Wednesday, April 14, 2010

I will forever be a steak and potatoes girl

I have a special gift that I think is quite rare (haven't yet met anyone with it -if u have it let me know). I can imagine the way 2 flavors will taste when melded together without even a morsel of the food reaching my mouth or nose (smell and taste go together). I often don't even need the food to be in front of me to partake in "imaginary gastronomical delights" and I have spent many an hour dreaming of sweet juicy pineapple topped with velvety whipped cream,  succulent thick juicy filet mignon with a kick from peppercorns and topped with creamy blue cheese served with crispy, salty french fries,  the potent flavor of roasted red peppers mixed with the freshest extravirgin olive oil and garlic, or my personal favorite the flacky crunchy taste of fresh baguette topped with juicy and warm garden tomatoes and basil (picked that day) drizzled with olive oil and paired with the sharp, biting taste of the stinkiest, smelliest, freshest sheep cheese (I like crotonese) you can find.... remembering is making me hungry. What can I say eating is one of life's greatest pleasures and I need to eat what I like.

I've learned that denying yourself everything you previously ate when you change your eating habits is a recipe for disaster and only leads to binging. I mean I am and forever will be a meatatarian who likes red meat and who has a sweet tooth and a love of chocolate and I'm proud of that. While I have given up French Fries (I don't miss them at all -I'm sweet not salty lol) I've found many other ways to cook potatoes.... actually a pretty healthy complex carb.

 I've also learned than enhancing other flavors using garlic, fresh and dried herbs, mustard and hot peppers (if you're a hot pepper person) can really cut down the fat you need to use. Also using olive oil over butter is a healthier alternative so I try to use it as much as possible.

Here's a "low fat" version of a steak and potatoe dinner that I enjoyed last week sorry there are no pictures

Filet mignon with mushrooms
Ingredients:
Filet mignon 4-8 ounces
Mushrooms (7-20 depending on the type -I prefer cremenis)
Garlic to taste (I like lots so use 3 cloves) minced finely
White wine -whatever's in the fridge
1 tablespoon of olive oil
Steak Spice (I buy the non salted variety)
Salt
Whole Peppercorns
Blue cheese (go for your favorite you only need 1/2 an ounce or so)
Fresh parsely

Using a sautee pan over high heat and the olive oil brown both sides of the filet mignon with steak spice and salt to taste until they lift easily off the pan (because of the low amount of fat it might smoke a bit - if it does then use some chicken stock or water to add some liquid. Then let the meat rest while you cook the mushroom and garlic. Chop the mushrooms and sautee them with the garlic on medium heat-deglazing the pan first with the white wine (red also works). When done add the meat and finish it off in the oven at 450 degrees to level of doneness (I like medium which takes 5-10 min). Serve with blue cheese and parsely on top

Potatoes
1 small low in starch potatoe boiled the day before and refrigerated overnight cut crossectionally into rounds
1 green pepper sliced in pieces 1/4 size of the potatoe
1 red onion cut the same size as the green pepper
1 teaspoon of olive oil
hot peppers/ hot spice to taste
Salt to taste

In a pan on high heat caramelize the onions with the olive oil and hot spice. When onions are brown, add the green peppers and cook until tender. Lastly add the potatoe and brown both sides, mixing with the onions and peppers -this should only take about 5 minutes because the potatoes are already done.

Serve potatoes with steak and a healthy order of veggies either grilled or fresh to increase the volume (the steak will look pretty small) and enjoy!

Tuesday, April 13, 2010

I haven't met a veggie I didn't like...at least in the last year

I realized how far I've come as I ate my dinner tonight. Gone are my veggie loathing days with no green at all on my plate. I realized very quickly when I embarked on my journey (I like to think of it as a journey and not a diet... because you can quit a diet) that I needed to pile my plate high with food at least once a day and frankly the only way to get the volume and to keep the calories low is with vegetables. I tend to need variety to keep me interested (not a steamed fish and broccoli girl at all!) and tonight I had grilled radicchio, fenyl, and green beans with carrots... 4 veggies that I wouldn't have eaten 1 year ago.

The key for me is in finding the right way to prepare the veggie because that makes all the difference (eg I could never grill eggplant). I also like to go to the vegetable section of my produce store and pick up things I've never tried before... the weirder the better...




Me July 2008 and Me Now