Ingredients
2 Flank Steaks
Montreal Steak Spice
1/3 Cup Olive Oil
3 Tbls Red Wine Vinegar
2 Tbls Lemon Juice
1 Clove Garlic
1 Tsp Worcestershire sauce
Cilantro
Salt and Pepper to taste
1 Head of Romaine Lettuce
1 Cup Cherry or Grape Tomatoes
1 Small Green, Red and Yellow Peppers (3 in total)
5 or 6 Radishes, sliced
1 Carrot, grated
Directions
Add the olive oil, red wine vinegar, lemon juice, garlic, worcestershire and cilantro to a food processor or blender. Blend on High until salad dressing consistency has been reached. Taste the dressing add salt and pepper as required.
Heat pan on stove on medium. Put a small amount of olive oil in the pan to coat it. Put the steak in the pan and coat each side with steak spice. Grill for 3 min on each side then set aside to rest. After the meat has rested for a few minutes transfer to a cutting board and slice in thin strips. Ensure you do not overcook the meat or it will be really tough and gross.
Chop the romaine into bite size pieces. Add all the other vegetables to the lettuce in a large bowl. Top the salad with the flank steak and coat with the desired amount of dressing. Enjoy, as it tastes awesome!
Friday, February 25, 2011
Thursday, February 17, 2011
Multi-Use Slow Cooker Beef
Ingredients
4lbs of cubed stewing beef (cheap meat is awesome!)
2 tablespoons olive oil
1 cup of juice from a can of tomatoes (You can also just puree the tomatoes if you need more liquid)
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
a few dashes of Franks Red Hot sauce
1 teaspoon garlic powder
a few drops of liquid smoke
2 tbls Red wine vinegar
a dash of Worcestershire
Salt and pepper to taste if required (It likely won't be)
Directions
Coat the cubed meat in the olive oil. Put the meat in a hot pan and then sprinkle with the steak spice. Brown the meat quickly on all sides.
Take the meat out of the pot and put it in the slow cooker add all other ingredients to slow cooker and stir.
Put approx 1 cup of water in the pot that you browned the meat in and stir it around until all the goo on the pan has melted into the water. Pour this mixture into the slow cooker. Add additional water until the meat is about 1/3 covered.
Cook on high for 1 hour. Turn to medium-low for 8-10 hours. Don't let your meat dry out ensure there is always water in the bottom of the slow cooker. When it is all cooked up I will often drain of the juices and use it as a soup base later and then put the meat in my latest creation. The meat is so tender that I sometimes just warm it up and eat it as a snack. 1-2 tbls montreal steak spice
4lbs of cubed stewing beef (cheap meat is awesome!)
2 tablespoons olive oil
1 cup of juice from a can of tomatoes (You can also just puree the tomatoes if you need more liquid)
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
a few dashes of Franks Red Hot sauce
1 teaspoon garlic powder
a few drops of liquid smoke
2 tbls Red wine vinegar
a dash of Worcestershire
Salt and pepper to taste if required (It likely won't be)
Directions
Coat the cubed meat in the olive oil. Put the meat in a hot pan and then sprinkle with the steak spice. Brown the meat quickly on all sides.
Take the meat out of the pot and put it in the slow cooker add all other ingredients to slow cooker and stir.
Put approx 1 cup of water in the pot that you browned the meat in and stir it around until all the goo on the pan has melted into the water. Pour this mixture into the slow cooker. Add additional water until the meat is about 1/3 covered.
Cook on high for 1 hour. Turn to medium-low for 8-10 hours. Don't let your meat dry out ensure there is always water in the bottom of the slow cooker. When it is all cooked up I will often drain of the juices and use it as a soup base later and then put the meat in my latest creation. The meat is so tender that I sometimes just warm it up and eat it as a snack. 1-2 tbls montreal steak spice
Thursday, February 10, 2011
Beef Lentil Soup of Awesomeness
Ingredients
1 pound lean ground beef drained or stewed beef cubes that have been stewed in the slow cooker previously
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 cup corn
1 cup chopped onion (or not as I think onion is gross)
1 cup chopped celery
Salt and Pepper to taste
2 cubes beef bouillon cube (If you use the stewed meat this is not required just drain the fat off the top and use the broth)
4-8 cups of pureed vegetables (if you're putting in 4 cups put in only 1 cup of lentils)
1 can mushrooms, drained
1 dash Worcestershire sauce
Directions
Brown the meat and break it into small pieces while cooking or use your previously stewed meat.
Put the meat in a large soup pot. Add lentils, vegetables, salt, pepper, bouillon, vegetable puree, mushrooms, and Worcestershire sauce. If the soup is looking like it is a bit thick you can add up to 2 cups of water to thin it out but remember this is a very thick soup. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours. Stir frequently because the lentils will stick to the bottom and burn or become all mushy.
NOTE: The vegetable puree may seem daunting to start with but it is quite easy. I just check my fridge every Friday and if there is anything there that is starting to look like a less than fresh vegetable I throw it in the freezer. I then take all the frozen vegetables when I want to make this soup and throw them in the blender with a can of tomatoes. It is normally a blend of red, green and yellow peppers, onion, tomatoes, jalapenos and a few carrots but you can really throw anything in. Once it is all blended up I pour it through a strainer to catch any chunks of peel and set it aside until I require it. I like to puree some garlic and cilantro into this as well. I do that because garlic is awesome and cilantro tastes very fresh.
I will provide my stewed beef recipe next week as it is a great addition to this one!
1 pound lean ground beef drained or stewed beef cubes that have been stewed in the slow cooker previously
1 1/2 cups dry lentils, rinsed
1 cup chopped carrots
1 cup corn
1 cup chopped onion (or not as I think onion is gross)
1 cup chopped celery
Salt and Pepper to taste
2 cubes beef bouillon cube (If you use the stewed meat this is not required just drain the fat off the top and use the broth)
4-8 cups of pureed vegetables (if you're putting in 4 cups put in only 1 cup of lentils)
1 can mushrooms, drained
1 dash Worcestershire sauce
Directions
Brown the meat and break it into small pieces while cooking or use your previously stewed meat.
Put the meat in a large soup pot. Add lentils, vegetables, salt, pepper, bouillon, vegetable puree, mushrooms, and Worcestershire sauce. If the soup is looking like it is a bit thick you can add up to 2 cups of water to thin it out but remember this is a very thick soup. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours. Stir frequently because the lentils will stick to the bottom and burn or become all mushy.
NOTE: The vegetable puree may seem daunting to start with but it is quite easy. I just check my fridge every Friday and if there is anything there that is starting to look like a less than fresh vegetable I throw it in the freezer. I then take all the frozen vegetables when I want to make this soup and throw them in the blender with a can of tomatoes. It is normally a blend of red, green and yellow peppers, onion, tomatoes, jalapenos and a few carrots but you can really throw anything in. Once it is all blended up I pour it through a strainer to catch any chunks of peel and set it aside until I require it. I like to puree some garlic and cilantro into this as well. I do that because garlic is awesome and cilantro tastes very fresh.
I will provide my stewed beef recipe next week as it is a great addition to this one!
Tuesday, February 8, 2011
Egg-cellent Salad
I am not sure if you noticed but todays recipe is for egg salad! I got sick of eating my eggs plain or with salsa so I have made a recipe for egg salad that is very tasty.
Ingredients
4 hard boiled eggs
1/4 cup of cottage cheese
1 tsp whole grain dijon mustard (you could really use any mustard you have in the fridge)
1 tbls juice from the cottage cheese
Celery and onion chopped fine if you like that sort of thing
Salt and pepper to taste
Directions
In a food processor or bowl mash up 1 cooked egg yolk, mustard, cottage cheese, and the cottage cheeze juice. Chop the 4 hard boiled eggs up (this includes the one without the yolk) and stir them into the first mixture. If you are adding celery and onion to the mix this would be the time to do so. Add salt and pepper to taste.
I like to eat this dish on a lettuce leaf or straight out of the bowl. For me this is one serving and I often will get rid of a few of the yolks depending on how many eggs I have eaten that day. I hate people who try to trick you into eating healthy but this is one of those recipes that you wouldn't know the difference between it and a recipe made with mayo.
Sunday, February 6, 2011
What is the Slow Carb Diet?
The Slow Carb Diet comes from the book Timothy Ferriss wrote called 'The 4-Hour Body'. The Slow Carb Diet has only 5 Rules
Rule One: Avoid 'white' carbs
Rule Two: Eat the same few meals over and over again
Rule Three: Don't drink calories
Rule Four: Don't eat fruit
Rule Five: Take one day off per week
If you have stumbled upon my blog and not yet read the book I recommend you read the book as it has a lot of valuable information to offer. It is a bit of of a choose your own adventure health and fitness book.
Rule One: Avoid 'white' carbs
Rule Two: Eat the same few meals over and over again
Rule Three: Don't drink calories
Rule Four: Don't eat fruit
Rule Five: Take one day off per week
If you have stumbled upon my blog and not yet read the book I recommend you read the book as it has a lot of valuable information to offer. It is a bit of of a choose your own adventure health and fitness book.
Wonderfully Delicious Bean Salad
Ingredients
1 can black beans, rinsed and drained
1 can kidney beans drained
1 can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 jalapeno, chopped fine
1 small package frozen corn kernels (1 cupish)
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
(you can omit this to make it 100% slow carb, I cut it down to 1/2 a tbls just to round out the taste of the dressing)
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro (I normally put double that amount but I really like cilantro)
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
Directions
In a large bowl, combine beans, bell peppers and frozen corn. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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