Kitchen Experiments

I usually shy away from all of those fancy recipes at the back of each Southern Living or Real Simple magazine. But, the most recent Southern Living had several simple recipes worth trying. I'll share two below that we tried this week. I bought 2 steaks and Adam grilled them at the same time - which made the cooking time for the second recipe later in the week minimal.

For the past couple of years our weekly meals cycled through 5 recipes or so that made large portions so we could have leftovers to take to work/school. I would occasionally try a new recipe here or there, but rarely felt I had the time or energy to find a new recipe worth trying, create a detailed grocery list, then actually make the recipe. Although the energy component is still lacking on some days, I am enjoying experimenting a bit more in the kitchen. I wonder if Adam is enjoying the eating as much as I am enjoying the cooking...

Orange Beef Pasta (pictured)

Ingredients:

½ 16 oz. package vermicelli
¼ c soy sauce
1 T vegetable oil
¼ c orange marmalade
2 carrots, cut into ¼ “ slices
¼ t dried crushed red pepper
1 ½ c snow peas, trimmed
1 lb cooked sliced Greek Style Beef (see recipe below)
1 14 oz. can beef broth
Toppings: sliced green onions, toasted sesame seeds

Directions:
1. Prepare pasta according to package directions
2. Heat oil in a Dutch oven over medium high heat. Add carrots and snow peas, and stir fry 4 to 5 minutes or until crisp-tender. Stir in beef-broth and next 3 ingredients.
3. Bring to a boil. Remove from heat; add Greek Style Beef and hot cooked pasta; toss well to combine. Serve immediately with desired toppings.

Greek Style Beef & Vegetables

Ingredients:
1 lb 1” thick boneless top sirloin steak
1 red onion, cut into ½ inch thick slices
3 T olive oil, divided
1 lemon, cut in half
2 t kosher salt, divided
1 10 oz. box plain couscous
1 t freshly ground pepper, divided
1/2 4 oz. package feta cheese
6 medium size yellow squash, cut in half
Chunky Cucumber Mint Sauce (separate recipe below)

Directions:
1. Preheat grill to 350º to 400º (medium high). Rub steak with 1 T. oil, 1 ½ t. kosher salt, and ¾ t. pepper.
2. Brush squash and onion with remaining 2 T. oil; sprinkle with remaining ½ t. kosher salt and ¼ t. pepper.
3. Grill steak and vegetables, covered with grill lid, over 350º to 400º (medium high) heat 5 to 7 minutes on each side or until steak reaches desired degree of doneness and vegetables are tender. Remove steak and vegetables from grill; squeeze juice from lemon over steak and vegetables. Cover steak and vegetables with aluminum foil, and let stand 10 minutes.
4. Meanwhile, prepare couscous according to package directions.
5. Cut steak across the grain into thick slices. Top couscous with vegetables; sprinkle with feta cheese. Serve with steak and Chunky Cucumber Mint Sauce.

Chunky Cucumber Mint Sauce:
Stir together 1 c plain yogurt; 3 T sour cream; 1 small peeled and chopped cucumber, 4 t chopped fresh mint, salt & pepper to taste. Makes about 1 ¾ c.