Meatballs Marinara with Broiled Artichokes

What you will need for this recipe:

1 pound ground beef (I went with a lean ground)
2 tablespoons grated Parmesan
1 egg-beaten
Fresh parsley-chopped
1/2 cup tomato paste
1 cup breadcrumbs
1 tablespoon garlic powder
salt and pepper

Mix all ingredients together and form into 12 balls.  Place on broiler pan 4 to 6 inches from heat.  Broil meatballs for 7 minutes, then flip over for another 3 to 4.  I used one large pan and broiled the artichokes and meatballs together to save time and energy.

Artichokes

Use fresh or jarred for this recipe.  I used a mixing bowl and tossed them in olive oil and bacon crumbles.  Sprinkle a little salt over top before serving.
 

For the marinara:  You could use your favorite jarred sauce, but the fresh stuff is always the best.

8oz can plum tomatoes

2 cloves of garlic-chopped

1 tablespoon olive oil

Fresh basil chopped

Salt and pepper

Endive and Arugula Salad with Grilled Skirt Steak

1 bag Arugula

2 Belgian Endives

1 can hearts of palm

10 to 12 pearl onions

Skirt Steak

½ cup dried cherries

1 cup feta cheese

Cherry tomatoes-cut in half

Balsamic dressing

 

Marinate steak in 1/4 cup red wine vinegar, 2 tablespoons olive oil, salt and pepper.

While grill is heating, skewer onions and hearts of palm together and drizzle with olive oil.

Grill each skewer for 3 minutes on each side.  I also grill the steak for 3 minutes on each side for medium rare.  Assemble remaining items on a plate and lightly toss once all ingredients are added.  Remove steak and skewers from the grill and place over the top and around your salad.

 

 

 

Cauiflower Goat Cheese and Peppered Bacon Mash

 

Here's a lighter version of creamy mashed potatoes by substituting cauliflower.  I added in some pepper bacon, goat cheese and a splash of low fat milk.

Boil one head of cauliflower and drain once soft.  Add in the goat cheese and stir with a spoon. Then, use a potato masher and smash the cauliflower.  Add in bacon, splash of milk, salt and pepper and stir again with a spoon.  Tip:  You could also add fresh garlic or fresh rosemary instead of bacon.  The bacon I used was dried in a bag, and peppered.

Flank Steak Bites

Ingredients:

1 to 2 pounds marinated flank steak

1 head butter lettuce

1/2 cup mozzarella cheese

12-18 cheery tomatoes-sliced

1/2 cup Jalapeno cilantro Spread by Mezzetta

Jalapeno cilantro Sauce is store bought and delicious.  This spread uses jalapenos for just the right punch of heat while cilantro and garlic round out the flavor. The Mexican-style cheese lends a creamy texture.

Flank steak marinade:

1 cup red wine vinegar infused with garlic

1 cup olive oil

half a lime, squeezed

Method:

Heat grill and cook for 5 to 6 minutes on each side, depending on thickness.  For medium rare, cook for 4 minutes on each side with thinner pieces.  Remove from grilled an slice into bite-sized pieces.   Cut lettuce into cup like pieces and top with steak, tomato, jalapeno cilantro sauce and cheese. 

Montreal Steak Seasoning

Rub steak with dry seasoning first.  Transfer to a zip-lock bag and add remaining liquids.  Marinate for at least 2 hours. Take out of fridge 30 minutes before grilling. 

Another option pictured above is a flank steak salad.  This contains the same ingredients as the bites, in addition to avocado.

Crispy Sweet and Sour Tofu

 

Instead of panko or breadcrumbs, I used a store bought fried chicken batter for my crispy tofu. For the breading: Dip in egg whites first, then the chicken batter. I pan fried it canola oil and a couple drops of sesame oil. The dipping sauce was also store bought which made this another quick and easy meal. I garnished the tofu with roasted sesame seeds and reheated some left over rice from last night's Chinese food. Total Prep time: 15minutes

Ingredients: 

1 package extra firm tofu-patted dry

2 egg whites

1 cup fried chicken batter

1 tablespoon toasted sesame seeds

salt and pepper

sweet and sour sauce

Boneless Beef Spareribs, Tomato Fig Chutney

 

  Slow roasted tender meats can actually happen in half the time if you have the right equipment.   My kitchen gadget of choice is the pressure cooker.  Upon turning up the heat and sealing the lid, pressure builds up as the added liquid boils.   The trapped steam increases the internal pressure, resulting in tender flavorful dishes.  You must be precise when adding your liquids.  Too little will cause the contents to burn and can ruin your meal and your pressure cooker. 

Ingredients:

1 pound boneless beef spareribs

1 pound grape tomatoes

2 cloves of garlic minced

1 onion-chopped

3 tablespoons fig preserves

¼ cup marsala wine

1 cup water

2 sprigs fresh chopped rosemary

Salt and pepper

First, sauté garlic and onion with 1 teaspoon of olive oil in pressure cooker over medium heat.   Add tomato and mash lightly with a potato masher.  Move chutney to the side and turn heat up to medium high.  Brown spareribs on each side then add remaining liquids, fig preserves and stir.  Seal and close the lid and let the pressure build.  Once the top of the lid starts to whistle, turn stove down to medium.  Cook for 15 more minutes and then turn off the stove and let the temperature drop naturally before opening the lid.  Serve over mashed potatoes, egg noodles or rice.

Avocado and Yellow Squash Soup

Avocado and Yellow Squash Soup

2 avocados

2 cans of yellow squash-do not drain

1 teaspoon sriracha sauce

2 cups chicken or vegetable broth

2 garlic cloves

1 squeeze of a lime

1 small yellow onion-diced

Pinch of salt

Avocado and Yellow Squash Soup

2 avocados

2 cans of yellow squash-do not drain

1 teaspoon sriracha sauce

2 cups chicken or vegetable broth

2 garlic cloves

1 squeeze of a lime

1 small yellow onion-diced

Pinch of salt

 In a sauce pan, sauté fresh minced garlic and onions with about a teaspoon of olive oil.  Cook for 2 minutes and transfer to a food processor and add remaining ingredients.  Puree until smooth and creamy.  Put back on the stove and simmer for 10 minutes.  Garnish with a few diced tomatoes and sriracha.  The avocado gave the soup a creamy consistency without adding heavy cream or milk.  The sriracha and lime added a tangy spice that paired well with the other ingredients.