2008 STR Weight-Loss Challenge (official thread)

[TrailJesus]

This site might be useful to those participating in the weight loss challenge. You put in your weight and mountain biking as the scroll down option and it will show you how many minutes of it would take riding to lose a pound. Hope it helps! http://www.revolutionhealth.com/calc...nd?=msc=A62902

[Fired Yo Momma]

I always wanted be a chef, I love cooking! I am always trying new things out. I may be going to law school soon but what I really would like to do is go to cullinary school. It just makes more professional sense for me to go to law school with my present professional background.

Hey Pugz I am looking to get a new BBQ what would you recommend?

[JoeTruth]

Okay, I'm cooking dinner tonight and I have most of it covered 'cept the chicken marinate. You're talking to a guy who doesn't really know how to cook all that well so the simpler the better please. I have breasts and I need to marinate them. Last time, I used this 5-spice Chinese marinate from TJ's and baked the chicken breasts. Came out pretty good and very moist. I want to try something different and keep it lean and healthy.

I have the salad down (greens, tomatoes, Persian cucumbers) with balsamic vinaigrette (TJ's brand) for dressing. Steaming some green beans, cooking brown rice with water and a very small dab of margarine and salt for flavor. BTW, can I use Chicken broth instead of water for my brown rice? It desperately needs some flavor but I know chicken broth has tons of sodium. Any other options here?

[sdyeti]

Joe, I used low sodium veggie broth for cooking my brown rice last night and it came out awesome!

You could always throw some chopped tomato or onion in for flavor without extra salt.

On the chicken breasts, here is my favorite way to do it (not a marinade per se but it's awesome...stole it from Sam the Cooking Guy).

Chicken breasts
1/2 of a lemon
Olive oil (a light drizzle)
Kosher salt
Black pepper

Put the chicken breasts in a large ziploc baggie. Squeeze the lemon onto the chicken and add a drizzle of xvoo. Sprinkle with salt & pepper. Pound them flat and thin (I use a wine bottle).

I preheat a cast iron skillet (I don't have an indoor or outdoor grill but it would be great on there). Sear the meat and let it brown on one side (~3 minutes). Resist the urge to look at the chicken so it develops a nice brown crust. Flip and repeat on the other side. Keep an eye on it because depending how thin you make the meat it may cook faster or slower.

I like marinades but I usually forget and don't have the patience to let it sit. This is quick and can be done right before cooking.

Originally Posted by JoeTruth

Okay, I'm cooking dinner tonight and I have most of it covered 'cept the chicken marinate. You're talking to a guy who doesn't really know how to cook all that well so the simpler the better please. I have breasts and I need marinate them. Last time, I used this 5-spice Chinese marinate from TJ's and baked the chicken breasts. Came out pretty good and very moist. I want to try something different and keep it lean and healthy.

I have the salad down (greens, tomatoes, Persian cucumbers) with balsamic vinaigrette (TJ's brand) for dressing. Steaming some green beans, cooking brown rice with water and a very small dab of margarine and salt for flavor. BTW, can I use Chicken broth instead of water for my brown rice? It desperately needs some flavor but I know chicken broth has tons of sodium. Any other options here?

[ODB]

Thanks for the new sig, Joe.

[Schecky]

For Chicken breasts I follow the Cooks Illustrated recipe for kabobs. In fact, I used it this morning.
Like SDYeti's, but no lemon.

You use a ½ cup of oil and a tsp of salt, then pepper and some fresh herbs. (I could be wrong on the salt amount, I'll look it up tonight).
Not using the acid allows you to marinate it for as long as you like without having the chicken begin to cook from the lemon.
I love the lemon, so I'll cut one up and add it an hour or so before I am going to cook. Great stuff.

Here's another:
Ultimate Teriyaki marinade
¼ cup soy sauce
¼ cup rice wine vinegar
¼ cup toasted sesame oil
½ cup veg. oil
1 Tblsp Sherry
2 Tblsp brown sugar
3 garlic cloves, minced
2 Tsps fresh ginger
(optional) 2-3 green onions, chopped.

Mix in a Ziploc bag or glass bowl. Use with firm fleshed fish, boneless chicken breasts, or bone-in chicken pieces.
Marinate fish 2-6 hours
Marinate chicken 6-12 hours or overnight
Grill!

You can cut down on the vegetable oil if you like. There’s not much difference in taste.

PS-Next time at TJs, try the sheep milk feta from Israel in your salad. Soooo tasty. (Not really good for weight loss though )

[JoeTruth]

Originally Posted by ODB

Thanks for the new sig, Joe.

Nice! That's the last time I pull your ass out of a pickle, mister! ...oh wait, did I just say something of signature quality again? Oh gawd!!!

[JoeTruth]

Originally Posted by sdyeti

Joe, I used low sodium veggie broth for cooking my brown rice last night and it came out awesome!

You could always throw some chopped tomato or onion in for flavor without extra salt.

On the chicken breasts, here is my favorite way to do it (not a marinade per se but it's awesome...stole it from Sam the Cooking Guy).

Chicken breasts
1/2 of a lemon
Olive oil (a light drizzle)
Kosher salt
Black pepper

Put the chicken breasts in a large ziploc baggie. Squeeze the lemon onto the chicken and add a drizzle of xvoo. Sprinkle with salt & pepper. Pound them flat and thin (I use a wine bottle).

I preheat a cast iron skillet (I don't have an indoor or outdoor grill but it would be great on there). Sear the meat and let it brown on one side (~3 minutes). Resist the urge to look at the chicken so it develops a nice brown crust. Flip and repeat on the other side. Keep an eye on it because depending how thin you make the meat it may cook faster or slower.

That's some great suggestions. I'm trying the rice and chicken recipe tonight. At the risk of sounding stupid, I'm assuming xvoo= Extra Virgin Olive Oil. If not, please correct a culinary idiot.

Thank you!

[sdyeti]

Yes, you are right (though I can't bring myself to say EVOO because it sounds too much like Rachel Ray. Don't get me wrong, I like her, but she's everywhere now.......)

Originally Posted by JoeTruth

At the risk of sounding stupid, I'm assuming xvoo= Extra Virgin Olive Oil. If not, please correct a culinary idiot.

Thank you!

[Pugz]

I always keep my chicken simple. I like to shove herbs under the skin, like basil parsley and oregano. then i cook it in a pan and squeeze a little lemon on it. I also season it with salt and pepper.

If you really want the moistest meat then you should brine whatever you are making. They are pretty easy to make and the end result is awesome, I brine most of my chicken, pork and turkey.

FYM - As far as a grill goes it really depends on what you want to spend but I don't think you can go wrong with the old fashion round Webber charcoal grill. It's cheap and works great, the only negative is you have to start the fire.

A cooking pan is also a good way to pound chicken flat.

[sdyeti]

Can you explain please? I know what it is, in theory, but have never used one.

Originally Posted by Pugz

If you really want the moistest meat then you should brine whatever you are making. .

[Pugz]

A brine is a combination of water salt and other flavoring agents (for example with pork i will usually add some apple pieces and apple cider vin). the brine will essentially add moisture to your meat. You can flavor your brine however you want and there are only a few guidelines:
1) 1 cup of salt per gallon of water
2) 1 hour in the brine per pound of meat.

It is important to remember that you don't want to over brine something. So stick with the 1 pound per hour rule (you can even go a little less).

So for 2 chicken breasts I would mix 3 cups of water, 3 tablespoons of salt, a splash of apple cider vin, half a lemon, thyme stems, black peppercorns.
let the chicken sit in there about an hour then pull it out and pat it dry. Then I'll cook it (on the grill or roasted in the oven) till it is just barely done.

[sdyeti]

and all this is helpful to weight loss since instead of dumping sauces over the meat to make it moist, the brine does it for you...great idea!

Originally Posted by Pugz

A brine is a combination of water salt and other flavoring agents (for example with pork i will usually add some apple pieces and apple cider vin). the brine will essentially add moisture to your meat. You can flavor your brine however you want and there are only a few guidelines:
1) 1 cup of salt per gallon of water
2) 1 hour in the brine per pound of meat.

It is important to remember that you don't want to over brine something. So stick with the 1 pound per hour rule (you can even go a little less).

So for 2 chicken breasts I would mix 3 cups of water, 3 tablespoons of salt, a splash of apple cider vin, half a lemon, thyme stems, black peppercorns.
let the chicken sit in there about an hour then pull it out and pat it dry. Then I'll cook it (on the grill or roasted in the oven) till it is just barely done.

[Pugz]

There are a million ways to make the brine, just be careful with citrus cause it can actually start to cook the meat (like in ceviche). Also make sure your meat is totally submerged. I guarantee if you try it you will love it, it makes such a huge difference plus you can pre-make the brines on the weekend then use them whenever.

[speckledtrout]

hey joe, sometimes i'll take garlic cloves (whole) and put them in a little foil pouch with olive oil and roast it in the oven til tender. then i'll add it to the rice. it's awesome and you don't need to add butter after that because the garlic gives it so much flavor.

[SSinGA]

Originally Posted by Pugz

FYM - As far as a grill goes it really depends on what you want to spend but I don't think you can go wrong with the old fashion round Weber charcoal grill. It's cheap and works great, the only negative is you have to start the fire.

right until you get a Big Green Egg. My weber is now a rack for the lawn mower catch bag and makes a good storage place for stuff you don't want the kids to get into.

Also, skip the grocery store briquettes in favor of a good hardwood charcoal - I like the Cowboy charcoal. You'll get a much better taste.

[ODB]

Originally Posted by Fired Yo Momma

IHey Pugz I am looking to get a new BBQ what would you recommend?

If you're thinking propane, I'm very pleased with this setup i picked up over the summer to replace my beat-up old grill i'd had for 10 years. Having four separate burners allows great heat control for all the various meats and veggies you may wanna throw on the grill at the same time:

http://www.homedepot.com/webapp/wcs/...cStoreNum=8125

[sauce]

what do people think about 'believing your losing weight?' Does this help to lose weight?