FOOD THREAD 1

[ThunderHorse]

For those looking to protein MAXX but also a treat, I have been getting bombarded with cottage cheese nonsense on the insta...so I decided to break down and eat some cottage cheese for the first time in like 30 years. I tasted a spoonful and was like this is not completely awful. Important to note...the lower the fat content, the more tart it tastes. So...whole milk cottage cheese. Anyways...here is the recipe for pudding, put the following in a blender:

• 450g Whole Milk Cottage Cheese
• 2 Scoops of Chocolate Whey Protein
• 1 TBSP of Cocoa
• 2 TBSP of Honey
• 4 TBSP of PB2

Now, like I said it's still slightly tart, I think that can be solved with another or 2 TBSP of Cocoa and 2 more TBSP of PB2 and maybe milk.

Macros for the base recipe 450 KCal, 33g Carbs, 14g Fat, and 57g Protein.

 

[Locksteady]

For those looking to protein MAXX but also a treat, I have been getting bombarded with cottage cheese nonsense on the insta...so I decided to break down and eat some cottage cheese for the first time in like 30 years. I tasted a spoonful and was like this is not completely awful.

It's such an easy drive-by treat when you want a quick filling bite (and yes, whole fat all day if I've already hit my macros).

That recipe looks fire for a protein-dense dessert (powdered protein is magic!). Maybe a little too sweet for my prefs but I'll give it a try just as it's written sometime and let you know how it hits.

 

[Muppet]

For those looking to protein MAXX but also a treat, I have been getting bombarded with cottage cheese nonsense on the insta...so I decided to break down and eat some cottage cheese for the first time in like 30 years. I tasted a spoonful and was like this is not completely awful. Important to note...the lower the fat content, the more tart it tastes. So...whole milk cottage cheese. Anyways...here is the recipe for pudding, put the following in a blender:

• 450g Whole Milk Cottage Cheese
• 2 Scoops of Chocolate Whey Protein
• 1 TBSP of Cocoa
• 2 TBSP of Honey
• 4 TBSP of PB2

Now, like I said it's still slightly tart, I think that can be solved with another or 2 TBSP of Cocoa and 2 more TBSP of PB2 and maybe milk.

Macros for the base recipe 450 KCal, 33g Carbs, 14g Fat, and 57g Protein.

Typical serving size? 4 or 6oz?

 

[ThunderHorse]

Typical serving size? 4 or 6oz?

Two servings from this that were about 9oz based on the lines of the mason jar. So you could probably make it into three if you wanted.

 

[The Quartermaster]

So for the foodies, I have a question regarding certain ways to cook veggies. Are you steaming them? Do you add any content to the water to add flavor? Do I submerge the steamer up to a certain level and when that level has burned off past the steamer tray, is it now ready to serve? Which are you steaming?

Carrots, asparagus, maybe even broccolini.

 

[Box]

I have been throwing all different sorts of vegetables into my Ninja Foodie Pressure Cooker/Air Fryer combo on "air frier' mode for ten minutes. I've thrown all sorts of combinations into this thing and don't usually go past ten minutes. For some things I may need to go 10 - stir - 5 more if things are cut into larger pieces.

I can just about replicate the "Super Greens" from Panda Express this way. I put everything in a bowl - a splash of EVO, a splash of low sodium soy sauce, salt pepper, garlic, and ginger...
bam
10 minutes
done
as close to Panda Express as I can get

 

[ThunderHorse]

So for the foodies, I have a question regarding certain ways to cook veggies. Are you steaming them? Do you add any content to the water to add flavor? Do I submerge the steamer up to a certain level and when that level has burned off past the steamer tray, is it now ready to serve? Which are you steaming?

Carrots, asparagus, maybe even broccolini.

I generally "pan fry" mine in a hex clad wok. When I used to steam, which has been awhile I definitely did not submerge the veg.

 

[The Quartermaster]

I generally "pan fry" mine in a hex clad wok. When I used to steam, which has been awhile I definitely did not submerge the veg.

What was your method? Wait until boiling, time them and then pull out by feel and taste & texture tests? Or leave them in while waiting to boil and pull after a certain time, etc?

If it hasn't been obvious, the wife was the family cook. Unless she wanted comfort food and that's when I took over. Now that she's more than gone and it's been over a year now, I am still very lost.

 

[ThunderHorse]

What was your method? Wait until boiling, time them and then pull out by feel and taste & texture tests? Or leave them in while waiting to boil and pull after a certain time, etc?

If it hasn't been obvious, the wife was the family cook. Unless she wanted comfort food and that's when I took over. Now that she's more than gone and it's been over a year now, I am still very lost.

I think I went more by look and feel, used a fork to determine if they were soft. Probably started with water waiting to boil. What you don't want really is for the color to degrade. Which happens with when you pan fry too long. But that can also happen with steaming. You want the color of the vegetable to remain vibrant, but when you pierce the broccoli or carrot with the fork it's relatively soft.

 

[Cookie_]

So for the foodies, I have a question regarding certain ways to cook veggies. Are you steaming them? Do you add any content to the water to add flavor?

You can totally add content to the water. Liquid ingredients such as citrus juice, soy sauce, or chicken/beef stock will infuse with the veggies. It'll won't be a ton of flavor, but it'll add just a touch.

Do I submerge the steamer up to a certain level and when that level has burned off past the steamer tray, is it now ready to serve?

Liquid below steamer basket.

Which are you steaming?
Carrots, asparagus, maybe even broccolini.

All good for steaming. Veggies with more "bite" tend to hold up well.

What was your method? Wait until boiling, time them and then pull out by feel and taste & texture tests?

It's easiest to boil first and then set your timer. Most will take about 4-6 minutes to cook, depending on thickness.
If you can stab one with a fork (without forcing it) then they should be good.

-----
If you wanna get really fancy, blanche (boil 1-3 minutes) your veggies then season & roast them.
It helps keep the color of the veggies will also making the roasting process quicker+more even.

 

[The Quartermaster]

Thank you, @Cookie_ !