Steak Sandwich with Gorgonzola Spread

Evie got a new book, guess what, it involves cooking! She was so surprised to find this book, it is a kids book by Giada de Laurentis. There are two others in the series as well that we are keeping an eye out for. 

This is the book

There are two recipes in the back, one for pizelles and one for steak sandwiches. 

We made the sandwiches.

First of all you need to marinade the steak. We liked the flavour of the marinade and will try freezing steak in it sometime for a freezer meal.

You will need:

1/4cup balsamic vinegar 

1/4cup soy sauce

1/4cup Worcestershire sauce

1tbsp yellow mustard seeds cracked

4oz Gorgonzola crumbled

1/2cup sour cream

Salt and pepper to taste

1 baguette

2cups lightly packed arugula

3 (12-14oz) ribeye steaks

Combine first five ingredients in a large resealable plastic bag, and the steaks and seal the bag. Refrigerate at least 30 minutes up to 2 hours. Turn occasionally as they marinate. 

Remove steaks from bag and discard marinade. Grill steak to desired doneness. Let steaks rest on a plate for about 10 minutes then slice thinly across the grain.

Stir sour cream and Gorgonzola together with a sprinkle of salt and pepper to make a thick spread. 


Cut baguette lengthwise and scoop out a little of the bread. Smear the spread over both sides of the baguette halves.  Sorry, got carried away with making dinner and forgot to take pictures. Arrange arugula over bottom half of baguette then add warm steak slices on top. Sprinkle the steak slices with a little salt and pepper. Cover with baguette top. Cut sandwich crosswise into 3-4 equal parts.


Then Evie made these little sandwiches from the leftovers for her lunchbox the next day.

Just baguette,steak with a drizzle of balsamic and some arugula leaves.

Notes: we did not use ribeye steaks as the store that I went to had noe, so we just used another type of sandwich/grilling steak.

Also determined that neither Evie or I like Gorgonzola, we ate the sandwiches because they were very good, but Gorgonzola stinks! We can’t get over that so I will use the steak part again, maybe with a different less stinky spread!

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Soba Noodle Salad with Garlic Ginger Dressing

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This is one tasty salad.   It is a nice salad to use up leftover chicken or turkey, which many people have around this time of year.  It is also a good one for summer picnics or potlucks as it can be left out at room temperature for awhile as there is no mayo to spoil.

This recipe can easily be adapted to be gluten free (make sure noodles and soy sauce are gluten free), vegetarian or vegan (leave out protein and for vegan make sure other ingredients are safe).  I am also thinking that this would be good using the cooked tofu from our Broccoli Tofu Stir Fry recipe.  I would have put a link to that here, but I forget how to do it.

First for the dressing:

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whisk together 1/4 cup of gluten free soy sauce, Tamari or I use Kikkoman, 2 Tbsp rice vinegar, 1Tbsp veg oil, 1 tsp sugar, 1 clove garlic (minced) and 1 tsp ginger root peeled and finely grated.  Set aside.

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These are the noodles we use since we can easily find them.  You can use any Soba Noodle (Japanese Buckwheat Noodles) that you would prefer.  Make sure it says gluten free if you can’t have gluten.  Boil 3/4 lbs of noodles according to the package directions, drain and rinse with cold water.

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Toss with the dressing.

Add about 1 lb of cooked cubed or shredded chicken (or leftover turkey if it is the holidays).

I also add a few thinly sliced scallions (I use just the green onion tops) and about a cup or so of chopped sweet bell peppers.  For the peppers I use whatever colours I have on hand, about a full pepper or two small ones.

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Toss all of this together with the sauce and noodles and serve warm or cover and chill to serve later.

Best served the day of prepping as the noodles will soak up the dressing and it will be a little dryer.  However, all of the flavour is still there, just give it a little toss to recoat everything.

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The original source was an Everyday Food magazine from many years ago, 2008 or 2009.  I adapted the recipe to our liking, aka Evie’s liking.  I believe the original used a head of thinly shredded purple or red cabbage, which would add more colour and crunch.  We didn’t like that as much and the shredded cabbage was a little harder for Evie to eat.  She was only about a year old when we started making this.  She loved it and would eat it up, with all the cabbage picked out, so I stopped adding the cabbage and added more peppers since she liked them.

Now that I have posted this I have to go finish cleaning out the cupboards.  We did the food cupboards yesterday.  Now I have a few very stuffed cupboard of spices and teas that is in desperate need of a good cull and clean. I shouldn’t procrastinate on that any longer.

Evie’s Favorite Tofu Broccoli Stir Fry

I hope I haven’t lost you on the mention of tofu.  If a five year old is asking for tofu stir fry for supper it must be good! It reallllly is good and the tofu is chewy sort of reminiscent of chicken and it absorbs the flavours of the sauce that is added.  The recipe is from one of Evie’s favourite restaurants and she asks for me to make it.    It is a vegetarian restaurant that we visit whenever we get a chance, but we do have a copy of their recipe book to make some of our favourite dishes at home.  I have only actually made two recipes from the book.

This is one of them.

1 block of firm or extra firm tofu ( I use extra firm if I can find it), cut into small dice size cubes

fry in oil, about 1/3 of a cup, I always try to use a little less. *note: make sure the oil is hot and sizzles when you touch a piece of tofu to it before you add the tofu.

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fry turning until it is golden and has a crispy edge.

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not done yet, a little more like this

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while the tofu is frying I make the sauce and set it aside.

Now for the sauce, mix together in a small bowl:

1/2 cup water

1/4 cup tamari soy sauce, sometimes I use kikkoman

2tsp freshly grated ginger

4 cloves minced garlic

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Once the tofu is fried, add 1 cup of carrots thinly sliced, cook for about two minutes

add 4-5 cups of broccoli, florets, and some of the stem thinly sliced.  Add sauce to pan and cook for 5 to 7 minutes turning to coat everything in the sauce. Broccoli should be turned bright green but still firm.

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While this is cooking make the glaze.

Mix 1 Tbsp arrowroot powder with 1/4 cup water until dissolved.

Add this to the pan and stir until thick which will only take a few seconds.

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Recipe source:  The Green Door Restaurant – Vegetarian Cookbook.  Adapted slightly by me.

You can purchase a copy of the cookbook here it seems to be much cheaper than amazon, a third of the price!