Скачать или смотреть 3 Easy Meals for Life After 40

Here are three easy meals for the 40+ crowd! Recipes below.

Free Monthly Kit:
https://bricksandmortarfood.kit.com/c...

bricksandmortarfood.com
@bricksandmortarfood on IG

Grilled Flank Steak, Romesco Sauce & Charred Snap Peas
• 1 flank steak (about 16–22 oz)
• Marinate for 4 hours in the Flank Marinade (recipe below)
• After marinating, wipe off excess, season generously with kosher salt
• Grill over medium-high to high heat for 3–4 minutes per side.
• Let rest before slicing against the grain

Flank Marinade Recipe
• 1/2 cup soy sauce, 1/2 cup olive oil
• 1/4 cup lemon juice, 1/4 cup fish sauce
• 2 tbsp honey, 2 tbsp Dijon mustard
• 1 tbsp ground turmeric
• 1/2 shallot, minced
• 1 garlic clove, minced or grated
• 1-inch knob fresh ginger, grated
• 1 tbsp each fresh mint, basil, parsley, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions:
1. Combine all ingredients in a bowl or blender, blend until emulsified.
2. Marinate 4 hours (overnight is best)

Romesco Sauce Recipe
• 12 oz roasted red bell peppers
• 3 oz yellow onion
• 1 garlic clove, sliced or grated
• 4 oz white wine
• 8 oz chicken stock (or vegetable stock)
• Kosher salt, to taste

Instructions:
1. In a pan, sweat the garlic, onion over medium heat until translucent
2. Deglaze with white wine and simmer briefly
3. Add peppers, stir, and sauté for a few minutes
4. Add stock, simmer until liquid reduces and is mostly absorbed (about 10–15 minutes)
5. Blend until smooth, then strain through a medium mesh strainer
6. Season with kosher salt

Snap Peas with Shallot
• 16 oz snap peas, trimmed
• 1–2 tbsp olive oil
• 1 small shallot, thinly sliced
• Kosher salt, to taste

Instructions:
1. Heat olive oil in a skillet over medium-high heat
2. Add peas, sauté for 3–4 minutes.
3. Add shallot, cook 2–3 more minutes
4. Season with kosher salt to taste.

Salad
8 oz scallops, grilled over medium high heat until internal temperature is 145 degrees F
1 lb watermelon cut in 1 1/2'' thick slabs, grilled over medium high heat 2-3 minutes/side.
1/4 c each: fresh parsley, fresh mint, fresh basil, chopped
1/4 c radish, sliced
1/2 avocado, cubed
1/4 c blueberries
1/4 c English cucumber, diced
1/4 c jicama, peeled, diced, tossed in lime juice and salt.
1/8 c jalapeño, sliced thin
1/4 c grilled corn, kernels removed from Cobb
1/8 c feta cheese, crumbled as garnish

Dressing: 2 T shallot 1 T garlic Juice of 1 lemon Zest and juice of 1 orange 2 T Dijon 2 T honey 2 oz Extra Virgin Olive Oil

Chicken Recipe:
1 package, chicken thighs, boneless skinless
1/2 medium shallot, grated or minced
1-2 garlic cloves, peeled and grated or minced
2 cups plus 2 oz liquid or chicken stock
1 28 oz can crushed or whole peeled tomatoes
1/2 tsp ground ginger
1/2 tsp ground turmeric
1 cup jasmine rice
1/4 cup fresh parsley
1/8 cup fresh mint
2 Tbsp fresh thyme
2 Tbsp fresh oregano
1/8 cup honey
1 oz lemon juice
1 tsp chili flake
Kosher salt to taste

For the Chicken:
1. Grab a four pack of boneless skinless chicken thighs. Pat them dry with a paper towel, then lightly seasoned them with extra-virgin olive oil and seasoned well with kosher salt on both sides.
2. Set a pan to medium to medium high heat and once hot add in one to 2 tablespoons of extra-virgin olive oil. Let the oil get hot then add in your chicken thighs and sear for 5 to 8 minutes until golden Brown.
3. Flip over in the pan and cook another two minutes. Remove from pan and set on a roasting rack. Adjust the heat in the pan to medium low.

For the tomato sauce:
1.With a pan drippings from the chicken still in the pan and the temperature set to medium low, add in your garlic and shallot and a small pinch of salt.
2.Add in one to 2 ounces of chicken stock to help deglaze the pan and using a spoon or spatula scrape up all of the brown bits on the pan and let the liquid reduce until it’s almost dry.
3.Add in your whole or crushed canned tomatoes, and if hole, then mash with a spoon or spatula.
4. Add in your salt, turmeric and ginger and stir to combine.
5. Return the chicken thighs to the pan reduced to medium low or low heat and let simmer for 15 to 20 minutes.

For the rice:
1. Combine one cup of jasmine rice and 2 cups of liquid, I prefer to use chicken bone broth. Add your salt.
2. Bring to a boil, put a lid on the pan and reduce to a simmer. Simmer for 15 minutes, then removed from the heat.
3. Lightly fluff with a fork

For the fresh herb sauce:
1. Combine fresh herbs salt, chili flake in a vessel that is safe for an immersion blender or into a blender jar.
1. Add in honey, lemon juice, and the extra-virgin olive oil.
2. Add in kosher salt and then blend with the immersion blender or a regular blender until well combined and the herbs are chopped up fine.