Making Blueberry Pancakes, Pretend Like It's the Weekend Nooooow. We Can Pretend it All the Time!

For all of you low-carb eaters out there, these pancakes pack in the protein and have very little sugar. We LOOOOOVE them!

Cottage Cheese Pancakes with Blueberries:
1 cup cottage cheese
4 eggs
2 Tbs canola oil
2 Tbs flour
1 container fresh blueberries

Mix all ingrediants, minus the blueberries, to a blender.
Blend until smooth.
For thicker, cheesier tasting pancakes, mix in a bowl using a hand or stand mixer.
(Count on about 15 more minutes of cook time when batter is not blended.)

Pour 1/4 cup of batter onto hot, oiled griddle or pan to make each cake.
Press some blueberries into each cake.
Once the bottom of pancake has begun to firm up, pour a little bit more batter onto each cake; just enough to cover the berries.
Turn and cook on other side.

I normally only make these on the weekend, but when I asked herb to show me how happy he was that i was making these pancakes IN THE MIDDLE OF THE WEEK, this is the priceless face I got:

Totally worth the few extra minutes!!!

DATE NIGHT UPDATE:
The weather cooperated for us - we got some rain in the afternoon,
making the evening all the more pleasent and cool at the gardens last night!
It was so nice to just wander around and talk (or not talk) with herb.
we even smooched a little bit.
i totally don't mind public displays of affection
i actually think it is kind of romantic and fun!
then our friends dave and natalie called us to join them for a drink.
we had reservations at cafe star
so we just asked them to come along with us - which was totally fun and last minute!
great to have them and get the update on their honeymoon and first few weeks as a married couple!
i love date (and double date) nights!

stinky yoga. yummy recipes.

A) last night i went to my first "detox yoga" class.
you might know it as bikrahm or hot yoga.
I call it stinky yoga.
why?
well, 10 people in a 12x12 room set to 80 degrees
equals stinky!

but oh so good for the mind and body!

B) a few weeks ago i asked my friend rachael if i could make dinner sometimes for her family.
why?
because she is 8 months pregnant
with a 3 year old
works full time
has a husband that works full time
and he is also in school.

yeah, i am thinking they need a meal or two thrown their way.
the beautiful thing is she said YES!
she even requested certain dates that she knew she would be extra in need of the help.

i love that!
i mean, i wouldn't have asked if i didn't want to do it.
but so few people ever take me up on those kinds of offers

i appreciated the vulnerability it took rachael to accept my help.

and now for the yummy food:

The Only Sandwhich you Ever Need to Know (by cara harjes)
8 slices garlic peppercorn bakery bread
1 apple (granny smith)
1 lb. sliced deli turkey
1 round of brie cheese
olive oil

brush bread with olive oil; both sides
lightly toast bread on a pan in the broiler (watch closely so as not to burn)
place 3 slices of turkey on four pieces of bread.
top with thin slices of apple and then brie cheese.
toast again (carefully) under broiler in oven to melt the cheese.
place remaining four slices of toasted bread on top of the sandwhiches.


The Salad:

salad mixed greens
1 bosc pear
1/4 cup pecans; toasted and chopped
1 package gorganzola cheese
1/2 cup dried cranberries

The dressing:

1 cup fresh basil
1/2 cup sugar
1/2 cup apple cider vinegar
1 cup canola oil
2- 4 cloves garlic (depending on your taste)

Mix dressing ingrediants in the blender.
Chill dressing in refridgerator.

Three Thoughts and a Recipe

three things struck me at the pool today:

1. i am really pleased that the young co-ed behind the counter at the DU rec center took the initiative to organize all of the lost ID cards and made a note in each of the delinquent card-holder's files.
it saved me $10.
i assured him that it was that kind of "go get 'em" attitude and "can do" spirit that will secure him a job and many promotions. i left out the part that first he has to figure out what he wants to do with his life and that that can take years. and once he becomes passionate about something, it actually gets worse, because then he has something to be disappointed about when he realizes how difficult it can be to find a real job.
i didn't want to burst his bubble, so for now i allowed him to bask in his ID card organizing skills.

2. at the end of my work out, i was able to pull myself out of the deep end of the pool without:
a) swimming over to the edge and using the ladder
b) hoisting myself face first onto the pool deck and bruising my thighs.

i actually grabbed onto the starting block, stood all the way up, and just stepped out.

it has been about a year since my doctor began treating me for chronic fatigue and fibromyalgia. i am very grateful that all of our hard work and time is beginning to pay off. (more on this later)

3. i love that there is a 50+ woman at my pool who swims (a full workout, not just playing around) in a string bikini.
swim cap.
goggles.
and a string bikini.
fabulous!

cellulite and jiggly tummy not withstanding, this woman struts her stuff! it makes me smile! may we all be so confidant and in love with ourselves and our bodies!
go go go!!!!

and now . . .

cara's chicken parmesan:
i don't use recipes . . . so here we go.

take two chicken breasts.
beat the crud out of them until very thin.
take two thin pieces of nice, dense bakery bread.
throw in the food processor to make coarse crumbs.
take two eggs whites and put them into a shallow bowl.
into another shallow bowl, place bread crumbs, a large handful or two of shredded parmesan cheese, a thumb-sized dollup of fresh basil (i like the wet kind in the tube), 2 garlic cloves.
learn how to spell dollup.
mix ingrediants together.

coat chicken . . . alternate between egg whites and bread/cheese mixture.
coat twice.

heat skillet with olive oil coating the bottom.
cook chicken until golden and cooked all the way through.

place on pan. top with tomato sauce from a jar and sliced fresh buffalo mozzarella.
place under broiler until bubbling.

enjoy

Don't Give Me No Turkey

Our friend Dave was at our house for dessert on Thursday. And after looking at the counter full of food, he asked a question that goes right to the heart of any chef - even a hack like me - "So, were you pleased with how it all turned out? Any favorites?"

Well, YES Dave, there was in fact a favorite . . .
And it was a total suprise! Mom and I both thought that the Sweet Potato Gratin or the the Mushroom Strudel would knock our socks off . . . and that the pork might be a little dry . . .
NOT so! While Herb is a little bit happy that he finally ate the last of the leftover pork last night and doesn't have to have it AGAIN, even he would agree that it was out of this world (at least the first three times, that is)!!!!

Stuffed Pork Loin with Caramelized Onion-Cranberry Sauce
From Cooking Light

For the deepest flavor, caramelize the onions in the same pan you use to brown the pork loin. Substitute apple for pear in the stuffing, if you prefer. Garnish with flat-leaf parsley.

1 (2-pound) boneless pork loin roast, trimmed
2 cups cranberry juice
1 cup water
1/4 cup kosher salt
2 tablespoons sugar
3/4 cup Bosc pear, diced (about 1 large)
1/4 cup (1 ounce) crumbled blue cheese
2 tablespoons dried cranberries, chopped
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon olive oil
Cooking spray
1 cup minced onion
1 cup fresh or frozen cranberries, thawed
1/2 cup cranberry juice
3 tablespoons sugar

Cut horizontally through center of roast, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place roast between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or small heavy skillet.
Combine 2 cups juice and next 3 ingredients (through 2 tablespoons sugar) in large bowl; stir until sugar and salt dissolve. Pour juice mixture into a large zip-top plastic bag. Add roast to bag; seal. Marinate in refrigerator 4 hours, turning occasionally. Remove roast from bag, and pat dry; discard marinade.

Preheat oven to 350°.

Combine pear, cheese, and dried cranberries; sprinkle cheese mixture over roast, leaving a 1/2-inch margin around outside edges. Roll up roast, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle with 1/8 teaspoon salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add roast; cook for 5 minutes, turning to brown on all sides. Place roast on a broiler pan coated with cooking spray. Bake at 350° for 40 minutes or until a thermometer registers 160° (slightly pink). Let stand for 15 minutes before slicing; cut into 1/4-inch-thick slices.

While roast bakes, add onion to skillet; sauté 8 minutes or until onion is browned, stirring frequently. Add fresh cranberries, 1/2 cup juice, and 3 tablespoons sugar to pan, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes or until cranberries pop and sauce thickens. Serve sauce with roast.

Yield: 6 servings (serving size: 3 ounces roast and about 1/4 cup sauce)

NUTRITION PER SERVING
CALORIES 226(26% from fat); FAT 6.4g (sat 2.2g,mono 3.1g,poly 0.8g); PROTEIN 26.5g; CHOLESTEROL 67mg; CALCIUM 38mg; SODIUM 584mg; FIBER 1.4g; IRON 0.7mg; CARBOHYDRATE 14.8g

The Menu

Most kids in the '80s went home after school and played Nintendo . . . or went outside and rode their bikes around the neighborhood.
I did that sometimes.
And sometimes I went home and attempted to make homemade mozzarella cheese sticks.

I never really learned how to cook with recipes.
Partially because I have never really been all that great at following directions in general.
I attribute it to the fact that I had eye surgery in the third grade . . .
to correct a vision problem that resulted in dislexia-like symptoms.
It really isn't a big deal anymore. . .
But when I was learning how to learn . . .
Learning was tough for me
School felt like torture
I couldn't follow what the teacher was saying
But I wanted to succeed.
So I was frustrated.

But from a young age, you learn how to adapt your learning style . . .
Since reading and comprehension did not come naturally,
I never really learned how to interact with facts and information . . .
but I developed a keen sense of hearing . . .
my ability to play with words was honed . . .
and I became very visual.

Compensation.

I remember blocking out the teacher's voice when she explained "shortcuts" in third grade math class . . .
"Are you KIDDING ME?
It took me all week to learn how to do it the long way!
I can't risk goofing that up with your shortcut!"

Eventually I had surgery.
Within the year I went from struggling to get a "C", to being an Honor Roll student.
But the foundation for my learning style had been solidified.
It was just too difficult to learn the facts - so I have always done everything by intuition and using my senses.
So in day to day life, that means I probably can't give you detailed directions of how to get to a restaurant downtown . . . but if you came to my house, I could drive us there just fine . . .
using my gut and environmental cues . . .

My dad taught me how to cook just using my five senses.
In the kitchen, I found a great deal of freedom . . . and confidence.
In the kitchen, I didn't have to worry about reading or trying to keep facts straight.

I just cooked.

And it turned out well!

Sweet freedom.

This year I get to make my first Thanksgiving meal for Herb and my mom.
Kind of a small group.

Still praying about any "orphans" that we might need to scoop up and share the wealth with.

This morning I woke up at 5:45 am - excited to start the day. I figured if I could get my tasks done early, I can spend the day scrap booking. Or has Herb has taken to calling it, "mixed media art" . . . we are still working on that "suburban soccer-mom" stereotype that is has historically been attached to scrap booking at our house.

That's okay. We'll get there! Eventually, I will probably be a soccer mom, so there you go!

I just spent the last hour collecting recipes for the meal and putting them into plastic sleeves.
I do use recipes now.
Partially because I need an idea of the nutritional information so Herb and I can make sure we are getting what we need.
Partially because I have hit a plateau in my cooking . . .
And I am now interested in technique and theory.
In fact, it is on my "to-do" list to buy the text book that most culinary schools use, so that I can get my head around how to prepare meat and create sauces.

The Menu:

* Mushroom and Caramelized-Shallot Strudel
with
* Red Wine Reduction
* Field Greens w/ Pancetta . Pears . Blue Cheese . Dried Cranberries . Walnuts.
and
* Vanilla-Pear Vinaigrette
* Butternut Squash Soup
with
* Creme Fraiche
and
* Homemade Garlic Croutons
* Spiced Sweet Potato Gratin
* Grandmother Taylor's Stuffing (an old family recipe . . . always served on the side . . . no need to ruin it by putting it in a turkey!)
* Stuffed Pork Loin
with
* Caramelized Onion-Cranberry Sauce
* Pumpkin Tiramisu

I am really excited about the Butternut Squash Soup. I made this a few years ago as a contribution to a meal . . . and I STILL daydream about it sometimes! I am even more excited because I convinced Herb that I need the pumkpkin soup turine when it went on sale at Safeway this fall!
Please enjoy this amazing recipe:

By the way . . .
Creme Fraiche is made by combining equal parts of heavy cream and sour cream - whip and chill.
Voila!

Butternut Squash Soup

1 Tbs. unsalted butter
1 yellow onion, thinly sliced
4 cups butternut squash puree
1 Granny Smith apple, peeled, cored and
thinly sliced
2 cups chicken stock
2 small bay leaves
3 tsp. salt, plus more, to taste
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick,
lightly brushed with olive oil and toasted
until golden brown
Freshly ground pepper, to taste

In a sauté pan over medium heat, melt the butter. Add the onion and cook until soft, about 10 minutes. Transfer the onion to a slow cooker. Add the squash puree, apple, stock, bay leaves and the 3 tsp. salt to the slow cooker and stir to combine. Cover and cook for 2 hours according to the manufacturer’s instructions.

Remove the bay leaves and discard. Add the crème fraîche. Using a stick blender, puree the soup directly in the slow cooker until smooth. Stir in the coriander and ginger. Ladle the soup into warmed soup bowls, garnish each with a toasted baguette slice, and season the slices with salt and pepper. Serve immediately. Serves 8.

Attitude Check and The Best French Onion Soup Recipie Ever

Around 12:30 this afternoon, I decided to make a menu for the week, complete with grocery list. The idea was to then go to the grocery store and get my supplies for the week so that I will be prepared and perhaps even a bit more relaxed this week. Just think, when I leave the hospital at 4pm, I can be home by 4:15pm instead of stumbling around the grocery store trying to think of something to make for dinner. Lovely.

And yet, it is 3pm and I have just completed my list. It is like I can't let myself do something useful to give myself a hand up for the rest of the week. I could have been to store and back by now. I could have already done the one other task I set out to do today and be reading or doing something creative. But here I am. Still on the couch. And now I will rush around to get all my goals completed before we go to church in 2 1/2 hours.

I can still go to the store. And I can still be prepared for the week. I mean, I have a great menu planned . . . french onion soup and flank steak, fish tacos, and this yummy concoction of chicken, artichokes, mushrooms, kalamata olives covered in a yummy red pepper cream sauce - and the best part is, it is a Cooking Light recipe, so I can feel good about pouring the half and half into the food processor because the elves at CL have found ways to let me use yummy ingredients while watching out for our health at the same time! Bless 'em!

When I was single, I think I probably fantasized about Sundays like today. I would have loved to have a second person to plan meals and cook for. Going to the grocery store while he was snug on the couch with the football game as the backdrop of his dreams would have sounded like heaven to me.

But here I am. It is reality now. And while I enjoy planning meals and going to the grocery store, I don't feel all that different than I did back in my basement apartment, sitting on my hand-me-down fouton - wishing I had a partner to share life with. I still feel discontent sometimes. I still wish I was different - you know, less sensitive and more disciplined. I still get "stuck" sometimes . . . unable to do things I want to do in exchange for widdling away my time and then rushing around later.

I have been studying certain women around me lately. Some live nearby, others are friends far away . . . some are strangers whose blogs I "monitor" on a regular basis. What I am learning is that circumstances inform our experience of life much less than I would like to give them credit for. I have always thought that if circumstances are the barometer, then when I don't feel the way I want to, I can just daydream about different circumstances that might someday bring me the experience and emotions I want.

But I know better than that! I am a therapist, for goodness sakes. I knew in the back of my mind that marriage would not solve all of life's problems . . . my mom told over and over again that a man was not the answer to any pain I might have in my heart. And I replied with an indignant, "I KNOW that mom! But I still want to be married!" But she was right. I hate it when she is right. But she is right . . . a lot . . . especially when it comes to me.

I have the man now - a great man! - but my heart still feels empty sometimes . . . okay, more often than I would like to admit. So I won't.

The point is: the women I have been studying have a variety of circumstances: some are single, others have had tradgedy, some have sick children or struggle with their own health, some have awesome marriages, others struggle financially. But they all have something in common: a strong faith in Christ and a daily choice to look for the positive and enjoy what they have.

So, I will stop my pity party and my daydreaming about being a different person and go put MY shoes on. Because really, despite a few scuffs and the fact that I trip and twist my ankle when I wear them sometimes, they are good shoes. Then, I will kiss my sleeping husband on the forehead. I will go to the store. And I will be thankful.

And now, the soup!

Frech Onion Soup

1/4 cup unsalted butter
6 large onions (about 5 pounds), thinly sliced (**** I find my food processor cuts the prep time for this recipie in half!!!)
1 clove garlic, minced
1/2 cup brandy
1 tablespoon all-purpose flour
6 cups beef broth, homemade or canned
Salt and freshly ground black pepper
12 (1/2-inch thick) slices French bread, toasted
3/4 pound coarsely grated Gruyere

Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.
Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.

Arrange a rack about 4 inches from the broiler and preheat.

Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.

Broil the soups until the cheese is melted and bubbling. Serve immediately.

(***This soup can be made the day before - it tastes even better after it has been around for a while!)

Real Conversations @ The Haus

Herb: The NHL final game is on tonight. Can you make those fried buffalo yummy things!?!?!?
What were we calling those things?
Cara: I'm not sure.
Herb: Let's call them Stan.
Cara: I think we called them Buffalo Chicken Burritos.
Herb: Ummmm, STANLEY!!!

recipe for Stanley

***Disclaimer: I don't always cook with recipes. I make this one by intuition and actually have NO idea how much of each indgrediant you need. These are guesses.

2-3 large chicken breasts
6-8 low carb tortillas
1 8oz block cream cheese
1 cup mozzarella or Cheddar cheese
Frank's Hot Sauce - 'till it feels good! (i probably use 1/3 - 1/2 cup)
canola oil for fyin' (you can also spray with cooking spray and bake)
chunky blue cheese dressing for dippin'

boil chicken breasts, chop or shred up real good.
mix in bowl with cheeses and hot sauce.
scoop into tortillas and wrap tightly (no open ends)
fry in a pan until cheese is gooey and tortillas are cripy brown.

(green onions might also be tasty inside of Stanley. i might try that tonight. insert pat on back here.)

Recipies are Mere Suggestions for Your Own Artwork

***EDIT*** I forgot to add that 1/2 cup (approximately . . . I don't actually measure much when cooking) of canned pumpkin makes the Bannana Bread so much more moist and lovely!

Once a week I (try to) make a low-carb cheesecake for my desert lovin', atkins diet adhearing man. he loves desert but he also loves being not fat. so i make him high protien, low sugar cheesecake. he loves it. i don't think it is the best thing i have ever eaten, but when dieting, one must adjust their standards of tastey delights.
i make the cheesecake because i love him.
and today, i make banana bread because i love me.

i have used this recipie before. i recommend using whole wheat flour for at least half of the white flour. i have also mixed in frozen blackberries . . . that was a tastey treat. I am also posting the yummy dish we had last night. I added chicken, artichoke hearts, and toasted pine nuts. Higher in fat but also higher in protien. Portabella mushrooms would be good in this too, i bet. mmmmmm. I served it to herb w/o the pasta. and for me, whole wheat pasta. herb loved it, so i am passing it along to you!

Classic Banana Bread

From Cooking Light


We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 187(21% from fat); FAT 4.3g (sat 2.4g,mono 1.2g,poly 0.3g); PROTEIN 3.3g; CHOLESTEROL 40mg; CALCIUM 20mg; SODIUM 198mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 34.4g


Roasted Red Pepper and Cream Sauce

From Cooking Light


Bottled red peppers at the base of this rich sauce deliver ample flavor and save the effort of roasting your own. Balsamic vinegar helps balance the natural sweetness of the peppers. It's also good with chicken.

1 pound uncooked farfalle (bow tie pasta)
2 teaspoons extravirgin olive oil
1/2 cup finely chopped onion
1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
2 teaspoons balsamic vinegar
1 cup half-and-half
1 tablespoon tomato paste
1/8 teaspoon ground red pepper
1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
Thinly sliced fresh basil (optional)

Cook the pasta according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.

Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.

Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.

Yield: 6 servings

NUTRITION PER SERVING
CALORIES 424(23% from fat); FAT 10.7g (sat 5.6g,mono 3.7g,poly 0.5g); PROTEIN 17.6g; CHOLESTEROL 32mg; CALCIUM 222mg; SODIUM 383mg; FIBER 3g; IRON 2.9mg; CARBOHYDRATE 62.9g

Not Your Mamma's Flank Steak

Growing up, Herb and I both had our fair share of meat that was, shall we say . . . overcooked. And now, because my mom reads this blog and told me that if I say mean things about her that she will come to Denver (walking barefoot in the snow if necessary) and put me over her knee and give me a spanking on my bare butt . . . we will stop talking about our mothers! You can contact me personally if you would like the address of the secret blog where I write about all of my mom issues.

I will say, however, that in the past few years, Herb and I have rediscovered the joy of eating pork and steak. Tender. Yummy. Meat.

Enjoy this one . . . it is a great way to impress a date or your in-laws or the rock stars next door because it is oh so easy and oh so tastey all at the same time!

WARNING: If you intend to be . . . um, intimate with your spouse after this meal . . . be sure to wear gloves or wash your hands real well after handeling the jalapeno pepper. I have given this recipie to many many people. One of them (who will remain unnamed) reported that the meal continued to add a little "spice" to their marriage throughout the whole night . . . if you know what I mean. Now, we are all about spice in marriage here at the Harjes Haus, but this just doesn't sound safe. As an alternative, get those hands real clean and then check out www.themarriagebed.com for a biblical & biological perspective on keeping the flame going that won't precipitate an ER visit!

And now, the recipie:

Flank Steak with Cilantro-Almond Pesto

From Cooking Light Magazine

Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.

3/4 cup fresh cilantro
2 tablespoons slivered almonds, toasted
1 tablespoon chopped seeded jalapeño pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, chopped
3 tablespoons plain fat-free yogurt (I use fat-free sour cream)
1 1/2 teaspoons fresh lime juice
1 (1-pound) flank steak, trimmed
Cilantro sprigs (optional)

Prepare grill.
Combine first 6 ingredients in a blender or food processor; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.

Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.

Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)

NUTRITION PER SERVING
CALORIES 209(47% from fat); FAT 10.8g (sat 3.9g,mono 4.9g,poly 0.8g); PROTEIN 24.6g; CHOLESTEROL 57mg; CALCIUM 36mg; SODIUM 152mg; FIBER 0.6g; IRON 2.5mg; CARBOHYDRATE 2.4g