Rock Star Recipes (The Celebrity Diet) by Anand Bhatt - HTML preview

• 1 TBSP of olive oil

• Black pepper to taste

• 1 CUP of chopped tomatoes

• ¼ CUP of chopped basil

• 1 TSP of Kansas City style steak seasoning

• Juice from 1 lime

Mix all ingredients together in a shallow baking pan that is lightly greased with olive oil.

Bake at 400 degrees F for 15 minutes.

Remove, stir, and transfer to a bowl. ENJOY!

Pumpkin Bean Soup

• 2 Roma tomatoes

• 1 carrot

• 1 radish

• 1 small pumpkin (gutted and seeded)

• 1 can of navy beans

• 1 CUP parsley (chopped)

• Salt, pepper, cumin, and basil (to taste)

• 3 ½ cups of water

• 1 CUP Milk or Soy Milk

Cut tomatoes, carrots, and radish into small pieces and put them in a large pot along. Mash up the pumpkin a bit and add along with the beans and parsley.

Then, pour the water and add your salt, pepper, cumin and basil.

Bring to a simmer and let everything cook with no lid for about 30 min (watching to prevent overflow). Add milk, stir and ENJOY!

Grilled Eggplants with Green

Pepper

• 2 eggplants

• 2 green peppers

• 2 tomatoes

• 1 TBSP olive oil

• A little salt

• A little pepper

• A little cumin

• A little saffron to taste

After washing them well, grill the eggplants whole. Also whole, grill the tomatoes and the green pepper.

After that, peel and wash them all well. Cut them into small pieces and put in a skillet.

Add olive oil, salt, pepper, cumin and saffron and start stirring while on high heat. It will be ready after 10 min.

This dish is great with some crushed red pepper or hot sauce.

Party Salad

• 1 can of kidney beans (drained and washed)

• ½ a cauliflower head, washed and cut

• 1 12oz. bag of baby spinach, washed

• 1 cucumber, diced

• A little parsley

• 1 green peppers, seeded and cut into strips

• 2 TBSP olive oil

• A little salt and pepper

Preparation:

Cut the cauliflower, green pepper, cucumber and parsley and place in a bowl full of the spinach.

Add the beans.

After that, put the salt, olive oil and pepper and mix everything well.

Plate it and Serve.

Green Pepper stuffed with

Eggplant, Pumpkin and

Mushroom

• 4 green peppers

• 1 eggplant

• 1 small pumpkin

• 1 TBSP olive oil

• 4 cloves of garlic, peeled

• A little salt and pepper

After washing the green peppers, remove the heads, set them aside, and seed/clean very well.

Mince the garlic and put in pan with olive oil, salt and pepper.

Dice the eggplant, tomatoes, and pumpkin and add to the pan. Cook on high in a quickly moving stir-fry fashion.

After that, fill the peppers with the mixture and replace the pepper heads.

Rub the peppers with a little olive oil and microwave collectively on high for 3 minutes.

Plate and ENJOY!

Shirataki Soup

• 1 8oz. Package of Shirataki Noodles

• 4 CUPS water

• 1 TBSP thyme

• A little salt

• A little pepper

• 1/5 Bottle of any green Anand Bhatt Signature Hot Sauce J

In a pot, pour water and add salt, thyme, hot sauce and pepper. Let it boil and add noodles.

Start stirring for a bit and let it boil. After a minute the soup will be ready!

SouthEast Asian Fun

“Three Men at Lunchtime

Once upon a time, three men working in the same company were really frustrated because everyday in their lunchboxes the same things were packed.

One day, together, they decide that if the tomorrow the same things were there to eat they would commit suicide. The next day when they opened their lunchboxes they got depressed at seeing the same food items yet again. Each took turns leaping to their deaths.

On the funeral day when their wives met, they discussed among themseleves their husbands’

suicides.

The first wife said, “If he would have told me not to give him mutton i would have prepared some thing else.”

The second wife said. “If just once my hubby would have told me not to give him swordfish I would have given him something else,why did he had to commit suicide?”

The third wife replied, “I don’t understand why my husband committed suicide, he used to prepare his own lunch everyday.”

As stated before, sometimes it’s important to change things up and try something that might be a bit out there for us. Thanks to the help of my assistant in the Phillippines, Drendell P., we’ve been able to put together these great recipes that fuel the Rock Star life in a healthy way. These are advanced recipes, but are totally worth the effort. You may have to google some of these ingredients, or just make a list and hand it to an Asian grocer.

Pinakbet Ilocandia

• A little olive or coconut oil

• 1 CUP Okra

• 1 Eggplant

• 1 Bitter gourd (Karela if you’re shopping at an Indian store)

• A handful of Katuray

• A half handful of bataw

• A half handful of patani

• 10 pcs of Malunggay fruit

• 4 pcs medium size Sweet potato

• 1 CUP. String beans

• 6 pcs Chili pepper-green

• 4 pcs medium size Tomato

• Several cloves of Garlic (peeled)

• 2 pcs. Medium sized Onion

• 1 CUP of Shrimp

• 1 CUP Crablets

• ¼ CUP Shrimp paste (bagoong sauce)

• 1 1/2 CUPs of water

Preparation:

Shrimp and crablets should be cooked first in boiling water, then cooked in some oil and seasoning.

In a separate pan, add some oil and garlic and saute. Once the garlic is golden brown in color, add the onion, and cook until brown in color –

similar shade as the garlic.

Once it is cooked, add the tomato, and continue to saute.

Then, add the shrimp paste. Reduce heat to a simmer and stir occasionally.After a few minutes, add 1 ½ CUPs of water and bring to a boil.

Let it boil for while. Meanwhile, add ingredients in this order: sweet potato first, then malunggay, bataw, patani, okra, bitter gourd, string beans, eggplant, katuray, chilli green pepper.

Let it cook for 10 minutes and 10 minutes only!

Season to taste and add a little more water if necessary.

Once this “base soup” is cooked, you may now add the cooked shrimp and crablets.

NOTE: This serving will feed a good 5 to 6

people (or Robert Smith).

SISIG

• 1 CUP of pre-soaked Soy crumbles (available at any Mexican or Indian store).

• 3 pcs. Minced white Onion

• ¼ TSP. minced red chili pepper

• Pinch of black pepper (ground)

• 10 pcs. Medium size Calamansi (or lime if you can’t find Calamansi)

• ½ CUP Mayonnaise (I use Canola Blend)

• 1 CUP of baby spinach

• Pinch of salt (if you need it)

Preparation:

First, cut all the ingredients to small pieces.

Then, in a bowl add the mayonnaise, and slowly add the Soy crumbles, onion, minced red chili pepper, calamansi, and seasonings. Mix it all together.

Once mixed, lay baby spinach on a plate and top with the mixture. You can garnish it using the minced red chili pepper.

Serves up to 3 people.

Fresh Seashore Salad

• 1 Green (raw) mango

• 1 CUP sea weed

• 1 tomato

• 1 onion

• ½ TSP of black pepper

• Salt to taste

Preparation:

Cut the tomato, onion and green mango into small cubes.

Get a container, put in the cut mangoes, tomato onion, sea weed.

Then season with salt and black pepper. Chill unti ready to serve.

Bicolano Express

• ½ CUP gata ng niyog (coconut milk)

• A handful of green chili peppers

• 1 small size ginger

• 1 clove of garlic

• 2 medium size onion

• ½ pound of shrimp

• ½ pound of crablets

• Shrimp paste (alamang)

Preparation:

Cooked the shrimp and crabs in a hot boiling water, add a little oil.

Then, in another pan, saute the garlic in oil until it looks golden brown.

Mix the ginger and onion and stir until the onion is golden brown. Then, add the shrimp paste (alamang).

Stir, and add the “gata.” Bring to a boil and add the chili peppers. Lastly, stir in the shrimp and crablets. ENJOY!

Dinengdeng Treat

• ½ pound of String beans

• A handful of Saluyot or Jute (Corchorus Capsularis)

• 3 Santol (wild mangosteen)

• 3 Roma Tomatoes

• 1 Onion

• A handful of “Labong ng kawayan” or Bamboo shoots

• 1 tiliapia Filet

• Shrimp paste (bagoong sauce)

• 2 CUPs of water

Preparation

In a pot, bring the water to a boil, then add the shrimp paste (bagoong sauce). In the meantime, place the tilapia filet in a microwave safe bag and microwave on high for four minutes (or until cooked).

While the water is boiling and the fish is cooking, add the vegetables:string beans, saluyot, cut tomato and onion, labong ng kawayan and santol. Cover it and let it cook for a few minutes.

Once cooked drop in the cooked fish and serve in bowls!

Eggplant Delight

• 6 pcs of medium size eggplant

• 2 small eggs

• Pepper to taste

• Salt

• Some coconut oil

Preparation:

Boil the eggplant for 5 minutes (and no more)!

Be careful, because the last thing you want to do is overcook your eggplant for this dish.

Once it is cooked, beat the egg, add some pepper and salt and pour the mixture over the cooked eggplant. The egg stuff should cover the eggplant entirely. T

Then fry it a little in the coconut oil using a shallow pan.

Let it sit until it looks like golden brown in color.

Serve it!

Adobong Pusit “Squid”

• 1 pound medium-size squid

• 1/4 CUP soy sauce or salt

• 1/2 CUP white vinegar

• 1/4 CUP chopped onion

• 2 CUPs cubed red, ripe tomatoes

• 1 CUP water

• 2 TBSPs vegetable or corn oil

• freshly ground pepper to taste

• 1 head garlic, minced

Preparation

1. Wash and clean the squid thoroughly, removing any nasty parts. Put it in a saucepan with the vinegar, garlic, pepper, soy sauce or salt and water.

2. Cook over low heat until the squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.

3. Heat oil in another saucepan and stirfry the garlic, onions and tomatoes until the garlic is brown, and until the onion is transparent and the tomatoes are soft.

4. Add the squid and simmer for 3 minutes.

Transfer squid broth over mixture and bring to a boil.

Serve hot. Serves 4.

Eggplant Adobo

• 5 CUPs diced eggplant, cut in 1 1/2-inch cubes

• 1/3 CUP olive oil

• 6 Cloves garlic, minced

• 1/2 TSP Freshly ground black pepper

• 1/4 CUP red wine vinegar

• 1/3 CUPS soy sauce

• Salt to taste

Preparation

1. Wash and slice eggplant and sprinkle with salt.

2. Lay on paper towel for a few minutes. Rinse and pat dry.

3. In a non-stick skillet, lightly fry the eggplant in oil until brown, then set aside.

4. In a small saucepan, boil soy sauce, vinegar, garlic and pepper for 5 minutes.

5. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally.

Kangkong ChipsAhoy

• 4 bunches kangkong leaves, cleaned

• 3 CUPs cornstarch

• 5 CUPs cooking oil

• Salt to taste

• 1-1/2 CUP water

• 1 CUP gram flour

• 1 boiled egg, grated

Preparation:

1. Clean kangkong and draw off leaves thoroughly.

2. Remove leaves from stem. Set aside.

3. Combine cornstarch, flour, egg, salt and water ( batter mixture ) in a clean mixing bowl. Mix until smooth in consistency.

4. Heat oil to 250°F and reduce fire to medium.

Dip kangkong leaves one by one in batter and lightly fry until crispy.

5. Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.

Serve with sauce on the side.

Hell Yeah! Shrimp

• 2 pounds of Prawns or Gambas ( count three to four pieces per person depending on the size)

• 4 TBSP of olive oil

• 1 red onion chopped

• 1 red bell pepper chopped

• 2-3 siling labuyo (hot chili peppers)

• 1 TBSP of butter or Smart Balance

Preparation:

Start by cleaning and preparing the prawns or shrimp.

If you are using big prawns it is advisable to take off their shells but leave their head and tail for presentation. Otherwise, for small shrimp, you can just leave it as it is. I know it’s tempting to ggrab some pre-cooked frozen shrimp, but it’s better to use fresh ones for this recipe.

In a deep salad bowl prepare the marinade by mixing together olive oil, salt and pepper. Mix well and pour over the shrimp or prawns.

Let it marinate for about an hour (or at least 15

minutes if you’re in a hurry).

Afterwards, remove from the marinade and pat it dry with a paper towel.

In a wok or pan melt the butter with one TBSP of olive oil and add the marinated shrimp (without the marinating “juice” of course) .

Add together the red onion and red bell pepper and chopped siling labuyo.

Stirfry for about three to five minutes ( it depends on the size of your shrimp, smaller shrimp equal shorter cooking time).

When done, if you’re bored with the usual plating and presentation, feel free to trasnfer into a sizzling plate like you would see fajitas sit on.

Native Balatong & Pumpkin

Flower

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1/2 CUP of balatong

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1 CUP of water

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Several cloves of garlic (peeled)

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A little cooking oil

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A handful of fresh marungay leaves (stems removed)

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A handful of fresh and blooming pumpkin flowers

Preparation

Add the balatong to the water in a thick-based saucepan and bring to the boil.

Reduce heat to simmer and stir occasionally.

Meanwhile very slightly crush several cloves of native garlic; the garlic should be more or less still intact rather than mashed to bits.

Gently fry the garlic in a little oil until it just starts to turn golden brown then pour everything into the pot with the balatong.

After the balatong has been simmering for about ten minutes stir in the (whole) pumpkin flowers followed a couple of minutes later by the marungay leaves.

Season to taste and add a little more water if necessary to prevent the mixture getting too dry but don’t add too much as the marungay and pumpkin flowers will release moisture as they cook. Don’t overcook the marungay - it only needs a couple of minutes.

The dish can be served as a meal in itself (serves 2) or it can be used to accompany grilled fish.

Kilawen Fish

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A filet of salmon

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A red onion, finely chopped

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A good chunk of fresh ginger, finely chopped

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The juice of half a lemon (or a handful of kalamansi)

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Some finely chopped red chilli

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A little white or malt vinegar

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Salt to taste

Preparation

Grill the salmon medium rare. There should still be a hint of pinkness in the meat still when cut open. Remove the fish from the heat and cut into thin bite-sized slices about 1/4” or less thick.

If the salmon is still too raw for your taste then you can cook the slices for a couple more minutes by spreading them out in a hot dry frying pan.

Make sure the pan is very hot and do not add oil and do not stir the meat; just sear it. This technique is called “imbaliktad” in Ilocano which basically means flipped or upside-down.

Mix the cooked fish with all the other ingredients, seasoning with the chili, vinegar and salt to taste.

Serve whilst still warm. Serves 2.

Sauted Mung Beans

• 2 CUPs dried munggo (mung beans), washed and soaked with water while preparing other ingredients

• 1 TBSP vegetable oil

• 3 cloves of garlic, crushed

• 1 medium-sized onion, sliced

• 3 medium-sized tomatoes. sliced

• 1 CUP tinapa flakes (smoked herring)

• 1/2 CUP hibe, (dried shrimp)

• Patis (fish sauce) and pepper, to taste

• 1 CUP talbos ng ampalaya (bitter gourd tendrils)

Preparation:

1. Put 2 CUPs of dried munggo in a pot, add double to triple the volume of water (5-6

CUPs).

2. Bring to a gentle boil and add water if necessary as it boils and the liquid gets absorbed into the beans.

3. Continue cooking for until the beans soften and there is just a little liquid left in the pot (depends how soupy you like it).

4. Then in another pan, heat up the oil and sauté the garlic, onions, tomatoes, and tinapa flakes. Also add the hibe and the mongo, including the sauce.

5. Simmer for about 3 minutes.

6. Season with salt and pepper and just before taking off of the heat add some talbos ng ampalaya.

7. Place in a bowl and top with ground peanuts if desired.

Ginisang Ampalaya

• 2 pieces ampalaya, cleaned and cut into thin slices

• 1 TBSP garlic, minced

• 1/2 TSP ground black pepper

• 2 TBSP salt

• 2 raw eggs

• 18 ounces luke warm water

• 1 large tomato, sliced

• 1 large onion, sliced

• 3 TBSP cooking oil

Preparation:

1. Place the ampalaya in a large bowl 2. Add salt and luke warm water then leave it alone for 5 minutes.

3. Place the ampalaya in a cheese cloth and squeeze tightly until all the liquid drips out.

4. Heat the pan and add the cooking oil.

5. Saute the garlic, onion, and tomato.

6. Add the ampalaya and mix well with the other ingredients.

7. Add salt and pepper to taste.

8. Beat the eggs and pour over the ampalaya, then let the eggs cook partially.

9. Add all other ingredients and cook until eggs are “set.”

10. Serve hot. Share and Enjoy!

Dinengdeng (Inabraw)

• 1 clove garlic; minced

• 1 onion; chopped

• 2 tomatoes; sliced

• 3 eggplants; sliced in halves 1” in lengths

• 1 CUP jute leaves ( saluyot)

• 1/2 CUP water

• Bagoong isda to taste

• Some olive oil for cooking with

Preparation:

Saute the garlic, onion, and tomatoes.

When tender, add water and bring to a boil.

Add bagoong to taste and then the eggplant.

When slightly tender, add the saluyot and any other seasoning to taste.

Vegetarian Kare-Kare

• 2 garlic cloves, chopped

• 3 TBSP olive oil

• 3 TBSP onions

• 3 TBSP bagoong

• 1 small eggplant, cut into serving pieces

• 1⁄2 lb fresh green beans

• 1⁄2 lb fresh green beans

• 1⁄3 CUP organic peanut butter

Preparation:

In a large skillet, saute the garlic and onion in hot oil until brown. Add bagoong and saute for another three minutes.

Add eggplant and green beans and cook until tender. Reduce heat and stir in the peanut butter.

Mix well and serve with extra bagoong!

Ginisang Upo (White Squash) From what I’ve been taught, this is a very simple Filipino vegetable dish and a common meal in every household. This meal is so easy to prepare and should take you less than 15 minutes to complete. If it doesn’t, don’t be discouraged – try again until you master it!

• 1 medium sized Upo (White Squash) , sliced

• 5 cloves garlic, crushed

• 1 medium sized onion, diced

• 2 medium sized tomatoes, diced

• 3 TBSP cooking oil

• 1 TSP salt

• ½ TSP ground black pepper

Preparation:

1. Heat the pan and pour the cooking oil 2. Sauté the garlic, onions, and tomatoes 3. Put-in the ground black pepper let it sizzle for a bit.

4. Add the Upo (White Squash), cover the pan, and cook for 6 minutes and salt to taste!

SNACKS AND DRINKS

“The Ant and the Grasshopper

In a field one summer’s day a Grasshopper was hopping about, chirping and singing to its heart’s content. An Ant passed by,bearing along with great toil an ear of corn he was taking to the nest. “Why not come and chat with me,” said the Grasshopper,”instead of toiling and moiling in that way?”

“I am helping to lay up food for the winter,” said the Ant, “and recommend you to do the same.”

“Why bother about winter?” said the Grasshopper; we have got plenty of food at present.” But the Ant went on its way and continued its toil. When the winter came the Grasshopper had no food and found itself dying of hunger, while it saw the ants distributing every day corn and grain from the stores they had collected in the summer. Then the Grasshopper knew:

It is best to prepare for the days of necessity.”

I’ve learned the hard way that I have to prepare my healthy snacks in advance nefore going on the road. Most places in the world do not offer quick healthy foods, and you can’t always get access to a grocery store and a kitchen.

Some readers may remember when I played guitar for the industrial rock group Project .44 (a supergroup with members of Ministry and My Life with the Thrill Kill Kult; these are staple Chicago bands – not quite Cheap Trick or Smashing Pumpkins in terms of household reach to grown adults, but busy nonetheless).

Our touring schedule was brutal, leaving only enough time and per diem money to hit fast food drive throughs. If we were lucky, we’d get to eat at a Denny’s at four in the morning. I lived off of mostly fast food salads for a long while, which are not actually healthy but better than nothing.

We’d eventually start to go crazy (all though much of that is from seeing the same angry guys day in and day out). The industrial genre is no pretty picnic either, some of those personalities can test your limits. I’ve seen grown men burst into tears and call their lawyers because somebody set their keyboard up a foot closer to the front of the stage than they initially demanded. On the flip side, we also got to play fashion shows and share dressing rooms with models J. The ups and downs were insane, and it’s too bad we didn’t know that simple rules like “Eat and Sleep Right” would have immense eff