60 degrees. In Pittsburgh. In January. It was absolutely amazing. The warmer weather also served as the perfect motivation to continue my work out routine. I want to be in the best healthy shape for myself but have been struggling to find the strength and energy at the end of the day to work out. And the song "Ball Shorts" from the local DJs on Kiss FM may have had something to do with it as well.
This steak was so light and fresh. The tomato and onion mixture married the balsamic vinegar and were the perfect compliment to the steak. Best thing? Done super quick and had clean plates all around.
Ingredients
2 lb flank steak, fat trimmed
kosher salt and fresh pepper
garlic powder
1 tbsp extra virgin olive oil
2 tbsp balsamic
1/3 cup red onion, chopped
3-4 tomatoes, chopped (about 3 1/2 cups)
1 tbsp fresh herbs such as oregano, basil or parsley
Directions
Piercesteak all over with a fork.Season generously with salt, pepper and garlic powder andset aside about 10 minutes at room temperature.
In a large bowl,combineonions, olive oil, balsamic, salt and pepper. Let onions sit a few minutes with the salt and balsamic to mellow a bit.Combine with tomatoes and fresh herbs and adjust seasoning if needed.
Over the weekend, I made the transition from shopping in the junior department to graduating to misses. I had been fighting an awfully long battle with my figure and the clothes. My body has changed since having DJ. I felt for a brief moment that I was actually on TLC's What Not To Wear. Sitting in the dressing room having a mild panic attack, I took a deep breath and tried on an outfit. I.looked.amazing. I treated the dressing room hallway as my own personal catwalk.
Speaking of TV, tonight I bring you a dinner that is quickly on the table. I started the sauce - I used white cooking wine instead of red and it turned out wonderfully - let it simmer, and strained it. Then I found motivation to do my daily exercise routine. I let the steaks warm to room temperature. When done working out, I came back to the kitchen, cooked the steaks and finished the sauce all within 10 minutes. I love getting dinner on the table quickly, don't you?
Ingredients
2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups wine, I used white cooking wine
Directions
Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
Thinly slice the steaks across the grain. Drizzle the sauce and a small amount of extra-virgin olive oil. Serve.
Trying to eat better means expanding the grains that are used. I have always absolutely loved barley. This soup is amazingly delicious. It is super quick and is cooked all in one pot - who doesn't love an easy dinner clean up? Give this soup a shot - especially if you're experiencing temperatures that are less than your age. It's 16 degrees here this morning - thank goodness I have my soup packed and ready to go.
Ingredients
8 ounces sirloin steak, trimmed and cut into bite-size pieces
1/2 teaspoon freshly ground pepper, divided
4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
1 large stalk celery, sliced
1 large carrot, sliced
2 tablespoons tomato paste
1 tablespoon chopped fresh thyme
3/4 cup quick-cooking barley
4 cups reduced-sodium beef broth
1 cup water
1/4 teaspoon salt
1-2 teaspoons red-wine vinegar
Directions
Sprinkle steak with 1/4 teaspoon pepper. Heat 2 teaspoons oil in a Dutch oven over medium heat. Add the steak and cook, stirring often, until browned on all sides, about 2 minutes. Transfer to a bowl.
Add the remaining 2 teaspoons oil, onion and celery to the pot and cook, stirring, until beginning to soften, about 2 minutes. Add carrot and cook, stirring, for 2 minutes more. Add tomato paste and thyme and cook, stirring, until the vegetables are coated with the tomato paste and are beginning to brown, 1 to 2 minutes.
Add barley, broth, water, salt and the remaining 1/4 teaspoon pepper; bring to a simmer. Reduce heat to maintain a simmer; cook until the barley is tender, about 15 minutes. Return the beef and any accumulated juice to the pot and heat through, 1 to 2 minutes. Remove from the heat; stir in vinegar to taste.
Wow...the 100th post. I started this blog in December of last year as a way to cope with the death of my Grandfather. There are times that I have loved blogging and times that it has taken a back burner due to the wonderfully hectic circumstances in life. I took a bit of time making this 100th post because it's time to make a decision - continue and pursue this further or know that I made a hundred posts and let it go.
My thoughts then turned to the fact that the camera I use to take photos with is craptastic. Making the choice to continue with blogging, I want to continue to improve, learn, and share my journey. So I am glad to announce, the first pictures from my new (actual) camera.
So, this is going to take a bit of work...but I'm so excited to improve.
So, there you go. I have made my decision. I love challenging myself in the kitchen and can't wait to learn how to photograph food. My sister is starting to experiment with food and I couldn't be prouder to have influenced that in some way.
Ingredients
1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick
Directions
Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.
Hello, my name is Lisa...It's been awhile since I've been here. No, I am not pregnant with major food aversions. Yes, I still love making new things and blogging about them. I have actually missed blogging. I no longer have internet connection in my classroom and haven't had the time to devote to writing an entry. I would always use free time on my planning periods to draft future entries. I would rather take my time on an entry and have some time pass than to post a crappy entry just for the sake of posting something.
This was a recipe from Jenna for a Recipe Swap that was due quite a long time ago. I adapted the recipe slightly because my family can not handle a lot of heat. The original recipe called for 1/2 teaspoon of red pepper flakes. Feel free to add them if heat floats your boat or finds your lost remote. The delicious side will be posted tomorrow and made the perfect companion to the beef. See all of you tomorrow!
Ingredients
2 pounds flank steak
1/2 cup hoisin sauce
2 tablespoons lime juice
1 tablespoon honey
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon peeled and grated fresh ginger root
1 teaspoon sesame oil (optional)
1/4 teaspoon ground black pepper
20 (8 inch) bamboo skewers, soaked in water for 20 minutes (optional)
1 tablespoon toasted sesame seeds (optional)
2 chopped green onions (optional)
Directions
Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.
Whisk together the hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, and black pepper in a bowl; pour into a resealable plastic bag. Add the sliced flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 12 hours.
Preheat a grill for medium-high heat, and lightly oil the grate. Remove the flank steak from the marinade, and discard the remaining marinade. Thread the meat onto the skewers, if desired.
Cook the meat on the preheated grill until cooked to your desired degree of doneness, 2 to 3 minutes per side for well done.
Remember the Sweet Potato Skillet a few nights ago that was a disaster? I was worried about last night's dinner because it came from the same exact cookbook. I get the whole try, try again theory when something doesn't work, but I was cautious and even thought about changing to something different. As I looked at the recipe, parts of it just didn't seem to make sense to me. I questioned my instincts, but as I cooked, I decided to trust my instincts and change the recipe. I am VERY glad that I did. The recipe that follows contains my adapted version. I wanted something to go along side it - something to soak up all the liquid. I knew exactly the recipe, soft garlic knots, and it came from none other than Annie's Eats. I love Annie's blog. I could sit and read it for hours - I may have done that before. The rolls definitely did not disappoint and Annie's step by step directions were great.
Now for the good cause behind this soup which by lucky coincidence was already planned. Branny Boils Over is holding a Charity Souper Bowl that benefits the ASPCA. For every soup recipe that is entered, she will donate a dollar. And how could you look at this face...
and not do something that benefits animals? This is Duke. Duke is an English mastiff. We call him our Jamaica baby, because we were on our honeymoon when he was born. I have never had a dog before Duke - I figured I'd start out small...haha, right. Actually, it was a case of my husband missing dogs, us going to a local pet store to kill some time before a movie, and before we knew it we were seriously considering playing with one of them. We, or rather I, knew that if we went into the puppy play center, that it was done. We were going to own a dog. We never ended up seeing the movie that night. We had a new addition to the family to take care of. Having come from a family that only had fish, frogs, and a rabbit, I had no idea what was in store for me. The massive amounts of drool, the horribly loud snores, hours of training and buying several types of dog food because the spoiled thing will only eat dry food with wet food mixed in. I also didn't expect the loyalty, love, and protection that he provides. Here you go Duke, this one's for you, pal!
Thank you, Branny for encouraging participation for this wonderful cause!
Veggie Beef Skillet Soup
Ingredients
1 pound skillet steak
1 tablespoon olive oil
1 small onion, diced
4 celery stalks, washed and chopped
3 carrots, washed, peeled, and chopped
1 chopped green pepper
2 cups beef broth
1 can whole tomatoes with juices
1/3 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons balsamic vinegar
1/4 cup parsley
Directions
1.) Brown steak in large skillet over medium-high heat, stirring to break up the meat. Set aside on plate. Add oil, chopped carrots, celery, and onions to skillet; stir and cook vegetables until soft and tender.
2.) Add beef, broth, tomatoes, ketchup, Worcestershire sauce, vinegar and bring to boil. Reduce heat, cover and simmer for 20 minutes. Remove from heat; cover and let stand 5 minutes. Stir in parsley before serving.
Posts
