Matt has been craving a good steak dinner for a while. We went to Gordon Biersch in Seattle before seeing Wicked at the beginning of October—a really tasty dinner for an extremely spectacular show. Very satisfying night all around. But the steak we ordered was not the steak we received (we didn’t realize until halfway into eating, because we were so hungry), and it didn’t really quench Matt’s craving…he kept bringing it up.
To resolve this, we visited a butcher in the Crown Hill neighborhood. With lots of seafood options and only a few types of steak to choose from, we went with a rib eye. A huge rib eye. We only got one, but look how big and beautiful it is.
It was a little over a pound of meat, and there was no doubt in my mind that it would be more than enough for the two of us. To cook the steak, I started with a brown sugar spicy rub. I can’t remember everything that went into this, but it included (along with brown sugar) cumin, coriander, garlic powder, onion powder, paprika, red pepper, ground thyme…and probably some other things. I tend to pull things out of the spice cupboard without remembering after the fact what it was so that I can replicate it.
I let the rub sit on the steak while I prepped the vegetables and other parts of dinner, which included three veggies.
First up, glazed carrots. I have made these before and really messed them up, but this time around they were absolutely perfect. Matt’s response was “please write down how you made these so you can do it again!†With just a little bit of spice and a slightly sweet glaze, the carrots worked perfectly with the meal.
Perfection in Carrot Form
- 3 large carrots, washed, peeled and cut into thick-ish slices on a bias
- 1/4 cup water (plus more as necessary)
- Pinch of salt
- 1 Tb honey
- 1/2 Tb brown sugar
- dash of red pepper
- Add carrots and water to a sauté pan with a lid. Bring this to a boil over medium heat, covered.
- Allow it to boil for a couple minutes and then remove lid and lower heat to a low low simmer.
- Mix in salt, honey, brown sugar and red pepper, stirring to combine and dissolve.
- Simmer, adding more water is necessary. Keep an eye on it and add a thin layer of water anytime the pan dries up.
- Once the carrots are starting to get soft (still less tender than you want the final product to be, but getting past the crazy crunch stage), up the heat to medium/medium-high to bring it back to a boil and boil off any remaining liquid.
- The goal is to get the liquid completely boiled away, leaving the sweet glaze on the carrots, right when the carrots hit the point when they are cooked through and tender with a slightly crunchy bite. This is obviously not your goal if you like your carrots on the mushier side…or the crunchier side. It’s all in the amount of water you use and how long you simmer after adding the glaze.
The other two veggies are potato and parsnip. Parsnips have a very sweet, carrot scent to them. I’m not a huge fan of parsnips on their own…the flavor and texture are a little too much for me, but cut with some potato, they make a stand out side dish that still satisfies the comfort food cravings. Just a tiny bit of parsnip will go a long way. We had probably half as many parsnips as potatoes in this dish, just based on the amount we had in our CSA box, but the parsnip flavor was really prominent.
Potato Parsnip Mash
- Peeled, chopped potatoes
- Peeled, chopped parsnips
- Half & Half
- Butter
- Salt & Pepper
- Boil the potatoes and parsnips together until fork tender.
- Drain and mash! You can puree these with a stick blender—we’ve done this before—but I think the parsnips create a gummy texture that is not so pleasant when pureed. The parsnips also don’t mash as nicely as potatoes…they’re a bit more stringy, so the textures don’t meld completely. Matt was really diligent about hand mashing as much as possible, and then went through with the stick blender to add a little bit of smoothness and avoid any huge parsnip chunks.
- Mix in half & half, butter, seasoning to desired taste and texture.
To cook the steak, I pan-seared over medium high heat with cooking spray, turning after 8 minutes a side, then continuing turn until my handy dandy instant read thermometer told me we hit medium. Then sat on a plate, covered with foil to rest while everything else finished up. I used the pan juices, the juice from resting and some beef broth to whip up a pan sauce. YUM!
We split the steak into two good, clean pieces and one not-so-pretty chunk. The leftover steak turned into an off-the-cuff hash with toast and eggs the next morning. Yum.
One of our favorites this year has been Major Grey’s Chicken. I posted about this earlier…maybe? I can’t seem to find the post now. I will link to it if I find it.
It is a delicious, creamy, mango-filled pile of deliciousness. The recipe we use is stolen from one of Matt’s co-workers, and I usually add some fresh mango to the mix because we have some on hand. It’s actually usually the mango that inspires us to make this dish, since it’s a failsafe use for the fruit.
We also stole another recipe from a coworker of mine…Kale Pesto! We’re both wary of dark greens in general, and have had some bad luck with them in the past. Kale is no exception, and I’ve consistently avoided adding it to my salad in our cafeteria at work. But I heard rave reviews about this kale pesto—the bitterness is cut with a few handfuls of basil, but the healthy kick of kale is still blended in.
We used a huge package of basil (the kitchen smelled AMAZING!) and a whole bunch of Kale that came in our CSA box. Matt was in charge of adding everything to the bowl, so I’m not sure of the exact amounts, but garlic, salt and olive oil all went into the mix.
Then….we realized we really need to invest in a food processor soon. Where will we put it? No idea. Maybe in our imaginary cupboard with the stand mixer, pressure cooker, waffle iron and rotisserie cooker (this one’s just for Matt).
Anyway, we got it blended in tiny batches and then mixed all together. Tossed with some tri-color pasta. Yum yum yum.
These two seemed a little mismatched, but I figured the bitter of the kale would pair well with the sweet and creamy of the chicken dish. What kind of side could make this even more strange?? Some frozen corn, of course! The only other option in our freezer was cheesy broccoli, which I thought was way too out there.
It was a little all-over-the-place, but still delicious, and Matt has been eating leftovers this week while I’m on the road 🙂
In the spirit of fun fall stuff, here’s our decorated mantle for the season! Very exciting—notice the real life candlesticks…I’m pretty pleased with how grown up these beeswax taper candles make me feel. Plus, the adorable mini-loaf pan that I turned into a candle holder.
We used that loaf pan a couple weeks ago to make some amazing banana nut bread for a party, and now it’s clean and full of pumpkin spice scented candles! Spectacular!
Also, this is how Santana sits while I cook. She’s so dainty and genteel, huh?
I am on the road. Insanely on the road. Next week I actually get to be in the office for the whole week, but other than that I’m spending most of my time out of town until Thanksgiving. Fun and new places, but exhausting!
Even though I have a bit more time while I’m on the road to write, the preparation for the travel has made blog food scarce. We’ve been relying on a lot of old standby meals, leftovers from the freezer, and way too much restaurant food. We’ve also done some crazy travelling as we’ve moved from summer into fall….including our trip to North Carolina, during which Santana stayed at PetSmart. The very next weekend we zoomed down to Berkeley for a wedding, which Santana can also fill you in on. Both were a bit quick and chaotic, but really fun and relaxing. I loved being able to have a couple trips with Matt to just relax and enjoy our time together without work craziness getting in the way.
In better food news, since fall has definitely set in, it is crock pot weather for sure! We actually used the Crockpot a decent amount during the summer, but fall means lots of soups, stews and chili…plus lots of leftovers to restock our freezer!
We said goodbye to the summer with a light meal that lasted us through two dinners and 1 lunch for me. Tomato bacon quiche (which we had frozen from a couple months ago) with a spinach honey mustard salad and some lightly salted Kettle chips. We were both huge huge fans of this meal, which is why it was repeated twice…usually we make some changes, switch up the side dishes, etc. This time the same meal found its way to our plates two nights in a row. So delicious and satisfying. And a nice light end to the summer. Bonus: homemade garlic croutons!
 
To welcome in the fall, we made a vegetarian chili cornbread casserole that completely outdid itself as a shared dish at a potluck, dinner for us at home, and is lasting Matt through this week while I’m out of town. To make the chili, I mixed 4 or 5 cans of black and pinto beans (1 can of beans got mashed up) in the Crockpot with sautéed onion, green bell pepper and garlic. I also added some spices, hot sauce and a can of green chilies. Two cans of diced tomatoes rounded out the liquid in the pot and it cooked all day on high, bubbling away.Â
I poured the cooked chili into two casserole dishes and topped each one with the batter for this cornbread with the addition of some shredded cheese to the mix. They baked for about 40 minutes or so and then one went to the potluck, while the other chilled in the fridge, waiting for us the next day.
For our leftovers, we covered the 2nd casserole and popped it back in the oven to reheat. While that was cooking a tossed some fresh broccoli with a tiny bit of olive oil, balsamic vinegar, salt, pepper and garlic powder. Into the oven it went to roast away. It got crazy crispy and had a tiny zing from the balsamic. Really wonderful.
The other star of the potluck and our leftovers was a fruit cobbler with fresh plums, pluots and nectarines, frozen blackberries, and a whole wheat cobbler crust. Served with vanilla ice cream, obviously. 🙂
 
Meanwhile, Santana’s meals have remained pretty steady. Because of her allergies and anxiety, she gets Benadryl and Pepcid before dinner. Since she is so fussy, she gets the wonderful treat of having her meds wrapped in peanut butter (freshly ground peanuts from Whole Foods….Matt and I don’t even get this fancy for ourselves!). She follows this up with some dry food which must be amazing because she gobbles it down like a fiend. What a gourmand.
 
I’m currently blogging from the lovely Red Roof Inn just outside of Charlotte’s airport. We spent the long weekend in NC with my aunt, grandma, brother and his girlfriend. Extremely relaxing and just what I needed. We did absolutely nothing…sat around, watched tv, made fun of each other, and ate lots of grandma’s delicious food. Love it. We’ve been spending lots of time watching the US Open….Matt is a huge tennis fan, and I am catching on. 🙂
Santana spent the weekend at the PetSmart PetsHotel….I felt like a mom dropping my kid off at school for the first time. It was rough. I called to check on her once this weekend, and the guy I talked to said she has been having a great time, playing with other dogs, and really enjoying the extra vanilla ice cream treat we paid for. I can’t wait to see her!
Anyway, before we left, there wasn’t much to blog about food-wise, since we spent the week using up the stuff in our fridge. Not only did we pull out some of the leftover frozen chili (mostly so that I could make cornbread and make another strata!), we also used a bunch of our fruits and veggies from the CSA in really easy, hearty and satisfying dishes that just got tossed in the oven to bake. It was nice having things that were so quick and simple. I love being able to just add a little oil and seasoning (or sugar and cinnamon in the case of fruit), throw the pan in the oven and have a tasty dish that brings out the best qualities of the produce.
Here are a couple pictures of our roast vegetables (pre-roasting and finished product). We always love these, and I think in the winter we’ll do it a lot more. It’s hard to justify heating up the apartment with the oven mid-summer. This batch had freshly dug red potatoes, beautiful striped beets (they lost their stripes while they roasted!), local carrots and a couple green bell peppers. Tossed with some olive oil, smashed garlic, salt and pepper. We served it with some butter lettuce dressed with a bit of parmesan herb dressing. We had some salmon burgers from the store we planned to add on top, but they were not tasty at all, so we just omitted. It was still delicious and I had the leftover veggies the next day for lunch!
I love the way the veggies get crisp along the edges and all of their sweetness comes pouring out with a little bit of coaxing.
The second was a fruit crisp. We got a ton of blueberries in our box (and had some leftover from when Matt’s mom and aunt were in town), so we grabbed some raspberries and peaches from the store. Tossed with a little sugar, cornstarch, and a couple other things. The mix filled a huge baking dish.
These colors are amazing together. I didn’t manage to get a picture of the finished crisp…we were too hungry…but it got topped with a streusel-type topping and baked away. Gooey and warm and perfect for topping some vanilla ice cream. My coworkers got the leftovers of this one.
A week of delicious reminders that sometimes it just takes a tiny bit of prep to create some wonderful flavors from produce.
We get home tomorrow afternoon and then head out Thursday morning for a long drive down to Berkeley for a wedding. Another week with very little cooking. We’ll see what comes the following week and then I’m on the road for the last week of September and most of October/November as well. Maybe Matt will have to guest post with all the fun things he is eating while I’m travelling for work. 🙂
Posted in Blog Fun, Family, Fun, Holidays, Leftovers, Life, Non-Baking, Puppy, Seattle, Southern Love, Yum
In scary news, I didn’t post a blog this weekend because we were busy and I was stressed, partly because we woke up Sunday morning to Santana’s bloody vomit all over the living room. I was a complete wreck….called in sick to work today to take her to the vet. Thankfully, the vet thinks it is not a huge deal since she has eaten fine and acted normal since then. She’s now on Pepcid AC with her dinner. What a fussy pup.
Several weekends ago, we were working on cleaning out the freezer (an endless task). I looked over and Matt had pulled out a Flintstones-sized piece of beef. I couldn’t stop laughing. It was huge…I wish I had a picture of Matt holding this meat that was twice the size of his head. It would definitely tip our car over! 
I vaguely remember when we bought this. I like to have meat handy in the freezer and can’t wait until I have lots of space and an extra freezer…I’ll be able to invest in half a cow and actually have the space to keep it in my house! For now, I keep my eye out for great sales on bulk amounts of things like meat. I think when I bought this particular package I couldn’t tell just how huge the pieces of meat were. We made a roast out of one (I think) and then threw the other in the freezer for crock pot fun at some later point.
I knew that later point was finally here when Matt pulled the hilariously large meat out of the freezer.
I love…love…LOVE chili. My dad has always made chili by starting with a basic seasoning mix, adding meat, about 40 different kinds of beans….and pretty much anything else he could find in the cupboard. Sometimes we had potatoes in our chili, sometimes corn, sometimes kielbasa….it was always a crapshoot. But usually really yummy. My favorite was when a little bit of sweetness would find its way into the pot of chili somehow. YUM!
I’ve made chili myself several times…it’s a great way to use up beans, meat, spices, and sometimes I even throw corn in there with it. This time I tried a new recipe for Chili Con Carne from Cooking Light. Because of our schedule, I actually made the original batch overnight two days before the day we planned to eat. This actually worked out really well because I tasted it in the morning and then adjusted, added an extra can of beans and made it perfect for us.
The meat wasn’t amazing…a little bit tough just because of the cut of it, but overall, it had a really wonderful spicy flavor. With some shredded cheese and sour cream, and a side of cornbread, this was a great meal. Plus we have lots of leftovers in the freezer now!
Of course, I can’t find the recipe I used, since I made this in the beginning of JULY (am I seriously that far behind!?). It has been a whirlwind summer….It was a chili con carne recipe from Cooking Light, but I have scrounged the kitchen, my internet archives, everything, and it hasn’t turned up. It had lots of meat, tomato-y goodness, and black beans galore. Delicious. Even if I tried to make it again from the same recipe, it would turn out completely different.
Honey-Topped Cornbread
I like my cornbread with pieces of corn mixed right in. I adapted this recipe by using whole wheat flour, which gave it a nutty-ish flavor and a heartier bite. I added 1 can of drained corn right before pouring it into the pan and then after it baked, brushed it with some honey. This was pretty wonderful with the chili, but even better as leftovers. Matt and I ate a couple pieces split, toasted and topped with creamy butter. A really satisfying snack.
The rest of the cornbread got cut up and mixed with eggs, milk, breakfast sausage, cheddar and scallions to make an amazing cornbread strata that everyone in the apartment (aka. Matt) and everyone at work loved! The cornbread made a great base and soaked up the egg and milk mixture wonderfully in the fridge overnight.
So this recipe was quite a while ago, and proofreading it now and seeing the pictures again makes me want chili and leftover cornbread! Maybe we’ll heat some up from the freezer this week!
