The Foodee Project

Beef Fajitas

JansSushiBar — Wed, 30 Nov -0001 00:00:00 +0000

Patty is all snugly tucked away in our freezer – I promise I’ll have the photos of her being cut into all of her delicious components Friday (but somehow I don’t think that post will generate 37 comments…). At any rate, we had a larger flank steak that had been languishing, all alone, in the freezer from our previous side of beef. So I took it out, threw it in a bag with a marinade, then tossed it in a smokin’-hot skillet and made…
Fajitas.
Flank steak is from the abdominal section of the hind quarter of the cow, and is one of the tougher cuts of meat from that section of the animal – cuts from the hind quarter are usually the most tender (the tenderloin, for example). We could have actually had it made into a London Broil, but we love our fajitas in this house, so flank steak it is. Because it’s tough, you can braise it if you like – although I’ve never had much success with that method, so we prefer to grill it. However, the grill is sitting in the garage at this time of the year, so I performed an indoor version which started on the stove top and ended in the oven.
I’ve actually posted the grilled version of this recipe before, which included canned chipotle peppers in the marinade. I have a hard time finding chipotles that have either no wheat or MSG, so I’ve replaced it with chipotle chili powder here. The substitution worked quite well, and the recipe is still delicious, and still easy.
I grilled a red bell pepper, a poblano and a sliced onion on a cast iron grill on the stove while the steak finished in the oven, and made guacamole for my and Beloved’s fajitas; the kids had theirs with refried beans, cheese and sour cream, wrapped in a flour tortilla (I’ve relaxed my stance on wheat in the house just a tiny bit while Jolly and The G Man are here). The result was a quick and easy dinner that everyone enjoyed.[ingredients]1 medium orange,2 limes,1/4 cup olive oil,2 garlic cloves,1 tablespoon chipotle chili powder,3 tablespoons cilantro,1 teaspoon ground cumin,1 teaspoon salt,2 pounds flank steak,

Chicken with Fennel, Apple and Raisins

Christy Butch — Wed, 30 Nov -0001 00:00:00 +0000

Fine chop 1 tbs of fennel fronds. Thinly slice the bulb into 2 inch long thin strips not including the core.Slice 1 small apple into small pieces.( I leave the skin on)

Heat about 2 tbs of oil in a large skillet over medium high heat. Add the chicken cutlets and sprinkle with salt pepper and rosemary. Cook 4 minutes on each side until done. Remove from the pan and keep warm in foil. Add fennel bulb to pan and saute 1 min. Stir in wine. Add a pinch of salt, chicken broth, raisins , apple and vinegar; cover and cook 4 to 5 minute until fennell softens. Return chicken to pan and stir. Serve hot.[ingredients]1 fennel bulb with stalks,Extra virgin olive oil,4 chicken cutlets,sea salt,black pepper,1/2 tsp dried rosemary,1/4 c dry white wine,3/4 c organic chicken broth,1/4 c raisins,2 tsp red wine vinegar,

Braised Pork Belly with Cherry Sauce

Matt — Wed, 30 Nov -0001 00:00:00 +0000

We picked up our first allotment of “Dig the Pig” from Darla and Rick in the parking lot behind Farm Burger. Buying meat out of a trunk of a car in a parking lot was a unique experience, which reminded us of similar transactions in our misguided youth. (Ha!) I knew there was some pork belly coming to us, so I had been planning a braise. I was inspired by these recipes – Cider-Braised Pork Belly with Cranberry Chutney and Apple Frisée Salad, at Houseboat Eats; Michel Nischan’s Braised Pork Shoulder with Cherry Gravy, in this month’s issue of Food & Wine; and Roasted Pork Belly with Sweet Potatoes, at Rufus’ Food and Spirits Guide. You might notice that I borrowed elements from each of these recipes. Yep, and it worked out pretty well too! Thanks, guys!

A note about pork belly – it is lusciously, decadently, deliciously fatty. It is the holy part of the pig that provides us with bacon. If you don’t enjoy the sensation of crispy fat melting in your mouth, for goodness sake don’t even look at this recipe. Skip along now, and leave the pork belly to the rest of us!

Every bite was sinfully good, but was possibly a little too much on the sweet side. I may have pushed it over the top by serving it with sweet potatoes AND cherry sauce. Next time I make this, I will try it over something like polenta or mashed vegetables to give it more balance. However, I found that a nice glass of Pinot Noir complemented it well! If you’d like to try it with sweet potatoes and fennel, the recipe is here – just leave out the bacon when you roast it.[ingredients]1 to 1.5 pounds pork belly, including rind,Kosher or sea salt,ground pepper,~3/4 teaspoon ground coriander,2 tablespoons coconut oil,2 tablespoons extra-virgin olive oil,1 stalk celery,1 carrot,1/2 sweet onion,2 tablespoons tomato paste,1/2 cup red wine,1 cup apple cider,1 cup meat stock,1/2 cup dried sour cherries,~1-2 tablespoons red wine vinegar,

Fish Soup in Tomato-Saffron Broth with Broccoli, Cauliflower and Cabbage

Matt — Wed, 30 Nov -0001 00:00:00 +0000

As mentioned in the recent article on sulfur-rich vegetables earlier this week, the best and easiest way to cook sulfur-rich veggies is steaming until “tough-tender.” Top with some form of fat – butter, olive oil, animal – and you have a simple and delicious side dish. Inevitably, however, the day will come when you’ll be staring at a plate of steamed broccoli and butter thinking, there’s got to be more ways to dress up sulfur-rich veggies.[ingredients]2 tablespoons butter,1 white or yellow onion,2-4 garlic cloves,1 (28-ounce) can chopped tomatoes,2 tablespoons tomato paste,1 teaspoon dried dill,1 tablespoon parsley,4 cups of water,Generous pinch of saffron threads,1 pound of fish (skin removed) such as salmon or firm, white-fleshed fish like Pacific halibut, tilapia, or Pacific cod,1 head of cauliflower or broccoli,2 cups cabbage,Salt to taste,Optional addition: 1 can of coconut milk,

gingery chicken and bok choy soup

JuliaCampbell — Wed, 30 Nov -0001 00:00:00 +0000

ginger and cilantro-infused broth, shredded chicken, bok choy, toasted sesame oil. make it.[ingredients]1 large bunch fresh cilantro,2-3 inches ginger root,1 whole chicken, about a 3 pounder,1 bunch of scallions,1 serrano pepper,10 cups water,1 tablespoon sea salt,1 bunch bok choy,3 medium carrots,6 ounces shiitake mushrooms,2 tablespoons fish sauce,1 tablespoon gluten-free tamari,1 tablespoon toasted sesame oil,4 teaspoons rice vinegar,

Pistachio Pesto Chicken Pasta

Juli Bauer — Wed, 30 Nov -0001 00:00:00 +0000

Pistachios are the new pine nuts. But cheaper. And better. [ingredients]v1 medium spaghetti squash,1/2-2/3lbs chicken,1 cup pistachio,1-1 1/2 cup basil leaves,2 garlic cloves,1/2-1 cup olive oil,juice of 1 lemon,salt and pepper to taste,handful of sundried tomatoes, sliced, to garnish,

Sweet Potato Poi

onionsaregross — Wed, 30 Nov -0001 00:00:00 +0000

Poi is a Polynesian staple food, typically made with mashed taro root. However, it’s a little-known fact that the Hawaiian people also made poi from sweet potato and breadfruit. Given the fact that taro root is relatively hard to come by here in Maryland, we regularly make sweet potato poi to stave off our Hawaiian-food cravings. To bring in a little extra island flavor, I add a little coconut milk to the poi, which gives it a taste similar to haupia (a Hawaiian coconut dessert). Its creamy texture and sweet taste are perfect accompaniments to my kalua pig recipe.[ingredients]3 sweet potatoes,1 cup coconut milk,1 cup water,1 tsp sea salt,

Kale + Tomato{ish} Soup

Paleo On A Budget — Wed, 30 Nov -0001 00:00:00 +0000

What?! I know right… that’s crazy. But it’s freaking epic. It was easy and yummy and for the most part cheap to make. I’m guessing you have most if not everything in your kitchen right now. Yeah…. you’re getting even more psyched for this.

Here’s the skinny… if you don’t have Kale or its too pricey just switch it out for spinach, cabbage, or some sorta leafy green no big deal. Buy what’s on sale and fits el budget.

In other news, the new blonde roast at Starbucks is AMAZING. It’s a light roast but it doesn’t lack in flavor which is what I was worried about. So try it out next time you’re there!

Ok I’ll stop rambling… Price break down of this yummyness at the bottom.. and P.S. This was not only dinner last night but breakfast this morning, and there’s still leftovers![ingredients]1 lb Spicy Sausages,1 Medium onion,1 Big Bunch of Kale,1 12oz bag frozen pepper strips,1 14oz can diced tomatoes,1/3 of a 28oz can of crushed tomato,1/2 tsp garlic powder,1 tbsp oregano,/2 tbsp Italian Seasoning + Basil,4 cups chicken stock,Coconut Oil,Fresh Lemon Juice,Black Pepper,salt,

Sweet Potato Steaks with Chevre Relish

Mango y Sal — Wed, 15 Feb 2012 19:59:38 +0000

Sometimes the most beautiful accidents come out of having nothing in the pantry. Pecan, celery, orange and pineapple relish mixed with goat cheese tops roasted slices of sweet potato, making for a tangy, slightly sweet appetizer.[ingredients]pecans,celery,pineapple,unsweetened relish,2-3 forkfuls of goat cheese,black pepper,red wine vinegar,olive oil,2-3 drops Creole mustard,1 large sweet potato,

Traditional-Cut Korean Short Ribs

onionsaregross — Wed, 30 Nov -0001 00:00:00 +0000

Learn how to carve and cook this delicious cut from a rack of beef short ribs![ingredients]1 package beef short ribs (1 lb.),1/2 asian or bosc/golden pear,3 tbsp wheat-free tamari or coconut aminos,1/2 cup club soda / soda water,juice of 1/2 lime (1 tbsp),1 tbsp raw honey,1 tsp grated or ground ginger,3 cloves garlic,1 tbsp sesame oil,1 tbsp sesame seeds,1 pinch red chili flakes,