What are you eating right now?

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  1. #1141
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    Roast beef and veggies

  2. #1142
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    Quote Originally Posted by SloppyJ View Post
    Got a recipe on those bad boys? I've been trying to think of more stuff outside the box for my weekly meals at work. beef or chicken and rice is getting old.

    Here ya go sloppyj.


    Kung pao
    Marinatingingredients

    • 2 poundsboneless, skinless chicken
    • 2 tablespoons soysauce (my mom and I use Kikkoman)
    • 1 tablespooncornstarch
    • 1 egg white (seenote below)
      Sauce ingredients


    • 3 tablespoons soysauce
    • 1 1/2 tablespoonswhite vinegar
    • 1 tablespoonsugar (white or brown)
    • 1 teaspooncornstarch (or tapioca starch)
      Other ingredients


    • Cooking oil
    • 1 bell pepper,diced (optional)
    • 4 dried wholechili peppers, broken in half (more or less if you like; this should give amild kick)
    • 2 cloves garlic,minced
    • 2 slices ginger,minced
    • 2 green onions,sliced (optional)
    • 1 teaspoon sesameoil
    • 2/3 cup roastedpeanuts
      Preparation

    1. Cut chickenagainst the grain (across the lines, not along them) into 1/2-inch strips, thencut each strip into bite-sized pieces. The exact size of the pieces is not asimportant as the uniformity – ideally pieces should have about the same cooktime.
    2. Place chickenpieces in a medium bowl and add soy sauce, cornstarch and egg white (I alsorecommend few shakes of salt if you are using the water method). Stir well tocoat. Set aside (if you have time, let marinate in refrigerator for a couple ofhours or up to a day before).
    3. Prepare sauce: Ina small bowl, add soy sauce, vinegar, sugar and cornstarch. Mix and set aside.
    4. Blanching chickenin batches – oil method (preferred):Heat 1/2 inch of oil in a wok or small skillet and heat until very hot andshimmering. Use a spoon to lower chicken to oil carefully, one scoop at a time.Stir to separate chicken pieces. Add enough so that chicken fits into acomfortable but not crowded single layer. Turn pieces and remove quickly with aslotted spoon or spatula after the chicken turns white. Chicken will notcompletely cooked through. Drain well in a strainer or on paper towels whileyou cook the next batch.
    5. Blanching chickenin batches – water method: Boil a couple ofinches of water in a saucepan. Add a tablespoon of cooking oil. Use a spoon tolower chicken into boiling water carefully, one scoop at a time. Don’tovercrowd the pot; you want the water to stay close to boiling. Stir toseparate chicken pieces. Turn pieces and remove quickly with a slotted spoon orspatula after the chicken turns white. Chicken will not be completely cookedthrough. Drain well in a strainer or on paper towels while you cook the nextbatch.
    6. When finishedwith oil blanching, remove excess oil from pan (you can strain and re-use itlater if you like), leaving a tablespoon or two. If you used the water method,you’ll need to heat 2 tablespoons oil in a wok or skillet over medium-highheat. Add bell peppers, if using, and cook briefly to soften. Remove bellpeppers.
    7. Add dried chilipeppers, garlic and ginger, turning until fragrant. Give prepared sauce a stirbefore adding to the pan. Sauce will immediately turn glossy and thicken. Addchicken and bell peppers back to pan (careful not to include any liquid thatmay have collected during the chicken’s post-blanching rest). Stir to coat. Addgreen onions, if using, and peanuts. Drizzle sesame oil over and mix. Remove toplatter and serve hot



    Teriyaki sauce
    A savory-sweetsauce delicious over grilled chicken, beef or fish. Pairs particularly wellwith salmon.
    Ingredients

    • 1/2 cup soy sauce
    • 1/4 cup sugar
    • 1/4 cup sake(Japanese rice wine)
    • 1/2 cup mirin(sweet rice wine – can substitute with 1/2 cup sake plus 2 tablespoons sugar)
    • 1 clove garlic,crushed
    • 1 slice ginger,smashed
    • 1 tablespoonwater
    • 1 tablespooncornstarch
      Directions

    1. In a smallsaucepan, combine soy sauce, mirin, sake, sugar, garlic and ginger.
    2. Cook over mediumhigh heat three to four minutes.
    3. In a small bowl,blend water and cornstarch. Stir cornstarch mixture into saucepan.
    4. Cook untilthickened, stirring constantly. Take out ginger and garlic.
    5. Marinade meat(Chicken is what I use) and then grill



  3. #1143
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    Quote Originally Posted by macedog24 View Post
    Roast beef and veggies
    How ya cooking up that roast? What size do you get?

    Looks good I love meals like that.

  4. #1144
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    Big Mac bites and baked fries


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  5. #1145
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    Quote Originally Posted by macedog24 View Post
    Roast beef and veggies
    Man that looks like a good old Sunday after church dinner!,


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  6. #1146
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    Oh I had some pepperoni pizza tonight and it was amazing!! Back to my ground deer and rice tomorrow.

  7. #1147
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    Food this week has been more starchy. Not my normal food. Wife had mouth surgery so everything is soft no real texture. Nothing solid.. Had to pick up the slack having kids and she has been outta commish.
    Mash potatoes, mac cheese, greek yogurt, lots of greek yogurt and mixed with protein.
    Soup, veggies(cooked/steamed). Made with my roast. Rotisserie chicken. Rice, shrimp, and chicken. Of course Salad.
    Kids had this but other food made for them also.

  8. #1148
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    A couple pounds of just made DEER JERKY!!
    SPICY!! best around!
    Healthy snack for any time of day!!
    Last edited by macedog24; 10-25-2019 at 08:07 PM.

  9. #1149
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    The other night. Really good!

    Max

  10. #1150
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    a little Post Workout Meal


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  11. #1151
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    Some filipino veggi dish that has pork and peanuts in it..and white rice duh....

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  12. #1152
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    ground turkey tacos and some family pumpkin carving


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    Chicken with peanut sauce, rice, and broccoli

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  14. #1154
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    Max

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