Steak

I am trying to get good at making steak. 

I got these tips from reddit post and modified a little.

Directions:

1. Heat pan to med-high heat

2. Dry steak with paper towel and salt

3. Sear one side for about 3 min (depending on how thick the steak is - I've done 2 min)

4. Halfway through second side, turn down heat and add some butter, thyme sprig, and bay leaf to pan / add black pepper, garlic, other seasons (pepper and garlic burn at high heats)

5. Baste steak with melted butter for a couple more minutes on each side.

6. Pull it off and rest it for 10 min

Moroccan Roasted Vegetables

Used with the already pre-made Moroccan spices for chicken and the other recipe for Moroccan rice.

Eric wanted more crunch and cold - we had a white onion that was sweet and good. Eric suggested fresh tomatoes.

Modified from the greedybelly.com

Eric cooked them for me using his veggie oven rules.

Also served with wheat pita and avocado

Vegetables:

-1 red onion (used half here and half in the rice)

-1 green bell pepper

-1 red bell pepper

-1 zucchini

-chickpeas (used 1/4 bag dry)

NEXT TIME:

-grape tomatoes (fresh) 

-white onion (fresh, diced)

Other veggies to consider:

-sweet potatoes, broccoli, mushrooms

Spices:

-garlic powder (recipe called for fresh)

-1 Tbsp cumin

-1 Tbsp coriander (used less)

-1 Tbsp black pepper (used less)

-2 tsp paprika

-1 tsp cinnamon

-1 tsp turmeric

-1-2 Tbsp harissa (didn't use)

-salt to taste

Directions (per Eric)

1. Bake veggies dry 10 min 375 degrees

2. Take out and mix with olive oil and spices and salt

3. Bake another 10 min

Moroccan Rice

Bought some Moroccan spice from the store to use on chicken and looking for side dishes to accompany. 

Modified this recipe from feastingathome.com and used the rice cooker

Served with the chicken marinated in the Moroccan spice and Moroccan roasted veggies.

Ingredients:

-2 cups of basmati rice (the "small" cup)

-olive oil

-1 onion, thinly sliced (used half of a regular red onion)

-1/2-3/4 cup raisins (used the golden ones)

-2 cinnamon sticks (or sub 1/2 tsp ground cinnamon)

-1/2 tsp cumin

-1/2 tsp coriander

-1/4 tsp turmeric

-1/4 tsp cardamom (or nutmeg)

-1 tsp salt

-3 1/2 cups water/broth - 1 bottle

Garnishes

-1 orange (juice and zest)

-1/8-1/4 tsp cayenne pepper (didn't use since was using serranos with chicken)

-2 cups Italian parsley or 1 cup fresh mint (didn't use)

-1/2-1 cu pomegranate seeds (didn't use since using the raisins)

-1/2-1 cup slivered almonds (toasted)

Directions:

1. Prep and soak rice

2. Sauté onion until tender

3. Add raisins, cinnamon sticks, spices, and salt - toast 1 min

4. Removed from pan and toasted the almonds in same pan - would add a little oil next time to get the spices on the nuts

5. Add everything (minus nuts) to rice cooker and cook on mixed

6. After done, add orange zest, orange juice, ground pepper, ground cinnamon, salt, cayenne to taste

7. I didn't add the nuts since reheating and wanted to keep them crunchy

Sourdough French Toast with Kefir

Made this a while ago, so don't remember exactly all of the modifications I did.

Didn't have milk, but we had some kefir and it worked out!

Modified recipe from marcellinaincucina.com

I halved the recipe because sourdough slices were thin, and it was still too much sauce - maybe half it again?

Ingredients:

-4 slices sourdough bread

-2 eggs 

-1/2 cup whole milk (I used kefir)

-1/8 cup brown sugar

-1 tsp vanilla extract

-1/4 tsp ground cinnamon (used a shake)

-pinch salt

-1/2 TBSP unsalted butter (used ghee)

Directions:

1. Preheat oven 195 degrees (I think it did more)

2. Heat up pan

3. Whisk ingredients and put in shallow pan

4. Add bread both sides

5. Add butter to pan (almost brown - didn't do that)

6. Add bread to pan and cook for about 3 min

7. Flip bread - may have to decrease heat

8. Transfer French toast to baking sheet and keep in oven to warm while do the other slices