September 16, 2008
SPICY BEFF AND BROCCOLI STIR-FRY
SPICY BEFF AND BROCCOLI STIR-FRY -- Janice Robb
2 tablesppons dry sherry
2 tablespoons dark soy sauce
1 tablespoon grated peeled gingerroot
5-6 garlic cloves, minced
1 teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 pound beef tenderloin, cut into strips
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 cups chopped broccoli
3 scallions, thinly sliced
1. To prepare marinade, in a gallon-size sealable plastic bag, combing the sherry, soy sauce, gingerroot, garlic, sesame oil, and pepper flakes; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.
3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.
Tip: If you usually discard broccoli stems because they're tough, peel them -- you'll find they're actually quite tender.
ORIENTAL COLESLAW -- Cheryl Stephenson
1/2 C Slivered almonds, sauted in olive oil
1 Pkg Angel hair coleslaw
1 Pkg Ramen noodles, broken into the size of a nickel (Discard flavor packet.)
1 C Green onions, sliced
3/4 C Vegetable oil
6 T Flavored rice vinegar (I found this in the Chinese food section at Meijers.)
1 t Salt
1 t Pepper
Break noodles into small pieces (about the size of a nickel) and combine with almonds, coleslaw and onions. Whisk together vegetable oil, vinegar, sugar, salt and pepper. Add to dry ingredients. Note: When I make it again, I won¹t saute the almonds and will reduce the amount of vegetable oil and increase the vinegar. I also won¹t put the dressing on the other ingredients until perhaps 15 minutes before serving. I thought the salad was a bit drenched with the dressing (I put it in the night before) and that it could have been a bit fluffier.
BLACK BEAN/ CORN SALAD
BLACK BEAN/ CORN SALAD, Tim Morris
In a large bowl, combine ...
2 - 15oz cans of whole corn - drained
2 - 15oz cans of black beans drained and rinsed
1 - 15oz can "zesty" tomatoes ( like stewed / diced / with green chili peppers in them) NOT drained
3/4 cup thinly sliced green onions
In a small bowl, whisk or blend together ...
1/3 cup olive oil
1/3 cup lime juice
2 t. ground cumin
1 t. salt
1 T. finely chopped parsley or (don't look Sophia) cilantro
Pour dressing over corn/beans, stir, and let sit for a couple hours to blend flavors.
MAKE-AHEAD RICE SALAD -- Tim Morris (ala Joyce Rosencrans at the Cincinnati Post)
Recipe adapted from the USA Rice Federation.
3 cups cooked rice, cooled (1 cup uncooked)
3 ears sweet corn
1 (4-oz.) can mild green chilies, chopped, drained
1/2 cup green salad olives with pimiento
1/3 cup each green, red bell pepper
1/3 cup sliced green onions
3 Tbs. fresh lime juice
3 Tbs. olive oil
1 garlic clove, crushed hot sauce, as desired
3 oz. crumbled feta cheese
4 oz. shredded Monterey Jack cheese
grape tomatoes to garnish
Preparation: Select regular long-grain rice or another favorite. Cook in boiling, salted water as directed on package. Let stand off heat, covered, until cooled. Turn into a large mixing bowl and fluff with a fork. Meanwhile, microwave, grill or boil sweet corn. When cool enough to handle, slice kernels off cob into bowl of rice. Add drained green chilies, raggedy salad olives (chop larger pieces), bell pepper, green onions, lime juice, olive oil, garlic clove (mince if not thoroughly crushed) and hot sauce, if using. Toss with a fork. Just before serving, add feta and Jack cheeses. Toss with a fork. Scoop rice salad into lettuce cups and garnish with grape tomatoes or slim tomato wedges. Yield: 8 servings
White Chicken Chili
WHITE CHICKEN CHILI (along with editorial comments) -- enjoy!, Blythe Bieber (from Intranet)
1 48 oz jar Great Northern White Beans
1 cup chopped onion
2 tablespoons butter
2 cloves garlic (or 1 heaping teaspoon of the bottled garlic if you're lazy like me)
1 small can chopped green chilis
1 large can mushrooms (optional)
2 whole chicken breasts (cooked and chopped) (but what actually works much better is to use 2 large cans of white chicken meat -- found near the tuna -- it's more shredded and certainly much less work -- although more expensive than buying chicken breasts and doing yourself)
2 teaspoons ground cumin
2 teaspoons oregano
1/4 teaspoon cayenne pepper (can substitute a 1/2 teaspoon of white pepper)
1 can chicken broth (if you drain beans really well -- you might need a little more chicken broth)
2 tablespoons lime juice (a lot of recipes don't have this but I think it gives it an extra little zing)
Saute chopped onion and garlic in butter
Add chopped green chilis and beans
Add broth and chicken
Add remaining ingredients and simmer 1 to 2 hours (I always throw everything into crockpot and cook anywhere from 1 hour to 8 eight hours -- can't really overcook it)
Top with shredded cheese, sour cream and crackers if desired
It's really easy to double or triple the recipe and serve to a crowd!