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DarK_RaideR

The Campfire | Recipes for Ranger delicacies!

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So my wife made a delicious chili this week, using four (4!) different types of meat.  She did it in the pressure cooker, but I'll switch out the cook time for stovetop.  This may make a ton, so feel free to scale.  Didn't last me long, since it was so good!  It isn't exactly paleo, so if that's your thing, feel free to leave the non-paleo ingredients out.  It shouldn't really impact the flavor much.

 

Flesh-of-Four-Beasts Chili

1 medium to large yellow onion

2 cloves of garlic

1 lb ground pork

1 lb ground beef

3/4 lb ground lamb

3/4 lb ground chicken

2 bell peppers

2 jalapeno peppers

1 16 oz bag of frozen roasted corn

2 tbsp butter

1 small can of tomato paste (2-3 oz I think)

1 12 oz beer (type is up to you, I would go with a medium ale to a stout)

1 can of kidney beans

1 can of black beans

1 tbsp paprika

1 tbsp cumin

1.5 tsp cayenne pepper

2 bay leaves

2 tbsp Italian seasoning

Salt and pepper to taste

 

Dice up the onion, garlic, and peppers.  Be careful with the jalapeno, since it has a significant amount of capsaisin that can get in your eyes if you touch them.  Make sure to wash you hands thoroughly after dicing.

 

Heat up the pot to a high heat if it is not non-stick or a medium heat if it is non-stick.  Melt the butter in the bottom of your pot and sautee the onions and garlic.  A pinch of salt can help the flavor here.

 

Once the onions and garlic are done, add the meats and cook until brown.  Salt and pepper here too.

 

Open a beer, taste for quality control, find high quality, decide to drink while the rest of the cooking is going on.  Open another beer and pour it in the pot to simmer for a minute or two.  This first boils off the alcohol and second deglazes the pan.

 

Add the beans (with juices), tomato paste, and peppers to the pot.  Add water until it covers everything in the pot. 

 

Add all of the remaining spices to the pot as well. 

 

Bring to a boil.  Reduce temperature and simmer for about an hour to an hour and a half. 

 

Enjoy (avoiding the bay leaves).

 

Mmmmmmm... Tasty meats.....

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I made these gluten-free "granola" bars yesterday, and they got RAVE reviews.  

 

They are not too sweet ... just enough brown rice syrup to hold them together ..... and very customizable.  Use whatever dried fruit you want, whatever nuts you want, whatever seeds you want, whatever nut butter you want .....  A bit messy to make ( brown rice syrup is STICKY), but I can see making a batch every Sunday in preparation for lunches.  

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Flesh-of-Four-Beasts Chili

 

The name alone appeals to the barbarian in me.  ;)

 

Tonight was a whole rabbit marinated in asian sesame salad dressing, baked in the oven for two hours.  Alongside ran broccoli florets, coated in olive oil and baked similarly, sprinkled with onion salt and Tuscan seasoning.  It was a meal I enjoyed with just my fingers and my appetite. 

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Feast your eyes on this... feast....

 

12705263_10153391536638231_5518387059420

 

Beef, coated in flour and spices then seared. 

Beef stock. 

Beef gravy.

Sweet potatoes - white and orange.

Rutabaga.

Crock Pot of Awesomeness. 

14 hours. 

BAM. 

 

 

Made chicken stew yesterday. 

Chicken breast, cubed, floured, spiced, seared. 

Chicken stock.

Chicken gravy.

White sweet potato.

Carrots.

Parsnips. 

White onion. 

Crock Pot of Awesomeness. 

14 hours. 

Pull the chicken apart. 

SO. DAMN. GOOD.

 

Tomorrow is Chili.

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I think I just invented the best protein salad ever. The trick is in how to boil the eggs.

 

2 eggs

1 can tuna

> 1 T. mayo or oil

2 stalks of celery with leaves on

 

Put the eggs in a pot of tap-hot water. Turn on the heat and set a timer for eight minutes. When it dings take the eggs off the heat, drain off the boiled water, and put cold water in the pot to cover the eggs and stop them cooking further.

 

When the eggs aren't too hot to handle anymore, shell them carefully. The whites will be cooked through but the yolks will be runny!

 

You don't need to prechop the eggs because they'll mash nicely with a fork. Mix them with chopped celery and the drained tuna. The yolk is like built-in salad dressing. If it's still too dry add a bit of mayo or oil. I put in 1 tablespoon and it's actually too much. Next time I'll cut back drastically.

 

You could also add pepper, onions, mustard, whatever else you like in your tuna salad. But the half-boiled eggs really make this. It should be refrigerated (or in my case, left in a cold car during class) and probably eaten the same day it's made.

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The wife and I are trying to clean our diet up more and more so we did this burrito bowl

 

We left out the sour cream and double the beans and chicken quantities as 300'ish calories is too small a lunch for us.

 

It makes good left overs and can easily be put into a large mason jar (much like folks do with salads)

 

Burrito bowls are the greatest. I am the laziest Ranger in history, and was inspired by this: http://www.budgetbytes.com/2015/09/poor-mans-burrito-bowls/to eat them pretty much every day.

 

I have been keeping these 4 ingredients around for quick mixing:

 

-cooked black beans with cumin

-textured vegetable protein 

-grated cheese

-salsa (I made mine by blending canned tomatoes, chilis, onion and some spices, because I'm cheap and like to eat salsa in large quantities :P)

 

When hungry, I mix together the beans, tvp (rehydrated), and salsa, microwave it, then put the cheese on top. Much protein... so gainz... wow. 

 

(Rice and avocado would also be appropriate, but I don't like rice and avocado is inconvenient unless you're eating the whole thing at once.)

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(Rice and avocado would also be appropriate, but I don't like rice and avocado is inconvenient unless you're eating the whole thing at once.)

 

Avocado protip: guacamole isn't just for texture, you can mix stuff into it that preserves it a little. Lemon or lime juice seems to slow it down from going off too fast. If it looks brown the next day, stir it up because it's just the surface exposed to the air that's oxidized. It'll be a perfect bright green again.

 

Bring it to work in a little sauce tub alongside the heatable parts of your burrito bowl and add it after microwaving. I don't know about you, but an avocado's worth of guacamole doesn't last two days around me.

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Avocado protip: guacamole isn't just for texture, you can mix stuff into it that preserves it a little. Lemon or lime juice seems to slow it down from going off too fast. If it looks brown the next day, stir it up because it's just the surface exposed to the air that's oxidized. It'll be a perfect bright green again.

 

Bring it to work in a little sauce tub alongside the heatable parts of your burrito bowl and add it after microwaving. I don't know about you, but an avocado's worth of guacamole doesn't last two days around me.

 

Ooh, I will try this! I was just drizzling lemon juice on the exposed part before wrapping it and putting it in the fridge, but they got brown anyway. I'll try making some guacamole.

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This is a banana bread with lots of stuff in it. You can basically put all your favourite trail mix toppings in it, and fruit for fibre. I wonder how much stuff I can put in and crowd out flour before it just falls apart. 

 

The one thing that is not in it is extra sugar. Most banana breads have a cup of sugar in a loaf, but honestly, if there's bananas you don't need that. I did put semisweet chocolate in but even that much extra sweetness isn't needed.

 

Combine dry ingredients in one bowl:

1 3/4 c. flour
1 t. baking soda
1 t. salt

 

Combine wet ingredients in another bowl:

2 eggs
2 mashed bananas
1/2 c. oil
1/4 c. milk
1 t. vanilla or almond extract

 

Blend both together with a spoon and fold in some mix-ins. I used about 1/2 c. frozen cherries and 1/3 cup semisweet chocolate chips. I'm thinking next time I might just leave out the chocolate and add some pecans or something.

 

Scrape into greased loaf pan and bake at 325ºF for 50 minutes.

 

Some or all of the banana can be swapped out for some other kind of mashed fruit, like applesauce. I used half banana and half pumpkin this time.

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FOOD PORN!
Made a Thai style red curry dish for dinner. Massaman (w/o potato)... Red curry + pineapple w/ chicken. I have made this dozens of times before (used to make it once every other month or so, but it has been around 6 months I think since the last time I made this).

 

But "Wait..." you say, "Pics or it didn't happen!" (I am one step ahead of you)

 

Chicken. I had to make 2 pans of it, b/c 5 lbs is a lot to fry! (I actually bought 10 lbs on my way home from work... b/c it's hard to hit that protein macro!)... First 2.5 lbs of fried chicken was sliced and added to dinner.

gallery_39854_2022_68686.jpg

 

Saute Red Curry Paste in a couple tablespoons of olive oil with some fresh garlic. (Amounts to taste... I under did both the Red & Garlic, which is okay... I more often tend to over-spice and over-flavor the food.) I cut up an onion and added that mid-saute and a pinch of black pepper and dry basil. (I realize as I am eating it now that I did not add any salt, it is okay, but add some to taste if you'd like). You can see how "scientific" my cooking is... It is more like a 5-year old doing art...

gallery_39854_2022_95205.jpg

 

Add chicken & potatoes to the saute. After that add in Coconut milk (I did 2 cans) and chicken broth (or if you're a derp & forgot that like me... you can always use a little water to thin it to texture preference)

gallery_39854_2022_17289.jpg

 

Add the other veggies to the simmer (I did a Yellow & Green bell pepper b/c they were sold out of reds) and pineapple. (Mushroom or Jalapenos are delicious in this meal too)

gallery_39854_2022_48745.jpg

 

Simmer everything for ~45 minutes or until potatoes are cooked. (I cut them into tiny cubes, so they cooked more quickly)

gallery_39854_2022_33183.jpg

 

 

Ingredients in my curry:
2.5 lbs of pan fried chicken (cut into small cubes)
2 cans of coconut milk
1 cup water
1 onion
4 red skin potatoes (not peeled)
1 green bell pepper
1 yellow bell pepper
1/4 of a pineapple (thinly cubed)
2 tbs fresh minced garlic
2 tbs red curry paste
1 tsp black pepper
1 tsp basil
1 drop of Mad Dog Inferno: special reserve

Goes well with rice. I didn't make any (but my roommate decided to).
Would be better with a pinch of salt and some extra garlic & red curry paste

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Amazing dishes! Will definitely try some of them soon! I'll share some of my own inventions and recipes from Argentina!

 

Oh, that would be excellent!!  I'm always looking for something new to try.  

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Paleo Buffalo Chicken Muffins

 

Ingredients:

  • 2 chicken breasts (raw) or 1lb of ground chicken (cheaper to grind yourself in a food processor)
  • 5 eggs
  • 1/2 cup of bleu cheese (you can omit this if you really, truly need to)
  • 2 green onions, chopped
  • 1/4 cup of Frank’s RedHot Buffalo sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking soda

Directions:

1) Heat the oven to 350 degrees.

2) Chop up the raw chicken breast into large chunks. Then throw them in the food processor. Process for about 30 seconds until it is completely ground. Let it rest for a second.

3) In another bowl add the eggs, green onions, bleu cheese, baking soda, salt and pepper. Mix till blended.

4) Add the chicken, bleu cheese, and hot sauce to the bowl and mix until everything is incorporation.

5) Scoop into a silicone muffin pan (I love this one) or a heavily greased muffin pan.

6) Bake for 25 minutes till muffins are firm.

7) Serve with extra hot sauce, ranch, celery and carrots! Makes 12 muffins!

buffalochicken2-1024x684.jpg

Wolfpool 

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On 8 January 2016 at 8:20 AM, Niccolo said:

Flesh-of-Four-Beasts Chili

 

Speaking of, here is my number one low carb, easy prep recipe, only 5 ingredients. I call it Three Little Pigs because it involves bacon, pork and lard.

 

Well, it's more of a blueprint than a recipe so you can customise it to your fat and protein macros, how much you want and how you like to cook pork.

 

Ingredients:

About 1kg of pork roast, loin, leg or shoulder depending on price and how much fat you want

250g diced bacon, streaky or lean for more or less fat

Lard or whatever kind of fat or oil you want, again the amount adjusts for macros.

Pickles, I prefer Polish gherkins but anything strongly flavoured. About 8 small or 4 large.

1/2 large cabbage or one small cabbage, roughly chopped

 

Roast the pork and while it's in the oven chop the cabbage and bacon. Fry the bacon in the fat until it starts to turn crispy, then put the cabbage in the same pan and cook until it starts to go see through or at least softens, stirring often. If it doesn't all fit wait until it cooks down, it's like spinach that way. When it's done turn the heat off, chop the pickles into slices or cubes and mix them through. Slice the pork and serve the bacon/cabbage mixture as a side. This makes 4 generous serves of the side.

 

Simple, but effective if the proportions are right. The lard and cabbage counteract the dryness of the pork, the cabbage is slightly sweet, the bacon adds saltiness and the pickles add sourness, flavour and crunch. The side will go well with any meat that isn't salty.

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I like this thread a lot and I plan on reading through it carefully. But before that I wanted to give you a staple of my household.

 

Lazy Barley-otto

 

Serves 2:

Basics:

Half an large onion 

olive oil 

200g pearl barley

2 stock cubes (I use chicken, but use what you like) + one liter water. Or you can use 1l of stock

The stuff that makes it really good (pick your favorites/what you have in the pantry)

Some form of meat, bacon or sausages are my favorites. 

Frozen peas, 

Frozen spinach, 

Knob of butter, 

Mushrooms,

Herbs,

Cheese. 

 

1. Warm the water or the stock, doesn't need to be boiling but warm will help

2. Chop onions and any meats/mushrooms you are using. Saute this in a pan over high heat until the onions start to go soft. 

3. Add in the barley and stir, let soak the oil for about 15 seconds. 

4. Pour in 100ml of the water/stock and stir. 

5. Keep an eye on the water level of the pan and when it gets too low add some more 

6. Add in your frozen stuff when the barley feels about half cooked. 

7. The barley is cooked when the middle is no longer hard. 

8. Once the barley is cooked, reduce the water until the whole thing oozes. Then add butter, cheese, herbs, stir and take off the heat. 

9. Enjoy. 

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This is seriously the best meat loaf I have ever had! It is based on Nom Nom Paleo's Porktastic Meatloaf. Her recipe uses ground pork and the ingredients/proportions/actual ingredients I used vs her recipe are different enough to just post the whole recipe instead of the tweaks I did.  But to give credit where credit is due I had to call out NNP's awesomeness for the inspiration in this ridonkulous recipe.

 

BACONY BACON SPINACH PALEO MEATLOAF

 

1 tbsp coconut oil

1 onion, diced

4oz shitaake mushrooms

2 celery stalks, coarsley chopped

3 garlic cloves

1/4 cup fresh parsley

1/4 cup light coconut cream

8 slices of bacon frozen, chopped

1 lb ground beef - try to go for 10% fat here because the bacon and coconut cream adds plenty of moistness to this recipe

1 lb frozen spinach, thawed & drained

1/4 cup chickpea flour (or coconut or almond flour if you want to be really super paleo, but I prefer chickpea flour)

1 tsp salt

2 tsp ground pepper

2 eggs, beaten (if you like your meatloaf really firm I'd suggest adding a 3rd egg because this ends up so moist it ends up kinda fall apart-y)

 

Preheat oven to 350'F & pregrease your loaf pan

 

Heat coconut oil in pan and saute onion, mushrooms, and celery. Once soft, add garlic and saute for a bit longer.  Add sauteed vegetables to the food processor, throw in the parsley and the coconut cream.  Blend until smooth.  Add chopped bacon and pulse blend until it is mixed well but not quite until smooth.  This sounds weird BUT TRUST ME GUYS I SWEAR THIS WILL TURN OUT OK.


In a large bowl, gently mix the ground beef, the bacon/vegetable/coconut mixture, the frozen spinach, flour, salt, and pepper and the eggs.

 

Put mixture in the loaf pan and bake for 70 minutes on the center rack. 

 

You're going to have some fat that comes to the top from the bacon that you can either drain right away or allow to cool and leave there for more flavour, your choice.

 

Let rest for ~15 minutes before eating.

 

 

 

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3 hours ago, Raxie said:

This is seriously the best meat loaf I have ever had! It is based on Nom Nom Paleo's Porktastic Meatloaf. Her recipe uses ground pork and the ingredients/proportions/actual ingredients I used vs her recipe are different enough to just post the whole recipe instead of the tweaks I did.  But to give credit where credit is due I had to call out NNP's awesomeness for the inspiration in this ridonkulous recipe.

 

BACONY BACON SPINACH PALEO MEATLOAF

 

 

looks like I found my new recipe for the week (part of my challenge)!!  Totally will fit my macro breakdown and sounds amazing!

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HEAR YE, HEAR YE!

 

The first post of this thread has been revamped and updated, with a list of all recipes posted and handy links to respective posts

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2 hours ago, DarK_RaideR said:

HEAR YE, HEAR YE!

 

The first post of this thread has been revamped and updated, with a list of all recipes posted and handy links to respective posts

 

Hahah I appreciate that you kept the meatloaf recipe title in all caps :]

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Here's one that I came up with when trying to cobble whatever was in my kitchen into something tasty:

 

Poor-Man's Sushi

-or, Ninja Tuna Casserole-

 

1 can tuna, drained

1 avocado

1 c. white rice

Some "binding" agent for the tuna and spices--can be mayo, sour cream, chip dip (in a pinch), etc.

1 Tbsp-ish (to taste) soy sauce

Wasabi

 

Spices (to taste):

ginger

ground red pepper

paprika

 

Cook the rice, drain, let cool to your liking.  Slice the avocado (I usually cut it into rectangles, like cutting a mango).  Mix the tuna with an effective amount of your binding agent of choice along with desired amount of spices.  (I like a lot of ginger in mine.)  Mix tuna and avocado with the rice.  Add soy sauce and wasabi to taste.

 

The wasabi is the key ingredient here.  I'd love to try it with fresh ginger at some point and I think that gari would work very well, too, but have yet to find one at a store near me that isn't laden with some sort of corn syrup or aspartame.

 

It's not sushi, but it will do in a pinch, especially if you're tight on funds and/or saving/budgeting and sushi doesn't make the cut for the week.  Plus, it's about as fast as you can cook rice and cleanup is minimal.

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