Sweet Potato and Brie

All of my favorite food groups rolled into one dish? Why yes, please and thank you. Who doesn't love pasta, cheese, and sweet potatoes? Pair it with a fabulous glass of wine and to me it is the perfect evening meal.

 Ingredients:

8 oz uncooked pasta, I used a whole wheat penne
1 cup sweet potato puree. I used 1 large potato baked at 300 for 1.5 hours
1 cup milk or heavy cream
2 ounces cream cheese ( I used 1 ounce cream cheese and 1 ounce goat cheese)
1 cup finely grated sharp cheddar cheese
1/2 cup good double cream brie cheese (rind removed, and cut into small cubes
Tiny pinch of nutmeg
Salt and Pepper to taste

Directions:

Cook pasta to your liking, I enjoy mine slightly al dente. Meanwhile over medium heat (too hot and cheese won't melt right) whisk together the sweet potato puree and milk. Reduce heat to low and whisk in cheese until fully melted. Stir in nutmeg, season with salt and pepper. Drain your pasta and add it to your sauce. Serve immediately and sprinkle with a touch of nutmeg, garnish with a basil leaf or two.

This pasta is very rich and with that being said a lighter wine would be its best companion.  I would suggest a Grenache or even a nice crisp Sauvignon Blanc would be nice. Enjoy!!

Mongolian Beef

Short sweet and to the point, this was hands down the best Mongolian Beef Recipe! We live in an area where finding a variety of different foods is NOT an option. In order to keep my palate happy I have to create those tastes on my own. My goal in life, well many of them is to show my kids the vast variety of cultures and the food that comes with them. I hope you all enjoy this one as much as everyone in my family did! Yes that even includes my picky husband :)

Ingredients:

Coconut Oil
 1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces
1 Bag Trader Joes Organic Brown Rice (Frozen)
1 Head Fresh Broccoli

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes.

 Add the soy sauce and water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot, add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok. Place your broccoli in your steamer and cook to your liking. We like ours slightly still stiff for more of an al dente taste.

 Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes.At this time prepare your brown rice according to the package, this should cook for 3 minutes.

Add the sliced scallions, stirring to combine. Spoon your brown rice onto the center of your plate, add your steak and then top with your broccoli. Best when served hot. If you want you can even prepare this ahead of time for lunches just slightly under cook all ingredients and add your rice frozen not cooked.