Banh Mi

Are you running out to get the ingredients for this looker right now?

You saw the pic and you said "I have to have that"

I knew it!

This, ladies and gentlemen is a Vietnamese steak sandwich, AKA Banh Mi

and let me tell you it was delicious!

This is only one variation of the very versatile sandwich so beloved in the Vietnamese culture, as well as here in the USA.

We fell in love with the flavor combo immediately.

Cilantro, tangy dressing, fresh carrots crunchy bread and marinated steak.

If you aren't going to get these ingredients ASAP, you are making a huge mistake!

I highly recommend trying this version,

we are going to try some other variations...because I am convinced that the Vietnamese people know what they are doing in the kitchen.

I didn't use flank steak because I couldn't find one at the store that was less than 1.5 lbs and we cannot eat that much meat...after all there are only 2 of us people.

Also, my trusty grilling machine (aka Logan) accidentally overcooked the steaks.

The sandwiches were still delicious but I missed the extra tenderness of med-rare meat.

Lesson Learned:  USE A MEAT THERMOMETER...ALWAYS!

ENJOY!

Flank Steak with Lime Marinade

1/3 cup fresh lime juice

2 T soy sauce

2 scallions thinly sliced

2 T minced peeled fresh ginger

1/2 tsp red pepper flakes

1 1/2 lbs flank steak

vegetable oil for grates

S&P

In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger and red pepper flakes.  Add the steak and seal the bag.  Marinate the steak in the fridge for about 30 min.

Heat grill to high; lightly oil grates.  Remove steak from marinade, letting excess drip off.  Season with S&P.  Place on the grill; cover and cook turning once until meat has reached desired doneness, 6-8 min for med-rare.  Let steak rest before slicing for about 10 min.

Vietnamese Steak Sandwiches

1 large garlic clove, minced

1 tsp sugar

1/4 tsp red pepper flakes

1 T rice vinegar

2 carrots, grated

2 scallions, thinly sliced

1/2 cup packed fresh cilantro leaves

4 hero rolls

1 lb sliced flank steak with lime marinade

In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 T water. 

In another bowl, toss together the carrots,

scallions,

and cilantro leaves.

Toss with half the vinegar mixture.

Split and lightly toast the hero rolls.

Layer the hero rolls with the carrot mixture and steak.

Drizzle with the remaining vinegar mixture, if desired.  (Highly recommended).

DEVOUR! 

Serves 4.

Logan Rating: *****

Another Summer Salad

Although summer is coming to an end, I'm not quite ready to let it go.

So I am grilling and putting fresh fruit in salad as much as possible.

This salad was divine, absolutely perfect actually.

The watermelon added a nice crunch and sweet flavor, while the onion added a necessary bite.

The dressing is perfectly tangy and the feta adds that extra flavor layer...seriously one of the best salads ever, I could have eaten an entire plate of it.

I did end up using fresh lettuce from the garden instead of arugula...I bet the arugula would add the perfect bite to this salad though.

I served it with a terryaki pork chop, which was also great.

I love this pic, but I hadn't put the feta on yet...so I didn't want you all to miss out on that in the final product picture.

Anyway I hope you are all enjoying these dog days of summer.

Soon there will be snow on the ground and I will be slow cooking stews and baking in the oven again.

ENJOY!

Watermelon and Feta Salad

2 T white wine vinegar

2 T olive oil

S&P

2 bunches arugula, washed and dried 

1/4 red onion, thinly sliced

1 1/2 lbs chilled seedless watermelon, rind removed, cut into small chunks

4 oz feta cheese, crumbled

In a small bowl, whisk together vinegar and oil; season with salt and pepper.

In a large bowl, combine arugula and onion; toss with dressing to taste.  Add watermelon and feta and gently toss.

Serve immediately.

Serves 4 as a starter salad.

Logan Rating: ****

Beef Stir Fry

You can't tell me that doesn't look good!

MMMMMMMM!

Not to mention what a quick and simple meal.

The only thing that takes time is cooking the rice.

But if you like the red boxed minute rice...then this meal won't take more than 20 min.

Nice way to end a weeknight.

Reminds me of the Mongolian beef from PF Changs...

Oh man now my mouth is watering.

I love that stuff.

Ok peeps, try this and let me know what you think.  

ENJOY!

Beef and Scallion Stir-Fry

3/4 cup water

2 T hoisin sauce

2 T rice-wine vinegar

1 T cornstarch

salt

1/2 tsp crushed red pepper flakes, plus more for serving

1 T plus 1 tsp vegetable oil

1 1/4 lbs flank steak, cut diagonally across the grain

4 garlic cloves, minced

2 bunches scallions, trimmed, sliced crosswise 1 1/2 in thick, white and green parts separated 

cooked rice, for serving

In a small bowl, whisk together the water, hoisin sauce, vinegar, cornstarch, 3/4 tsp salt and 1/2 tsp red pepper flakes.

Heat 1 T oil in skillet over high.  Pat dry steak with paper towels.  In two batches, cook steak until lightly browned, turning once, about 2 min per batch.  Transfer meat to plate.

Add remaining oil to skillet along with garlic and white parts of scallions.

Cook, tossing often, until fragrant, about 1 min.  Whisk hoisin mixture to combine; add to pan along with scallion greens.

Return meat to pan; cook, tossing to coat steak with sauce, 1 min.  Remove from heat.  Serve immediately over rice and sprinkled with more red pepper flakes, as desired.

Serves 4.

Logan Rating: ****

Easy Steak Salad

This is a super easy and super delicious steak salad.

In the time that it takes you to grill the steak, BOOM this is done. 

Maybe "Boom" will be my signiture word

Emeril has "BAM", why can't I have BOOM!?!

BOOM!

I like it!

Anyway, seriously you guys have to try this salad.
The dressing is super easy, just stir together and BOOM...done.

Are you tired of that yet?

Too bad, I'm not...BOOM!

So stir dressing together, grill steak, throw together, toss, top with feta.

BOOM...delicious!

Hopefully you keep ready...I promise there will be less BOOMS in the future!

XOXO

ENJOY!

Flank Steak and Arugula Salad

1 cup salsa homemade or store bought

2 tsp balsamic vinegar

S&P

3 large bunches arugula washed and dried

1 lb cooked flank steak thinly sliced against the grain

1/2 cup crumbled fresh goat cheese

Grill steak on med 5-8 min per side, depending on thickness and preferred doneness...that is not a word.

In a large bowl, whisk together salsa and vinegar; season with salt and pepper.

Add arugula.

Toss to coat.

Divide among four plates; top with steak and goat cheese.

Serves 4.

Logan Rating: ****

I'm back...

Are you thinking its about time?  

Yes I know, I am so sorry! 

What a crazy last couple of weeks this has been.

Passed my boards and then was a part of an amazing wedding last weekend.

Now back to real life, and sharing food with all of you!

This is one that I made last week, after I passed my test, but before we left for the wedding.

It was quick and simple and delicious.

I used roasted chicken from the crockpot, which I would not too next time because it was overcooked and kind of mushy. So I would follow the recipe for cooking the chicken...but it was a no hassle way to do it for sure.

I love napa cabbage so I added extra.

Great change on a classic stir fry.

ENJOY!

Chicken, Edamame, and Noodle Stir-Fry

S&P

8 oz udon noodles

2 boneless skinless chicken breasts, cut crosswise into strips

1 T cornstarch

2 T vegetable oil, such as safflower

1 small red onion, halved and thinly sliced

2 garlic cloves, thinly sliced

1/2 head napa cabbage, thinly shredded

2 cups frozen shelled edamame

2 T rice wine vinegar

2 T soy sauce

Bring a pot of water to boil; add a generous amount of salt.  Cook noodles according to package instructions.  Drain and rinse under cold water; drain again.

While noodles are cooking, toss chicken with cornstarch; season with salt and pepper.  In a large skillet, heat 1 T oil over med high.  Working in two batches, cook chicken until lightly browned and opaque throughout, tossing occasionally, 2-4 min.  Transfer to plate.

Add remaining T oil to skillet; cook onion and garlic, stirring frequently until softened, 2-3 min.  Add cabbage, and cook stirring frequently until tender, 2-4 min.

Add edamame, vinegar, soy sauce, chicken and noodles, season with salt and pepper.

Cook, tossing until noodles and edamame are warmed through, 3-5 min.  

Serves 4.

Logan Rating: ***

I PASSED!

I can now return to the cooking and blogging world.

So excited to share LOTS more recipes with all of you! 

Thanks for being such faithful followers!

xoxo

Paige Cashman RN-BSN 

:)

Sweet and Savory Pasta

YUM YUM YUMMMMM!

I'm thinking about the leftovers from this dish that are calling my name from the fridge right now.

In fact, I don't think I can stand it, I must heat them up and eat them for lunch...I can't wait.

Anyway this is a traditional combination in Sicilian cooking and it really worked for me.

I subbed out the pine nuts for some chopped almonds, because that is what I had on hand.

I think they did the trick.

The combo of the savory sausage, with the slight bitterness of the chard and the crunch of the nuts topped off with the sweetness of the raisins...oh my gosh, it was DEVINE.

I know it sounds weird

I know I ask you to trust me a lot, but really

TRUST ME!

Try this one, it is surprisingly summery and refreshing.

Very light and perfectly delicious. 

ENJOY!

Pasta with Sausage, Swiss Chard, and Pine Nuts

3/4 cup raisins

S&P

1 lb gemelli or other short pasta shape

1 T olive oil

12 oz sweet italian sausage, casings removed

1 lb swiss chard, tough stems removed, leaves cut into thin strips

2 garlic cloves, minced

1/3 cup pine nutes, toasted

1/4 cup finely grated parmesan, plus more for serving.

Bring a pot of water to boil.  Measure out 1 cup boiling water and pour over raisins in a small dish.

Let soak until plump, about 15 min, then drain.

While raisins are soaking, add a generous amount of salt to the pot of boiling water; cook pasta until al dente.  

 Reserve 1 cup of pasta water, drain pasta and return to pot.

In a large skillet, heat oil over medium high.  Cook sausage, breaking it up with a fork, until browned, about 5 minutes.

Add chard and garlic, and season with pepper, cook, tossing until chard wilts, 2-3 min.

Add sausage, mixture to pot along with raisins, pine nuts, parmesan and 1/2 cup reserved pasta water;  toss with pasta to combine. 

 Add enough additional pasta water to create a thin sauce to coat pasta.

Sprinkle with more cheese to serve.

Serves 4.

Logan Rating: ****

This is summer to me!

Since we have lived in Missoula we have had a rhubarb bush. 

Is it a bush? Or a shrub? or just a plant?  

I'm not really sure, but it's definitely delish.

I have made all sorts of stuff with the abundant rhubarb weed.

See here, here , here and even another crisp here, as well as many things that I forgot to share with you 

So this summer, since my wedding is now only 6 months away,

I decided to do a skinny strawberry rhubarb crisp.  And it was AMAZING.

Who would ever know that there was WAY less butter and calories in general.

You will like it, I swear.

It's easy, delicious and fool proof.

Serve it with some fat free frozen yogurt or some light cool whip...or splurge and use some FULL FAT ice cream or whipped cream...I would if my wedding wasn't 6 months away...

did I mention that already...6 months. YIKES.  

The recipe for this crisp can be found here...ENJOY!