Steak and Potatoes - B's Kind of Dinner

Even though we already celebrated B's birthday two days in advance of his actual birthday, I still wanted to cook something for his special day. In all honesty B did not want to make a big deal out of it since his birthday fell on a Monday. We were just going to treat it like a any other day and go about our usual Monday schedule. He has afternoon meetings and tae kwon do and I have work and gym:-). Just when I thought I was going to the gym and him to tae kwon do, we both (or I did) convinced each other to just stay home. Not that I am irresistible, I think it's because I bribed him with steak and potato. What man would say no to that, right?




Pan Seared Grassfed Top Sirloin with Creamed Spinach and Mushrooms


Steak is seasoned with salt, pepper, herbes de provence and rosemary. Seared for 5 minutes on each side (depending on your preference). After searing the steak, use the same pan to saute shallots and mushrooms, for a few minutes. Slowly add balsamic vinegar and heavy cream (you can eye ball depending on how much sauce you want). Let it simmer and reduce until thickened. Season with salt and pepper. Add spinach at the end and stir together. Serve on top of steak! 

Sorry the picture is kind of grainy

Loaded Baked Potato with Sour Cream and Bacon


Bake russet potato covered with foil for about 45 minutes until cook. Cut in half and put a dollop of sour cream and top with crumbled bacon and fresh chives. Season with salt and pepper according to taste. 



Unfortunately I did not make this one. Store bought from Whole Foods. Mudslide fudge brownie. How sinful does that sound? I only had a small bite and it was so rich. I think B liked it....lol......

Wednesday's Catch of the Day

If you are regular reader (let me just pretend I have readers, okay?) of my blog, you will know my love for anything seafood. I care for my health and will eat anything benificial to my body.  I try to eat fish at least three times a week. Not only it's a good source of protein, but also a good source of omega-3 fatty acids. If you are not taking any Omega-3 supplments, you better be eating a lot of fish that are rich in Omega 3.  Did you know that it helps reduce over all body fat? And who doesn't want that, right?   

Here is a simple, quick, and healthy recipe you can prepare.  I got these wild caught red snapper from Whole Foods last week and decided to just broil the whole fish and seasoned it with lemon, salt and pepper. 

Served with pickled cucumbers and sauted Spinach. Healthy and nutritious. If you eat like this on a regular, I can assure you that you will start shedding that extra pounds you are trying to get rid of. 

Have a great Wednesday mis amis.

Bisous, Contessa   

Healthy Turkey/Beef Chili

Ever since I discovered the groundbison chili recipe from jillfit's website, I have been hooked. I make it almost every week and it's easy to store in the freezer. The recipe uses ground bison, which is a healthier alternative than regular meat. Bison, which is commonly called "buffalo," are raised naturally, without any harmful hormones or feed additives (most of the time).  Their main diet consist of feeding on grass. The meat is high in protein and has a lower fat percentage compare to beef, chicken, or pork.  I mean it taste just like regular beef but it's lightly sweeter. I have been buying bison meat for the last two years now. 

I know it may sound like I eat junk during the weekends, but trust me, I have a very strict diet during the week. Mostly protein, veggies, and fruits. And since I work out, I need all the protein and veggies I can get. Well lean protein that is. And on the top of my list of protein to buy are bison, turkey, and fish.  

Last night, while I was making my batch of chili, I decided to mix lean ground turkey and ground bison together. It was a protein loaded chili I tell you:-). This can be eaten alone with veggies, with pasta or potatoes(but no carbs for me), or mix with your salad.

In this recipe, you'll need one pound of ground turkey and one pound of ground bison (you can find these are at Wholefoods or the frozen section of your grocery stores). Chopped fresh tomatoes, 2 cloves chopped garlic, 1 chopped onion, cumin, cinnamon, salt and pepper to taste.

Sautee the meat with onions and garlic until brown. Add your chopped tomatoes (you can also use canned chopped tomatoes), one can of tomato paste, one can of black or pinto beans (I usually buy with no salt, but if you get the regular kind, make sure you rinse it with water first so take a little bit of the salt out), and the secret to this recipe is the bone suckin sauce. 
  

This particular sauce is all natural, no fat, and low in sodium. But it's just as flavorful. But ofcourse, you can substitute with any regular bbq sauce of your choice. Mix together. Slowly add your seasoning such as the cumin, cinnamon, chili powder (if you want a kick to it), salt, and pepper to taste. Just please eye ball it and season according to your taste.

Cover and simmer for at least an hour. This is very hearty to eat especially during the winter. Let me know if you try it.

Bisous, Contessa

Hearty Soup On A Cold Weather

This is my own version of Mung Bean soup known as Ginisang Munggo, a popular soup from the Philippines. It's usually cooked with sauteed mung beans and pork belly. However, my own version involves less cooking and healthier.  Everything is cooked in one pot. I don't the sauteing process since that will just add additional oil on the soup.  I also use a leaner cut of pork than your usual pork belly. :-)

 

If you want to get your servings of vegetable and protein in one meal, this soup is for you.  I grew up eating this soup in the Philippines and now that I am a grown up, I am still eating it:-). One would probably think that since I am now living in the states, my meal would probably consist of anything fancy. Usually the ones we grew up eating are the ones that are good for us.  I remember my mother forcing me to eat vegetables and I hated it. Now that I am a grown up (wow really?), I am slowly catching up on all my vegetables.  Not too late you know! 

I make this soup on a regular basis. At least maybe once a week as it is loaded with all the nutrition we need. And it's very filling on its own. But of course, if you are hard core Filipino, you will be eating this with rice.:-) What you need to make Contessa's Mung Bean soup:

Mung beans (purchased from Whole Foods)
Kale
Spinach
Mushrooms
Shrimp
Cooked Lean Pork chopped in small cubes
Garlic
Tomatoes
Onions
Low Sodium Vegetable Broth
Salt and Pepper to taste

Boil your mung beans with 3 cups of low sodium vegetable broth until soften and the beans split up. Once your beans are cooked, add your chopped onions, garlic, and tomatoes on the pot and add more broth or water to fill up the pot.  Let it boil, add your cooked pork, shrimp and slowly add the rest of your vegetables until cooked.  Let it simmer and season with salt and pepper to taste. 


Easy, hearty and healthy! 


Bisous,
Contessa
 

Who says being sick and baking doesn't go well together?

Bonjour mes amis! I am back and better than ever. I took a two day rest last week since I was feeling a little under the weather. I thought I had the flu but thank god, the test came out negative. Although, the doctor still suggested that I take another day of rest.
So what better way to spend my rest day but to cook right? I don't think I can ever fully rest in bed even if I am sick because all I watch on TV are cooking shows after cooking shows.
Since thanksgiving is just right around the corner, most cooking shows are showcasing their take on the traditional thanksgiving meal. I decided that maybe I should try my luck on baking pies. I have never made a pie before. I think I can confidently say that I am a great cook but a baker? I am still honing my skills on that, he he (paging my pastry chef cousin from NYC!). So I looked at some recipes from one of my cookbooks and checked the fridge if I had any of the ingredients for a pie. Luckily, I usually keep a stock of sweet potatoes in the pantry and for some reason, I decided to buy a ready to bake crust from WF last week when I was there. I guess I was thinking ahead of my self. So sweet potato pie that is....inspired from my Gourmet Today recipe book with a little twist of my own.

Since I already have a ready to bake crust, let me just provide you the recipe for the filling.

2 cups of mashed sweet potato
1 and 1/4 heavy cream (since I had no half and half available)
1/2 cup packed brown sugar
3 large eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/2/ teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup butter

Preheat your oven to 400 degrees. Combine the brown sugar, butter, one half of heavy cream and the seasoning in a low heat pot until the brown sugar is dissolved and the mixture is bubbling. Pour the mash potato and stir together and let it cool. On another mixing bowl, beat the three eggs, combine the half of heavy cream, and the granulated sugar. Mix thoroughly. Take the brown sugar mixture and combine them together. Pour the filling into your crust and bake for 45 minutes to an hour until the center is completely set.

I tell you, the combination of cinnamon, nutmeg and all spice make a great aromatic smell around the house. And I couldn't wait how my first pie turned out.

My first sweet potato pie!

At least B had a slice and liked it. Although, he was looking for his whipped cream:(

Bisous,
Contessa