Where's the Beef?

What can I say? My husband loves meat. I do too, but it's not something I crave on a daily basis. He thinks meat and thinks protein. But because I love making him happy this next recipe is quite beefy and made especially for him with love.

Grilled Beef with Basil Puree Over Tuscan Beans
Serves 4
(Found in Fitness Magazine, July/August 2010)

1 tsp fresh lemon juice
1/4 c extra-virgin olive oil
1 1/2 loosely packed fresh basil
3 garlic cloves
1 tsp salt
1 tsp ground pepper
1 lb sirloin steak cut into 4 portions
2 15.5 ounce cans white beans, rinsed and drained
1 cup grape tomatoes halved
1 TBS finely chopped red onions

I mixed in the leftover Gorgonzola cheese from the spinach/shrimp penne recipe

I did this recipe a lot different than how it's listed in the magazine. I busted out our George Forman, which I accidentally called Greg Forman and got laughed at by Karl for a good three minutes. I salted and peppered both sides of meat. Grilled for 5 minutes. I drained and rinsed beans and put in a bowl. I mixed with olive oil, already made pesto leftover from another recipe, basil, tomatoes, lemon, salt, garlic (browned in a skillet with olive oil), onions, pepper, salt. Put the meat on plate and put beans next to it. Served and it was realllllly good.

Karl's reaction: "The bean salad is good. Wholesome. Gosh, this meat is thin."

Tweet

Read More

Spinach will keep you lean

Growing up we had a big garden in our backyard. I used to love this garden and I especially couldn't wait to eat all the fresh vegetables, either could my dad. He used to care for the garden like a fourth child and prepare all the veggies on the table for Saturday dinner. For some reason I remember the radishes, leeks and chives the most. But there was spinach and it always tasted so good. It was a great summer tradition - one I obviously remember and want to have myself one day. My grandparents also used to have a garden that was ten times as big as my dad's. It was the coolest ever - now it's a postage stamp but there are reasons for that. My grandpa and I would go out and pull carrots from the ground, wash them off with a hose and eat them. There was nothing quite like like it.

Today's recipe focuses on Spinach! It fights cancer, heart disease, stroke, obesity and osteoporosis. It's loaded with Vitamins A, C, K, folate and minerals: calcium, magnesium, fiber and beta-carotene. It's supposed to help fight aging too! Yeah! Why wouldn't you want to eat it? I always substitute spinach on my Subway sandwich too rather than iceberg.

Savory Seafood Penne
serves 4
(Found in Women's Health - March 2010)

2 oz mulitgrain penne (we actually used this and it was good!)
12-14 medium precooked peeled shrimp (oops, I didn't peel ours)
2 Tbsp crumbled Gorgonzola
3 c chopped baby spinach (I put a whole 5 ounce box in)
1 tomato (I cut up grape tomatoes)
2 TBS chopped walnuts
3 TBS ready-made pesto

I also added:

• Mushrooms (according to Women's Health, December 2010, and The Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, fungi may fight colds and the flu. Compounds in the white button variety boost the activity of immune-system cells that help wipe out infections. Researchers believe shiitake, cremini, and other species have the same effect, so add them to salads, soups, and stir-fries.)
• Kalamata olives
• whole pack of basil

Cook pasta according to directions, drain and transfer to large bowl. Add shrimp, cheese, spinach, tomato, shrooms, kalamata olives, walnuts, and pesto, stirring well to help wilt the spinach and distribute the pesto.

I grabbed a large wok, heated it up, poured in some olive oil and warmed the shrimp, spinach, mushrooms and mixed in some pesto too. I like getting the flavor over everything.

Karl's reaction: "I really like this little dish a lot. The olives are a nice addition. Mmmm, good babe."

Tweet

Read More