Turn off the T.V.
Play this song loudly. Put it on repeat and dance around the kitchen.
Make the following meal from Ellie Krieger. I am cooking my way through her cookbook, So Easy.
Each week, I pick one or two of her recipes and cook them on the weekends, then eat on them through out the week, and I am on number 5 right now, and she has not let me down once. At first glance, this meal appears to be heavy, and honestly, not very good for you. But, when you eat it, it is refreshing, and yummy, just like everything else she has done that I have tried.
After it was done, I held the plate in my hand, danced around the house eating with my fingers. A great night.
So grab a beer, play some tunes, and cook this ASAP.
Sirloin Steak with grainy mustard sauce and Parmesan steak "Fries"
4 teaspoons canola oil
1 small shallot, finely chopped
1 tablespoon flour
2 cups chicken broth
1 sirloin steak
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons whole grain mustard
2 beefsteak tomatoes, thickly slices
heat 2 teaspoons of oil over medium heat. Add the shallot and cook until softened. Stir in flour and cook for 30 seconds. Stir in the broth, bring to a boil, and cook until reduced to 1 cup. (About 10 min)
Cook the steak. Sprinkle both sides with salt and pepper. Heat 2 teaspoons of oil in skillet over medium-high heat. Cook steak, turning once for 6-8 min. Transfer to cutting board and cover with foil.
Discard fat from pan. Add sauce and bring to simmer. Stir in mustard and season to taste with salt and pepper.
2 russet potatoes
1 tablespoon canola oil
1/4 cup Parmesan cheese
salt to taste
Preheat oven to 450.
Spray a baking sheet with cooking spray.
Cut potatoes in half lenthwise. Cut each 1/2 into 4 slices lenghtwise.
Put potatoes in a bowl and coat with oil.
Place in over and bake for 20 min.
Sprinkle with cheese and bake for another 15 to 20 min.
Eat, dance, enjoy.