2015 March

  • Sun-dried Tomato and Spinach Stuffed Flank Steak
  • Sun-dried Tomato and Spinach Stuffed Flank Steak Sun-dried Tomato and Spinach Stuffed Flank Steak Sun-dried Tomato and Spinach Stuffed Flank Steak Sun-dried Tomato and Spinach Stuffed Flank Steak Sun-dried Tomato and Spinach Stuffed Flank Steak Sun-dried Tomato and Spinach Stuffed Flank Steak

Does anyone, other than me, have this mysterious recipe that they bring up in a conversation to someone, “oh yes the meal you just cooked was terrific, but I have too cook you my famous stuffed flank steak– it’s fantastic!” This “famous” stuffed flank steak that’s “my” recipe. I’m sure you do, we all do it– but it’s not really our recipe and we haven’t actually cooked it before, have we? The problem with this little white lie is that you have to be ready for the moment when someone says, “well let’s see that FAMOUS flank steak of yours, I’ll come over Wednesday.” That my friends is when the trouble starts.

Never have I been so nervous making a meal, this wasn’t casual cooking for me… this was stress. Normally I would call up my mom and ask her exactly how she made this, but I couldn’t do that after all my bragging. So instead, I was stuck stressing in the kitchen trying to recall the recipe my mom shared with me the night before after we each had a few glasses of wine– talk about a challenge. But here comes more bragging, for my first time making this beautiful flank steak I have to say it turned out pretty darn good. Which only makes me believe that you all can do it too! Feel free to use this as your new “famous” recipe!

It takes about 40 minutes to prepare and here’s what you need:

1 Flank steak– I got mine from Safeway
1 Small jar of sun-dried tomatoes (in oil)
3-4 cloves of fresh garlic
1 Small handful of basil
1 Package frozen chopped spinach
Shredded parmesan cheese
Olive oil
Salt
Pepper

How you do it:

Preheat your oven to 350 degrees fahrenheit and completely thaw your frozen spinach. You can leave the spinach out all day or you can thaw it in the microwave if you don’t have time. Once the spinach is completely thawed, put it in a colander and press the spinach until you have squeezed all the juice and liquid from the spinach. It should be dry.

Cut your flank steak in half to make each slab thinner– surprise now you have two! Just to clarify if you are referencing my photos, I didn’t cut my steak into two separate pieces originally, but it ended up being too long so eventually I cut it in half. It’s probably easier to cut it in half off the bat. Cover each new thin slab of flank steak with parchment paper and pound out your steak to make it even thinner (careful don’t pound through!). After you have tenderized and pounded your steak to be about a half-inch thick or smaller (see photos for help on this) lightly salt and pepper your steak. Do this to your own taste, careful not to use too much salt.

In a food processor add the garlic and small jar of sun-dried- tomatoes- process until a thick paste has been made. Next add a few leaves of basil and pour in olive oil until you create a consistency of a pesto spread.

Once you have finished the spread,  distribute it over the flank steak so that it is covering the entire surface. Following the spread you will take the dried spinach and run a line down the middle of your steak from one side to the other. On top of this line of spinach you will run the shredded parmesan cheese, also from start to finish. Roll up the the steak hot-dog style (who remembers that!?) so you have two long roasts. Lay the two roasts on a cookie sheet covered in foil so that the seem is down and it stays rolled up. Cook for about 20 minutes in the oven.

Please try it out and let me know how it goes! It is one of my favorite meals my mom used to cook for me while growing up. I can assure that you’re going to love it. Now that I have successfully blown my own cover, I would just like to give credit to my sweet mother and say that this is HER famous flank steak recipe, not mine. But I still might steel it from time to time!

Eat well, drink well and enjoy!

Cheers,

Aly

 

 

    My Day of Decadence in Hayes Valley My Day of Decadence in Hayes Valley My Day of Decadence in Hayes Valley My Day of Decadence in Hayes Valley My Day of Decadence in Hayes Valley My Day of Decadence in Hayes Valley

Decadence you might ask– why? Well, I’ll tell you. Have you ever indulged in three of your favorite things in one day? I have, and I did it in Hayes Valley. Fresh organic-made tacos at Papito Hayes, wine and hard cider at Fig and Thistle all topped off with macaroons from Chantal Guillon. Someone please wake me up because my day in Hayes Valley makes me think I somehow died and went to heaven. Not to mention, Hayes Street is lined with beautiful old trees, cute authentic boutiques, happy people, and even a Biergarten! The worst part about this day trip is that I have been living in San Francisco for over a year and hadn’t actually explored the neighborhood before. I’m ashamed of myself.

To share a secret with you I actually went back the weekend after because I loved it so much, and ate lunch at the Boxing Room. A cute Louisiana styled restaurant that has live music and the most amazing bloody mary’s I’ve ever seen. You can get pickled beats, radishes, carrots, quail eggs and more– as just a topping for your bloody! I think that just confirmed that Hayes Valley most certainly is heaven– don’t wake me up I want to stay.

Papito Hayes- Trendy wall art and great organic tacos with some outside seating. Oh and the guacamole is a must-have.

Fig and Thistle– An artistic little wine bar with succulents on the walls and vintage bunkbeds as a bench. To order a glass of wine you unfold a map of California and find a region where you want your wine from. Probably one of the most fun and funky wine bars I’ve been to– definitely go.

Chantal Guillon- An abundance of flavors and great taste. I mean come on– it’s a shop just full of macaroons. YUM.

Boxing Room- Great atmosphere for all ages, love the live bluesy music, good food. Definitely worth the trip over. Unfortunately, I didn’t have my camera from this separate day so I don’t have pictures to show for it, but check out a picture of my bloody mary on my Instagram 

 

@BubblesAndBay

Speaking of Instagram, if you love Bubbles + Bay now you can see twice as much food and hot spots around San Francisco automatically. Following comes with perks like mouth-watering mid-day surprises, beautiful views and secret finds! Follow me for the whole experience, you might even think you live in SF!

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If you try any restaurants I’ve been to or you go somewhere you think I should test out, take a picture and tag @bubblesandbay in your photo!

 

Cheers,

Aly

 

  • Cinnamon Apple Overnight Oats
  • Cinnamon Apple Overnight Oats Cinnamon Apple Overnight Oats Cinnamon Apple Overnight Oats Cinnamon Apple Overnight Oats Cinnamon Apple Overnight Oats

I’ve mentioned this in some of my other posts but I am constantly looking for new ways to be healthy; whether it’s for breakfast, lunch or dinner. Recently I have been on another one of my infamous diets, but diet or not I continue to face a problem that I’m sure many of us working indivuals experience. Let’s face it– we all get up early enough as it is, no one (or no one who is sane) wants to wake up an hour or even half hour earlier than they have to in order to make breakfast. So then many of us go to work, pray the coffee will hold us over, and end up ready to eat gross leftovers laying around the office in an attempt to survive. This has been me because unfortunately, I’m someone who suffers from a plague of feeling like I might faint and die if I don’t have food in my belly to sustain me in the morning. This is when I started doing something awful. So awful I don’t know how I haven’t been asked to leave the office by a coworker yet. What office monster had I turned into? The hard-boiled egg monster, that’s who. I just walk in there crack open my hard-boiled eggs and stink up the office like it’s my job– well you know what I mean.

The guilt started weighing on me with every crack and peel of those eggs, so one morning I decided to look up a new healthy alternative that wouldn’t make those around me suffer. That’s when I found the delicious and nutritious overnight oats! You guys have got to try this out. Not only will you bring your breakfast in a cute mason jar, which by the way everyone will ask you about because they are jealous, but your office will remain sent free and your belly and tastebuds will be delighted. This recipe is just the beginning my friends, I’m a whole new morning person. The great thing about overnight oats is that they take about 10 minutes or less to prepare and they are ready for grab-and-go in the morning on your way out.

Here’s your simple savior:

1 Mason jar (get a bigger one so you have extra room… unlike me)
1/2 Cup organic oats (uncooked!)
1/2 Cup unsweetened applesauce
1/2 Cup unsweetened vanilla almond milk
1/4 Cup plain nonfat greek yogurt
1 Teaspoon cinnamon
For fun: cut up some small pieces of apple and add them to the jar!

Add the ingredients into your mason jar, the order doesn’t matter! Try a new way every time, who cares! Once everything is in the mason jar, seal the lid tight and shake the jar until all the ingredients are completely combined. Put the jar in the fridge and ta-da! You’re oats are ready and waiting for you on your way out the door in the morning. These overnight oats have simplified my life and made my belly happy and slim! Don’t be fooled by the taste– they’re completely healthy!

Eat up my friends!

Cheers,

Aly

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