Recipes
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Luci’s Skirt Steak with Cipollini Onions
1/3 cup flour
3 lbs. skirt steak, each piece cut into thirds
3 - 4 tablespoons olive oil
2 cups beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 to 1 1/2 lbs. cipollini onions
Button mushrooms, halved (optional)
Place the flour in a shallow bowl and coat the meat lightly on all sides,
knocking off excess flour. Set aside.
Heat 3 Tbls. oil in large saute pan over high heat. Brown the meat a
few pieces at a time - don’t crowd the pan. Transfer the browned meat
to a slow cooker. Add the broth and red wine to the sauté pan and
bring to a boil over high heat, using a wooden spoon to loosen any
browned bits. Cook until the liquids have reduced a bit, then pour the
mixture over the meat in the slow cooker, and add the vinegar, soy
sauce, and tomato paste. Cover and cook on low for 5 hours, or high
for 2 hours, then add the onions (and mushrooms, if using) and cook
another 2 hours on low, or 1 1/2 hours more on high. Can serve with
cous cous (we make red, white, and green “confetti cous cous” by
adding peas, slivered almonds, and either chopped roasted red
pepper or pimento) and lightly sautéed Swiss chard doused with
balsamic vinegar while cooking.
1/3 cup flour
3 lbs. skirt steak, each piece cut into thirds
3 - 4 tablespoons olive oil
2 cups beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 to 1 1/2 lbs. cipollini onions
Button mushrooms, halved (optional)
Place the flour in a shallow bowl and coat the meat lightly on all sides,
knocking off excess flour. Set aside.
Heat 3 Tbls. oil in large saute pan over high heat. Brown the meat a
few pieces at a time - don’t crowd the pan. Transfer the browned meat
to a slow cooker. Add the broth and red wine to the sauté pan and
bring to a boil over high heat, using a wooden spoon to loosen any
browned bits. Cook until the liquids have reduced a bit, then pour the
mixture over the meat in the slow cooker, and add the vinegar, soy
sauce, and tomato paste. Cover and cook on low for 5 hours, or high
for 2 hours, then add the onions (and mushrooms, if using) and cook
another 2 hours on low, or 1 1/2 hours more on high. Can serve with
cous cous (we make red, white, and green “confetti cous cous” by
adding peas, slivered almonds, and either chopped roasted red
pepper or pimento) and lightly sautéed Swiss chard doused with
balsamic vinegar while cooking.
Perfect Salad
For salad:
Assorted fresh or frozen vegetables, anywhere from 1-2 cups of each
(we used broccoli, green beans (cut in half), corn, and peas)
1 cucumber, chopped or diced
1 cup cherry tomatoes, halved
Handful of dried cranberries
Handful of walnuts, toasted
Mixed greens
For dressing:
1 clove garlic
1 cup (reduced fat) mayo
1/3 cup buttermilk
1 tablespoon white wine or apple cider vinegar
2 tablespoons fresh parsley, minced
2 tablespoons fresh chives, minced
1 scallion, thinly sliced
salt and pepper
(With one cup each of the vegetables, this made four small or two
large dinner portions.)
Boil salted water in a large pot and cook the vegetables for 3-4
minutes. Toast walnuts in a small pan on the stove with a small
amount of oil, then salt. Drain the vegetables and add to halved
tomatoes and diced cucumber. Add cranberries and walnuts.
For the dressing, mince the garlic or smash, sprinkle with salt, and
grind to a paste with your knife. Put garlic in a small bowl, add the rest
of the dressing ingredients, and whisk.
Add some of the dressing to the vegetables and toss. Serve over
mixed greens with extra dressing on the side.
For salad:
Assorted fresh or frozen vegetables, anywhere from 1-2 cups of each
(we used broccoli, green beans (cut in half), corn, and peas)
1 cucumber, chopped or diced
1 cup cherry tomatoes, halved
Handful of dried cranberries
Handful of walnuts, toasted
Mixed greens
For dressing:
1 clove garlic
1 cup (reduced fat) mayo
1/3 cup buttermilk
1 tablespoon white wine or apple cider vinegar
2 tablespoons fresh parsley, minced
2 tablespoons fresh chives, minced
1 scallion, thinly sliced
salt and pepper
(With one cup each of the vegetables, this made four small or two
large dinner portions.)
Boil salted water in a large pot and cook the vegetables for 3-4
minutes. Toast walnuts in a small pan on the stove with a small
amount of oil, then salt. Drain the vegetables and add to halved
tomatoes and diced cucumber. Add cranberries and walnuts.
For the dressing, mince the garlic or smash, sprinkle with salt, and
grind to a paste with your knife. Put garlic in a small bowl, add the rest
of the dressing ingredients, and whisk.
Add some of the dressing to the vegetables and toss. Serve over
mixed greens with extra dressing on the side.
Stuffed French Toast
This recipe makes about 4-5 pieces of toast, which, in this case,
uses 8-10 pieces of bread. Alternatively, if you have very thick bread
slices, you can use only the 4-5 and cut a pocket in each one;
however, it’s more difficult and doesn’t taste all that different. Also,
on this day, I used Texas toast, but any bread will do!
Use a whisk to combine one package of cream cheese with about
1/3 cup powdered sugar. (Since French toast is such a forgiving
recipe you can always use more or less powdered sugar
depending on your preference. You can also add things like a few
drops of vanilla extract, spices, or even jam if you’re feeling
adventurous.)
Spread the cream cheese mixture liberally over half of the bread
slices. (Use it all! And don’t think you can get away with increasing
the recipe to 6 pieces without adding some extra cream cheese
and sugar.)
Top the cream cheese-covered bread with pieces of fruit (I like
strawberries and blueberries for this) and sprinkle with sugar. I
used Vanilla Sugar from Penzey’s, which is amazing, but regular
granulated or other flavored sugar works fine. (Although if you haven’
t checked out Penzey’s, you really should.) Then top each with the
remaining bread slices and press down around the edges.
Also, if you have extra fruit, it’s nice to cut it up and let it sit in a bowl
with a coating of sugar (Splenda works too) and some lemon juice.
It makes a nice topping! (Alternatively, you can also boil the fruit and
a generous amount of sugar with some fruit juice or water to make
more of a syrup.)
Whisk together two eggs, a teaspoon of vanilla, and about 1.5 cups
of milk- although this might need to be adjusted based on the
amount of bread you’re using, how egg-y or milky you like your
French Toast (I err on the side of milky), and the length of time you
like to soak your bread. I generally also add about a tablespoon of
sugar here, and cinnamon or nutmeg are also welcome additions.
Afterwards, simply melt butter in the frying pan over about medium
heat, coat the bread in the egg mixture (make sure you get all of the
edges) and cook the French toast until nice and golden brown and
delicious. (Don’t forget to keep adding more butter though, and don’
t crowd the pan.) Then enjoy with butter, jam, your own fruit topping,
or lots of syrup.
This recipe makes about 4-5 pieces of toast, which, in this case,
uses 8-10 pieces of bread. Alternatively, if you have very thick bread
slices, you can use only the 4-5 and cut a pocket in each one;
however, it’s more difficult and doesn’t taste all that different. Also,
on this day, I used Texas toast, but any bread will do!
Use a whisk to combine one package of cream cheese with about
1/3 cup powdered sugar. (Since French toast is such a forgiving
recipe you can always use more or less powdered sugar
depending on your preference. You can also add things like a few
drops of vanilla extract, spices, or even jam if you’re feeling
adventurous.)
Spread the cream cheese mixture liberally over half of the bread
slices. (Use it all! And don’t think you can get away with increasing
the recipe to 6 pieces without adding some extra cream cheese
and sugar.)
Top the cream cheese-covered bread with pieces of fruit (I like
strawberries and blueberries for this) and sprinkle with sugar. I
used Vanilla Sugar from Penzey’s, which is amazing, but regular
granulated or other flavored sugar works fine. (Although if you haven’
t checked out Penzey’s, you really should.) Then top each with the
remaining bread slices and press down around the edges.
Also, if you have extra fruit, it’s nice to cut it up and let it sit in a bowl
with a coating of sugar (Splenda works too) and some lemon juice.
It makes a nice topping! (Alternatively, you can also boil the fruit and
a generous amount of sugar with some fruit juice or water to make
more of a syrup.)
Whisk together two eggs, a teaspoon of vanilla, and about 1.5 cups
of milk- although this might need to be adjusted based on the
amount of bread you’re using, how egg-y or milky you like your
French Toast (I err on the side of milky), and the length of time you
like to soak your bread. I generally also add about a tablespoon of
sugar here, and cinnamon or nutmeg are also welcome additions.
Afterwards, simply melt butter in the frying pan over about medium
heat, coat the bread in the egg mixture (make sure you get all of the
edges) and cook the French toast until nice and golden brown and
delicious. (Don’t forget to keep adding more butter though, and don’
t crowd the pan.) Then enjoy with butter, jam, your own fruit topping,
or lots of syrup.
