Beef its what’s for dinner (salad)

So it is the busy holiday season and you might not have enough time to make a big dinner one evening. How about using some left over grilled steak from that doggie bag the other night. While this recipe calls for Beef Tenderloin any quality left over steak sliced thin will work just adjust the amount of steak to use what you have left. This recipe is very satisfying in the sense it is about the freshness and brightness that cilantro and lime bring to the dish. Like any of our recipes you could alter this one to make it more southwest and less Asian by simply changing some of the ingredients. Swap out the fish sauce for some smoky salsa and add a little avocado or jicama in place of the carrot. Enjoy!


Asian Beef Salad servings 4


1 lb Beef Tenderloin, grilled and cooled (left over steak)
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens

Dressing

1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Stevia
2 t Red Pepper Flakes


1. Take the chilled grilled tenderloin and slice into very thin pieces and set aside.

2. In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.

3. In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.

4. Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.

5. Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.

6. Divide the salad between four plates and drizzle the remaining dressing over each salad.


Calories Fat Fiber WW Pts
Per serving 282 12.33 1.4 6

Fall - cool crisp air moves in - time for shellfish

Well it has been a rather cool October here in Madison. The farmer's market is winding down its time outside around the square soon it will move indoors for the winter. And so do most of us when the mercury drops below the freezing point it makes it hard to be outdoors even when the sun is shining. So if we are headed indoors lets whip up something warm and tasty to eat. Why head out to a local restaurant for mussels when you can make a great dish for you and your friends right at home. From our come out of your shell class her is our recipe for Bleu Mussels - Linda's favorite way to enjoy mussels these days.


Bleu Mussels servings 4

2 lb. Mussels, cleaned
¼ cup Bacon, lardons
2 Tbs. Olive oil
¼ cup Cipolini onions, diced
2 cloves Garlic, minced
¼ cup Tomato, diced
1 cup Baby spinach leaves, whole
1/3 cup White wine
3 oz. Gorgonzola, crumbled
To Taste Salt & Pepper


1. Place a large sauté pan over medium high heat. When the pan is hot, add the bacon, and cook until crisp.
2. Remove from the pan and drain on paper towels, discard any remaining bacon fat.
3. Return the pan to the burner and add the olive oil, onion, and garlic and cook until soft.
4. Add the mussels, tomato, and spinach; toss and coat all the ingredients, season with salt and pepper.
5. Add the white wine, then cover the pan with a lid – steam until all mussels open.
6. Add the cooked bacon and gorgonzola to the pan.
7. Transfer to a large serving bowl and serve with olive oil fried bread

© Doak & Krantz 2009

Greenlight Gourmet - Quick and Easy Meals!

Well it is that time of year again - busy schedule, sun is setting earlier and we seem to have less time to cook and put together a meal. We try out this recipe - it is quick, easy and very tasty, it will take about 20 minutes to make leaving you lots of time to enjoy the evening with your sweetie!


Shrimp and Pearls servings: 4

1 lb Large shrimp, peeled & deveined
½ Medium onion, chopped
2 cloves Garlic, minced
½ cup Fennel, julienne
1 can Diced tomatoes, drained
¼ cup Greek olives, sliced
1 T Fresh oregano, chopped
1 T Fresh mint, chopped
1 T Fresh orange zest
2 T Olive oil
½ cup Pearl pasta
1-1/2 cup Vegetable stock
¼ cup Bulgarian Feta, crumbled



1. Place a large sauce pan or deep sauté pan over medium high heat and add the olive oil.
2. Add the onion, garlic and fennel; sauté until soft.
3. Add the shrimp and quickly sauté for about a minute just to develop flavor. (Shrimp will be cooked more later in recipe.)
4. Remove the shrimp from the pan and allow to rest.
5. Add the pearl pasta and stir to coat. Cook for 4 minutes to toast the pasta; stir constantly.
6. Add the vegetable stock and tomatoes, then bring to a boil, cook until the pasta is tender.
7. Add the shrimp, olives, herbs, and orange zest, mix well and allow to simmer for about 2 minutes until the shrimp is completely cooked.
8. Plate and garnish with the crumbled feta cheese.





Calories Fat Fiber
Per serving 504 20.5 6.4


© Doak & Krantz 2009

Korean BBQ it is HOT HOT HOT!

Here is the second recipe we created for the Value Cuts Summit in Austin. Just know that this is a spicy one, but not as hot as the proto-type. While developing this one Linda said it might be a little too hot for the average consumer. And after eating three tacos during development she was absolutely on the mark, it took a couple of hours for my tongue to cool off! So give these a try when you want to spice up your dinner – these can be either wok cooked or on the grill for even better smoky flavor. Happy eating




Korean BBQ Beef Tacos servings: 4


1 lb Delmonico cut steaks
12 each Tortillas, flour or white corn

Marinade
1/2 cup Korean soy sauce
4 cloves Garlic, minced
2 T Fresh ginger, grated
¼ c Brown sugar
2T Toasted Sesame oil
1 t Black pepper, fresh ground

Kimchi Slaw
1/2 c Romaine, shredded
1/2 c Napa cabbage, shredded
1/2 Cucumber, peeled & seeded, julienne
1/4 Red onion, shaved
1 Carrot, julienne
1/2 Red pepper, julienne
¼ c Cilantro, chopped
2 Green onions, sliced

Slaw Dressing
1/4c Lime juice, fresh
1/4c Rice wine vinegar
2 t Red chili paste
2 t Sugar
1/2 t Red pepper flakes

Red Pepper and Sesame Hot Sauce
3T Red pepper paste
3 t Sesame oil
3 t Brown sugar
2 T Rice wine vinegar

Preparation:

Take the chilled Delmonico steaks and slice into ¼” slabs. Place in a container for marinating.

In a bowl, combine all the ingredients for the marinade, pour over the Delmonico pieces, coating well. Cover and refrigerate for at least 8 hours.

In a large mixing bowl add all the Kimchi slaw ingredients and refrigerate until ready to dress.

In a separate bowl, combine the ingredients for slaw dressing and mix well with a wire whip. Add to the slaw ingredients and toss to combine. Refrigerate until needed.

In a separate bowl, combine the ingredients for the red pepper and sesame hot sauce; mix well with a wire whip. Transfer to a squeeze bottle.

Grill the marinated Delmonico slices over medium high heat until medium degree of doneness. Set aside to rest. When ready, slice into smaller strips.

Heat the tortillas and wrap in a towel to keep warm.

Assemble the tacos as follows:

Place a warm tortilla on a plate
Add approximately 3 ounces of Delmonico steak strips
Top with a generous portion of Kimchi Slaw
Drizzle the Red Pepper and Sesame Hot sauce over the slaw
Serve immediately

Spring time is salad time - big flavors

Here is one of our favorite salads - a great way to enjoy steak without feeling overly filled up. Give it a try - the recipe calls for tenderloin but any left over steak works well for this - strip, sirloin. Enjoy and happy eating!

Jim & Linda

Asian Beef Salad servings 4


1 lb Beef Tenderloin, grilled and cooled
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens

Dressing

1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Splenda
2 t Red Pepper Flakes


Take the chilled grilled tenderloin and slice into very thin pieces and set aside.

In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.

In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.

Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.

Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.

Divide the salad between four plates and drizzle the remaining dressing over each salad.


Per serving

Calories282.25

Fat 12.33

Fiber1.375

WW Pts6

Happy Monday - it is still too cold

What a nice weekend - lots of sunshine but oh my, cold, cold, cold! So how about another soup recipe to warm your cockles and keep you on track with your better for you eating program you started in the new year. Great taste can be less filling as you will see if you whip up this tasty winter soup.

Apple and Butternut Squash Bisque servings 6

4 cups Butternut Squash, peeled and diced
3 Apples, peeled and diced
1 cup Onion, diced
3 cloves Garlic, minced
5 sprigs Sage
2 sprigs Thyme
¼ tsp Nutmeg
1 tbsp Olive oil
2 qts. Fat Free Chicken Stock
1 cup 2% Milk
To taste Salt & Pepper
2 Tbsp Wildflower honey


In a heavy stock pot over medium high heat place the olive oil, butternut squash, apples, onion , garlic and sauté until a light golden color is achieved

Now add the sage, nutmeg , salt and pepper and cook while stirring and cook for an additional 5 to 8 minutes

Add the chicken stock and bring up to a boil, cover then reduce to a simmer and cook until the squash is tender

Remove from the heat and use a blender to puree the soup smooth return to the pan

Place on medium heat and add the milk – bring up to a boil then turn off

Place in a soup bowl and garnish with a drizzle of honey, serve with your favorite crusty bread

© Doak & Krantz 2009

Per serving
Calories 162
Fat 4.0
Fiber 4.0
WW pts 3

Leftovers can be so yummy!

Well we finally cleared the last of the holiday leftovers - yummy shrimp and some sausage put to good use in making a paella inspired couscous dish. I love making one pot wonders they are quick, easy and tasty. So here is the recipe if you dare


1/2 cup Smoked Sausage, diced
1/4 cup Red onion, diced
2 cloves Garlic, crushed
2 tbsp Olive oil
1 cup Broccoli florets
1/2 cup Carrots, diced
1/4 cup Green olives, crushed
8 Large Shrimp, pre-cooked, diced 1/2"
1/2 cup Couscous
1 tbsp Smoked Spanish Paprika
1 tsp Coriander
2 tsp Turmeric
3/4 cup Water
To taste Salt & Pepper

1. Place the olive oil in a large saute pan over medium high heat
2. Add the sausage, onion, garlic and cook for 1 to 2 minutes, then add the paprika, coriander, turmeric continue to cook
3. Add a little water if the pan becomes sticky, now add the broccoli, carrot , olives and shrimp
4. Stir to coat everything add the couscous and stir to coat each grain
5. Add the water, bring to a boil and then cover
6. Remove from heat and allow to stand for 5 minutes
7. To serve taste and adjust seasoning with salt and pepper.

© Doak & Krantz 2008, all rights reserved

As with any of my recipes they are a good blueprint so add or change ingredients to create more new and exciting flavors.

Here are some options:

• Add orange slices
• Use lobster or scallops instead of shrimp or just add them for a multi-seafood taste
• Add leftover roast chicken
• Add fresh peas or asparagus in season
• Use chicken stock or shrimp stock instead of water
• Add capers

See you can create a lot of variations by simply adjusting to what you have on hand in the pantry or refrigerator.

Happy Cooking !

Looking to eat lighter during the Holidays - try the Chopped Chicken Salad

We love to eat salads for dinner we find them to be full of flavor while lower in calories. This is one of the ways I have managed to reduce my weight this year by about 20 pounds. That and a lot of fun exercise which is harder to do now - but I am thinking Linda will teach me how to cross-country ski - maybe this weekend. Goodness knows we have enough snow on the ground. Last night we pulled together one of our favorites - Chinese Chopped Chicken Salad - lots of crunchy vegetables with convenience roasted chicken in a zippy peanut sauce dressing. Here is the recipe - give it a try - total prep time is only about 20 minutes and like all of my recipes you can easily add other ingredients to this one - like pineapple or oranges, or substitute shrimp for the chicken - lots of possibilities. Give it a spin

Chinese Chopped Chicken Salad 4 servings

½ Rotisserie roasted chicken, meat pulled and shredded
1 Cucumber, peeled, seeded and sliced
¼ cup Red pepper strips – fresh or jarred
1 Mango, diced
¼ cup Red onion, shaved
1 Carrot, shredded
½ cup Cherry tomatoes, cut in half
1 pkg Ramen noodles, coarsely crushed
2 cup Napa cabbage, shredded
2 cup Salad greens

Dressing
1/4 cup Thai peanut dressing (bottled)
¼ cup Rice vinegar
2 tbsp Orange juice
S&P To taste


1. Pull the meat from the chicken and shred with fingers into ½ inch wide strips; place in a large bowl.

2. Place the rest of the salad ingredients into the same bowl and toss together to evenly mix all the items.

3. Add the desired amount of dressing and toss to coat all ingredients.

4. Adjust the seasoning with salt and pepper.

5. Pile in a mound on 4 plates and top with a little remaining dressing.

Salad is best served with chilled chicken.
Dressing is good for up to 7 days in the refrigerator.


© Doak & Krantz 2007


Per serving
Calories 283.47
Fat 7.04 g
Fiber 1.6 g
WW pts 6