Marinated Flank Steak

for 2 lbs of steak, trimmed

3 Tablespoons balsamic vinegar
3 Tablespoons canola oil
2 Tablespoons Worcestershire Sauce
1 shallot, chopped
1 clove garlic, minced
1/2 teaspoon Penzeys Northwoods seasoning
1/2 teaspoon salt

Blend the marinade ingredients in a zip-top bag, add steak, seal the bag, set it on a small baking tray in the fridge and let it marinate 3-4 hours. When ready to cook, remove steak from marinade, letting excess drip off, and discard the marinade.

Can be cooked in a skillet (cut in half, medium-high heat, 3 minutes per side, rest 10 minutes) or under the broiler (high setting, 4″ from heat, 3 minutes per side, rest 10 minutes). Cut into 1/3″ slices to serve.

Published in: on January 6, 2022 at 6:34 am  Leave a Comment  

Broiled Flank Steak

Marinade:
1/3 cup balsamic vinegar
3 cloves garlic, minced or pressed
2 Tablespoons olive oil
2 Tablespoons canola oil
1 Tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon sugar

2 lbs (+/-) flank steak, trimmed of any large pieces of fat

Put marinade ingredients in a 1 gallon ziplock bag. Seal the bag and slosh it around to combine the marinate ingredients. Open the bag and add the steak, then seal the bag again and turn it over a couple of times to coat the steak with the marinade. Put the bag on a baking sheet in the fridge for 2 hours or so.

When ready to cook, take the steak out of the fridge. Remove it from the bag, letting the marinade drip off into the bag. Seal the bag and throw it away – do not re-use the marinade. Place the steak on a baking tray or broiler pan. Place the oven rack so the steak will be about 4″ from the broiler. Preheat the broiler on HI for 5 minutes. Place the baking tray/broiler pan with the steak on it under the heat element, leaving the oven door ajar as your oven instructions direct. Broil for 6 minutes, turn, then broil 6 minutes more on the 2nd side. Remove and check the temperature – we like our flank steak at about 135 degrees – medium-rare. If it’s not at the desired temperature, put it back under the broiler as needed. Note that it will keep cooking a bit as it rests. When it’s at the temp you like, remove it to a cutting board, and cover with foil. Let rest for 5 minutes. Slice across the grain (very important!) at an angle, in 1/3″ slices, and serve immediately.

This recipe looks great too:
https://www.theblackpeppercorn.com/how-to-cook-the-perfect-flank-steak/

Published in: on December 29, 2021 at 5:54 pm  Leave a Comment  

Patty O’s Sugar Cookies

1 cup granulated sugar
2 eggs
1 cup butter
2 1/2 cups flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 1/4 teaspoons flavoring (vanilla, almond, lemon, or mint extract)

Mix all ingredients. Shape dough into a disk and refrigerate overnight. The next day, preheat oven to 400 degrees F. Flour board and roll dough out to 1/4″. Cut into shapes. Bake 8-10 minutes until edges are slightly golden.

Published in: on December 22, 2021 at 8:36 am  Leave a Comment  

Easy Vegan Tomato Lentil Soup

from Runningonrealfood.com

  • tbsp olive oil (use water or broth for oil-free)
  • 5 cloves garlic, minced (about 3–4 tbsp, minced)
  • 1 medium white or yellow onion, diced
  • 3 medium carrots, peeled and diced (approx. 1.5 cups)
  • 4 stalks celery, diced (approx. 1.5 cups)
  • 5–6 cups vegetable stock
  • 1 cup uncooked red lentils
  • 1 28-oz can diced tomatoes with the juices
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp ground thyme
  • 1/4 tsp red pepper flakes, optional, for heat
  • 2 bay leaves
  • 1 tbsp lemon juice
  • sea salt and additional pepper, to taste
  1. Heat the oil in a large soup pot over medium heat.
  2. Add the garlic, onion and carrots and cook for 5-6 minutes, stirring often until soft and fragrant.
  3. Add the celery, stock, lentils, tomatoes, herbs and spices and bring to a simmer. Start with 5 cups of broth and if needed, slowly add a little more as it cooks to adjust the thickness.
  4. Simmer lightly until lentils are soft and tender, approximately 20-25 minutes.
  5. Season with salt and additional pepper, to taste, and add a squeeze of lemon juice.
  6. Remove the bay leaves and serve right away. Leftovers can be stored in the fridge for up to 5 day or frozen for up to 3 months.
Published in: on November 27, 2021 at 6:50 pm  Leave a Comment  

Sally’s Blueberry Scones

From Sally’s Baking Addiction (slightly adapted)

  • 1 cup unbleached all-purpose flour (spooned & leveled), plus more for hands and work surface
  • 1 cup whole wheat pastry flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, frozen
  • 1/2 cup heavy cream (plus 2 Tbsp for brushing) (I used half and half and they were great)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup fresh or frozen blueberries (do not thaw) (I used frozen)
  • for topping: coarse sugar
  1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Stir in the blueberries. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a 2 cup measure. Pour over the flour mixture and mix together until everything appears moistened.
  3. Lightly dust your work surface, dump the dough onto it, flour your hands, and work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a long sharp knife cut into 8 wedges.
  4. Brush scones with remaining heavy cream and sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones in a circle, about 1/4″ inch apart on the prepared baking sheet.
  8. Bake for 22-25 minutes or until golden brown around the outer edges and lightly browned on top. Remove from the oven and cool for a few minutes.
  9. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Freeze for longer storage. Delicious toasted in a toaster oven.

Notes

  1. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  3. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  4. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Published in: on November 25, 2021 at 6:20 am  Leave a Comment  

Spaghetti with Zucchini, Mushrooms & Goat Cheese

Serves 1

6 medium mushrooms, halved and sliced
1 medium zucchini, grated on the large holes of a box grater
1 or 2 cloves garlic, minced
olive oil or butter
salt and pepper to taste
fresh or dried herbs as desired
1 serving of cooked spaghetti, warm (or other pasta)
A few tablespoons of goat cheese

In a medium skillet, saute the mushrooms in a Tablespoon or so of olive oil or butter until soft. Push the mushrooms to the side, add more oil or butter if necessary, and add the grated zucchini and cook until softened, a few minutes. Push to the side with the mushrooms, then cook the garlic for a minute or so, until fragrant. Stir everything together, add your pasta, herbs if using, crumbled goat cheese, and salt and pepper to taste.


Published in: on October 31, 2021 at 12:22 pm  Leave a Comment  

Turkey Lentil Joes

Slightly adapted from Everyday Dinners by Jessica Merchant

2 Tablespoons olive oil
1 red bell pepper, diced
1 onion, diced
3 garlic cloves, pressed
1 lb ground turkey (94% lean)
salt and pepper
2 Tablespoons tomato paste
1 Tablespoon smoked paprika
1 teaspoon agave nectar
1 (15-oz) can tomato sauce
2 teaspoons Worcestershire sauce
1/2 cup cooked lentils (I will try using 3/4 cup next time)

Heat a large skillet over medium-low heat and add olive oil. Stir in bell pepper, onion, and garlic, and cook 5-6 minutes until onion softens. Push vegetables to the side of the pan, increase heat to medium, and add the turkey plus 1/4 teaspoon each of salt and pepper. Break up the turkey and cook until browned. Sprinkle on smoked paprika and cook until you can smell the paprika aroma. Add the tomato paste, agave, tomato sauce, Worcestershire and lentils. Stir, cover, and cook for 15-20 minutes, stirring often. Season to taste with salt and pepper.

You can serve this in a bowl, in a lettuce wrap, on a bun, in a tortilla… with bread-and-butter pickles, ranch dressing, or plain.

Published in: on September 11, 2021 at 4:07 pm  Leave a Comment  

Lighter Fettuccini Alfredo

From Cooking Light Magazine

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 ⅓ cups 1% low-fat milk
5 ounces fresh Parmigiano-Reggiano cheese, shredded (about 1 1/4 cups), divided
2 tablespoons 1/3-less-fat cream cheese
½ teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley (or more!)
Cracked black pepper (optional)

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano cheese, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Published in: on September 5, 2021 at 1:26 pm  Leave a Comment  

To Try: Anti-Ant Spray

From Real Simple magazine, August 2021

1/2 cup distilled water
2 Tablespoons vodka (as a preservative)
15 drops peppermint essential oil
5 drops cinnamon essential oil

Spray ant trails on counters, in cupboards, or any other place inaccessible to pets.

Published in: on August 28, 2021 at 11:06 am  Leave a Comment  

Cold Sesame Noodles

Slightly modified version of a recipe by Cathy Thomas in the 7/18/21 San Jose Mercury News

4-6 servings

Sauce
3 Tablespoons low-sodium soy sauce
2 Tablespoons rice wine vinegar (rice vinegar is the same thing)
1/2 teaspoon dried red pepper flakes, or to taste
2 Tablespoons firmly packed brown sugar or granulated sugar, or to taste
1/2 cup creamy peanut butter
1 Tablespoon toasted sesame oil
1 teaspoon minced fresh ginger
1/2 cup chicken broth or vegetable broth

1 lb whole wheat spaghetti

4 green onions, thinly sliced (including dark green parts)

cucumber, in thin matchsticks
toasted sesame seeds

Cook the spaghetti according to package directions, until al dente. Drain, rinse in cold water, then drain again and put spaghetti back in the empty cooking pot. Add the sauce and green onions and stir well. Serve at room temperature topped with cucumber and sesame seeds. Grated carrot might be a good topping, too.

Published in: on August 1, 2021 at 5:48 am  Leave a Comment  
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