Cumin-Rubbed Beef

Step 1 : Mix together cumin, mustard powder, garlic powder, sea salt, sage, and bread crumbs.
             Heat water for pasta, add pasta when the water boils.  Try to time it so pasta is done around the                    same time as the beef.

Step 2 : Coat pieces of eye of round beef with the seasoning mixture, then brown them on each side.

Step 3 : Pour red wine into the pan, just enough to cover the beef. 

Step 4 : When the beef is about halfway done, add vegetables to the pan.  

             I used cabbage and carrots.  I also grated some ginger into the pan. 

Step 5 : Remove the beef from the pan when it is done.  Once the pasta is drained, add it to the pan with the              vegetables and sauce, mix well. 

Step 6 : Eat.

Zucchini Scones

A friend gave me a gigantic zucchini the other day.  She told me as long as you didn't use the inside portion where the seeds are, the zucchini is perfectly edible despite its gargantuan size.  So I pulled out one of my favorite kitchen gadgets and went to work on the 1/3 of the zucchini.

I had some of this zucchini spaghetti with last night's delicious dinner, but there was still some left over.  (Not to mention the 2/3 of the zucchini still uncut...)  Today I decided to bake something with the remaining zucchini spaghetti.  My first thought was chocolate chip zucchini bread, but the recipe calls for 3 eggs and I wanted to do something that required fewer eggs.  Then scones came to mind.  I found this recipe online, and then adapted it.  Because we all know I hate following recipes.

Zucchini Scones

preheat oven to 400

1/2 c whole wheat flour

1 1/2+ c white flour

1/2 c sugar

1 tsp sea salt

1 1/2 tsp baking powder

1/2 tsp cumin

1/2 tsp cinnamon

1/2 c butter

1 c spaghetti-ed zucchini

1 peach, chopped

1 egg

1 tsp vanilla

1/4 c almond milk

bake for 20-25 minutes

I mixed the dry ingredients together in my stand mixer.  I used a pastry cutter to cut in the butter until it was in small pea-sized lumps.  I dumped the zucchini and peach on top of the dry ingredients, then, after mixing the wet ingredients separately, I added them and let the mixer do it's work.  The dough was super sticky, so I added flour 1/2 c at a time until it was...less sticky.  I added at least another cup.  Then, I floured my silpat and transferred the dough.  It was still too sticky to spread well, so I sprinkled more flour on top.  Then I was able to pat it down to about 1/2 inch thick.  I cut out the scones and transferred them to a greased cookie sheet. 

The scones were tasty, but not nearly as flavorful as I was hoping.  If I make them again, I will increase the amounts of cumin and cinnamon, and see what happens.  Also, I was going to put chocolate chips in them but I forgot...so that might happen next time too!

Cumin-Rosemary-Ginger Pork

This is the first time I cooked pork in the oven instead of in the crock-pot or on the stove-top.  I had originally intended to stick the 1 1/2 pound tenderloin in the crock-pot to make some of my delicious apple-cider cinnamon pulled pork, but I never quite got around to getting out the crock-pot.  So, I decided to use the oven for once.

I coated the pork with ginger, cumin, and rosemary, and stuck it in the 400 degree oven for 30 minutes.  Then, I flipped it over and cooked it for another 30 minutes.

I had some for dinner along with zucchini spaghetti (sauteed in olive oil with garlic and ginger) and quinoa. 

It was delicious.  

Mini Peach-Ginger Pies

Disclaimer : If you have a sweet tooth, this is probably not going to satisfy you.  

If you are like me and prefer your desserts to be less sweet, you might love it. 

preheat the oven to 350

The Crust

1/4 c butter

1/4 c whole wheat flour

1/2+ c white flour

1/4 tsp sea salt

3 tbsp cold water

The Filling

2 peaches, peeled & chopped

1 inch ginger root, grated

1 tbsp brown sugar

1/8 c flour

1 tsp ginger powder

1 tbsp mint leaves, chopped

1 tsp butter

I rolled the pie dough out and then used the mouth of a large plastic cup to cut out circles, which I then placed in 6 cups of a muffin tin, with some dough left over for the pie tops.  I mixed all of the filling ingredients together and then spooned them into the little pie shells.  I used the extra pie dough to put Xs on top of the pies.  

Bake for 20-30 minutes. 

I almost threw out the peach skins, but then I decided that instead of letting them go completely to waste, I could make a nice, refreshing, cocktail out of them.  

Peach-Skin Cocktail

skins from 2 peaches

2-3 sections of grapefruit

2 sprigs of basil

Jameson

Club Soda

muddle together the skins, grapefruit, and basil

add Jameson and Club Soda

add ice

stir well

Pesto, Pesto, and more Pesto!

I bought a pound of basil from a friend's farm this morning.  I wasn't quite sure what I would do with a whole pound of basil, but I was happy to help them out and I knew I could find something to do with it.  It baked in the car for a bit while I was visiting my horse, and it made my car smell fabulous.  Then I finally brought it home and decided to make some pesto.  I made 3 batches...and there is still basil left.

3 jars of pesto

still enough basil left for a 4th jar...

I used my little food processor for each batch.  It worked like a champ, but it was getting a little tired by the end...I could smell the motor getting burned out. 

These pestos are great for pasta dishes or as a dip with crackers. 

Sour Cream Basil Dip

3 small cloves garlic

handful of basil leaves

1/4 c chick peas

3/4 c sour cream

As usual, measurements are approximate...I don't really know exactly how much chick peas or sour cream I used. I put the garlic cloves in the food processor first, then when they were chopped up I added the basil, when it was chopped up I added the chick peas, when they were chopped up I added the sour cream and let it all get blended together. Simple and tasty.   

In other news, something is eating my basil plant.  My INDOOR basil plant.  I haven't decided yet whether or not I need to freak out and throw away the whole plant in order to save myself from whatever tiny little  bugs are destroying it. 

Ground Beef Surprise

It's been too long since I concocted something random in the kitchen, so I decided to remedy that yesterday.  I went through the fridge and cabinets and came up with some random things to throw together.  It came out quite tasty, just like all my other experiments.

Ingredient List

I also used about 1/4 c of marinara sauce, which I forgot to write down.

Brown the onion and garlic, then add the chickpeas, corn, and tomatoes.  Cook for a bit, then add the beef.  Mix well, then add the mushrooms and pineapple.  Add seasonings. Add marinara sauce.  Cook until it reaches whatever level of thickness appeals to you.  Serve over pasta.