Boxer Chow - Post your Recipes Here!

[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?

[Youngblood]

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?

I find tofu disgusting, so no worries here. Not much into soy either.

Far as the steaks go, yea, I suspected that was the case. I'm guessing top round is the same as inside round? Giving up a bit of taste eating it, but nothing some Franks Red Hot Sauce can't fix.

[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?

I find tofu disgusting, so no worries here. Not much into soy either.

Far as the steaks go, yea, I suspected that was the case. I'm guessing top round is the same as inside round? Giving up a bit of taste eating it, but nothing some Franks Red Hot Sauce can't fix.

Exactly... A lean cut of red meat has less cholestrol than a skinless chix breast, I use dry rub as well for the steak as well as montreal steak season

[donnydarkoIRL]

I'm not training at the moment just sparring.

But there are a few things I'm eating that are keeping my weight down, I'm actually nice and trim because of these foods.

I made a dish yesterday.
Atlantic Salmon darnes fried in lemon and extra virgin olive oil.
They were the business!
Had some whole wheat pasta with em and a side of potato salad.


No need for any fatty sauces because of the lemon.

[Trainer Monkey]

How to eat well
Italian marinaded chicken
A lightly buttered Asiago Bread
Honey glazed steamed carrots
Green Pepper with a honey dijon sauce

That was dinner last night,and I was the cook,no eating out
Light on the carbs,mid realm on fat,lots of vitamins(allways steam your veggies,or eat them raw,you lose vitamins if you boil them)

[:::PSL:::]

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?

I find tofu disgusting, so no worries here. Not much into soy either.

Far as the steaks go, yea, I suspected that was the case. I'm guessing top round is the same as inside round? Giving up a bit of taste eating it, but nothing some Franks Red Hot Sauce can't fix.

WTF

That depends on how you cook 'em man. Imo, they're tasty, delicious, and very nutritious.

[Trainer Monkey]

Ingredients

• 1 1/2 lbs carrot, sliced
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup honey
• 1 teaspoon lemon juice

Directions

1. 1
   
   Steam or boil carrots in salted water for 10-15 minutes until they are tender-crisp and drain.
2. 2
   
   Heat butter, honey and lemon juice in a heavy skillet for about 2 minutes or until hot and bubbly, stirring often.
3. 3
   
   Add carrots; cook uncovered 4-7 minutes or until they are glazed, stirring frequently.

[Trainer Monkey]

Pac is right,Tofu done right crushes,done wrong,yuck
Really like anything else

[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.

[RozzySean]

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.

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

[Trainer Monkey]

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.

You can trim the fat off the outside of a strip, it's still pretty well "marbled." Marble is the fat content within the steak itself. When I'm looking for a steak strictly for the pleasure of eating, I look for that in a steak, but if you are looking for the leanest cut of beef, you want to avoid cuts with too much marbling. For certain a strip is a better choice than a ribeye, but even if you cut the fat off the edges, it's not exactly a lean cut. If you are in serious training, trimming that fat is a must.

You are right, top round steaks are the leanest, but they need a marinade, a mallet and some meat tenderizer. I don't really enjoy them that much.

You must be getting different cuts then I do here,no biggie,its just how the butcher cuts them first,and that does vary region to region,ours arent that marbled,theres just the underskin fat to worry about,and I just slice that off,cause even if I wasnt weight watching,I think its kind of gross tasting anyway. The dog on the other hand thinks he's having a great day when I kick it in to his dish.