Wednesday, October 29, 2014

Green Chili Beef

I made up another recipe and it was quite tasty. I had gotten a box of tomatillos at the Farmers Market and wanted to use them in something other than salsa. I combined them with beef and other goodies and served over rice and beans. I used a box of Lund Rice and Black Beans--very good-just add water and cook.

1 lb ground beef
6 large tomatillos, husks removed and quartered
1/2 large red onion in chunks
2 large mariachi peppers or jalapenos, in chunks
4 garlic cloves, minced
3 cups chicken stock
olive oil
salt and pepper
1 cup fresh cilantro, chopped
1 box of Lund rice and black beans

Preheat oven 400

Combine tomatillos, red onion and peppers with some olive oil and salt and pepper. Spread on cookie sheet and roast for 30 minutes. Meanwhile, brown ground beef and add garlic. When veggies are done, add them to beef mixture, stir in and add chicken stock. Bring to a boil, then cover and simmer for 30 minutes.

Make rice and beans.  Add cilantro to beef mixture, stir. Serve beef mixture over rice and beans.

Tuesday, October 28, 2014

Shrimp, Napa Cabbage and Red Pepper Stir fry

Oh, my goodness, this is good. I have to qualify my enthusiasm though because it is spicy and might not be for everyone. In my opinion this isn't "spicy too hot" like some dishes--more just deliciously spicy. You also can control the amount of heat depending on the sauce you choose. I will tell where you can deviate to make a milder version.

10 oz chinese noodles
1/2 cup garlic chili sauce (you can use sweet chili sauce here and it won't be that hot-if you choose to do that then maybe add some red pepper flakes for some heat) Look for these sauces in Asian food section.
3 T soy sauce
3 T sesame oil

14 good size shrimp, cleaned and ready to cook--sprinkle with some soy sauce

4 cups chopped napa cabbage
1 large red pepper, sliced
1 large carrot, shredded
1 medium onion in chunks

Cook chinese noodles, drain. Mix the sauce: 1/2 cup garlic chili sauce, soy sauce and sesame oil and stir into pasta.

In wok, add a bit of oil and then sauté onions, red pepper, and cabbage 2 -4 minutes. Add carrots, stir for a couple of minutes. Dump the veggies on to the pasta. Quickly sauté the shrimp and add them--serve! This is so good, if I do say so myself :-)

Monday, October 27, 2014

Beef and Greens Stir Fry

It isn't often that I truly totally make up a recipe but tonight I did. I am writing it down fairly quickly so I can remember what I did! Here's what you'll need:

1/2 lb beef stir fry meat cut in strips
1 bunch swiss chard, washed-stems chopped and leaves shredded
1 carton brussels sprouts, trimmed and cut in halves (or quarters if large)
4 green onions, washed and cut on bias
2 large mariachi peppers, cut in rings (little less spicy than jalapenos)
3 garlic cloves, sliced

1/4 cup Mandarin orange juice (sub a lot of different juices here)
1/2 soy sauce
1 T brown sugar
1 T siracha sauce
Mix all togther

In wok or skillet, add some vegetable oil and sauté beef for a few minutes. Remove to large bowl. Next throw in the pepper rings, the chard stems,  the onions and brussels sprouts--stirring and cooking maybe 8 minutes or so. toward the end of the cooking time throw in the garlic. Spoon all that mixture out into the bowl with the beef. Add a bit more oil and sauté the shredded chard leaves in two batches until it wilts. Then add back in all the other stuff and heat through and add the sauce and  heat for a few minutes.

Good served over rice.

Sunday, October 26, 2014

Grilled Chicken

Early in the day I took a package of chicken thighs and a package of legs and put them in a big ziplock bag with Italian salad dressing (1/2 cup) and 1/4 cup of hot sauce (whatever you like). When ready to cook, I heated all the burners on the gas grill so the chicken would get a good sear. I  have a grill that has 3 sections that I can control. I put all the chicken in the middle and seared one side for 5 minutes  then flipped for five more. Then I turned the middle section off and turned the other two sections down to medium and cooked the chicken for 30 minutes. It was quite good.

Fresh Beets

We love beets and we especially like them roasted. I picked up a box at the Farmer's Market the other day and decided to roast them all and then keep the leftovers in the fridge. They are super easy to do. Just trim ends, scrub,  and wrap each one in foil to catch the juice. Put wrapped beets on cookie sheet or pie plate in case they leak and stick in a 400 degree oven for 1 hour and 15 minutes. Let them cool and then rub the skins off with a paper towel and slice and dice or do whatever you want with them. I added them to chopped romaine, sliced sweet onion and drizzled with Ranch dressing.