Tag Archives: bacon

Review Caesar Salad from Hot for Food Blog

I saw this really cute couple on the news the other day talking about their love of food and had to look up the website to check it out. As promised, their blog was sexy and sleek and the recipes sounded phenomenal. The caesar salad caught my eye, as the dressing that I found recently is dairy free and good, but I was looking for phenomenal!

Needless to say, I had to try it. Once I thought I had the ingredients and was needing some dressing, I flew through my kitchen, looking for all the tools needed.

I quickly realized that my cashews needed 3 hours of soaking and when you are feeding a family and in a hurry, 3 hours just won’t do. I got the water boiling and pour that over the cashews. Whew! That should do the job.

I’m interested but not looking for vegan recipes, so I made my salads with lots of meat. This recipe looks delish!

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My salad was kale, sunflower sprouts, organic baby cucumbers,  organic cherry tomatoes, yellow tomatoes, salami and bacon.

caesar dressing ingredients (16 oz of dressing):

3/4 C raw cashews (soaked for a min. of 3 hrs)

3/4 C water

1 bulb of roasted garlic (approx. 7-9 cloves. Feel free to do more/less depending on your taste)

1 pitted medjool date

1 tsp lemon zest

1 lemon, juiced

3 1/2 tbsp nutritional yeast

1 tbsp apple cider vinegar

1/2 tsp dijon mustard

1 tsp sea salt

1 tsp ground pepper

Drain the soaked cashews and rinse with more water until it runs clear. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad.

I felt like a hack, making this dressing. I was in a hurry, so I didn’t do it exactly as the recipe says, but boy was I happy with the results!!

I love, love this dressing so much! Thank you!

Dairy Free Vegan Caesar Salad

Paleo Club sandwich/Korean beef wrapped asparagus

Tried a new product that I found today. Traditional Hudderite, bacon style BEEF! I didn’t have any of my regular bacon, so I had to try something new. It was a little more smoke flavour than I like, but a good substitute. It made an awesome Club sandwich!

Just to clarify…I did not use the bacon style beef with the asparagus!!
I also tried a new recipe from Danielle Walker. It is marinated beef flank steak wrapped around asparagus and then grilled. It is -30 today so the stovetop worked well enough. This is a winner for sure! Wow!

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Korean Beef Wrapped Asparagus

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 6-8

Ingredients:

  • 1 pound U.S. Wellness Meats Flank Steak, thawed
  • ⅛ cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • ½ teaspoon ginger, peeled and grated
  • ½ tablespoon honey
  • ⅛ teaspoon dried red pepper flakes
  • 1 tablespoon unsweetened pineapple juice
  • ½ tablespoon fish sauce
  • 25-30 asparagus stalks, trimmed
  • ½ teaspoon sesame seeds
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sea salt
  • ⅛ teaspoon fresh cracked pepper

Instructions:

  1. Place the steak in the freezer for 45 minutes. This will make it easier to slice very thinly.
  2. Meanwhile, make the marinade. Mix the coconut aminos, sesame oil, garlic, ginger, honey, red pepper flakes, pineapple juice, and fish sauce in a bowl and set aside.
  3. Remove the steak from the freezer, then cut across the grain into very thin strips, about ⅛ inch thick.
  4. Pour the marinade over the sliced steak, and marinate in the refrigerator for 6-8 hours.
  5. Preheat your grill to medium heat.
  6. Rub the olive oil over the asparagus, then wrap each stalk with a strip of beef.
  7. Sprinkle with salt, pepper, and sesame seeds.
  8. Grill the beef wrapped asparagus over medium heat for about 6 minutes, turning occasionally to ensure the beef cooks evenly.