Wednesday, February 27, 2013

Asian Sesame Salad

Tasty, raw, healthy, yummy, fast. The only thing that might make this salad better is some avocado.

The Dressing
(makes several servings, about 1.5 cups)

  • 2 Slices onion
  • 1/4 Cup olive oil
  • 1/3 Cup rice vinegar
  • 1 Thin slice fresh ginger
  • 1 Celery stalk
  • 1/4 Cup tamari sauce
  • 2 tsp Raw suger
  • 2 tsp Lemon juice
  • 1 tsp Garlic powder
  • Ground black pepper
  • 2 Tbl spn sesame seeds
  • optional: 1 heaping tsp fresh ground peanuts or peanut butter

Blend everything together until smooth.

Use as much as you want for each salad.

  • Romaine lettuce 
  • Shredded carrot
  • Shredded beets
  • Red cabbage

Tuesday, February 26, 2013

Sunrise Grapefruit Blend

We've only had our juicer for 4 days now, but it feels like longer. So much juice has been made! Since the man and I are both doing a juice fast we each make several different blends every day. I've discovered two favorite combinations: grapefruit and dandelion for the morning and kiwi and kale for the afternoon. My morning juice looks like hell, but I really love the way it tastes. I was always into eating a fresh grapefruit in the morning, so it's really no surprise I'd like it as the main flavor for my breakfast juice. If you don't like grapefruit you'll hate this blend.

Sunrise Grapefruit Blend
Makes approximately 16 ounces

  • 2 medium red grapefruit 
  • 1/2 large cucumber
  • handful of dandelion greens (I never measured, but probably around 1 cup chopped)

Peel the grapefruit. Leave as much of the pith on as possible. Cut it into sections.
I like to peel the cucumber too, but you don't have to.
Cut it into slices.
Chop up your dandelion greens.
Juice it all and enjoy!

Saturday, February 16, 2013

Chicken and Black Bean Salad

I want to get in the habit of eating more salads for dinner. And not a normal side salad of some lettuce, a few tomatoes, and bottled dressing. Being struck by that crazy idea this morning I was inspired to make this salad for dinner tonight. Success. Although I wish I had some avocado handy because it would have made this tasty salad even tastier.

Serves 2 as a meal

  • 10 ounces boneless chicken breast
  • 2 Tbl spns lime juice
  • 1 tsp olive oil
  • black pepper
  • salt
  • parsley

  • 7-8 ounces black beans (about half a normal 15 ounce can)
  • 2 large bowls of chopped lettuce (I used romaine)
  • diced tomatoes
  • diced cheddar cheese

  • 2 fajita size flour tortillas cut into short strips
  • olive oil
  • salt

  • 2 Tbl spns lime juice
  • 2 Tbl spns olive oil
  • 2 tsp sugar
  • 3 garlic cloves
  • 1 serrano pepper
  • parsley
  • black pepper
  • salt

Heat oven to 300 F
Place chicken breast in a oven proof dish (with lid).
Season chicken with the lime juice, olive oil, salt, pepper, and parsley.
Roast for about 1.5 hours covered.
Remove lid and pour black beans in with chicken.
Place back in oven for about 30 minutes.

During this time stir fry the tortilla strips until they're browned and slightly crispy.
Place on towel to drain and season with salt.

Chop lettuce, tomato, and cheese and place in bowl.

Place all ingredients for dressing in blender until smooth.

Shred or dice the warm chicken and place on salad.
Spoon on some black beans.
Top with the tortilla strips.
Toss in dressing.

Beef and Vegetable Rice Bowl


  • 1 london broil steak (approx. 1.5 lbs)
  • 1 red bell pepper
  • 1 head broccoli
  • ¼ cup soy sauce
  • ⅓ cup red wine vinegar
  • ⅓ cup honey
  • ⅓ cup water
  • black pepper
  • red pepper
  • 4 garlic cloves, crushed
  • ⅛ – ¼ tsp ginger powder (depending on taste preference)
  • toasted sesame oil
  • olive oil
  • cornstarch 

Get the rice cooking.

1:: Mix the soy sauce, red wine vinegar, honey, water, black pepper, crushed garlic, and ginger powder together in a bowl (I use a lasagna try so all the meat can be covered.)

2:: Slice the steak into thin strips and place in marinade. Let sit 30 minutes.

3:: Slice the red pepper and sautee in olive oil. You want it soft, but not soggy. Remove from pan and set aside.

4:: Chop the broccoli. Heat the pan until it's good and hot. Add olive oil if necessary.
Sautee on high for 1 minute.
Add 1/4 cup water and sautee another minute
Broccoli only cooks for 2 minutes total.
Remove from heat and set aside with peppers.

5:: Add a little of the sesame oil to the pan.
Remove the steak from the marinade and set marinade aside.
Stir fry the steak (no marinade!) until desired doneness.
Remove the steak from pan and set aside with vegetables.

6:: Pour marinade into pan. Add 1 TBL spn cornstarch and bring to a slight boil to thicken.
Add the steak and vegetables and heat through. Don't cook too long or the beef will get tough!

Serve over rice.

French Onion Soup

This is an easy soup to make on those days when you're furiously knitting on a deadline, but still want some good homemade food. Kinda sounds like every day around my house.

  • 2 large red onions sliced thin
  • 2 large sweet yellow onions sliced thin
  • 4 Tbl spns butter
  • 3 cups chicken broth
  • 2 cups beef broth
  • 1 bay leaf
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 Tbl spn Worcestershire sauce
  • 1 Tbl spn balsamic vinegar
  • ⅓ cup red wine
  • French bread, sliced thick
  • swiss cheese, grated
  • mozzarella cheese, grated

Melt butter in soup pot. Add sliced onions and simmer over medium heat for 30 minutes.

Add broth, herbs, worcestershire, and wine. Simmer for 30 minutes.

Add balsamic. Season with salt and pepper to taste.

Heat broiler. 
Sprinkle bread slices with cheese and place under broiler just until cheese is bubbly and golden. 

Place bread in bottom of bowls. Pour soup over bread.