Steak and asparagus stir fry

Another great recipe from cooking light found here. This is very easy and quite tasty. If you don't like spice omit the red pepper flakes. I think the heat is perfect.

Ingredients

1/2 cup unsalted chicken stock 

• 1 1/2 tablespoons oyster sauce
• 1 1/2 tablespoons lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch
• 5 teaspoons canola oil, divided 
• 12 ounces boneless sirloin steak, cut into 1/4-inch strips 
• 12 ounces medium asparagus, trimmed and cut into 2-inch pieces 
• 1 medium red bell pepper, cut into strips
• 1/2 teaspoon crushed red pepper
• 3 green onions, chopped

1. 1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. 2. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef; stir-fry until browned but not cooked through (about 1 1/2 minutes). Place beef on a plate; discard liquid in pan.
3. 3. Return pan to high heat. Add remaining 2 teaspoons oil; swirl to coat. Add asparagus and bell pepper; stir-fry 2 minutes. Add crushed red pepper and green onions; stir-fry 30 seconds. Reduce heat to medium-high. Add stock mixture; cook 3 minutes or until sauce is slightly thickened. Return beef and any juices to pan, and cook for 1 minute.

Baked potato wedges

This is a very simple yet delicious recipe from Ina Garten (recipe here). A variety of herbs could be used.

Ingredients:
4 large baking potatoes
4 tbsp olive oil
1 1/2 tsp kosher salt
3/4 tsp ground pepper
1 tsp minced garlic
1 tsp rosemary

Directions:
Preheat oven to 400 degrees.

Scrub the potatoes. Cut them in half lengthwise, then cut each half in thirds lengthwise. Each potato will produce 6 long wedges. Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. With clean hands toss all the ingredients, evening coating potatoes. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30-35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside and tender inside. 

Outrageous brownies

Another winner from the Barefoot Contessa (find recipe here). The original recipe calls for 3 cups chopped walnuts. As I still haven't been able to overcome my nut allergy, I omitted these. These brownies are decadent and fudgey. They are the best brownies I've ever had.
Also, I didn't have unsweetened chocolate so I made my own. 3 tbsp cocoa powder plus 1 tbsp butter, oil or shortening equals one oz of unsweetened chocolate  (1 cup plus 2 tbsp cocoa plus 6 tbsp oil is what I did).

Ingredients:

1 lb unsalted butter

1 lb plus 12 oz semisweet chocolate chips

6 oz unsweetened chocolate

6 large eggs

3 tbsp instant coffee granules

2 tbsp vanilla

2 1/4 cups sugar

1 1/4 cups all-purpose four

1 tbsp baking powder

1 tsp salt

Directions:

Preheat oven to 350 degrees.

Butter and flour a jelly roll pan (12 x 18 x 1 inch baking sheet)

Melt together: butter, 1 lb chocolate chips and the unsweetened chocolate (I do this in the microwave, but can also be done with a double boiler). Allow to cool slightly. In a large bowl stir together the eggs, coffee grails, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl sift together 1 cup of flour, baking powder and salt. Add to the cooled chocolate mixture. Toss 12 oz of chocolate chips in a medium bowl with 1/4 cup flour (would also add nuts if desired at this point). Add this to chocolate batter and pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake (I only baked an additional 7 minutes, but I also have a convection oven which bakes faster). Allow to cool, refrigerate and cut into squares.

Tacos al Carbon

I have found that the quality of steak really makes a difference in dishes like this.  I went ahead and bit the bullet, buying the pricier flank steak.  Boy, was it worth it.  Yum!  These were tasty!  I did make some changes, but you can find the original recipe here at cooking light.

Tacos al Carbon

1 med red bell pepper, sliced in strips
1 med onion, thinly sliced
1 lb flank steak, sliced thin
1 t. chili powder
4 oz diced canned tomatoes (I used frozen fresh tomatoes from my garden)
2-1/2 t. olive oil
3/4 t. salt
juice of 1 lime
8 garlic cloves, minced
8 (6 inch) corn tortillas

For garnish
Avocado slices
cilantro
fat free sour cream

Heat a pan to medium high.  Coat with 1 t. olive oil.  Add bell pepper and cook about 4 min.  Add onion and 1 clove garlic, saute until vegetables reach desired tenderness (I like mine a little crunchy).  Remove from pan and place in a large bowl.

Add steak to pan with remaining olive oil and cook until almost done.  Add tomatoes, lime, salt, remaining garlic, and chili powder.  Stir to coat.  Add pepper mixture until mixed.  Serve on warmed tortillas with garnishes
of your choice.

Delicious dinner rolls

I have never successfully made tasty rolls…until I tried this recipe. These are fabulous. I froze the cooked rolls and they are still very good when thawed.
Original recipe can be found on How Does She.

Ingredients

• 1 1/2 cups of milk
• 3/4 cup + 1 Tablespoon Sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups of warm water
• about 9-10 cups of all purpose flour
• at least 1 cup of butter

Instructions

*Please note I did NOT hand mix these rolls. I'm way too lazy. I used my Bosch and just barely mixed it. 

1. Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.
2. add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.
3. Make sure your milk mixture is just warm, not boiling and add the yeast mixture!
4. Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.
5. At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it rise.
6. When your dough is close to raising completely, butter 2 cookie sheets and set them aside.
7. Let the dough raise until it has doubled in size.
8. Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.
9. Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.
10. Cut the dough into quarters using a pizza cutter.
11. Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.
12. Roll the dough starting with the wide end of the triangle
13. Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!
14. Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.
15. While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze.

Beef Daube Provencal

This was tasty.  I made a few simple changes.  Patrick suggested it would be good with garlic mashed potatoes instead of egg noodles.  I concur.   (picture from Cookinglight.com.  Original recipe Here.)

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 2 lbs beef stew meat
  
  
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided $
• 1 cup red wine $
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup lower-sodium beef broth
• 
  
  
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14.5-ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

1. 1. Preheat oven to 300°.
2. 2. Heat a small oven safe pot (or dutch oven) over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
4. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.

Filipino Chicken Adobo

This is a recipe from America's test kitchen. The recipe originally called for chicken thighs with the skin. I used skinless, boneless chicken breasts. I am not a big fan of thighs and wanted to eliminate the fat of the skin. It worked out just dandy. I did not take a picture--I am not as fancy as Christina.

-4-6 chicken breasts
-1/2 cup soy sauce
-1 can coconut milk
-3/4 cup apple cider vinegar
-6 garlic cloves
-4 bay leaves
-2 tsp pepper

Directions:
1. Marinate chicken breasts in soy sauce for 30 minutes. Remove chicken breasts, salt and pepper the chicken and brown both sides in a hot saute pan (do not cook all the way through, just long enough to brown both sides). Save the soy sauce.
2. Combine left over soy sauce, vinegar, coconut milk, garlic cloves (whole), bay leaves and pepper, and whisk. Once chicken is browned add sauce to pan with chicken. Allow this to simmer, uncovered. Turn once and cook until chicken is 165 degrees. Remove chicken, cover with aluminum wrap and set aside. Allow sauce to simmer for another 5 minutes, or until slightly thickened. Serve chicken over rice and cover with sauce.

thai peanut noodles

-1 lb chicken breast, cooked and shredded (I actually just cut mine up in bit-sized pieces and drop it in the water with the noodles, once the noodles are about half-way done)

-½ cup smooth peanut butter

-2 tbsp soy sauce

-2 tsp garlic, minced

-1 ½ tsp chile-garlic sauce (more to increase spiciness) 

-1 tsp ginger, minced

-8 oz whole wheat spaghetti

-fresh vegetables (I used about 2 cups: broccoli, carrots, asparagus, squash, etc)

Directions:

Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl. Cook pasta in boiling water and add vegetables, to cook until tender. Reserve 1 cup of pasta water and add to peanut butter mixture. Combine all ingredients. Serve warm or chilled.

*this could be made gluten free by substituting spaghetti for rice noodles and using gluten-free soy sauce

Pork Cordon Bleu

This is a crowd pleaser McKay has fondly nicknamed "Pork Cordon Bleu"

Below the recipe You'll find a video showing how to butterfly a tenderloin and photo instructions on how to create this dish. It's quite easy, but I find it's a bit easier if you've seen the process.

Ingredients:

1 -1 1/2 lb pork tenderloin

4-5 pieces sliced deli ham 

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp rosemary

1 tsp thyme

2 cloves garlic crushed

Olive oil

Directions: first, butterfly the tenderloin. See video below. Once you've made the cuts you can use your fingers to flatten the meat. You want it in one thin sheet. If you cut a whole in the meat, no worries, you will line it with ham so you'll be just fine.

Once you've butterflied your meat, layer with pieces of ham and place parmesan cheese down the center.

 Roll everything up tightly and tie in three places with baking twine (I use floss). Combine salt, pepper, sage, thyme, rosemary and garlic in a small bowl and mix. Using a small amount of olive oil rub the herb mix all over the loin. Heat a saute pan, add a small amount of olive oil and brown all sides of tenderloin. Then place in a 425 degree oven until the meat is 145 degrees. DO NOT overcook, it will dry out your meat. Let rest in foil for 10 minutes prior to cutting, this keeps the juices in.

Whole wheat oatmeal waffles

Your heart will love you when you make these delicious, healthy waffles. I found the recipe on allrecipes and altered it slightly. I serve fresh fruit and fruit syrup on top.

2 eggs, beaten
2 cups buttermilk (you can make buttermilk by using milk + 2 tbsp vinegar or lemon juice. Allow this to sit for 5-10 minutes)
1 cup oats (not quick)
2 tbsp brown sugar
1 tbsp vegetable oil
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Combine buttermilk and oats and let sit for 30 minutes (you can skip this step by using quick oats. I prefer non-instant oats because they have more fiber). After 30 minutes add the eggs (beaten) and oil.
2. Combine flour, brown sugar, baking soda, baking powder and salt. Combine with wet ingredients.
3. Pour batter into waffle iron and cook to perfection.

*I have found that because I used freshly ground whole wheat the waffles often turn out flat. If this happens simply add 1/4 cup white flour. These waffles should puff up while cooking and be thick. Batter will be very thick.
Makes  6 waffles

Chicken, Feta, and Sun Dried Tomato Wraps

Amy made these and found them delicious.  Perfect item to make ahead, wrap, and store in the fridge.  Easy to grab and go!

Serves 4/324 calories

• 2 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup sun-dried tomato dressing
• 8 sun-dried tomatoes (not oil packed)
• 1 cup boiling water
• 1/3 cup crumbled feta cheese
• 4 cups loosely packed torn fresh spinach
• 4 (10 inch) whole wheat tortillas
• 1/4 cup sun-dried tomato dressing

Directions

1. In a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. Seal, and refrigerate for several hours.
2. Preheat grill for high heat. Combine sun-dried tomatoes and hot water in a small bowl. Set aside for 10 minutes, drain, and cut tomatoes into thin slices.
3. Lightly oil grill grate. Discard marinade, and place chicken on grill. Cook for 12 to 15 minutes, turning once, or until done.
4. Cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. Toss with remaining 1/4 cup dressing. Distribute mixture between the four tortillas, and wrap. Either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

Herbed Chicken Parmesan

Although I don't usually like to use bottled pasta sauce, this dish is really quite tasty.  Thanks again to Mary the dietician.
(4 servings)
1/3 cup fresh grated Parmesan (divided)
1/4 c. dry breadcrumbs
1 T fresh parsley
1/2 t dried basil
1/4 t salt, divided
1 large egg white, beaten
1 lb boneless skinless chicken breasts
1 T. butter
1-1/2 cups bottled tomato basil pasta sauce (I used natural directions brand)
2 t. balsamic vinegar
1/4 t. pepper
1/3 cup shredded Provolone cheese

Preheat broiler

Combine 2 T of parmesan, breadcrumbs, parsley, basil, and 1/8 t. salt in shallow dish.  Place egg white in another dish.  Dip chicken in egg white, then in breadcrumb mixture.  Melt butter in a large skillet.  Add chicken, cooking until done.  Set aside.

Combine 1/8 t salt, pasta sauce, vinegar, and pepper in microwave safe bowl.  Cover and heat for 2 min or until warm.  Pour sauce over chicken in pan.  Sprinkle with remaining Parmesan and Provolone cheese.  Broil 2 min or until cheese melts.

Maple Mustard Pork Tenderloin

Another easy and delicious recipe from Mary the dietician.

Makes 4 servings

3 t dijon mustard, divided
1/2 t. kosher salt
1/2 t. pepper
1 lb pork tenderloin, fat trimmed
2 t. canola oil
1/4 c. cider vinegar
3 T maple syrup
1-1/2 t chopped fresh sage (or 1/2 t dried)

Preheat oven to 425.
Combine 1-2 T mustard and pepper in a small bowl; rub all over pork.  Heat oil in large overnproof skillet over med heat.  Add pork and brown on all sides.  Transfer pan to oven and roast until meat therm registers 145 degrees-- about 20 min.  Transfer to cutting board and let rest 5 min.

Place the skillet over med heat-- add vinegar, and boil, scraping any browned bits w a wooden spoon.  Whisk in maple syrup and 2 T mustard.  Bring to a boil.  Reduce heat to a simmer and cook until sauce is thickened.  Add sage

Slice the pork. Serve tossed with sauce.

(4 oz= 225 calories)

Whole Wheat Bread (Marcia Wilson)

This bread is the best homemade whole wheat I've tried.  It is from Mb's mil, Marcia.  You can make the entire recipe if you are using a Bosch mixer, but make sure to half it if you use a Kitchenaid.  

Whole Wheat Bread

8 cups whole wheat flour

1 cup wheat gluten

¾ cup honey

¾ cup oil

5 tsp salt

3 cups hot water

White flour as needed (generally 2 cups)

4 tbsp dry active yeast

1 tbsp sugar

1 ½ cups warm water

Directions: Mix wheat flour, gluten, honey, oil, and salt. Once combined at 4 cups hot water. Combine 1 ½ cups warm water, sugar and yeast, let proof. Once yeast has proofed add it to the rest of the ingredients. Add flour until the dough is able to be kneaded. Knead the dough until it is smooth and elastic. Place a large bowl coated with oil and let raise until double or 1 hour. Then punch a hole in the dough and push out all the air bubbles. Divide the dough equally and place in loaf pans. Cover with a clean dish towel and let raise about 30 min. Bake at 350 degrees until the internal temperature of the bread is 200 degrees (about 30 min).

Cashew Chicken II

This recipe came from the book Great Food Fast.  It was fast, easy, and had a great flavor.   I suggest adding another green vegetable to the dish, but it's also good without one.

1-1/2 lbs (3-4) chicken breast, cut into 1 inch cubes
1 T. cornstarch
Salt and pepper
2 T. olive oil
6 cloves garlic, crushed
8 scallions (green onions) chopped, with white and green parts separated
2 T rice vinegar
3 T hoisin sauce (find this by other Asian foods-- it's in a jar)
1/4 c raw cashews toasted
White rice, cooked.

In a ziploc bag, toss chicken and cornstarch until chicken is coated, also add 1/4 t. each of salt and pepper.
Then, cook half the chicken in 1 T. of oil.  Remove chicken,  cook the other half of the chicken in remaining oil, adding garlic and white part of scallions.  Return all chicken to the pan and  add vinegar, cooking until just evaporated (about 30 sec.).  Add the hoisin sauce and 1/4 c. water, cooking until completely coated.  Remove from heat and stir in scallion greens and cashews.  Serve immediately over white rice.

Creamy Chicken Noodle Soup with Homemade Noodles

Comfort food.  It's a must, especially this time of year, and so I give you one of my favorites.  It is quick, easy and oh so good.  I have made this soup with Grandma's brand noodles (in a bag, by shelf pasta) but they take forever to cook.  I've also used frozen noodles-- I think they're intended for Asian food but they work well.  I have to admit that the homemade noodles trump all.  Make them prior to starting the soup because they are easier to handle when they've dried out a bit.

Noodles (from KSL Studio 5)
1 c. flour
1/2 t. salt
2 eggs
2 T. milk

Stir together flour and salt. Make a well in center of flour; add eggs and milk; using a fork, stir together eggs and flour until well mixed. Add additional flour (or milk, one teaspoon at a time) to produce a dough stiff enough to handle. Dough should still be soft, but not sticky to the touch. Form dough into a ball, flatten on a floured surface, and knead until smooth. Divide dough in half; roll each half out on a floured surface into a 12-inch circle or to desired thinness. Allow dough to rest 10 minutes before cutting. Cut noodles 1/4-inch wide and 2 to 5-inches long.


Soup
3 chicken breasts, poached and cut into bite sized pieces
1-1/2 c. chopped carrots
Celery (Optional, what's the point of celery?  Perhaps to add some color?)
1/2 onion, diced
16-24 oz chicken broth
3 cans cream of chicken soup
1 can evaporated skim milk
Pepper to taste

Mix cream of chicken soup, chicken broth, and skim milk (note,  I always end up adding more liquid because I don't like the broth to be overly thick.  I've also used regular milk and it works fine but the evaporated variety is just a little thicker).  Heat in large soup pan and stir until bubbling.  Add onions, carrots and chicken and cook until carrots are somewhat tender.  Add noodles a few at a time (they cook quickly) but don't overcook.  Serve in the traditional soup fashion.