Welcome to my blog, Stephanie Rae Food, dedicated to my love and passion for delicious cooking!!! Natural, healthy, and simple ingredients create recipes that you will fall in love with. Enjoy!!!
Monday, August 13, 2012
Mexican Night the Healthy/Make Ahead Way!
I want to start blogging about how I am doing this and what I am learning. Bear with me as I figure it out, please. It'll be a happy journey together! I'd like to include shopping lists and prep work for you in the future.
I made a quick video for you!!! I didn't plan to and I stumbled along, but hell, I'm posting it anyways! You'll see improvement (I hope!) soon. :)
PS Did I mention Jeff eats meat and poultry, but I don't? We are figuring that out here too!
Whole Wheat Tortillas (as many as you'll eat)
1/2 lb. ground beef
Taco seasoning
Black beans (cook or drain and rinse canned)
Fixings for Gussying:
Wash, dried, torn lettuce
Avocado (w/ lime juice, salt and pepper)
Cherry tomatoes, halved
Onion, diced
Plain Non-Fat yogurt (instead of sour cream!!!)
Cheddar cheese (I used 1/2 fat by Cabot)
On Sunday evening:
Clean, shred, chop all your veggies and cheese (except avocado)! Set aside in reusable containers or plastic sealed bags.
On Monday evening:
Brown ground beef over medium heat. Add taco seasoning and water, stir occasionally until thickened.
Meanwhile:
Chop avocado and mix with lime juice, salt/pepper, cilantro if you have it!
Heat tortillas under damp paper towel in microwave. I heated three for 30 seconds.
Lay out all your fixings and gussy up your soft tacos or make quesadillas! This is ten minutes on Monday night- you have to love that! Delicious and healthy too! Heck yeah!
What I learned today;
Flipping your quesadilla in half is WAY EASIER!
I could've mixed my yogurt and avocado. Wonder if I can do that in advance without brown avocado?
I am definitely doing Mexican night often. So fast and easy!
Videos could be really fun, I'm going to work on that!
Saturday, August 11, 2012
Zucchini and Egg
Zucchini
Egg
Extra virgin oil
Romano cheese
Crushed red pepper
Salt and pepper
Medium/Low heat
Sauté diced or sliced zucchini in a pan with a drizzle of olive oil, salt and paper, to taste
Once golden (2-5 minutes with a flip), pour in scrambled egg
Stir a few times with your spatula to cook egg
Top with grated Romano cheese and crushed red pepper
Eat immediately for a happy day!
Zucchini and eggs love each other. The quick photo from my phone does not do this masterpiece any justice! Try it- your day (and your life) will be better for it!
Tuesday, July 24, 2012
Corn, Tomato, and Avocado Salad
Thursday, July 19, 2012
Fresh Beet Salad
Fresh Beet Salad
small bunch of small beets, with greens
extra virgin olive oil, I used 2 Tbsp.
fresh spinach leaves
fresh corn, I used two ears
green onions, I used the stalks from about 5 bulbs
Parmesan Reggiano shavings
Kosher salt and fresh cracked black pepper, to taste
Simple Balsamic Dressing: 3 to 1 parts extra virgin olive oil and balsamic vinegar. Kosher salt and fresh cracked black pepper, to taste. I used about 3 Tbsp. extra virgin olive oil and 1 Tbsp. Balsamic vinegar.
Preheat oven to 425 degrees
Cut greens from beets, trim ends off, and wash well
Toss with a drizzle of extra virgin olive oil, sprinkle with kosher salt and pepper
Wrap your beets up in foil and roast until soft, about 20 -25 minutes, cut into bite-size pieces
Wash and tear your spinach and beet greens
Cut the fresh corn off the cob
Chop the green onion stalks
Toss together your greens, corn, and onions
Top with beets
Drizzle with Balsamic Dressing and top with parmesan shavings
Sunday, July 15, 2012
I just ate the most delicious and quick breakfast - hey, if it is the first meal of the day, regardless of the time, it IS breakfast! I ate it all just now, so no photo. :(
I need to go grocery shopping, but I had half an avocado and some egg whites calling my name!
Cut up a hot pepper and some green onions, saute in a small frying or omelet pan with a drizzle of extra virgin olive oil and sprinkle of kosher salt. Once soft, pour in egg whites. I used 3 Tbsp. Cook until set, flipping once. This is maybe 1-2 minutes. If you are an omelet connoisseur, feel free to push your egg whites around the pan.
Top with sliced avocado and fresh sliced tomato. Salt and pepper, to taste.
That is it! It cooks up fast when you are hungry and your mouth will thank you! Post photos if you try it, please!
Tuesday, June 12, 2012
Mango Cucumber Salad
Confetti Quinoa
Friday, June 8, 2012
Roasted Mushroom, Pepper, Onion Pizza
Monday, May 28, 2012
American Macaroni Salad with Tuna
Sunday, May 6, 2012
Fresh Tomato Pizza with Basil
Fresh Tomato Pizza with Basil
Serves 2-4
25 minutes, prep and cook time
1 lb. dough
2 Tbsp. extra virgin olive oil
5 garlic cloves, pressed
2 large, firm tomatoes thinly sliced (I used beefsteak)
1 tsp. kosher salt
2 tsp.+ Pecorino Romano, grated
2 tsp.+ fresh basil, torn or chopped
fresh cracked black pepper
Preheat oven to 425 degrees
Spread pizza dough onto your favorite greased baking sheet (I used shortening to grease)
Spread garlic and 1 Tbsp. oil all over the dough
Place tomatoes in a single layer over dough
Sprinkle with salt and pepper
Drizzle remaining oil all over tomatoes
Bake for 20 minutes until golden brown on bottom and crisp
Remove from oven and immediately top with cheese (at least 2 tsp., maybe more!)
Sprinkle basil all over (at least 2 tsp., but as much as you like!)
Let the pizza rest 5 minutes, tomatoes will be very hot, and serve. It is also delicious at room temperature.
Tuesday, May 1, 2012
Green Beans and Potatoes in Red Sauce
I have started a cookbook more times than I care to admit! So, what exactly is my problem? I keep changing themes. Should I create a "this is what I ate this month" book of chaos? I have not ruled that out. If you think it is cute, interesting, or ridiculous, please let me know. :)
1 cup vegetable stock or water
- Heat oil in a large, deep pot over medium heat
- Add onions and cook until soft, stirring occasionally, about 5 minutes
- Add garlic and cook until soft, stirring occasionally, about 1-2 minutes
- Add crushed tomatoes and whole plum tomatoes, breaking the whole tomatoes into bite size pieces with your hands (FUN!)
- Stir in basil and salt
- Add potatoes and cook until fork-tender, about 1 hour
- Add beans and stock, cover and simmer until tender to the bite, but slightly crisp, about 30 minutes
- Taste, add pepper and salt, as desired
- To serve:
- Drizzle with extra virgin olive oil
- Sprinkle with romano cheese (Pecorino Romano is the best!)
- Add some warm crusty bread for sopping up that sauce!
Potatoes: Any potato will do, choose your favorite! White, Red, Yellow, Russet, etc. If you use frozen, thaw first and only warm enough to absorb sauce. Canned can be drained and warmed to absorb sauce.
Vegetable Stock: Water, any stock, any broth (chicken, beef, etc.)
Sunday, February 26, 2012
Roasted Shrimp, Peel & Eat
Wednesday, February 15, 2012
Rosemary Roasted Potatoes
Sunday, February 5, 2012
Guacamole
Wednesday, February 1, 2012
Thank you Stephanie Rae Food Followers
I just want to tell you all how happy it makes me that you took the time to follow my blog! I sincerely appreciate your support - so very much!
SMILES
Tell me what you want and what you think, because I want to make you happy too!
Thank you for being so wonderful... you make me want to be wonderful!!! :)
Cook, eat, and be happy!
Love,
Steph
PS- Who wants doggy treat recipes?
Salmon over Quinoa with Balsamic Drizzle and Brussel Sprouts
Tuesday, January 24, 2012
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Roasted Long Hots (with Extras!)
I love hot... hot, hot, hot! In both my man and my food. ;) And if I was a vegatable, my babies would be long hot peppers. Sometimes I want even more though... a little sweetness in an onion... savory roasted garlic... you know. :) Sometimes I am feeling lazy too, which is why I adore roasting! So, here you go - this is what I ate for dinner tonight! SO EASY and SO DELICIOUS!!!
6 long hot peppers, whole
1-2 cubanelle peppers, sliced into ½ inch rings (stem/seeds removed)
2 cups of onions, peeled, halved, and sliced ½ inch
5 garlic cloves, smashed and peeled
¼ cup extra virgin olive oil
½ tsp. kosher salt
fresh cracked black pepper, to taste
Preheat oven to 415 degrees
Mix all ingredients together
Spread over baking sheet in an even layer - I like to lay my long hots over all my ingredients to start
Roast 35-45 minutes, turning occasionally (at least 3 times)
Serve immediately with warm toasty bread to scoop it up with!
Friday, January 20, 2012
Shrimp and Lemon Linguine with Arugula
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I was in the mood for shrimp - well heck, I am ALWAYS in the mood for shrimp! Isn't everyone? Jeff said "I love shrimp AND pasta". OK, dare me to come up with another shrimp pasta with only ingredients we had? Dare accepted!
Shrimp and Lemon Linguine
1 lb. linguine, cooked according to package directions in salted water (reserve cooking water)
2 Tbsp. extra virgin olive oil
½ cup shallots, chopped
3 garlic cloves, pressed
1 lb. 16/20 count shrimp, shelled
1 lemon, rind and juice
½ tsp kosher salt
2 cups fresh arugula
½ cup parmesan reggiano, grated
¼ tsp fresh cracked black pepper
White truffle oil
While pasta is cooking…
Heat 2 EVOO in large, deep pan over medium heat
Add shallots and cook until soft, about 2 minutes
Add garlic and cook until golden, about 2 minutes
Add shrimp, lemon rind, and salt, cook until shrimp is just pink, 2-3 minutes
Add lemon juice
Add pasta and toss
Add arugula and toss
Add pasta water and toss until desired consistency
Add parmesan and black pepper toss
Drizzle with white truffle oil, optionalMonday, January 16, 2012
Seared Ribeye Steak with Balsamic Onions and Mushrooms
Seared Ribeye Steak with Balsamic Onions and Mushrooms
I love a "meat and potatoes" man. I am not a "meat and potatoes" lady, but hell, I love him a lot! If you are going to eat a steak, it should be a ribeye. So, when it came to my attention that Jeffrey was deprived of meat, I did what any woman in love should do - I seared a ribeye.
Balsamic Onions and Mushrooms:
1 Tbsp. extra virgin olive oil
2 cups of thin sliced onions
8 oz. baby bella mushrooms, sliced (Go ahead and buy them sliced! Whatever.)
3 garlic cloves, pressed
1/2 tsp. kosher salt
1/2 cup balsamic vinegar
fresh cracked black pepper
Heat oil over medium heat in a large pan
Add onions and mushrooms, stir occasionally until golden, about 10 minutes
Add garlic and salt, stir frequently until garlic is golden, about 2-3 minutes
Add balsamic vingear and simmer until reduced to syrup 2-3 minutes
Add fresh cracked pepper, to taste
Serve over seared ribeye
Seared Ribeye:
2 ribeye steaks, bone-in, about 1 lb./1 inch each
1 Tbsp. and 1 tsp. extra virgin olive oil
1 tsp. kosher salt
fresh cracked black pepper, to taste
Preheat oven to 450 degrees
Heat 1 Tbsp. oil in large pan until VERY hot (I like stainless steel pans, but make sure whatever you use is ovenproof)
Rub steaks with remaining 1 tsp. oil, salt and pepper
Place steaks in pan and do not touch or move for 2 minutes
Flip steaks for another 2 minutes (still do not touch or move)
Place entire pan with steaks in oven for 3 minutes
Remove from oven, remove steaks from pan, and allow to rest for 5-7 minutes before serving
OPTIONAL:
Add 1/2 cup dry red wine (Cabernet works great!) to steak juices and oil remaining in pan, cook over medium heat until reduced by at least healf. Stir occasionally to scrape up bits on the bottom of the pan. Pour over steak. Hey, this is not for your health - it's for your love. :)
It's rumored I deprive him of meat, so I made him a ribeye! :)
Wednesday, January 4, 2012
Cilantro Chicken with Pineapple Avocado Salsa on Black Beans
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Cilantro Chicken with Pineapple Avocado Salsa on Black Beans
Chicken:
3-4 boneless, skinless breasts (2-3 lbs)
1 ½ tsp oregano, dried
1 tsp. cumin
1 tsp. sea salt
½ tsp. garlic powder
¼ tsp. fresh black pepper
1/8 tsp. cinnamon
1 orange (juice and rind)
1/3 cup +2 tsp. extra virgin olive oil
1 cup loosely packed cilantro, fresh chopped
Mix dry spices and orange rind. Whisk in juice from orange. Slowly whisk in 1/3 cup oil.
Cover chicken breasts with cilantro, place in large plastic bag. Pour in liquid and seal, squeezing air out.
Marinate at room temperature for at least one hour or in the refrigerator overnight. (Allow to sit at room temperature for an hour).
Add remaining 2 tsp. oil to pan. Sear chicken breasts 4-6 minutes, turn and sear another 4-6 minutes until dark brown on outside.
Place in baking dish and bake in oven at 350 for 20 minutes or until cooked through.
Black Beans:
1 cup onion, diced
3 garlic cloves, pressed
½ lime (juice only)
1 orange (juice only)
½ cup cherry tomatoes, halved
15.5 oz can black beans, drained and rinsed
1 tsp. oregano, dried
1 tsp. salt
½ tsp. cumin
1 tsp. fresh cilantro, minced
juices, reserved from chicken baking pan
Turn heat down to medium in chicken pan
Do not worry about all the brown bits and spices in the pan!
Add onions and cook, stirring occasionally until golden brown on edges (5-7 minutes)
Add garlic and stir until golden (1-2 minute)
Add lime and orange juices, scraping the bits from the bottom of the pan with wooden spoon. Stir and reduce for 1 minute.
Add tomatoes and black beans, stir into onion mixture.
Add oregano, salt, and cumin, stir and cook 5-7 minutes until soft and slightly mushy.
Stir in chicken juices and cilantro.
Pineapple Avocado Salsa:
1 cup pineapple, diced
1 cup cucumber, diced
1 avocado, diced
¼ cup onion, minced
2 tsp. fresh cilantro, chopped
½ tsp. kosher salt
juice from ½ a lime
fresh cracked black pepper, to taste
Mix all ingredients. Refrigerate until ready to serve.
Place chicken on the black beans and top with salsa. MMMmmmmm!