Steaks and Spatulas

Delicious Treat for Less

2009-06-04T13:02:00.000-07:00

Scene Setting: June in Texas means the mosquitoes are out, the humidity is on the rise and Dustin wants a coffee drink from Starbucks. This may seem like no big deal, but anyone who knows Dustin well will tell you that he LOVES himself some frozen coffee drinks. So much so that he can rack a bill upwards of $20 a week if he lets himself.

Enter Stage Right: In comes the wife. One of the joys of being a semi-decent cook is that your husband thinks you are an awesome cook. Although I am flattered when we are dining at a restaurant and he declares, "I bet you could make this at home a lot better," I for some reason was not feeling up to the challenge of recreating his darling coffee mixed with sugar mixed with milk mixed whatever else goes in it. I think the main deterring factor was getting the blender all dirty (I am slightly fastidious when it comes to keeping my appliances clean) but then the thought dawned on me that I could make a drink for him at home for so much cheaper than he buys it at the store for, thereby saving money and living better! My motto for budgeting is "I want to spend money on what I want to spend it on." By this I mean that I hate looking back at a debit card statement and seeing money sift through my fingers $5 at a time at quiznos, wal-mart, walgreens, etc.

The Finale: Considering all my desires for this drink I decided it was not going to be frozen (thereby keeping the blender clean) and it needed to be created from ingredients I typically have on hand. I brewed coffee as I normally would and stuck in it the freezer for about 20 min to cool down. I also stuck a giant glass cup in the freezer so this treat would be really refreshing. The recipe calls for club soda which you may be thinking is so bizarre but seriously, just trust me. It makes the drink bubbly and so refreshing. The end result is a serious treat that is so delicious!

Recipe:

1/2 cup ice

1 cup coffee

1/4 cup creamer or half & half

1/4 cup club soda

2 small scoops of coffee flavored ice cream

p.s. you need a really big glass for this so you might want to half it if you only have small cups

Place ice in the glass, pour in coffee, creamer and soda. Stir with a straw. Place two small scoops of ice cream floating on the top.

You'll never spend $4 for a frozen coffee drink again.

Tuscan Roasted Chicken and Vegetables ... Get Excited!

2009-03-11T09:34:00.000-07:00

Since I now know that my lazy days of fun are soon coming to a close I decided I needed to start trying some recipes that take a little longer to prepare while I still have the time.

With that being said, I can't say enough about how easy this recipe is. True, it takes an hour to bake but only about 10 minutes to prepare and it's supposedly healthy because it's from The Food You Crave by Ellie Krieger who is a dietitian with degrees from Columbia and Cornell. This passed the Dustin test even though it's loaded with veggies. He actually really liked it and even stopped short of eating one more piece of chicken so he could savor it later for lunch the next day. That is true love.

Tuscan Roasted Chicken and Vegetables

6 Roma tomatoes

3 medium zucchini

1 bulb fennel

3 tablespoons olive oil

3/4 teaspoon salt

4 bone-in chicken breast halves, skin removed (I used boneless chicken breast)

4 cloves garlic, finely minced

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice (I juiced a whole lemon, because i like tangy-ness)

freshly ground black pepper

1 tablespoon chopped fresh rosemary

Preheat oven to 375 degrees.

Cut the tomatoes lengthwise into quarters and remove seeds. Trim zucchini and cut in half crosswise. Then cut each piece in half lengthwise twice if the piece is thin and three times if the piece is thicker so that the pieces are relatively uniform.

Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem on the end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.

Put the vegetables in a large baking dish. Toss them with 2 tablespoons of the oil and 1/2 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.

In a small bow, combine the remaining 1 tablespoon oil and 1/2 teaspoon salt, the garlic, and lemon zest and juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper. Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is just cooked all the way through and the vegetables are tender and beginning to brown, 20 to 30 minutes.

I added carrots to my dish because I knew they were a vegetable Dustin would eat and I had them on hand.

Enjoy!

Cheap and Easy Meal: Black Bean and Chipotle Pepper Soup

2009-03-05T09:27:00.000-08:00

Sorry, no picture this time because we accidentally ate it all before I could photograph it.

Since I am currently unemployed and trying to stay on a really tight budget, Dustin and i have been eating vegetarian meals a few times a week to cut down on the grocery bills. I always try to be really creative and I know I am victorious when Dustin doesn't even realize he ate a meal with no meat. Therefore, I am always happy to come across a recipe that exudes it's perfect trinity-ness it's unreal! The trinity being: inexpensive ingredients, simple to prepare, and so tasty that even a picky eater doesn't notice some of his so called "dislikes" in the dish. Note to the reader: I am not encouraging covering up vegetables, as I believe they are something to be enjoyed, but rather expanding upon their flavors so much so that (for example) Dustin doesn't even notice that he is eating mushrooms.

With that being said, the recipe follows.

Black Bean and Chipotle Pepper Soup (modified from BHG)

1 cup chopped green sweet pepper (1 large)

1 cup chopped onion (1 large, i used purple onion)

2 cloves garlic, minced

1 tablespoon olive oil

1 15-ounce cans black beans, drained and rinsed

1 14-ounce can beef broth

1 cup chopped tomato (2 medium)

2 tablespoons snipped cilantro

1 tablespoon fresh thyme or 1 teaspoon dried thyme

2 teaspoons fresh oregano or 1/2 teaspoon dried oregano

2 teaspoons chopped chipotle pepper on adobo sauce (I like my food spicy so I used about 2 tablespoons)

1. In a large saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 3 minutes. Stir in black beans, broth, tomato, snipped cilantro, thyme, oregano, and chipotle pepper. Bring to boiling; reduce heat. Simmer covered, for 30 minutes.

2. If desire mash bean slightly. We added some tortilla chips for some crunch, but it is good with them out also.

South Beach Diet Again

2009-02-17T07:14:00.001-08:00

As the title explains... yes, Dustin and I are back on the South Beach Diet. It seems that every few months we get to the point where we say, ok, it's time to loose some weight. For Dustin and myself that means going back on the SBD. We like it because it is more doable and more natural than drinking slim fast shakes all day.

Anyways, I thought I would share one of my favorite recipes from the diet. There is a lot of room in the diet to try new types of cooking, vegetables and fish. (We don't eat a ton of fish so it is always a challenge for me to figure out what I am supposed to do with the filet laying in front of me).

My other little challenge is finding side dishes that Dustin will eat. Since pasta is out of the question this makes things a little tricky. Dustin's favorite vegetables include corn, potatoes and broccoli (which is fine but you can't eat that every night). Due to this little picky vegetable factor I am always looking for ways to get in a lot of nutrition with out being overwhelmingly vegetably. This recipe for gazpacho from the SBD book is great because it is so easy. Just note to self: make sure you peel the tomatoes. I got lazy and ended up with lots of curled up tomato skins.

Gazpacho

2 1/2 cups tomato or vegetable juice

1 cup peeled, seeded, finely chopped fresh tomatoes

1/2 cup finely chopped celery

1/2 cup finely chopped cucumber

1/2 cup finely chopped green bell pepper

1/2 cup finely chopped green onion

3 tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

1 large clove garlic, minced

2 teaspoons finely chopped fresh flat leaf parsley

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/2 teaspoon fresh ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.

Enjoy!

Slow Cooker Fun

2009-02-03T07:28:00.000-08:00

I read on article on NPR a few weeks ago that talked about food trends for the upcoming year. I was interested to hear that there has been a definite change in the way people are looking at food since the economy went south. The article predicts the rise of the family dinner time, that has fallen short due to mom and dad both being at work, will take a great leap forward.

The article also insists that slow cooking is coming back (I am excited because I needed a reason to bust out my almost year old wedding present for good use) as people desire to save money, buy in bulk and generally cut their expenses.

If you have the Better Homes and Gardens New Cookbook or something like it, there is usually a slow cooker section in the back somewhere. Yesterday, I decided to try Mediterranean-Style Pot Roast. I was a little nervous when the cook time read 8 hours but it turns out it was fairly easy to make, but the most exciting thing about it is the fact that both Dustin and I have leftovers for lunch today and probably several more days. True, it did provide me some entertainment for the day as I stood in the kitchen watching my dinner being cooked right before my eyes. The house also smelled great all day as well. The recipe is as follows:

Mediterranean-Style Pot Roast

Cook time: 8 to 10 hours on low or 4 to 5 hours on high

1 2-to-3 pound boneless beef chuck pot roast

1 tablespoon cooking oil

1 medium onion, sliced

1 14.5 ounce can diced tomatoes with basil, oregano, and garlic, undrained

1/4 cup sliced pitted olives

1 tablespoon Worcestershire sauce

2 teaspoons dried herbs de Provence, crushed

1 teaspoon coarsely ground black pepper

1/2 cup crumbled feta cheese

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain off fat. Set aside.

2. Place onion in cooker; top with meat. In a medium bowl combine undrained tomatoes, olives, Worcestershire sauce, herbs de Provence, and pepper; pour over meat in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from cooker. Cut into six serving size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta.

I served this with a side or steamed broccoli and Dustin and I were stuffed. To make this meal cheaper, use chopped up stew meat which works well.

Enjoy!

The Best Roasted Potatoes You've Ever Had

2009-01-27T11:05:00.000-08:00

I'm not being cocky or anything, I just really think my mom makes the best roasted potatoes ever. This isn't much of a recipe as it is a concept. My mom is the type of person that reads cookbooks for fun and then comes up with her own creations without measuring or ever once looking at a recipe. The trick for good roasted potatoes is broiling them all the way. Some people prefer to bake first then broil. I don't recommend this because it almost always leads to mushy potatoes. My favorite part of this concept is the crunchy crust that forms on the outside of the potatoes that is really only achieved through broiling all the way. You will need:

About 6 to 8 small red potatoes

Salt (preferably kosher or sea salt)

Olive Oil

McCormick Montreal Steak Seasoning

1. Set the broiler

2. Place tin foil on the baking sheet

3. Chop the potatoes into small 1/2 to 1 inch thick pieces and place on the baking sheet

4. Spread potatoes evenly across sheet and sprinkle with olive oil (coat thinly with oil, you don't want to drown the poor things into soggy little sponges), mix with your hands to ensure every potato is evenly coated on all sides

5. Sprinkle seasoning as desired and mix evenly with hands, turn every potato so the skin is facing up

6. Place sheet about six inches from the broiler and cook for about 12 minutes, take the sheet out and turn every potato so the opposite side is facing up, broil for another 8 minutes

7. Take the sheet out of the oven and move the rack up one rung in the oven, broil for another two minutes

8. Salt to taste and enjoy!

These go excellently with grilled chicken or a pork tender loin. Feel free to try different seasonings, I also recommend rosemary!

Also as promised, the soup I posted yesterday was excellent. I added an extra potato because I like my soups to be a little thicker and I also recommend adding a clove of garlic.

Seasonal Produce

2009-01-26T07:37:00.001-08:00

Ever wonder why tomatoes in the summer are so dang good? Or how about biting into the fresh crispness of an apple in the fall? It's because there in season! I thought it would be fun to give everyone a guide to produce by season. Taken from an article on About.com by John Mitzewich:

Winter:

Brussel Sprouts

Cabbage

Carrots

Celery

Onions

Leeks

Potatoes

Pumpkins

Radishes

Greens ( Spinach, Arugula, Lettuce, Kale, Swiss Chard, Collards)

Turnips

Winter Squash

Apples (early winter)

Spring:

Asparagus

Beets

Celery

Spring Onions

Greens ( Arugula, Lettuce, Kale, Spinach, Swiss Chard)

Peas

Peppers

Turnips

Rhubarb

Strawberries

Summer:

Artichokes

Greens ( Arugula, Collards, Kale, Lettuce, Spinach, Swiss Chard)

Beets

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Cucumber

Eggplant

Garlic

Beans

Onions

Peppers

Okra

Peas

Potatoes

Radishes

Summer Squash

Sweet Corn

Tomatoes

Turnips

Zucchini

Apples

Apricots

Blackberries

Blueberries

Boysenberries

Cherries

Currants

Figs

Melons

Peaches

Raspberries

Strawberries

Watermelon

Fall:

Beets

Broccoli

Cabbage

Carrots

Cauliflower

Celery

Greens (Arugula, Collards, Kale, Lettuce, Spinach, Swiss Chard)

Cucumber

Eggplant

Garlic

Gourds

Beans

Onions

Peppers

Leeks

Peas

Potatoes

Pumpkins

Summer Squash

Sweet Corn

Tomatoes

Turnips

Winter Squash

Zucchini

Apples

Pears

Plums

Melons

Since it is a nasty day in North Texas today soup sounds delicious. Here is a recipe from Rachael Ray Mag's February edition for Baked Potato Soup, which is perfect because potatoes are in season, YES! I plan on making this tonight. I will report tomorrow.

2 large baking potatoes (peeled, halved lengthwise and thinly sliced crosswise)

3 cups of milk

salt and pepper

1/2 head of cauliflower, cored and chopped

1 bunch scallions (white and green portions thinly sliced separately)

4 slices of bacon

1 cup shredded cheddar cheese

1/4 cup sour cream

1. In a large saucepan, combine the potatoes, 2 cups milk, 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 2 cups milk, then puree the soup. Season with salt and pepper.

2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with shredded cheese, sour cream, crumbled bacon and scallion greens.

I can't wait for dinner.

Welcome!

2009-01-22T13:29:00.000-08:00

Hi Everyone,

I guess I will start out by introducing myself. I am a 23 year old Texan who has been married for about 10 months now. This picture is of me on my honeymoon in Paris.

Now to what this blog is all about: FOOD!! I consider myself a somewhat skilled, but by no means trained, cook. It hasn't been this way forever. I used to look at food as a means to an end. I needed to live, therefore I needed to eat. That's not to say I didn't enjoy eating, I just didn't enjoy cooking. The major shift occurred about two years ago when I completed my career as a Division I swimmer.

From that moment on I didn't scarf down large quantities of pasta or rapidly consume a protein smoothie after a workout. I had a newly found time on my hands. One in which was increasingly spent buying cookbooks, watching cooking shows, thinking about food, talking about food basically falling in love with food.

I typically try three to four new recipes a week and report my findings to my parents; who taught me there is absolutely nothing wrong with having a conversation entirely about food. However, my parents are not always available, so here we are with Steaks and Spatulas.

Enjoy!