Grilled Rib Eye Steak, Butternut Squash Risotto and Grilled Veggies

Walmart Should Be Ashamed

I needed some paper products for the Lacrosse party tonight and decided to go to Walmart since I was in the area.  I walked into the store and not even 1 foot from the front door was a display for Dolly brand deserts for $2 a box.  They were these nasty powder and chocolate donuts and a disgusting pink sparkle, crème-filled twinkie thing.  I kid you not, the ingredient list was 20 lines long and I could barely read a word of it.  Why is this not against the law?  I bet some street drugs are healthier for you than these deserts.  I could not find one natural yogurt in an entire wall of yogurts.  There were plenty of low-fat, low-sugar, low-carb processed products – God knows what’s actually in them.  Can’t we just eat REAL FOOD?

I continued to walk around the store in amazement – not one person looked healthy, and I am not talking about weight.  I actually do not believe that weight alone is the sign of health.  I know lots of people that are overweight that eat healthy and look healthy.  But I also know several skinny girls that eat only “low-fat/low-carb”– now they are scary.  I want to yell out, “give that girl a cheeseburger please!”.  Don’t people realize (no matter what your size) that all this obsession with healthy eating is killing us?

Grilled Rib-Eye Steak

  • Brush a little EV olive oil, salt, pepper and Herbs de Provence on each side of the steak.
  • Grill on High for 3-5 mins. Flip and turn heat to Medium to cook through for another 5 minutes (to taste).

Butternut Squash Risotto  (This does take at least a half-hour so I like to make this one on Sunday)

  • Cut-up butternut squash into small cubes and lay on baking sheet.  Toss with salt/pepper and a little EV oil (with hands) and bake on 400 for approx. 20 minutes.  Set aside.
  • Heat up olive oil and cook 3-5 shallots until soft (not brown – about 5 mins.).
  • Add a splash of white wine and 1 cup of Arborio rice – stir for about 2-3 minutes.
  • Add salt/pepper, a little rosemary and 1 cup of Vegetable broth to rice.
  • Add an additional 4 cups of broth (one cup at a time) and stir until the liquid is absorbed each time (5 cups total).
  • Secret ingredient:  add a tablespoon of cream cheese and of course the butternut squash and stir.
  • Sprinkle with parmesan cheese and serve.

Grilled Veggies  (Serve these by themselves or throw them on your salad)

  • Cut up a broccoli head and a red bell pepper.
  • Toss on some tin foil with EV olive oil, salt pepper and 3 cloves of garlic.
  • Seal tin foil and grill with steak (about 10 minutes).

Salad w/ Balsamic Vinaigrette:  LOVE my new Salad Spinner (thanks Aunt Nina)- it keeps the lettuce SO crisp!

  • Wash and thoroughly dry lettuce.
  • Salad Dressing:  Pour ¼ cup of balsamic vinegar, 1 Tsp of mustard, salt/pepper in a jar (w/lid).   Add about 3/4 cup of EV olive oil and shake hard.
  • You can put the veggies on the salad and toss it all together with the dressing if you like.

Desert:  Mia made this up.

  • Toss strawberries with a little Sugar in the Raw (even a dash of balsamic vinegar is great).
  • Scoop them into an ice-cream cup and top with whipped cream or fluff.

How Can the Kids Help?

  • Drizzle the oil and spices on both sides of the steak (you flip it over).
  • Sprinkle the salt/pepper on the butternut squash and toss with EVOO with your hands!
  • Measure the wine, rice and chicken broth and help stir the risotto
  • Measure salad dressing ingredients and use immersion blender to mix.  Teach safety about unplugging appliances immediately after use.

Did You Know?

  • Butternut squash is technically a fruit because it has seeds – it’s a member of the gourd family but is much healthier than zucchini.
  • Butternut squash is high in fiber, potassium, B6 and beta-carotene – all good for preventing heart disease, breast cancer, and it’s good for your immune system.  Plus just one cup provides you with ½ of your Vitamin C for the day!
  • The smaller the squash, the more flavorful it will be.
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