The Perfect New York Strip Steak

SERVES 4

ACTIVE TIME -1:00

TOTAL TIME -1:15

DIFFICULTY - MODERATE

1

Slow roast the steaks at low heat: This method is called “reverse staging." Preheat oven to 275 F. Season steaks generously with salt and pepper. Place on a rack fitted over a rimmed baking sheet (this will ensure even airflow all around the steaks as they cook). Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 F (Note: Once the temperature reaches 80 F, it will climb quickly). For an accurate temperature, place the thermometer into the side, then into the center of the steak. Let rest 10 minutes.

2

Sear the steaks at high heat: Heat a skillet or cast iron pan on high heat. Add the oil and heat until smoking, and then add the steaks. Cook for 1 minute, undisturbed. Flip, drain off the fat, then cook another 1 minute, undisturbed. Add 1 tablespoon of butter, garlic cloves, thyme and rosemary. Baste the steaks as the butter browns and gets foamy. Add remaining tablespoon of butter and continue basting (a French technique called arroser) until the butter is no longer foamy. At this point the butter has done it’s job, and the steaks are seared with a nice crust. Remove to the rack to rest, about 10 minutes. Serve.

Vegan Caesar dressing

An authentic tasting Caesar dressing that replaces egg yolks, anchovies and oils with delicious, buttery pine nuts, fresh lemon juice and nutritional yeast to impart the same traditional flavor. 

Author: Brandi Doming

Ingredients

• ½ heaping cup raw pine nuts (73 g, you can sub cashews if necessary)
• ¼ cup + 3 tablespoons water
• 2 tablespoons fresh lemon juice
• ½ teaspoon raw agave (don't omit, this balances out the acidity of the lemon juice)
• 3 tablespoons nutritional yeast flakes
• 2 large garlic cloves
• ½ teaspoon dried parsley
• ½ teaspoon ground black pepper
• ½ teaspoon fine sea salt

Instructions

1. Add all of the ingredients to your blender or food processor and blend until very smooth and creamy. I used my Vitamix, but I'm sure any blender or even a food processor would work since pine nuts are a soft nut.
2. Place in the fridge to chill for 30 minutes. It will be perfect for salads then as it gets well chilled and thickens up some.
3. I used an Italian salad blend and added some broccoli, pine nuts, extra black pepper and nutritional yeast on top. However, feel free to use whatever greens you like.

Nutrition Information

Serving size: 2 tablespoons Calories:  Fat: 5.75 g Carbohydrates:  Protein: 2.25 g

Skillet American Chop Suey

Serves 4

• 2 Tbsp. vegetable oil, divided use
• 1 lb. 90% lean ground beef
• 1 onion, minced
• 1 red bell pepper, cored and chopped medium
• 1 celery rib, chopped medium
• salt and ground pepper
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 cups low-sodium chicken broth
• 8 oz elbow macaroni (about 2 cups-dry)

Making the minutes count:  Before cooking, mince the onion. While the beef cooks, chop the bell pepper and celery.  While the vegetables cook mince the garlic.

1. Cook Beef: Heat 1 Tbsp. of oil in a 12-inch skillet over medium-high heat until shimmering. Add beef and cook, breaking it into pieces with a wooden spoon, until no longer pink, about 3 minutes.  Transfer to a bowl and set aside.
2. Saute Vegetables: add remaining Tbsp oil to skillet and return to medium-high heat until shimmering. Add onion, bell pepper, celery and 1/2 tsp salt and cook until vegetables begin to soften, about 4 minutes.  Stir in Garlic and cook until fragrant, about 30 seconds.
3. Simmer Macaroni: Stir in tomatoes, tomato sauce, chicken broth, macaroni, and browned beef. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until macaroni is tender, 10-15 minutes.  Season with salt and pepper to taste and serve.

 Source: This recipe for "Skillet American Chop Suey" is from America's Test Kitchen's book The Best 30-Minute Recipe (page 148) 

Creamy Mac

INGREDIENTS

1 lb elbow pasta (or other tubular shaped pasta)
2 Tbsp olive oil or Earth Balance
1 small onion, diced
1 clove garlic, sliced
1 russet potato, ~ 12 oz, peeled and cut into chunks
1 1/2 cup butternut squash peeled and cut into chunks
1 carrot, peeled and cut into chunks
1/4 cup roasted unsalted cashew nuts
1 cup almond milk
1 Tbsp nutritional yeast flakes
1 tsp lemon juice
1 tsp kosher salt
1/4 tsp pepper
1/4 tsp smoked paprika
1/2 tsp turmeric
sweet paprika

~1 cup panko crumbs + 2 Tbsp melted Earth Balance or olive oil

PROCEDURE:

1.  Bring a large pot of well-salted water to a full boil.   Add pasta, with stirring, and cook to al dente.

2.  Preheat oven to 400 deg F. Meanwhile, heat oil or Earth Balance  in medium saucepan over medium-low heat.  Add onion and garlic;  cook with occasional stirring until soft but not browned - 3-5 minutes.  Add potato, squash, carrot, cashews, and almond milk.  Cover and bring to a full boil over medium high heat. Reduce heat to medium low and simmer until all vegetables are tender, 10-15 min.

3.  Transfer mixture to a blender.  Add yeast and open blender cap to release steam.  Replace cap and blend mixture until very smooth, several minutes.  Add remaining ingredients and blend until incorporated.

4.  Drain cooked pasta and toss with hot sauce.  Taste and adjust seasonings if needed.

5.  To serve as a casserole, combine panko crumbs and melted Earth Balance or olive oil.   Pour pasta /sauce mixture into a shallow 2 qt baking dish, scatter panko mixture over the top, and sprinkle with some sweet paprika.  Bake until heated through and bead crumbs are browned, 20 + minutes.

[Note:  More liquid may be needed to loosen the blended vegetable mixture, especially if the mixture is to be served as a casserole.]

[Note 2:  The casserole can be assembled beforehand and refrigerated (covered with aluminum foil).  In this case, do not add the panko topping initially.  Heat the covered creamy mac for ~20 min in the oven, then remove the foil, add the panko topping and heat until the creamy mac is hot and the topping is browned]

30-Minute Black Bean Soup

INGREDIENTS

1 tablespoon vegetable oil
2 green bell peppers, stems and seeds discarded, medium dice
1 large onion, mediuim dice
2 cloves garlic, smashed and chopped
1 jalapeño or serrano pepper, stems and seeds discarded, medium chopped
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 chipotle chili packed in adobo, finely chopped, plus 1 tablespoon adobo sauce from can (optional)
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans black beans, with liquid
2 (15-ounce) cans black beans, drained and rinsed
2 bay leaves
Kosher salt

To serve (all optional):
Roughly chopped cilantro leaves
Mexican-style sour cream (non-dairy if vegan)
Diced avocado
Diced red onion

DIRECTIONS

1.  Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 5 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, 2 cans of beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2.  Discard the bay leaves. Use a hand blender to puree the soup until desired consistency is reached. Add the two cans of beans that have been drained and rinsed to the soup and stir to combine. Season to taste with salt.

3.  Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

http://www.seriouseats.com/recipes/2012/01/30-minute-black-bean-soup-recipe.html

Skillet Thai Curry with Sweet Potatoes and Tofu

For a simplified and streamlined Thai curry recipe, we used red curry paste, widely available in supermarkets, sautéing the curry paste in a little oil and then adding the coconut milk for a deep flavor without a lot of time or effort. Considering the trend toward lighter eating, we chose tofu to play the starring role in our Thai curry recipe. It became slightly slimy when cubed and immediately added to a simmering base, so we tried browning the cubes first, a vast improvement. We also added snow peas and strips of red pepper, which provided a crispness that complemented the texture of the tofu, as well as providing the dish with vibrant color.

Serves 4 to 6

Ingredients

14 ounces extra-firm tofu
2 tablespoons vegetable oil
1 - 1 ½ tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or Braggs Liquid Aminos for vegan)
4 teaspoons light brown sugar
¼ cup water
2 medium sweet potatoes (about 1 ½ pounds), peeled and cut into ¾-inch cubes
1 medium red bell pepper, stemmed, seeded, and cut into ¼-inch strips
½ pound snow peas, strings removed
½ cup coarsely chopped fresh basil leaves
1 tablespoon fresh lime juice 


Instructions

The heat of red curry paste can vary from brand to brand, so unless you are familiar with the particular brand you are using, or you really like spicy food, it’s better to start off with the lesser amount indicated. In the test kitchen, we use Thai Kitchen brand, which is widely available in supermarkets. This curry is a satisfying meal on its own or can be served with rice. Light coconut milk can be substituted for the regular coconut milk; however, the sauce will be slightly thinner. Use a nonstick skillet to keep the tofu from sticking to the pan.

1. Slice the tofu into ¾-inch planks. Lay the planks on a clean kitchen towel and cover with a second kitchen towel. Lightly press the tofu until its surface is dry. Unwrap and cut it into ¾-inch cubes.

2. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook until golden brown on one side, about 2-4 minutes. Gently stir the tofu and cook until a second side is golden brown, about 2-4 minutes. Transfer to a plate and set aside.

3. Add the remaining tablespoon oil to the skillet and return to medium heat until shimmering. Add the curry paste and cook, stirring constantly, until very fragrant, about 1 minute. Whisk in the coconut milk, fish sauce, light brown sugar, and water. Add the sweet potatoes and tofu; bring to a simmer. Turn heat to low, cover, and cook until the potatoes are tender, 15 to 20 minutes.

4. Add the red bell pepper and snow peas, increase the heat to medium-low, and continue to cook, covered, until the peas are crisp-tender, about 4 minutes. Remove the skillet from the heat and stir in the basil and lime juice. Season with salt to taste. Serve immediately with freshly cooked rice.

Farro and Green Bean Salad

 "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium.


INGREDIENTS

1 cup farro (7 ounces)
Water
Salt
6 ounces thin green beans
1 cup pure olive oil, for frying
4 large shallots—3 thinly sliced, 1 minced
1 cup all-purpose flour
3 cremini mushrooms, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon thyme leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salted toasted hazelnuts, coarsely chopped
Freshly ground pepper

INSTRUCTIONS

In a medium saucepan, cover the farro with 2 cups of water and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Drain the farro and return it to the pan. Add 2 more cups of water and a pinch of salt and bring to a boil. Cook the farro over high heat until al dente, about 10 minutes; drain well.

Meanwhile, in a saucepan of boiling salted water, cook the green beans until crisp-tender, about 5 minutes; drain. Rinse the beans under cold water and pat dry.

Heat the pure olive oil in a medium saucepan. In a small bowl, toss the sliced shallots with the flour, separating them into rings. Transfer the shallots to a strainer and tap off the excess flour. Add the shallots to the hot oil and fry over high heat, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain thoroughly; season lightly with salt.

Pour off all but 1 tablespoon of the oil from the saucepan. Add the mushrooms and cook over high heat, stirring, until browned. Transfer to a plate.

In a medium bowl, whisk the sherry and balsamic vinegars with the minced shallot, garlic and thyme. Whisk in the extra-virgin olive oil. Add the farro, green beans, hazelnuts and three-fourths of the fried shallots and toss gently. Season with salt and pepper and transfer to a platter or shallow bowl. Garnish with the remaining fried shallots and serve.

MAKE AHEAD

The recipe can be prepared through Step 4 one day ahead. Keep the fried shallots in an airtight container at room temperature. Refrigerate the farro, green beans and mushrooms separately. Let return to room temperature before tossing the salad.

NOTES

One Serving 394 cal, 26 gm fat, 2.3 gm saturated fat, 39 gm carb, 6 gm fiber.

http://www.foodandwine.com/recipes/farro-and-green-bean-salad