Dreaded Word - Diet

Spring Chicken

As Justin Wilson would say, "Woe is me."
My wife has gone and said the dreaded word - "DIET!" And just when I was starting to get the hang of Egging. She did acknowledge that I seem enjoy my new "Q"ing hobby but suggested that it may be contributing to our expanding girth. So now I have to cut out my two large rum'n Cokes a day, forget about my bowl of icecream, cut down on my coffee intake, eliminate most of my bread .... Well, you get the point. In addition, I have to get back on the treadmill for at least 20 minutes a day. As I was saying, "Woe is me..."
I suspect some of you have faced this predicament before and have come up with appropriate responses including Egg recipes for the "Over fifty and fat" crowd. I would appreciate any suggestions and/or recipes that do not include: 1. replacing wife, 2. shooting myself, or 3. becoming a vegetarian.[p]Spring Chicken
Spring Texas USA

Nature Boy

Spring Chicken,
Lots of good stuff to be done with lean meats. Chicken breastisses, lean pork, and seafood. Ideas will surely come your way on those.[p]I really enjoy veggies done over a hot fire. Here is a recipe I posted a ways back. Give it a go. Adjust to your liking! The flavor is incredible if you use a real hot fire. Link below has a good lookin stainless grill wok that looks like it will hold up much better to the high heat that the non-stick ones.[p]Here you go...a bit long.
I have been meaning to post this for a while, but haven't gotten around to it. Must have been an omen, but several folks at the Eggtoberfest were asking me
about the how I do veggies on the egg. Here goes. For what it is worth, we really like them done this way, and guests seem to like them as well.[p]First of all, I use a grill topper "wok" with small holes in it. The first one I used had an enamel looking shiny black coating, but that did not hold up very well to the
hi temps I like to use. The enamel flaked off, and little black specs would end up in my veggies. Not good. So I picked up a "Hoffritz" grill topper wok, that has a
teflon type of coating which seems to be holding up much better so far. I think it was 19 bucks.[p]My favorite combo of veggies is asparagus, mushrooms, sweet onions and pineapple, but other combos work great as well. Green beans, red peppers, onions is one more
example. Or maybe Zucchini, shrooms and onions. The possibilities are vast, and only limited by your imagination. Mushrooms, sweet onions and pineapple really
add a lot IMO.[p]I slice the veggies and put them in a large bowl about 30 minutes prior to cooking. Nice big chunks. Then in a small bowl I mix up seasonings...again let your imagination go. The critical thing is to use some oil in the mix to "coat" the veggies. As an example of something I do often:
1-2 tbsp soy sauce
1-3 tbsp wine, sake or mirin
1 tbsp oyster or fish sauce
1 tsp of garlic powder (or fresh garlic)
1 tsp sugar
pepper to taste
and 2 tbsp or more of peanut oil.
Maybe a bit of sesame oil, or a tsp or so of your favorite rub. Maybe some lime juice. [p]Pour over veggies and toss with your hands to coat. Let sit 15-30 minutes. Any longer and the salts start yanking moisture out of the veggies and they shrink.[p]Once you have a good hot fire, and a glowing bed of coals all the way accross the firebox you are ready (not a huge load of coals like you would use for turbo temp
steaks, but a smaller load, like what you have left after cooking chicken pieces). Place the grill topper wok (sprayed with oil) on your grate directly above the inferno,
and close the lid. Dome should read between 500 and 750. After a minute or so carefully open the lid, and dump the veggies in. It should make a crisp sizzling noise as
the veggies contact the hot steel. Spread the veggies out fairly evenly and close the lid. After 2-3 minutes open and stir well. You should see a hint of browning on some
of the veggies. Close lid again and wait another couple minutes, and repeat this process until they are done to your liking. 5-8 minutes usually is perfect. We like them
with a bit of crunch.[p]Cooking in a regular wok is good, and you will end up with plenty of juices, but it is not the same. There is something really special about the effect that the high heat,
open flames and smoke have on he veggies. It is impossibe for me to explain. Just try it!![p]Good luck with your diet goals!
NB
[ul][li]very cool grill wok[/ul]

YB

Nature Boy,
Chris,
I saw that stainless steel wok yesterday in Home Depot..I might have to go back today and pick one up..This is a good post with the veggies,I will cook them tomorrow night.
Larry

Sundown

Spring Chicken,[p]Don't despair! The three options you think you have won't work! (1. replacing wife, 2. shooting myself, or 3. becoming a vegetarian.)
1. replacing wife is too costly and you run the risk of her getting your Egg!
2. Shooting yourself is the equivilant to becoming a vegan! Won't work!
3. See above.
Faced with much the same problem I did what NB suggested lean meats, chicken and (ta-da) stir frying in a wok.
Lots of very cool stuff to be done with a wok and Eggie is perfect for a wok. Go to the link and scroll to the bottom. the large wok goes perfectly on the large Egg and the next one down goes for the med. Recomend the 'shovel' spatula that's right there too.
One of the things I did was start going to the gym 3 times a week and that sure helps.
Good luck with your diet old son.[p]Carey

[ul][li]Grilling stuff and WOKS![/ul]

Bordello

Sundown,
Do these have the holes in them or are they solid????
Thanks,
New Bob

Bordello

Nature Boy,
Good Morning, I take it you prefer the wok with the holes rather then the solid ones, am I correct?????? Just want to be sure I'm not missing something.
Thanks,
New Bob

Zip

YB,[p]Yep, agreed what a great post. I've been on a veggie fajita kick the last few days. Yellow squash, zucchini, portabella mushrooms, peppers, onions, marinated eggplant strips, ect with all the fixings minus the sour cream. I just can't bring myself to eating that no fat stuff they call sour cream.... What a quick and tasty meal. The stainless wok at HomeDepot is a great little deal. The handle setup is pretty cool and easy to use if you have a secondary grill a level with the rim of the egg. [p]It's funny how a few years ago I would never used any oyster sauce, fish sauce, mirin, ect. Nature Boy has certainly added a new dimension to my redneck cooking. I just put that stuff away when the BOYS come over for some grub. As for the Sake I just sub a little Boone's Farm.....can't hardley tell the difference. Well maybe a little. :^0[p]Ashley

Nature Boy

New Bob,
I love a regular wok for stir-frying stuff. Though I have not yet purchased one for egg use, I tried some stirfry that CharBuddy did at the Eggfest and the high heat was great for that.[p]But for what I am talking about, the one with the holes. Otherwise you won't get that grilled/browned/caramelization effect with a tinge of smoke. Mmmm.[p]Great sunday onya!
NB

ravnhaus

Spring Chicken,
Tenderloin is the answer just don't eat the bacon!
Moderation in all things.
[ul][li]Healthy Fare[/ul]

Bordello

ravnhaus,
Tell ya what, I'll give you my egg if you cook for me. At least keep sending the pictures so I know what my food should have looked like.
Thanks,
New Bob

ravnhaus

New Bob,
hmmm... is it a large? My medium got a little crowded last night! :-)

Bordello

ravnhaus,
YES,YES,YES. LOL. That will still leave me with my medium and mini.
New Bob

Sundown

New Bob,
It's a real wok. No holes. Just fits the Large Egg with the grill removed. Takes a little getting used to but, like our BGE learning curve it's fast.
Have to 'season' them like cast iron pans. These things are made of carbon steel.
Carey

Spring Chicken

Spring Chicken,
Thanks for the ideas. I just happen to have one of those wok with the holes thingie and never used it. I love veggies but never really played around with them. NB sure excites the veggie part of my brain so maybe tomorrow night I will supprise the little lady with an "all bushes" dinner. Now to figure out how to substitute ice water for rum'n Coke.

Unknown

Spring Chicken,[p]Oh, I hear ya... I was there four weeks ago myself. But I'm happy to report that I still Egg'n almost every day and I'm down 15lbs in four weeks. A couple of secrets:[p]1. Excercise daily if nothing more then walking for 30min
2. Instead of 3 large meals make it 6 small meals (keeps insulin levels in check)
3. Drink plenty of water (8 - 12 cups)
4. Reduce the carb intake after 3 PM
5. and the one thats kill'n me... reduce or eliminate the booze (red wine only for me)
6. Allow yourself one cheat day a week... it well keep you sane[p]My menu from last week:[p]Mon: Salmon, veggies and salad
Tue: Fish and more veggies
Wed: Chilli using Egg and dutch oven (plenty for more meals later)
Thurs: Meatloaf in Egg... hold the smashed potatoes
Fri: (cheat day) Pizza on the grill
Sat: 8lb Turkey breast... plenty of leftovers for small meals for the next couple of days.
Sun: Steak, salad and veggies[p]I still eat carbs but now I get them in the form of Whole Wheat bread, Oatmeal and yogert. [p]

Spring Chicken

Dang,
Just what I was looking for - sympathy and a proven game plan. Thanks [p]PS I just got off the tredmill for the first time in over a year. Puff Puff. [p]Spring Chicken
Spring Texas USA