random recipes and the like

Monday, November 21, 2005

Rice Noodles with Sesame-Ginger Flank Steak

I just tried this one tonight. Everyone seemed to like it...

------------------------------
Ingredients:

1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 and 1/2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
1/4 teaspoon salt
3 garlic cloves, minced
2 teaspoons dark sesame oil
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
1 and 1/2 cups shredded carrot
1 and 1/2 cups sugar snap peas
1 cup of 1/4-inch slices of red bell pepper strips
1/2 sup fresh bean sprouts
4 cups hot cooked rice noodles (roughly 8 ounces uncooked noodles)
1/2 cup chopped green onions
1 tablespoon sesame seeds, toasted

Directions:

1. Combine the first 8 ingredients in a separate bowl, stirring until sugar dissolves.

2. Heat a large nonstick skillet over a medium-high heat. Add 1 teaspoon of the sesame seed oil to the pan. Add half of the steak, saute for 4 minutes or until browned. Remove steak from pan.

3. Repeat step two with remaining oil and steak.

4. Add vinegar mixture from step 1, carrot, peas, bell pepper, and sprouts to pan. Cook and stir for 3 minutes.

5. Return steak to pan. Add noodles, cook 1 minute, stirring constantly.

6. Sprinkle with onions and sesame seeds.

7. Serve and enjoy.

------------------------------------

It makes a pretty generous amount of food. I doubled the recipe and it over-fed four college men.

Hope you guys like it.
:: posted by Joe Fuel, 8:29 PM | link | 1 comments |

Wednesday, November 16, 2005

Autumn Apples

Sorry there are no real measurements, I just made this up on a whim.

Healthy Version:
4 chopped apples
Cinnamon to taste
Cloves to taste

Place apples in a shallow skillet, sprinkle with spices and stir. The cinnamon and cloves will disperse as the apples cook. Cook, covered, over med-low heat about 20 minutes or until apples are tender. Stir periodically. Keep the cover on as much as possible; the apples soften from the trapped steam. A big plate or cookie sheet will work as a cover if no lid is available.

Not So Healthy Version:
Sauté apples in 1 tablespoon butter before adding cinnamon and cloves. Cook as directed above. Remove cover, sprinkle with brown sugar and stir until sugar melts.
:: posted by aimee, 11:42 AM | link | 2 comments |

Monday, November 14, 2005

Italian Dinner

This meal stemmed from a need to use leftovers and produce on the brink of its demise. Most ingredients can be substituted with any leftovers you have around.

Appetizer:
½ tsp jarred minced garlic (roasted or regular)
1 ½ tsp dried rosemary (or two sprigs fresh)
¼ cup extra light olive oil
French bread or Baguettes

Crush the garlic and rosemary with the back of a spoon to release flavor. Combine all ingredients in an air tight container. Let stand at room temperature for a few hours before serving. Tear bread and dip in olive oil.

Entrée:
1 ½ pounds left over roast, cut in ¼ inch thick slices (pre cooked chicken breast will work too)
6 tablespoons cornmeal
4 tablespoons Italian Style bread crumbs (or normal ones with some oregano and garlic powder)
6-7 handfuls crushed corn flakes
Parmesan cheese to taste
1/3 cup milk
1 egg
Cooking spray
Sliced mozzarella cheese
1 can spaghetti sauce
Cooked spaghetti

Preheat oven to 400°. Combine cornmeal through parmesan in a shallow dish. Combine milk and egg in a shallow dish, whisk with a fork until mixed. Dredge meat slices in milk, then cornmeal; repeat. Place roast on wire rack coated with cooking spray. Place wire rack on cookie sheet, bake for 15 minutes or until breading is golden brown. -OR- Bake on foil lined cookie sheet. (Foil makes for easy cleaning; just be sure to put it shiny side down) Once breading is golden brown, cover roast with sliced cheese. Broil about 1 minute until cheese is brown and bubbly. Serve over spaghetti noodles with sauce. [For a healthier alternative bake a spaghetti squash, cut side down in 2 inches of water with fresh rosemary in the cavity, for 45 minutes at 350º. Serve roast over squash.]

Dessert:
2/3 cup lemon juice (about 4 lemons if you want it fresh)
3 cups water
1 cup sugar
1 cup orange juice (about 4 oranges)

Combine all ingredients in a saucepan, and bring to a boil over medium-high heat. Cook for 1 minute or until sugar dissolves; stir constantly. Remove from heat; cool. Pour into a 13 x 9-inch baking dish. Cover; freeze at least 8 hours or until firm.
Remove dish from freezer, let it thaw slightly, and then scrape the entire mixture with a fork until fluffy. Store the remaining granita in an airtight container; cover and freeze up to 1 month. Serve with Balsamic Glazed Oranges:
2 tablespoons packed brown sugar
2 tablespoons balsamic vinegar (or 1 tablespoon vinegar, 1 tablespoon red wine)
2 oranges, peeled and cut into 1/4-inch-thick slices
1/2 teaspoon chopped fresh mint (optional)

Combine sugar and vinegar in a small saucepan. Bring to a boil. Cook mixture until reduced to 2 tablespoons (about 1 minute), stirring constantly; remove the mixture from heat. Divide orange slices evenly between 2 salad plates. Drizzle each serving with 1 tablespoon vinegar glaze. Garnish with chopped mint, if desired.
:: posted by aimee, 9:00 PM | link | 1 comments |

Wednesday, November 09, 2005

In-a-Pinch Moo Shu Chicken

This is a recipe for Moo Shu Chicken. It's not too difficult, although it will require some time.

Aimee and I decided to start with this recipe because we both really like it and we both love to cook it.

----------------------------

This recipe is actually pretty simple. The only tricky part is the first paragraph. You'll be just fine after that part of it.

Ingredients

Cooking spray
2 eggs
1 1/2 pounds skinless, boneless chicken breast or chicken tenderloins
2 teaspoons vegetable oil
2 teaspoons bottled minced garlic
1 1/2 teaspoons minced peeled fresh ginger
4 cups packaged cabbage-and-carrot coleslaw
3/4 cup chopped green onions
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup hoisin sauce
flour tortillas



Directions

Take the frozen chicken (it actually will be easier if the chicken is frozen) and put it in your blender. Yes, I realize that's a disgusting concept, but trust me on this one. Anyway, puree the poultry. The more frightening the consistency, the better off you are. (NOTE: make sure to give yourself plenty of time for this. It's not an easy task. It is, however, well worth it.)

If you have finished this step, take a small break and do a little victory dance. The worst is over.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, garlic, and ginger; cook roughly 3 minutes, stirring to crumble.

Stir in coleslaw, onions, salt, and pepper; cook 3 minutes or until tender, stirring frequently. Stir in hoisin.

Open a whole in the mixture about the size of your fist in the center of the pan. Crack the two eggs and cook them in the middle of that Moo Shu goodness. After they've been thoroughly cooked, be sure to stir the egg into the rest of the food.

Warm tortillas according to package directions. Load the chicken into the center of the tortilla. Roll up. Eat lots.

-----------------
That's the first of many recipes. Be sure to check back for new ones.
:: posted by Joe Fuel, 8:27 PM | link | 6 comments |