Raw Spice Bar Review and Giveaway

Last month Raw Spice Bar reached out to me to see if I would be interested in trying out their subscription service. 


You see the folks over at Raw Spice Bar have put together a service that sends you unique spice blends every month, along with recipes to use them in.  Each month they choose a different region to feature, so its also a global adventure.  The cost is $8 a months, $44 for six months, or $82 for the year, which is really a great value considering that most spices cost at least $4 a bottle.

I love the idea of trying new spices, but even moreso having just enough for the dish you're making.  I have so many random spices in my cabinet that were used once and now just sit collecting dust.  So of course I said, yes!  Send your spices my way!

Not too much later I received a package in the mail.  Inside were three spice packets highlighting "Argentina."  The first "Dark Coffee and Chiles" came with a recipe card for Coffee-Chili Rubbed Steak.  The second, "Sun Dried Tomato Pizza" came with a recipe card for Sun Dried Tomato Pizza Sauce & Pizza Recipe.  And the third, "Chipotle Smoked Salt" had a recipe card for Chipotle Salt Grilled Summer Vegetables.

Each packet has 3oz of the spice mix in it, which was enough for the recipe for my family of four, with some left over.

First up was the Sun Dried Tomato Pizza:

The sauce recipe made enough for the pizza and leftovers (which I used for pita pizzas for our lunches later in the week).   And while I can be picky about my sun dried tomatoes, they work really well in a sauce.

As for the other two spices, since both recipes call for a grill, I decided to combine them.   I was a little worried that they would be too spicy for the kids, but they weren't at all.  Which might be a con for those of you who like spice, but it's a pro for me!

The only complaint I have about the service is the recipes themselves.  I found that often the recipes had ingredients within the recipe which weren't on the ingredient list.  Which is just a pain when you're already halfway through a recipe and realize you don't have something.

But you shouldn't take my word for it, they sent me two of the Argentina Boxes, so I'm passing one along to you!  Just enter below and I'll send one of you these spice packets!


 a Rafflecopter giveaway

A big first: Steak Salad with Pears and Blue Cheese

Friday was Thatbaby's first day of preschool.

I know.  Right?

I've got to admit, as usual, I was more broken up about this than Thatbaby was.  He just seems so much younger than most of the kids in his new class.  On Thursday I dropped off a little gift to thank his wonderful daycare teachers.  

On Friday, when I dropped him off, his new teacher went to show us his new cubby, but he didn't want to join us.  He waved me off, wanting to stay outside and play with the "big kids toys."   When I was done putting his stuff away, I saw him sitting on a bike and trying to pedal unsuccessfully.   He wasn't even interested in me.  Instead, he was yelling for his friend "Hannibal" to come join him on the bike.  

When I went to pick him up, he was playing with BA on the playground.  I got the same big hug I always do and a great report from his teachers.  The transition appears to have gone better than I anticipated!

Also better than I anticipated?  This steak salad.  This is one of those dishes that is so wrong for this time of year.  As the weather cools and the clouds fill the sky, the idea of a nice steak is appetizing.  Served with some root veggies, or even roasted greens.  Something warm and filling.   Certainly not cool, crisp greens. 

But this takes those steakhouse elements and translates them so well.  Instead of a nice steak with blue cheese topping,  blue cheese and steak in a salad!  Paired with pears (hahaha) make it feel more autumnal.  

Steak Salad with Pears and Blue Cheese

1 ribeye steak

1 clove garlic, cut in half

mixed baby greens

4 oz blue cheese, crumbled

1 cup cherry tomatoes, halved

1 pear, thinly sliced

lemon olive oil (or lemon juice mixed with olive oil)

1. Preheat oven to 375.  Rub the halved garlic on the steak and season with salt and pepper.  Roast steak for one hour.
2. Thinly slice the steak and lay it atop the mixed greens.
3. Add the crumbled blue cheese, cherry tomatoes, and pear.
4. Drizzle lemon olive oil over the salad and serve.

Single Parenting It: Steak Torta

This is the second time Thatboy has left me at home with the baby while he's headed up to be with TFIL.  The first time, last month, I contacted L&O for some tips/advice.  Since Mr. L&O doesn't have a normal 9-5 job, L&O functions as a single parent many days/nights of the week. 

As usual, L&O had some great advice for me.  Which I implemented.  And though I would not say I'm handling this with any semblance of grace, at least we've got a bit of a routine down.

It starts with Thatbaby waking me up.  Which can be anywhere from 6am to 7am.  (And as nice as that 7am sounds, it only happens when he's up all night.  Sunday night I got 80 minutes of sleep all night) 

We then put on sweatshirts and shoes and walk Thatdog in our pajamas.  Then we have breakfast.  From then on I do my best to wash my face, get dressed, and do my hair and makeup with a constant soundtrack of "mama mommy mama mommy mama mama mama mama mama mama."

After work, I pick him up and we head home to give Thatdog a quick walk.  Then I try to heat up dinner to a constant soundtrack of "mama mommy mama mommy mama mama mama mama mama mama."  After dinner, it's time for Thatdog's long walk.  We head to the trail about a quarter mile from my house, but we rarely make it there.  Thatbaby gets too distracted by snails, bunnies, birds, trucks, and ants.

When we come home, it's bathtime.  Then pajama time.  Then story time.  We usually call Thatboy at this time and he reads a story over the phone to Thatbaby.  Then it's nursing and bedtime.

And then I head to the shower.  And then I make dinner for the next night.  And then I clean up all the dishes.  By this time it's around 10:30 and time for bed for me!

In light of this, we've been having very easy peasy meals that don't take long to prep or reheat.  Things like pizza, veggie dogs, mac and cheese, and sandwiches.  For these tortas I cooked the meat the night before and just assembled the sandwiches after work.

Steak Tortas

• 1/2 lb carne asada
• 1/4 cup Greek yogurt
• 1 chipotle chile, minced
• juice of one lime 
• 2 torta rolls
• 1/2 cup refried beans
• 1 avocado, sliced
• 1/2 cup shredded cheddar Jack cheese

1. Heat grill pan over medium high heat.  Season the carne asada with salt and pepper and grill about 4 minutes per side.  Let rest 5 minutes, then slice thinly.
2. Whisk together the yogurt, chile and lime juice.
3. Spread refried beans on the bottom half of the torta roll then top with the steak, avocado, cheese, and yogurt sauce.

The Other Mothers: Flank Steak with Sundried Tomatoes, Goat Cheese, and Basil

 

Last week was Teacher Appreciation Week.  Falling on the last day of the week is a day that recognizes people who are just as important as teachers - care providers.  It's fitting that their day of recognition falls on the Friday before Mother's Day, because I think of them each as Thatbaby's "other mothers."

I wanted to do something really nice for all the day care providers.  Not just the ones in the toddler room, where he is now.  Over the past year he's been in 3 different rooms with different care providers, so I didn't think it was fair to only thank the ones who happened to be the right room on the right day.

I found a brilliant idea on Pinterest and created vases filled with alphabet magnets, then stuffed those with bright flowers.  I dropped them off, and all of the providers seemed grateful.  Grateful?  It seems so backwards.  I don't know what I'd do without these wonderful women who probably spend more time with my son than I do.  Who are there to help nurture him and help him grow.

At home, I have my own methods for helping to nurture Thatbaby and help him grow.  It mostly involves making him amazing dinners. And making sure he doesn't jump off chairs.  Luckily the amazing dinner portion is fairly easy.  Especially when I have such a great resource of bloggers who can supply me with fancy-type easy meals.  Elly calls this "Flank steak like Giada would make."  And she's right.  I'm not sure if it's the basil or the sundried tomatoes, but these definitely have the Italian feeling Giada is famous for.  And the goat cheese makes it a sure fire winner in  my book.  I never turn down goat cheese.

Flank Steak with Sundried Tomatoes, Goat Cheese and Basil (From Elly Says Opa)

10 oz. flank steak

2 oz. goat cheese, room temperature

1/4 cup sundried tomatoes, drained and chopped

3 Tbsp. fresh basil, chopped

salt and pepper

1 Tbsp. olive oil

Optional pan sauce:
1 clove garlic, minced

3 Tbsp. white wine

1. Preheat oven to 400. Butterfly the flank steak, then pound it flat. 
2. Season both sides of the steak with salt and pepper.
3. Combine the goat cheese, sundried tomatoes, basil, a few grinds of pepper in a small bowl.
4. Spread the goat cheese mixture on top of the flank steak, and then roll it up. Secure the roll with toothpicks.
5. Heat a large, ovenproof skillet over medium heat and add the olive oil. 
6. Add the rolled steak and brown on all sides.  Transfer the pan to the oven and cook for 10-12 minutes, until cooked to your preference.  Let the steak rest under a foil tent for 5-10 minutes before slicing. 
7. While steak is resting, make the pan sauce.  Place the pan back on the stove and add the garlic.  Sautee just until fragrant.
8. Add the wine to deglaze, scraping up the browned pieces.  Keep cooking until the sauce is reduced.
9. Season with salt and pepper, strain and serve over the steak. 

Tea for All!: Tri-tip with Green Chiles

Well folks, it has been one HECK of a week here at Thathouse. A week that has left me feeling worn down and worn out.

Which was why I was extra special thankful to have received this box of goodies from Traditional Medicinals.  I won the box from Cate - who used their Mother's Milk tea while she was breastfeeding.  Which is funny, because I used the same tea when I was pumping!

This is a serious box of awesome.  A wide variety of teas to combat all sorts of "what ails ya."  I made a little bundle for L&O when she was feeling under the weather.  Thatboy has been having some of the echinacea plus almost every night.  And I've been dipping a little here, a little there.  On top of that, they packed in a nice, heavy mug, and a reuseable shopping bag!

My other solution to a long week is a super easy dinner.  I know I've already told you about my newfound love for Trader Joe's Tri-tip.  Already seasoned, ready to go, and big enough for several meals.  So for a super easy meal, all I have to do is chop it up, cook with some garlic and chiles, and toss it with some egg noodles. 

Tri-tip with Green Chiles

8 oz egg noodles

1 Tbsp olive oil

1 Tbsp butter

1 clove garlic

4 oz diced green chiles

2 cups diced cooked steak

1. Cook pasta according to package directions and drain.
2. Heat oil and butter in a large skillet.  Add garlic and saute until fragrant (about 30 seconds).
3. Add the chiles and steak and saute until warmed through.
4. Add the cooked noodles to the skillet and toss to coat.

Messy Play: Tri-Tip Enchiladas

On Sunday we headed back to the New Children's Museum for another afternoon of fun.  This time we tried more of the hands on activities.  There was drawing with chalk, stamping Valentines, coloring with colored pencils, and molding clay into...well, Thatbaby is obsessed with balls, so that's what we made.  Lots and lots of clay balls.

The only thing Thatbaby wasn't interested in, was painting.  Vehemently shaking his head no, backing away from the paint area, and clinging to me as though the paint might contain live venomous snakes.

I guess this isn't too surprising, considering that lately Thatbaby has been a little particular about messy hands.  He now requires a napkin with meals, so that he can wipe his hands and mouth.  And yet, at the same time, he apparently plays with slime at daycare and still mostly prefers eating with his hands to a fork.

Especially with enchiladas.  Which might be due to the fact that he likes to pick out his favorite part - the black beans.  No matter what else I put in an enchilada, there must always be black beans.  But that doesn't mean we always eat vegetarian enchiladas.  I love Trader Joe's tri-tip, premarinated and ready to go.  All I have to do is cook it and we have meals for days.  It shreds so beautifully, it works well for any "steak" type dish.  This week alone we've had tri-tip quesadillas and tri-tip enchiladas.

 Tri-Tip Enchiladas

 1 lb tri-tip, cooked and shredded

8oz tomatillo salsa

1 can tomato sauce

1 cup shredded colby jack

1 can of black beans, drained and rinsed

1 can diced green chiles

1 pkg flour tortillas

1. Preheat the oven to 350. Combine the salsa and tomato sauce in a saucepan over medium heat.  Cook until heated through. 
2. Reserve 1 cup of the sauce, and stir the tri-tip into the remaining sauce.
3. Stir in 1/4 cup of cheese.
4. In a small pan, heat the black beans.
5. Place just enough sauce in a baking pan to coat the bottom of the dish.
6. Heat the tortillas in your favorite way.  In the center of each tortilla, place some of the tri-tip, black beans, cheese and chiles.  Roll the tortillas up and place seam side down in the baking dish.
7. Pour the remaining sauce on top and any remaining cheese and chiles.  Cover with foil and bake for 15 minutes.

Telling You A Secret: Steak Fajitas

There are a ton of things no one tells you about having children.  Secrets of the parent-hood.  Of course there are things everyone tells you - You'll never sleep again, get rid of anything white, poop WILL end up on your wall.  And yet, people keep quiet about some very important details.

Did you know babies DO NOT sleep in?  Yeah yeah yeah everyone tells you about the sleeping through the night thing, but even once they sleep through the night, they often think that 4:30/5:30 is an acceptable wakeup time.

And once you have a child, you will never be able to order fajitas again.  I mean, sure, eventually you'll be able to order them, but not when you have a baby, or a small child, or a child of any age who thinks that a sizzling platter would be a fantastic place to put his hands.

I miss my fajitas.  I haven't ordered them since Thatbaby's been born for safety reasons, but there's something about mixing and matching fillings, and rolling them up to eat.

So I decided to make them at home.  Much safer that way, and even Thatbaby can enjoy with some help.  Grilled carne asada, sauteed peppers and onions, cheese, guacamole, salsa - the skies the limit!

 Steak Fajitas

2 tsp olive oil

1 bell pepper, sliced thinly

1 onion, sliced thinly
1/4 tsp ground cinnamon
1 tsp cocoa powder
1 tsp paprika
1 tsp kosher salt
1 Tbsp brown sugar
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp garlic powder

3/4 lb carne asada

1. Heat olive in a large skillet over medium heat.  Saute the bell pepper and onions until soft.
2. Combine all the spices in a small bowl.
3. Rub spice mixture onto both sides of the steak.
4. Grill steak for a few minutes on each side to desired temperature. Most people prepare it medium rare.
5. Serve with corn tortillas, onions and peppers, and guacamole

Stumbled Upon Steak - Carne Asada Tacos

As I sit, shivering in my BIL's house (seriously, how cold does it need to get before people use their heat?) I think back fondly on my warm home, small enough that simply turning on the oven can heat the entire place.  That, with the warmth of the people who live there, make it cozy year round.

I also think about how we've gotten to enjoy some downright summery meals, mixed in with a plethora of soups and chilis, of course.  Because when you stumble upon some perfectly sliced carne asada, how can you say no to grilled steak tacos?

With good meat, very little seasoning is needed.  Here, a sprinkle of cumin, paprika, and salt are all you need to bring out the flavors.  And the thin cut means it needs to barely kiss heat before browning up nicely.

Carne Asada Tacos 

1 1/2 lbs. carne asada
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
flour tortillas

sour cream
Guacamole
Chopped red onion
Queso fresco

1. Heat a grill pan over medium high heat.  Sprinkle carne asada with cumin, paprika, salt and pepper.  
2. Grill the steak about 5 minutes a side. Remove from heat and let sit for a few moments, then slice the meat against the grain.
3. Heat tortillas using your favorite method, then top with carne asada, guacamole, sour cream, red onion, and queso fresco. 

Because spinach isn't really a meal

Lest you think we survive on green leafy vegetables, I figured I'd share with you the rest of the meal.  Especially since dinner tonight isn't going to be blog-worthy as it was eaten pretty late.  Thatbaby is feeling better during the day, but the past 2 nights we've been fighting a bedtime battle.

Our usual sweet and easy boy has been fighting sleep like it's his job.  And letting out the most awful, pathetic cries.  So much so that I brought him in to the doctor today to verify there was nothing horribly wrong with him.  There wasn't.  Dr. R just thinks he might be uncomfortable because he doesn't feel well.  Which doesn't  change the fact that we weren't eating dinner tonight until 9pm.

Soooo anyway, back to the steak.  This was one of those, "hmmmm I wonder if this would work" kind of meals.  I usually make my sauces by deglazing the pan with wine.  This sauce has wine, but it also has the addition of something sweet - jam.  You can use whatever jam you'd like, I used guava jam  (because we had it!)

Tropical Steak

1/4 cup olive oil

1/4 cup red wine vinegar

1 tsp cumin

1 sprig oregano

1 sirloin steak

1/4 cup guava jam

1 garlic clove, minced

2 Tbsp white wine 

1. Whisk the olive oil, the vinegar, cumin, oregano, and 1/2 tsp salt in a resealable plastic bag. Add the steak, turning to coat it and refrigerate overnight.
2. Combine the jam, garlic, and 1/3 cup of water in a small saucepan over medium heat.  
3. Once the jam has melted, add 1 Tbsp olive oil, wine, and salt to taste.
4. Simmer for 2 minutes and then let cool before drizzling over the steak.
5. Remove the steak from the fridge 30 minutes before cooking.  Preheat the grill or the grill pan.
6. Grill the steak 4-5 minutes per side for medium rare.

Back to Us

It seems like it takes just about nothing to get me behind. Trying to juggle any errands during the week is fairly laughable, because when I do I'm barely able to fit in making dinner, lunches, and laundry. Remember when I had all the laundry done and folded two weeks ago? Well we're back to a full basket of clean clothes just dying to be put away.

The last time I wrote about how behind I was, was coincidentally also I introduced one of my worst habits for Eat.Live.Be. - failing to take care of myself. This week we're talking about how we're doing at breaking that habit. And unfortunately, it's been hit or miss.

I took a full 2 weeks off running to let my body rest and recuperate. I could probably have started up again last Wednesday, but wanted to give myself a couple extra days - just in case. I've been amazing at drinking loads of liquids. And then Friday came. And I started running again (that's okay - I was definitely healthy enough to get back into it), and my drinking dropped off again (not so good) and I spent all weekend running around like a crazy woman and staying out WAY past my bedtime (also not so good.)

BUT I try not to beat myself up about the whole ordeal, even though it set me back in a lot of ways. See, Thursday is Prez's birthday. And our friends came down from LA and SF to celebrate. So I was spending time with the girls. Heading to Temecula for wine tasting, eating amazing dinners every night, staying up late and talking, getting up early and heading to breakfasts. By 4pm on Sunday I was spent, but I always have next weekend to catch up, right? Assuming I can get there.

Between a busy week and an insane weekend, I feel like I didn't get to see Thatboy much at all. (It's a good thing we live together or he might have completely forgotten about me). So last night I carved out some husband/wife time. He poured some of the wine I brought home from Temecula and I poured myself a glass of green apple soda. I made a special homey dinner for the two of us, complete with chocolate cake and ice cream for dessert. Thatboy loves pot pie, and I've figured out a way to make it in the perfect size for the two of, so there aren't a ton of leftovers. Sure the laundry didn't get done. And yes, I probably could have used that time to take a nap, but sometimes it's good to just connect.

Steak Pot Pie - for Two
2 slices bacon
1/2 onion, chopped
1/2 lb sirloin steak, cooked and chopped
3/4 cup gravy
2 carrots, blanched, and slice
1 russet potato, peeled, chopped, and boiled
cinnamon, salt, and pepper
pie dough

1. Preheat oven to 425. Cook and drain the bacon on paper towels.
   
2. Add the onion to the bacon fat and cook until translucent.
   
3. Add the beef, gravy, carrots, potatoes. Season with a sprinkle of cinnamon, salt, and pepper.
4. Pour mixture into a 1 qt. casserole dish. Roll out the pie dough to fit over the meat mixture. Crimp the edges and cut a couple vents into the middle. Bake 20 minutes.
   

Next week's topic is all about changing things up.

And here are a list of the other bloggers participating:

• Sarah - www.sarahscucinabella.com
• Cate - www.sweetnicks.com
  
• Maris - www.ingoodtasteblog.net
• Chris - www.melecotte.com
• Faith - www.clickblogappetit.com/
• Kristen - www.dineanddish.net
• Emily - http://andersonfamilycrew.blogspot.com/
• Jenna - http://stopdropandblog.com/
• Joanne - http://www.joanne-eatswellwithothers.com/,
• Casey - http://www.thestarnesfam.com
• Patsy - http://familyfriendsandfood.blogspot.com/
• Tri-Fit Mom - http://trifitmom.blogspot.com/
• Claire - http://cookiedoc.blogspot.com/
• Allison - http://sweetflours.blogspot.com/
• Jen - http://njepicurean.blogspot.com/
• Leslie - www.thehungryhousewife.com
• Rivki - http://www.healthyeatingforordinarypeople.com/
  
• Claudia from Journey of an Italian Cook
• Jennifer - http://lick-a-plate.blogspot.com/

Summer on a Saturday

It has been abnormally cold this past week. Well, I guess not abnormally cold for March, but abnormally cold for San Diego. There are brief windows of warmth midday, when most of us are stuck in our offices. By the time I leave for work I shiver on my way to the parking garage.

This morning, at 8 am, I was struck by an unusual sensation. It felt like pressure was moving up my body. I opened my eyes to see Thatdog, army crawling his way up my body on his elbows, dragging his little legs behind him. When he reached my face, out came the tongue. Guess Thatdog decided 8 o'clock was pretty much as late as anyone should sleep. I blame this on the gorgeous weather. I slipped on my running gear and we headed out while Thatboy remained asleep. Once we got outside, I could see why Thatdog was so anxious to start the day. I quickly shed my jacket.

We got back and woke up Thatboy so he could join us. And then Thatmom headed down to spend the day with us too. We spent most of the day doing fairly boring things like errands, not really getting a chance to take advantage of the weather. Which made me even more glad I got to enjoy my run this morning. I hope it holds up until at least tomorrow so Thatboy, Thatdog and I can hit up the beach.

Not expecting it to be such a warm and lovely day, most of my meals this week have been centered on warm, belling filling dinners. This is no exception. I'm a huge fan of mashed potatoes in the winter. They stick to your stomach almost as well as oatmeal. So anything served over mashed potatoes is bound to be a sure fire cold weather winner. I'm especially a fan of tender, braised meats that fall apart on the tines of your fork. Things like pot roast, short ribs, and Swiss Steak. What? You haven't heard of Swiss Steak? Don't worry, I hadn't either. And in my mind, Swiss Steak would be something covered in a fondue like cheese. Because isn't Switzerland known for three things - clocks, chocolate and cheese? So you can imagine my surprise when looking over recipes and seeing Swiss steak described as a cross between a pot roast and a stew, in a thick tomatoey sauce.

Sounds like the perfect solution to a winter day. Except of course, when it turns out to be Summer in March.

Swiss Steak (From the Fannie Farmer Cookbook)
1 1/2 lbs rump, round, or chuck steak
2 Tbsp flour
3/4 tsp salt
1/2 tsp ground pepper
3 Tbsp shortening (psst Sophia that means Crisco in Thathouse)
1 1/2 cups canned stewed tomatoes
1 onion, sliced

1. Preheat the oven to 325. Trim the excess fat from the steak. Combine the flour, salt and pepper.
2. Sprinkle half the flour on one side of the steak and pound in with a meat tenderizer. Flip and repeat.
3. Melt the shortening in a dutch oven. When it's melted, add the meat and brown on both sides.
4. Add the tomatoes and onion, cover and bake for 2 hours.

Have it Your Way

Lately it has been all about me in Thathouse. And I'm telling you, a girl could get used to this. You see, last weekend Thatboy headed out to the store to pick up a movie, and came back with "How to Train Your Dragon." This is a big deal, because normally when Thatboy goes to pick up a movie, it's usually a movie you've never heard of, and 9 times out of 10, it's in another language. Yep, foreign Indie films are his favorite.

I felt pretty lucky to be able to see a movie I wanted to see without having to threaten dismemberment or refusal to cook another meal. I figured it was a one time deal.

Then this morning as we were lazily lying in bed trying to figure out what to do (can you remember the last time you had no plans whatsoever?) when I suggested going to a movie. Usually that would involve Thatboy popping open his computer and checking to see what's playing - naming only movies I've never heard anything about. Which of course, prompts the question: "What's that about?" and the inevitable answer: "I don't know, let me check." He pretty much assumes if he hasn't heard of it, it must be a fantastic movie. So you can imagine my surprise when he told me to check and see what was playing. Which means I got to screen the movie choices before and purposely not tell him the movies who had names I couldn't pronounce. I gave him a list of several options, and he told me to go ahead and pick whatever I wanted to see. I stared at him in disbelief. "You don't even want to rule one or two of them out?" He didn't. And that, my friends, is how we got to see "Cedar Rapids" today. And we spent the entire time bent over in laughter. We both find John C. Reilly hilarious, especially when he's Dr. Steve Brule. And how can you not find a place in your heart for doofy, affable, Ed Helms. He's just got such an "aw shucks" quality about him.

On the way home, we stopped to return "How to Train Your Dragon" and pick up a new movie. And this is where things got suspicious, because Thatboy let me get "Toy Story 3." (Can you tell my taste in movies is a bit different than him?) I cornered him in the car, asking what gives. I thought maybe he had heard I only had a couple days to live, or something similar. Nope. Turns out, he's been feeling bad that it's been all about him with movies for almost the entire last year, and this was my turn to cash in. (I knew going to all those Twilight movies with him would eventually pay off for me.)

Dinner was one of my favorite "company meals" - Steak au poivre. Just say it, it even sounds fancy, which is why it's such a great company meal. But like any great company meal, it is much easier to make than it sounds. Because when you have company over, the last thing you want to do is spend forever in the kitchen worrying about dinner.

There are various recipes for steak au poivre, but they all bear one thing in common - coating the steak with crushed peppercorn. (That's the au poivre part) A lot of recipes use a cream sauce, but I don't think you need it. A simple gravy made with just enough bourbon to deglaze the pan has always been my go-to.

Now to add the finishing touch and really impress your guests, dress up your rice dish. Thatboy grew up with his "fancy rice" as Uncle Ben's wild rice mix. You don't need a mix though to make easy, delicious rice. And in Thathouse, unless it's Thatboy's birthday, we usually stay away from rice mixes. Instead, stir in your own spices. Add some rice and toasted almond, and you'll be amazed at the silence that fills your room as your guests fill their mouths.

Steak au Poivre
4 steaks (filets are the typical cut of choice, but I also like thin guys because they cook so quickly)
1 tsp salt
3 Tbsp peppercorns, coarsely crushed (I give 'em a good whack with the meat tenderizer)
3 Tbsp butter
1 Tbsp oil
4 Tbsp bourbon

1. Rub the steaks with salt. Sprinkle them with half the peppercorns. Now, remember that meat tenderizer you used to crush the peppercorn? Use it again to pound the pepper into the steak. Flip the steak over and do the same thing on the other side.
2. Heat the butter and oil in a skillet and saute the steaks, 4 minutes per side. Remove from pan.
3. Add the bourbon and 2 Tbsp water to the still hot pan. Cook, scraping the browned bits off the the bottom of the pan. Boil for one minute, and pour over the steaks.

Turkish Pilaf (From the Fannie Farmer Cookbook)
6 Tbsp butter
1 cup rice
1 1/2 cups onion, finely chopped
1/2 tsp salt
1 bay leaf, crumbled
1/4 tsp cinnamon
1/2 cup raisins
1/2 cup sliced almonds, toasted
2 cups chicken broth

1. Preheat the oven to 375. Melt the butter in a skillet and stir in the rice. Cook over low heat a couple minutes till the rice is shiny.
2. Add the onions and cook, stirring, until they are soft.
3. Pour the skillet contents into casserole. Add the salt, bay leaf, cinnamon, raisins, and almonds.
4. Heat the chicken broth until it's boiling and mix with the rest of the ingredients. Cover and bake 45 minutes.

Anyone low on iron?

We've been eating a lot of red meat lately. Maybe you've noticed. Maybe your arteries have noticed. Thatboy thinks I'm trying to kill him off. Silly boy, he doesn't have near enough life insurance yet to make that worthwhile.

In high school, my friend Suo used to say that women should eat red meat around "that time of the month" to boost their iron because of all the blood loss. I don't honestly think there's any correlation, since that's extra blood we're losing, but the concept stuck with me.

Especially a couple years later when I self diagnosed myself with anemia. I don't know if I'm actually anemic, but I went through a period of time where I was really tired, all the time. There was no real reason for my fatigue, I had the same levels of stress, work, and physical activity that I always had. I decided to play with my iron a little, upping my intake of foods high in iron. Voila, fatigue disappeared. I'm a scientist at heart, and therefore I treated this little test as conclusive proof of my anemia. Plus, I go along with the "if it ain't broke" philosophy. If upping my iron intake helps me be less tired, it doesn't really matter if I'm really anemic or not.

So whenever I go through periods of being especially tired and worn out - even if I can trace the cause back to having some very long days as of late - I include a little extra red meat in our diets. And some dark leafy vegetables like spinach.

This steak is prepared stovetop, I believe Alton Brown calls the method "Pittsburgh Style." Coming from Pittsburg, I don't recognize this as being a local dish. I do love the gorgeous crust it creates on the steak. Brown and near glazed on the outside, warm and tender on the inside. It's my preferred menu of making something like filet mignon, although I have also been known to start the meat in the pan and transfer to the oven after that crust develops.

A cast iron pan is a must for this though. As much as I love a nonstick pan, it just doesn't work for a nice pan steak, because you need a little stick to brown it right. And cleaning becomes a breeze when you deglaze the pan with wine. It gives you a sauce and loosens up all the little stuck on pieces. It's easy enough and delicious enough to try even if you haven't diagnosed yourself with any sort of blood disorder.

Pan Steak
steak (1/2 lb per serving)
1 Tbsp oil
salt and pepper
1/4 cup red wine

1. Dip a paper towel in the oil and rub over a cast iron pan. Heat the pan until it is searing hot.
2. Add the steak. Cook on one side until brown (about 5 minutes).
3. Turn and cook the other side for another 5 minutes. Remove from the pan and season with salt and pepper.
4. Add the wine to the pan, scraping up the browned bits to incorporate them into the sauce. Reduce the sauce for a minute or so and pour over the steaks.

Something Nice Steak

Thatboy has been especially sweet to me lately. Mostly it's in the things he says, like when he offered to stop by Target and pick me up some twizzlers because lately at night I want something sweet that's not chocolate. But sometimes his actions are equally as sweet. I don't always sleep well at night. Part of the problem is Thatboy gets up 2-3 times a night to hit the bathroom. Sometimes I can sleep through it, sometimes I can't. In my lightened sleep state last night, I vaguely became aware someone was standing over me, tucking me in. This morning, I confronted Thatboy.

Me: Did you tuck me in this morning?
TB: Yeah, I was going to the bathroom and I noticed you didn't have any sheets. I didn't want you to get cold.
Me: Yeah, I remember not being able to get any sheets a little before that, because you had taken them all. You did that this weekend too.
TB: Yeah, I felt bad.

I wanted to do something nice for him too. You would think that I would go all out and make a fabulous dinner right? Well, check your calendar. It's still a weeknight, and there's still a trial going on. So I had to make something quick, and something easy, but still something fancy. Thatboy is typical of most men, in that he's not one to turn down a nice steak. I swear yesterday the cooking board I frequent had a ton of london broil requests, which reminded me it has been forever since I've made london broil. Since all you're doing is broiling a steak, it's one of the fastest ways cook. I do love broiling for a nice quick meal. Traditionally, London Broil is made with flank steak. Thatboy HATES flank steak, so I tend to use sirloin instead. Save the salt and pepper for after cooking, to really let the flavor come through.

London Broil
1 clove garlic, peeled and sliced in half
1 lb sirloin
1 Tbsp canola oil
salt and pepper

1. Preheat the broiler. Rub the garlic halves on both sides of the steak.
2. Rub the steak with the canola oil, using some to coat the broiler pan.
3. Place steak on a broiler pan and cook 4-5 minutes each side.
4. Sprinkle with salt and pepper, and cut along the diagonal so it's nice and tender.