Monday, April 29, 2013

Leftovers

So, after cooking all the steak of last time, there was definitely leftovers. My parents don’t eat all the much and I sure as hell don’t so…we had extras. Normally, I don’t do leftovers…something about the texture and the way the microwave just messes things up. This time though, I used the oven to heat things up and it came out better than I expected.

Steak and Hummus sandwiches

1/2 red onion, thinly sliced

*1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar

1/2 cup hummus

1 pound grilled flank steak (reserved from previous recipe)

2 tablespoons extra virgin olive oil

kosher salt and freshly ground pepper

4 pocketless pitas

8 romaine lettuce leaves, thinly sliced (I used bagged salad mix)

1. Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of pickle juice in a bowl. Whisk the hummus with 3-4 tablespoons water in another bowl until smooth and pourable.

2. Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss the remaining tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.

3. Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.

4.Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.

*I did not use the banana peppers, instead I used the tapenade.

The recipe calls for pocketless pitas, but I decided to use whole wheat flatbread that I warmed in the oven with the meat. I also mixed the onions with the leftover tapenade from before. Very tasty addition

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Sunday, April 28, 2013

Cooking again

Going through my things at my parents house, I found some food magazines that I’ve been hoarding…saving for a quite a while, with a promise to myself to one day, use the recipes. well, that day came. I was leafing through the pages and the picture of flank steak caught my eye. I normally don’t/can’t eat beef. even before surgery, I found it hard on the stomach and then after…eehhh. But, it does not stop me from trying, just like my intolerance for dairy doesn’t stop me either. so, with a optimistic heart, I decided to try this recipe. I have to say, I’m glad I did.

Grilled Steak w/Tapenade:
1/2 cup pitted kalamata olives
1 Medium shallot
1 clove garlic
1 sprig rosemary
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1 lemon, halved
kosher salt and freshly ground pepper
2lbs of flank steak
1 pint grape tomatoes, quartered
1/4 roughly chopped parsley

1. Preheat a grill or grill pan to high, Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor, season with salt and pepper.

2. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the 1/2 lemon in a small bowl.

*I didn’t even read this and did it anyway. *lol*

3. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches (coming later) Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade.

To go with this i made a simple salad of cucumbers, lettuce and tomatoes. A nice balsamic vinaigrette rounded out things.


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Calvin Klein shirt / AllSaints biking jacket / Ksubi mid-rise jeans, $210 / Lacer boots / Marc by Marc Jacobs preppy handbag / Silver bracelet, $15 / 2b b2b jewelry

Saturday, April 27, 2013

Home again…

It’s official, I’m back home again. FOr some reason, I thought things would be easier, but that’s was a pipe dream. Not working, looking for a job and trying to be the good daughter…yea.

It’s okay, I’m going to just plow on and get back on track. This can’t last forever…can it?

Friday, April 26, 2013

Working out

Went walking today for like an hour. Nothing hard or fast, just a leisurely pace that helped clear the thoughts and get the blood pumping. I’m going to find a playlist that will help me get motivated to start jogging. Maybe try that plan that’s like couch potato to 26k or something. I found it earlier, but now I can’t think of what it’s called. No matter, I’m going to do it. take control again and stop the maddening cycle of feeling guilty when I fall off the wagon. It’s life and I have to accept it, but not all of it.

 

The one good thing about living at home is that mom is on points and has no candy or sugar in the house. YES! Score on the front. this might be best for me. Now, just to get more work out time in and I might drop some of this weight that I’ve picked up. It’s not much, and it’s not really weight gain. I’m just at the weight goal I set for myself which is 170. For a time before the divorce, I was at 160 which was a time a bit too thin. My mom was freaking out about it. I think like 5 lbs and that will put me where I really want to be.

workout

Any ideas on how to make working out fun? I’m open to all of it.