Week 16 report - another gain! What's that all about?

Miss Violette wrote:

and many of their recipes are marked "easy to prepare", Lee

Riight. Recipes are written in this mysterious language that requires an
online translator, like "splay and whisk the cloves into leavened
brochettes that muriette around the cheese cloth."

I might as well be reading the description of a cricket match.

doug

Ignoramus10467 wrote:

On Sun, 25 Sep 2005 09:36:22 +0900, Doug Lerner wrote:

I'm afraid I'll always be a survivalist cook.


I am curious, what is a survivalist cook. Do you cook very simple
dishes? Is that what you meant?

Yes. I can mix and match the following:

* chicken or fish
* two different kinds of frozen vegies or green peppers and mushrooms
* spices and/or tomato juice for sauce

That's about it!

doug

Thanks, Lori. I'll try something and let you know the results!

doug


Lori via WeightAdviser.com wrote:

Doug I got this off the WW web site. I hope it helps.

Chicken breasts are the busy cook's salvation. When you have a late night at
work, they defrost in a flash and cook up just as quickly. But admit it:
You're stuck in a rut, always returning to the same three or four tired
preparations. Ready for some new ideas? Inject your culinary repertoire with
a little variety and try these deliciously easy takes on the ultimate quick
dinner.

Bake them. Place the breasts on a sheet of foil or parchment paper. Try one
of these two toppings:

halved cherry tomatoes, sliced fennel and lemon wedges for a Mediterranean
twist
or
shredded mustard greens, zucchini strips, thyme and a splash of apple juice
for a Southern take
Bake in a 425ï½°F oven for about 20 minutes.

Use a spice rub. Grind dried spices in a spice grinder or in a clean coffee
grinder. Our favorite combinations a

rosemary, parsley, oregano and lemon zest
or
cumin, paprika, chili powder, oregano and a pinch of cayenne
Massage the mixture into the chicken breasts, then refrigerate for at least 4
hours, or up to 12 hours. Broil, grill or saut・chicken breasts for about 20
minutes over medium-high heat.

Pound them flat. Arrange the breasts between two sheets of plastic wrap, then
pound them to 1/4-inch thickness with a heavy saucepan or rolling pin. Spread
one of these two mixtures over the breasts:

frozen, chopped spinach, dill and Dijon mustard
or
chopped, fresh arugula leaves, diced tomatoes and rosemary
Spray a casserole dish with nonstick cooking spray. Roll up the breasts with
the filling inside and place the rolls seam-side-down in the casserole dish.
Bake at 425ï½°F for about 30 minutes, basting them twice with a splash of
cranberry juice.

Try a stir-fry. Cut the breasts into strips. Spray a wok with nonstick
cooking spray, then saut・minced garlic, shredded ginger and chopped
scallions over high heat. Add the chicken strips, some vermouth and a splash
of reduced-sodium soy sauce; stir-fry for 2 minutes. Toss in sliced carrots,
broccoli florets or watercress; continue stir-frying until the chicken is
cooked through.

Use pre-made sauce. Chop the breasts into 1-inch cubes, and then mix them in
a saucepan with your favorite jarred marinara sauce. Cook the chicken mixture
over medium heat for 10 minutes, or until the chicken is cooked through;
serve over whole-wheat pasta or brown rice.

Steam them. Cut the breasts into strips and steam them with your favourite
vegetables and an aromatic herb. For an Asian twist, try snow peas, shiitake
mushrooms and crushed lemongrass. Discard the lemongrass before serving.

Make kabobs. Cut the breasts into small pieces then slide them onto metal
skewers, or wooden skewers soaked in water for 20 minutes. Add on your
veggies of choice: onion wedges, green pepper slices or yellow squash. Grill
or broil the skewers for about 20 minutes, basting occasionally with apple
juice.

As you prepare the breasts, follow these three general tips:

Don't poke the breasts with a fork. Use tongs or a spatula to turn the
breasts over the heat. Every hole in the meat allows moisture to escape.

Salt them at the end. Salt pulls out moisture; only add it to a completed
chicken dish, just before serving.

Let the breasts rest. After the cooking is done, let the breasts sit at room
temperature for five minutes before serving so that the natural juices can
reincorporate into the meat.

Bruce Weinstein and Mark Scarbrough are the authors of Cooking for Two
(Morrow Cookbooks, 2004).

Lori


You can do lots of things with a single chicken breast or small piece of
fish. Look at the WW web site message boards for ideas.

true, Lee, not understanding much beyond, stir and set the micro...
Doug Lerner wrote in message
...
Miss Violette wrote:

and many of their recipes are marked "easy to prepare", Lee

Riight. Recipes are written in this mysterious language that requires an
online translator, like "splay and whisk the cloves into leavened
brochettes that muriette around the cheese cloth."

I might as well be reading the description of a cricket match.

doug

Doug Lerner wrote in message
...

Seriously - last year I had to look up on the Internet how to boil
an
egg. (not joking)

It's not really that easy. The Georgia Egg Board has rather extensive
recommendations that I read in a Julia Child cookbook. In the past
there was an on-going saga in ASD of someone trying to get the perfect
boiled eggs.

Matthew

Doug Lerner wrote in message
...
Willow wrote:

Seriously, get your butt in a meeting room and get some cookbooks
!

I learned to cook with the WW cookbooks (Couldn't cook eggs when I
got
married I burned water !!!!!) I DID put my klitchen on fire 3
times but I
LEARNED !


Unfortunately my butt is 5,000 miles away from the nearest meeting
room.

What I need are "cookbooks for one person". These "serves 4" or
"serves
6" deals don't work for me!

I own a rather good cookbook with healthy recipes using rather
standard ingredients called "Healthy Cooking for Two" by Brenda
Shriver and Angela Shriver.

Matthew