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Tag: easy recipe

Steak and Vegetable Soup

Steak and Vegetable Soup

1 lb. boneless top loin steak, trimmed and cut into 1 in. pieces

2 Tbsp. olive oil

2 onions, chopped

4 celery stalks, thinly sliced crosswise

6 garlic cloves, finely chopped

1 Tbsp. finely chopped fresh thyme, or 1 ½ tsp. dried

½ tsp. each salt and pepper to taste

15 oz. can diced tomatoes with some juice

3 ½ cups beef broth

4 cups chopped kale

Pat steak dry and heat oil in a 4-5 quart pot over medium-high until it shimmers. Cook steak until browned on all sides and medium-rare, about 3 minutes; transfer to a plate.

Cook onions, celery, garlic and seasonings over medium, stirring occasionally until softened, about 8 minutes.

Stir in tomatoes with juice, broth, and 4 ½ cups water; simmer partly covered, about 15 minutes. Stir in kale, and cook until tender, about 5 minutes.  Add steak with meat juices, adjust seasoning to taste, and serve.

 

 

 

 

 

 

Copyright David and Cheryl MacDonald 2012

Almond Chicken Salad

Almond Chicken Salad

This simple, but nice, recipe was contributed by a Go Figure client.  It can be used as is, or as a base to which more veggies can be added.  Have it for a light summer dinner, and be sure to make enough for lunch the next day.

 

1 lb. chicken tenders

2 sticks celery, chopped

¼ cup onion, chopped fine

¼ cup mayonnaise

2 Tbsp. toasted slivered almonds*

Cook chicken, or used leftover chicken breast, and cut into small pieces.  Chop celery into ¼ inch pieces. Mix together all ingredients.  Add salt and pepper to taste.

 

*Slivered almonds can be purchased that way, and can be toasted on stovetop or oven on low heat.  Keep extras in freezer to preserve nutrients and use for quick add-in to salads and entrées.

 

Optional add-ins for salad: cucumber, dried fruit-sweetened cranberries (available in bulk at Co-op.)

 

 

 

Basic Salmon Preparation

Basic Salmon Preparation

Another tasty dish from chef/co-owner David MacDonald

For oven:

Pre-heat oven on Broil for 10 minutes.

Lightly rub salmon with olive oil.  Place top side down on broiler pan, 2nd rack from the top.  Cook 5 minutes, flip, add salt, pepper or other seasonings to taste. Broil another 5 minutes.  Adjust 1-2 minutes more or less per side cooking time for thin or thick cuts.  A simple, healthful, flavorful addition is to just squeeze some fresh lemon on individual pieces as they are served.

For BBQ grill:

Pre-heat grill on high heat for 10-15 minutes with lid closed.  Prep salmon and add seasonings as above.  Place top of salmon down on grill.  Close lid and turn heat to medium.  Cook 5 minutes, flip, cook other side for 5 minutes with lid closed.  Increase by 1-2 minutes cooking time per side for thicker cuts.  Ready to go!

 

*Chef’s tip: set timer for cooking times for best results

 

 

 

 

 

For additional healthful ways to flavor salmon, search the internet

 

 

Copyright David and Cheryl MacDonald, 2012

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