What I Made: Minute Steak Tacos with Roasted Poblanos; Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips and Eggplant with Ground Beef, Tomato and Pine Nuts

Minute Steak Tacos with Roasted Poblanos:

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Ingredients:

  • Beef Minute Steak (from Meat Share!)
  • 4 – 5 Poblano Peppers
  • Shaved Red Onion
  • Flour Tortillas
  • Mayo
  • Sriracha Sauce

Preparation:

  1. Heat broiler. Once hot, place peppers in broiler for a couple of minutes per side. Remove and set aside to cool
  2. While peppers are roasting, place minute steak in a skillet or on the bbq. Cook a few minutes each side depending on how rare you like your steak.
  3. Mix mayo and sriracha sauce and set aside.
  4. Remove the seeds and slice peppers thinly.
  5. Assemble: sauce, meat, poblanos and onion. Simple and delicious.

Ramekin Baked Egg with Tomatoes, Greens and Garlic Chips :

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Ingredients: 

(serves 2)

  • One bunch of leafy greens (like chard)
  • 1 pint tomatoes
  • 2 cloves of garlic, sliced thinly
  • 2 eggs
  • Olive oil

Preparation:

  1. Pre-heat oven to 350 F.
  2. Heat 1 tbls. oil in small skillet. When it shimmers, add the garlic and fry until crisp on both sides. Transfer to a paper towel to dry,
  3. Re-heat the garlic oil, and add tomatoes. Cook for about 5 minutes, and then add the chopped greens, and sauté until wilted.
  4. Transfer the tomato/greens mixture to 2 ramekins and crack an egg on each one. Sprinkle with sea salt.
  5. Bake for 10 minutes or until the whites of the egg are set.
  6. Add salt as needed and garnish with garlic chips.

Eggplant with Ground Beef, Tomato and Pine Nuts

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I wish I could have taken a better picture of this. It was really, really tasty.

Ingredients:

  • 2 large firm eggplants, cut into 1/2-inch slices
  • 4 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt, more as needed
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (80 percent lean)
  • ½ teaspoon ground cinnamon
  • Black pepper
  • ½ tablespoon unsalted butter
  • ½ cup pine nuts

Preparation:

  1. Heat broiler and line a baking sheet with foil or parchment.
  2. Brush both sides of eggplant slices with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt. Arrange slices on prepared baking sheet and broil in batches until they are deep mahogany brown, turning once halfway through, 5 to 7 minutes per side.
  3. Adjust the oven to 375 degrees with rack positioned in the center.
  4. In a large skillet, heat 1 tablespoon of the remaining olive oil over medium heat. Add onion and sauté until translucent, but not browned, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground beef, stirring frequently and breaking up meat into very small pieces with the side of a metal spoon. Season with remaining teaspoon salt, cinnamon and pepper. Sauté until meat is just cooked through. Taste and add more salt or pepper, or both, as needed.
  5. In a medium skillet, melt butter over medium heat. Add pine nuts and reduce heat to medium-low. Stir nuts to coat them with butter and continue stirring constantly until nuts are golden brown, 2 to 4 minutes. Transfer nuts to a bowl while still warm and salt them lightly.
  6. Coat a 13-by-9-by-2-inch baking dish with remaining 1 tablespoon of olive oil. Spread 1/2 cup of tomato sauce in the bottom of the dish. Lay 1/3 of the eggplant slices in a single layer over the sauce, covering as much surface area of the bottom of the dish as possible. Spoon half the meat evenly over eggplant. Pour 1/3 of the remaining tomato sauce evenly over meat. Sprinkle with 1/3 of the pine nuts. Layer again with eggplant, meat, tomato sauce and pine nuts. Finish with a layer of eggplant and cover with more tomato sauce, sprinkling top with pine nuts.
  7. Cover pan with foil and bake for 90 minutes. Remove foil and top eggplant evenly with mozzarella. Bake for 15 minutes longer, uncovered, or until the cheese is bubbling and golden.

What I Made: Cucumber Edition

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Cucumber Noodles with Vegan Basil Cream Sauce, Tomatoes and Pine Nuts

Ingredients:

Basil Vegan Cream Sauce:

  • 1 cup cashews, soaked until soft (a few hours or overnight)
  • 1/2 cup water
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white miso
  • 1 teaspoon chopped fresh garlic
  • 1/2 cup packed fresh basil leaves, coarsly chopped
  • 1/4 teaspoon Himalayan salt
  • 1/4 teaspoon fresh ground pepper

Noodles:

  • 3-4 cucumbers
  • 2 cups cherry tomatoes, halved
  • 1/2 cup pine nuts
  • 1 cup basil vegan cream sauce
  • Fresh ground pepper

Preparation:

  1. Blend cashews, water, lemon juice, and miso until smooth.
  2. Add chopped garlic, basil, salt and pepper. Blend on lowest speed to incorporate. You should still see the chopped basil leaves.
  3. Spiralize the cucumber noodles.
  4. Pat the noodles dry with paper towels.
  5. Stir in the sauce, tomatoes and pine nuts.
  6. Top with fresh ground pepper.

That’s all there is to it. So, so good.

Mark Bittman’s Asian Cucumber Soup

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Ingredients

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine or white-wine vinegar
  • 1 small chili, stemmed, seeded and minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled (I used my stock from meat share, so good!)
  • ½ cup minced scallions OR added value spring onions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint,Thai basil or a combination.

Preparation

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Asian Style Cucumber Salad:

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Ingredients:

  • 2 large thin-skinned cucumbers(about 1 1/2 pounds), sliced thin
  • Salt to taste
  • 3 tablespoons rice vinegar
  • 1 tablespoon Shoyu or Tamari
  • 1 teaspoon agave or raw honey
  • 1 small garlic clove, minced or pureed
  • 1 teaspoon minced fresh ginger
  • teaspoon cayenne (more to taste)
  • Freshly ground pepper
  • 3 tablespoons sesame oil
  • 1 bunch scallions, white and light green parts, sliced very thin
  • 2 tablespoons chopped cilantro

Preparation:

  1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.