Lomo Saltado (Peruvian Beef Stir Fry)

30 Jul

Skinnytaste hardly ever disappoints. This recipe was no exception. The original called for making French fries from scratch, but I cheated and used frozen fries. This was delicious. Really really good. Gonna have to make it again!

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Lomo Saltado (Peruvian Beef Stir Fry)
adapted from skinnytaste

Ingredients:
Cooked French fries
1/2 lb lean sirloin, cut into small, thin strips
kosher salt, to taste
1/4 tsp cumin
black pepper, to taste
1 teaspoon olive oil
1 medium red onion, sliced into thick strips
2 mini yellow bell peppers or 1 large
1 large jalapeno, ribbed and seeded, chopped
2 cloves garlic, crushed
1 medium tomato, sliced into wedges
1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
1 tbsp apple cider vinegar
1/4 cup chopped cilantro

Directions:
season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.
Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.

blueberry coffee cake with coconut streusel

28 Jul

We got blueberries in our csa box for a couple of weeks. This was delicious especially with the coconut streusel.

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blueberry coffee cake with coconut streusel
adapted from lemonsforlulu

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup brown sugar
1/4 cup old fashioned rolled oats
1 cup toasted coconut, divided
1 tablespoon flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg lightly beaten
1 cup buttermilk
2 teaspoon lemon zest
1 tablespoon lemon juice

Instructions
Preheat oven to 375.
Combine flour, baking powder, baking soda and salt in a bowl and stir with a whisk. Remove 2 tablespoons of flour and sprinkle over blueberries, tossing to coat.
Combine bown sugar, oats, 1/2 cup of coconut, flour and cinnamon in a bowl. Drizzle metled butter over mixture and stir to combine.
Place sugar, softened butter and oil in a bowl and beat until blended. Add egg and beat well. Add flour and buttermilk alternating between the two, beginning and ending with the flour. Mix well after each addition. Stir in zest and juice.
Spoon half the batter in a 9 inch square baking pan that has been sprayed with non stick spray. Sprinkle evenly with blueberries and top with 1/2 cup toasted coconut. Spoon remaing batter over blueberries. Sprinkle with blueberry mixture. Top with streusel mixture. Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean. Let cake cool in pan for 10 minutes on a wire rack.

Turkey nacho supreme

25 Jul

Found this recipe in family circle magazine. I made it one night and then had to run out the door before I could even try it! I did have it as leftovers the next day, but the chips weren’t crunchy… Also husband left off the tomatoes the first time. So I made it again (with the tomatoes) and it was delicious!

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turkey nacho supreme
adapted from family circle

Ingredients
A few cups tortilla chips
1 tablespoon vegetable oil
1 lb lean ground turkey, crumbled
1/2 green bell pepper, seeds removed and chopped
1 can (8 oz) reduced sodium tomato sauce
1 pkg (1 oz) reduced sodium taco seasoning mix
1 can (15 oz) no-salt added black beans, drained and rinsed
1/2 cup jarred salsa
4 scallions, trimmed and thinly sliced
1/2 cup shredded reduced fat Monterey Jack
2 plum tomatoes, seeds removed, sliced
1/2 cup cilantro leaves
Lime wedges for squeezing

Directions
1. Heat oven to 350 degrees .
2. Heat oil in a large skillet over medium-high heat. Add turkey and green pepper, stirring occasionally. Cook for 2 minutes, until turkey is no longer pink. Stir in tomato sauce and 1/3 cup water. Reserve 1 tsp of the taco seasoning mix and add remainder to skillet. Cook for 4 minutes, stirring occasionally.
3. Line bottom and sides of a 13 x 9 x 2-inch baking dish with tortilla chips. Spoon turkey mixture, beans and salsa evenly over chips. Top with scallions and Monterey Jack. Bake at 350 degrees for 15 minutes, until heated through and cheese is melted.
4. To serve, scatter tomatoes and cilantro over nachos. Serve with Tex-Mex Salad (recipe at left) and lime wedges for squeezing.

Raspberry Lemon Muffins

24 Jul

These were soooo good and easy to make! I whipped them up one night as I was making dinner. Threw them in the oven while we ate and they were ready after :)

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Raspberry Lemon Muffins
adapted from bakingdom

Ingredients

FOR THE MUFFINS
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 teaspoon finely grated lemon zest
1/4 cup (1/2 stick) unsalted butter, melted
1 1/4 cups sour cream
1 1/2 cups raspberries

FOR THE GLAZE
1/2 cup powdered sugar
1 teaspoon finely grated lemon zest
1.5 – 2 tablespoons fresh squeezed lemon juice

To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.

Combine the flour, baking powder, and salt in a medium bowl. Add 1 tablespoon of the flour mixture to the raspberries, and toss to coat; set aside.

In a large bowl, whisk the egg and the sugar together until the mixture is thick and thoroughly combined. Stir in the lemon zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.

Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the raspberries and very gently fold the mixture until the berries are evenly distributed (do not overmix).

Evenly divide the batter in between the cups of the muffin pan (about 3 tablespoons of batter per cup, for standard muffins, or about 1 1/2 tablespoons for minis). Bake standard muffins for 20-23 minutes (minis for 15 minutes), or until very light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for 5 minutes before glazing.

To make the glaze:
Whisk together sugar and lemon juice until smooth

Italian Sausage and Kale Pasta

21 Jul

This was a really yummy option for a quick weeknight dinner.

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Italian Sausage and Kale Pasta
adapted from nutmegnanny

INGREDIENTS:
1 pound pasta
Kosher salt, to taste
1/2 cup shredded Parmesan cheese, divided
1 package chicken sausage, sliced
2 tablespoons olive oil, more will be needed later
1 small yellow onion, diced
1 cup halved cherry tomatoes
2 cups chopped kale
3 cloves garlic, minced
1/3 cup minced fresh basil

DIRECTIONS:
Fill a large pot with water and set over high heat. Once the water is boiling add in a heavy pinch of kosher salt and pour in pasta.

Cook the pasta according to box directions, drain, add back to the pot, drizzle with a little olive oil and stir in 1/4 cup Parmesan cheese. Set aside until you are ready to combine with the meat mixture.

While the pasta is cooking start making your sausage mixture.

In a large skillet brown sausage

Add 2 tablespoons olive oil to the sausage pan and add in onions and tomatoes. Sauté for a few minutes until the onion and tomato starts to soften.

Add in kale and sauté until the kale is soft. Add garlic to the pan and cook for 30 seconds until the garlic is fragrant.

Pour in pasta and stir to combine. If the mixture is dry drizzle on a little more olive oil and stir in basil. Sprinkle the top with remaining Parmesan cheese and serve hot.

Focaccia pizza

20 Jul

One thing I really like about the new csa we joined is we get a “goody” most weeks. One of these “goodies” was focaccia dough from the breadsmith. This turned out really delicious! Fresh spinach was from the box too! I baked off the focaccia and sautéed the spinach. Then topped the focaccia with the spinach, tomatoes and feta cheese. Yum!

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Cilantro lime shrimp

14 Jul

The shrimp was yummy this way. Served over farro…btw munchkin #1 asks for farro all the time!

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cilantro lime shrimp
adapted from skinnytaste

ingredients
1 1/2 pounds peeled and deveined jumbo shrimp
1/4 teaspoon plus 1/8 teaspoon ground cumin
Kosher Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
5 garlic cloves, crushed
2 tablespoons lime juice (from 1 medium lime)
3 to 4 tablespoons chopped fresh cilantro

Directions:

Season the shrimp with cumin, and salt and pepper to taste.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta

10 Jul

This was super yummy and best of all got to use spinach and goat cheese from our csa box!

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Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta
adapted from howsweeteats

ingredients:
1 box pasta
2 tablespoons olive oil
2 shallots, sliced
1/4 teaspoon salt
2 teaspoons brown sugar
12 ounces fresh spinach
3 tablespoons unsalted butter
2 garlic cloves, minced
6 ounces goat cheese, crumbled
a pinch of crushed red pepper flakes

directions:
Bring water to a boil for pasta and prepare according to directions.

While the water is coming to a boil, heat a large skillet over low heat and add olive oil. Add the shallots and salt, stirring to coat. Cover and cook for 10 minutes, stirring occasionally. Add the brown sugar and cook for 5 minutes more. Be sure that the pasta is cooking by this time.

Add the spinach to the skillet with the shallots and toss. Stir continuously until the spinach is wilted, about 5 minutes.

Heat a small saucepan over medium heat and add the butter. Whisk constantly until the butter begins to brown. The minute you see brown bits appear in the bottom of the skillet, remove it from heat and whisk for another 15 seconds. Add the minced garlic to the brown butter and whisk for 30 seconds.

Add the cooked pasta to the skillet with the spinach and shallots. Toss well, then add the garlic brown butter and toss again. Crumble the goat cheese into the pasta and stir. Sprinkle with the crushed red pepper. Serve immediately.

Orange ginger beef

8 Jul

I don’t remember where I pinned this recipe from, but I’m Glad I did! Yum! It was an interesting combination of ingredients but they came together really well. Would definitely make this again!

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orange ginger beef
adapted from chefmichaelsmith

ingredients

A splash vegetable oil
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1″ piece of ginger, grated
1 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
1 bunch green onions, chopped
1 handful cilantro leaves

instructions

Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Remove the meat and set aside for a moment.

Add the onions and ginger and stir for a few minutes until they are lightly browned. If the pan starts to burn, add a splash of water and continue.

Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour. Taste and season the broth.

Stir the spinach, green onions and cilantro leaves into the stew.

Blueberry cream cheese bread – SRC

7 Jul

Another month another recipe for the secret recipe club. This month I was assigned chris and rachel from the keenancookbook. They started the blog to record family recipes but now there are even more from neighbors, friends, etc! We got blueberries the past two weeks in our csa box and this was the perfect recipe to use them! This was delicious! I took it out of the pan too soon and it fell apart alas no pictures of the inside but ohhh so good! Yum!!

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Blueberry Cream Cheese Bread
adapted from thekeenancookbook

Ingredients

FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cups White Sugar
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

Instructions

Filling
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Glaze:
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

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