Beef Stir Fry

Did you have a nice Thanksgiving?  Don't answer that.  It is rhetorical.  Conversation starter type thing.  Breaking the ice because I am pretty much a horrible updater.  

I had a great T-giving.  I think I might pass on a few of the recipes.  I think technically I am supposed to wait to do that until next year.  Like right before next Thanksgiving.  But let's be honest, there is no way that is happening.  

Here is a recipe that I never thought I would be sharing!  Beef stir fry is one of the first dishes I made on a regular basis.  Mostly because it is something I grew up eating a lot.  I went through a phase from when I was maybe 10 until I was 15 where I did not like cooked vegetables.  I ate salads and raw veggies.  I have always loved veggies.  But when my parents made a stir fry, I have vivid memories of putting rice on my plate and picking all the meat out of the wok to put on my plate.  

Everyone has problems.

But I have not made beef stir fry in a LONG time.  I think I was 'over it' for the past few years.  After spending time with some friends over Thanksgiving, I learned that real Asians prefer Jasmine rice (small sample size...two).  No but, I always buy regular long grain white rice.  Jasmine rice is a long grain rice but less sticky.  I actually like sticky rice.  But if I am told to try Jasmine rice, then I am going to!

So, I thought I would make good ol' beef stir-fry and eat it over some Jasmine rice.  Instead of just stir frying everything together and seasoning with soy sauce and red pepper flakes like I normally do, I looked to see how other people make beef stir fry.  I came across this recipe and it is about ten times better than what I normally make.  Scot and I were really surprised by how good it was and the amazing leftovers.

Are you wondering if I liked Jasmine rice better?  Well, I am going to leave that TBD.  Definitely less sticky.  But I wasn't really paying attention to whether I liked it better or not because I was really into the beef stir fry.  

NOTES:

-Subbing chicken would definitely work, although I prefer beef in stir fry.  All veggies would also be delicious.  

-You can use the stir fry beef sold at the meat counter if you want an even quicker meal.  

-Any combination of stir fry vegetables would be just fine.  But beef and broccoli really are a match made in heaven.  

-I have a rice cooker and it completes my life.  

-Call me ghetto, but I secretly like garlic powder.  You could leave it out of the marinade and add freshly grated garlic to the sauce.

Beef Stir Fry

adapted from Taste of Home, Ruth Stahl

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb sirloin roast/steak, cut into thin strips (helps to put it in the freezer for 10-20 minutes before slicing)

vegetable oil

1 package of Cremini mushrooms, sliced

1 small yellow onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 small head of broccoli, cut into pieces

1/3 cup soy sauce (reduced sodium)

1/2 teaspoon red pepper flakes, or to taste

2 tablespoons brown sugar

1 teaspoon ground ginger or 1 tablespoon freshly grated

Cooked Jasmine or long grain white rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

Also, prepare the sauce by whisking together the soy sauce, red pepper flakes, brown sugar, ginger and remaining cornstarch and water until smooth. Set aside until you are ready to add it to the stir-fry.

In a large skillet or wok over medium high heat, stir-fry beef in oil until beef reaches desired doneness; remove from wok and set aside.

Add more oil and sauté mushrooms until they are very tender. Remove from wok and set aside.

Add more oil and stir-fry onion and peppers, about 4-5 minutes. Add broccoli and cook another 2-3 minutes. Return the mushrooms and beef to the wok and finally, add the sauce. Cook for a few minutes until the sauce thickens up. Serve over rice.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Orange Chicken

You know when you read an email and can't respond because you need to look further into something or need to talk to someone first or because you need to wait for something else to get planned first.  But then it gets to be a week...two weeks...a month later and it is just awkward to respond so late.  I feel like that is how this blog is right now.  So this is me, writing back, saying "Sorry it took me so long to get back to you!"

I moved.  I don't live in Boulder, CO anymore.  :(  I am now an East Coaster (job -> re-locay).  :)  Scot, Copper and I are now living in a world of bagels, delis, diners, pizza and donuts.  We are also getting used to the random humidity and rain.  It is fun.  But Boulder and all the wonderful people there took a piece of my heart.  There is also a pretty good chance that I am getting fat.  ter.  

My little sister has been visiting, like she does every summer.  Read more about her here.  When we picked her up from Laguardia, we spent the afternoon in the city.  As we were walking around, I asked her what she was hungry for.  She said "sandwiches or Asian".  I got excited and told her she could get any Asian food she wanted in NYC.  And good stuff too.  So I asked, "do you like real Asian or American Asian."  She said, "probably American Asian".  

After crying, I told her to forget about it.  Ughs-ies.  If there is anything I hate more than American Asian food, it would have to be the devil or Taco Bell.  Don't get me wrong, I went through the Sesame Chicken phase in high school.  I did that.  I went there.  BUT, it ain't right.  We all know that.

Anyways, if she wants "Chinese" food, I will make it from scratch.  I am not afraid of a little frying.  At least this way, I know what is in it.  Make sure to serve it with some steamed vegetables.  Like...you NEED to serve veggies with this.  It is the only way to get out of this situation alive.  

Orange Chicken

from Cooking at Home in America’s Test Kitchen via Annie’s Eats

For the marinade and sauce:

3/4 cup low-sodium chicken broth

3/4 cup freshly squeezed orange juice

11/2 tsp. finely grated orange zest

6 tbsp. white vinegar

1/4 cup soy sauce

1/2 cup brown sugar (dark or light)

3 cloves garlic, minced

1 tbsp. fresh ginger, grated

1/4 tsp. cayenne pepper

11/2 lbs. boneless chicken thighs or breasts, cut into bite-sized pieces

1 tbsp. plus 2 tsp. cornstarch

2 tbsp. cold water

8 thin strips orange peel (optional)

For the coating and frying:

3 large egg whites

1 cup cornstarch

1/2 tsp. baking soda

1/4 tsp. cayenne pepper

3 cups peanut or canola oil (I like a combination)

To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out 3/4 cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straightsided sauté pan until the oil reaches 350° F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350° F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

(Servings: 4, Prep time: 1 hr., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  8/10

Cindy (taste):  9/10

Effort:  4/5

Dishwashing Effort:  3/5

Sesame Soba Noodles

Let's talk about soba noodles.  They are a Japanese noodle made from buckwheat flour.  Buckwheat is wheat that is bucky.  I know a lot.  

This is a pretty typical soy/sesame oil/rice wine vinegar Asian dressing, which flavors the entire dish.  Delicious, as always.  

And then there are lots of raw, fresh veggies:  red peppers, carrots, red cabbage and edamame.  Edamame is my ideal type of bean.  It is a young soy bean, so it taste more like a fresh pea, rather than a bean.  And although beans are great, sometimes they are so...heavy.  Edamame are fresh and light.  All and all, Scot and I were huge fans of this cold noodle salad.  

Not to mention, it is so easy to make.  It is vegetarian.  It is healthy.  What more could you really want?  

As a side note, I did use less noodles and more edamame than what was in the original recipe.  I just used one package of each.  Didn't want some random odd amount leftover. But the amounts of all the different components aren't important.  

Sesame Soba Noodles

from Annie’s Eats

For the dressing:

1/2 cup reduced sodium soy sauce

2 tbsp. sesame oil

2 tbsp. canola oil

2 tbsp. rice wine vinegar

2 cloves garlic, minced or pressed

4 green onions, chopped

1/4 cup cilantro, chopped

For the salad:

1 lb. soba noodles (I used 12 ounces)

1 red bell pepper, seeded and sliced thin

1 cup shredded red cabbage

2 carrots, peeled and shredded

11/2 cups edamame, shelled and cooked (I used 16 ounces!)

Toasted sesame seeds, for serving

To make the dressing, combine the soy sauce, sesame and canola oils, vinegar, garlic, green onions and cilantro in a small bowl. Whisk well to blend.

Cook the soba noodles according to the package directions. Drain well and rinse with cold water. Transfer the noodles to a large mixing bowl with the vegetables. Pour the dressing over the top and toss well so the noodles and vegetables are well coated with the dressing. Serve cold or at room temperature and sprinkled with toasted sesame seeds.

(Servings: 4-6, Prep time: 20 min., Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Pad Thai

Go ahead...vote again and again.  I won't mind.  :)

This is my second time posting a Pad Thai recipe up in here.  But the thing is, the first one isn't that real.  I mean, it is good...but it is the kind of Pad Thai recipe that involves no special ingredients.  Which is nice.  Recipes like that have their place.  But, I have been searching for a more authentic Pad Thai recipe.  I have experimented quite a bit since then.  And I have finally come to a conclusion!

I thought I would give you a little tour of the ingredients.  I love going to the Asian Market in Boulder.  So, I don't mind the hassle of finding weird Asian ingredients like salted/pickled turnips.

However, my first experience buying them was...scary.  I always look around the hardly organized store to try to find stuff myself.  Almost every time, I end up asking the lady in charge where things are.  When I asked her for the turnips, she took me to the end aisle (the dark one), got down to the bottom shelf and started digging through these bags of random pickled veggies.  After trying to convince me that the "radishes" were the same as the "turnips", I somehow found the bag of salted turnips.  It was coated in some sticky substance.  Mangled.  Pretty sketchy.  But I can't be afraid.  I buy and use and go on with my life.

Upon bringing the bag home, thoroughly disinfecting the outside of the bag, I look at little closer at the bag only to find that the English on the bag hardly qualifies as English.  "Serving Instruction:  It's with fish or meat togeher boil or fried. It's the optimum delicius toop." Hmmm.  There are even errors in the Nutrition Facts.

I used them.  But something was wrong.  They tasted similar to what I would imagine a finger would taste like.  Raw.  Human Finger.

So, what did I do?  I went back and got another bag (different brand) and tried again.  The second bag (the first one pictured) was 1000% times better.  Still their presence in my Pad Thai wasn't anything to write home to mom about.  But, they add a nice salty interesting something something.  Definitely optional.

The next Asian ingredient is Palm sugar.  I liked it and it was fun to use.  I am sure I would not be able to tell the difference between Palm sugar and brown sugar.  But is a nice alternative to your regular old sugar.  Recommended but not mandatory.

Lastly, you'll need these three more common ingredients.  The rice noodles you can definitely find at a regular grocery store.  The fish sauce probably too.  The tamarind concentrate will probably call for a trip to the Asian market.  And all are absolutely necessary.

The rest of the ingredients are pretty normal.  Eggs, limes, cilantro, green onions, bean sprouts, garlic, chile powder, peanuts and shrimp.

The trick to making good Pad Thai is to prep everything and then make in small batches (1-2 servings).  Don't overcook the rice noodles before stir-frying them.  They can still have quite a bite to them before you throw them in the wok.  Personally, I like less fish sauce than what many recipes call for.  And I am not even scared of the stank of fish sauce, I just like the balance better with less.  I also like a spicy Pad Thai.  My chile powder currently is weak.  Weak!  I added two whole tablespoons and I could feed the resulting Pad Thai to an infant.  But all chile powders are different.  And finally, I love lots of cilantro and lime.  Not sure how authentic cilantro is, but I love it.  

Pad Thai

adapted from use real butter

vegetable oil (for frying)

12 oz. chicken (2 oz. per serving)

4 cloves minced garlic (about 1/2+ clove per serving)

sauce (see below) (about 1/4 cup per serving)

1 lb. rice noodles, soaked in warm water to soften (but not too soft)

6 eggs (1 egg per serving)

1 lb. shrimp, peeled and deveined (4-6 shrimp per serving)

1 cup ground peanuts (1-2 tbsps per serving)

3-4 cups bean sprouts (1/2 cup per serving)

1/2 cup pickled turnips, chopped (optional, 1+ tbsp per serving)

1 cup garlic chives or green onions, chopped (2 tbsps per serving)

1 bunch cilantro, coarsely chopped

more sprouts (garnish)

more cilantro (garnish)

fresh limes (garnish)

sauce

1/2 cup tamarind paste

1/3 cup fish sauce

1/2 cup palm sugar (I used 4 pods)

1 tbsp chili powder (to taste)

Make the sauce: Over a low flame, heat the tamarind, fish sauce, and palm sugar together until the sugar is dissolved. Stir in the chili powder a teaspoon at a time to desired spiciness. Bring the sauce to a simmer. Turn off the heat (keep sauce warm).

Make the pad thai: [The key is to cook up 1-2 servings at a time!] Heat 2-3 tablespoons of oil in wok or large frying pan over high heat. Add 2 ounces of chicken and stir-fry until it is half cooked. Add 1-2 tablespoons of sauce, and a pinch of garlic. Stir around and add about 2 cups of loosely packed (for me, a big handful) of rice noodles plus 1/4 cup of sauce to the pan and stir vigorously until the noodles soften. If it dries out, you can add some water. Push the noodles to the side and crack an egg into the pan. Let the egg cook for 10 seconds and then toss the noodles and egg together in the pan. Drop 4-6 shrimp, a couple of tablespoons of ground peanuts, a heaping tablespoon of turnip, and 1/2 cup of sprouts into the pan. Stir fry until the shrimp are just cooked (very fast – about a minute). Toss in the green onions or garlic chives and cilantro and remove from heat. Serve hot with more sprouts, ground peanuts, cilantro and lime wedges for garnish.

(Servings: 6, Prep time: 45 min., Cook time: 15 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Beef Congee (Rice Porridge)

Thank you for all your votes!  Forever and always.  If you can, please keep voting.  Every 24 hours.  Until Friday.  It is a lot to ask, I know.  But I love ya for it.  Let me know when you vote and you could win some cookies.  

I have been wanting to make congee for forever.  For forevs.  I have had it in various strange situations, including on a camping trip.  A few summers ago, I went on this canoeing trip to the boundary waters in Northern MN.  It was actually my friends "hikelorette".  She wanted a wilderness experience before her HUGE Vietnamese wedding that summer.  The girls on the trip had varied levels of experience with camping.  Some had never even car camped.  Some were more experienced backpackers.  

Too soupy, but still delicious

We went during bug season.  And when I say bug season, it doesn't mean like you may want to bring along some bug spray.  It means you need full body protection, a bug net mask/hat, and Deet.  There were swarms of bugs flying around your personal bubble at all times.  Especially your face.  

One of my favorite parts of the trip was all the delicious food we had.  With all the Asian influence on the trip, we had a lot of Asian food, including congee.  It was the first time I had it and they made it very clear that the texture of our backpacking version was not correct.  That is why I love the Asian cultures.  They know their food.  They respect it.  It is just a big part of their lives.  

I chose to make this beef version of congee.  It was extremely amazing.  And I loved everything about it.  Even though it does have some Asian flavors, it actually felt like a comfort food for me.  I think it is ground beef and the starchiness from the rice that reminds me of the meals I grew up eating like meatloaf, beef stroganoff, swedish meatballs, etc.  But this is also extremely easy to make.  I guess it is more of a breakfast or lunch type dish.  However, it is great for dinner but definitely needs something else and probably a veggie (no veggies, ahhh!).  It is often made without meat and then there is some yummy meat served on the side.  

Let me discuss some of the Asian ingredients that you will (not) need to get at your favorite Asian grocer.  First, there is this crazy "Thousand Year Egg".  I pretend like I am an adventurous eater and I usually will try anything.  However, this is some egg that has been preserved in clay, ash, salt and lime for weeks to months.  Hmm.  I'll pass on that one.  The second, is the dried shrimp, which I have wanted to try for a while.  So, I did get some.  They are actually in the frozen section of the Asian Market.  They are also kind of disgusting.  Definitely edible.  And I did include them in my congee.  But I don't see the point of them, so I would skip them too.  This means that all the ingredients are very easy to find!  Last note, for me, it was a little soupy day one of making it.  But after it sat and was reheated for leftovers, it was the perfect texture.  But I liked both.  I wonder if I rinsed my rice too many times?  

Not worth it.

Beef Congee (Rice Porridge)

from Steamy Kitchen

1 cup raw rice

1/2 lb ground beef (marinated in 1 tbl soy sauce, 1 tbl cornstarch, 1/2 tsp Chinese cooking wine or dry sherry)

2 cloves garlic, minced

2 tbl dried shrimp (optional)

10 c water or stock

1 1/2 tbl soy sauce + ground pepper to taste

Toppings: minced scallions, cilantro, deep fried wonton skins, shredded ginger or Thousand Year Egg (optional of course)

Wash rice, drain and repeat 3 more times until the water runs clear. Marinate the beef for 10 minutes. Soak dried shrimp in 1/2 c hot water and drain.

Heat large stockpot over med-high heat with 2T cooking oil. When hot, add ground beef, dried shrimp and garlic. Fry until ground beef is browned. Add the stock or water, soy sauce and rice. Turn heat to high. When boiling, immediately turn heat to low. (If you want Thousand Year Egg – add it now) Simmer 40 min. Taste and adjust with more soy and pepper if needed.

(Servings: 5-6, Prep time: 15 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  1/5

Dishwashing Effort:  1/5

Cold Noodles With Peanut Sauce

When I made this peanut sauce for the Thai Tempeh Wraps last week, I had plenty of leftover and wanted to use it up.  So, I decided to make David's cold noodle recipe that goes with the peanut sauce.  

Pretty good stuff!  We liked this noodle dish and, of course, the peanut sauce.  The highlight, surprisingly, was the chicken!  This is a genius way of poaching a chicken breast.  The meat was so tender and perfectly cooked.  After all this time of going on and on about how much I don't like chicken breasts...I have finally found a satisfying method to cook the stuff.  

Cold Noodles With Peanut Sauce

by David Lebovitz

This recipe makes about 2 cups (500ml) of peanut sauce, which is more than you’ll need for four servings. But it’s pretty great on white rice as an afternoon snack or French fries.

The chicken needs to be hand-shredded since the uneven surface makes it easier for the peanut sauce to adhere to the meat. Toast the peanuts in a 350ºF (180ºC) oven on a baking sheet for about twelve minutes, stirring a few times during baking, until they’re well-toasted.

2 cups (300g) dark roasted unsalted peanuts

1/2 to 3/4 cup (125-180ml) hot black tea

1/2 cup (125ml) oil, preferably peanut or coconut milk

1 tablespoon (10g) peeled and minced fresh ginger

2 cloves garlic, peeled and minced

2 small chiles, seeded and finely chopped

1 1/2 teaspoons kosher or sea salt

1 tablespoon light or dark brown sugar

1 1/2 tablespoons soy sauce

1/2 teaspoon ground Szechuan pepper (if available)

1/4 cup (60ml) fresh lime or lemon juice

2 tablespoons toasted sesame oil

1 1/2 teaspoons chili paste or chili oil

1/3 cup (15g) packed cilantro sprigs or chives

1 tablespoon fish sauce

1 pound (450g) wide Chinese noodles, often called Shanghai noodles

2 chicken breasts, boneless or on the bone

1 large cucumber

sprigs of cilantro

Make Peanut Sauce: Put the peanuts, 1/2 cup (125ml) of hot tea, and the oil or coconut milk in a blender. Turn the machine on and let it run for a few minutes until the peanuts are almost smooth. Then add the remaining ingredients and let the machine run until the sauce is pureed. Check the consistency. If it’s too thick for your liking, add up to another 1/4 cup (55ml) of tea.

Cook the noodles in a pot of boiling salted water according to the time on the package. (I usually cook them a little less, since I like them chewy.) Once done, drain and immediately run cold water over the noodles in the colander, turning them with tongs to cool them as rapidly as possible. Toss the noodles in a drizzle of oil and set aside.

Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips.

Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.

Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.

Storage Tips: The peanut sauce can be made up to one week in advance and refrigerated, or frozen for up to two months. The chicken breasts and the noodles can be cooked and refrigerated up to one day ahead.

(Servings: 4, Prep time: 45 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Seared Steak and Mushrooms on Mixed Greens with Asian Ginger Dressing

We really enjoyed this salad.  We got great quality (expensive) ribeye steaks from Whole Foods.  They were amazing.  And I used Alton Brown's method for cooking them.  They came out perfect.  

This asian ginger dressing is also delicious.  It is very strong, so dress the salads lightly.  And I like having the mushrooms on the salad (as long as they are cooked!)  

Sorry vegetarians for showing red meat in all its glory.  (If you are going to cheat, go for the steak!  :)

Seared Steak and Mushrooms on Mixed Greens with Asian Ginger Dressing

adapted from Bon Appétit and Alton Brown

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

2 teaspoons vegetable oil, plus extra for steak and mushrooms

1 tablespoon grated peeled fresh ginger

1 garlic clove, grated

Sriracha, to taste

1/8 teaspoon sesame oil

1/4 cup chopped fresh cilantro

8 ounces crimini (baby bella) mushrooms, sliced

2 12-ounce rib-eye steaks

1 tablespoon toasted sesame seeds

8 cups mixed greens

salt and pepper

*Rib-eye steak is also known as Delmonico steak, Spencer steak, or New York strip. It's sometimes called a boneless rib eye, because the steak is a sliced prime rib with the bone removed.

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

Mix soy sauce, rice vinegar, vegetable oil, grated ginger, grated garlic, Sriracha, and sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside. Heat vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate.

When oven reaches temperature, remove pan and place on range over medium heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steaks in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time

is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 3-5 minutes.

Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

(Servings: 4, Prep time: 30 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  2/10

Dishwashing Effort:  2/5

Chicken Lo Mein

I am kind of relieved that all the election hullabaloo is over.  No.  Extremely relieved.

As you probably could guess, I am not exactly into politics.  Maybe I could be.  But I am so turned off by:

1.  The ridiculous amount of junk mail, flyers and stuff hung on my door.  

2.  The phones calls.  Oh...the phone calls.  And the millions of recorded voicemail messages.

3.  The radio and TV commercials.  All they talk about is why I should NOT vote for certain candidates.  All they taught me is that Ken Buck is super annoying.  

4.  And finally, the many people who came and knocked on my door and reprimanded me for not sending in my mail-in ballot yet.  (I mean, I guess I appreciate the citizen volunteer's hardwork...)

Election season makes me feel like I am in kindergarten.  Except I have 300 different moms, dads and teachers telling me what to do.  And making me feel bad for being the worst citizen ever.  

It makes me wish I could choose someone else to vote for me.  Then I realize that is exactly what I am doing by voting.  Dang.  Why does it have to be so hard?  Why can't they explain the issues in real life language?  I am a fairly educated person but I got a headache trying to read through all the issues.  Not to mention, I don't care much about them.  I don't care who is treasurer of the secretary of the city of the state OR if taxes should be raised .00004% for the people who have horse farms and make more than $98, 456 per year.  

Anyways, I voted.  But barely.  And I didn't even feel good about it.  

And I also made this Chicken Lo Mein.  And I did feel good about that.  Good transition!  Yes!  Score!

I found out the past weekend that Scot didn't know what lo mein was.  I mean he did but he didn't.  That is kind of always the story with him.  It makes me sad when I have made something for him and he doesn't remember (this is the way it is about 75% of the time).  But I usually get over it because I know it hard for him to remember all the new foods he eats.  Most of the things I have been eating all my life, plus I am obsessed with food, so I remember every detail about every crumb I eat.  Anyways, that is why I wanted to make lo mein for him.  This was a delicious recipe.  Much better than take out.  It is fresh, the noodles can be perfectly cooked, and there are a lot more veggies!  

Chicken Lo Mein

from Joy of Cooking

Stir together in a medium bowl:

  1 tsp cornstarch

  1/2 tsp salt

  1 tsp toasted sesame oil

Cut across the gain to make very thin slices (more easily done if the chicken is partially frozen):

  1 boneless, skinless chicken breast (about 6 ounces)

Toss in the cornstarch mixture and let marinate for 10 to 20 minutes. Stir together in a small bowl:

  1/4 cup chicken stock or broth

  2 tbsp oyster sauce

  1 tbsp soy sauce

  1 1/2 tsp sugar

Cook in a pot of boiling unsalted water just until tender:

  6 ounces Chinese egg noodles or spaghetti

Drain in a colander and cool under cold running water. Drain again and toss thoroughly with:

  1 tsp toasted sesame oil

Heat a wok or large skillet over high heat. When hot, pour in:

  1/3 cup peanut oil

Swirl the oil around the pan until very hot but not smoking. Add the chicken and stir-fry, flipping it in the oil to separate the slices, and cook just until white. Drain in a sieve or colander and discard the oil. Heat the pan again until hot. Pour in:

  3 tbsp peanut oil

Swirl and heat until very hot but not smoking. Add:

  2 heads of baby bok chop cut into 2 inch pieces

  3 scallions, chopped

  1 cup of shredded carrots

  1 cup of sliced mushrooms

Stir-fry until the vegetables are well coated with oil, about 45 second. Pour the stock mixture down the side of the pan; stir and cover to steam the vegetables in the sauce for 1 minute. Uncover, add the noodles and chicken, and stir and toss

for about 30 seconds. Add:

  1/2 cup bean sprouts

Stir for about 30 seconds. Serve immediately.

(Servings: 3, Prep time: 30 minutes, Cook time: 20 minutes, Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  7/10

Effort:  3/5

Dishwashing Effort:  3/5

Barbecued Chinese Chicken Lettuce Wraps

I tried a chicken lettuce wrap recipe about a month ago and loved a lot of things about it, BUT it called for ground chicken and I was really unhappy with the texture/moistness/dryness of it.  It was still good, but I am not crazy about ground poultry.  I wanted to try a lettuce wrap recipe that used chicken breasts for comparison.  And I MUCH prefer the whole chicken breasts diced up fine.  And this recipe is delicious and has very few ingredients.  

I did alter the original recipe slightly.  Rach has some canned water chestnuts in her recipe.  Sorrytobeabrat, but I believe canned water chestnuts should be illegal.  And I hate them.  My parents did always put them in our stir-fry.  So, sorry Mom and Dad.  Nast!

I also added some sriracha, which is my one true love.  Just needed a little heat for me.  Otherwise, if you leave it out, the chicken filling for the lettuce wraps is quite mild and sweet.  These modifications are included in the recipe below.

I really loved the orange with the shiitake mushrooms and red bell peppers.  Scot liked squeezing the orange wedges onto the lettuce wraps.  I thought it was good, but really like just liked eating the wedges solo.  

Barbecued Chinese Chicken Lettuce Wraps

adapted from Rachael Ray via Food Network

2 cups, 4 handfuls, fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 orange, zested

1/2 red bell pepper, diced small

3 scallions, chopped

3 tablespoons hoisin

1-3 tsp of sriracha

1/2 large head iceberg lettuce, core removed, head quartered

Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell

pepper bits and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and sriracha and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

(Servings: 4, Prep time: 15 min., Cook time: 10 min., Difficulty: Easy)

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Ahi Tuna Tostadas

I hardly ever order tostadas when we go out for Mexican.  I am not really sure why.  There is nothing about them that I don't love.  I am tempted to go try some now!

These tostadas have an Asian flare.  The base is a fried wonton.  It is topped with a Sesame Ginger Slaw, a piece of thinly sliced seared ahi tuna steak and a gochujang aioli.  Booyah!

This dish looks kind of fancy-schmancy, but was easy to make.  I loved it.  It was nice and spicy.  Balanced well with some sweet, savory and creamy.  It has all the right textures.  This would be a great little appetizer, but was a perfect dinner for us too.  

Ahi Tuna Tostadas

from Closet Cooking

oil for frying

16 wonton wrappers (or corn tortillas cut into triangles)

1 tablespoon oil

1 5 ounce ahi tuna steak

salt and pepper to taste

1 batch sesame and ginger coleslaw (see below)

1 batch wasabi aioli (or gochujang aioli, see below)

2 green onions (sliced)

4 birds eye chilies (sliced)

2 tablespoons sesame seeds

Heat the oil in a pan.

Fry the wontons in batches until crispy and set aside on paper towels to drain.

Heat up the grill (or your grill pan) and brush it with oil.

Season the tuna on both sides.

Grill the tuna for no more than 2 minutes per side.

Cut the ahi tuna into slices.

Assemble the tostadas and enjoy.

(Servings: 4, Prep time: 45 min., Cook time: 5 min, Difficulty: Easy)

Printable Version

Simple Wasabi and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 teaspoon wasabi

1/2 lime (juice)

Mix everything.

Simple Gochujang and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 tablespoon gochujang

1/2 lime (juice)

Mix everything.

Sesame and Ginger Coleslaw

(makes 4 servings)

2 cups cabbage (shredded)

1 carrot (shredded)

2 green onions (diced)

1 handful cilantro (chopped)

2 tablespoons rice wine vinegar

1/2 lime (juice)

1 tablespoon peanut oil (or vegetable)

1 teaspoon toasted sesame oil

1 teaspoon honey

1 tablespoon ginger (grated)

1 birds eye chili (minced, optional)

1 tablespoon sesame seeds

Mix the cabbage, carrot, green onion and cilantro in a large bowl.

Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.

Toss the salad in the dressing and garnish with sesame seeds.

Sesame Noodles with Asian Slaw

I saw this recipe a while ago, and I thought, I always have all those ingredients, so I had to try it! I think you can get all of them at most large grocery stores. But, you can definitely get them at an Asian market. And they are cheaper. And it is way more fun. I hate big grocery stores. And how they bag my groceries. Seriously, I have a problem. If anyone knows any techniques for calming myself down while I check out, that would be great. Not watching kind of doesn't work.

Btw, I didn't really use the proportions below. I just kind of added the amounts that I like. Sesame oil is very strong and so I didn't use so much. I also added sesame seeds, because I have them. I only used about 1 tsp of sugar. Didn't add the hot water. And I grated the garlic. I never eat raw minced garlic. I like it grated (or pressed, but I don't have or want one of those garlic presses...even though, grating it makes my hands smell for about 3 days).

I also made another Asian slaw. This time: napa cabbage, green and red pepper, carrots, cilantro dressed with lime juice, rice vinegar, light oil, salt and pepper.

Simple Sesame Noodles

by Pioneer Woman

12 ounces, fluid Thin Noodles, Cooked And Drained

1/4 cups Soy Sauce

2 Tablespoons Sugar

4 cloves Garlic, Minced

2 Tablespoons Rice Vinegar

3 Tablespoons Pure Sesame Oil

1/2 teaspoons Hot Chili Oil

4 Tablespoons Canola Oil

2 Tablespoons Hot Water

4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl with chopsticks. Yummy!

(Servings: 2-3, Prep time: 10 min., Cook time: 10 min., Difficulty: Easy)

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