It seems that more and more people have an intolerance or allergy to gluten these days.  I wanted to create a dish that was gluten free but full of flavor.  I also wanted it to be versatile enough for a vegetarian, but heartier for the ones who like a little meat with their potatoes...I mean risotto.  

Ingredients:
2 boxes Lundberg Parmesan Risotto 
16  ounces of peas
Diced baby portabello mushrooms, amount depends on you 
4 ounces of diced tofu, optional
Steaks cooked to your preference and sliced 1/2 inch strips, optional

Directions:
Cook the Risotto as directed on the package
Preheat oven on broil
Steam the peas

Place steaks in the oven until their are done to your likeness
Sautee mushrooms
Combine peas and tofu with the risotto

Plating:
Place 1 cup of risotto on plate
Topped with steak (if you included this)
Finally, add mushrooms to the top


Healthy Eatings!!!
 
I made these on vacation for some friends because I wanted something that would taste great without a lot of work or extra pressure to get it just right.


Ingredients:

1 bottle of beer-I used Bud Light
4-6 steaks-I used Top Sirloin Filets
McCormick Montreal Steak Seasoning
6 oz feta cheese
3 portabello mushroom caps, de-gilled, and diced


Early in the day:

Place steaks in a container and pour beer over top until the steaks are covered.  Sprinkle about a table spoon of the seasoning on top.  Place lid or cling wrap over the container and refridgerate for at least 3-5 hours.



Directions:

-Grill the steaks to you preferred temperature.
-Place mushrooms in a small sautee pan with a bit of olive oil or butter.  
-Sautee until soft 
-Reduce heat to low and add the feta cheese until it is soft and melting.

Serve the steaks with the mushrooms and cheese on the side or on top.


I paired this recipe with broiled garlic asparagus (recipe below) and boiled baby yukon potatoes.

Garlic Asparagus:

-1 bunch asparagus placed in a baking dish.
-Spread about a tablespoon of butter over the asparagus
-Use a clove of fresh pressed garlic and spread over top
-Broil about 5-8 minutes, flipping the asparagus every couple of minutes







Healthy Eatings,




Rachel

 
I had some leftover steak from a cookout. I am not a huge fan of leftover steak, so I wanted to think of something I could do to use that steak in a whole new way.  While thumbing through a cooking magazine, I found a recipe that I thought was good, and made it a little better.  What I came up with was Steak Oscar Pasta.




Ingredients:
8oz pasta-I used Barilla Plus Elbows
Steak-I used an Angus Sirloin, grilled to medium the day before.  
Asparagus, about 1 pound, cut
Green onions, one bunch, chopped
Crab Meat-I used about 6 oz
1/2 cup mayo-I use Kraft Mayo with Olive Oil
1/2 cup sour cream
1 tablespoon lemon juice
1 1/2 cup Parmesan cheese
Mrs Dash Garlic and Herb Seasoning-I used about a 1/4 tsp-1/2 tsp of seasoning


Directions:
-Cut up the steak and place in large bowl (I kept my steak cold, you can have it warm or cold)
-In a separate bowl, mix mayo, sour cream, lemon juice, and parmesan cheese together
-Add the seasoning and crab meat, and mix well then set aside
-Cook pasta according to the directions.
-For the last 2 minutes add the asparagus and green onion to the pasta water.
-Drain and place in the large bowl with the steak, add sauce and mix well.







Healthy Eatings,

Rachel