Summer!
It's been awhile since I posted here. Sheesh...I never thought I'd spend more time on Facebook. Actually, I'm spending less time on FB than I was a few weeks ago. I finally deleted all of the stupid games I was wasting time on.
I'm teaching summer school, but it's almost over. 5 more days, then I'm FREE! I'm actually doing a few other projects this summer, some of which I'm getting compensated for, but it's nothing that sucks up major time (I can do it either piecemeal over a long time or put in a lot of hours in a short period of time). Either way, I feel like my time is appreciated, and I've been pretty productive so far.
Now that summer's here, I have had lots of time to cook. My healthy shopping has continued. I buy almost no processed food, and any I do get is usually minimally processed. I've learned to make a Salisbury steak recipe that is to die for. To....Die....For!!!!! I make it with 96% lean ground bison. I adapted a recipe from a book by Devin Alexander.
Steaks:
1/4 c. oat meal (you can use rolled oats or instant, just make sure it's plain!)
1 egg, beaten
1/2 packet Lipton dry onion soup mix or something similar (onion and mushroom works too)
1/4 minced onion
2 cloves pressed garlic
1 lb. ground lean beef, bison, elk or venison
fresh ground black pepper to taste
Gravy:
1 1/2 cup beef broth
1 1/2 tbsp white flour
3 tbsp ketchup
1 tbsp Worchestershire sauce
1 medium onion, sliced thin
2 medium portobello mushrooms, sliced thin
Mix the beaten egg with the oatmeal and let sit for 5 minutes while you prepare the other ingredients. Mix all of the steak ingredients together and form 4 oblong patties, about 1/2" thick. Use some plain flour (white or whole wheat is fine) to lightly coat the outside of each patty.
Heat a large skillet on medium and spray or spread some healthy oil (grapeseed, olive, etc) to coat the pan. Place each patty in and cook 1-2 minutes per side to brown. Mix up the gravy ingredients well (shaking it in a sealed container works great- no lumps), then pour over the steaks into your hot skillet. Add the onions and nestle them down between the steaks. Distribute the mushrooms over the top, cover the skillet and lower the heat - simmer for 15-20 minutes, occasionally moving the onions and mushrooms around to get into the gravy as it cooks.
Serve either with rice, noodles, potatoes or plain old bread. The gravy is amazing and you'll want to soak it up with something starchy.
A single serving of this (one patty and 1/4 of the gravy) comes out to approximately 6.5 weightwatchers points if you use the lean meat and don't get crazy with the oil in the pan.
I'm teaching summer school, but it's almost over. 5 more days, then I'm FREE! I'm actually doing a few other projects this summer, some of which I'm getting compensated for, but it's nothing that sucks up major time (I can do it either piecemeal over a long time or put in a lot of hours in a short period of time). Either way, I feel like my time is appreciated, and I've been pretty productive so far.
Now that summer's here, I have had lots of time to cook. My healthy shopping has continued. I buy almost no processed food, and any I do get is usually minimally processed. I've learned to make a Salisbury steak recipe that is to die for. To....Die....For!!!!! I make it with 96% lean ground bison. I adapted a recipe from a book by Devin Alexander.
Steaks:
1/4 c. oat meal (you can use rolled oats or instant, just make sure it's plain!)
1 egg, beaten
1/2 packet Lipton dry onion soup mix or something similar (onion and mushroom works too)
1/4 minced onion
2 cloves pressed garlic
1 lb. ground lean beef, bison, elk or venison
fresh ground black pepper to taste
Gravy:
1 1/2 cup beef broth
1 1/2 tbsp white flour
3 tbsp ketchup
1 tbsp Worchestershire sauce
1 medium onion, sliced thin
2 medium portobello mushrooms, sliced thin
Mix the beaten egg with the oatmeal and let sit for 5 minutes while you prepare the other ingredients. Mix all of the steak ingredients together and form 4 oblong patties, about 1/2" thick. Use some plain flour (white or whole wheat is fine) to lightly coat the outside of each patty.
Heat a large skillet on medium and spray or spread some healthy oil (grapeseed, olive, etc) to coat the pan. Place each patty in and cook 1-2 minutes per side to brown. Mix up the gravy ingredients well (shaking it in a sealed container works great- no lumps), then pour over the steaks into your hot skillet. Add the onions and nestle them down between the steaks. Distribute the mushrooms over the top, cover the skillet and lower the heat - simmer for 15-20 minutes, occasionally moving the onions and mushrooms around to get into the gravy as it cooks.
Serve either with rice, noodles, potatoes or plain old bread. The gravy is amazing and you'll want to soak it up with something starchy.
A single serving of this (one patty and 1/4 of the gravy) comes out to approximately 6.5 weightwatchers points if you use the lean meat and don't get crazy with the oil in the pan.