New Recipes for week of December 7th

I chose 5-Ingredient London Broil with Cumin-Roasted Tomatoes & Corn, along with Anita's Blueberry Cobbler. I decided to go with a Beef recipe, since that is what my family prefers and they also like cobblers. We will see how they like them. I chose a main dish and a dessert, but there are a lot of side dishes that haven't been done yet, so you might want to try one of them. Robin suggested several, so it will be interesting to see what everyone fixes to go with the London Broil and Cobbler.

5-Ingredient London Broil with Cumin-Roasted Tomatoes and Corn (pg197)

Total Time: 30-32 minutes
Prep time: 10 minutes
Active cooking time: 10-12 minutes
Resting time: 10 minutes
Serves 4

Cooking Spray
4 cups halved cherry or grape tomatoes
1 cup frozen white corn, thawed
Salt and freshly ground black pepper to taste
2 teaspoons ground cumin
One 1 1/4- pound London Broil

1. Preheat the oven to 400'F. Coat a large baking sheet with cooking spray. Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat.



2. Arrange the tomatoes and corn on the prepared sheet and season with salt and pepper. Sprinkle over the cumin, then roast the tomatoes and corn until golden brown, about 15 minutes.



3. Meanwhile, season both sides of the London Broil with salt and pepper. Add the steak to the hot pan and cook for 5 to 6 minutes per side for medium doneness. Remove from the heat and let rest for 10 minutes before cutting crosswise into 1/4-inch-thick slices.



4. Arrange the steak slices on a warm serving platter, top with the tomato-corn mixture, and serve.

She also mentions that you can use flank, skirt or hanger steak for this recipe in place of the London Broil.

Anita's Blueberry Cobbler (pg 298)

Total Time: 50-65 minutes

Prep time: 15-20 minutes

Walk-away time: 35-45 minutes

Cooking Spray

One 16-ounce bag (2 cups) frozen blueberries (keep frozen until ready to use)

1 1/2 cups sugar, divided

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, softened

3/4 cup milk

1. Preheat the oven to 350'F. Coat a 9x12-inch baking pan with cooking spray.
2. In a large bowl, combine the blueberries and 1/2 cup of the sugar. Toss to combine and set aside.
3. In a medium bowl, combine the remaining 1 cup sugar, the flour, and the baking powder.
4. In a large bowl, beat the butter and milk together until smooth. Gradually beat the flour mixture into the butter mixture until smooth. Pour the batter into the prepared pan, then scatter the blueberries over the batter, letting them sink in, without mixing. Bake until the top is golden brown, 35 to 45 minutes. Let cool slightly before serving.

Robin mentions that you can have it your way; instead of blueberries, try frozen raspberries, fresh or frozen blackberries or strawberries (or a combination), or frozen sliced peaches. She also says that it is fantastic with vanilla ice cream.