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Post by Jablea on Feb 5, 2013 0:04:25 GMT -5
haha, I'm dying chappy. I had to think on each of those. I think we'll have to quiz people soon. ladyoz, cool that you grow your own ginger. I'll have to look into that more. |
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Post by Jablea on Feb 5, 2013 0:05:59 GMT -5
Tuesday - SalmonSo we all know it's good for us. It's something my picky eater will eat. Since he either has a cold or the flu (the docs have run out of flu tests) I picked some up while waiting for his meds. Store had wild caught Coho, which had a few bones in it this time, and Steelhead. We go thru it pretty fast so I took a slab of each to see which was better. Really hard to tell any difference. I have a Cuisinart countertop grill (I'll have to do a topic on it) that I use. No marinade, just spritz with olive oil on the grill or the fish, throw serving size pieces on skin side up and close the lid. Turn over in 4 minutes and drizzle with pancake syrup or brown sugar. I spooned some canned peach juice on this time too. Cook for another 4 minutes. My kid eats his plain. For hubby and me I added to some Romaine (I'm learning  ) salad I washed a couple of days ago along with our favorite Pad Tai restaurant's salad dressing. I have half a dozen recipes for Salmon. Pretty much a fail safe meal.
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chapf
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Post by chapf on Feb 5, 2013 1:15:22 GMT -5
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Post by stampsgal on Feb 5, 2013 12:39:13 GMT -5
Oh chapf...poor little salmon. You produce those all these... chuckle... little guys/cartoons.... in a flash...wowzers! Interesting jable... re cooking salmon skin side up. Do you do that to brown it? I have always baked/broil BBQed with the skin side down ...then peel it off before serving, using it more as a base to protect the flesh. I often place the salmon on a light bed of lemon slices and celery, and do not want too strong a flavour absorbed into the flesh. I do not often pan fry but do stir fry for some recipes. The easiest leanest for me is a light dusting of oil or drizzle of butter and sprinkle lemon pepper on it. A great bake for salmon is --- lemon slices underneath, add your choice of oil or butter and sprinkle with onion powder, celery salt, and pepper then bake in foil...broil the last few minutes if you like the top more toasty. It is a day early for weigh in and my weight loss is stagnant....my exercising must be making muscle out of this fat. Muscle weighs more than fat. haha Wish that was the reason! Last year I did so much better ...wahhh...excuses... excuses |
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chapf
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Post by chapf on Feb 5, 2013 19:50:34 GMT -5
Oh chapf...poor little salmon. You produce those all these... chuckle... little guys/cartoons.... in a flash...wowzers! I combined two smileys by other people that I saved. I only modified a little bit. (fish is still alive, I didn't kill it :D) |
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Post by Jablea on Feb 6, 2013 1:03:26 GMT -5
Interesting jable... re cooking salmon skin side up. Do you do that to brown it? Nope, I just start that way because I can not resist turning it over, even on my grill which is two sided. I eventually wind up the same as you, skin down.  |
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Post by Jablea on Feb 6, 2013 1:09:57 GMT -5
Wednesday - Check In Day
Where in the heck did this week go? I have no hope for me. I've been trying to feed and water my sick kid and that leads to feeding and watering me, seemingly with more emphasis on the feed for my part. I'm not giving up. I really do eat healthier after these three years with you all, just got to keep going for it.
How are you doing?
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ladyoz
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Post by ladyoz on Feb 6, 2013 7:09:28 GMT -5
CHECKING IN: down .25 kilo >> total loss to date 2.5 kilos ( 5.5 lbs ) weight loss has slowed right down ... so my goal for this coming week is to get more "different" exercising in :  besides my water work, I'm going to try some more stretching and a couple of 1/2 hour torture sessions on the horrible treadmill (good excuse to lose myself in Adam's music on the ipod). |
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Post by Deleted on Feb 6, 2013 10:20:20 GMT -5
I really like this thread, everyone is so funny! I got in my 5x of exercise. Yay! I also joined the fitness challenge going on at work and it was nice to meet some more people. My workplace is sponsoring a tai chi class and one of the other ladies invited me to join her. It starts today. So that ought to be fun and something different too. The hardest thing for me about sticking with my aerobics class is the sameness and the awful music. Though at least now I can laugh when we start in with "Shines Bright Like a Diamond."  I stuck with my healthy eating. This week I had a lot of salads. I made a Chinese broccoli salad (recipe needs some work) and made borscht again with the beets and cabbage plus some carrots. Yummy! I made homemade coleslaw with cabbage, carrots, and radishes for the Super Bowl. One thing I realized is that chopping and shredding, etc., is starting to get me down and could really prove a major obstacle to sticking with my plan. So I am getting a food processor! I have never had one of these before and I'm excited. I found an inexpensive one with good reviews on Amazon. It sounds miraculous. Can't wait 'til it comes. I get a new box of produce tomorrow. Can't wait to see what's in it. I did pretty well eating up the stuff from the last box. I still have a few greens left, along with some of the dill, some cabbage and a few radishes. I have also had breakfast smoothies several times! I figure eating all these veggies and fruits has got to be good for me! ETA: I meant to include a couple of good salmon recipe here. Everyone loves these. I use my little George Foreman grill for this and it is so easy and really good. It cooks it on both sides at once. I don't worry about the skin. I make a little sauce with vegetable oil, soy sauce, dijon mustard and a chopped scallion/green onion. Sprinkle salt and pepper on the salmon and put on the preheated grill, and put on some sauce. Cook for 2-3 minutes, then baste with most of the remaining sauce. Cook for 2-3 minutes more. Serve topped with remaining sauce. The other day I used dill instead of green onions and it was great. Another great recipe is to put the salmon in a skillet with water and about 1/2 can of lemonade or limeade concentrate, and poach it until done, about 15 minutes. Really easy and it picks up the lemony flavor. You can make a really yummy topping for it by mixing some of the concentrate with mayo and adding pepper to taste. Hard to resist eating gobs of topping, though. |
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Post by stampsgal on Feb 6, 2013 10:55:51 GMT -5
Interesting jable... re cooking salmon skin side up. Do you do that to brown it? Nope, I just start that way because I can not resist turning it over, even on my grill which is two sided. I eventually wind up the same as you, skin down. Jablea--- yikes I worded it wrong.... I meant skin up to brown the flesh side... not the skin side. But you answered.... both sides get browned with your method. Something has to improve here...no change in weight. Off to adult skating at my local arena. Nice to change up my exercise for the winter. I usually can get in 2x skates per week out of the three time slots we have. They play the old fashioned music for skating, which gets a tad boring as it is the same tape over and over. No point in trying to change the regulars who are in their 70's to 90's .....amazing. The past few years a sprinking of us younger ones has added a spark to the vitality of the group. Wish the music would change though. A gal I used to judge gymnastics with told me when I started to skate...don't say anything about the music. It has not gone over well when it had been mentioned. Maybe some day...hard to change "old thinking" as we know with our Adam. |
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) salad I washed a couple of days ago along with our favorite Pad Tai restaurant's salad dressing.
