Monday, April 8, 2019

Gainer's Gourmet, Part Eight - Faith Walker


Bookfinder: 


Ha! I finally found the missing section of this book I started putting on here five of six years ago.
So then, er, now, here is the final section . . . 

But first, here are the others: 



Part Eight: Potatoes 






Potato Mash

4 large Potatoes, sparsely peeled
1/3 Cup Milk
2 Tbsp Butter
1/2 Cup Sour Cream
3/4 Cup Cheddar Cheese, shredded
10 oz. package frozen Peas, thawed

Boil the spuds until done, when a fork penetrates easily.
Drain, add Milk and Butter, mash well.
Stir in Sour Cream, Peas, and Cheddar. 

5 servings, yeah, right.
Calories: 268
Protein: 10
Carbs: 31
Fat: 14

Feel free to add your favorite veggies, corn, green beans, etc. 


Super Spuds

4 Large Baked Potatoes 
1 Cup Cheddar, shredded
1 Cup Cottage Cheese
1.5 Tbsp Mustard
3 Tbsp Mayo
3 Hard Boiled Eggs
several dashes of Cayenne Pepper

Bake the Spuds, scoop out the centers into a bowl.
Mix the Potato meat with the other ingredients.
Fill she shells with the mixture.
Bake at 350 for 20 minutes.

Per Potato: 
Calories: 524
Protein: 25
Carbs: 55
Fat: 23

Note: Obviously you can add all sorts of things, barring the kitchen sink, to yer stuffed spuds. 


Baked Potato Supreme

2 Baked Potatoes
1 -10 oz. package frozen Spinach, warmed and thoroughly drained
3/4 Cup grated Cheddar

Beat up the potatoes on the counter, slice down the middle
Top with Spinach and Cheese

2 servings: 
Calories: 428
Protein: 18
Carbs: 58
Fat: 14


Potato Salad

5 Boiled Potatoes
4 Hard Boiled Eggs
2 Carrots, grated
10 oz. frozen Peas, thawed
1/2 Purple Onion, chopped
2 stalks Celery, chopped
2 (or many more) Garlic cloves, minced
1/2 Cup Mayo
1 Tsp (or more) Mustard

Boil the Spuds until done, no need to peel.
Cool, and chop into small cubes.
Mix all the ingredients in a large bowl
Chill

7 Large (?) Servings
Calories: 345
Protein: 8
Carbs: 43
Fat: 16


Potato and Yam Soup

1 Large Yam, peeled
1 Large Potato, peeled
1 Large Onion, chopped
1 Tbsp. Butter
Garlic powder
Vegetable Seasoning
Pepper

Cut Spud and Yams in chunks
Saute Onion in Butter
Add Yam and Spud, sprinkle generously with spices
Add just enough water to cover
Cook until veggies are soft, about 40 minutes
Puree with hand-held blender


Hearty Lentil and Potato Soup

6 Cups Vegetable Stock
1 Onion, chopped
2 Garlic Cloves, minced
1 Tbsp Olive Oil
3 Carrots, chopped
2 Cups Lentils
1 Tbsp Parsley, chopped
1/2 tbsp Marjoram
1/2 tbsp Thyme
1 Bay Leaf
Cayenne Pepper to taste

Saute the Onion and Garlic in Olive Oil until the Onion is wilted
Add Veggie Stock and remaining ingredients
Simmer about an hour.

Approooooximately 6 tiny servings
Calories: 217
Protein: 9
Carbs: 45
Fat: 5


Okay then. These are fine, simple recipes aimed at use in gain-weight programs. And, duh, for the sheer pleasure of EATING food you prepared yourself, for yourself and/or for others. Now, they're here as a way of potentially getting you used to, or back into, cooking. Damn Fine Beginnings. What with yer porn typewriter/lifting confusion machine/internet now, these recipes and the ones at those links above could serve as a start point. Once you get into it, there's no end to the variety.

Speakin'-a which, films, movies, the cinema, eh. Genre don't mean a thing to me, really. It's the storytelling! So, I did get into The Western, new and old for a while over the winter. Hard to believe how great some of those films are, Pardner, and it's not always a matter of time or money invested. The Greats, though, such as John Ford's The Searchers, will always stand out.

Check this out!

Searchers (2016) 


Inspired by the John Ford film The Searchers, an Inuit woman and her daughter are kidnapped by three Inuit men in 1973, while her husband and son are away. The Inuit husband sets out on a journey to find his family and punish the perpetrators.

It's slow cinema, slow moving and in no hurry to gain your Yes or No vote. The cinematography is otherworldly, Baby. And of course, there's story



















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