Grilled Steak Salad

Grilled Steak Salad
Print Recipe
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Grilled Steak Salad
Print Recipe
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 25 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. In a small bowl stir together first 10 ingredients. Sprinkle steaks generously on both sides with spice rub, pressing gently to slightly adhere. Drizzle with oil and rub paste evenly over steak. Cover and set aside at room temperature while grill preheats.
  2. Preheat grill to medium high.
  3. Clean and dry mixed greens ( I like to use a salad spinner). Clean and slice vegetables, subbing in others as you like.
  4. Grill steak to desired doneness. 4-5 minutes per side for a medium 1" steak. It will depend on thickness of steak. Remove steak and cover with foil and allow to rest at least 5 minutes.
  5. While steak rests, arrange mixed greens on plate and top with sliced vegetables and crumbled goat cheese.
  6. Slice steak across the grain and arrange on salad. Drizzle with Catalina dressing and serve immediately.
Recipe Notes

I recommend using homemade dressing, you just can't beat it.  Here's a link to my Catalina Dressing.

Catalina Dressing

 

Guilt Free Eggs Benny


Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Guilt Free Eggs Benny
Print Recipe
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Servings Prep Time
4 people 40 minutes
Cook Time
25-30 minutes
Ingredients
Cauliflower Cakes
Avocado Sauce
Assembly
Servings: people
Instructions
Cauliflower Cakes
  1. Cut trimmed cauliflower into large pieces. Boil or steam cauliflower until just tender, about 5-6 minutes depending on size of pieces. Drain and rinse with cold water until cool. Allow to drain completely and press dry with a paper towel to absorb any excess moisture.
  2. Using a food processor, pulse together cooked cauliflower, oat flour, eggs, salt and pepper until combined and cauliflower is broken down into small bits. (you want some texture remaining) Stir in parmesan cheese, green onions, and parsley.
  3. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Using approximately 1/4 cup of cauliflower mixture form into patties by scooping into a 3" ring mold set in the bottom of the pan and flatten with a spoon. Remove the ring mold and repeat for remaining cakes. Alternatively, you can drop 1/4 cup of mixture into hot pan and flatten into a 3" disk using the back of a spoon. Cook for 4-5 minutes per side until golden and keep warm uncovered in a 200℉ oven. Repeat with remaining cauliflower mixture to make a total of 8 cakes.
Avocado Sauce
  1. Split avocado in half and remove pit. Scoop out flesh into the bowl of a food processor or blender. Add yogurt, olive oil, lemon juice, salt and pepper. Blend until smooth. With processor running, slowly add water until desired consistency is reached. Taste for seasoning and spoon over eggs.
Assembly
  1. Using the same pan from cooking the cauliflower cakes, gently warm ham or back bacon while eggs are cooking.
  2. Fill a large shallow pan with 2"-3" of water and add 2 tbsp of white vinegar. Heat to a simmer. Poach 8 eggs by first cracking 1 egg into a small bowl and sliding egg gently into the water. Repeat with remaining eggs. Cook for 4 minutes for soft eggs. Scoop out egg using a slotted spoon and rest onto a paper towel lined plate to absorb excess water.
  3. Top each cauliflower cake with 1 ounce of ham or back bacon. Add a poached egg to each and top with a generous spoonful of avocado sauce. Garnish with chives if desired. Serve immediately.
Recipe Notes

To make oat flour, grind 1/2 cup oatmeal in a spice grinder until flour like.

Use an egg poacher if available.

Hearty Hamburger Soup


Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Hearty Hamburger Soup
Print Recipe
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Servings Prep Time
10 people 15 minutes
Cook Time
2 1/4 hours
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pot over medium high heat. Add ground beef and cook, breaking apart until starting to brown. Drain any visible fat. Add garlic and onion and continue to cook for 2-3 minutes.
  2. Add remaining ingredients to pot and bring to a simmer. Cover and simmer on low for at least 2 hours, stirring occasionally.
Recipe Notes

I used Campbells brand soups in this recipe.  Makes about 4 litres of soup and freezes very well.

Mushroom Green Beans


Mushroom Green Beans
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Mushroom Green Beans
Print Recipe
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Servings Prep Time
8 15 minutes
Cook Time
35-40 minutes
Ingredients
Beans
Topping
Servings:
Instructions
Breadcrumb Topping
  1. In a small bowl stir together all dry ingredients including cheese. Drizzle butter into dry and stir to combine. Set aside.
Beans
  1. Preheat oven to 350℉. In a medium sauté pan heat oil over medium heat and sauté shallots and garlic for 2-3 minutes until starting to soften. Add mushrooms, Worcestershire sauce, salt and pepper. Cook until mushroom have cooked down and moisture has evaporated, about 5-6 minutes. While cooking shallots and mushrooms cook beans in boiling salted water for 6-7 minutes.
  2. Drain beans well and toss with mushroom mixture, and asiago cheese. Pour into a greased casserole dish and sprinkle with topping. Bake for 20-25 minutes until topping is golden. Serve immediately.
Recipe Notes

White and cremini mushrooms work well here, but my personal favourite is 1/2 ounce dry wild mushrooms (prepped as per container), coarsely chopped and added with 10 ounces of sliced cremini mushrooms as shown in this post.

Spinach and Quinoa Stuffed Portabella Mushrooms


Spinach and Quinoa Stuffed Portabella Mushrooms
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Spinach and Quinoa Stuffed Portabella Mushrooms
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
23 minutes
Ingredients
Servings: People
Instructions
  1. Preheat oven to 350 ℉. Heat a large skillet over medium heat and add 2tbsp olive oil. Sauté onions for 2-3 minutes. Add garlic and continue to cook for another minute. Add spinach all at once and cook, stirring occasionally until spinach has completely wilted. Allow to cool slightly before proceeding.
  2. To the spinach, stir in quinoa, parmesan cheese, dried herbs, lemon juice, salt, pepper and dried chili flakes. Set aside.
  3. Rinse mushrooms and trim the bottom edge an approximate 1/4" and remove the stem down to the base. Using a spoon, scrape out the dark fanned bit, going down to the solid surface of the mushroom. Brush the outside of each mushroom with olive oil.
  4. Fill mushrooms with an approximate heaping 1/3 cup of mixture, pressing just slightly to fill in the mushroom cavity. Top with tomato slices if desired and then sprinkle each with mozzarella cheese. Place filled mushrooms onto a parchment lined baking sheet and bake in preheated oven for 20 minutes. Turn oven to broil and broil for 1-3 minutes until cheese is melty and golden. Remove from oven and serve immediately.
Recipe Notes

Use 1/2 cup dry quinoa to 1 cup of vegetable or chicken broth and cook according to package directions.  Yields about 1 1/4 cups.