Recipe: Balsamic-Red Wine Sirloin and Vegetables with Halved Fettuccine

Leftover sirloin steak, three bell pepper halves, an aging onion and tomato, and a handful of shiitake mushrooms meant dinner last night was going to be a "throw it in a pan and see what happens" affair. Slicing sirloin into thin pieces and searing it is a great way to cook it, and it's a great way to cook veggies as well. I didn't want stir fry again, so I opted for an Italian-style dish with the flavors of balsamic vinegar, red wine, Italian dressing base, and olive oil. Simple, flavorful, and colorful (and a great way to use up some leftover ingredients!), this dish is easy to make and a great way to get your vegetables and protein for the day.

Serves: 4
Prep. time: 15-20 minutes
Cooking time: 15 minutes
Difficulty: Easy

Ingredients

Marinade

• 1 shallot, finely chopped
• 2 cloves garlic, minced 
• Approx. 1-2 tsp. Italian dressing base (I used a loose form from Penzey's, but you can use the prepared packets)
• Approx. 1 tsp. Italian seasoning
• 2-3 tbsp. extra virgin olive oil
• 2 tbsp. balsamic vinegar
• 1 tbsp. red wine (cooking wine is fine)
• 1 tbsp. red wine vinegar
• 1/2 tsp. salt 
• 1/2 tsp. pepper

Meat and veggies

• Approx. 1/2-3/4 lb. sirloin steak, thinly sliced into 2-3 inch-long/1-2 inch-wide pieces (to be honest, I used half of a sirloin roast, but any steak appropriate for searing, like a strip steak, could work—I would use at least two steaks for four people, but you may want to do one steak per person if you want a lot of meat) 
• 1 tbsp. balsamic vinegar
• 1 tbsp. red wine
• Approx. 1 cup chopped bell peppers (I used 1/2 orange, 1/2 yellow, and 1/2 green, but any combo will work)
• 1 large white or yellow onion, chopped
• 1/2 cup mushrooms, thinly sliced (I had shiitakes left over, but any small mushroom would work)
• 1-2 tomatoes, center removed (unless you like all the seeds and goo), chopped
• 2 garlic cloves, minced
• 3-4 tbsp. fresh basil, chiffonade cut
• 16 oz. (1 box) fettuccini, broken in half (when the noodles are halved, it makes them easier to manage; you could also use penne or a similar shaped pasta in this dish)
• Salt and pepper
• Olive oil
• Butter

Directions

In a medium bowl, mix the ingredients for the marinade, add the slices of meat, and toss to coat. Set aside (if possible, let the meat marinate for an hour). 

Fill a medium to large pot with water and bring to a boil. Add the fettuccini and cook until done (approx. 12-14 minutes). 

While the pasta is cooking, heat a little olive oil and butter in a large pan over medium high heat. Add the onion and bell peppers, as well as the balsamic vinegar and red wine (a sprinkle of the Italian dressing base, along with salt and pepper, will add a little flavor). Cook until slightly tender, then push to the side of the pan and add the meat, laying the pieces out in an even layer. After a minute or two, turn each of the pieces of meat over and continue to cook. Reduce the heat to medium, add the mushrooms and tomato, and toss to mix the ingredients. Add the garlic and basil, toss to combine, and reduce the heat to low. 

When the pasta is done, drain it and return it to the pot. Add a drizzle of olive oil and a little butter, then add the meat and vegetable mixture to the pasta (I used a wok-like pan to cook my veggies and meat and it was easier to toss the pasta in with the veggies and meat rather than vice versa). Serve with Italian cheese, as desired.

This dish is simple, with clean flavors and a good mix of textures. You could sub in different vegetables if desired, but the bell peppers, mushrooms, tomato, and onion blend well in this dish. Adding steak to pasta is a little different and definitely a nice change from the usual chicken, meatballs, or sausage that are often included in pasta dishes. Sweet red wine and tangy balsamic vinegar are great flavors that balance each other out while adding a kick to the vegetables and the meat. 

Recipe: Mexican-Style Stuffed Bell Peppers

My mom is out of town this weekend visiting her mother, so this means my dad and I get to eat all of the foods that we love and my mom hates (mostly, we're just going to eat a lot of spicy food and various kinds of peppers). We bought some beautiful red, yellow, and orange bell peppers in the Strip last weekend and I've been waiting until this weekend to use them, thinking I'd try to make some sort of stuffed pepper. When my dad was little, his mom used to make him stuffed peppers filled with ground beef and white rice, but I wanted to come up with my own recipe and I really wanted to use Mexican chorizo, a spicy pork sausage. I decided to do Mexican-style stuffed peppers, substituting chorizo for the ground beef and Mexican red rice for the white rice, adding hot salsa and seasoning to give them a little kick. The result: sweet, soft-yet-crispy peppers filled with spicy chorizo, red rice, tomatoes, and onions, topped with melted cheese and a sprinkling of finely chopped cilantro—delicious!

Serves: About 6
Prep. time: 15 minutes
Cooking time: About 25 minutes total for both the rice and the chorizo-and-veggie mix; 1 hour to cook the filled peppers
Difficulty: Easy

Ingredients

• Mexican or Spanish red rice (I used a 6.75 oz. box that cooked in 25 minutes)
• 6 bell peppers (I recommend red or green, but if you like sweeter peppers, yellow and orange are a better choice)
• 2-4 Mexican chorizo sausage links, casings removed and meat crumbled (pull the meat apart to make small, bite-size chunks)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• Dash of crushed red pepper flakes
• 1-2 tbsp. olive oil
• 1/2 cup salsa (I used hot for a bit of kick, but use whatever heat level you prefer)
• Salt and pepper, to taste
• Monterey Jack cheese or other Mexican cheese, shredded (I used a Mexican four cheese mix and Monterey Jack)
• Fresh cilantro, finely chopped

Directions
Preheat the oven to 350*F. Cook the rice (following the directions on the box) in a medium pot. Cut the tops off of the peppers, and discard the tops as well as the seeds and membranes. Arrange the peppers, hollowed side up, in a baking dish. In the meantime, heat the olive oil over medium heat in a large saucepan. Put the onion, garlic, and chorizo in the pan, cooking until the chorizo is about half-cooked. Add the tomato, crushed red pepper, salt, and pepper and continue to cook until the chorizo is completely cooked through. Add the salsa and stir to combine. Reduce the heat to low and add the rice, stirring to combine. Once combined, spoon the mixture into the peppers, filling them to the rim. Bake the peppers in the oven for 1 hour, removing them when there is about 10 minutes left so you can add the shredded cheese on top. Remove from the oven, top with cilantro, and serve. Add more salsa if desired.

This dish is sweet and spicy and incredibly filling (I barely made it through one pepper!). The spicy chorizo, red pepper flakes, and salsa add a kick to the dish while the red rice and bubbling, melted cheese help balance that heat. By stuffing uncooked peppers, rather than boiling or steaming them before stuffing, the peppers soften but still retain a light crispness. I also love this meal because you can wash the dishes, wipe down the counters, and do whatever other cleaning needs to be done while the peppers are cooking in the oven—no dreaded clean-up after dinner!

Recipe: Sesame Seared Tuna with Udon Noodles

My social calendar kind of exploded last week, leaving little time to cook. I spent Wednesday evening out with friends for gourmet burgers, french fries with truffle oil cheese sauce (amazing!), and spiked milkshakes at BRGR in Pittsburgh, followed by some low-key bar-hopping in the South Side. On Friday, I spent most of my day in the car, driving down to Knoxville, TN, and enjoyed a long weekend there with my boyfriend and two close friends—we kayaked, went tubing, watched movies, and enjoyed some great food along the way (including delicious dishes and beer from a British pub called The Crowne and Goose). I got home from my trip down south yesterday and was back on duty for dinner tonight, being given the task to make something for my dad that he and I would like, but that my mom wouldn't feel bad about missing (she had to go to an event tonight and she hates to miss out on my cooking). My dad and I are big fans of seared tuna—beautiful golden brown on the outside, perfectly pink on the inside, served warm—and I love to make this sesame-seared tuna and udon noodle dish for the two of us (adapted from here and here) when my mom can't make it to dinner (she's more of a "tuna cooked all the way" kind of person).

Serves: 4
Prep. time: 20-30 minutes
Cooking time: 10 minutes
Difficulty: Easy

Ingredients

For the tuna:

• 1/4 cup soy sauce
• 1 tbsp. mirin (Japanese sweet wine; cooking sherry works as well)
• 1 tbsp. honey
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar
• Wasabi paste
• 4, 6 oz. tuna steaks (the high the quality, the better)
• 1/2 cup sesame seeds (I use toasted seeds)
• 1 tbsp. extra virgin olive oil

For the udon noodles:

• 2 garlic cloves, minced
• 1 tbsp. fresh ginger root, minced or grated (I actually use a zester to finely grate it)
• 1/4 cup soy sauce
• 3 tbsp. rice vinegar
• 1/4 cup peanut oil
• 3 tbsp. sesame oil
• 1 dash hot pepper sauce
• 1 green bell pepper, julienned (thinly sliced)
• 1 orange bell pepper, julienned (thinly sliced)
• 4 green onions, minced (grocery stores sell them in small bunches, so I just use a whole bunch. Be sure to use the whites and only a little of the green above it—that's where all the flavor is)
• 2 tbsp. toasted sesame seeds
• 1, 7 oz. package udon noodles (I use dry noodles, not fresh)

Directions 
For the tuna: In a small bowl, combine the soy sauce, mirin (or cooking sherry), honey, and sesame oil and whisk together with a fork. Divide into two equal parts, then stir the rice vinegar into one part and set it aside as a dipping sauce (divide into four small bowls so each person gets their own). Put the tuna steaks in the bowl with the remaining mixture let them marinate while you prepare the other ingredients (be sure to turn them over so the sauce gets all over them). Spread the sesame seeds out on a paper plate and press the tuna steaks into the sesame seeds to coat both sides and the edges. Heat olive oil in a large skillet over high heat until very hot. Place steaks in the skillet and sear for about 30 seconds to 2 minutes on each side. Serve with the dipping sauce and wasabi paste. The tuna should be cooked through just slightly, and remain pink on the inside—sear it for a short amount of time if you want it mostly raw on the inside.

For the udon noodles: In a jar with a tight-fitting lid, combine the ginger, garlic, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid and shake vigorously to mix the sauce. Set aside to let the flavors blend, shaking occasionally to mix it (the oils will separate if they sit too long). Bring a large pot of water to a boil, then add the udon noodles, cooking until tender, about 7 minutes (follow the package instructions for best results). Drain and return to pot. In the meantime, in a microwave-safe bowl, combine the pepper slices and minced green onion. Heat in the microwave until warm, but still crisp, about 1&1/2 to 2 minutes. Add to the noodles and pour the sauce over everything, tossing to coat it all. Serve sprinkled with sesame seeds.


The marinade for the udon noodles is packed with great Asian flavors, like soy sauce and ginger, which makes it incredibly flavorful. The crunchy peppers and green onion add texture and a bright pop of color to the soft noodles too. If you get good quality tuna, it will slice like butter and melt in your mouth when properly cooked, and it's absolutely delicious. Feel free to mix up what color bell peppers you use and consider grilling the tuna for a deeper flavor.

Recipe: Chicken Penne Pasta

From my early childhood until sometime in middle school or the early years of high school, I would spend a week (or sometimes two) of my summer with my cousins, Kate and Jess, at their childhood home in Maryland. Those visits were filled with games of dress-up, Parcheesi with Kate's hand-crafted Sailor Moon playing pieces, Nintendo parties early in the morning, and trips to D.C. and the mall. We always got dinner at this local Mexican place and a great Italian restaurant, and I definitely remember getting take out from a fast food chicken-and-biscuit place, but we enjoyed meals at the house as well. As we got older, Kate was often given the duty of making dinner at home, so I'd get to try her cooking while I visited. The recipe I'm sharing in this post is one that Kate made during one of my visits when I was in middle school. I loved this dish (and the fact that she let me help her make it) and I'm particularly attached to it because it's the first dish I made by myself for my family, way back in 8th or 9th grade. It's incredibly easy to make (though, as a teen, I definitely remember overcooking the chicken) and it's really tasty.

Serves: 4
Prep. time: 10 minutes
Cooking time: 15-20 minutes
Difficulty: Easy

Ingredients

•  2 tbsp. extra virgin olive oil (enough to cover the bottom of a large pot)
• 1 large or 2 small onions, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced (fresh or from a jar; not dried)
• 28 oz. can crushed tomatoes
• 2 chicken breasts, cut into cubes
• 4 tbsp. dry/cooking red wine
• 2 cups penne or ziti pasta
• Salt and pepper
• Dried basil and dried Italian Seasoning, to taste

Directions
Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente.
In the meantime, heat the olive oil in a large, deep pot over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring as needed, until the vegetable pieces have softened (about 5 minutes). Season the chicken with salt and pepper (I also sprinkle on a little garlic powder for added flavoe), and add the pieces to the pot, cooking until no longer pink inside but still tender (about 5-7 minutes). Reduce to medium heat and add the crushed tomatoes, dry red wine, and the dried basil and Italian Seasoning (at least 1 tbsp. of each) to the pot and stir to blend. Let the mixture simmer for a few minutes.
Drain the pasta, then add it to the chicken mixture in the large, deep pot. Remove from heat. Serve sprinkled with Parmesan cheese.

This dish is simple, filling, and healthy. The red wine blended into the crushed tomatoes adds a deeper flavor to this dish and the addition of dried basil and Italian seasoning give it a little kick. It's a perfect little Italian dish for a quick weeknight dinner.