Monday, April 14, 2008

flank steak recipe

1/2 cup soy sauce
1 tsp ground ginger
1/2 tsp black pepper
1 tsp bottled chopped garlic
1 tblsp sesame oil
1/4 cup vegetable oil
1/4 cup chopped green onions
1 flank steak

In a large plastic bag, combine all ingredients except steak, shake well to mix.
Add flank steak, turn to coat with marinade. Refrigerate overnight, turning bag occasionally. (I usually just marinade for 1/2 a day).
When ready to prepare, preheat the broiler. Snip a corner of the bag with scissors and drain marinade into a small saucepan. Set aside. (I didn't do this part)
On a foil-lined broiling pan, place the flank steak and broil on the highest oven rack for about 4 min per side or to desired doneness.
Remove pan from oven and slice steak diagnolly against the grain.
Boil marinade over med-high heat; reduce heat to low and simmer for 5 min. Serve with the steak.

Note: I've really struggled getting this steak to cook right. If I get the one from Costco, which is much thicker, I broil on low for 7-10 min each side, then kick it up to high for about 2 min. at the end. The thinner one that I made last night broiled on low about 5 min on each side. Then I broiled it on high for another min and a half. I also moved it to the second or third highest rack, instead of the top rack. But I suppose you have to figure out your own oven.

Med-rare = 145 degrees
Medium = 160 degrees

Saturday, April 12, 2008

chicken Satay Noodle soup

This is from Rachel Ray. i made it too hot, but it was very flavorful.

1/2 pound whole wheat spaghetti. (i think this is weird. i used a bag of rice vermicili from our asian market and i think it was way better)
vegetable oil
3/4 lb chicken breast cutlets, thinly sliced
2 cloves garlic, finely chopped
3/4 c peanut butter
1/4 plus 2 tbspn tamari (i used soy sauce)
1/4 c thai red curry paste (way too much for me, try 1 tbspn instead)
2 tbspn tomato paste
6 c chicken broth
1 1 inch piece fresh ginger, thinly sliced
1/2 head napa or savvoy cabbage (i just discovered savvoy cabbage- it's really good!)
1/2 c apple juice
1 c bean sprouts
1/4 c chopped peanuts
4 scallions, thinly sliced
1 tbspn chopped cilantro
lime wedges for serving

1. boil water for pasta. follow package directions

2. in soup pot heat oil over medium heat. add chicken and garlic and cook stirring until chicken is opaque. transfer to plate. add peanut butter, tamari, curry paste and tomato past to pot and stir. increase the heat to medium high and whisk in the broth. add the ginger. bring to a boil, then stir in the cabbage and cook until wilted about 2 minutes. return the chicken to the pot and stir in the apple juice.

3. divide pasta among bowls. ladle soup over the pasta. top with the bean sprouts, penuts, scallions and cilantro. serve with the limes.

** this was excellent. i guess i've made a lot of different meals in the past couple weeks, but we've had some good eatin'!!!

chicken satay with spicy peanut sauce

from Quick and Easy Thai:

marinade for chicken
1/2 c unsweetened coconut milk
1 tsp fish sauce
1 tsp brown sugar
1 tsp curry powder
1 pound boneless, skinless chicken breast

spicy peanut sauce:

3/4 c unsweetened coconut milk
1 tbspn massamun or red curry paste
2 tsp roasted chili paste (optional- i didn't use this cuz i'm a hot sauce weenie)
1/2 c chicken broth or water
1 tbspn fish sauce
1 tbspn palm sugar or brown sugar
1/4 c peanut butter
1 tbspn fresh squeezed lime juice

bamboo skewers, soaked in water at least 30 minutes

1. combine the coconut milk, fish sauce, brown sguar and curry powder in a large mixing bowl and stir well. cut breast meat lengthwise into 1/2 inch strips. add thte meat to the marinade and mix well. cover and refrgerate at least 30 minutes or overnight.

2. to prepare the peanut sauce bring the coconut milk to a gentle boil in a medium saucepan. add the curry paste and roasted chili paste and cook 4-5 minutes mashing and stirring occasionally to disolve them. add the chickn broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, sitrring well to make a smooth sauce. remove from ehat, transfer to a serving bowla nd set aside to cool. the sauce ban be served warm or at room temperature or cover and refrigerate reheating gently before serving.

3. threat meat onto t ips of bamboo skewers and cook on a light oiled, hot grill ( we didn't oil the grill), turning often until browned and cooked through about 6 minutes (or until they are done) eric did the grilling. serve with the peanut sauce.

** wow, this meal was also fantastic! the chicken is very flavorful and the dipping sauce is phenomenal. we also grilled some veggie kabobs with mushrooms, bell peppers, onion, tomatoe and zucchini. i just mixed up the veggies with olive oil, salt and pepper and it made for a great, healthy meal. yum!

Mediterranean veggie burgers with mint yogurt sauce and curried sweet potatoes

Med Veggie Burgers

1 tbspn lemon juice
olive oil
4 scallions thinly sliced
course salt and ground pepper
5 whole wheat hamburger buns
1 can (15 oz) lentils, rinsed, rained and patted dry
1 large egg
1/4 c thinly sliced fresh mint leaves
1/2 cup plain yogurt
1 head bibb lettuce

1. in food processor (or i used a blender) process 1 bun until finely ground. add lentils, egg, half the mint, 1 tsp salt, 3/4 tsp pepper, and scallions. pulse just until combined.

2. divied evenly, shape mixture into four 3 1/2 inch patties. in a large skillet heat olive oil over medium. cook burgers until browned and firm, 4-5 minutes per side.

3. in a small bowl combine yogurt, remaining mint and 1 tbspn lemon juice. season with salt/pepper. place burgers on buns, top with yogurt sauce and lettuce.

serve with curried sweet potatoes:

6 1/2 cups cubed peeled sweet potato (about 2 lbs)
1 tbspn butter
1/4 c finely chopped shallots
1 tbspn brown sugar
1/2 tsp salt
1/2 tsp curry powder (i added a little extra to taste)
1/2 tsp ground cumin (i added a little extra to taste)
1/4 tsp cinnamon
1/8 tsp ground red pepper
1/3 c half and half
1 tbspn fresh lemon juice

1. place potato in a medium saucepan, cover with water. bring to a oil. reduce heat and simmer 15 minutes or until tender. drain well. return to pan. keep warm

2. melt butter in a skillet over medium heat. add shallots to pan, cook 6 minutes until tender, stirring occasionally.stir in brown sugar, salt, curry powder, cumin, cinnamon, and red pepper. cook 1 minute stirring constantly. add shallot mixture, half and half and lemon juice to potato. mash potato mixture with a masher until desired consistency.

** on my goodness, this is one of my top ten recipes ever! the burgers are from martha stewart and the potatoes from cooking light. simply fabulous and a vegetarian meal which will help save the planet :) you've got to try it!!!

Addictive Cream of Broccoli Soup

2 heads broccoli
1/2 pound butter
3 cloves garlic, chopped
1 tablespoon Chervil (fresh/dried chopped) ( this is like parsley)
1 teaspoon salt
1 teaspoon white pepper
3 cups whole milk
1 egg yolk, beaten
1/4 cup flour
1/8 teaspoon cardamom (optional)
1/8 teaspoon mace (optional)
1 cup heavy cream
1/3 cup Gruyere cheese, finely grated
1/3 cup grated parmesan cheese

Turn this recipe into a puzzle! [click]


Cut broccoli into bite-size pieces. Discard the hard stems, but keep the tender stem parts and leaves.

Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over- cook.

In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook with. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli.

Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft.

Mash the broccoli right in the skillet, using a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon.

While broccoli is cooking, add beaten egg yolk to 2 cups of milk. Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter.

Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom and mace if using, and white pepper. Stir sauce constantly with wooden spoon until thick. Lower the cooking heat.

Add the mashed broccoli mixture to the sauce. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough, add the grated cheeses.

Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix.

Serve immediately and retreat quickly so as not to be trampled by those who smelled it cooking.

Note: This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice as substitues. Cook them in the same manner as you did the broccoli.

I haven't made this yet, but will this week.

Tuesday, April 01, 2008

Ultimate Cinnamon Roll with Vanilla Frosting

Ultimate Cinnamon Roll with Vanilla Frosting
From Carroll Pellegrinelli,

Joanne says that she got this recipe from her aunt at a bridal shower in 1959. She says that the rolls freeze wonderfully and can be reheated in the microwave. Her other hint is that she also uses the dough as a refrigerator dough and bakes the rolls the next day.
1-1/2 packages (about 3-1/4 teaspoons) dry yeast
1/4 cup warm water
1/2 cup shortening
1/3 cup sugar
1-1/2 teaspoon salt
1 cup milk
1 egg
4 to 5 cups sifted flour
melted butter
brown sugar
raisins (optional)
Vanilla Frosting
2 cups powdered sugar
1 tablespoon butter, melted
1 teaspoon vanilla
milk or cream (2 to 4 tablespoons)
Add the warm water to the yeast and soak 10 minutes.
Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.

Dough should be soft yet firm enough to handle.

Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.

Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously...about another hour.

Bake in a 350 degree F oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.

Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.

For the Frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.

Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.