Re: [RBW] Re: Riv Rider Recipes

[Coco Menk]

Brendon - that one is on my list for sure! Familiar with a lot of the
current politics surrounding UPFs but haven't gotten around to reading it
yet. What was your biggest takeaway?

For anyone else interested in learning more abour those issues and/or MORE
ennui surrounding the horrors of the American Food System and Agribusiness
Robber Barons check out:

Marion Nestle's blog Food Politics (she is unrelated to Nestle of Nesquick
fame)
https://www.foodpolitics.com/

Food Fix weekly newsletter specifically about food politics journalism in
the US, lots of baby formula and school lunch and SNAP policy updates if
you REALLY want some angst
https://foodfix.co/

Eric Schlosser, Fast Food Nation. Pretty much nothing has changed, its only
gotten worse

Coco




On Thu, Jun 6, 2024 at 7:33 PM brendonoid  wrote:

> Everyone in this thread should please read *Ultra-Processed People* by
> Chris van Tulleken. It is the only food/diet book anyone really needs to
> read.
> You'll never have to worry about extreme or fad diets ever again. Prepare
> for extreme ennui about everything you have tried up to the point you read
> this book.
>
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>

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Re: [RBW] Re: Riv Rider Recipes

[brendonoid]

Everyone in this thread should please read *Ultra-Processed People* by 
Chris van Tulleken. It is the only food/diet book anyone really needs to 
read.
You'll never have to worry about extreme or fad diets ever again. Prepare 
for extreme ennui about everything you have tried up to the point you read 
this book.

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Re: [RBW] Re: Riv Rider Recipes

[Brian Turner]

Huston, I still think about those bean burritos you made when we were on the New River trip. M.BrianLex Ky On Jun 6, 2024, at 7:58 PM, Huston  wrote:For the S24O, I have found a number of excellent recipes at Outdoor Eats.  Specifically, for the vegetarians in the room, the warm sundried tomato pasta salad is great.  One pot.  Here's a link to that recipe.HustonLexington, KY



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Re: [RBW] Re: Riv Rider Recipes

[Huston]

For the S24O, I have found a number of excellent recipes at Outdoor Eats 
.  Specifically, for the vegetarians in the room, 
the warm sundried tomato pasta salad is great.  One pot.  Here's a link to 
that recipe 

.

Huston
Lexington, KY

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Re: [RBW] Re: Riv Rider Recipes

[Coco Menk]

Love the dal recipe and the pinto bean recipe Patrick!! Will have to try
those, especially now that I have an instant pot.

My new favorite has been a good quick low-wheat sandwich:

2 slices of that dense rye bread (unleavened)  that comes shrink-wrapped
Cashew cream cheese (or regular, but i have a hard time finding organic)
Diced cucumber
Top with Hemp hearts, Salt and pepper



On Wed, Jun 5, 2024 at 12:17 PM Patrick Moore  wrote:

> 1. Indian dal on the cheap and easy. Boil red or orange or yellow (brown
> rather earthy for my taste) in 3X water until soft.
>
> Cook about 1.5X long grain rice with a bit of cardamom seed.
>
> In small skillet or saucepan heat as much oil as you like to "wet" the
> lentil and rice mixture, and  with some and or all of: garlic, coriander,
> cumin, red pepper, bay leaf, ginger, asafoetida, ... sizzle for 30 seconds
> or so and pour over lentils and rice. Salt to taste.
>
> Augment with full fat yogurt, Indian mango pickle, British sweet chutney.
> Or, augment with raita in place of plain fat yogurt: 1 lg cucumber peeled
> and grated, 2 c full fat yogurt, big handfull of chopped fresh mint, tsp
> ground cumin: mix all and enjoy.
>
> I often add the oil and spices to the cooking lentils with chopped onion
> sautted and diced spinach (I use frozen because I don't like to clean and
> prep vegetables; and the nutrition is at least as good) for a sort of
> lentil stew.
>
> 2. New Mexico pinto beans.
>
> 2 c dried pinto beans -- soak over night and cook in pressure cooker for
> ~1 hour including cooldown or for 24 hours at least in crockpot on low.
>
> 1 large chopped onion sauteed with garlic, cumin, oregano, red pepper, add
> beans and can of chopped or crushed tomatoes and chopped spinach or Kale.
>
> Salt to taste.
>
> Eat with flour tortillas or rice or add potatoes: dice and nuke ~2 med
> potatoes until done, add to above.
>
> 3. Cheese spaghetti: An adult's mac + cheese. Cook 8 oz dry spaghetti,
> save water, met combo of butter and olive oil in skillet, sautee garlic (I
> get quart chopped garlic at Costco), add cooked spaghetti and ~1 c pasta
> water, bring to boil, add 1/2 c parmesan or romano and 1/2
> non-parmesan/romano -- I use Costco 5 lb shredded Mexican mix but anything
> will do. Add salt and black pepper to taste.
>
> Recipe also calls for 2 tbsp cream cheese and 2/3 c heavy cream but that's
> disgusting; add a bit more cheese instead.
>
>
> 4. Grilled salmon: farmed or fresh fillets. Dribble with plenty of lemon
> juice and layer with fresh dill, salt, pepper; wrap in tinfoil; grill.
>
> Then there are tatie scones and champ and the garlic spaghetti (sautee
> lots of garlic in olive oil, spread over cooked spaghetti, add salt, red
> pepper, black pepper to taste; better have some veg on the side) that my
> daughter used to love on Wed and Fri fast day evenings -- but you can dress
> it up with Parmesan or Romano for other days, home-made baked fries
> (daughter got scrambled eggs and home made *deep fried* fries for school
> day breakfasts), home made mac and cheese (damn Annie's!), lazy man's
> pseudo Thai curry on rice, Julia Child's very easy french bread (tho' v
> long waits for rising), etc etc etc.
>
> Patrick Moore, who will probably make pseudo baked fries*  and eat with
> green peas (frozen, nuked, olive oil and salt and pepper) this evening --
> Wed, fast day, in ABQ, NM.
>
> *Almost as good as deep fried, a lot cleaner, and a hellofalot better than
> frozen fries. Slice potatoes into fingers and roll around in olive oil.
> Rinse well and pat dry. Nuke until tender. Line baking sheet with tinfoil.
> Liberally add more olive oil. Grill pretty high and close, watch so don't
> burn, turn when top brown. I've used red, white, and Idaho potatoes; all
> good.
>
> Patrick "and cook oat groats in a crockpot" Moore (who twice held the
> office of Chief Cook 40 years ago while living with bunch of guys, and in
> one case was voted out of office, but who learned that if you take a whole
> frozen but gutted and cleaned chicken, rip off the cling wrapt and foam
> packaging, place in cold oven, turn to 350*, and leave for 3 hours, you end
> up with moist, tender, and very bland meat).
>
>
>
> On Wed, Jun 5, 2024 at 10:17 AM Coco Menk  wrote:
>
>> bumping this thread to see if there are any new contributors this Spring
>> :)
>>
>>
>> Thread prompt :
>>
>> *1) How many of you all have read Grant's Eat Bacon, Don't Jog? Anyone
>> subscribe to his food ideas or any other "alternative" diets? Cyclists tend
>> to be pretty health-conscious and independent minded, just curious what
>> kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile
>> diet? Anything goes? I love hearing about what works for people. I know
>> Grant's book has definitely informed my own choices a bit, specifically in
>> regards to processed sugar and carbs and simpler forms of exercise. (Not
>> looking to sh** on which diet is working or not working for anyone at this
>> time! 

Re: [RBW] Re: Riv Rider Recipes

[Patrick Moore]

Sorry, not cream cheese but a big dollop of industrial quantity mayonnaise.


On Wed, Jun 5, 2024 at 2:58 PM Patrick Moore  wrote:

> ... Slice the cheapest bulk bologna you can find into 1/4" slices, wrap
> around cream cheese and pimento and sliced pineapple, skewer with toothpick
> holding maraschino cherry
>

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Re: [RBW] Re: Riv Rider Recipes

[Patrick Moore]

Not to my taste, but I do recall a friend long ago who designed the
ultimate (for him) sandwich:

Take 2 slices of wheat berry bread (brown bread with whole grains mixed in;
that's what they called it back then).

Spread both heavily with peanut butter.

Add thick layer of cheddar and of salami.

Combine top and bottom slices.

Grills until all runs together.

That worked for him, but for me -- but for me, it's like spreading butter
on pound cake.

Oh! and I recall a tongue in cheek recipe created by my brother: "White
Trash Rolls." Slice the cheapest bulk bologna you can find into 1/4"
slices, wrap around cream cheese and pimento and sliced pineapple, skewer
with toothpick holding maraschino cherry.

On Wed, Jun 5, 2024 at 2:46 PM Chris Halasz  wrote:

> I'll make this literary introduction of a quick recipe for the non-peanut
> allergy non-cooks:
>
> Ernest Hemingway's Mt Everest Special: Spread peanut butter on toast (rye
> or sourdough recommended), with thinly sliced sweet onion (Vidalias are the
> best) placed on top (not too much, you'll know what looks right), and add a
> little cracked black pepper.
>
> For the seasoning inclined, experiment with adding turmeric, cayenne, or
> even cinnamon. Maybe some Himalayan salt.
>
> Cheers,
>
> Chris
>
> On Wednesday, June 5, 2024 at 12:37:05 PM UTC-7 John Rinker wrote:
>
>> Here's a quick, easy and delicious camp dish that I call 'Cowboy Chili'.
>> It works best if you pass through a town late in the day and are not riding
>> much further as there's canned goods.
>>
>> 1 can of black beans
>> 1 can of sweet corn kernels
>> 1 can of chopped tomatoes (fire-roasted from Trader Joes!)
>> 1 large onion
>> Chopped garlic to taste (lots!)
>> Black pepper to taste
>> Salt to taste
>> Cumin to taste (lots!)
>>
>> Dice onions and fry in oil until carmelized. Add fresh garlic, salt and
>> pepper.
>> Add beans, corn and tomatoes. Stir in cumin.
>> Stew for 5-10 min.
>>
>> Serve with avocado, tortillas, chips, or whatever keeps your canoe
>> straight.
>>
>> Serves 2, or leftovers for breakfast
>>
>>
>>
>> Cheers, John
>>
>>
>>
>> On Wednesday, June 5, 2024 at 12:17:01 PM UTC-7 Patrick Moore wrote:
>>
>>> 1. Indian dal on the cheap and easy. Boil red or orange or yellow (brown
>>> rather earthy for my taste) in 3X water until soft.
>>>
>>> Cook about 1.5X long grain rice with a bit of cardamom seed.
>>>
>>> In small skillet or saucepan heat as much oil as you like to "wet" the
>>> lentil and rice mixture, and  with some and or all of: garlic, coriander,
>>> cumin, red pepper, bay leaf, ginger, asafoetida, ... sizzle for 30 seconds
>>> or so and pour over lentils and rice. Salt to taste.
>>>
>>> Augment with full fat yogurt, Indian mango pickle, British sweet
>>> chutney. Or, augment with raita in place of plain fat yogurt: 1 lg cucumber
>>> peeled and grated, 2 c full fat yogurt, big handfull of chopped fresh mint,
>>> tsp ground cumin: mix all and enjoy.
>>>
>>> I often add the oil and spices to the cooking lentils with chopped onion
>>> sautted and diced spinach (I use frozen because I don't like to clean and
>>> prep vegetables; and the nutrition is at least as good) for a sort of
>>> lentil stew.
>>>
>>> 2. New Mexico pinto beans.
>>>
>>> 2 c dried pinto beans -- soak over night and cook in pressure cooker for
>>> ~1 hour including cooldown or for 24 hours at least in crockpot on low.
>>>
>>> 1 large chopped onion sauteed with garlic, cumin, oregano, red pepper,
>>> add beans and can of chopped or crushed tomatoes and chopped spinach or
>>> Kale.
>>>
>>> Salt to taste.
>>>
>>> Eat with flour tortillas or rice or add potatoes: dice and nuke ~2 med
>>> potatoes until done, add to above.
>>>
>>> 3. Cheese spaghetti: An adult's mac + cheese. Cook 8 oz dry spaghetti,
>>> save water, met combo of butter and olive oil in skillet, sautee garlic (I
>>> get quart chopped garlic at Costco), add cooked spaghetti and ~1 c pasta
>>> water, bring to boil, add 1/2 c parmesan or romano and 1/2
>>> non-parmesan/romano -- I use Costco 5 lb shredded Mexican mix but anything
>>> will do. Add salt and black pepper to taste.
>>>
>>> Recipe also calls for 2 tbsp cream cheese and 2/3 c heavy cream but
>>> that's disgusting; add a bit more cheese instead.
>>>
>>>
>>> 4. Grilled salmon: farmed or fresh fillets. Dribble with plenty of lemon
>>> juice and layer with fresh dill, salt, pepper; wrap in tinfoil; grill.
>>>
>>> Then there are tatie scones and champ and the garlic spaghetti (sautee
>>> lots of garlic in olive oil, spread over cooked spaghetti, add salt, red
>>> pepper, black pepper to taste; better have some veg on the side) that my
>>> daughter used to love on Wed and Fri fast day evenings -- but you can dress
>>> it up with Parmesan or Romano for other days, home-made baked fries
>>> (daughter got scrambled eggs and home made *deep fried* fries for
>>> school day breakfasts), home made mac and cheese (damn Annie's!), lazy
>>> man's pseudo Thai curry on rice, Julia Child's very easy 

Re: [RBW] Re: Riv Rider Recipes

[Chris Halasz]

I'll make this literary introduction of a quick recipe for the non-peanut 
allergy non-cooks: 

Ernest Hemingway's Mt Everest Special: Spread peanut butter on toast (rye 
or sourdough recommended), with thinly sliced sweet onion (Vidalias are the 
best) placed on top (not too much, you'll know what looks right), and add a 
little cracked black pepper. 

For the seasoning inclined, experiment with adding turmeric, cayenne, or 
even cinnamon. Maybe some Himalayan salt. 

Cheers, 

Chris 

On Wednesday, June 5, 2024 at 12:37:05 PM UTC-7 John Rinker wrote:

> Here's a quick, easy and delicious camp dish that I call 'Cowboy Chili'. 
> It works best if you pass through a town late in the day and are not riding 
> much further as there's canned goods.
>
> 1 can of black beans
> 1 can of sweet corn kernels
> 1 can of chopped tomatoes (fire-roasted from Trader Joes!)
> 1 large onion
> Chopped garlic to taste (lots!)
> Black pepper to taste
> Salt to taste
> Cumin to taste (lots!)
>
> Dice onions and fry in oil until carmelized. Add fresh garlic, salt and 
> pepper.
> Add beans, corn and tomatoes. Stir in cumin.
> Stew for 5-10 min.
>
> Serve with avocado, tortillas, chips, or whatever keeps your canoe 
> straight.
>
> Serves 2, or leftovers for breakfast
>
>
>
> Cheers, John
>
>
>
> On Wednesday, June 5, 2024 at 12:17:01 PM UTC-7 Patrick Moore wrote:
>
>> 1. Indian dal on the cheap and easy. Boil red or orange or yellow (brown 
>> rather earthy for my taste) in 3X water until soft.
>>
>> Cook about 1.5X long grain rice with a bit of cardamom seed.
>>
>> In small skillet or saucepan heat as much oil as you like to "wet" the 
>> lentil and rice mixture, and  with some and or all of: garlic, coriander, 
>> cumin, red pepper, bay leaf, ginger, asafoetida, ... sizzle for 30 seconds 
>> or so and pour over lentils and rice. Salt to taste.
>>
>> Augment with full fat yogurt, Indian mango pickle, British sweet chutney. 
>> Or, augment with raita in place of plain fat yogurt: 1 lg cucumber peeled 
>> and grated, 2 c full fat yogurt, big handfull of chopped fresh mint, tsp 
>> ground cumin: mix all and enjoy.
>>
>> I often add the oil and spices to the cooking lentils with chopped onion 
>> sautted and diced spinach (I use frozen because I don't like to clean and 
>> prep vegetables; and the nutrition is at least as good) for a sort of 
>> lentil stew. 
>>
>> 2. New Mexico pinto beans.
>>
>> 2 c dried pinto beans -- soak over night and cook in pressure cooker for 
>> ~1 hour including cooldown or for 24 hours at least in crockpot on low.
>>
>> 1 large chopped onion sauteed with garlic, cumin, oregano, red pepper, 
>> add beans and can of chopped or crushed tomatoes and chopped spinach or 
>> Kale.
>>
>> Salt to taste.
>>
>> Eat with flour tortillas or rice or add potatoes: dice and nuke ~2 med 
>> potatoes until done, add to above.
>>
>> 3. Cheese spaghetti: An adult's mac + cheese. Cook 8 oz dry spaghetti, 
>> save water, met combo of butter and olive oil in skillet, sautee garlic (I 
>> get quart chopped garlic at Costco), add cooked spaghetti and ~1 c pasta 
>> water, bring to boil, add 1/2 c parmesan or romano and 1/2 
>> non-parmesan/romano -- I use Costco 5 lb shredded Mexican mix but anything 
>> will do. Add salt and black pepper to taste. 
>>
>> Recipe also calls for 2 tbsp cream cheese and 2/3 c heavy cream but 
>> that's disgusting; add a bit more cheese instead.
>>
>>
>> 4. Grilled salmon: farmed or fresh fillets. Dribble with plenty of lemon 
>> juice and layer with fresh dill, salt, pepper; wrap in tinfoil; grill.
>>
>> Then there are tatie scones and champ and the garlic spaghetti (sautee 
>> lots of garlic in olive oil, spread over cooked spaghetti, add salt, red 
>> pepper, black pepper to taste; better have some veg on the side) that my 
>> daughter used to love on Wed and Fri fast day evenings -- but you can dress 
>> it up with Parmesan or Romano for other days, home-made baked fries 
>> (daughter got scrambled eggs and home made *deep fried* fries for school 
>> day breakfasts), home made mac and cheese (damn Annie's!), lazy man's 
>> pseudo Thai curry on rice, Julia Child's very easy french bread (tho' v 
>> long waits for rising), etc etc etc.
>>
>> Patrick Moore, who will probably make pseudo baked fries*  and eat with 
>> green peas (frozen, nuked, olive oil and salt and pepper) this evening -- 
>> Wed, fast day, in ABQ, NM.
>>
>> *Almost as good as deep fried, a lot cleaner, and a hellofalot better 
>> than frozen fries. Slice potatoes into fingers and roll around in olive 
>> oil. Rinse well and pat dry. Nuke until tender. Line baking sheet with 
>> tinfoil. Liberally add more olive oil. Grill pretty high and close, watch 
>> so don't burn, turn when top brown. I've used red, white, and Idaho 
>> potatoes; all good.
>>
>> Patrick "and cook oat groats in a crockpot" Moore (who twice held the 
>> office of Chief Cook 40 years ago while living with bunch of guys, and in 
>> one case was voted out of 

Re: [RBW] Re: Riv Rider Recipes

[John Rinker]

Here's a quick, easy and delicious camp dish that I call 'Cowboy Chili'. It 
works best if you pass through a town late in the day and are not riding 
much further as there's canned goods.

1 can of black beans
1 can of sweet corn kernels
1 can of chopped tomatoes (fire-roasted from Trader Joes!)
1 large onion
Chopped garlic to taste (lots!)
Black pepper to taste
Salt to taste
Cumin to taste (lots!)

Dice onions and fry in oil until carmelized. Add fresh garlic, salt and 
pepper.
Add beans, corn and tomatoes. Stir in cumin.
Stew for 5-10 min.

Serve with avocado, tortillas, chips, or whatever keeps your canoe straight.

Serves 2, or leftovers for breakfast



Cheers, John



On Wednesday, June 5, 2024 at 12:17:01 PM UTC-7 Patrick Moore wrote:

> 1. Indian dal on the cheap and easy. Boil red or orange or yellow (brown 
> rather earthy for my taste) in 3X water until soft.
>
> Cook about 1.5X long grain rice with a bit of cardamom seed.
>
> In small skillet or saucepan heat as much oil as you like to "wet" the 
> lentil and rice mixture, and  with some and or all of: garlic, coriander, 
> cumin, red pepper, bay leaf, ginger, asafoetida, ... sizzle for 30 seconds 
> or so and pour over lentils and rice. Salt to taste.
>
> Augment with full fat yogurt, Indian mango pickle, British sweet chutney. 
> Or, augment with raita in place of plain fat yogurt: 1 lg cucumber peeled 
> and grated, 2 c full fat yogurt, big handfull of chopped fresh mint, tsp 
> ground cumin: mix all and enjoy.
>
> I often add the oil and spices to the cooking lentils with chopped onion 
> sautted and diced spinach (I use frozen because I don't like to clean and 
> prep vegetables; and the nutrition is at least as good) for a sort of 
> lentil stew. 
>
> 2. New Mexico pinto beans.
>
> 2 c dried pinto beans -- soak over night and cook in pressure cooker for 
> ~1 hour including cooldown or for 24 hours at least in crockpot on low.
>
> 1 large chopped onion sauteed with garlic, cumin, oregano, red pepper, add 
> beans and can of chopped or crushed tomatoes and chopped spinach or Kale.
>
> Salt to taste.
>
> Eat with flour tortillas or rice or add potatoes: dice and nuke ~2 med 
> potatoes until done, add to above.
>
> 3. Cheese spaghetti: An adult's mac + cheese. Cook 8 oz dry spaghetti, 
> save water, met combo of butter and olive oil in skillet, sautee garlic (I 
> get quart chopped garlic at Costco), add cooked spaghetti and ~1 c pasta 
> water, bring to boil, add 1/2 c parmesan or romano and 1/2 
> non-parmesan/romano -- I use Costco 5 lb shredded Mexican mix but anything 
> will do. Add salt and black pepper to taste. 
>
> Recipe also calls for 2 tbsp cream cheese and 2/3 c heavy cream but that's 
> disgusting; add a bit more cheese instead.
>
>
> 4. Grilled salmon: farmed or fresh fillets. Dribble with plenty of lemon 
> juice and layer with fresh dill, salt, pepper; wrap in tinfoil; grill.
>
> Then there are tatie scones and champ and the garlic spaghetti (sautee 
> lots of garlic in olive oil, spread over cooked spaghetti, add salt, red 
> pepper, black pepper to taste; better have some veg on the side) that my 
> daughter used to love on Wed and Fri fast day evenings -- but you can dress 
> it up with Parmesan or Romano for other days, home-made baked fries 
> (daughter got scrambled eggs and home made *deep fried* fries for school 
> day breakfasts), home made mac and cheese (damn Annie's!), lazy man's 
> pseudo Thai curry on rice, Julia Child's very easy french bread (tho' v 
> long waits for rising), etc etc etc.
>
> Patrick Moore, who will probably make pseudo baked fries*  and eat with 
> green peas (frozen, nuked, olive oil and salt and pepper) this evening -- 
> Wed, fast day, in ABQ, NM.
>
> *Almost as good as deep fried, a lot cleaner, and a hellofalot better than 
> frozen fries. Slice potatoes into fingers and roll around in olive oil. 
> Rinse well and pat dry. Nuke until tender. Line baking sheet with tinfoil. 
> Liberally add more olive oil. Grill pretty high and close, watch so don't 
> burn, turn when top brown. I've used red, white, and Idaho potatoes; all 
> good.
>
> Patrick "and cook oat groats in a crockpot" Moore (who twice held the 
> office of Chief Cook 40 years ago while living with bunch of guys, and in 
> one case was voted out of office, but who learned that if you take a whole 
> frozen but gutted and cleaned chicken, rip off the cling wrapt and foam 
> packaging, place in cold oven, turn to 350*, and leave for 3 hours, you end 
> up with moist, tender, and very bland meat).
>
>
>
> On Wed, Jun 5, 2024 at 10:17 AM Coco Menk  wrote:
>
>> bumping this thread to see if there are any new contributors this Spring 
>> :) 
>>
>>
>> Thread prompt :
>>
>> *1) How many of you all have read Grant's Eat Bacon, Don't Jog? Anyone 
>> subscribe to his food ideas or any other "alternative" diets? Cyclists tend 
>> to be pretty health-conscious and independent minded, just curious what 
>> kinds of ideas people are 

Re: [RBW] Re: Riv Rider Recipes

[Patrick Moore]

1. Indian dal on the cheap and easy. Boil red or orange or yellow (brown
rather earthy for my taste) in 3X water until soft.

Cook about 1.5X long grain rice with a bit of cardamom seed.

In small skillet or saucepan heat as much oil as you like to "wet" the
lentil and rice mixture, and  with some and or all of: garlic, coriander,
cumin, red pepper, bay leaf, ginger, asafoetida, ... sizzle for 30 seconds
or so and pour over lentils and rice. Salt to taste.

Augment with full fat yogurt, Indian mango pickle, British sweet chutney.
Or, augment with raita in place of plain fat yogurt: 1 lg cucumber peeled
and grated, 2 c full fat yogurt, big handfull of chopped fresh mint, tsp
ground cumin: mix all and enjoy.

I often add the oil and spices to the cooking lentils with chopped onion
sautted and diced spinach (I use frozen because I don't like to clean and
prep vegetables; and the nutrition is at least as good) for a sort of
lentil stew.

2. New Mexico pinto beans.

2 c dried pinto beans -- soak over night and cook in pressure cooker for ~1
hour including cooldown or for 24 hours at least in crockpot on low.

1 large chopped onion sauteed with garlic, cumin, oregano, red pepper, add
beans and can of chopped or crushed tomatoes and chopped spinach or Kale.

Salt to taste.

Eat with flour tortillas or rice or add potatoes: dice and nuke ~2 med
potatoes until done, add to above.

3. Cheese spaghetti: An adult's mac + cheese. Cook 8 oz dry spaghetti, save
water, met combo of butter and olive oil in skillet, sautee garlic (I get
quart chopped garlic at Costco), add cooked spaghetti and ~1 c pasta water,
bring to boil, add 1/2 c parmesan or romano and 1/2 non-parmesan/romano --
I use Costco 5 lb shredded Mexican mix but anything will do. Add salt and
black pepper to taste.

Recipe also calls for 2 tbsp cream cheese and 2/3 c heavy cream but that's
disgusting; add a bit more cheese instead.


4. Grilled salmon: farmed or fresh fillets. Dribble with plenty of lemon
juice and layer with fresh dill, salt, pepper; wrap in tinfoil; grill.

Then there are tatie scones and champ and the garlic spaghetti (sautee lots
of garlic in olive oil, spread over cooked spaghetti, add salt, red pepper,
black pepper to taste; better have some veg on the side) that my daughter
used to love on Wed and Fri fast day evenings -- but you can dress it up
with Parmesan or Romano for other days, home-made baked fries (daughter got
scrambled eggs and home made *deep fried* fries for school day breakfasts),
home made mac and cheese (damn Annie's!), lazy man's pseudo Thai curry on
rice, Julia Child's very easy french bread (tho' v long waits for rising),
etc etc etc.

Patrick Moore, who will probably make pseudo baked fries*  and eat with
green peas (frozen, nuked, olive oil and salt and pepper) this evening --
Wed, fast day, in ABQ, NM.

*Almost as good as deep fried, a lot cleaner, and a hellofalot better than
frozen fries. Slice potatoes into fingers and roll around in olive oil.
Rinse well and pat dry. Nuke until tender. Line baking sheet with tinfoil.
Liberally add more olive oil. Grill pretty high and close, watch so don't
burn, turn when top brown. I've used red, white, and Idaho potatoes; all
good.

Patrick "and cook oat groats in a crockpot" Moore (who twice held the
office of Chief Cook 40 years ago while living with bunch of guys, and in
one case was voted out of office, but who learned that if you take a whole
frozen but gutted and cleaned chicken, rip off the cling wrapt and foam
packaging, place in cold oven, turn to 350*, and leave for 3 hours, you end
up with moist, tender, and very bland meat).



On Wed, Jun 5, 2024 at 10:17 AM Coco Menk  wrote:

> bumping this thread to see if there are any new contributors this Spring
> :)
>
>
> Thread prompt :
>
> *1) How many of you all have read Grant's Eat Bacon, Don't Jog? Anyone
> subscribe to his food ideas or any other "alternative" diets? Cyclists tend
> to be pretty health-conscious and independent minded, just curious what
> kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile
> diet? Anything goes? I love hearing about what works for people. I know
> Grant's book has definitely informed my own choices a bit, specifically in
> regards to processed sugar and carbs and simpler forms of exercise. (Not
> looking to sh** on which diet is working or not working for anyone at this
> time! Save that for a different thread)*
>
> *2) I'd love to compile a collection of favorite recipes! What do you make
> for yourselves/your families? What's your favorite sandwich you bring on
> your bike rides? Any bike tour go-to's?*
>
> Looking forward to your thoughts!
>
> Newest oatmeal recipe is a winner:
>
> 1/2 c rolled oats
> 1/2 c walnut milk + 1/2 c water
> 1/4 c raisins
> small handful pumpkin seeds
> 1 tbsp chia seeds
> 2 tbsp pureed pumpkin
> very generous amounts of cinnamon - almost 2 tsp
> ground cloves, to taste
> ground turmeric - 1/2 tsp
> pinch of salt
> serve with 

Re: [RBW] Re: Riv Rider Recipes

[Coco Menk]

bumping this thread to see if there are any new contributors this Spring :) 


Thread prompt :

*1) How many of you all have read Grant's Eat Bacon, Don't Jog? Anyone 
subscribe to his food ideas or any other "alternative" diets? Cyclists tend 
to be pretty health-conscious and independent minded, just curious what 
kinds of ideas people are jiving with these days. Vegan? No-carb? 100-mile 
diet? Anything goes? I love hearing about what works for people. I know 
Grant's book has definitely informed my own choices a bit, specifically in 
regards to processed sugar and carbs and simpler forms of exercise. (Not 
looking to sh** on which diet is working or not working for anyone at this 
time! Save that for a different thread)*

*2) I'd love to compile a collection of favorite recipes! What do you make 
for yourselves/your families? What's your favorite sandwich you bring on 
your bike rides? Any bike tour go-to's?*

Looking forward to your thoughts! 

Newest oatmeal recipe is a winner:

1/2 c rolled oats
1/2 c walnut milk + 1/2 c water
1/4 c raisins
small handful pumpkin seeds
1 tbsp chia seeds
2 tbsp pureed pumpkin
very generous amounts of cinnamon - almost 2 tsp
ground cloves, to taste
ground turmeric - 1/2 tsp
pinch of salt
serve with local honey

C


On Thursday, August 24, 2023 at 3:47:21 PM UTC-7 Garth wrote:

> Sure Coco !  Cooking the raisins and apricots makes them all soft and easy 
> to digest. The raisins balloon up and the apricots, I slice them in hand, 
> first in half then another three slices. If you're unfamiliar with the 
> unsulphured ones they are brown, rather than the bright orange you find 
> with sulphured ones, which just taste awful and the texture is altered to 
> gummy bear status. How anyone can eat those is beyond me !  You can find 
> the natural brown ones in bulk @ natural food stores if you have any around 
> locally.  I don't anymore so I get them online 
> https://www.amazon.com/Turkish-Apricots-Unsulphured-Certified-Resealable/dp/B07KGL3MVW.
>  
> The raisins are Sun Maid regular ol' raisins. 
>
> For a pot I'd guess it's somewhere around a heaping 1/4c to 1/3c of each 
> fruit. Sometimes it just raisins and a very large banana or 2 small ones. 
> Some vanilla extract goes good with that. 
>
> I made some today, so I'll attempt to quantify what I do on the fly. I 
> can't tell you how much water I start with the fruit, but it's enough that 
> when I add about 3 heaping 1/4 cups of medium grain rice cooked for 15 
> minutes on *low heat(soft rolling boil inside),* with enough liquid that 
> it's still jiggle-able in the pot when it's done. You want as this is not a 
> dry flaky rice dish, this is creamy, like a Risotto if you're familiar with 
> Italian cooking. I could use a a 3/4 cup, but that messes me up, so I stick 
> with multiples of 1/4 cups. A heaping 3/4c won't be as much as 3 heaping 
> 1/4c's !  Some salt, not too much as you can add some later. Sometimes
>
> I like to let that sit for like 15 minutes. Then I add an egg, some whole 
> milk, cream, half and half, evaporated milk,  whatever you have on hand. A 
> bit of sour cream adds a nice dimension too. Bring that to a soft boil, it 
> should be be easy to stir at this point. It will thicken when it cools. 
> Turn off the heat and let it sit as long as you like. It can hold a lot of 
> heat for along time. When it cools enough I put it in a container and 
> fridge it. If it's too thick you can add a little milk to however you want 
> at that time, or wait and when it's cold pour some milk over it. It's yummy 
> any way. This isn't about a certain consistency to the rice, it's about the 
> complimentary flavors, and that's what cooking is all about. I don't own a 
> cookbook and find it very hard to follow any recipe if I try, as inevitably 
> it contains something either I don't have, can't afford, or don't like the 
> flavor of.
>
> Masa mush, or dumplings. The dumplings came about by reading of someone 
> who made pancakes with it, and if it rises for pancakes it'll rise for 
> dumplings or biscuits, given it has some baking powder. I add an egg too, 
> makes it fluffier. The mush simply came about by inspiration. I ate 
> cornmeal mush sometimes as a kid, but found it bland, as cornmeal is bland. 
> Masa flour takes the same corn kernel and treats it with lime, the mineral, 
> and that's what give corn tortillas it's wonderful  flavor and makes it 
> easier to digest. It's akin to spouting a grain. So I bought a bag of Masa 
> at the grocery store(Kroger, Wal-Mart is what I have) and just 
> experimented. It's really hard to ruin the flavor, and the consistency you 
> vary with the amount of liquid you use. Milk or water or broth or whatever 
> ! It can be sweet or savory. I sweeten most things with fruit, sometimes 
> honey or dark molasses if it's suits the flavors, and once in a while even 
> some white sugar. I don't use that very often as it has no flavor to it, 
> it's just sweet, so it's only a 

Re: [RBW] Re: Riv Rider Recipes

[Garth]

Sure Coco !  Cooking the raisins and apricots makes them all soft and easy 
to digest. The raisins balloon up and the apricots, I slice them in hand, 
first in half then another three slices. If you're unfamiliar with the 
unsulphured ones they are brown, rather than the bright orange you find 
with sulphured ones, which just taste awful and the texture is altered to 
gummy bear status. How anyone can eat those is beyond me !  You can find 
the natural brown ones in bulk @ natural food stores if you have any around 
locally.  I don't anymore so I get them online 
https://www.amazon.com/Turkish-Apricots-Unsulphured-Certified-Resealable/dp/B07KGL3MVW.
 
The raisins are Sun Maid regular ol' raisins. 

For a pot I'd guess it's somewhere around a heaping 1/4c to 1/3c of each 
fruit. Sometimes it just raisins and a very large banana or 2 small ones. 
Some vanilla extract goes good with that. 

I made some today, so I'll attempt to quantify what I do on the fly. I 
can't tell you how much water I start with the fruit, but it's enough that 
when I add about 3 heaping 1/4 cups of medium grain rice cooked for 15 
minutes on *low heat(soft rolling boil inside),* with enough liquid that 
it's still jiggle-able in the pot when it's done. You want as this is not a 
dry flaky rice dish, this is creamy, like a Risotto if you're familiar with 
Italian cooking. I could use a a 3/4 cup, but that messes me up, so I stick 
with multiples of 1/4 cups. A heaping 3/4c won't be as much as 3 heaping 
1/4c's !  Some salt, not too much as you can add some later. Sometimes

I like to let that sit for like 15 minutes. Then I add an egg, some whole 
milk, cream, half and half, evaporated milk,  whatever you have on hand. A 
bit of sour cream adds a nice dimension too. Bring that to a soft boil, it 
should be be easy to stir at this point. It will thicken when it cools. 
Turn off the heat and let it sit as long as you like. It can hold a lot of 
heat for along time. When it cools enough I put it in a container and 
fridge it. If it's too thick you can add a little milk to however you want 
at that time, or wait and when it's cold pour some milk over it. It's yummy 
any way. This isn't about a certain consistency to the rice, it's about the 
complimentary flavors, and that's what cooking is all about. I don't own a 
cookbook and find it very hard to follow any recipe if I try, as inevitably 
it contains something either I don't have, can't afford, or don't like the 
flavor of.

Masa mush, or dumplings. The dumplings came about by reading of someone who 
made pancakes with it, and if it rises for pancakes it'll rise for 
dumplings or biscuits, given it has some baking powder. I add an egg too, 
makes it fluffier. The mush simply came about by inspiration. I ate 
cornmeal mush sometimes as a kid, but found it bland, as cornmeal is bland. 
Masa flour takes the same corn kernel and treats it with lime, the mineral, 
and that's what give corn tortillas it's wonderful  flavor and makes it 
easier to digest. It's akin to spouting a grain. So I bought a bag of Masa 
at the grocery store(Kroger, Wal-Mart is what I have) and just 
experimented. It's really hard to ruin the flavor, and the consistency you 
vary with the amount of liquid you use. Milk or water or broth or whatever 
! It can be sweet or savory. I sweeten most things with fruit, sometimes 
honey or dark molasses if it's suits the flavors, and once in a while even 
some white sugar. I don't use that very often as it has no flavor to it, 
it's just sweet, so it's only a pinch. I grew up with my Mom and her Mom 
adding a pinch of sugar to most recipes, even savory. I think it gets a bad 
rap because the way it's abused or in given in excess. That's the beauty of 
cooking yourself, you can do anything you like with a recipe. They're like 
rough guides to flavor profiles, complimentaries, not edicts ! 

The beef liver stew is simplicity at it's fines. I like liver, but I don't 
fry things. So rather than give it up, I said hey who says it needs to be 
fried ? That'd be nobody. Have people made a stew with it ? I don't know, 
but I was going to find out. So my local Wal Mart sells fresh liver, I get 
about a pound. It's irregular shapes and all juicy bloody inside, and I'm 
not into cutting bloody meat anymore(I used to work in restaurants long 
ago). So I just cut the bag open and pour it, blood and all, in a 4 quart 
heavy pot. Throw it some chopped peppers, onions, garlic and mushrooms or 
carrots (whatever you like), and a touch of water. Use a medium high heat 
at first, until it starts to sizzle. You don't want to burn it. Then turn 
it down low to a low heat and let it cook for 15-20 minutes. Need not be 
exact. It's mostly to soften the vegetables and let the flavors blend. 
Maybe a touch of salt to taste and some black pepper. Throw in dollop or 
two of sour cream if you like the tanginess, but it's great as-is. I 
usually eat it with medium grain rice, I like sticky starchy rice. 

Re: [RBW] Re: Riv Rider Recipes

[Coco Menk]

Those sound delicious Ted!! I'll have to give those a try.

Garth - your creamy fruit rice sounds amazing too!! I'm curious about
incorporating the dried apricots; I've never tried cooking with them, but I
imagine they are a little less intense on the GI system if you get them
into some boiling water. When you re-add the rice to the cooled
raisin/apricot water, what heat level do you use for the 15 min? Love the
sound of the banana+masa flour mush - is the flour easy to source? Also
would love details on your beef liver stew.

I love how jazzy people are getting with their recipes! That's what food is
all about, IMHO :)



On Thu, Aug 24, 2023 at 8:28 AM Ted Durant  wrote:

> On Monday, August 21, 2023 at 9:41:11 AM UTC-5 coco...@gmail.com wrote:
>
> 2) I'd love to compile a collection of favorite recipes! What do you make
> for yourselves/your families? What's your favorite sandwich you bring on
> your bike rides? Any bike tour go-to's?
>
>
>  choco-date-hazel-coco bombs:
> Dates
> Hazelnuts (roasted, salted if you like)
> Dark chocolate morsels
> Coconut flour
>
> Use equal measures (by weight) of chocolate, dates, and hazelnuts. In a
> food processor, start with the dates (be sure there are no pits!). When
> they're well chopped, add the hazelnuts and blend until you have a fairly
> moist ball. You want to release a bit of the oil from the hazelnuts, but
> not completely into a butter. Then add the chocolate and run it just long
> enough to blend in. It will be getting pretty warm at this point and you
> don't want to overheat the chocolate. Scoop out and form balls, whatever
> size you like, but I aim for something a bit smaller than a golf ball. Roll
> the ball in coconut flour  and set aside to cool and harden.
>
> They stay remarkably solid even in a warm handlebar bag, but if you put
> them in a pocket you'll probably have a mess.
>
> Ted Durant
> Milwaukee WI USA
>
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> .
>

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[RBW] Re: Riv Rider Recipes

[Ted Durant]

On Monday, August 21, 2023 at 9:41:11 AM UTC-5 coco...@gmail.com wrote:

2) I'd love to compile a collection of favorite recipes! What do you make 
for yourselves/your families? What's your favorite sandwich you bring on 
your bike rides? Any bike tour go-to's?


 choco-date-hazel-coco bombs:
Dates
Hazelnuts (roasted, salted if you like)
Dark chocolate morsels
Coconut flour

Use equal measures (by weight) of chocolate, dates, and hazelnuts. In a 
food processor, start with the dates (be sure there are no pits!). When 
they're well chopped, add the hazelnuts and blend until you have a fairly 
moist ball. You want to release a bit of the oil from the hazelnuts, but 
not completely into a butter. Then add the chocolate and run it just long 
enough to blend in. It will be getting pretty warm at this point and you 
don't want to overheat the chocolate. Scoop out and form balls, whatever 
size you like, but I aim for something a bit smaller than a golf ball. Roll 
the ball in coconut flour  and set aside to cool and harden. 

They stay remarkably solid even in a warm handlebar bag, but if you put 
them in a pocket you'll probably have a mess.

Ted Durant
Milwaukee WI USA

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