Kaye's Steak Marinade

This is a ridiculously easy and versatile recipe you can use in many types of dishes. This steak marinade works in traditional stir-fry dishes, and also in Mexican-themed cuisine. Later this week I'll post my mom's favorite way to make nachos.

I know, so convenient right after the Superbowl.

Sorry, my life just does not revolve around that kind of stuff. Disappointing to some, I know.

Kaye's Steak Marinade

Ingredients

1-1.5 lb flank steak

salt and pepper for seasoning

1/2 cup soy sauce

1/2 cup red wine vinegar

(The soy sauce to red wine vinegar ratio is always 1:1, so feel free to use less or more depending on the dish you are marinading the steak in)

Procedure

1. Cut the flank steak into small strips against the grain of the meat.

2. Salt and pepper the steak, then place in a dish with the vinegar and soy sauce to marinade for about 30 minutes.

3. Heat a large skillet over medium high heat. Cook the steak in the skillet, avoiding overcrowding the steak, as it will cause the steak to "steam" rather than sear.

4. Cook on each side about 2-3 minutes, or until there is very little pink in the middle (this is a matter of personal preference).

5. Transfer to a paper towel and keep warm.

6. Serve with stir fried veggies over rice, over nachos, in tacos, or just by itself with a couple of sides!

Shitake Mushroom and Spinach Pasta

This was a quick, throw together meal I made during this past week.

I bet this recipe would go well with any kind of mushroom, so don't worry if you can find shitake mushrooms (dehyrdated or otherwise).

Who else likes saying "shitake"!? Yes, I can have the maturity level of a 7 year old. Whatever.

Shitake Mushroom and Spinach Pasta

Serves 2-4

Ingredients

4 cups mushrooms (I had dehydrated shitakes. To rehydrate, soak in water for about 20-30 minutes, or until pliable and soft. I de-stemmed them before use.)

4 cloves garlic, minced

1 Tbs olive oil

1 pat butter

1/4 cup white wine

1 cup spinach

1/2 lb noodles, cooked and drained (I like using Mrs. Miller's noodles, but any traditional pasta or egg noodle will work)

Procedure:

1. Heat oil and butter in skillet on medium heat.

2. When butter is melted and beginning to sizzle, add the mushrooms and garlic.

3. Cook mushrooms for about 3-5 minutes, or until dark in color and tender.

4. Add the white wine and spinach. Cook for about 1-2 more minutes.

5. Finally, toss in the noodles and cook for another minute.

6. Serve topped with Parmesan cheese, or just by itself!

Kaye's Sweet Potato Pie

I love this pie. When baked without a crust, which is my favorite way to eat it, the pie caramelizes and crisps up around the edges, making it completely divine.

In terms of flavor, this pie tastes very similar to pumpkin pie, but is unique in its own right. I substituted Splenda for the white sugar, 1:1, in order to reduce calories. My mom makes this pie using fresh squeezed orange juice and orange zest, but all I had was a lemon, so I went with it. I think the pie still turned out great!

Kaye's Sweet Potato Pie

Serves 6-8

Ingredients:

1/4 c. granulated white sugar
1/2 c. brown sugar (packed down)
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
2 cups baked sweet potatoes, peeled and mashed to smooth consistency
1/4 cup freshly squeezed orange juice (or about 1/2 squeezed lemon)
1 to 1-1/2 tsp. orange or lemon zest (orange color only, none of the white pith underneath the skin)
1 can (12 fl. oz) Carnation (or Pet) Evaporated Milk (for the best results, use the
original, NOT the low-fat Evap. milk)
1 unbaked 9-inch DEEP DISH pie crust (or you can use 2 shallower pie crusts...or NO CRUST AT ALL)

Procedure:

1. Preheat oven at 425 deg. F.

2. Mix brown & white sugars, salt, cinnamon, ginger and cloves together in a small bowl, and set aside.

3. In a large bowl, beat the 2 eggs, then stir in the mashed sweet potatoes and the mixture of sugars and spices.

4. Stir in the orange juice and orange zest.

5. Gradually stir in the evaporated milk.

6. Pour into prepared pie shell, or if making the crust-less version, pour into a well buttered/greased 9" pie dish.

7. Bake at 425 F for 15 minutes on the middle rack of the oven.

8. Reduce oven temperature to 350 deg. F, and bake an additional 40-50 minutes, or until a sharp knife inserted near the center comes out clean.

9.Cool on a wire rack for 2 hours. Serve immediately, or refrigerate.

Spicy Garlic and White Wine Shrimp

This is the first recipe that I've really "thrown together" on the fly. I was making a shrimp dish for some of my girlfriends, and I completely forgot the recipe I was going to use. So, in an uncharacteristic fit of spontaneity, I went with it. I knew the ingredients I had on hand, and what kind of flavor I wanted to bring out, so I just...cooked.

It was highly liberating.

I feel empowered.

I must share this with you.

Spicy Garlic and White Wine Shrimp

Serves 4

Ingredients:

1 lb frozen, de-veined shrimp, tails on or off

1 medium sized shallot, diced

1 Tbs cooking oil

4 cloves garlic, minced

1 Tbs Zesty Spice Mix

1/4 cup white wine or sherry

1 bag baby spinach

Procedure:

1. Thaw shrimp in the fridge overnight.

2. Heat oil in a large skillet over medium high heat. When the oil is hot, add the diced shallot and saute until translucent, about 4 minutes.

3. Add the shrimp, and the minced garlic, reduce heat to medium. Heat the shrimp for about I minute on each side, sprinkling the zesty spice mix on each side. Be careful not to burn the garlic, as that will give a bitter flavor to the dish.

4. Finally, de-glaze the pan with a 1/4 cup splash of white wine.

5. Lay a bed of spinach down on the serving plate, and top with the shrimp, drizzling the excess sauce, shallots and garlic on top.