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Caprese-Stuffed Avocados 

5/31/2016

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Caprese-Stuffed Avocados - drooling okay, and practically compulsory
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You know the rain showers which come and are *supposed* to draw the humidity up and away but for whatever reason, don't? You had one job, rain. Ok, two. The first was to water everything. Well today's humidity could have been worse but I'm not sure the rain showers did much to quell it. 

What we needed was a crunchy, crispy, fresh beyond-all-reason dinner. And thus, caprese stuffed avocados occurred. 

Ingredients: 
-2 avocados, or one for each person you are feeding
-Tomato to yield 1 Cup when chopped (roma are traditional for caprese but cherry also work well for this dish)
-Mozzarella to yield 1/2 cup when chopped; I used goat's milk mozzarella because goat's milk doesn't bother my system the way cow's milk does (you needed to know that)
-1/2 cup basil pesto (cilantro pesto also works, and makes the whole dish more zesty than the earthy basil pesto)
-1/2 Cup Balsamic Vinegar
-1 tsp coconut sugar or 1 1/2 tsp honey
​-3 cups salad greens

​Directions:

1. Get your avocados ready by slicing in half lengthwise and removing the pit (also called the stone, probably because of how hard of a mass it is)
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Can we say 'inexact science?' Don't worry if your scooping doesn't produce perfectly even results, the filling will more than cover it and guess what-this is all going to taste amazing, so don't worry about it
2. Very carefully, widen and lengthen the valley made by the 'cado pit to create more room for the caprese filling. ***Important: do not simply toss the extra bits of 'cado. Save them in a small container and throw them over your omelet tomorrow morning. Your future self will thank you..and me, probably
3. Plate the avocado over the bed of greens.
​4. Spoon enough pesto into each avocado half to generously coat the inside of the little valley. If you're like me you'll have to fight the urge to spoon in extra pesto but the pesto can and will dominate the dish if you're not conservative with it, so keep it real
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See, you can't even tell that these are the same fruit which so recently looked a little misshapen due to zealous scooping
5. Make the balsamic reduction. This is tricky, ready? Put the balsamic vinegar and the coconut sugar or honey into a small saucepan, and heat on medium until it reduces. That's it
6. Wait, there is one little extra thing. Once you have your reduction, put one large ice cube into the reduction and swirl it around the pan for about 20 seconds or until the ice cub is about half melted, then discard it. You don't want to water down the reduction but you do want to cool it off so it doesn't create a weird temperature variation in your dish
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7. Chop the tomatoes and mozzarella. I waited until this point in the process to chop these two because I want them to be as crisp and fresh as possible but the difference is, let's be honest, probably negligible. If you decide to all your chopping at once, no worries, but please don't set the the tomatoes and mozzarella pieces in the same dish while you get everything else together because the flavors will meld and then the seas may rise. Or turn to blood. Or both. Or is boil? I don't remember which happens first. Just don't do it.
8. Portion your tomato and mozzarella pieces into your avocado halves, thus completing stuffing the avocados
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9. Drizzle the balsamic reduction over everything, and enjoy. You'll notice that this recipe contained no meat (the horror), so serve alongside a small piece of fish, or bacon-wrapped waster chestnuts (recipe coming soon). Or, you can increase the amount of greens, add an extra half of stuffed avocado, and it's a meal in its own right. This recipe can easily be adjusted up or down with some simple math but the quantities here will feed 2
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Bacon is never not the answer
How did this recipe work for you? Additions or things you did differently? Hilarious and unrelated stories? Leave me a comment below. Looking forward to hearing how this worked for you
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Chili Lime Steak Salad with Boozy Salad Dressing

5/26/2016

2 Comments

 
5 Dinner Salads 5 Dinners 5 Days: Thursday - Chili Lime Steak Salad with Boozy Salad Dressing
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Who knew you could celebrate Thirsty Thursday with salad dressing? I knew I went to college for a reason. This salad is everything and more if you've got time to throw together a marinade *but* can still be everything good if you don't.

Thursday was another great day to ring in the growing season here in Southern Wisconsin. I harvested both buttercrunch lettuce and spinach out of the garden this morning so apparently it's planting, growing, and harvesting season. Lots of weather happening all together is very Wisconsin. 

By way of reminder, here's the lineup for this weeks 5 Dinner Salads in 5 Days Growing Season Celebration--
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday:  Grilled Chicken with Antipasto Salad (rich and flavorful)
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad

Ingredients:


Tequila lime flank steak plus marinade (if you have time for the marinade)
-1- 1 1/2 grass-fed flank or skirt steak or something cost-effective that will respond well to marinade or light searing 
-1/3 cup tequila
-1/4 cup olive oil
-1/4 cup lime juice
-1/2 teaspoon salt
-1/2 teaspoon pepper
-zest of a lime

Salad Ingredients
-3 1/2 - 4 cups salad greens
-1 bell pepper, sliced
-2 jalepenos, sliced (don't forget the seeds if you want to keep the spice up)
​-1 avocado
-that's it. It's a rather low maintenance salad

Chile Lime Vinaigrette
-2 Tbsp tequila if you didn't already use it for the marinade
-2 tablespoons olive or sesame oil
-1 tablespoons rice or apple cider vinegar
-1/2 tablespoon red chili paste or chili oil
-the juice of 2 limes
-pinch of salt
-pinch of pepper

Directions:
1. If you're making the marinade, mix all the ingredients together. Put them in a gallon plastic bag with the steak and marinate for 2 hours or even all day, flipping it a few times. If using disposable plastic isn't your thing, you can also use an airtight dish, pouring the marinade over the steak so it coats thoroughly. If you're not doing the marinade, skip this step.
2. Broil the steak, marinated or not. If you haven't used the marinade, made sure to slightly blacken the steak under the broiler while leaving it as moist as possible. Broil the steak on high for 2 1/2-3 minutes per side for medium rare or 4-5 minutes for medium well.
3. Let the steak rest while you get the rest of the meal ready. Leave it for 10-15 minutes on a cutting board to let the moisture run off so your salad doesn't get watery
4. Chop your peppers into bite-sized pieces, slice your avocado, and get your greens ready
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You know what a diced pepper looks like but here's a picture in case you forgot
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Please excuse the shadow of my thumb, I had to reverentially hold up the dressing
5. Assemble the dressing. If you didn't add the tequila to the marinade, add it to the dressing. If you did add it to the marinade, and you're 21 or older, it's ok to add it anyway. Whatever works for you.
6. Assemble the salad minus the steak. Be as artful as you feel like
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7. Once your salad is assembled, add the rested steak pieces to the salad. Then drench with the dressing. Toss if you like; the flavors will permeate the salad quite well either way
Enjoy! Depending on the amount of steak used, this salad feeds 2-3 adults. How did this go for you? Leave something in the comments with what you added to the recipe to make it even more fun. Stay tuned for another fantastic salad tomorrow evening!!
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Grilled Chicken with Antipasto Salad

5/25/2016

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5 Dinner Salads 5 Dinners 5 Days: Wednesday - Grilled Chicken with Antipasto Salad
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Our midweek salad reminded me of a rich stuffed pizza, all bold Italian flavors and hearty goodness. With chicken, pepperoni, cheese, tomatoes, and Italian spices, this meal has got it all.

​By way of reminder, here's the lineup:
Monday: Nicoise (hooray)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette (zippy)
Wednesday:  Grilled Chicken with Antipasto Salad
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad

Today was a great Wednesday
​ 

Ingredients:
Chicken and Marinade
-1 lb. free range chicken, cut into 1-2 inch pieces
-2 Tbsp olive oil
-1 Tbsp Italian seasoning
-2 cloves garlic, diced and smashed
-1 tsp sea salt
-1/2 tsp ground pepper
-Dash red pepper flakes

The Salad
-3-4 cups chopped spring greens/lettuce of your choice
-1 roasted/sauteed bell pepper, red for preference
-1 cup chopped tomatoes, whichever kind you have on hand but roma would be ideal
-1/3 cup red onion, sliced
-3/4 cup chopped pepperoni or salami (uncured for those avoiding preservatives and added sugars)
-1 cup shredded or small chopped mozzarella or white cheddar (I used Kerrygold grass fed)
-1 tsp Italian seasoning or dried oregano

Basil Balsamic Dressing
-2 Tbsp extra-virgin olive oil
-2 tsp balsamic vinegar
-2 Tbsp fresh basil, finely chopped
-1/2 tbsp Italian seasoning
Directions:
1. Chop chicken and place into a plastic bag or medium-sized dish
2. Add all marinade ingredients into the bag, toss, or pour over the chicken in the dish and toss together and set in the fridge for 30 minutes
3. While your chicken is marinating, get everything else ready. Chop the pepper into bite-sized strips and saute it.

4. Chop your onion, tomato, pepperoni or salami, and cheese and set aside in various dishes. Make it as artful as possible from a still life perspective
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Looks tasty right now and we haven't even added the chicken, peppers, or dressing
5. Arrange your greens on a big plate/platter and then arrange your non-heated toppings on top
6. Prep your dressing. Place all the dressing ingredients in a sealable container (<---why isn't sealable a word??) and vigor it vigorously then set aside
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7. Is the chicken done marinating yet? No? You're too quick at this. Load the dishwasher with all the dishes you've created thus far. Or, if you're like me, first unload all the dishes you didn't bother to unload from yesterday yet, then reload
8. Once the chicken is done marinating, grill or saute it, then add it atop the salad, along with the sauteed peppers
9. Finally, add the dressing over the top
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Look at that, it even looks good plated
How would you like the rich, full flavors of a yummy traditional Italian pizza with no gluten, no grain, and way more nutrition? The well-rounded flavors of this salad will have you back for seconds. If you keep it to one plate full and make some delicious grain-alternate bread to have alongside it, this salad could easily feed 4 people. As they say in Italy, Buon Appetito!!
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Seared Tuna with Chili Pineapple Vinaigrette 

5/24/2016

5 Comments

 
5 Dinner Salads 5 Dinners 5 Days - Tuesday: Seared Tuna with Chili Pineapple Vinaigrette 
Welcome to today's amazing dinner salad! Today is Tuesday so we seared up some tuna steaks and put together the craziest vinaigrette I've ever made and went for it.

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We're making a dinner salad for dinner each night this week to really ring in the growing season here in southern Wisconsin, and to integrate some new ingredients into our noms universe.

By way of reminder, here's the lineup:
Monday: Nicoise (it was awesome)
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette
Wednesday:  Grilled Chicken with Antipasto Salad
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad 

Ingredients:


Salad and Toppings
-4 cups spring mix or salad greens of your choice
-1/2 cup chopped fresh cilantro
-1 cup pineapple, diced (fresh or canned)
-1 jalapeno or red chile, sliced
-2 tuna steaks
-2 Tablespoons sesame oil
-1 avocado

Chili Pineapple Vinaigrette 
-1/2 Cup pineapple juice
-1 Tbsp funky vinegar of your choice, I used apple cider because that's what I had but rice vinegar would be great
​-Splash of balsamic
​-Juice of 1 fresh lime
-1 clove garlic, diced and smashed
-1 heaping teaspoon of red chili paste or 1 1/2 Tablespoons of chili oil
(-to make it even zippier, add a few teaspoons or grated fresh ginger root)
Directions:

​1. Heat the sesame oil in a large pan
2. Sear your tuna steak in the hot and bubbling pan, 1 minute each side, then remove the steaks from the pan right away to stop the cooking
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3. Slice your avocado into lengthwise pieces
4. Toss the spring mix, cilantro, jalepeno slices, and pineapple together and arrange on a serving plate
6. Slice the tuna steak along the 'grain' so to speak, of the fish and arrange it and the 'cado slices atop the salad. 
7. Make your vinaigrette-Combine all ingredients into an airtight container so that when you get to step 8 you don't paint the walls with zippy goodness
8. Shake what your momma gave ya to combine the ingredients and then immediately drench the salad with it
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Just squeeze your salad platter in between your laptop and the sink, whatever works
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Looks good enough to eat, doesn't it? You should. This dish has a great southeastern asian influence so feel encouraged to add thai chilis, ginger, rice vinegar, or anything else to bring out and add to these flavors.

Serves 2 by itself or 4 if served with an appetizer or dessert

How did you interpret this dish? Leave a comment below. If you're too busy chewing and enjoying the delicious meal to write comments, I understand but I'd love to hear how this dish worked for you.
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Nicoise

5/23/2016

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5 Dinner Salads 5 Dinners 5 Days - Monday: Nicoise
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Welcome to a beautiful and brand new week! This week, we're going to make salad for dinner every night.

No, we're not punishing ourselves.

I'm a big believer in the large, hearty salad as a means of forking in a lot of vitamins, protein, fiber, and all around nutrition. Plus they're crunchy zesty tasty. While a salad can really be anything which fits into the equation XGreens + YVeggie + ZProtein = ASalad I picked out concepts for 5 new and fun dinner salads for this week.

Here's the lineup:
Monday: Nicoise
Tuesday: Seared Tuna Salad with Cilantro and Ginger Vinaigrette
Wednesday:  Grilled Chicken with Antipasto Salad
Thursday: Tequila Lime Flank Steak Salad with Chile Lime Vinaigrette
Friday: Quinoa Apricot and Arugula Salad 

I had nicoise exactly once before I made it tonight but now that I know how simple it is to put together I'll be tempted to make it once/week in season and to switch up the ingredients to suit the growing seasons for as long as possible.

Speaking of which, one lovely thing about nicoise is that there are a lot of options for creating the hearty and bountiful feel of this delicious dish. Tonight my ingredients were:

-4 cups Organic Spring Mix 
-Handful of cherry tomatoes, halved
-One small jar of anchovies
-One tin of boneless skinless sardines
-One Red Bell Pepper
-1/3 lb or 3ish cups Green Bean, ends trimmed off
-3 large farm fresh eggs, soft boiled
-2 Tbsp Capers
-1/2 cup olive oil
-2 Tbsp Red Cider Vinegar
-2 cloves Garlic, diced tiny and smashed
-Pinches of Salt and Pepper

Other traditional and popular ingredients for nicoise include olives, radishes, corn, artichokes, squash cubes, and onions. In this way it can be a salad for just about any season


Directions:
Soft Boiled Eggs: Bring a pot of water to a boil.  Reduce to a simmer and carefully drop in the eggs.  Cook 8 minutes then transfer them to to an ice-water bath.  After a few minutes, peel.  Slice in half or quarter.

Cooking the beans: Bring a pot of water to a boil, lower to a simmer and drop the beans in for 1 minute.  Using tongs, transfer them to an ice-water bath.

Roasting the bell peppers: Chop the peppers into fajita-style strips, a 1/2 inch wide and about 3 inches long. Saute in olive oil and dust with a pinch of pepper

Mixing the Vinaigrette: Mix the olive oil, vinegar, garlic, salt, and pepper in a small tupperware-style container and shake it like polaroid picture. 

Assembling the Salad: Arrange all the yummy ingredients in rows (traditional style), or artfully atop the greens in whichever way speaks to you. Sprinkle the capers over the assembled yumminess and then drizzle the vinaigrette over everything. Then devour.

​This recipe serves 2-3 or would serve 4 when paired with an appetizer or dessert. 
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Let me know what you think in the comments, share how you made it, your ideas for keeping it in season, or your thoughts on last nights Game of Thrones episode-whatever's on your mind
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    About the Author

    Hi, I'm Amanda, a competitive strength athlete, CrossFitter, and extremely slow distance runner in beautiful Madison, Wisconsin. I believe that your food is already perfect, so you and and your cooking don't have to be. Read on for great, totally doable recipes with step by step instructions and tips, and remember that you are worth great nutrition and wellness.

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