So this is my first meal I made after moving to Portland. It is fairly simple because we didn't have many supplies to use and pretty much all of the utensils were still packed up.
Tzatziki Sauce
Small container of Greek Plain Yogurt
4 garlic cloves, chopped
3-5 inch chunk of cucumber, chopped
Dill weed
olive oil
tsp. vinegar
salt pepper
I would have used a medium/fine grater on the cucumber but couldn't because I didn't have one. So I chopped the cuc up until it was really fine. I then squeezed as much liquid out as I could using a paper towel. Everything else I just mixed up in the yogurt until it tasted good
Salad
Lettuce
Spinach
Green Beans
Caesar dressing
We went to the Farmers Market to pick up some produce. I found a small head of unspecified lettuce, a bunch of spinach, and green beans. There was a bunch of other stuff as well but I'll save that for other Vittles And Mangia posts. I briefly boiled the Green Beans and chopped the rest.
The steak was seasoned by Tarrin using various spices we found in my roommate Michelle's spice rack.
I didn't have any spatulas or tongs and only one fork in the whole house, so that is what I used to flip the steaks and pull the green beans out of the water. While eating, Tarrin and I had to pass the fork back and forth to eat our salads and steaks. Good times.
My mom made this Beef Marsala tonight, but had me post it.
2 Bottom Round Steaks
1 can Beef broth
1/4 cup red wine
8oz fresh chopped mushrooms
1/2 onion
1 tsp garlic
3 T butter
Brown Gravy Mix package
1 package egg noodles
We had a salad for a side, but it wasn't anything special.
Since the Bottom Rounds are a really tough cut of beef, we braised the steaks in about a 1/2 of a can of the beef broth and the 1/4 cup of red wine, keeping it on a low heat for 1 1/2 hours.
We pulled the meat out and set it aside and using the braising liquid we made the brown gravy.
In another pan we sauteed the onion, garlic, and mushrooms in the butter. Once soft, we put them into the gravy. My mom added the rest of the can of beef broth to spread the gravy out some to feed all of us. She sliced the steaks into strips perpendicular to the grain. After the braising, they were already pretty soft, but just to make sure, the perpendicular cuts helped it to break apart easily.
We cooked up the noodles and served it all up.
The red wine and mushrooms were the main flavoring agents. Without either it would have been pretty off.
And also, apologies. It's been a little while since my last post. Don't worry, I don't feel too bad. After all, it's been a little while since your last post as well, so we're even.
There's no actual recipe for this one, just some meat I cooked up that Amber thought was particularly good. 1-1 pound boneless top sirloin plus some small chuck steaks.
Basically, I slapped some peppercorns and a good sea salt into them, then tossed them into a pan over medium high heat with a good splash of olive oil. Cooked for about 4 minutes on each side and then popped them into the oven at 375 for just under 10 minutes. While they were in the oven, I added a half clove of minced garlic and a handful of chopped white onion to the pan, along with a pad of butter.
Steaks came out and I set them aside to rest. Once the onion and garlic had browned up I reduced the heat to low and splashed in some red wine vinegar, making sure to scrape the bottom of the pan for all the goodness as I did so. Then of course, this mixture went over the top of the steaks.
The baked potatoes were done the lazy way in the microwave. Salted them before cooking, topped them with colby jack, sour cream, butter, and more peppercorn.
That was it basically. Nothing really special, but this one turned out better than most I guess.
RING THAT STINKING BELL!
