Archive for September 19, 2016

Thai Steak Salad

thai-steak-salad

Steak salad is a great dinner and very quick and easy to make. The Thai flavors are a fantastic way to mix up this classic healthy dinner. So toss up your weekday dinner with this recipe.

Ingredients:

Dressing

1/3 Cup Fresh Lime Juice

1 1/2 Tsp Brown Sugar

1 Tbs Minced Ginger

1 Tsp Red Chili Paste

1 Tbs Thai Fish Sauce

Salad

3 Cups Preferred Greens

1 Cup Thin Slice Red Cabbage

1/2 Cup Chopped Fresh Basil

1/2 Cup Chopped Fresh Cilantro

1/2 Cup Chopped Carrots

1/4 Cup Chopped Peanuts

Steak

1 1/2 Lb Flank Steak

1 Tbs Oil

Salt

Pepper

So first you want to prep your steak because that’s what takes the longest. You want to oil and salt and pepper both sides. Lay that on a hot grill (400-500 °F; 200-260 °C) Cook for 3-5 minutes on each side.

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While your steak is cooking you can prep your dressing. Combine all those ingredients in a small bowl and set to the side. Make sure to taste because if your limes are particularly tart you might want to add a little more sugar.

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Remove the steak from the grill once cooked and let that rest for 5-10 minutes. I used that time to make the salad.

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Combine all the salad ingredients in a large bowl and then you’re almost ready to plate.

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Once your salad and dressing are made and your steak has rested you can slice your steak. Slice thinly against the grain. Now you can plate up.

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Serves 6

Calories 298

Fat 14.2 g

Sat Fat 4.5 g

Cholest 62.4 mg

Sodium 1149 mg

Carb 7.7 g

Fiber 1.5 g

Sugar 3.4 g

Protein 33.7 g

Double Dark Chocolate Macaroons

double-dark-chocolate-macaroons

So this was another recipe where I really wanted to see if I was capable of making this classic French sandwich cookie. It’s light and rich and oh so chocolaty. It does take a lot of work and a lot of patience though so be prepared.

Ingredients:

Macaroon Cookie

2 Cups Powdered Sugar

1 Cup Almond Flour or Meal

3 Tbs Dark Cocoa Powder

1/4 Tsp Salt

3 Large Egg Whites

Pinch Cream Of Tartar

3 Tbs Sugar

Ganache Filling

4 Oz Bittersweet Chocolate

1/2 Cup Heavy Cream

2 Tbs Unsalted Butter

Ok so you want to start by combining the almond flour, powdered sugar, cocoa powder, and salt in a food processor.

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Process together for 30-60 seconds until completely combined.

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In a large separate bowl combine together the cream of tartar and the egg whites. Whip that on high speed until soft peaks form. Once soft peaks have form continue to whip on high speed while sprinkling in the sugar. Once the sugar is all in whip until stiff peaks have formed.

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Once the egg whites are whipped and the dry goods have been processed it’s time to combine the two. Sift the dry goods into the egg whites 1/3 at a time.

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Carefully fold together until both are incorporated fully.

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Line baking pans with silpat mats. If you don’t have silpat mats you can use partchment paper. Use a piping bag with a round tip to pipe the cookies onto the tray. Pipe into 1 inch rounds 4X6 onto the trays.

Once the cookies are on the tray bang them lightly against the counter top to release any air bubbles. Don’t be shy about the banging either. If you don’t get all the air bubbles out the tops can end up cracking during the baking process.

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Now you have to play the waiting game. Leave the trays on the counter and let the cookies dry out. You want to leave them for at least 45 minutes, longer if you live somewhere hot and humid. You should be able to touch the tops and not leave finger prints or smudge the cookies.

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While the cookies are drying you can mix up your filling. Take your chocolate and chop it into small pieces. Place those into a bowl.

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Take your butter and cube into small pieces as well.

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Take your cream and heat it in the microwave for 60 seconds. Pour the hot cream over the chocolate.

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Add the butter in and stir until its all combined. Allow this to chill in the fridge for 30 minutes until firm. Remove that from the fridge and allow it to come to room temperature.

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Bake one sheet at a time at 350 °F or 177 °C. Bake the cookies for 7 minutes and then rotate the tray and bake for another 7 minutes.

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Remove the tray from the oven and let the cookies cool for 1 minute before transferring to a cooling rack. You will know that you’ve done everything right if the tops are smooth and a base called a foot has appeared.

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Once the cookies are cooled and the filling is at room temperature you can start building your sandwiches. Pair the cookies up and pipe the filling onto one half of the pair. Gently press the two halves together.

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Serve these fancy little sandwich cookies at your next dinner party and wow all your guests.

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Makes 36 Macaroons

Serving 2

Calories 158

Fat 8.7 g

Sat Fat 3.9 g

Cholest 12.5 mg

Sodium 45.5 mg

Carb 19.2 g

Fiber 1.2 g

Sugar 16.5 g

Protein 2.3 g

Black Bean Soup

black-bean-soup

Black bean soup is not only easy, seeing as you make it in a crock pot, but it’s delicious too. It’s healthy, filling, and full of flavor. It’s low enough in calories that you don’t have to sweat the bread you’ll want to eat with it.

Ingredients:

1 Lb Dry Black Beans

1 Onion

1 Red Pepper

2 Jalapenos

1 (12 Oz) Can Crushed Tomatoes

2 Tsp Minced Garlic

1 1/2 Tbs Chili Powder

2 Tsp Ground Cumin

2 Tsp Salt

1 Tsp Pepper

1/4-1/2 Tsp Cayenne Powder

  • Use more or less depending on your preferred spice level

1/2 Tsp Paprika

4 Cups Broth

So you want to start this the night before by hydrating you dried beans. Pour the beans into the crock pot and cover with water by an inch. Leave this overnight.

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The next morning you want to drain and rinse the beans before pouring them back into the crock pot.

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In a food processor chop the onion, bell pepper, and jalapeno until small pieces. Add all this into the crock pot with the beans.

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Add in the rest of the ingredients and stir to combine.

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Cook on high heat for 6 hours. This is perfect for you to cook while at work or in my case while you’re in class.

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So you can have the soup three ways. Leaving it as is, pureeing half, or pureeing all of it. I like to use my stick (immersion) blender and puree half of the soup so it’s smooth and textured.

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After that it’s time for you to dish up and enjoy. And like I said before there’s no need to feel bad about the bread served on the side.

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Makes 7 Servings

Serving 1 1/2 Cups

Calories 99

Fat .6 g

Sat Fat 0 g

Cholest N/A mg

Sodium 1338 mg

Carb 20.1 g

Fiber 5.6 g

Sugar 2.9 g

Protein 7.1 g

Tomato Basil Soup

Tomato Basil Soup

There’s nothing like homemade tomato basil soup. Especially when I have the tomatoes and basil fresh from my own garden. Pair that with some grilled cheese and you have great lunch or dinner plans.

Ingredients:

4 Cups Tomatoes

1 (29 Oz) Can of Tomato Puree

1/3 Cup Water

1/3 Cup Fresh Basil Leaves

2 Tbs Minced Garlic

1 Cup Milk

1/4 Tsp Salt

1/4 Tsp Pepper

1/4 Cup Greek Yogurt

1/4 Cup Cream Cheese

Combine your tomatoes, tomato puree, and water in a large pot. Bring that to a boil and cook for 20 minutes.

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Next you want to add in your basil, garlic, pepper, and salt. Cook that for an additional 10 minutes.

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After cooking you want to blend the soup until smooth. Then it’s on to the finishing touches. Add in the milk, yogurt, and cream cheese. Blend that into the soup for even distribution.

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Now you’re ready to dish up. My advice this soup is best served with grilled cheese.

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Serves 8

Serving 1 Cup

Calories 95

Fat 3 g

Sat Fat 1.5 g

Cholest 9.5 mg

Sodium 889 mg

Carb 14.7 g

Fiber 3 g

Sugar 9.1 g

Protein 4.4 g

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