Sunday, April 9, 2017

Fajita Steak Salad

Oh my goodness, this salad was SO delicious!!!!! I know what some of you are thinking - yes, I am a vegetarian, so no, I did not eat the flank steak. But, my husband and son did and they just loved it - it smelled incredible. I actually marinated tofu for myself in the same steak marinade and baked it in the oven. I loved it!  The cilantro dressing is just flat out yummy. I hope you enjoy this salad as much as we all did!!

I found the recipe on the blog Damn Delicious. You must check this blog out - she has so many yummy recipes posted! 

Here is the recipe word for word from Damn Delicious:

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 orange bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 8 cups chopped romaine lettuce
  • 1 avocado, halved, seeded, peeled and thinly sliced

For the cilantro lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar <I only used 2 tsp>
  • 1 tsp pure maple syrup <my own addition to balance out the tartness of the vinegar>

For the steak

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 2 pounds flank steak <I also used firm tofu - read the intro above>

Directions:

  1. To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice, maple syrup (if using), and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
  2. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
  3. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
  4. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
  5. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
  6. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
  7. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
  8. Serve immediately with cilantro lime dressing.

Thursday, April 6, 2017

Stuffed Portobella Mushrooms with Spinach & Artichokes

 

 Ingredients:

  • 4 large portabello mushroom caps
  • 2 tsp olive oil, divided
  • 1 onion, finely chopped
  • 3-ounces cream cheese, softened
  • 1 cup grated extra sharp cheddar cheese (about 4 ounces)
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3 cups firmly packed fresh spinach, finely chopped
  • 6 oz jar of marinated artichokes, drained and chopped
  • salt and pepper to taste
  • 4 Tbl pine nuts, optional

Directions:

  1. Preheat the oven to 400F.
  2. Wipe the mushrooms with a damp paper towel to clean off any dirt. Remove the stems. Use a spoon (I like to use a grapefruit spoon) to take out the black gills of the mushroom. Use your hands to rub oil onto the outside of the mushrooms.
  3. Heat 1 tsp olive oil over medium heat in a large pan. Add diced onions and sautee for 5-7 minutes. Add the chopped spinach and sautee for another 3 - 5 minutes, letting the spinach cook down. Stir the onions and spinach together. Remove from heat.
  4. In a mixing bowl, mix together softened cream cheese, sharp cheddar, dried basil, dried oregano, and garlic powder. Taste and add salt and pepper to taste. Mix until combined. Add the slightly cooled onions and spinach; mix well. Divide cheese mixture between the prepared mushroom caps. Sprinkle 1 Tbl pine nuts, if using, on top of each mushroom.
  5. Place filled mushrooms in a baking pan. Bake, uncovered, for about 20 minutes. Enjoy with a side salad. 


Tuesday, April 4, 2017

One Pot Creamy Tomato Tortellini Soup



I've heard from a few friends recently that the Creamy Cauliflower Soup with Tortellini and Sun-dried Tomatoes I blogged a few weeks ago was a big hit with their families (as it is with mine!). So, I thought I'd look for another soup recipe with tortellini recipe to try.  I was inspired by the soup recipe I found on the blog Gal on a Mission. I added my own flare by putting a pear and some maple syrup.  I also blended mine bc my children like pureed soup opposed to chunky.

Click here for the Gal's original recipe.

And below is her recipe with my additions and slight changes.

This soup nicely serves a family of four. Serve with a crusty bread and a side salad. Enjoy!

Ingredients:
  • 1 medium onion diced or 1 cup
  • 3 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 spring of fresh rosemary chopped or ½ teaspoon dried
  • 1 pear, chopped with skin, <my addition> 
  • 28 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • ½ teaspoon dried oregano
  • 1 tsp pure maple syrup <my addition>
  • 4 large fresh basil leaves or ½ teaspoon dried basil <I used about 10 fresh basil leaves>
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups chicken stock <I used veggie>
  • ½ cup heavy cream <I used half and half>
  • 20 ounces three-cheese tortellini
  • ½ cup shredded parmesan cheese + extra for garnish
  • salt and pepper, to taste (optional)
  • fresh basil, to garnish
  • shredded parmesan cheese, to garnish
Instructions:
  1. Place the onion, garlic, and olive oil, fresh rosemary, and chopped pear (if using) in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 - 8 minutes or until the onions are translucent.
  2. Add in the diced tomatoes, tomato sauce, oregano, pure maple syrup (if using), basil, salt, pepper, chicken stock, and heavy cream - stir to combine. Simmer for 20 minutes.
  3. This next step is mine because I wanted the soup to be creamy. (If you want your soup chunky, skip this step and go right to step 4). Place the soup mixture in a high speed blender (you may have to do this twice because there is a lot of soup!) with the lid insert removed to let steam escape. Place a clean towel over the lid insert to catch any soup that escapes while blending. Blend until creamy and smooth. Return soup to pot and bring to a simmer.
  4. Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
  5. Stir in the parmesan cheese.
  6. Serve and garnish with fresh basil and shredded parmesan cheese.