Grilled Lamb Steak with Mitsitam Cafe Chimichurri Sauce


Earlier this year, my son was studying American Indians in school. As I was searching the web for info on the tribe he was making a diorama of, somehow I came across a mention of this cookbook ~ The Mitsitam Cafe CookbookI was intrigued, so I went to the library to get a copy. This cookbook not only has recipes and beautiful food photos, it's also full of Native American history, cool vintage photos, and info on ingredients that have been a part of the diet of various tribes for centuries. It's a fun read and I've been inspired to make quite a few of their recipes ~ that makes this book a real winner in my opinion. I'll go so far as to say it's my new favorite cookbook! I highly recommend either checking out a copy from your library (or getting a copy of your own), it's that good. If I ever get back to Washington, DC, I definitely plan on stopping by the Smithsonian National Museum of the American Indian and heading over to the Mitsitam Native Foods Cafe for a meal!

For my dinner tonight I made the recipe for Chimichurri Sauce and ate it with a grilled lamb steak that I cooked on my George Foreman Grill. The sauce is a beautiful shade of emerald green, full of fresh parsley, cilantro and other tasty goodies. It's so packed with flavor! It only took about 15 minutes to throw this entire low fat dinner together ~ 5 minutes for the sauce, 5 minutes to grill the lamb and a couple of minutes to reheat the leftover pinto beans (another recipe I made from the cookbook) and leftover brown rice. What a great meal to end my weekend ~ more real-time cooking in my kitchen tonight. :)

Spicy Steamed Kale, Mushroom & Steak


Sometimes I want a one pot meal, so I'll throw all the ingredients into the steamer and let 'er rip. Since I use precooked fajita strips, it only takes a few minutes. A drizzle of hot sauce and I'm ready to eat. Quick clean up, too. Gotta love that. :)

Panda Express Chow Mein Copycat Recipe

I've always loved Panda Express Chow Mein, but haven't had it in awhile. When I saw this recipe for a 'copycat' version online, I decided to give it a try. So glad that I did!! I used dried udon noodles since I couldn't find the ones called for in the recipe and it worked out just fine. We all LOVED it!! My guys have asked for it again and again. So if you have a hankerin' for some really quick and tasty Chinese restaurant 'copycat' food, give this one a try, it's super yummy and our family approved. :) 





Steak, Radish Greens & Veggie Scramble


Ever wonder what to do with those leftover radish greens? How about adding them to a dish in place of fresh spinach leaves? Using young leaves gives a dish a peppery bite that tastes right. Waste not, want not. :) 



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