Ooh, I got a date...

I have a date with my boyfriend and of course that means one of two things, a night out where he's in control, picking a time, a place and driving or a home cooked meal by me where I am in control. I choose the latter, cooking for someone special is fun and shows them how much you care. People are easier to please than you think so don't go crazy thinking you have to prepare some five star fancy meal, most prefer something comforting, tasty and simple. The classic meat and potatoes will win over anyone and this version is easy but still impressive.

Cracked Pepper Beef with Shallot marmalade and Herb Roasted Potatoes
serves 2

1 lb Flank Steak
1 tb cracked black pepper
Salt, to taste
olive oil to coat, and to cook

For the marmalade

1 cup Sliced shallots
1/2 cup red wine
1 tb brown sugar

Take the flank steak and lightly coat the surface with olive oil
Season with the salt and black pepper on both sides ( you can use more or less pepper depending on the amount of spice you want.
Heat a large saute pan over medium high heat add two tablespoons of olive oil
Cook the steak on each side for 3-5 minutes ( medium rare to medium)
when its finished remove from the pan
Next add the sliced shallots in to the same pan, season and let cook for about 1 minute
Then add the wine and as it comes to a boil add the brown sugar and let it melt in to the wine and shallots.
Remove from the heat and set a side.

To serve slice the steak and pour the shallots on top

Herb Roasted potatoes

3/4 pound red potatoes, quartered( cut in to fours)
1 tsp chopped fresh parsley
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped garlic
salt and pepper to taste
2 tb olive oil

Preheat oven to 400
In a bowl combine the garlic, herbs, and olive oil, stir together
Then add the potatoes and gently toss and season with salt and pepper
Put potatoes on a baking sheet and season one more time lightly
Cook for 20 minutes or until potatoes are tender and golden brown

Serve with the steak and add a tossed salad to this meal and you are good to go.

Enjoy

Sorry, Ive been away for so long

Sorry, I have not been keeping up with my recipes but now that I am back on track I promise to do better.

Lately I have been on a vegetable kick I have really been enjoying them in all sorts of ways, but i have found the best way to enhance the flavor and maintain the nutritional value is by roasting them in the oven. I have here for you three simple roasting suggestions, the technique is basic and can be used on all type of veggies so if you don't like my suggestions try something else, its just cooking if it turns out horrible throw it away and try something else.

Garlic Roasted Asparagus
1lb Asparagus, trimmed*
3 tb olive oil
2 tsp chopped garlic
salt and pepper to taste

* To trim asparagus simply means the cut the ends off where its not tender. You can find the spot by taking one piece and bending it, where ever it breaks naturally is where you can cut the remaining bunch. Insuring you eat only the tender portions of the asparagus.

Lemon and Olive oil Roasted Brussels Sprouts

1 lb Brussels sprouts, cut in half
3 tb olive oil
1 tb fresh squeezed lemon juice
salt and pepper to taste

Curry Roasted Cauliflower
1 Head of Cauliflower florets
3 tb olive oil
2 tsp curry powder
1 tsp paprika
salt and pepper to taste

For all three recipes
Preheat the oven to 425
In a bowl combine all oil and spices or other ingredients then add the vegetables and gently toss to coat
spread onto a baking sheet and roast for 10 - 20 minutes*


* A tender vegetable like asparagus generally requires less time to cook , cauliflower or other more fibrous vegetables may take longer, keep an eye out. Also take into consideration your personal tastes for desired doneness if you like you veggies more al dente then less cooking time will be required and vice versa.

Enjoy