Category: onion

Jalapeño-Lime Skirt Steak with Bell Peppers and Onions

September 15, 2012October 16, 2012by Brent Schrader2 Comments

This recipe was a quick to put together; we marinated the skirt steak, seared it on our cast iron skillet, and then threw it in the oven in our awesome new cookware.

Ingredients

2 Tbsp coconut oil

1/4 tsp sea salt

1/4 tsp black pepper

Juice of 2 limes

3 cloves of garlic, pressed

1 jalapeño, diced

1 skirt steak

1/2 large onion, halved and sliced

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

Method

Place steak in a large zip lock bag. Add coconut oil, sea salt, black pepper, lime juice, garlic, and jalapeño to the bag for the marinade. Let sit for at least 30 minutes in the marinade. We placed our steak in the refrigerator, which solidified the coconut oil; it might be better to leave it on the counter for this time.

Put the cast iron on the stove and preheat to medium-high heat and sear for 2-3 minutes on each side. First things first you should also set the oven temperature to 350ºF. We let the steak rest for a few minutes while preparing the onion, jalapeño, and bell pepper.

Place the skirt steak into the oven and cook for 30 minutes. We took the skirt steak out when the internal temperature hit 135ºF.

Slice the steak and serve over the vegetables. Enjoy! And while you’re here, don’t forget to check out our give away of Diane Sanfilippo’s Balanced Bites here!

Eggs with Saute of Baby Portobellos, Roasted Bell Pepper and Red Onion

August 29, 2012October 16, 2012by Brent SchraderLeave a comment

This morning for breakfast, I threw together a few items found in our fridge and it turned out great! Sadly, I was in such a rush, I didn’t take any photos during the process. To be honest, I wasn’t thinking about posting this recipe at all! But, a request for details came in via Twitter, after I posted a picture of the final product; how could I deny their curiosity?

So, here it is…!

Eggs with Saute of Baby Portobellos, Roasted Bell Pepper and Red Onion

Ingredients:

2 teaspoons of olive oil, separated
4 eggs
1 roasted red bell pepper, sliced*
2 slices, quartered, from one large red onion
6 baby portobello mushrooms, washed and sliced
seasonings to taste: freshly cracked black pepper, sea salt, and fresh thyme

*I used a roasted red bell pepper from a jar (see below for a photo with the brand name); but you could certainly roast your own bell pepper, any color, prior to whipping this up. In fact, it would be best to roast your own because then you know exactly what’s in it–simply a bell pepper. If you buy, like I did, just be mindful (as you probably already are) of the ingredients. It’s amazing what companies sneak into what otherwise ought to be very simple jars of food!

Yield: 2 servings

Method:

1. With 1 teaspoon of the olive oil, sauté the onion pieces and mushroom slices for about 2 to 3 minutes over medium heat.
2. Toss in the sliced roasted red bell pepper and sprinkle with black pepper, sea salt and thyme.
3. Continue sautéing for 1 to 2 minutes, until bell pepper is heated through and the onion is just about translucent.
4. Plate, cover with tin foil to keep warm (optional), and set aside.
5. Next, cook the eggs. To make them over-hard: Pour the last teaspoon of olive oil into the same skillet in which you sautéed the veggies. Crack the eggs into the skillet. (Optional: sprinkle seasons over the eggs.) Turn down the heat to medium-low and cover the pan. Let it cook for about 2-3 minutes, flip the eggs, and let them cook another 1 to 2 minutes, or until yolk is firm.
6. Plate over your veggies and enjoy!

This jar is as free from sugars, additives and other nasties as we have found. Ingredients include Red Peppers, water, citric acid and salt. We buy it at Costco for a good price and once opened it’ll last at least a month (we’ve pushed it to two before) in the fridge.

Broccoli-Mushroom Sauté

August 27, 2012October 16, 2012by Brent SchraderLeave a comment

Yesterday we completed our first Spartan race: The Mid-Atlantic Super Spartan 2012. It was 8 miles with over 75 obstacles (that’s a world record!), and we loved it. We’re both a bit sore and we have some scraps and bruises, but we feel great. We finished in under three hours and next year, we’re determined to do it in less than two. 😉

Anyways, to celebrate, we got nice New York Strip steaks for dinner tonight. We enjoyed these delicious cuts of meat from Whole Foods with a side dish that Brent dreamed up while we were wandering through the Costco.

While he grilled the steaks, I created this simple, sweet and savory sauté per his suggestion. (Woo, check out that little bit of alliteration! …sorry, word nerd alert, haha.) We hope you enjoy it!

Broccoli-Mushroom Sauté
Ingredients

1 cup broccoli
1 cup baby portobello mushrooms, sliced
1/2 cup red onion (about two slices from a large red onion, quartered)
Sprinkle of homemade rosemary-salt (essentially, equal parts dried rosemary and sea salt)
1 tablespoon coconut oil