Happy New Year! Poblano Pepper Beef Recipe and Weekly Dinners

Poblano Beef over Cheesy Polenta (recipe Below)

The holidays are done and now is the time for resolutions.

I like to make resolutions that are fun and easy to keep. Past resolutions have been to be more fun, read more fiction, and make Beef Wellington.

This year I resolve to continue to run. Along with some friends, I will be running the Shriners 8k in June. Some cooking goals for 2010 are to actually make the Beef Wellington, a souffle, and buy a pasta machine.

Weekly Dinners

Sunday- Poblano Beef over Polenta

Monday- Handmade Gnocci w/ roasted delicata squash, bacon, peas, and browned butter

Tuesday- Out to dinner for my 35th birthday

Wednesday- Sloppy Joes

Thursday- Sausage Soup (a new favorite, recipe will be posted for sure)

Friday- Halibut w/ a wild Mushroom Cream sauce, brown rice and roasted Brussels Sprouts

Poblano Beef over Cheesy Polenta

Ingredients
2 Poblano peppers, seeded and sliced
1 large onion, sliced
3 cloves garlic, smashed or minced
1 T chili powder
Salt to taste
1 1/2 lb top sirloin, cut into 1 inch cubes
4 large tomatoes, chopped (or 28oz can of diced tomatoes)

Polenta
4 cups broth or water
1 cup dry polenta
1 cup grated jack cheese


Start the polenta first. While polenta is cooking make the beef.

Polenta: Boil water, add polenta and stir constantly for 1 minutes. Reduce heat to low and cook for 20 minutes, stirring frequently.

Beef: In a 12" pan, Saute onions and peppers until soft, about 3 to 5 minutes. Add garlic, chili pepper, salt, and beef. Continue to cook until beef is almost done about 5 to 7 minutes. Add tomatoes and simmer another 5 minutes. Serve over polenta.