Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘marinade’

Light Ginger Marinade

Posted by terrepruitt on March 14, 2016

Unfortunately I don’t always measure when I am cooking or making a marinade.  I actually hear a lot of people say that.  When you are cooking you just pour and sprinkle and shake, right?  It makes it very difficult to share recipes.  Normally I don’t even remember what I put in a marinade and every once in a while I wish I had.  This one was a little different from my normal marinades and I really liked it.  I liked it so much that in the middle of eating I jumped up and wrote down what was in it.  Then later that same week I made it again.  The first time I used it with boneless pork chops.  It was really good.  Then second time I used it with boneless chicken breasts . . . just as good.  I have not used it with beef so I don’t know if it will be as good with that as it was with pork and chicken.  I’m calling it Light Ginger Marinade.

I put in:

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Light Ginger Marinade

sherry  (1 1/2 cup)
teriyaki (1 tbsp)
soy sauce  (1 tbsp)
worcestershire sauce  (1 tbsp)
garlic powder  (1 tsp)
ginger (powder)  (2 tsp)
dry mustard (this is a powder) (1 tsp)
ground thyme  (1 tsp)
and chopped onions  (1/4 to 1/2 of a medium sized one)

Put it all in the dish you (or even a zip lock bag) are going to marinate the meat in and let it set for at least an hour.  I like mine to marinate at long as possible.

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I have guesstimated the measurements because, as I said, I didn’t measure.  But I really liked it.  Ha, as I look at it I realized it really is not all that different from my normal, but it is — in my opinion — really good.  And that is really all that matters when I am cooking to eat it, right?  I need to think it is really good.  Ok, well, yes, my husband has to at least like it or why would I make it again, but I am the one that needs to think it is good.  But I still felt I needed to type that.

I think the difference is that instead of using a lot of the teriyaki, soy sauce and worcestershire sauce I only used a tablespoon of each.  Usually I use a lot more of all of those.  Or I make the base the teriyaki.  But this time I was trying to just add those flavors a little bit.  That is why I am calling it “light” because it is not as dark as the other marinades.

I am going to use this recipe the next time my hubby makes a Costco run.  We can do some of the chicken AND some of the pork in this.

Of course, when you make it, adjust it all to your liking . . . and to the amount of meat you are trying to juice.  Perhaps adding some salt and pepper?  For me, everything needs salt, but not pepper.

I bet it would be really awesome with fresh ginger!

Do you have a “go to” marinade you always make?

 

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Can’t Judge A Cow By It’s Color

Posted by terrepruitt on December 16, 2014

Did you know that beef from a grass-fed cow has to be cooked differently than meat from a cow that is not grass-fed? It is an interesting challenge. Last year we went in on the purchase of a grass-fed cow. When cooking it, you have to really watch it and learn the timing of how to cook it because it doesn’t LOOK the way beef from corn-fed cows look. It always looks raw . . . .at least the ground beef. Pictured here is an absolutely fully cooked burger. See how red it is? Why does it look like that?

The meat cooks faster, plus it never LOOKS cooked. So, as I said, it has to be watched and it is cooked by time not looks.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAThe flavor is so much nicer than the corn-fed meat. I am not really a beef lover. That is why we buy meat then marinade it right away when we get home. I like the meat to have soaked for a long time. I think the time it takes to freeze can be considered marinating time. Then as it is defrosting it is marinating. But with this meat I don’t feel the need to marinade it, or at least not marinate it for so long.

Same goes with hamburgers.  When we make hamburgers from corn-fed beef, I like to put chopped onions in them. I like to sauce them up. They need the flavor of sauces – at least worcestershire . Well, not these babies. A little garlic salt and garlic powder and it was good to go. It was soooo good.

Since we enjoy the flavor of the meat so much and we think a grass-fed cow is healthier and therefore healthier for us to eat, we went in on the purchase of another cow.

And, my tired ole refrain. I was not planning on posting about it, so I only have this picture – but after dinner I couldn’t come up with anything to post and I am wondering about the way this beef cooks so I thought I would put it out there.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAThis one picture I took to send to the person who researched and organizes the whole cow purchasing thing. I sent it to her asking the same question. Why does the perfectly cooked meat look raw?

I also took the freezer picture because we were not certain the meat would fit in our freeze, but we took, everything out that we could live with out in the freezer. Then my hubby packed it all back.  We were able to put back everything that NEEDS to be frozen.  I was relieved and happy at my hubby’s tetris job.  I took that shot to show the same person because the first cow was our cooler full, this one was the cooler and a box.  As we were driving home my husband said, “Looking at that amount of meat . . . I don’t think it would fit in our freezer even if there was nothing in it.”  Ha.  We under estimated the capacity of our freezer.  I am so glad we bought the big frigerator so many years ago.  Whew.

So, do you buy grass-fed beef?  Does it cook up like corn-fed beef (the color)?  If not, do you know why?  Does it taste so much more yummy to you?

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