This recipe originally called for turkey, which immediately conjured up a quote from Bridget Jones’ Diary in my head. “Once again I found myself on my own going to my mother’s annual turkey curry buffet.” But you have to say “buffet” like Renée Zellweger does…”boo-fey”. I have adored Renée since Jerry Maguire, but am I the only one who thought she seemed a little…um, tipsy during her stint as an Oscar presenter last night? I was thinking about her on stage appearance as I sat to do my menu planning for the week this morning – and this turkey curry recipe leapt off the page at me. I wanted to dress like an old couch when making it. I used chicken instead as I already had some out waiting to be turned into something delicious and bumped up the curry (could have even done more), but left the original recipe otherwise intact. It was delicious and easy but a little out of the ordinary. Yummy.
The only people I know who consider carrots a snack food are practically vegetarians. Sure, they are crunchy and pair perfectly with hummus. But really? I’d much rather be noshing on pretzels or chips. Carrots are not my first thought when deciding on a snack. You also probably never thought of them as pub (sorry, there’s my English roots showing) food. But I’m telling you, carrots made with a perfectly seasoned beer batter are both deserving of munching and would totally fit in on your favorite bar counter while you down a few brewskies.
Otherwise known as “The Most Awesome Potatoes Ever”. Let me just say that I’ve tried to find a substitute for the gloriousness of potatoes. It just never works out. Kudos to you if roasted cauliflower has found a place in your heart where french fries used to live. I’m in awe of those who think a mashed veggie with just the right seasoning can replace the creamy goodness of softened potatoes mixed with butter and milk. It just isn’t going to happen for me. True love lasts a lifetime, and I truly love potatoes. I’ve made my peace with it. You can too. Come join me on the dark side. A magical place where we embrace the carb-soaked starchy goodness of the potato.
There are times in life when the only thing you can do for someone is feed them. When no words can soothe, a warm favorite food meal may provide some measure of comfort. Packing a casserole with goodness and love because it’s all you can do is occasionally part of this thing called life. The sucky part of life. This lasagna is perfect for such a time. It is also great for a weekday dinner for your family. Who, you should hold close. And tell them you love them. Give your kids an extra hug today while you’re at it. Because life is precious.
I’ve tasted my fair share of fish tacos. It’s my favorite tropical vacation food. These are the best ever. The thing that puts them on a different level from all others? The absolutely gorgeous and delicious avocado creme. Light with a hint of tequila and lime, it is the perfect base for deliciously seasoned Mahi Mahi. Absolutely glorious.
Who knew homemade Chinese food was so simple and delicious? I’m a big fan of the little boxes take-out Chinese comes in, but I generally stick to chicken dishes when ordering out because the “steak” always looks a little off to me. I’ve had a hankerin’ for some broccoli beef for a while now and decided to give it a whirl. So. Easy. Mouthwateringly good too.
Just a few simple ingredients to get started. We got a Kindle Fire for Christmas – it’s my new go-to on-the-counter recipe book. Love it!
Start by slicing up a boneless round into thin strips. I totally felt like a Benihana chef while I was doing this. Sharp knife is a must, and be sure to cut across the grain.
I used real fresh ginger in this recipe because I think fresh is just so much better than dried. If you aren’t familiar with ginger, here’s what you’re looking for.
Then you grate it up over a microplane zester. It comes out almost like a paste.
Add the ginger to some soy sauce, brown sugar and garlic (and if you want, some red pepper flakes for heat). Then we get the meat soaking in a the marinade – just for a few minutes while you chop up the rest of your ingredients.
A whole load of broccoli and an onion, sliced into wedges.
Get a big pan hot with a little oil, and using tongs, drain as much liquid as you can from the meat before getting it all into the pan to cook. Keep the bag with the marinade liquid in it – we’re going to use it later. It’s very important that you don’t over do the meat. Just a little “hi there, how are ya’?” to the heat, and then off to a bowl covered in some foil to stay warm. Your steak is cut really thinly, so it doesn’t take more than a couple of minutes.
Put all the broccoli and the onion into the same pan (there will be some liquid left from the meat, leave it in there!). Cover and let it steam for about 4 minutes.
Add some cornstarch and water to the remaining marinade and dump it into the pan along with the warm meat. Stir it around until it’s all covered and the sauce has thickened slightly. Serve over rice.
Mmmmmmm. Better than any take-out ever! Full of flavor, tender steak and perfectly steamed veggies. Yum yum yum!
adapted from Food.com
1 tablespoon cornstarch
1 tablespoon water
1 lb boneless round steak or 1 lb charcoal chuck steaks, cut into thin 3-inch strips
1 tablespoons vegetable oil
4 cups broccoli florets
1 medium onion, cut into wedges
2/3 cup reduced sodium soy sauce
4 tablespoons brown sugar
2 teaspoons grated ginger (about a 1 inch piece of fresh ginger)
2 cloves garlic, grated
hot cooked rice
- In a ziplock bag, combine soy sauce, brown sugar, ginger and garlic.
- Add beef and allow to marinade 20 minutes.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Add broccoli and onion, cover and allow to cook for 4-5 minutes.
- Return beef to pan.
- Combine cornstarch and water and add to remaining marinade in the bag. Then add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice.
Am I the only one who always always always gains weight between November and January? It’s very irritating. You’d think with as many treats as I make all year-long, my body would be accustomed to constantly noshing on goodies. But no. Hello spare tire. Back again? Wonderful. Just in time for 1000 pictures with family during Christmas events. So here it is, the second week of January and my resolution to drop those pesky pounds is in full swing. Which means some healthier options for dinner. Thankfully, that does not mean (at least in my world) bland-tasteless-boring food. No. I cannot. Scratch that – absolutely will not – sacrifice flavor just because I’m trying to drop a few. Enter this easy peasy, monstrously delicious chili.