Lunch: Provencal Potato Salad

I like to call this The Pantry Cleaner. Basically, take all of your things in your pantry and just dump them in here. Not really. But basically.

Provencal Potato Salad

Provencal Potato Salad

Usually I can’t stand recipes that call for so many ingredients. And you still have to make the base of this recipe, which can be found HERE. But, Ina Garten again works her magic, and everyone that I had try this at the office agreed its pretty flippin’ amazing and totally worth the slaving in the kitchen.

OK, maybe you’re not really slaving… Just opening up a few jars, mincing a few things, and peeling some eggs. If you’re a fan of nicoise salads like I am, your mouth will thank me. Thankfully this does make a pretty hefty batch, so get ready to eat a few bowls of this or feed a small army of friends. Since this is a pretty complete meal, you’ll have a great lunch for the week!

Here we go!

½ lb haricots verts (fresh green beans, to you and me)
1 recipe French Potato Salad
1 can of tuna fish, drained
½ cup capers, drained
1 cup cherry tomatoes, halved
1 small red onion, minced
½ cup pitted olives, chopped
6 hard-cooked eggs, quartered

1. Get a giant ass mixing bowl with your French Potato Salad in it.

2. Get a pot of water to a rolling boil. Drop in your haricots verts and cook for about 3-5 minutes. You want to keep them fairly crisp, instead of too mushy. Drain and give them a chop in half.

3. Add the haricots verts, tuna fish, capers, cherry tomatoes, onion, olives, and eggs to the potato salad. Toss well and serve!

So pretty...

So pretty…

...So yummy!

…So yummy!

Dinner: Cube Steak

I whipped this original recipe up last weekend before our home bout. I was NSO’ing, so I didn’t really care about what I put into my body. I just wanted something hearty and comforting. I wanted to make cube steak earlier that week, so I had some on hand. I also had some baby portabellas and some leftover onions that needed to be used. Every time I tried to find a recipe for cubed steak I kept being told I needed to use canned soups and soup mixes.

Why is it so hard to make something flavorful and convenient without having to use sodium-packed mixes and canned soups?!

Turns out, it’s not. I grabbed my ingredients, took the basics of cube steak, and just started cooking.

Here we go!

You’ll need:

1 lb cube steak
1 cup Portobello mushrooms, sliced
1 onion, sliced
2 cloves of garlic, minced
Salt & Pepper
1 cup of flour
Butter or oil, or in my case bacon drippings (bacon makes it better…)
1 ½ cups of stock

Mushrooms, garlic, and onions. Great start!

Mushrooms, garlic, and onions. Great start!

1. Turn your burner on to medium-high heat. Melt a little butter or oil in the pan, just enough to slick the bottom.

2. Take your cube steak and season each side with salt and pepper. Lay it in a Tupperware bowl that you’ve put the flour into. Knock the sides of the bowl (over the sink!) to shake flour all over the steak. *This method is much easier and less messy than shaking things in a bag.* You could omit the flour, but the flour helps develop the rich gravy that you get at the end. Your call.

Dredging the cubed steak...

Dredging the cubed steak…

3. Fry each cube steak in the pan until each side gets a golden crust, about 5 minutes per side. Remove from the pan and set aside.

This smells amazing...

This smells amazing…

4. Add a little more butter or oil to the pan, again just enough to slick the bottom. Add your mushrooms, garlic, and onions. Sautee until the onions get a golden brown color to them.

More amazing smells...

More amazing smells…

5. Slide the cube steak back in, pour in any drippings that may be left on the plate, and add your stock.

6. Cut the heat down to medium-low, cover, and simmer for about 20 minutes. Halfway through, turn the cube steaks.

7. Pair with some mashed potatoes and veggies. I had some brussell sprouts that I roasted. Then I did my hair in a cute pin up bandana and enjoyed my retro meal!

Cubed Steak with Roasted Brussell Sprouts

Cubed Steak with Roasted Brussell Sprouts