So last night was day 4 of the slow carb diet and dinner went without too much of a hitch. Pat and I had defrosted a chuck steak the night before and this time, unlike the chicken, I worked on making some side dishes while he made the steak.
It wasn’t too shabby if I say so myself. What you are looking at is some sautéed garlic spinach, steak and in the back, a bowl of winter squash soup! Granted the plate still looks a little lonely, so maybe if you aren’t on the slow carb diet you can add in some buttery mashed potatoes or some seared tomatoes topped with gruyere cheese (that is delicious and I will make a post for it soon). This dish was really easy, the soup took the longest to make, but even that only took 30 minutes tops! It was weird not having beans though, but then again perhaps beans and steak only go together in a burrito bowl or a taco salad. Luckily, today is cheat day and Pat and I are going to head down to pick-a-bagel for some bagels and cream cheese so I’ll keep it brief. Well let’s get started!
Ingredients:Soup: -Winter Squash Puree -1 yellow onion -1 clove garlic -3 slices turkey bacon (if you aren’t on the slow carb diet, use regular bacon and omit the butter) -1 tbspn butter -1 tspn paprika -Salt and pepper to taste -a pinch of garlic -1/2 cup chicken broth Steak: -Chuck steak (cut into pieces) -4 tbspn butter -2 garlic cloves -a large pinch of salt -1 to 2 tbspn of soy sauce Spinach: -2 handfuls of spinach -1 tbspn olive oil -1 garlic clove (whoa there’s garlic everywhere in this meal!)
- Slice the turkey bacon and mince the garlic. Place the butter in the pot and let it melt. Add in the garlic and the bacon. Cook until the bacon begins to brown (about 5 or 10 minutes). Add in the onions (if you want to use a mirepoix, that might also be good. I just didn’t have carrots or celery) and cook until translucent. Add in the chicken broth and the winter squash puree. Bring the mixture to a boil and then reduce to a simmer. Season your soup with the paprika (to cut the sweetness of the squash), ginger, salt and pepper. You can also add in some bay leaves and parsley stems (like a regular bouqet garni if you so desire).
- Using an emulsifier, puree your soup so that your soup is smooth and creamy.
- Meanwhile, cut you chuck steak into slices and mix it in a large bowl with salt and garlic. Heat a large pan (a grill or a large iron skillet if you have one) and add in the butter. The butter will melt and sizzle almost immediately so be careful not to burn yourself. Cook the steak pieces until they are browned (about 5 minutes) and then remove from the pan onto a plate. Deglaze the pan with soy sauce to make a quick pan sauce for the steak.
- For the spinach, heat olive oil and garlic in a sauté pan. Add in the spinach and cook until the spinach is just wilted (less than 10 minutes or so). Don’t worry about flavoring it. I like to dip my spinach in the pan sauce and use that to flavor it.
And you’re done! How easy was that? Well writing about this food was fun, but now I’m hungry so I’m off to go find something to eat. Since today was cheat day, last night I also made chocolate truffles and a ice cream pie! But I’ll post those later today, so stay tuned!
Hugs and puppies!
P.S again if you’re not on the slow carb diet, toast some french bread slices and dip it in the pan sauce. I did it all the time when my dad cooked steak and it was one of my favorite parts of the meal. Trust me, it’s that good!