Monday, May 6, 2013

Bistro Steak with Red Wine Sauce {Gluten-free}

This was tasty and simple.  The original recipe can be found here at Cooking Light.  I served it with green beans and diced potatoes.

 p.s.  I have found that adding the salt to any recipe from Cooking Light is a necessity!


  • 1 tablespoon canola oil 
  • (8-ounce) top sirloin steaks, trimmed
  • 3/8 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3 tablespoons minced shallots
  • 2 teaspoons chopped fresh thyme
  • 1/2 cup full-bodied red wine 
  • 1/2 cup unsalted beef stock
  • 1 1/2 teaspoons butter 
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley

  1. 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
  2. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
  3. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Spring Vegetable Penne with Lemon Cream Sauce {Gluten-free}

The original recipe from Cooking Light, can be found here. I made some alterations, such as adding chicken and omitting gluten



  • 1 tablespoon extra-virgin olive oil
  • 2 boneless skinless chicken breasts, cut into small pieces
    • 1 tablespoon extra-virgin olive oil 
    • 3/4 cup chopped Vidalia or other sweet onion
    • (4-ounce) package presliced mushrooms 
    • 1 teaspoon chopped fresh thyme
    • garlic clove, minced 
    • 1 tablespoon all-purpose flour
    • 1/2 cup fat-free, lower-sodium chicken broth
    • 1/2 cup half-and-half
    • 3/4 cup frozen green peas
    • 3 tablespoons shaved Parmesan cheese, divided
    • 1/2 teaspoon grated lemon rind 
    • 1 tablespoon fresh lemon juice 
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 8 ounces uncooked penne 
    • 1 pound (1-inch) diagonally cut asparagus
  • 1 pound (1-inch) diagonally cut asparagus (I used broccoli because asparagus was 4.99/lb