Wednesday, October 15, 2014

Grilled Flank Steak Sammies

Whenever I buy flank steak at Costco they often come two flank steaks to a package. If I'm planning to use the grill I often marinate and grill both and then freeze one for later. Flank steak makes really tasty sandwiches. This time I switched up the flavors and used bleu cheese.

1/2 small grilled flank steak, sliced thinly
1/2 large onion, sliced
pepper

3 large panini or hard rolls, sliced
some arugula
some bleu cheese
a little mayo
thin tomato slices

Sauté onion sliced in skillet for 8 minutes and then throw in the grilled flank steak just to warm it briefly.

On bottom half of roll spread some bleu cheese, then add some arugula, pile on some steak and onions and season with pepper, add a slice of tomato and top with other half (can add some mayo to the top if you wish).




Tuesday, October 14, 2014

Bacon Fried Rice

Some times you look in the fridge and there are just a few bits and pieces, but if you're lucky enough to have some cooked rice in there, then you've got lunch!

2 slices bacon, chopped
1/4 onion, chopped
1 and 1/2 cups cooked rice
soy sauce
2 eggs

In skillet or wok, sauté the bacon pieces and then add the onion. Stir for several minutes as they brown. Add the rice and stir well. Push the rice mixture to the side and pour in the eggs. Scramble and then fold the scrambled pieces back into the rice. Drizzle on some soy sauce. Enjoy!


Sunday, October 12, 2014

Taste of Fall

Here's a good dish to add to any Sunday brunch: Sausage and Apples! This is a very tasty one pan dish that pairs well with eggs, greens or whatever.

4 smoked pre-cooked chicken sausages, slice diagonally
2 large tart apples, cored and sliced
2 T maple syrup
1/4 t dried thyme
salt and pepper
some olive oil

Brown sausage slices in a bit of olive oil in medium skillet. Once browned, remove to bowl.

Sauté apple slices in same skillet in a bit of olive oil. Add thyme, salt and pepper and maple syrup. Cook around ten minutes or so to soften apples. Add sausage back into skillet to warm-stir and serve.


Thursday, October 9, 2014

Sausage, Kale, White Bean Stew

This is a wonderful fall dish. I like to call this "cozy" food. The nice thing about this is that you can tailor it to your tastes. We like spicy food so I crank up the heat factor but you needn't do that and it would still be lovely.

3/4 lb hot turkey sausage ( or mild)
1 bunch kale, ribs removed and coarsely chopped
1 onion thinly sliced
1/2 large red pepper, sliced
2 large cloves of garlic sliced
3/4 cup chicken broth
salt, pepper, and dried red pepper ( I basically put a few shakes of dried red pepper in everything I cook)
1 can white beans, rinsed and drained

In large skillet with lid, brown sausage for a five minutes or so, add onion and red pepper and cook maybe five more minutes. Start adding kale, do it in bunches as it cooks down. Add salt, pepper, and dried red pepper. Add the chicken broth, cover and cook five minutes. Add the beans, stir and cover for about five more. You can hold here on a simmer.

This dish is good with cornbread. I made a basic corn bread from a mix, added cheddar cheese and jalapenos and baked in a small cast iron skillet. Yum!


Tuesday, October 7, 2014

Tuna Noodle Casserole

Tuna Noodle Casserole is an example of an iconic comfort food. My mom didn't really make this because she nor my father were really fans of tuna (or any fish really). However, I had the opportunity to eat this when I had dinner at friends' homes and I always loved it. Later, when Hamburger Helper came on the scene, there was also a tuna version and I would make this for us. It was quick, easy and I usually had all the ingredients on hand. The problem with all these various versions of tuna casserole is that they were usually made with processed ingredients--most likely using a condensed soup for the base. Which brings me to recipe I tried tonight from Martha Stewart. It was very good and was made from scratch so you can control the amount of salt that does into this dish. If you haven't had this dish for a while and have a hankering, this might be your opportunity.

4 T unsalted butter
8 oz papparadelle
salt and pepper
1 bunch of broccoli florets
1 medium onion, chopped
2 stalks celery, chopped
5 T flour
2 cups whole milk
2 cans of tuna (5 oz solid tuna, drained)
3 t Tabasco (or less)
a dusting of bread crumbs

preheat oven to 375
grease 2 1/2 qt baking dish

Cook pasta and broccoli in large pot of boiling-after adding the pasta and broccoli, bring back to a boil and cook for 5 minutes.

Reserve 1/2 cup pasta water

Drain pasta and broccoli.

In same pot melt the butter and cook celery and onion for about seven minutes-add salt

Add flour and stir well and then slowly add milk, constantly stirring to make thick sauce. Add salt and pepper. Into the sauce, stir the pasta mixture and the tuna. If mixture seems too thick add some of the reserved pasta water.

Turn mixture into casserole and dust with bread crumbs. Cover with foil and bake 15 minutes.

Turn heat to 425, uncover casserole and bake another 15 minutes.