spacemai.com

Its not that I have been too busy to post, I’ve actually got 1-2-3-4-5-6 unfinished posts but for the life of me I just can’t follow through. Maybe it’s because for the last 2 weeks I’ve been trying to eat healthier (= less red meat and sweets, more fish and veggies and cereal) and since I’m not getting all my junk my body is in shock hehe.

At home I usually prepare the salads, which are based on recipes I get off the internet.

My favorites (links in the titles)

Bitter Greens Salad with Pancetta

• 1 head frisee, torn into bite size pieces
• 1/2 radicchio, sliced thinly
• 1 to 1 1/2 cup arugula leaves
• balsamic vinegar
• olive oil
• 1 shallot chopped into tiny pieces
• salt and pepper
• toasted walnuts
• parmesan cheese
• 4 slices pancetta, grilled or fried crunchy (use bacon as a substitute)

1. Prepare dressing: Mix vinegar and olive oil (I like a 2:3 ratio but you decide for yourself), chopped shallots, and add some salt and pepper.

2. Slice pancetta into cubes, grill or fry until crunchy

3. Toast walnuts if they arent toasted yet.

4. Mix frisee, radicchio, and arugula, toss in dressing. Add walnuts and pancetta, then add parmesan cheese. Mix but don’t be so rough. Top with more cheese. Serve.

Shaking Beef Salad like the one by Slanted Door

Meat

• 2 T chopped garlic
• 1 t brown sugar
• 1½ t salt
• ¾ t fresh black pepper
• 2 T neutral cooking oil, such as canola or corn oil
• 1½ lbs tri tip or tenderloin or filet mignon, cut into 1” cubes

Vinaigrette

• ¼ c rice vinegar
• 1 T sugar
• ¼ c rice wine
• 4 T light soy sauce
• 1 T dark soy sauce
• 1 T fish sauce

Dipping Sauce

• Juice of 1 lime
• ½ t kosher salt
• ¼ t fresh ground black pepper

Stir-Fry

• 4 T neutral cooking oil, such as canola or corn oil
• 3 stalks green onion, cut into 1” pieces
• ½ small red onion, thinly sliced
• 2 t unsalted butter

Greens

• 1/2 or so butter lettuce, torn into bite size pieces
• 2 bunches watercress, for garnish
• some basil leaves

1. Prepare marinade by combining the first 5 ingredients in a large nonmetal bowl. Add beef, combine and marinate, covered, in the refrigerator for two hours.

2. Prepare vinaigrette by mixing ingredients. Set aside.

3. Heat a pan over high heat. Divide beef, green onions and red onions in half, as you will cook in two batches.

4. Add 2 T oil to the wok. When the oil starts to smoke, add first portion of the beef in an even layer. Let it sit until a forms a brown crust, about 2 minutes. With a spatula, flip the beef over to brown the other side, about 1 minute.

5. Add first portion of the green onions and red onions and cook for 1 more minute. Pour half of vinaigrette down the side of the wok, and then shake pan to release the beef and toss with the vinaigrette. Add 1 t butter and continue to shake pan until butter melts. Remove the meat and onions from the wok. Keep warm.

6. Repeat steps 4 and 5 with second portion of meat, green onions and red onions. Place the butter lettuce and watercress in the middle of the serving plate and spoon hot beef and onions on top. Garnish with basil leaves

7. Prepare dipping sauce by putting salt and pepper in small ramekin and squeezing lime juice over it. Serve alongside the beef.

Asa’s Salad

• A box or bag of baby spinach
• Some strawberries, sliced
• Some honey roasted almonds, butter toffee will do well too
• Brianna’s poppyseed dressing

Mix everything together. Easy no?

Amanda’s Salad

• 1 6oz. can of tuna in olive oil (tuna in brine if you want), drained and flaked
• 1/2 of an english cucumber, halved vertically and then in 1/4 ” slices
• 1/2 an avocado, cubed
• 1/2 a crisp apple, cubed
• some butter lettuce, torn into pieces
• Annie’s Naturals Goddess dressing

Mix everything together, serve

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They’re all really good so I hope you try them out. Please share your favorite salad recipes na din.