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Archive for April 2011

Steak Fajitas and Quinoa

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Ahoy readers who love good food! Having found a great deal on some nice ribeye steaks last week that I tossed in the freezer, the initial idea was to do a Stir Fry, but we didn’t really have enough veggies or any hoisin sauce to make it worthwhile (so be on the lookout for a Stir Fry post soon!). So instead, ESC and I decided on Steak Fajitas with Quinoa. This was a very good choice and was wonderful. My initial marinade was too oily and I didn’t wipe off enough oil before cooking, so everything was a little slimy. It’s way easier to wipe off before cooking because you can always add more spices during cooking. I’ve also changed the proportions to what I think would work better. In the ramekin is some leftover Sausage Mac & Cheese from Stone Brewery reheated in the oven.

Steak Fajitas

Watch out for Spidey

Our friend Andy also introduced me to an Anti-Griddle the other night… this thing was crazy and has inspired us to make some crazy things. We had the dry-ice version and not the 900$ one. Perhaps there will be some experimentation with more flavorful foods this weekend if anyone wants to be our guinea pigs!

Combine all marinade ingredients and spread over a 8-12oz steak. The better cut of meat, the better the fajitas. Let it marinate for 45-60 minutes at room temperature or longer in the fridge. Wipe off some of the marinade before putting it in a hot skillet. Start the quinoa before starting the steak, it’s easier to keep warm than make it hurry up. Cook about 3 minutes to sear the first side then flip and cook another 5 minutes. Flip once more and cover to keep some of the heat in for 3 minutes. Place steak on a cutting board to cool a bit before cutting. Put Onions and Bell Peppers into the pan and cook until translucent. Wash & drain the black beans and shred cheese & lettuce. Heat some tortillas and make a wonderful homemade Steak Fajita! Top with your favorite spicy sauce if you so desire. 🙂

Steak Fajitas Cooking

Just a tad bit too much oil in the pan


Ingredients:
Marinade
2 cloves Garlic, minced
1 tbsp vegetable oil
1/4 tbsp Ground Cumin
1 tsp Ground Pepper
3 dashes Smoked Chipotle Tabasco
1 tbsp lime juice
1 tbsp Cilantro diced

Fajitas
1/2 small Onion Chopped
2 Bell Peppers
1 12oz can black beans
1/2 cup uncooked Quinoa
Shredded Cheese & Lettuce to top

Makes ~4 large Fajitas. 1.5 hours total, 30 minutes active cooking. High in taste, fiber, protein and maybe a little fatty depending on the cut of meat.

Written by Brent

April 4, 2011 at 8:10 am

Indian Chicken with Spicy Spinach Quinoa

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This was the first real official indian dish I’ve actually made from scratch and it was delicious. I’m sure it was the hard to find garam masala that added the extra-awesomeness. The Indian Fare packets from Trader Joe’s are fantastic and ridiculously easy, but I wanted to try it out myself finally! This is a super simple meal to make on a weeknight with plenty of flavor. Have a side salad or toasted garlic naan or something to make it a complete meal.

Combine all ingredients in a small mixing bowl. It’ll resemble sort of an oily paste mixture with a copper coloring from the paprika and garam masala. Using your fingers, daintily rub spice paste over chicken coating as evenly as possible. Pan fry with onion ~4 minutes each side until chicken is tender and fully cooked. Use the same pan to cook the spinach so it picks up the leftover spices. Cook just long enough to get it to wilt then remove from heat. Mix the spinach and spices into the quinoa and serve the chicken on top of a nice cozy bed of quinoa.

Indian Chicken
~1lb chicken breast
1/2 onion diced
2 tsp fresh crushed black peppercorns
2 tsp paprika
~1/4 tsp cayenne pepper
2 tsp garam masala
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 clove garlic, crushed
1 1/2 tbsp vegetable oil
1 tbsp lemon juice
1 tbsp yogurt (plain or vanilla)

Quinoa
1/2 cup uncooked Quinoa
1 cup water/broth
1 cup blanched spinach
1/4 tsp salt
1/2 tsp pepper
2 dashes chili powder or cayenne pepper

Makes 2 dishes, easy to scale up for more. 30 minutes from start to finish. ~$1/plate, but you’ll need a bunch of spices. Very healthy, low carbs, protein power-pack. No pictures of this one either…

Written by Brent

April 2, 2011 at 8:30 am