Beef with Broccoli

1.5 lb flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
3lbs lbs broccoli, cut into bite-size florets (Buy three lbs. of broccoli, it will be less once you cut off the florets)
2 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
3 teaspoons soy sauce
2 teaspoon cornstarch
1 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
6 tablespoons oyster sauce
4 teaspoons chicken broth
4 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the sliced beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

6 Serve over steamed Jasmine (or white) rice. 

Roasted Broccoli and Carrots

From the Williams Sonoma website

1 1/2 lb. broccoli, cut into 1 inch florets
2 carrots, peeled and cut on the bias into 1/2 inch slices
1 tsp. kosher salt
1/2 tsp. minced garlic
1/4 to 1/2 tsp crushed red peper flakes
zest of 1 lemon
1/4 cup finely grated Parmesan cheese

Preheat oven to 500 degrees.

Divide the broccoli and carrots evenly among 2 baking sheets.  Drizzle each with 1 tbs. of the olive oil and 1/2 tsp. salt.  Toss well, then spread the vegetables out in an even layer.  Transfer to the oven and roast until vegetables are crisp-tender about 8 minutes.

remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese.  Continue roasting for 2 minutes more.  Transfer the vegetables to a serving bowl and serve immediately.

Creamy Cheesy Potatoes

(original recipe source)
These potatoes will rock your world!

CREAMY CHEESY POTATOES

About 5 – large potatoes

*enough to fill a 9×13 glass baking dish

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Creamed Corn...

1 1/2 to 2 cups heavy whip cream
2 bags thawed corn
1/2 tsp. Salt
1 tsp. Sugar
3 Tbs. flour
3 Tbs. butter
1/2 cup Parmesan Cheese

Combine Corn and cream on stove. Bring to a boil and simmer for 5 minutes. Add salt and sugar. In separate pan, melt butter and add flour and make a paste. Put in corn and stir. Pour in greased baking dish and sprinkle cheese on top. Bake at 350 for 20 minutes, cover until last five minutes.

Green Beans with Smoky Bacon Vinaigrette

Ingredients:

2 pounds fresh green beans, trimmed 1/2 pound smoked bacon, cut into 1/2 -inch pieces 1 yellow onion, sliced thin

1/3 cup red wine vinegar 1 tablespoon white sugar 1/4 cup chopped fresh flat-leaf parsley

Directions:

1.	Make an ice bath by filling a large pot with ice and water; set aside.
2.	Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3.	Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

Spicy Black Beans

Spicy Black Beans
16 oz. dried black beans
1 tablespoon of lard, bacon grease, peanut oil or canola oil
1 onion, diced
4 cloves of garlic, minced
1 carrot, diced
2-3 chipotles in adobo, chopped
1/2 teaspoon of cumin
1/2 cup cilantro. chopped
2 tablespoons tomato paste
1/4 cup lime juice
Six cups of water
Two cups of chicken or vegetable broth
Salt to taste

Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.

Drain the soaked beans.

In the pot you’re going to cook the beans, sauté the onions and carrots in your preferred fat for 10 minutes and then add the garlic for one minute. Add the beans, chipotles, and cilantro.

Cover beans with water and chicken broth, bring to a boil, and then reduce heat to low. Stir occasionally.

After 2 1/2 hours, add the cumin, tomato paste, lime juice, salt and remaining cilantro and cook for 30 more minutes or until beans are tender. (I usually let mine simmer all day.)

**The chipotles are in a can on the international foods isle and they are spicy...start with 2 and then go from there! These are the beans I serve as part of my "knock off Cafe Rio" salads. Other recipes I use for those salads are: Rice, Dressing, Pork

Basil Mashed Potatoes

Basil Mashed Potatoes

* 2 lbs large Yukon Gold or white boiling potatoes, peeled and quartered
* 2 cups fresh basil leaves, lightly packed
* 1 cup half and half
* 3/4 cup freshly grated Parmesan cheese, plus extra for serving
* 1 1/2 teaspoons kosher salt
* 3/4 teaspoon freshly ground black pepper

Place the potatoes in a large saucepan, cover with water, and bring to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and cook over low heat until any remaining water evaporates. Set aside.

Meanwhile, blanch the basil leaves. First, fill a bowl with ice water and set aside. Bring a medium saucepan to a rolling boil, add the basil and cook for only 15 seconds. Drain and immediately plunge them into the ice water bath. Drain, and set aside.

In a small saucepan over medium heat, add the half and half and Parmesan and bring to a simmer. Place the basil in a food processor and puree. Add the half and half mixture to the basil and process until smooth.

Mash the potatoes however you like to do it, then mix the half and half mixture into the potatoes, along with the salt and pepper. Pour into a serving bowl and sprinkle with Parmesan cheese.

Austrian Red Cabbage

Austrian Red Cabbage

In a large skillet over medium heat, saute the following for 7 minutes:
1/4 c. butter
1 medium onion, finely diced
1 large apple
1 clove garlic, minced

Add and saute for 5 more minutes:
1 head of red cabbage, sliced (julienned)

Add the following ingredients and simmer until the cabbage is tender:
1 c. red wine (cooking wine works fine for this!)
1/3 c. red wine vinegar
1/3 c. sugar
1/4 tsp. ground cloves
salt and pepper to taste

Broccoli Cauliflower Salad...

1 big head broccoli

1 head cauliflower (might not need all of it)

1/4 cup red onion diced 

1 package bacon

cheddar cheese (cubed or shredded)

Cut broccoli and cauliflower into small bite sized pieces.  Add rest of ingredients.

Dressing 

1 cup mayo

1/4 cup sugar

2 TBS. apple cider vinegar

Whisk above ingredients together until dressing is smooth.  Toss and coat.  Refrigerate.  I usually double the dressing.