Joined: 07 Jan 2002
Posts: 8345
Location: in front of a computer
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Going through Levin's blogs, I found he had some favorite recipes....what better place to share them than here with his bros....
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Levin's Salad Dressing and Salad
I just made myself a salad and I wanted to share how to make a tasty low salt low fat salad. I use a middle size mixing bowl to make my salad in. I start with the dressing.
about 1 tblspn olive oil or grapeseed oil I used grapeseed tonight
about 1 tblspn red wine vinegar
about 1/2 tblspn dijon mustard
about 1/2 tblspn honey
grind some black pepper to taste
wisk that all together with a fork and taste, you may find you need to adjust the flavor. More vinegery ? more sweet? more???
add a fist full of shredded carrots they make store bought ones that are great.
add an equal amount of grated zucchini and about half that amount of cucumbers cubed.
add mixed salad greens that you have checked for bad pieces, one bad piece can ruin a entire salad. I also ad some iceberg for crunch, you could use romain for that too..
mix it up and eat it right out of the bowl....
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SIMPLE FRIED RICE
pre cooked rice of some kind, I like brown rice but minute rice works too
Brag's liquid aminos or some kind of soy sauce (brags has a very savory flavor)
low salt teriyaki sauce
worchestershire sauce
rice vinegar
water
garlic powder
onion powder
black pepper ( pepper from a grinder has a fresher taste)
eggs
vegi's of choice ( I like carrots, celery, red pepper, mushrooms, etc...You can make this recipe without vegi's and just use rice and egg)
First thing you need to do is get your rice ready. Cook whatever type of rice you plan to use. This can be done in advance, you can even use leftover rice. Once you have your rice ready it is time to make your sauce. Combine the liquid ingredients in a small bowl. You can measure each one based on it's salt content and your taste. I use about a teasp of Braggs, two teasp of teriyaki, a teasp of worchest sauce, two teasp of rice vinergar, then I add three or four tablsp of water. Once you have your liquid it is time to put the rice on or vegi's if you have them. If I am using vegi's I layer them on the bottom of a non stick pan with a fair amount of oil. Then I put the rice on top of the vegi's. You want to leave it for a couple of minutes to try and get brown on the vegi's or rice. When you think it is browned , but not burnt add a few spoon fulls of your sauce. Spread it all over when you put it on. Wait a minute while it sizzles then stir everything up. You want to keep your batches small enough that you can get a brown on everything. Batches that are to big won't brown easily. Keep letting it brown then add some sauce wait for it to sizzle some and stir again. When you have about the brown you want, usualy three or four browns for me. Add the eggs, I like to crack the eggs over the rice where it is kinda thin and some pan is showing. Add some sauce to the top of the eggs and add your garlic powder and onion pwder. I sweep the pan twice with the garlic powder and once with the onion. If you put your eggs in different places you can usualy lift them up whole and flip them. You want to have a nice brown on your eggs too. I flip them once and get both sides a nice brown then with the spatula I chop the eggs up into cubes as best as possible. Use the rest of your sauce and finish the eggs off. There you go easy fried rice that you can control the salt content of......
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Tonight I got some beef loin tri tip "coulette" steaks. Just three little pieces, snd some mushrooms. So I started the water for egg noodles, I used the non stick to saute some onion and mushrooms and I put seasoned the steaks and seared them in a iron skillet for about 4min a side. I pulled them out and set them aside, added 1 tablespoon flour to the oil left in the pan to make a rou, then I added the homemade chicken jelly and the mushrooms and onions, cooked it till it thickened up then added a touch of half and half , then I put the steaks back in and finished them out. I plated it with some frozen organic veggies that I nuked , with the noodles as a bed for the steak and the mushroom gravy.
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(This one just makes me laugh.....it was from July 21,2006....Levin being Levin....)
So today I attempted to do the chicken. I brined it against everyone's advice on the Good Eats forum. Oops they all said to Brine it the told me not to boil it. Well I did anyways and it turned out great. The brine was Alea sea salt, brown sugar, honey, teriyaki, maple syrup, onion powder garlic powder and ancho chile powder. It brined for about two hours. Then it boiled for about 40 minutes, then I grilled it. I burnt the first batch pretty bad, but the burnt stuff tastes pretty good with the sauce and the brine flavor. I drizzled honey all over it when I just pulled it off the grill. |
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