Steak in a Package

I found this on Chaya's Comfy Cook which was my first blog.  I came across this post and thought, I would share it, especially since it is "meat".  Although we still eat meat, it is only occasionally that we do so. I would guess, we ate three times as much, when I made this roast.

This is the original post.

"Chicken is on the menu for dinner. Good choice. Everyone happy. I guess not because we ended up with a chuck steak that had been in the freezer, longer than I would have liked it to be. Hubby was getting me something from the freezer and he innocently, asked me, if I knew that there was a chuck steak, in the freezer. Sure, I knew. I am not a big beef eater and chuck steak just did not appeal to me. (I had been avoiding that steak, each time, I looked into the freezer, my hand slipping over it as it it was invisible.)

Now that the husband found it, Bye bye chicken. Hello chuck steak. Hey, isn’t there a song like that? Thinking………..Yes, there is……Everly Brothers, “Bye Bye Love”. I wonder if that love ended up as good as my chuck steak did. Now, I am going to be humming that all night.

I did not have my heart in this meal so I went through the motions. In the end, I had salmon and hubby enjoyed his beef. None is left, so it had to have been a success.

Steak in a Package adapted from About.com – Southern Food
Ingredients:

1 to 1 1/2 pounds chuck steak, about 1 inch thick
I rubbed it down with seasoning, lots of onion powder, some parsley and basil, from my garden, and a tiny bit of garlic plus the hot red pepper and coriander.
3 carrots, halved lengthwise and cut in quarters , thick sliced
2 ribs celery, cut in sticks
3 medium potatoes, peeled and thick sliced 2 tablespoons butter margarine
1/2 teaspoon salt
1/4 teaspoon hot paprika
2/4 teaspoon coriander

Method:
Tear off a 2 to 3-foot length of 18-inch wide heavy duty foil.


Place meat in the center, sprinkle with spices, then cover with vegetables.

Dot with margarine and sprinkle with salt and paprika.

Fold foil over and seal well to hold in juices.

Place in a shallow baking pan; bake at 400° for 1 to 11/2 hours, or until meat is tender. 

Broccoli Slaw and My Apologies

I have mentioned that the last three days were a combination of the Sabbath and a Jewish holiday.  I was offline from Friday evening until tonight.  I thought My Meatless Mondays would be posted and I actually tried to make it happen.  I was so busy cooking and cleaning, I just did not complete it.  I am sorry.


One of the dishes that kept me away from the computer was this crispy broccoli slaw.  I had seen a package of ready made slaw in the store and could not resist, buying it.  It looked so better than the usual cabbage slaw and a change is always good.


I added some extras to complete it and made a delicious salad which is not on it, in the photo.  I kept some of this dressing and used it on another salad, during the holiday and it worked well there, also.

Broccoli Slaw

Ingredients:

16 ounce bag of sliced slaw with broccoli and carrots

1/2 cup thin sliced red pepper

1/2 cup thinly sliced almonds, toasted

1/3 cup dried cranberries

1/2 small red onion, chopped

Dressing 

1/4 cup Rice Milk

1/3 cup mayonnaise 

2 tablespoons cider vinegar

1 tablespoon sugar

Salt and Pepper to taste 

Method:

Toss the sliced broccoli and carrots with the almonds, red pepper, cranberries and red onion in a large bowl. 

I put the dressing ingredients into my mini processor but you can do this, by hand. 

Add salt and pepper to taste.

Pour the dressing over the broccoli and toss well. 

Sweet Potato Bake

Today, I am baking for the holidays and I thought, I would take a break and share with you, one of my dishes.  On Tuesday, I hope to share the successful recipes, with you.  Yes, I am counting on them to be a success.

When I finish getting this recipe posted, I am on my way to make a rice pilaf and salmon.  This morning, I just kept cooking and baking and turned out dish after dish.

Sweet Potato Bake

Ingredients


2 large sweet potatoes, peeled and cut into chunks
2-3 eggs
1/3 cup Canola oil
1/2 cup sugar ( It did not need the sugar and I would not include it when I make this again.)
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon pure vanilla extract


1/4 cup Rice Chex crumbs
3 tablespoons brown sugar
1 tablespoon oil
1/4 cup chopped walnuts or pecans
1/2 teaspoon cinnamon

Method:

Microwave or boil on stove, sweet potato chunks.  It took me 7 minutes in the microwave on high.
Mash the sweet potatoes.
Preheat oven to350 degrees F.
Add remaining ingredients to sweet potatoes.  Combine and place into greased 9 inch baking dish.

Mix crumbs, brown sugar, oil, nuts and cinnamon and sprinkle over the sweet potato mixture.
Bake at 350 degrees for 40 minutes.

Eat and enjoy.
Sweet Saturday - Go check it out.  You will like what you see.    Scrumptious Sunday Link Party      Mop it Up Mondays     Inspire Me Monday     Made From Scratch Monday

Tomato-Guacamole Rounds

 
I was reading before that polenta can be used in recipes in place of tofu.  I don't use tofu so that doesn't help for a substitute from previous dishes but it does open doors to  new recipes, using tofu.  Now, I have to do some research and find out what can be done with tofu.

After work, I went shopping for the Jewish holidays, coming at the end of this week, and I spent a lot of money but I am not sure that I got, very much.  I did buy lots of fresh vegetables, baby spinach, salad greens, cucumbers, tomatoes, broccoli and cauliflower and dill.  The other day, I got some nice red peppers and I have carrots.  That bodes well for the type of food, we will be eating.  It amazes me, how much our eating preferences have changed, in the past few years.

After unloading the car, putting away the groceries, I realized how tired I was and decided leftovers were for dinner.  There is something inside of me, though, that says, there should be something new, for the meal.  I am getting good at throwing a few ingredients together, minimally preparing them and cooking them, in the easiest way.  That is what I did tonight.  So with leftover squash and fried rice, I made my newly found polenta with tomatoes and guacamole.

If my oldest daughter is reading this, I know this is one of those weird combinations, we discussed.  This daughter is an expert baker and cook and has a bunch of kids who follow in her footsteps.  Even her husband cooks well.

Tomato Guacamole Rounds

Ingredients:


 4 slices of quinoa polenta
1 large tomato, thinly sliced
1 avocado mashed with two grape tomatoes and seasoned with a little salt and lime juice

Method:

Preheat oven to 350 degrees F.

In a small bowl, mix the ingredients for the guacamole.  Mash them together.

Spray a baking sheet or  use parchment paper.  Place the polenta slices on paper.

Spray the top of each piece with olive oil.  Place a slice of tomato on the top of each.  Cover the tomato slices with the guacamole.

Bake for 15 - 20 minutes.

Eat and enjoy.

Momnivore’s Dilemma        Frugal Follies     Allergy Free Wednesday     Creative Juice

Pasta with Avocado and Sun-Dried Tomatoes

Goat Cheese entered my life and opened doors to eating.  I get the honey almond flavored goat cheese and that is my favorite nosh.  I cook with the savory goat cheese and the plain goat cheese.  When in doubt, take the goat cheese out, which is what I did tonight when I decided to use goat cheese as part of my pasta recipe.


The pasta already had sun dried tomato and avocado to up the flavors.  There was also a simple dressing of oil, vinegar and Dijon mustard which brought everything together.  A good pasta dish, not too fussy and not too plain.


Pasta with Avocado and Sun Dried Tomatoes


Ingredients:


8 ounces GF pasta (elbows, penne or shells)
1/2 cup sun dried tomatoes (that is all that I had .... use a little more)
1 avocado, cut into pieces
1 small onion, chopped
1 teaspoon Dijon mustard
1  teaspoon flavored Rice Vinegar
1 teaspoon olive oil
black pepper to taste
2 ounces of goat cheese, crumbled

Method:



Make the pasta according to package directions.
When pasta is drained and rinsed, add avocado, onion and sun-dried tomatoes.
In a small bowl, combine mustard, oil and vinegar.  Add black pepper.  Pour over pasta.
Sprinkle goat cheese on top.  Gently mix it in. 

This is not a good photo but it shows the parts of this recipe, clearly.

Potato and Cheddar Frittata - Joy of Kosher

If you are not kosher, you may not know this wonderful site and this delightful woman who has written two books.  I have her second book and find it a great help as well as her site Joy of Kosher.  She is one busy lady since besides cooking up a storm, working on her blogs, writing newspaper articles, she speaks at various organizations.  She has her own family, as well.

She has a goal of making cooking comfortable for all of us so we can get out of the kitchen and be able to do what is important to us, while still eating delicious food.

Her book and blog were a natural to look for recipes for the Jewish  holiday of Shevous and for the Eggland's Best Brunch, I am making on the first Sunday of June.  Egglands is having quite a contest and I am taking bets, many of you have the cooking savvy to be a winner.  Why not give it a try?  
Go on over to Eggland's Best and read the directions here.



I will be running an Eggland's Best giveaway, right here, in the beginning of June to coincide with the Brunch.  I will keep you up to date, as the days pass.  Check Bizzy Bakes for more details and my other recipes.  I will continue posting them, as I make them.  I will be freezing the baked goods and have done that with the three, I have already made.

This is great fun.

  Potato and Cheddar Frittata (adapted from Jamie Geller of Joy of  Kosher)

Ingredients :

1 tablespoon olive oil 

1 large potato, scrubbed and thinly sliced (about 1-pound)
1 small onion, thinly sliced
4 large eggs
1 tablespoons whole milk
1/4 teaspoon  ground black pepper
1/2 cup shredded Mexican cheese

Method:

Preheat oven to 375° F.

In a 10-inch ovenproof nonstick skillet, (I use cast iron) heat oil over medium heat. Add potatoes and cook 10 minutes or until beginning to get tender. Add onions and cook 5 minutes more, or until translucent.

In a large bowl, beat eggs with milk, and pepper. Stir in cheese. Pour over potatoes and onions and transfer to preheated oven. Bake 15 to 18 minutes or until set in the middle. Loosen edges with a spatula and slide out onto a plate. Cut into 6 slices and serve immediately.


Linked to Real Food Wednesdays     Whole Food Wednesdays     Breakfast Ideas Monday   Allergy Free Wednesdays     Gluten-free Wednesday    We Are That Family     Allergy Free Wednesdays    Cast Party Wednesday

My Meatless Mondays - Egg Salad With Curry and Cilantro

 A simple meal that can be used any time, any meal is egg salad, served on a sandwich or in a salad and is easy to make is egg salad.  This one comes from my Weight Watchers' New Complete Cookbook.  I have had this book for a while but have not used it.  Looking through it, I think that there is potential, in these recipes.  The egg salad was certainly worth making.

The curry is the secret ingredient.  If you choose to use curry powder, in place of the sauce, use 1 1/2 teaspoons.

You won't many recipes, easier than this.  Hint - When I boil the eggs, I put the eggs in the pot, cover with cold water, heat until boiling.  Turn off and let sit for 10 minutes.  Voila - hard boiled eggs.

Egg Salad with Cilantro and Curry  (adapted from Weight Watchers)

Ingredients:


5 hard boiled eggs, peeled and halved
1/4 cup low-fat mayonnaise
1 scallion, chopped
2 tablespoons cilantro, chopped
1 tablespoon curry sauce
 black pepper to taste

Method:

Chop or grate eggs.  I put them through a ricer and it makes a difference.
Add remaining ingredients to eggs and mix so the ingredients are well blended.
Eat and enjoy.


Looking back:

Lentil Burgers-HealthyMomma

Spinach Lasagna - Meatless Meals for Meat Eaters

Blueberry Smoothie - My Judy the Foodie

Dessert Below

Nap Time Creations
Linked to $5 Dinners     Di's Kitchen-a Seasonal Event   Hearth and Soul

Thai Quinoa Noodle Salad GF

Put the word Thai on any recipe and many of us nod our heads, "Yes!"   I have made a number of pasta salads with Thai flavors but when I saw this one, I also saw some differences and had to make it.  I prefer it warm to cold and usually heat it, a little, before serving the salad.

As is most of my cooking, this is gluten-free.  Sometimes, I forget to add the words gluten-free next to my baked goods or pasta but, almost exclusively, it is GF.  The exception, is the rare occasion when I bake a chocolate dessert.

Thai Pasta Salad (adapted from Food.com)

8 ounces spaghetti - gluten-free
1/8 cup peanut butter (smooth)
1/2 cup canola oil
1/4 cup low sodium soy sauce
2 tablespoons garlic flavored rice vinegar
1 tablespoon chili sauce
a few drops of hot cayenne pepper sauce
1 tablespoon sesame oil
1 tablespoon sugar
1/2 teaspoon white pepper
2 miniature red bell peppers, sliced thin
1 green onion, chopped
1/2 cup shredded cabbage
2 tablespoons sesame seed


Method:

	Cook noodles al dente , according to package directions.
	Mix all  ingredients until blended.
	In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
	Chill minimum 2 hours. Sprinkle sesame seeds and reserved green onions.
	Pennywise Platter       Fit and Fabulous Friday       Tuesday Confessional       Scrumptious Sunday Link Party

Sweet and Spicy Salmon - Ellie Krieger

By now, many of you know how much, I like cooking Ellie-Style and each time, I repeat how healthy and tasty, her recipes are.  So, I have done that again.  

Salmon with Sweet and Spicy Rub — adapted from Ellie Krieger

Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets
1 tablespoon olive oil

Method:

Preheat oven to 350 degrees F.  Spray baking pan lightly with olive oil

Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Place into baking pan.

Bake for 20 minutes.  

* Ellie made this on the grill.  Go here, for the original recipe.
** Head on over to CEiMB for other Ellie recipes and enjoy yourself.

Fit and Fabulous Friday

Creamy Strawberry-Marshmallow Dessert

 

This month, our Improv fun is Strawberries and Cream which simply has to be good.  Kristen from Frugal Antics of a Harried Housewife does an admirable job with these delicious assignments and we have fun making a variety of dishes.  If you would like to join us, let Kristen know.  You won't be sorry.

Creamy Strawberry-Marshmallow Dessert

Ingredients

• 1 cup mashed strawberries from fresh berries(I chopped them with a bench scraper)
• 1 8-ounce package of whipped cream cheese (low fat)
• 1 cup Marshmallow Creme of Marshmallow Fluff 
• 1½ cup sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• ⅓ cup sugar
• diced strawberries (about 1/2 cup)
• strawberries for decoration (optional)

---

Method

• Dice the strawberries, measure out until you have one cup. Set aside.
• In a medium bowl, whip the cream cheese until soft.
• Add the strawberries and whip until smooth.
• Add the ½ cup sugar and continue beating for a short while (30 seconds) until incorporated.  Add marshmallow cream and continue beating until everything is well blended.
• In a separate bowl, beat the whipping cream until soft peaks form.
• Mix together and if you want, add diced strawberries to the mixture.  The amount is up to you.  I did and it was even better.
• Remove and decorate with strawberry halves if desired.
• You can put this in sherbet glasses, champagne glasses, dessert dishes, any small dish or in a container or in a mold.  

  I will probably try different flavors, orange, chocolate, peach, mint, etc.  There are endless possibilities.  I like the idea of mint chocolate chip frozen.

Full Plate Thursday  
Trick or Treat Tuesday      Crazy Sweet Tuesday