Roast Beef, Green Cabbage with Leek, Mushroom and Goat Cheese Crostini

Roast beef cooked medium rare has got to be on your menu very soon!  Oh my goodness was this delicious!  Extremely simple too.  I served it with Green Cabbage with Leek and some crostini.  I got these recipes from my favorite Martha Stewart Dinner at Home cookbook.  I am NEVER disappointed with these recipes.  

Start by seasoning your tied beef generously with salt and pepper.  Then sear it on all sides in an oven safe pan.  I used a stainless steel pan for this.

Peel and cut six small onions in half.

Once the meat is seared on all sides, add the onions cut side down to the pan.  Put into a preheated 375 degree oven for 35-40 minutes, or until an instant read thermometer reads 140 degrees.

Meanwhile, add 3 cups of chicken broth, 10 peppercorns, and one bay leaf to a large pot and bring to a boil.  Cut a head of green cabbage into eight pieces.  Cut up one small leak.  Add these to the boiling broth, reduce heat and simmer for 15 minutes.

For the crostini cut up a baguette and brush both sides with olive oil.  Bake for 10 minutes at 350 degrees.

Slice one shallot and saute in olive oil for about 5 minutes.

Slice fresh mushrooms to add to the shallots.  I use an egg slicer for this.  It makes it very quick and easy, and the pieces are all uniform so they will cook evenly.

Here is what it looks like sliced with the egg slicer.

Add the mushrooms to the shallot.  Saute, then add salt and pepper.

Chop fresh chives to put on top.

Mushroom are ready. 

Spread the tops of crostini with goat cheese, add the mushroom mixture, then top with chives.  YUM!  These are so good!

Recipe Info:

Roast Beef:  http://www.marthastewart.com/recipe/roast-beef-with-horseradish-sauce?backto=true&backtourl=/menu/roast-beef-with-horseradish-sauce-and-braised-cabbage

Green Cabbage with Leek:  http://www.marthastewart.com/recipe/braised-cabbage

Goat Cheese Crostini  http://www.marthastewart.com/menu/grilled-pork-paillards-with-pasta-verde-and-mushroom-crostini?currentview=1

Grilled Pork Paillards with Pasta Verde and Fresh Tomatoes

Flipping through the Martha Stewart Dinner at Home cookbook, this immediately caught my eye.  So, on my trip to Costco I got a stack of pork chops and started the recipe.  Here is what you need to get started.

 

Cut the fat off of the pork chops and pound out the meat to 1/4 inch thick.

Once they are flattened, mix balsamic vinegar, olive oil, salt and pepper and refrigerate for at least 15 minutes.

To get started on the dressing for the pasta, you add mustard, white wine vinegar, olive oil, salt and pepper. 

Cook pasta according to package directions, strain and add back to stock pot.

In the meantime, heat a pan with two tablespoons olive oil and then add onions.

Slice zucchini and wash snap peas to add to the onions.

Chop fresh spinach and scallions.

Add the zucchini and cook for three minutes, then add snap peas and cook for two more minutes.

Add the spinach and scallions.

Combine with pasta and season to taste.  I also added Parmesan cheese.

Heat the grill to medium.  (Betty, I took a picture of how hot Medium is on my grill.  WOW.  I lowered it a bit when I put them on the grill till it got to 500.)

Take pork out of the refrigerator and pat with a paper towel.

Cook on the grill for 1-2 minutes per side.

 Here are the grilled pork paillards.

Slice cherry tomatoes in half.

Give it a try.  Here is the link for the pork:  Grilled Pork Paillards 

The link for Pasta Verde is at:  Pasta Verde

Chicken on the Grill

I love chicken on the grill, especially my new grill that I won by leaving a comment on one of my favorite blogs.  (I will never get tired of saying that!)  Anyway, I had a whole chicken in the refrigerator and simply cut it in half and grilled it.  

To do this you want to cut the backbone out and then cut right down the middle of the breast bone.  If you have a good pair of kitchen shears it takes just a minute.  (If you don't, I know where you can get a pair! *wink*)

Set the gas grill to medium and season your chicken on both sides very generously both outside and under the skin.  I used olive oil, rosemary seasoning, garlic, salt and pepper.  Use what you like. 

 

Then when the grill is ready, put them on the grill.  I also cut up potato "fries" and put them on the grill as well (same seasoning).

   

Let them cook for 25-30 minutes total.  Check on them half way through.  Use a meat thermometer to be sure the chicken is fully cooked.  Let them set for 5-10 minutes to redistribute the juices.  Enjoy!  Grilling chicken is really very easy.  Enjoy!

Strawberry Banana Smoothie

My family loves smoothies.  I can't help but make them when the kids ask because they are so darn easy (and healthy!).  I never put ice cubes in my smoothies.  I think it waters down the flavors of whatever you put in them.  This is a favorite smoothie at our house.  The key is frozen fruit.

Frozen strawberries go in first.

Followed by frozen bananas.  I keep a gallon size ziplock bag in my freezer with peeled, halved bananas in it.  When the bananas are very ripe and there is no way we are going to eat them all I freeze them.  I used to leave the peel on, but trust me it is way easier to peel, cut in half ,and throw in the freezer bag.  

Add your milk.  For the kids I use the milk we all drink (skim).  You can use whatever you like.  When I make them for myself I like to use Plain Silk light Soy milk.  I think it makes it even creamier.  The point is, use what you like.  

Start with a cup for one person and two cups for two people (measuring with the ingredients already in the mixer).  If it is to thick, add more milk, a little at a time through the hole in the top of the mixer.  Make it as thick or thin as you like.  

I added a teaspoon of agave nectar to sweeten it, the berries were a little tart.  Use whatever sweetener you like IF YOU NEED IT.  Sometimes the fruit is sweet enough on its own, so don't just add it in or it will be too sweet.

This recipe is very simple, and you make adjustments based on whatever fruit you love (or have in the freezer/fridge).  I also like bananas with a packet of swiss miss diet cocoa.  YUM!  

Have fun coming up with your own recipes!

Country French Omelet

If you are looking for a delicious and flavorful omelet, look no further.  My boys wanted a quick bagel and smoothie for breakfast, but I wanted more.  I looked to my favorite cook to find a recipe for my husband and myself.  I had marked this omelet as something I wanted to make, but hadn't gotten to it yet.  I had all the ingredients (with a minor substitution), so I began cooking.

Heat olive oil in a ten inch ovenproof pan over medium heat.  Add bacon (I used prosciutto) for 3-5 minutes and remove with a slotted spoon.

Chop one cup of potatoes.  The recipe called for Yukon Gold, but I had Idaho that is what I used.

Place in the heated pan and season with salt and pepper.  Cook for 8-10 minutes. When browned, remove with a slotted spoon. 

Whisk eggs, milk, and 1/2 teaspoon each of salt and pepper.  Pour out oil from pan and discard.  Turn the heat down and add 1 tablespoon of butter.  Pour egg mixture into pan.  

Add the cooked potatoes, prosciutto and fresh chives.  Bake in a 350 degree oven for 8 minutes. 

Fresh out of the oven.

Is your mouth watering yet because it should be!

We enjoyed ours with fresh coffee brewed with cinnamon and whole wheat toast.

The kids wanted smoothies, so I added them to our breakfast too.  I'll post that later!

I did find the omelet recipe on line.  Click this link to get it in detail: Ina's Country French Omelet

Nutella Cookies

I will admit to you that Nutella and I have had a long lasting affair.  If you don't know what Nutella is, you are missing out.  It is a hazelnut spread made with skim milk and cocoa.  I have been trying to figure out a way to combine my love of nutella and baking...thankfully the blogger Alpineberry Mary did it for me!  I found a recipe for Nutella Cookies on her blog Alpineberry Mary and made them tonight.

It starts like any cookie recipe by creaming the butter with the sugars.  I did go ahead and add 8 tablespoons (1 stick) of butter rather than just the 7 her recipe called for.  The Nutella, egg and vanilla is then added.

In a separate bowl, you mix the dry ingredients.

Add the dry ingredients and then the chocolate chips and mix until incorporated.

I always use parchment paper.  I love that it is easy to clean up and a cookie will never stick to my sheet pans.  I don't need any kind of pam or butter to grease up the pan either.  Bake these in a 350 degree oven for 11 minutes.

Let them cool for 5 minutes.

Give these a try, you won't be disappointed.

Nutella Cookies by Alpineberry Mary