I am looking for some easy to make recipes to make some "gamer Food" or healthy munchies or even a meal for my next game session.
Anyone have suggestions?
I know there is at least one well-trained chef within our midst here. One of my players has recently got a job as a lifeguard - so she is getting exercise at work. (looking VERY noticeably better ..she IS)
So "healthy"-style recipes might be a good idea too.
Our next game session is on Saturday March 31st, looking to surprise my players that I cooked for them.
- Ed C.
This is from a vegetarian gamer friend of mine. She says it's the veggie form of the BLT.
Sprout and Mater Sandwich
Toast two slices of bread(rye or something other than white)
Spread a thin layer of mayo on the top slice. Pepper said mayo.
On the bottom slice, add a layer of alfalfa spouts. On top of this place two large (as in area, not thickness) slices of tomato.
Combine, cut at a 45 degree angle and enjoy. (I told her it was pretty good, but needed bacon. She threw something at me. :p )
I'd need to know what you're intending to play, myself.
I veer aside from JimBob's heirarchy of gaming needs by being willing, or even dedicated, to changing the snacks based on the game being played. Our L5R games have featured soba noodles with a peanut sauce, passable sushi, and hot sake on various occasions - the sake more than once - and find it enhances the experience.
Particularly having consumed those noodles on the floor in the best seiza us white kids could manage.
The group that I'm running plays GURPS: TRAVELLER sometimes when we have chili - we say its chili at the local starport's BRUBECKS.
I usually manage to work the food or type of meal into the story somehow.
- E.W.c.
Takeaway pizza.
Phone the store.
place your order.
approx 10-15 mins later food arrives.
Pay.
Eat.
This recipe can also be used for other foodstuffs. just change the takeawy you phone and the food you order.
I am not a chef. Nor do I play one on teevee.
6 boxes Suddenly Salad Garlic and Parmesan or Ranch and Bacon.
3 cups Mayo
Directions on box
Quote from: Christmas ApeI'd need to know what you're intending to play, myself.
I veer aside from JimBob's heirarchy of gaming needs by being willing, or even dedicated, to changing the snacks based on the game being played. Our L5R games have featured soba noodles with a peanut sauce, passable sushi, and hot sake on various occasions - the sake more than once - and find it enhances the experience.
Particularly having consumed those noodles on the floor in the best seiza us white kids could manage.
We are making a Spotted Dog for our next In Harm's Way:NN game... :D
-clash
Quote from: StumpydaveTakeaway pizza.
Phone the store.
place your order.
approx 10-15 mins later food arrives.
Pay.
Eat.
This recipe can also be used for other foodstuffs. just change the takeawy you phone and the food you order.
I am not a chef. Nor do I play one on teevee.
We've done that before - and while "easy" , its also a lazy way out.
Plus., our secondary or back-up gaming place is out in the country. REALLY nice place - practically a mansion ...but no pizza places for miles around.
- E.W.C.
I have on one occasion, cooked an entire multi-course Carribean-inspired meal for a pirate-themed game.
Theme food is a fun idea, and cooking a good meal before the game helps ensure the game doesn't get derailed because everyone gets hungry and starts wandering off to grab cheap snacks.
I don't know any tasty healthy recipes :D , but instead of chips bring a big bowl of fruit or a veggie tray.
Do what the convicts do:
The Stuff:
Boil Raman Noodles. Drain the liquid. Stir in mix. Add sliced pepperoni, pepperoncini, cheese, crushed potato chips, and hot sauce. Baked beans if you have them. Stir. Eat.
Home-cooked pizza is easier than you think. I do it all the time.
It's only so-so in terms of being healthy, though ... if you want a better combination of healthy, sustaining, and finger-food then I recommend making dim-sum ... track down a store that sells wheat starch, and you're most of the way toward making the distinctive dumplings, with whatever kind of fillings suit your fancy.
Lot of work, though. Easy and tasty+healthy often seem to be at opposite ends of the spectrum that way.
Do you have a wok or stove with a very large skillet?
If so, try out some skillet meals (http://busycooks.about.com/cs/onedishmeals/a/skilletmeals.htm). Most of the recipes involve things like frozen veggies and pasta / rice mixes, that sort of thing. So you're usually ready to go after you've browned some meat just by dumping a bunch of stuff in the wok and cookin' it. Ready in less than half an hour, usually.
I think that Stouffers (or some other brand) even sells frozen skillet meal packages nowadays, which requires you to basically just dump the contents into a wok or skillet and cook. No preparation involved.
I'm a big fan of wok cooking, btw. I wouldn't be able to live without mine.
Quote from: KoltarI am looking for some easy to make recipes to make some "gamer Food" or healthy munchies or even a meal for my next game session.
You
really need to talk to S. John Ross -- he's not only a game designer, but a bang-up chef, as well (his recipe for chili is stupendous).
Igor Bars (http://www.geocities.com/delazan/IgorBars.html) (NOTE: I have never made this recipe).
I wish I still had my recipe for high-protein Mancakes.
(The cookbook also had something called Gorilla Biscuits.)
I used to play in a group with as many as 11 people, so the "burden" of hosting was rotated. The host was generally expected to provide a full meal, with salads and sides and usually a desert. While I'm a reasonable cook (at times, even quite a good one), cooking for large numbers is time consuming and expensive. Whoever hosted usually spent most of the day cooking for 10 hungry gamers and rarely got to do any actual gaming of their own. Stupid.
For a very simple meal, you can't go past pasta. Boil a bucketload of pasta and stir in a simple tomato pesto. For the "gourmet" touch, I'd usually add fresh olives and/or sundried tomatos and serve with freshly grated parmeson cheese.
Chili is another personal favourite, because I can cook it several days before hand in big batches and then freeze it. Reheat as many batches as you need for your gaming session.
Quote from: fonkaygarryI wish I still had my recipe for high-protein Mancakes.
(The cookbook also had something called Gorilla Biscuits.)
Mancakes? That just sounds wrong for some reason.
:eek:
Quote from: Bramha_BullMancakes? That just sounds wrong for some reason.
:eek:
IIRC, the secret was egg whites and protein powder in the mix. They were heavy and bland, but pretty good if you drowned them in butter and Aunt Jemima.
Which kinda defeats the purpose of a low-carb pancake, but who gives a shit? :D
11 people?? Tyberious, that sounds like a LOT of effing work!
My group has 5 other people besides myself. The players are 3 women and 2 men. I tend to forget to eat when the game actually starts on game nights. My players literally have to say "Ed, go ahead and eat something. So, dinner is right before the game or a built in pause during the session. Sometimes I also work it into that night's story.
So, yeah - only cooking for about 4 to 6 people....depending on which ones are trying to be on a diet or not.
- E.W.C.
Can't go wrong with a good Pasta Salad. Super-simple:
Pasta, cooked (bowtie is my fav, but elbow or something "substantial" works too (no spagetti)) - get the multi-colored kind, it adds to the visual appeal
Mayo/Salad dressing (I prefer mayo and let the pickles do the talking, sweet-wise, but some folks prefer the Miracle Whip route)
1 can olives (black or green or both) sliced
5-6 sweet pickles, sliced
Canned tuna or diced chicken breast(s) (or nothing if you just want pasta), as much meat as you think people want
1/2 onion, diced
Salt/pepper to taste
Those are the most basic of ingredients. You can add/subtract anything your heart desires (mustard with the mayo, add some nuts, maybe some finely diced carrots if you're that type - let your imagination run wild). The trick is, not too much mayo. I'd say for one bag of pasta (enough for a large mixing bowl of salad) you need about 1/6 of a jar, if that. Put it in the pasta first, without the other ingredients, and mix it. You'll be able to tell by looking if you need more, so start out light and work your way up.
One of my players has decided she is making "Irish Beef Stew" for us this Saturday. Although she is worried it may turn out more like a casserole.
She got her recipe from one of her grandparents.
Here are my two questions:
1) we've got another player who is Jewish and the recipe calls for "bacon, trimmed and diced " Can anyone think of a possible substitute for the bacon ? Then again this player might not be that strict on the dietary rules...we're just trying to keep everyone's preferences in mind.
2) The recipe also calls for 4oz of wild/cultivated mushrooms. The husband of our voluntary cook doesn't like musrooms. Is there another possible ingredient substitute that would work in the place of mushrooms ?
Personally ...I LOVE mushrooms, but I'm the final authority in the game session - NOT the food part of things.
- Ed C.
It's stew, you don't neccesarily need substitutes. As long as the recipe still contains other ingredients, you're fine. The chances of being hunted by Irish chefs are pretty small... Beef, onions, potatoes, garlic, maybe some celery and carrots.
Quote from: SosthenesIt's stew, you don't neccesarily need substitutes. As long as the recipe still contains other ingredients, you're fine. The chances of being hunted by Irish chefs are pretty small... Beef, onions, potatoes, garlic, maybe some celery and carrots.
Yep, yep, yep , and yes - all those things you mention are already part of the recipe.
- Ed C.
Hot and Sour Soup
Firm cubed Tofu
Veggies to your liking (I use bamboo shoots, shitake mushrooms)
Chinese black vinegar (any dark rice wine vinegar will do)
Pepper (traditionally, white but I like black or chili flakes)
Soy sauce
Chicken stock (I use organic)
chopped green onion for garnish
Get the chicken stock up to temp, add soy, vinegar, pepper. Allow to return to temp. Add veggies and tofu and cook about 15 minutes at a simmer, covered. Bowl and garnish with onion.
Tasty and chuck full of protein and calcium. It can be made with thin strips of chicken or veggie stock depending on presence of vegetarians.
Bill
Ronins bean soup
Ingredients:
Sausage
Chicken stock
Green onions
Navy beans
Rosemary
Thyme
Take and fry up the sausage. (I use Jimmy Deans hot and spicy.) Put this in a large pot. To this add three cans of navy beans. Green onions (The store I shop in they come in little bundles. I use the whole bundle) cut them up and add them to the pot. Then add the chicken stock. (Just a note I always use chicken stock, not broth. For those not in the know. They are different. I think stock is superior for this and will not use broth.) The kind I get comes in the resealable container. I use about one and a half containers. I then add a small pinch of thyme, and a really heavy pinch of rosemary. Stir this together real quick. Then bring to a boil. I then let it simmer for like ten minutes. Then serve. I like to serve it with with a hunk of a good bread.
Here's one of my bachelor/camping meals. It's good shit. You dice up some bacon, throw it in a pan and fry it till it's as crispy as you like it (I like it pretty crispy), then chuck in a can of baked beans. You can put in some of your nancy herbs or whatever, but the important ingredient is a handful of your favourite black olives. Eat with bread.
The stew tasted great! The nervous player shouldn't have worried. Turns out the player hosting us may be jewish - but she is not that strict about the bacon rule.
Instead of beef , the meat we wound up using was deer meat. Our hostess and her husband had plenty of that on hand.
Stew tasted great!!
She used Guinness in the cooking of it. With the leftover cans of Guinness we made drinks mixing them halfway with something called Strongbow. Tasted pretty good to me once I got used to it.
That was our cook's idea ...we sort of had an Irish theme for things, so the cjhoice of drink made sense.
She did a fantastic job.
For "desert" - another player brought fresh strawberries.
- Ed C.
Mozzarella Stuffed Meatballs in sauce.
You need: Spices you like for italian foods.
Ground Hamburger Meat 1 lb (lean)
Instant Rice
Tomato Juice (on small bottle, two small cans)
Tomato Soup (one can)
Mozarella cheese cut in 1" cubes
Spice meat by dashing and kneading until it is spiced enough for your taste.
Roll ground beef into balls big enough to surround 1" mozzarella cubes.
Poke holes in them with your fingers (washed!) and put the cheese inside, then seal them closed, roll in instant rice.
Place small amount (half a cup to a cup) instant rice in a baking dish, place meatballs ontop.
Mix half the soup and juice and pour over the meatballs and rice (directly atop the meatballs is best). Put a few dashes of spices over the top. Make sure you've covered the meatballs with the tomato mixture until only about 1/4" of the tops can be seen. Cover with lid, and bake in oven at 350-375 degrees (depending on point above sea level) for 40minute to an hour. Test meatballs with toothpick, should come out clean of meat but with a little cheese. Spice again and pour any remaining fluid (if any cooked out leaving the meatballs more uncovered) over it very slowly. (not directly onto dish--some dishes don't like cool and hot mixes) cover again and let sit for 5 minutes and serve.
Serves well as a side to a nice salad.
Something my mom came up with that the family loved. It's great fresh, it's great the next day as leftovers (hot or cold) and we never really had the chance to see past the 2nd day as it never lasted that long.
Stir Lasagna
Bag of egg noodles (I can't remember if it's 1 or 2 pounds, depends on how much you want)
Spagetti Sauce, whatever kind(s) you want, I normally use Prego 1-2 jars depending on size.
Ricotta Cheese, med sized tub.
Shredded Mozzerella cheese, lots. (I get the big bag thats a couple pounds)
Canned Mushrooms, optional, but I think they compliment the mushrooms in the sauch myself. :D
Cook noodles and put into baking dish. Stir in sauce. Stir in about 2/3 of the ricotta, all of it if you want. Stir in 2/3 of the shredded cheese and anything else you like if it isn't already a part of the sauce. Top with the other third of the shredded cheese.
Nothing that you have put in actually needs to be cooked, so you just toss it into the oven under the broiler until the cheese on top has melted.
The recipe has the advantage that you can tailor it to whoever you are feeding, easy to add meat/mushrooms if you want more then is in your sauce already, easy to leave it out if you are feeding vegetarians/people who don't like mushrooms. Easy to make, doesn't take long, you get much of the goodness of lasagna without having to spend all afternoon layering noodles. (and if you are cooking with kids, there are lots of things for them to stir into the dish which some of them enjoy.)
well... if you don't mind cooking a sort of for realsy mealsy dealsy...
first off, pick up a fair sized to-go container of fried chicken from your local supermarket. or, if you like your players, get a good size box from popeyes. if you relly like them, get the chicken from a local mom and pop place, assuming there's a good one near you. pop it in the fridge (don't worry, fried chicken is just as good cold as it is hot). do not, for any reason, purchase from KFC. their chicken is an abomination.
next up, (alton brown's recipe for) collard greens:
2 lbs stemmed and washed collard greens
1 largish smoked turkey leg (ask yer butcher)
teaspoon each salt and sugar
wash collards in several changes of water--that is, wash your sink so it's clean, plug the drains, and dunk the greens. swish them around, give the dirt time to settel to the bottom, then remove, drain, and repeat at least twice. for stemming, fold 'em in half and cut out the stalk with a good knife. after they're all prepped, roll them in bundles and cut them into strips about a half-inch wide.
while you're washing the greens, simmer the turkey leg in a quart or so of water for ten minutes in a large pot. add the salt and sugar, and the greens, and reduce the heat to low and simmer the greens for about 45 minutes. stir every ten minues or so.
once the greens are simmering away, heat your oven to 400. take a box of jiffy cornbread and follow the directions on the back.
while that's cooking make some mashed potatoes.
1 large bag red skin potatoes (4 lb bag i think is standard)
1 cup sour cream
a few tablespoons butter
a few tablespoons milk or cream
a few grinds pepper
salt
wash and quarter potatoes, and add to a large pot with a half tablespoon of salt and enough water to cover by an inch. boil about 25-35 minutes or until potatoes are fork tender, i.e., tender in such a way that you wouldn't mind just eating 'em as they are. drain water, add sour cream and butter and mix 'til creamy and delicious (hand masher or powered hand mixer, doesn't matter). if they're too stiff, add milk by the spoonfull and continue mixing. pepper and additional salt to taste.
if you time everything right it should take only about an hour to make this whole meal. just follow the order above and everything should be done at roughly the same time. note: consider doing all the veggie prep work before you start cooking, so that way you can just toss things in pots and not worry.
anyway, i finally got a gaming group together here in gainesville. we're all GMs by nature, and we're doing a run club with dinner once a month. this month, our first game, is my turn to host and cook. this is what i'll be making. :)
protip: what are you, a savage? make some sweet tea the old fashioned way to go with this mess. and if it's hot outside, toss a handfull of crushed mint into the pitcher with the ice before you pour in the tea.
Quote from: cnath.rmSomething my mom came up with that the family loved. It's great fresh, it's great the next day as leftovers (hot or cold) and we never really had the chance to see past the 2nd day as it never lasted that long.
Stir Lasagna
Bag of egg noodles (I can't remember if it's 1 or 2 pounds, depends on how much you want)
Spagetti Sauce, whatever kind(s) you want, I normally use Prego 1-2 jars depending on size.
Ricotta Cheese, med sized tub.
Shredded Mozzerella cheese, lots. (I get the big bag thats a couple pounds)
Canned Mushrooms, optional, but I think they compliment the mushrooms in the sauch myself. :D
Cook noodles and put into baking dish. Stir in sauce. Stir in about 2/3 of the ricotta, all of it if you want. Stir in 2/3 of the shredded cheese and anything else you like if it isn't already a part of the sauce. Top with the other third of the shredded cheese.
Nothing that you have put in actually needs to be cooked, so you just toss it into the oven under the broiler until the cheese on top has melted.
The recipe has the advantage that you can tailor it to whoever you are feeding, easy to add meat/mushrooms if you want more then is in your sauce already, easy to leave it out if you are feeding vegetarians/people who don't like mushrooms. Easy to make, doesn't take long, you get much of the goodness of lasagna without having to spend all afternoon layering noodles. (and if you are cooking with kids, there are lots of things for them to stir into the dish which some of them enjoy.)
This sounds excellent!
Re: next-day leftovers - its been my experience that lasagne is MUCH better after it has "aged" overnight for some reason. Most everyone I know agrees too, but I have no idea why. I wonder if Alton Brown would know...
I once had a player bring tomatoes and bell peppers to a game. As a gaming snack. We openly gawked at him in disbelief.