A favorite dinner on a Friday night when we don't make homemade pizza on our favorite whole wheat crust. Great served with sweet potato fries, fruit, or a salad.
INGREDIENTS
2 tablespoons butter or oil
1 onion, halved and sliced into thin half moons
1 pepper (I have used red, green, orange, or yellow)
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 1/2-inch strips
Salt and pepper
Whole wheat hotdog buns (about 6) s
8 slices provolone or havarti cheese
DIRECTIONS
Preheat the broiler in your oven and adjust a rack to the upper-middle position.
In a large skillet, melt the butter, add the onion and peppers and cook until softened and golden, about 8 minutes. Stir in the garlic and oregano and cook for a minute, until it smells fragrant. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper.
Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes (don’t even take your hand off the oven door handle – stand right there so they don’t burn!). Serve immediately.
Recipe Source: adapted from Cook’s country April/May 2010
Saturday, February 20, 2016
Korean Beef and Rice {Or Quinoa}
Good in lettuce wraps or we line our bowls with romaine lettuce, scooped in some quinoa/rice and a spoonful of the meat mixture. Adapted from Mel's Kitchen Cafe.
INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper
1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving
DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time). If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.
In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.
INGREDIENTS
1 1/2 pounds ground turkey or beef
3 cloves garlic, finely minced
Salt and pepper
1/4 cup brown sugar
1/2 cup low-sodium soy sauce
1/4 cup low-sodium chicken or beef broth
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes (or more to taste)
1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger
1-2 cucumbers finely diced
2-3 carrots shredded
3-4 cups cooked rice or quinoa for serving
DIRECTIONS
If you don't have leftover rice/quinoa, start cooking rice according to package directions (usually about 15-17 minutes cooking time). If using leftovers, put rice in microwave about 5 minutes before serving stirring every 2-3 minutes.
In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes and ginger. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so. Serve in a lettuce wrap over warm cooked rice or quinoa, topped with the carrots and cucumbers.
Better Basic French Toast
This takes simple french toast to the next level. Adapted from my friend Miquelle's recipe.
8 slices of whole wheat bread*
2 T butter, melted
1 cup milk
1 large egg
2 T sugar
2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour
Heat oven to 200 degrees. Arrange bread on a wire rack set over a baking sheet and bake until the bread is slightly dry about 15 minutes.
While the bread is baking, whisk together melted butter, milk, egg, sugar, vanilla and cinnamon in a medium bowl. Slowly whisk in flour until smooth. Pour batter into a large shallow dish or pie plate.
Soak each piece of bread in the batter about 30 seconds per side, allowing excess to drip back into the dish. Cook on a hot skillet (even better cooked on a hot skillet with butter). Cook until golden brown on both sides about 2-3 minutes per side.
*Note: Homemade bread of something sliced thick is amazing, but regular sandwhich bread works too. There recipe might give you a couple of extra pieces with storebought sandwich bread.
8 slices of whole wheat bread*
2 T butter, melted
1 cup milk
1 large egg
2 T sugar
2 tsp vanilla
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup flour
Heat oven to 200 degrees. Arrange bread on a wire rack set over a baking sheet and bake until the bread is slightly dry about 15 minutes.
While the bread is baking, whisk together melted butter, milk, egg, sugar, vanilla and cinnamon in a medium bowl. Slowly whisk in flour until smooth. Pour batter into a large shallow dish or pie plate.
Soak each piece of bread in the batter about 30 seconds per side, allowing excess to drip back into the dish. Cook on a hot skillet (even better cooked on a hot skillet with butter). Cook until golden brown on both sides about 2-3 minutes per side.
*Note: Homemade bread of something sliced thick is amazing, but regular sandwhich bread works too. There recipe might give you a couple of extra pieces with storebought sandwich bread.
Hawaiian Haystacks
I am not a cream of chicken soup fan normally, but the whole family loves this recipe. (If you want you can make your own cream of chicken soup. I like this recipe).
2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper
4 cups cooked brown rice/quinoa
shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped
1. In a sauce pan mix sour cream, cream of chicken soup, and milk until combined. Stir in garlic powder, salt and pepper. Add cooked chicken. Heat until warm.
2. Serve sauce over rice and top with your favorite toppings.
2 cups chopped, cooked chicken (like rotisserie)
1 cup sour cream
1 cup cream of chicken soup
1/2 cup milk
1/2 tsp garlic powder
salt and pepper
4 cups cooked brown rice/quinoa
shredded cheese
chow mein noodles
pineapple, chopped
mandarin oranges (drained)
red pepper, diced
green onions, diced
coconut (toasted is great)
cashews, chopped
1. In a sauce pan mix sour cream, cream of chicken soup, and milk until combined. Stir in garlic powder, salt and pepper. Add cooked chicken. Heat until warm.
2. Serve sauce over rice and top with your favorite toppings.
Old Fashioned Iced Oatmeal Cookies
These are one of my all-time favorites...even though they don't have any chocolate!
1 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
2 tsp vanilla
ICING
2 cups powdered sugar
3 T milk
Preheat oven to 350 degrees. Put oats in a food processor and chop until partially ground about 15 seconds. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together. Then stir in ground oats.
In a bowl of a mixer, cream butter and sugars. Mix on medium high until pale and fluffy about 4 minutes. Then stir in eggs one at a time, beating after each addition. Add vanilla. Then with mixer on low speed, slowly add the dry ingredients until just combined, scraping down the sides as needed. Let the dough rest covered for about 15 minutes at room temp.
Scoop dough in large 1 1/2-2 Tbsp size balls onto a lined baking sheet. Bake about 12-15 minutes. Allow cookies to cool on baking sheet about 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, whisk together powdered sugar and milk until smooth. Frost the cooled cookies--you can dip them in the icing (I found this hard), spread with a knife, or drizzle on decoratively in a thick zigzag pattern. Return to wire rack to let icing set. Store in ziplock bag at room temperature or freeze.
1 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
2 tsp vanilla
ICING
2 cups powdered sugar
3 T milk
Preheat oven to 350 degrees. Put oats in a food processor and chop until partially ground about 15 seconds. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together. Then stir in ground oats.
In a bowl of a mixer, cream butter and sugars. Mix on medium high until pale and fluffy about 4 minutes. Then stir in eggs one at a time, beating after each addition. Add vanilla. Then with mixer on low speed, slowly add the dry ingredients until just combined, scraping down the sides as needed. Let the dough rest covered for about 15 minutes at room temp.
Scoop dough in large 1 1/2-2 Tbsp size balls onto a lined baking sheet. Bake about 12-15 minutes. Allow cookies to cool on baking sheet about 5 minutes before transferring to a wire rack to cool completely.
In a mixing bowl, whisk together powdered sugar and milk until smooth. Frost the cooled cookies--you can dip them in the icing (I found this hard), spread with a knife, or drizzle on decoratively in a thick zigzag pattern. Return to wire rack to let icing set. Store in ziplock bag at room temperature or freeze.
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