Mesquite-Grilled Hanger Steak with Black Bean Salad

Courtesy of Nate Berkus

Hi Friends,

Prep time: 25 minutes
Grilling time: 8 to 10 minutes

Rub
1 teaspoon pure chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cinnamon, optional

Salad
1 can (15 ounces) black beans, rinsed
1 cup seeded, finely diced tomatoes
½ cup ¼-inch-diced yellow bell pepper
1/3 cup ¼ inch-diced red onion
1/3 cup thinly sliced scallions white and light green parts
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 teaspoon minced garlic

1 hanger steak, 1 ½ to 2 pounds and about ¾ inch thick Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Spicy Green Sauce
In a small bowl, combine 1 cup chopped fresh parsley, ¾ cup olive oil, ½ cup fresh lemon juice, 2 garlic cloves, crushed through a press, and ½ teaspoon red-pepper flakes. (To store, refrigerate, up to 2 days.) Makes 1 ¼ cups.

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Yvonne

Elegant Loft Living

Hi Friends,

Are you suffering from a formal division of space in a Studio or Loft? In this designer room, stainless steel shelving acts as a room divider between the living room and bedroom area. Frosted glass makes up the upper half of the shelves for privacy and adds to the elegance of the space.

Check back for more ideas and enjoy large living in your large space.

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Live well,
Yvonne

Artichoke-and-Spinach Dip with Spiced Pita Chips

Courtesy of Kitchen Daily

Hi Friends,

Ken Oringer often serves dip at winter tailgates because it travels well and is simple to eat (no plates or forks necessary). When the weather is very cold, he likes to reheat this creamy, slightly spicy dip in a skillet on a portable grill, but it's also delicious at room temperature.

Ingredients

Serves: 8

1 tablespoon(s) extra-virgin olive oil
1 small onion, finely chopped
3 clove(s) garlic, very finely chopped
16 ounce(s) marinated artichokes, drained and coarsely chopped
1/4 cup(s) dry white wine
2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounce(s) cream cheese, at room temperature
1/2 cup(s) freshly grated Parmigiano-Reggiano cheese
1 teaspoon(s) finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

Directions

1. In a large skillet, heat the olive oil until shimmering. Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add the white wine and cook until nearly evaporated. Add the spinach and cook, stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and lemon zest and season with Tabasco. Cook, stirring, until the dip is creamy, about 2 minutes. Transfer to a bowl and serve warm or at room temperature with the Spiced Pita Chips.

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Yvonne

Happy Labor Day!

Hi Friends,

It doesn't matter if you are White Collar, Blue Collar or No Collar; Working with your Mind, Hands or Heart; Taking the Time, Devoting the Energy or Making it Happen. May you enjoy all the timeless treasures of this Labor Day; the warmth of home, the love of family and the company of good friends.

Check back for more great, creative ideas and enjoy your Labor Day.

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Yvonne

Carrot Cake

Courtesy of Kitchen Daily

Hi Friends,

An old favorite with an updated nutritional profile, but still as moist and delicious as ever.

Ingredients

Serves: 16

1/2 cup chopped walnuts
2 cups whole-wheat pastry flour (see Ingredient note)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 20-ounce can crushed pineapple, drained, juice reserved
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
2 tablespoons coconut chips or flaked coconut
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners' sugar, sifted
1 1/2 teaspoons vanilla extract

Directions

1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.

2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.

3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.

4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.

5. To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.

6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Nutrition Facts

Per Single Serving / Serves 16 Total
Calories 344 Calories from fat 153
Total Fat 17gm 26% Saturated Fat 5gm 25%
Mono Unsaturated Fat 6gm Cholesterol 56mg 19%
Sodium 349mg 15% Total Carbohydrates 43gm 14%
Fiber 3gm 3% Protein 6gm

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Yvonne

White Walls are Back by Linda Sullivan

Hi Friends,

A neutral paint scheme balances with dark flooring and wood finishes and brings emphasis to architectural elements.

Tip: Minimal use of color will provide a timeless elegance that never goes out of style.

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Yvonne

Wall-to-Wall Art Gallery

Courtesy of Nicole Sassaman

Hi Friends,

Our room today is featured, not so much for the furniture or it's arrangement, although important, but more to bring your attention to the artwork. The arrangement is ideal to add to your collection over time. Starting a new row is simple, add the new artwork in the center and work up or down, your preference.

Note: Bring in crisp white wainscoting to keep a rich color like this chocolate brown from making a space feel too cave-like.

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Live well,
Yvonne