Nothin' Like Some Meat & Potatoes...

Sometimes you just have a craving for a meat and potatoes dinner. With Hurricane Ike looming upon us this past Saturday night, I decided to cook a meal that "sticks to your ribs"....you know, in case we got flattened by 85 mph winds and flooded by 8ft waves (none of which happened, although the weather people made sure you thought it would!).

This was my first attempt at cooking steak. I don't eat it much, so when I do I'll simply go to the numerous steakhouses on hand and satisfy my craving. Not knowing what I was picking out at the store didn't help. Luckily for me, Target had a sign posted that told me which cut was best for what. It was like "Steak for Dummies"! I ended up choosing a top sirloin 8oz steak to share.

REVIEW:

The best part of the meal was the mushroom-onion sauce that was drizzled over the top. With rich flavors of balsamic vinegar, garlic, and red wine, it complemented the meat soooo well. A side of baked sweet potato and sauteed broccoli completed the meal and (maybe) made up for the not-so-healthy side effects of beef.

RECIPE:8 oz top sirloin steak

garlic salt

pepper

Mushroom Glaze: (also from Cooking Light mag, slightly modified)

2 garlic cloves, minced

1/2 cup onion, chopped

2 cups mushrooms, thinly sliced (any kind works)

1 tsp thyme

2 tbsp balsamic vinegar

2 tbsp red wine (basically just splashed it in the pan until it tasted good)

salt & pepper to taste

Heat oven to 350F. Sprinkle steaks with garlic salt and pepper on both sides. I also added meat tenderizer just in case my handy Target sign steered me wrong. Cover baking pan with aluminum foil (to catch the drippings), put rack on top of foil, and set steak on rack. Bake for 15mins, check on how it's cooking, then 10-15mins more until it reaches desired doneness. I really don't like overdone steak so I think checking it in the middle helps. While steak is cooking, heat 1 tsp EVOO in skillet on med-high heat. Sautee garlic 30 sec, then add mushrooms, thyme, salt & pepper. Saute until mushrooms are tender. Stir in balsamic vinegar, red wine and simmer until liquid is almost completely reduced. Serve over steaks with side dishes. Makes 2 servings. (per serving: 326cals, 11g fat, 23g carbs, 35g protein)

Spicy Thai Shrimp

Cooking Light magazine had a special section on "Dinners for Two" this past month. (Side note: When I was single, I probably would have called this discrimination and pouted for a few days before trying one of the recipes. Funny how attitudes change... :) My boyfriend was the lucky 2nd for my dinner experiments two nights in a row!

One recipe in the magazine that jumped out at me was a simple sauteed shrimp dish with some thai flavor. Yes, another Asian-themed meal! I'm still having fun trying out all the different ingredients and flavors . The recipes are neverending!

REVIEW:

Super easy and not very much prep time. Go easy on the red curry paste as a little goes a long way. The coconut milk balanced out the hotness and made the sauce so creamy. I served over my favorite sushi rice and with a side of broccoli. Bok choy or snap peas might have been a more appropriate side dish, but whatever works! Not sure what two people can eat this much food, because after he and I were stuffed I still had a sizable lunch to bring today. Reheated it tasted delicious.

RECIPE:
1 teaspoon canola oil
1/2 cup onion, chopped
1/4 teaspoon red curry paste
1 teaspoon sugar (I used one packet Splenda)
16 ounces large raw shrimp (frozen or fresh)
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup green onions, chopped
1 tablespoon chopped fresh basil (dried works fine too)

If you are using frozen shrimp, defrost in a bowl of icewater for 10 mins, then drain off all excess water and ice. Heat canola oil in large skillet on med-high heat. Add onion and curry paste, mix and sautee together for 4-5 mins. Add shrimp and sautee 3-4 mins (cook until the tails touch the body, then you know they're done). Pour in coconut milk and fish sauce, add sugar, basil and green onion. Mix until hot, only a minute or so, you don't want the shrimp to get rubbery! Makes 2 servings plus a lunch. (per serving: 255cals, 8g fat, 36g protein, 10g carbs...with rice add 386 cals per cup)