Tag: fun family food

Pork and Green-Bean Stir-Fry

I have been putting off the inevitable. During my last Costco shopping trip, I bought a platter of pork chops. Somehow, they ended up in the freezer without being divided and bagged. I finally pulled them out of the freezer to thaw, but we will 

Crock Pot Pork Chops with Tomatoes and Vegetables

I have some wonderful bone-in pork chops waiting to be transformed into something spectacular and yummy.  It is the end of the month so the pantry and refrigerator are pretty bare, leaving me with not much to work with. The recipe I decided to try 

Beef – Is on the Menu….All Week!

Earlier in the month I bought a package of steaks and pork chops. Somehow the packages ended up in the freezer before they were divided up and sealed. Needless to say they had to be used before frost bite set in. I had four huge steaks thawing in the refrigerator and here is what I made with them. On Taco Tuesday we had steak fajitas. Asian style Friday was Broccoli Beef Stir-fry. The next night Salad Saturday a  steak salad with grilled vegetables. Lunch the next day, steak sandwiches.

My steak and potato boys definately had their fill. It is not often that we have beef. What a shame it had to be consumed all in one week.

Teriyaki Pork Tenderloin

Source: The Food You Crave by Ellie Krieger 1/2 cup Teriyaki sauce recipe follows) 1 (1 1/4 pound) pork tenderloin, trimmed of all visible fat and silverskin Put the teriyaki sauce and pork in a sealable plastic bag. Seal the bag and marinate in the 

Fortune Cookies for Chinese New Year

For Chinese New Year we decided to make our own fortune cookies. They proved to be harder than anticipated. Fortunately we were able to make one really good one for show while the rest, well… in Mason’s words, “Where are all the cookies?” I started 

Broccoli Beef Stir-Fry

This is my favorite recipe for broccoli beef. I like to eat it on a bed of cabbage or lettuce. The kids like with Chinese noodles.

3 tbsp soy sauce
1/4 cup beef broth
1 tbsp rice vinegar
1 tbsp sugar
3 cloves garlic , minced
1/4 tsp ground pepper
1 1/4 pounds flank steak, cut diagonally across the grain into 1/2-inch-by-3-inch strips
Canola oil
1 tbsp cornstarch
1 head broccoli, stems trimmed, peeled, and cut, florets separated into bite-size pieces
1 carrot, cut in thin strips
1/2 cup plus 3 tbsp water
Coarse salt

In a small bowl, mix soy sauce, broth, vinegar, sugar, garlic, and pepper. Place meat in a bowl or Ziploc bag; add marinade. Let sit for 10-15 minutes.

Heat 1 tablespoon oil in a nonstick skillet over high heat. Reserving marinade, cook meat in two batches until lightly browned, turning once, about 2-3 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch. Remove from pan.

In the same skillet, toss broccoli and carrots in 1 teaspoon oil over high heat until crisp. Add remaining 3 tablespoons water; cook until broccoli and carrots are tender but still have a bite, 6 to 8 minutes.
Stir in marinade, cook until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper.

Variations:
For a little kick add red pepper flakes or chopped red chili pepper.
Sometimes I like to sprinkle the dish with toasted sesame seeds.

Heavenly Raspberry Bars

Raspberry bars were a favorite when I was a teenager. They are so simple and easy to put together the kids can help out. I am posting two versions. One is close to the original raspberry bar I remember as I kid and the other, 

Sun Dried Tomato Pasta with Feta

This is a recipe from a friend of mine Diane Carter. She does not have any measurements it is one of those throw it all together dishes. 1 pound Angel Hair Pasta Feta Cheese Small Jar of Sun Dried Tomatoes, chopped Cilantro Parmesan Cheese Boil 

Chicken and White Bean Soup with Greens

This soup involves three of my favorite ingredients: kale, spinach and leeks.

Source: Health magazine September 2008
1 tbsp olive oil
1 1/4 cups thinly sliced leeks, white part only
1 large garlic clove, crushed
1/2 cup (1/4-inch thick) slices carrot
6 cups chicken broth
1 1/2 cups skinless, shredded cooked chicken
1 (2-inch) fresh rosemary sprig
1 (19 oz) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp chopped parsley

Heat oil in a stockpot or dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3-4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken and rosemary; bring to a boil. Reduce heat and simmer 5 minutes, skimming occasionally. Add beans and kale and simmer for about 5 minutes more. Add spinach and cook 2-3 minutes more or until tender. Season with salt and pepper. Remove rosemary sprig and garlic clove. Serve with a sprinkle of parsley.

Delightful Buttermilk Cookies

The dough is extremely soft. I recommend refrigerating the dough for a couple hours or use the scoop drop method. For more flavor double the lemon zest. These cakey soft cookies are best the day they’re made. From “Gourmet” Magazine (January 2008) Makes 3 dozen