Tuesday, February 24, 2009
One bag spinach
One navel orange
2 Tbs rice (or white wine) vinegar
1 Tbs veggie oil
1 tsp sesame oil (or more, if you like)
2 tsp grated ginger
3 or 4 chopped scallions
Whisk salad dressing ingredients together. Add salt to taste.
Chop orange and avocado in big chunks. Add to spinach. Pour dressing over salad. Toss well and serve. Enjoy!
Thursday, February 19, 2009
6 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature
Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.
Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)
Monday, February 16, 2009
Sunday, February 15, 2009
These literally melt in your mouth and can be used to garnish so many dishes!
And I'm so glad I did for this dish! One really great thing about buying chicken with skin on is that you can totally stuff things under the layer of skin, thus enhancing the flavor of your meat. For this dish, we used a cast iron skillet and rubbed a nice lemon olive oil all over the chicken legs and under the skin. Then we chopped a few (or 5) cloves of garlic and about 10 fresh sage leaves. We stuffed all of this under the skin, added sea salt and let it sit for a few minutes.
Before putting it in the over (350 for 15 minutes), we browned the skin in the cast iron skillet over high heat for about 5 minutes.
Buying good chicken def makes a difference, but having that layer of skin to capture all of the flavors of the garlic and sage proved to be the main factor that made this dish so memorable and delicious!
-Before you get started - you need to roast the beets beforehand. To do this, just peel, chop, toss in some oil and throw in the oven (400 degrees worked ok) for about 35 minutes.
-Saute the stalks (chopped) with garlic and onion in olive oil for 5-7 minutes
-Add brown button (or any variety) of mushrooms to the mix
-Add a glug of red wine (which you should be drinking with this anyways)
-Once these are well on their way to being done, add in the leaves and cook on medium heat for about 10 minutes.
Serve as a side and enjoy!
First is cream cheese polenta. I was looking around for a good polenta recipe a few months ago and came across this one. I didn't have parmesan cheese or any money to buy some, so I was inclined to try it with cream cheese instead and really don't think I'll ever go back! As you might imagine, cream cheese just compliments the creamy texture of polenta in such an amazing way.
Here are the ingredients:
1 cup corn meal
4 cups water
1/2 tsp salt
4 tbsp butter
1/4 cup cream cheese
1 tsp dried sage
s & p
Boil the water and add salt. Once it is ready, slowly wisk in the cornmeal a little bit at a time. Don't dump it all in at once or you'll never be able to wisk out the clumps. Once it's all incorporated, change to a wodden spoon and add in the butter. Cook like this (stirring frequently) for about 15 minutes. Next, stir in the cream cheese, sage and salt/pepper. Taste and add seasoning, then devour!
Tuesday, February 10, 2009
Quinoa (make about two cups cooked)
¼ cube tofu (chopped into small, half-inch cubes)
Three plum tomatoes (quartered)
Frozen peas (about half a bag)
A few big spoonfuls of pesto
Grated parmesan cheese
Mix together a hearty splash of olive oil, one spoonful brown sugar, and a bit of salt. Coat tomatoes with mixture, and place in oven at 350 degree, skin side down. Roast until collapsed and juicy (about 40 minutes).
Heat olive oil in pan and toast tofu until golden brown. Set aside.
Sautee onion in olive oil. Add quinoa and peas. Cook until sizzling. Add tofu. Turn off heat and add pesto. Stir until quinoa is thoroughly coated. Add tomatoes and finish it off with lightly grated parmesan cheese!