zoom out – oh my gosh I forgot my lights hi now you can actually see me *awkward laugh* hi everybody my name is Alexandra Napoli and this is Health Coach TV – the show to watch if you want to learn to loveyourself as you slide into your skinny jean and today I am welcoming you intomy kitchen.
The way that I like to cook is pretty on-the-fly.
Basically what i dois go to the fridge, go to the cupboards see what I have and then make meal.
It's recipe free but by the end of it you'll have a recipe you win for you! Today what Ihave is a whole head of cabbage, one-and-a-half zucchinis, an onion Naturally I'm gonna make Steak Frites, butin the sense that the stake will be the cabbage and the frites will be the potato.
That's not quite as ironic as the cabbage The first thing that we wantto do is the thing that takes the longest which is going to be the potatoes.
Step one, wash.
Washed! Now i'm going to chop.
Hello, didn't see you there.
The way I'm going to chop the potatoes is like french fries, because that's what steak frites means, steak with fries, frites en Francais – frites – I don't know I'm not going to peel them because I like eating the peel and there'sactually a lot of nutrients available in the peel.
Disclaimer my knifeskills, don't don't try to emulate these.
You mayend up without a finger! Should I do them all? what do you say? Is that a yes? Yeah okay I'll do them all.
You can never have too many potatoes.
these potatoes are a bit old I think.
They have some like funk growing in them just get rid of the funk.
Who's got thefunk? Gotta have that funk.
Get outta here funk.
Step two, get rid of the funk.
So much potato.
I've pre-heated my oven to 350 – already on – on – on.
And now I'm going to line This beautiful baking sheet with aluminum foil.
Usually I use parchment this isn't working!! *grunts* aluminum foil it is.
We're gonna take frites, put them in the pan.
Get the frite in there.
Frite you up.
what do you want your frites to taste like?Delicious, uh-huh Let's get some flavor happening first things first olive oil.
Oh it's empty.
Back to salt.
Fresh ground pepper other things we could put on here – spices – we got paprika, onion and garlic powder not a ton of this is just like a healthy sprinkle.
The paprika just gives it a little extra kick *kick*Get all this going.
I've got way too many frites in here.
You want one evenlayer of potato.
I'm really just shoving them in here.
That's what he said.
My potatoes they're all kind of lined up here and now I'm just gonna throw them in the oven.
*lights on* i'm just going to keep going because I'm alredy half way done.
The next thing I'm going to do is work on the zucchini which is going to be the side dish for our steak frites the first thing I've got here is my onion.
Get rid of the two nubs, grab the outter layers, like the skin of the onion andjust pull it off I dunno man I'm just cutting my onion the way I always cut my onion.
So I'm making like cubes of onion Don't use my cutting skills! Magic.
Frying pan on the stove.
I'm going to turn on my element to like a medium, medium high, medium.
I'm gonna go medium.
I've got my ghee.
I've got, I don't know, about a dollop in my frying pan.
Then I'm going to add my onion.
Get over here.
I've got my zucchini and a half, zucchini and a half.
*Ha* Don't don't try that at home hmm i think im just gonna do like a thin chop.
Same thing for this guy Keep chopping! I got some very thinslices and some very thick slices you really want them to all be the same.
Zucchini chopped! The oil is nice and drippy.
I'll add my onions first.
Can you hear the sizzle?*wood* give that a little mix around the best ingredient in anything that I cook isalways garlic.
If i'm reading a recipe that calls for three i'm probably goingto put in like nine.
I've got four cloves of garlic.
If you take the flat side of yourknife to do a little crush them the skin should come off really easily.
You do you whatever makes you happy.
Give that a little mix around.
Chop up your garlic.
Literally not cutting anything check this out, my onions *woah* my onions area little bit translucent.
I'm going to add my garlic.
Start with the onion,work it out, add the garlic work it out.
Crushed red pepperflakes.
I'm just going to use a little bit feel free to use as much as you want that was a little bit for me – waiting! *dance break* still waiting.
Okay i'm going to add myzucchini now.
We're going to squeeze it in there.
Ya know, get it all in there.
Forthe cabbage look how big it is! What I want isthe dense part in the middle *Ew it's dirty* So I'm just gonna calmly take theoutside leaves off *gag* It looks like a little Brussels sprout.
This is my tight.
this is my head of cabbage where all theleaves are actually on the cabbage i'm going to take this little nub and i'm justgonna, not get too too deep, but just get rid of the actual like nub I'm gonna turn down the heat on the zucchini, just like amedium-low which will be more like a simmer, not actually like burning but it'sjust cooking.
Steaks! So swear to god it's gonna be a steak.
Does it worry you when Istand like this? I'm gonna chop this into 4 big pieces, chunks of cabbage.
yeah 3 chunks *frunts* That was easy huh This is how we do it – olive oil.
What I want to do is get a little bit of flavor and a little bit of oil onto my steak now there's slippery.
so the further I getfrom the core the harder it is for them to stay together because they don't havethe centerpiece so you're going to be really delicatewith these ones because they're more apt to just literally fall apart don't forget about your zucchini.
Mix it up.
i'm going to flip my potatoes I normally wouldn't put it on *woah* that's sticky stuck stuck.
I think that means they'renot ready yet it's probably where i normally useparchment paper because it doesn't stick like that.
Put them back in the oven.
The zucchini is still like doing really good i'm going to take my *hot*panini pan.
Pump that up so basically what i'm going to do isjust kind of grill the steak, cabbage steak.
So I've got my panini i'm going to take myolive oil and i'm going to start with the little one, throw it on there *thinking noises* I got it in! Cabbage steakson the grill.
So now they just really need to cook obviously.
So the panini press comes with a lid, fancy! Helps push it down so you get actual nice grill marks on it let's look at the potatoes.
This one iswicked burnt.
the edges of the potatoes that are touching the pan and are goingto get crispier faster so that's why you want to flip them around so that you get some crispiness all over get over here you tater.
Giggle that fat, back in the oven.
*So hot* the zucchinis are pretty much done the potatoes are going to be just a few more minutes the cabbages we're going to get tossed? turned? flipped? Flipped.
how about a little bit of ketchuphomemade ketchup, so good ok so the way that I do ketchup in my house, i don't actually buy premade ketchup because most of it has a bunch ofsugar and junk in it so this is a really easy one.
apple cider vinager, little bit of olive oil onion powder garlic powder.
Mix it up – mixing is fun! honey, honey just like a dollop and apinch of coriander for fun, so much fun okay checking on the steaks, they need agood flip.
Check out the grill marks perfect ok, grilling! Okay now there's literally nothing to do.
Okay so here's a fun tip, if you open your oven and turn it off and thenlet the potatoes kind of cool in the oven with the ovens door open it helpsthem get a little bit crispier it's also a thousand degrees so if you're hot don'tdo that.
So that's it, so we've got a delicious healthy meal here, we've got our steak frites but instead of a beef steak we've got a cabbage steak, our delicious oven baked french fries and a side of the zucchinis.
yeah Ihope you've enjoyed cooking with me today.
For this delicious healthy recipego down into the comments below, if you like this video please make sure tosubscribe and give me a thumb up, if you have your own ingredients that you'dlike me to try cooking with let me know in the comments below, i'm happy toexperiment.
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I am so excited that you joined me today thanks for watching.
See you next time!.