Saturday, March 7, 2009

Philadelphia Cheese Steaks

Another super easy and good weeknight dinner...

2 1/2 Tbsp. olive oil, divided
2 yellow onions, thinly sliced
2 medium bell peppers (any color), thinly sliced
2 large soft baguettes
1 1/2 lbs. sliced roast beef (such as all-natural Applegate Farms)
6 slices provolone cheese, (or you can always use Philly's favorite, Cheez Whiz!)
1/4 cup ketchup, or to taste, for serving (optional)
2 tsp. hot pepper sauce (such as Tabasco), or to taste, for serving (optional)

Preheat the oven to 300 degrees. Heat 2 Tbsp. olive oil in a large heavy skillet over medium heat. Sauté the onions and peppers, stirring occasionally, until they are very soft and the onions are starting to brown, 8 - 10 minutes. After about 5 minutes, put the baguettes in the oven to warm them.

Transfer the onions and peppers to a bowl, cover them, and set them aside. In the same skillet, heat the remaining oil over medium heat. Cut the roast beef into thin strips and sauté it in the oil, stirring frequently, until it is heated through, about 5 minutes. (Meanwhile, make the smoothie, if you are serving it.)

Remove the baguettes from the oven and slice them lengthwise, cutting them most of the way through. Line the bottoms of the sandwiches with the cheese, and top it with the beef, onions and peppers. Cut each baguette into 3 sandwiches, and serve them warm, topped with the ketchup and hot pepper sauce, if desired.

Polenta mash with roasted tomato salsa

I made this this week for the first time and it was really good, the kids loved it too. I didnt mash the polenta but left it cubed.

2 Tbsp. olive oil
1 yellow onion, diced (about 2 cups)
18-24 oz. prepared polenta (sold in a tube with grains), diced into 3/4-inch cubes
15 oz. canned cannellini or pinto beans, drained and rinsed
1/2 cup mild roasted tomato salsa
1/2 cup nonfat or low fat sour cream
2 Tbsp. fresh cilantro, chopped (optional)

In a large nonstick skillet, heat the oil over medium heat. Add the onions and cook, stirring occasionally, until they are lightly browned, 5-7 minutes. (Meanwhile, prepare the guacamole, if you are serving it.)

Add the polenta and beans and cook them, flipping gently and occasionally, until the polenta is softened, about 5 minutes. (At this point you can mash the polenta with the spatula or a potato masher, if desired, or keep it diced.)

In a measuring cup, combine the salsa and sour cream, and add it to the polenta mixture. Reduce the heat to medium-low so the sour cream won't curdle. Stir it gently until it is warm throughout. Top the polenta with the cilantro, if desired, and serve it immediately.

Tuesday, March 3, 2009

Lasagna in 30 minutes- seriously!

This recipe is adapted from Cook's Illustrated The Best 30 Minute Recipes book. It's your basic lasagna ingredients, but made in a skillet on the stove top. It cooks in 30 minutes AND you only have 1 pot to clean. This recipe is a suggestion but you could do your own flavorings as you like. Pretty amazing if you ask me!

1 lb ground meat (I used Light Jimmy Dean sausage b/c that's what I had around, but you could
use turkey, beef, or any combo)
2 garlic cloves, minced
1/3 t red pepper flakes
6 oz (8 noodles) curly edged lasagna noodles, broken in to 2-inch pieces. Do not use no boil noodles.
1 26 oz jar tomato sauce/marinara sauce
2 cups water
1/2 bag frozen, chopped spinach
1/2 c grated mozzarella cheese
1/2 c grated parmesan cheese
3/4 c ricotta cheese
1/2 c minced fresh basil (optional)

1. Cook meat in a large 12 inch nonstick skillet over high heat. Drain fat out of meat and return to skillet.
2. Stir in garlic, pepper flakes, and 1/2 t salt and cook over medium high heat for about 30 seconds.
3. sprinkle broken noodles into skillet, then pour in tomato sauce and water over top and add in frozen spinach. Cover and cook, stirring often and keeping at a vigorous simmer until noodles are tender (about 20 minutes)
4. Turn off heat, stir in half of mozarella and parmesan cheeses. Dot heaping spoonfuls of ricotta over noodles, then sprinkle with remaining mozzarella and parmesan cheeses. Cover and let stand off heat until cheeses melt (3-5 minutes)
5. Sprinkle with basil and eat up!