Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs

I like spinach when it's not cooked, especially baby spinach, but this recipe just wilts it for about two minutes, which works for me. I actually do that for about 1 minute, so that spinach is still crunchy.

The original recipe is from Bon Appetit. I've made some changes to it. Added some stuff, adjusted some stuff and came up with a recipe that I like. I'm adding this recipe instead of the original one, as the original really needed adjusting.

You will be toasting breadcrumbs with some Parmesan. I use fine Italian breadcrumbs, but if you want more texture you can make your own breadcrumbs by coarsely crumbling fresh breadcrumbs from crustless French bread. Watch them while toasting as it will look like it's not toasting and then all of a sudden end up burning; so it's a fine line between not cooked enough to burnt:)

You are leaving the spinach leaves somewhat wet so that it doesn't dry up while cooking. They will come out more moist.

SPINACH WITH SUN-DRIED TOMATOES AND TOASTED PARMESAN CRUMBS

Ingredients:
1/3 cup Italian Breadcrumbs
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
6 cups (packed) baby spinach leaves
3 garlic cloves, minced
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes, patted dry with paper towels

Directions:
Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle 1 tablespoon oil over. Stir until breadcrumbs are golden brown, about 5 minutes. Remove from heat. Add Parmesan cheese and toss to blend. Set aside.

Rinse spinach under cold water. Drain slightly, allowing some water to cling to leaves. Heat remaining 1 tablespoon oil in heavy large pot over medium heat. Add garlic and stir 30 seconds.

Add spinach and sun-dried tomatoes; increase heat to high and stir just until spinach wilts, about 2 minutes. Season with salt and pepper. Transfer to bowl.

Sprinkle with toasted Parmesan crumbs.

Makes 4 servings.

Sliced Steak with Arugula

For dinner in a hurry, this one is a great recipe. I actually use it a lot when I'm dieting:) (It's low carb.) Just use less olive oil. Can you think of a healthier and tastier diet recipe?:)

According to Gourmet magazine this recipe is used in Italian bistros. I can see why it can be served in a restaurant. This one is a very versatile recipe, you can make so many changes to it with some additions or changes and it will still taste great.

Here are some ideas: If you feel like it, go ahead and add goat cheese. You can also make it a fresher tasting salad by adding some lemon (but keep the vinegar if you are using arugula).

If you don't have shallots handy, you can use onions. If you don't have arugula handy, you can use baby spinach. You can add some tomato slices with Parmesan. You can saute mushrooms and add to the steak, and then add it to the salad. You can even grab your favorite bread and make this salad into a sandwich. Not bad for a basic salad:)

SLICED STEAK WITH ARUGULA

Ingredients:
5 oz baby arugula
1/3 cup extra-virgin olive oil
2 large garlic cloves, smashed
1 large sprig fresh rosemary
1 lb boneless top loin steak or sirloin (1 inch thick)
1 teaspoon salt
3/4 teaspoon black pepper
1 large shallot, thinly sliced crosswise
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
Garnish: freshly ground black pepper

Directions:
Mound arugula on a large platter.

Heat oil with garlic and rosemary in a 12-inch heavy skillet over high heat, turning garlic once or twice, until garlic is golden, about 4 minutes. Discard garlic and rosemary.

Meanwhile, cut steak crosswise into 1/8-inch-thick slices and toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Add meat to skillet all at once and sauté over high heat, tossing with tongs to color evenly, about 1 minute for medium-rare.

Arrange steak over arugula using tongs, then add shallot to oil in skillet along with vinegars and remaining 1/4 teaspoon each of salt and pepper and boil 2 minutes.

Pour dressing over steak and serve immediately.

Makes 4 servings.