Monday, June 30, 2008

Ole' Garlic Flank Steak

Bedfellow #3
So far on my new blog, I've posted a Mexican dip and a Mexican salad. I thought I'd continue on with the theme and do some grilling, Mexican style. Let's get started with:

Ole' Garlic Flank Steak

1 ( 1 & 1/2 lb.) lean flank steak
1/4 c. lime juice
1/4 c. tequila (for you non-drinkers, this cooks off and only the flavor remains)
1/4 c. minced fresh cilantro
3 cloves garlic, minced
2 t. coarsely ground pepper

Trim fat from steak, and place in a large shallow dish. Combine lime juice and next 4 ingredients; pour over steak. Cover and marinate in refrigerator 24 hours; turning occasionally.

Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals or gas setting. Cook steaks 6-7 min. on each side or to desired degree of doneness. Slice steak diagonally across grain. Serve immediately. Yield: 6 servings

Sunday, June 29, 2008

A Sunset Dip

Bedfellow #2:

This dip is great with tortilla chips, veggies, or whole-grain crackers. Either way it's healthy and delicious.

Santa Fe Sunset Dip

3 oz. (1 pkg or about 30) sun-dried tomatoes ( not packed in oil)
2 jars (7 oz. each) roasted red peppers, rinsed and drained
2 cloves garlic, minced
1 & 1/2 t. ground cumin
1 t. fresh lemon juice
1/4 c. chopped fresh cilantro
1/4 c. chopped green onion
4 oz. reduced fat Neufchatel cream cheese, softened
salt and pepper, to taste
Hot pepper sauce (opt)

1. Soak dried tomatoes in hot water for 5 minutes. Drain, reserving 3 T. of soaking liquid.

2. In a food processor or blender, process red peppers, tomatoes, garlic, cumin, lemon juice, cilantro, and green onion until smooth. Add cream cheese. Process until smooth, adding reserved tomato-soaking liquid to thin the dip to desired consistency, scraping down sides of processor with rubber spatula as needed.

3. Add salt, pepper, and hot pepper sauce. Adjust seasonings, adding more garlic, cumin, or lemon juice if needed.

Saturday, June 28, 2008

Welcome to My New Blog

This is the first post on An Herbal Bedfellow; I've been blogging for almost two years on Thyme for Herbs and Tickling the Ivories. Lately, I've felt that Thyme for Herbs has been getting quite confusing with all of my many interests. I like to write about my gardens, perennials, my daylily collection, and herbs. I also like to photograph a variety of things that interest me, including anything in nature.

In order to keep some sort of order out of the chaos, I decided that this blog will catalog the old recipes that I have collected and used over the years, and also the new ones that I am just trying out. I would like to share them with you. They will all feature at least one herb that I grow in my garden.

I'll keep it short and sweet. There won't be too many pictures here. But I do promise to tempt your taste buds with healthy, tasty meals and treat your ears to some music from the past.

Let's get started!!
Have you ever had cactus salad? It's a real treat, and trust me it won't hurt a bit.

Prickly Pear Cactus

Ensalada de Nopalitos (Cactus Salad)

1 jar (16 -20 oz.) water-packed nopalitos
3 T diced white onion
3 medium tomatoes, blanched, peeled, seeded, and chopped
Salt to taste
3 T oil and vinegar salad dressing
1 T chopped fresh cilantro leaves

1. Rinse nopalitos in cold water and drain.

2. Mix together in serving bowl nopalitos, onion, tomatoes, and salt. Add dressing: toss gently to coat. Garnish with cilantro.

That's it. Wasn't that easy?

Let me know what you think of my new venture and please stop by again.

Note: Notice my new Burpee Herb Snips? Keep watching Thyme for Herbs for a giveaway coming soon!!!