Good food on a college budget
As someone who's training a bunch, I eat a bunch. Good food is expensive no doubt, but it keeps the engine running well.
I have 2 recipes that I cook for cute girls, erm cook for myself when I can. I normally cook them in bulk (1-2 tupperware containers full) so they last me around a week for dinner. I'll also eat pasta with them, though I don't make my own sauce, although I should probably do that sometime. Storing sauce is an issue though.
In any event:
1) Orange Chicken.
Ingredients:
Orange juice, terriyaki sauce, szechuan sauce, soy sauce, cajun spice mix (or other according to what you like), some basil, white wine or sherry cooking wine although cheap white wine works well. A sweeter wine such as a white zinfandel or a riesling would work well I think.
-Cut chicken breast or tenders into bite size pieces.
-Get yourself a huge zip loc bag and put the chicken in there.
-Pour orange juice over the chicken until the chicken is covered
-Add about 1/3 as much white wine/sherry as you did orange juice.
-Add a bunch of cajun spice and szechuan sauce for spice (as much as you care for)
-add some basil.
Now seal the zip loc bag after taking most of the air out of it, and place it on a countertop. 'Punch' the chicken gently/med hard for a few minutes to tenderize it and allow it to marinade. Put the bag into the fridge overnight, or beat it up some more if cooking immediately.
When you're ready to cook, pour the marinade into a glass.
Pour olive oil on a pan and cook the chicken. When the chicken is getting cooked (i.e. starting to lose the pink inside), pour the marinade into the pan.
When the chicken is cooked, let the concoction simmer for a few minutes.
Dunzo!
Serve over brown rice with mixed vegetables on the side.
Salmon Burgers, Easy and a Favorite...
1. Mix the following in a bowl:
2 tablespoons Soy Sauce
1 1/2 teaspoons Wasabi Powder
1/2 teaspoon Honey
2 Scallions, finely chopped
1 Egg, lightly beaten
2 tablespoons, peeled and minced Fresh Ginger
1 teaspoon Sesame Oil
2. Skin a salmon fillet. Loosely cut it into burger size pieces. Add
the salmon to the marinade and let it sit for 40 minutes or two
days.
3. Fry in a pan just like an egg or a pancake: same pan
temperature.
4. Toast Cibatta rolls, and serve the salmon burgers as they are, no garnish or spread required.
On the side:
I am a fan of having a side of sweet potato french fries: salt, ground pepper, garlic, paprika, and cayanne, roasted in light olive oil on a cookie pan.
Joshua
Welcome to Maryland Manahole :)
Preparing for Manahole + Wife Visit. Tommorrow.
What's for dinner tommorw?
1. Summer Salad: Chopped Garden Fresh tomatos, fresh corn all marinated with a wee bit of oilve oil (from my sister's town in S.France) + a little red wine vinegar / salt / cracked pepper and some really excellent dry/intense mexican oregano all tossed thru and refrigerated. A classic "goes with" summer salad.
1.a. BEERSKIs
2. Crab Cakes - Done RIGHT yo. Secret is dead fresh MD blue crab lump meat. VERY gently inspect for shells. Touch the mix as little as possible. In one LB of meat add: 1 cup of crushed saltines, lots of cracked pepper, a smidge of horseradish or not, a dash of tobasco or not (getting the idea?) one fresh egg and if you like some rosemary infused butter. Make the patties and refigerate. Prepare a cast iron pan with GOOD olive oil and a small amt. of butter. Cook until brown each side. You are really just getting some carmelization started. The meat is already cooked and delish. Folks do add things like tumeric or old bay....FEH!!!! Don't do it, keep this simple. Crabmeat will intensify any spice / flavor you add to it...go easy.
2.a.BEERSKIs
3. Silver Queen Corn on the cob - put corn in a pot of cold water and when it comes to a boil it's done.
3.a. BEERSKIs
4. Eastern Shore MD cantelopes - OMG just shoot me after ;)
4.a. BEERSKIs