Steak Marinade

What better weekend than the 4th of July to share a grilling recipe? Andrew actually discovered this recipe on one of our favorite cooking websites (allrecipes), which we both consider to be the perfect blend of flavors to create a delicious steak marinade. The best part of the recipe is that it uses ingredients that you likely already have in your kitchen. The only exception for us was a dijon mustard, but since we bought it for this marinade, we have used it in other recipes, too (such as potato salad). This marinade is so tasty that you can buy even an inexpensive cut of meat (like a london broil) and it will bring your steak to life!

Ingredients:

1/8 cup olive oil

1/8 cup balsamic vinegar

1/8 cup soy sauce (reduced-sodium)

1/8 cup Worchestershire sauce

1 tsp. minced garlic

1 tsp. dijon mustard

salt and pepper to taste

*Above amounts are good for 1-2 steaks totaling about 1.5 lbs. I would double the recipe if cooking 3-4 steaks or for a larger crowd.

1. Mix all ingredients in a large ziploc bag. Add steak(s) and marinate for at least 2 hours in the refridgerator before grilling. Serve with corn on the cob (also from the grill) and a fresh summer salad. Enjoy!

"Mint Pasta" or "Bacon & Pea Pasta"

So this one is NOT DIET but it's my FAVORITE meal that is semi recent in our household. I can easily have 4 helpings of this meal. To be honest, I've never made it myself, but Nick makes it often and it is very quick and doesn't take too many fresh ingredients that you need to buy at the store specifically to make it. Most of it we have at home and I only need to pick up about 3 things for it. Soooooo good! If you make this one, please let me know how you like it! It's from Jamie Oliver.....the two names above at the various things it's called in our household. Jamie Oliver's name for it is "mini shell pasta with creamy smoked bacon and pea sauce" - a little wordy, I think!

Ingredients
• 10 slices smoked streaky bacon or pancetta
• a small bunch of fresh mint
• 150g Parmesan cheese
• sea salt and freshly ground black pepper
• 400g dried mini shell pasta (we've used all sorts of pasta with it)
• olive oil
• a knob of butter
• 300g frozen peas
• 2 heaped dessertspoons crème fraîche (I think Nick uses sour cream - maybe easier to find?)
• 1 lemon

Serves 4-6
To prepare
• Finely slice the bacon
• Pick the mint leaves and discard the stalks
• Finely grate the Parmesan

To cook your pasta
• Bring a large pan of salted water to the boil
• Add the mini shells and cook according to the packet instructions
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
• Meanwhile, finely chop your mint leaves
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
• Add the pasta to the frying pan
• Halve your lemon and squeeze the juice over the pasta
• When it’s all bubbling away nicely, remove from the heat
• The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
• Add the grated Parmesan and give the pan a shake to mix it in

"Roasted Spring Vegetables"

I know veges are easy....you pick one and you cook it the way you like it. However, I'm a recipe queen so I even like a recipe for my veges. This is one we've been doing often with burgers or something else easy.

Ingredients:

- Red potatoes (the recipe calls for a 20 ounce package of precut potato wedges....I just do however many regular red potatoes I feel like we need based on how many people are eating) cut into bite size pieces

- Asparagus cut in 1 inch pieces (again, the recipe calls for 3 1/2 cups...but amount should be proportionate to the potatoes)

- olive oil

- 1/4 teaspoon salt

- 1 cup frozen petite green peas

- 1 teaspoon grated lemon rind

- 1/4 teaspoon freshly ground black pepper

Directions:

- Preheat oven to 450

- Place potatoes and asparagus on a baking sheet coated with cooking spray. Drizzle with olive oil, sprinkle with salt and toss well. Bake for 20 minutes or until asparagus is tender and potatoes are golden brown.

- While potatoes roast, microwave the peas with 1 teaspoon of water for 2 minutes.

- Transfer potato/asparagus to bowl and add peas, lemon rind and pepper.

I cannot get enough of this. I make it thinking I'm going to have leftovers and I eat the whole thing. Ben loves it too! Not that I need to put this since it's basically veges, but it's Weight Watchers (2 points for a cup).

Fiesta Soup

Hi girls! I'm finally here and blogging! Here is a great, easy, and healthy soup recipe. My momegave it to me.

1 can whole sweet corn, drained
1 can diced tomatoes
1 can mild diced tomatoes and green chilies (the brand, Rotel, has them)
1 can whole black beans, drained

Cook on low in the crock pot for a few hours. You can serve it with a dollop of sour cream and/or shredded cheddar cheese. (I skip this part because I don't like sour cream.)

I've made this soup 3 times. The last time I whipped it up, I added ground beef (that I browned beforehand). It was good that way too. I hope you like it!

DC Reunion Pictures

Printable Coupons Online

www.printable-coupons.blogspot.com ..... is a great website for printing FREE coupons for a variety of stores, groceries, etc.  On the left hand side on the website, you can click on a category.  I typically only use the coupons in the retail category (when I remember), as there is an extensive list of stores.  I have never had a problem using the coupons in any of the stores.  Some coupons are only redeemable if you 'sign up'.  Also, an expiration date is provided. 

We can all use a discount:)

Spinach Balls

Ingredients:

• 2 (10 ounce) packages of chopped spinach
• 2 ½ cups stuffing mix
• 1/2 cup butter or margarine
• Salt and pepper to taste
• Thyme to taste (optional)
• 4 eggs
• 3/4 cup grated Parmesan cheese
• 1 onion, minced
• Nutmeg to taste (optional)
• Nonstick spray

Directions:

• Preheat oven to 350 degrees.
• Spray cookie sheet with Pam.
• Cook spinach according to the package directions.
• Squeeze out water.
• Melt butter
• Combine remaining ingredients with spinach and roll into bite size balls.
• Bake for 20 minutes on cookie sheet.
• Serve hot.

**These can be frozen after baking. Reheat at 400 degrees until hot.
 

Side Notes: I don't use any butter and I use 2 eggs & 2 egg whites.  The mixture already has enough moisture to hold them together in balls so you don't need additional fat unless you want it!!  Also, I always add roasted red peppers...adds some color & flavor, and is very festive for the Christmas season.

Risotto

Ingredients:
2 T butter
1 small onion or shallot, chopped finely
1 cup Arborio rice (we buy large container to use for several meals-about $6.99)
4 cups low-sodium, reduced fat chicken broth
salt and pepper to taste

Directions:
1. Saute onion in butter on medium heat until soft, about 4 minutes
2. Add rice and stir a few minutes until slightly brown
3. Add ONE cup of broth, stirring frequently, until all the liquid is absorbed
4. Add the remaining broth ONE CUP AT A TIME, continuing to stir
5. After about 25 minutes, rice should be ready and all broth should be absorbed!

Yields about 3-4 servings

*Andrew and I typically make risotto as a meal, not a side dish, so we add some type of protein and at least one vegetable. Here are some combinations that we have tried!

Suggestions/Combinations for meals:
Chicken and Asparagus risotto
Mushroom risotto
Chicken and Mushroom risotto (I use baby bellas)
Broccoli rabe, Shrimp and Asparagus
Shrimp and Green Bean Risotto

Easy Mac and Cheese

2 Tbsp corn starch
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
2 Tbsp butter/margarine
2 cups (1 small package) shredded American or Chedder cheese
8 oz. elbow macaroni, cooked al dente and drained

1. Preheat oven to 375 degrees
2. In medium saucepan, combine first 3 ingredients
3. Stir in milk
4. Add butter/margarine stirring constantly; bring to boil over medium-high heat and boil 1 minute or so then REMOVE from heat
5. Stir in most of cheese until melted; save remaining cheese for topping
6. Add elbows into cheese sauce and then pour into 2-quart casserole; top with remaining cheese.
7. Bake uncovered about 15 minutes.

Makes about 4 servings

* Optional: reduced fat cheese and/or whole wheat pasta can decrease calories and fat (I prefer to use real cheddar cheese!)
* I have doubled this recipe and made one large casserole or 2 small casseroles to create leftovers - reheats well for lunch the next day!

Delicious Barley Soup!!!

Ingredients:

cooking spray
2 cups chopped onion (about 1 large)
1 lb chuck steak, trimmed and cut into 1/2 inch cubes

2 cups chopped, pealed carrots (about 4)
1 cup chopped celery (about 4 stalks)
5 garlic cloves, minced
1 cup uncooked pearl barley
5 cups fat-free, less-sodium beef broth
2 cups water
1/2 cup no salt added tomato puree
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bay leaves

Directions:

Heat a large dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

Yields 6 servings (each serving about 1 3/4 cup)

275 calories, 5g of fat, 21.8 g protein, 8 g of fiber.

Enjoy!!

Nightly Eye Cream Suggestion

Hey Erin,

I was not part of the conversation you had with someone (maybe Annie?) last weekend about the eye cream that you are using at night but I would like to know what the product is and how it works! Could you please post about it when you get a chance? Thanks!

I promise to send out a recipe or two this week when I get a chance - busy Easter weekend!

Wine from 3/27/10

I wanted to let you guys know the name of the wine we enjoyed on 3/27/10 at our reunion dinner. It was delicious!!!

• Kunde Family Estate - 2008 Sonoma Valley - Sauvignon Blanc

Blog Appearance

Hey girls! I don't have any pictures of us here (all on my home computer) so send me a few if you want and I'll add them to the blog for a little more personality. :) Let me know what you think and start adding whatever you want to contribute!

General Tsao's Chicken

Ingredients
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tbsp low-sodium soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot

Directions

- In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

- Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

- Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

- Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Notes

- I use onions instead of scallions.

- I have put broccoli in and it's good.

- I like to cut the chicken into even smaller pieces.