Archive | Dairy Free

Asian Flank Steak and Sushi Salad

At my grandmother’s 90th Birthday, my Aunt was in charge of feeding 50 or so guest. It was remarkable to see how my aunts and uncles were able to feed so many guests and do it with incredible ease. It looked to have been no stress at all. I used to feel stress at a dinner party for 8. However learning from this experience I realized it was more about what a person chooses to serve than it was about the number of people that attend. The best part was that I didn’t feel that the quality or the taste of the food was compromised for the facility of the dish. I have since requested a copy if this recipe and use it on many occasions, for large dinner parties as well as for parties of two. I love that it makes very tasty leftover and the salad can include a variety of vegetables based on what you have in the fridge.  I also love that this recipe has zero oil added and that flank steak is very lean. To make it even more appealing, it happens to be a very inexpensive meal to serve. Even the people I know that won’t touch sushi gobble this salad down and go for seconds.

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By on September 19, 2010 in Beef, Blog, Dairy Free, Gluten Free, Lunch, Main Course, Main Ingredient, Recipes, Salad

Grilled Chicken (or Tofu) with a Roasted Red Pepper Mint Harissa and Lentil Salad

This recipe is a staple in our household.  Some of you may find this recipe sounds familiar if you’re a fan of Bill’s Cookbooks, as I am. His mains always turn out and really inspire me to try different things. I’ve taken a few recipes and made some changes. My husband even enjoys making this one. Though it sounds like there are a lot of steps, it is in fact a super easy recipe to make. If you’re vegetarian then substitute the chicken for extra firm tofu. You’ll love the harissa so much you’ll wish you had doubled the recipe. I even use the left overs sauce as a sandwich spread pr as a dip for crackers and goat cheese. I’m sure you’ll find many creative ways to use it as well.

Use Du Puy lentils if you can find them. They keep their shape so much better than some of the other varieties and have a lovely texture. That and they cook in 20 minutes which is the length of my attention span. I love that I can have this recipe made in 30 minutes (if I remember to marinate the chicken in the morning or get the hubby to do it for me) and that it’s not pasta. As for the roasted peppers, this is the best time of the year to load up on them while they are in season and roast them in large batches and freeze them for fast, easy prep time in the winter. Not to mention it will save you some cash when the red peppers jump to five dollars a pound.

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By on September 5, 2010 in Blog, Dairy Free, Gluten Free, Lentil, Lunch, Main Course, Main Ingredient, Recipes, Vegan, Vegetarian

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