Dude, you're trying to GAIN. You'll have plenty of time to re-vamp your diet in the long run. In fact, I'll throw you an impromtu bone....
Originally Posted by nova1970sb
From DaMayor to the Hardgainer...
1 stick butter
1 Pint Heavy Cream or ½ & ½
penne rigate, rotini…doesn’t matter, just a substantial tubular pasta
White cheese…grated havarti, mozzarella, jack, whatever.
Boneless, skinless Salmon fillets…fresh or IQF, whatever…chum will do.
(Just NOT the canned junk! You’re going to cube these bad boys.)
For the bastardized Béchamel sauce
Over medium flame (or heat) warm butter in a medium saucepan until melted, gradually whisk in cream. As this reaches the boil throw in a hand full of grated cheese. On the side, mix about ½ cup corn starch with luke warm water..just enugh to dissolve. Once blended, while whisking back and forth, pour a thin ribbon into the sauce. Continue whisking until the sauce begins to thicken. (keep some cream near by in the case that the sauce thickens too quickly). If this happens, whisk in more cream. Add a pinch or two of dried mustard and as much garlic as you prefer. Salt and pepper to taste as well.
When the sauce is nice and thick, (thicker than alfredo but thinner than sheetrock mud) turn heat to low while you prep the other ingredients.
The Other Stuff
Par-cook the pasta. If the time on the box says cook for 11 minutes, cook it for 7 minutes. You want it to be al dente…drain, toss in a little EVOO, and hold.
Slice the salmon fillets into ¾ to 1” cubes.
Slice the onions and peppers into fine ribbons.
In a large bowl, container, whatever, combine the pasta, the veggies and the salmon. Pour the béchamel over these ingredients and fold until well coated….add more cheese if you like. Fold the mixture into a casserole dish, pan, or whatever you have on hand that is oven friendly. Top with cheese generously, and bake @ 350 degrees for about 30-45 minutes.
Don't ask me what the dietary info is like....It will make you GAIN..trust me.