Chinese Chicken and Broccoli

It's been a month since my last post.  It's probably been a month since I last cooked something of worth.  We had a weekend at Ben's parent's house that rejuvenated my cooking spirit.  Ben's mom made two Paula Dean recipes, stuffed french toast and corn salad.  They were delicious.

We've eaten out a lot in the last month.  I will be happy to never eat McDonalds again.  I was at my favorite turkey farm yesterday and bought some Turkey strips for stir fry.  I treat turkey like chicken.  I started wondering if I could find a good easy recipe for Chinese chicken and broccoli.  I have not attempted a lot of Chinese dishes.  Most recipes I find need some sort of obscure ingredient that is not regularly found in my kitchen.

Side Note:  When I was little I called broccoli "trees."  I really didn't understand why they  had another name.  It looked exactly like small trees to me.  The following picture  made me so happy.

I spent the morning researching recipes.  I put a few together to avoid the obscure ingredients.  Ben and I tried out the following recipe tonight.  I was so excited about the results.  It was really good.  Way better than most Chinese restaurants.  Heck, I was just excited to be eating vegetables again.

If you are a fan of Chinese Chicken and Broccoli, I highly recommend this one.

Ingredients:
1 head of broccoli florets
1 cup carrot chips or slices
2 Tbsp sesame oil
6 cloves of garlic, minced
1/4 cup soy sauce
1 1/2 cups chicken broth
1/4 cup white wine
1/2 tsp sugar
1 Tbsp honey
2 tsp cornstarch
1 pound chicken, but into strips or pieces

Directions:
1. Blanch broccoli and carrots by putting them in boiling water for 2 minutes and then removing.
2.  Combine the white wine with 1/2 tsp sugar and let sit.
3.  Heat the sesame oil in a large pan.
4.  Add minced garlic to oil and cook until slightly brown.
5.  Add soy sauce, chicken broth, white wine/sugar, and honey.  Stir to combine.
6.  Bring sauce to a boil.  Let cook down for 5-10 minutes.
7.  Combine a small amount of the sauce with 2 tsp corn starch.  Mix well.
8.  Add cornstarch mixture to the rest of the sauce and mix well to thicken.
9.  Add chicken and continue cooking on medium heat until chicken is cooked through.
10.  Add broccoli and carrots to chicken and sauce.  Stir to combine.  Serve over rice.

Skirt Steak Topped with Tomato Bacon Salad

Summer Tomatoes!!!  I can't get enough of the summer tomatoes fresh from the garden.  I'll be posting several tomato recipes through next week.  This time of year I start to panic that these jewels will not be around much longer.  last week and over the weekend, Ben and I started to can so we can enjoy the tomatoes throughout the year.

Each summer we grow cherry tomatoes called sun gold.  They are unbelievably good.  I think I could eat a bowl of them for dessert.  They have so much flavor in such a small fruit.  Here is one of our favorite recipes with the cherry tomatoes.

Skirt Steak Topped with Tomato Bacon Salad
1 pint cherry tomatoes halved
1/2 red onion diced
1 cup basil leaves chopped
1-2 cups mesculin salad mix
6 pieces bacon, cooked and cut into pieces
2 Tbl olive oil
salt and pepper
1 garlic clove
skirt steak (we use around 1.5 - 2 lbs )

1.  In medium bowl, stir together tomatoes, onion, basil, salad mix, bacon, and olive oil.  Season with salt and pepper to taste.  Place in fridge to keep cool while you prepare skirt steak.
2.  rub each side of steak with olive, cut garlic clove, and season with salt and pepper.
3.  Grill steak for about 4 minutes on each side.
4.  Serve steak with tomato bacon salad mix.

Sweet Cherrie Pie

Tippecanoe Farmers Market held their first Pie Bake Off this weekend.  Ben and I spent Friday evening making pie to join in the fun.  I made a sweet cherry pie for the first time on 4th of July this year.  I was curious how it a cherry pie without tart cherries would taste.  I really enjoyed the more mellow sweet flavor.  So we decided to give this one another try.

The contest rules required home made crust.  I have said before that I don't like to make pie crust.  Well, I think I've finally changed my mind.  We used Barefoot Contessa's recipe for crust and it turned out really well.  I also enjoyed the process.  So I may be a convert to home made crusts.

After the pies were judged, the pies were served to all the market visitors.  Everyone seemed to enjoy.

Sweet Cherry Pie
4 1/2 cups pitted and halved cherries
1/3 cup sugar
1/3 cup brown sugar
1/4 cup flour
1/4 tsp. almond extract (I actually used coconut because I couldn't find our almond)

Crust Recipe found here

1.  Pit and halve all cherries.
2.  Use 1/2 cup of the cherries and place in blender or food processor with about 1/4 cup water.  Process into a juice.  Small pieces of cherry can still be apparent.
3.  In mixing bowl, stir together cherries, cherry juice, sugar, brown sugar, flour, and extract.

4.  Place in pie pan on top of bottom crust.  Place top crust and seal.

Banana Blueberry Sour Cream Pancakes

A good friend, Michelle Kaiser, just made the move to Ohio.  She will be an assistant professor at OSU starting today.  Wishing her luck on her first day!  I'm so glad to have her close by again.  We met during college working for ASP.  Then we became good friends while we lived in Asheville together.  We spent Saturday evening enjoying some Apricot Ales and reminiscing.  We had some great times in Asheville.  Some were not so great.  Thankfully we can laugh about those experiences now.

Neither one of us had a camera for the weekend.  Two people with only flip phones is almost unheard  of these days.  So I'm using an old picture of the Asheville girls.  If only we could get Ally to move back to Ohio.

We also had dinner with Audra and Jonathon.  They have a stressful week of dissertation defense, moving to West Virginia, and closing on their first house.  Sad they are leaving Ohio.  Excited about possible travels to West Virginia to visit them.  Hope all goes smoothly this week for the two of you.

A weekend with Kaiser gave me some motivation to head back to the kitchen.  She whipped up some delicious blueberry pancakes on Sunday.  I was reminded of a pancake recipe I wanted to try at home.  This morning I pulled it out and cooked up some pancakes with my nephew, Cole.

They were delicious.  They are filling pancakes.  The recipe below will make enough for 5-6 people.  It makes thicker filling pancakes.  If there are only a few of you, you may want to half the recipe.  If you do not like blueberries, leave them out.  They taste like banana bread without the berries.

All cooking was supervised by Ms. Sadie

Banana Blueberry Sour Cream Pancakes

Ingredients:
2 Cup Flour
1 Tbsp and 1/2 tsp baking powder
2 tsp. baking soda
1/4 cup sugar
3/4 tsp salt
1/2 tsp cinnamon
2 cups mashed bananas (approx. 2 bananas)
2 lg egg
1/2 cup sour cream
1/2 cup milk
3/4 tsp vanilla
6 Tbsp unsalted butter, melted and cooled
blueberries
Canola oil

Directions:
1.  Mix together flour, baking powder, baking soda, sugar, salt and cinamon together in large mixing bowl.
2.  In medium mixing bowl, mix together bananas, eggs, sour cream, milk, vanilla, and butter.
3.  Stire banana mixture into the flour mixture until well combined.
4.  Brush skillet with canola oil.  Heat over medium heat.  Place 1/4 cup batter in skillet and top with some blueberries.  When bubbles form on top,flip pancake and cook until golden brown.

Quinoa Stuffed Peppers

While living in Nashville, I was always amused by the weather segment of the news during the winter months.  If there was a mere chance of snow, you would think the world may come to an end.  People would rush to the grocery store and buy all the milk and bread.  I don't consume much milk and bread on a daily basis, so I've never understood this move.  However, possible snow equaled panic.  The news station even had a mascot named Snow Bird.  I only lived in Nashville for 2 years.  While I was there, it snowed only a few times.  Each time, the inch or two of snow would melt by noon.

This week, Ben has found entertainment in Dayton weather.  I think we set a record high yesterday with 102.  Apparently it has not been in the 100's since 1988.  Ben keeps musing over "The Summer of '88."  Which I immediately reply with, "hey, I remember the summer of '88 and it was hot!"

Well, I guess Ohio's fear of hot is like Nashville's fear of snow.  I had to join in with the laughter last night.  The news casters make it sound like stepping out your front door will immediately cause you to burst into flames.  Please, do not go outside whatever you do.  I kept watching from our windows to see the sudden bursts.  I guess everyone took to the warning and stayed inside.

Aside from the heat, it has been a good week.  I tried a new recipe for Quinoa Stuffed Peppers.  They came out wonderfully.  I highly recommend giving them a try.  Plus you get to eat a super grain!  Ben also harvested his first potatoes.  He is hooked now and has many more plans for potato planting.

Quinoa Stuffed Peppers
Ingredients:
1 onion, diced
2 Tbsp olive oil
2 garlic cloves, minced
1 Tbsp ground cumin
1/2 tsp celery salt
1 (10 oz) package frozen spinach
2 (15 oz) cans diced tomatoes, drained and reserve liquids
1 (15 oz) can black beans, drained and rinsed
3/4 cup quinoa
1 1/2 cups grated carrots
1 1/2 cups grated pepper jack cheese
4 bell peppers halved and cleaned out

1.  cook onions in olive oil until tender

2.  add garlic, cumin, and salt and cook for 1 minute

3.  Add spinach and tomatoes, cook for 5 minutes.  (I left some liquid in the spinach and tomatoes because I felt like it added flavor in the next step)

4.  Stir in black beans, quinoa, and carrots.  Add 1 cup of water.  Bring to a boil and then simmer for 20 minutes.

5.  Remove from heat and stir in 1 cup of pepper jack cheese.

6.  Pour reserved tomato juice in bottom of 9x13 baking pan.

7.  Stuff each pepper half generously with quinoa mixture place in baking pan.

8.  Cover with tin foil and bake for 1 hour.  Remove foil and place remaining cheese on top of peppers.  Continue to bake for 15 minutes.

Greek Style Beef and Vegetables

Southern Living Greek Style Beef and Vegetables

Ben will be out of town for a week while he volunteers with Appalachia Service Project.  While he spends a week making a family's home warmer, safer, and drier, I will be watching bad movies and eating cereal for 3 meals a day.  So I'm taking suggestions on romantic comedies or reality TV.  Hmmm, maybe I could catch up on Gossip Girl.

Ben is really going to be missing out!

This week I've been rejuvenated in my new recipe endeavor...or cooking in general.  Last night, we tried a really good recipe for Greek style beef and vegetables.  I pulled the recipe out of Southern Living in September 2008.  I really enjoyed it.  Ben even over came his dislike of cous cous.  How you can dislike cous cous, I'm not sure.  The recipe included a Chunky Cucumber Mint Sauce.  We prepared the sauce but did not feel it mixed well with the meal.  This would easily feed 4-5 people.

Ingredients:
1 lb boneless top sirloin steak
2 1/2 Tbsp. olive oil
2 tsp. kosher salt
1 tsp. pepper
5 yellow squash, cut in half and sliced
1 red onion, sliced and cut in half
1 lemon
6 oz feta cheese
1 cup (uncooked) plain cous cous, prepared to package directions

1.  Preheat grill to 350 to 400 degrees
2.  Rub steak with 1/2 Tbsp. oil.  Then rub in 1 tsp kosher salt and 3/4 tsp. pepper.
3.  Slice and dice yellow squash and red onion.  Place in large bowl.  Toss with remaining olive oil, salt, and pepper.
4.  Grill steak and veggies.  We placed the veggies in a grill basket.  If you do not have a grill basket, cut the squash in halves to be able to place on the grill.
5.  When the steak and veggies are done, place them back in the large mixing bowl together.  Squeeze the lemon over the steak and veggies.  Cover with tin foil.

6.  Prepare cous cous.
7.  Cut steak into strips.  Place veggies over top of cous cous.  Sprinkle with feta cheese.  Serve with steak strips.

scrambled eggs

I am very fortunate to be able to spend so much time with my nephew, Cole, and niece, Sadie.  They are so much fun to watch grow up.  Sadie does not say a whole lot right now, but Cole is always talking and asking questions.  Earlier this week, we were discussing Uncle Ben's garden.  We talked about the strawberries, blueberries, and raspberries.  He then asked if the granola bars had started to bloom.  Granola bars are one of his favorites.  It was even cuter because he calls granola bars "olga" bars.

My goal this week has been to clean out the fridge and cabinets.  I had a carton of eggs to use up before they expired.  We decided to do breakfast for dinner last night.  I was laughing while perusing the Betty Crocker cook book a few weeks ago.  I noticed a recipe for scrambled eggs.  I didn't know anyone who followed a recipe for scrambled eggs.  Well, I decided to try it out.

So this is not the most exciting recipe post.  I do have to say that it was good to follow the recipe.  The eggs had the perfect fluffy, non dry taste while still coming out thoroughly cooked.  If you couldn't guess, I'm a little weird about under cooked eggs.  While I laughed at the idea of a recipe for scrambled eggs, I have to say it was a pleasant surprise.

I give the recipe 3 cookies.  The recipe is basic scrambled eggs.  I'm sure there are lots of flavors to add to make this more excited.

 Ingredients:
6 eggs
1/3 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1/2 Tbsp. butter

1.  In large measuring cup, measure 1/3 cup milk.  Break eggs into the measuring cup in the milk.  Add salt and pepper.  Scramble with fork or whisk.
2.  Melt butter in frying pan over medium heat.  Add scrambled eggs and cook.  Use a spatula and gently scrape the bottom and stir eggs while cooking.

Samosas

Life has been busy lately.  Besides the typical work and other obligations, our family got together to put up a fence at my sister's house.  The fence looks fantastic, but I think it wore everyone out.  Needless to say I have not cooked for the last several days.  I did, however, find pictures of a recipe that I never posted.
 

While we were on our Indian food kick a few months ago, we tried samosas.  They were so good.  If you have the time, I suggest trying them out.  Cole had a great time helping roll out the dough.

 

Samosas

Ingredients
Dough:
4 1/2 cups all purpose flour
1 tsp salt
3/4 cup softened butter
5/8 cup water

Filling:
1 Tbsp. butter
1 onion chopped
1/2 tsp cumin seeds
1 cup ground beef
1 fresh green chile
1 tsp salt
1 cup peas
1 tsp fresh cilantro
pepper

Directions
1.  Mix together flour and salt.  Cut butter into small pieces and mash into the flour with fingers.  Mixture will look like bread crumbs.  Stir in a little water at a time and mix thoroughly.  Knead until smooth.  (I think we struggled with finding the right amount of water vs. flour...just a heads up).  Cover with a damp cloth.
2.  Melt butter in a saucepan.  Saute diced onion with cumin seeds.  Cook and stir for 5-7 minutes.  Add ground beef, diced green chile, and salt.  Stir and let simmer for 10 minutes.
3.  Stir in peas (we used frozen peas) and cook for 5 minutes.  Remove from heat and stir in cilantro and a pinch of pepper.  Let cool.
4.  Divide the  dough into 12 eaqual portions.  Roll each portion into a circle.  Cut the circles in half.
5.  Fill each half circle with meat mixture.  rub milk over edges of dough and press together.
6.  Deep fry the samosas until crisp and golden.

Sweet Baked Flautas

This recipe came about serendipitously.  I wanted to make the chicken flautas recipe again.  I asked Ben to make the cheese that goes into the flautas.  Well, I accidentally said creme fraiche instead of queso fresco.  I was a little confused by the end product until I realized my erred request.  I guess I need to be a little more multilingual.

I have never had creme fraiche and usually steered away from recipes that listed this ingredient.  It seemed too fancy for my blood.  I did remember that it was usually pared with berries.  So we changed directions with the freshly prepared cheese and tried two new recipes.  Sweet Baked Flautas and a recipe called Strawberry Fool.  I'll do a post on the Strawberry Fool later this week.

The Sweet Baked Flautas would be a perfect addition to any breakfast gathering.  They were so simple and fun to make.  It was also an excuse to use our delicious raspberry preserves.  The recipe could be tried with cream cheese instead of the creme fraiche as well.  Make as many as desired.  I only had one tortilla on hand.  So we ended up with two flautas.  I give the recipe 3.5 cookies.

Ingredients:
Tortillas
Raspberry preserves
creme fraiche

Directions:
1.  Cut each Tortilla in half
2.  spread an row of raspberry an inch from the cut edge of the tortilla
3.  spread a row of creme fraiche

4.  starting with the cut edge, roll up tortilla
5.  place tortillas in a well greased baking dish
6.  brush the top of the flautas with milk and sprinkle with sugar
7.  Bake at 450 for 12- 15 minutes

Creamy Goat Cheese Pasta and Asparagus

I have a favorite tshirt.  If you have known me for the past 12 years, I'm sure you could guess the shirt.  I love everything about this shirt.  It is a hot pink shirt with an ATV on the front and it has that wonderfully soft warn tshirt feel.  I found it at a thrift store in Hazard, KY for $1.00 in 1999.  If that doesn't say quality, I don't know what does. 

Sadly, it is time to retire my favorite shirt.  I was saddened to find the funky stripes down the front after a recent wash.  It has also become a little too warn in spots.  I guess there is also the fact that I'm 30 something now and should dress a little more presentable.  The thought of retiring this shirt is like loosing a best friend.  We've had many good times together.

Do you have a favorite tshirt or other clothing item?  I'd love to hear about your favorites as well.  Leave a comment and tell your story.

As for the recipe...I was itching for asparagus earlier this week and I had some goat cheese to use.  I found this recipe for Creamy Goat Cheese Pasta with Roasted Asparagus.  I changed it slightly.  The dish tasted good the first day, however, it does not reheat well.  I also feel it needed a little more pep.  I don't use goat cheese often so I don't have many suggestions for additional spices.  I give the dish 3 cookies.

Ingredients:
2 lbs asparagus
3 Tbl. butter
6 oz. bowtie pasta or other short pasta
3 Tbsp chives
5 oz soft goat cheese

Directions:
1.  Bring pot of water to boil.
2.  While waiting for boiling water, cut asparagus into 2 inch pieces.  Place in large pan with 1 Tbsp of butter.  Sprinkle with salt and pepper to taste.  Cook over medium heat until desired tenderness.
3.  Pour pasta into pot and cook for packaged recommended time.
4.  Reserve 1 1/2 cups water from the pasta.  While hot, combine with goat cheese and remaining butter.  Stir until smooth and creamy.
5.  Combine asparagus and pasta.  Pour cheese sauce over top and stir together.  Throw chives on top and serve.

9 points per serving.  Recipe has about 4 servings.

Peanut Butter Cup Blondies

Happy Mother's Day to all the mothers out there.  I think most mother's deserve more than one day of recognition.  Hopefully we take the time to let our mother's know how much they mean to us throughout the year.  But it is great to have a day or weekend to focus on everything they do.

Thanks to a mom who has always been there

to hold you when you are sick or upset

to celebrate every life event big and small

to visit, no matter how far apart we may live

North Carolina, Oregon, and even Kenya

to spend hours scouring post halloween racks to find $2 costumes for a spiderman birthday party

My sister wanted a night out without kids.  On Friday, she and I had a night out with dinner and a movie.  We went to see The Lucky One.  I have to admit to reading Nicholas Sparks books when I need something with no thought and pure entertainment.  The movie version was actually decent.  On our way out, I noticed the theatre was filled with either teenage couples or groups of ladies.  Only teenage boys trying to impress their dates would fold to going to a Nicholas Sparks movie.

On Sunday, the whole family got together to celebrate.  I took on project dessert again.  I had to fix a lemon meringue pie for my mom.  I also tried a new recipe for Peanut Butter Cup Blondies.  I wanted an option for those who don't like lemon meringue.  I found the recipe from a previous post on Pinterest.  The blondies were super easy and quick.  It's peanut butter cups so they obviously taste good.  However, I did not think it was anything extraordinary.  I give the recipe 3 cookies.

Ingredients:
1 stick butter
1 cup brown sugar
1 egg
1 1/2 tsp vanilla
1/4 cup peanut butter
1/8 tsp salt
1 cup flour
5 peanut butter cups chopped

Directions:
1. Melt the butter and mix together with the sugar and egg.
2.  Add the vanilla, peanut butter, and salt
3.  Add the flour and mix by hand just until the flour is combined
4.  Chopp the peanut butter cups and mix into batter
5.  pour into greased 8 inch baking pan
6.  Bake at 350 for 20-25 minutes

Rhubarb Baklava

What a great weekend.  Tipp City had their annual garage sale weekend.  We celebrated my dad's birthday.  Ben worked on the garden.  I worked on our flower beds around the house.  It was so great to be outside in the wonderful weather.

Ben was in garden heaven today.  This year we will have garlic, onions, potatoes, cabbage, lettuce, spinach, asparagus, peas, strawberries, raspberries, blueberries, grapes and 4 types of tomatoes.  We had to skip the zuchini, cucumbers, and bell peppers because the dogs think they are an outdoor buffet.  I picked out one type of tomato this year.  It is called a Pineapple tomato.  I can't wait to try it.  Yeah for the garden and Ben who does all the work!

I was in charge of dessert for my dad's birthday.  He requested anything with rhubarb.  I had a recipe for Rhubarb Baklava pulled aside from Taste of Home that I've wanted to try.  Dad cut some rhubarb from his garden and I got to work.  The end result was so good.  Ben gave it 5 cookies.  I think I'm going 4.5 cookies.  I would give it 5 if there was just a bit more rhubarb.

Rhubarb Baklava (click here to see original recipe)
Ingredients:
20 sheets of Phyllo dough
3/4 cup butter (melted)
1 cup sugar
3 cups finely chopped walnuts
1 1/2- 2 cups finely chopped rhubarb
1 1/2 tsp cinnamon

Directions:
1.  finely dice walnuts and rhubarb.  Combine in bowl with sugar and cinnamon.

2.  Melt butter and brush bottom and sides of a 9x13 pan.
3.  Place one phyllo sheet on bottom of pan.  Brush with butter and then place another sheet on top.  Repeat butter and phyllo layer until 5 sheets and layered.

4.  Place 1/3 of rhubarb mixture on top of the phyllo layers.

5.  Repeat 5 sheet buttered phyllo layers with rhubarb mixture layer.  End with 5 buttered phyllos on top.
6.  Use a sharp knife and cut in diagonals.

7.  Bake at 350 degrees for 35 minutes.