STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

WATCH ME MAKE THIS... 

Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

WATCH ME MAKE THIS...

Teriyaki Mushroom Mushroom Burger

Makes 4 burgers

I shot a show at the San Diego Zoo – wait, make that ‘world famous’ San Diego Zoo.  I felt like cooking with anything 'meat' would have been in poor taste and my sister in law Cheryl suggested I make something with Portobello mushrooms cuz they taste meat-like but aren't.  So I did…and I loved it and you will too.  

INGREDIENTS

• 1 pound sliced mushrooms
• 4 Portobello mushrooms, the big guys right?
• Olive oil
• 1/3 cup teriyaki sauce
• 4 whole wheat buns
• 8 slices Monterey jack cheese
• 2 ripe medium tomatoes, cut into 8 slices
• Mayo

DIRECTIONS

1. Put sliced mushrooms in a pan and cook over medium heat until softened – add teriyaki sauce, mix and turn off heat
2. Heat grill to medium/high
3. Lightly oil Portobello’s, place on grill & cook 3 - 4 minutes on each side until softened, add 2 slices of cheese to each mushroom – and put the buns on the grill
4. While cheese melts and buns toast – heat the teriyaki mushrooms
5. On the bottom buns once toasted, put some mayo and a little teriyaki and mix, top with tomatoes, Portobello’s and then the sliced mushrooms and the top bun

Grilled Eggplant Parmesan

Serves 4

Traditionally eggplant is breaded & then deep fried for this sandwich - but we're not doing that. We're going natural and all delicious. I wanna make one just thinking about it...

Ingredients

• 1 large globe eggplant - or 2 smaller ones
• 3 large tomatoes
• 4 slices mozzerella cheese
• 4 crusty Italian type rolls, split in half
• 1/3 cup shredded parmesan cheese
• 1 bunch fresh basil
• Olive oil
• Kosher salt
• Fresh Ground Pepper

Directions

1. Cut eggplant & tomatoes to get eight 1/4 inch slices of each
2. Brush eggplant with olive oil and season with salt & pepper
3. Grill eggplant on both sides until soft and marked with grill lines
4. Do the same with tomatoes, but for about half the eggplant time
5. Heat broiler, and toast buns lightly
6. Remove from oven and on top of the bottom roll place, in this order...
7. 2 slices of eggplant, 2 slices of tomato, 3 large basil leaves, mozzerella cheese and finally about 2 tablespoons of parmesan
8. Place openface under broiler to melt cheese and brown the top - but don't go far you don't want them to burn.
9. Place tops on and slice in half - yummm

Vegetable Fajitas

Man I love these. You can add a bunch of other stuff like salsa, cilantro or whatever - but I like 'em (as Billy Joel would say) "just the way they are."

Ingredients

• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1/2 large red onion, thinly sliced
• 1/2 teaspoon each cumin, garlic powder, oregano & cayenne
• Sour cream
• Monterey Jack cheese, shredded
• 2 Tablespoons olive oil
• Tortillas

Directions

1. Heat olive oil in large skillet
2. Add both peppers and saute for 5 minutes until they begin to soften
3. Add onion and continue for another 5 minutes or so mixing well, then add zucchini
4. Saute all for another couple of minutes, then add about 3 tablespoons water and cover pan with a lid for 2 minutes - you want everything soft
5. Remove lid, add herbs and mix well
6. Turn down heat, and warm your tortillas
7. Place a little sour cream, some vegetables and a little cheese in each cooked tortilla and roll up

Roasted Yellow Pepper Pizza

Serves 4

Great color, great taste and you get it together in about 2 minutes. What's not to like?

Ingredients

• 12" precooked pizza crust
• 5 ounce tub goat cheese
• 2 ounces arugula leaves, the ready-to-go kind is easiest
• 12 ounce jar roasted yellow peppers
• 2 tablespoons shredded parmesan cheese
• Kosher salt and pepper

Directions

1. Preheat oven to 425
2. Drain peppers
3. Spread goat cheese on crust, cover with arugula and spread peppers, over the top
4. Bake 10-12 minutes or until beginning to brown and get crispy
5. Remove from oven, season to taste with salt and pepper and sprinkle with parmesan cheese
6. Slice (of course) and serve

Optional: If you love red onion like I do, you can roughly chop 1/2 red onion, oven roast it for 10 minutes then sprinkle on top of the pizza with peppers.