Saturday, July 3, 2010
Next week we will be featuring several guest blog posts, ideas for independence from your kitchen and we will also have several giveaways!
Starting tomorrow there will be a one day give-away. It will be posted at midnight tonight and will go through midnight on July4th. You will want to enter!
Enjoy your 4th!
and yet, I really liked them, and will be eating them again.
And I will eat them with a goat, and I will eat them here or there, and I will eat them everywhere. My children were happy to eat them up when I smothered PB & J on them. In an effort to always keep it real, though, I must say that this was not my hubster's favorite, so in the future he will be presented with the bread of his choice. :) Here's one of the other things I tried doing with these this week:
Wasa light rye crispbread
a little sample packet of the garlic and herb mayo I got for free in the mail.
Combine tuna with mayo. Slap your tuna mixture onto one piece of crispbread. Sprinkle on some cheese. Put a little pickle relish on another piece of crispbread. Put a piece of lettuce on your wasa and smash the two pieces together. (okay, so it's really just a tuna sandwich...but a mighty good one at that) Serve with salad.
Friday, July 2, 2010
2 pounds beef flank steak
1 cup bottled teriyaki sauce
1 cup cola
1 onion, diced
1 clove garlic, chopped
2 tablespoons red wine vinegar
1 teaspoon vegetable oil
2 tablespoons hot sauce
Salt and pepper
With a sharp knife, lightly score both sides of steak in a crisscross pattern. Place steak in a large ziplock bag.
In a medium bowl, combine teriyaki sauce, cola, onion, garlic, vinegar, oil and hot sauce, whisking well to combine. Reserve 1/2 cup of marinade. Pour remaining marinade over steak in ziplock bag, seal bag and turn over a few times to thoroughly coat. Refrigerate for 2 hours.
Preheat broiler and place a rack 3 inches from heat source. Let steak and marinade sit at room temperature for 15 minutes. Remove steak from bag; discard excess marinade. Season steak on both sides with salt and pepper. Place steak on a broiler pan and broil for 6 minutes. Turn steak, brush with reserved marinade and broil for 6 minutes longer (for medium rare).
Remove steak to a cutting board, tent with foil to keep warm and allow to rest for 10 minutes. Carve steak into thin slices and serve.
or, just cook it on a grill pan. (not going to be nearly as moist this way, but I was in a hurry.)
I decided to do a steak and potato meal. Here's a little potato action for ya: (not necessarily a recipe- just using what we had)
Thursday, July 1, 2010
1 lb. lean fresh ground lamb or beef
1 leek, chopped
1 small red onion, chopped
2 carrots, chopped
1 celery stalk, chopped (I left this out)
3.5 oz. mushrooms, chopped
14 oz. canned tomatoes
2 Tbs. fresh thyme leaves (I used Italian seasoning)
1/2 cup water
1 lb. potatoes, boiled an mashed (this was about 2 potatoes for me)
14 oz. sweet potatoes, boiled and mashed (I used out frozen sweet potato "fries" that we already had in the freezer)
4 Tbs. whole milk
piece of unsalted butter
sea salt and pepper
Heat half of the oil in a nonstick skillet and cook the ground lamb over high heat, breaking up with a wooden spoon, until well browned. (skip oil if using ground beef) Remove the ground lamb from the skillet with a slotted spoon, pour away any fat, and wipe the skillet with paper towel. Add the remaining oil to the skillet and cook the leek, (be sure to rinse your cut up leek very well. The part you eat also happens to be the part that is in the ground, so it must be rinsed)onion, carrots, and celery for 15 minutes until soft. Return the lamb to the pan and add the mushrooms, tomatoes, thyme, and water. Season to taste with salt and pepper and let simmer for 40 minutes, stirring occasionally.
(This is me holding my little munchkin in our sling, so I can try to make dinner)
Meanwhile, preheat oven to 350 degrees. Mix the 2 mashes of potatoes with half the milk and half the butter in a bowl and season to taste with salt and pepper.
Cut a slit around the center of the potato, and cook in boiling water for 15 minutes or more. Pull out potato with tongs and dunk it in freezing cold water. When cool enough to touch, pick up and pull off the peel. Peel should just slide off.
I cooked my "sweet potato fries" in boiling water until they were soft, and drained them.
Spoon the meat sauce into a baking dish and top with the potato mixtures. Brush with remaning milk and dot with the remaining butter. Bake in the preheated oven for 5 minutes until the topping is brown and crisp.Serve to your sweet little, darling, children and your grateful husband....well...kinda. Truth is, my husband really did like this one. My kids, on the other hand, wanted nothing to do with it. I wonder if I should have let them help me put this one together more. ? I actually stowed them away in my two year old's room because they kept nagging at me, while I was trying to chop and prepare all the vegetables. Here's a picture of what my two-year-olds' room looked like when I was done preparing dinner. ;0)
Wednesday, June 30, 2010
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 red bell pepper, stemmed, seeded and finely chopped (for directions on how to chop and freeze lots of onion, or bell pepper at once, go here)
- 1 cup frozen corn (for directions on how to quickly, and efficiently, freeze corn on the cob to be used later, go here...Thank you Mummy Deals! You rock!)
- 2 pounds ground beef (90 percent lean is suggested)
- 1 cup dry bread crumbs
- 1 large egg
- 1 cup plain yogurt (not nonfat)
- 1/2 cup finely chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons ketchup, optional
1. Preheat oven to 375ºF. Line a baking sheet with heavy-duty foil.
2. Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes. Transfer to a large bowl to let cool slightly.
3. Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf. (I spread mine out in a long rectangle piece of stoneware, and slapped some ketchup over the top of mine)
4. Bake until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup (or additional ketchup), if desired, and let stand 10 minutes before slicing and serving.