Seared Steak

Seared Steak
 
Author:
Ingredients
  • 12 oz steak
  • 6 oz broccolini
  • ½ oz dill
  • 1 sweet potato
  • 1 oz peanuts
  • ½ t cinnamon
  • 4 T butter
  • 2 T Olive oil
Instructions
  1. Bring pot of salted water to a boil. Cook the broccolini in the boiling water for 30 seconds.
  2. Fill a large bowl with water and ice cubes.
  3. Drain broccolini and transfer it to the ice water. When cold, set aside.
  4. Chop the dill.
  5. Peel the sweet potato and cut into 8 equal pieces. Add the sweet potato pieces to a pot with cold water. Bring to a boil, lower the temp, and simmer for 15 minutes.
  6. Drain the sweet potato and return to the pot. Add 2 T of butter and cinnamon and mash with a fork.
  7. Season the steak with salt and pepper. Heat the oil in a skillet over medium heat. When hot, cook the steaks for 2 minutes on each side. Remove.
  8. Heat 1 T of oil and the remaining butter in a pan over medium heat. When the butter has melted, add the peanuts and stir for 1 minute.
  9. Add in the broccolini until hot and crispy.
  10. Serve the steak with the sweet potato and broccolini on the side. Top with fresh dill.
Nutrition Information
Calories: 649 Fat: 38g Carbohydrates: 35g Protein: 43g

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Fish Tacos with Crunchy Slaw

Fish Tacos with Crunchy Slaw
 
Author:
Ingredients
  • 12 oz Tilapia Fillets
  • 2 Limes
  • 4 oz red cabbage
  • 1 avacado
  • 1 onion
  • 1 bunch cilantro
  • 1 red bell pepper
  • 6 flour tortillas
  • 2 T sour cream
  • 2 T Hot sauce
  • 2 T Olive Oil
Instructions
  1. Thinly slice the cabbage.
  2. Juice one lime and cut the other one into wedges.
  3. Cut the bell pepper and onion into thin strips.
  4. Chop the cilantro.
  5. Halve, peel, pit, and slice the avocado.
  6. Heat 1 T of oil. When hot, sweat the onions for 2 minutes.
  7. Add in the red pepper and stir.
  8. When soft, lower the heat and let it sit for 2 more minutes.
  9. Season the fish with salt and pepper on both sides and add to the pan. Cover and cook for 4 minutes flipping once.
  10. Uncover and stir every 2 minutes breaking up the fish. Transfer fish into a bowl.
  11. In another bowl, combine the sour cream and lime juice. Toss in the cabbage and season with the remaining salt and pepper.
  12. Mix well.
  13. Wipe the pan clean and warm tortillas over medium heat for about 1 minute.
  14. Fill the tortillas with the fish and slaw. Top with Avacado slices and fresh cilantro. Serve with lime wedges and hot sauce on the side.
Nutrition Information
Calories: 634 Fat: 17g Carbohydrates: 84g Protein: 55g

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Chez Marie Review and a Zucchini Stew Recipe Too!

homestyleChez Marie is a natural food company based in Wilsonville, Oregon that specializes in truly tasty vegetarian, vegan, gluten-free, soy free, corn-free, preservative-free and GMO-free products. The company was founded by Marie after her recipe for veggie patties became popular with friends and family! Taking pride to use simple ingredients, Chez Marie’s labels “read like a recipe.” You won’t find any ingredients that you don’t recognize in them.

Chez Marie has some great Veggie Patties. They have 5 flavors available:

  • Marie’s Homestyle – The “original”
  • Spicy Bean –Zesty with a hint of jalapeno
  • WOW Mushroom –Packed with Portobello’s
  • Wholesome Harvest – A veggie explosion
  • Hearty Hemp Seed (new) – The “good seed” (hemp and flax, that is)

Now, yes you can make yourself a great burger with these.  However, I like to mix it up a bit and offer you a fun recipe you can also make with the Chez Marie Veggie Patty!

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Zucchini Stew
 
Author:
Ingredients
  • 1 zucchini, diced
  • ½ onion, chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 1 can (14.5 oz) tomato sauce
  • 1 cup uncooked white rice
  • 4 Chez Marie Wow Mushroom Veggie Patties
  • 1 garlic clove
  • salt and pepper to taste
Instructions
  1. In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat.
  2. Stir in tomatoes, sauce, and rice. Reduce heat and simmer.
  3. In a large skillet, crumble and cook the veggie patties over medium heat until brown.
  4. Stir into soup, adding more water if necessary. Season with salt, pepper, and garlic and simmer 20 minutes more, until rice is tender.