Tag Archives: spaghetti noodles

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

14 Aug
Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

I follow some fantastic food blogs, and many of their recipes are the inspiration for our meals. The past couple of days yielded a bonanza for me for a meal that had everything I already had in the pantry, garden, or freezer. The hubby thought it was quite good!

Huge thanks to Linda at Fabulous Fare Sisters and to Mimi at Chef Mimi Blog for providing the motivation to make this super-tasty meal. Go check out their blogs when you have a chance!

On to the preparation!

Sage-Infused Sirloin Tips and Mushrooms
Inspired by Linda at Fabulous Fare Sisters

Garden Sage Plant

Garden Sage Plant

8 ounces sirloin tips
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped green onions (green part only) or chives
2 garlic cloves, minced
4 ounces sliced mushrooms
3 tablespoons extra virgin olive oil, divided
Fresh ground pepper and salt or Mrs. Dash, to taste

Finely Chopped Sage and Green Onion

Finely Chopped Sage and Green Onion

Place the chopped sage, green onion or chives and garlic in a shallow dish. Add 3 tablespoons of the olive oil, pepper and salt or Mrs. Dash, and whisk to combine.

Add the sirloin tips, mix well, then marinate at room temperature for a half hour.

Sirloin Tips in Herby Maridade

Sirloin Tips in Herby Maridade

Meanwhile, add another tablespoon of olive oil to a cast iron skillet over medium-high heat. Add the mushrooms and cook until liquid has released and mushrooms have browned. Remove from skillet and set aside and turn off heat.

Cooking the Mushrooms

Cooking the Mushrooms

Next, prepare the Cacio e Pepe (recipe below).

When pasta is cooked, reheat the same cast iron skillet on high. Drizzle a little olive oil into the hot skillet. Add the sirloin tips and sage mixture and sauté 3 to 5 minutes until cooked to your liking.

Steak Tips in Sage Sauce

Steak Tips in Sage Sauce

Add the mushrooms and stir until heated through. Remove from heat and serve immediately with the Cacio e Pepe.

Cacio e Pepe
Inspired by Chef Mimi Blog

2 ounces Pecorino Romano cheese, finely grated
4 ounces dried spaghetti noodles
1 teaspoon ground black pepper, plus more for serving

Finely Grated Pecorino Romano Cheese

Finely Grated Pecorino Romano Cheese

Place a large pot full of salted water on the stove over high heat and cook spaghetti according to package directions.

When the pasta is done to your liking, reserve 2 cups of the pasta water in a bowl. Drain the pasta and return the pasta to the pot. Immediately add about a half cup of pasta water to the pot, stirring gently.

Add a teaspoon of coarsely ground pepper and the grated cheese, along with more pasta water as needed, (I kept having to add about a 1/4 cup at a time throughout and did end up with some clumpy cheese at the bottom, but that’s OK).

Pasta, Cheese, and Pepper

Pasta, Cheese, and Pepper

Stir vigorously through out this process until cheese is melted and pasta is creamy. Keep warm until steak tips are done, and add a little more pasta water to loosen up just before serving. Serve with additional ground pepper, if desired (recommended!)

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Download and Print this Recipe

Download and Print this Yummy Recipe!

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Spicy Spinach Alfredo Pasta

30 Mar
Spicy Spinach Alfredo Pasta

Spicy Spinach Alfredo Pasta

I made this as a side dish yesterday, but by doubling or tripling the ingredients this can easily be turned into a meatless main. Add some artichokes, broccoli, or asparagus — and — Bada Bing! Dinner! However, this time around it was served as a quick and easy side paired with a store-bought lemon-seasoned tilapia baked in parchment paper. No credit for the fish goes to me, because all I did was turn on the oven to bake it. However, I will take credit for this easy-peasy spinach pasta dish. As usual, I way over-estimated the amount of pasta, and I bow down to anyone who can guestimate how much dried pasta should be used for X amount of people. Last night it was just hubby and I, and pasta for two is still eluding me.  Am I the only one with this issue?

This is another by-the-seat-of-my pants dish. I knew what I wanted to put in it, but just didn’t know the amounts, pasta aside. My brain told me I should add a “pinch” of crushed red pepper flakes, but my hand had a mind of its own and threw in three large pinches. Note to self: Do NOT add equal parts of red pepper and garlic to your recipe, as plainly noted in my photo below.

Garlic and Red Pepper Flakes

Do NOT add this much red pepper flakes. I am not leading by example with this. 🙂

I saved the day by adding another ounce of cream cheese and a splash of milk to tone down the heat factor, which I can tolerate but was worried the husband might not like it. Well he sure proved me wrong! “Wow, this is spicy!” Pause. “I like it!” Thank you, thank you. And another thing I was thrilled about with this recipe is it was ready to serve EXACTLY at the same time the fish had to come out of the oven. No lie. I was completely bewildered by this simple fact.

This recipe feeds two people as a side, and we had a serving leftover, due to my poor pasta estimate. Adjust as needed.

Spicy Spinach Alfredo Pasta

Angel hair pasta
1 teaspoon olive oil
1/2 teaspoon minced garlic
Pinch of crushed red pepper flakes (a pinch, OK?)
1/4 cup white wine (or chicken broth)
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
6 ounces fresh spinach
2 to 3 ounces Neufchâtel cream cheese
Splash of milk, if necessary
Black pepper, to taste

Put a pot of water on to boil for the pasta. While that’s coming up to speed, gather all your ingredients and get them all measured out and ready. Once the water is boiling, add the pasta, then add the olive to to a skillet over medium heat. Add the minced garlic and red pepper flakes, and saute for just about a minute. Pour in the white wine, lemon juice, sprinkle in the nutmeg. Bring to a simmer, then start adding the spinach by handfuls, stirring occasionally, until spinach is wilted. Add the cream cheese on top, just like this:

Spinach and Cream Cheese Brick

Spinach and Cream Cheese Brick

Plop. Then smoosh it down and start incorporating it into the spinach. It looks all weird and clumpy and grainy and not very appetizing at first, but just keep stirring around and mixing it up, and suddenly it turns all creamy and yummy looking. At this point, add a splash of milk or more cream cheese if you think it needs it. Then grind black pepper all over it. By now your angel hair pasta should be done, so drain and then add to the skillet of spinach sauce. Toss to coat, and serve. Quick and easy and yummy good!

And for those who celebrate, Happy Easter! I’ll be off to a friend’s house with a dish of au gratin potatoes in hand to go with the ham.

Spinach Alfredo Sauce

Spinach Alfredo Sauce

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