Sunday, December 18, 2016
Monday, December 12, 2016
Sauteed beef and potato latkes (Blue Apron)
10 Ounces Thinly Sliced Beef
1 Cage-Free Farm Egg
2 Carrots
2 Russet Potatoes
1 Yellow Onion
1 Beet
1 Bunch Thyme
1 Bunch Chives
2 Tablespoons Crème Fraîche
2 Tablespoons Tomato Paste
1 Tablespoon White Wine Vinegar
¼ Cup Matzo Meal
Preheat the oven to 475°F. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
While the beet and carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!
1 Cage-Free Farm Egg
2 Carrots
2 Russet Potatoes
1 Yellow Onion
1 Beet
1 Bunch Thyme
1 Bunch Chives
2 Tablespoons Crème Fraîche
2 Tablespoons Tomato Paste
1 Tablespoon White Wine Vinegar
¼ Cup Matzo Meal
Preheat the oven to 475°F. On a paper towel-lined cutting board, peel the beet; cut into ½-inch-thick sticks. Peel the carrots; cut into ½-inch-thick sticks. Peel the onion; thinly slice 1 half, leaving the remaining half intact. Cut the chives into 1-inch pieces.
Place the beet and carrots on a sheet pan. Drizzle with olive oil; season with salt, pepper and half the thyme. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 16 to 18 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
While the beet and carrots roast, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the sliced onion. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned. Add 1 tablespoon of water. Cook, stirring frequently, 1 to 2 minutes, or until very tender. Add the tomato paste and remaining thyme; cook, stirring frequently, 1 to 2 minutes, or until dark red. Add the vinegar and ¼ cup of water (be careful, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a bowl.
While the onion cooks, crack the egg into a large bowl; beat until smooth. Grate the potatoes and remaining onion half on the large side of a box grater. Place in the bowl of beaten egg and season with salt and pepper. Add the matzo meal; mix until thoroughly combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round and transfer to a paper towel-lined plate.
Rinse and wipe out the pan used to caramelize the onion. In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture sizzles immediately when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt; set aside in a warm place. Carefully discard the oil and wipe out the pan.
Using your hands, separate the beef; pat dry with paper towels. Transfer to a bowl; season with salt and pepper. Toss to coat. In the same pan, heat 1 teaspoon of olive oil on high until hot. Add the beef in a single layer; cook, without stirring, 1 to 2 minutes, or until browned on the first side. Add the caramelized onion. Cook, stirring constantly, 30 seconds to 1 minute, or until combined and the beef is just cooked through. Divide the beef, cooked latkes and roasted beet and carrots between 2 dishes. Garnish with the chives. Garnish the latkes with the crème fraîche. Enjoy!
Saturday, December 3, 2016
Thursday, December 1, 2016
Turkey Trot 8K 2016
Sam and I did the 8K Turkey Trot in Forest Park. There were way more people than I was expecting. It was a lot of fun and perfect running weather. Even though I was slow, I did pretty well because I ran almost the first 3 miles without stopping. I haven't done that in a while!!!! I was in the top 1/3 for my age range too
Sweet Potato, Kale and Mushroom Gratin (Blue Apron)
¾ Cup Milk
6 Ounces Cremini Mushrooms
3 Cloves Garlic
2 Sweet Potatoes
1 Apple
1 Bunch Kale
1 Head Butter Lettuce
1 Lemon
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Crumbled Blue Cheese
2 Tablespoons Roasted Pistachios
¼ Cup Grated Parmesan Cheese
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Remove and discard the kale stems; thinly slice the leaves. Peel the sweet potatoes; thinly slice into rounds. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios. Peel and mince the garlic. Cut off and discard the lettuce root. Core and thinly slice the apple; place in a bowl with the juice of 1 lemon wedge.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Season with salt and pepper. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat; stir in the lemon zest. Season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place.
While the vegetables cook, add the sweet potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly; transfer to a plate and set aside in a warm place. Rinse and wipe out the pot.
In the same pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.
Spread about ⅓ cup of the sauce into the bottom of a baking dish. Evenly top with ⅓ of the cooked sweet potatoes, then ⅓ of the cooked vegetables, then ⅓ of the remaining sauce. Repeat twice with the remaining sweet potatoes, cooked vegetables and sauce. Evenly top with the Parmesan cheese. Bake 14 to 16 minutes, or until golden brown and heated through. Remove from the oven. Let stand for at least 2 minutes before serving.
While the gratin bakes, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a large bowl, combine the lettuce, apple, blue cheese, pistachios and enough of the dressing to coat the salad (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked gratin with the salad on the side.
6 Ounces Cremini Mushrooms
3 Cloves Garlic
2 Sweet Potatoes
1 Apple
1 Bunch Kale
1 Head Butter Lettuce
1 Lemon
3 Tablespoons All-Purpose Flour
2 Tablespoons Butter
2 Tablespoons Crumbled Blue Cheese
2 Tablespoons Roasted Pistachios
¼ Cup Grated Parmesan Cheese
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the mushrooms. Remove and discard the kale stems; thinly slice the leaves. Peel the sweet potatoes; thinly slice into rounds. Using a peeler, remove the yellow lemon rind, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the pistachios. Peel and mince the garlic. Cut off and discard the lettuce root. Core and thinly slice the apple; place in a bowl with the juice of 1 lemon wedge.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Season with salt and pepper. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until the water has cooked off. Turn off the heat; stir in the lemon zest. Season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place.
While the vegetables cook, add the sweet potatoes to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly; transfer to a plate and set aside in a warm place. Rinse and wipe out the pot.
In the same pot, heat the butter on medium-high until melted. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, whisking frequently, 30 seconds to 1 minute, or until thoroughly combined. Slowly whisk in the milk and ½ cup of water; cook, whisking frequently, 2 to 4 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.
Spread about ⅓ cup of the sauce into the bottom of a baking dish. Evenly top with ⅓ of the cooked sweet potatoes, then ⅓ of the cooked vegetables, then ⅓ of the remaining sauce. Repeat twice with the remaining sweet potatoes, cooked vegetables and sauce. Evenly top with the Parmesan cheese. Bake 14 to 16 minutes, or until golden brown and heated through. Remove from the oven. Let stand for at least 2 minutes before serving.
While the gratin bakes, squeeze the juice of the remaining lemon wedges into a bowl. Slowly whisk in 2 tablespoons of olive oil until well combined; season with salt and pepper to taste. Just before serving, in a large bowl, combine the lettuce, apple, blue cheese, pistachios and enough of the dressing to coat the salad (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked gratin with the salad on the side.
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