Escape from Elba

Please login or register.

Login with username, password and session length
Advanced search  

News:

Author Topic: Fitness and Nutrition  (Read 657 times)

liquidsilver

  • Newbie
  • *
  • Posts: 19
    • View Profile
Fitness and Nutrition
« on: July 30, 2018, 12:03:53 PM »

Share your opinions on exercises and diets.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #1 on: August 09, 2018, 09:24:30 PM »

We have a twenty four hour, around the clock, taco place down the street here in Anaheim, and it is great. They serve food based on recipes from the Guadalajara region of Mexico. 

Link...

http://www.taqueriasguadalajara.com/

It is the kind of place where you can go get a carne asada burrito at two in the morning, or a nice shrimp cocktail, and their tacos are as authentic as you can get, they have great food.

And they need to open up a few global locations, such as opening a location in Monte Carlo, and also in Rome, and Cannes, many areas would love to have 24 hour a day authentic Mexican tacos.

Salute,

Tony V.
Logged

Barton

  • Hero Member
  • *****
  • Posts: 555
    • View Profile
Re: Fitness and Nutrition
« Reply #2 on: August 17, 2018, 05:04:27 PM »

Do you look at forum headings at all??
Logged
"History doesn't repeat itself, but it often rhymes. "

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #3 on: August 19, 2018, 03:21:31 PM »

Do you look at forum headings at all??

There used to be a forum heading "Food Matters," where we could discuss food, we discussed recipes, and restaurants, and stuff related to food, but that thread is gone. So, this thread has nutrition in the heading, so it is okay to discuss food, in my humble opinion.

Do you see a better thread to discuss food on?

Salute,

Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #4 on: October 13, 2018, 04:16:44 PM »

Here is a recipe from the Star Wars newsletter, it looks pretty good so I thought that I would share it here.



FOR THE JEDI IT IS TIME TO EAT

As the colder months approach now is the perfect time to whip up something yummy befitting of a Jedi Master. Here's a tasty interpretation of "Yoda's Incredible Herb Stew" -- originally prepared exclusively for National Public Radio by noted gourmet chef and author, Craig Claiborne.

This recipe goes waaay back to 1983, when NPR debuted a new 10-part radio drama based on The Empire Strikes Back. Craig Claiborne was invited to create his own tasty version of "rootleaf," a succulent dish featured in both the film and radio versions. If you remember, "rootleaf" was prepared for Luke Skywalker by Yoda, the ancient Jedi Master.

We believe you'll find the following recipe a perfect food idea for eight hungry young Jedi. Kids should have adult supervision and assistance when making this meal.

3 pounds lean lamb or other meat
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons light vegetable or other oil
6 cups finely chopped parsley
3 cups thinly sliced onions
1 tablespoon finely chopped garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 tablespoons finely minced ginger root
1 teaspoon finely chopped seeded hot green or red chilies
1/4 teaspoon ground cardamon
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 pounds fresh spinach, well rinsed and tough stems removed.

INSTRUCTIONS:

1. Cut the meat into one inch cubes, and add salt and pepper to taste.

2. Heat half the oil in a heavy skillet and add the meat, turning to brown the pieces on all sides.

3. Heat the remaining oil in a Dutch oven or heavy casserole and add parsley, onions and garlic. Cook, stirring often until the onions are wilted. Add the meat, coriander, cumin, turmeric, ginger root, chilies, cardamon, cinnamon, cloves, bay leaf, and salt and pepper to taste. Stir.

4. Add water to cover, bring to boil and cover tightly. Let simmer about 2 to 2 1/2 hours until the meat is quite tender.

5. Meanwhile, drop the spinach into a kettle of boiling water with salt to taste and let simmer about five minutes. Drain well and run under cold water. Drain thoroughly.

6. Squeeze the spinach to remove all excess liquid. Place the spinach on a chopping block and chop coarsely.

7. Add the spinach to the stew and stir. Let simmer together about five minutes.

Yield: Eight servings.

----

-------------------------------------
SIGN-UP
-------------------------------------

Did a kind friend forward this to you? If so, you can sign up
for your own FREE subscription for the Star Wars newsletter at:
http://www.starwars.com/

Salute,

Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #5 on: December 01, 2018, 03:22:12 PM »

On the issue of feeding the hungry...

Many restaurants freeze left-overs to give to the needy, The Olive Garden restaurants donate to the needy, as does others. Trejo's Tacos in Los Angeles donates to feed the needy as well.

Of note too, is that hunters donate meat to feed the needy, with programs such as Hunters for the Hungry. Hunters donate millions of meals to the needy in some areas.

I also support groups such as No Kid Hungry, which helps to ensure that children eat.

Also of note, in some areas they eat cactus with scrambled eggs, which is way better than starving. Anything is better than just letting people go hungry. 

We need to do all that we can to reduce hunger in the world.

Salute,

Tony V.
 
---------
 
Here is a recipe for cactus with scrambled eggs...

Scrambled Eggs with Cactus

Surprise and delight family members with this unusual brunch recipe of chili-seasoned scrambled eggs with prickly pear cactus pads. Look for nopales (cactus pads or leaves) in the produce section of large supermarkets or specialty food stores.

Ingredients
2 - 3 cactus pads (6 to 8 ounces total) or one 8-ounce can nopalitos (cactus pieces), rinsed and drained; or 2 small zucchini, cut into bite-size strips
1/2 cup chopped onion (1 medium)
1/2 cup chopped red or green sweet pepper
1 tablespoon margarine or butter
8 eggs
1/3 cup milk
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash ground black pepper
Flour tortillas, warmed (optional)
Salsa (optional)
 

Directions
Carefully rinse cactus pads; pat dry. Holding cactus pads with tongs, use a small, sharp knife to carefully trim off eyes around edges and on both sides of pads; discard. Cut cactus pads into thin strips (you should have about 2 cups).
In a large skillet cook cactus with onion and sweet pepper in margarine or butter about 3 minutes or until onion is tender.
In a bowl beat eggs, milk, chili powder, salt, and black pepper with a fork. Pour egg mixture over vegetables in skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edge.
Using a spatula or large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat about 5 minutes more or until eggs are cooked through, but are still glossy and moist.
Remove from heat. If desired, serve with tortillas and salsa. Makes 6 servings.

From the Test Kitchen
Nopales, the fleshy, oval pads of the prickly pear cactus, are showing up in many supermarkets. Cooked, they're soft but crunchy, with the slipperiness of okra and flavor of green beans. The pads have tiny, sharp thorns that usually are removed at the market. To remove any thorns, carefully hold the pad and scrape with a paring knife. Use the tip of a sharp knife or a vegetable peeler to remove the thorn bases and any blemishes.

 

Nutrition Facts (Scrambled Eggs with Cactus)
Per serving:
139 kcal ,
9 g fat
(3 g sat. fat ,
285 mg chol. ,
205 mg sodium ,
5 g carb. ,
1 g fiber ,
9 g pro.


http://www.bhg.com/recipe/eggs/scrambled-eggs-with-cactus/

The people of the world who are poor and starving can grow and eat cactus, and they can raise chickens for eggs. Cactus will grow anywhere, and cactus does not require very much water.




« Last Edit: December 10, 2018, 09:14:56 PM by FlyingVProd »
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #6 on: December 02, 2018, 04:39:27 PM »

Chef Bruno Serato here in Anaheim, who owns the Anaheim White House restaurant, feeds free pasta to the poor children every night. He wrote a book "The Power of Pasta" about the power of pasta to fight against hunger, and he gave a copy of the book to Pope Francis, and the Pope praised him for feeding the poor, and the Pope told him to continue the good work.

http://www.anaheimwhitehouse.com/

We can easily feed the people of the world if we come from a place of abundance, instead of letting them starve as we come from a place of scarcity. 

We must feed the poor, as the Bible tells us to.

Salute,

Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #7 on: December 10, 2018, 08:38:37 PM »

Here is the way I make Chicken Fajitas Burritos...
 
My ingredients are...
 
marinated chicken fajitas
onions
bell peppers
olives
cilantro
 
I cook the ingredients in a wok.
 
Then I use large flour tortillas, and I add these ingredients on the burritos...
 
cheese
sour cream
guacamole
salsa
 
Sometimes I add shrimp, and sometimes I add refried beans. If I am feeding a large group of people then I can add the refried beans as a cheap filler to make more burritos. I could also add Mexican rice.
 
I go to a Mexican market, Northgate, which has the marinated chicken fajitas all ready, I just go to the counter and ask for it. If you want to make and marinate your own chicken fajitas, here is a recipe...
 
INGREDIENTS for Marinated Chicken Fajitas
 
1/4 cup fresh lime juice
1/4 cup tequila
4 cloves garlic, peeled and smashed
2 tablespoons roughly chopped cilantro leaves
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon dried crushed Mexican oregano
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pounds diced chicken breast
2 teaspoons salt
 
In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the diced chicken, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
 
You can also make your own salsa and guacamole, but the Mexican market that I go to has all of that already made.
 
Salute,
 
Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #8 on: December 10, 2018, 08:42:01 PM »

Rosita's Style Carne Asada Recipe:
 

10 Bottom Round Steaks (you can use any type of steak you like)

Cumin

Black peppercorns

A pinch of oregano

Kosher salt to taste

3 bay leafs

Minced garlic

Fresh cilantro leafs

2 tablespoons of olive oil

A tablespoon of lime juice

One 12 oz can of beer

Mix all ingredients. Place steaks in a ziploc bag, and pour ingredients over steaks. Place bag in fridge and marinate for 3/4/5/etc. hours. The longer you leave it in fridge, the better.

Good to cook on the grill and slice for tacos. Can be served with pico de gallo, and guacamole. And Mexican rice.

----

Fresh Raw Salsa:

Rome tomatoes

Onion

Garlic

Jalapenos

Cilantro

About a teaspoon of lime juice and olive oil

Salt & pepper to taste

Chop all veggies and mix with the rest of ingredients.

Fresh Cooked Salsa:

Same ingredients as above:

Boil all veggies (except cilantro) until tender. Place in food presesor to make either runny salsa, or chunky. Add liquid from pan if you want it runny. Add the rest of ingredients to food processor.

----

Semi-creamy Guacamole

2 large ripe avocados

1 small onion, chopped

1 medium tomato, chopped

1 fresh chile jalapeno or serrano, seeded and finely chopped

1 tbsp cilantro, chopped

1 tsp of lime juice

Salt to taste

Cut avocados in halve, get rid of seed and scoop out of shell with a spoon
into a bowl. Mash with a fork. Add remaining ingredients, and mix together.

It is best to prepare this shortly before serving. If you need to store
longer add extra lime juice however it will make the guacamole a bit more
tart.

Chunky Guacamole

2 ripe avocados, chopped

1 small onion, chopped

1 chile jalapeno or serrano

Cilantro, chopped

Salt to taste

In a medium mixing bowl combine avocados, onion, jalapeno [or serrano]. Stir
until well combined. Add salt just before served. Put avocado pit in
guacamole to prevent browning.

Easy Guacamole

2 ripe avocados, chopped or mashed

1/4 cup of your favorite salsa or hot sauce, homemade or store bought

Salt to taste

Place all ingredients in a medium bowl and mix together. Just before
serving, add salt.

Since this recipe does not have lime juice to prevent it from browning, it
is best to prepare shortly before serving.

For creamy guacamole, use a food processor with any of the three recipes.

---

Bacon Wrapped Stuffed Jalapeno Peppers
 
12 -24 large jalapeno peppers (as large as possible)
16 ounces cream cheese, room temp. (2 packages Philadelphia works best)
4 large garlic cloves, minced
1/4 cup finely chopped sun-dried tomato
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon coarse sea salt (to taste)
1 lb bacon
toothpick, soaked for about 15 minutes in water
1 Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.

2 You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
3 Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
4 Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
5 Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
6 Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
7 Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!

------------

Salute,

Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #9 on: December 10, 2018, 08:50:51 PM »

For those of you who are vegetarians, or for when you throw a party and will have guests who are vegetarians...

Natalie Portman's EGGPLANT
SERVES 2

1 MEDIUM EGGPLANT
6 PLUM TOMATOES
1 TBS KOSHER OR SEA SALT
1 CLOVE GARLIC, MINCED
1/2 LB FRESH MOZZARELLA ROUGH CHOPPED
A SMALL BUNCH OF FRESH BASIL ROUGH CHOPPED
4 TBS OLIVE OIL
1/2 CUP TOMATO SAUCE
GRATED PARMESAN TO GARNISH
1 TBS TOASTED PINE NUTS (OPTIONAL)
2 RAMEKINS OR CUSTARD CUPS

PEEL EGGPLANT AND CUT INTO STRIPS 1/8 THICK LONGWAYS
SPRINKLE A LITTLE SALT ON EGGPLANT AND PLACE BETWEEN PAPER TOWELS. WEIGH IT DOWN WITH SOMETHING LIKE A BOOK. (MAKE SURE MOISTURE DOESN'T RUIN BOOK). LEAVE IT LIKE THIS FOR ABOUT AN HOUR TO EXTRACT THE EXTRA MOISTURE.
MEANWHILE, CUT THE TOMATOES IN HALF AND SCRAPE OUT THE SEEDS. PLACE ON A BAKING SHEET. SPRINKLE WITH 1 TBS OLIVE OIL, MINCED GARLIC, SALT AND PEPPER. PUT IN 225 DEGREE F OVEN FOR TWO HOURS.
REMOVE EGGPLANT FROM PAPER TOWELS AND BRUSH BOTH SIDES WITH OLIVE OIL.
HEAT OUTDOOR GRILL OR INDOOR GRILL PAN ON STOVE AND COOK EGGPLANT A COUPLE MINUTES PER SIDE. STRIPS SHOULD GET NICE GRILL MARKS.
LINE THE RAMEKINS OR CUSTARD CUPS WITH THE EGGPLANT, LEAVING PLENTY OF OVERHANG TO FOLD OVER TOPPING AFTER IT'S FILLED. DON'T WORRY IF IT LOOKS SLOPPY. WHEN IT BAKES, IT WILL ALL COME TOGETHER AND LOOK GREAT.
CHOP TOMATOES AND COMBINE WITH CHOPPED MOZZARELLA AND CHOPPED BASIL.
FILL THE LINED RAMEKINS WITH MIXTURE AND FOLD EGGPLANT OVER THE TOP TO SEAL.
BAKE IN 350 OVEN FOR 15 MINUTES
WHEN IT COMES OUT OF THE OVEN, PLACE THE PLATE OVER THE RAMEKIN AND TURN OVER TO PUT EGGPLANT ON DISH.
TOP WITH SAUCE OF CHOICE, GRATED CHEESE AND MAYBE A FEW PINE NUTS.

-----

Natalie Portman's LENTIL STEW
 
1 tbs olive oil 2 medium onions chopped coarse 1 or 2 cloves garlic chopped 1 eggplant peeled and chopped into 3/4 in. Cubes. 1 zucchini halved and cut into 1/2 in. Slices 1 yellow squash cut like zucchini 1 red pepper chopped coarse 10 -12 mushrooms of choice cut into bite size pieces 1 c. Dry lentils 1/2 tsp black pepper 1/2 tsp ground cumin 1/2 tsp dry basil 3/4 tsp kosher salt 2 14.5 oz can diced tomatoes(i used the one's seasoned with garlic,oregano,and basil) 1/2 c. Water

David Moss made this a few times and thinks it is the easiest and best way.

Just throw everything in a big soup pot,bring to a low simmer. Cover and cook for 2 hours.

Enjoy
 
----

Natalie Portman's VEGETARIAN PASTA
 
zuchini red peppers mushrooms onions

1 pound penne pasta 11/2 cup grated, smoked mozzarella 1 1/2 cup fontina Cheese 1/2 cup frozen peas 3 cups pasta sauce 3 Tablespoons butter 1/2 cup parmesan (for topping)

Chop vegetables into bite sized pieces and season with olive oil, salt and pepper. Roast vegetables in oven for 15 minutes at 450 degrees.

Boil 1 pound penne pasta for 6 minutes.

Mix together pasta, cheeses and sauce. Put vegetables on top and mix in. Top with parmesan cheese and butter. Bake in 450 degree oven for 20 minutes.

------------

Salute,

Tony V.
Logged

FlyingVProd

  • Full Member
  • ***
  • Posts: 162
    • View Profile
Re: Fitness and Nutrition
« Reply #10 on: December 10, 2018, 09:00:48 PM »

Recipe: Sicilian Fish Soup
Mussels, calamari, shrimp, scallops and halibut combine to create this magnificent Sicilian soup.

Ingredients
4 tablespoons extra virgin olive oil
¼ teaspoon red pepper flakes
4 cloves garlic, thickly sliced
3 tablespoons chopped onion
½ teaspoon curry
2 tablespoons fresh parsley, chopped
½ pound fresh mussels, cleaned
½ pound calamari cleaned and cut into one-inch wide rings. Use the tentacles as well if you have them
½ cup white wine
2 cups tomato sauce
1 cup chicken or fish stock
½ pound shrimp, shelled and deveined
½ pound bay scallops, cut into large two inch pieces
½ pound halibut or cod, cut into two-inch pieces
Salt and pepper to taste
Directions
Serves: 4

In a large sauce pan cook the olive oil over medium heat until it starts to sizzle. Add the garlic and the red pepper flakes, stirring constantly. Cook for one to two minutes.
Add the chopped onion, stir well and cook for one minute or until the onions begin to melt, then add the curry. Stir in the chopped parsley and cook for one minute over medium, medium-low heat.
Increase the heat to medium high, add the mussels and the calamari and stir into the base for about two minutes. Stir in the wine and cook until it reduces, approximately two to three minutes then add the tomato sauce and the stock.
Once the mussels begin to open, add the shrimp, scallops and the fish. Stir together all of the ingredients to combine well. Make sure you dispose of any mussels which did not open.
Reduce the heat to a simmer and cook for 10 more minutes.
Turn off the heat add salt and pepper to taste and serve.

https://www.orderisda.org/culture/our-recipes/recipe-sicilian-fish-soup/

---------

Salute,

Tony V.
Logged