Have you ever had one of those moments when you look at a recent accomplishment and feel really proud of yourself and excited? Well that is absolutely okay. Sometimes we need these moments of self congratulations to be grateful for who we are, and to experience the realization of our awesomeness and individual perfection. Last night was one of those nights for me. It was my dinner co-op meet up and as I got home and unpacked my weekly meal bag, I realized two things.
Weekly Meal Round Up: Grilled Steak over Black Beans with Chimichurri Sauce, Indian Dal with Brown Jasmine Rice and Sauteed Kale, Hearty Venison Chili with Home Baked Bread, Thai Inspired Fried Rice and Cabbage “Papardelle” with Pork Ragout.
One, this was not just about me. I am pretty sure everyone in the group is enjoying our adventure as much as I am. There is something so reassuring about looking in the refrigerator and knowing you are safe and provided for – for an entire week, and that all you have to do is warm up a homemade supper, and you can feel the love and kindness that went into preparing a meal just for you.
Two, I remembered just how good a cook I am. Since I live in a house with the World’s most amazing savory cook, (I lovingly refer to her as “kitchen McGuyver for her ability to whip up Bouillabaisse from a match stick and a piece of ABC gum), I usually defer myself to preserving, baking, dare I say “tablescaping” and other tasks that I excel in and leave the main-dish-type-preparations to her.
This project has forced me out of that comfort zone. It has my nose back in the cookbooks and my interest in practicing techniques and learning in the kitchen rekindled. This week, I nailed it. I found a recipe that not only turned out visually stunning (even in a dollar store food storage container) but tasted equally as delicious. I was so proud as I packed up my meals I was actually smiling, alone, at home in my kitchen – and it felt good!
Today, I encourage you to take a moment to reflect on a recent accomplishment, to recognize your greatness and use that feeling to direct the rest of your day. I find, that the more I can introduce this feeling of divine perfection and pride into my life, the more others see it in me, and the more I notice the perfection in others as well.
Speaking of perfect, here is MY recipe for the week: Grilled Steak over Black Beans with Chimichurri Sauce (adapted from Food & Wine)
1 cup lightly packed fresh parsley leaves
2 large cloves garlic, smashed
1 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
1/2 cup water
1/4 cup red-wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
½ tsp Guar Gum
Put all the ingredients in the blender, process until smooth.
That bright green sauce really makes the dish POP!
2 tablespoons cooking oil
1 onion, chopped
3 cloves garlic, minced
3 cups drained and rinsed canned black beans (from two 15-ounce cans)
1 cup canned low-sodium chicken broth or homemade stock
2/3 cup canned crushed tomatoes in thick puree
2 4-ounce jars sliced pimentos, drained (2/3 cup)
1 bay leaf
1 teaspoon salt
1 1/2 pounds sirloin steak, about 1 inch thick
1/4 teaspoon fresh-ground black pepper
In a medium saucepan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the beans, broth, tomatoes, pimentos, bay leaf, and 1/2 teaspoon of the salt. Simmer until thickened, about 20 minutes. Remove the bay leaf.
Light the grill or heat the broiler. Rub the steak with the remaining oil; sprinkle with the remaining salt and the pepper. Grill or broil for 4 minutes. Turn; cook to your taste, about 4 minutes longer for medium-rare. Cut into thin diagonal slices. Top the beans with the steak and chimichurri sauce.
Square Plate = Fancy!
Finally, all packed up for Meal Swap Co-Op!