[Buckminster]

Originally Posted by Rynoplasty

This is a really quick and easy Honey marinade for chicken. This is delicious and pretty healthy too especially if you use all natural orange juice.

• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup reduced sodium soy sauce
• 1/3 cup orange juice
• 1/4 cup honey
• 1 green onion, chopped (optional)
• 4 medium boneless skinless chicken breast halves
In a large self-closing plastic bag, combine first six ingredients; mix well. Place chicken in bag and seal tightly. Turn bag gently to distribute marinade.
Refrigerate 15 minutes or up to 30 minutes for stronger flavor. Turn bag occasionally.
Lightly grease grill rack. Preheat grill to medium heat. Remove chicken from marinade; reserve the marinade.

Grill 6 to 8 minutes per side or until juices run clear. Discard leftover marinade.

let me add to the awesome reviews of this recipe. an awesome change of pace, I liked this a LOT. I didn't use as much honey or OJ though, I usually like things on the spicy/salty side as opposed to the sweet side

[FoamyGuy]

Bacon wrapped Pork Tenderloin - quick and easy

Turkey bacon
Pork Tenderloin
Low-fat Mayo
Horseradish sauce
toothpicks

Cut the tenderloin into 1 inch segments. Wrap each segment of pork with a slice of turkey bacon (or reg bacon) and toothpick to hold in place. The tenderloin is lean so the bacon will provide the fat and flavor. Pan fry both sides for a total of 15 minutes.

Make a dipping sauce with horseradish and low-fat/fat free mayo. They make horseradish mayo combos, but not lowfat.

made this today except I foreman grilled them instead of cooking in a pan. Worked wonderfully, and they are very good. I recomend all try them. I also just diped them in honey mustard instead of the horseradish sauce because I forgot to pick up the stuff for it when I went to the store the other day.

[BackBrainKick]

...since there has been so many pork tenderloin recipes lately, here's a good one (esp. w/ the pre-marinated ones that are occasionally on sale at Vons/Ralphs/Albertsons at $5 a piece...




Cuban-style Pork Sandwiches

With a garlic-thyme marinated pork tenderloin, grill on high until seared/browned on all sides, and reduce heat to med. for a total cooking time of roughly 35 min. (or pan fry and roast in oven at 350 for 30 min). Let sit for 5 min. to let juices redistribute.

Meanwhile, mix equal parts mustard and relish. Slice Filipino-style Pan de Sal bread in half, toast lightly (dinner rolls or french rolls work too, but not as good). Schmear w/ mustard/relish mix, top with thin slices of pork tenderloin, and top with slices of deli ham (black forest, honey glazed - just not the cheap shit). Optional - top with slices of thin provolone or swiss - put in oven briefly to melt cheese.

Good way to get 1200+ calories in at dinnertime, good balance of carbs, protein and fat. Damn good leftovers, too.

[BackBrainKick]

an advanced recipe...not for the timid cook, and you're gonna need a wok and some exotic ingredients.




Pad See yew

1 lb. fresh gkuay dtiow rice noodles ("sen yai" - wide strand)
1/2 lb. chicken or pork meat
2-3 tsp. light soy sauce
About 6 stalks of Chinese broccoli (or regular), yielding 4-5 cups cut up
3-4 Tbs peanut oil
6 cloves chopped garlic
2-3 Tbs. dark soy sauce
1-2Tbs. fish sauce, or light soy sauce, to taste
2-3 tsp. sugar, to taste
3 large eggs, warmed to room temperature
1/4 tsp. ground white pepper
Pickled chillies (sliced serrano or jalapeno peppers pickled in white vinegar), or "Sriracha" brand hot sauce

Rinse the ka-nah or Chinese broccoli. Peel the bottom part of the thicker stems and cut at a slanted diagonal into segments about two inches long. Cut the leaves two to three inches long and keep separate from the stems.
Slice the chicken or pork against the muscle into thin pieces about 1 1/2 inches long and half an inch wide. Sprinkle 2-3 teaspoons of light soy sauce and a couple of dashes of white pepper over the pieces and coat them evenly. Set aside.
Take the noodles and, as much as possible, separate them into individual strands so that they do not lump up in stir-frying. Place in a bowl. (Do not rinse the noodles as this may make them soggy.) Just before cooking, sprinkle the black soy sauce over the noodles and toss to evenly coat the strands.
Swirl about four tablespoons of oil over the surface of a well-heated wok until the oil is hot and smoking. Saute the chopped garlic in the oil for a few seconds, then add the chicken or pork. Stir-fry until the chicken or pork pieces start to change color and are no longer so raw and pink on the outside. Toss in the noodles along with the remaining drops of black soy in the bowl. Stir and spread out over heated surface of the wok. Let noodles pan-fry about half a minute, then add the broccoli stems. Stir and let fry another half to one minute before adding the broccoli leaves. Stir and spread mixture over wok surface and allow to pan-fry 1-2 minutes more. If you do not have a very hot stove, avoid stirring too much so that the noodles can brown and blister. Sprinkle the mixture with some sugar and fish sauce. Stir and mix well. Push the noodles up along the sides of the wok to make an empty space on the bottom. Crack in the eggs, break the yolks with the edge of the spatula and allow them to fry and set in large chunks, flipping the noodles over gently as necessary. When the eggs are cooked through, break into smaller chunks and toss in with noodles. Sprinkle liberally with white pepper. Toss well. Transfer to a serving dish and serve warm with pickled chillies and/or hot sauce.

[Snot-Rocket]

I've got a recipe request for pork sausage. My family's from the sticks and my nephew raised a pig for FFA and it was slaughtered afterwards. They gave me a ton of pork products since he was a little weirded out about eating something he raised. I assume it's equivalent to organic grass fed pork since he pretty much ate natural stuff. One of the things I have a lot of that I'm not sure what to do with is sausage. It's plain and unseasoned so by itself is pretty bland.

For starters what do you season pork sausage with that won't add a bunch of sugar (I can handle a reasonable amount of sodium)?

What to add it to? I was thinking adding it to black eyed peas and other beans but it turned out bland.

I'm assuming if I scramble it then drain and rinse with water the fat won't be too bad. The first time I cooked it up it didn't release that much grease. It had a open space to run around and the other cuts seem lean compared to store pork.

Would the above recipe work well with sausage or would another cut be better?

[Buckminster]

Originally Posted by Terumo

Terumo's Thai-talian Turkey & Rice Meatballs

2 lb. ground turkey breast
1 white onion, chopped
1 C. short-grain brown rice
2 15oz. cans tomato sauce (I recommend Contadina brand)
2 C. water
1 tsp. salt
1 tsp. black pepper
1 tsp. ground basil
1/2 tsp. oregano
1/2 tsp. curry paste (green or red, optional and to-taste)
Non-stick cooking spray or Smart Balance oil

Coat a skillet with spray or oil. Brown onion, and allow to return to room temperature.

Combine turkey, salt, pepper, basil, and curry paste. Mix thoroughly with hands, and form into about 3 dozen small meatballs. Place into a large skillet coated with spray or oil. Thoroughly brown all sides using medium-high heat. Mix water, tomato sauce, oregano, and basil. Add mixture to skillet.

Allow mixture to come to a near-boil, reduce heat, cover, and let simmer for an hour.

6 meatballs contain:

F - 8g / C - 28g / P - 32g

~Terumo

did I miss something, or do I add the rice into the meatballs as well?

[theicemanisin]

These all sound great! Can't wait til I try some.
Thanks to all.

[Ronin Rug]

Originally Posted by Snot-Rocket

For starters what do you season pork sausage with that won't add a bunch of sugar (I can handle a reasonable amount of sodium)?

What to add it to? I was thinking adding it to black eyed peas and other beans but it turned out bland.

I like to season pork with just that. Salt. I use a lot of spices and a little salt when i make rice and beans. Any pork, evean bland sausage, should go well with beans if it's seasoned enough.
Try this


Boil a pot of water for rice. I get brown rice than comes in bags for boiling. But you can use white or wild rice or whatever you like.

Chop up one chilie pepper a few cloves of garlic and half an oninon. Open up two or three sausage links and saute the meat with the the onion and spices. Add salt and black pepper. Add a little olived oil in the begining for the oninons and add more later if the meat really is lean.
Drain one large can of beans and rinse with water. You could use black eyed peas buy i really like red kidny beans or butter beans.
When the meat is a little past half waydone, add beans and cook till everything is soft and smells awesome.

Serve over rice. This should be enough for two large meals.

[fat_wilhelm]

Toasted Quinoa Salad, Southwest Style

Ingredients

1 cup quinoa
2 cups water
1 can black beans
2 ears corn, corn cut from cob
Handful fresh cilantro
1-2 limes
Olive oil
Cumin
Ancho Chile Powder
Salt & Pepper to taste

1. Toast quinoa in heavy unoiled skilled until a light caramel color and nutty aroma develops. Remove from heat and let cool. Rinse.

2. Salt water and bring to a boil in heavy saucepan.

3. Add the quinoa and return to a boil. Reduce the heat and simmer until the quinoa looks glassy or translucent, about 15 minutes, but check regularly. The pre-toasting may speed the cook time up a bit.

4. While quinoa cooks, heat a tablespoon or so of olive oil in a skillet. Add corn and fry briefly so that it retains its crunch.

5. Combine quinoa, corn, black beans (drained and rinsed) and chopped fresh cilantro in a large bowl. Mix well. Add juice of two limes, a tablespoon or so of extra virgin olive oil, and cumin, chile powder and salt and pepper to taste. Mix well and let cool. Serve at room temperature or chill and serve cold.

[XTrainer]

Originally Posted by fat_wilhelm

Toasted Quinoa Salad, Southwest Style

Ingredients

1 cup quinoa
2 cups water
1 can black beans
2 ears corn, corn cut from cob
Handful fresh cilantro
1-2 limes
Olive oil
Cumin
Ancho Chile Powder
Salt & Pepper to taste

1. Toast quinoa in heavy unoiled skilled until a light caramel color and nutty aroma develops. Remove from heat and let cool. Rinse.

2. Salt water and bring to a boil in heavy saucepan.

3. Add the quinoa and return to a boil. Reduce the heat and simmer until the quinoa looks glassy or translucent, about 15 minutes, but check regularly. The pre-toasting may speed the cook time up a bit.

4. While quinoa cooks, heat a tablespoon or so of olive oil in a skillet. Add corn and fry briefly so that it retains its crunch.

5. Combine quinoa, corn, black beans (drained and rinsed) and chopped fresh cilantro in a large bowl. Mix well. Add juice of two limes, a tablespoon or so of extra virgin olive oil, and cumin, chile powder and salt and pepper to taste. Mix well and let cool. Serve at room temperature or chill and serve cold.

That sounds fantastic.