When I was growing up, Sunday Dinner was usually a bit more special than the dinners during the rest of the week. At least as far as I can remember, they were. Hmmm....not that I can pick out any "special sunday meals"....but for some reason it's in my head. Since starting my own family, thats what I've tried to do. But now that I think of it....what if.....my so called "family tradition" was based on watching a little too much Little House on the Prairie and too many episodes of The Waltons! Oh well, it beats the crap out of The Simpson and Family Guy, right? Oh shit...what will the next generation pick up from those shows and call a "family tradition"!!! (be afraid....be veeeeeery afraid!)
So, where am I going with this? hmmm....well. I think I'm going to alter (no pun intended for the sabbath) my Sunday dinner tradition and make the meals healthy. I currently only have 2 healthy cookbooks by a great author, Pamela Smith....
The things you can learn from her!!
I know that eventually down the line I will need other recipes and maybe another healthy cookbook or 5....ya think?
So, for this particular entry, I'm just gonna give you an awesome marinade recipe. Way healthy and waaaay tasty!! Let me be more specific:
Each serving = 2 tablespoons, 21 calories, Fat = 2 gr., Carb. = 1 gr., Cal. from fat 85 %, and Sodium = 43 mg.
I'm totally new at this stuff but I think so far so good. I mean, all the numbers are low....and thats a good thing right? Hahaha....yep.....this will be an adventure. I'll probably talk about new things that I learn and am excited about (if its old hat to you, then well....humor me, will ya?).
Here's what you need:
3 cups chicken stock (fat-free / low salt)
1/2 cup olive oil
2 cups balsamic vinegar
1 Tbsp. cornstarch
2 Tbsp. water
1 Tbsp. minced garlic
1 tsp. black pepper
1 Tbsp. chopped fresh thyme (I hate thyme...so I used rosemary instead)
2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh basil
1/2 Tbsp. chopped chives
1 Tbsp. hot sauce
1/4 cup orange juice
juice of 1 lime
1 serrano or jalapeno pepper, seeded and diced
2 tsp. creole seasoning
(ooooh, ya...it's gonna be good!!!)
Heat chicken stock, oil and vinegar. In a separate bowl, mix together the cornstarch and water. Add to the stock mixture. Gently boil for 1 minute to thicken.
Remove from heat and cool. Add remaining ingredients and refrigerate.
Stir before using!
Use for marinating meats and vegetables. Marinating time can vary from 15 minutes to overnight.
Makes 50 servings.
Ok...here are a few tips from the author....
"Unused marinade can be refrigerated for up to 2 weeks." (hmm..I think some of this just might have to be frozen since it makes soooo much!!)
"Marinades flavor and tenderize foods. Most marinades contain an acid ingredient (like lemon or lime juice, vinegar or wine) which tenderizes tough cuts of meat."
"Always marinade food in a glass or plastic container, never metal. Allow the marinade to cover the food. Food can also be marinated in a large zip-top plastic bag. Turn the bag occasionally to distribute the marinade."
And yes...today was the beginning of my new tradition... Salubrious Sunday. I did use this marinade for tonight's dinner and will post it later in the week.