Wednesday, December 17, 2008
Monday, December 8, 2008
Along with the sauce, the featured recipe incorporates a nice array of vegetables that you don't get in your every day cooking including snow peas and sweet potatoes. I don't think I've ever heard of putting sweet potatoes in a stir fry before but it really works here. The trick is to steam them in a little bit of water first to soften them up before adding the other vegetables as it says in the recipe. Don and I both enjoyed this recipe quite a bit as is, but our thoughts for next time we make this will be to increase the amount of scallions and also to add some sliced mushrooms as well. We served over Brown Rice which not only is healthier but I think really works with the recipe. It stands up to the strong flavors better and compliments the dish well. Other than that, I don't have any further recomendations except to TRY THIS ONE! You will not be disappointed. Additionally, this recipe comes from Real Simple Magazine which I know Camille will love!
Garlicky Hoisin Beef
2 1/2 tablespoons olive oil
1 pound flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3 cup water
1/3 pound (1 1/2 cups) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Garlicky Hoisin Sauce
Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
Tip: Pork or turkey cutlets can stand in for the beef, and green beans for the sugar snaps.
Yield: Makes 4 servings
CALORIES 463.88 (42% from fat); FAT 22.13g (sat 4.94g); CHOLESTEROL 46mg; CALCIUM 76.25mg; CARBOHYDRATE 39.15g; SODIUM 1213.56mg; PROTEIN 27.25mg; FIBER 4.34g; IRON 3.59mg
Real Simple, OCTOBER 2005
Garlicky Hoisin Sauce
This recipe goes with Garlicky Hoisin Beef
1 1/2 tablespoons olive oil
3 tablespoons minced scallion (white parts only)
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (optional)
3/4 cup hoisin sauce (available in the Asian-food aisle of most supermarkets)
1/2 cup water
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes, if using, and cook until fragrant, about 15 seconds. Add the remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.
Yield: Makes 4 servings
CALORIES 180.38 (33% from fat); FAT 6.73g (sat 0.96g); CHOLESTEROL 1.44mg; CALCIUM 27.88mg; CARBOHYDRATE 27.97g; SODIUM 1153.88mg; PROTEIN 2.65mg; FIBER 1.61g; IRON 0.82mg
Real Simple, OCTOBER 2005
Sunday, December 7, 2008
Italian Chicken and Dumplings
5 tablespoons extra-virgin olive oil, divided
2 pounds chicken tenderloins, diced into bite-sized pieces
Salt and freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup shredded carrots, store bought
4 ribs celery from the heart, very thinly sliced
1 to 2 fresh bay leaves
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
A couple handfuls grated Parmigiano-Reggiano
1 lemon , zested
2 (10 to 12-ounce) packages, fresh gnocchi
Place a large pot of water on to boil for gnocchi.
Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.