteries constricting just thinking about it

[Grumble]

2 minutes ago, farflight said:

You think this is good...I should find my recipe for deep dish pizza (not free of anything).

 

The ingredients are literally ALL measured in lbs (e.g. 3 lbs mozerella, 2 lbs ricotta, 2 lbs italian sausage, etc)....mmmmmm I can feel my arteries constricting just thinking about it

[CourtnieMarie]

yummmmmmmmmm!

 

it does sound like some long cook times though, do you think the sauce needs to cook that long in the PC since you've already browned the beef?

[farflight]

25 minutes ago, CourtnieMarie said:

yummmmmmmmmm!

 

it does sound like some long cook times though, do you think the sauce needs to cook that long in the PC since you've already browned the beef?

From start to finish, this took me about and hour and a half last night (maybe a little longer). The reason for cooking awhile in the Pressure cooker is that I'm a firm believer that most (read ALL) sauces taste better the longer you cook them. For example, if I'm making spaghetti sauce or chili (without my pressure cooker), I tend to let them simmer for a good couple of hours to help those flavors blend and meld into something thats just amazing. With the pressure cooker, I can get that same "all day cooked" flavor inside of on hour. When my mother does her lasagna, it takes well over two hours (simmering the sauce in the afternoon and then the baking, her lasagna iS THICK). 

 

You could skimp on the PC cook time, but I fear it would compromise the viscosity and flavor of the sauce. 

 

Another example, on weekends in winter, I'll often start cooking chili around 3-4 in the afternoon for a 6-7 dinner. It fills the whole house with the aroma, and tastes amazing after cooking all afternoon.

 

The time isn't for food safety at all, just for flavor.

[farflight]

https://leitesculinaria.com/102437/recipes-pressure-cooker-ribs.html

 

Made those last night ^^^^^^....ribs....first time ever making ribs myself.

 

Ribs......yes

ribs in under 2 hours....

[Grumble]

43 minutes ago, farflight said:

https://leitesculinaria.com/102437/recipes-pressure-cooker-ribs.html

 

Made those last night ^^^^^^....ribs....first time ever making ribs myself.

 

Ribs......yes

ribs in under 2 hours....

 

Pressure Cooker Ribs are incredibly underrated.

[CourtnieMarie]

yesssss! just added that recipe to the pile.

[Scaly Freak]

On 12/11/2017 at 11:24 AM, farflight said:

https://leitesculinaria.com/102437/recipes-pressure-cooker-ribs.html

 

Made those last night ^^^^^^....ribs....first time ever making ribs myself.

 

Ribs......yes

ribs in under 2 hours....

 

I need a pressure cooker. Now.