Steak with Merlot and Mushrooms

Okay... funny story. I had to go to the liquor store. (That's it; that's the funny story.) Talk about a fish out of water... I needed to get merlot for this recipe, and the nice man at the register took me right over to a multitude of mini-bottle 4-packs. Thank goodness the ones I bought were labeled "merlot," or this recipe could have been a disaster. I was trying to plan the fate of the other three mini-bottles just in case this recipe was an "epic fail" (to quote my favorite Harry Potter fan). Turns out, I'll be saving them for the next three times I make this dish. Like I stated on Facebook tonight, "How do you know if a recipe is good? No leftovers."

Truth be known, this recipe is the reason I felt so compelled to drive to Grand Forks on Saturday just to purchase an oval 6-quart Crock Pot -- which is metallic red, by the way. I was a little leery to try another recipe with red wine, however. I had tried one in the past that called for something ridiculous like half a bottle; it was fairly inedible, at least for my family's palette. This one, though... this one is a keeper. You have to try it. Heck, I can even supply you with a mini-bottle of merlot. =)

Steak with Merlot and Mushrooms

1/2 t. salt

1/2 t. coarsely ground black pepper

1/2 t. dried thyme

1/4 t. garlic powder

1 1/4 to 1 1/2 pound flank steak

1 red onion, thinly sliced

2/3 c. beef broth

1/3 c. merlot (or other red wine)

1/4 c. tomato paste

2 t. olive oil

1 (8 oz.) package sliced cremini mushrooms

1 (8 oz.) package sliced white mushrooms

1 T. flour

Preheat broiler. Mix salt, pepper, thyme, and garlic powder in a small dish. Rub the spice mixture all over both sides of the steak. Broil the steak five minutes on each side (5 inches from the heat). Break onion slices apart in the bottom of the slow cooker. Top with steak. In a small bowl, whisk broth, wine, and tomato paste* until smooth; pour over steak. Cover and cook until fork tender, 4-6 hours on high or 6-8 hours on low. About 35 minutes before cooking time is up, heat oil in a large skillet. Add mushrooms and saute until lightly browned, about 8 minutes. Sprinkle with flour and cook 1 minute more. Stir mushrooms into slow cooker. (I removed the steak first, stirred in the mushrooms, and replaced it.) Cover and cook on high for 25 minutes. Transfer steak to cutting board. Cut steak across grain into 12 slices. Serve with sauce.

*Note: I used the whole little can of tomato paste simply because I don't know what to do with any leftovers. I just added a little "splash" more of the merlot and the stock so that it didn't get too thick. ((I tried a sip of the merlot just for fun. It made my mouth crawl inside of itself and my cheek-bones hurt. I dumped the rest down the drain.))

Yield: 4 servings [3 slices of steak with 2/3 c. sauce] (8P+)

Toffee Bars

The first time I had these bars was this Christmas season. Just when I thought I had tried all of my mother-in-law's delectable desserts, she made these. Yummy, chocolaty, morsels of yumminess. Last week Kmart had Hershey's 6-packs on special for $2.00, and I remembered my dear MIL telling me she only makes these when she can find the chocolate on sale. Then I remembered that it was time for the January staff birthday celebration at work. Yippee! A reason to bake! Viola! So many of my colleagues asked for the recipe that I thought it would be easier to post it here. I know you'll add this recipe to your "Make All the Time" pile. =)

Toffee Bars

1 c. butter, softened

1 c. brown sugar

1 egg yolk

1 t. vanilla

2 c. flour

1/4 t. salt

5 Hershey bars (I used 6 minus whatever few squares my kids stole off the table.)

1/2 c. chopped nuts (I used pecans.)

Preheat the oven to 350 degrees. In a large bowl, mix butter, sugar, yolk, and vanilla until light and fluffy. Stir in the flour and salt until combined. Pat the dough into a slightly greased 9x13 inch baking pan, barely up the sides (1/2 inch). Bake 20-25 minutes. (I baked mine in an air-bake pan for 23 minutes.) Remove the pan from the oven and layer the top with Hershey chocolate squares... be generous. When chocolate has melted (it changes color), spread evenly with a spatula or the back of a spoon (a spoon is easier to lick when you're done). Sprinkle the top with the chopped nuts. Cool to room temperature and cut into squares.

Yield: 24 bars (6P+) Seriously... I didn't need to know that.

Banana Cream of Wheat

I must be in a breakfast mood! I just made up a batch this morning, and the kids said, "Mom, that smells good." What I like about this recipe is that it makes me think of my Grandma Shirley. She would make cream of wheat for my brother and I when we stayed weekends at her house in Cass Lake. We would scoop it up with our peanut butter and jelly toast and eat it by the mouthfuls. Or sometimes she would sprinkle chocolate chips on top, and the hot farina would melt them as we stirred. Delicious memories! I also like that this recipe makes four servings, which is enough for me to take to work a couple days next week, too. That is... unless my kids eat it all this weekend. This recipe is also from Prevention's "Biggest Loser" magazine; it notes that you could substitute 100% all-natural fruit preserves for the bananas.

Banana Cream of Wheat

4 c. water

1/8 t. salt

3/4 c. uncooked original (2 1/2 minute) Cream of Wheat

1 c. mashed bananas (about two small)

1 t. cinnamon

2 T. Splenda for Baking (or other sugar substitue; it mentions Truvia)

4 T. Grape Nuts

Bring water and salt to a boil. Add Cream of Wheat, stirring constantly until well blended. Return to a soft boil and cook for 2-3 minutes, or until thickened. Remove from heat. Stir in banana, cinnamon, and sugar substitute. Stir until well combined. Divide among four bowls. Sprinkle 1 T. Grape Nuts over each.

Yield: 4 servings [about 1 c. each] (5P+)

Crockpot Steel Cut Oats

I'm trying to remember how this one came up... oh, yes! A friend of mine asked me where she could buy steel cut oats (she is interested in lowering her cholesterol, and had been searching for some good recipes to try). Then this recipe was posted at my WW meeting last Tuesday, and I started thinking about it more and more. While I was meandering through the grocery store last night, I thought I would pick up some steel cut oats and make up a batch of this yummy goodness for my breakfasts next week. That's when I discovered that the local grocery store carries organic steel cut oats in the bulk bins in the produce department for $1.71 per pound (as compared to the one-pound package in the natural foods aisle for $3.29). I simply could not pass up a deal like that! =)

Steel cut oats do not look the same as regular oats. They look more like tiny pellets than the round/flat "flakes" of oats we're used to. Because of their shape, they tend to be a bit chewier than normal oatmeal. If you have texture issues with your food (and you try this recipe and don't like it), you can bring whatever leftovers you have to me. =) Feel free to substitute regular brown sugar or maple syrup for the dark brown sugar. Oh, and use the largest crockpot you have. Mine was full all the way to the top.

Crockpot Steel Cut Oats

5 1/2 c. water

1 (15 oz.) can pumpkin

1 (12 oz.) can fat free evaporated milk

2 c. unsweetened applesauce (I use home-made.)

2 c. steel cut oats

1/4 c. dark brown sugar

2 t. pumpkin pie spice

2 t. cinnamon

Combine all ingredients into a large crockpot. Cook on low for 4 hours.

Yield: 10 servings [1 c. each] (5P+)

Huevos Rancheros

I have a new favorite weekend breakfast... Huevos Rancheros. Or, at least my version. I got the idea from the delicious picture I saw in my "Biggest Loser" Prevention magazine. They give a recipe for home-made ranchero sauce; I just used salsa. It's pretty easy, and very yummy.

Huevos Rancheros

1 whole wheat tortilla (the original recipe calls for a corn tortilla)

1/3 c. liquid egg whites (equivalent to 2 large egg whites)

2 T. fat free refried beans

1 T. fat free shredded Cheddar cheese

1/4 c. salsa

In a small skillet, cook egg white "omelet-style" so that it's the same circumference as the tortilla. Meanwhile, spread refried beans on tortilla. Remove egg and set aside. In the same pan, cook tortilla until beans are warm. Lay egg on top of beans and continue to cook until the bottom of the tortilla is golden. Transfer tortilla to plate, top with salsa and cheese. Enjoy!

Yield: 1 serving (5P+)

Here's the home-made Ranchero Sauce recipe, if you're interested:

2 t. olive oil

1 small yellow onion, chopped

1 T. chopped garlic

1 (14 oz.) can fire roasted diced tomatoes

1/2 t. ground coriander

1/2 t. ground cumin

1/2 t. dried oregano

1/2 t. salt

1/2 t. dried chipotle chili powder (optional)

1/4 c. fresh cilantro, chopped

Heat oil in skillet. Add onion and cook 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and spices; cook a few minutes longer. Transfer mixture to food processor or blender. Process or blend until chunky.

Yield: 4 servings [1/2 c. each] (0P+)

Blueberry Pancake Update

YOU HAVE TO MAKE THESE!

Okay... deep breath... First of all, you can get the oat flour in the baking aisle at Hugo's by a company called Red Mill. I made a double batch last night because I convinced my kids to have "breakfast for supper" (like that was hard!). I used an actual 1/8 measuring cup to dollop them onto the griddle, and they made a fairly good sized pancake. Nothing like Ihop, but portion size is what's out of whack anyway, right? Okay... so... they were INCREDIBLE! Make them. Tonight. Go.

Blueberry Pancakes

Happy New Year! I am excited to begin this new year journey. I feel focused, positive, and motivated. While I'm still wrapping my brain around the ultra new Weight Watchers system (now called Points Plus), I'm also trying to get out of my "same ol', same ol'" rut. I am definitely a person of comfort. When I find certain articles of clothing that I like and fit me well, I buy multiples of them. In the same way, when I find certain recipes that I like and fit my lifestyle well, I make them... over and over and over and over. I think part of my recent weight gain is not only attributed to my mental "burn out" but also to my body's "burn out" to the same recipes and menus I make in mass quantities and eat almost every day. One challenge to myself is to break out of my "comfort" zone this new year. I got a jump start on that by joining a community education Zumba class (thanks Nicole!).

I got this recipe out of Prevention's "Biggest Loser Weight Loss Planner" magazine. There are a bunch of good looking recipes that I hope to try and pass on to you. I haven't had a chance to make these pancakes yet, but the picture in the book looks delish! What's more, one serving is FOUR pancakes for a whopping three points! (Shut up! That's almost unheard of!) The only disappointing thought is if the pancakes themselves are the size of a quarter. If you get a chance to try them before I do, please send me a comment to let me know what you think. Anyone have any idea where a girl can get whole grain oat flour in Northern Minnesota??

Blueberry Pancakes

1/2 c. reduced-fat buttermilk

1/2 c. whole grain oat flour

1 large egg white, lightly beaten

1/2 t. baking soda

1/4 t. vanilla

1/4 t. salt

1/2 c. fresh or frozen (not thawed) blueberries

Preheat oven to 200 degrees. Combine buttermilk, flour, egg white, soda, vanilla, and salt in a medium bowl. Whisk just until blended. Stir in blueberries. Let stand 10 minutes. Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle. Wearing an oven mitt, briefly remove pan from the heat and mist lightly with olive oil cooking spray. Return the pan to heat. Pour batter in 1/8-cup dollops onto skillet to form 3 or 4 pancakes. Cook about 2 minutes, or until bubbles appear on tops and bottoms are golden brown. Flip and cook 2 minutes more. Transfer pancakes to an ovenproof plate. Cover with aluminum foil and place in oven to keep warm. Repeat with cooking spray and remaining batter to make 8 pancakes total.

Yield: 2 servings [4 pancakes each] (3P+)