Category Archives: cooking techniques

DAY 13: BOLOGNESE SAUCE

ali“I don’t count my sit-ups. I only start counting when it starts hurting. That is when I start counting, because then it really counts. That’s what makes you a champion.”

-Muhammad Ali

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Getting back in the saddle isn’t fun, ever. But, its allot easier when you don’t sweat losing falling off the horse. Making it only 1/2 way to my 30 days of clean eating then taking a 9 day haitus subsisting on bourbon and bread product alone probably constitutes killing the poor horse. Not to mention, the scale is back to its favorite spot. 158…159.8 (I lie). God, OK 160.5, what are you, a polygraph?

Anyway, I think its important to set high goals, even at the risk of not meeting them. Growth, for me, starts when I get uncomfortable. The hubs’ nickname for me is literally creature-of-comfort, so its obviously not something I like to do. Give me a snuggie and House of Cards and you have my loyalty forever.

Being a snuggie-clad, house wife, however, is below post-office employee on my list of desirable professions. So at the cost of not being perfect, I’m going to keep my goals high and push for 90% of awesome and challenging instead of 100% of decent and comfortable.

TURKEY BOLOGNESE SAUCE (recipe)

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Matt and I have really been enjoying this bolognese sauce. I want to eat it out of the tupperware with nothing else. Cold. Does three minutes in the microwave seem like eternity to anyone else? We tried the sauce over zucchini noodles the first day and then over spaghetti squash. Spaghetti squash was the clear winner. Check out the Paleo Newbie for for full recipe. I used  Jennie-O’s sweet onion turkey sausage and doubled the red pepper flakes.

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On that note, do you know how easy it is to make spaghetti squash? Another vegetable, on a long list I’m sure, that I have been making completely wrong. Here’s how simple:

  1. Preheat oven to 350 F. [or 400 if you’re me and refuse to use another setting for anything]
  2. Poke holes in the WHOLE spaghetti squash with a paring knife. 10-15 is plenty.
  3. Roast for 30-45 minutes. Its done when you can press on it and make a dent.
  4. Cut open (easily).
  5. Remove seeds/pulp from middle with kitchen shears.
  6. Pull meet from rind with fork.
  7. Cry a little over your burned fingers.

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Below are my eats for Day 13.

DAY13

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DAY 9: PERFECT SKILLET FILLET

One of the drawbacks of living in/around a major city is the cost of real-estate. Hence why our two-dog household resides on the second floor and why Miss Molly Moose may or may not use the balcony like a rest stop from time to time. I’m assuming its not the birds. Unless you’re my landlord. Its definitely the birds.

Its a good thing you're so cute. Otherwise, I'd make earmuffs out of you.

Its a good thing you’re so cute. Otherwise, I’d make earmuffs out of you.

The drawbacks, other than an insane neighbor, include a “no personal grill” policy which is equivalent to castration in the eyes of the hubs. For the first few months, we basically did without steak.

PERFECT SKILLET STEAK

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After the “d” word [divorceforyousingles] was thrown around a few times, we realized we needed to grow as individuals and find a way around our steak problem. Thus began the 8 month endeavor of figuring out how to cook the perfect medium rare hunk of meat on a skillet. #firstworldproblems

The key is pepper. Lots of pepper. All the pepper. For some reason, without something to separate the meat from the skillet and create a crust, the heat is too much and shrinks the contact area of the meat while cooking. Then there’s not great surface area to cook evenly. I’m an engineer. Heat is my thang.

Secondary to pepper is a good cut of steak. Pictured are 2.5-3″ thick fillets, but I use the same process for flank steak [4 min/side]. So start by peppering the fuck out of the top and bottom of the steak.

If you love yourself, wrap it in bacon. You can’t go wrong.

Now you’re ready to start cooking. Heat 1-2 Tbsp olive oil, per steak, over med-high in a THICK BOTTOMED, non-stick skillet. This isn’t something you want to do in your $4 walmart non-stick. What do you live in a trailer? Caphalon, ladies and gents.

Enter steak. Leave it ~5-6 min/side. Seriously, don’t touch at it. Don’t look at it. Leave it. Turn on the fan too because its going to burn your eyes as the pepper crusts. If your eyes are open, which they shouldn’t be. Stop looking at it. Steak is about trust.

After 5.5 mins, flip it, throw a pat of butter on top and repeat. At the 11 min mark pull it. Then repeat the 5 min no touching process on a plate, aka resting. Serve with some cab. While, I recommend this black cherry and mocha variety, you may want to ask some one classier.

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