When we lived on Maui, there was a Korean Karaoke Bar/Restaurant that I absolutely loved. It was called Tiffany’s and Tiffany made THE BEST Steak bites. Unfortunately, we haven’t been back to Maui in years, but I’ve been craving her steak bites. So, I decided to make them myself — it turned out really well!
I modified the recipe and added steak bites over a bed of caramelized onions — my family loves my onions.
Caramelized Onion Ingredients
- 1 tbsp Olive Oil
- Salt to taste
- .5 tsp brown sugar
- Slice the onions into round thin round circles.
- Heat up a frying pan
- Add Olive Oil
- Place onions in the heated olive oil and toss until the onions are translucent
- Add the brown sugar to the onions and salt to taste
- Cook until the onions are sufficiently caramelized (6-7 minutes continuously moving the onions with spatula)
- Place the onion in an oven proof separate bowl and place in an oven to keep warm
- 2 tbsp butter
- 1 lb New York Steak
- Montreal Seasoning (or some other type of steak seasoning with rock salt)
- Cut the steak into 1/2 inch slices (or a little thicker)
- Season the steak pieces with Montreal Steak Seasoning
- Heat a cast iron skillet on the stove (start from low heat and slowly turn up the heat)
- Add half the butter to the pan and melt
- Place steak pieces one at a time onto the skillet
- Cook the steak pieces for about 2 minutes on each side (or until they are sufficiently browned and crispy on both sides)
- Remove the steak bites from the skillet and add to the bed of onions
- Add the rest of the butter tot the pan and repeat the steaks until all steak bites are cooked
Serve with rice or mashed potatoes and skillet grilled asparagus
Place the steak bites on a cast iron skillet
Crisp the steak bites for 3 minutes on each side (or a little less or more depending on how you like your steak bites and how thick you have cut them)
Another tribute to fall! I made Butternut Squash soup for lunch today. Hapa Baby loved it so much I got a “Good!” and a nod. Then she began shoveling soup into her eager, happy toddler mouth. I tried to pull the soup away before she was completely done, but she began to scream.
And, everyone, that is probably the best praise I could have gotten. Ever. No one has ever screamed for my soup before!
It took me less than ten minutes to prepare because I used frozen squash instead of the real one. (I’m bad, I know!)
So, I thought I would pass on my recipe:
1 bag of frozen butternut squash
1 medium onion
2 cups vegetable stock
2 tbsp butter
.5 cup Parmesan
.5 cup soy milk
Dash of curry powder
Dash of Paprika
Dash of Salt
- Dice Onions
- Heat butter in a large pot
- Throw onions in butter
- Sauté until translucent
- Add frozen squash
- Cook until both onion and squash are softened
- Add vegetable broth
- Boil soup for 5 minutes
- Add Parmesan – melt
- Add soy milk & stir
- Add salt & curry powder to taste
- Wait till soup cools down
- Add to blender in manageable parts (1 cup per blending)
- Blend until smooth.
- Add parts back to pot and heat a little more.
- Pour into bowls and decorate with dashes of paprika
I served it with Challah, but you can serve it with anything! It’s great for a fall day. It warms you up immediately!
Back on my green smoothie kick and I am definitely going green! I had some kale that needed to be used so I added some cucumbers, avocado, and coconut water. This is definitely an earthy smoothie, and if you don’t love the taste of greens, this may not be the best smoothie for you.
Coconut Kale Cucumber Avocado Green Smoothie
1 cup coconut water
4 stalks kale
3 cocktail cucumbers
1/2 scoop RAW Protein Powder (Vanilla)
handful of ice
Summer is here and we are very excited! I love summer because our local Whole Foods has a lot of produce from local farmers.
Since heirloom tomatoes were on sale, I picked up a bunch. But, then, within a few days they started getting overripe! So, I thought quickly and made tomato sauce!
You can find the tomato sauce recipe at Disney Junior’s That’s Fresh. Here’s the recipe: http://a.dolimg.com/en-US/disneyjunior/media/nightlight/thatsfresh/recipes/pdfs/ThatsFresh_Tomato.pdf
I substituted heirloom tomatoes for plum tomatoes. We loved it.
For the heirloom tomato slice, Swiss cheese sandwich, here is what I did:
1 large yellow heirloom tomato
Handful of fresh basil leaves
Sliced Swiss cheese
Sliced Italian bread
Wash ingredients thoroughly
Pluck leaves from the basil stem
Add layer at an angle in the following order, tomato, basil, Swiss cheese
Repeat layers until each tomato slice has basil and Swiss cheese
Drizzle grape seed oil across the layers
Sprinkle salt to taste
Serve with sliced bread on the side
I was craving broccoli cheddar soup one day, but I didn’t have broccoli or cheddar. What to do, what to do? I decided on Broccoli Rabe and Parmesan soup — it was delicious!
2 cups Broccoli Rabe
1 cup Parmesan
3 cups beef broth
Salt and Pepper to taste
Add all ingredients to a high speed blender
Blend ingredients until smooth
Add to a pot and heat