Steak with Tomato Pan Sauce
I have made this dish four times, and every time I make it, I mean to blog about it! However, I just never get organized. This morning, though, I planned an extra portion so that I could blog about it!
This dish is fast and simple, yet it delivers like you have slaved over your stove for hours. The ingredient list is short, but the flavors come out complex and bright. I chose a top sirloin steak, because when it is cut thin, it pan sears beautifully. But, you could really use any cut of meat that you prefer. Filet mignon, NY steak, or even a Porterhouse. Of course, you would have to change the cooking time accordingly:) But, I can’t guarantee that it will pan sear as well as the top sirloin.
I have served this at a dinner party with a baked parmesan risotto, but fresh bread or even mashed potatoes would be terrific. Tonight, it was just steak and veggies for us though!
Spinach and Ricotta Cannelloni
If not to make my obsession worse, I got another Donna Hay Cookbook called Modern Classics 1 from one of my best friends, Kylee, for Christmas. This recipe caught my eye the very first day, and has been on my list to make for about a month now.
Because I had the day off today, it seemed like the perfect opportunity to try this recipe because it requires about an hour and a half of preparation. This would be a perfect meal to make in advance and freeze. Then, on a busy night, all you have to do is preheat your oven and cook the dish until it bubbles (about 45-60 minutes). I used my basic sweet tomato sauce to cover this pasta, but you could make it even easier by using your favorite store-bought sauce. Also, the fresh lasagna sheets in this dish are to DIE for! I am starting to like fresh pasta more and more. It has a much different flavor and texture than dried pasta, but I am learning to love it. Pretty soon I know I should venture into making my own pasta……
Sweet Tomato Basil Sauce
All tomato sauces are not made equal! I use to think that if I was having pasta with a sauce that was not Prego or Ragu, it was not good. Boy, was I wrong! I thought that all tomato sauces were supposed to taste like those store-bought brands. However, after knowing how good homemade sauce is, I will never buy the store-bought stuff again.
Also, it doesn’t take that much time to make your own sauce, and your efforts are additive and preservative free. Also, anytime you are making a tomato sauce, you HAVE to use San Marzano crushed tomatoes. Their sweet, fresh flavor is unparalleled by any other canned tomato I have tasted. This sauce can be used for spaghetti, or lasagna. You could also add ground beef or chicken, olives, or chili flakes depending on your taste. I am using it for a spinach and ricotta cannelloni that I am making tonight,
Tomato Basil Soup with Parmigiano Crisps
This morning when we woke up, it was raining like crazy. So, Erik suggested soup for dinner. He loves all soup, but he really likes tomato basil (yes, you are remembering correctly, he hates tomatoes). This recipe just fell upon me, and it is a winner! Roasting the tomatoes is a must.
Five Cheese Lasagna
Erik just turned 29 last week, however, we celebrated his birthday all weekend. For one of his events, he requested that I make lasagna. I researched a bunch of recipes, and this one intrigued me the most. This is a “high-maintenance” lasagna. I would save it for a special occasion because of cost and time, but you HAVE to try it!
