Archives for posts with tag: arugula

There are just some foods you always use.  If I am eating a sandwich, 9 times out of 10 it has arugula in it.  I do not usually buy steaks, but this day I was feeling it.  I mean I love red meat, juicy, tender, and flavorful, but I am not that confident cooking it at home.  Therefore, it is usually reserved for restaurants.  This should change.  After making this steak sandwich I realized it is not hard at all.  Yes, this should be reserved for an occasional splurge, but I had to share it for the times you are feeling carnivorous.  (Sorry, vegetarians and vegans).  Yes, you can substitute chicken or eggplant, or tofu, but in this case I choose not to!  Yes, that was a little mean.  I promise, I am not mean.  All in good fun!

I used strip loin steak, which served its purpose well here.  I smothered it with a chipotle, feta, herb, and roasted garlic dip.  I realized this is a signature move of mine: making a dip full of herbs in my mini food processor.  I swear, it is so easy and so yum!  Plus, the combinations are endless.  I must say, I love making dips.  I am a mad woman with my food processor.  Honestly, I do not know what i would do without it.

I should stop gushing about my food processor, you might get the wrong idea.  This post is supposed to be about my steak sandwich!  I caramelized onions (another “habit” of mine) with yellow peppers, jalapenos, and mushrooms.  This steak sandwich does have a few identity issues.  Does it want to be Southwest, Philly, Mediterranean style?  Does it really matter?  I do not think so.  All the combinations taste good together and that is what is important to me.

Also, be warned, this sandwich is messy!  I love to eat messy.  It is more fun.  There is a time and place is be civilized and dainty, but not when it comes to a steak sandwich.  I will leave the proper decorum to the finger sandwich and scone crowd.

New York Strip and Caramelized Onion, Mushrooms, Peppers and a Chipotle Feta Dip Sandwiches (what a mouthful!)

makes 3 Sandwiches

Ingredients

extra virgin olive oil

1 pound Strip Loin Steak

kosher salt

freshly ground black pepper

1/2 a red onion, sliced thinly

3 sprigs of thyme

handful of cilantro leaves

1/2 a bell pepper, sliced (any color you prefer)

1 jalapenos pepper, seeded and julienned

10 mushroom caps, kept whole (any variety you like)

fresh baby arugula leaves

1 avocado, sliced

1 multigrain baguette

For the dip

1/2 cup reduced-fat sour cream

2 tablespoons lite mayo

1-2 chipotle peppers (1 for medium spicy, 2 for extra hot)

10 sprigs of chives, roughly chopped

1/2 cup parsley, roughly chopped

1/2 cup cilantro, roughly chopped

5 cloves of roasted garlic (Take the cloves of garlic, add salt, pepper olive oil, wrap them in foil and bake at 350 degrees for 30-45 minutes, or until they are soft and spreadable like butter)

1/4 cup feta cheese

juice of half a lime

dash of extra virgin olive oil

1 teaspoon honey

kosher salt, to taste

freshly ground black pepper, to taste

Method

Preheat the oven to 400 degrees.  Heat an oven safe pan on medium heat.  Add a little olive oil to the pan.  Season the steak generously with salt and black pepper.  Sear  the steak for about 2 minutes per side.  Transfer the pan to the oven for 8 minutes for medium-rare.  Remove from the oven and allow to rest for 10-15 minutes.  After resting slice on a bias against the grain.

In a pan on medium-low heat sauté the onions with the thyme for about 10 minutes until they begin to caramelize.  Add in the mushrooms and cook for 5 more minutes.  Season with salt and pepper.  Add in the bell peppers and some cilantro and allow the peppers to soften, about 2-3 minutes.  Set aside.

For the dip, in a mini food processor add all the ingredients and pulse until combined.

To assemble the sandwiches, spread the dip on the baguette, lay the steak, avocado, caramelized onions, peppers, mushrooms, top off with the baby arugula and dig in!

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Bread and a combination of cheese, meat, vegetables, and spreads is absolute bliss to me.  This sandwich is so quick, I think everything was done in 15 minutes from start to finish.  My husband is having exams these days so he’s home for dinner then back to the library.  I’m on a deadline!  Sandwiches fit in perfectly with these “deadlines.”  No, he’s not at all a tyrant who will scream if dinner is not on the table, but I would just like him to maximize his study time.

I coated the shrimp in cornstarch, chili flakes, and salt and lightly pan fried them so that they would slightly resemble the shrimp in po’ boys.  MMMMmmmmMMMMmmm po’ boys, how I love thee.  I guess this is my ultra quick version of a po’ boy minus the remoulade and the french bread.  But, hey I had some sort of inspiration to lead me to this sandwich.

If you recall I used harissa in a salad. I wanted to spruce up the regular mayo but didn’t have the time to chop up herbs and the like, so a squeeze of harissa into the mayo created a really nice spicy mayo that I would make again the same exact way even if I had the time to chop herbs.  My favorite sandwich combination is arugula, tomatoes, avocado, and red onion.  I forgot the red onion in this one, though I have no idea how I did. 🙂  This turned out to be a triple decker club, hope you enjoy it!

This recipe is one of those recipes that you wonder why I would even post it because it’s so easy.  I feel like that when I watch some cooking shows and they teach you something anyone can do without thinking.  But this was really yum, so I wanted to share it with you. 🙂

Shrimp, Avocado, Tomato, Arugula, Harissa Mayo Club

Makes 2 sandwiches

Ingredients

1 pound peeled and deveined shrimp, tails removed

2 1/2 tablespoons corn starch

1/2 teaspoon red chilli flakes

1/2 teaspoon salt

handful of arugula

half an avocado, sliced

1 tomato, sliced

3 tablespoons of mayo mixed with 1 teaspoon of harissa paste

6 slices multigrain bread, or any bread of your choice (if you don’t want to add an extra slice of bread just use 2 slices)

2 tablespoons olive oil

Method:

Toss the shrimp with cornstarch, chili flakes, and salt.  Pan fry in oil about 3 minutes per side or until cooked.  Toast the bread and spread the harissa mayo on the bread (both sides or one side).  Add the shrimp and arugula to one layer and then tomato and arugula on the next layer of the triple-decker.  Cut across diagonally and serve.


I really need to get back to healthy cooking.  But who wants to read a blog post about some calorie-free dish of blah?  Not me for sure.  I “ooooh and ahhh” when something is decadent and rich.  This quiche is both of those things.  I went through a phase where I would not touch eggs, they would just gross me out.  I think it had to do with the smell of the yolk, something I still have not come to terms with.  Now, I like omelets, quiches, and the like but will not touch a runny yolked egg.  I know, I know, culinary faux pas on my part, but let me have one.  Otherwise, I am not picky at all.

The story of this quiche comes from my grocery trip last week.  I picked up leeks with no inkling of what I would make out of them; a soup was the most obvious thing that came to my mind.  But then again, I thought, “Boring!”  So I sifted through my cookbooks hoping to find the perfect leek tart recipe.  Not much luck.  Booooo.  Then I went to Google and typed Leek and Mushroom Tart and I was led to Deb (whose site I love) from Smitten Kitchen’s recipe for Leek and Mushroom Quiche and alas I had some inspiration.  I used her recipe as a starting point and wanted to add my own flair to it clean out my fridge.

I used a mish mash of cheeses, sour cream, light cream, herbs and the outcome was good!  My husband rolled his eyes at me when I said I am making a Leek and Mushroom quiche for dinner, probably because he knew he was going to have be vegetarian tonight.

*Oh!  Don’t worry about the dough, if I can do it you CAN do it too.  Plus, I don’t even have a rolling pin and used a glass to roll out the dough.  (I know, I can spend on other things but I’m stingy when it comes to a rolling pin, only God knows why, :))  It was simple to make, probably because I have a food processor, if not the story would probably be a rant furthering my hate for dough making.  Fortunately, I succeeded!  But, if it’s easier for you do get a pre-made pie crust or use puff pastry.

Empty out the Fridge Quiche

Inspired and Adapted from Smitten Kitchen’s Leek and Mushroom Quiche

Tart Crust from Martha Stewart and Baking Technique from Joy of Baking (Makes 2 crusts, so halve the recipe or save the other crust for later)

Serves 4-6

Ingredients

1 tart crust rolled out in a 9 inch pan and pre half-baked

2 cups chopped leeks, rinsed thoroughly

1 1/2 cups sliced mushrooms, I used half shiitake and half baby bella

2 tablespoons olive oil

3 cloves garlic, chopped

4 sprigs of thyme

1 teaspoon salt, or to taste

1 teaspoon black pepper, or to taste

3 large eggs

1/3 cup low-fat sour cream

1/4 light cream or milk

1 cup grated cheese of your choice, I used a mixture goat cheese, fresh mozzarella, and manchego

1/2 chopped baby spinach

1/2 cup chopped baby arugula

1/4 cup chopped parlsey

12 sprigs of chives, chopped

Method

Caramelize the leeks and mushrooms with salt, black pepper, and thyme in the olive oil on medium low heat for about 20 minutes and allow to cool slightly, discard the thyme stems.  Preheat the oven to 400 degrees.  In a medium sized bowl crack the eggs and whisk.   Add the sour cream, light cream, cheeses, baby spinach, baby arugula, parsley, and chives.  Next, add the cooled leeks and mushrooms.  Add extra salt and black pepper if necessary.  Pour the egg mixture into the pre half-baked tart crust.  Bake for 45 minutes.  Allow to cool slightly, do not serve it right out of the oven, it tastes better warm.  I served it with a mixed green salad like on Smitten Kitchen, and with a dijon vinaigrette.