Lemongrass Beef Short Ribs

If you have an afternoon to babysit this batch of braised short ribs, I promise you will be deeply rewarded. Three hours is a lot of time to commit to a dinner, but during the process, the kitchen will be engulfed in an incredible aroma. The meat begins shrinking from the bone about a half hour into cooking and towards the end fall off with the slightest touch. So incredibly tender. And I am so happy to have leftovers.

adapted from Eat, Drink, Paleo

serves 4

The Ingredients:
3 lb beef short ribs
4-5 lemongrass stalks, bruised
Medium knob of fresh ginger, peeled and sliced
4 garlic cloves, peeled and smashed
1 medium onion, sliced
1 medium orange, peel and juice
1/2 lime, juiced
2 Tbsp fish sauce
1 1/2 tsp sesame oil
3 Tbsp Tamari sauce
1/2 tsp of sea salt
1/2 to 1 tsp chilli flakes
1/4  tsp of black pepper
1/2 tsp of Chinese five spice powder
1 1/2 cup of water
1 crown of broccoli, cut into florets

The Process:
Preheat the oven to 400 degrees F

Arrange the short ribs in a single layer in a deep roasting pan. Scatter the lemon grass, ginger, onion, garlic and orange peel around the beef. In a medium bowl, whisk together the orange juice, lime juice, fish sauce, sesame oil, tamari sauce, water and seasoning. Pour mixture over the beef. Cover tightly with foil.

Bake, covered for 30  minutes at 400, turning the meat halfway through.

Reduce the oven temperature to 325 and cook, covered, an additional 2 hours, flipping the meat every 30 minutes.   

Uncover the roasting pan and remove the meat from the bones. Roast, uncovered another 15 minutes. Add the broccoli, tossing to coat in the juices. Roast another 15 minutes or until the broccoli is tender-crisp and the meat has browned.

Sweet Ginger Soba Noodles with Shrimp

Shrimp, soba noodles and a delectable sauce.  Quick, simple and absolutely packed with flavors.  When I first read over the recipe, I had my reservations about the amount of scallions compared to the amount of liquid in the sauce.  In the end it came together beautifully.  

adapted from Reem Rizvi recipe at Simply Reem

serves 3-4


The Ingredients:
for the sauce:
1 1/2 cup scallions, diced
2 Tbsp ginger, minced
1/4 cilantro, chopped
1 Tbsp sesame oil
2 Tbsp grapeseed oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp honey
1 tsp black pepper
1 tsp crushed red pepper

for the pasta
12-16 large shrimp, raw and thawed if frozen
1 large broccoli stalked, juilienned
1 carrot, juilienned
9 oz soba noodles
2 Tbsp sesame seeds

The Process:
Whisk together all of the sauce ingredients in a medium bowl.  Adjust soy sauce, honey and pepper flakes to taste.  Cover and set aside for 10-15 minutes.

Cook the soba noodles according to package directions.  Set aside.

Heat about 2 Tbsp sesame oil a large skillet set over high heat.  Add the shrimp and sear until browned and opaque, 2-3 minutes per side.  Set aside.

In a small skillet, dry roast the sesame seeds until toasted.

In a large bowl, toss together the noodles, juilienned vegetables and sesame seeds.  Top with shrimp.  Serve warm or cold.

Cheesy Baked Broccoli Bites

Have you ever glanced through a magazine or a blog and tagged a recipe for later, only to not find the recipe again.  And yet the picture of the dish continues to haunt you.  On one particularly sleeplessness night, do you toss and turn, pondering upon that dish.  And suddenly...inspiration hits.  You may have lost the recipe, but that image guides you.  You burst into the kitchen prepared to create.

 This dish was sort of like that.  I came across the original post and filed it in the back of my mind.  I never actually read the recipe, though the step by step photo collage stayed crystal clear in my mind.  The successful filling for the previous broccoli stuffed tilapia brought this filed recipe back to mind.  Even without digging it up, I was certain I could come up with some facsimile of it.

And indeed I did.  After the fact, I did find the recipe.  What was different?  Surprisingly not much!  I used half the bread crumbs and slightly less cheese.   I also baked the bites a tad longer at a lower temperature.  And added srirachi and onion for a bit of bite.  Funny how just a quick glance can be enough to impart enough information! 

Inspired by Stacey Snacks

yields about 20 bites

The Ingredients:
2 1/2  cups frozen broccoli, thawed
1 green onion, finely chopped
3 eggs, beaten
1/2 cup bread crumbs
1 cup shredded Cheddar or Co-Jack cheese
1/4 cup shredded Parmesan
squirt of Srirachi
salt and pepper to taste

The Process:
Preheat the oven to 350

Coarsely chop the broccoli and drain, removing as much liquid as possible.  In a large bowl combine all of the ingredients and mix well.  If too thick, add a little milk.  If too thin, add more bread crumbs.

Roll the broccoli mixture into 1-inch balls and space evenly on an oiled baking sheet.  Bake at 350 for approximately 30 minutes, or until golden brown.

Allow to cool slightly before serving.

Broccoli Stuffed Tilapia

 Here fishy, fishy, fishy...

Yup.  Still on a seafood kick.  Fish this time.  Though I still daydream about those scallops....

This dish came together much more easily than I first anticipated.   I opted for tilapia mostly for economy, but sole, flounder or orange roughy would work equally as well.  Don't like fish?  Use the filling with chicken instead.

adapted from Better Homes and Gardens

serves 4

The Ingredients:
4 - 4 oz tilapia fillets
1 cup frozen broccoli, thawed
1 egg, beaten
2/3 cup bread crumbs
1 green onion, minced
1 clove of garlic, minced
1/2 tsp dill
1/4 cup grated Parmesan
8 oz cream cheese, divided
2 Tbsp milk
2 Tbsp dry white wine

The Process:
Preheat the oven to 350

Rinse the fillets and pat dry.  Place between two layers of parchment paper and lightly pound to an even thickness, about 3/8-inch. 

Coarsely chop the broccoli and combine with the egg, bread crumbs, onion, garlic, dill, Parmesan  and half of the cream cheese.

 Spoon one quarter of the filling mixture onto the end of each fillet. 

Roll up the fillet, securing with a toothpick if necessary.  Repeat with the remaining fillets.  Arrange the rolls in a baking dish. 

Bake, uncovered, for 30 to 35 minutes, or until the fish flakes easily

Meanwhile, combine the remaining cream cheese and milk in a small saucepan set over medium heat.   Heat and whisk until smooth.  Stir in the white wine. Season with salt and pepper.

Serve sauce over stuffed fillets.

Orange Chicken with Broccoli

Some nights call for a quick and simple dinner absolutely bursting with flavor.  Okay, perhaps most nights call for this.  While I adore intense, complex and leisurely recipes on occasion, I just do not have the time for them.  This recipe is ridiculously simple to make and easily adaptable to whatever protein or veggies happen to be in your fridge. 

I think this may have become my go-to stir sauce...

adapted from kitchen explorers at pbs.org

serves 4

The Ingredients:
for the sauce
juice and zest of 1 large orange (about 1/2 cup juice)
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp oyster sauce
1 Tbsp honey
small knob of ginger, minced
2 cloves of garlic, minced
1/2 tsp crushed red pepper

for the stir fry
1 lb chicken, diced
2 Tbsp corn starch
1-2 Tbsp sesame oil
1 onion, sliced
1 broccoli crown, florets and stem
2-3 carrots, sliced diagonally
1 rib of celery, sliced diagonally

The Process:
In a small bowl whisk together all of the ingredients for the sauce.  Set aside.

Toss the chicken in the corn starch.  Heat the oil in a large skillet or wok over high heat.  Add the chicken and stir fry for 2-3 minutes.  Add the onion and stir fry for 2-3 minutes more, or until the chicken has browned and the onion is just beginning to soften.

Add the vegetables and stir fry for 2-3 minutes.  Add half of the sauce and toss until evenly coated.  Allow to cook a minute or two, until the sauce begins to thicken.  Add the remaining sauce.  Cook until the sauce has thickened and heated through.

Serve with brown rice.

Balsamic Bacon Broccoli

Have broccoli in your fridge?  Tired of steamed, bland side dishes?  Then get that bright green veggie out of your fridge, now.  Seriously.  If this doesn't appease the veggie averse, or spice up the typical veggie blahs, I'm not quite sure what else will work...

the recipe is my own

serves 2-3


The Ingredients:
4 strips of bacon
2 cloves of garlic, minced
1 small yellow onion, diced
2 broccoli crowns, cut into florets
1 broccoli stem, cut into coins
2 Tbsp balsamic vinegar
1/4 cup water
1/2 tsp red pepper flakes
salt and pepper to taste


The Process:
In a large skillet over medium-high heat, fry up the bacon unto crispy.  Remove the bacon to paper towels to drain, reserving the dripping in the pan.

Add the garlic and onions; saute until fragrant and tender, 2-3 minutes.  Add the broccoli, vinegar, water and red pepper flakes.  Cover and steam until the broccoli is tender and vibrant green,  adding more water as necessary.

Chop up the bacon and add it to the skillet.  Season with salt and pepper to taste.  Serve hot.

The Review:
Fast, easy, bacon-y and full of veggies.  Yum.

Asian Salad with Ginger-Soy Marinated Chicken

salad is my own
dressing adapted form epicurious
chicken and marinade adapted from  allrecipes.com

serves 4-6

The Ingredients:
for the chicken
4 boneless skinless chicken breasts
1/4 cup soy sauce
1 Tbsp sesame oil
2 Tbsp honey
1 Tbsp fresh ginger, minced
2 cloves garlic, minced

 for the salad:
4 cups mixed Asian greens (arugula, red mustard and mizuna)
2 cups spinach
1/2 medium red pepper, thinly sliced
1 broccoli crown, cut into florets
1 carrot, juilianned
2-3 potato onions or scallions, sliced
handful of pea tendrils
1 cup snow peas, cut diagonally 
1 - 6 oz can mandarin oranges, drained
peanuts

for the dressing:
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp vegetable oil
1 Tbsp Asian sesame oil
1 Tbsp Dijon mustard
1 Tbsp finely grated peeled fresh ginger
1 Tbsp honey or agave syrup
1 tsp  red pepper flakes

The Process:
For the chicken
Trim any fat from the chicken, rinse and pat dry.  Place chicken in a resealable gallon-sized bag or shallow dish.  In a medium bowl, whisk together the soy sauce, oil, honey, ginger and garlic.  Pour the marinade over the chicken and refrigerate for 30 minutes to 2 hours.

Preheat the oven to 350.  Place the chicken in a shallow baking dish and bake for 30-35 minutes.  Remove from oven and allow to cool.

for the dressing: 

Combine all of the ingredients and whisk well.

for the salad:
In a large salad bowl combine the first eight ingredients, reserving the mandarin oranges and  peanuts.  Drizzle about half of the dressing over the salad and toss to coat.  Slice the cooled chicken into thin coins and layer over the salad.  Top with mandarin orange and peanuts.  Drizzle with remaining dressing.


The Review:
This is a salad to knock all fast food and chain restaurant varieties out of the park.  The chicken was so juicy and tender, even after is had cooled.  Burst of sweet peas or oranges, the crunch of carrots and peanuts, the peppery bite of the asian greens mellowed out by the vibrant spinach.  Every bite brought a new and complex play of flavors and textures.  The chicken easily could have starred in a meal of its own.  But the same could honestly be said of the greens as well.  The dressing brought every thing together...a touch of salt and sesame...

All of us were quite sad to reach the bottom of the salad bowl.

Broccoli Cheese Chowder

We've had a blessedly lengthy fall before winter's chill descended upon us.  But now as the cold creeps in under our doors, so do cravings for thick and creamy soups.  This broccoli cheese chowder, as the recipe is written, reads more like a cream of broccoli soup.  The chowder was much improved by using fresh broccoli and by not blending the result into a homogenous mess.  It's a chowder afterall...you should be able to see the veggies among the creamy cheddar laced base.

Adapted from Taste of the South recipe fall '07

serves 4 to 6

The Ingredients:

2 Tbsp butter
1 large yellow onion, chopped
3-4 cloves of garlic, minced
4-1/2 cups chicken stock
2-3 russet potatoes, peeled and diced
3 stalks of broccoli, cut into bite-size florets
1-1/2 cups heavy cream
1-1/2 cups shredded Cheddar cheese
1-1/2 tsp salt
1 tsp ground white pepper

The Process:

In a large stockpot over medium-high heat combine butter, onion, and garlic. Saute for 3 to 4 minutes, or until the onion is soft.  Add the chicken broth and potatoes; simmer for 15 minutes, or until potatoes are soft.  Add broccoli florets and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.

In a blender or food processor, puree approximately half of the soup in batches until mostly smooth. Return the puree to the remaining soup, return to a simmer over medium-heat.

Stir in heavy cream, cheese, salt, and pepper. Cook over low heat until soup is barely bubbling and the cheese has completely melted.

Garnish with additional shredded Cheddar cheese, if desired. 

The Review:

Fresh broccoli and visible bits of potato are a vast improvement to the original.  The cream and cheese was just enough to thicken and enrich the chowder without making it too heavy.  Of course it wouldn't be chowder without the cream.  I am curious to try it again with another variety of cheese.  Or two...