Thank Goodness for the January/February Issue!

You may have noticed, we fell a little behind on the writing again.  Ugh.  Who knew so much writing would be required for a blog? Anyway, as usual, we have been cooking in a timely manner, just not updating you on all of our adventures.

So, let me introduce the Jan/Feb 2010 issue!  The Light Issue.  Lots of lean meats and veggies in this one.

I started the year off making the Pasta with Roasted Vegetables and Arugula.


As is often the case with the EF pastas, it seemed a little dry.  I don’t think this would have been an issue if I had doubled the roasted vegetable recipe.  The vegetables were pretty delicious. Roasted garlic, shallot and tomato make a nice, savory combination.

I say, go ahead and make this, just double the veg!

Yogurt-cheese spread (with special appearance by the rest of the sandwich)

Steak sandwich wrap

ignore my scaly gator-hands...

ignore my scaly gator-hands…

This was the recipe that used the leftovers from the notorious steak of the bazillion peppercorns.  So the key to these sandwiches was definitely to pick off the peppercorns.  Once that’s done, everything else is pretty straightforward.  I made these on some of those little “sandwich thin” things, because I sent D to the store with a grocery list that said “flatbread.”  These are, indeed, flat pieces of bread.  D acknowledges that it was a mistake.  But the sandwich thins are good!  And sometimes wraps are a mess.

This is mostly just a straight-ahead steak sandwich with the exception of that yogurt spread.  It’s low-fat Greek yogurt and Parmesan cheese in equal parts.  This spread should be on all sandwiches.  It’s so good.  It’s got the creaminess and tang of mayo (close enough) with the saltiness of cheese.  I’d eat this spread on crackers.  I’d dip carrots in it.  Suffice it to say, I’d recommend it.


(not pictured: grody steak)

Flat iron steak with cauliflower and arugula*

  • 4 small flat iron steaks (don’t do what I did, read below)
  • 1 head cauliflower, cored and cut into small florets
  • 2 garlic cloves, smashed
  • 2 T fresh lemon juice
  • 1 T olive oil
  • 2 bunches arugula, thick stems removed.  or 10 oz of baby arugula and ignore the stems!
  • 1 ounce Parmesan, shaved with a veggie peeler
  1. Heat a large skillet over medium-heat.  Season the steaks with Montreal Steak Seasoning (yeah, Martha calls for salt and pepper….sucker).  Place in skillet, and cook until medium rare, 5-6 minutes per side.  Transfer to a cutting board and tent with foil.  Hang on to that skillet.
  2. Add cauliflower, garlic, and 1/2 c water to skillet; season with salt and pepper this time.  Cooking, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes.  (I didn’t have any problem with the bottom of the pan getting too dry, but the recipe says you can add 1/4 more water).
  3. Meanwhile, in a large bowl, whisk together lemon juice and oil; season with lame salt and pepper.  Add arugula, hot cauliflower, and Parmesan cheese to dressing in bowl; toss to wilt that arugula.  Steak steaks and veggies together.  You can garnish it with lemon wedges, if you’ve got them handy.

*adapted from Everyday Food Issue #47 page 18 November 2007.


Can’t you see it?  Yeah, I forgot to take a picture.  Probably because it wasn’t all that good, but I won’t blame the recipe.  The recipe calls for flat iron steak.  Well, I go to a small grocery store and the meat selection is mostly for making Mexican food.  No flat iron steak.  I’ll be honest, I don’t really know my cuts of beef anyway.  So I bought four boneless hunks of something or other.  Round steak?  It was pretty terrible.  I think it was stew meat.  oops.

The veggie part was good.  It was nice to saute the cauliflower and add it to the arugula to wilt it.  Add some shaved Parmesan cheese, and I’m sold.

Too bad I wasn’t sold on buying the right steak.