Steakhouse Salad with Horseradish Dressing

Recipe from: thehautemeal
Image Credit: Stephanie

Steakhouse Salad with Horseradish Dressing

“Flavorful steak salad topped with crunchy, oven-fried onion rings, and creamy horseradish ranch dressing.” Stephanie

Ingredients:

1 lb flank steak

Salad greens (whatever lettuces float your boat: arugula, romaine, baby bok choy,raddiccio, etc.)

Grape tomatoes

Avocado

Shaved carrots

Marinade:

1/4 cup tamari or soy sauce

2 tbsp olive oil

Juice of 1 lemon

1 tsp garlic powder

1/2 tsp onion powder

1 tbsp Worcestershire sauce

1 tbsp brown sugar

Onion Rings:

1 large sweet onion, sliced thick and broken out into rings

1/4 cup flour, plus 1 tbsp

1 tsp seasoned salt

1/4 to 1/3 cup buttermilk

1 to 2 cups panko bread crumbs

Cooking spray

Horseradish Dressing

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup buttermilk

2 tsp prepared horseradish

1 large green onion, thinly sliced

2 tsp fresh lemon juice

1 small palm-full fresh parsley, chopped

1/2 tsp kosher salt, or to taste

8 to 10 turns of fresh cracked pepper, or to taste

Instructions:

Marinate the steak:

Combine all of the marinade ingredients in a large reseal able plastic bag.

Seal the bag and squish the ingredients together a bit to combine.

Place the steak in the bag and reseal, pressing out all the air.

Let the steak rest on the counter for at least an hour, or place it on a plate and refrigerate up to 24 hours.

Allow the steak to rest at room temperature for an hour before cooking.

Dressing:

Whisk all the dressing ingredients together in a medium bowl.

Pour into an air-tight container, and refrigerate until ready to use.

For the onion rings:

Preheat the oven to 450.

Line a large baking sheet with aluminum foil and spray lightly with a bit of cooking spray.

Combine the 1/4 cup of flour and seasoned salt, then whisk in the buttermilk until it's about 

the consistency of pancake batter.

Toss the onion rings in a medium with the remaining flour until lightly coated.

Place the panko crumbs in a large bowl.

Take a couple of floured onion rings and dunk them in the batter, coating them completely.

Allow the excess to drip off, and then drop the onion rings into the panko.

Toss the panko lightly to coat the onion rings, and then move the onion rings to the baking 

sheet, arranging them so there's room between each ring.

Continue with the rest of the onions until they are all coated.

Bake until golden brown and crunchy, about 12 to 15 minutes.

For the steak:

Heat a little vegetable oil (about a tbsp) in a large, heavy skillet over high heat until lightly 

smoking.

 Add the steak to the pan and cook without moving for about four minutes, then turn the 

steak and continue to cook, again without moving it, for another 3 to 4 minutes.

Transfer the meat to a cutting board or plate, and tent loosely with foil. Let the meat rest for 

5 to 10 minutes.

To serve:

Pile up a bit of salad on each plate.

Top each salad with sliced steak and onion rings.

Serve with the horseradish dressing and a bit of fresh cracked pepper on top.

Notes:

The steak will give off a fair amount of smoke, so make sure you open a window or turn on 

your ventilation fan to high (or both).

Read more and enjoy this amazing recipe and many more when visiting thehautemeal

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Cream of Carrot Soup

Recipe from: stlcooks
Image Credit: Stlspoon

Cream of Carrot Soup

“Carrots are a healthy and delicious vegetable and you can use it in many recipes.” Stlspoon

Ingredients:

2 Tbsps Butter (30g)

2 Onions

7 Carrots

1 Liter of vegetable stock

Pepper and salt

A pinch of thyme

Directions:

Slice the onions and cut the carrots into slices.

Put the butter and the onion in the pressure cooker and fry them lightly.

 When the onions are transparent add the carrots.

 Fry lightly 3 or 4 minutes and stir it in the meantime.

 Add the vegetable stock.

Cook it for 20 minutes (it depends of your pressure cooker) – carrots should be soft.

Add the thyme and puree it.

Serve with some more thyme and grated cheese.

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Coconut, Banana & Berry Smoothie with Chia seeds

Recipe from: simply-delicious-food
Image Credit: Alida Ryder

Coconut, Banana & Berry Smoothie with Chia seeds

“The smoothie was creamy, slightly sweet, a little tart and very filling.” Alida Ryder

Ingredients:

½ cup coconut milk/water

½ cup-1 cup cold water

1 banana, broken into pieces

2 cups frozen berries

1 tablespoon chia seeds

1 teaspoon honey (optional)

Juice of 1 orange

1 tablespoon almond butter

Instructions:

Combine all the ingredients in a blender and blend until smooth and creamy.

Pour into glasses and serve immediately.

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food

Crispy Curried New Potatoes

Recipe from: thehautemeal
Image Credit: Stephanie

Crispy Curried New Potatoes

“These are some kind of wonderful.” Stephanie

Ingredients:

1 ½ pounds new potatoes, evenly sized

1/3 cup vegetable oil

1 small yellow onion, thinly sliced

1 teaspoon curry powder

2 tbsp kosher salt, plus more for seasoning

Yogurt Sauce:

3oz plain fat free Greek-style yogurt

¼ cup lite coconut milk

2 tsp fresh lime juice

1 clove garlic, crushed to a paste

1 tbsp chopped cilantro

½ to 1 tsp crushed red pepper, based on your heat tolerance

Kosher salt, to taste

For the yogurt sauce:

Combine the ingredients in a small bowl.

Taste for seasoning, and add salt to taste.

Cover and refrigerate until ready (I'd suggest making this ahead of time so the flavors can 

mingle).

For the potatoes:

In a large saucepan, cover the potatoes with water, and add the 2tbsp of salt.

Bring to a boil, and cook until the potatoes are very soft, and pierce easily.

Drain the potatoes, and transfer them to a baking sheet.

Use the bottom of a measuring cup to flatten each potato to equal thickness, about 1/2 an 

inch each.

Over medium-high heat, heat the oil in a large skillet and fry the onions, stirring often, until 

brown and crispy (but don't let them burn!).

Remove to a small plate lined with a paper towel, and set aside.

Sprinkle the curry powder into the remaining oil and give it a stir, then carefully lay the 

smashed potatoes in the pan.

Let them cook undisturbed until browned and crunchy, then flip and repeat to brown the 

other side, about 4 minutes on each side.

Remove the cooked potatoes to a plate lined with crumpled paper towels and sprinkle with a few pinches of salt.

Fry the potatoes in batches if necessary.

To serve, sprinkle the fried onions over the potatoes, and top with the yogurt sauce.

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Spinach and Green Pea Soup

Recipe from: greenvalleykitchen
Image credit: Geraldine

Spinach and Green Pea Soup

“This soup, like most soups, is even better the next day and it doesn’t lose any of its fresh green taste.” Geraldine

Ingredients:

1 bag of fresh baby spinach - washed

1 bag of frozen peas

2 cloves of garlic - minced

1 Tbs olive oil

2 cups of water or vegetable stock

1 vegetable bouillon cube if using water (not stock)

½ lemon - juiced

⅓ Cup grated parmesan

Instructions:

In a large stock pot, sauté spinach in olive oil until spinach is slightly wilted.

Add minced garlic to spinach and continue sautéing until spinach is completely wilted.

Add frozen peas, water or stock to pot.

If using water add bouillon cube as well.

Bring to a boil and then simmer for 10 minutes.

In a blender or with a hand blender, puree soup.

Return to stock pot and add lemon juice and parmesan cheese.

Stir till combined and serve.

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Indian Sticky Chicken

Recipe from:  simply-delicious-food
Image Credit: Alida Ryder

Indian Sticky Chicken

“This is a perfect family-style meal which I served with a mixed salad with lots of yellow tomatoes, radishes and feta cheese and some roasted red-skin baby potatoes. Ridiculously easy and absolutely delicious!” Alida Ryder

Ingredients:

8 boneless, skinless chicken thighs

2 tablespoons Garam Masala

1 teaspoon smoked paprika

1 teaspoon salt

½ cup runny honey

Juice of 1 lemon

Instructions:

On a sheet of baking paper, sprinkle the Garam Masala, paprika and salt and rub the 

chicken in the rub until it’s well covered.

Heat a non-stick pan and add a tablespoon of olive oil.

Fry the chicken until golden brown and cooked through.

Add the honey and lemon juice and allow caramelising for a minute.

Serve with salad and new potatoes.

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food