Chinese Stir Fried Beef

CHINESE STIR FRIED BEEF

 

1 tablespoon cornstarch

3 tablespoons rice wine vinegar

Kosher salt and freshly ground pepper

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

1 pound beef sirloin, thinly sliced against the grain into thin strips

3 to 4 tablespoons vegetable oil

1 1-inch piece fresh ginger, thinly sliced

2 cloves garlic, smashed

1 jalapeno chopped finely (optional)

3 large mushrooms sliced

½  cup chopped celery

1 small onion, thinly sliced

1 cup shredded cabbage

Pinch of sugar

Chop all vegetables and beef and keep in a bowl.

Whisk the cornstarch with rice wine, soy sauce, and sesame oil in a medium bowl; add the beef, season with salt and pepper and toss to coat. If it seems a bit dry add a/4 cup beef broth if needed. Set aside for 15 minutes to incorporate the flavors.

Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute.

Add the vegetable oil to the hot pan. After a minute add the ginger, garlic and hot peppers; stir-fry until fragrant, about 1 minute. Add the beef and cook stirring for until cooked thru. Remove the beef from the pan. 

If the pan is dry, add a bit more vegetable oil, then add the onion, mushrooms, cabbage, red peppers and stir-fry until just soft, about 2 minutes.  Return the beef and any juices to the pan and stir to combine.

Serve over the rice or soba noodles.

 

TIPS:

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

·        You can substitute many vegetables such as broccoli, zucchini, Chinese pea pods etc.

Deconstructed Shrimp Saganaki on Pasta

Deconstructed Shrimp Saganaki on Pasta 

I just gave a holiday party and as usual I bought and made too much food.  There is something about having more than less being comforting, I guess.

I have lots of different items which I want to find different ideas/recipes to use them and not be repetitive.  First I want to use the cooked cocktail shrimp which I have about ¾ of a pound extra. I came up with this idea from a basic Greek recipe with a twist. (Shrimp Saganaki is a Greek baked dish made of Shrimp, Feta, Tomatoes and Ouzo.)

¾ pound cooked, shelled and deveined shrimp Tails off.

1 cup cubed feta cheese

1 cup milk

1 tablespoon butter

2 tablespoons flour

1 teaspoon minced garlic

1 small can of chopped tomatoes

½ pound pasta of choice

Salt and pepper to taste

 Remove tails from the shrimp and set aside.

Melt butter and add the flour. Whisk well until incorporated and then add slowly the milk. Constantly stir.

Add garlic, tomatoes and cheese and stir until all is incorporated. Simmer five minutes to thicken.  As the sauce simmers, cook the pasta to al dente stage. 

 

Just before the pasta is done add the shrimp to the sauce. Drain the pasta and toss with your sauce and serve.

TIPS:

1.      Add parsley and or red pepper flakes

2.      Add a splash of ouzo to sauce

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

STUFFED BAGUETTE WITH GOAT -CREAM CHEESE FILLING

STUFFED BAGUETTE WITH GOAT-CREAM CHEESE FILLING

I am throwing a small holiday cheer party and began to think of ideas of food to serve. This is a great premade appetizer and it serves allot.

I decided to make this to take to a friend’s home we are spending the night with in NYC to serve with a bit of the bubbly before we all head to dinner!

 CHEERS TO THE HOLIDAY SEASON BEGINNING!

 1 Baguette about 14-inch long

2- 8 oz cream cheese, at room temperature

8 oz fresh goat cheese

1 large garlic clove, minced

½ cup finely chopped red bell pepper

1/4 cup finely chopped sun dried tomatoes in olive oil

¼ cup finely chopped Kalamata olives

¼ cup finely chopped Spanish olives

2 tbsp chopped finely chives

3 tbsp minced Italian parsley

½ teaspoon Italian seasonings

Freshly ground black pepper

 

 

Take the cheese and place in a mixing bowl and bring to room temperature.

 

 Chop all vegetables and set aside. In mixer blend the cheeses and then add the vegetables and spices and blend well.

Take the bread and carefully hollow out the inside bread with a long knife being careful not to break thru to the outside. 

 

 Stuff the bread with the filling. This takes time and patience. Squeezing lightly on the bread outside to push the filling down.  There will be some leftover which freezes nicely.

Serve on a platter with a couple of pieces sliced and a knife.

TIPS

·        Filling makes a nice sandwich spread or spread on crackers.

·        Filling can be served in a hollowed out red or green pepper

·        Freezes well

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

SPINACH - LEEK PIE- GREEK STYLE

Spinach- Leek Pie

I was visiting a friend in NYC and she prepared a lovely Leek pie as an appetizer. As I am throwing a small holiday gathering, I decided to change up my normal Greek Spinach Pie and add allot of leeks rather than my normal small amount of onions as one of my appetizers

2 bags (9oz) spinach

2 large leeks chopped

¼ cup chopped fresh dill

1/8 cup chopped parsley

1 lb feta broken into pieces not crumbled to small

4 eggs

One package puff pastry

1 teaspoon olive oil

Salt and pepper

In the olive oil sauté on low heat (stirring constantly) the spinach and leeks until cooked thru (about 5 mins).  In a bowl combine the feta, dill and parsley. 

 

When the spinach and leeks are finish let them cool and then squeeze as much water as possible out.  Place in paper towels and squeeze again

 

 

Add to the bowl and mix well.  Beat 3 eggs and add to the bowl mixing well.

In a pyrex rectangle dish spray with PAM and spread one sheet of puff pastry.   Add mixture from bowl and spread evenly.  Top with the other sheet and seal all edges.  

 

 

 

 

 Beat the last egg and brush the top of the pastry to make a nice shine. Score the top pastry in any pattern you like (I prefer triangles).  Sprinkle with black seasame seeds.

TIPS:

·        I made the filling a day ahead of my party up to before placing eggs into the mix and refrigerate then assemble the following day.

·        Freezes well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Butternut Squash Curry Soup

BUTTERNUT SQUASH CURRY SOUP

My dollop of sour cream sank a bit, but it is there!

Unfortunately, my husband developed an abscess in a tooth that he was scheduled to have root canal on next week rather suddenly, so I decided to make a soup that was healthy and hearty to have for him. Last week my daughter made something similar but had used cauliflower along with the squash and it peaked my interest to try something similar.

I LOVE the vinegar in this recipe!

2 lbs of cubed Butternut squash

1 small potato cubed

1 small onion diced

2 cloves garlic diced

1 tablespoon olive oil

4 cups chicken or vegetable broth

1 tablespoon curry powder

 2 teaspoons balsamic vinegar

Dash of cinnamon

Salt pepper to taste

I tossed the squash and potato in  1 tablespoon olive oil and roasted at them at 450 for 40 minutes just to impart a nice nutty roasted flavor. 

 

Sautee in ½ teaspoon olive oil  (in a soup pot) the onion and garlic for about 3-4 minutes and then add the spices ( curry powder and Cinnamon) and sauté another 2 minutes. .  Add the roasted vegetables, broth, vinegar and salt and pepper   Simmer for 30 more minutes.

 

Let cool and then in batches puree in a blender.

 

 

TIPS:

·        You can drizzle of a bit of honey to substitute for the vinegar

·        Note if usingstore bought broth watch the salt you add, as most are very salty unless you buy salt free  or low sodium

·        Add a dollop of sour cream to top of soup if you like.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Kale, Ham and Bean; Southern style

Kale, Ham and Bean ; Southern Style

I cooked a huge ham and I have so much leftover that I am testing myself to venture off the beaten path of just plain ham sandwiches and cook something a bit different.  I remember when attending college in the south a wonderful dish of Kale and Ham.  So I reinvented the dish but added some beans to make it a hearty main course.

Kale is a very healthy vegetable rich in vitamin K, C and calcium.

2 teaspoons extra-virgin olive oil

1 tablespoon minced garlic

1 cup diced ham

4 cups leaves of Kale chopped

1 small onion chopped

10 oz or so of canned beans of choice (I used red Kidney beans)

 1 cup water

½ Jalopena pepper chopped

½ teaspoon chili powder

Salt and pepper to taste

First clean the stems off the Kale stalks by running a knife gently down the side of the stem. Discard the stems and chop kale leaves.

Heat oil in a deep skillet/pan over medium-high heat. Add garlic and onion and cook 4 minutes stirring not to stick. Add kale. When all the kale has been added, add water, chili powder, jalopena and beans.

Simmer, covered and cook for about 15 minutes on medium heat.  Uncover and simmer another 10 minutes.  Season to taste

TIPS:

1.      Add some bacon fried if you like.

2.      Remember ham is salty, so taste before you add more salt.

3.      We just made a big bowl for dinner, but it is a great side dish as well.

4.      Leftovers will make a lovely soup with the addition of broth and possibly potatoes.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

 

Spicy Chicken and Cauliflower Soup

Spicy Chicken and Cauliflower Curry Soup

Dress with a dollop of sour crean and parsley sprig

I really enjoy Thai food and curried dishes but have not made many dishes at home. It was a coincidence that I had just bought a large cauliflower and across the pond in Greece, my daughter had as well the same day.  She was explaining a dish with curry and it prompted me to make something similar. Hers turned out well and mine was only fare and therefore, I did not blog it.  However, today she made it into a soup and that again prompted me to do the same.

First one needs to understand Thai Curry Paste.  It makes making curry very easy!

The core ingredients in red curry paste include dry chili pepper, shallot, garlic, galangal, lemongrass, cilantro, pepper, coriander, salt, shrimp paste and  lime zest.

There is also Yellow paste (mildest) and Green (hottest)

 1 tablespoons olive oil

¼ cup onion chopped

2 garlic cloves

1 large celery stalk chopped

1 tablespoon Red curry paste

1/4 head cauliflower, separated into small florets

4 cups vegetable broth

2 tablespoons chopped parsley

1 teaspoons grated ginger

2 cups shredded cooked roaster chicken breast meat

salt, pepper, and nutmeg to taste

Warm oil and place cauliflower, celery, onion and garlic in and sauté for 5 minutes stirring just to color all and slightly cook.

Add broth, curry paste, ginger, nutmeg and salt and pepper.  Bring to a boil and turn heat down to a simmer and cook for 30 minutes. Puree in blender when cooled down.  Replace soup on the stove and add shredded chicken and warm.  (if too spicy add cream)

TIPS:

·        Add some cream to make it a richer soup

·        Serve with a dollop of sour cream

·        Curry Paste is spicy , so add more jalapeno peppers if more heat is desired.

·        I used parsley but mint as well would be a nice change

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!