New Orleans & Paprika Spiced Steak & Baked Kabocha Stuffed Pita with Goat Cheese Spinach Sauce
You do know what today is right? It’s Mardi Gras! Are you celebrating???
Nah, me either. sigh.
But that doesn’t mean I’m not remembering all the incredible food, the sights and sounds, and the beads from my trip to New Orleans. What a fun place.
Healthy… not at all.
Oyster topped with Parmesan cheese and grease, as you can see.
The most incredible, dreamy, sweet potato soup with a dollop of duck fat. Good lord, so GOOD.
Luscious cupcakes of red velvet and double chocolate.
Delicious… definitely.
Anyway, since we’re not there and therefore eating much healthier where we are, how about a recipe? Since we can’t be in the Big Easy, we can eat big and live easy, mmmk?
That Clean Eating Magazine knows their recipes. Thank goodness I know what I like and can add some kick to a solid base. 😉 Cross-breading their recipe for Steakhouse Wrap Panini from the March 2011 issue, with my flavor liking and at-home ingredients created a powerhouse pita wrap of hearty, tangy, savory nutrition. And it tasted like dinner Heaven in my mouth (I honestly really never know what I’m writing until after I hit post… but it was really really delicious).
Paprika Spiced Steak & Baked Kabocha Stuffed Pita with Goat Cheese Spinach Sauce
Steak, spices, kabocha, spices, spinach sauce, spices, jalepano-onion chutney, spices, yum
- 8 oz. steak (or any kind of meat) sliced thinly (sauteed with 1 tsp olive oil, 2 tsp soy sauce or tamari, 1/4 tsp paprika, and 1/8 tsp garlic powder)
- 1/2 medium kabocha squash, sliced into strips (or cubed) (and baked/steamed in oven at 425 degrees, until tender)
- 2 cup spinach
- 2 large green onions
- 1 tbsp crumbled goat cheese
- 1/4 cup almond milk
- 1 tsp apple cider vinegar
- 1 tsp miso paste or 1/2 tsp sea salt
- fresh cracked black pepper, to taste
- 4 whole wheat pitas
While kabocha and steak is cooking, blend spinach, green onion, cheese, almond milk, apple cider vinegar, miso, and pepper in a blender. Taste and adjust flavors, if needed.
When kabocha is tender and steak/meat is cooked through, cut open each pita.
Place a few pieces of kabocha onto the opened pita. Top with steak/meat if using, and spoon a few tbsp spinach sauce over the top.
If desired, for more heat, chop equal parts jalepanos, white onion, and cilantro and mix with salt and dash of olive oil and white vinegar. Mix and top your pita creation. Eat, enjoy, eat more, savor. Then sneak a few more bites. It’s soooooooo good.
The spinach sauce itself is naturally a neon green color and has an incredible flavor. The green onions give this sauce a kick, while the goat cheese mellows everything together. It’s super delicious, if I may brag.
I guess this post could be titled Easy Recipe, Big Flavors, but we’ll just stick with the first. Go make this now!
Happy Mardi Gras.
Have you ever participated in a community party/event like Mardi Gras? I have, only if every holiday while attending Chico State counts…
My husband and I made this for lunch today. I couldn’t find any kabocha, (horror of horrors I know!) so we used an acorn squash instead. We also used a venison tenderloin instead of steak. It was so delicious! Thank you!