Roast Beef With Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

 

 

Roast Beef with Creamy Peppercorn Sauce

2 lb top round roast

1 T Montreal Steak Seasoning

1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)

2 t olive oil

3 garlic cloves minced

1/4 cup minced shallot or onion

1/4 c brandy

2 T corn starch

3/4 c heavy cream

1 t Dijon mustard

Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)

In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.

Roast Beef with Creamy Peppercorn Sauce

Roast Beef with Creamy Peppercorn Sauce

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Mango Quinoa

Mango Quinoa

 

Quinoa is a food trend that is delicious and healthy. It is as versatile and as easy as rice. This recipe is a perfect side dish to a spicy entree like jerk chicken, Hot wings or Spicy Lime and Honey Chicken. Try incorporating it into some of your weekday dishes. For ease and clean up I make mine in my rice cooker.

3 c water

1 1/2 cup quinoa

1/2 c chopped mango

1/2 t chopped garlic

1/4 c chopped cilantro or parsley ( I used a combination)

1/4 c crumbled Queso Fresco Cheese or Feta

1/4 t salt

1/8 t pepper

2 t olive oil

Add water and quinoa to the rice cooker and turn on, when quinoa is finished pour into a large bowl and add remaining ingredients, stir and serve.

 

Red Thai Curry and Chicken Quinoa

Red Curry and Chicken Quinoa

Yes I am jumping on the quinoa band wagon too. Why not, it is easy to prepare, full of protein, and cholesterol and gluten-free. It even tastes better than rice. What is quinoa (pronounced Keen-wah), it is actually a seed but is easily prepared as a grain, like rice. In fact I made mine right in my rice cooker, same amount of water and time as rice too (1 part quinoa, 2 parts water).

quinoa cooked in a rice cooker

It came out, light and fluffy, like a cross between couscous and rice. I added some salt a squeeze of lime and some chopped cilantro.

Since we love curry at my house I made red curry with chicken and served over the top.

Red Thai Curry with Chicken

1 lb chicken cutlets, sliced into thin strips

2-3 T oil

2 c chopped broccoli

1 c match stick or sliced carrots

1/2 c peas

1/2 onion sliced thin

1 t chopped garlic

2 t red curry paste

1 can coconut milk

2 c quinoa

4 c water

2 t cilantro chopped

juice of 1 lime

salt

add quinoa and water to rice cooker and turn on.

Heat a large skillet over med high heat, add 2 T oil, add chicken and onion and cook until browned, add garlic, broccoli and carrots, cook 2 minutes, scoot chicken and veggies to the sides of the pan, making a well in the middle. add curry paste and cook 1 minute, add coconut milk and stir to combine. lower heat to low add peas and cover for about 3 minutes.  When quinoa is done cooking, add lime juice salt and chopped cilantro, serve curry mixture over quinoa.

Red Curry and Chicken Quinoa

Try some quinoa in place of rice or pasta in your favorite recipe.

Happy National Sneak Some Zucchini on to Your Neighbor’s Porch Day AKA National Zucchini Day

Well I love Zucchini but had no idea about this holiday. It was started by Tom Roy, a man from Pennsylvania, and this holiday encourages sharing of large zucchini crops. “Due to the overzealous planting of zucchini, citizens are asked to drop off baskets of the squash on neighbors’ doorsteps.” and apparently creativity is encouraged in this endeavor. I don’t have any crops of zucchini but I will share some recipes and tips.

Zucchini can be used as pasta in any recipe, delicious, low carb and gluten-free.

To make ribbons like papperdelle, uses a regular vegetable peeler and make thin strips, yo can leave the skin on or off.

To make smaller “noodles” use a julienne peeler. Available at most home stores and cooking shops.

Now just add your favorite sauce, no cooking required. The heat of the sauce will warm the zucchini without making it too soft or watery.

Also try Zucchini Orange Salad

 

Greek Stuffed Zucchini

And my favorite, Calabacitas

What is your favorite way to eat zucchini, or sneak it on to someone’s porch?