A friend asked for this recipe, so I thought I'd go ahead and share it with all of you! Enjoy! What ya need: 2 tablespoons of extra-virgin olive oil 1, 10-ounce, aged center-cut beef tenderloin 1 large shallot, peeled and chopped 1/2 cup of red wine, nothing too sweet 2 tablespoons of unsalted butter, chilled Kosher salt, to taste Ground black pepper, to taste Ok, so: Preheat your oven to 450ºF. In a heavy, oven-safe pan, heat your olive oil over high-heat until it almost reaches the smoking point. You don't want the oil to smoke, but you want it very hot. As it heats, season your beef with salt and pepper. Once the pan is hot, brown each side of the beef in the pan. Transfer the pan to your oven and roast for 10-15 minutes. You can check the internal temp to get an accurate cooking temp, 130ºF for rare (and delicious). Transfer your meat to a cutting board or plate and make a tent out of foil for it. Pour all but a small amount of the juices from the pan and ...
Having lived in many a situation with dozens of roommates over the past few years, I have grown to learn one thing; the strength of a relationship between friends is often tested through co-existence in a common space. This is a quick, hearty soup dedicated to all of those friends I’ve lived with who I now am honored to consider brothers. This is a feel-good recipe for those feel-good moments. It also works great as a great pre-study meal. Ingredients: 1 medium chicken breast (cut into chunks) 10 ounces of chicken broth 10 ounces of water 2 teaspoons of uncooked rice 1 egg ½ stick butter or margarine ½ teaspoon ground black pepper ½ teaspoon salt 1 teaspoon lemon juice Ok, so: In a medium sized pot, or saucepan if you wish to use such terminology, over medium heat, throw in the butter, salt and pepper. Allow the butter to melt and mix the contents of the pot. Place the chunks of chicken into the butter carefully, as to ensure no butter spatters onto you...
It's autumn and everybody seems to have a raging love-stick over pumpkins. So, here's an easy recipe for some healthy, protein-packed (14g/5 pancakes) pumpkin pancakes so that you can have something delicious to fuel your workout! Enjoy! What ya need: 2 cups of steel cut oats 6 egg whites 2 eggs, whole 1 cup of cottage cheese 1/2 cup of pumpkin puree (canned is ok) 2 tablespoons of Stevia sweetener (or 3 tablespoons of honey) 1/2 teaspoon of cinnamon 1/4 teaspoon of ground ginger 1/4 teaspoon of ground nutmeg nonstick cooking spray Ok, so- Put all of the ingredients in a blender and blend for 2-3 minutes, or until fairly smooth. Lightly spray some nonstick cooking spray on a large skillet and place over medium heat. Carefully ladle or pour the batter into the skillet to make small pancakes. You should be able to fit 4 pancakes into a large skillet. Flip the pancakes in about 3 minutes, or when you can see the edges turn a golden brown. After 2 minutes, the pa...
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