Mr. Bijoy Writes

Protein bars can be expensive. You may get a 10 bars for $10 deal every once in a while (on sub-par bars), but what if you could cut your average cost by 55-60% and still get a delicious product? I'm all about that cost-savings life and if you are as well, give these a shot! What ya need: 1 ounce of dark chocolate, 70% dark 1½ cups of Medjool dates ½ cup of peanuts ½ cup of almonds ½ cup of natural peanut butter (The stuff that only has peanuts, no sweeteners or preservatives. Make it your self if you can.)   Ok, so:     Using a knife, chop the chocolate in to rough chunks. You can make smaller bits, if you like. Throw all of the ingredients except the chocolate in to a food processor and process until you begin to get a paste. You still want to be able to discern small pieces of each ingredient in the paste, so don't puree it. If you have a smaller food processor, do this in batches. When the paste is done, mix in the chocolate chunks. Take this complete ...

This is a great, versatile recipe that can be used as a side or as an easy lunch. The sweet and spicy elements make for a nice flavor profile. Also, it's amazing as a post-workout fuel! What you need- 4 sweet potatoes, peeled and diced 2 tablespoons of unsalted butter 1lb of Mexican chorizo, casings removed ½ of a medium white onion, finely diced 4 cloves of garlic, minced ½ teaspoon of kosher salt ¼ teaspoon of freshly-ground black pepper ¼ teaspoon of smoked paprika Ok, so- In a medium pan, saute your onions until they are translucent. Then add the garlic and chorizo, sauteing it all together until lightly browned. Now, put this in the slow cooker with the sweet potatoes, salt, pepper, and paprika. Set the cooker to high for 3 hours and 30 minutes (depending on environmental factors, it may take 4 hours or as little as 3 hours, so keep an eye on it). Once it's all cooked through use a slotted spoon to move the solids to a large bowl. NOte that there may not be...

A friend asked for this recipe, so I thought I'd go ahead and share it with all of you! Enjoy! What ya need: 2 tablespoons of extra-virgin olive oil 1, 10-ounce, aged center-cut beef tenderloin 1 large shallot, peeled and chopped 1/2 cup of red wine, nothing too sweet 2 tablespoons of unsalted butter, chilled Kosher salt, to taste Ground black pepper, to taste Ok, so: Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a cutting board or plate and make a tent out of foil for it. Pour all but a small amount of the juices from the pan and ...

Gumbo isn't hard to make. However, it's hard to make well. So, I took an old gumbo recipe I learned in Mississippi and modified it for you guys to get the best product with the least amount of time involved to "perfect" it.Your first batch will be good. Your second batch will be better. Every consequent batch will only get better until you've played with it to make it yours and, in hand, make it perfect. What ya need: 1 pound of pork loin, cubed 1 tablespoon of unsalted butter 2 tablespoons of all-purpose flour 1 cup of beef broth (homemade is best, but bouillon will do in a pinch) 1- 15oz can of stewed tomatoes 10oz of okra (frozen is fine) 10oz of succotash (frozen is fine) 1 teaspoon of hot sauce 1 teaspoon of ground black pepper 1/2 teaspoon of salt  1 bay leaf Cooking spray Ok, so: Spray a medium-sized dutch oven or a large pot with cooking spray. Heat it over medium heat. When the pot is hot, add the beef and cook for 4 minutes, stirring oc...

Falafel started life in Egypt, around the time of the pharaohs (apparently). But enough of the boring stuff. Now found as a staple throughout the Middle East and India, falafel are a staple in many households and street vendors. My mom has a pretty good recipe, but she hasn't chosen to share it yet. I took some advice from some of my chef friends and worked together this recipe for the nights that I really just wanted some happy-food. Let me know what you think! If you need to tweak anything to make it work for you, do it! What ya need: 1 cup of dried chickpeas (15oz can of chickpeas are ok in a pinch) 5 medium cloves of garlic 1/2 cup of fresh cilantro, chopped  1/2 cup of fresh parsley, chopped 1 small onion 6 tablespoons of flour 1 teaspoon of baking powder 1 teaspoon of salt 2 teaspoons of cumin 1 teaspoon of coriander 1/2 teaspoon of ground red pepper (cayenne works too) 1-2 cups of frying oil, for frying (I like a vegetable blend for this, but some people like...

Here's a great recipe for a Thai-style curry chicken that's rich in protein, Vitamin A, Vitamin C, and healthy carbs! Give it a shot and let me know what you think! What ya need: 1 chicken breast, 6 ounces, or so 1 cup of light coconut milk (if you can't find light, regular works too) 1 cup of reduced sodium chicken stock 1/2 cup of chopped broccoli 1/2 cup of cubed sweet potato 1/4 cup of chopped carrots 1/4 cup of raisins 1 medium onion, finely chopped 1 medium zucchini, finely choped 1 red bell pepper, roughly chopped  1 tablespoon of olive oil 1 tablespoon of curry powder 5 teaspoons of finely sliced garlic 1/2 teaspoon of kosher salt 1/2 teaspoon of ground black pepper The zest of 1/2 of 1 lime Ok, so: Heat the olive oil over medium heat in a large pot. Season the chicken with the salt and pepper on both sides. Sear the chicken in the olive oil until lightly browned on both sides. remove the chicken and set it aside. Add the onions, carrots, and g...

I have a few friends that love fried pickle chips, but really don't like the "fried" part.  So I fixed it for them. And now you can enjoy the spoils of our fitness-minded pickle chips! Enjoy! What ya need: 12 slices of sweet pickle 3 ounces of Dijon mustard 1/2 cup of cooked Quinoa 1/2 cup of non-fat yogurt 3 tablespoons of Sriracha Ok, so: Preheat the oven to 350ºF. Now, in a smal bowl, mix together the yogurt and the Sriracha and put it in the fridge to chill. In another bowl, coat the pickle chips in the mustard and toss the coated chips in the quinoa. Pat the quinoa down on the chips to make sure that it sticks. Set the chips on a drying rack, that's been sprayed with nonstick cooking spray, on top of a cookie sheet and bake for 20-25 minutes. Serve hot with the chilled yogurt sauce made earlier and enjoy!

Apples. Bourbon. Cinnamon. Sound good so far? Good. Try this- What ya need: 2 medium sweet apples (I like Fuji or Gala for this) 1/2 teaspoon of brown sugar 1/2 teaspoon of white sugar 1/4 teaspoon of agave nectar 1 tablespoon of fine ground cinnamon 1 stick of cinnamon 1/4 cup of bourbon (real Kentucky bourbon, not whiskey that's just called bourbon)  Ok, so- Preheat your oven to 375ºF. Core and slice the apples. Lay the slices, skin side down, into a disposable foil pie pan. Pour the bourbon and agave nectar over the apples and set aside. In a small bowl, mix the other ingredients until all are well incorporated. Dust this mix over the apples. Seal the pie pan shut by placing a piece of foil over the pan and crimping the foil over the pie pan edge. Place the pie pan into the oven and bake for 30 minutes. Then take them out of the oven, let cool for four or five minutes, and serve. Remember to throw away the cinnamon stick! Enjoy!!

I really enjoy onion rings, but I really don't like how unhealthy they are. So I scoured the internet to find a good recipe for a baked onion ring. I found a few, but none were really that great.  So, I decided to combine the best parts of each recipe and give it a whirl. It turned out pretty good! Try it and let me know what you think! What ya need: 2 medium sweet vidalia onions, cut into 1/2 inch slices and separated into rings 1/2 teaspoon of kosher salt 1/4 teaspoon of freshly-ground black pepper 1/4 teaspoon of fine red chili powder (cayenne will suffice) 1/2 cup of non-fat plain yogurt 1 egg 1/2 cup  of all-purpose flour 1 1/2 cups of crushed kettle-cooked potato chips 3 tablespoons of vegetable oil Ok, so: Preheat your oven to 450ºF.  Now, take two medium to large bowls and, in the first one, combine 1/4 cup of flour, salt, pepper and red chili powder. In the second, combine the yogurt, egg and 1/4 cup of flour and whisk until a smooth batter is f...

Need something tasty and a little decadent for dinner? How about if I throw "easy" into that description? How about I add the added benefit of a nice crab-load for your crazy workout days? Sound good? Oh, I got you - What ya need: 1/2 cup of fresh squeezed lemon juice 2/3 cup of freshly grated Parmesan cheese 2/3 cup of olive oil 1- 1lb package of pasta, whichever sort you prefer, cooked 1/4 cup of water from the pasta you cooked fresh basil for garnish Ok, so: Grab a large bowl and mix together everything but the pasta and the pasta water. Whisk it together until everything is well incorporated. Now, add the spaghetti and the pasta water. Mix all of this together and you’re done! Oh and, you can garnish this with freshly chopped basil and fresh lemon zest.

In the first installment of this year's gift guide, I present to you cigars. The past three years of gift guides have had a cigar guide, so I thought his would be the best place to start! So here are my choices for cigars that would make great gifts for the cigar smoker on your Christmas list - Winston Churchill No. 10 - A Davidoff cigar with a great, earthy profile. A great addition to any humidor Davidoff 100 Years Geneva - A carry-over from last year's list, I can't do justice in explaining this complex cigar. It's great. Bolivar Royal Corona - Spicy and splendid with the right amount of power. This is the cigar I like to gift most often. It speaks to most of the cigar smokers in my life.  La Flor Dominicana Air Bender Chisel - Bold, strong, beautiful. I love this smoke. If you have a cigar smoker in your life that appreciates cigars with a little heft, this is a great choice! Camacho Diploma- Another great smoke for the cigar smoker who appreciates a heartier...

For many a century, cheese has been a tasty addition to many dishes. As Wisconsin has grown to be the heartland for American cheese, many Wisconsin recipes have come forth to create an especially cheesy cuisine. I learned how to make this soup on a short tour of Wisconsin. It’s an easy and quick crowd pleaser that works as a rich side soup for any occasion. Ingredients: 2 tablespoons of butter 1 ½ teaspoons of salt 1/3 cup of chopped celery ¼ teaspoon of ground black pepper 1/3 cup of chopped onions 4 cups of diced peeled potatoes 1 cup of shredded cheddar cheese 3 cups of chicken broth 2 cups of milk 1 dash of paprika Ok, so: In a big pot, melt the butter over medium-high heat. Saute the celery and onion in the butter until the celery gives and the onions are tender. Add in the potatoes and the broth then let this simmer for about 12 minutes, covered, or until the potatoes are tender. In small batches, puree this potato mixture in a blender or food processor. Return this ...

Riverboat Salmon is a fast preparation dish with some great benefits. This dish is light, yet filling and healthy. It’s a great main item in a light lunch or dinner. The rich flavor will please many and the light burden doesn’t weigh one down after the meal. What ya need: 4 salmon steaks (6-8oz. works best) 1 lemon, quartered 1 tablespoon butter 1 teaspoon soy sauce 1 teaspoon garlic powder Ok, so: Heat a large skillet over medium-low heat. Melt the butter in the skillet. When the butter is completely liquefied, add the soy sauce and garlic powder. Increase the heat to medium. Place the salmon in the skillet and cook 4 minutes on each side, or until well cooked. The fish will be thoroughly cooked when it flakes easily with a fork. Do not test doneness often or you will ruin the integrity of the filet. As the salmon is cooking, prepare the lemon. Cut the lemon in half. Cut one half of the lemon into four thin slices. Cut the other half of the lemon into four wedges. Wh...

*Guest Post by J. Palmer of Cetta* Chocolate chip cookies have always been the comfort food of the American childhood. My mother made them for me have when I came home after a test or a gloomy day. As I've now grown older and have kids of my own, I try to keep some cookies around for my kids. This recipe is a little different. It's an autumn cookie, but I like it any time of year. Try it! The stuff: 1 cup of whole wheat flour 1 cup of all-purpose flour 3/4 teaspoon of baking soda 1/2 teaspoon of baking powder 1/2 teaspoon of fine kosher salt 1/2 teaspoon of ground cinnamon 1/4 teaspoon of ground nutmeg 2/3 cup of butter, at room temperature 1 cup of brown sugar 1 cup unsalted canned pumpkin 2 large eggs l teaspoon of vanilla extract 2/3 cup of mini dark chocolate chips What to do with the stuff- Preheat your oven to 375 degrees Fahrenheit. In a large bowl, whisk both flours, baking soda, baking powder, salt, cinnamon, and nutmeg together. In another bowl, ...

Gin. Some people love it, others do not. I'm a weird minority that just has to be in the mood for it to drink it. That mood doesn't grace my mind often, though. Regardless, here's a cool gin-based recipe that is just fun to drink. Ladies and gents, the Aviation- What ya need: 1 ounce fresh lemon juice 2 ounces gin 1/2 ounce maraschino liqueur 1/4 teaspoon simple syrup 1 cup ice cubes Ok, so- In a cocktail shaker, combine the lemon juice, gin, maraschino liqueur, and simple syrup. Throw in the ice and shake for about 20 seconds. Strain into an old fashioned glass or a coupe glass and enjoy! Some people garnish this with a cherry, but I could care less.

Ok, I'm just going to go ahead and vent here for a second. Get that sweet, colorful, absurd fruit out of your daiquiri. It's not supposed to be there. Stop it. For your drinking pleasure, here's how you make a real daiquiri. Ready? Ok. What ya need: 2 ounces of white rum (I prefer Bacardi Superior) 3/4 ounce of fresh squeezed lime juice (if you use Rose's lime or something like it, go read a book) 1 teaspoon of superfine (confectioner's) sugar Ok, so: Stir together lime juice and sugar. When well incorporated, add rum, fill with ice, and shake vigorously for about 15 seconds. Strain into a glass. Drink. Smile.

So, I have this friend. Her name is Katie. She's vegan. But she's no one of those "holier-than thou" vegans. I like that about her. Additionally, she's super cool. Therefore, I've decided to post a recipe for some vegan "egg" salad for her. Yep, that's it. What ya need- 1/2 lb of firm regular tofu 2 green onions, finely chopped 2 tablespoons of sweet pickle relish 1 tablespoon of vegan mayonnaise (look for it, it exists) 1 teaspoon of yellow mustard 1/4 teaspoon of cumin 1/4 teaspoon of turmeric 1/4 teaspoon of garlic powder salt and pepper, to taste Ok, so- Drain any excess moisture from the tofu. In a big bowl, mash the tofu. It doesn't have to be pretty and smooth, just mashed. Now add all of the other ingredients and mix together. Let this chill for a few hours in the refrigerator. Oh hey, you're done.