Posts tagged "Herbed"

Recipe: British Herbed Steak with Parmesan Porcini Mash2 min read


Herbed Steak With Parmesan Porcini MashThis hearty fall dish riffs off the classic British steak and chips, working in some healthier ingredients and amplifying the flavor. Porcini mushrooms add a rich, savory element, and creamy cannellini beans add fiber and extra protein to the mash. Sirloin steak is relatively low in fat, and contains all the essential amino acids necessary for immune function, cellular repair, and muscle growth. Steak also offers a bounty of B vitamins, as well as selenium and zinc.  This protein packed dish will keep you satiated and satisfied, and comes together quickly for an easy weeknight meal option. Serve it with a fresh green salad for a well-rounded and delicious meal.

Serves 2

Total Time: 30 minutes


  • 2 small yellow potatoes, diced
  • ½ cup dried porcini mushrooms, chopped
  • 4 cloves garlic, minced, divided
  • 1 can cooked white cannellini beans, drained
  • ¼ cup ground parmesan cheese
  • 1 tablespoon ghee
  • 1 tablespoon olive oil
  • 2 sirloin steaks (about 3-4 ounces each)
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • Flaked sea salt (like Maldon) and black pepper to taste


  1. In a pot, add the potatoes, mushrooms, and ½ the garlic. Cover with 1 inch of water, and add a big pinch of salt. Bring up to a boil, and cook for 10-12 minutes, or until the potatoes are fork tender. Reserve 1 cup of the cooking liquid, then drain the potatoes and return to the pot.
  2. Add the beans, parmesan cheese, ghee, and 2 tablespoons cooking liquid to the pot with the drained potatoes. Mash the potato porcini mix with a fork or a potato masher. Season to taste with salt and pepper. For a looser texture, add a bit more cooking liquid as needed.
  3. Pat the steaks dry, and season on both sides with the rosemary, thyme, and salt and pepper.
  4. Heat a skillet over medium high heat. Add the olive oil, then add the steaks. Cook for 2-4 minutes on each side (depending on how you like your steak). Keep in mind it will continue to cook as it rests. Transfer to a cutting board and allow to rest for at least 5 minutes before slicing against the grain.
  5. To serve, spread the potato mash onto a platter, and arrange the steak slices on top. Spoon any herbs and pan drippings from the steak over the slices. Sprinkle with a bit of faked sea salt if desired. Enjoy!


Healthy Travel Blog

Posted by Lustige Bilder - September 28, 2017 at 15:22

Categories: Travel   Tags: , , , , , , ,

Healthy Recipe: Moroccan Lamb with Herbed Couscous


eps_moroccan-lambThis deliciously spiced Moroccan style recipe gives you maximum flavor and satisfaction in minimal time. Inspired by the traditional Moroccan tagines, but made in a fraction of the time, this recipe combines the best of both worlds. You’re only 20 minutes away from a healthy, protein packed, delicious meal! Lean lamb provides iron and protein, turmeric acts as an anti-inflammatory agent, whole wheat couscous gives your body complex, whole grain carbohydrates, and olive oil delivers heart healthy fats and allows your body to absorb all the vitamins and minerals from your food.

Serves: 4

Total Time: 20 minutes


  • ¾ pound lean lamb, cut ½ inch thick, then into 1-2 inch long pieces
  • 1 teaspoon Garam Masala spice powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 1-2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 red chili, deseeded and minced (leave some or all seeds in if you like it spicy)
  • 5 scallions, white and green parts, chopped
  • 1 cup cherry or grape tomatoes
  • 1 cup dry whole wheat couscous
  • 1 tablespoon butter (optional)
  • Salt and pepper to taste
  • 1 small handful pistachio nuts, roughly chopped
  • 1 small handful fresh cilantro leaves, roughly chopped
  • ¼ cup whole milk yogurt, to serve
  • Fresh lemons, to serve


  1. Toss the sliced lamb with the Garam Masala, cinnamon, turmeric, cumin, and salt to combine, so the meat is evenly coated.
  2. In a skillet, heat 1 tablespoon olive oil over medium high heat. Add ½ the lamb in an even layer, being careful to not crowd the pan, and allow to brown on each side for 1-2 minutes until golden brown. When cooked on both sides, remove to a bowl, and cook the rest of the lamb in the same way.
  3. Remove all the lamb to a bowl and set aside. Add 1 more tablespoon olive oil to the same skillet where you cooked the lamb, then add the garlic, chili, scallions, and tomatoes. Add ½ cup water to deglaze the pan, stirring well to get all the caramelization.
  4. Mash the tomatoes slightly with a potato masher or a spatula to break them up a bit. Cook for 1-2 minutes. Turn off the heat, add the meat back to the skillet along with any juices, and stir everything to combine.
  5. Bring 1 ½ cups of water to a boil, and add the butter (if using) and a pinch of salt and pepper. Add the dry couscous, stir to combine, cover with a lid, and turn off the heat. Allow to steam for 5 minutes. Fluff with a fork, stir in the cilantro, then spread the couscous over a platter.
  6. Pour the meat with all the vegetables and juices over the couscous. Garnish with the pistachios and extra cilantro if desired. Drizzle over some yogurt if desired, and serve extra and lemons alongside. Enjoy!


Healthy Travel Blog

Posted by Lustige Bilder - December 2, 2016 at 13:22

Categories: Travel   Tags: , , , , ,