Monday, March 28, 2011

Chimichurri-Greek Yogurt Sauce

Grocery
1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup oregano leaves
4-5 cloves garlic, skins removed
1 16 ounce container 0% fat plain Greek yogurt
1 jalapeno, divided in half, seeds and stem removed
2 limes

Pantry
Olive Oil
Cumin
Sea Salt
Peppercorn Blend (or black pepper if that's what you have)
Paprika
Honey

Directions
In the food processor, blend cilantro, parsley, oregano, olive oil, juice of both limes, jalapeno (use the other half for guacamole), 2 tablespoons cumin, two teaspoons honey, garlic, and one teaspoon each paprika, sea salt, and pepper until coarsely chopped. Set aside 6 teaspoons for marinating steak; combine the rest with the Greek yogurt.


You can use this as a condiment for chili-lime sweet potato fries and also in your guacamole!

Bon Appetit! Kelly


All photos by Kelly Waters

Wednesday, March 23, 2011

Wholly Guacamole

Grocery
1 tablespoon chimichurri-yogurt sauce
1 jalapeno, divided in half, seeds and stem removed
1 lime
1 avocado
Cilantro

Pantry
Sea Salt

Directions
Chop the jalapeno pepper by cutting into strips and then across.

 
 
Slice avocado lengthwise all the way around. Twist the halves and using your knife, strike and remove the pit. With a large spoon, scoop the avocado out of its skin. Place in a bowl with diced jalapeno, one tablespoon of chimichurri-yogurt sauce, 2 tablespoons of coarsely chopped cilantro, juice of one lime, and a dash of sea salt. 


Use a fork to mash the avocado and combine with other ingredients.


Serve as a condiment for chili-lime sweet potato fries; it's also great as a spread on sandwiches or as a dip for your favorite raw vegetables.

Bon Appetit!  Kelly

All photos by Kelly Waters

Pineapple Sundaes

Grocery
1 pineapple
All-natural vanilla frozen yogurt, soy ice cream, or whatever you prefer

Pantry
Sea Salt

Directions
Peel and chop pineapple into bite size pieces.


Place in saucepan; sprinkle with a very light dash of sea salt and stir. Cover and heat gently over low heat for about 30 minutes or until syrupy.


Spoon over your favorite all natural vanilla frozen yogurt, soy ice cream, or whatever you like!


Bon Appetit!  Kelly


All photos by Kelly Waters

Kale-Mango Salad

Grocery
1 ripe mango
1 bunch kale
2 limes

Pantry
Olive Oil
Sea Salt
Honey

Directions
Rinse the kale and let dry. Cut mango meanwhile (click here for instructions); and set aside. Separate kale leaves from stems; chop and place in large bowl. 


Sprinkle kale with juice of one lime and about a teaspoon of sea salt; massage the kale leaves for about two minutes to tenderize. Dressing: whisk together two tablespoons of honey, juice of the other lime and two tablespoons of olive oil; add mango and dressing to kale and toss to combine. Place in refrigerator until ready to serve.

Kale-mango salad shown here served with chimichurri steak and chili-lime sweet potato fries.


Bon Appetit!  Kelly

All photos by Kelly Waters

Chili-lime Sweet Potato Fries

Grocery
1 lime
1 large sweet potato

Pantry
Olive Oil
Cumin
Red Pepper Flakes
Sea Salt
Peppercorn Blend (or black pepper if that's what you have)
Paprika

Directions
Preheat oven to 400 degrees. In the bottom of a large bowl, combine juice of the lime, 2 tablespoons olive oil, and one teaspoon each of cumin, paprika, sea salt, pepper, and red pepper flakes.


Cut washed potatoes into fries and place in bowl. Toss to coat and place on baking sheet coated lightly with cooking spray.


Bake sweet potatoes for 15 - 20 minutes until lightly brown and crispy (turning halfway through),
I served mine with chimichurri steak and kale-mango salad, with guacamole and chimichurri-yogurt sauce on the side. 

 

Bon Appetit!  Kelly


All photos by Kelly Waters

Chimichurri Steak

Grocery
Flank, skirt, or flat iron steak (I used flat iron for this recipe)
1 cup cilantro leaves
1 cup flat leaf parsley leaves
1/2 cup oregano leaves
4-5 cloves garlic, skins removed
1 jalapeno, divided in half, seeds and stem removed
3 limes

Pantry
Olive Oil
Cumin
Sea Salt
Peppercorn Blend (or black pepper if that's what you have)
Paprika
Honey

Directions
Chimichurri sauce: in the food processor, blend cilantro, parsley, oregano, olive oil, juice of  two limes, jalapeno (use the other half for guacamole), 2 tablespoons cumin, two teaspoons honey, garlic, and one teaspoon each paprika, sea salt, and pepper until coarsely chopped. Set aside 6 teaspoons for marinating steak; use the rest to make Chimichurri-Greek yogurt sauce.


Marinate the steak: Remove steak from its package and rinse; pat dry with paper towels. Place in glass casserole dish and season both sides with 1 tablespoon each of sea salt, pepper, paprika, and cumin. Spoon 3 tablespoons of the reserved chimichurri sauce on steak and spread over surface; repeat on other side. Marinate in refrigerator for at least an hour and up to eight.



Preheat oven to 400 degrees. Once oven is preheated, place a cast iron skillet on top oven rack and let preheat for 15 minutes. Cut steak in half and sear both sides in skillet.  


Cook in oven for 15 - 20 minutes until steak is cooked as you like it. (I cooked mine for 20 minutes for medium rare - you could certainly cook it longer if you want it well done.) 

Cut some lime wedges as garnish for your plates.




Take the steak to a cutting board and let it rest for about 5 minutes before slicing it across the grain.


I served mine with chili-lime sweet potato fries and kale-mango salad, with guacamole and chimichurri-yogurt sauce on the side. I also garnished the plate with lime wedges and cilantro. For dessert, we had pineapple sundaes!


Bon Appetit!  Kelly


All photos by Kelly Waters