Hey Guys,
To save time and also always have an quick meal ready, I will buy 3-5 packages of chicken breasts and grill them all up at the same time. When cooked and cooled stick them in the fridge. That way you always have the option of chicken done and fast.
I know Biffins likes to cook his veggies but for salad, but one thing to keep in mind are raw veggies have that much more nutriants. I just prep them by buying pre cut veggies like broccoli, carrots, and cauliflower. I will take red/orange/green peppers and cut them up stick them in an sandwhich bag and they are ready to go. I do the same thing with cucumbers and jihcama. So some prep work but fast easy grabs over the week. Hope my tips can help you all on how to do an fast meal. Good luck all!
Gorte- I plan on trying some of your recpies soon! They sound really tastey!!
Healthy Cooking Ideas
Re: Healthy Cooking Ideas
Any chicken lovers here's a very simple but delicious way to prepair some Teraki chickan breasts. Down side to this is you will want to prep this a day in advanced to give time for the marinade to set in.
Couple of boneless chickan breats: $4-$6
Teraki marinade: $3-$4 - a bottle will marinade a good ammount of chicken
Tupaware container that wll hold about a half gal of fluid and allow you to submerge the chicken in the marinade solution.
Vinager: $1-$2
Pop your chicken breasts outof thier contrainer and put em in in the tupaware poor some marinade in the container untill you reach about a quarter the way up the chickan or less(depending on how deep your bowl is and how much chicken you put in ect.. use common sense here). Add enough water to make the water marinade solution to about 3 marinade for every 1 part water. Then add a table spoon or so of vinager, this will help tendorize the meat, this also can be done if you just literally beat your meat with hammer like tendorizor or blunt object either way. Now put a lid on the container and put it in your fridge come back tomrrow evening, cook it and viol tender juicey teraki chicken.
You can add any type of zest to your marinade you want, veggies spices ect. How y ou cook your chicken is up to you. Sometimes i grill it other times ill put it in a 2-3 inch deep pan cook it 20 minutes @350-375deg then add a cup of rice and two cups of water, some vegies and throw it back into the oven and let the rice cook untill the water has evaporated at a slightly higher temp. The rice comes out full of the flavor from the teraki chicken broth.
So all you need is about 5 minutes to prepair this and then 10-15 minutes to grill or 30-40 to bake it with soem rice either way its delicious.
Couple of boneless chickan breats: $4-$6
Teraki marinade: $3-$4 - a bottle will marinade a good ammount of chicken
Tupaware container that wll hold about a half gal of fluid and allow you to submerge the chicken in the marinade solution.
Vinager: $1-$2
Pop your chicken breasts outof thier contrainer and put em in in the tupaware poor some marinade in the container untill you reach about a quarter the way up the chickan or less(depending on how deep your bowl is and how much chicken you put in ect.. use common sense here). Add enough water to make the water marinade solution to about 3 marinade for every 1 part water. Then add a table spoon or so of vinager, this will help tendorize the meat, this also can be done if you just literally beat your meat with hammer like tendorizor or blunt object either way. Now put a lid on the container and put it in your fridge come back tomrrow evening, cook it and viol tender juicey teraki chicken.
You can add any type of zest to your marinade you want, veggies spices ect. How y ou cook your chicken is up to you. Sometimes i grill it other times ill put it in a 2-3 inch deep pan cook it 20 minutes @350-375deg then add a cup of rice and two cups of water, some vegies and throw it back into the oven and let the rice cook untill the water has evaporated at a slightly higher temp. The rice comes out full of the flavor from the teraki chicken broth.
So all you need is about 5 minutes to prepair this and then 10-15 minutes to grill or 30-40 to bake it with soem rice either way its delicious.
Re: Healthy Cooking Ideas
So I must say that I really did not expect to see a post like this on these forums. That stew that you talked about at the begining is a really good idea, Biffins. I think once I have more than 20 dollars to my name I'ma go try that (god damn job taking too long to hire me because APPARANTLY in the post college world I have to go through 15 god damn interviews before they can hire me).
Unfortunately most of the cooking I do is not of the healthy variety but I do have something I can contribute. I was reading Fab's post talking about marinating the chicken a day early (which is totally the right way) but a lot of the time it'll be 10 or 11 at night and my g/f, brother, and whoever the hell else is over will get hungry and want something cooked at home so we usually have to do things a lot quicker. So I generally do beef or chicken and if I want it marrinated this is the recipe I tend to use (obviously you can do this with healthy shit too) for beef...
Poor College Student Special
Go to the meat section and grab however much beef you think you need of whatever is on sale (honestly, you can make almost any cut taste good). Pick up some BBQ sauce and Wershishirhsihester sauce. Make sure you've got whatever random seasonings you like (this can vary greatly, I tend to use fresh cut garlic, a bit of garlic salt, and I buy these awesome little 3 doller mills that have a mix of italian or steakhouse seasoning in them). GET A LEMON (important) or two depending on how much meat.
Toss the slab of meat on your cutting board and wail on it with a meat tenderizer if you have one (by wail I don't mean like actually hit it so hard it falls appart). Take a fork and stab it a bunch of times across one side flip it over and do the same. Cut off most of the fat and cut it into about bite sized pieces. Slice up the lemon(s) into quarters.
Grab a flat bottomed container with sides that are at least a couple inches high (caserole dish is perfect). Toss all the beef in. Squeze half the lemon juice all on the beef stir it around and do the other half. Just chill for a couple minutes at this point (according to the chefs I know - and it tends to work in my experience - the acid from the lemon will actually help break down the meat slightly so that it will take in the marinate quicker than normal). Pour a decent ammount of BBQ sauce and wershishiechiecihster sauce on the beef and throw in the seasonings. Grab a random utensil and stir it all around. Now go chill for like 15 minutes (I usually grab a beer or mixed drink and bullshit with whoever is over so this works out great for last minute guest occasions). Come back and add a little more seasoning and, if needed, a bit more sauce. Stir it again and hang out for 15 more minutes. Throw it on a pan, turn heat on high, cook till done.
I know my directions seam long but its actually a very simple meal (just make sure you dont put TOO much BBQ sauce or it becomes overwhelming and can kinda carmalizes as you cook it) and doesn't require you to wait overnight to get a marinated taste. And while it actually does take a little while to prep you're actually only doing any work for about 15-20 minutes. Obviously you could change this to chicken and make lemon chicken or some such. For a side dish with this particular meal I chop up potatoes and throw em in a frying pan with some oil. Add seasonings as I'm cooking (garlic, oregeno, etc), a bit of wershishishter sauce and then when they're about done toss in some bread crumbs.
Unfortunately most of the cooking I do is not of the healthy variety but I do have something I can contribute. I was reading Fab's post talking about marinating the chicken a day early (which is totally the right way) but a lot of the time it'll be 10 or 11 at night and my g/f, brother, and whoever the hell else is over will get hungry and want something cooked at home so we usually have to do things a lot quicker. So I generally do beef or chicken and if I want it marrinated this is the recipe I tend to use (obviously you can do this with healthy shit too) for beef...
Poor College Student Special
Go to the meat section and grab however much beef you think you need of whatever is on sale (honestly, you can make almost any cut taste good). Pick up some BBQ sauce and Wershishirhsihester sauce. Make sure you've got whatever random seasonings you like (this can vary greatly, I tend to use fresh cut garlic, a bit of garlic salt, and I buy these awesome little 3 doller mills that have a mix of italian or steakhouse seasoning in them). GET A LEMON (important) or two depending on how much meat.
Toss the slab of meat on your cutting board and wail on it with a meat tenderizer if you have one (by wail I don't mean like actually hit it so hard it falls appart). Take a fork and stab it a bunch of times across one side flip it over and do the same. Cut off most of the fat and cut it into about bite sized pieces. Slice up the lemon(s) into quarters.
Grab a flat bottomed container with sides that are at least a couple inches high (caserole dish is perfect). Toss all the beef in. Squeze half the lemon juice all on the beef stir it around and do the other half. Just chill for a couple minutes at this point (according to the chefs I know - and it tends to work in my experience - the acid from the lemon will actually help break down the meat slightly so that it will take in the marinate quicker than normal). Pour a decent ammount of BBQ sauce and wershishiechiecihster sauce on the beef and throw in the seasonings. Grab a random utensil and stir it all around. Now go chill for like 15 minutes (I usually grab a beer or mixed drink and bullshit with whoever is over so this works out great for last minute guest occasions). Come back and add a little more seasoning and, if needed, a bit more sauce. Stir it again and hang out for 15 more minutes. Throw it on a pan, turn heat on high, cook till done.
I know my directions seam long but its actually a very simple meal (just make sure you dont put TOO much BBQ sauce or it becomes overwhelming and can kinda carmalizes as you cook it) and doesn't require you to wait overnight to get a marinated taste. And while it actually does take a little while to prep you're actually only doing any work for about 15-20 minutes. Obviously you could change this to chicken and make lemon chicken or some such. For a side dish with this particular meal I chop up potatoes and throw em in a frying pan with some oil. Add seasonings as I'm cooking (garlic, oregeno, etc), a bit of wershishishter sauce and then when they're about done toss in some bread crumbs.
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greekrefugee
- ASSHOLE
- Posts: 2717
- Joined: June 18th, 2007, 5:29 pm
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Re: Healthy Cooking Ideas
Basic Lentil Soup
1 cup lentils [large or small
1 Medium Onion
1 Large Carrot
2 cloves garlic [medium to large]
3 Bay leaves
1/4 teaspoon of cumin
1 cube chicken boullion
generous dash dried red pepper
1 ripe tomato, or 1/2 can chopped tomatoes [The remainer can be eaten plain], or else crush one large canned stewed tomato.
Salt and Pepper
Olive Oil 3-4 Tablespoons full, more if preferred.
Wine vinegar
Barley or rice.
Carefully wash the lentils, and remove any pebbles or defective, black lentils.
Finely dice the peeled onion.
Finely dice the garlic
Thinly slice the carrot
Put the oil, the garlic and the onions in a large sauce pan and gently sauté over a medium heat, until the onions begin to look translucent. Be careful not to burn the onions or garlic, stir constantly.
Add the lentils, cover with water [about 3-4 cups but add water if necessary later as the lentils cook].
Bring to a boil and add the other ingredients, except the vinegar and stir thoroughly. Don’t forget to break the bay leaves in two to release the flavor. Lower to an appropriate simmer setting.
In Asia Minor some people added a little barley, maybe two or three tablespoons, or somewhat less rice. Experiment to find the right amount. Maybe on tablespoon of rice at first. This will absorb water so more must be added as the mixture cooks.
Cook for about an hour, or until the carrots are cooked and the lentils are tender.
Typical sides are fresh bread and feta cheese. After putting your serving in a bowl, put in a small amount of vinegar (experiment to taste).
This is pretty much ownage food, and is one of my staples. Western style lentil soup just doesn't hold up. It's healty as fuck, and you can easily make it vegan by switching the chicken bullion to vegan vegie bullion. The cumin and bay leaves are key, so make sure not to skip them.
PS: If you didn't already know, don't eat the bay leaves.
1 cup lentils [large or small
1 Medium Onion
1 Large Carrot
2 cloves garlic [medium to large]
3 Bay leaves
1/4 teaspoon of cumin
1 cube chicken boullion
generous dash dried red pepper
1 ripe tomato, or 1/2 can chopped tomatoes [The remainer can be eaten plain], or else crush one large canned stewed tomato.
Salt and Pepper
Olive Oil 3-4 Tablespoons full, more if preferred.
Wine vinegar
Barley or rice.
Carefully wash the lentils, and remove any pebbles or defective, black lentils.
Finely dice the peeled onion.
Finely dice the garlic
Thinly slice the carrot
Put the oil, the garlic and the onions in a large sauce pan and gently sauté over a medium heat, until the onions begin to look translucent. Be careful not to burn the onions or garlic, stir constantly.
Add the lentils, cover with water [about 3-4 cups but add water if necessary later as the lentils cook].
Bring to a boil and add the other ingredients, except the vinegar and stir thoroughly. Don’t forget to break the bay leaves in two to release the flavor. Lower to an appropriate simmer setting.
In Asia Minor some people added a little barley, maybe two or three tablespoons, or somewhat less rice. Experiment to find the right amount. Maybe on tablespoon of rice at first. This will absorb water so more must be added as the mixture cooks.
Cook for about an hour, or until the carrots are cooked and the lentils are tender.
Typical sides are fresh bread and feta cheese. After putting your serving in a bowl, put in a small amount of vinegar (experiment to taste).
This is pretty much ownage food, and is one of my staples. Western style lentil soup just doesn't hold up. It's healty as fuck, and you can easily make it vegan by switching the chicken bullion to vegan vegie bullion. The cumin and bay leaves are key, so make sure not to skip them.
PS: If you didn't already know, don't eat the bay leaves.
-
greekrefugee
- ASSHOLE
- Posts: 2717
- Joined: June 18th, 2007, 5:29 pm
- Location: New Haven, CT
- Contact:
Re: Healthy Cooking Ideas
oh shit, look at this bitch. wtf is up niggz? kind of random, but i was just talking to alex the other day, catching up, etc. what's shaking?barbswilldie wrote:watermelons ?
Re: Healthy Cooking Ideas
Fried Dick
Get a Dick
Fry it
Eat it
Love it
Get a Dick
Fry it
Eat it
Love it
Re: Healthy Cooking Ideas
pookz = the reason tindi losi died