Tag Archives: Broccoli

This dish is Asian because I added soy sauce

Hello friends! This has been a particularly busy week for some reason, but a little birdie told me that a loyal reader really missed my posts (hi Ron!). This dish seems mundane to me, but if I can spark an idea in just one brain for an easy and delicious dinner that travels easily to work the next day for lunch, well… then I think it’s worth it.

On the menu:
Chicken stir fry

1 large chicken breast, diced
2 cups vegetables*
2 Tbsp canola oil
2 tsp brown sugar
1 tsp garlic salt
2 Tbsp soy sauce
3 Tbsp unsalted peanuts

Heat oil over medium heat. Add chicken and brown on all sides. Add vegetables to the pan along with 2 Tbsp of water and cover. Cook for 10 minutes. Remove cover. Add brown sugar and garlic salt and stir. Cook for another 5 minutes. Add soy sauce and peanuts and toss until everything until coated. Serve over cooked white rice.

*Note: I took a short cut (so SUE me) and bought a bag of “Oriental Vegetables” (hey Krasdale: it’s 2011, time to update) frozen and then threw them into the pan. It was easy as pie. You can surely add raw vegetables to this, though, and as many or as few as you like. This tasted delicious with broccoli, green beans, mushrooms, and onions.

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Why go out for a hamburger when you’ve got steak at home?

This past weekend, I found myself completely caught up in the summer heat with an intense craving for some red meat. I wanted a freshly grilled burger or a sizzling steak or even a Zweigle’s hot dog with that delicious crispy skin you can only get from a charcoal grill. Nothing says summer to me like the smell of grilled meat. Well… maybe grilled meat followed by some ice cream.

On the menu:
Ribeye steak
Steamed broccoli with goat cheese and walnuts
Baked potato

While there is nothing very complicated about this meal, it’s a classic, it’s sure to please any meat eater, and it can be created in a quick thirty minutes.

Steak

Heat an oven-proof skillet to high heat with 1 Tbsp of canola oil
Season the ribeye with salt and pepper, and sear the meat for around 2 minutes on each side
Put the entire skillet in a 450 degree oven for around 6 minutes (if you’re making a thinner piece of meat, take the steak out after 4 or 5 minutes)
Let the meat rest for fifteen minutes after it comes out of the oven

*A few notes on steak:

  • In order for the steak to really hold in all the juices, the outside layer needs to sear. When you place your steak in the skillet, don’t move it around at all aside from the single flip.
  • Never cut your steak open immediately after it’s removed from the heat (or taken out of the oven). Meat contracts when it’s heated and all the juices run to the center. It needs at least 15 minutes after it’s been removed from heat (longer if it’s a big honking piece of meat) to relax and release and let the juices redistribute. If you cut a piece of steak straight off the heat, all the juices will run out onto your plate. And that ain’t cool.

Broccoli

Trim stalks off of the broccoli and cut into bite-sized pieces. Throw the pieces into a pan with an inch of water at the bottom. Turn the heat to medium and let the broccoli cook until the water is 99% gone. Plate broccoli and break up goat cheese over the top while it’s still hot enough to slightly melt the cheese. Sprinkle walnuts over the top.

And for dessert? Ice cream. And when your local grocer, has a sale on Ben & Jerry’s… well, it’s like fate made that decision for you, now didn’t it?

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Becca Does Tilapia: Part Deux

As I mentioned before, sometimes being a single lady means eating the same meal over and over and over again until all of the ingredients are gone. So if you have a couple leftover tilapia filets in your freezer, as Becca and I did, you make it work. And if it is warm enough to eat outside, you grill.

On the menu:
Grilled tilapia with pico de gallo
Roasted broccoli with lemon
Corn chips! (optional… obviously)
Serves 2

Tilapia
2 tilapia filets*
2 Tbsp olive oil
salt and pepper to taste

Brush filets with olive oil. Sprinkle with salt and pepper. Grill on a gas grill (or a grill pan if weather, sadly, does not permit) over medium heat for 6 minutes on each side. If your filets are thicker than 1/2 an inch, you may need an extra 2 minutes on each side.

*You can substitute any mild white fish for tilapia here

Pico de gallo (this recipe will leave you with extra, perfect for eggs the next morning or as an accompaniment to late night chip-dipping… ain’t no shame)
4 plum tomatoes, chopped
1/4 small white onion, chopped
1/4 cup chopped cilantro (more or less depending on taste)
1-2 jalepenos, chopped (more or less depending on taste)
2 Tbsp lime juice, or the juice from half a lime
salt to taste

Mix together all ingredients. Let sit for at least 2 hours before serving. Plate tilapia filets and spoon pico de gallo over the top.

NOTE: Can we talk about how healthy this meal is for a second? There isn’t a drop of heavy cream OR butter in it, and only 2 tiny little tablespoons of oil. Don’t worry. I ate a Little Debbie Oatmeal Cream Pie for dessert to negate all the vitamins and nutrients I obtained during the main course. Nutritional balance is the priority of my life.

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And they call it buona notte…

One of the reasons I love to cook is because I love to eat. And so does my family. The main topic of conversation at breakfast is what’s for lunch, and by the time two o’clock in the afternoon rolls around, all we can talk about is where we’ll go for dinner. So when my mother suggested that I cook the family dinner this weekend, I was flattered and nervous all at once. Let’s just say no one holds back their true feelings when it comes to the quality of a meal.

It was in this vein that I chose an Italian classic, crossed my fingers, closed my eyes, and hoped for the best.

On the menu:
Chicken cacciatore
Roasted broccoli with lemon
Serves 4

Chicken:
1 whole chicken, cut into roughly 12 pieces
Salt and pepper
1/2 cup extra virgin olive oil
4 whole garlic cloves, peeled
1/2 cup lemon juice (or the juice from one lemon)
3 sprigs rosemary
1 tsp red pepper flakes (or more if you like your chicken with a kick)
1 cup dried mixed mushrooms (porcini, oyster, shiitake)*
3 cups dry white wine (2 cups to soak mushrooms**, 1 cup for cooking chicken)
1 cup water
3 cups chopped tomatoes with juice

*Your local grocery store should have dried mushrooms in prepackaged pouches
**Half an hour before you start cooking, put the dried mushrooms in a bowl and pour 2 cups of white wine over them to soak, soften, and marinate the mushrooms. Before you add the mushrooms as directed below, drain them and discard the used wine

Preheat oven to 350. Toss the chicken in a bowl with salt, pepper, garlic, and a little of the olive oil.
Put the rest of the olive oil in a large skillet and heat until very hot (the oil HAS to be hot to crisp the skin of the chicken). Once the oil is hot, add the chicken and garlic to the pan, and sear for 3-4 minutes on each side (if the garlic starts to burn, place it on top of the chicken).
Pour the lemon juice over the chicken and add the rosemary, turning down the heat to medium.
Add the red pepper and the remaining cup of white wine to deglaze the skillet.
Once the wine has reduced by half (around 10 minutes), add the marinated mushrooms. Cook for 5 minutes.
Remove the chicken and set aside. Taste the mushrooms and add salt and pepper to taste. Cook for 10 minutes.
Add the tomatoes with juice and the 1 cup of water. Taste again and season with salt and pepper.
Turn heat down to medium low and simmer for 10 minutes. Taste again and season with salt and pepper.
Return chicken to skillet and simmer for 15 minutes.
Put whole skillet in oven and bake for another 10 minutes, until chicken is cooked throught. If your chicken pieces are huge, they may need a couple extra minutes in the oven.

Broccoli:
1 large head of broccoli
2 Tbsp olive oil
1/2 cup lemon juice (or the juice from one lemon)
salt and pepper

Turn oven to 450. Cut broccoli into individual stalks. Toss in a bowl with olive oil, salt and pepper. Place on baking sheet so there is space between the stalks. Bake at 450 for 5 minutes. Remove broccoli, toss with lemon juice and a liberal amount of fresh ground pepper. Return to baking sheet and bake for another 8 minutes.

Here are pictures of Wednesday’s carrot cake. WOW this came out well. The cake is dense and spicy, with the perfect complement of smooth, cheesy frosting. The decoration was a total flop, so I’m pretending that it never happened and giving you a picture of the inside instead. Way prettier, I promise.

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