SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD
Serves 4.
• 2 lb. white mushrooms, trimmed and quartered
• 4 garlic cloves, thinly sliced
• 5 tbsp. olive oil, divided
• Coarse salt and ground pepper
• 1 tbsp. paprika
• 1 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• 2 flank steaks (11/2 lb. each)
• 2 tbsp. balsamic vinegar
• 10 oz. baby spinach
Directions
Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic and 1 tablespoon oil between 2 large rimmed baking sheets; season with salt and pepper and toss. Toast, tossing occasionally, until mushrooms are tender and browned, about 15 to 20 minutes. Refrigerate 2 cups for the Tostadas recipe for up to 2 days. Set aside remaining mushrooms.
In a small bowl, combine paprika, oregano, red pepper flakes and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then the spice mixture.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Sear steaks in two batches, about 5 to 7 minutes per side for medium-rare (lower heat if the skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas for up to 2 days. Tent remaining steak with aluminum foil to keep warm.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.
Nutrition information per serving:
Calories449Fat26 gCarbohydrates14 g
Saturated fat7 gProtein40 gDietary fiber4 g
STEAK TOSTADAS WITH CILANTRO SOUR CREAM
Serves 4.
Note: If you prefer, you can substitute your favorite cheese for the Manchego. Any melting variety, such as Cheddar or Monterey Jack, will work.
• 4 (6-in.) flour tortillas
• 1 c. shredded Manchego cheese (4 oz.)
• 1 reserved cooked flank steak, thinly sliced against the grain
• 2 c. reserved cooked mushrooms
• 1 (10-oz.) pkg. frozen corn kernels, thawed and patted dry
• 4 green onions, thinly sliced
• Coarse salt and ground pepper
• 1/2 c. reduced-fat sour cream
• 1/4 c. chopped cilantro, plus more for garnish
• 2 tbsp. fresh lime juice, plus lime wedges for garnish
Directions
Preheat oven to 475 degrees. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (it's fine if they overlap); sprinkle with cheese. Bake until edges are golden, about 4 to 6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and green onions; season with salt and pepper. Top tortillas with steak mixture. Bake until warmed through, about 6 to 8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice; season with salt and pepper. Serve tostadas topped with cilantro sour cream and garnished with cilantro and lime wedges.
Nutrition information per serving:
Calories666Fat33 gCarbohydrates41 g
Saturated fat14 gProtein50 gDietary fiber4 g
BRAISED CHICKEN WITH WHITE WINE, TOMATOES AND PEAS
Serves 4.
• 2 c. long-grain white rice
• 12 boneless, skinless chicken thighs (31/2 lb. total)
• Coarse salt and ground pepper
• 2 tbsp. olive oil
• 1 c. dry white wine, such as sauvignon blanc
• 1 tbsp. fresh thyme leaves, plus sprigs for garnish
• 1 (10-oz.) box frozen peas
• 1 pint grape tomatoes, halved
• 2 tbsp. fresh lemon juice
Directions
In a medium saucepan, cook rice according to package instructions. Spread 3 cups cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice recipe for up to 1 day. Cover remaining rice in pan to keep warm; set aside.
While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high heat. Working in batches, cook chicken until browned, about 4 to 5 minutes per side; transfer to a plate (reserve pot).
Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer and cook, partially covered, until chicken is opaque throughout, about 10 to 15 minutes. Remove 4 chicken thighs; refrigerate for Chicken Fried Rice for up to 1 day.
Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, about 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.
Nutrition information per serving:
Calories532Fat12 gCarbohydrates52 gSaturated fat3 gProtein47 gDietary fiber4 g
CHICKEN FRIED RICE WITH BOK CHOY
Serves 4.
Note: Any fast-cooking greens can be used, but the flavor and texture of bok choy are nice. For some heat, add a pinch of red pepper flakes or a shake of hot sauce.
• 2 tbsp. vegetable oil, such as safflower, divided
• 2 eggs, lightly beaten
• Coarse salt and ground pepper
• 1 lb. bok choy, cored and coarsely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 3 c. reserved cooked rice
• 4 reserved cooked chicken thighs, shredded
• 1 tbsp. grated peeled fresh ginger
• 2 tbsp. rice vinegar
• 2 tbsp. soy sauce
Directions
In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggs; season with salt and pepper and cook until set, about 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up and thinly slice eggs crosswise; set aside.
In skillet, heat remaining tablespoon oil over medium-high heat. Add bok choy, onion and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, about 2 to 4 minutes.
Add rice, chicken, sliced eggs, ginger, vinegar and soy sauce. Cook, tossing, until heated through, about 3 to 5 minutes.
Nutrition information per serving:
Calories592Fat21 g
Carbohydrates45 gSaturated fat4 gProtein48 g Dietary fiber2 g
