A few recent recipes I love

by Ginger on January 12, 2011

in Day in the Life

Yesterday, Megan put a call out to help her make dinner. Now, her post was specific to what she had in her fridge, but it made me think of some of my very favorite foods we’ve recently found, so I thought I’d share them here.

I’ll preface this by saying three things. First, I’m not the cook most days. Though I like cooking, with our schedule and family set up, my husband does most of the work. Second, while there are recipes that these came from (old issues of Everyday Food), we’ve adjusted them a lot and so they’ll probably look less recipe-ish than they should. Third, these are all lower calorie to fit with my new plan to lose weight. However, as I’m a BIG fan of food and flavor, I can PROMISE you that these are in no way, shape or form bland or boring. They’re just yummy.

Roasted/Broiled Broccoli & Cauliflower

Broccoli
Cauliflower
Olive Oil
Salt
Pepper
Garlic Powder (or Garlic Salt if you want to skip the salt above).

Turn on the broiler of your oven. Cut up and coat the broccoli & cauliflower in olive oil (we use about a tablespoon max. You don’t need to drench the stuff), salt & pepper. Place on a cookie sheet and put as close to the broiler as you can. Cook 5-8 minutes or until parts are nice and crunchy brown (not burnt). Take out of the oven and sprinkle w/garlic powder. Try not to eat it all before you get to the table.

Lime Skirt Steak on Oven Baked Corn Tortillas

Skirt Steak
Lime
Jalapeno (uh, not much. A little goes a long, long way)
Soy Sauce
Corn Tortillas
Onion
Tomato
Avocado
Cheese

Mix finely chopped jalapeno, soy sauce, and lots of lime juice together–you need enough for, uh, a marinade. Plop your skirt steak in the mixture and marinate in the fridge for 1-4 hours. At some point, chop tomato, onion & avocado and mix together w/ a little lime juice (and salt, but not much). After the marinating is done, take your skirt steak and cook it up in a smokin’ hot pan w/ a little oil (just a smidge). While your steak is cooking (it should only take a few minutes on each side), take your corn tortillas, top them with a little bit of cheese, and put in a 450 degree (ish) oven. When the steak is done, take it off the heat and let it rest until your tortillas are nice and crispy (takes about 5-10 minutes in our oven). Slice up the steak nice and thin, place on the tortillas, with a little of the tomato/avocado/onion mixture. Try not to drool too much before eating.

(also? This steak is AMAZING in left-overs of all kinds. It’s got some kick, but it’s not so overly seasoned that it only works for this one dish.

Veggie Toast/Bruschetta

Sliced bread
Veggies to roast. We’ve used: peppers, cauliflower, broccoli, mushrooms, but whatever floats your boat.
Cheese: We used mozzarella, but it would be good w/gouda, provolone, maybe swiss. Use what you like.

*option: the original recipe calls for a garlic mayo spread. This does not work with my current goal of eating more food with less calories, so we have had it plain, and we’ve also had it with some Trader Joe’s pizza sauce which was most excellent.

Roast up your veggies good (or pop them under the broiler, which is what we do. What can I say, we’re not big on dinners that take forever). Take your bread, add the optional mayo spread/pizza sauce (or don’t it’s good that way too, if a little dry. I’d recommend maybe a light drizzle of olive oil in place maybe?), then the veggies, then top with cheese. Put back in the oven under the broiler until the cheese gets good and bubbly. Don’t punch your husband for the last piece.

Breakfast Tacos

Eggs ( I use one whole egg and one egg white for two tortillas. But you can do your own thing here).
Canadian bacon or ham
Corn tortillas
Cumin
Salt
Pepper

*optional: cheese, cholula/hot sauce/salsa

This one’s pretty obvious. Cook up your tortillas like we did for the skirt steak recipe up there, but not quite as long, so that they crisp up but you can still bend them into taco shape. Take your eggs and scramble them up, seasoning them liberally with salt, pepper, and especially CUMIN. In the meantime, plop your canadian bacon or ham in a pan to brown it up a bit. Add your eggs and cook to your desired doneness. I personally can’t stand runny scrambled eggs, but hey to each their own. When they’re done, take your crispified corn tortillas, add your egg mixture and your optional toppings. Nom the yummy goodness.

Megan January 12, 2011 at 9:33 pm

Mmmm, I love bruschetta, but I never thought of roasting the veggies first. Sounds yummy! Oh, and ever since Chris read the comments to my blog, he has been bugging me to make your cauliflower and broccoli recipe! I told him he has to wait till the weekend because he works nights and takes his dinner to go. I figured it would taste better fresh.

I hope you do this again. I need to start watching my calories better, and it’s great to get ideas from someone who loves food as much as I do!

Ginger January 12, 2011 at 10:15 pm

It is *definitely* a food to have fresh–warm, right from the oven is best!

I’m hoping I’ll find more recipes to share as I do this. My biggest thing is trying to find slightly better ways to do things I already love (the baked tortillas was a huge breakthrough, since we LOVE fried tortillas!), and still taste good! I’m soooo not a person who can do a diet that deprives me of tasty goodness.

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