After being pretty hungry yesterday and eating three squares, today I wasn’t too hungry even despite walking and having my first foray into running! During the day I just ate a couple slices of ham and didn’t worry much further but was looking forward to this dinner all day. If I’m not hungry, I don’t force food on myself anymore even if that means one meal a day. It’s okay.
For tonight’s dinner, I made a bit of an eclectic mix. This is one of my favorite ways to eat, a little bit of various genres. Some people get stuck on categories but I say don’t be afraid to mix it up, if it’s all food you like who cares if it doesn’t traditionally go together.
I had an acorn squash and leftover risotto from last night to use and my husband and I watched a video of Asian beef made in a wok so I wanted to do a version of that with a piece of filet that was in the freezer for a while.
For the acorn squash, I just halved those and let my daughter help scoop out the guts which she pretty much wanted no part of, she preferred to observe because it was slimy. They got baked for 30 minutes facedown, taken out and topped with a tablespoon each of butter and brown sugar and back in for another half hour. Super simple and always good.
For the risotto cakes, I made those with leftover risotto from last night, which was made with a lamb and potato recipe from the day prior so that one pound of ground lamb gave us three days of eating! It feels good to stretch the buck like this. The risotto was pretty firm from the fridge so I just rolled it into balls, flattened and pressed into panko. A quick sauté on each side with a drizzle of oil in a nonstick pan over high heat and they were excellent.
For the Asian steak, I used a one pound piece of beef filet (which I only buy when the whole beef tenderloin goes on sale periodically, cut and portion it myself into three or four meals per large loin) which I diced into inch-or-so cubes. I marinated this for two hours in a mix of soy sauce, mirin, rice vinegar, brown sugar, sesame oil and ponzu. Basically, I threw the whole Asian condiment cast at it. If I wasn’t feeding a four year old I’d have added some chili paste as well but her spice sensor doesn’t tolerate that.
After the two hour marinade I heated a wok over high heat and first poured in the extra liquid from the marinade and allowed this to reduce to a syrupy state. I added it back to the steak and tossed, and then cooked over high heat in the wok for about seven minutes. Filet is very forgiving and easy to work with in my opinion, it stays tender even if you take it to well done.
My husband raved over this dinner, it was kid approved and of course Henry the cat had to investigate as well.