Steak salad with sliced porterhouse–
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I didn’t think to take a picture, so this is from Cooking Light’s site, but I made these scallops last night with asparagus, steamed rice, and riced cauliflower and they were absolutely delicious, in addition to taking like 7 minutes to make. They were in their “5 Ingredients” section. So good, so easy, and a little bit fancy. (But lol at the idea that three scallops is a serving.)
Edit: looking at the photo I have to say, mine looked better.
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This is what I’ve been eating twice a day for a while now.
~280g cooked weight of chuck steak and half cup (uncooked) white or jasmine rice (per bowl) I marinade the meat with the bags of McCormick’s liquid steak marinade and cook them in a pan stove top.
Pretty tasty, not nearly as fancy as some of yalls food 
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that looks so delicious that I thinking the whole damn day about it and made a screenshot. It´s so stupid because its rice and beef 
I will definitely cook this for dinner today!
question, how much weight is this before cooking ~ ???
what brand of chuck steak do you use or recommend?
thank you very much!
Thanks man! Cooking it in the liquid marinade really adds to the flavor!
I’m not sure on raw weight.
I get mine from Publix.
I just finished my first bowl of this batch and it was delicious!
Spent the weekend in NYC.
First night, half pepperoni/half buffalo chicken pizza and garlic bread in the room.
Second night, hit an awesome Indian place. Literally told the waiter, “We’ve never had Indian food before. What should we get?”
Shrimp piri piri; potato-pea samosas with a mint sauce and tamarind sauce
Chicken tikka masala; Baghare baingan (eggplant in coconut and peanut sauce); onion naan that I could’ve eaten by crateful.
Rasmalai (cold cottage cheese dessert in a condensed milk-pistachio-coriander sauce)
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Apple picking season. Wife has made 30+ jars of sauce. I’ve made some hard cider for the first time. We’ll see how that goes.
My free home made press (spaghetti pot with hole, 2x4 frame, 10# plate and scissor jack) broke lol. I need to build a scratter to make the apples easier to press.
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Changing up meal prep for the next few weeks. Got burnt out in chicken, then steak, now I’m gonna get burnt out on turkey.
~300 grams of lean turkey per bowl and ~200 grams cooked rice per bowl.
Used taco seasoning and Taco Bell mild sauce and powdered taco seasoning. Mixed it real good then added the rice and mixed it up too. Normally I’d add a layer of cheddar cheese on top to melt when I microwave it but the giant bag of cheese we had went bad.
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I’m a broke college student who recently discovered the magic of chickpeas:
Pumpkin spice Hummus
Protein bar - seriously these things are amazing. Only 140 ish cal/bar but it’s more satisfying and has far less crap than any other store bought protein bar I’ve had.
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Mate this looks good!
looks delicious!!! Do you weight your meat before or after cooking and how many of those bowls do you eat per day?
When ever I start something new that’s been a while since I’ve eaten it I always weight it before and after I cook it to see what type of loss I have. I lost roughly 25% of the weight with the turkey, then I weight it after the sauces so I know what I’m working with. Then fill each bowl while it’s on the scale.
I eat two boxes a day. One for a second breakfast around 8 and one for lunch around 11:30. If I’m trying to gain my first breakfast is bigger and I’ll usually eat dinner. Right now I’m trying to lose a little bit of weight and hoping I will without changing any of my meals consumed due to the turkey being lower calories than the steak I’ve been eating.
For the rice I don’t ever really measure it raw. It’s such a pain! I normally do ready made jasmine rice cups that you just throw in the microwave but for these bowls I like to have the rice mixed in it.
When I first started working out I counted and weighed EVERYTHING. I feel like I did it enough to learn my body and what I can and can’t get away with. The only thing that I roughly keep an eye on is protein. I try to make sure I don’t go under .75g/pound of body weight. I only look at the protein that’s in the meat so I’m sure I’m getting a touch more from other little things.
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These look great. The plating really makes what might otherwise appear quite modest look superbly appetizing.
I see a lot of greens, are these intended as snacks or as auxiliaries to round out other meals?
I’m guessing, yes? Like, you’d pair picture number three (is that cauliflower rice?) with picture number 6? Speaking of number 6, is that furikake?
I see some fats, olives and nuts, do you fry in butter? Love to hear more about your preparation of lean meats. Like for instance, how did you prepare this?
Again, looks great. Just trying to steal ideas for my own kitchen.
WOW!!! Thats looks amazing and really tasty!!! Can I ask please how do you prepare and cook the starches like rice and potatoes? Do you mix some fats like oils or butter in? Thanks
Great searing on the proteins. Looks delicious.
Hi Allberg, thank you for the compliments!
You are correct, the meals are served family style, so each meal has a protein, vegetable, and healthy fat. Depending on what my client needs carbs are rotated through a weekly menu.
The tuna is cooked with a hard sear, then the sesame-crusted tuna was cooked second. No furikake - it was paired with a fingerling potato/seaweed salad, so all the flavors were present for the meal.
The picture you asked about is turkey breast. It was seasoned and then seared with safflower oil and pan finished in the oven. Rested for 10 minutes and sliced.
I like to use butter, but none of the dishes I shared use it - the client is dairy free, so as a private chef I have to make sure that whatever diet I am cooking for is on point.
I’d be happy to share any more info if you would like to know more.
Thanks!
For starches I adjust the preparation for my intended final product. I use a combination of methods - but for the most part I pre-cook everything (to create resistant starch, and allow me to focus on cooking proteins since the carb product is finished). I don’t mix fats in during the cooking process, but typically use a finishing oil or herb butter before plating.
Grains are pretty simple, but root vegetables have so many options - that would be a longer answer.
You’re punny.
Pan searing + oven finishing is my default technique. Heat oil to shimmering for poultry and skin-on fish, to smoking for steaks and skin-off fish, 450 fahrenheit oven to temp - pretty foolproof.