Cheap or Not?

Mark Bittman once again raises the issue of eating healthy on food stamps. He acknowledges that there infrastructure in many impoverished areas does not exist for healthy eating, but it’s the comments that really bring it home.

A worthy read.

http://bitten.blogs.nytimes.com/2009/05/29/real-food-can-be-cheaper-than-junk-food/?hp

Steak Salad with Balsamic Jam and Orange Sauteed Zucchini

steak salad with balsamic jam and orange sauteed zucchini

2 portions

1 8 oz skirt steak

1 white onion
2 Tbsp olive oil
¼ cup balsamic vinegar
1 tsp Dijon mustard

2 medium sized zucchini
1 navel orange
1 small bunch parsley
1 shallot

2 to 4 oz of arugula

Olive oil
Salt & pepper

1) Fine dice the onion. In a small sauce pan, Heat the olive oil over high heat till it shimmers and add the onion. Season with salt and pepper. Sautee till translucent and then reduce the heat to medium. Stir frequently. When the onions have turn a light brown color, add the vinegar and mustard. Continue stirring frequently until it is almost dry. (Can be made days ahead and stored, covered in the fridge.)
2) Chop parsley finely. Place in medium sized bowl. Zest orange into parsley. Mince shallot finely and add to parsley. Add 1/8 cup olive oil and mix well. Allow to sit while preparing the rest.
3) Allow to sit on the counter for 30 minutes before cooking.
4) Heat 1 or two tablespoons of olive oil in heavy bottomed skillet over medium high until just barely smoking. Season meat on both sides. Sear on each side for 5 to 6 minutes. Remove meat to a plate and take pan off heat while preparing the rest.
5) Wash arugula. Spin dry.
6) Trim ends off zucchini, slice in half lengthwise, and then slice into ½ moons.
7) In the pan you cooked the meat in, heat 1 or two tablespoons olive oil. Add the chopped zucchini. Sautee until brown evenly on all sides. Do not let burn or wilt. You’re looking to brown here.
8) Add the parsley orange mix.
9) Juice the orange and add the liquid to the zucchini. Mix well and let liquid reduce by 1/2 .
10) Slice steak thinly. Arrange arugula on plate. On one half of the plate pile 4 oz of the steak. On the other half spoon the zucchini. Spread the balsamic onion jam on the steak.