Monday: Enchilada Casserole (from the freezer) - will post the recipe later
Tuesday: Hoppin' John (from the freezer)
Wednesday: Leftovers
Thursday: Spaghetti and meatballs (from the freezer...are you seeing a pattern here?)
Friday: Chicken and Wild Rice Bake (from this blog...http://www.goodcheapeats.com/2010/02/chicken-and-wild-rice-bake.html) - I'm trying this one out for the first time. I actually will just be using brown rice. Running low on household/grocery cash this month (diapers are expensive...will he ever be potty trained?!) and wild rice is expensive so I pitched it. If I like it, I will add the recipe and make this in the future as a freezer recipe.
Saturday: Hmm...not sure yet. May be a date night at the new Zona Rosa movie theatre, for which I've scored not 2, but 4 free tickets to use in the next couple months.
Sunday: Easter - not sure what's happening yet!
Speaking of the freezer, once we eat this stuff, the only remaining cooked meal will be some chili. I haven't decided if I'll just try to make a few things here and there or if I'll just take a day off and cook my butt off.
Sunday, March 28, 2010
Friday, March 26, 2010
Beef and Broccoli
I got this recipe from The Pioneer Woman's website, which is fabulous and always filled with beautiful photography. We (I) tried it last night and thought it was easy and fabulous. Ben was too impatient and ate PB&J. Alex had stopped home on his way from work and ate Minsky's. (Uh, I like Minsky's...) I go to all this trouble of creating a plan and this is what happens?! Ah well, we have leftovers.
Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)
SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
1 1/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.
2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.
3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)
SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
1 1/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic
BEEF MARINADE1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef
STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)
1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let mari- nate for 10 minutes at room temperature.
2 In a small bowl, mix together the ingre- dients for the Stir-fry Sauce.
3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
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