Steak with Cauliflower and Baby Greens

I subscribe to Martha Stewart's magazine Everyday Food. It has some good recipes in it and I like to try new recipes. This week I picked two recipes from the November issue to try. The name of the first one is "Flat Iron Steak with Cauliflower and Arugula". I made my own variation of it - I used strip steaks and baby greens instead of just the arugula (the bag I bought at Trader Joes did include arugula) Troy and I really enjoyed this dish - Anna on the other hand was not thrilled but she did like the "broccoli" (cauliflower). It was really a very simple dish and I thought very good for the ease! I have taken the liberty of changing the name since I did change the ingredients.

Steak with Cauliflower and Baby Greens

4 small flat iron steaks or strip steak
coarse salt and ground pepper
1 head cauliflower (cored and cut into small florets)
2 garlic cloves (smashed)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 package baby greens
1 ounce Parmesan cheese, shaved with a vegetable peeler (1/4 cup)


Heat a large skillet over medium-high heat. Season steaks with salt and pepper. Place in skillet, and cook until medium rare, 5-6 minutes per side (reduce heat if browning too quickly). Transfer to a cutting board and tent with aluminum foil to keep warm. Add cauliflower, garlic and 1/2 cup water to skille; st; season with salt and pepper. Cook, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes. (If bottom of skillet becomes too dry, add 1/4 cup more water.) Meanwhile, in a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add greens, hot cauliflower, and Parmesan to dressing in bowl; toss (greens will wilt). Serve steaks and vegetables together.

Pumpkin Gingerbread

With our visit to the Pumpkin Patch the other day (see post here) I was reminded about this yummy recipe for Pumpkin Gingerbread. I got this recipe originally from my sister, Judi, and I am not sure where she got it. It is a recipe that you will often smell baking in both our kitchens in the fall.

Today I made a double batch and it produced two large loaves, 4 small loaves and 24 mini muffins. I am planning on using some tonight for a meeting and freezing what does not get eaten before it cools for an event next week.

Pumpkin Gingerbread
2 1/2 cups sugar
1 cup oil
4 eggs
2/3 cup water
15 ounces pumpkin
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1. Beat together sugar, oil, eggs and water.
2. Mix together in a separate bowl pumpkin, ginger, cinnamon, nutmeg, cloves and allspice. Mix this with the first mixture.
3. Sift together the flour, baking soda, salt and baking powder. Add this to the pumpkin mixture and stir just until blended.
4. Pour into 2 prepared loaf pans or 6 small loaf pans.
5. Bake at 350 degrees for one hour (large pans) or 35 - 40 minutes for small pans

****UPDATE**** I made this again with 1/2 the oil and replaced the other half with applesauce. They turned out just fine - maybe a tad bit denser than the original, but yummy just the same. I also took my sister's suggestion and added a cup of chocolate chips. Yummy!!!!! Troy really liked the new version - so will probably become standard fare at our house! Thanks for the ideas, Marian!

Roasted Chicken Noodle Soup

In honor of our first frost this morning I am posting my very favorite soup recipe. This is such an easy, great soup to make. I use the roasted chicken from Costco as it is one of the best I have found and also one of the least expensive. I debone it as soon as I get home as it is easier to do when it is warm. If I am not going to use it right away I package up the meat for different uses and either put it in the freezer or fridge depending on when I am going to use it. Anyway, back to the soup - the pre cooked chicken makes it so simple! It is a wonderful meal on a cold fall or winter evening!


1 cup each onions, carrots, celery, chopped
1 clove garlic, minced
2 teaspoons oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
4 cups potato, diced, peeled, uncooked
1 teaspoon salt
2 cups roasted chicken breast meat, diced
2 cups uncooked wide noodles
1 cup fat free evaporated milk


In a Dutch oven, saute onion, carrots, celery and garlic, in oil for 5 minutes or until tender. Stir in flour, oregano, thyme, and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat; stir in milk; heat through (do not boil)

Sweet & Sour Chicken

I found this recipe several years ago and it is one of my favorites! I made it for dinner last night and ate the leftovers for lunch today!

4 chicken breast, cut into chunks
3 green onion, sliced
1 large red pepper, diced
oil
1/2 teaspoon salt
1 can (15 oz) pineapple chunks in juice
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
4 teaspoons soy sauce (use gf soy sauce for gluten free dish)


Stir fry vegetables and chicken separately in oil. Meanwhile drain pineapple, reserving 1/4 cup juice. Mix the rest of the ingredients with juice. Mix chicken and vegetables with juice mixture in skillet. Add pineapple. Heat through. Serve over rice

Homemade is Best Made!

I love to cook! I have collected a lot of recipes over the last 25 years and am excited about a place to share them!! I hope that anyone reading this blog will be inspired to make some of these great recipes.