I’ve been eating plenty of salads these past few weeks, it’s the perfect lunch to put together when I don’t feel like standing at the stove, it’s great when I’m low in energy and need a boost quickly, it helps me get plenty of vegetables and protein into my diet, and there are so many different variations that I can have a different salad everyday for lunch and not repeat myself!
Growing up salads were a big thing for me, my staple salad was the widely know Caesar salad of course, chicken, croutons, a sprinkle of Parmesan, grilled chicken and a drizzle of lemon juice on top. If you actually look at the calories though of this salad you would be amazed. The croutons the cheese all the dressing does not create a great nutrition list. Of course I’m not saying it’s as unhealthy as can be, a cheeseburger still is more unhealthy at a fast food joint, but there are healthier options for salads; and I went on a quest to find one.
I wrote earlier about becoming healthier in my day to day life, not just to loose weight but to give myself more energy and in that post I wrote about a salad I had found pre-made at a grocery store, it was an Asian chicken salad. I choose that particular salad that day because I had never seen noodles in a salad before and wanted to try something new, I enjoyed the salad but felt the dressing, which I’m guessing was a sweet chili dressing was a little to spicy for me (I could handle it but it made it harder for me to enjoy the salad) so I wanted to try at home making a salad with noodles in it, but with a different dressing, that’s when I found ideas about a ginger sesame dressing, I decided to put together a few different things in my fridge and cupboard and found this delicious sauce that is perfect not only for a salad with noodles, any salad and even possibly a marinade!
Ginger Sesame Dressing
2 garlic cloves
1 tsp fresh grated ginger
3 tbsp rice vinegar
1 tsp soy sauce
1 tsp honey
5 tbsp olive oil (in a pinch you can use canola)
2 tbsp sesame oil
Measure and pour out all ingredients in a bowl
Using a whisk mix together all ingredients, this will take some time to make sure the oils are Incorporated with the rest of the flavors.
When I was growing up we didn’t eat beef. While I was a young girl my sister decided she didn’t like beef, and that had me believing that I dd not like the taste as well (If you don’t eat something often, and you have your sister saying “eww” every time it is mentioned any little girl would believe it didn’t taste good!) Ground beef was actually the first thing to really set off morning sickness for me when I was pregnant, I still have some issues with ground meat due to that reaction!
Since being pregnant though I’ve open my arms to trying new things, I’m still waiting to try liver, octopus, scallops and even mussels but one of the easy things I could try, and will definitely need to learn how to perfectly cook if I ever become a chef is a steak. I’ve tried a few different ways of cooking it, I’ve had it on the grill done by my sisters husband (meat just tastes the best when it’s grilled) and I’ve had it cooked well done, rare, and medium rare; I’ve found I prefer a medium rare cooked steak.
Before I would buy the pre-marinated steaks from M&M meats, always afraid of ruining a steak with my own marinade. I finally took the plunge this past week though, and boy was that steak perfect. I found a recipe for a glaze for a pork chop, and decided to add some more ingredients and take a few out, but keep the main premise of using brown sugar, understanding that it would caramelize once I cook the steak. This steak was unbelivibly indulgent, a few times I actually moaned because it tasted that amazing! You must try this marinade and tell me how much you love it! The caramilization, the length of time I marinated it made the entire steak flavorful and I can not stop saying how perfect this steak was!
Brown Sugar Marinade For Steak Or Pork Chops
1/4 cup of brown sugar
1/2 tsp garlic powder
1/2 tsp salt and pepper
2 tbsp oil (vegetable or olive oil)
1 tbsp ketchup
1 1/2 tsp worcestershire sauce
1 tsp soy sauce
Place steaks in bowl or ziploc and cover with marinade, if you use a ziploc try and massage the sauce into the steak.
Marinade in the fridge for 24 hours (you can only do it for a few hours but tastes best for 24 hours)
Is there a food you hated as a child but know adore as an adult?
Meatballs can be one of the easiest dinners if you plan ahead. Making a big batch of meatballs when you have a day off and then freezing them can be the biggest time saver, or even just buying frozen meatballs if you must. Meatballs can be made into many different dishes, I love slow cooking them in a homemade barbecue sauce and then filling a sub roll with the meatballs and some coleslaw, a lovely summer meal. Most people think of meatballs atop pasta, but that’s one thing I’ve never been fond off myself.(I’m not a huge fan of tomato sauce and Alfredo sauce does not seem to taste good to me on anything other then tortellini or ravioli)
The one way to make meatballs that I will never deny is sweat and sour meatballs, with a homemade sauce. My mother would always have a potluck at work for boxing day and she would always bring these meatballs, and we would cross our fingers that there would be some left for us to eat as a lunch or as dinner.
Cook up some quick rice, pop the meatballs into the oven for a few minutes to get them crispy and cook up this sweat and sour sauce, whats perfect about this sauce is you should have all the fixings in your pantry already!
1 cup of water
1 tbsp of beef (or vegetable) bouillon powder (or a bouillon cube)
14 oz can of pineapple tidbits and the juice
1 cup sugar
6 tbsp cornstarch
1 cup vinegar
2 tbsp soy sauce
In a medium pot pour in water, bouillon and pineapple (with the juice). Boil and then simmer for about four minutes.
In a bowl mix together the sugar, cornstarch, vinegar and soy sauce. when mixed pour the mixture into the boiling saucepan and mix until thickened.
You can either serve it separately from the rice and meatballs or mix the rice and meatballs with the sauce in a bowl and serve all together.