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The Assassins' Super Secret Scullery (insert food here)


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beer-fridge.jpg

 

commonly nicknamed the Canadian beer fridge, often occurs between the months of november-march.

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"What doesn't kill me better start running", level 7 Furyan Assassin
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I'm on a three-week business trip (mostly Detroit & Philly) sometimes in hotels, sometimes in people's homes. A lot of my meals wind up being provided for me, and while I try to go for the healthier options, this is standard restaurant food and restaurant portions. Often I just have time for a few quick snacks during the day and even making "good choices" I found I was eating a whole lot of nuts and dried fruit. That is awesome if I am going for "most calories per handful", but I've got no shortage of calories. I was wanting something still snacky, but mostly veggies & healthy protein. So after our last grocery store run, I put together a stack of little snack boxes for myself. 

 

joshsnacks

Joshua - Yoga Ninja Weasel #22 Weasel does 500 Pullups

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I'm on a three-week business trip (mostly Detroit & Philly) sometimes in hotels, sometimes in people's homes. A lot of my meals wind up being provided for me, and while I try to go for the healthier options, this is standard restaurant food and restaurant portions. Often I just have time for a few quick snacks during the day and even making "good choices" I found I was eating a whole lot of nuts and dried fruit. That is awesome if I am going for "most calories per handful", but I've got no shortage of calories. I was wanting something still snacky, but mostly veggies & healthy protein. So after our last grocery store run, I put together a stack of little snack boxes for myself.

Looks nice, and good idea. The three things I'm not looking forward too when I go back to school; homework, commuting, and packed lunches. At least I won't be blowing all my money on gluten free bread, because I don't think that stuff will travel well..

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Are we still talking about how we cook meat? Here is my standard Roast Chicken.

tumblr_o2pdig8l3I1sj58tvo1_1280.jpg

Preheat the oven to 450F.

Cut out the backbone of the chicken with kitchen sheers. Press down on the breastbone to flatten the chicken. Rub the olive oil over the skin and season inside and out with salt and pepper.

Add vegetables to the bottom of a roasting pan to flavor the gravy and prevent scorching. If necessary, add them later according to their cooking time. Place the chicken on a rack over the vegetables. Roast for 35 to 40 minutes. (if my chicken looks beefy like that one, I usually go 40 to 45 minutes.)

Allow the chicken to rest for 10 minutes before carving.

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Here's a vegan version of Cuban style black beans and rice (Moros y Cristianos) that I've been making and enjoying recently. It's usually made with pork - if you want some "meatier" flavor you could try experimenting with some dried mushrooms and/or a splash of soy sauce. Some spicy salsa has been enough to add some punch for me.

 

Yields 8 servings

INGREDIENTS:

¬†¬†¬† 3 cans (15 √ā¬Ĺ ounce) black beans with liquid
    4 cloves of garlic, minced
    2 tablespoons olive oil
    1 cup grated onion
    1 cup grated green pepper
    2 teaspoons salt
    1 bay leaf
    1 tablespoon ground cumin
    1 tablespoon dried oregano
    2 cups long grain white rice
    1 1/2 cups chicken of veggie stock
    2 tablespoons red wine vinegar

 

1. In a large pot or Dutch oven, heat the oil.

2. Add the onion, green pepper, garlic and salt to the pot. Cook for about 5 minutes, stirring occasionally.

3. Add the herbs and rice and stir for another minute or two.

4. Add the beans and their liquid, then the stock and vinegar. Increase heat to high. Stir well. When it begins to boil, cover pot and reduce to a simmer.

5. Cook covered for 35 minutes.

6. Take the covered pot off of the heat and allow to sit covered for 10 minutes. Fluff the rice a bit with a fork. Remove bay leaf. Serve immediately or reheat the next day.

 

I've been topping this with fresh avocado and some spicy green salsa, and it's been really good.

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