Mouthwatering Monday.........
Steak Lovers' Salad
3 cups Garlic String Beans (see Recipe below)
10-12 ounces steak (poterhouse, filet mignon, flank or whatever you prefer)
2 teaspoons olive or canola oil
1 small red or white onion sliced thin
4 cups butter lettuce, washed, dried, and broken into bite-size pices
2 cups spinach;, stems removed
3 large mushrooms, sliced or cut into matchsticks
Prepare the Green Beans (recipe below). While Beans are cooking, broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute" onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion and muchrooms.
Dijon Dressing:
3 Tablespoons of olive oil
1 tablespoono fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon Spike (optional0
Fresh ground black pepper to taste
In a small bowl, whis****il frothy the oil, lemon juice, and mustard. Add spices. Pour over salad. Add pepper to taste.
Garlic String Beans
2 Tablespoons Olive Oil
1 Teaspoon garlic, minced
4 cups fresh or frozen string beans, cut into 2 inch pieces or julienned
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
Fresh ground black pepper
2 cups water
1 vegetable bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oi. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, seasalt and pepper to taste. Add water and vegetbale bouillon. Bring to a boil, cover tightly, reduce heat to medium-low and simmer for 20-30 minutes or until beans are tender when pierced with the tip of sharp knife. Add more water, if necessary. Frozen benas will take only half the time. Drain, add squeese of lemon and toss well.
It seems like a lot of work but believe me it does not take long to make and is really worth it!!!
3 cups Garlic String Beans (see Recipe below)
10-12 ounces steak (poterhouse, filet mignon, flank or whatever you prefer)
2 teaspoons olive or canola oil
1 small red or white onion sliced thin
4 cups butter lettuce, washed, dried, and broken into bite-size pices
2 cups spinach;, stems removed
3 large mushrooms, sliced or cut into matchsticks
Prepare the Green Beans (recipe below). While Beans are cooking, broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute" onion in oil until tender and beginning to crisp. Place lettuce and spinach in large bowl. Add steak, string beans, onion and muchrooms.
Dijon Dressing:
3 Tablespoons of olive oil
1 tablespoono fresh lemon juice
3/4 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon Spike (optional0
Fresh ground black pepper to taste
In a small bowl, whis****il frothy the oil, lemon juice, and mustard. Add spices. Pour over salad. Add pepper to taste.
Garlic String Beans
2 Tablespoons Olive Oil
1 Teaspoon garlic, minced
4 cups fresh or frozen string beans, cut into 2 inch pieces or julienned
1/2 teaspoon dried thyme
1/2 teaspoon sea salt
Fresh ground black pepper
2 cups water
1 vegetable bouillon
Squeeze of fresh lemon juice
In large heavy saucepan, heat oi. Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn. Add thyme, seasalt and pepper to taste. Add water and vegetbale bouillon. Bring to a boil, cover tightly, reduce heat to medium-low and simmer for 20-30 minutes or until beans are tender when pierced with the tip of sharp knife. Add more water, if necessary. Frozen benas will take only half the time. Drain, add squeese of lemon and toss well.
It seems like a lot of work but believe me it does not take long to make and is really worth it!!!
Vera LapBand 8/12/2008
MEDITERRANEAN COUSCOUS SALAD
3 CUPS COOKED WHOLE GRAIN COUSCOUS
NOTE 1/4 CUP DRY COUSCOUS YIELDS ABOUT 3/4 CUP PREPARED
2 TABLESPOONS VEGETABLE BROTH
2 TEASPOONS FRESH GARLIC.MINCED
4 OZ. FRESH SPINACH,SLICED IN MATCH STICK SIZE STRIPS
1/4 CUP SUN DRIED TOMATOES,SLICED IN MATCH SIZE STRIPS
1/4 CUP BLACK OLIVES DICED
1 TABLESPOON FRESH OREGANO CHOPPED
2 TABLESPOON FRESH MINT,CHOPPED
2OZ, FETA CHEESE
--------------------------------------------------------------------------------------------------------
LEMON VINAIGRETTE
1/4 CUP LEMON JUICE
1/4 CUP OLIVE OIL
--------------------------------------------------------------------------------------------------------
1.---PREPARE COUSCOUS ACCORDING TO DIRECTIONS
2----TO MAKE LEMON VINAIGRETTE,MIX OLIVE OIL AND LEMON JUICE WITH WHIP
3.---HEAT BROTH IN A POT,ADD GARLIC AND HEAT 30 SECONDS WHILE STIRRING ADD SPINACH AND STIR UNTIL WILTED AND FULLY COATED.REMOVE,AND COOL.
4.---ADD ALLOTHER INGREDIENTS,EXCEPT FETA CHEESE AND MIX WELL.CHILL SALAD
5.--GARISH WITH FETA CHEESE BEFORE SERVING
--------------------------------------------------------------------------------------------------------
MAKES 8 SERVINGS
NURTRITION INFORMATION PER SERVING
CALORIE----211
FAT------------10
S,FAT---------2.5
CARBS-------26
SODIUM------328
CHOLESTEROL---6.25
FIBER---------------3
PROTEIN----------7
MARYLYN
3 CUPS COOKED WHOLE GRAIN COUSCOUS
NOTE 1/4 CUP DRY COUSCOUS YIELDS ABOUT 3/4 CUP PREPARED
2 TABLESPOONS VEGETABLE BROTH
2 TEASPOONS FRESH GARLIC.MINCED
4 OZ. FRESH SPINACH,SLICED IN MATCH STICK SIZE STRIPS
1/4 CUP SUN DRIED TOMATOES,SLICED IN MATCH SIZE STRIPS
1/4 CUP BLACK OLIVES DICED
1 TABLESPOON FRESH OREGANO CHOPPED
2 TABLESPOON FRESH MINT,CHOPPED
2OZ, FETA CHEESE
--------------------------------------------------------------------------------------------------------
LEMON VINAIGRETTE
1/4 CUP LEMON JUICE
1/4 CUP OLIVE OIL
--------------------------------------------------------------------------------------------------------
1.---PREPARE COUSCOUS ACCORDING TO DIRECTIONS
2----TO MAKE LEMON VINAIGRETTE,MIX OLIVE OIL AND LEMON JUICE WITH WHIP
3.---HEAT BROTH IN A POT,ADD GARLIC AND HEAT 30 SECONDS WHILE STIRRING ADD SPINACH AND STIR UNTIL WILTED AND FULLY COATED.REMOVE,AND COOL.
4.---ADD ALLOTHER INGREDIENTS,EXCEPT FETA CHEESE AND MIX WELL.CHILL SALAD
5.--GARISH WITH FETA CHEESE BEFORE SERVING
--------------------------------------------------------------------------------------------------------
MAKES 8 SERVINGS
NURTRITION INFORMATION PER SERVING
CALORIE----211
FAT------------10
S,FAT---------2.5
CARBS-------26
SODIUM------328
CHOLESTEROL---6.25
FIBER---------------3
PROTEIN----------7
MARYLYN
JeanB
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