Showing posts from May 23, 2010

Stir-Fried Beef with Sugar Snap Peas

Yeah, yeah, I know, the photo's not sugar snap peas.  But the one of sliced scallions came out so much better.

This recipe is based on one from the New York Times.  The quantity of ingredients were tinkered with a little, the preparation a lot.

If you don't have sherry, use dry red wine of your choice and add a half teaspoon of sugar.  I had sherry cooking wine in the pantry so I used that instead. But because it comes pre-salted, I used only low-sodium soy sauce and diluted the broth a little so that everyone at the table wouldn't fall on the floor clutching at their throats, parched with thirst. 

Stir-Fried Beef with Sugar Snap Peas
Adapted from the New York Times
Serves 4

1 pkg. (1-1/4 to 1-1/2 lbs.) steak, cut into 1/2 inch by 2 inch strips
3 Tbs. soy sauce (regular, low-sodium or any combination of the two), divided
2 tsp. sesame oil
1/2 tsp. coarsely ground black pepper
12-16 oz. bag  frozen sugar snap peas
3/4 cup chicken broth
3 Tbs. sherry wine
1 Tbs. cornstarch
2 Tbs. vegetab…

Chicken in Orange-Ginger Sauce - Easy

When I came home from work yesterday, I was too tired and hungry to make anything that required thinking.  I fell back on a fallback recipe.   This chicken recipe is mad easy, and if you don't bother to measure (we're not making a cake here, folks) then you mix and roast in the same pan. 

It uses (*gasp*) dried garlic and ginger. And Oriental 5-spice seasoning, a Chinese ground spice mix with a whiff of licorice,  available in the supermarket's baking section alongside the other dried herbs and spices.  All this dried stuff work better in this particular recipe.  That's my story and I'm sticking to it. :P

Sorry, no pictures.  By the time my brain got back into gear, the chicken was already in the oven.   And I was too lazy tired to drag over the camera at plating time.

You can serve the chicken with your favorite veggie.  Yesterday's vegetable du jour was corn on the cob.  I got out my aggressions by ripping off the husks.  Take that, corn!  TIP ALERT!  If you…

Gold Potato and Chicken Salad Mold

A couple weeks ago, the ESL (English as a Second Language) class at my library had its graduation party.  The students were asked to each bring in a dish that represents their respective countries then give a short speech about it.   Since over 15 countries were represented, the variety of dishes was mind-boggling.

Almost all the students knocked themselves out preparing dishes from scratch.  Those that brought in purchased items were good-naturedly razzed.  One student who didn't know how to cook admitted that she called up her mother and asked HER to make something.  Her speech consisted of, "my mom made this.  I do not know what it is."   BTW, she got the biggest round of applause.

The tutors and I (as ESL administrator) also contributed.  One tutor brought in a large tray of pigs in blankets (purchased).   Only two were eaten.  I felt bad for her.  I brought my Tabouli, which probably due to its vegan nature disappeared quickly.

One student brought in Causa Relleno,…

California-Style Chicken Salad - Easy

Unlike most of the recipes on this blog, this one starts with store-bought roasted chicken.   I prefer to cook from scratch, but since today is my one Sunday a month to be at work, there's not much time to shop, cook, eat AND squeeze into control-top pantyhose before heading out.

This recipe is based on a clipping that doesn't include where I clipped it from, but I think it's around 20 years old and from Apartment Life magazine (a magazine so wonderful I kept up the subscription after moving to a house), which became Metropolitan Home (a not so wonderful magazine), which folded this past December (see, I told you so).

 I think I mentioned it at least once before, but instead of chopping the herbs, I take the easy way out and use a scissors instead.  Easier.

Grapes  add a nice contrast to the chicken, both in color and in texture.  But hubby, who normally can eat an entire bunch in one sitting, hates grapes in the salad.  So I demoted them to merely optional.