Jenn’s Cook Book

Well, it’s finally here! The first meal at the new apartment, complete with dinner guests. This recipe is from Real Simple magazine. It combines some of my favorite things: sweet potatoes, stir-fry, garlic, and hoisin sauce. Hoisin sauce is the Asian version of ketchup (it goes on everything!). Prepare the sauce first, then the stir fry.

For wine, I served Gewurtztraminer, which is as hard to pronounce as it is to spell (ga-VERZ-tra-mee-ner). This wine is fruity and lush, with a semi-sweet to almost medium-sweet taste. It is well known as one of the few wines that compliment Asian cuisine, particularly spicy dishes. Fetzer from California produces a great variety with a reasonable price: about $7-$9 a bottle.

To complete the dish, I prepared Vigo’s Saffron Yellow Rice to serve with the stir-fry. While normally I reserve this for Mexican dishes, but the flavor also goes well with Asian cuisine.

Garlicky Hoisin Sauce
from Real Simple

1 1/2 tbsp olive oil
3 green onions, white parts only, chopped (reserve green parts for stir-fry)
6 cloves garlic, minced
1/2 tsp crushed red pepper flakes
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar

Heat a skillet or small saucepan over medium-high heat. Add the oil and heat for 30 seconds. Add the scallions, garlic, and pepper flakes. Cook until fragrant, about 15 seconds. Add remaining ingredients and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Set aside and keep warm.

Garlicky Hoisin Beef
from Real Simple

2 1/2 tbsp olive oil
1 lb flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise and sliced 1/4 inch thick
1/3 cup water
1/3 to 1/2 lb snow or sugar snap peas
3 scallions (green parts only, reserved from sauce), cut into 1 1/2 inch lengths
1 recipe Garlicky Hoisin Sauce
cooked rice or noodles, for serving

Heat a large skillet over high heat. Add 2 tbsp oil and heat for 30 seconds. Add the steak, working in batches if needed, and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Reduce heat to medium-high, add remaining oil, scraping the bottom of the pan to loosen any browned bits, and add the bell pepper and cook, stirring constantly for 10-15 seconds.

Add the sweet potato and water, cover partially and cook for 7 minutes, stirring occasionally, until potatoes are near tender. Add the peas and scallions, cook for 1 minute. Add the Garlicky Hoisin Sauce and increase the heat to high. When it starts to bubble, add steak back to the pan. Toss ingredients and heat until warmed through, about 1 minute. Serve immediately over rice or noodles.

I know, I know. Beef is not good for the environment, but even I need a break from vegetarian cuisine. Plus, this was a deal at $2.40 almost a pound for pre-cut strips of beef and I had leftover BBQ sauce from the BBQ Chicken Stir-Fry. It starts with balance and small steps.

BBQ Beef Stir-Fry:
3/4 to 1 lb beef strips
8 oz sugar snap peas  
8 oz sliced mushrooms
1 onion, chopped
1 tbsp olive oil
1 cup BBQ sauce (see below)

Heat oil in a large skillet and saute onions for 3-5 minutes over medium-high heat until soft. Set onions aside in a small bowl. Add mushrooms to skillet and saute 5-7 until almost soft and tender. Set aside in bowl with onions.

Add beef strips to skillet. Saute, without stirring, for 2 minutes. Add BBQ Sauce to pan, flip beef strips, scraping the bottom of the pan to loosen the brown bits. Bring BBQ Sauce to a simmer. Add onions and mushrooms back to pan and toss.  

Add sugar snap peas to top of BBQ mixture. Cover pan and allow sugar snap peas to steam for 3-5 minutes, then toss with sauce to combine. Serve any leftover sauce on the side for dipping.

BBQ Sauce:
3/4 cup ketchup
1/2 cup balsamic vinegar
1/3 cup brown sugar
1 garlic clove, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon or spicy brown mustard 
3/4 tsp salt, divided 
1/2 tsp black pepper

In a small saucepan, combine ketchup, vinegar, brown sugar, garlic, Worcestershire sauce, mustard, 1/2 tsp salt, and pepper. Whisk together and set over medium heat. Bring to a boil, stirring occasionally, and reduce heat to a simmer. Simmer sauce for 10-15 minutes, until it has reduce by half.

Economically Friendly:Leftover BBQ Sauce put to good use! Onions and mushrooms are inexpensive, but sugar snap peas can be pricey. Look for sales or substitute with seasonal produce. Beef can also be expensive, so look for items close to the sell-by date for a reduced price.

Environmentally Responsible: Yes, beef is bad. Very, very bad. But just like diets, if you make foods “bad” or “forbidden,” you will only want them more. Use less and use less often, and at least you will make a small difference. Compromise by using seasonal, locally grown produce and other planet-friendly ingredients.

Excellently Healthy: Look for lean cuts of beef, increase the amount of veggies, and serve with brown rice or another whole grain for a complete meal.

Here is another great recipe for Spring Fever! The original recipe comes from Simply in Season, but I have adjusted the ingredients and the method of serving. The first set of ingredients and directions is more or less the original, with some additions. The second set is my own creation, created to compliment the flavors in the chowder.

I created this meal to celebrate a new apartment for my friend Leah. On the first evening in a new place, I felt the kitchen needed to be “broken in” as a welcoming gift. Both she and I loved this dish, and it makes plenty of leftovers for lunch (or enough to feed a crowd). Of course, I had to serve this with my favorite Coconut-Ginger Rice. We also had fresh cantaloupe on the side, which complimented the dish perfectly.

2 tbsp butter
2 ribs of celery, minced
1/2 medium onion, minced
2-3 medium zucchini, quartered lengthwise and cut into half-inch pieces (about 3 cups)
1/4 cup fresh basil, torn or chopped into small pieces
1/3 cup flour
3/4 tsp salt
1/2 tsp pepper
3 cups water
3 vegetable bouillon cubes (or chicken)
1 tsp lemon juice
1 can (14-16 oz) diced tomatoes, not drained
1 can (14-16 oz) corn kernels, drained
1 1/2 cups (12 oz) evaporated milk

In a large stockpot, melt butter over medium-high heat. Add celery and onions, saute 3-5 minutes until tender. Add zucchini and basil, saute an additional 3-5 minutes until tender.

Stir flour, salt, and pepper into vegetables. Gradually stir in water to make a smooth stock. Add bouillon cubes and lemon juice, mix well. Bring to a boil then reduce heat to medium-low and cook, stirring often, for 2-3 minutes until bouillon cubes have dissolved.

Add tomatoes and juice, corn, and evaporated milk to pot. Return mixture to a boil. Reduce heat and cover, cooking for 5 minutes until corn is tender.

At this point in the original recipe, 2 cups of shredded cheddar cheese are stirred into the chowder just before serving and 1/4 cup Parmesan cheese is sprinkled on top of the serving bowls. In my recipe, the sauteed beef is prepared while the chowder cooks and everything is served over hot, cooked rice.

1 lb beef, cut into thin strips 
2 tbsp vegetable oil
2 garlic cloves, minced
2 ribs celery, minced
1/2 medium onion, minced
6 scallions, cut into half inch pieces, white and green parts separated
3 tbsp cornstarch
1/2 tsp cumin
1/4 tsp cayenne pepper
1/8 tsp allspice
1 cup water

Heat oil in a large skillet over high heat. Saute garlic for 1 minute. Add celery, onion, and white scallions to skillet and saute 3-5 minutes. Remove onion mixture from skillet and set aside.

Toss beef in cornstarch, cumin, cayenne pepper, and allspice until coated. Add beef to hot skillet and cook 2 minutes on one side, do not stir. Add water to pan and turn beef, scrapping the bottom of the skillet to loosen any browned bits. Bring to a boil and reduce heat to medium.

Return onion mixture to pan and toss with beef. Simmer until sauce thickens, about 3-5 minutes.

Serve sauteed beef and zucchini chowder over hot, cooked rice. Top with green scallions.

 Dinner is served!

Here is the next recipe in Spring Fever, this one modified from Everyday Food magazine. This recipe is very versatile, and it would be very easy to make substitutions with vegetables that are in season. Obviously, I used asparagus and corn, but sugar snap peas, mushrooms, carrots or zucchini would work great as well. Feel free to add or substitute your favorite fresh or frozen veggies. The dish is flavorful without spices, so it can be adapted for different types of cuisine. I served this with Coconut-Ginger Rice, but it could also work with steamed potatoes or egg noodles. The high heat cuts cooking time and keeps the beef tender and moist. I like to purchase the pre-cut strips for stir-fry, but you could use any cut of beef you prefer.

2 tbsp vegetable oil
1 lb asparagus, trimmed and cut into diagonal 1-inch pieces
1 bag (12-16 oz) frozen corn kernels, thawed
1 onion, halved and sliced  
salt and pepper
1 lb beef, sliced into thin strips about 2-3 inches long
1 tbsp cornstarch

Heat 1 tbsp oil in a large skillet. Over high heat, saute asparagus, corn, and onion. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until corn and asparagus begin to lightly brown and onion is tender, 5 to 6 minutes.

Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 tsp salt, and cornstarch until beef is coated.

Heat remaining tbso oil in skillet and add beef. Over high heat, cook beef, without stirring, for 2 minutes (this will brown the beef nicely). Add asparagus mixture and 1 cup water to skillet. Bring to a boil and cook, tossing, until sauce thickens slightly. Scrap the bottom of the skillet to incorporate any browned bits into sauce (this will add to the flavor).

Serve immediately, over rice as desired.

Here is a hearty dinner dish with a kick of spicy flavor. This recipe uses the Spicy Paprika Rub from Everyday Food with ground beef and boxed Velveeta shells and cheese. You could also use ground chuck or sirloin, and pick the meat/fat ratio you like best (I used 94/6).

1 lb ground beef
3 tsp Spicy Paprika Rub
1 family-size pkg of Velveeta Shells ‘n Cheese boxed dinner

Bring a pot of water to a boil over medium heat. Add shells and cook until al dente, about 8 minutes. Drain well and set aside.

Meanwhile, brown beef in a large skillet over medium heat. Once beef is no longer pink, add Spicy Paprika Rub (drain beef first if desired). Saute for 3-5 additional minutes.

Add shells to beef and pour cheese pouch over dish. Mix well, combining beef with shells and cheese (to warm the pouch, place on a non-burner part of the stove while everything else cooks).

Serve immediately.

Shown below, with Apples Roasted with Root Vegetables:

From Everyday Food: Great Food Fast, a tasty dish perfect for a weeknight dinner. This recipe calls for trimmed boneless steak and you can either cut it yourself or look for pre-cut beef strips meant for stir-fry to save some time. Serve with rice of your choose, such as plain white, brown, or flavored such as Vigo’s Yellow Saffron Rice. This one is being added as one of James’ favorite.

3 oranges
2 garlic cloves, minced
2 tbsp soy sauce
1 1/2 lbs trimmed, boneless sirloin or rib-eye steak, cut into 1/2 inch strips
1 tbsp cornstarch
1 to 2 tbsp oil
6 green onions, green parts only, cut into 1 inch pieces
rice, for serving

In a small bowl, finely grate the zest of one orange and squeeze the juice. Add minced garlic and soy sauce and mix.

With a sharp paring knife, peel the remaining 2 oranges. Slice the oranges crosswise 1/2 inch thick and halve the slices. Remove any seeds.

In a medium bowl, toss the meat with the cornstarch until coated. Heat 1 tbsp oil in a large skillet over high heat. Working in batches (adding more oil as needed), brown the beef on all sides, about 3 to 5 minutes. Transfer to a plate.

Pour the orange juice mixture into the skillet and boil until syrupy, about 1 minute. Return beef to the skillet and add the orange slices and green onions. Toss until well coated and heated through. Serve hot, over rice.

Shown below, with yellow rice and Indian-Style Asparagus:

Here is a recipe I whipped up with the last of my Spicy Paprika Rub (see Sauces, Dips & Rubs category). I prefer using extra lean (4% fat) ground beef and skip draining. This is a  grown-up version of Beef & Mac from a can, but lower in sodium and much, much tastier.  If you don’t have macaroni, use another shaped pasta like shells, corkscrew, or small penne.

1 lb extra lean ground beef
1 small onion, diced
3 cups uncooked macaroni
3 (8 oz) cans tomato sauce with roasted garlic
1 heaping tbsp Spicy Paprika Rub, or to taste
fresh ground black pepper
1 cup shredded cheese, such as Monterey Jack or Cheddar

Bring a large pot of water to boil. Cook macaroni until al dente. Drain and add tomato sauce. Keep warm.

Meanwhile, brown and beef over medium-high heat until it crumbles and is no longer pink. Mix in paprika rub, coating beef. Saute 3-5 minutes or until beef mixture is mostly dry. Remove from pan and keep warm.

Saute onion until tender and translucent, about 3 minutes. Fold onion and beef into macaroni. Season with pepper as desired.

Serve in bowls topped with shredded cheese. Make it colorful by adding your favorite vegetables, such as sauteed mushrooms, zucchini, corn, or diced tomatoes.

Here is an update on an old recipe, made a little healthier with some slight adjustments. The adjustments did not effect the overall taste of the dish, but definitely reduced the fat and sodium content.

1 lb 94% fat free ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1/2 tsp salt
1 (15 oz) can low-sodium whole kernel corn, drained
1 (8 oz) can tomato sauce
1/2 cup water
1/2 cup salsa
1 1/2 cups reduced-fat shredded cheddar cheese
1 tbsp chopped fresh cilantro
taco shells or flour tortillas, warmed
toppings, such as lettuce, diced tomatoes, salsa, sour cream
hot cooked spanish rice, such as Vigo’s Saffron Yellow Rice (made with “I Can’t Believe It’s Not Butter Light” instead of regular butter)

Cook ground beef in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef, wipe skillet with a paper towel.

Saute onion in hot oil in the same skillet. Add beef, chili powder, cumin, and salt. Cook 5 to 7 minutes, stirring occasionally and coating beef with spice mixture. Stir in corn, tomato sauce, water, and salsa. Bring to a boil, reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand for 5 minutes or until cheese melts. Build tacos by layering meat mixture, desired toppings, and rice.

From Southern Living, this is a great Chinese-inspired dish. Here is Ginger Recipe #7.

1 lb sirloin steak, chilled
1/4 tsp salt
1/2 tsp pepper
2 tbsp grated fresh ginger
2 tsp sesame seed oil
1/2 tsp minced garlic
2 tsp lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 tsp cornstarch
6 green onions, sliced
1/2 tsp crushed red pepper (optional)
hot cooked long-grain rice

Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper. Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.

Saute ginger in hot oil in a large nonstick skillet over high heat for 2 minutes or until tan-colored. Add minced garlic and saute 30 seconds. Add beef, cook 2 minutes or until mostly cooked, stirring constantly. Stir in soy sauce.

Combine beef broth with cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions and, if desired, crushed red pepper. Cook 1 minute. Serve immediately over hot cooked rice.

This recipe goes well with Coconut-Ginger Rice.

From AOL Food, here is a great recipe for tacos without using prepackaged taco mix. This is similar to the filling in Mexican Lasagna (posted August 2nd, 2006).

1 lb ground beef
1 small onion, chopped
1 tsp olive oil
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp salt
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
3/4 cup water
1/2 cup salsa
1 1/2 cups shredded cheddar cheese
1 tbsp chopped fresh cilantro
taco shells or flour tortillas, warmed
toppings, such as lettuce, diced tomatoes, salsa, sour cream
hot cooked spanish rice, such as Vigo’s Saffron Yellow Rice

Cook ground beef in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef, wipe skillet with a paper towel.

Saute onion in hot oil in the same skillet. Add beef, chili powder, cumin, and salt. Cook 5 to 7 minutes, stirring occasionally and coating beef with spice mixture. Stir in corn, tomato sauce, water, and salsa. Bring to a boil, reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

Top evenly with cheese and cilantro. Cover, turn off heat, and let stand for 5 minutes or until cheese melts. Build tacos by layering meat mixture, desired toppings, and rice.