Cooking Made Easy: Part One
I don’t know about you, but cooking in college is rough. You have to meal plan, try to eat healthy, and you’re on a budget. On top of that, maybe you don’t have a lot of time to make a nice meal.
Now, I’m not the BEST cook in the world, but lately I’ve been really excited to try new things when it comes to cooking. I got a coupon in the mail for a food service that sends you meals every week ($40 off a $60 box.. I couldn’t pass it up!), so I decided to try a week subscription. I received three meals that served two people. So, I grabbed a friend and started cooking!
The first meal is: WHEN STEAK MET POTATOES
This box included: 2 sirloin steaks, Yukon gold potatoes, kale, a shallot, black peppercorns, sour cream, and beef stock concentrate. This meal was only 525 calories with a total prep time of 10 minutes and total cook time of 30 minutes.
Step 1: Preheat oven, wash and prepare produce
Preheat oven to 400 degrees.
Wash all produce.
Cut potatoes into 3⁄4-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.
Step 2: Roast potatoes
On a baking sheet, drizzle in oil with the potatoes and add a pinch of salt and pepper. Roast in oven for 30-35 minutes until golden brown, tossing halfway through.
Step 3: Cook kale
Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are wilted, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.
Step 4: Sear steak
Heat a drizzle of oil in a medium pan over medium-high heat. Season steak with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest, 5 minutes.
Step 5: Make peppercorn sauce
Heat another drizzle of oil in same pan. Add shallot and 1⁄4 tsp crushed peppercorns. Cook until shallots are soft, 2-3 minutes. Add stock concentrate and 1⁄2 cup water. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.
Step 6: Make creamed kale and plate