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When I made yesterday’s shrimp and pasta dinner I cooked all the pasta in the bag so I would have some for a salad today! As I was chopping the vegetables for the sauté, I cut more that needed as set aside for this meal.

Menu:

Marinated Flat Iron Steak

Pasta Salad

Fruit Bowl (apricots and plums)

Recipes:

I popped this out of the freezer to marinate the meat of my choice for 24 hours.

Charlie Palmer’s Marinade

Up to 3 lbs meat
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended.

Stir in the rosemary, shallots, and ginger.

Pour the mixture over the meat in the individual’s freezer bag.

Marinate up to 24 hours.

Preheat an outdoor grill and be careful not to overcook. The meat should be pink in the middle when it is taken off the grill and will continue to cook as you set it to rest for 5 minutes on a platter.

 

Pasta and Fresh Vegie Salad

I used the

Herb and Garlic Marinade

as dressing on the Pasta Salad.

 

Herb and Garlic Marinade

6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
3/4 cup fresh lemon juice
1 1/4 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.

In a bowl whisk together garlic paste and remaining ingredients until emulsified.

Put into bag.

Freeze.

AT HOME:

Use as salad dressing, meat marinade, roasted potatoes/vegetables marinade. Marinate meat for 24 hours. Vegetables can be marinated an hour before roasting at 425°F for about 45-50 minutes, tossing at the halfway point and taking out of oven when tender.

 

Pasta Salad:  I make this salad with about 30% vegetables and 70% pasta.

4 Cups cooked pasta

½ C Leek, sliced thin

1/2 C jicama, diced

1 C Kale, sliced thin

½ Orange Pepper, sliced

½ C Roasted Red Pepper, diced (note below)

2 C blanched broccoli, diced

1 C Fresh Basil leaves (I use a mix of varieties that are in my garden)

¼ C Kalamata Olives, halved

¼ C Feta Cheese cubes, I purchase at Costco in this brand:

 http://www.arlafoodsusa.com/products/ost/apetina/apetina-marineret/#

 

Roasted Red Peppers can be less expensive in a jar depending on the cost and availability of fresh red peppers.

 

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