Perfect for warm weather.
1 half-pound strip loin, sirloin or filet steak, sliced thin
1/2 red onion diced
1 red bell pepper, grilled, skinned, diced
1 orange or yellow bell pepper, grilled, skinned, diced
3/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1 Tbsp. freshly grated lime zest
1/2 tsp. dijon mustard
1 tsp. chili powder (or more, to taste)
salt and pepper to taste
Grill, peel and chop your bell peppers. Chop onion. Saute steak slices on high until brown on both sides. Remove steak slices from pan and mix with grilled pepper slices and chopped onions. Deglaze pan with 1/4 cup of the lime juice. Let liquid bubble and reduce by half. Turn off heat.
Mix pan deglaze with the remaining lime juice and the rest of the dressing ingredients. Whisk well. Add to steak and pepper mixture, stir well, and either refrigerate until cool, and then serve over greens, or serve warm over greens for a wilted salad. I like it warm over wilted spinach. Serves 4 as a side dish, two as an entree.
Thursday, April 16, 2009
Perfect for warm weather.
Tuesday, April 14, 2009
1 cup smoked salmon-cream cheese spread (2/3 cup smoked salmon, 1/3 cup cream cheese)
1/3 cup additional smoked salmon, crumbled
1/4 cup sour cream
1/2 cup bread crumbs lightly soaked in 1/4 cup milk
1/4 cup diced sundried tomatoes
1/3 cup cooked, crumbled bacon
1/3 cup grated mozzarella
1/4 cup diced green onions
1 T. lemon juice
1/2 cup flour
1 T. baking powder
1/2 tsp. sea salt
oil for frying
Mix flour and BP together. Mix remaining ingredients together in another, bigger bowl. Add flour mixture to moist ingredients and mix well. Cover and chill for 1 hour. When ready to cook, heat oil on medium heat. Scoop ball of the salmon mixture and pat out into a thinnish patty. Fry until golden brown on each side. Serve with lemon juice or lemon-garlic aioli.
Friday, January 9, 2009
This is a delicious vegan salad -- but anyone might like it -- using quinoa, the South American grain-like seed full of protein.
2 cups cooked red or green lentils
1 cup quinoa, boiled and lightly toasted
3 green granny smith apples chopped
1/2 cup red onion, chopped
1/2 cup chopped walnuts, almonds or pecans (optional)
1/4 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 tsp. dijon mustard
1 tsp. sugar
Cook your lentils and quinoa according to package directions. I like to take the boiled quinoa and toast it lightly, either in a saute pain or under a broiler. I put it in for just a moment, to accentuate the Quinoa nuttiness, without browning it.
Mix all salad ingredients and refrigerate. Make your dressing, shaking well to blend ingredients. You can either add the dressing to the salad directly, as I do, or serve the salad with dressing on the side. This salad keeps well. I often make a big bowl and keep it in the fridge, eating it whenever I get the craving throughout the week. The flavors mix and it tastes even better at the end of the week.