Spiced Steak, Cilantro Rice and Squash with Feta

Middle Eastern Spiced Minute Steaks with Cilantro rice and Tumeric Spiced Summer Squash with Feta

This was a delicious creative concoction that I came up yesterday for dinner.  The cilantro rice idea came from a CSA member who mentioned it last year. Each part of the meal was good enough to act as a base for a meal. You could easily make it vegetarian by trading the steak for some spiced chickpea dish, or just upping the feta.

Middle Eastern Spiced Minute Steaks (served 4):

  • 8 minute steaks
  • 1 clove of fresh garlic, finely chopped
  • 1 tbsp Ras-El Hanout Spice mix (contains galangal, rosebuds, black pepper, ginger, cardamom, nigella, cayenne, allspice, lavender, cinnamon, cassia, coriander, mace, nutmeg, and cloves- so you can combine any of these as you’d like)
  • 1/4 cup lemon juice
  • 1 tbsp soy sauce
  1. Combine garlic, spices, lemon juice and soy sauce.
  2. Marinate steaks in the mix for a couple of hours.
  3. Heat pan on the stove.
  4. Set steaks on hot pan (once water sizzles when flicked onto the pan)
  5. Cook a minute on each side until done (they cook pretty quickly).
  6. Pour the rest of the marinade in the pan and cook down.  Serve steaks with sauce on top.

Lovely mix of spices for the summer squash dish. Not local, but pretty.

Spiced Summer Squash with Feta (serves 4-6):

  • 4 big summer squash, washed and chopped
  • 1 tbsp oil
  • 2 small onions, chopped
  • 1 tbsp of tomato paste
  • 1/4 cup of water
  • 1 bunch of scallions or onion greens, washed and chopped
  • 3 garlic scapes, chopped
  • 2 tbsp tumeric
  • 1 tbsp cummin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1/8 tsp cinnamon
  • 2 tsp salt
  • feta to garnish
  1. Saute garlic and onion in oil for about 3-5 minutes, until beginning to be translucent
  2. Add spices and stir.
  3. Add squash and garlic scapes an scallions. Stir to mix.
  4. Mix tomato paste with water. Add to squash.
  5. Cook on medium for ~10 minutes covered.  When squash is tender but not mushy, they are done and turn off heat.
  6. Sprinkle with feta cheese and serve.

Cilantro Rice (serves 4):

  • 1 cup brown rice
  • 1 clove of fresh garlic, finely chopped
  • 1 tsp oil
  • 1 bunch of cilantro, washed and chopped
  • 1 tsp bullion
  • 1 tbsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  1. Soak rice in water for a couple of hours up to overnight. Drain.
  2. Cook garlic in oil for 3 minutes.
  3. Add spices.
  4. Add drained rice and cilantro (reserving some for garnish). Stir to mix.
  5. Add 1 cup of water with bouillon stirred in. Stir to mix.
  6. Bring mix to boil, then reduce and simmer for ~30 minutes.
  7. Check for doneness, rice should be tender and there should be no liquid left at the bottom of the pan (but the rice shouldn’t be burnt!).
  8. Serve with a garnish of fresh cilantro.

We’re still on this gingerbread thing, trying to use up all our gingerbread- getting there.  Last night for dessert we made something rich, because we were thinking about cupcakes…. don’t ask.

Gingerbread butter crumbs with buttery frosting!

Theresa cooked gingerbread on the stove with butter and crumbled it up.  Then made frosting with butter, confectioner’s sugar (we surprisingly found some in a drawer) and vanilla extract.  Very rich and buttery!  We’re actually not sick of gingerbread yet….. it must be the homemade butter.

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This entry was posted in Desserts, Meat Meals, Recipes, Vegetarian Meals and tagged , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Spiced Steak, Cilantro Rice and Squash with Feta

  1. Tes says:

    Oh wow I love the siced steak! I will have to try it. These recipe seem perfect for my family. Thanks for sharing.

  2. Pingback: Vegetables of the Week: Garlic Scapes, Napa Cabbage, Beets, Dill, and Endive | The Lovely Locavore Ladies of Boston

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