So delicious & easy, I'll even show you how...

As the days are getting colder, darker and shorter, I find myself feeling exhausted by 4pm. And here is what usually happens to me in the kitchen this time of year... I find one really easy, perfect winter dish that pleases everyone (including myself) and I tend to cook it, and cook it again. I will cook it so many times, and totally overkill it that eventually I won't be able to cook it ever again....but for now, I am enjoying it, and so is everyone else! Also, on a cold evening, there's nothing like meat and potatoes... Preparation time: 5 minutes.

CLICK THE LINK BELOW TO WATCH A VIDEO OF ME PREPARING THIS DISH! (I'm so high-tech these days!)

 

Winter Minute Steak & Potatoes

serves 4-6

8 minute steaks (you can also use "flanken")

4 potatoes, cut into wedges (any kind)

2 cups prepared marinara sauce (store bought)

1 1/2 tablespoons onion soup mix (sometimes you just gotta bend the rules)

1 tablespoon soy sauce

1 teaspoon worcestershire sauce

1/2 cup water

Preheat oven 350. Combine all ingredients in a pyrex dish, and cover with foil. Bake for 2 hours. Enjoy- the meat comes out like butter!

It's the most wonderful time of the year....

My favorite holiday is almost here!! I'm expecting 30 screaming kids in my apartment- lots of latkes, doughnuts, cookies, candles, mess, and mayhem. 
For tonight, I've gone the easy route. I sent my husband to pick up 40 doughnuts in Brooklyn, and ordered 72 of the best, crispiest, cutest and most delicious latkes from my friend, Jeanette and her mom, Lori. (They also make amazing sugar cookies in fun Chanukkah shapes!)

On Friday, I will roll up my sleeves and make an amazing recipe from the NY Times for potato and beet latkes!

RECIPE

Red Flannel Potato Latkes

Published: December 8, 2009

Adapted from Paul O’ Connell, Chez Henri Restaurant, Cambridge, Mass.

Time: 25 minutes

1 pound (about 2 medium) Yukon Gold or other all-purpose potatoes

1 medium beet (about 8 ounces), peeled

Half a celery root (about 8 ounces), peeled

1 medium onion, peeled

1 large egg

1 teaspoon salt

Freshly ground black pepper

Vegetable oil for frying

Applesauce or sour cream, for serving.

1. Using shredding holes on a hand-held grater or shredding disk on a food processor, shred potatoes, beet, celery root and onion. Squeeze to extract as much liquid as possible, and place shreds in a large bowl. Add egg, and season with 1 teaspoon salt and pepper to taste. Mix well.
2. Place a 12-inch nonstick skillet over medium heat, and add a generous film of vegetable oil. Take a handful of potato mixture and press into a flat disk in palm of one hand. Gently place in hot skillet. Repeat until skillet is filled. Fry, turning once, until golden on both sides, about 3 minutes a side. (Adjust heat as necessary so the latkes do not burn.) Transfer to paper towels to drain; keep warm. Repeat with remaining potato mixture. Serve with applesauce or sour cream.
Yield: About 12 latkes (4 servings).

Here we go!
Happy Chanukkah!