Coffee and Chilli Steak Salad

I"m a people pleaser at heart. It's a feature, and a flaw. I guess in cooking, it's more of a positive! My husband certainly appreciates that I have honoured him by not becoming a vegetarian.

In general, I find meat boring. I don't enjoy the taste, and that, together with the environmental impact and the cost, leads me to not prioritise it in my thinking. However, I keep making meals with meat as a way of pleasing my husband. And thankfully, over the years we've been married I've learned to cook meat in ways that both of us find interesting.

This salad makes us both very happy. Raw spinach is my favourite food and steak is his. The steak is crusted in a mixture of coffee grounds, chilli powder, smokey paprika, and cumin. The cooking time is short and so this made a fast weeknight dinner. It uses a single steak and made enough for three salads (his, hers, and one lunch).

Pork Banh Mi Lettuce Cups

Anthony and I spent a weekend in Ho Chi Minh City in Vietnam a couple of years ago. Today's Eating with Ellie recipe is Vietnamese Pork Banh Mi sandwiches, and it brought back memories of our trip.

Pastrami Wraps with Cherry Tomato Salsa

This is a simple dinner or appetizer. I used soft but crunchy butterhead lettuce for the wraps, but you could use pitta bread or flatbread. The pastrami and cherry tomato salsa would also make an intriguing sandwich filling.

But I encourage you to try these pastrami wraps without the bread. I feel passionately about helping people eat more vegetables. This is the perfect time to try it! Since you're going to eat with your hands anyway, get in there and make some lettuce wraps. If your lettuce leaves are pretty small like mine, you will end up making about twice as many lettuce wraps as you would with bigger bread wraps.

Vietnamese summer rolls

Rice papers are available at my local grocery store, and at your local Asian shop. They are opaque and rigid when dry and flexible and almost translucent when moist. To use them, fill a bowl with hot water. Then dip each rice paper into the water for about 10 seconds. Place it on a clean tea towel while you dip two or three more. Then place the fillings on each one and fold over one side. Tuck the top and bottom in and roll closed. Place the roll on a plate with the seam side down while you make the rest of the rolls. In the same way glutinous rice is sticky, the rice paper is tacky to touch and rolls up perfectly into tight packets. A collection of Vietnamese rolls make a refreshing summer dinner, served with rice or salad. Or a very impressive appetiser.

weeknight eating

When I am not feeling up to a big production, I make a hearty salad for dinner. This involves getting together all the veg in the fridge, adding grains or beans, perhaps, and a protein item to balance on top. Recently my protein item of choice has been eggs, either hard boiled or poached. The salad above was the most recent, and Ant accepted this as his one vegetarian meal this fortnight. (Have I told you this? He has stated that he will accept one veggie meal per fortnight, with no rollover of unused meals into the next fortnight!) In the salad at the top of this post I used salad leaves; broccoli, carrots, and onions that I lightly fried together; red quinoa; and two eggs.


Sarah and I made this salad (above) while I was visiting her in Bath. It has quinoa; chard, courgette, and onions that we fried together; some sprouts; and a poached egg on top.

And finally, below is a larger shot of a salad that used to be in the header bar on this blog. There's no grain this time, so I served it with pumpernickel bread.


Most of these salads are very simply dressed with a vinaigrette: a bit more olive oil than vinegar, whisked together with pepper and herbs or spices. Warm salad feels like a good meal: I tend to cook some of the heavier vegetables (in the photo below it was chard, mushrooms, and garlic that were cooked) Quite often the grains or beans are warm and the eggs or chicken or ham on top are usually freshly cooked, or warmed up.


Making a salad like this is healthy, fresh, and easy. Sometimes I do it just to use up all the random things from the veg box that are cluttering up the fridge. There's no set plan to these meals, just toss together everything we have and enjoy!

recipes

Chez Bob's Party Caesar

1/2 t salt
1 t coarsely ground black pepper
3 garlic cloves, minced
2 anchovies or 1 t anchovy paste
1 T Dijon mustard
1 egg yolk, coddled
1 1/2 T freshly squeezed lemon juice
1 t Worcestershire sauce
1/3 c safflower oil (or other mild oil)
1 1/2 t red wine vinegar
1 1/2 medium-large heads of romaine lettuce, washed and dried
2 c croutons
1/2 c grated parmesan cheese

Coddle the egg by boiling a pan of water and then dunking the egg in it for about 45 seconds. Reserve the yolk and discard the white.
Add the first eight ingredients to a wooden salad bowl, one at a time. Beginning with the garlic, after adding each new ingredient, use the back of a soup spoon to grind it against the wall of the bowl and blend it with the previous ingredients into a smooth paste. It should take about fifteen seconds of muscle power to blend in each new ingredient. Yes, Caesar salad making will soon be an Olympic sport.
Add the oil and vinegar and blend well.
Just before serving, tear or slice the lettuce leaves into bite-sized pieces and add to salad bowl. Toss thoroughly with dressing.
Add the croutons and cheese, toss again, and serve.
Serves six.

The above is copied exactly from Bob's book, The Surreal Gourmet Entertains. This is the recipe that started Sonya eating salad. I used to make it when we house sat at Grammie and Grandad's.

We also made a great meal for her soon-to-be husband and in-laws, which included a cold strawberry soup.

Strawberry Soup

3/4 c sugar
1 1/2 c water
4 c fresh strawberries, halved (about 700g)
1 1/2 t grated lemon peel
2 t grated orange peel
1/4 c sherry (or orange juice)
4 T whipping cream

Combine sugar and water in saucepan.
Bring to boil on medium heat, stirring occasionally.
Reduce heat to medium low. Simmer for ten minutes. Cool.
Combine next four ingredients in large bowl. Add sugar mixture and stir.
Process in a blender until smooth.
Strain juice into a large bowl. Discard seeds. Chill.
Garnish individual servings with cream and mint sprigs.
Makes 3 1/2 c and serves four.

The soup was delicious. The recipe came from one of Sonya's books; a Company's Coming book about cooking through the seasons. We also served a spinach salad with strawberries and salmon with a cilantro sauce. As we were sitting down we learned that Kevin's mum is allergic to salmon. We hastily changed the plan by dragging something out of the fridge. And her in-laws brought a bottle of lovely wine, but we had no corkscrew! Ah well. Good thing their marriage didn't depend on our dinner.