Sunday Night Dinner: January 24, 2010
Sunday Night Dinners are a big deal in my house. We talk about what we are going to cook all week. My family and I pour over cookbooks, websites, and send out multiple emails detailing the night’s feast. This past Sunday was an updated classic steak and potato dinner.
The menu follows as such:Vegetable Soup ~ Grilled Prime Strip Steaks ~ Sweet Potato and Butternut Squash Gratin ~ Truffled Mushrooms with Thyme ~ Braised Swiss Chard with Currants and Pine Nuts
Since I made the soup earlier that week, it just needed to be reheated and garnished with crusty bread.
Grilled Prime Strip Steaks
You can thank my Dad for the beautifully cooked steaks They were simply seasoned with salt and pepper and lightly brushed with olive oil. Served medium-rare. Keep it simple.
This recipe hails from the Cooking Light website. As I’ve stated before, while I love to eat anything and everything, I try and keep my waistline to a reasonable size. I use this website and Weight Watchers to create healthy, yet super tasty food. No one would even know that they’re low in fat and calories.
I adjusted this recipe by using bacon instead of pancetta. In addition, I used yellow onion in place of the shallots. (Note to self: remember to write grocery list BEFORE going to the store.) Lastly, I added one more cup of milk (making it 3 cups total) to the béchamel sauce because it was just too thick with only two cups.
I spread the sauce between every layer of potatoes and squash and baked it uncovered in the oven for 40 minutes. Let it rest for at least 20 minutes and it comes out perfect…creamy, salty, and cheesy! The star of Sunday Supper.
Truffled Mushrooms with Thyme
I have to admit…sometimes I get lazy when I cook. Like watching a sauté pan on a constant basis while cooking. I made these mushrooms in the oven and I found it was easy and achieved great results. Here’s my recipe:
- 1 head of garlic, roasted and mashed into a paste
- 1 tbsp of olive oil
- 1 tbsp truffle paste
- 1# shiitake mushrooms, quarted
- 1# cremini mushrooms, quarted
- salt and pepper
- 5 sprigs of fresh thyme
- ½ C white wine
- Combine garlic paste, olive oil, and truffle paste in a small bowl and mix into a thick paste.
- Combine paste and mushrooms in a large bowl and mix until all the mushrooms are fully coated.
- Season the mushrooms liberally with salt and pepper
- Place mushrooms onto a baking sheet with a rim, and cook for 15 minutes in a 375°F oven.
- After 15 minutes stir the mushrooms and add the thyme and white wine.
- Cook for another 20 minutes or until mushrooms are done and serve!
I love leafy greens! My family, on the other hand, is not as passionate as I am but always willing to try. This winter my goal is to cook 2 different leafy greens each week. My first leafy green I tested was swiss chard which can be cooked by sautéing, steaming, and in this case braising. This side dish added a sweet and sour note to the meal. You can also dice up stems which adds a nice textural contrast. I found this healthy recipe from the Weight Watchers website. (Did I mention Weight Watchers helped me successfully lose 20 pounds and keep it off!)
I increased the amount of apple juice to one cup so it was a little more saucey. You can find dried currants by the raisins and dried cranberries in your supermarket. They are small, sweet, and slightly tart.
It’s possible to eat steak and potatoes and still fit into your skinny jeans.