Celery and Beef Stir-Fry

We are big Chinese stir-fry lovers here.

And my favorite is always hot and sweet.

This isn't really that, but it's really good anyway. (though I did add some heat)

The key is the celery. The rest you can fudge as your tastes incline you.

INGREDIENTS:

1 lb. lean, well-trimmed sirloin, flank or chuck steak, sliced thinly against the grain

1/4 tsp. baking soda

2 T. water

1 T. low-sodium soy sauce

1 T. sherry (optional, but only if past Induction Phase)

3 T. oil of your choice (I used 5o:50 olive & coconut oil)

4 oz. onion, sliced in thin wedges

2 Serrano chiles, minced

3 stalks celery, sliced on the diagonal

5 dried oriental mushrooms, soaked 1/2 hour to re-hydrate/soften, sliced (avoid using the tough stem)

2/3 c. sliced water chestnuts, drained (I sliced in halves)

2 large cloves garlic, minced

1 tsp. fresh ginger root, minced

3/4 c. homemade beef bone broth or other available beef broth/pan juices

1-2 tsp. Sambal Oelek chili sauce or Sriracha Sauce

2 T. more low-sodium soy sauce

1 T. homemade Hoisin Sauce

OPTIONAL:  light dusting of xanthan gum to thicken if desired

INSTRUCTIONS:

Place the first 5 ingredients in a bowl.  Mix well with a spoon or hands to coat the meat.  Let sit for 20 minutes only!  This tenderizes tougher cuts of meat typically used in Chinese stir-fries.  In another small bowl, stir together the sauce items: garlic, ginger, beef broth, chili sauce, soy sauce and Hoisin sauce.  When meat has been tenderized for 20 minutes, you’re ready to cook!  Heat a non-stick wok or skillet over high heat.  Add cold oil and then immediately dump in the beef.  The famous saying in Chinese kitchens is “Hot Wok, Cold Fat” to avoid the meat sticking to the pan.  Stir fry only 2 minutes to seal the surfaces of the meat.  Then add the onion and celery and chiles and continue to stir-fry another 2 minutes or until they just begin to soften.  Next add the mushrooms and water chestnuts. Stir fry for 1 minute.   Add the liquid sauce ingredients and simmer 1-2 minutes.  You can thicken with 1 light dusting of xanthan gum if you like your sauces thicker, but that is optional.  Stir one minute longer to let your thickener develop and do its job.  Serve at once.

SERVES: 4

NOTES: Add other veggies if you desire.

SOURCE: Buttoni's Low Carb Recipes

Rao's Famous Lemon Chicken

Rao's, as some may know, is a small but very famous restaurant in NYC. They don't take reservations and "regulars" are given total priority with others waiting for sometimes years to get a table.

I never did.

But I bought their cookbook some years ago, and made their amazing Lemon Chicken.

You need to make this recipe.

You will love it.

INGREDIENTS:

• 1 regular young chicken whole
• 2 c fresh lemon juice
• 1 c olive oil
• 1 tbsp red wine vinegar
• 1 1/2 tsp minced garlic
• 2 tbsp fresh oregano
• salt and pepper
• 1/4 c chopped parsley

INSTRUCTIONS:

1. Slice the chicken in half by taking out the backbone and dividing the breast. Lay on a sided cooking tray (not a sideless cookie sheet) after drying with paper towels. Place uncovered in the fridge for 4-8 hours (this is my doing, since I like the crispy skin and drying the skin enhances that)
2. Meanwhile, squeeze the lemon juice (I needed 12 lemons). Add everything but the parsley and set aside.
3. When ready to cook the chicken: preheat the broiler for 15 minutes. Then place the chicken uncovered under the broiler and broil for about 30 minutes or until well browned (charred bits are perfect), and the juices are clear. 
4. Remove the chicken from the broiler and remove to a butcher block and cut into individual pieces, cutting each 1/2 breast into three pieces. Return to the cooking tray, pour all the lemon "sauce" over the meat and return to the broiler for about 5 minutes, just until the lemon sauce starts to get bubbly.
5. Remove to a serving platter with a bowl of the "sauce" on the side to drizzle across the meat. Sprinkle with parsley.

SERVES: 4

NOTES: A cup of the lemon sauce would probably suffice, so don't worry overmuch if you don't get to a full cup. Adjust the oil and seasonings accordingly if using less. Also we had most of the sauce left, so I dumped it in a freezer container. Since the meat was already cooked, I figure it's not contaminated, and even so, it can be easily brought to a soft boil before using again. It will certainly speed up the second time you make it, and you will make it again. 

SOURCE: Adapted slightly from Rao's Cookbook.

Tomatoes with Capers, Olives, and Roasted Veggies

I love Italian pasta dishes. I love to make Italian sauce. I have no idea why, but I love working with garlic and olives and olive oil, tomatoes and well, I could go on, but the recipe is what you seek.

This is versatile, something I dote on in recipes. Swap out most any of the veggies for any other you wish. I like to roast them since I think it brightens their flavor.

This doesn't take as long as you might think and most of it can be made earlier in the day.


INGREDIENTS:

• 3 cloves garlic, microplaned.
• EVOO- 3 tbsp or so
• 2 tsp capers, rinsed and chopped
• 1/2 c olives, chopped
• about 1 cup of diced tomatoes (canned or fresh-keeping as much of the juice if fresh as possible)
• 1 tsp hot pepper flakes
• salt and pepper to taste
• About 2 c of a variety of roasted veggies such as green beans, eggplant, zucchini, onion, asparagus, etc. ( Cut up the veggies, place in a plastic bag, add EVOO - a few dashes - shake and spread on a parchment cookie sheet. Roast at 425 until soft and charred)
• 1/2 lb of some meat, such as Italian sausage, diced chicken (roasted), kielbasa, ham, etc. diced.
• 2/3 lb of pasta of choice, done al dente
• 1/2 c breadcrumbs, freshly made
• fresh Parmesan cheese

INSTRUCTIONS:

1. Place a tbsp or so of the EVOO in a saute pan and put the garlic in, sauteing until garlic is fragrant. Do not burn. 
2. To it add the tomatoes, capers and olives, salt and pepper and hot pepper flakes. Turn on very low and saute until most of the liquid has been evaporated. At this point you can cover, turn off the heat and leave until ready to eat. The rest is just warm up.
3. In salted water, bring the pasta to a boil and cook until al dente. 
4. Add the roasted veggies and meat to the sauce, and combine.
5. Add the pasta to the sauce and mix well, heating through, using a bit of the pasta water if necessary to loosen the sauce. 
6. Sprinkle with the breadcrumbs.
7. Serve the Parmesan at the table.

SERVES: 3

NOTES: Do without meat if you prefer. And you can also leave out all the roasted veggies and just serve very plain. This works best with really good fresh tomatoes. I would still consider adding onions to this, since I find it hard to make tomato sauce without onion. You might use a shallot instead. 

SOURCE: Sherry Peyton

Cauliflower Pizza Casserole

The basic recipe for this is all over the place, and I immediately saw possibilities for improving it quite a bit, so I claim this as entirely my own at this point.

This actually was really good, and I think it should freeze well, making it a great leftover dish as well.

Make your own changes as your pizza desires move you.

INGREDIENTS:

• 1 head of cauliflower, chopped up into bite-size pieces and placed in a bowl with about 1/2 c of water and microwave until just pierceable by a fork. Drain and cool. 
• 1 cup diced onion
• 1 c diced mushrooms
• 1 c diced green pepper
• 21 pieces of pepperoni, divided 12 and 9
• 1- 1 1/2 c cauliflower "crumbles" either taken from the original head or bought separately
• 2 tsp dried oregano (or 2 tbsp fresh)
• 1 tsp granulated garlic
• 1 tsp red pepper flakes
• 2 tbsp butter
• 1/2 c beef broth
• 1 1/2 c cream
• 2 tbsp cornstarch
• 2 cups shredded mozzarella + 2 more cups

INSTRUCTIONS:

1. Prepare the head of cauliflower as directed. 
2. Put the onion, mushrooms and green pepper into a saute pan with a bit of EVOO and saute until softened and translucent. Set aside.
3. Place the 12 pieces of pepperoni in a food processor and whirr until minced. Add the crumbles, oregano, garlic and pepper flakes and pulse until well mixed. 
4. In a sauce pan, melt the butter, add the broth and cream, stirring and bring to a boil. Boil on low for about 10 minutes, then add the cornstarch and mix in well. As it thickens, add the first of the 2 cups of cheese. Melt the cheese and mix well. 
5. Add salt and pepper to the cheese sauce to taste. 
6. Butter a casserole dish.
7. Spread the microwaved cauliflower over the bottom.
8. Add the onion/mushroom/sweet pepper mixture to the top and spread evenly.
9. Pour the cheese sauce over all and spread around. It will be pretty thick. 
10. Cover the top with the remaining 9 pepperoni (use more or less depending on the shape of your casserole)
11. Cover the entire thing with the last 2 cups of cheese.
12. Place in a 350 oven for about 50 minutes or until bubbly. (covered with foil)

SERVES: 6

NOTES: Change any of the veggies depending on how you like your pizza. Tomatoes are fine, but they will provide more liquid into the casserole so be careful. Use sausage, bacon, hamburger etc for the meats, and other veggies if you desire. 

SOURCE: Sherry Peyton

Bellagio Chicken

This is a bit more time consuming that most, but it was sure worth the effort.

If you look at Google images, you will find this dish displayed in a lot of different ways, so I think the recipe is a bit fluid.

I've done it the way it works for me, and as I said, this was a terrific meal with just some nice broccoli as a side. a small salad or a bit of bread would be fine additions as well.

If you do lots of the little jobs early, the actual coming together of the dish is quite easy and manageable. So do give it a try.





INGREDIENTS:

• 1 lg chicken breast, split and filleted.
• 2 egg whites
• salt and pepper
• juice of one lemon
• 1tsp dried oregano or 2 tbsp fresh
• 1/2 c flour, seasoned with salt and pepper and granulated garlic 
• bacon, 4 pieces, diced
• 1 shallot, minced
• 2 lg cloves of garlic
• 1/4 c pine nuts toasted
• EVOO
• 2/3 c fresh basil
• 1/2 c Parmesan cheese with more for top dressing
• 2/3 c cream
• 3 tbsp butter
• salt and pepper to taste
• 1 lb linguine

INSTRUCTIONS:

1. Pat the chicken dry, then place in a plastic bag and add egg whites, lemon juice, oregano and salt and pepper. Massage around the fillets until it is all nicely covered and then set aside for at least 30 minutes, and up to over night. 
2. Fry up the bacon in a large saute pan and remove with slotted spoon to paper toweling to drain.
3. Add the shallots and and garlic to the bacon grease (remove all but about 2 tbsp), and saute slowly until softened. Remove to a small bowl. 
4. Toast the pine nuts in a small fry pan, just lightly browning, then set them aside.
5. Chop up the basil and add the 1/2 c of Parmesan cheese. Drizzle with about a tbsp of EVOO. Set aside in a bowl. 
6. Dredge the chicken pieces in the seasoned flour and saute until done, browning nicely on both sides. Remove to a separate plate.
7. To the pan, add the cream, heat to a slow boil, then add the butter, a pat at a time, until the sauce thickens a bit.
8. Add the chicken back to it, and the pine nuts. Warm.
9. Cook the pasta and drain. Add the basil-Parmesan to the pot and stir until pasta is drained with the basil and cheese. 
10. Plate with a foundation of the linguine, topped by the chicken piece, then some of the sauce, and top with some grated Parmesan and some of the bacon bits. 

SERVES: 4

NOTES: You can use prosciutto in place of the bacon, or use a good ham, very very thinly sliced. You can skip the basil/cheese/pine nuts by using a commercial pesto sauce. Sauteed arugula can also be place on top in addition if you want even more pizzazz. 

SOURCE: Sherry Peyton

Pad Kee Mao

• This was a big hit and it's fairly easy to do as well, making it a perfect weekday main dish offering. Hope you like it. 
• 
  
• 4 tablespoons fish sauce
• 2 tablespoons dark sweet soy sauce
• 1 teaspoon rice vinegar
• 6 cloves garlic
• 5 Thai chiles
• 3 tablespoons vegetable oil
• ½ cup sliced onion
• 1 pound ground pork
• 1 red bell pepper, sliced
• 12 ounces wide rice noodles
• 2 handfuls Thai basil
• Lime wedges, for serving

INSTRUCTIONS

1. Soak the rice noodles in warm tap water for 30 minutes to an hour.
2. Stir together the fish sauce, soy sauce and vinegar, and set aside.
3. Roughly chop the garlic and 3 of the chilies together. Chop the other two chilies, and set aside.
4. Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chile mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce. Cook, breaking up the meat with a wooden spoon, until the pork is cooked through, about 5 minutes.
5. Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.
6. Toss in the basil and the additional two chiles. Serve immediately with a side of lime wedges.

SERVES: 4

NOTES: You could use rice instead of rice noodles, or a Serrano chile instead of the Thai, or other similar chile. 

SOURCE: Platings and Pairings

Cheeseburger Chicken Breast

There are never too many ways to fix a chicken breast, the most versatile of meats.

You can put this together in any number of ways, but we sure liked it this way. Perhaps you will as well.

INGREDIENTS:

• 1 lg half chicken breast, filleted into two pieces.
• 1/3 c or so of ranch dressing, or Caesar, or frankly any other that you like, but it should be a creamy variety.
• 4 slices bacon
• 1/2 c or more of shredded cheese (cheddar or Monterey Jack)

INSTRUCTIONS:

1. Dry the breast fillets and then salt and pepper generously. 
2. Place in a saute pan with a tbsp of EVOO and saute until browned on both sides, 
3. Fry the bacon and then break into small pieces.
4. Remove to a baking dish.
5. Paint the done fillets with the dressing.
6. Place in a 350 oven and cook for about 20-30 minutes or until done.
7. Remove and cover with cheese and bacon pieces. Shut off the oven and then place the chicken inside and leave until the cheese has melted. 
8. Serve.

SERVES: 2

NOTES: Use any cheese you wish, or any salad dressing. 

Source: Adapted from Kevin and Amanda

Sticky Coconut Chicken

Oh gosh were these good. Not hot at all (which you can remedy of course), but nicely charred and crispy with great flavor.

As an appetizer they are simply terrific, but you could easily do these with thighs and make it a meal over rice with some other sides.

In any case, it will please almost all palates.

INGREDIENTS:

• 6-8 boneless, skinless chicken thighs, or 2 lbs of winglets
• 1 cup canned coconut milk
• 1 Tbsp. minced fresh ginger
• 1 tsp. fresh ground pepper
• 1 tsp. red pepper flakes
• 2 jalapenos or serranos, minced
• 1/2 c dessicated coconut
• Marinade chicken in coconut milk, coconut ginger, pepper and chiles at least one hour (I let mine marinade four about four to five hours). Grill on barbecue, or bake in oven.
• 1/2 cup rice vinegar
• 1/3 cup honey, (sugar free if possible)
• 3 Tbsp. soy sauce
• 1 tsp. red pepper flakes

INSTRUCTIONS:

1. Grill or bake in oven. If in the oven, lay out pieces on a rack over a cookie sheet and bake for 30 minutes at 400 degrees. Combine the sauce ingredients, and baste chicken 4 times, twice per side, and place under broiler for 5 minutes each time. 

SERVES: 4

SOURCE: Adapted from Mel's Kitchen Cafe

Chicken Mushroom Bake

This is another versatile and comforting dish that works so well as both main dish and side, depending on how you fix it.

Leave out the meat and you have a wonderful mushroom side dish that is both filling and nutritious. Add some meat, and you have a full main dish.

Hope you enjoy it.

INGREDIENTS:
  For the meat:

• 2 chicken thighs, boneless, cubed
• 1 tbsp fresh rosemary, minced
• salt and pepper
• EVOO

  For the veggies:

• 1 lb assorted mushrooms (if using any dried, hydrate in hot water for 20 minutes before slicing), sliced. 
• 1/2 c diced onions
• 1 c veggies of choice (saute or microwave al dente for hard to cook veggies)

  For the Sauce:

• 1 C cream
• 1/2 c grated parmesan cheese
• 1 C Manchego cheese, grated
• 1 clove garlic, microplaned
• 1 tbsp sage, minced
• 3/4 c ricotta cheese
• Juice of one lemon

1/2 lb pasta of choice, cooked al dente.

INSTRUCTIONS:

1. Put the chicken in a small bowl, sprinkle with the balance of the ingredients for the meat and drizzle with EVOO. Mix well. (Can be done in advance for a few hours)
2. Place in a saute pan and brown well. 
3. Add the mushrooms and onions to a separate pan and saute until mostly cooked through. Add the other veggies at the end, and warm through. 
4. For the Sauce: mix all the ingredients together. (If doing ahead, you can cover and place in the fridge. Add just before popping it in the oven. 
5. Cook the pasta al dente. Drain. 
6. In a good sized baking dish add the pasta, the chicken mixture, the mushroom mixture, and then the sauce. Spread the sauce, mix it all if you wish or merely allow it to sink in as it warms in the oven.
7. Place in 400 oven for 40 minutes or until it's starting to brown on top. 

SERVES: 6

NOTES: You can make this meatless. Add any veggies in addition to the mushroom that you wish. Change any of the cheese you wish. Manchego can be hard to find in non-Hispanic areas so substitute fontina or asiago, or gruyere. You can substitute ground beef for the chicken. You could also add something like corned beef. 

SOURCE: Adapted from NYTimes Cooking

Hamburger Hoagies

I'm always in the market for a good new sandwich. And there always seem plenty to choose from.

I lost the reference to this recipe, but think it came from a A Kitchen Hoor's Adventures, but I couldn't find it on the site, mostly because it's a navigational irritant.

So, I had written down most of the ingredients, and then I added a bit of this and that, and well, it's still not my recipe, but near enough.

We really liked it.

Hope you might as well.



INGREDIENTS:

• 1 lb good quality ground beef
• About 1/2 c of sliced onion
• About 1 c of sliced mushrooms
• 3 tbsp butter
• 1/2 tsp garlic powder
• A-1 sauce (3 tbsp) or 1 tbsp Worcestershire Sauce
• 1/8-1/4 c flour
• 2/3-1 c beef broth
• salt and pepper
• slices of swiss cheese
• 4 hoagie rolls

INSTRUCTIONS:

1. Brown thoroughly the beef. Use a tbsp of oil if necessary (depending on the fat content). If your beef is very lean, you might need to add more (oil or butter) when the beef is done in order to make the gravy. 
2. In a separate pan, add the butter, and the onions and mushrooms and saute slowly until done. Set aside. 
3. Once the beef is done, add more fat if necessary and then sprinkle the flour across the top. Add the beef broth and stir in. Bring to a slow boil until it thickens. Adjust the thickness with additional broth. 
4. Add the A-1 sauce or Worcestershire. Stir in. Salt and pepper to taste.
5. Split the hoagies open and butter on both inner surfaces. Put under the broiler until browned. 
6. Add the onions and mushroom mix to the beef and mix thoroughly and then spoon into each roll open-faced. 
7. Add 2 slices of swiss cheese to each. 
8. Return to the broiler just until the cheese melts. 

SERVES: 4

NOTES: You could add sauteed green peppers to this. Change the cheese to cheddar if you wish, but this will send it in the direction of a Philly Sub. I served this with coleslaw. 

SOURCE: Adapted from A Kitchen Hoor's Adventures

Spicy Korean Meatballs

Asian food is one of my favorites. These meatballs, in a wonderful spicy sauce serves well over noodles or rice. Stir fry some other veggies, or make some potstickers and add a spring roll and you have a great meal.

INGREDIENTS:

• 1 pound ground beef, preferably short rib and chuck
• 1 ½ tablespoons honey
• 1 teaspoon ground black pepper
• 1 tablespoon Asian sesame oil
• 1 tablespoon rice vinegar
• ⅓ cup chopped peeled Bosc or Asian pear
• ¼ cup chopped onion
• ½ tablespoon grated ginger
• 3 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 large egg, beaten
• ⅓ cup dry bread crumbs, preferably whole wheat
• 6 ounces udon noodles or linguine
• 2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
• 3 scallions, trimmed and slant-cut
• INSTRUCTIONS:
• 1. Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
  2. Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
  3. While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
  4. When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve SERVES: 4
  5.  NOTES: you may add more breadcrumbs to make the meatballs a little stiffer. You can also fry these in a small amount of oil if you prefer.
  6.  SOURCE: NYTimes

Eggplant Parmigiano

Eggplant Parmigiano a delightful dish, guaranteed to please even those who are not great fans of eggplant.

Properly made, you might not even know it doesn't have meat!

INGREDIENTS:

• 1 large eggplant
• 2 eggs
• 1/2 c flour
• 1 1/2 c breadcrumbs of choice
• olive oil
• salt and pepper
• About 3 c marinara sauce 
• Mozzarella cheese, shredded (4-6 oz)

INSTRUCTIONS:

1. Slice the eggplant in rounds about 1/2 inch thick.
2. Set up three dishes, one with flour seasoned with salt and pepper, one with whisked egg, and the third with the breadcrumbs (seasoned or not as you desire. Panko is fine, or homemade)
3. Dredge a slice in the flour, then the egg wash and then press into the breadcrumbs on both sides. Drizzle with olive oil.
4. Place on a wire rack over a cookie pan, lined with foil or parchment.
5. Place all slices in a 375 oven and cook for about 30-40 minutes, until breadcrumbs are toasted and crunchy and eggplant has sagged a bit indicating that it is cooked through. Remove and cool.
6. Construct the casserole: Place a thin layer of sauce in the bottom of the casserole, then layer slices of eggplant, more sauce and another layer of eggplant and so on. You should have a stack of eggplant 3 deep. Cover generously with mozzarella cheese. 
7. Place in a 375 oven for about 30 minutes or so until heated through and cheese is nicely melted. Serve immediately. 

SERVES: 4

NOTES: You can use commercial sauce if you wish. You could also use fresh mozzarella or the part-skim variety. If using fresh, just slice into thinnish rounds and scatter across the top, 

SOURCE: Sherry Peyton 

Hunan Beef

We had this yesterday, and it was a great hit. Just lots of nice and spicy beef.

INGREDIENTS:

• 1 tbsp dry sherry
• 1/4 c soy sauce (low salt)
• 1 tbsp cornstarch or flour
• 12 oz. skirt steak or other similar cut, sliced thin across the grain
• 1 tbsp fresh ginger, minced
• 2 cloves of garlic, mashed
• oil for frying 
• 2 chiles (arbol, Thai, etc, minced
• 1 tsp dry red pepper flakes
• 1 tsp cumin
• 3 scallions, chopped
• 1 tsp sesame seed oil

INSTRUCTIONS:

1. Place the first three ingredients in a bowl and whisk until smooth. Place the sliced meat in it and toss until well covered. Cover and place in the fridge for at least one hour and up to 8. 
2. In a wok or suitable fry pan, add the oil. Add as much as you desire (either saute in a small amount or put in more and deep fry the meat. Heat until it's about 350 degrees.
3. Saute the meat until done. Remove with a slotted spoon. Pour off extra oil until you are down to about 3 tbsp or so. 
4. Add the  garlic and ginger and stir rapidly, not letting it burn, until it is fragrant. Add the cumin and scallions, and continue stirring until scallions are just warmed. Add the meat and drizzle over the sesame seed oil. Mix briefly and serve over rice. 

SERVES: 4

NOTES: You can add other vegetables to the wok after the ginger and garlic, such as snow peas, broccoli, etc. Just stir-fry until tender crisp and continue with the recipe. 

SOURCE: Adapted slightly Serious Eats recipe. 

• 
  

Cuban Picadillo

This is a really nice little entree that all ages can enjoy. It's comfort food for sure.

While the list of ingredients is a bit strange, they all go together perfectly.

Hope you enjoy.

INGREDIENTS:

• 1 lb ground pork
• 1 lb lean ground beef
• 2 T water
• 1/2 tsp baking soda
• salt and pepper
• 1 green pepper, cut into 2 inch pieces
• 1 onion, cut into 2 inch pieces
• 2 T vegetable oil
• 2 T dried oregano
• 2 T cumin
• 1 tsp cinnamon
• 6 garlic gloves, minced
• 1 14.5 oz can whole tomatoes, drained and chopped course
• 3/4 C dry white wine
• 1/2 C beef broth
• 1/2 C raisins or 2 T brown sugar
• 3-4 large bay leaves
• 1/2 C pimento-stuffed green olives, chopped course
• 1 T red wine vinegar
• hard boiled eggs

Instructions

1. Chop onion and green pepper. Mix beef and pork with water, baking soda, 1/2 tsp salt and 1/4 tsp pepper in bowl. Set meat aside.
2. Heat oil in large pan on medium-high heat and add chopped vegetables, oregano, cumin, cinnamon and 1/4 tsp salt. Cook until veggies are soft and beginning to brown. Add garlic and cook until fragrant, then add tomatoes and white wine. Scrape up any brown bits until pot is almost dry.
3. Stir in broth, raisins and bay leaves. Reduce heat to medium-low and add meat in chunks. Stir occasionally using fork to break apart meat.
4. When meat is cooked through, discard bay leaves and add olives and red wine vinegar. Season with additional salt and pepper.
5. Serve over white rice and garnish with chopped hard boiled egg.

SERVES; 6

NOTES: You can use other meats, such as chorizo. 

SOURCE: Dangerously Delicious

Corn Pudding Extravaganza

I was inspired by a recipe that treated this as a side. Since I already have a spectacular corn pudding of sorts located here or here, I at first was about to go on by, but the use of cornbread intrigued me, and well, add some meat and you have a meal.

You should understand that this recipe can be altered in many ways to make it your own or to fit the time of year.

So explore and let me know of your great adjustments!

INGREDIENTS:

• 1/2 C each of chopped onions, celery, sweet red pepper, mushrooms. 
• 3 Hatch chiles or Anaheim, or Poblano, roasted, peeled and seeded, chopped
• 1 lb of kielbasa or other sausage of your choice, sliced into bite-size rounds.
• 2 cloves garlic
• salt, pepper, red pepper flakes
• 6 eggs
• 3 c cornbread (homemade please) crumbled
• 1 1/2 c cream

INSTRUCTIONS: 

1. Saute the onions, celery, sweet pepper and mushrooms in about 2 tbsp of olive oil until softened and translucent. 
2. Add the garlic, grated and stir in, just letting it become fragrant.
3. Add the chiles and kielbasa and toss gently. 
4. Cover and set aside.
5. Put the eggs in a large bowl and whisk until mixed. Pour in the cream and then add the cornbread, stirring until the cornbread is soaked. 
6. Add salt, pepper and about 1 tsp red pepper flakes
7. Add the sauteed vegetables.
8. Butter a 8 x 11 or so casserole dish.
9. Pour in the pudding mixture.
10. Place in a pre-heated 375 oven in a water bath, covered with foil,  for about 60 minutes, or until set. Take the foil off in the last 10 minutes or so if you want to brown the top a bit. 

SERVES: 6

NOTES: In addition to switching out for other vegetables (asparagus, broccoli, etc), consider adding about 1 1/2 c of grated cheese to the batter before baking. Breakfast sausage would work with this, as would Italian sausage, bacon, ham, etc. I would prefer to spicy meat rather than not for this. 

SOURCE: Inspired by Cooking NYTimes

Citrus Sparked Short Ribs

When you braise short ribs, you can really tailor your main dish to other sides. Do it with Southwestern chiles and spices or go Italian.

It's just that easy.

This is a meal that cooks long and slow in the oven or crock pot and gives you a delicious and company-loving dish at the end of the day.

I did this in a cast iron pot which went into the oven. You can do the same or switch to a slow cooker to do the job.

In any case, you might want to try it.




INGREDIENTS:

• 8 5–6” English-style bone-in beef short ribs (about 6 pounds)
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 medium onions, chopped
• 2 heads of garlic, halved crosswise
• 4 celery stalks, chopped
• 2 medium carrots, peeled, chopped
• 2 tablespoons tomato paste
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving
• 4 sprigs oregano
• 4 wide strips orange zest, plus some thin strips for serving
• 1 cup plus 2 tablespoons fresh orange juice
• 2 limes, halved
• ½ cup fresh cilantro leaves with tender stems

INSTRUCTIONS:

Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).

Preheat oven to 325°. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and chiles or red pepper flakes in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10–12 minutes.

Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4–5 hours.

Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.

SERVES: 8

NOTES: Change the spices to fit the dish you wish to make.

SOURCE: Bon Appetit