Discussing Questions And Answers About Dog Food Soy Sauce

Ken asks…

I’m having a bbq @ the end of the month and since I found out my mother has high cholesterol(400) what should

I make especially for her? I don’t expect to let her have a burger or a hotdog, she has high cholesterol, high blood pressure and slow digestion. I don’t want to make her something boring to eat.

Jimmy answers:

Ah once again we have rude remarks from Mike L, Why do you answer questions if all you want to do is be rude . You must have a very sad life !!!
Good for you for thinking of your mother !! There are many good things to make. I have been diabetic for about 10 years and my husbands family will never plan a meal when I can eat, I have to eat at certain times as I am on insulin. So I usually just never go. It would be better for everyone to eat something besides hot dogs anyways !!!

Grilled Seafood Kabobs
Yield: 4

1 lb Large Shrimp (Deveined)
1 lb Fresh Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Barbecue Sauce
1/4 c Honey
4 tb Stone Ground Dijon Mustard
8 Wooden Skewers
2 lb Fresh Fruit (As Garnish)

Combine the barbecue sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or overnight) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent burning. Baste with marinade and use a
covered grill to insure snokey flavor. Garnish with fresh fruit.

Tangy Chicken And Vegetable Kabobs

1 1/4 pounds boneless skinless chicken breasts
1 tablespoon olive oil
2 cloves garlic-minced
1/4 cup lemon juice

1 teaspoon red pepper flakes — optional
8 ounces pineapple chunks — drain juice
–and reserve
1 red pepper
–cut into 1″ squares
1 green zucchini — cubed
–or sized for skewers
1/4 cup ketchup
1/4 cup pineapple juice
2 teaspoons olive oil

Cut chicken into large chunks.

Combine oil, garlic, lemon juice, red pepper flakes . Pour over chicken and marinate and refrigerate for 2 hours or more. Place alternating pieces of chicken, pineapple chunks, zucchini and red pepper on skewers.

Whisk together ketchup, pineapple juice and olive oil. Brush entire kabob with ketchup sauce and place on grill or in broiler of oven.

Cook for a total of 10-15 minutes, or until chicken is no longer pink inside and top of kabob is slightly brown. Turn the kabob frequently to cook evenly. Brush final ketchup marinate on all sides as you turn the kabob. Discard any leftover marinate


4 chicken breast halves, skinned & boned
1 (16 oz.) can pineapple chunks
1/2 c. Soy sauce
1/4 c. Honey
1 clove garlic, minced
1/2 tsp. Ground ginger
1 green pepper, cut into 1″ pieces or 12 cherry tomatoes
Hot cooked rice (opt.)

Cut chicken in 1″ cubes. Drain pineapple, reserving 1/3 cup juice. Set pineapple aside. Combine pineapple juice and next 4 ingredients for marinade. Marinate chicken for at l east 1 hour; arrange chicken, pineapple chunks and vegetable on skewers. Reserve marinade. Place kabobs on broiler grid. Brush kabobs with marinade broil under flame 10 to 12 minutes, turning and basting several times while broiling. Serve over rice, if desired. Makes 4 to 5 servings.

Mr. Food’s Chicken Kabobs

2/3 cup vegetable oil
2 tablespoons white vinegar
1/2 teaspoon parsley — freeze-dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 pounds chicken breasts boneless skinless
– cut in 2″ cubes
1 medium red bell pepper — large chunks
1 medium green bell pepper — large chunks
2 medium onions — cut in 1″ chunks
6 metal or bamboo skewers

In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper. Add the remaining ingredients (except the skewers) and toss to coat.

Cover and refrigerate for 1-2 hours. Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers.

If using bamboo skewers, they must first be soaked in water for 15-20 minutes.

Preheat the grill to medium-high heat. Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through.

Honey ‘n’ Spice Chicken Kabobs
1 can drained pineapple chunks
1 medium green pepper
1/2 cup Heinz 57 Sauce
1/4 cup honey
4 skinless boneless chicken breast halves

Blanch green pepper in boiling water 1 minute; drain. Cut each chicken breast into 4 pieces. Alternately thread chicken, green pepper and pineapple onto skewers. Combine 57 Sauce and honey. Brush kabobs with 57 Sauce mixture. Broil, about 6 inches from heat source, 12 to 14 minutes, turning and brushing with 57 Sauce mixture once.

Makes 4 servings

12 lg. Fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. Lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. Zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes

Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings

Good Luck. I have lots more recipes in my cooking group. If you want to join its free and no obligations.


Nancy asks…

What should vegetarians do to make vegetarianism more mainstream?

There are three main challenges here, I think:

1. Getting More Choice on Restaurant Menus

Vegetarians should have more options at the pub than just carrots and deep-fried zucchini, don’t you think?

2. The Tofu Problem

Yes, tofu can be okay, but every vegetarian meal doesn’t have to include processed bean curd with artificial chicken flavour, does it? I mean, can’t the thought that “real fruits and vegetables can taste good all by themselves” catch on?

3. That Sanctimonious Beatnik in Graduate School

You know the one I mean. His name was Beardo the Wierdo, and he looked down his nose at anybody who ate meat, and acted morally superior to anyone who had ever eaten a hamburger. And so now, lots of people think all vegetarians are like that.

What is to be done?

Jimmy answers:

1 I think this is going to become less and less of a problem.

Many restaurants were entirely out of the question when I was a kid, and even fifteen years ago, things weren’t so hot.

Now, even steak houses will put a vegetarian main dish on the menu. (Though those can be problematic; qv #2.) But I’m seeing a lot more notations on menus that the restaurant uses such-and-such oil to cook its food, running into a lot more waitresses who’ll steer me away from a chicken-stock-flavoured rice before I even ask, and so on. I don’t really enjoy requiring special attention here and there in restaurants, but it beats dragging a group of omnivores to the House of Soy, and I suspect the restaurants agree.

I think vegetarians should be as polite as possible in mainstream restaurants, and I think they should go to mainstream restaurants. There’re restaurateurs out there who figure I’ll just go to a vegetarian restaurant. Not so; it’s almost always a normal place with good vegetarian options. If the menu is lacking, it’s not unreasonable to take a look at what’s on the menu, and ask for substitutions. Politely. Enough of that minor hassle, and they’ll just stick stuff on the menu.

Speaking of menus, a lot of places now have little symbols next to their vegetarian options. That should be great, but I usually end up ignoring it — rare is the restaurant that’s done a decent job of it. Rather inexplicable. It shows up next to dishes with fish in them — hardly ever a seafood dish, but things with, say, oyster sauce, as though a small amount couldn’t hurt — and is never next to _every_ vegetarian option. I mean, lots of vegetarians still like junk food — fried zucchini should get the symbol, but often doesn’t.

2 Education is badly needed.

A respectable vegetarian society (read: not PETA) would busy itself educating people about the differences between vegans and vegetarians, for one. Going back to the menu problem here, not all vegetarians like tofu, and not all will eat veggie burgers, etc. I think of ‘Tofu Pups’ with the same distaste I have for hot dogs. It makes a lousy ‘vegetarian option’ if it’s the only one. Arfiticial chicken flavour is also not palatable to a number of vegetarians.

One of the more useful things I’ve seen come out of vegetarian groups is the labelling of some food products as “suitable for vegetarians,” which is usually “as certified by the Such-and-such Society.” Labels are a good thing here; vegetarians certainly do not eat fish, but they are also not egg-and-dairy-avoiding vegans.

That said, I think it — vegtarianism — needs less emphasis on health and more on good food. “Vegetarian” does not necessarily mean healthy or low-fat. I’ve just polished off a cheese and pickle-laden ploughman’s lunch. What’s really missing in a lot of vegetarian cuisine is heartiness, which is probably why so many meat-and-potato types sneer at it, often quite reasonably. One can only eat so many curried lentils.

Restaurants need to focus more on the quality of their produce for that “real fruits and vegetables can taste good all by themselves” to catch on. There’s nothing good to be said about a plate of wilted white iceberg lettuce. A plate of good-quality marinated and roasted vegetables has a lot to be said about it, though.

3 Beardo the Weirdo is the biggest problem.

There’s a surprising number of militant, and aggressively ill-informed, vegetarian and vegan types just on Yahoo! Answers. Look at all the questions involving “vegetarians” who eat fish, with a number of answers claiming “ya they eat fish ok,” and a token “labelling is, like, bad.” Would you tell your ER doctor you didn’t want your blood type “labelled”? These are extremely useful divisions, and you don’t see the low-carb crowd objecting to low-carb labels. (Or at least I hope you don’t.)

Vegetarianism gets a bad rap because all the respectable vegetarians keep their mouths shut. It’s so common that I suspect most everybody is at least peripherally acquainted with a vegetarian, but nobody knows about it unless that vegetarian is one of the ‘militant’ ones. (There’s an interesting corollary here with gay culture, too.) There isn’t any reason for me or any of the other vegetarians I know to bring it up in most situations. I do not, and should not, have any interest in what other people eat.

Animal rights pests — I mean, activists — are free to protest, but, largely thanks to PETA, are not doing a good job of converting anybody. I suspect a lot of the thirteen-year-olds turning vegan right now are going to be pretty angry in a few years when they figure out how brainwashed and mislead they’ve been by PETA’s child-manipulation arm. Out of curiosity, I ordered their “Vegetarian Starter Kit.” It left me feeling humiliated. It deliberately blurred the important distinctions between vegetarianism and veganism, and diet and animal rights. There were no suggestions given for less harmful food production/consumption practices; instead, it was a nasty harangue. It seemed curiously designed for young teen-agers, as though they’d already figured out they hadn’t a hope with reasonably well-educated adults.

Would that Beardo the Weirdo and his friends were looked at as “animal rights activists,” and not “vegetarians” — !

Which leaves mainstream vegetarians in an awkward place; there’s the responsibility to shut up about one’s diet and be polite, and the responsibility to educate (no fish, please, but pass the cheese…), and to distance from the PETA types. It should always be emphasised that people are vegetarians for a variety of reasons, many of which have nothing to do with caring about animals. Bully for those who do care and who don’t eat meat to do something about that; it’s just not something to be forced on others.

Edited to add:

A few other things hit me while grocery shopping last night:

There are still a pile of products on store shelves I’ll never go near because they have traces of meat in them. Entirely unnecessary. I’m talking about the ones that have beef tallow, lard, chicken fat, what-have-you, way down near the end of the ingredients list. Why on earth…?? So small an amount can’t be adding to the flavour; it could easily be replaced with a vegetable oil.

And people wonder why it takes me so long to grocery shop. I have no idea what it’s like to buy something without first spending a while squinting at its label.

On one hand, I’m inclined to write letters, and have done so since I was a kid. On the other hand, these days, I’m more inclined to write letters of thanks to companies whose products are noticeably vegetarian-friendly — the ones who use vegetable broth, fat, etc, and don’t wreck their products for vegetarians. If they’re good with that, and they make good stuff to boot, I write a quick note of thanks, mentioning that I’m telling other vegetarians to check out their products.

But I wish the “suitable for vegetarians” labelling would catch on more in Canada.

On a related note, I don’t bother reading the ingredients if certain products are described as “hearty.”

Because “hearty” almost always means “meaty.” (Particularly according to the Campbell’s soup people, who are the absolute worst offenders when it comes to throwing in a token amount of meat in as many foods as possible.)

That’s bad. It’s indicative of some very serious shortcomings in the entire ouevre of vegetarian cuisine. People obviously do think of ‘rabbit food’ when they think of vegetarian food. Shame on Beardo for perpetuating that myth, too.

Lizzie asks…

What is a healthy diet for a teenage girl?

Im 15 years old, im not overweight. But i feel uncomfortable with my body, i love the shape of my body. The only thing i dont like is my stomach, im a LITTLE chubby. I want to lose the fat, and try to get abs. I eat alot and never gain the weight, so i want to know what i can do to lose the fat. Thank youu :)
&& not exactly abs but i wanna be skinnnnny.

Jimmy answers:

To lose fat you can try things like going for a daily brisk walk (helps burn fat), doing yoga or pilates to tone your tummy and body, joining a gym, swimming, etc. Just stay active daily =)

Here are some healthy diet tips :)
~ Drink plenty of water. Green tea. Water + lemon (cleansing, great for your digestive system, skin)
~ Eat natural foods, try to eat organic if possible.
~ Eat smaller portions, more often. Rather than larger portions less often.
~ Avoid: soda, diet soda or any diet drinks, artificial colors or sweeteners, white flour, too much sugar…

* Also, you can try healthy alternatives to foods.
- Replace fast food french fries with homemade sweet potato or regular fries (made with a touch of olive oil, salt & pepper)
- Replace candy with things like frozen grapes or banana slices, dried mango strips, dried blueberries/cranberries/cherries, raisins, etc.
- Try a veggie burger on a wheat bun or a tofu hot dog
- Replace white pasta with whole grain
- For a creamy pasta sauce try tomato sauce with goat cheese mixed in
- Enjoy pizza…but on thin multigrain crust topped with fresh veggies
- Treats are totally okay in moderation =) But for healthier options try: frozen yogurt, dark chocolate, vanilla greek yogurt with berries & grated dark chocolate or chocolate chips, etc.

Healthy food ideas :)
~ Greek yogurt or yogurt (nonfat) – Greek yogurt has more protein than regular yogurt
~ Eggs, cheese, cottage cheese (2% is fine), goat cheese, skim milk or goat milk, etc.
~ Vegetables
~ Fruit & Berries
~ Beans (chickpeas, black beans, kidney beans, mixed beans, etc.) – full of fiber and protein
~ Veggie burgers (Amy’s makes great veggie burgers)
~ Multigrain bread, ezekiel bread, rye bread, whole wheat pitas, whole grain tortillas or bagels, etc.
~ Whole grain pasta or brown rice pasta, brown/wild rice, quinoa, etc.
~ Sweet potatoes or potatoes
~ Hummus
~ Oatmeal
~ Healthy cereals (Kashi, Nature’s Path Organic, etc..high in fiber like raisin bran)
~ Nuts, seeds, almond butter, peanut butter
~ Non-dairy milks like soy, almond or rice milk
~ Ground flax seed to add into a smoothie, top yogurt, etc.
~ Olive oil
~ Salmon & Tuna
~ Tofu & Tempeh
~ Whole grain crackers
~ Whole grain waffles

I hope this helps :) Good luck reaching your goal!

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