chili powder makes even hot days better: Mushroom Tacos

It was a hot hot hot May evening. Steve and Lindsay had slacked the day prior and skipped out on their run in favor of window shopping and Cobb Salads. They had to vindicate the wrong they had done. So, after a brief hello and a kiss, a short play date with the pup, they were suited up and off to run 3 miles.

It was painful! “I feel like I am running through cold molasses” said Lindsay. “I feel sluggish” replied Steve. All in all, this was a much harder 3 miles than they conquered the week prior… But they finished. Drenched in sweat, trail dirt coating their ankles, pebbles lodged in their favorite running tread, they finished. THEN… They ate Tacos!

The most delightful, meaty, tender, juicy, HEALTHY tacos that ever existed! These are not just any tacos, but clean eating mushroom tacos. It’s honestly shocking that these don’t have meat in them, just because they are so filling… but that’s the wonder of mushrooms! PLUS there is cauliflower hidden in there.. Is there no food chili (the seasoning :P) can't assist?? I mean GENIUS!! To boot, Steve was brilliant (always, forever and again) and did all the prep work before the run so when we came back it was as easy as 1-2-3!

Slacker Central: Green Bean, Corn and Tomato Salad

So I've slacked at posting (thanks Terri for pointing this out!) this week... BUT! We have been cooking! Monday was a marvelous day for a simple meal... Coming off a rough weekend of eating whatever we wanted, drinking whatever we wanted, whenever we wanted... Running was a bit of a challenge! But we carried on nevertheless!

Once we returned from said miserable run, we proceeded to the supermarket for the goods. By the time it was supper time, it was WAY late! So we decided to make the easiest meal of the week (or so we thought until Tuesday)... a Green Bean, Corn and Tomato Salad. We originally had this paired with a Bison Steak, but were feeling hot, fat and fat... so veggies it was!!

I didn't take a picture.. Thats how delicious it was! We made it... and then it was GONE!

Ingredients

×          3 ears of corn, husked

×          1.5 lb green bean, chopped into bite size pieces

×          1 large tomato

×          2 cups smaller tomatoes (I used 1 cup yellow cherry, 1 cup red grape)

×          1/2 sweet onion (I might even ditch this next time…)

×          3 tablespoons oil

×          3 tablespoons red wine vinegar

×          2 cloves of garlic, pressed (we will use these to flavor the oil, you can crush them to flavor then remove them later if you prefer a less garlicy taste)

×          Whole wheat bread (optional)

Major Instruments

×          Large pot

×          Sharp (larger) knife

×          Large bowl

Instructions

1.       Boil water and cook corn for 10 minutes. Remove with tongs but keep water boiling. Remove corn from husk into bowl using large knife J

2.       Blanch green beans for about 5 minutes or until just soft enough (you’ll know!)

3.       Combine green beans and corn in large bowl with 2 tablespoons oil and garlic. Mix and chill for 30 minutes (or until you can’t stand it anymore!)

4.       Cut tomatoes and onion (if you are using) and add to bowl along with remaining oil, red wine vinegar and S&P if you so choose…

5.       Chow down alongside some fresh baked whole wheat bread J

It’s simple. It’s delicious. It’s springy. It’s CHEAP! And it’s AMAZING as a leftover the next day at work! 

Homage to Gusteau and Nancy: Clean Eating Ratatouille and Clean Popovers

Music: Boston. Basically any song by Boston.
Beverage: Water. You gotta hydrate people!

Steve actually made this one – before I got home from work he prepped the veggies, mixed the seasonings and had all the instrumentation ready for a rumble! It was excellent! We downed our smoothies, blasted out a quick run, then came back and he threw it (neatly and artistically) into a casserole dish and POOF! Dinner was in the oven in a matter of minutes! Its clean, its simple, its GOOD for you, and its TASTY tomatoey-deliciosity! I'm telling you, if you like Italian flavors.. you will LOVE this dish!

Complimenting this fabulous main dish was popovers – a Nancy classic J A delicious, eggy, airy side “bread” that compliments just about everything under the sun. We’ve “cleaned” it up by using whole wheat pastry flour, soy margarine and skim milk… but they sure do smell JUST the same as moms! YUM!

The magic here is that we cooked both dishes simultaneously. And since you can’t (DON’T YOU DARE) open the oven during popover baking (DON’T EVEN THNK ABOUT IT), it’s a dang good thing… don’t you think? (you sure do!) Our ratatouillie had to bake for an extra 10 minutes after we took the popovers out to get that just right texture! YUM!!

The cure is a bottomless pit of goat cheese: Spinach and Goat Cheese Risotto

There is little in this silly world that I love more than my family,my friends, my pup, and my wine ;) And then, enter goat cheese. And the world turned upside down. Then! This dish warped my sense of reality all together! If you ever have a little time to cook up some heaven, please do! It reheats wonderfully and is great for those chillier days where you need a nice warm carby-cheesy-flavorful-food-hug. 

I found this from www.seriouseats.com and it has truly become a staple in the Fenton/Kaub cook book. Its a weird risotto recipe since it doesn't require the labor intense, patience wringing, sloooooooow addition of broth to the rice. From beginning to end it will probably take about 45 minutes.

Spinach and Goat Cheese Risotto (45 minutes)

Ingredients

×          1 tablespoon olive oil

×          4 tablespoon butter

×          1 medium onion, finely chopped (the finer, the better)

×          2 cups Arborio rice (Risotto Rice fool!)

×          3/4 cup white wine

×          4 cups chicken or vegetable stock

×          2 cloves garlic, finely chopped

×          5 oz spinach, washed and dried

×          Nutmeg (please use fresh, but if not … that’s … ok… too)

×          2 handfuls Parmesan cheese

×          1/2 lemon

×          4 oz goat cheese

Instructions

Saucepan #1 (small/medium)

1.       Melt a tablespoon of butter plus a splash of olive oil, a good grating of nutmeg, and the second clove of garlic

2.       When the butter has melted, add the spinach and cook until wilted down (about 5 minutes)

3.       Cool and puree in a food processor or chop by hand

Saucepan #2 (large, deeper - all the rice is going in here)

1.       Melt 1 tablespoon butter plus olive oil

2.       Add the onion and a clove of garlic and cook gentle until soft but not browned (~10 minutes)

3.       Add the rice to the onion and raise the heat to medium-high; toast, stirring constantly, until the rice begins to look translucent (5-7 minutes)

4.       Add the wine, stirring, until absorbed 

5.       Add stock to the rice little-by-little, stirring continually. Salt as necessary. (10-15 minutes)

6.       Turn off the heat and add the remaining butter, Parmesan, and the spinach mixture. Stir to incorporate well.

7.       Serve with a goat cheese crumbled on top

Homage to A. Brown: Steak au Poivre

I am obsessed with Alton Brown. This is my pre-cook-post... Once I actually accomplish this culinary masterpiece, this page will be happily updated with my learnings

I have wanted to make this one for a while now, but Steve’s work schedule hasn’t allowed me to stretch my culinary wings this far :) It seems simple, but you have to let the meat rest before cooking (come to room temperature) and after cooking (REST THE MEAT!) to get the best medium/meduim rare

The steak will take about 15 minutes to cook, but budget 15-30 minutes before for resting, and 5-10 minutes after for resting. The sauce is fun because you get to light a fire, but as with all things associated with fire, be careful and do it right! No Shortcuts! And turn off the FLAME first!

Steak au Poivre (45 minutes)

Ingredients

×          4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick

×          Salt (please use Kosher – the shape is SO much better for cooking)

×          2 tablespoons whole black peppercorns, crushed with a mallet into large pieces

×          1 tablespoon unsalted butter

×          1 teaspoon olive oil

×          1/3 cup Cognac, plus 1 teaspoon

×          1 cup heavy cream

Steak

Instructions

1.       Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

2.       Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.

3.       In a medium skillet over medium heat, melt the butter and olive oil.

4.       As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan.

5.       For medium-rare, cook for 4 minutes on each side.

6.       Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Au Poivre (aka delicious sauce)

Instructions ctd

7.       Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match. Gently shake pan until the flames die.

8.       Return the pan to medium heat and add the cream.

9.       Bring the mixture to a boil and whisk until the sauce coats the back of a spoon (5-6 mins)

10.   Add the teaspoon of Cognac and season, to taste, with salt.

11.   Add the steaks back to the pan, spoon the sauce over, and serve.