sugar and vinegar to the softened onions and stir for 1 minute. Add the beef stock and bring to a bubble. Reduce the heat under the gravy to low and stir in the cream.
Stir the apple cider or juice together with the mustard and pour over the red cabbage. Stir over medium heat for 1 minute to combine, then turn off the heat.
Remove the bay leaf from the gravy and discard. Serve the cabbage and hash browns next to the sliced steak topped with gravy.
INDIAN SPICED BEEF AND WARM CURRY POTATO SALAD, TANGY âCREAMEDâ SPINACH
This meal is fun because it can adapt to your choice of proteinâbeef, chicken, or lamb. The spice rub will coat four 6- to 8-ounce portions of chicken breasts and thighs or rib lamb chops. You can make double or triple the spice rub and keep it in a plastic storage bag for up to three months.
SERVES 4
Tangy âCreamedâ Spinach
2 (10-ounce) boxes chopped frozen spinach
1 tablespoon EVOO (extra-virgin olive oil)
1 small onion , finely chopped
1 cup plain Greek yogurt
Salt and pepper
Spice Rub
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground allspice
1 teaspoon smoked paprika
1 tablespoon grill seasoning , such as McCormickâs Montreal Steak Seasoning
4 6-ounce portions 1-inch-thick beef sirloin
2 tablespoons EVOO (extra-virgin olive oil)
Curry Potato Salad
4 large Idaho potatoes , peeled and cut into ½-inch cubes
Salt
2 tablespoons EVOO (extra-virgin olive oil)
1 red bell pepper , seeded and chopped
1 onion , chopped
2 garlic cloves , chopped
1 (15-ounce) can chickpeas , drained
2 rounded tablespoons curry paste , mild or hot
2 cups chicken stock
¼ cup mango chutney , plus more to pass at the table
1 cup frozen peas
4 scallions , chopped
For the creamed spinach: Defrost the spinach in the microwave one box at a time, 6 to 7 minutes on defrost each. Wring well in a clean kitchen towel, squeezing out all of the water. Move forward preparing the meat and potatoes while the defrost cycles are going on. When the spinach is ready, add the EVOO to a skillet, then sweat the onion for 5 minutes over medium heat. Add the spinach and stir in the yogurt. Season the spinach with salt and pepper and simmer for 5 minutes over low heat.
For the spice rub: Combine the ingredients and season the meat liberally. Let stand for 15 minutes. Heat a skillet with the 2 tablespoons of EVOO over medium-high heat. Add the meat and cook chicken for 12 minutes, turning once; cook steak or lamb for 7 minutes turning once for rare and up to 12 minutes for well done. Allow the meat to rest before slicing.
For the potato salad: Once the meat has been seasoned with the rub, place the potatoes in a pot and cover with water, bring to a boil, and season with salt. Cook the potatoes until tender, about 12 minutes.
While the potatoes cook, heat the 2 tablespoons of EVOO in a large skillet over medium to medium-high heat. Add the bell pepper, onions, and garlic and cook for 7 to 8 minutes; stir in the chickpeas, curry paste, and stock and season with salt. Dissolve the chutney into the sauce, then fold in the peas. Drain the potatoes and add to the pan, then adjust the seasoning. Stir in the chopped scallions.
Serve the meat with additional chutney. Spoon the potato-vegetable salad and creamed spinach alongside.
WEEKNIGHT POT ROAST
Who would have thought that you could have slow-cooked weekend flavor Monday through Friday? Itâs easy. Make it. Gather the family around the table.
SERVES 4
2-pound London broil (about 1½ inches thick)
4 tablespoons EVOO (extra-virgin olive oil)
4 tablespoons (½ stick) butter
1 pound cremini or button mushrooms , quartered
1 medium onion , chopped
1 garlic clove , chopped
3 carrots , peeled and cut into 1-inch slices
3 parsnips , peeled and cut into 1-inch slices
1 bay leaf
6 sprigs of fresh thyme
½ cup (about a handful) chopped fresh flat-leaf parsley
1 pound baby Yukon Gold
Stir the apple cider or juice together with the mustard and pour over the red cabbage. Stir over medium heat for 1 minute to combine, then turn off the heat.
Remove the bay leaf from the gravy and discard. Serve the cabbage and hash browns next to the sliced steak topped with gravy.
INDIAN SPICED BEEF AND WARM CURRY POTATO SALAD, TANGY âCREAMEDâ SPINACH
This meal is fun because it can adapt to your choice of proteinâbeef, chicken, or lamb. The spice rub will coat four 6- to 8-ounce portions of chicken breasts and thighs or rib lamb chops. You can make double or triple the spice rub and keep it in a plastic storage bag for up to three months.
SERVES 4
Tangy âCreamedâ Spinach
2 (10-ounce) boxes chopped frozen spinach
1 tablespoon EVOO (extra-virgin olive oil)
1 small onion , finely chopped
1 cup plain Greek yogurt
Salt and pepper
Spice Rub
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground allspice
1 teaspoon smoked paprika
1 tablespoon grill seasoning , such as McCormickâs Montreal Steak Seasoning
4 6-ounce portions 1-inch-thick beef sirloin
2 tablespoons EVOO (extra-virgin olive oil)
Curry Potato Salad
4 large Idaho potatoes , peeled and cut into ½-inch cubes
Salt
2 tablespoons EVOO (extra-virgin olive oil)
1 red bell pepper , seeded and chopped
1 onion , chopped
2 garlic cloves , chopped
1 (15-ounce) can chickpeas , drained
2 rounded tablespoons curry paste , mild or hot
2 cups chicken stock
¼ cup mango chutney , plus more to pass at the table
1 cup frozen peas
4 scallions , chopped
For the creamed spinach: Defrost the spinach in the microwave one box at a time, 6 to 7 minutes on defrost each. Wring well in a clean kitchen towel, squeezing out all of the water. Move forward preparing the meat and potatoes while the defrost cycles are going on. When the spinach is ready, add the EVOO to a skillet, then sweat the onion for 5 minutes over medium heat. Add the spinach and stir in the yogurt. Season the spinach with salt and pepper and simmer for 5 minutes over low heat.
For the spice rub: Combine the ingredients and season the meat liberally. Let stand for 15 minutes. Heat a skillet with the 2 tablespoons of EVOO over medium-high heat. Add the meat and cook chicken for 12 minutes, turning once; cook steak or lamb for 7 minutes turning once for rare and up to 12 minutes for well done. Allow the meat to rest before slicing.
For the potato salad: Once the meat has been seasoned with the rub, place the potatoes in a pot and cover with water, bring to a boil, and season with salt. Cook the potatoes until tender, about 12 minutes.
While the potatoes cook, heat the 2 tablespoons of EVOO in a large skillet over medium to medium-high heat. Add the bell pepper, onions, and garlic and cook for 7 to 8 minutes; stir in the chickpeas, curry paste, and stock and season with salt. Dissolve the chutney into the sauce, then fold in the peas. Drain the potatoes and add to the pan, then adjust the seasoning. Stir in the chopped scallions.
Serve the meat with additional chutney. Spoon the potato-vegetable salad and creamed spinach alongside.
WEEKNIGHT POT ROAST
Who would have thought that you could have slow-cooked weekend flavor Monday through Friday? Itâs easy. Make it. Gather the family around the table.
SERVES 4
2-pound London broil (about 1½ inches thick)
4 tablespoons EVOO (extra-virgin olive oil)
4 tablespoons (½ stick) butter
1 pound cremini or button mushrooms , quartered
1 medium onion , chopped
1 garlic clove , chopped
3 carrots , peeled and cut into 1-inch slices
3 parsnips , peeled and cut into 1-inch slices
1 bay leaf
6 sprigs of fresh thyme
½ cup (about a handful) chopped fresh flat-leaf parsley
1 pound baby Yukon Gold
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