Boxer Chow - Post your Recipes Here!

[Youngblood]

This is a great idea. Eating healthy foods does get boring and repetitive.

I have no idea of the nutritional value of this salad, Chris, but I think it is healthy and it tastes pretty damn good.

Mango salad

2 or 3 mangos peeled and cut into pieces
tub of cherry or grape tomatoes
1 large sweet red onion cut into strip size pieces
Feta cheese, 1 cup or so broken into pieces
And I sometimes add a large cooked chicken breast, cut into pieces
(Feel like I'm forgetting something...)

Mix er up and wala.

[:::PSL:::]

This is a great idea. Eating healthy foods does get boring and repetitive.

I have no idea of the nutritional value of this salad, Chris, but I think it is healthy and it tastes pretty damn good.

Mango salad

2 or 3 mangos peeled and cut into pieces
tub of cherry or grape tomatoes
1 large sweet red onion cut into strip size pieces
Feta cheese, 1 cup or so broken into pieces
And I sometimes add a large cooked chicken breast, cut into pieces
(Feel like I'm forgetting something...)

Mix er up and wala.

Mmm.mm

I miss the Philippine mangos.

[Trainer Monkey]

Coming down,one caveat,Id use less butter
GREEN BEANS ALMONDINE 2 med packages French green beans
1 stick butter
2/3 cup sliced almonds (crushed under a rolling pin)
salt, to taste
1) Snap the ends of both sides of the beans, leaving a whole bean (may cut in half in the middle of the bean).2) In a large deep skillet add 1 1/2 - 2 cups of water and bring to a boil.
3) Add beans and quickly steam (turning beans frequently) for approximately 4-5 mins.
4) Drain beans; remove water.
5) In the same skillet melt butter and add beans.
6) Cover the skillet and reduce heat to a simmer (turning beans occasionally).
7) Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.
Add crushed almonds and toss beans. Lightly salt and serve.
Serves 8-10.

[Youngblood]

Curious to get people's thoughts on what is a good steak to eat. Always have a freezer full of them. The one's I like best are rib steaks for the taste, but I know they get that taste from the large amount of fat/marble in them, as opposed to say a round steak or a cut like that.

Is there really much difference? Am basically eating them cuz heck, who doesn't like steak, and the fact it is meeting my protein needs.

Anyone, anyone...Bueller?

[Trainer Monkey]

Curious to get people's thoughts on what is a good steak to eat. Always have a freezer full of them. The one's I like best are rib steaks for the taste, but I know they get that taste from the large amount of fat/marble in them, as opposed to say a round steak or a cut like that.

Is there really much difference? Am basically eating them cuz heck, who doesn't like steak, and the fact it is meeting my protein needs.

Anyone, anyone...Bueller?

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

[Trainer Monkey]

Coming Down(again caveat,you may leave out the nutmeg here)
INGREDIENTS

• 1 (9 inch) unbaked 9 inch pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup soy milk
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper to taste
• 1 tablespoon dried parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
4. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
5. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

[JT Rock]

Best cut of Steak for less fat content is top round steak, London Broil, Eye Round etc... Stay away from bottom round, its high in fat.

Filet is decent(Healthwise) Ny Strip(High in Cholestoral)

Lets talk about soy and Tofu.... Deathly afraid of it.. Read it causes cancer and Tofu when eaten over a period of time has been known to cause brain atrophy..

I read the cancer comes from a few reasons but one of the reasons is the high temp alkalai solution beans need to be treated so they can be consumable, plus as a guy I dont need the extra estrogen...

I read about the soy danger about 3 years ago and was bummed because I loved soy milk and preferred it over dairy milk used to eat it with my cereal and protein shakes, took me a while to get used to dairy again when I ceased the Soy... Always wanted to try tofu but again am scared of what I read about Soy..

Any thoughts from you guys and gals?

[Trainer Monkey]

Coming Down(again caveat,you may leave out the nutmeg here)
INGREDIENTS

• 1 (9 inch) unbaked 9 inch pie crust
• 1 pound broccoli, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 pound firm tofu, drained
• 1/2 cup soy milk
• 1/4 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground red pepper
• black pepper to taste
• 1 tablespoon dried parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven for 10 to 12 minutes.
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Saute onion and garlic until golden. Stir in the cooked broccoli and heat through.
4. In a blender combine tofu, soy milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and Parmesan cheese; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
5. Bake in preheated oven for 35 to 40 minutes, or until quiche is set. Allow to stand for 5 minutes before cutting.

To put this one in perspective,we have a community pot luck for Memorial Day
Im just glad I used a disposable pie pan,because I think they ate that too
And this is not Tofu land,this is West Virginia for gods sakes

[RozzySean]

Curious to get people's thoughts on what is a good steak to eat. Always have a freezer full of them. The one's I like best are rib steaks for the taste, but I know they get that taste from the large amount of fat/marble in them, as opposed to say a round steak or a cut like that.

Is there really much difference? Am basically eating them cuz heck, who doesn't like steak, and the fact it is meeting my protein needs.

Anyone, anyone...Bueller?

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

[Trainer Monkey]

Curious to get people's thoughts on what is a good steak to eat. Always have a freezer full of them. The one's I like best are rib steaks for the taste, but I know they get that taste from the large amount of fat/marble in them, as opposed to say a round steak or a cut like that.

Is there really much difference? Am basically eating them cuz heck, who doesn't like steak, and the fact it is meeting my protein needs.

Anyone, anyone...Bueller?

Round cuts are good,mignons are good,and New York Strip Streaks are good,round cuts are a little tougher,but you can get by that with a good marinade,or a meat tenderizer

A ribeye (aka delmonico or entricot) has the most fat. Strip steaks and steak tips are also fatty. Chuck is tough but flavorful and best used in pot roasts and stews.

Tenderloin is very tender and not too high in fat. As a rule, the more fat, the more flavor. This is why you will see Filet Mignon usually served with a sauce while Strip and Ribeye steaks are often served only seasoned.

For a lean steak, I enjoy Rumpsteak when I can find it. I give it a few whacks with a kitchen mallet, season it up nice, and pan sear it. It's a little chewier than the premium cuts, but it's cheaper, leaner, and has a nice flavor.

On a strip,its easy enough to cut the majority of the fat off,and give it to the dog,he wont complain,and its not like he has a fight coming up.