Penne with Beef and Arugula and Parmesan Popovers

When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.

It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)

I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.

The popovers, while tasty, were a reminder to me that I have to pay attention to the instructions!! I baked them in regular muffin tins, not mini's, so they weren't as light and airy as expected. Still yummy, though.

I submit this tasty dinner-and-lunch to Ruth for her Presto Pasta Night round-up. Check over to her site on Friday for all the tasty pasta the Internet has to offer!

Penne with Beef and Arugula
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33971,00.html

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

Parmesan Popovers
c/o Everyday Italian, Food Network TV
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33976,00.html

3 eggs
3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon herbs de Provence
4 tablespoons chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)

Preheat the oven to 400 degrees F.

In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.

Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.

Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

See the recipe...

Sloppy Joe MMMBop

So, we were about to sit down to Sloppy Joes, and MMMBop was going on the Bose. As you can see in the picture, my sloppy joe is a little wonky. I don't know where I got it, but when I first made this recipe a few years ago, we had it in lettuce wraps, rather than buns. (Could have been South Beach Diet inspired, in fact). Dave doesn't care for them this way, so he used buns leftover from last nights burgers.

This particular recipe, found in Everyday Food magazine, suggested making it two different ways - for kids and adults. Kids get smaller buns, grown-ups get cilantro and avocado. (Yay being old!)

Sure, you could easily make Manwich or other brand sloppy joe from a can, but why? This is so easy and tastes great. Me, I like the lettuce... give it a go!


Sloppy Joes
Everyday Food Magazine, September 2005
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=2543a6e806b0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=sloppy%20joe&rsc=ns2006_r3

1 1/4 pounds ground beef chuck
Coarse salt and ground pepper
1 onion, finely chopped
2 garlic cloves, minced
1 tomato puree, (14.5 ounces)
2 tablespoons light-brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
4 hamburger rolls, cut into mini buns
1 tablespoon chopped fresh cilantro
1 tablespoon pickled jalapeno chiles
2 hoagie rolls, split in half
1/2 ripe avocado, thinly sliced

For the Kids (Serves 2) In a large skillet over medium-high heat, cook beef, breaking apart pieces with a wooden spoon, until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Add puréed tomatoes, sugar, vinegar, tomato paste, Worcestershire, and 1 1/2 cups water. Reduce heat to medium-low; simmer until thickened, about 20 minutes. Reserve half the beef mixture for the adults. Divide remaining evenly among the mini buns (2 per serving).

For the Adults (Serves 2) Stir cilantro and jalapenos into the reserved beef mixture. Dividing evenly, spoon over bottom halves of rolls; top with avocado slices.

See the recipe...