Time to Live

Author: ScottyBoy

  • Dealing With Dogs

    If you are a runner, hiker, or biker you will encounter dogs along the way. With a better understanding of dogs and how to deal with them you can finish your workout safely.

    Dogs are territorial. If someone approaches their yard they will bark and growl by instinct. It’s important to keep this in mind, they are wired to be aggressive no matter the odds.

    (more…)

  • Meatballs

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    Meatballs

    Recipe by ejnew_3cpe0b

    This recipe is so good I bought a meatball rack to cook them in.

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    Ingredients

    Scale
    • 1 lb. Beef, ground
    • 2 cloves Garlic, minced
    • 1 Egg
    • 1/2 cup Romano or Parmesan cheese , grated
    • 1/2 tsp. Salt
    • 1/2 tsp. Pepper
    • 1 cup Bread crumbs
    • 2/3 cups warm Water

    Instructions

    1. Mix together all ingredients except bread crumbs and water (it is easiest to mix by hand).
    2. Mix in bread crumbs.
    3. Mix in water and let set for ten minutes for the bread crumbs to absorb water.
    4. Bake in the oven at 375 degrees. The baking time varies depending on the size of the meatballs. For a dozen meatballs bake for 20 minutes. Then throw them in the sauce if there’s time.

    Notes

    Serve with Marinara Sauce

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  • Chicken Chow Mein

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    Chicken Chow Mein

    Recipe by ejnew_3cpe0b

    You can use the bean sprouts as a substitute for chow mein noodles or rice. Or just enjoy the extra crunch.

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    Ingredients

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    • Two chicken breasts, diced or shredded
    • Two stalks celery, sliced
    • One onion, minced
    • 1 cup bean sprouts
    • Two cloves garlic, minced
    • Two tbl oyster sauce
    • Three tbl soy sauce
    • Two tbl cornstarch
    • One cup chicken stock
    • 1/4 tsp White pepper for serving

    Instructions

    1. Saute the vegetables in oil until onions are clear, remove from pan and set aside. Cook chicken until nearly done, add garlic and cook another minute or two.
    2. Add soy sauce and oyster sauce to chicken. Add a few tablespoons of chicken stock to cornstarch and the rest to the chicken. Shake up the cornstarch mixture in a water-tight container, then slowly whisk in to chicken. Adjust sauce to desired thickness, then add vegetables and simmer a few more minutes.
    3. Serve with white rice and chow mein noodles.

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  • Chicken Satay

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    Chicken Satay

    Recipe by ejnew_3cpe0b

    This recipe goes with the Thai Chili Peanut Sauce.

    Try with beef.

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    Ingredients

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    • 1 pound boneless, skinless chicken breasts cut into 1-inch strips
    • 2 tablespoons low-sodium soy sauce or tamari for gluten free
    • 1/2 tablespoon fish sauce or additional 1/2 tablespoon soy sauce
    • 2 tablespoons freshly squeezed lime juice from 2 small, juicy limes
    • 1 tablespoon agave nectar
    • 1 tablespoon Sriracha sauce
    • 2 teaspoons ground ginger
    • 2 cloves garlic minced

    Instructions

    1. In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
    2. When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
    3. Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

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  • Red Lentils

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    Red Lentils

    Recipe by ejnew_3cpe0b

    Serve red lentils as a side dish or add meat for a tasty entree.

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    Ingredients

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    • 1 1/2 cups diced Onion
    • 1/4 cup dice Jalapeno
    • 1 tbsp. minced Garlic
    • 1 tsp. minced Ginger
    • 1 cup Red Lentils
    • 2 cups Water
    • 15 oz. diced Tomatoes in juice
    • 1 tsp. Salt
    • 1/2 tsp. Cumin Seeds
    • 1/2 tsp. Mustard Seeds
    • 1/2 tsp. Turmeric
    • 1/2 tsp. Paprika

    Instructions

    1. Saute onion until soft, then add jalapeno, garlic and ginger for another minute or two.
    2. Add lentils, water, tomatoes with juice and salt. Bring to a boil, then simmer until lentils are soft, 30-40 minutes.
    3. Mash or puree lentil mixture, then keep warm.
    4. Heat a small saute pan on medium-high, add oil, then heat cumin and mustard seeds for 15 seconds. Add turmeric and paprika for another 30 seconds. Add spices to lentil, warm mixture and serve.

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  • Asian Chicken Salad

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    Asian Chicken Salad

    Recipe by ejnew_3cpe0b

    Romaine salad with carrots, almonds, cabbage and sesame seeds.

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    Ingredients

    Scale
    • 9 oz. Romain lettuce, chopped
    • 1 cup green Cabbage, shredded
    • 1 cup Carrots, shredded
    • 1/4 cup Almonds, slivered
    • 1 tbsp. Sesame seeds, toasted
    • 2 cups cooked Chicken breast, diced
    • 2 tbsp. Rice vinegar
    • 2 tsp. Soy sauce
    • 2 tsp. Olive oil

    Instructions

    1. Mix chicken, lettuce, cabbage, sesame seeds and almonds in a salad bowl.
    2. Whisk together rice vinegar, olive oil and soy sauce in small bowl.
    3. Pour dressing over salad ingredients and toss the salad.

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  • Asian Cabbage Salad

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    Asian Cabbage Salad

    Recipe by ejnew_3cpe0b

    This tasty salad features crunchy cabbage and a creamy peanut sauce. It’s a family favorite.

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    Ingredients

    Scale

    Salad

    • 1/2 cup sliced or slivered almonds
    • ½ small head green cabbage finely sliced (about 3 cups)*
    • ½ small head red cabbage finely sliced (about 3 cups)**
    • 1 medium red bell pepper very thinly sliced
    • 1 cup shredded carrots about 2 medium
    • 1 cup frozen shelled edamame thawed
    • 1/2 cup chopped fresh cilantro

    Dressing

    • ¼ cup rice vinegar
    • 2 tablespoons honey
    • 2 tablespoons low sodium soy sauce
    • 1 tablespoon creamy peanut butter
    • 1 tablespoon minced fresh ginger

    Instructions

    1. Toast the almonds.
    2. Place the green and red cabbage, bell pepper, carrots, edamame, and cilantro in a large bowl for mixing.
    3. Whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Add the almonds and give the salad a final, light toss.

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