Ok, Mother's Day dinner. First off, the roast: 5 lb pork loin roast. Covered in about 1/4 cup of chopped fresh garlic, 1/4 chopped fresh rosemary, salt, pepper and olive oil. Wrapped it all up with 4 more stalks of fresh rosemary, wrapped it up in saranwrap and let marinate overnight. Grilled it using indirect heat over a charcol grill at the lowest temp I could get the grill until the internal temp was about 145. Used applewood chips to add even more smokey flavor. Let it rest for a while - I wrap mine in aluminum foil, put it in the bottom of an empty ice chest and covered it with towels to keep it insulated. I left it there for at least an hour, it was super moist and tender. Veggies - Deconstructed vegetable medley: Take any veggies you like, I used zucchini, asparagus, bell peppers (orange and yellow for color), portabella mushrooms, roma tomatoes. Lightly coat with olive oil, salt with kosher salt and grill until done. The veggies will cook at different rates, I suggest you hold off on the tomatoes and mushrooms until the very end. Set out on a platter and let people pick and choose what they want. Potato dish - Take fingerling gold and red potatoes and dice to a country potato sized dice (not too small, but not too big). Olive oil (lightly), kosher salt, pepper and then take some saffron threads, crush them in between your fingers and spread evenly over the potatoes. Roast at 400* until they're golden brown.
High Protein, High Fiber, Low Calorie Veggie/Cabbage CHILI So I was experimenting again Ingredients: 1 lb Extra Lean (94/6) Ground Beef 1 tbsn Lite I Can't Believe It's Not Butter (ICBINB) (or any cooking oil of your choice such as olive oil) 1/2 Onion 2 tbsn Minced Garlic 1 small can Oretega Chilis 1/4 head Cabbage 1/4 can Low Sodium Corn 1 can Diced Tomatoes (I used one that had garlic/oregano seasoning) 1 can Pinto Beans 1 can Black Bean 1 package Chili Seasoning Various to taste Lime Juice, Chili Powder, Cumin Powder, Salt, Pepper, Tapatio Hot Sauce, Sweetener (Splenda/Sugar, your choice) -[Brown the ground beef]* -Coat a pan with cooking oil of your choice (I used Lite ICBINB) -Stir in diced up onions, garlic, corn, cabbage (According to my mom, you don't want to brown them, just cook until they are soft) -Stir in the tomatoes, beans, and chili mix -Let simmer for a bit -Add your preferred seasonings to taste (I used 2 tbspn Lime Juice, Chili Powder, Cumin, Dashes of salt and pepper, Tapatio Hot sauce, and Splenda (Feel free to use a bit of sugar if you are anti-artificial sweeteners, just use in limited quantity if you want to maintain a low calorie total) -[At this point, the chili tasted good but tasted like something was missing so I browned the Ground Beef in a separate pan and then added]* -The longer it simmers, the more the tastes will mix/mature *[Note]- I had originally intended this to be vegetarian chili so I did not add the meat until the very end. It definitely influenced the taste (in a good way) and didn't add much calories (1 lb of 94/6 added 520 cal to the entire pot) Enjoy! I think the secret is the sweet and spicy taste to it. Just a little sweetener goes a long way! I had asked my mom for help for the browning/softening and she kept on commenting on all the "weird" stuff I was adding in and kept on saying "I don't know how that will taste in there!" yet after I was finished and she tried it, she keeps on asking if she can have more!!! One thing to keep in mind, beans are the magical fruit and cabbage and garlic normally have a similar effect (TONS of fiber!)... Interesting enough I've been eating it for the last 2 days and haven't experienced anything "explosive" ...yet! One big bowl was 388g of Chili and only 310 calories (I'll do the math on the protein, fiber, carbs, fat when I get back from the field later today) SOOO GOOD!
"California Chicken" This is my wife's favorite. We found it a restaurant years ago. I tweaked it a bit for my taste. It is soooo easy to make. Plus, only 4 ingredients and loads of protein. Pair it with any side. The restaurant closed a couple of years ago so I can now call it "my" recipe. Serves two: 2 boneless, skinless chicken breasts 3 or 4 slices pepper jack cheese 1 avocado sliced Your favorite dry rub (homemade, bought, or even just salt and pepper) Season chicken with rub on both sides. Grill (preferably) or brown and bake chicken until just before done. Place cheese on top of chicken and continue to cook until cheese just begins to melt. Add sliced avocado to top of cheese/chicken and serve.
Here's a really EASY "salad" I make that I saw in a magazine and kinda "tweaked": Black Bean & Corn Salad 1 15oz. can of black beans, drained and rinsed 1 15oz. can of corn kernels, or just roast your own corn and take the kernels off 1/2 red onion, diced Cilantro Reduced fat shredded cheese, or any kind you like Cherry tomatoes, cut in half and as many as you like Avocado chunks I take the canned beans and corn, rinse and drain them and then heat them on a skillet. While they're heating, I add a little salt and pepper and sometimes a smidgen of sugar if I want. While that's happening, I dice up the red onions very finely, and prepare the cilantro, avocado, and tomatoes. Take the beans and corn off the heat, add the onions. After they cool down a little, add in the cilantro, avocado, and tomatoes, and then once its completely cooled down, add in however much cheese you want. It's a really simple dish, and I originally bought some dressing to put on it, but realized it didn't even need it. It's also completely cheap, easy/quick, and can be changed to whatever you prefer.
This sounds great! http://vikapproved.blogspot.com/2008/04/vik-alicious-green-curry.html Curry Sauce: 1/2 cup of dried black beans in 2 cups water bring beans to boil and then simmer on low for 1hr drain water add 1 can coconut milk add green curry paste to taste [2-3 table spoons if you like it hot] bring to a boil and simmer on low for 30mins stir in freshly chopped cilantro & basil to taste add fish sauce [2-3 table spoons] once cooking is complete Vegetables: slice 1 red pepper and 1 green or yellow pepper into large cross sections [see pic] slice 1 white onion into large rings [see pic] dice ginger into small pieces - approx 1-2 table spoons remove shells from 3-4 garlic cloves place asparagus into steamer - set for 10 mins heat olive oil in wok to medium high heat stir fry onions until nearly soft add ginger and str fry 1 min using a garlic press add garlic cloves add peppers and stir fry 2 mins remove from heat Serving place jasmine rice & vegetables on plate cover with generous portion of curry sauce and beans serves 4-6
Mandalay Bay Black Been Green Curry I cooked this dish tonight for the first time and it was pretty darn good. After adding the coconut milk I kept noticing smells that reminded me of Mandalay Bay, so I named the dish Mandalay Bay Black Been Green Curry. I paired the dish with a very enjoyable 2001 Helfrich Gewurztraminer. Enjoy!
MMMMMMMM Cake So, back to the Christmas Whiskey Cake. Will this work with a 12 year single malt Scotch?......in July?
oh wow!...gotta try some of these recipes. i have one to share and it's not in the "diet" plan. so enjoy if you dare. Bacon wrapped Jalapeno Poppers Large Jalapenos Cream Cheese Sliced Bacon Toothpicks Pre-heat the oven to 400-425 Wash and cut the jalapenos in half, length wise. Scoop out the seeds and the membrane inside the jalapeno. If you want it spicy/hot. Just take out the seeds and leave the inner membrane. Now get the cream cheese and use a butter knife to fill the jalapeno half with cream cheese. I usually just level it off or a little more than level with the jalapeno. Take one slice of bacon and wrap the jalapeno. You can use a toothpick to keep it together. Then lay it evenly spaced on to a lightly oiled cookie pan. I'll line it with foil for easy clean-up. Now place the pan into the oven (middle rack) and let bake for 30-35mins or until the bacon looks crispy. Take out of the oven and let the poppers sit for a few minutes. And enjoy. an actual pic i shot the other day making them.
poor mans PHO' 1 bag of your favorite top ramen 1 can white albacore tuna some veggies crispy noodles asian chille/ hot sauce cook your ramen and throw everything into the bowl and enjoy!
mmmmm ramen. so versatile http://www.ramenlicious.com/ http://www.amazon.com/101-Things-Do-Ramen-Noodles/dp/1586857355
Before bed I thought I would wake this thread up. Many of us are doing the VQ/CC ( I hope I get in) and some good healthy meals are in order. Post them up please.
Simple Roasted Squash This is sooooooooo (easy) and good...you'll really like it. 1. Peel and chunk a butternut squash (~1.5-2" chunks). 2. Toss in a ziplock bag. 3. Little splash of olive oil, little sprinkle of garlic salt. 4. Shake up and dump into a baking dish (I use glass). 5. Roast for 45 min @ 450 degrees. De-lish and healthy. The edges of the squash get all caramelized and yummy. Better than the mashed squash my mom used to make (eww). I also sometimes throw a rough-sliced onion into the pan too.
I hear Sweet Potatoes are the best veggies ever. You should eat them alla time, not just on Turkey Day (next week!!!). I don't have a recipe -- you just cut 'em in half and bake 'em. They're really good. Little butter 'n salt and bob's yer uncle.
just to add, something I do with Zucchini,squash ect..... Let them soak in terikyaki or Worcestershire sauce and BBQ them. I cut them in half and the score them lentghtwise and from side to side. Salt and pepper.
^^ That's exactly what made me think of that. We just had some the other day, which I thought was really weird since, you know, they're Thanksgiving food and all that. But they fit perfectly with some roasted chicken and blackened garlic broccoli.
Heres a healthy and good dish.I have lots of salmon ones being from the PN. Ingredients: 1 pound salmon fillet, skinned and cut into 4 portions 2 teaspoons blackening or Cajun seasoning 1 small avocado, pitted 2 tablespoons mayonnaise 4 crusty whole-wheat rolls, split and toasted 1 cup arugula 2 plum tomatoes, thinly sliced 1/2 cup thinly sliced red onion 1. Oil grill rack, preheat grill to high. 2. Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side. 3. Mash together avocado and mayonnaise in a small bowl. 4. To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
