30 minute Steak and Potatoes for One

Again, this is a meal I discovered could be made rather quickly and classically delicious in under 30 minutes.

30 Minute Steak and Potatoes with Broccoli Florets

ingredients:

1  8oz-12oz Hanger Steak ( or any other thin cut )

1 medium sized red potatoe

1 head of broccoli

4 tbl butter

1 tbl milk

salt, pepper, garlic powder

Cut the red potato, first in half and then quarters and then into very thin slices, this will help it cook faster.  Place the sliced potato in a sauce pan and cover with water, put on stove and bring to a boil.  You will end up finishing the potatoes last.

Cut the broccoli into florets by cutting off the stems.

In another sauce pan cover the bottom with about half a cup to one cup of water and bring to a boil.  Add the broccoli and take off the heat.  Let the broccoli stand in the water for about two minutes and drain.

In a skillet heat one tablespoon of butter with a pinch of salt, pepper and garlic powder.  Then add the hanger steak.  Cook for about five minutes and then flip over and sprinkle with another pinch of salt, pepper and garlic powder.  Cook for another five minutes.

While the steak is cooking check the potatoes.  When they become soft you can take them off of the heat drain and poor back into pan.  Add two tablespoons of butter, milk, salt and pepper and use a fork to mash.

Toss the broccoli with the last tablespoon of butter and some salt.

The steak should be done by now.  A complete comfort food meal in under 30 minutes.  

I suggest enjoying with a glass of red wine!

cheers!

nyks

Fried Egg Omelet

I came up with this recipe this morning while making myself breakfast.  Do you ever have those days when you can't decide if you are in the mood for a runny fried egg or the the magical fillings oozing out of an omelet? I do, and today I made the two meet!

Fried Egg Omelet (serves one)

ingredients:

two eggs

1  tbl butter

1 cup baby spinach , chopped

1 clove garlic, chopped

shredded cheddar cheese

In a skillet over medium heat melt the butter.

Add garlic and let it cook for about a minute.

Crack the two eggs into the pan.

*depending on how runny you want your eggs, you must act fast for the next few steps*

Top the eggs with the spinach and cheese.

Flip the eggs and let the cheese and spinach cook, about thirty to forty seconds.

Flip again and turn off the heat.

Fold the eggs onto a plate, spinach on the inside and enjoy!

cheers!

nyks

quinoa 101- Quinoa Taco Salad

Most of my quinoa experiences have been in the form of a cold salad with raw vegetables.  I decided to ease into the grain by making a Quinoa Taco Salad.

To cook quinoa use two parts liquid(water) to one part quinoa.  In a saucepan bring to a boil and then lower the heat and simmer for 10-15 minutes.  The grain turns translucent when done cooking.  You'll know when the water has all been absorbed.  It is seriously so easy to cook and very  cheap if you purchase it from the bulk section in your grocery store.

Quinoa Taco Salad

ingredients:

1 tbl olive oil

1/2 lb all natural organic ground beef

1 cup organic quinoa cooked

1 large tomato, diced (you can also use canned diced tomatoes)

1/2 red onion, medium dice

1 red pepper, medium dice

2 cloves of garlic chopped

1 can of black beans

1 packet of low sodium taco seasoning

2 cups water

2 cups of mixed greens per person serving

grated cheddar cheese

In a large cast iron skillet heat the olive oil over medium-high heat.

 Add garlic and ground beef.

Once the beef has begun to brown add the rest of the vegetables ( not greens) and taco seasoning and saute for a few minutes.

Add one cup of water and cover.  Let simmer until the water has evaporated.

Add second cup of water, leave uncovered and stirring occasionally.

Combine the beef and vegetable mixture with the quinoa and let the quinoa soak up the flavors.

Remove from heat and serve immediately atop the mixed greens.

Top with cheddar cheese.

enjoy!

nyks

going gluten free

I have spent  a lifetime dealing with my  carbohydrate addiction, my favorite foods as a child were bread and butter, cheese ravioli, mashed potatoes and pasta drizzled with butter and salt.  Not the best base for healthy living.  As I get older and seem to develop different weight and health issues I have decided to try an Elimination Diet.  By eliminating one thing at a time that I think I may be allergic to or that may be increasing health risks I can hopefully get to the root of the problems.  I'm beginning with wheat and gluten.  I know this will be a huge challenge, especially because of my love of pasta, pizza and macaroni and cheese.  I think it is very important as a chef to try to make food be not only healthy but tasty as well.  I have gathered a variety of new recipes and as I try each one out ( and hopefully they will be successfully delicious ) I will post them up here.  Right now I am embarking on the world of Quinoa.

Pronounced keen-wah, and known in some parts of the world as the Mother Grain, Quinoa is a grain that posses all nine essential amino acids, making it a complete protein and a super food.  It has been grown for centuries in Central America in countries like Peru and Bolivia by the Altiplno Indians and the Incas.  Quinoa possesses larger quantities of calcium, fat, iron, phosphorus and B vitamins than other grains.  One cup of cooked quinoa contains as much calcium as a quart of milk!  

Like I said, I'm going to embark on the recipes I've just gotten and will report back on the best ones.  

cheers,

nyks