Recipes Thread

[MuggsyB]

Just made this. Really easy. Really tasty. Great for a weeknight

https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share

Yum.  God bless miso and turmeric.  And both are tier 1 healthy. 

[21Jumpstreet]

Just made this. Really easy. Really tasty. Great for a weeknight

https://cooking.nytimes.com/recipes/1026734-one-pot-miso-turmeric-salmon-and-coconut-rice?smid=ck-recipe-android-share

Sounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard

[MuggsyB]

Sounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard

Bok choy is a great, great, call Jump. 

[21Jumpstreet]

Bok choy is a great, great, call Jump. 

Just has way more texture, of which I am a huge fan

[MuggsyB]

Just has way more texture, of which I am a huge fan

100%.

[JakeBarnes]

Sounds very solid. I could see swapping out the spinach for something like bok choy or even a heartier green like kale/collards/mustard

Forgot to mention i used kale. Worked well. Could see collards working well too!

[Uncle Rico]

Bok choy is a great, great, call Jump. 

Do you use a lot of mayo?

[Jay Bee]

Hey, you wimps may have good insights on this.. smoothies.

I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.

What are some good smoothie recipes, and what should I add in for health/endurance purposes?

[Uncle Rico]

Hey, you wimps may have good insights on this.. smoothies.

I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.

What are some good smoothie recipes, and what should I add in for health/endurance purposes?

Pumpkin or walnut smoothies hit the spot

[JWags85]

Hey, you wimps may have good insights on this.. smoothies.

I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.

What are some good smoothie recipes, and what should I add in for health/endurance purposes?

Provided you're not actively trying to lose weight, olive oil in any smoothie is clutch.  Makes it smooth and a bit thicker and rich without altering the flavor too much.  I prefer it to avocado for adding some healthy fats.

[swoopem]

A friend of mine caught a bunch of walleye in Lake St. Claire and gave me some. I've never cooked it before but am planning to tonight. Any suggestions? I'm not the biggest fish fan so any seasoning and or sauce recommendations would be nice. Thanks

Btw, leaning towards pan searing it but open to baking or grilling

[TSmith34, Inc.]

Hey, you wimps may have good insights on this.. smoothies.

I just made one with random stuff that happened to be in the kitchen... a banana (pawz), frozen mango and frozen avocado. It's actually pretty good.. with some oat milk or some other pansy stuff... but.. the taste.. solid.

What are some good smoothie recipes, and what should I add in for health/endurance purposes?

Trying WAY too hard to compensate

[Jay Bee]

Trying WAY too hard to compensate

Is there such a thing as "too hard", Toddler?

[Scoop Snoop]

A friend of mine caught a bunch of walleye in Lake St. Claire and gave me some. I've never cooked it before but am planning to tonight. Any suggestions? I'm not the biggest fish fan so any seasoning and or sauce recommendations would be nice. Thanks

Btw, leaning towards pan searing it but open to baking or grilling

Walleye is so good that I think that any seasoning should be used sparingly. "Less is more" would be my suggestion. My family had a cottage on one of the Lake Erie islands for 45 years, so I am very familiar with walleye. We often baked it and added only butter. I hope your friend left the skin on the filets so that you can maintain the moisture and flavor better than skinned filets.

Preach time-I am adamant about minimal cooking of seafood. Fish just until it flakes, then stop cooking it! Shellfish until it firms up and then it is done. I often use a skillet but watch very, very carefully, standing right at the stove, as this method can easily result in overcooking by transferring the heat so quickly.

I'll leave it to others here for seasoning suggestions. Rico will probably recommend pumpkin spice. 

[swoopem]

He did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"

[Scoop Snoop]

He did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"

You'll be fine-just need to be extra careful about overcooking since you do not have a "natural" barrier on one side.

I lived in Virginia Beach many years ago and bought my seafood from a shop on a dock off the Chesapeake Bay. I knew when the "watermen" (a local term) docked behind the shop late afternoon and carted their catch right into the store. What a difference it makes when you buy fresh seafood and cook it as soon as you get home! I have been unable to buy shrimp in shell in Charlottesville and peeled shrimp simply is not as good as shrimp cooked in shell. I get it though-most of the public sees peeled shrimp as easier to eat. It's more marketable.

Getting back to fish-if you catch your own fish, try scaling the fish, gutting and beheading it, and cook it that way. Trust me-many species will taste better when cooked that way. The flesh typically comes off the skeleton easily.  Why wrap the fish in something when you can just leave the skin on to seal it?

[JakeBarnes]

He did not leave the skins, they're clean cut filets. Good to know about less seasoning the better. My plan right now is to use lemon as the main "flavor"

My go to is usually olive oil,rosemary, lemon then wrap in parchment paper. Cook low and slow at like 275 until it hits temp

[JWags85]

Preach time-I am adamant about minimal cooking of seafood. Fish just until it flakes, then stop cooking it! Shellfish until it firms up and then it is done. I often use a skillet but watch very, very carefully, standing right at the stove, as this method can easily result in overcooking by transferring the heat so quickly.

I think there are a lot of people who cook fish that I don't think actually like fish that much.  They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor.  Good fresh fish and shellfish needs very little.  But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.

[MuggsyB]

I think there are a lot of people who cook fish that I don't think actually like fish that much.  They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor.  Good fresh fish and shellfish needs very little.  But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.

I think there are a lot of people who cook fish that I don't think actually like fish that much.  They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor.  Good fresh fish and shellfish needs very little.  But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.

Nm

[MuggsyB]

I think there are a lot of people who cook fish that I don't think actually like fish that much.  They treat it like chicken, overcook it, over season it, try to cover all of its natural flavor.  Good fresh fish and shellfish needs very little.  But then again, mackerel is one of my favorite types of sushi/sashimi, so I'm a bit unique I suppose.

A mackerel preference with sashimi/sushi is most definitely unique.  I think you're in the .0001%.