My children will tell you that going out to eat on the weekends was just part of the course throughout their childhood. Who am I kidding, we still go out to eat most weekends. However, something interesting happened when I began to eat low-carb, my love for cooking was re-ignited.
Don’t get me wrong I have always loved to cook, but frankly with my energy completely zapped most days due to fibromyalgia, I never hesitated when Randy would suggest to eat out. The other issue is that I had put away my baking apron for a long time because I didn’t want to bake sugary treats to make matters worse for my then diabetic hubby.
Today, thankfully Randy no longer suffers from diabetes 2 and I have my energy back. So cooking has become fun again! I love cooking a gourmet meal. I enjoy the entire experience including all the smells that permeate my kitchen and causes anticipation. I usually leave a meal like the one I am sharing for Saturdays. It takes the pressure off having something quick to bring to the table.
Ribeye Steaks in Garlic Butter Sauce
• 2 (12-ounce) ribeye steak
• cast iron skillet
• 2 teaspoon coconut oil
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 3 garlic cloves, partially crushed
• 4 tablespoons butter
This technique produces an amazing steak but beware it does so by using a very hot skillet. Make sure you are fully prepared with your handy pot holders.
1. Place skillet in a preheated oven of 450°F. Brush both sides of steak with the coconut oil and season with the coarse sea salt and pepper. Once the oven is heated, carefully remove pan and place on stovetop over medium heat. Note I cook with a gas stove so you may not get the same results in an electric range.
2. Place your steaks in the skillet and sear for a full two minutes. Flip the steaks after two minutes then top with the garlic and place the skillet back into the oven for 6-7 minutes.
3. Once the steaks have been in the oven for the 6-7 minutes, place the skillet back on stovetop over low heat. Flip the steaks, then top with the butter and carefully tilt pan baste with the melted butter, garlic to cover the steaks for about 1-3 minutes. This produces a lovely butter sauce. Check your steaks doneness with an instant read thermometer a reading of 120-125°F produces medium rare steaks. Allow your steaks to rest for a full five minutes before serving. Cover your steaks with the butter garlic sauce.
• 2 teaspoons of sea salt
• 1 bunch broccoli-rabe, remove the non-leafy stems
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• 3 cloves garlic coarsely chopped
• ¼ teaspoon crushed red pepper flakes
Bring to a boil a large pot of water with the sea salt. Prepare a large bowl of ice water. Cook the broccoli-rabe in the boiling water for 1 minute. Remove from the boiling water and immediately plunge the broccoli-rabe into the ice water. Once cool remove from the ice water and allow dry in a colander.
In a large pan sauté the broccoli-rabe with the olive oil and butter. Add the garlic and crushed red pepper. Add the broccoli-rabe and sauté. Taste for seasoning and add more salt and pepper to your liking.
Mushroom and Onions in Red Wine Sauce
½ pound of sliced button mushrooms
I medium onion sliced
¼ cup of red wine
½ teaspoon of sea salt
¼ teaspoon of black pepper
2 tablespoons of butter
1 tablespoon of olive oil
In a large skillet cook the onions and mushrooms using the butter, olive oil. Season with salt and pepper. Allow to cook on low to medium heat until onions are caramelized. Mid-way throw the cooking process add ¼ cup of red wine.
Cooking with a cast-iron skillet is not only fantastic for recipes that require you to cook both on a stove top and oven, it’s actually healthier. I know it may seem old fashion to cook with such a heavy pan but once you see the benefits there is no turning back. Plus, do you know these skillets last for decades? Yeah, that’s never the case with those non-stick pans. Once your cast iron skillet is fully seasoned it will cook as seamlessly as any non-stick pan.
Can you believe I actually purchased my cast-iron skillet in a flea market over 20 years ago? Someone had lovingly seasoned it already for me. I have no idea how old this thing is. Not only that but it is still cooking beautifully. The other benefit is that it’s a natural way to boost your iron levels easily. Yes, you can actually get iron infused into your food by simply cooking with a cast-iron skillet.