Ingredients
4 cloves garlic
1 teaspoon minced fresh ginger
1 onion, roughly chopped
2 1/2 cups low sodium soy sauce
1/4 cup toasted sesame oil
3 tablespoons Worcestershire sauce
1 cup white sugar
2 pounds sirloin tips
Directions
1. Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce and sugar. Puree until smooth.
2. Pour the marinade into a resealable plastic bag or glass bowl. Score the steak and place into the marinade. Marinate overnight in the refrigerator.
3. Preheat a grill for medium-high heat.
4. Grill steak on preheated grill to desired doneness.
Note: If you do not have low-sodium soy, then use 1.5 cup regular soy and 1 cup water.
Monday, June 21, 2010
Friday, June 18, 2010
Oriental Green Beans
Makes 6 Servings; 1 Point per serving - from Weight Watchers
Ingredients
1 1/2 pounds of green beans, trimmed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
6 garlic cloves, minced
Directions
1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in small bowl combine soy sauce, oil, and sugar; set aside.
3. Drain beans; set aside.
4. Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
Note to CC: I already combined the ingredients in step 2 for you : ).
Ingredients
1 1/2 pounds of green beans, trimmed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
6 garlic cloves, minced
Directions
1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.
2. While beans are cooking, in small bowl combine soy sauce, oil, and sugar; set aside.
3. Drain beans; set aside.
4. Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.
5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.
Note to CC: I already combined the ingredients in step 2 for you : ).
Liz's Kale Puttanesca II
This is my version of a Kale Puttanesca that Michelle D. made for CC. Her recipe/plus the original which is quite differen is on this blog dated September 08.
I looked up what "Puttanesca" means and thought it was funny:
Spaghetti alla puttanesca (Italian: literally, "whore's spaghetti") is a spicy, tangy, somewhat salty Italian pasta dish that culinary experts regard as modern. The ingredients are typical of Mediterranean cuisine.
RECIPE
2 Tablespoons Olive Oil
1/2 large onion, sliced
2 cloves of garlic diced
1teaspoon of red pepper flakes
3 Italian sausage links, casings removed
1 can diced tomatoes, undrained
3 cups coarsely chopped fresh kale (stems removed)
1 (4 ounce) can of sliced black olives
1/2 cup grated Parmesan cheese (which I forgot, sorry)
1. remove sausage casings, breaking up sausage as you fry it, cook until no longer pink. Drain. set aside.
2. Saute chopped onion, garlic and red pepper flakes in olive oil until onions are tender.
3. Add one can of tomatoes, undrained and return to a simmer.
4. Add cooked sausage. Stir in kale, and simmer over medium heat just until kale is wilted. Add olives.
5. Serve over cooked pasta. Sprinkle with Parmesan cheese before serving.
freezing directions: after step 4, cool and place in freezer bags.
To prepare- defrost, reheat in saucepan on stove top (it's already cooked), serve over pasta, sprinkle with Parmesan (not included- oops)
I looked up what "Puttanesca" means and thought it was funny:
Spaghetti alla puttanesca (Italian: literally, "whore's spaghetti") is a spicy, tangy, somewhat salty Italian pasta dish that culinary experts regard as modern. The ingredients are typical of Mediterranean cuisine.
RECIPE
2 Tablespoons Olive Oil
1/2 large onion, sliced
2 cloves of garlic diced
1teaspoon of red pepper flakes
3 Italian sausage links, casings removed
1 can diced tomatoes, undrained
3 cups coarsely chopped fresh kale (stems removed)
1 (4 ounce) can of sliced black olives
1/2 cup grated Parmesan cheese (which I forgot, sorry)
1. remove sausage casings, breaking up sausage as you fry it, cook until no longer pink. Drain. set aside.
2. Saute chopped onion, garlic and red pepper flakes in olive oil until onions are tender.
3. Add one can of tomatoes, undrained and return to a simmer.
4. Add cooked sausage. Stir in kale, and simmer over medium heat just until kale is wilted. Add olives.
5. Serve over cooked pasta. Sprinkle with Parmesan cheese before serving.
freezing directions: after step 4, cool and place in freezer bags.
To prepare- defrost, reheat in saucepan on stove top (it's already cooked), serve over pasta, sprinkle with Parmesan (not included- oops)
Friday, June 11, 2010
Freezer-To-Oven Mac and Cheese
Ingredients
• 1 pound (1 box) macaroni pasta
• 1 tsp Salt
• 1 tsp freshly ground black pepper
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 1.5 cups NY aged sharp cheddar (about 6 ounces), grated
• 1.5 cups American cheese, grated or cut up into small pieces
• bread crumbs for sprinkling on top (optional)
Preparation
Pre-heat oven to 350°F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
When the butter melts, add the flour and cook about a minute.
Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble.
Turn the burner off and stir in the cheese until it's all melted.
When the pasta is done, drain it well and combine with sauce.
Pour into baking dish, sprinkle with bread crumbs if desired, cover with foil, and place in the oven to brown the cheese (about 40 minutes).
When it is bubbling you know its done.
If freezing:
Pour the pasta into a baking dish.
Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer.
When you're ready to eat it, it can go straight from the freezer into in a 350ºF oven.
Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.
• 1 pound (1 box) macaroni pasta
• 1 tsp Salt
• 1 tsp freshly ground black pepper
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 1.5 cups NY aged sharp cheddar (about 6 ounces), grated
• 1.5 cups American cheese, grated or cut up into small pieces
• bread crumbs for sprinkling on top (optional)
Preparation
Pre-heat oven to 350°F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
When the butter melts, add the flour and cook about a minute.
Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble.
Turn the burner off and stir in the cheese until it's all melted.
When the pasta is done, drain it well and combine with sauce.
Pour into baking dish, sprinkle with bread crumbs if desired, cover with foil, and place in the oven to brown the cheese (about 40 minutes).
When it is bubbling you know its done.
If freezing:
Pour the pasta into a baking dish.
Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer.
When you're ready to eat it, it can go straight from the freezer into in a 350ºF oven.
Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.
Wednesday, June 9, 2010
Black Bean Burgers
2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans.
Pan-fry or bake at 400 degrees, for 20 minutes, flipping once.
Gourmet, February 2009
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans.
Pan-fry or bake at 400 degrees, for 20 minutes, flipping once.
Gourmet, February 2009
Thursday, June 3, 2010
General Tso’s Tofu with broccoli
Of course this is good with chicken too!
Sauce
Adapted from Now Eat This! Rocco Dispirito
Makes 1 ¾ cups sauce
1 tablespoon toasted sesame oil
¼ cup chopped fresh ginger (I grate it using a microplane)
6 garlic cloves, minced
½ bunch scallions (white and green parts), chopped fine
6 tablespoons soy sauce (I use lite soy sauce)
¾ cup vegetable broth
3 tablespoons rice vinegar
½ cup ketchup
2 tablespoons sugar
hot sauce, optional
Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions, and saute, stirring often, until very fragrant, about 2 minutes.
Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the suace has thickened, about 2 minutes. Stir in sugar and hot sauce, to taste.
2 packages of tofu (I use extra firm)
1 head of broccoli
toasted sesame seeds
rice
Cut tofu into cubes and drain out liquid on paper towels. Fry with a little oil in a non-stick pan. Drain on paper towels again.
Cook rice.
Steam broccoli.
Combine tofu, cooked broccoli and sauce and heat thoroughly.
Serve over rice, sprinkle sesame seeds on top.
Sauce
Adapted from Now Eat This! Rocco Dispirito
Makes 1 ¾ cups sauce
1 tablespoon toasted sesame oil
¼ cup chopped fresh ginger (I grate it using a microplane)
6 garlic cloves, minced
½ bunch scallions (white and green parts), chopped fine
6 tablespoons soy sauce (I use lite soy sauce)
¾ cup vegetable broth
3 tablespoons rice vinegar
½ cup ketchup
2 tablespoons sugar
hot sauce, optional
Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions, and saute, stirring often, until very fragrant, about 2 minutes.
Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the suace has thickened, about 2 minutes. Stir in sugar and hot sauce, to taste.
2 packages of tofu (I use extra firm)
1 head of broccoli
toasted sesame seeds
rice
Cut tofu into cubes and drain out liquid on paper towels. Fry with a little oil in a non-stick pan. Drain on paper towels again.
Cook rice.
Steam broccoli.
Combine tofu, cooked broccoli and sauce and heat thoroughly.
Serve over rice, sprinkle sesame seeds on top.
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