TIPS for preparing steak for stir fry!!!!
Showing posts with label stir fry. Show all posts
Showing posts with label stir fry. Show all posts
Tuesday, May 10, 2022
Sunday, January 3, 2021
Pork stir fry
I used boneless pork chops. I cut them into pretty small then strips. Then I marinated them in sriracha, soy sauce, rice vinegar in a little bit of sesame oil. If you don't want it so spicy eliminate the sriracha :-)
For the sauce...
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so) I also add Sriracha or chili paste... But again we like spicy :-)
I get all that ready in a bowl or a measuring cup and let it sit there
Get the Veggies cup up and prepared :) I used orange peppers, red onion, pea pods, matchstick carrots, broccoli, green onions and bok choy. (My Meijer in Greenville doesn't carry bok choy but that's really my favorite) and Fresh ginger and fresh garlic minced.
If you've never cut up bok choy, I cut the leaves separate than the stems. I chop the stems into small pieces like I would celery and the leaves into little ribbons.
get the skillet or wok super hot and then add a little olive oil (i used garlic olive oil). Add the ginger and garlic. Sautee for a few minutes but don't let it brown. add the meat along with any of the marinade. Stir fry quickly until it's just barely cooked through and then put in a bowl to rest. In the hot wok at a little bit more oil, start with your hardiest vegetables and start to add the others. Keep the green onion and bok choy until the end. Get them done to your liking and the add the meat and juices back in....add the "sauce"--let thicken with the heat as you stir it.... Burner is still on. if too thick, add a bit more broth...but small amounts at a time. Stir in the bok choy in the green onions :-)
serve over HOT jasmine sticky rice (we buy the Mahatma brand)
This makes a ton! :-) of course it depends on how many vegetables etc. My wok was overflowing.
Sunday, March 10, 2013
menu
after a super busy last week............ where i planned entire meals but we didn't eat almost any of them..... i am trying this out again!
today: make your own :) (i have soccer at 5:30)
monday: spicy steak stew and french bread
tuesday: bbq pork sandwiches (slow cooked in crock pot), coleslaw and chips
wednesday: chicken patty sandwiches, tator tots and fruit
thursday: stir fry or lo mein, egg rolls
friday: unfried chicken, italian broccoli and bread
saturday: date night??? or eat out
recipes:
1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)
put onion on bottom of crock pot
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns
enjoy
TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives
mix. store in fridge to marinade and serve.
round steak or stew meat--today stew meat
chopped onions
shallots diced tiny
garlic--diced
carrots--both diced tiny and sliced into "thicker circles"
diced celery
beef broth
white wine
potatoes--cubed
canned tomatoes
worsteshire sauce
cayenne pepper
salt and pepper
broccoli (optional)
DO:
book onion, shallots, garlic and celery in a stock pot with italian seasoning, salt, pepper and olive oil i added a bit of butter)
remove veggies from pan
brown the steak in a stock pan--season with salt and pepper
add veggies back into pot
add wine and simmer for a bit, add worsteshire sauce
add broth and two-three cans of diced tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
taste and add additional Worcestershire sauce, cayenne pepper
simmer long enough that it is "stews". otherwise, before serving, mix cornstarch with water to make a slurry and stir into stew.
i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)
Veggie Stir Fry
**if you are using chicken, marinade chicken over night in soy sauce with a bit of sesame oil and green onion or chives
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)
Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli
DO:
mix the first ingredients and let them sit while you cook the rest
get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.
serve over HOT jasmine sticky rice (we buy the Mahatma brand)
NEW recipe for me: Art Smith's Southern Oven UNFRIED chicken
need: 1 cup buttermilk
1 T hot sauce
4 skinless bonless chicken breasts
1 1/2 cup panko
3 T parm cheese
1 1/2 tsp onion powder
1 1/2 tps garlic powder
2 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
olive oil spray
DO:
preheat oven to 400
combine buttermilk and hot sauce
add chicken and marinade 1 hour in fridge
combine all rest except spray in a gallon size bag
remove chicken from milk, add one piece at a time to bag and shake, lay on lightly oiled sheet and chicken 30 minutes uncovered
lightly spray with oil
bake 15-20 minutes, turn and bake 15-20 minutes until done
today: make your own :) (i have soccer at 5:30)
monday: spicy steak stew and french bread
tuesday: bbq pork sandwiches (slow cooked in crock pot), coleslaw and chips
wednesday: chicken patty sandwiches, tator tots and fruit
thursday: stir fry or lo mein, egg rolls
friday: unfried chicken, italian broccoli and bread
saturday: date night??? or eat out
recipes:
Apple Cider Pulled Pork Sandwiches--TB rendition-reinvented from a recipe I have so it works in crock pot
2 cups apple cider (or juice)--DO NOT MEASURE any of the below..............1/2 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. cumin
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. cayenne pepper
1/2 tsp. ground black pepper
optional: 4 tbsp. of your favorite barbecue sauce I used my new FAVORITE: meijer brand carolina bbq sauce--SO TASTY with a vinegar kick
1 medium onion, divided into eighths
2-3 lbs. pork shoulder, all ties removed (I used a pork shoulder butt roast)
put onion on bottom of crock pot
mix all the other stuff except pork
put pork in crock
dump stuff on top
cover
crock pot it all day
pull meat out
shred
reduce sauce on stove if you want or use store sauce on bbq
serve with sauce on top, next to or mixed into meat
serve on buns or with buns
enjoy
TB coleslaw
1 bag slaw mix (small)
mayo
sour cream
apple cider vinegar
beaumounde seasoning
salt
pepper
sugar
dried green chives
mix. store in fridge to marinade and serve.
Spicy Steak Stew (today i changed it up a bit)
NEED:round steak or stew meat--today stew meat
chopped onions
shallots diced tiny
garlic--diced
carrots--both diced tiny and sliced into "thicker circles"
diced celery
beef broth
white wine
potatoes--cubed
canned tomatoes
worsteshire sauce
cayenne pepper
salt and pepper
broccoli (optional)
DO:
book onion, shallots, garlic and celery in a stock pot with italian seasoning, salt, pepper and olive oil i added a bit of butter)
remove veggies from pan
brown the steak in a stock pan--season with salt and pepper
add veggies back into pot
add wine and simmer for a bit, add worsteshire sauce
add broth and two-three cans of diced tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
taste and add additional Worcestershire sauce, cayenne pepper
simmer long enough that it is "stews". otherwise, before serving, mix cornstarch with water to make a slurry and stir into stew.
i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)
Veggie Stir Fry
**if you are using chicken, marinade chicken over night in soy sauce with a bit of sesame oil and green onion or chives
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)
Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli
DO:
mix the first ingredients and let them sit while you cook the rest
get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.
serve over HOT jasmine sticky rice (we buy the Mahatma brand)
NEW recipe for me: Art Smith's Southern Oven UNFRIED chicken
need: 1 cup buttermilk
1 T hot sauce
4 skinless bonless chicken breasts
1 1/2 cup panko
3 T parm cheese
1 1/2 tsp onion powder
1 1/2 tps garlic powder
2 tsp black pepper
1 tsp cayenne pepper
1 tsp paprika
olive oil spray
DO:
preheat oven to 400
combine buttermilk and hot sauce
add chicken and marinade 1 hour in fridge
combine all rest except spray in a gallon size bag
remove chicken from milk, add one piece at a time to bag and shake, lay on lightly oiled sheet and chicken 30 minutes uncovered
lightly spray with oil
bake 15-20 minutes, turn and bake 15-20 minutes until done
Tuesday, January 1, 2013
menu
menu for the week
monday (12/31)--miscellaneous (driving back from ypsilanti)
tuesday: french onion soup with an italian attitude
wednesday: date night or roasted pork tenderloin with baked potatoes and aparagus
thursday: chicken and veggie stir fry, with rice
friday: spicy steak stew
saturday: philly cheese steaks (new recipe)
sunday: smothered chicken
monday: burgers, chips and fruit
tuesday: kielbasa, wild rice, broccoli
wednesday: .................... not sure yet :)
thursday: TB late meeting/daddy make breakfast :) or take kids out
french onion soup with an italian attitude
NEED:
bread crunchy and yummy (next time i am going to make croutons instead and try those)
onions onions onions (about 5 small onions)
white wine (1 cup?)
balsamic vinegar (less next time for me--i used about 3 T)
rosemary finely chopped(less next time for me--i used three sprigs)
1 carton beef stock
fresh mozerella
grape tomatoes
salt
pepper
parmesean
basil--chopped
DO:
toast bread in oven
slice onions thin
melt 2 T butter and 1 T olive oil in soup pan
add onions, salt, pepper and chopped rosemary stir often until carmelized (med-high--15-20 minutes)
add vinegar and wine
scrape bottom
add broth
bring to boil
chop tomatoes. add parmesean, salt, pepper and basil--toss and let sit
slice moz cheese
place soup in heavy bowl, add toasted bread, place tomato mixture on top (small "dollop"), lay a slice or two of moz cheese on top and broil until yummy goodness occurs
NEW RECIPE TO TRY:
This is my make-at-home version of one of my favorite brunch items at
Union Square Cafe in New York City. Chef Michael Romano makes a mean
Italian-style hoagie with sliced steak, tomato sauce, and capers-yum-o!
4 SERVINGS
1 1/2 pounds thick-cut sirloin
4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Coarse salt and coarse black pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves, 3 chopped, 2 cracked from the skin
1 large loaf ciabatta bread or other chewy Italian loaf, split
1/2 cup grated Pecorino Romano cheese, a couple of generous handfuls
1/2 cup dry red wine
1/2 cup beef stock
1 cup tomato sauce or crushed tomatoes
3 tablespoons capers, drained and coarsely chopped
A fistful of fresh flat-leaf parsley, coarsely chopped
8-ounce chunk sharp provolone cheese
Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for
2 to 3 minutes.
Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese
until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve
monday (12/31)--miscellaneous (driving back from ypsilanti)
tuesday: french onion soup with an italian attitude
wednesday: date night or roasted pork tenderloin with baked potatoes and aparagus
thursday: chicken and veggie stir fry, with rice
friday: spicy steak stew
saturday: philly cheese steaks (new recipe)
sunday: smothered chicken
monday: burgers, chips and fruit
tuesday: kielbasa, wild rice, broccoli
wednesday: .................... not sure yet :)
thursday: TB late meeting/daddy make breakfast :) or take kids out
french onion soup with an italian attitude
NEED:
bread crunchy and yummy (next time i am going to make croutons instead and try those)
onions onions onions (about 5 small onions)
white wine (1 cup?)
balsamic vinegar (less next time for me--i used about 3 T)
rosemary finely chopped(less next time for me--i used three sprigs)
1 carton beef stock
fresh mozerella
grape tomatoes
salt
pepper
parmesean
basil--chopped
DO:
toast bread in oven
slice onions thin
melt 2 T butter and 1 T olive oil in soup pan
add onions, salt, pepper and chopped rosemary stir often until carmelized (med-high--15-20 minutes)
add vinegar and wine
scrape bottom
add broth
bring to boil
chop tomatoes. add parmesean, salt, pepper and basil--toss and let sit
slice moz cheese
place soup in heavy bowl, add toasted bread, place tomato mixture on top (small "dollop"), lay a slice or two of moz cheese on top and broil until yummy goodness occurs
NEW RECIPE TO TRY:
Mikey from Philly Cheese Steaks (from RACHAEL RAY EXPRESS LANE MEALS)
4 SERVINGS
1 1/2 pounds thick-cut sirloin
4 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
Coarse salt and coarse black pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves, 3 chopped, 2 cracked from the skin
1 large loaf ciabatta bread or other chewy Italian loaf, split
1/2 cup grated Pecorino Romano cheese, a couple of generous handfuls
1/2 cup dry red wine
1/2 cup beef stock
1 cup tomato sauce or crushed tomatoes
3 tablespoons capers, drained and coarsely chopped
A fistful of fresh flat-leaf parsley, coarsely chopped
8-ounce chunk sharp provolone cheese
Slice the meat very thin with a sharp knife, working against the grain.
Heat 2 tablespoons of the EVOO, twice around the pan, in a large nonstick pan over high heat. When the oil ripples, add the meat slices and sear them for just a minute or two to caramelize evenly all over-keep the meat moving with tongs. Season the meat slices with salt and pepper, remove to a platter, and tent loosely with foil. Go 2 more times around the pan with the EVOO and reduce the heat a bit, to medium high. Add the peppers, onions, and chopped garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
Preheat the broiler to high and place the rack on the second highest position. Arrange the split loaf of bread on a broiler pan and toast until evenly golden. Once toasted, rub the bread with the cracked garlic cloves, drizzle with EVOO, and top with grated Pecorino Romano and a few grinds of black pepper. Slide the bread back under the broiler to melt the cheese, 45 seconds. Remove the bread and reserve, keeping the broiler on.
Add the wine to the softened vegetables and cook down for 1 minute. Add the stock, then the tomatoes, capers, and parsley and bring to a bubble. Slide the meat and any juices back into the pan to heat through for
2 to 3 minutes.
Shred the cheese with a box grater or slice thin. Pile the meat and vegetables evenly over the entire loaf of bread and cover with the provolone. Place the gi-gundo-size sandwiches under the broiler to melt the cheese
until bubbly. Cut each open-faced sammy into 4 sections, transfer 2 to each plate with a large spatula, and serve
Monday, November 19, 2012
asian recipe
a recipe from a friend :)
Ok... But measurements are not exact... I'm a dump and pour cook... 4 boneless chicken breasts cubed. 3 cloves of garlic (more if you like garlic) 1 small onion chopped. I put about 2 or 3 TBS of olive oil in a pan. Put in onion and garlic and slightly brown. Add chicken and cook until chicken is done. Add to pan: 1 1/2 c water. 1/2c honey 1/2 c soy sauce. A dash or two of red pepper flake and 2 or 3 TBS of corn starch dissolved in water to thicken. Stir and simmer for a minute. Add chopped fresh broccoli. Turn off burner and cover for about 2 or 3 minutes to cook broccoli. Serve over rice. I was also thinking cashew nuts would be good on the top
Ok... But measurements are not exact... I'm a dump and pour cook... 4 boneless chicken breasts cubed. 3 cloves of garlic (more if you like garlic) 1 small onion chopped. I put about 2 or 3 TBS of olive oil in a pan. Put in onion and garlic and slightly brown. Add chicken and cook until chicken is done. Add to pan: 1 1/2 c water. 1/2c honey 1/2 c soy sauce. A dash or two of red pepper flake and 2 or 3 TBS of corn starch dissolved in water to thicken. Stir and simmer for a minute. Add chopped fresh broccoli. Turn off burner and cover for about 2 or 3 minutes to cook broccoli. Serve over rice. I was also thinking cashew nuts would be good on the top
Sunday, June 3, 2012
menu
with all the junk flying through our house for the past week and a half, menus have not been a priority..... bleh! :)
let's start again....
saturday: foil packets (turkey kielbasa and chicken with lots of veggies) and garlic bread on the side
sunday: broasted chicken from meijer (i bought yesterday and warming it in the crock pot today) with corn on the cob, wild rice and fruit
monday: leftover chicken from sunday used in quesadillas! served with fruit and perhaps doritos
tuesday: chicken stir fry and rice
wednesday: pot roast with mashed potatoes, gravy and fresh green beans
thursday: grilled pork tenderloin, roasted red skins
friday: beef kabobs (with peppers, bread and onions) covered in melted provolone cheese, fruit
let's start again....
saturday: foil packets (turkey kielbasa and chicken with lots of veggies) and garlic bread on the side
sunday: broasted chicken from meijer (i bought yesterday and warming it in the crock pot today) with corn on the cob, wild rice and fruit
monday: leftover chicken from sunday used in quesadillas! served with fruit and perhaps doritos
tuesday: chicken stir fry and rice
wednesday: pot roast with mashed potatoes, gravy and fresh green beans
thursday: grilled pork tenderloin, roasted red skins
friday: beef kabobs (with peppers, bread and onions) covered in melted provolone cheese, fruit
Thursday, July 22, 2010
Weekly Menu
Sunday: Spaghetti, with AWESOME tomato torte (pseudo recipe below)
Monday: Grilled Salmon (below), Roasted Sweet Potatoes and Potatoes, Watermelon
Tuesday: Ribeye Fajita "Bowls" (see below)
Wednesday: Big Boy... :) (not much in Greenville you know) and Charley's Ice Cream for Dessert!
Thursday: Veggie Stir Fry (see below), Egg Rolls, Apples (mozzarella and ham for the boys)
Friday: Wine Marinaded Chicken, Baked Potatoes, French Bread, Marinaded Tomatoes, Fruit
Saturday: Birthday Party for our Friend Sade :)
Sunday-Thursday....I am gone :) Ask Josh what is for supper!
Tomato Torte (my mom in law made it so i do not have the exact recipe...but here is what i think....)
NEED:
big sliced tomatoes (i would remove the seeds and "pat dry" as well)
puff pasty sheets--thawed
olive oil
pepper
teeny bit of grated cheese
salt
DO:
roll out pastry
place tomatoes on pasty--make sure they do NOT touch
drizzle with oil
Bake at 350 until looks done :)
sprinkle teeny bit of cheese and just melt
sprinkle with salt and serve
AMAZING!
Salmon on the Grill
NEED:
fresh salmon (i used sockeye)
tuscan herb olive oil
salt
pepper
fresh herbs (i used basil, thyme and oregano)
DO:
wash and pat dry salmon
brush with oil and sprinkle with herbs
salt and pepper liberally
grill over med-med high 10-15 minutes until fish flakes easily
sprinkle with a bit more pepper/salt if you like and drizzle with oil before serving
i also made a "sauce" out of mayo and oregano vinegar :) mmmmmmmm so good!
Ribeye Fajita Bowls
NEED:
leftover ribeye sliced thinly :) (or steak)
peppers and onions sliced
tomato (optional)
grapefruit juice
limes (squeezed)
salt
pepper
garlic powder
cumin
chilli powder
toss the juices with the seasonings and put the meat into marinade. get your cast iron skillet smokin hot, add a bit of olive oil and toss in your veggies (not the tomatoes). let them cook to your liking, add the meat to heat through and tomatoes. serve over cilantro lime rice with a guacamole, sour cream (optional), cheese. Enjoy :)
Veggie Stir Fry
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)
Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli
DO:
mix the first ingredients and let them sit while you cook the rest
get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.
serve over HOT jasmine sticky rice (we buy the Mahatma brand)
Monday: Grilled Salmon (below), Roasted Sweet Potatoes and Potatoes, Watermelon
Tuesday: Ribeye Fajita "Bowls" (see below)
Wednesday: Big Boy... :) (not much in Greenville you know) and Charley's Ice Cream for Dessert!
Thursday: Veggie Stir Fry (see below), Egg Rolls, Apples (mozzarella and ham for the boys)
Friday: Wine Marinaded Chicken, Baked Potatoes, French Bread, Marinaded Tomatoes, Fruit
Saturday: Birthday Party for our Friend Sade :)
Sunday-Thursday....I am gone :) Ask Josh what is for supper!
Tomato Torte (my mom in law made it so i do not have the exact recipe...but here is what i think....)
NEED:
big sliced tomatoes (i would remove the seeds and "pat dry" as well)
puff pasty sheets--thawed
olive oil
pepper
teeny bit of grated cheese
salt
DO:
roll out pastry
place tomatoes on pasty--make sure they do NOT touch
drizzle with oil
Bake at 350 until looks done :)
sprinkle teeny bit of cheese and just melt
sprinkle with salt and serve
AMAZING!
Salmon on the Grill
NEED:
fresh salmon (i used sockeye)
tuscan herb olive oil
salt
pepper
fresh herbs (i used basil, thyme and oregano)
DO:
wash and pat dry salmon
brush with oil and sprinkle with herbs
salt and pepper liberally
grill over med-med high 10-15 minutes until fish flakes easily
sprinkle with a bit more pepper/salt if you like and drizzle with oil before serving
i also made a "sauce" out of mayo and oregano vinegar :) mmmmmmmm so good!
Ribeye Fajita Bowls
NEED:
leftover ribeye sliced thinly :) (or steak)
peppers and onions sliced
tomato (optional)
grapefruit juice
limes (squeezed)
salt
pepper
garlic powder
cumin
chilli powder
toss the juices with the seasonings and put the meat into marinade. get your cast iron skillet smokin hot, add a bit of olive oil and toss in your veggies (not the tomatoes). let them cook to your liking, add the meat to heat through and tomatoes. serve over cilantro lime rice with a guacamole, sour cream (optional), cheese. Enjoy :)
Veggie Stir Fry
NEED:
Asian Hot Sauce (with the green top)--Ethnic Aisle--Few Dashes...1-2 tsp?
Soy Sauce 1/4-1/2 cup
Sesame Oil (Ethnic Aisle) --dash.....a little goes a long way....1/2 tsp?
Corn Starch 1-2 TBS?
Beef Broth or Hot Water with "Quality" Beef Base (1 cup or so)
Veggies cup up :) I used orange peppers, green peppers, red onion, pea pods and broccoli
DO:
mix the first ingredients and let them sit while you cook the rest
get the skillet super hot and then add a little olive oil (i used garlic olive oil). add the onions and peppers.....then the broccoli then pea pods. Get them done to your liking and then at the last minute, add the "sauce"--let thicken. if too thick, add a bit more broth...but small amounts at a time.
serve over HOT jasmine sticky rice (we buy the Mahatma brand)
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