You will need:
2 green onions with tops, thinly sliced
1 lb. skirt steak
2 garlic cloves, minced
3 TBSP soy sauce
1 TBSP sesame oil
1 tsp coarsely ground black pepper
1 TBSP sugar
1 tsp vegetable oil
2 medium carrots
2 C bean sprouts
Jasmine rice
1. Setting aside 1 TBSP green onions for garnish, combine remaining green onions, steak, garlic, soy sauce, sesame oil, pepper and sugar in a bowl; mix well. Cover and chill until ready to use. I left it a few hours.
2. While the steak marinates, cook your Jasmine rice. Peel your carrots; discard skins. Continue peeling carrots to make long ribbons. Place ribbons in ice water until ready to use.
3. To finish steak, add vegetable oil to skillet and heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed until browned. Stir and cook until no longer pink. Remove from heat.
Divide rice among bowl, top with beef, carrots, sprouts and green onions.
(From 29 Minutes to Dinner)
Friday, March 22, 2013
Wednesday, March 9, 2011
Another Chicken Idea
We eat a lot of chicken. I am sometimes surprised we don't grow feathers. This a great option.
Orange and Balsamic Chicken (from EveryDay Food magazine)
4 bone-in, skin-on chicken thighs
coarse salt and ground pepper
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 TBSP unsalted butter
1. Preheat oven to 450. Season chicken withe salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crispy, about 7 minutes. Transfer chicken to a plate and pour off fat from the skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.
This was quick, easy and very tasty. I made it with 6 thighs instead of 4 (The recipe says 4 thighs are 4 servings. Not in this house.) I did not change the amount of sauce. Next time I would probably double the whole thing. It's really dependent on how big a pan you have. I served this with rice and broccoli.
Orange and Balsamic Chicken (from EveryDay Food magazine)
4 bone-in, skin-on chicken thighs
coarse salt and ground pepper
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 TBSP unsalted butter
1. Preheat oven to 450. Season chicken withe salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crispy, about 7 minutes. Transfer chicken to a plate and pour off fat from the skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.
This was quick, easy and very tasty. I made it with 6 thighs instead of 4 (The recipe says 4 thighs are 4 servings. Not in this house.) I did not change the amount of sauce. Next time I would probably double the whole thing. It's really dependent on how big a pan you have. I served this with rice and broccoli.
Sunday, March 6, 2011
Sunday Roast
It was a warm but rainy day here today. So I thought a roast would be nice.
Mustard-Crusted London Broil (from Prevention Guide Quick & Healthy Meals)
3/4 C panko (Japanese bread crumbs)
1 TBSP fresh thyme leaves
1 lb. top round London broil
1 1/2 TBSP Dijon mustard
2 cloves garlic, finely chopped
1. Arrange oven rack in top position. Preheat oven to 450. Fit baking or roasting pan with wire rack. Mix panko and thyme on plate.
2. Season both sides of London broil with salt and pepper to taste. Combine mustard and garlic in small bowl and cover meat with mixture.
3. Coat meat with panko mixture, pressing crumbs into meat so they stick. Place meat on rack and coat top and sides thoroughly with cooking spray. Roast meat 16-18 minutes for medium, or until crumbs are golden. If crumbs begin to brown too much, cover beef loosely with foil. Remove from oven and let stand 10 minutes. Slice into thin strips and serve.
I realized as I was typing this that I forgot to spray the roast with cooking spray. Apparently it is not crucial because mine came out great. The mustard gave the beef a nice flavor and the panko gave it a wonderful crunch. I served this with sauteed spinach, onion-soup roasted potatoes and broccoli. I was the only one who ate the spinach but the meal was otherwise a big hit. I expect the leftover beef with be lovely in sandwiches or salad. I made an almost two pound roast so we have some leftovers. I also used dried thyme, which worked just as well. ( As an amusing side note, the spell check wants "panko" to be "pinko".)
Mustard-Crusted London Broil (from Prevention Guide Quick & Healthy Meals)
3/4 C panko (Japanese bread crumbs)
1 TBSP fresh thyme leaves
1 lb. top round London broil
1 1/2 TBSP Dijon mustard
2 cloves garlic, finely chopped
1. Arrange oven rack in top position. Preheat oven to 450. Fit baking or roasting pan with wire rack. Mix panko and thyme on plate.
2. Season both sides of London broil with salt and pepper to taste. Combine mustard and garlic in small bowl and cover meat with mixture.
3. Coat meat with panko mixture, pressing crumbs into meat so they stick. Place meat on rack and coat top and sides thoroughly with cooking spray. Roast meat 16-18 minutes for medium, or until crumbs are golden. If crumbs begin to brown too much, cover beef loosely with foil. Remove from oven and let stand 10 minutes. Slice into thin strips and serve.
I realized as I was typing this that I forgot to spray the roast with cooking spray. Apparently it is not crucial because mine came out great. The mustard gave the beef a nice flavor and the panko gave it a wonderful crunch. I served this with sauteed spinach, onion-soup roasted potatoes and broccoli. I was the only one who ate the spinach but the meal was otherwise a big hit. I expect the leftover beef with be lovely in sandwiches or salad. I made an almost two pound roast so we have some leftovers. I also used dried thyme, which worked just as well. ( As an amusing side note, the spell check wants "panko" to be "pinko".)
Wednesday, February 23, 2011
Firemen Know Their Chowda
It's been cold again and I decided it would be a good soup day. I have my California Firehouse Cookbook and decided to try the clam chowder.
Fire Station 21 Pacific Beach Clam Chowder (from The Terry Farrell Firefighters Fund California Firehouse Cookbook)
4 slices bacon
1/2 C finely chopped onion
4 medium potatoes, peeled and diced
1 TBSP flour
1 C bottled clam juice
1 C half and half
salt and pepper to taste
1/2 C heavy whipping cream
2 6-ounce cans minced clams (more if you have them), with liquid
1. In a large sauce pot, cook the bacon until brown and crisp. Remove the bacon from the pot, keeping the rendered bacon fat in the pot and drain on paper towels. Dice cooked bacon and set aside. In the same pot, saute the chopped onion and potatoes for a couple of minutes. Sprinkle the onions and potatoes with flour and stir until the flour is mixed in.
2. Add the clam juice to the pot, stir to combine and bring to a boil. Reduce the heat to low and simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half and season with salt and pepper. Add heavy cream and season again to taste. Add clams with juice and diced bacon, simmer for about 10 minutes (do not allow to boil), season to taste and serve with heavy, crusty bread.
This was really outstanding. It got "the symbol thumbs-up" from my boy. A few notes:
-I used center cut bacon and it did not really generate any fat. So I added a little butter to the pan so the onions and potatoes wouldn't stick.
-I suspect my "four medium potatoes" were larger than their "four medium potatoes" because the clam juice did not cover the potatoes. I added chicken broth until the potatoes were submerged.
-I used fat free half and half.
The chowder was creamy without being too thick. I imagine you could skip the bacon but it added a lovely flavor. The balance of flavors was just right. If I had been more organized I would have prepared a side salad as well as the bread we had. Perfect for a cozy dinner.
Fire Station 21 Pacific Beach Clam Chowder (from The Terry Farrell Firefighters Fund California Firehouse Cookbook)
4 slices bacon
1/2 C finely chopped onion
4 medium potatoes, peeled and diced
1 TBSP flour
1 C bottled clam juice
1 C half and half
salt and pepper to taste
1/2 C heavy whipping cream
2 6-ounce cans minced clams (more if you have them), with liquid
1. In a large sauce pot, cook the bacon until brown and crisp. Remove the bacon from the pot, keeping the rendered bacon fat in the pot and drain on paper towels. Dice cooked bacon and set aside. In the same pot, saute the chopped onion and potatoes for a couple of minutes. Sprinkle the onions and potatoes with flour and stir until the flour is mixed in.
2. Add the clam juice to the pot, stir to combine and bring to a boil. Reduce the heat to low and simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half and season with salt and pepper. Add heavy cream and season again to taste. Add clams with juice and diced bacon, simmer for about 10 minutes (do not allow to boil), season to taste and serve with heavy, crusty bread.
This was really outstanding. It got "the symbol thumbs-up" from my boy. A few notes:
-I used center cut bacon and it did not really generate any fat. So I added a little butter to the pan so the onions and potatoes wouldn't stick.
-I suspect my "four medium potatoes" were larger than their "four medium potatoes" because the clam juice did not cover the potatoes. I added chicken broth until the potatoes were submerged.
-I used fat free half and half.
The chowder was creamy without being too thick. I imagine you could skip the bacon but it added a lovely flavor. The balance of flavors was just right. If I had been more organized I would have prepared a side salad as well as the bread we had. Perfect for a cozy dinner.
Tuesday, February 22, 2011
Side Salad
My husband has recently explained the infinity symbol to my son, telling him it is the biggest number. So now, when he wants to tell you some thing is really big or really wonderful, my son uses "the symbol". Tonight, he gave this salad "the symbol thumbs-up".
Cucumber Salad (from EveryDay Food magazine)
1 lbs. cucumbers, peeled, seeded, halved lengthwise and sliced 1/2 inch thick
a handful of chopped mint leaves
dressing:
2 TBSP vegetable oil
2 TBSP rice vinegar
1 TBSP fish sauce
2 tsp minced, peeled ginger
1 jalapeno, seeded and finely chopped
1 1/2 tsp sugar
Whisk together dressing ingredients until sugar dissolves. (To store, refrigerate up to three hours) Pour over cucumbers and mint and toss until well coated.
I served this with Pad Thai and it was a great combination.
Cucumber Salad (from EveryDay Food magazine)
1 lbs. cucumbers, peeled, seeded, halved lengthwise and sliced 1/2 inch thick
a handful of chopped mint leaves
dressing:
2 TBSP vegetable oil
2 TBSP rice vinegar
1 TBSP fish sauce
2 tsp minced, peeled ginger
1 jalapeno, seeded and finely chopped
1 1/2 tsp sugar
Whisk together dressing ingredients until sugar dissolves. (To store, refrigerate up to three hours) Pour over cucumbers and mint and toss until well coated.
I served this with Pad Thai and it was a great combination.
Monday, February 21, 2011
Grandma Sweets
Years ago, my Grandma gave me a wonderful cookbook of old time recipes. Some of the War Years entrees are not my thing, but the desserts are lovely.
1928 Award Winning Gold Cake (from Forgotten Recipes)
2 C sifted cake powder
3 tsp baking powder
1/2 C butter, softened
1 C sugar
3 egg yolks, beaten til thick and lemon colored
1/4 C milk
1 tsp vanilla or 1/2 tsp orange extract
This recipe calls for all measurements to be level. So sift your flour, then measure and then add your baking powder and sift the flour and powder together three times. Cream your butter well; slowly add your sugar and cream until the mixture is light and fluffy. Now, add your beaten egg yolks, mixing well. Alternate adding your flour mixture with your milk, a little at a time, beating well after each addition. When the batter is smooth, add the flavoring and beat well. Pour the finished batter into a well greased 8-inch square pan. Bake at 350 for 50-60 minutes.
This is very yummy cake. I do not sift anything. I use cake flour and whisk it together with the baking powder. I used the vanilla one round and the orange extract on the second round. The orange is very tasty and a little unexpected. I frosted it with basic white icing:
White Icing (from Forgotten Recipes)
1/2 tsp butter
2 TBSP hot milk
1 1/2 C confectioners sugar
1/2 tsp vanilla extract (when I added orange extract to the cake, I used orange extract in the icing)
This is an easy frosting. Just add your butter to the hot milk, and add your sugar to it slowly until it is spreadable. Then add your vanilla at the last. Spread on the top and sides of the cake.
Sponge Cake (from Forgotten Recipes)
2 TBSP lemon juice
3 eggs, separated
1/2 C sugar
1/2 C flour
1 TBSP baking powder
1/8 tsp salt
a capful of vanilla or lemon flavoring
Beat your lemon juice and egg yolks together until they are very thick and light in color. Whip your egg whites until they are nice and stiff and then whip your sugar into them. Fold egg yolks into this mixture. Sift the flour with the baking powder and salt and then add them to your egg mixture. Flavor with whatever extract or flavoring you've chosen. Pour batter into a 10-inch tube pan. Bale in a slow oven at 325, for one hour. Check at 45 minutes, and then at one hour for doneness.
Note: You can sprinkle confectioners sugar on the finished cake.
This is just like the sponge cake you used to get from your Grandma. It is delicious with vanilla ice cream.
1928 Award Winning Gold Cake (from Forgotten Recipes)
2 C sifted cake powder
3 tsp baking powder
1/2 C butter, softened
1 C sugar
3 egg yolks, beaten til thick and lemon colored
1/4 C milk
1 tsp vanilla or 1/2 tsp orange extract
This recipe calls for all measurements to be level. So sift your flour, then measure and then add your baking powder and sift the flour and powder together three times. Cream your butter well; slowly add your sugar and cream until the mixture is light and fluffy. Now, add your beaten egg yolks, mixing well. Alternate adding your flour mixture with your milk, a little at a time, beating well after each addition. When the batter is smooth, add the flavoring and beat well. Pour the finished batter into a well greased 8-inch square pan. Bake at 350 for 50-60 minutes.
This is very yummy cake. I do not sift anything. I use cake flour and whisk it together with the baking powder. I used the vanilla one round and the orange extract on the second round. The orange is very tasty and a little unexpected. I frosted it with basic white icing:
White Icing (from Forgotten Recipes)
1/2 tsp butter
2 TBSP hot milk
1 1/2 C confectioners sugar
1/2 tsp vanilla extract (when I added orange extract to the cake, I used orange extract in the icing)
This is an easy frosting. Just add your butter to the hot milk, and add your sugar to it slowly until it is spreadable. Then add your vanilla at the last. Spread on the top and sides of the cake.
Sponge Cake (from Forgotten Recipes)
2 TBSP lemon juice
3 eggs, separated
1/2 C sugar
1/2 C flour
1 TBSP baking powder
1/8 tsp salt
a capful of vanilla or lemon flavoring
Beat your lemon juice and egg yolks together until they are very thick and light in color. Whip your egg whites until they are nice and stiff and then whip your sugar into them. Fold egg yolks into this mixture. Sift the flour with the baking powder and salt and then add them to your egg mixture. Flavor with whatever extract or flavoring you've chosen. Pour batter into a 10-inch tube pan. Bale in a slow oven at 325, for one hour. Check at 45 minutes, and then at one hour for doneness.
Note: You can sprinkle confectioners sugar on the finished cake.
This is just like the sponge cake you used to get from your Grandma. It is delicious with vanilla ice cream.
Saturday, February 19, 2011
Shrimp and Orzo
I tried out a new recipe tonight and it was a hit with 2/3's of the household. One of the best parts is that it all cooks in one pot.
Shrimp Orzo Skillet (from 29 minutes to dinner by Pampered Chef)
8 oz large uncooked shrimp
1 TBSP vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp sugar
8 oz orzo pasta
1 garlic clove, minced
2 C chicken broth
1 C clam juice
1 lemon
1 Tbsp thinly sliced (chiffonade) fresh mint
1 C frozen peas
1 TBSP butter
1. For shrimp, peel and devein shrimp. Add oil to skillet and heat over medium high heat. As pan heats, combine salt, pepper and sugar in a small bowl; add shrimp and toss to coat.
2. Arrange shrimp in a single layer over bottom of pan. and cook about one minute or until one side is browned and edges are pink. Remove pan from heat and flip shrimp. Allow to stand until shrimp are opaque throughout. Remove shrimp from skillet and set aside.
3. In the same skillet, add the orzo, garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium low. Cook 10-12 minutes or until orzo is cooked through.
4. As orzo cooks, zest lemon for 1 TBSP of zest and squeeze 1 TBSP of juice. Thinly slice the mint.
5. Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.
My son and I loved this. My husband ate the shrimp and a few forkfuls of orzo and left the rest because he hates peas. I did not realize how many peas would be in 1 cup. The recipe suggests that you can substitute blanched asparagus spears, but I'm the only one in the house who likes those. Next time I might try to find a different substitute or I may take the husband's portion out before adding the peas. This was very quick to make and tasty. The sugar gives the shrimp a very nice caramelized flavor. I might grate a little Parmesan cheese in it next time too.
Shrimp Orzo Skillet (from 29 minutes to dinner by Pampered Chef)
8 oz large uncooked shrimp
1 TBSP vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp sugar
8 oz orzo pasta
1 garlic clove, minced
2 C chicken broth
1 C clam juice
1 lemon
1 Tbsp thinly sliced (chiffonade) fresh mint
1 C frozen peas
1 TBSP butter
1. For shrimp, peel and devein shrimp. Add oil to skillet and heat over medium high heat. As pan heats, combine salt, pepper and sugar in a small bowl; add shrimp and toss to coat.
2. Arrange shrimp in a single layer over bottom of pan. and cook about one minute or until one side is browned and edges are pink. Remove pan from heat and flip shrimp. Allow to stand until shrimp are opaque throughout. Remove shrimp from skillet and set aside.
3. In the same skillet, add the orzo, garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium low. Cook 10-12 minutes or until orzo is cooked through.
4. As orzo cooks, zest lemon for 1 TBSP of zest and squeeze 1 TBSP of juice. Thinly slice the mint.
5. Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.
My son and I loved this. My husband ate the shrimp and a few forkfuls of orzo and left the rest because he hates peas. I did not realize how many peas would be in 1 cup. The recipe suggests that you can substitute blanched asparagus spears, but I'm the only one in the house who likes those. Next time I might try to find a different substitute or I may take the husband's portion out before adding the peas. This was very quick to make and tasty. The sugar gives the shrimp a very nice caramelized flavor. I might grate a little Parmesan cheese in it next time too.
Subscribe to:
Posts (Atom)