Goi's Fitness Forum

cheat_curls wrote:kacie, you ever do homemade pizzas?

deep dish or thin crust or normal?

kacie wrote:

cheat_curls wrote:kacie, you ever do homemade pizzas?

deep dish or thin crust or normal?

any really, i was thinking about doing pizzas for carb-ups and was looking for ideas for toppings.

cheat_curls wrote:

kacie wrote:

cheat_curls wrote:kacie, you ever do homemade pizzas?

deep dish or thin crust or normal?

any really, i was thinking about doing pizzas for carb-ups and was looking for ideas for toppings.

the basic:
tomato puree
button mushrooms
mozzarella cheese
ham

other ingredients:
pineapple bits
portobello mushrooms
straw mushrooms
rockets
prosciutto
diced chicken
diced beef
parmesan cheese

some ideas.
basically, you can load anything on your pie, whether it tastes good or not, thats a different story.
but generally, it will.

lets say i wanna make it a low carb one, what do you suggest for the crust?

hmm tnation has tons of these recipes that you're looking for leh, heck i even had cheesecake that day LOL- clean at that, as in macros were well within my acceptable range, and it was good.

louis: you can go thin crust. wheat flour based perhaps.

sometimes i use pita bread as well.

or if you're crazy enough, a crust made of parmesan and cheddar cheese is possible as well.

share one of mine. im no jamie oliver so not as creative or nice as kacie's creations but helps with my intake of chicken.

coat saucepan with soy sauce, put in chicken breast cover the bottom. put in ginger and onions, i add something i called "5 spices powder". fill with water till chicken is covered. bring to boil simmer for 10 mins. last min dump in any veg u want.

notle wrote:share one of mine. im no jamie oliver so not as creative or nice as kacie's creations but helps with my intake of chicken.

coat saucepan with soy sauce, put in chicken breast cover the bottom. put in ginger and onions, i add something i called "5 spices powder". fill with water till chicken is covered. bring to boil simmer for 10 mins. last min dump in any veg u want.

no matter. its still a recipe. and a healthy one at that.

sounds like a very nice broth! 5-spice is a very cheap and awesome blend of spices.

as requested by notle.

note: frozen scallops can be gotten quite cheap during promo. one pack at $8.

prawns and scallops in would be awesome.

eggs
prawns
scallops
onions
salt
pepper

pat dry the seafood first though.
olive oil or what not in hot pan.
throw the seafood in, abt 2 minutes on high heat.
remove from pan. season with salt and pepper.
chop up onion, fry till it caramelizes.
beat fried onions with eggs.
pour into hot pan.
put in seafood. cook till egg sets.
fold over to make ideal omelette shape.

big thanks to our resident jamie oliver!

notle wrote:big thanks to our resident jamie oliver!

lol. its awesome to watch the guy cook.

kacie wrote:as requested by notle.

note: frozen scallops can be gotten quite cheap during promo. one pack at $8.

prawns and scallops in would be awesome.

eggs
prawns
scallops
onions
salt
pepper

pat dry the seafood first though.
olive oil or what not in hot pan.
throw the seafood in, abt 2 minutes on high heat.
remove from pan. season with salt and pepper.
chop up onion, fry till it caramelizes.
beat fried onions with eggs.
pour into hot pan.
put in seafood. cook till egg sets.
fold over to make ideal omelette shape.

One suggestion for improvement is to not return the seafood to the pan until the eggs are almost set, else you risk overcooking shrimp and scallops (I'd probably also cook the scallops slightly earlier than the shrimp depending on the size), which I notice tends to happen a lot here, lest it end up rubbery, powdery or otherwise tasting like crap.

One variation would be to keep it all in the pan, introduce the eggs sooner than 2mins (shrimp have colour but still translucent, scallops have crust but not cooked through) so that the eggs temper the cooking of the seafood somewhat.

It comes down to experience though. A cookbook can teach only so much, you gotta try

sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

im not cooking for you. its for me.

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

im not cooking for you. its for me.

nvm u peel for me can already

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

im not cooking for you. its for me.

nvm u peel for me can already

cb. i ask lee peel you.

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

im not cooking for you. its for me.

nvm u peel for me can already

cb. i ask lee peel you.

that doesn't sound right...

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

If you wanna cook it. I dunno how. And I hate peeling the shells. I'm a lazy bastard...

im not cooking for you. its for me.

nvm u peel for me can already

cb. i ask lee peel you.

that doesn't sound right...

its not suppose to.

ah jamie oliver, hahah. i like that hell's kitchen chef though, can't remember his name, its at the tip of my tongue. zz


AHHHHH ITS GORDON RAMSEY! or seomthing like that

kacie wrote:

galapogos wrote:

kacie wrote:sadly, in sg the prawn sizes are abt the same as the scallops. for the poor commoners like us.

In US those are known as shrimp. Which reminds me of shrimp scampi...with garlic butter...mmmMMMmmm...

Anyway QB has seafood too. Quite cheap.

can we get some for the bbq?

I like this idea too. Need to be peeled and deveined. But put a punch on a skewer, a touch of sesame chili oil/soy, or simple salt & pepper with a squeeze of lemon/lime at the end... drool...

rmb to glaze it with prune juice, hohoho

kacie wrote:[img=http://img407.imageshack.us/img407/7882/dsc01315.th.jpg]

black pepper salmon on a bed of leek.

a handful of ground black pepper
garlic powder
salt
salmon of course

1 stalk of leek
1/4 cup lemon juice
balsamic vinegar
some bacon
olive oil
chopped spring onion

rub down the salmon with black pepper and garlic powder.
be reminded, wash the salmon, then wipe it dry.
into the pan skin-side down. usually 3-4 minutes a side on medium heat. depends on the thickness of it.
add salt only after it is done.

chop the leek up. chop the bacon up. chop the spring onion up.
olive oil in hot pan, bacon in first, then the leek, and the spring onion.
lemon juice and a drizzle of balsamic to finish it off.
salt and pepper.

enjoy.

I like this! But didnt use lemon juice and the balsamic.