Skirt Steak with Warm Bean Salad

3 tsp olive oil
1 1/4 lbs skirt steak, cut into 4 pieces and patted dry
coarse salt and ground pepper
3/4 lb green beans, trimmed and cut into 1.5 inch pieces
2 small garlic cloves, thinly sliced
8 oz grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbs plus 2 tsp red wine vinegar
handful fresh basil leaves, torn

In a large skillet, heat 1 tsp olive oil over medium high heat.  Season steak with salt and pepper.  Cook steak (in batches, if necessary) until browned, 3-5 minutes per side for medium rare.  Transfer to a cutting board and let rest.

Rinse out skillet and return to heat, along with remaining olive oil.  Add green beans and cook 2 minutes.  Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes.  Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes.  Remove from heat; season to taste with salt and pepper and sprinkle with basil.

Thinly slice steak against the grain and divide among four plates, serve with bean salad.


From Food Digest

Chocolate Peanut Butter Nutella Cookies

1 cup peanut butter
1/4 heaping cup Nutella
1 large egg
3/4 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon baking soda
12 Oreo cookies, lightly crushed

Add peanut butter, Nutella, egg, and sugars to the workbowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes on medium-high speed to cream. Stop and scrape down the sides of the bowl if needed.

Add cocoa powder, water, vanilla, and baking soda and beat for 1-2 minutes on medium-high speed until the ingredients are well combined. Add the crushed Oreo pieces and stir to combine. Cover and chill in the refrigerator for at least one hour.

Preheat oven to 350 degrees F.  Using a medium (1.5 tbsp) cookie scoop, drop dough onto a cookie sheet lined with parchment paper, about 2 inches apart. Flatten the dough slightly.

Bake at 350 for 8 minutes. They firm up more as they cool; don’t overbake which is easy to do with dark-colored cookies. Store in an airtight container at room temperature on in the refrigerator for up to one week, or in the freezer for up to 3 months.

From Kevin & Amanda

Biscuits and More

2 c bread flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 c shortening

Mix all ingredients except shortening together until well blended.  Cut in shortening.  Store in an air tight container until ready to use!

When ready to use, mix in about 3/4 c milk, bake at 450 degrees for ten minutes

Possible alterations:

Dumplings:  May need more liquid.  Dough should be rolled into balls and added to soups or chicken and dumplings where they cook by steam (must have lid on pot).

Sausage and Cheese Biscuits: Add 1/2 c or more of cooked sausage and 1 c shredded sharp cheddar cheese to mix before you add milk.

Cinnamon Biscuits:  After adding milk, roll out onto floured surface and spread 1/4 c melted butter on dough, sprinkle with brown sugar, raisins, pecans, and cinnamon.  Bake at 400 for 15-20 minutes or until they are golden brown on top.

Orange Biscuits: After adding milk, roll out onto floured surface and spread 1/3 c melted butter on dough, sprinkle with the zest of an orange and some of the chunks of the orange, white sugar, a dusting of powdered sugar, pecans, sweet coconut shreds, and a light dusting of ground cloves.  Bake at 400 for 15-20 minutes or until they are golden brown on top.


From Candace Crowther