2. Recipes

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Marinated Steak with Sauteed Brussel Sprouts and Quinoa/Kale

First, this recipe is best with a thick porterhouse or t-bone steak but will do with any form of beef. In this case, it was a NY Strip raised without the use of antibiotics, ALWAYS.

For the steak:  If you think of it, begin to marinate the steak the night before you are going to serve it. Otherwise, marinate for at least 3 hours or so to impart the flavors optimally.

Marinate the steak in a ziplock bag filled with about a 1/4 cup of extra virgin olive oil and balsamic vinegar with some chopped fresh rosemary (or dried if you don’t have any like I didn’t). After zipping the bag closed, agitate the contents so that all gets mixed and is distributed over the steak nicely. Place in fridge. Keep coming back every few hours to re-agitate.

Preheat oven to 325 degrees. Either get the grill ready or a get an oven-proof sauté pan hot at medium heat. Sear the steak on both sides until you have a nice light char. Once the char is done, place the steak in the oven-proof pan and get into the oven. If you like it rare, check after 5 minutes, medium rare after about 7 minutes and so on. Let sit for 5 minutes before cutting.

Brussel Sprouts: Okay, I use to hate brussel sprouts and I know they aren’t a favorite of kids, but mine eat them. Try it out and see if you’re family likes this recipe. The sautee and browning adds a bit of crunch and caramelized taste … they’re delicious.

Cut the ends of the BS off, then cut in half. Heat about 2 Tablespoons of EV olive oil and 2 Tablespoons of butter in sautee pan over medium heat, but watch that the butter doesn’t burn. Place the BS in the pan and jiggle around to get them coated nicely with the butter and oil. Let them cook until you see a browning on one side than flip over. Season with salt and pepper.

Path of Life Quinoa & Kale: I rarely buy prepackaged food but this item caught my eye in the freezer section at Costco. Next time I make it, I may add a few more items to it but not sure what at this time.

Directions for serving are to remove one of the four packages from the bag, set in microwave for about 4 minutes then transfer quinoa onto plates to serve. It’s quite pretty on the plate and the texture is fluffy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Crunchy Top Roasted Salmon©

Ingredients

 Sauce

2    Tablespoons white vinegar

2   Tablespoons Dijon mustard

1½ teaspoons dry mustard

⅓   cup Canola oil + 1 teaspoon

Fish

1   pound locally caught salmon

Dried thyme

Directions

Place vinegar and both mustards in blender, or food processor. With machine running, slowly pour in oil and blend until medium-thick sauce forms. (Can be made 1 day ahead. Chill.) Preheat the oven to 375°. Use 1 teaspoon Canola oil to grease a 9” x 5” roasting pan.

Place salmon in prepared dish, skin side down. Season with dried thyme, salt and pepper. Spread 1 tablespoon mustard sauce over each fillet, covering completely. Press breadcrumbs onto fish. Bake salmon until cooked through and crumb topping is crisp and golden brown, about 18 minutes.


 

Michigan Applesauce©

Ingredients

Assortment of Michigan apples, peeled, pared and quartered (other states will do, too)

Water

Directions

Place apples in large saucepan with water over medium heat. When water is boiling bring temperature down so apples are simmering (medium low to low). Place lid on pan.

Cook for 20 minutes or until apples can easily be pierced by fork. Mash apples with masher tool.


 

Sautéed Heirloom Squash SticksA ©

Ingredients

Heirloom Squash of your choice or other locally grown squash, peeled, seeded and cut into three inch sticks

Fresh Thyme

Olive Oil

Directions

 Heat sauté pan, then add olive oil. Sautee squash for a few minutes until desired tenderness. Best when remains crunch yet delicate. Remove from heat, add chopped thyme, season and serve.

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