2/25/19

Cast Iron Steak with Mushroom Gravy

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Ingredients

  • ¾ pound steak

  • 1 ½ tablespoon butter

  • 1 sprig of rosemary

  • 1 medium onion, finely chopped

  • 1 tablespoon canola oil

  • 3 cloves garlic minced, or more as needed

  • 1 ¾ cups mushrooms, oyster  cleaned and chopped

  • 2 ¼ cups stock vegetable, low-salt

  • 3 tablespoons soy sauce, sodium reduced

  • ¼ teaspoon thyme

  • ¼ teaspoon sage leaves, dried

  • 1 tablespoon cornstarch

  • 2 tablespoons water

Process

  1. In a medium size cast iron, melt butter over medium heat. Once butter has melted and cast iron pan is hot, add steak to the pan.

  2. Cook for 2 to 3 minutes, depending on your preference. Flip the steak and add the rosemary to the pan.

  3.  Cook for 2 minutes more, or until the steak is cooked to your liking.

  4. Take cast iron off the heat and place aside to rest.

  5. In a medium saucepan, heat canola oil over medium heat. Add onion and garlic, cook, stirring often, until softened, about 8 minutes.

  6. Add mushrooms and cook, stirring often, until they begin to release their juices, about 10 minutes.

  7. Add vegetable broth, soy sauce, thyme and sage; simmer for about 15 minutes.

  8. Mix cornstarch and water in a small bowl.

  9. Stir into the sauce and simmer, stirring often, until slightly thickened, about 10 minutes more.

  10. Season with black pepper.

  11. Pour sauce on top of the steak and enjoy!

Extra tip: Enjoy this Steak and Mushroom sauce on top of mashed potatoes for a delicious meal!

Mashed Potatoes & Parsnips

Shown here with cast iron steak and mushroom gravy

Shown here with cast iron steak and mushroom gravy

Ingredients

  • 4 pounds Yukon gold potatoes

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 stick (1/4 cup) butter

Process

  1. Peel and cut the potatoes into even sized pieces.

  2. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  3. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  4. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  5. When the vegetables are done drain them well.

  6. Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  7. While the potatoes are still warm, mash them with a potato masher.

  8. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  9. Season with salt and pepper and gently stir in the chives. Serve immediately.

Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!

Carrot & Apple Muffins

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Ingredients

  • 2 cups flour

  • ¾ cup sugar

  • 2 tsp. baking soda

  • ½ tsp. salt

  • 1 tsp. cinnamon

  • 1 tsp. nutmeg

  • 3 eggs

  • ½ cup vegetable oil

  • 2 tsp. vanilla

  • 2 cups grated carrots

  • 1 cup apple, peeled and grated

  • ½ cup chopped nuts, optional

  • ¼ cup coconut, optional

  • coarse sugar, for topping, optional

Process

  1. Preheat oven to 350ºF.

  2. Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil and vanilla in a large mixing bowl. Mix well with wooden spoon.

  3. Fold in remaining ingredients: carrots, apple (Optional: nuts and coconut)

  4. Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.

  5. Bake for 18-25 minutes or until toothpick comes out clean. Enjoy!

Extra tip: For a delicious winter treat, melt butter and honey on top of warm muffins straight out of the oven!