Delicious, delicious- one of my favorite stew recipes. Orange and cinnamon are synonymous with cold weather. I had some stew meat in the freezer. I took it out the night before and made the stew in no time. All you need is some chicken broth and red wine. I always have mushrooms in the fridge- my daughter loves them and they are super versatile. I decided to add them to the mix. I zested and juiced an orange and added a cinnamon stick. It is amazing what those flavors put together do to any dish- whether it is a sweet or savory dish.
The stew took no time to put together. It cooked on the stove for a good half an hour, forty minutes. You can cook it even longer, depending on the meat.
Everyone loved it- the only problem was that it finished in one sitting. Everyone wanted it the next day.
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Yum- this was a delicious meal. I bought some tri tip roast from Trader Joes and was thinking of a way to use it up. As usual I was watching or reading something about food and beef stroganoff stood out.
I realized I hadn’t eaten this dish in years. In fact I can’t even remember where I had it- I do recall eating it on top of egg noodles.
In the recipe I read, the beef was served on top of toasted sourdough bread. I decided to do the same but I was able to find a whole wheat sourdough at Trader Joes- I am always trying to make dishes healthier where ever I can.
I started the delicious dish by sauteing the mushrooms with garlic. I used the same pan and sauteed the meat and added lots of flavor including red wine- yes you read correct- I used red wine. Actually I was planning on using white wine but when I opened the fridge, there wasn’t any- but I did have a light pinot noir and it was perfect. In fact I think next time I will use red instead of white wine. It gave the dish a nice color and a deeper flavor. Creme fraiche and dill made this dish unbelievable. I toasted the sour dough slices with some olive oil and rubbed a garlic clove all over the hot bread. I then added the stroganoff on top and served a green salad and the same red wine I used to cook the dish.
Make this beef stroganoff next time you have friends or family over- they will keep coming back for more…
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This was a delicious meal. I had some tenderloin steak in my freezer and decided to use it. I wasn’t in the mood to make a regular, run of the mill steak with vegetables and potatoes (not that any thing is wrong with that). I was in the mood for something sweet, salty, sour and spicy- essentially something that will assault my taste buds- all the way.
Chinese food came to mind. I went food shopping and found great looking packs of baby bok choy. If you haven’t yet tried this vegetable, consider doing so. It is a sweet, crunchy green with a turnip like flavor- definitely one of my favorites. It is my husbands favorite as well. Sia will eat it- she doesn’t love it but she will eat it.
I marinated the steak and cooked it with long green onion cut on a bias- just like they do at restaurants. I made a sauce with orange juice, tamari, vinegar, etc. I was thinking of the orange beef served at Chinese restaurants. The problem is that it is fried and quite unhealthy- not my cup of tea at the moment. I decided to make a sauce instead infused with major orange flavor.
I sauteed the beef and added the sauce and corn starch. I cooked the bok choy separately and served it on the side. I find the green parts of the bok choy get quite wilted and soft if served in a sauce. It was delicious on the side especially with a serving of brown rice.
The healthy cooking continues… For those who want to make the dish healthier, use chicken or shrimp instead. For vegetarians, I would do a firm tofu and treat it the same way as the beef.
- 1 pound skirt steak (tenderloin steak is great as well), cut into thin strips
- 2 tablespoons tamari
- 2 teaspoons garlic, minced
- 2 tablespoons cooking rice wine
Marinate the steak with tamari, garlic and the rice wine for 4 to 5 hours.
- 2 cups orange juice
Pour the orange juice in a small saucepan. Bring to a boil and simmer for 20 to 30 minutes or till it reduced to one cup or even less.
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons tamari
- 2 teaspoons sweet chili sauce
Mix the reduced orange juice, rice vinegar, honey, tamari and chili sauce. Keep aside.
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
- 4 green onions, cut at a bias
- 2 tablespoons extra light olive oil
In a wok like pan, heat the olive oil on high heat. Add the green onions and sauté for a minute. Add the marinated steak and sauté for 4-5 minutes till golden brown. Add the sauce and the cornstarch. Bring to a boil and cook till thickens. Taste for seasonings and serve with bok choy and brown rice.
Sauteed Bok Choy with Garlic
- 2 large heads of bok choy or 6 small ones, chopped, the greens and whites separated
- 1 tablespoon extra light olive oil
- 1 tablespoon garlic, minced
In a large frying pan, add the olive oil. Add the white parts of the bok choy. Saute for 2-3 minutes on a high heat. Add the greens and garlic. Saute for 4-5 minutes or till the whites are tender. Add salt and serve.