Saturday, May 21, 2011

Rib Eye Steak w/ Sauteed Apples and Quinoa Salad

A spur of the moment dinner. Using most items I already had in the house, all I needed was to run to the market and grab a Rib Eye Steak!

I cooked this on the stove top, since we don't have a BBQ Grill at the moment.  Simply seasoned with fresh minced Garlic, salt and pepper.  Grilled to perfecting in a little bit of Olive Oil.

Quinoa Salad:
  • Spinach
  • Arugula
  • Canned Corn
  • Quinoa
  • Lemon Juice
  • Cheese of your choice
In a salad bowl or plate, mix the Spinach and Arugula, then squeeze 1 lemon on top.  Add warm Quinoa and warm Corn.  Squeeze 1 more lemon on top.  You can top with your favorite cheese: Feta, Goat etc are all delicious!

Sauteed Apples:
  • 2 Red Fuji Apples cut into thin wedges
  • 2 TBSP Butter cubed and melted
  • 1 heaping spoonful of Brown Sugar
Melt the butter into a small frying pan, add sliced apples and cook for about 5 minutes or until apples are soft over medium heat.  Then add in the brown sugar, stiring and cooking for about 3-5 more minutes. Serve while hot.

There you have it! One simple Fabulous meal!!! Enjoy! Serve with warm french bread if you'd like!

Wednesday, May 11, 2011

Oven Tri Tip with Farro and Veggies

Nick and I don't have a BBQ or a spot to put it.... which is a bummer only if we let it be!!  This is a fabulous way to cook Tri Tip and its just delicious!

Tri Tip: 
Costco, Safeway, Whole Foods, they all sell decent Tri Tips.  We change the marinade every time so its never the same.  I actually can't claim the rights to the marinade--- thats Nick's job and since this is Kristie's Kitchen... so use what you like because I am really bad at making marinades.  Nick usually uses some mixture of: Very Terraki Sauce, Soy Sauce, and spices like salt, pepper, paprika, red pepper flakes etc.  We marinate the day before and let it sit for 24 hours before cooking. 

Bake at 425 degrees for 30 minutes for medium rare, or 40-45 minutes for a more well done Tip!  Since in my family, we have 1 person who likes it red and another person who likes the tip a little more done, 35 minutes is perfect and I eat the end pieces and Nick gets the center! 

Cook as directed. I buy my Faro at Costco, its cheap and comes in a big bag and lasts forever, a delicious healthy grain with any meal!

Vegetable Meadly:
You can use whatever you have on hand with a little creative seasoning Vegetables are just delicious! Tonight I'm using: 
  1. Yellow Onion (1/2 of the onion, chopped)
  2. 2 Green Bell Peppers chopped
  3. 2 Cups of chopped Crimini Mushrooms
First saute the onion in olive oil until tender, add in bell peppers, saute a bit more than the mushrooms and saute a few more minutes.
Salt, Pepper, and a bit of Soy Sauce are simple and taste great!


Sunday, May 8, 2011

Things my Grandma Taught Me

As I may have said before, probably more than once, my Grandma Dorio has taught me so much in the kitchen- baking especially!!!  Every time I bake something, I think of her and the baking tips she has given me throughout the years. 

Tonight I made a few things: Peach Blueberry Pie - no sugar added.  Fresh Squeezed Orange Juice and Cinnamon Twists!

Peach Blueberry Pie:
  • Pie Crust- use your favorite recipe, or the store bought kind.  I cheated tonight and used the store bought kind from Trader Joes. 
  • 4 Peaches, skinned and sliced thinly 
  • 1-2 Cups of Blueberries 
  • 2 Spoonfuls of Cinnamon
  • A few dashes of Nutmeg
  • A few dashes of ground Cloves 
  • A spoonful of Honey

Mix the fruit with the cinnamon, nutmeg and ground cloves. Then add in the honey and mix one more time. Spread the fruit evenly over the bottom layer pie crust and cover with the other crust.  Trim the excess crust and set aside. Press down the edges with a moist fork, and wrap the crust with tin foil (grandma tip!) It keeps the crust from burning.

Bake at 357 for about 1 hour.

Cinnamon Twists:

With the extra pie crust, roll out into a tin layer.  Cut in pie shaped wedges.  Mix in a small bowl some sugar, cinnamon and nutmeg.  Coat the crust with the sugar mixture and roll like a crescent roll.  Bake along side the pie for about 10-15 minutes, or until crunchy,

Now, nothing goes with some good ol pie like fresh squeezed Orange Juice.  This picture is just for fun.  Love my kitchen aid mixer and attachments.  Nick picked out the color after our wedding "it looks so cool, it has the same color and look to it as a TOOL"  love it.

Monday, May 2, 2011

Tuna Wrap

Today I decided to whip up a simple wrap to eat for lunch before my run.  MAN was it delicious!!!

What you'll need:
  • 1 can Tuna
  • 2 tablespoons chopped black olives
  • 2 tablespoons kidney beans
  • 2 table spoons garbonzo beans
  • yello mustard
  • relish
  • 1/2 avocado
  • 1/4 cup salsa fresca: red onions, tomato, cilantro, salt, pepper and lime juice
  • 2 whole wheat flour tortillas
Mix the Tuna with Olives, Kidney and Garbonzo Beans, yellow mustard and relish.
Mix the ingredients for your salsa fresca
Add everything to the wrap and enjoy!!!

This will make 2-3 wraps, so save it for another day if you aren't making lunch for friends.

Sorry, I don't have a photo of this one but its a keeper for a hot summer day, or a quick fix to bring to work!