Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
chipotle short rib tacos, black beans
apricot glazed pork tenderloin, crispy potato roast, broccoli
pizza chips pizza, salad
out to Brasserie 19
Buffalo chicken cheesesteaks, corn on the cob, watermelon
Key West chicken kebabs, cous cous
beef tenderloin rosa di parma, caprese pasta

Tuesday, May 26, 2015

Beef with Broccoli

Beef with Broccoli
Beef with Broccoli

1 pound flank steak
1 tablespoon cornstarch
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons water

¼ cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
½ teaspoon sugar
2 tablespoons vegetable oil
2 garlic cloves, smashed
2 slices fresh ginger
2 cups small broccoli florets
½ small yellow onion, cut into 1-inch dice

Slice the steak across the grain into ¼” thick strips. In a bowl, stir together the cornstarch, salt, sugar, baking soda and water. Add the sliced steak and toss well to coat. Let stand at room temperature for 30 minutes.

In a one cup measure, whisk together the broth, oyster sauce, dark and light soy sauce, rice wine vinegar, cornstarch and sugar. Set aside.

Heat the oil in a large skillet or wok over high heat. When the oil comes to temperature, add the garlic and ginger, sauté for 30 seconds. Add the steak and sauté for two minutes more. Add the broccoli and onion and stir fry for 3 to 5 minutes more. Lower the heat to medium-low, pour the sauce over the beef and broccoli, stir well to coat. Let simmer for 3 to 5 minutes, until the sauce has thickened. Serve over rice.
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Friday, May 22, 2015

Greek Salad

Greek Salad
I love Greek salad. I have been so lucky to receive a ton of lettuce from my mom's garden. Neither of us are sure what kind of lettuce it is, but it is delicious and perfect for Greek salad. No one else at dinner would touch the salad. I can usually count on C to have salad and Miss F to at least eat the lettuce. But this night, they were both too into naan and chicken souvlaki to have any.  I will be making this salad often this summer, hopefully with tomatoes and cucumbers from the garden, though I doubt the lettuce will make it much longer once it starts getting Houston hot.  The dressing is adapted from Ina Garten.
Greek Salad

1 clove garlic
½ teaspoon dried oregano
½ teaspoon Dijon mustard
2 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup good olive oil
4 cups chopped lettuce
½ red bell pepper, chopped
1 tomato, chopped
½ cucumber, chopped
¼ cup feta, crumbled
Handful of black olives

Add the garlic, oregano, mustard, vinegar, salt and pepper to the bowl of a mini food processor. Stream in the olive oil with the processor running. In a large bowl, toss together the lettuce, bell pepper, tomato, cucumber, feta and olives. Toss the salad with the dressing and serve.
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Wednesday, May 20, 2015

Chicken Piccata with Lemon Noodles

Chicken Piccata with Lemon Noodles
Miss F has been obsessed with cooking shows lately. Her favorite by far is Pioneer Woman. We saw this recipe on her show and she wanted to make it for dinner. Miss F loves anything with lemons, after juicing the lemon for this dish she ate the remnants. She was a huge fan of the pasta. I made some changes from the original recipe because I didn't see the need to sauce the noodles twice. I really liked the addition of cream to the piccata sauce, but doesn't cream always make everything better?  Miss F refused to try the capers, even though I am sure she would love them because of her affinity for tart things.  Her loss, all the more capers for me.
Chicken Piccata with Lemon Noodles

2 boneless, skinless chicken breasts, sliced into 4 pieces
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced
¾ cup chicken broth
½ cup dry white wine
Juice of 1 lemon
½ cup heavy cream, plus more if needed
1 tablespoon drained capers
16 ounces linguine

Dredge the chicken breasts in flour, salt and pepper. Heat the butter and oil in large skillet over medium heat. Saute the chicken until golden brown, about 3 minutes each side. Remove the chicken to a plate. Add the garlic and sauté for 30 second. Add the broth, wine and lemon juice, whisk and scrape the bottom of the skillet, reduce by half. Salt and pepper to taste. Reduce the heat to low, stir in the cream and capers. Prepare the pasta per package instruction. Toss the drained noodles with the sauce, serve with chicken on top.
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