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Comfort Food: Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Filed in archive Ingredient Spotlight , Recipes on June 28, 2010

Comfort Food: Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes
Photo Credit
When it comes to recipes that use beef, I'm not particularly interested. Not for religious reasons but I do get allergic reactions to beef that's why.

Anyways... allergic or not, I'd like to share this recipe with you guys: Sirloin Steaks with Mushroom Sauce and Chive-Garlic Potatoes

Ingredients

4 (4-ounce) boneless sirloin steaks, trimmed (about 1 inch thick)
3/8 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 tablespoon olive oil
1 (8-ounce) package sliced cremini mushrooms
1/2 cup dry red wine
1/2 cup water
2 teaspoons all-purpose flour
1 (24-ounce) package refrigerated mashed potatoes
1/3 cup chopped chives
1/2 teaspoon garlic powder

Preparation

1. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.

2. Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk. Add wine mixture to pan; bring to a boil. Cook 2 minutes or until thick; stir constantly. Remove from heat.

3. Prepare potatoes according to package directions. Stir in chives and garlic powder. Place 3/4 cup potatoes on each of 4 plates. Top each with 1 steak and about 1/4 cup mushroom sauce.

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Hungry Husband's Sushi Recipe

Filed in archive Food Blogosphere , Recipes on June 24, 2010

Hungry Husband's Sushi Recipe
© avlxyz
Over on Facebook, I found a food blog called Hungry Husband.

Here's Hungry Husband's sushi recipe: Sushi Rice Recipe

Ingredients:

4 cups Japanese rice (or jasmine rice), boiled
1/3 cup rice vinegar
3 tbsp sugar
1/2 tsp salt

Preparation:

Mix rice vinegar, sugar and salt. Use the mixture to season boiled Japanese rice. Let it cool while you prepare the ingredients that you'll use to stuff your sushi.

Place a sheet of nori (dried seaweed) on top of a sushi mat. Spread and press sushi rice on top of the dried seaweed sheet. Place your sushi stuffing lengthwise on top of the sushi rice and begin rolling.

Now unwrap the sushi rolls and, using a sharp knife, cut the sushi rolls into equal sections.

Is it really this easy?!

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Tomato Lessons From Top Chef

Filed in archive From Garden to Table , Ingredient Spotlight on June 21, 2010

flickr_225163695.jpg
© Muffet
Filmed last week in Washington DC, here's lessons about tomatoes from Top Chef University (by Peter Martin):

1. Never store tomatoes in the fridge. They lose flavor in lower temperatures. Apparently everyone (but me) knew this.

2. To peel a tomato: Cut out the core, carve a shallow X into the skin of the bottom, and throw the tomato into boiling water for fifteen seconds. Drop it in ice water to release the skin, and peel with a paring knife, starting where you cut the X.

3. Before you serve tomatoes in a salad, quarter them, put them in a colander, and sprinkle them with salt. Let them sit for ten minutes, then shake off the extra salt and liquid. The salt pulls out extra water and creates a more intense flavor.

4. Roasting tomatoes is easy. (Cut in half, lengthwise. Sprinkle with olive oil, salt, and thyme. Bake at 350 until the tomato is much smaller and caramelized on the edges - a little more than three hours.)

5. If you're going to roast tomatoes, don't start at 9 p.m.

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McDonald's Cinnamon Melts Recipe

Filed in archive Did you know , Recipes on June 18, 2010

mcdonalds_cinnamon_melts_sm_8401.jpg
© ru's
On and off for the last several months, I've been baking cinnamon rolls, using recommended recipes on the web. I've tried a number of them recipes, but none has given me the gooey Cinnabon copy I was expecting. I've eventually created a recipe variant that actually tasted good, but made me frustrated because, well, because it's just not it.

And then a couple of months ago, I came across mouthwatering flyer designs featuring McDonalds' Cinnamon Melts and that was it. Whoever did their flyers printing deserve some kudos as the real thing were just as delectable as the flyers portrayed. Mac's Cinnamon Melts tasted like they collected the cores from Cinnabon rolls, tossed them into a bowl and poured heavenly cream sauce over it. Absolute bliss!

But alas, some good things never last. The cinnamon melts were only sold for a limited period and were gone before I could have my fill of them. Fortunately, the recipe is plastered all over the web. I've just baked a batch and man, I swear they are gooood.

Out of the dozen I've baked, there's one single tin left. But not for long!

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Exposed: The Hidden Dangers Of Soy

Filed in archive Ingredient Spotlight , Morsels of Info on June 18, 2010

flickr_2213622436.jpg
© aliciat89
Soy goods have swept the nation, taking over grocery stores and health food stores alike. The general perception of course is being a natural and wholesome source of protein and more.

Independent studies have questioned the relationship between soy and breast cancer. Decreased brain function in men has been linked to soy as well.

Now scientists are questioning soy and its relationship to developmental abnormalities in infants.

Essentially, soy may not be the health food that you think it is. ChicagoHealers Practitioner Dr. Tom Bayne, DC offers the following - potentially surprising - facts on soy:

Soy Contains Natural Chemicals that mimic estrogen called isoflavones. Animal studies show that this chemical can alter sexual development. What's more, Japanese researchers found that as little as 2 tablespoons a day of soy powder had a dramatic effect on thyroid function. It created a state of hypothyroidism with early goiter changes in spite of adequate iodine intake. They also found that the effect lasted for 3 months after soy consumption was discontinued.

Soybeans Contain an Anti-Nutrient called phytic acid. All beans do. However, soybeans have the highest levels of phytic acid compared to other beans. Adding to the high phytate problem, soybeans are highly resistant to phytate-reducing techniques, such as long, slow cooking as used with other beans. Phytic acid blocks the absorption of certain minerals, including magnesium, calcium, iron and zinc. This is of particular interest when it comes to soy-based infant formulas and the nutrient deficiencies created in the name of health.

Read more of Exposed: The Hidden Dangers Of Soy

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