The Fitness Focus

It is currently Fri Oct 20, 2017 11:19 am

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 10 posts ] 
AuthorMessage
 Post subject: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 11:55 am 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
Pico De Gallo

Here is a great way to liven up your low fat burgers and chicken breasts, fish or even shrimp - It is fresh and tasty!

2 medium tomatoes, mine weighed 4.5 oz each, about two cups
½ a large onion, 4oz, about ¾ c
1 jalapeno pepper, 1 oz, seeds removed
1 medium lime, mine was about 4.5oz
½ bunch of cilantro (1 cup when chopped)

Dice the tomatoes, onion and jalapeno into small cubes. Chop the cilantro. Place in a medium bowl. Roll the lime around while pressing down on it, then cut in half and squeeze the juice into the bowl with the other ingredients.

This made about 3 cups.
Total 170 calories
6g protein
41.4g carbohydrates
<1.6g fat
8.4g fiber

Per ½ cup serving:
28.3 calories
1g protein
6.9g carbohydrates
.26g fat
1.4g fiber

It is even better if you cover it and let it meld together in the fridge overnight!

You can top just about anything with it, try it on burgers!

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 12:07 pm 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
Puerto Rican Pig Powder(Sazon)

This is my daughter's favorite seasoning for oven roasted chicken... but it is also good on steak and..pork . I have also done shrimp on the grill with this seasoning - no complaints!

1/3c coarse salt (kosher or sea)
2 tbsp freshly ground white pepper
2 tbsp freshly ground black pepper
2 tbsp dried parsley
1 1/2 tbps ground cumin
1 tbsp drid oregano
1 tbsp garlic powder
1 tbsp onion powder

Combine the ingredients ina bowl and mix well. transfer to a jar or bag and kep away from heat and light, it will keep for several months. Makes 3/4c

The way I use it - sprinkle it over both sides of chicken pieces before drizzling with a little olive oil and roasting ina hot oven.

Or make a wet rub by mixing a tbsp of sazon with some olive oil and rubbing it into steaks or placing it in a bag with shrimp and then mixing it around.


My other favorite seasoning for steak is:

Central Asian Seasoned Salt - flavors similar to those you might find in traditional Afghan food.

1/4c coarse salt (kosher or sea)
1 tbso cracked black pepper
1 tbsp freeze-dried chives
1 tbsp dried parsley
1 tbsp dried mint
2 tsp ground coriander
2 tsp hot paprika
2 tsp dried garlic flakes
1/2 tsp ground cinnamon

Combine all, transfer to jar or bag and store away from heat/light. Will keep for several months.

That one is my favorite, mixed with olive oil and rubbed into both sides of steak, let sit about 1/2 hour (time it takes for coals to be good and hot) and then sear steak on both sides - sooo flavorful

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 9:04 pm 
Offline
Newbie

Joined: 05.2009
Posts: 11
Gender: Female
Ok... here's the challenge...

I have an herb pot. It's HUGE. Growing out of control. I need to use some herbs and use them FAST!

Oregano, Basil, lemon thyme, regular thyme, dill, chives...

What can I do with these bad-boy monsters OTHER than just put them on food? Can I make sauces out of them, pestos? Give me some ideas, and more importantly, how to do them!

_________________
People will always stare at you for one reason or another; your beauty or lack thereof, your grace or bumbling nature, or for your intellect vs. another's stupidity. So get on with it. - Me


Top
 Profile  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 9:38 pm 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
do you have a dehydrator?

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 9:56 pm 
Offline
Newbie

Joined: 05.2009
Posts: 11
Gender: Female
nope.

_________________
People will always stare at you for one reason or another; your beauty or lack thereof, your grace or bumbling nature, or for your intellect vs. another's stupidity. So get on with it. - Me


Top
 Profile  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 9:57 pm 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
This is an unusual version of Chimichurri Sauce (South American Pesto) from the cookbook Garlic Garlic Garlic..I haven't tried it but it uses a lot of fresh herbs and sounds tasty :) supposed to be good with chicken and fish.

Chimichurri Sauce
Makes 3 cups

1c coarsely chopped fresh figs
1c coarsely chopped fresh plums
2 bay leaves
1 tsp whole black peppercorns
8 plump garlic cloves
1 1/2c tightly packed fresh flat leaf parsley
3 tbsp fresh oregano
2 tbsp fresh thyme leaves
2 tsp fresh rosemary needles
1/2 tsp crushed dried red chile
2 tbsp vinegar, preferably garlic vinegar
1/2c extra virgin olive oil
1/2 tsp salt

using a small vegetable steamer, steam the figs and plums until tender but not too soft, about 4 minutes. drain and set aside.
combine bay leaves and peppercorns in a spice grinder and grind thoroughly.
Put bay leaf mixture into the bowl of a food processor, along with garlic, parsley, herbs, crushed chile, plums and figs. pulse until ingredients are finely ground and blended, scraping down sides of bowl several times. with motor running, drizzle in vinegar, then olive oil, processing only until ingredients are well-blended.
Scrape sauce into a clean container and cover tightly. chill until needed, bringing to room temp 1 hour before serving.

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 10:00 pm 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
Pesto - yummmmm! This one is from The Joy of Cooking

Process to a rough paste in a food processor:
2c loosely packed fresh basil leaves
1/3c pine nuts (i like to toast them first for more flavor)
2 med cloves garlic, peeled
1/2c grated parmesan cheese
with the machine running, slowly pour through the feed tube:
1/2c extra virgin olive oil.
season with salt & pepper.

Use immediately or store in fridge up to one week.

i have also frozen pesto with good results.

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 01, 2009 10:30 pm 
Offline
Member
User avatar

Joined: 05.2009
Posts: 188
Location: somewhere...over the rainbow
Gender: Female
Heres a way to use some lemon thyme:

Fresh lemon asparagus

3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 lb asparagus spear, washed and trimmed
1/2 teaspoon fresh lemon thyme leaves, finely chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon lemon zest, finely chopped
1/2 lemon, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon lemon juice, freshly squeezed
Directions
1Warm the olive oil in a large saucepan over medium heat. Add the garlic and saute for 3 minutes.
2Add the asparagus, thyme, Dijon mustard, lemon zest, lemon slices, and salt & pepper; stir to combine.
3Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
4Arrange on serving platter and squeeze with fresh lemon juice.
5Serve hot or cold.

_________________
Online Personal Training - send me an email at amy4training@yahoo.com for more info!

www.physicalfitnet.com/amy4training


Top
 Profile Visit website Personal Album  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 08, 2009 9:00 pm 
Offline
VIP
User avatar

Joined: 06.2009
Posts: 918
Gender: None specified
Looks like work! I'm too lazy for all that. Just give em some steam and a dash of salt! LOL


Looks good though! Let me know next time you make this!

_________________
Bull Rider!


Top
 Profile  
 
 Post subject: Re: Top THIS! dressings, sauces, marinades
PostPosted: Mon Jun 08, 2009 10:54 pm 
Offline
VIP
User avatar

Joined: 06.2009
Posts: 1433
Location: Inside the cookis Jar..
Gender: Male
Yeah im with knight.. i throw mine on the grill.. and then the oven... and mix with my veggies.. and BAM.. I got my meal.. lol

_________________
People always trade in something they WANT, for something they want right NOW, and then complain when they don't get results....


Top
 Profile Personal Album  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 10 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
cron
© phpBB® Forum Software | phpBB3 free Forum by UserBoard.org | All Rights Reserved.
» Contact & Abuse Support-Forum Gooof Webdesign free forum Dein Forumo Forum web tracker