Thursday, February 27, 2014
Twice the Fun - Two Sauces
1 medium eggplant
16 oz. filet mignon beef tenderloin
Thursday, February 20, 2014
White Bean Salsa &Toasted Pita Wedges
This yummy little recipe was born several years ago when I had to bring something to a school pitch-in and was either too tired or out of time to make a run to the grocery store. I am a firm believer that oil & vinegar makes everything taste great. Back then, I threw a mixture of salad dressing and spices over drained & rinsed cans of corn, chopped tomatoes, and kidney beans. Everyone raved about it and asked for the recipe! It eventually morphed into the salsa posted here, but any kind of beans could be used: black, pinto, kidney, etc. Likewise, you could throw in cilantro, red onions, even avocado - the possibilities and variations are endless. I love the mixture here with these toasted pita wedges. You could be healthy and use whole wheat ones, but I enjoy the white flour pitas because they pair so well with the taste of tomatoes. This is also wonderful in a salad.
1 package pita bread
1 tablespoon chili powder
Any 2 (15 oz.) cans white beans such as Butter, Cannellini, or Great Northern
1 medium tomato (1 cup chopped)
2 green onions (2 tablespoons sliced)
1 medium jalapeno pepper
1/4 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Preheat oven to 350. Cut each pita "loaf" in half and separate the top of the pockets from the bottoms by cutting through the edges that hold them together. Then cut the pieces into triangle shaped wedges. Each separated half will yield four wedges.
Cover two baking sheets with foil and spray them with cooking spray. Distribute the wedges between the two baking sheets so there is a single layer of pita pieces on each sheet. Spray the wedges with cooking spray and sprinkle the 1 tablespoon of chili powder over the wedges on both baking sheets. Place the baking sheets in the oven and bake for 10 minutes.
While the wedges are baking, prepare the salsa. Using a colander, drain and rinse any two cans of white beans. I love to use butter beans and Great Northern beans. Chop up the tomato and slice enough of the green onion to make 2 tablespoon full. Discard the seeds and membrane of the jalapeno pepper; then finely dice the pepper. Place all in a mixing bowl and set aside.
In another mixing bowl, combine the olive oil, vinegar, chili powder, cumin, salt, pepper, and garlic powder. Whisk it well so that the dressing is well combined.
Pour the dressing over the vegetables and then gently stir to combine all the ingredients and coat with dressing. Put the mixture into a serving bowl and serve with the toasted pita wedges.
Tuesday, February 18, 2014
Decadent Gorgonzola Pasta with Rosemary Beef Tenderloin
This lusciously rich dish is made for self indulgence times when someone, perhaps yourself, really needs a reward! I was introduced to this luxurious Gorgonzola pasta sauce about five years ago when Roy and I were in Chicago. Chicago is a great town, but the weather is cold and windy if it isn't late spring or summer. Plus, it always takes longer to get somewhere than the GPS indicates - and even with a GPS, a visitor can get lost. At the end of a day of driving around to different meetings, Roy asked a business acquaintance about good restaurants close by. He gave Roy the name of a couple of Italian ones and we picked the easiest one to navigate to. I usually try to avoid too many carbs and typically order just a meat dish, but that night I succumbed to pasta with Gorgonzola sauce because I thought I had earned it! The sauce in this post is not any harder to make than a regular Alfredo sauce and the beef tenderloin is also super easy to make. Go ahead - you deserve it!
Pasta with Gorgonzola Sauce and Grilled Rosemary Beef Tenderloin
Grilled Rosemary Beef Tenderloin
1 pound beef tenderloin
2 cloves garlic, put through a press
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon fresh minced rosemary
Make a "paste" out of the garlic, salt, pepper, and rosemary. Rub the mixture into all surfaces of the beef. Allow it to sit for 20 minutes before grilling over medium heat, 10 minutes per side. Or, bake in a preheated 400 degrees for 20 minutes. A George Foreman grill could also be used.
After taking it off the grill, let the meat sit for five minutes before slicing it on the bias.
Gorgonzola Pasta Sauce
1 cup cream
1/2 cup crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
(pinch salt only if needed to your taste)
8 oz. linguine or other pasta cooked according to package directions
Melt butter over medium low heat and saute rosemary just until the butter starts to brown.
Add the cream and continue to cook until the mixture bubbles. Continue to cook another two minutes, stirring constantly. Don't let the mixture get to a full - out boil. Take off the heat and add the Gorgonzola crumbles and grated Parmesan cheese a little at a time, stirring until smooth.
Place the hot cooked pasta on a serving platter or individual plates and pour the Gorgonzola sauce over it. Arrange the sliced beef tenderloin on top. Garnish with a bit of rosemary and some additional cheese crumbles if you still have some left. A simple green salad would round it out.
Friday, February 7, 2014
Sweetheart Steakhouse Supper
|Tenderloin Filets, Creamed Spinch, Wedge Salad|
Steakhouse Beef Tenderloin Filets
Beef Tenderloin Filets, prepackaged or from the butcher case
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
A tablespoon pat of butter for each filet
A sprig or two of parsley
Preheat the oven to 400 degrees. Tie each filet around the outside with cooking twine so it stays together. Clip any extra twine that is dangling after the knot is made. Brush each filet with olive oil. Sprinkle the top, bottom, and sides of the filets with some of the salt and pepper. I go easy on the salt and a bit heavier on the pepper. Heat an oven proof skillet to medium high. When the skillet is hot, brown both sides of the filets, about 2 or 3 minutes per side. Put a tablespoon pat of butter on each filet. Place the skillet into the oven, close the door, and bake for 8 minutes for a warm, pink center. The time can be adjusted less or more, according to your family's preferences. After taking the meat out of the oven, let it sit at least five minutes before serving. Cut off the string. Spoon some of the cooking juices that accumulated in the pan over each filet. Garnish with parsley.
Almost Like Steakhouse Creamed Spinach
1 (10 oz.) package of frozen spinach
3 tablespoons butter
1 clove garlic, put through a press
3 tablespoons flour
2 cups skim milk
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon grated nutmeg
Extra Parmesan cheese to sprinkle on top
Cook the spinach in the microwave for 9 minutes. While it is cooking, melt the butter over medium heat. Add the garlic and sprinkle in the flour. Whisk the mixture together and cook 1 minute.
Whisk in the milk a little at a time, keeping the pan over medium heat. Keep whisking until it is smooth, then stir with a wooden spoon until it becomes thick. Add the salt, pepper, nutmeg, and cheese and stir in well.
Take the white sauce mixture off the heat. Transfer the spinach to colander and with the back of a spoon, press any water out of the cooked spinach. Add the spinach to the pan and stir until it is mixed in.
Transfer the creamed spinach into a greased or buttered baking dish. Sprinkle with the extra Parmesan cheese. Bake for 20 minutes or until the mixture is bubbling and brown on top.
Wedge Salad with Blue Cheese Dressing
Iceberg lettuce, cut into wedges
Diced cucumber pieces
Diced tomato pieces
Crumbled bacon, turkey or regular
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/4 cup sour cream
2 tablespoons white vinegar
1 garlic clove put through a press
Whisk together mayonnaise, blue cheese, sour cream, vinegar, and garlic. Place a lettuce wedge on serving plate. Drizzle the dressing over the top of the wedge. Sprinkle with pieces of cucumber, tomato, and bacon.
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