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NOWYOUDIDIT's Photo NOWYOUDIDIT SparkPoints: (30,376)
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9/2/13 11:19 P

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hmmmmmmm can you make them in a crockpot? I have so little time to watch the oven! :o)

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com


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JLKL1980's Photo JLKL1980 Posts: 1,151
9/2/13 9:32 P

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OMG - sounds delish!

Thank you. Thank you for posting the recipes.

Joy

George S. Patton-You're never beaten until you admit it.


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EXOTEC's Photo EXOTEC Posts: 2,898
9/2/13 8:08 P

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I'll just post those recipes here... since we're already discussing them in this thread, it seems the most likely option.

Rare Beef Rib Roast

12-lb rib roast
Kosher salt, to taste
Freshly cracked mixed peppercorns, to taste

Remove roast from the refrigerator at least two hours before beginning to cook.
Place in a shallow roasting pan and liberally sprinkle fatty top with salt and pepper. Pat in.
To protect the oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat.
Preheat the oven to 500*F, and when preheated place roast in oven and roast for the times listed below. The times must be adhered to exactly. Set a timer to remind you as a few minutes of overcooking will ruin the roast.
When the cooking time ends, turn off the oven but do not open the door. Allow the roast to remain in the oven for 1 hour or until the oven is lukewarm, which occurs in about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for 2 hours.

The roasting time works out to 15 minutes per rib or approximately 5 minutes per pound.

For a 2-rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F
For a 3-rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F
For a 4-rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F
========================================
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Marinated Flank Steak

Largest flank steak you can find. Try to get one of even thickness and width.

Marinade:
1 c dry sherry
c soy sauce
1 T (+/-) ground ginger
c cooking oil (peanut or olive)
1 T minced garlic (preferably in oil)
- 1/3 c dark brown sugar
~ 1 tsp freshly ground mixed peppercorns
Water
(These seasoning amounts can be adjusted to your taste; if you really like ginger, add more; if you love garlic, add more! if you're not wild about sherry, reduce it - but don't eliminate it.)

Mix marinade in a tightly sealing marinade container or large plastic zipper bag.
Shake to mix marinade well. Dilute with small amount of water your taste. Add steak and seal container. If using plastic zipper bag, squeeze out all the air. Marinate in refrigerator for 4 hours (or overnight) turning several times. Dont overmarinate!
You can grill the steak, but the best flavor comes with broiling: score the surface and broil very hot until surface begins to char. Turn, score, broil similarly on other side. The meat should still be slightly "wobbly" when done (use your finger!).
Slice very thin to serve (flank steak is not a tender cut!).

Hope you like these!




Edited by: EXOTEC at: 9/2/2013 (20:15)
...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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STEAMY17's Photo STEAMY17 SparkPoints: (5,548)
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9/2/13 7:46 P

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My inital "go to" meal is some form of meat that my hubby grills while I make a salad or steam up some veggies.

If I have a bit more time I make a cheeseburger skillet and a salad.

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JLKL1980's Photo JLKL1980 Posts: 1,151
9/2/13 7:11 P

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Exotech - I would really love to have your recipes for the roast and the asian flank steak. I guess you will be posting them in the recipe section.

Reading your message made my mouth drool.

Thanks.

Joy

George S. Patton-You're never beaten until you admit it.


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EXOTEC's Photo EXOTEC Posts: 2,898
9/2/13 5:29 P

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Well, phooey! you nixxed my favorite! I love soft-boiled eggs!
Okay... something different.

I have 2 favorite chicken meals. I think I've got them both shared in recipes. The easiest one is to take whatever chicken parts you like (and Do NOT talk to me about those boneless, skinless things!), put them in a baking pan. Pour over just enough white wine of your choice to cover the bottom of the pan. Sprinkle the pieces with crushed tarragon and chervil, and dot each piece with (real) butter. Cover it and bake at 350F for about 20 minutes. Take off the foil and continue to bake until the juices run clear and the skin is golden and bubbly. YUM. Fight housemates for the skin.

The other one is a bit more involved, a marbella. It's good, too. But not as quick.

I'm also a great fan of ribeyes! oooo the really marbled ones! And get the bone-in -- they have more flavor. Or a bone-in slice of rib roast. mmmmm I don't know how you're doing yours, but there's very little time involvement for me: I just toss 'em on the grill and finish with butter. The longest process is if I make some Bearnaise sauce to go with!

I also love rib roast. I do it the easy way. I season it to pieces, throw it in the oven at 500F for a set amount of time (you can't open the door during cooking), and then let it rest until it comes to the proper "doneness" temp. You get a perfectly cooked and crusty exterior, several pieces of nicely done end cuts, and the center cuts are still pink enough to stand up to rewarming another time (nice if you rewarm in au jus!). I have a recipe I can send with the cooking times per pound if anyone is interested. Very simple.

Another favorite meal is marinated flank steak. I have to do them two at a time because we chow through it so fast it never lasts. It makes a very nice pan-slice for breakfast, if you can keep from eating it all the first night! The marinade is an asian type, and very tasty. Anyone wants that, I can send it, too. It may well be in my recipes. If you search member-shared recipes with my username, you should be able to find it. Or I can just email it to you,
whatever.

I have a couple other things I do in our rotisserie cooker. I like boneless lamb that way. I've done a ham that way. Whole chickens. Pork loin. Most of these are done after brining or marinating and then roasted with dry rubs. The lamb is especially good that way.

All these are pretty much self-cookers. I prepare them and set them, and come back when they're done. I'm not a fussy cook. I'm fussy for flavor, but don't want to stand in the kitchen for a couple hours getting it there.

Hope you can use some of these ideas!
Thanks to everybody else posting recipes, too!

Edited by: EXOTEC at: 9/2/2013 (17:30)
...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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KICK-SS's Photo KICK-SS Posts: 9,554
8/29/13 1:26 A

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When I'm out - my favorite meal is Ribeye steak (New York or T-Bone would also work) and salad with blue cheese dressing.

At home... I usually have an assortment of cooked meat (steak, pork roast, pork steak, chicken, etc.) in my freezer and can just grab something, add some salad and/or veggie and meal is ready.

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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NOWYOUDIDIT's Photo NOWYOUDIDIT SparkPoints: (30,376)
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8/28/13 11:27 P

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I think I'm getting sick of eggs LOL!! I think I'm just going to have to take a day, have the kids/clients eat TV dinners and sandwiches and cook a bunch of things for just me to have on hand!

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com


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HOUNDLOVER1's Photo HOUNDLOVER1 Posts: 7,902
8/28/13 8:47 P

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full-fat yogurt with blueberries or other berries with lots of nuts on top, also hamburgers, eggs with veggies, mushrooms, onions, garlic, cheese etc.
Birgit

You can talk to God all you want and that's great, but the changes happen when you start listening to him.

BE THE CHANGE YOU WANT TO SEE IN OTHERS.




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NOTREADMILLDESK's Photo NOTREADMILLDESK SparkPoints: (12,391)
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8/28/13 6:16 P

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Well, Eliz, if money isn't an object...

My go-to's are a lot like some of the others here: toasted cheese with or without added bite-sized or shredded meat and vegetables; cold meats, hard boiled eggs; omelets...

But one of my favorite things to do when I know time will be an issue on a workday is to have food delivered to the office--whatever I want for lunch, plus something portable I can take home, or more likely elsewhere, for dinner. There's a local-to-my-workplace restaurant that specializes in simple grilled options, so I can have a freshly cooked steak or pork chops and grilled asparagus for a yummy LC lunch, and make all my coworkers rue their Lean Cuisine -G- (Actually, it often ends up a group order, though so far I'm the only one to buy extra food for later meals.)

SJP

NOWYOUDIDIT's Photo NOWYOUDIDIT SparkPoints: (30,376)
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8/28/13 4:44 P

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Thanks everybody!! Great ideas! emoticon

I can't just eat one hot dog! They are like chips to me. My husband cooked me 10 on the grill till they were black and I had them in the fridge- I ate 5 cold before you know it!! I had to stop myself!

Yes- Tuna and mayo is great idea too! YUM!!

I wish I had time to make a rib eye! ;o) I need a personal chef! Remember that Seattle Sutton business? They made low cal meals fresh- why doesn't anyone make fresh LC meals delivered!!

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com


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JIM_1960's Photo JIM_1960 Posts: 27
8/28/13 8:05 A

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My EMERGENCY meal is either a low-carb protein bar, or a hot-dog (hot or cold - so long as it's pre-cooked). I try to keep my fridge (at home and work) stocked with some dogs and my desk drawer and pantry supplied with nuts and low-carb protein bars. It's hard to call it a meal. But it can hold me over until I have more time to prepare a proper one.

This is the day the Lord has made; let us rejoice and be glad in it!


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HONDABLONDE's Photo HONDABLONDE Posts: 2,722
8/28/13 4:53 A

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I love steak and more, but my QUICKIE is opening a tin of tuna and adding mayo.

AGGIETERR's Photo AGGIETERR Posts: 2,033
8/27/13 8:49 P

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Rib eye and grilled onions


Terr

Age: 46
Height: 5'8"
Highest Weight: 375



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KICK-SS's Photo KICK-SS Posts: 9,554
8/27/13 8:38 P

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When I cook steaks or roast or any large pieces of meat, I freeze individual servings and can just throw one or more into a skillet and dinner in a few minutes with salad - something nothing more than a handful or two of plain lettuce, but.... it works.

I buy large pork butt roasts and cook them low and slow - cool them, slice them and vacuum seal them and they're always almost ready too.

And then of course, there is eggs~~~~

Betty

EWEFLUFFY IS NOW KICK-SS

TODAY IS THE TOMORROW YOU WORRIED ABOUT YESTERDAY. GET ON WITH IT!!

BEFORE YOU CAN START A NEW CHAPTER - YOU HAVE TO FIRST TURN THE PAGE!




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SUZANNEYEA's Photo SUZANNEYEA Posts: 4,342
8/27/13 8:36 P

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I have to standard meals. Rare burgers on the grill or ground beef with a few fried eggs on top. When I eat the beef with eggs, it is always well done.

WOUBBIE's Photo WOUBBIE SparkPoints: (65,814)
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8/27/13 8:21 P

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Quickie? Ham steaks from Aldi's. Throw one in a skillet with some bacon grease, flip it once, and voila!

"If you get, give. If you learn, teach."

Maya Angelou


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JLKL1980's Photo JLKL1980 Posts: 1,151
8/27/13 5:09 P

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My favorite is ribeye - grilled outside and a big cobb salad with avocado, cheddar, bacon and anything else fatty that can be thrown on top. Yum!

Joy

George S. Patton-You're never beaten until you admit it.


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LIVINMYDREAMS's Photo LIVINMYDREAMS Posts: 3,438
8/27/13 4:52 P

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My go to's are burgers, deli rotisierre chicken from the market with Frank' hot sauce on it, and I also like spaghetti meat sauce over green beans with lots of parmesean. Also ribeye!

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Jan 1st 2015 - goal Onederland !!!**************************** One can never consent to creep when one feels an impulse to soar!


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NOWYOUDIDIT's Photo NOWYOUDIDIT SparkPoints: (30,376)
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8/27/13 4:46 P

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Just curious what everybody eats frequently (besides eggs LOL!) that is their favorite, filling quick and easy meal?

I don't have lots of time to cook for me. I cook big meals for 11 kids, 2 group home gals.

I finally found something quick and easy that really satisfies me and fills me up with out a lot of work!

I take mozerella cheese (not shredded) pepperoni, cooked chicken breast chunks and spread it on a nonstick cookie sheet. Cook till bubbly and crispy looking. Now that's the hard part!!! LOL! The easy part is (this in the shape of a large pizza) cutting it into 4 servings, it feeds me 3-4 meals. Eat one, refridgerate the rest. I keep some on hand in the fridge always! re-heat in the microwave.

I find it so filling!

Joyfully~ Eliz in Minnesota

www.theroaddownhome.blogspot.com


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