Happy Friday! On this Friday I am bringing you a super simple Vietnamese Inspired Vermicelli dish. This dish full of flavor and is a great take on the traditional Vermicelli that you find at a Vietnamese restaurant.
Ingredients for the Vietnamese inspired Vermicelli
combine the above ingredients use as a dressing for the salad.
For the bowl:
cooked protein we used shrimp and pork
organic green leaf lettuce
sliced red onion
cooked vermicelli rice noodles
cilantro and green onion for garnish
After the noodles are cooked place them on a bed of lettuce, add your vegetables, protein and top with sauce.
This is a prefect recipe for using up extra protein and vegetables. It is very versatile and you can add or take away as needed. I hope this recipe inspires you to venture out and try new types of cuisine.
What are you all up to this weekend? We plan to have a relaxing weekend and I hope to get caught up on some housework. Let me know what y’all have planned. Next week I plan to finish up my last part of the breastfeeding series so keep watch for that. Have a wonderful weekend!
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Foodie Friday: Recipe Adapted from the Real Food RDs.
Happy Foodie Friday! Today I am doing things a little different and featuring a recipe developed by the Real food Dietitians Jess and Stacie. I love the ladies behind this site! As a fellow RD it is so nice to see individuals that have similar thoughts on food and nutrition. As stated on their website they have gluten free and allergen friendly meals. BBQ Ranch Pork Chop Salad with Brussels Sprouts & Kale is the recipe I will be making today on this Foodie Friday.
BBQ Ranch Pork Chop Salad with Brussels Sprouts & Kale
Today I am taking a recipe from the Real food Dietitians website and putting a little different spin on it. Their recipe features a crunchy and super delicious salad made with green kale, and Brussels sprouts for extra nutrition and super crunchiness. If you are a fan of the combination of BBQ and Ranch you have got to make this recipe. The Brussels sprouts are shredded and are extremely mild in this dish. Before heading on over to their site for the directions I am going to walk you through the ingredients, substitutions, and changes I made.
For this recipe a really useful tool is a food processor with a shredded attachment and the regular blade also. This will definitely save you some time on cutting and chopping. I used the shredder for the Brussels sprouts and carrots. I used the regular blade for the red onion. I used a whisk for combining the BBQ sauce and ranch and a large bowl for combining the salad. I used a skillet to pan fry the pork chops.
Substitutions and Adaptations
For this recipe I did not have any golden raisins on hand so I didn’t include them in the recipe. I also used a different brand of BBQ sauce and Ranch. However Tesseme’s is a fabulous brand and you should definitely give their sauces and dressings a shot.
You will need :
shredded Brussels sprouts
toasted slivered almonds
Ranch and BBQ of choice.
Bacon or bacon bits
I added some cooked pork chops to add a little extra protein.
I hope you all had a good week. This week has been really busy for me and lets just say TGIF! This week I am sticking with a super simple recipe of Taco Salad for Foodie Friday. This salad is so tasty and with all the veggies it is definitely far from boring. Lets get on to the recipe.
1 head of romaine chopped and washed.
1 small can of sliced black olives drained
A whole carrot peeled and julienne
A pound Ground beef
1 cup Shredded cheddar cheese
1 avocado sliced
Sour cream and salsa of choice to taste
cooking fat (optional)
1 tbsp of this primal palate taco seasoning or seasoning packet of choice
Let’s Get Cooking
First combine ground beef and taco seasoning cook through, add cooking fat of choice if needed.
While your meat is cooking wash, cut and dry lettuce. Place in a bowl.
Prepare your avocado, use peeler to julienne your carrot.
Combine the avocado, carrot, sliced olives, and shredded cheese.
I hope you all are having a great weekend and enjoying the steamy weather. In the Wingo household we use Sundays to catch up on cleaning and getting ready for the week which generally includes some meal prep and a trip to the grocery store. As a family we have been trying to spend more time outside as Amelia gets bigger and we decided it would be the perfect day to grill out while relaxing by the kiddie pool. We recently got an Anova Precision Cooker which is used to Sous Vide food. We decided to give it a go and cook up some delicious steaks in a Sous Vide steak experiment. Sous Vide is a type of cooking that is done inside a water bath. This bath is at a consistent temperature to provide perfectly even cooking. It seems pretty complicated but once you get it set up its honesty super simple. This thing basically does the work for you while you sit back, relax and catch up on any shows on Netflix you might be behind on.
I am going to take you step by step in how we completed this Sous Vide steak experiment. I will be sure to include links to all the equipment and tools so if you are feeling adventurous you can achieve this restaurant quality meal in the comfort an ease of you own home.
Here is a list of the things you are going to need before getting started. You can use a pot or a container that is heat safe that is deep enough to hold the water and food that you are cooking. We purchased this container from amazon and it works perfectly.
The next item you need is a food saver or some kind of vacuum sealer. This is a must have for everyone! It is great for keeping meat extra fresh if you plan to buy in bulk and deep freeze. I can’t seem to find the exact food saver series as I am using, but I am linking the basic starter kit which should work perfectly.
We picked up some New York strips for grilling, but choose whichever steak you like. Make sure to google the cut of meat and and desired doness for your correct time and temperature. We set our temperature to 130 degrees for 2 hours.
You first start by setting up your water bath. On the Anova Precision Cooker there is a minimum and maximum line for water so make sure your water is within the required levels. We ending up using 9 liters and it was plenty of room for our 4 steaks. This is the link to the cooker that we have. So far we are pleased with its performance.
This particular model has some pretty neat features including an adjustable clamp and is blue tooth capable in order for you to use your app. Pretty neat little gadget that I hope to use more frequently.
Lets Get Cooking our Sous Vide Steak
Once you have chosen your steaks pat them dry and add your seasonings of choice. Today we went with salt, pepper, garlic, and onion powder. We seasoned both sides of the meat and then placed into a double sealed food saver bag. We learned this trick to double seal the bag from Brad Leone of Bon Appetit . P.S. he makes some great recipes on his YouTube series “it’s alive”. I love that he gives different spins on fermented and probiotic rich foods. Super cool watch, so be sure to check him out.
After placing meat in the bag, seal again and this will make an air tight bag perfect for Sous Vide. Once your water is up to the proper temperature, its time to start cooking. Place the sealed bag into your warm water bath set yourself a timer and go watch some Netflix. We added a clothes pin on the side of the container to keep the steaks from moving around too much.
Hurry up and wait
While we were waiting for the steaks to warm up, we headed outside for some fun in the sun. The weather has been scorching so we definitely needed to sip on some bubly and apply sunscreen. We were back and forth between inside and outside due to the heat, but still managed to enjoy our time.
Why do little ones try and eat lotion and sunscreen? LOL! The look on her face was priceless. So as time passed we decided to get the grill up and going to cook up some veggies and for searing the steak after cooking in the Sous Vide.
Time to Grill
When you take the steaks out of the Sous Vide bath, they are going to look a little funky. Don’t worry though, the searing of the steak is a very important step and makes all the difference in look and flavor.
Be sure to turn your steak to get those gorgeous grill marks and serve it up with some parsley or an extra dash of seasoning. We added a cherry smoked sea salt to the top
Time to Chow Down
After you grill your steak be sure to let the meat rest before cutting so you get the maximum flavor distribution. Overall here are my final thoughts on this Sous Vide Steak. The meat was tasty and the cooking was definitely much more even. The negatives is the time it takes to cook. You have to set aside a decent amount of time but the benefit is it is mostly inactive cooking. I definitely recommend this to those cooks who have a hard time getting an even cook every time. We had a blast playing with this gadget and look forward to making more recipes Sous Vide style in the future.
Since it is hot and you need to cool down you need to check out my recipe for Tzatziki sauce. This stuff is so tasty and is made with Greek yogurt. It would be a fabulous complement to this steak or use it on a salad if you just can’t bring yourself to get out in the heat to grill.
Whats up with you?
I hope you all had a great weekend spent with your family and friends. Let’s keep the conversation going and let me know what you have been up to.
Disclosure: As an Amazon Associate I earn from qualify purchases. Some of the links above are affiliate links, meaning, I may earn a commission if you complete a purchase after following the link .