Ooh La La! Miss Jen of Jen B’s Cooking Carveout picked a winner for this weeks CEimB cooks. Did she know this ahead of time? Was advanced preparation in the works here? How could she KNOW this would be so good? 😈 What ever the case, it’s all allowable and scored another 100% in our home. There were only two of us this week, well, Shane but he doesn’t count because he can’t offer any valuable feedback. On page 107 of The Food You Crave by Ellie Krieger you will find this super, summer, salad with a sizzlin’ steak (or tempeh).
Grilled Thai Beef Salad made also with Tempeh.
Tempeh, as mentioned in previous posts, is a vegetarian protein source made of fermented soy. I used Garden Veggie Tempeh by LightLife. *Click to see the nutritional fact.
Using the tempeh, the marinade was made in the same way as Ted’s top round London broil, marinated them in separate bags over night, grilled them the same way, for the same amount of time, and enjoyed over the salad greens in the exact same manner.
The changes I made to Ellie’s Recipe: 1. I made the dressing separately using Extra Virgin Olive oil. 2. Reduced the brown sugar to 1 TBS for the dressing. 3. For both the marinade and the dressing, I used Red Chile Paste.
How could we possibly not enjoy this recipe? It was grilled. It was healthy (for the beefy version, serving size of 2 1/2 cups, the book notes that there were 345 cals. 18.5 g fat), it was easy.
Ted thought it was fantastic. We discovered he does not like cilantro. Another member of the CEimB “Rid the World of Cilantro Club“. He also believed his meal needed a whole wheat bun to make it 100 % PLUS to his liking.
My thoughts on this dinner: perfect. It was spicy, due to the chile pepper sauce with a little sweetness. I loved the fresh ginger. All the flavors came together perfectly in this recipe. AND.. I really enjoy salad.
Great pick Jen!