I'll share my recipe, if you'll share yours, September 16, 2011

12 years ago

Korean Beef Stir-Fry

From EatingWell

Inspired by the flavors found in Korean barbecue, this dish is a mouth-watering addition to any weeknight repertoire. A fruity Riesling and rice noodles are perfect accompaniments.

2 servings, 2 cups each

Ingredients

3 tablespoons mirin, (see Note)

2 tablespoons reduced-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon canola oil

8 ounces flank steak, trimmed of fat and very thinly sliced against the grain (see Tip)

1 tablespoon chopped garlic

2 teaspoons chopped jalapeno pepper, or to taste

1 1/2 teaspoons chopped fresh ginger

4 cups mung bean sprouts

1 6-ounce bag baby spinach

1/4 cup chopped fresh cilantro

1 teaspoon toasted sesame oil

2 tablespoons toasted sesame seeds, (see Tip), optional

Preparation

Combine mirin, soy sauce and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat.

Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeno and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).

Tips & Notes

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in the Asian or gourmet-ingredients section of your supermarket. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

Tips: If you have a little extra time before dinner, put the steak in the freezer for about 20 minutes to help make it easier to slice thinly.

To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

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Comments (4)

Jasdip
12 years ago
Roasted Tomato Spaghetti

3 tablespoons olive oil
1 cup chopped red onion
4 garlic cloves, minced
1/3 cup pitted kalamata olives (about 12)
3 anchovy fillets, drained (optional)
1/2 teaspoon crushed red pepper
1 teaspoon dried oregano
1 28-ounce can Italian plum tomatoes with juice
kosher salt and black pepper
1 pound spaghetti
2 tablespoons chopped parsley

Heat oven to 450 F.

In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano.
Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft.
Meanwhile, cook the spaghetti according to the package directions. Drain.

Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with the spaghetti and parsley.
Marilyn Sue McClintock
12 years ago
Brown Sugar Muffins

Ingredients

* 1/2 cup butter
* 1 cup packed brown sugar
* 1 egg
* 1 cup milk
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt

Directions
1. In a mixing bowl, cream shortening and brown sugar. Add egg, milk and vanilla. Combine the dry ingredients; add to creamed mixture just until combined. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
From Gooseberry Patch Made from Scratch

Sue
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Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix! Slow Cooker Family-Favorite Pot Roast Makes: 6 servings 2 teaspoons olive or vegetable oil 2- to 2 1/2-pound beef bottom round roast 6 medium potatoes, cut into 2-inch pieces (about 4 cups) 2 1/2 cups baby-cut carrots 2 cups sliced fresh mushrooms (about 5 ounces) 1 medium stalk celery, sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 can (14.5 ounces) diced tomatoes, undrained 1 can (10.5 ounces) condensed beef consomme or broth 1 can (5.5 ounces) eight-vegetable juice (2/3 cup) 1/4 cup all-purpose flour Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables. Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained. Sprinkle with chopped fresh parsley just before serving.
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Roasted Tomato Spaghetti (Real Simple) 3 tablespoons olive oil 1 cup chopped red onion 4 garlic cloves, minced 1/3 cup pitted kalamata olives (about 12) 3 anchovy fillets, drained (optional) 1/2 teaspoon crushed red pepper 1 teaspoon dried oregano 1 28-ounce can Italian plum tomatoes with juice (or fresh) kosher salt and black pepper 1 pound spaghetti 2 tablespoons chopped parsley Heat oven to 450 F. In a large ovenproof skillet or baking pan over low heat, combine the oil, onion, garlic, olives, anchovies (if desired), crushed red pepper, and oregano. Bring to a simmer, stirring, 2 minutes. Remove from heat, pour the tomatoes over the top, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to oven and roast for 20 minutes until the sauce is hot and bubbly and the onions are soft. Transfer the roasted tomato mixture to a food processor or blender and pulse once or twice (sauce should be chunky). Toss with cooked spaghetti and parsley.
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Jasdip
12 years ago
Here's a substitution I came across last nite. I'm getting low on baking powder, and I'm going to try this in my biscuits over the weekend and see how it goes.
I certainly have cream of tartar that I don't know what to do with so this would be perfect to use it in.

Homemade Baking Powder

1 tsp baking soda
2 tsp cream of tartar
1 tsp cornstarch
glenda_al
12 years ago
Made this several times and love it!

Smoked Sausage Jambalaya
So very good, so Louisiana style good. You are not going to believe how easy this dish is to prepare.
Serves: 6
Cook Time: 30 Minutes
It's a Paula Deen recipe
Ingredients
1/2 pound Smithfield Smoked Sausage, cut into 1/4-inch slices
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 bay leaf
3 tablespoons dried minced onion
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 teaspoon cayenne pepper
3 beef bouillon cubes, crumbled
1 teaspoon salt
1 cup long-grain rice
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined.
Steps
In a Dutch oven add water, tomatoes, tomato sauce. Add dry ingredients, smoked sausage and rice. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes. Add shrimp and cook for an additional 5 minutes, or until shrimp are pink. You do not want to overcook the shrimp.

A tip from Paula: Never cook the shrimp before you add it to the jambalaya. You want all of the wonderful shrimp flavors to cook into your jambalaya and cooking it before would make the shrimp overcooked (rubbery). Shrimp cooks so quickly, it is best to add it at the last few minutes.

I'll share my recipe, if you'll share yours, September 16, 2011

Comments (4)

Jasdip

Marilyn Sue McClintock

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Jasdip

glenda_al

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