Healthy Weekend Feast

When Peter and I do the groceries, we can be very efficient. We already know where to go and we typically get the same items every time. But since I had GERD, I have to be more choosy and creative with the food we buy. No more chips, dips, cookies, cakes, ice cream, and chocolates. Even tomatoes, onions, pepper, spices, and all those things on my bad food list are a no-no now.

Thank God for the emergence of whole and organic foods, I am still left with a number of choices that can cater to my sweet tooth and my need for scrumptious dishes.

Below are just some of the food Peter and I prepared last weekend when two of our dear friends (Peachie and Marichit) stayed with us. If you have a desire to be healthier, or if you're having problems with heartburn and acid reflux too, but have a natural inclination towards sweets, know that you are not alone. There are still so many choices out there to choose from. It's not yet the end of the world. (^_^)

Herbed steak with Honey

This is a beef rib-eye steak, dashed with a bit of salt and tarragon, and poured with honey. It was baked for 20 minutes in an oven at 250 F degrees. Just make sure you cover it with foil so it doesn't get burnt.

Grilled Angus Rib Eye Steak with Sweetened Vegetables and Fried Baby Potatoes

My sister is currently staying with us. She has never tried any of my cooking so I wanted to impress her a bit. I prepared my favorites for her --- grilled rib eye steak, sweetened mixed vegetables and of course my fried baby potatoes.

The trick to making the perfect rib eye steak is to thaw the meat properly, wipe it with a clean cloth or tissue afterwards so that it will brown well, dash both sides of the meat with lots of pepper and salt and grill each side of the meat on a nice oiled hot grill pan for four minutes each. This amount of time would be enough to brown the surface, keep the meat tender while keeping the inside pink and medium rare.

Grilled Ribeye Steak with Veggie Salad

Had I known how easy it was to make this, I should've done so a long, long time ago. So what I did was thaw my frozen ribeye first. Once it's soft, I take it out of the plastic, dry it with a clean cloth or tissue (so it will brown better while cooking), dash both sides with salt and pepper as I let my pan heat up  on the stove. Once the pan is hot, I then grill it, 4 minutes each side. While it's grilling, I slice some tomatoes, olives, Chinese pechay, onions and garlic. When everything is done,  I place them on my big square plate, garnish them with my fave herbs - basil, thyme, and rosemary. Voila --- Grilled Rib Eye Steak with Veggie Salad!

Bon appetit!