Weekly food finds/meal ideas with pic
Hey guys,
Just wanted to share some meal ideas for this week, let's try and keep our protein based diets interesting.
Curry Chicken Salad- For you curry lovers out there, I got this idea from my aunt:
Shred chicken from a ready made rotesserie bird. Sprinkle onto the chicken a generous amount of McCormick Curry powder. Mix in some mayo (or greek yogurt), sliced almonds, diced apple, celery whatever you like in your own chicken salad.
I also made braised rabbit with rosemary which was really delicious, The recipe comes from a small restaurant in Italy, where rabbit is a popular protein source. if the idea of rabbit creeps you out CHICKEN THIGHS (skinless or with skin, your choice) can be substituted, the result is a rich, tender meat with alot of wine notes:
ingredients:
1.5 lbs rabbit, cut into 2 inch pieces, soaked over night in sal****er and rinsed OR 2lbs chicken thighs, 3 TBSP flour, divided, 4TBSP olive oil, 1 large garlic clove, flattened, 1 large fresh rosemary sprig, 1/8 tsp crushed red pepper, large pinch of salt, 1.5 cups dry white wine, 2 TBSP room temp butter
directions:
sprinkle meat with salt and pepper, lightly coat in flour. Brown meat over med-high heat in a large non-stick skillet with 2TBSP olive oil, about 4 minutes on each side. Transfer meat to another bowl. Add the remaining 2TBSP olive oil to same skillet, add garlic clove, rosemary sprig, salt and crushed red pepper. Stir for a minute until garlic is browned and removed garlic clove. Return meat and juices to pan, Add wine and boil until wine is reduced to half (2-3 mins). In a small owl stir together butter and 1 TBSP remaining flour- stir mixture into wine in the pan. Reduce heat to medium low, cover, and simmer until meat is tender, about 45-60 minutes and turning meat occassionally. Add water by 1/4 cupfuls if pan is getting low on liquid during cooking., MAke sure to stir water in.
Last but not least, I made veal osso buco, made with veal shanks but it can also be made with lamb shanks which are sometimes easier to get. Here is the recipe I used but I halved the recipe
and I dont think the pesto part is necessary. It was delicious but I couldnt taste the pesto. Cooking osso buco leaves you with a very tender meat, slowly cooked, and the marrow from the shanks makes the sauce velvety rich.
http://www.food.com/recipe/osso-buco-with-homemade-pesto-411 263
here is my finished product for veal osso buco:
Just wanted to share some meal ideas for this week, let's try and keep our protein based diets interesting.
Curry Chicken Salad- For you curry lovers out there, I got this idea from my aunt:
Shred chicken from a ready made rotesserie bird. Sprinkle onto the chicken a generous amount of McCormick Curry powder. Mix in some mayo (or greek yogurt), sliced almonds, diced apple, celery whatever you like in your own chicken salad.
I also made braised rabbit with rosemary which was really delicious, The recipe comes from a small restaurant in Italy, where rabbit is a popular protein source. if the idea of rabbit creeps you out CHICKEN THIGHS (skinless or with skin, your choice) can be substituted, the result is a rich, tender meat with alot of wine notes:
ingredients:
1.5 lbs rabbit, cut into 2 inch pieces, soaked over night in sal****er and rinsed OR 2lbs chicken thighs, 3 TBSP flour, divided, 4TBSP olive oil, 1 large garlic clove, flattened, 1 large fresh rosemary sprig, 1/8 tsp crushed red pepper, large pinch of salt, 1.5 cups dry white wine, 2 TBSP room temp butter
directions:
sprinkle meat with salt and pepper, lightly coat in flour. Brown meat over med-high heat in a large non-stick skillet with 2TBSP olive oil, about 4 minutes on each side. Transfer meat to another bowl. Add the remaining 2TBSP olive oil to same skillet, add garlic clove, rosemary sprig, salt and crushed red pepper. Stir for a minute until garlic is browned and removed garlic clove. Return meat and juices to pan, Add wine and boil until wine is reduced to half (2-3 mins). In a small owl stir together butter and 1 TBSP remaining flour- stir mixture into wine in the pan. Reduce heat to medium low, cover, and simmer until meat is tender, about 45-60 minutes and turning meat occassionally. Add water by 1/4 cupfuls if pan is getting low on liquid during cooking., MAke sure to stir water in.
Last but not least, I made veal osso buco, made with veal shanks but it can also be made with lamb shanks which are sometimes easier to get. Here is the recipe I used but I halved the recipe
and I dont think the pesto part is necessary. It was delicious but I couldnt taste the pesto. Cooking osso buco leaves you with a very tender meat, slowly cooked, and the marrow from the shanks makes the sauce velvety rich.
http://www.food.com/recipe/osso-buco-with-homemade-pesto-411 263
here is my finished product for veal osso buco:
HW: 258lbs SW: 240 CW: 140 I am 5 foot 7 and 30 years old
VSG 12/21/10 Plastics: Tummy tuck, breast lift, and augmentation 11/3/11
Soon to be veterinarian!! xoxo
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Tired of Tuna Salad?
Hell to the yes... yet I love canned tuna so I made this little concotion whenever I can. Its fast and easy. Cool and refreshing.
Mix:
2-3 oz of canned tuned
1 oz of Kens lite rasberry vinegarette
1/2 oz of crushed walnuts
1 tablespoon of diced dried cranberries
I eat mine on 1 to 2 romaine lettuce leafs chilled.
Yummy.
Hell to the yes... yet I love canned tuna so I made this little concotion whenever I can. Its fast and easy. Cool and refreshing.
Mix:
2-3 oz of canned tuned
1 oz of Kens lite rasberry vinegarette
1/2 oz of crushed walnuts
1 tablespoon of diced dried cranberries
I eat mine on 1 to 2 romaine lettuce leafs chilled.
Yummy.
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