Braised Ginger Beef

During your trips to the supermarket, do you even give any attention to the recipe cards that the store gives out for free?  When I run out of fresh ideas, I check out those recipes and buy all the ingredients from the store.  They usually put these recipes together to promote their items (doesn't really mean you have to buy the exact brand).

Here's one of those supermarket recipes I found.

Ingredients

1 1/2 lbs beef (chuck roast or ribs cut into 1 1/2 inch cubes)

1 onion, chopped

3 tbsp. light soy sauce

2 tbsp. hoisin sauce (can be found in the asian section of your grocery)

1 tbsp. grated ginger

2 cloves garlic, minced

1 1/2 organic beef broth

8 oz shiitake mushrooms, thinly sliced (you can also use dried shiitake mushrooms and soak them in warm water for 30 minutes)

2 tbsp. cornstrach

2 green onions, chopped (for garnish)

Directions

In a large bowl, combine beef, onion, soy sauce, hoisin sauce, ginger and garlic.  Rub marinade on the beef.  Cover and marinate for 8 hours.

Transfer marinated beef mixture to a slow cooker.  Add broth and stir.

Cook on low for 10 hours or until beef is tender.  (Temperature could be increased if you want a shorter cook time)

Increase heat to high and add mushrooms.

In a small bowl, make a slurry by combining cornstarch with 2 tablespoons water.  Add slurry to the tenderized beef. Cook until the sauce thickens.

Top with green onions and serve with steamed rice.

Citrus Chicken Teriyaki

Don't you have days when you wonder how much sugar you are taking? I am not really a big dessert eater and I don't use refined sugar on my oat bran every morning.  But my husband noticed that I have a thing for slightly sweet savory dishes. I must admit that I put a teaspoon or two of brown sugar on my spaghetti ( just because I don't want it too tart) and some other dishes.

A few months back my doctor told me that due to all the medicines I have been taking for the pain (from a car accident three years ago), it has affected my liver and my blood pressure and I am pre-diabetic.

Anyway, I try to regulate my sugar and that is why I make almost everything from scratch so I can monitor what ingredients I put in the food I eat.  Teriyaki is one of my favorites but it has way too much sugar.  I found a recipe that substitutes sugar with fresh orange juice.  The natural sweetness of the orange replaces the sugar called for in  this dish.

This is not like your regular teriyaki that is way too sweet.  This recipe just has a hint of sweetness but not too overpowering (that you think there's candy in you food).

Hope you enjoy this version.

Ingredients

1/4 c low sodium soy sauce (or gluten free Tamari)

2 tbsp orange juice

1/2 tsp. ginger, peeled & grated  (or 1/8 tsp ginger powder)

1 garlic clove, chopped

pinch cayenne

2 pounds chicken

salt and pepper

Directions

Get a gallon resealable bag.  Combine soy sauce, orange juice, ginger, garlic and cayenne.  Set aside.

Remove the skin from chicken.  Season with salt and pepper.  Place chicken slices in the gallon plastic bag.  Seal bag and turn to coat chicken with the marinade.  Refrigerate for at least 2 hours or overnight (for best results).

Brush grill rack with oil (or with cooking spray).  Preheat grill to 300 degrees F or to medium heat. Remove chicken from marinade. Place chicken on grill and grill cover for 50 to 55 minutes (depending on the thickness of the chicken) or until no longer pink in the middle.

You can also fix this in the oven at the same temperature.

Serve with brown rice and a side of grilled vegetables.

Chicken with Zucchini and Black Olives

Where I grew up, there were no zucchinis.  Never tasted one until recently.  I don't care for cucumbers and a zucchini just looks like it so I never really gave it too much attention.

My very first taste of zucchini was from a dish given by our neighbor.  She gave us a bowl of stuffed zucchinis.  It was not the greatest but at least I got to try it.  They are kosher so they cook everything for a long time.

One day while at the store, I saw these beautiful baby zucchinis.  The skin was a beautiful green color, no blemishes and very shiny. I bought just half a pound. My next step was to find a recipe that had zucchinis and I found this recipe.  The good thing with this recipe is that I had everything on hand (yes I did, even the feta cheese).  The original recipe called for boneless chicken thighs and that's how I fixed it the first time.  But we had a guest for dinner that day so I wasn't really able to take good photos.

On my second try, we only had chicken legs which I think works great too. The original recipe called for feta cheese sliced to half an inch cubes.  I found the feta cheese sliced too big a bit overpowering and it takes away the taste of the chicken, lemon and zucchini.  The second time around I used crumbled feta.  It just complements the dish just right and balances everything. Did I mention that the baby zucchinis were awesome?  They were sweet and slightly buttery.  Nothing like a cucumber or a squash.  It is a must try vegetable!

Here's some more interesting facts about the zucchini.  Zucchinis are great diet food.  A cup has 10% of your daily fiber requirement.  It only has 36 calories per cup.  The fiber in zucchinis help lower cholesterol and lowers your blood sugar. It also help with constipation.  The high amounts of fiber in zucchinis aid in flushing out carcinogenic toxins in the colon and is great for the prostate. Other benefits include heart attack and stroke prevention, anti-inflammatory and lowers blood pressure. (http://www.healthdiaries.com/eatthis/8-health-benefits-of-zucchini.html)

Ingredients

2  tbsp. extra virgin olive oil

1  lemon, zested then sliced

1 1/2 lbs. chicken legs (you can use breasts or thighs too)

1/4  tsp  sea salt

1/8  teaspoon  black pepper

2 garlic cloves, sliced

1 tbsp oregano, chopped

2  medium zucchinis, sliced (do not peel them)

1/2 c black olives

1/3  cup  (about 2 ounces) crumbled Feta

Directions

Heat oven to 400° F.

Drizzle ½ tablespoon of the oil on the chicken. Season with salt, pepper and oregano.

Arrange the chicken on the pan. Top with garlic slices, lemon slices, olives and zucchinis.

Drizzle the rest of the olive oil.  Cover with aluminum foil and bake for 15 to 20 minutes.

Remove the aluminum foil cover and add the feta cheese.  Put it back in the oven and cook for an additional 10 minutes.

Serve with crusty rolls.

Skirt Steak with Basil Garlic Aioli and Caramelized Onions

Skirt steak is a cut of meat known mostly for it's flavor.  It is the boneless part of the flank, trimmed of fat. Because the skirt steak tends to be tough, it should not be cooked for a long time.  But it does not mean that you cannot use it for other dishes other than fajitas, stir fry or Bolognese.  It could also be braised and cooked for a long time for other types of dishes.

Today, we are grilling or pan searing it for a few minutes (because I had a long day at work and I do not really want to cook something that requires a long wait).

Another fast and simple dish.  That only thing that took long was the caramelized onions which I half cooked ahead of time (and stored in a jar and placed the fridge) and finished it alongside my steak.

Just a side story about onions.  I used to "hate" them.  I had a childhood phobia of onions.  My father used to force us to eat them raw and I would always throw it out (after he walks away).  From then on, I would always remove them from any dish before I eat. Even if they are minced, I would take them out. My husband knows not to offer me "anything" with onions.  It is also one reason why I do not eat McDonald's burgers or any burger that has onions.

Things changed when I first made this dish.  I had to make caramelized onions.  I used the most expensive onions I have purchased in my entire life.  They were organic sweet onions from one of the health stores near where I live.  I had a lot and didn't know what to do with them so I caramelized it. And that changed my feelings about the humble bulb.  After caramelizing, it was so sweet and just melts in your mouth!  Then the love for onions started.  Only cooked onions though, hahaha.

I found out that onions are anti-cancer, anti-bacteria, anti-oxidant, anti-fungal and anti-blood clotting properties. It protects our body against cardio vascular diseases. It is also said to provide relief in the treatment of coughs and colds, asthma and bronchitis. (http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-onion.html)

I found this recipe from www.artofmanliness.com.

Ingredients 

1 lb skirt steak, trim any fat and membrane
Extra Virgin Olive Oil
Sea Salt
Black Pepper, freshly cracked

Rub the steak with olive oil.  Season it with sea salt and freshly cracked pepper.

Cook steak on a grill or fry pan.  Cook for 2-3 minutes per side for medium rare, depending on the thickness of the steak. Remove steak from the heat and let it rest for 5 minutes.

Cut against the grain and assemble your sandwich.

Garlic and Basil Aioli
1/4 c mayonnaise
1 garlic clove, minced
1 Sea Salt
1 tsp fresh Basil, minced
dash of Worcestershire

Combine all ingredients in a small bowl and set aside until ready to use.

I prepared the caramelized onions ahead of time (way ahead of time)

Caramelized Onions
2 tbsps Extra Virgin Olive Oil
2 large yellow sweet onions, sliced                                                                                                          pinch of sea salt

In a skillet over medium low heat, combine oil, onions, & salt and sauté for 30-45 minutes, stirring on occasion until onions are browned and tender.  Set aside.

Building your sandwich

Slice your bread in half ( I used Hawaiian Sweet Rolls- you can use French bread or a baguette too).

Slightly toast it to give it a little bit of crunch and color.

Spread your aioli on each side of the bread.  Slice your steak across the grain and layer it on your bread.

Top with caramelized onions.

"Kofta" Kebab - Grilled Ground Meat on Skewers

"Kofta" is the Middle Eastern version on a meatloaf.  It usually prepared in a "ball" form using ground meat - usually beef or lamb.

"Kebab" or Kabob on the other hand refers to meat in a skewer cooked over or next to flames. Nowadays, depending on preferences and diets, "kebabs" are fixed using other ingredients such as goat, chicken, turkey, pork, fish, seafood, falafel or even tofu.

We like to explore different tastes and flavors so we tried the Middle Eastern traditional Persian Kofta Kebab since all the ingredients that it needed were handy.

A simple healthy and quick dish, not to mention flavorful.

Ingredients

1 lb ground lamb (you can also use beef, chicken, pork or turkey)

1 large onion, minced

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

wooden skewers soaked in water

Directions

Pre-heat grill to around 350 degrees.

In a large bowl mix onion, egg, salt, pepper and cinnamon.

Add meat.  Mix until all ingredients are well incorporated.

Pour a little bit of oil in you palms and take a handful of the mixture and form it around the skewer.  Make a sausage like link wrapped around the skewer.

Grill kebabs until cooked through (about 6 minutes).

Serve with lemon wedges, hummus, rice or pita bread.

Greek Chicken (Turkey) Kabob

I always make sure that we always have chicken and turkey in the house.  Lately, when we are not too busy, we marinate our meats in advance so when we need it, we will just thaw it and toss it in the grill or oven.

Since it was Labor Day, we tried to keep the tradition of grilling on this holiday but opted for the healthier version.

Ingredients

2 lbs turkey or chicken (breast or thigh), sliced thinly into medallion sizes
1/2 cup olive oil
2 freshly squeezed lemon juice
3 large garlic cloves, minced
2 tbsps Dijon mustard
2 tbsps dried oregano
1 tsp dried thyme
2 tbsps chopped fresh parsley
1 tsp freshly ground black pepper
1 tsp dried rosemary

Directions

In a large bowl put all ingredients (except the turkey/chicken). Mix until well incorporated.

Add turkey/chicken slices and mix until slices are well coated.

Cover bowl with plastic wrap or transfer to a resealable bag.

Marinate for 4 hours to overnight.

When ready to cook, leave the marinated turkey on your counter until it reaches room temperature.

Meanwhile, soak skewers in water to avoid burning.

Preheat grill medium-high heat

Thread the meat in skewers.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, and baste with leftover marinade.

Cook until meat is cooked through.

Cucumber & Yoghurt sauce

1/2 cup sour cream
1 tbsp mayonnaise
1/2 tsp minced garlic or garlic powder
juice of half a lemon
1 medium cucumber peeled, seeded, peeled and finely chopped, or grated
1/2 tbsp salt (for cucumber)
salt and pepper to taste
Directions:

Put the cucumber in a bowl and sprinkle with a little salt.

Let rest for 10-15 minutes to allow extra juices to escape the cucumber.

With a paper towel, gently squeeze juices from the cucumber.

Put the rest of the ingredients in the bowl and mix well (I don't rinse the cucumber).

Add salt and pepper to taste.

Refrigerate for a couple of hours prior to using (if you can).

For a smoother sauce, put in blender and pulse for a few seconds.

Sugar Cookies

My sister had her baby shower a while back.  I asked her if she wanted me to make her anything for the party.  I told her it had to be able to survive shipping (she lives in the West Coast and I am in the East Coast). She requested that I make her some onesie cookies. I have not made any before so I thought this was going to be an adventure.  She was very particular about what design she wanted too.  She wanted it pink with polka dots.  She's not too demanding, is she?  Well, I guess they liked it. She had one after she opened the box and my brother -in-law couldn't stop eating (my sister had to pry another one away from him, hahaha). The baby was born a few days ago and I am flying to see my new niece, Hannah Reese.  My brother-in-law has a special request though,  if I can make more of the cookies .....

Here's my sugar cookie recipe.

Ingredients

2 1/2 c butter at room temperature
2 c sugar (I don't like it sweet so I only put 1 cup)
2 large organic eggs
3 tsps pure vanilla (or seeds of 1 vanilla)
5 cups flour
1 tsp salt

Directions

Place butter and sugar in your mixing bowl and with an electric mixer cream on low to medium speed for about a minute.  Scrape down the sides and mix again for a few more seconds.   Do not over mix the butter and sugar.  We do not want to incorporate too much air into the dough.

Slowly add the eggs one at a time and mix.  Remember to scrape down the sides of the bowl.  Add the vanilla.

On a separate bowl, sift the flour & salt.

Add all the flour to butter mixture and mix on low speed for 30 seconds.  Again, do not over mix.  We do not want to activate the gluten in the flour.  It will make the dough tough.

Roll the dough between two sheets of parchment paper.  Roll it to a quarter of an inch thick.  Place the rolled dough on a baking pan and put it in the fridge for 1 hour.

With you favorite cookie cutter, cut out your cookie shapes.  Put the cookie shapes back in the fridge for another 10 minutes.  Scrap cookie dough could be rolled again and cut into shape.

Pre-heat oven to 350 degrees F.

Bake cookies between 8-12 minutes or until the edges turn slightly golden brown.

Cool your cookies and decorate.


Note - The regular recipe has 1 tsp of baking powder.  But I have noticed that baking powder makes the dough rise and sometimes changes the shape.  I have completely eliminated it in this recipe.  You can add 1 tsp if you want to stick to the original recipe.


to be continued ......  How to decorate sugar cookies