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Monday, March 25, 2013

Steak Salad


I'm not a big red meat eater, but when I do I like pairing my steak with a salad.

My typical Fresh Salads include:
  • Greens (Spinach, Green/Red Leaf Lettuce or Spring Mix)
  • Cucumbers 
  • Bell Peppers
  • Tomatoes 
Recently, Mike and I decided that we needed to start making new recipes and began looking through his Men's Health recipes App for the iPad.

Asian Beef Salad with Sriracha Honey Dressing - click here for the recipe!
 
This photo is not a representation of the exact recipe, but we liked the dressing so much we made our own version with my Fresh Salad (plus avocado).

I think that Steaks are best cooked on a grill.

However, if you live in an apartment complex (like Mike and I do) then you need to use a Cast Iron Griddle, like this one found at World Market for only $19.99. Or a cast iron skillet (and oven) combination - I have not tried myself.

Last night we cooked a Flat Iron steak.
Mike used Montreal steak seasoning, worchester and black pepper.
I grilled onions with EVOO to top our steak!

On the Griddle it took almost 20 mins for the steak to cook. This is NOT common for outdoor grills, which my dad claims steaks should be cooked only for 5 mins on eat side.

Steak is something I hope to master one-day! 

Wednesday, March 13, 2013

Breakfast, Brunch, Brinner


Breakfast!!!

Brunch = Breakfast for lunch
Brinner = Breakfast for dinner

I love breakfast food!

Eggs, Bacon, Sausage, Omelets, Parfaits, Fruit, Biscuits, Muffins, Honey Bunches, Coffee, Grapefruit Juice and etc.


It can be such an easy meal, that fills your house with delicious and comforting aromas!

Everyone loves breakfast, so you can't go wrong going out to brunch with friends. 


My favorite places for Brunch in Cville is West Main and Blue Mountain Brewery if we are up for the drive out to Afton,VA.
West Main Sunday Brunch: Eggs Florentine w/ Home fries and Fruit
Blue Mtn. Brewery: Double H Farms (Nelson Co.) Sausage, Egg, Tomato, Red onions and Spinach Breakfast Pizza

Here are some of my favorite Breakfast recipes:

Mike and I typically can eat a 5-7 egg omelet between the two of us.
Crack eggs into a large enough bowl to whisk until completely blended.

Heat a large skillet or pan.
I go back and forth between using Butter or EVOO on the skillet before adding the eggs, but we almost always add Franks Red Hot sauce on top of our eggs.


P & P Omelet  

Protein & Peppers

Your choice of Protein
I typically choose Turkey or Chicken Sausage and/or Bacon
Bell Peppers - Red, Orange or Yellow
Jalapeno Pepper - Cut the seeds out for less spicy
Sriracha
Hot Salsa  
Optional Cheese (I prefer Goat Cheese) 

  A Visual How-To Make an Omelet



Simple Scramble

Sriracha
Black Pepper
Jalapeno Pepper

TIPS:
Top eggs with Franks
Top bacon with Sugar-Free Syrup :)





If you are feeling like a lighter or sweeter Breakfast, you can't go wrong with a fresh fruit parfait! 




Parfait

Greek Yogurt 
Chobani or Oiko
 
Granola  
Kashi or Bear Naked

Fresh Fruit

Friday, March 8, 2013

Tomato Veggie Soup

Spring is right around the corner, but it's still cold enough to make a nice, warm and hearty soup!

Like someother people I know, I have cut out most dairy products and do not prefer creamy soups.
I do however, LOVE Tomatos, as you will see almost all of my recipes have tomatos (and cayenne).

 Warm your stockpot on medium heat.

Add:
1 - 16oz can Diced Tomatoes
1 Cup vegetable stock

Chop up the veggies listed below, add to your stockpot and cook until veggies are tender.
  • Celery
  • Carrots
  • Green and white beans
  • Zucchini 
  • Squash

Add oregano, salt and pepper to taste.
I also add Thyme and Cayenne to my recipe for more flavor and a kick!

Serve with warm bread or alone!

The Le Creuset stockpot in this photo was a house warming gift from my aunt, buy one for yourself here!



Monday, March 4, 2013

Famous Pasta Sauce & Spaghetti Squash

I am always very picky when it comes to pasta sauce and decided to make my own recipe.

Dice 6 Large Tomatoes
(OR 2- 28oz Diced Can Tomatoes for quick version)
Place in Large Sauce pan or pot on Medium-High Heat
Bring to a boil
Add spices:
Oregano
Thyme
Basil
Garlic Salt
Black Pepper
Cayenne
Sriracha

Start with adding pinches/dashes of each and then add to heighten your flavor preference.

Sometimes I add a little Splenda/Truvia for a spicy/sweet flavor.
Reduce to Low heat and let sit for an hour.

The version in the photo has ground turkey. Make sure to brown the turkey before adding to the sauce.

Serve over Spaghetti Squash (recipe below).

The dish in this photo is served with an italian herb seasoned chicken breast.
Use EVOO and seasonings from the Pasta Sauce recipe sans Sriracha and Cayenne. 


Heat oven to 350
Cut in half vertically
Coat/Spray the inside with EVOO
Season with rosemary and garlic salt (or fresh garlic)
Bake for 40 minutes or until tender
Scrap inside with a fork and serve  



Saturday, March 2, 2013

The Staple Dish

This is a dish that will win over your boyfriend's tummy and heart. At least it did mine!
It's also my favorite comfort food meal.




Pistachio Chicken originated from my mother when she was starting the South Beach Diet. Here is the Cook Book recipe. In our family we always like to tweak recipes, so mine always has a little kick of cayenne! Feel free to add any additional spices to please your guests.

Grab an 8oz bag of Pistachios, you will only need about half a bag. Remove shells and place in a food chopper. If you don't have a food chopper that can handle pistachios, simply put the pistachios in a plastic bag and use a meat tenderizer or hammer to finely chop. Warm a skillet on medium heat with EVOO. Spread out the finely chopped pistachios on a plate and add salt and pepper (any cayenne). Like Chicken Parmesan  bread your Chicken Breasts with the Pistachio mixture and add to your skillet. Cook until pistachios are brown and chicken is cooked throughly.

The Zucchini, Squash and Onion side dish came from a friend who put these ingrendients into a foil pack and steamed them on the grill. When you have an apartment that does not allow a grill, a large skillet or pan will work for sautéing. Sometimes I add fresh garlic and grill the onions and garlic first to give them time to caramelize.


Serve together on a plate and enjoy!!! 


Friday, March 1, 2013

About

About The Eating Era:

Food blogging and photography have become vastly popular around the world.
There seems to be an increased need to share personal experiences and senses to the public.
People designate more of their time to exploring the internet for recipes and projects they can do themselves, in the comfort of their own homes.

Emily Ruth Aitken (ERA), a local of Charlottesville, VA for over 20 years, considers herself an iPhoneographer and regular foodie.
She has an eye for capturing food at the pure moment of excitment and anticpation right before she takes her first bite!
Emily believes that taking photos of your meal helps you to remember those tastes and textures so that you could share that memory again, and again, and again.

Most of her Photos are taken in Charlottesville, Virginia - home to the best bites, sights, brews and wines on the east coast.

Other photos may come from Emily's travels around the surrounding areas (Crozet, Harrisonburg, NOVA etc.) or from vacation spots (California, NY, The Carolinas, etc.).