Grilled Steak & Greens with Tomato Vinaigrette

This is a fun and delicious meal for a weeknight.  It's like a preview of summer dining.  I know it's not officially tomato season yet, but I got these amazing greenhouse-grown tomatoes in my CSA bag and decided to take full advantage.  You can, of course, bookmark this one for when tomatoes are properly in season!

Thanks to a grill pan, you can grill any time of year.  And there's no need to stop with just the meat - veggies can go on the grill too.  Even lettuce!  This is a fun twist on a steak salad - it's served warm (though of course the leftovers would be great cold, too) and topped with a delicious cross between vinaigrette and pico de gallo.  It's different, it's yummy, it's what's for dinner tonight.  And it's a great use of my once-a-month beef.

Grilled Steak & Greens with Tomato Vinaigrette

adapted from Eating Well in Season

serves 2

INGREDIENTS:

2 medium vine-ripened tomatoes, diced

1 tablespoon extra virgin olive oil, divided

1 tablespoon grated parmesan cheese

1/2 tablespoon balsamic vinegar

1 tablespoon chopped fresh parsley

salt and freshly ground pepper

1 small clove garlic, minced or pressed

1 small head of escarole or romaine, outermost leaves removed

1/2 to 3/4 pound sirloin steak, trimmed; about 1 inch thick

DIRECTIONS:

1.  Preheat grill pan over medium-high heat. 

2.  Combine tomatoes, 1/2 tablespoon oil, parmesan, balsamic, parsley, and a pinch of salt and pepper in a small bowl.  Stir to combine; set aside.

3.  Combine remaining 1/2 tablespoon oil with the garlic in a small bowl.  Cut the lettuce in half length-wise (keeping the root intact) and brush the cut side with the oil-garlic mixture.  Place on the grill pan and cook, turning occasionally, until char marks form and the inner leaves are softened, about 3-4 minutes.  Set aside to cool; then chop into bite-sized pieces.

4.  Oil the pan lightly if necessary.  Season the steak lightly with salt and pepper and place on the grill pan.  Cook, turning once, until desired doneness; about 10 minutes total for medium.  Remove from pan and let rest a few minutes before slicing.

5.  Serve the sliced steak over chopped lettuce, and top with the tomato vinaigrette.

Enjoy!

Blueberry Orange Coffee Cake

The words "coffee cake" are generally all I need to hear before I'll grab a fork.  I'm sorry I didn't take a picture of the inside of the cake so you could see the luscious blueberry filling - but take my word for it, it's there and it's delicious.  This is a tender and moist cake that works just as well for breakfast as it would for dessert.   And while I can't claim that it's healthy, it's certainly less sinful than your average coffee cake.

This coffee cake has the cinnamon crumbly topping that makes a coffee cake what it is.  It has a thick ribbon of fresh ready-to-burst blueberries, walnuts and orange zest traveling through its middle.  It's delicious straight out of the oven.  What more can you ask for?

Blueberry Orange Coffee Cake

adapted from Stonewall Kitchen Harvest

serves 4-6

INGREDIENTS:

the filling:

1 cup fresh blueberries

1/4 cup coarsely chopped walnuts

1 tablespoon sugar

1 teaspoon grated orange zest

1/2 teaspoon ground cinnamon

the topping:

1/4 cup coarsely chopped walnuts

2 tablespoons sugar

1/2 teaspoon ground cinnamon

the cake:

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1 large egg

1/2 cup plain lowfat yogurt

2 teaspoons grated orange zest

DIRECTIONS:

1.  Preheat oven to 350.  Spray a 9-inch cake pan with cooking spray and flour it lightly.  Set aside.

2.  Make the filling:  mix blueberries, walnuts, sugar, orange zest, and cinnamon in a small bowl, and set aside.

3.  Make the topping:  mix walnuts, sugar, and cinnamon in another small bowl and set aside.

4.  Make the cake:  Sift together flour, baking powder, and baking soda in a medium bowl and set aside.  In a stand mixer or a bowl with an electric hand mixer, cream the butter and sugar until pale yellow, fluffy and soft, about 5 minutes, at medium speed.  Add egg and beat well.  

5.  Reduce speed to low and add half the flour mixture.  Mix until combined, then add half the yogurt and all the orange zest and beat well.  Add remaining flour and then remaining yogurt, using spatula to scrape down the sides and make sure the batter is smooth and fully incorporated.

6.  Pour half the batter into the cake pan and smooth it out with a spoon or spatula to make an even layer.  Sprinkle with all the blueberry filling.  Top with remaining cake batter, using spatula or spoon to smooth slightly.  Don't worry if the batter is thick and difficult to spread; it's supposed to be that way!  Sprinkle with walnut topping.

7.  Bake for 40-45 minutes, or until a toothpick comes out clean.  Remove cake and let cool 30 minutes before cutting.  Serve.

Enjoy!

Asparagus Breakfast Casserole

The best way I can think to describe this dish is as a savory French toast.  It has a deep, buttery and delicious flavor that highlights the freshness of just-in-season asparagus spears and creamy havarti cheese.  I served this for brunch this morning along with a lovely coffee cake (to be posted another day) and it was definitely a success.

You can substitute any combination of cheese and vegetable here - the recipe that inspired me featured broccoli and cheddar, which is of course a classic combination.  I wanted to go with something spring-y, since we're just starting to get gorgeous spring produce at the farmers market.  Enter crisp and beautiful thin asparagus spears.  I thought havarti would suit asparagus a bit better than cheddar would, but gruyere would also be excellent for a nuttier flavor.  The point is there's a world of variety here.  This comes together very easily and it tastes fantastic.

Asparagus Breakfast Casserole

adapted from The Splendid Table's How to Eat Supper

serves 4

INGREDIENTS:

4 slices whole wheat bread, cut into bite-size cubes

3 large eggs

1/4 cup skim milk

4 tablespoons unsalted butter, melted

1 cup grated havarti cheese

1/2 teaspoon salt

2 teaspoons sugar

1 small bunch thin asparagus spears, cut into 1/2-inch pieces

DIRECTIONS:

1.  Preheat oven to 350 and butter an 8 x 8 baking dish.  Cover the bottom of the dish generously with the bread cubes.

2.  In a large bowl, whisk together the eggs, milk, butter, cheese, salt and sugar.  Mix until combined.  Stir in the asparagus, and pour the mixture over the bread.

3.  Cover with foil and bake for 25 minutes.  Remove the foil and bake another 10 minutes until golden brown on top.  Serve hot.

Enjoy!

Sweet and Spicy Chicken and Couscous

It's time for a special Friday night dinner.  This recipe will pretty much knock your socks off.  It seems complicated, but it really isn't.  Every bite is like a big pat on the back congratulating you for trying something new.  It's spicy, tangy, sweet, and savory all at once.  Somehow this array of flavors comes together in harmony, like a hybrid between Indian and Moroccan cuisine that is simply delicious.

I first made this recipe a few years ago for Valentine's day with my husband.  I am kind of shocked I've shelved it this long, as it was amazing.  I particularly love the herb yogurt sauce that gets drizzled over the top.  I can definitely foresee using it for other purposes, like a crudite dip, sandwich spread, or salad dressing.  Yum.

If you're looking for something different to wake up your palate, this is it.  I know the ingredient list seems long, but you probably already have most of them in your kitchen.

Sweet and Spicy Chicken and Couscous

adapted from Rachael Ray's Book of 10

serves 2-3

INGREDIENTS:

1 1/4 cups low sodium chicken stock

1/4 cup mango chutney

salt and black pepper

1 tablespoon extra virgin olive oil

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon red pepper flakes

1 boneless, skinless chicken breast, cut into bite-size pieces

1/2 large onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

2 garlic cloves, minced or pressed

2 tablespoons fresh grated ginger

zest and juice of 1/2 small lemon

3/4 cup plain (or whole wheat) couscous

1/4 cup plain lowfat yogurt

handful fresh mint leaves

handful fresh cilantro leaves

1 scallion, coarsely chopped

juice of 1 small lime

DIRECTIONS:

1.  In a small pot over medium-low heat, combine 1 cup of the chicken broth with the mango chutney.  Season with salt and pepper to taste.  Bring to a bubble, then reduce heat to low.  Let sit while you prepare the rest of the recipe.

2.  In a large skillet with high sides, or a Dutch oven, heat the oil over medium-high heat.  When hot, add the coriander, cumin, and red pepper flakes.  Cook and stir to toast the spices for just a few seconds.  Add the chicken pieces and toss to coat in the spices.  Spread out in an even layer and season lightly with salt and pepper.  Cook until just browned on each side.

3.  Add onion, pepper, garlic, and 1 1/2 tablespoons of the grated ginger.  Cook about 3 minutes, stirring frequently.  Add remaining 1/4 cup of chicken stock and continue to cook until most of the liquid has evaporated, about 2 minutes.

4.  Scoot the chicken and veggies to the edges of the pot to make a well in the center.  Pour in the chicken broth / chutney mixture and bring to a bubble.  Add lemon zest and juice, then add the couscous to the well in the middle.  Press it down gently with a spatula or spoon to get it into the liquid, but try to keep it in the well.  Cover the pan tightly with a lid and remove from heat.

5.  While the couscous cooks, combine yogurt, mint, cilantro, scallion, lime juice, and remaining ginger with a splash of water in a blender or food processor.  Process until smooth.  Season with salt and pepper.

6.  After couscous has been sitting for five minutes,  remove lid and fluff the couscous with a fork.  Just about all of the liquid should have been absorbed.  Stir couscous with the chicken and veggies.  Serve with a drizzle of the yogurt sauce.

Enjoy!

Peppercorn Pork with Wine Sauce (CEIMB)

Tonight was the first time I ever made pork tenderloin.  I'm not sure what took me so long.  It's a lean, tender (obviously) cut of pork that is a great way to escape the blahs of repeated exposure to chicken breast.   It is packed with flavor of its own, but the recipe for this week's Craving Ellie in my Belly lends extra flavor from dijon mustard, pepper, and wine.  Absolutely delicious and elegant.

In Ellie's original recipe, you take a pork tenderloin and split it down the middle, not cutting all the way through, to make a wider, flatter piece of pork.  Since the tenderloin I bought was fairly small, I decided to cook it whole and cut it into slices after cooking and resting.  This means, of course, that it takes a bit longer to cook.  Below is my version, but if you want the quicker cooking version, check out the link above.

I also reduced the pepper a little bit, since we're not huge black pepper people.  Feel free to increase it if you're a fan of cracked black pepper.

We had ours with parsley potatoes.  It was a simple, yet far from ordinary meal.  I will definitely be making this one again!

Peppercorn Pork with Wine Sauce (CEIMB)

adapted from The Food You Crave

serves 4

INGREDIENTS:

1 1/4 pounds pork tenderloin, trimmed of visible fat and silver skin

1 teaspoon Dijon mustard

2 teaspoons freshly ground black pepper

salt to taste

2 teaspoons olive oil

1/2 cup low sodium chicken broth

1/2 cup dry white wine

DIRECTIONS:

1.  Rub the pork loin with the mustard on both sides.  Sprinkle with pepper and a pinch of salt, and gently press in the spices so they adhere to the pork.  

2.  Heat the oil in a large, heavy skillet over medium heat.  When it's hot, add the pork tenderloin.  Cook for about 5 minutes on each side (all four of them) to brown, then loosely cover the skillet with foil to trap in the steam.  Cook for another 5 minutes, or until an instant read thermometer stuck into the thickest part of the meat reads 155.  Remove from pan and tent the meat with the foil.

3.  Add broth and wine to the pan and stir, scraping up any browned bits from the bottom of the skillet.  Cook until reduced by about half, 8-10 minutes.

4.  Slice the pork after it has rested (the time it takes to cook the sauce should be enough) into 1/4 inch slices.  Serve drizzled with the sauce.

Enjoy!

Note:  Be careful not to overcook the pork - it should still have a slight pink blush when you cut into it.

Spicy Vegetarian Tortilla Soup

I love tortilla soup.  I've posted before about how much I love it.   Part of what makes it so amazing is how different it is every time I have it.  For instance, this version is way spicier than I've ever had before, but it is probably also the tastiest.

This is a rich, tomato-y, deeply spicy soup that will make your nose run, but in a good way.  If you don't want it too spicy, feel free to reduce the chiles to one instead of two, but where is the fun in that?  You can also mix up the toppings if you like, but I highly recommend the avocado as it cuts the spice nicely.

The traditional topping for tortilla soup, of course, is tortilla chips - but I didn't realize I was out of corn tortillas until I started cooking.  Oops.  To be honest, I really didn't miss them!

Spicy Vegetarian Tortilla Soup

adapted from Eating Well magazine

serves 4

INGREDIENTS:

2 dried pasilla, ancho, or New Mexico chiles

1 15-oz. can fire roasted diced tomatoes

1 tablespoon canola oil

1/2 large onion, sliced 1/4 inch thick

1 large clove garlic, peeled

2 cups low sodium vegetable broth

2 cups chopped spinach or chard

handful chopped fresh cilantro

salt to taste

juice of 1/2 lime (or more if you like)

1 ripe large avocado, cut into 1/4-inch cubes

1/4 cup shredded Monterey jack (or similar) cheese

1 cup roughly broken tortilla chips (optional)

DIRECTIONS:

1.  First, toast the chiles.  You can either cook them over an open flame using tongs until fragrant and starting to char, or you can cook them in a dry skillet over medium heat, pressing down on them and flipping them over every few seconds.  Set aside to cool.

2.  When chiles are cool enough to handle, remove stems and seeds.  Put in a blender with the tomatoes and their juices, and puree until smooth.  Set aside.

3.  Heat the oil in a medium Dutch oven or soup pot until hot, then add onion and garlic.  Saute until golden, about 5 minutes.  Use a slotted spoon to scoop out the onion and garlic, and add to the blender. Puree with the chile mixture until smooth.

4.  Return pot to medium heat and pour in the puree.  Bring to a bubble and cook, stirring often, until thickened, about 5 minutes.  Stir in the broth.  Bring to a boil, reduce to a bare simmer, and cook for 20-30 minutes.

5.  Stir in spinach and cilantro (reserve some for garnish) and cook until wilted, about 1 minute.  Season to taste with salt and lime juice.  Ladle into soup bowls and serve garnished with avocado, cheese, and chips if using, as well as remaining cilantro.

Enjoy!

PW Macaroni & Cheese

This is my absolute favorite recipe for macaroni and cheese.  It seems like a fairly traditional recipe for mac & cheese, but there are a few sneaky secret ingredients (dry mustard, seasoned salt, and an egg, in fact) that make it absolutely spectacular.  It comes from everyone's favorite blogger, the Pioneer Woman (if you haven't heard of her, you seriously have some catching up to do - she's amazing).   And it is, in a word, amazing.

This is a cheesy, creamy, fantastic dish of deliciousness.  You might want to whip up a little salad to go alongside to alleviate the guilt a bit.  I've tried to make it a little healthier by using whole wheat pasta and skim milk - have to do my part for mankind, and all that.

Use whatever cheeses you like - I've made it with all sharp cheddar before, and it was fantastic.  This time I made it with a combination of medium cheddar and mozzarella, which was also great.

PW Macaroni & Cheese

adapted from The Pioneer Woman Cooks

serves 4

INGREDIENTS:

cooking spray

salt

2 cups dry whole wheat elbow pasta

1 egg, beaten

2 tablespoons unsalted butter

2 tablespoons all-purpose (preferably whole wheat) flour

1 1/4 cups skim milk

1 teaspoon dry mustard

2 cups grated cheese (cheddar is pretty much a must)

1/4 teaspoon seasoned salt

1/2 teaspoon ground pepper

DIRECTIONS:

1.  Preheat oven to 350 and coat a medium-sized baking dish with cooking spray.

2.  Bring a pot of water to a boil and salt it.   Cook the pasta until just barely al dente - it should be a bit too tough to eat - and drain; return to the pot.

3.  While water is coming to a boil, melt the butter in a medium saucepan over medium heat.  Add flour and whisk constantly for about 5 minutes to cook out the floury taste.  Be careful not to burn.  Add milk and mustard, and whisk until smooth.  Cook for another 5 minutes or until very thick, whisking almost constantly.  Reduce heat to low.

4.  Temper the egg - beat it first in a small bowl, then add about 1/4 cup of the sauce from step three, whisking constantly to avoid cooking the egg.  Add the mixture to the rest of the sauce and whisk until smooth.

5.  Stir in all but 1/2 cup of the cheese(s) to the sauce until melted.  Add seasoned salt and pepper - increase to taste as you see fit.

6.  Pour the sauce into the pot with the drained macaroni and stir to combine.  Top with reserved cheese.  Pour into the prepared baking dish and bake for 20 minutes, or until bubbly and golden on top.  Serve.

Enjoy!