NysEms2117
ex-Parole officer/EMT
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That was just the one i can get EMTlife to accept the link to at the time. My personal fav is the chicken alfredo/ potato and chicken 3cheese.
Recipe ideas
- Thread starter NomadicMedic
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Braising meat should be taught in schools.
How to make a metric ton of meat that is both flavorful and tender.
1. Get some beef chuck from the local market.
2. Salt and oil meat while preheating oven to 425F.
3. Hard vegetables (onions, potato, carrot, etc.) in a pan, meat on top, place in oven at temperature
4. Go work out or something for an hour
5. Take out pan, place soft vegetables, put in a liter of water and some flavorful liquid such as a stock (I used soy sauce)
6. Reduce heat in oven to 225F, wait 4-6 hours.
Done.
How to make a metric ton of meat that is both flavorful and tender.
1. Get some beef chuck from the local market.
2. Salt and oil meat while preheating oven to 425F.
3. Hard vegetables (onions, potato, carrot, etc.) in a pan, meat on top, place in oven at temperature
4. Go work out or something for an hour
5. Take out pan, place soft vegetables, put in a liter of water and some flavorful liquid such as a stock (I used soy sauce)
6. Reduce heat in oven to 225F, wait 4-6 hours.
Done.
Last edited:
Here's another one.
Blanch shrimp (size doesn't matter), let drain & cool off. Boil some pasta, I suggest TJ's brown rice or whole wheat, drain as well. Chop up veggies (bell peppers, onions, mushrooms, garlic, the works), toss on a pan with bite-size cut shrimp, spices of choice & sauté for a few minutes, then add heavy cream on top, mix & sauté for a few min more. Finish with dumping in the pasta & keep on the heat for 5 min longer.
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Blanch shrimp (size doesn't matter), let drain & cool off. Boil some pasta, I suggest TJ's brown rice or whole wheat, drain as well. Chop up veggies (bell peppers, onions, mushrooms, garlic, the works), toss on a pan with bite-size cut shrimp, spices of choice & sauté for a few minutes, then add heavy cream on top, mix & sauté for a few min more. Finish with dumping in the pasta & keep on the heat for 5 min longer.
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Blanch broccoli florets, drain & let cool off. Stir fry chicken strips with onion, garlic, bell peppers, celery, mushrooms etc, sauce/spices of choice. Throw the broccoli on top, toss a few times, kill the heat, serve with rice:
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Flying
Mostly Ignorant
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Dough recipe (enough for 12-13):
6 eggs
450-500mL of stock, I do milk/yogurt/water (much prefer TJ’s kefir, plain or flavoured)
1 spoonful of vegetable oil
Salt/sugar to taste
White flour (just enough for a flowy consistency, akin to a very diluted sour cream).
Beat the dough with a hand mixer, oil a preheated pan for each crepe. Stuffing can be whatever, I usually go with rice & shredded meat, mashed potatoes with mushrooms & onions, grilled veggies or farmer’s cheese & cranberries/raisins.
2-3 of these = full meal.
NysEms2117
ex-Parole officer/EMT
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@Qulevrius does that have a name? lol
Also fiance just made taco dip last night....
Cream cheese bottom(fat free), homeade chilli, Mozzarella cheese, followed by more chilli then cheddar cheese.... I eat it as a meal(dipping unsalted corn chips in), or using it as a spread.
Also fiance just made taco dip last night....
Cream cheese bottom(fat free), homeade chilli, Mozzarella cheese, followed by more chilli then cheddar cheese.... I eat it as a meal(dipping unsalted corn chips in), or using it as a spread.
Blintzes.
Stephanie Harmon
Forum Ride Along
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Since I am on a diet, I order ready healthy meals online and deliver to my house. They're packed and fresh and suited for my diets.
Emily Starton
Forum Lieutenant
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I and my partner usually only eat beef and chicken. For beef, we only use ground beef. For chicken, we prefer chopped chicken breast. We use Ziploc to separate the meals. Then we only use spices to add variety. Sometimes we do curry, barbecue, sweet and sour, a mix of curry and barbecue, grilled, melted cheese, whatever spices are available. Separating makes is a lot easier for us to know the portions and prepare.
Flying
Mostly Ignorant
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As of late I've been trying to reduce spending on take-out. So the idea is to basically try to make they stuff they serve, or something close enough.
Here's some chicken thigh, buttered basmati rice, lettuce, and raita sauce. All of this is from Costco or Aldi. The chicken is cooked in the oven at 425 after seasoning w/ salt and oil.
Here's some chicken thigh, buttered basmati rice, lettuce, and raita sauce. All of this is from Costco or Aldi. The chicken is cooked in the oven at 425 after seasoning w/ salt and oil.
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Emily Starton
Forum Lieutenant
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chicken enchilada
baked broccoli macaroni and cheese
baked ziti
chicken burrito bowls
chicken teriyaki stir fry
baked broccoli macaroni and cheese
baked ziti
chicken burrito bowls
chicken teriyaki stir fry
Jim37F
Forum Deputy Chief
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Question, what should I prep before an afternoon hike? Prepping for myself and my engine crew, and just sandwiches are.....frowned upon lol
Flying
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Bacon, shredded pork. Just disguise the sandwiches by packing burger buns.
CALEMT
The Other Guy/ Paramaybe?
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When I would cook at the station I would tell the guys if you don’t like it then to damn bad. If they don’t want sandwiches then they can make their own damn lunch.
Emily Starton
Forum Lieutenant
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Looks like an easy recipe.Here's another one.
Blanch shrimp (size doesn't matter), let drain & cool off. Boil some pasta, I suggest TJ's brown rice or whole wheat, drain as well. Chop up veggies (bell peppers, onions, mushrooms, garlic, the works), toss on a pan with bite-size cut shrimp, spices of choice & sauté for a few minutes, then add heavy cream on top, mix & sauté for a few min more. Finish with dumping in the pasta & keep on the heat for 5 min longer.
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