The TE Community Cookbook
Recipes, recommendations and tips from the TE Forums
Thanks, and enjoy!
Table of Contents
For Starters
1. Soups
Mimi's Fast Chicken Soup
1. Soups
Mimi's Fast Chicken Soup
2. Salads
Watermelon, Feta and Basil Salad (Reesha)
Carrot Ginger Dressing (Reesha)
3. Appetizers
Poultry
Feta, Kalamata and Lemon Stuffed Chicken (Reesha)
Seafood
Farfalle Alla Carbonara with Smoked Salmon (Reesha)
Meat
Vegetarian
Vegan
Gluten-Free
Desserts
Rhubarb Compote over Chocolate Hazelnut Crème (shootingstar)
Sides
Bicycling specific
1. Pre-ride meals
2. Bento box Goodies
Fruity Oaties (Lakerider)
3. Recovery meals and snacks(immediately post cycling)
Apples with Raw Almond Butter (Reesha)
4. Day after long ride nutrition
User recommended products
Watermelon, Feta and Basil Salad (Reesha)
Carrot Ginger Dressing (Reesha)
3. Appetizers
Poultry
Feta, Kalamata and Lemon Stuffed Chicken (Reesha)
Seafood
Farfalle Alla Carbonara with Smoked Salmon (Reesha)
Meat
Vegetarian
Vegan
Gluten-Free
Desserts
Rhubarb Compote over Chocolate Hazelnut Crème (shootingstar)
Sides
Bicycling specific
1. Pre-ride meals
2. Bento box Goodies
Fruity Oaties (Lakerider)
3. Recovery meals and snacks(immediately post cycling)
Apples with Raw Almond Butter (Reesha)
4. Day after long ride nutrition
User recommended products
Soups
Mimi's Fast Chicken Soup
(Biciclista)
One whole chicken (or whatever parts of chicken you like) skinned and cut up. Leave joints whole (chicken leg, chicken thigh, wing), cut breast into bite sized pieces.
One whole chicken (or whatever parts of chicken you like) skinned and cut up. Leave joints whole (chicken leg, chicken thigh, wing), cut breast into bite sized pieces.
Two carrots, chopped into little pieces
One onion, sliced and cut into nice sized pieces
Water, enough to cover chicken plus 1 inch
Greens (you pick - I like to use turnip greens or Gai Choy/Mustard greens, but Spinach is good and so are many others.)
Salt and pepper
Heat water to boiling and add chicken parts. Boil at medium heat for about 20 minutes. Add vegetables and seasoning. Cook another 15 minutes.
At this point, you can add rice or pasta, or just serve with bread. Delicious.
Salads
Appetizers
Poultry
Farfalle Alla Carbonara with Smoked Salmon
(Reesha)
Traditionally, carbonara is made with pancetta bacon and sometimes fresh peas. This was kind of an impromptu variation and it worked out wonderfully! It's a nice, lightweight alternative to any kind of alfredo and takes only about 20-25 minutes to make!
Ingredients
4 oz / 110 g smoked salmon, sliced into either bite size pieces of fettuccine-like strips
1 lb / 500 g Farfalle pasta (bowties!)
1/4 / 240 mL cup light cream
1 large egg
1 cup (or a large handful) of finely chopped fresh parsley
3-4 oz / ~100 g pecorino romano or parmesan cheese, finely grated
salt and pepper to taste
Bring enough water to cook the pasta to a boil on the stove. In the meantime, whisk together the egg, the cream and about half the grated cheese in a large serving bowl. When the pasta is al dente, or however you like it cooked, drain it and then quickly toss the pasta in the serving bowl with the egg mixture. The piping hot pasta will cook the egg gently and the sauce will thicken just enough to lightly coat each bowtie. Add fresh ground pepper and a dash of salt to taste, toss in your chopped parsley and lastly, add the smoked salmon. Serve with the remaining cheese to approximately 3-4 people (depending on how hearty your appetites are!)
Meat
Vegetarian
Vegan
Gluten-Free
Sides
Dessert
Rhubarb Compote over Chocolate Hazelnut Crème
(shootingstar)
Rhubarb Compote
2 large fresh rhubarb stalks, chopped up in approx. ½ inch slices
¼ c. of water (or enough to cover bottom of pan)
1 tblsp. Of honey
Heat up water in small saucepan. Add rhubarb. Cook to soften and add honey.
Cook until rhubarb chunks are softened to consistency like lumpy applesauce.
Remove from stove with lid on.
Chocolate Hazelnut Crème
½ c. of chopped up unsweetened dark chocolate
½ c. of cream (half & half is good enough)
2 tblsp. of ground hazelnut
2 tblsp. Honey
1 tblsp. of ground hazelnut (for topping garnish)
Warm up ¼ c. of cream (half). (Otherwise cold cream will cause melted chocolate to seize up.)
In a separate small double boiler, warm up chocolate chunks. Stir often. Then when chocolate is melted, stir in cream, ground hazelnut and honey immediately. At this point, you can add mint into chocolate.Stir.
Spoon chocolate crème mixture into mugs. Top with rhubarb compote, 1 tsp. of ground hazelnut to garnish plus some fresh strawberries (or raspberries). Serve immediately. It must be eaten quite hot/warm. Serves two people.
Bicycling Specific Fuel/Nutrition
Pre-ride
Bento Box Goodies
Recovery(<2 hrs post ride)
Sliced Apple with Raw Almond Butter
(Reesha)
Clearly this is not quite a recipe, but it's a great snack for recovery. Trader Joe's makes raw, organic almond butter that is salt free and naturally sweet that is outstanding. This is a good snack for shorter rides and you can cut up the apples before you leave! Leaves me feeling satisfied after hard workouts.
Day-after-long-ride Nutrition
User Recommended products
Watermelon, Feta and Basil Salad
(Reesha)
This is one of the most refreshing salads that I make, ideal for a hot summer day. I like to use a creamy French feta known as Valbreso which is apparently made from the sheep's milk left over from making Rocquefort. Who knew it was made from leftovers? It's realllly delicious. I've made it with other types though and it's still good!
1/4 of a watermelon, cut into bite size cubes
a few leaves of fresh basil, torn
1-2 oz of valbreso feta, crumbled
fresh ground pepper and salt to taste
A few tablespoons of extra extra extra virgin olive oil
optional Balsamic vinegar, the thicker the better!
Basically just toss it all together. I like to eat it with just the olive oil, but the balsamic is good with it too. If you're feeling adventurous, you can add torn chunks of crusty bread to it to make a panzanella of it (also delicious!). This serves 3-4 people. If you're real hungry it's good for 2.
(Reesha)
This is one of the most refreshing salads that I make, ideal for a hot summer day. I like to use a creamy French feta known as Valbreso which is apparently made from the sheep's milk left over from making Rocquefort. Who knew it was made from leftovers? It's realllly delicious. I've made it with other types though and it's still good!
1/4 of a watermelon, cut into bite size cubes
a few leaves of fresh basil, torn
1-2 oz of valbreso feta, crumbled
fresh ground pepper and salt to taste
A few tablespoons of extra extra extra virgin olive oil
optional Balsamic vinegar, the thicker the better!
Basically just toss it all together. I like to eat it with just the olive oil, but the balsamic is good with it too. If you're feeling adventurous, you can add torn chunks of crusty bread to it to make a panzanella of it (also delicious!). This serves 3-4 people. If you're real hungry it's good for 2.
---------------------------------------
Carrot Ginger Dressing
(Reesha)
I learned to make this dressing while I was working at Mari's Japanese Cuisine in Schenectady, NY. It's an estimation because I only ever watched, but if you've ever paid through the nose for Makoto Dressing in the produce section, you'll be pleased to discover that it's easy to make and cheap too! For this recipe you'll need a blender and I like to grate most of the solid ingredients to make blending easier. This dressing is great on a leafy green salad with bean sprouts and avocado, but before I go on a ride I like to spoon a little over rice for a pre-ride pickmeup (it's shockingly delicious).
1/4 cup grated ginger
2 cups of grated carrots
1/2 sweet onion, diced
3/4 cup plain rice vinegar
1/4 cup soy sauce or shoyu
3/4 cup vegetable oil
Combine everything but the vegetable oil in the blender and pulse until mixed. Then turn on the blender and pour the oil in in a steady stream until thoroughly mixed. The dressing will keep in the fridge for up to a week or so.
I learned to make this dressing while I was working at Mari's Japanese Cuisine in Schenectady, NY. It's an estimation because I only ever watched, but if you've ever paid through the nose for Makoto Dressing in the produce section, you'll be pleased to discover that it's easy to make and cheap too! For this recipe you'll need a blender and I like to grate most of the solid ingredients to make blending easier. This dressing is great on a leafy green salad with bean sprouts and avocado, but before I go on a ride I like to spoon a little over rice for a pre-ride pickmeup (it's shockingly delicious).
1/4 cup grated ginger
2 cups of grated carrots
1/2 sweet onion, diced
3/4 cup plain rice vinegar
1/4 cup soy sauce or shoyu
3/4 cup vegetable oil
Combine everything but the vegetable oil in the blender and pulse until mixed. Then turn on the blender and pour the oil in in a steady stream until thoroughly mixed. The dressing will keep in the fridge for up to a week or so.
Appetizers
Poultry
Feta, Kalamata and Lemon Stuffed Chicken
(Reesha)
I made this recipe up a few months back when I had brought home some chicken breasts and realized I had leftover feta and olives in my fridge. I'm sure it's been done before, but I was delighted nonetheless. If you can get your hands on pitted kalamata olives this will be significantly easier!
Ingredients:
2 Chicken breasts, pounded really flat
3-4 oz (85-110 g) of soft feta like Valbreso, crumbled
3-4 oz (85-110 g) Kalamata olives, chopped finely
Dried oregano
Lemon juice
Panko bread crumbs
Flour
1 Egg, beaten
Oil for pan frying
Salt and pepper
Toothpicks or kitchen twine
In a bowl, combine the feta and olives, a spoonful of dried oregano, some fresh ground pepper and lemon juice one spoonful at a time. The trick is to make the mixture moldable so it won't fall out of the chicken as soon as you put it in. You can salt it if you like, but usually the feta and olives make it plenty salty.
Next, spoon some of the mixture onto a flattened chicken breast. I tend to err on the side of less mixture just to make sure the chicken can be rolled up nicely. Use toothpicks or twine to keep the chicken rolled up around the mixture. I use toothpicks and the chicken almost always ends up looking like a cactus, but they come out before serving! Twine might be a better option. Roll your bundled chicken breasts in flour and then dip them in the egg before breading them with the panko.
Pre-heat the oven to 350˚ F (175˚ C) Once the chicken is breaded, heat oil in a skillet to medium/medium-high. Usually I put in a 1/2 cm of oil in the pan... a mix of olive oil and canola oil. Gently fry the chicken until the breadcrumbs and brown all around and the chicken generally holds its shape. I then put it in the oven for about a half hour until it is cooked through. I take all the toothpicks out and then serve with a nice fresh salad. Serves 2!
Seafood(Reesha)
I made this recipe up a few months back when I had brought home some chicken breasts and realized I had leftover feta and olives in my fridge. I'm sure it's been done before, but I was delighted nonetheless. If you can get your hands on pitted kalamata olives this will be significantly easier!
Ingredients:
2 Chicken breasts, pounded really flat
3-4 oz (85-110 g) of soft feta like Valbreso, crumbled
3-4 oz (85-110 g) Kalamata olives, chopped finely
Dried oregano
Lemon juice
Panko bread crumbs
Flour
1 Egg, beaten
Oil for pan frying
Salt and pepper
Toothpicks or kitchen twine
In a bowl, combine the feta and olives, a spoonful of dried oregano, some fresh ground pepper and lemon juice one spoonful at a time. The trick is to make the mixture moldable so it won't fall out of the chicken as soon as you put it in. You can salt it if you like, but usually the feta and olives make it plenty salty.
Next, spoon some of the mixture onto a flattened chicken breast. I tend to err on the side of less mixture just to make sure the chicken can be rolled up nicely. Use toothpicks or twine to keep the chicken rolled up around the mixture. I use toothpicks and the chicken almost always ends up looking like a cactus, but they come out before serving! Twine might be a better option. Roll your bundled chicken breasts in flour and then dip them in the egg before breading them with the panko.
Pre-heat the oven to 350˚ F (175˚ C) Once the chicken is breaded, heat oil in a skillet to medium/medium-high. Usually I put in a 1/2 cm of oil in the pan... a mix of olive oil and canola oil. Gently fry the chicken until the breadcrumbs and brown all around and the chicken generally holds its shape. I then put it in the oven for about a half hour until it is cooked through. I take all the toothpicks out and then serve with a nice fresh salad. Serves 2!
Farfalle Alla Carbonara with Smoked Salmon
(Reesha)
Traditionally, carbonara is made with pancetta bacon and sometimes fresh peas. This was kind of an impromptu variation and it worked out wonderfully! It's a nice, lightweight alternative to any kind of alfredo and takes only about 20-25 minutes to make!
Ingredients
4 oz / 110 g smoked salmon, sliced into either bite size pieces of fettuccine-like strips
1 lb / 500 g Farfalle pasta (bowties!)
1/4 / 240 mL cup light cream
1 large egg
1 cup (or a large handful) of finely chopped fresh parsley
3-4 oz / ~100 g pecorino romano or parmesan cheese, finely grated
salt and pepper to taste
Bring enough water to cook the pasta to a boil on the stove. In the meantime, whisk together the egg, the cream and about half the grated cheese in a large serving bowl. When the pasta is al dente, or however you like it cooked, drain it and then quickly toss the pasta in the serving bowl with the egg mixture. The piping hot pasta will cook the egg gently and the sauce will thicken just enough to lightly coat each bowtie. Add fresh ground pepper and a dash of salt to taste, toss in your chopped parsley and lastly, add the smoked salmon. Serve with the remaining cheese to approximately 3-4 people (depending on how hearty your appetites are!)
Meat
Vegetarian
Vegan
Gluten-Free
Sides
Dessert
Rhubarb Compote over Chocolate Hazelnut Crème
(shootingstar)
Rhubarb Compote
2 large fresh rhubarb stalks, chopped up in approx. ½ inch slices
¼ c. of water (or enough to cover bottom of pan)
1 tblsp. Of honey
Heat up water in small saucepan. Add rhubarb. Cook to soften and add honey.
Cook until rhubarb chunks are softened to consistency like lumpy applesauce.
Remove from stove with lid on.
Chocolate Hazelnut Crème
½ c. of chopped up unsweetened dark chocolate
½ c. of cream (half & half is good enough)
2 tblsp. of ground hazelnut
2 tblsp. Honey
1 tblsp. of ground hazelnut (for topping garnish)
Warm up ¼ c. of cream (half). (Otherwise cold cream will cause melted chocolate to seize up.)
In a separate small double boiler, warm up chocolate chunks. Stir often. Then when chocolate is melted, stir in cream, ground hazelnut and honey immediately. At this point, you can add mint into chocolate.Stir.
Spoon chocolate crème mixture into mugs. Top with rhubarb compote, 1 tsp. of ground hazelnut to garnish plus some fresh strawberries (or raspberries). Serve immediately. It must be eaten quite hot/warm. Serves two people.
Pre-ride
Bento Box Goodies
Fruity Oaties
(Lakerider)
Here is the recipe for my favorite biking snack.
2 cups oats
1/2 cup raisins (and/or cranberries, chopped apricots, or prunes)
1 tsp. cinnamon
1/2 cup peanut butter (softened in microwave)
1/3 cup applesauce
1 egg (well beaten)
1 banana, mashed
1/2 cup chopped nuts (or I just use crunchy peanut butter)
Mix in large bowl. Press into a greased 9 inch baking pan. (I like to double the recipe and spread on a cookie sheet.) Bake at 350 for about 25 minutes or until edges are good and brown. Cut into squares.
(Lakerider)
Here is the recipe for my favorite biking snack.
2 cups oats
1/2 cup raisins (and/or cranberries, chopped apricots, or prunes)
1 tsp. cinnamon
1/2 cup peanut butter (softened in microwave)
1/3 cup applesauce
1 egg (well beaten)
1 banana, mashed
1/2 cup chopped nuts (or I just use crunchy peanut butter)
Mix in large bowl. Press into a greased 9 inch baking pan. (I like to double the recipe and spread on a cookie sheet.) Bake at 350 for about 25 minutes or until edges are good and brown. Cut into squares.
Recovery(<2 hrs post ride)
Sliced Apple with Raw Almond Butter
(Reesha)
Clearly this is not quite a recipe, but it's a great snack for recovery. Trader Joe's makes raw, organic almond butter that is salt free and naturally sweet that is outstanding. This is a good snack for shorter rides and you can cut up the apples before you leave! Leaves me feeling satisfied after hard workouts.
Day-after-long-ride Nutrition
User Recommended products