Useful extras
August 18, 2009
Make a marinade
Challenge Yourself for: 24 Hours
Because they add flavor to meats and veggies, marinades circumvent a need to add “flavor” from carcinogenic charring during grilling. Today, challenge yourself to marinate safely and deliciously with the following tips:
- Marinate in a nonreactive pan (glass, ceramic, or stainless steel)
- Marinate meats in the fridge to inhibit bacterial growth
- Go light on marinating seafood and veggies to avoid mushiness
- Separate marinade you plan to use as sauce before exposing it to raw meats
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I marinated some flattened chicken breast in a pesto dressing for about an hour before stuffing it with roasted red peppers and some mozzerella, coated in panko crumbs and cooked at 400 degress till done….delish
made an easy marinade for chicken kabobs…
- red wine vinegar
- salt
- pepper
- parsley
- garlic
- dash of cayenne
- water
whisked in some olive oil
We use up fruit juices getting close to expiration and wines that may not be our favorite for our marinades.
Marinades add a lot of flavor to dishes without a lot of calories.
I use a mango sauce to marinate my meats, especially great on salmon:
mango juice
soy sauce low sodium
olive oil
freshly sliced ginger root
(simmer in a pan until it turns a deep orange color) then put on meat and place in he fridge for later. Or place on it before cooking.
i used marinade like this last night on chicken.