Sirloin Steak with Red wine, Shallot and Chive Sauce

Sirloin steak in pan with garlic clovesRecently Rick and I had a delicious steak dinner, inqcluding this sauce recipe, that I’d had for many years but had forgotten. I was craving steak, especially as we don’t eat red meat very often; ( unless we’re on a trip.) Luckily I found this recipe in a recipe box that I’ve had for about 40 years!

I mentioned this recipe to to a neighbor who requested it. She tried it with great success. I hope you do too!

Sirloin Steak with Red Wine, Shallot and Chive Sauce

1 lb. sirloin steak- 11/2 to 2” thick
2-3 Tbsp. Butter
1-2 Tbsp olive oil
1/2 cup shallots finely chopped ( or onion)
2-3 whole ( peeled) garlic cloves
1/4 cup finely chopped fresh chives* (reserve a few for garnish); if not available green onions are ok
3/4 cup red wine- (Cabernet or Zinfandel are my suggestion- they also go well with steak)
1Tbsp red wine vinegar

Salt and pepper to taste

Sizzle 1/2 of the butter and oil in a heavy (cast iron is good) skillet on med high heat.

Cook steak 6-8 minutes per side- (med rare); no turning
Put in warm oven ( 250)
Add rest of oil to drippings in pan
Add shallots, garlic cloves and chives; sauté 1minute
Add wine and vinegar; reduce for 1-2 minutes or so.
Add remaining butter and swirl.
Slice steak, (across the grain); serve sauce in a separate gravy dish or add sauce on top of each serving; garnish steak slices with fresh chives. Serve with brown rice or roasted sweet potatoes and of course, a green salad with vinaigrette.
Note: * chives are very easy to grow in pots or bed
  • Enjoy!

www.type2delicious.com

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Curry Spinach Salad

Colorful umbrella and chairs in outdoor patio

Our backyard Cafe!

People at a crowded market in Florence

A crowded Food market in Florence, Italy

Curry Spinach Salad

It’s summer and to me that means salads! This one is my go-to’s for potlucks – a perennial favorite- the recipe is always requested!

I’ve been making it for many years; the recipe I use is from one of my staples—the San Francisco Junior League’s “San Francisco A La Carte” cookbook, published in 1979.

It’s easy, flavorful and the curry dressing adds a taste surprise.

INGREDIENTS (serves 4; I usually double the recipe)

  • 2 lbs. fresh spinach, washed and dried
  • 2 Red Delicious apples, unpeeled ( or any sweet, red apple)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup raisins or dried cranberries
  • 1/3 cup dry roasted peanuts,or chopped pecans
  • 2Tbs. Toasted sesame seeds
  • 2 Tbsp. Fresh lemon juice
  • Dressing:
  • 2/3 cup mild salad oil ( like canola)
  • 1/2 Cup white Vinegar
  • 1Tbs. Finely chopped chutney- mango is good
  • 1-2tsps curry powder
  • 1tsp dried mustard
  • 1/4 tsp. Tabasco sauce
  • salt-free seasoning/pepper to taste, or 1/2 tsp salt if you like
  • TO DO
  • 1. Whisk dressing ingredients in a container or bowl.
  • 2. Core and chop apples into 1/2” pieces, sprinkle with lemon juice
  • 3. Tear chilled spinach into bite size pieces- discard any tough stems
  • 4. Mix dressing and spinach ( tip- mix this right before serving so it doesn’t wilt too much)
  • 5. Add all other ingredients on top of dressed spinach
  • 6. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken.
  • Or bring to your next potluck!

 

  • Enjoy!

www.type2delicious.com

Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)

I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.

If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!

Easy, low carb and very delicious!

Grilled Sable Fish with Daikon spear

Grilled Sable Fish with Daikon spear –in Japan

plate of roast chicken and brown rice --

Roast chicken and brown rice — in Argentina

INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)

  • 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
  • 1 avocado
  • ]2-3 tomatoes-again, any kind of your choice
  • juice of 1/2 lemon
  • Dressing:
  • 1/3 cup Olive Oil
  • 2-3 Tbsp. Balsamic Vinegar
  • Chopped herbs –your choice (I grow chives all year round so that’s what I use)
  • salt-free seasoning/pepper to taste
  • TO DO
  • 1. Whisk dressing ingredients in small bowl.
  • 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
  • 3.  Arrange vegetables on plates
  • 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
  • 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)
  • Enjoy!

www.type2delicious.com

End of Summer Veggie Salad with Carrots, Avocado & Corn

Salad with Heirloom tomatoes, Avocado, Corn and Sautéed Carrots

Salad with Heirloom Tomatoes, Avocado, Corn and Sautéed Carrots

I’m still in the summer time mood as the weather is still lovely here; high 70’s, warm breezes, and blue blue skies. It makes me crave a salad using produce from my local Farmers’ Market. Stone fruits are on their way out, to my deep regret, but we still get Heirloom tomatoes and fresh corn, plus excellent avocados, a staple in our household. I also had leftover carrots that Rick had sautéed, with some herbs and a bit of cayenne pepper mix. Putting the cool tastes of the tomatoes, lettuce and avocado and the spice of the carrots tossed with a lemon, olive oil and balsamic vinaigrette resulted in a satisfying combo of sweet, tang with a bit of heat.

What is good about this recipe is it’s flexibility–you can use many kinds of produce in the salad, including leftover veggies, such as sautéed carrots, corn, or if you have grilled eggplant, squash, zucchini, or other grilled or cooked veggies, refrigerate; or marinate them in a mix of olive oil and balsamic vinegar, then refrigerate, and mix with your favorite greens such as butter lettuce, arugula, romaine or spinach. Add chopped avocado, red onion, fresh herbs and your favorite dressing (mine is a simple blend of olive oil, balsamic vinegar with a squeeze or more of lemon), and your salad is ready.

If you want a heartier dish for lunch, add leftover cooked chicken or salmon, or canned tuna, and you’ve got a great meal. Serve with whole grain crackers or toast and you, your family and guests will be well satisfied!

 

INGREDIENTS (serves 2-3)

  • Lettuce– (I used butter and red leaf)
  • 1-2 Heirloom tomatoes, quartered
  • 1 small or 1/2 large avocado–chopped
  • 1/2 cup sweet corn kernels (I used 1/2 of a leftover corn on the cob)
  • leftover cooked or grilled veggies–sliced carrots, in this case
  • Vinaigrette:
  • 1/3-1/2 C. olive oil
  • 1/4 cup Balsamic vinegar
  • juice of 1/2 fresh lemon (if this is too lemony for you, reduce the amount. I love lemon!)
  • Wisk dressing ingredients together.
  • Let greens sit in refrigerator for at least 15 min before serving–without dressing. *
  • Garnish with fresh chopped herbs, chopped red onion, nuts etc. (your choice!)

* Tip: you can put oil on salad and then refrigerate, but not vinegar or lemon juice as these will cause the greens to wilt. After taking greens out of the fridge, add the dressing. Toss greens with dressing, then add veggies and garnishes–so the they don’t all sink to the bottom as they are heavier than the greens.  Also retain some of the dressing and pour over the top to serve.

Enjoy!

www.type2delicious.com

Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

I’ve been traveling a lot since December 2017, mainly for family events; but been to Chile, Argentina, NYC, Japan (my daughter and family just moved there in May), Denver/Arches National Park, and LA; (Rick asked if I’m bragging or complaining!)–now finally a breather at home! (Although I must admit it was great to get to eat such different cuisines–see below for photos of two excellent meals we had). Feels so good to enjoy my house and garden! Since I’ve been gone so much, I had no time to plant my usual tomatoes or other veggies. Thank goodness we have excellent Farmer’s Markets here in Santa Cruz.

Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)

I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market and ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.

If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!

Easy, low carb and very delicious!

Grilled Sable Fish with Daikon spear

Grilled Sable Fish with Daikon spear –in Japan

plate of roast chicken and brown rice --

Roast chicken and brown rice — in Argentina

INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)

  • 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
  • 1 avocado
  • ]2-3 tomatoes-again, any kind of your choice
  • juice of 1/2 lemon
  • Dressing:
  • 1/3 cup Olive Oil
  • 2-3 Tbsp. Balsamic Vinegar
  • Chopped herbs –your choice (I grow chives all year round so that’s what I use)
  • salt-free seasoning/pepper to taste
  • TO DO
  • 1. Whisk dressing ingredients in small bowl.
  • 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
  • 3.  Arrange vegetables on plates
  • 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
  • 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)
  • Enjoy!

www.type2delicious.com

Hearty Lentil and Veggie Soup

Lentil Veggie Soup process

Here’s the recipe as promised:

When the weather is turning colder we like a hearty, healthy soup chock full of fresh vegetables. It’s easy to make and very satisfying as the evenings get cooler and we like to prepare soups and stews for comfort and warmth. And I like to make a sufficient quantity so we have leftovers; (this freezes well too).

If you have veggies from your summer garden such as zucchinis and tomatoes, this is a great way to use them.

It is a thick soup; almost like a stew. You can, of course, thin it with additional broth, but we enjoy the texture and heartiness of it as is.

Recently, however, I made this soup with red lentils from a company called “Preger” and found that the lentils never got totally tender, even with repeated cooking. First time for one hour, then, as I had made a large batch, we had leftovers, and cooked them for 1/2 the next time, then 45 minutes. Still not tender! I did add cumin, and allspice, and the flavor was very good, but still disappointing. Have any of you, dear readers, had this experience?

INGREDIENTS (serves 4-6 or 2-3 with leftovers)

  • 1lb. Dried Lentils, any kind; (rinsed and any bad ones removed- no advance soaking necessary)
  • 1-3 Tbsp. Olive oil
  • 1 large onion -chopped
  • 2-4 carrots (depending on size), washed, chopped or diced
  • 2-3 zucchinis-chopped
  • 1 large can diced tomatoes in juice ( plus 3-4 fresh diced tomatoes)
  • 2-4 cloves chopped garlic
  • 1 32 oz/quart low sodium chicken stock (or more, depending on how thick you want it)
  • 1/3 -1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1-2 Bay leaves
  • salt free seasoning (or 1 tsp salt if you like), pepper, to taste
  • 1-2 Tbsp.fresh herbs or 1tsp. Dried; thyme, oregano, marjoram (you probably know that dried herbs are much stronger tasting- also best to crumble or crush before adding)
  • Paprika or smoked Paprika
  • (Optional) 2-3 fully cooked, smoked chicken sausages, chopped into 1/2 “rounds

TO DO: in a 6 quart Dutch oven or other large pot:

  1. Sauté onions til soft (medium to medium high heat depending on your stove, on stove top) in 1-2 Tbsp. oil (4-5 minutes); add carrots -sauté another 4-5 minutes; add zucchinis, sauté additional 2-3 minutes. Add another 1Tbsp.oil if needed.
  2. Add garlic; sauté another 2 minutes
  3. Add rinsed lentils, Bay leaves and seasonings to pot
  4. Add broth, tomatoes and wine; stir
  5. Bring to low boil- then reduce heat, cover and simmer 45 minutes-1 hr. Til lentils and carrots are tender
  6. Garnish with fresh herbs
  7. optional: add cooked sliced sausage before final cooking; and grate cheese on top of each bowl

For a delicious meal serve with whole grain toast and a green salad with your favorite vinaigrette, (for a suggestion see ).

Enjoy!

www.type2delicious.com

Hearty Lentil and Veggie Soup

Lentil Veggie Soup process

Here’s the recipe as promised:

When the weather is turning to fall we like a hearty, healthy soup chock full of fresh vegetables. It’s easy to make and very satisfying as the evenings get cooler. And I like to make a sufficient quantity so we have leftovers; (this freezes well too).

If you have veggies from your summer garden such as zucchinis and tomatoes, this is a great way to use them.

It is a thick soup; almost like a stew. You can, of course, thin it with additional broth, but we enjoy the texture and heartiness of it as is.

Recently I made this soup with red lentils from a company called “Preger” and found that the lentils never got totally tender, even with repeated cooking. First time for one hour, then, as I had made a large batch, we had leftovers, and cooked them for 1/2 the next time, then 45 minutes. Still not tender! I did add cumin, and allspice, and the flavor was very good, but still disappointing. Have any of you, dear readers, had this experience?

INGREDIENTS (serves 4-6 or 2-3 with leftovers)

  • 1lb. Dried Lentils, any kind; (rinsed and any bad ones removed- no advance soaking necessary)
  • 1-3 Tbsp. Olive oil
  • 1 large onion -chopped
  • 2-4 carrots (depending on size), washed, chopped or diced
  • 2-3 zucchinis-chopped
  • 1 large can diced tomatoes in juice ( plus 3-4 fresh diced tomatoes)
  • 2-4 cloves chopped garlic
  • 1 32 oz/quart low sodium chicken stock (or more, depending on how thick you want it)
  • 1/3 -1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1-2 Bay leaves
  • salt free seasoning (or 1 tsp salt if you like), pepper, to taste
  • 1-2 Tbsp.fresh herbs or 1tsp. Dried; thyme, oregano, marjoram (you probably know that dried herbs are much stronger tasting- also best to crumble or crush before adding)
  • Paprika or smoked Paprika

TO DO: in a 6 quart Dutch oven or other large pot:

  1. Sauté onions til soft (medium to medium high heat depending on your stove, on stove top) in 1-2 Tbsp. oil (4-5 minutes); add carrots -sauté another 4-5 minutes; add zucchinis, sauté additional 2-3 minutes. Add another 1Tbsp.oil if needed.
  2. Add garlic; sauté another 2 minutes
  3. Add rinsed lentils, Bay leaves and seasonings to pot
  4. Add broth, tomatoes and wine; stir
  5. Bring to low boil- then reduce heat, cover and simmer 45 minutes-1 hr. Til lentils and carrots are tender
  6. Garnish with fresh herbs
  7. optional: add cooked sliced sausage before final cooking; and grate cheese on top of each bowl

For a delicious meal serve with whole grain toast and a green salad with your favorite vinaigrette, (for a suggestion see ).

Enjoy!

www.type2delicious.com