beef with snow peas

Beef with Snow Peas

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

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Ingredients

• 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
• ½ cups Low Sodium Soy Sauce
• 3 Tablespoons Sherry Or Cooking Sherry
• 2 Tablespoons Brown Sugar
• 2 Tablespoons Cornstarch
• 1 Tablespoon Minced Fresh Ginger
• 8 ounces, weight Fresh Snow Peas, Ends Trimmed
• 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
• Salt As Needed (use Sparingly)
• 3 Tablespoons Peanut Or Olive Oil
• Crushed Red Pepper, For Sprinkling
• Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

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this was awesome!! the fresh ginger really made it!! i think i would take her up on her recommendation to use low sodium soy sauce. it was kinda salty.

Creamy Lemon Crumb Squares

another great one from the pioneer lady. made these tonight! YUMMY!

Creamy Lemon Crumb Squares

Prep Time: 15 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 12

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Ingredients

• 1-⅓ cup All-purpose Flour
• ½ teaspoons Salt
• 1 teaspoon Baking Powder
• 1 stick (1/2 Cup) Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Oats
• 1 can (14 Ounce) Sweetened Condensed Milk
• ½ cups Lemon Juice
• Zest Of 1 Lemon

Preparation Instructions

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined.

Sift together flour, salt, and baking powder.

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an 8 x 11 inch pan.

Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.

Bake for 20 to 25 minutes, or until golden brown.

Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.

Serve cool.

Eda-yummy Fried Rice

Made this for lunch today and it was deeeelicious! Plus it's pretty easy.

2 Tbsp veg oil
4 cloves garlic, minced
1 Tbsp fresh ginger, minced
4 scallions, trimmed and chopped (or your choice of onion)
2 carrots, diced
2/3 cup frozen, shelled edamame, thawed (couldn't find at Winco, so just used mixed veggies)
4 cups white rice (preferably cold)
1/4 cup soy sauce
1Tbsp toasted sesame oil

Heat a large skillet or wok over med. heat. Add 2 Tbsp veg oil and swirl to coat the pan. Add garlic and ginger and saute until fragrant and soft (about 2 min). Add the scallion (or onion) and carrots and continue cooking, about 2 min.

Add the rice and edamame (or mixed veggies), soy sauce, and sesame oil, stirring constantly to evenly distribute the heat and ingredients. Use the back of a fork to break up the rice if it is sticking in chunks.

I also added Nelson's fav. garlic chili hot sauce to spice it up a bit, along with some chicken. And you could always add an egg. And I didn't use cold rice because I didn't plan, but you could always use left over rice, or make it the night before. I'll have to go to a different grocery store, but I can't wait to have it with the eda-yummy!

Just Chuck all your other recipes....

because you will never need another lasagna recipe after you try this! from ina garten on the food network. this lasagna has rocked a couple dinners and multiple lunches. soooo good!

Lasagna:

ingredients:
2 T olive oil
1 c chopped yellow onion
2 garlic cloves, minced
1 1/2 lbs italian turkey sausage
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1/4 c chopped fresh flat leaf parsley, divided
1/2 c chopped fresh basil leaves
2 t salt
3/4 t black pepper
1/2 lb lasagna noodles
15 oz ricotta cheese
3-4 oz creamy goat cheese, crumbled
1 c grated parmesan, plus 1/4 c for sprinkling
1 large egg, lightly beaten
1 lb fresh mozzarella, thinly sliced

preheat oven to 400

heat olive oil in large skillet. add onion and cook for 5 minutes over med low heat, until translucent. add garlic and cook for 1 minute more. add sausage and cook over med low heat, breaking it up with a fork for 8-10 minutes or until browned. add the tomatoes, tomato paste, 2 T parsley, all the basil, 1 1/2 t salt and 1/2 t pepper. simmer, uncovered, over med low heat for 15-20 minutes, until thickened.

meanwhile, fill a large bowl with the hottest tap water. add the noodles and allow them to sit in the water for 20 minutes. drain.

in med bowl combine the ricotta, goat cheese, 1 c Parmesan, the egg and remaining 2 T parsley and 1/2 t salt and 1/4 t pepper. set aside.

ladle 1/3 of the sauce into a 9x12 rectangular baking dish, spreading the sauce over the bottom of the dish. then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. add the est of the pasta, mozzarella, ricotta, and finally, sauce. sprinkle with the 1/4 c Parmesan. bake for 30 minutes until the sauce is bubbling.

Roasted Tomato Soup

by Tyler Florence

so easy, with so much flavor. Eric's comment was, "hey, I could cook this!"

ingredients:
2.5 lbs fresh tomatoes
6 garlic cloves, peeled
2 small onions, sliced
1/2 c olive oil
s/p
1 quart chick stock
2 bay leaves
4 T butter
1/2 c chopped fresh basil
3/4 c heavy cream

Preheat oven to 450.

wash, core, and cut the tomatoes into halves. spread the tomatoes, garlic cloves and onions onto baking tray. drizzle with 1/2 c olive oil and season with s/p. roast for 20-30 minutes, until caramelized,

remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. add 3/4 of the chicken stock, bay leaves and butter. bring to boil, reduce heat and simmer for 15 minutes until liquid has reduced by a third.

wash and dry basil leaves. add to the p ot. use an immersion blender and puree the soup until smooth. return soup to low head, add cream and adjust consistency with remaining chicken stock, if necessary. season to taste with s/p. garnish with splash of heavy cream.

Enchilada Crock Pot Tasty

Got this one from my go-to friend for cookin', Betty Crocker! Made it this weekend when my parents came over. Prepped it before we went to a movie then ate it about 5 hours later. My crock pot is by far my most favorite cooking appliance!

1 lb. lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped, mashed, squoozed... however you do it
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) chopped green chilies
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

1. In skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is cooked; drain. Stir in soup and chilies.
2. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of the slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
4. Cover; cool on Low heat setting for 4 hours 30 minutes to 5 hours 30 minutes.
5. Lat stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

This makes enough for about 6 servings! We put some sour cream and salsa on top of ours. Also, you could easily substitute chicken for the beef. For Betty Crocker's tips, she says instead of the cream of mushroom soup, you could try cream of broccoli or cream of celery soup.

Enjoy!

Restaurant Style Salsa

Ok, so my friends have known about this website for a while and have used it, but I just recently decided to go check it out. I don't know what I was waiting for! I have made like 4 things already and they have all been fabulous. Anyway, Darin is CRAZY about this salsa and you can make it ALL year long without having to have the fresh ingredients I usually use for my pico salsa. YUMMMMY, you HAVE to make it tonight! Oh, by the way, the site it the pioneer woman cooks.

Recipe: Restaurant Style Salsa

Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12

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Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Pineapple Upside-Down Yumminess!

Got this from www.BettyCrocker.com

Made this for my pop's birthday this weekend and it came out deliciously!! ...too bad I don't have a picture to share...

1/4 cup butter
2/3 cup brown sugar
9 slices pineapple (14 oz can)
9 maraschino cherries (optional)
1 1/3 cups flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg

Put your oven at 350 and melt the butter in a 9" square pan by placing it in the oven. Sprinkle the brown sugar evenly over the melted butter (I didn't use the full 2/3 cup). Arrange the pineapple slices over the brown sugar and place the cherries in each pineapple. In a medium bowl, beat the remaining ingredients on low for 30 seconds and high for 3 minutes. Pour the batter over the pineapples and cherries. Bake for 50 to 55 minutes or until the toothpick comes out clean. Immediately turn upside down on a plate. Serve warm for a yummy treat!

This time i mean it...

I have finally found the ultimate chocolate chip cookie recipe. i know i've posted this before, but this time i mean it. these are a-mazing. you HAVE to let them 'age' in the fridge though; this is a key component to the flavor fulling developing. you will be tempted to skip this step b/c who wants to mix all that dough and then not have a warm cookie to enjoy? but don't give in to the temptation. you will be rewarded ten fold if you wait for it! :) we baked the first 6 last night and they were absolutely the most perfect chocolate chip cookie i've ever had anywhere in my life. this recipe orignally was posted on the New York Times. then the blog Orangette that I follow posted this recipe as follows:


2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.

Lemon Chicken Tortellini Soup

from Rachael Ray. Eric made most of this again too. He's doing so great! I'm able to stay up and help chop veggies now though, the ankle seems to be nearly done with swelling.

2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
s/p
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint

1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.

2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.


* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.


this was very simple and quick and tasty. nice leftovers. i think your family would love it.

chickpea Bajane

from cooking light. Bajane is a provencal (french) term for the midday meal. eric also made this and it was scrumptous! fantastic leftovers too.

Quinoa:
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt

chickpea mixture:
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach


1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.

3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.


so delicious, nutritious! a good vegetarian entree.

cider glazed chicken with browned butter pecan rice

this was the last meal i made before the fateful red rocks trip. it made delicious leftovers. from cooking light. these flavors are particularly 'fall-y' and perfect for this time of year.

1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley


1. cook rice as directed. i like to use chicken broth for added flavor.

2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.

3. melt remaininmg 5 teaspoons butter in sauce pan over med high heat; cook for 2 minutes or until browned and fragrant. lower heat to medium; add pecans and cook for 1 minute or until toasted, stirring frequently. add rice and reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.

Grilled Lemon Chicken with Greek Salad

Eric is now the new house chef. I can stand up by the kitchen counter with one knee on the scooter and chop veggies, but then i run into the problem of needing to wash my hands and i have to hop over to the sink and then i get tired, grumpy, and hungry b/c we are after all preparing dinner so i'm ready to eat... you get the idea. i try to help, but i may be of more assistance just sitting at the dinner table talking with eric. He's been fantastic and has very successfully prepared 3 different weeknight dinners; all of them delicious!

this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.


4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
a/p
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens


1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.

2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.

* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.

3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.

we also had fried smashed potatoes with this:

1 # small red potatoes,all about the same size
4 T butter,
s/p
3 T chopped fresh parsley


1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.


*these are sooo good! we'll be making this again.

Basic Banana Bread

it's basic, i suppose. but it's also delicious! from cooking light:

1 1/2 c mashed ripe banana
1/3 c plain yogurt
5 T butter, melted
2 large eggs
1/2 c granulated sugar
1/2 c brown sugar
1 1/2 c flour
1/4 c ground flaxseed
3/4 t b soda
1/2 t salt
1/2 t cinnamon
1/8 t ground allspice
cooking spray
1/3 c powdered sugar
1 1/2 t milk


1. preheat oven to 350

2. combine first 4 ingredients in bowl, beat with mixer at medium speed. add granulated and brown sugars; beat until combined.

3. lightly spoon flour into measuring cups; level with knife. combine flour and next 5 ingredients (through allspice). add flour mix to banana mixture; beat just until blended.

4. pour batter into greased 9x5 loaf pan. bake at 350 degrees for 55 minutes until wooden pick inserted comes out clean. remove from oven; cook 10 minutes. remove from pan. cool complete. combine powdered sugar and milk, stirring until smooth. drizzle over bread.