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Flavorful Flank Steak and Tomato Relish

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February 3, 2022

As the More is More Mom ®, I’m all about…….. loving more delicious dinners on the grill! I’m always so inspired by the fresh and beautiful flavors of the summer, especially sweet and juicy tomatoes. One of my favorite memories of my grandfather is eating the tomatoes we helped him pick right off the vine from his garden. Maybe that’s why I am so partial to this Flavorful Flank Steak with Tomato Relish.

Just like the Boy Scouts, I love to be prepared! This dinner is so tasty and simple; you’re going to love it too.

Ingredients

Flavorful Flank Steak

Serves 4-6

1 — 2 ½ lb flank steak

2 tsp brown sugar

1 tsp cayenne pepper

1 tsp cracked black pepper

Salt

Tomato Relish

1 cup chopped red onion

3 Tbsp white wine vinegar

2 — 10 oz containers of grape tomatoes halved

½ cup chopped green olives

2 Tbsp olive brine

2 Tbsp horseradish

1 Tbsp Worcestershire sauce

A couple dashes hot pepper sauce

½ tsp celery seeds

¼ cup olive oil

Preparation

1. Flank Steak:

2. Place flank steak on a foil lined, rimmed baking sheet

3. To make the rub, in a small bowl, mix;

4. Sugar

5. Cayenne pepper

6. Cracked black pepper

7. Rub the rub all over the steak on both sides

8. Cover and refrigerate

9. When you’re ready for dinner, pre-heat the grill to medium-high

10. For medium-rare, grill for approximately 5-7 minutes per side

11. Allow to rest for approximately 10 minutes

12. Cut steak against the grain and serve with Tomato Relish

13. Tomato Relish:

14. In a medium size bowl, mix;

15. Onion

16. 1 Tbsp vinegar

17. Allow the flavors to blend for about 10 minutes, mixing often

18. Add;

19. Tomatoes

20. Celery

21. Olives

22. In a medium bowl, whisk;

23. 2 Tbsp vinegar

24. Olive brine

25. Horseradish

26. Worcestershire sauce

27. Hot pepper sauce

28. Celery seeds

29. Slowly, whisk in oil

30. Add the liquid mixture to the tomato mixture

31. Season to taste with salt and pepper

32. Cover and refrigerate until dinner

33. My family loves a piping hot bowl of creamy mashed potatoes on the side

34. If you’re lucky enough to have a little relish left over, it’s awesome as a topping on a grilled hot dog, served…..Chicago Style!

Credit: Foodista

Flank Steak with Herbed Salsa

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February 3, 2022

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Friends are the most wonderful gift of life. I am a very fortunate person to have very long lasting friendships, that after so many years we have become family to each rather than friends.

I am also very happy when my friends come to spend time with us. You know your friends love you when they come to Phoenix in the scorching heat of August. After all it is a dry 110 degree day…

To me it also mean that I get to have more fun in the kitchen preparing new meals. Yes, I do use my friends as guinea pigs.

This week end a very dear friend of mine is here visiting from Northern California. Love it!!! not only we get to speak French all day long, but I get to prepare new dishes for her. And I have a fun menu planned….

Champagne in hand we started dinner.

We started her visit last night with a new dish adapted from Food and Wine cookbook: flank steak with herbed salsa. Very new territory for me, as it was my first time using cilantro and raw jalapeno in my cooking. The lime juice gave it a nice uplift, the scallions were gentle to the palate and not overpowering the flavor of the tomatoes and lime lemon juice. We enjoyed a crisp green salad on the side.

The result was delicious, but I am going to let you be the judge of that.

Ingredients

2 medium tomatoes, finely chopped

4 scallions, white only finely chopped

1 cup cilantro, finely chopped

½ large jalapeno, seeded and minced ( whole 1 if brave)

3 garlic clove, minced

Juice of 1 lemon

Juice of large ½ lime

Salt and freshly ground pepper

One 1 pound flank steak

Extra virgin olive oil

Preparation

1. Preheat a grill pan or light a grill.

2. In a medium bowl, combine the tomatoes with the scallions, cilantro, Jalapeno, garlic and lemon — lime juice. Season the salsa with salt and freshly ground pepper.

3. Season with salt and pepper the flank steak.

4. Using a grill pan brush a shadow of oil on the bottom of it. Place the pan over high heat and when hot add the flank steak. Cook until nicely charred outside and medium rare inside. About 3 minutes per side.

5. Transfer the steak to a carving board and let rest for 5 minutes.

6. Thinly slice the steak across the grain and serve with the herbed salsa.

Credit: Foodista

Flank Steak With Garlicky Mediterranean Salad

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February 2, 2022

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Flank Steak With Garlicky Mediterranean Salad

In Kristi’s world, there is nothing better than steak with a really great salad. It’s true! Add horseradish sauce, and I’m in heaven!

Don’t let anyone tell you that you can’t have beef on a low calorie or low fat diet. Not the case. There are many cuts of beef that are very lean. My favorite is flank steak. When time permits, I marinade it overnight, and it comes out so tender and juicy.

Just add my garlicky Mediterranean salad, and you’re on your way to a terrific meal of just around 400 calories.

Ingredients

8 ounces flank steak

Your favorite grill seasoning

4 cups mixed salad greens

1 cup mushroom , sliced

2 large roma tomato, diced

10 mediums olives, sliced

1/4 cup red onion, thinly sliced

1/2 cup low fat feta, crumbled

1/2 tablespoon olive oil

2 tablespoons balsamic vinegar

2 tablespoons fresh oregano, minced

1 clove garlic, finely minced

1/2 teaspoon lemon zest

1 teaspoon lemon juice, fresh squeezed

pinch red pepper

salt and pepper to taste

Preparation

1. Combine olive oil, balsamic vinegar, lemon zest, lemon juice, oregano, garlic and red pepper in a small bowl.

2. Add lettuce, feta, mushrooms, onion, tomato and olives in a salad bowl.

3. Toss salad with dressing.

4. Season flank steak with your favorite grill seasoning. I love Martha Stewart’s recipe.

5. Heat grill pan over medium heat. Spray with cooking spray. Add steak and cook 4 — 8 minutes per side, depending on how thick and your desired doneness. Let rest for 5 minutes or more before slicing.

6. Serve with steak.

Credit: Foodista

Flank Steak A Grecco

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February 2, 2022

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The tender, marinated steak combined with the spicy peppers, salty feta and cool tzatziki leave little for the tastebuds to desire.

Ingredients

2 flank steaks (2-3 pounds)

1 cup red wine

1/2 cup olive oil

3 cloves garlic, finely chopped

1/8 cup finely chopped oregano

16 ounces jarred pepperoncini peppers

1/4 pound feta cheese

2 cups tzatziki

Preparation

1. Pierce flank steaks with a fork. Combine wine, olive oil, garlic and oregano. Pour over steaks in glass container (or combine in a zip lock bag). Refrigerate and marinate for at least 3 hours, and preferably overnight.

2. Grill steaks to medium rare.

3. Allow steak to sit for 10 minutes then thinly slice and pile on a platter.

4. Garnish platter with pepperoncinis.

5. Crumble feta cheese and sprinkle over steak.

6. Serve with a bowl of tzatziki

Credit: Foodista

Five Spice & Orange Duck

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February 2, 2022

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If you a fan of duck, I will make your day today as I am gonna feature our ALL TIME FAVOURITE — Five Spice & Orange Duck. Never does this dish fail to satisfy our hunger.

Often, over complicate a dish is a big no-no. Simple and good quality of the main ingredient itself is the centre of attention. Like five spice and orange duck, I use very simple marinate but I make sure that I spend a little more for 2 good pieces of duck breasts. I usually like to marinate meats a few hours before cooking or even overnight sometimes! This allows the marinate to work its magic in making a wonderful and impeccable dish.

Ingredients

2 Good quality duck breasts

1 Cinnamon stick

2 Star anise

2 centimeters Ginger (sliced)

4 Garlic cloves (slightly crushed and leave the skins on)

2 stalks Spring onion (cut into about 4-5cm)

Orange zests, to taste

3 1/2 tablespoons Orange juice

4 tablespoons Dark soy sauce

5 tablespoons Soy sauce

1 1/2 teaspoons Sugar

1 teaspoon White pepper

2 tablespoons Chinese rice wine

2 teaspoons Five-Spice powder

Preparation

1. Wash and use kitchen towel to pad dry the duck breasts.

2. Place the duck breasts in a big bowl and put in all the above mentioned ingredients and seasonings.

3. Mix all the ingredients well.

4. Cover the bowl with cling film and put into the fridge to marinate for a few hours.

5. Once the duck breasts have been marinated for a few hours, heat a pan and make sure it’s hot enough to sear the duck breasts.

6. Always skin side down.

7. Meanwhile, turn on the oven at 180 — 200 C.

8. Cook the skin side for about 8-10 minutes. Then turn the other side and cook for about 5-10.

9. Once both side are seared, put the duck breasts into the pre-heated oven and cook for about 25 minutes depending if you’d like to have the meats slightly medium cooked. If you prefer them to be cooked well done, leave in the oven slightly longer.

10. Check the duck breasts from time to time and and brush the marinate on each side to keep them moist and to have nice golden brown colour.

11. Once the breasts are cooked, slice the breasts thinly and serve on the plate with its juice.

Credit: Foodista

Fish Tacos With Tomato Pepper Salsa

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February 1, 2022

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This is my take on fish tacos. I am usually buy them from my favorite neighborhood mexican spot but it was just more economical to make them and I am thoroughly pleased with the results.

Ingredients

Tomato Pepper Salsa

1 large carrot cut julienne

3 tablespoons champagne vinegar

1/4 cup olive oil

1 tablespoon granulated sugar

salt and pepper to taste

6 jalapeÃ±os cut small dice

1 small red onion small dice

1 bulb garlic, peeled and cut small dice

1 teaspoon olive oil

1 yellow pepper cut medium dice

2 large tomatoes cut medium dice

3 tablespoons fresh chopped parsley

1 tablespoon lime juice

Fish Tacos

1/2 small head of lettuce, washed and chopped

6 soft flour tortillas

6 boneless fillets of white fish such as tilapia

2 juice of limes

2 teaspoons lemon pepper seasoning

1 teaspoon chili powder

2 teaspoons red pepper flakes

3 tablespoons Green Seasoning

1 teaspoon of your favorite taco seasoning (optional)

1 tablespoon golden ray cooking butter (if available)

3 tablespoons canola/vegetable oil

OrganicGreek.com — Vitamin Bottles

Preparation

1. For Salsa:

2. Place a small pot of water on the stove under high heat, when it comes to a boil, place carrots in the water for 1 minute, remove and place strained carrots in ice water to cool.

3. When carrots are cooled strain and set aside.

4. In large bowl pour in vinegar and 1/4 cup olive oil, whisk until emulsified, continue to whisk and add in sugar, then finally add salt and pepper to taste (this is your dressing for the veggies).

5. Put dressing to the side and place a large saute pan under medium/high heat and place 1 tsp olive oil in pan.

6. When the oil is shimmering add in onions, garlic, and jalapenos. Saute until onions turn clear.

7. Toss in yellow peppers and cook for one minute more and then turn off the stove.

8. While you allow the onion mix to cool, take carrots, tomatoes and parsley and toss into vinegar dressing.

9. Now add in onion mixture to dressing, toss, and finish with 1 tbsp lime juice. Set aside.

10. For Tacos:

11. Heat oven to 350 degrees.

12. Take tilapia fillets and toss in mixture of lime juice, lemon pepper seasoning, chili powder, red pepper flakes, green seasoning, and taco seasoning.

13. Heat large skillet under high heat with golden ray(if using) and canola/vegetable oil.

14. When oil is slightly smoking add in fish fillets.

15. While fish is cooking spray a baking sheet with cooking spray and place tortillas on it and place in the oven to warm.

16. Fillets should be opaque by now, so begin to break fish into pieces.

17. If fish pieces are fully opaque turn off the stove.

18. Remove tortillas from the oven.

19. Fill tortillas with fish mixture and top with chopped lettuce, tomato pepper salsa, and a lil sour cream…Voila!!! Dinner is served

Credit: Foodista

Fish Tacos with Mango Guacamole

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February 1, 2022

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Fish Tacos with Mango Guacamole – full of delicious ingredients! With tangy cabbage, sweet corn, & spicy creamy chipotle sauce on corn tortillas.

Ingredients

For the Spicy Creamy Chipotle Sauce:

1 cup fat free Greek yogurt

2 tablespoons of Chipotle peppers in adobo sauce

3 tablespoons mayonnaise

2 cloves garlic, minced

For The Cabbage:

¼ head of fresh purple cabbage

2 tablespoons lime juice

1 teaspoon cumin

½ teaspoon cayenne

½ teaspoon salt

½ teaspoon pepper

1 tablespoon olive oil

For The Fish Tacos:

12 small corn tortillas

3 ears of fresh corn, boiled 5 minutes and cut from the cob

1 ½ pounds halibut filet

1 tablespoon cumin

Salt & Pepper, a generous amount

Lime wedges for garnish

Preparation

1. For the Creamy Chipotle Sauce: Using a food processor combine yogurt, Chipotle peppers in adobo sauce, mayonnaise and minced garlic.

2. Pulse gently until texture is smooth and creamy.

3. For The Cabbage: Finely shred cabbage, cutting in very thin strips.

4. In a small bowl combine cabbage with lime, cumin, cayenne, salt, pepper, and olive oil.

5. For The Fish Tacos: Spray each corn tortilla with cooking spray and cook in a hot preheated sautÃ© pan for 30 seconds on each side. Monitor them closely and do not allow them to burn. Set aside.

6. Season the halibut with salt, pepper, and cumin.

7. Saute in olive oil over medium-high heat for 3-4 minutes per side.

8. Remove from heat and gently cut or break the fish into taco-sized pieces.

9. Assemble the tacos, starting with the fish, then adding Mango Guacamole, cabbage mixture, cooked corn, and finish with creamy chipotle sauce. Garnish with fresh cilantro and lime wedges for a hit of citrus.

Credit: Foodista

Fish Taco Bowl

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February 1, 2022

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The warm weather is upon us, and what better way to start the season than with a summertime-suitable recipe? We may live in Canada, but there’s no reason why a well-stocked pantry can’t be the gateway to an easy-to-make, Mexican-inspired dish. With pantry staples such as Minute Rice Basmati Rice on hand, you’re already a third of the way to a great taco bowl — and in a half hour. Now that’s a weekdaywin.

Ingredients

– 2 pouches (125 g each) Minute Rice Basmati Rice

– 1 lb (500 g) fish fillets (such as tilapia, haddock or cod), cut into 1-inch (2.5 cm) cubes

– 1 tbsp (15 mL) Cajun seasoning

– 1/4 tsp (1 mL) salt

– 3 tbsp (45 mL) canola oil

– 1 pkg (340 g) coleslaw mix

– 1/4 cup (60 mL) prepared coleslaw dressing

– Lime wedges

– 1/3 cup (75 mL) tomato salsa (optional)

– 1/3 cup (75 mL) guacamole (optional)

Preparation

1. Cook rice according to package directions.

2. Meanwhile, toss fish with Cajun seasoning and salt. In large, nonstick skillet, heat half of the oil over medium heat; cook fish in batches, adding more oil as needed, for 2 or 3 minutes per side or until golden brown and cooked through. Toss coleslaw with dressing.

3. Divide rice evenly among 4 shallow bowls. Top with some of the coleslaw, fish and lime wedge. Serve with salsa and guacamole (if using).

Credit: Foodista

Fish Fillet In Creamy Coconut Curry

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January 31, 2022

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I bought some LingCod on sale last weekend at the supermarket. I would normally use this to make a porridge with salted vegetables. Tonight, I’ve decided to make something spicy this time with Kabocha Squash and coconut milk. I missed the smell of fresh coconut that we usually buy at the wet market in Malaysia. The seller would split open the coconut and grind it fresh for you. It is so fresh and rich in flavor that I eat it right from the bag. Here in the States, our only choice is to use either the frozen or canned ones. Like my mother always says–“something is better than nothing.”

Ingredients

1 pound lingcod fillet, cut into bite-size (you can use shrimp too)

3/4 cup cooked kabocha squash, cut in chunks

1/2 onion, sliced

5 tomatoes, chopped (or 1 can (14.5 diced tomatoes)

1 cup coconut milk

1 tablespoon tamarind paste (or 1 Tbsp. lemon juice)

2 sprigs of Indian curry leaves

1 tablespoon parsley or cilantro, chopped

2 tablespoons oil

Blend Ingredients:

5 green/red chilles, seeds removed

2 of ginger

2 teaspoons cumin

1/2 teaspoon tumeric powder

1/2 teaspoon coriander powder

2 cloves garlic, chopped

1/2 onion

1 curry powder (optional)

5 dried chillies, soaked and deseed

Preparation

1. Heat oven and bake squash at 400 degees F. Remove when it is slightly golden brown, or test with skewer for doneness. Remove and let cool, then remove skin and cut in chunks. Set aside.

2. Blend the spices into a smooth paste. Cut the fillets in chunky pieces, season with a little salt and pepper, cover with plastic wrap and refrigerate.

3. Heat oil in a deep pan, stir fry onion till soft Add in the curry leaves, curry paste and 1/2 tsp. coriander, adding a little more oil if necessary. Fry on medium heat till fragrant and oil separates from the paste. Add the squash and tomatoes and stir for another 10 minutes. Remove curry leaves, add the tamarind juice a little at a time, according to your taste. Blend mixture till smooth, then pour mixture back into the pan.

4. Reheat on medium heat and add in coconut milk at little at a time and mixing it as you add the milk. Add slightly more coconut milk if you like more sauce.

5. Bring coconut milk to a boil, add fish to the mixture. Cover and simmer over meduim heat for 5-6 minutes. Gently turn fish over to cook through. Season to taste.

6. Sprinkle with parsley or cilantro, and serve with cooked basmati rice.

Credit: Foodista

Fish And Rice- Sayyadeyeh- ØµÙŠØ§Ø¯ÙŠÙ‡ Ø³Ù…Ùƒ

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January 31, 2022

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Fish And Rice- Sayyadeyeh- ØµÙŠØ§Ø¯ÙŠÙ‡ Ø³Ù…Ùƒ

This is how I make Sayyadeyeh, Rice and Fish dish. There are many recipes for this delicious dish, depending on where you live in the Middle East, but the end product is always delicious and satisfies any fish lover.

Ingredients

1 1/2 pounds Halibut Fish Fillet or any fish of your choice

1 1/2 cups long grain rice

5 onions, sliced

1 cup canola oil

1 cup of flour

1 teaspoon of: Salt, Black Pepper, Cinnamon, Cu

Marinate for the fish:

1/4 cup olive oil

1 Juice of lemon

Salt and black pepper to taste

1 tablespoon of Cumin

Few crushed garlic cloves

Preparation

1. Wash the fish well with cold water. The fish should not have any fishy smell, it should smell like the sea and this means that it is fresh.

2. Wash the rice and set aside.

3. Prepare the marinate by mixing up all the marinate ingredients. Add the fish and cover the fillets from both sides. Set aside for about half an hour.

4. Heat the canola oil in a frying pan.

5. Dip the fillets in the flour to cover from both sides then fry to a golden color.

6. Set the fish aside on paper towel to absorb the extra oil.

7. Strain the canola oil you used to fry the fish with and use it to saute/ fry the onions. This way you will get the flavor of the fish incorporated with the onions.

8. Brown the onions to a nice golden/brown color. Set aside on a paper towel to absorb the extra oil.

9. Add the spices to the rice to prepare for assembly.

10. To assemble:

11. Put the onions in the bottom of the pot.

12. Add a thin layer of the spiced up rice.

13. Add the fish fillets.

14. Add another layer of the rice to cover up all the fish.

15. Cook on high heat until the water starts boiling. Lower the heat and cook the post on low simmer until the rice is fully cooked. It is just like cooking a pot of rice. It should take about 30-45 minutes to cook.

16. Invert the pot on a platter. Add couple of fried fish fillets on top and garnish with fried pine nuts or fried slivered almond or both.

17. Serve hot next to green salad or tomato salad mixed with parsley and cucumber with tahini sauce.

Credit: Foodista

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Flavorful Flank Steak and Tomato Relish

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Flank Steak with Herbed Salsa

Ingredients

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Flank Steak With Garlicky Mediterranean Salad

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Flank Steak A Grecco

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Five Spice & Orange Duck

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Fish Tacos With Tomato Pepper Salsa

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Fish Tacos with Mango Guacamole

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Fish Taco Bowl

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Fish Fillet In Creamy Coconut Curry

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Fish And Rice- Sayyadeyeh- ØµÙŠØ§Ø¯ÙŠÙ‡ Ø³Ù…Ùƒ

Ingredients

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