Ready? Good :)
As a side note, though, this is my very first blog post... I have no experience here, and it may look a little unpolished at this point... Bear with me, because it will only get better from here!
*******Red and Green Salad*******
Marinated Steak:2-3 lbs beautifully marbled steak (any cut you prefer)
2 Tablespoons + 2 teaspoons strawberry preserves
3 Tablespoons red wine vinegar
Dash of salt
Dash of pepper (I really like red or pink peppercorns in this recipe)
(Mix strawberry preserves, vinegar, salt, and pepper in a bowl, then transfer to a large ziploc bag; add steaks and squish around until well coated; leave on countertop to bring to room temperature)
Salad Ingredients:
1 lb. baby arugula
1/2 lb. radicchio lettuce, chopped
2 whole avocadoes, thinly sliced
1 cup coarsely chopped cilantro
Seeds from 1/2 a pomegranite OR 10 thinly sliced strawberries
Salad Dressing:
1/3 cup balsamic vinegar
1/3 cup olive oil
2 teaspoons finely minced garlic
2 teaspoons maple syrup
2 teaspoon water
dash of salt
dash of pepper
Mix all ingredients in a jar with tight fitting lid.
Recipe for Success:
Pan fry steak to desired doneness (I prefer rare... especially with this recipe), let rest for 8 or 10 minutes. Thinly slice against the grain, cover, and set aside.
Mix arugula and spinach, arrange on a large platter. Spread avocado slices evenly around baby greens, arrange sliced steak on top of avocado and greens, then sprinkle Pomegranite seeds or strawberry slices over all and add dressing to taste...
This is easily one of my favorite salads for potlucks, as it has minimal ingredients and prep time and looks stunning. Hope you love it as much as me :)
*******Red or Green Coconut-Curry Soups*******
Here is one recipe with two options for color/flavor/texture... A "choose your own adventure" recipe, if you will...
Red:
1 lb. skinless, boneless chicken breast or thigh, thinly sliced (ideally, I would want 3-4 inch long, 1/8 inch think pieces of meat)
3 cups coconut milk (shake before opening)
1 1/2 cups chicken or vegetable broth
Juice from 2 limes
1 Tablespoon honey
1/2 lb. small crimini mushrooms, quartered
1 yellow onion, chopped
4 Tablespoons red curry paste (I like the "Thai Kitchen" brand)
2 stalks lemon grass, chopped (use palest part of stalk; lay flat on cutting board before chopping, lay knife flat against stalk, and smash with flat hand to release most flavor)
1 inch fresh ginger root, sliced thin (I like to keep ginger slices as large as possible so they're easy to pull out when enjoying soup)
4 garlic cloves, minced
2 Tablespoons coconut oil
Soysauce to taste (1-3 teaspoons... ish)
1 bunch cilantro, stems removed and coarsely chopped
Recipe for Success:
Combine coconut milk (reserve 1/4 cup), broth, lime juice, and honey in a soup pot over low heat. When it's warm, add red curry paste (reserve 1 Tablesoon). Keep over low heat while you prep the other ingredients.
Add coconut oil, 1/4 cup coconut milk, 1 Tablespoon red curry paste, soy sauce, lemon grass and ginger to a frying pan. Mix and heat, then add in onions and mushroms. Sautee over medium heat for 10-14 minutes, until onions are glassy and mushrooms are browned. Add chicken and minced garlic, sautee over medium heat until chicken is done (about 8-10 minutes). Add pan mix to coconut milk and broth mix. Simmer for 20 minutes to marry flavors. Add cilantro just before serving.
Green:
2 lbs shelled and deveined prawns, raw
3 cups coconut milk
1 1/2 cups vegetable broth
Juice from two limes
1 Tablespoon honey
3/4 cup bamboo shoots OR hearts of palm (rinse first!!)
6 small or medium shitake mushroom caps, thinly sliced
4 Tablespoons green curry paste (see "Red" for my favorite brand)
2 stalks lemon grass (see "Red" for prep directions)
1 inch fresh ginger root (see "Red" for prep directions)
2 Tablespoons coconut oil
Soy sauce to taste (1-3 teaspoons... ish)
1 bunch cilantro, stems removed, coarsely chopped
Recipe for Success:
Combine coconut milk (reserve 1/4 cup), broth, lime juice, and honey in a soup pot over medium heat. When warm, add green curry paste (reserve 1 Tablesoon) and mix well. Keep over low heat while you prep the other ingredients.
Add coconut oil, 1/4 cup coconut milk, 1 Tablespoon green curry paste, soy sauce, to a frying pan. Mix and heat, then add lemongrass, guinger, and shitake mushrooms. Let simmer on low until mushrooms are tender. Add prawns and bamboo shoots and sautee until prawns are done. Add pan mix to soup pot and simmer on low for around 20 minutes to marry flavors. Add cilantro right before serving...
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There you have it... Red and green food to make your belly feel festive this holiday season...
Next up, New Food for a New Year... I have no idea what that means yet, but that's part of the adventure :)
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