The Basics of Marinating


Do you find yourself cooking the same things over and over, with little variations to seasonings or flavors? A great way to add flavor, with the minimum amount of calories, to your favorite proteins is with marinades! Here are some starting points:


How? Start with a large plastic zip-lock bag for easy clean-up, or use any air-tight container


What? Cut your protein of choice into similar sized pieces. This can be done with one or a combination of the following:  skinless, boneless chicken breasts/thighs, trimmed flank steak, trimmed pork loin, trimmed pork chops, peeled and deveined shrimp, boneless and firm white fish filets, firm tofu, Portobello mushroom, eggplant, tempeh, paneer cheese, seitan.

 

Where?  Always marinate in the refrigerator to avoid any health hazards


Time?  Meats can be marinated overnight for up to 5 days, but seafood and vegetarian proteins are more delicate and need only 2 to 3 hours to pick up the flavors


Three basic recipes:


Tart and Tangy Balsamic


2 tbs balsamic vinegar
1 tbs of olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped garlic
1 tablespoon Worcestershire sauce

Orange glaze


1 tbs reduced-sodium soy sauce
4 tbs orange juice
1 tbs sesame oil
1 tbs fresh ginger
1 tbs chopped garlic

Rosemary Lemon


2 tbs lemon juice
1 tbs chopped rosemary
1 tbs olive oil
1 tbs  chopped garlic


Mix the ingredients in airtight container or bag along with 1lbs (450g)  of your protein of choice, and let those flavors have a party!

 

 

Coach Renee'




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