Post: #26

Bumping this thread for one of my favorites.

Teriyaki chicken with japanese sticky rice and broccoli

I've been addicted to this meal for a few weeks. Very simple to make, only requires a bit of time to get the rice right.

I'll paste the instructions for each component of this meal separately:

Chicken



In a nutshell: grill your chicken thighs or breasts (filet or cubed). Add a 3:1 LOW SODIOUM soy sauce and honey. Add grated ginger (I like to add a little garlic and sesame seeds too). Let chicken cook through and sauce reduce. Finish with chopped scallions.

Rice

Quote:Wash Rice : Measure out the rice and put it into a saucepan or use a bowl at this stage. Add plenty of water to the pan/bowl then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice soak the rice for at least 30 mins. Then drain after 30 mins.

Boil Rice : Add the rice and 390ml of fresh water to your saucepan. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins. (Make sure to keep the lid on the sauce pan at all times).

Steam Rice : Once it has simmered, remove the saucepan from the stove and leave the rice to steam for a further 10-15 mins.

https://www.japancentre.com/en/recipes/1...sushi-rice

Broccoli




Easy, cheap, nutritious and great macros.

When I want to get fancy, I serve it in bowls with chopsticks. Girls LOVE it.

Post: #27

Pork Num-Nums

This is my go to low-carb dish, mainly because I can get pork sirloin chops for $1.60/lb on sale.

Ingredients:
Pig meat of some sort, in steak-sized chunks
Flour
Some sort of fat to brown the chops (Coconut Oil/Leftover Bacon Grease)
Salt
Pepper
Sour Cream
1 Onion, diced
Mushrooms, sliced (quantity based on how much you like mushrooms)
2 Celery Stalks, diced
Sage
Chicken Boullion

Instructions:
Preheat oven to 350 F
Heat up the oil in a frying pan (hot enough to brown meat, med-high)
Mix a few tablespoons of flour with some salt and pepper
Dredge pork in flour and brown in frying pan, retain leftover flour.
Remove pork from pan and place in casserole dish
Stir leftover flour in about 1/2 cup water along with 1 tsp boullion
Put onions in the pan and stir around to loosen the burned crud in the pan
Once the onions are sweating, toss in the mushrooms and celery, cook for a few min.
Pour flour/water/boullion in pan, stir constantly until it comes for a simmer and turn heat down to medium
Add as much sage as you like, and a cup of sour cream, stir together and bring back to simmer.
Pour everything into the casserole dish with the pork and cover with aluminum foil.
Bake for 1 hour.

This should produce some nice tender meat even out of tough pork chops, and you can put the gravy on noodles or a baked potato, or steamed broccoli if you're trying to restrict carbs.

Post: #28

I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

Post: #29

We should throw in the estimated costs of these recipes

Post: #30

(01-31-2017 08:06 PM)ShotgunUppercuts Wrote:  I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

I've been guilty of using a butter rub on steak.

Post: #31

(02-01-2017 04:02 AM)The Beast1 Wrote:  

(01-31-2017 08:06 PM)ShotgunUppercuts Wrote:  I've decided to stop applying olive oil on any steak I cook because it gets in the way of it marinating before grilling.i just have to keep an eye on it ,so it won't get any more seat on it than I'd like.

I've been guilty of using a butter rub on steak.

what is wrong with that?

Post: #32

Nothing,I do the same when I cook mines in a pan .its been a while since I've done it also.