My BFF wanted a recipe with chicken that didn't end up with the chicken all dried out. So. Here is one of the family's favorites.
Bonus, it is gluten free, and so is she. :)
Ingredients
four or five potatoes, sliced into quarter inch slices
butter. 3 tablespoons. Or four. Or however much you want to add. It's butter. Everything tastes better with butter.
salt and pepper to taste
two or three chicken breasts, cut into chunks
1 bunch of asparagus. (or two...asparagus is amazingly yummy with butter...) cut in 2 inch pieces.
1/4 cup lemon juice
1 teaspoon fresh thyme or 1/2 teaspoon dried
Preheat oven to 475 F. Spray a pan with Pam or smear with some oil on the bottom so the potatoes don't stick to the pan--and they do like to glue themselves permanently to pans--layer sliced potatoes in a pan, cut the butter into chunks and put half of it on the potatoes, season with the salt and pepper. Put pan in preheated oven, cook about 20 minutes. The potatoes should start getting lightly browned. Stir them around about halfway through this step.
Remove pan from oven. Layer the chicken on top of the potatoes, sprinkle with salt and pepper, put back into the oven and roast another twenty minutes.
Remove pan from oven again, add asparagus and sprinkle thyme and drizzle lemon juice over everything, put the rest of the cup up butter on top. Put back in the oven and cook for another 5 to 10 minutes.
The original recipe was from Martha Stewart. I did a few tweaks to make the prep easier.
THE Magpie
PS, if you parboil green beans, you can use them instead of asparagus. In case anyone doesn't like asparagus. I know you're out there...
PPS, this is for three or four people. I figure 2/3 of the current chicken breast size per person, and around 1 to 1 1/2 potatoes. So if you need more servings, there's a baseline to start from.
Wednesday, July 12, 2017
Monday, July 10, 2017
Greek burgers with Feta Aioli
These are really good. I usually make them with ground beef, but that is because ground lamb has to be specially ground. I think they would be really good that way, and taste basically like a gyro. With the beef they taste like a gyro, so...
Aioli
2 oz feta cheese (make sure it is smushed into really fine bits
2 tablespoons mayonnaise
2 tablespoons plain fat free yogurt
1/4 teaspoon ground black pepper
1 garlic clove, chopped fine (or two. Or three...y'all should know this drill by now...)
Pattys
1 pound ground meat (beef or lamb)
2/3 cup breadcrumbs
1/3 cup roasted red peppers from a jar, chopped fine
1/4 cup chopped fresh parsley or 2 tablespoons dried
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounce package of frozen spinach, thawed and drained
1 egg
2 (hahahaha) garlic cloves, chopped into tiny pieces
hamburger buns--you want the more dense type, as these tend to be very juicy burgers and soak through regular hamburger buns. Although I've also used pita bread which worked pretty well.
1 red onion, sliced
Either process aioli ingredients in a blender or food processor or just mix by hand. Either way works. Make it a well before you actually eat because the flavors need several hours to blend. The day before works quite well.
If grilling, start the grill heating/light the charcoal. Once the grill is hot, grill the onion slices (or not, either way they are very good). Combine everything else except the buns and mix until everything is completely incorporated.
Form into 5 patties about a half inch thick. Grill until the burgers are well done (Usually takes about 15 minutes for us). Spread aioli on buns, put patties on top of it, add an onion slice and the top of the bun. This is really good with a nice green salad.
Aioli
2 oz feta cheese (make sure it is smushed into really fine bits
2 tablespoons mayonnaise
2 tablespoons plain fat free yogurt
1/4 teaspoon ground black pepper
1 garlic clove, chopped fine (or two. Or three...y'all should know this drill by now...)
Pattys
1 pound ground meat (beef or lamb)
2/3 cup breadcrumbs
1/3 cup roasted red peppers from a jar, chopped fine
1/4 cup chopped fresh parsley or 2 tablespoons dried
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
10 ounce package of frozen spinach, thawed and drained
1 egg
2 (hahahaha) garlic cloves, chopped into tiny pieces
hamburger buns--you want the more dense type, as these tend to be very juicy burgers and soak through regular hamburger buns. Although I've also used pita bread which worked pretty well.
1 red onion, sliced
Either process aioli ingredients in a blender or food processor or just mix by hand. Either way works. Make it a well before you actually eat because the flavors need several hours to blend. The day before works quite well.
If grilling, start the grill heating/light the charcoal. Once the grill is hot, grill the onion slices (or not, either way they are very good). Combine everything else except the buns and mix until everything is completely incorporated.
Form into 5 patties about a half inch thick. Grill until the burgers are well done (Usually takes about 15 minutes for us). Spread aioli on buns, put patties on top of it, add an onion slice and the top of the bun. This is really good with a nice green salad.
Meal planning and Vegetable stir fry
Wow. This is the third recipe within a week. I am definitely feeling much better.
I was sick for a longish time. I was already starting to be bad off when I first started this blog, and things got really bad for a while. I'm getting better now, and I can see the difference. Mentally, I am much more there than I was even two years ago. I'm solving puzzles again, I'm stitching again (I have a stitch blog too, which hasn't been updated in ages) and I'm once again planning meals a month at a time. Yeah, you heard that right. 31 days, to be precise, although it sometimes takes a little longer than that to go through all of them, because of holidays (eating out), too many leftovers (eating in), and sometimes I am tired and don't feel like cooking (frozen pizza, heat and eat, what I like to call French casual (fruits and crudites, cheese, good loaf of bread), or, yeah, leftovers). But on the whole, I like doing this because it takes the whole "WHAT AM I GONNA MAKE FOR DINNER, OMG IT'S 4PM AND I HAVE NO IDEA WHAT TO MAKE!" out of my life. Also, it makes grocery shopping way easier because you just get what you need for the next few meals (and breakfast and lunch and snacks, but...)
So, first, I set up a numerical list. Fish went on four times, beef five, pork and vegetarian/vegan six times each, poultry nine times and lamb once.
Then I went and listed everything so that I didn't make, say, chicken three nights in a row.
This is my lineup.
1 Pork
2 Beef
3 Poultry
4 Fish
5 Pork
6 Beef
7 Poultry
8 Vegetable
9 Fish
10 Poultry
11 Vegetable
12 Pork
13 Poultry
14 Vegetable
15 Beef
16 Poultry
17 Pork
18 Fish
19 Poultry
20 Pork
21 Beef
22 Poultry
23 Vegetable
24 Pork
25 Beef
26 Poultry
27 Vegetable
28 Fish
29 Poultry
30 Vegetable
31 Lamb
This is just a starting point and my personal random assortment. If you decide to do something like this, make your own designations of how many, what, and when.
So, then I went through the thousands (I collected them for years) of recipes I had accumulated, having cut them out of magazines and newspapers. I love to cook. I like good food. I am smart, and am both easily entertained and easily bored. Repetitious tasks are boring. Cooking dinner every evening is about as repetitious as it gets. So. Trying new recipes makes cooking every night way less boring and kind of exciting. Like, yeah, most of the ingredients in this meal are things I like, but some of them are cooked in a way I am unfamiliar with. Or, I like this food cooked this way, but it is really good for you and I want to cook it in healthier ways than the one I like it in. Which brings us to today's recipe. See, I love candied sweet potatoes. At Thanksgiving, the mashed are nice, but the candied are like dessert for a meal. What's not to love about that?
And here is the recipe, so you'll know what I'm talking about.
Candied Sweet Potatoes a la THE Magpie
1 or 2 sweet potatoes, peeled and cubed (about half inch cubes)
1/4 to 1/2 cup brown sugar
1/4 to 1/2 cup maple syrup
1/4 to 1/2 cup butter
pinch of salt
Put potatoes in a pot and boil for about ten minutes or until just tender.
Drain. Put the potatoes in a baking dish and dump all the rest of the stuff over it (1 potato, smaller amounts etc...) and bake for about 30 minutes at 350 F. That's pretty much it.
The Washington Post rand a recipe for a vegetable stir fry that used sweet potatoes. So I tried it. It is very good. It almost smells like perfume, and tastes like I always thought perfume should taste...
Hot and Sticky Vegetable Stir Fry
Sauce
2 cloves garlic, chopped fine (Hah, if you've been reading this blog, you KNOW what to do--add at least two more cloves)
2 tablespoons honey
1 tablespoon fresh ginger, chopped fine
1 tablespoon sweet chili sauce
1 teaspoon hot chili sauce (I just use two teaspoons hot sauce and two teaspoons brown sugar for these)
3 tablespoons lime juice
Vegetables
2 carrots
1 sweet potato
1 cup oyster mushrooms (I usually can't get these, so I use either Shiitake or Cremini here)
6 asparagus spears (get the bunch, save six out for this, and steam the rest, let cool, and drizzle with oil and vinegar, sprinkle with salt, and eat with grilled steak and some good bread)
handful of snow peas
1/2 pound shrimp, optional (I usually leave this out as I am going for vegetarian at the least--there is honey, so not vegan)
salt and pepper
1/2 cup chopped parsley or cilantro
Vegetable oil
Combine sauce ingredients.
Cut carrots and sweet potato into quarter inch strips about the length of the snow peas. Slice the mushrooms about the same size, cut the asparagus into pieces the length of the snow peas.
In a largish pan or a wok, heat the oil until it is almost smoking. Toss in the carrots and sweet potatoes, stir until coated and lightly browned (about 2 to 3 minutes). Add the asparagus and mushrooms and stir. Add the snow peas and the sauce mix. Cook until the sauce starts to boil and thicken. If you want to add shrimp, add the shrimp here, cook until they are done, about 4 to 6 minutes. Season with salt and pepper, sprinkle with parsley or cilantro, and serve. I usually make rice to serve with this, although I think it would also go well with noodles.
And yes. I found a way I like sweet potatoes that isn't exactly candied. :) I have another one that uses less sugar than this one. It'll be coming up in the future.
THE Magpie
I was sick for a longish time. I was already starting to be bad off when I first started this blog, and things got really bad for a while. I'm getting better now, and I can see the difference. Mentally, I am much more there than I was even two years ago. I'm solving puzzles again, I'm stitching again (I have a stitch blog too, which hasn't been updated in ages) and I'm once again planning meals a month at a time. Yeah, you heard that right. 31 days, to be precise, although it sometimes takes a little longer than that to go through all of them, because of holidays (eating out), too many leftovers (eating in), and sometimes I am tired and don't feel like cooking (frozen pizza, heat and eat, what I like to call French casual (fruits and crudites, cheese, good loaf of bread), or, yeah, leftovers). But on the whole, I like doing this because it takes the whole "WHAT AM I GONNA MAKE FOR DINNER, OMG IT'S 4PM AND I HAVE NO IDEA WHAT TO MAKE!" out of my life. Also, it makes grocery shopping way easier because you just get what you need for the next few meals (and breakfast and lunch and snacks, but...)
So, first, I set up a numerical list. Fish went on four times, beef five, pork and vegetarian/vegan six times each, poultry nine times and lamb once.
Then I went and listed everything so that I didn't make, say, chicken three nights in a row.
This is my lineup.
1 Pork
2 Beef
3 Poultry
4 Fish
5 Pork
6 Beef
7 Poultry
8 Vegetable
9 Fish
10 Poultry
11 Vegetable
12 Pork
13 Poultry
14 Vegetable
15 Beef
16 Poultry
17 Pork
18 Fish
19 Poultry
20 Pork
21 Beef
22 Poultry
23 Vegetable
24 Pork
25 Beef
26 Poultry
27 Vegetable
28 Fish
29 Poultry
30 Vegetable
31 Lamb
This is just a starting point and my personal random assortment. If you decide to do something like this, make your own designations of how many, what, and when.
So, then I went through the thousands (I collected them for years) of recipes I had accumulated, having cut them out of magazines and newspapers. I love to cook. I like good food. I am smart, and am both easily entertained and easily bored. Repetitious tasks are boring. Cooking dinner every evening is about as repetitious as it gets. So. Trying new recipes makes cooking every night way less boring and kind of exciting. Like, yeah, most of the ingredients in this meal are things I like, but some of them are cooked in a way I am unfamiliar with. Or, I like this food cooked this way, but it is really good for you and I want to cook it in healthier ways than the one I like it in. Which brings us to today's recipe. See, I love candied sweet potatoes. At Thanksgiving, the mashed are nice, but the candied are like dessert for a meal. What's not to love about that?
And here is the recipe, so you'll know what I'm talking about.
Candied Sweet Potatoes a la THE Magpie
1 or 2 sweet potatoes, peeled and cubed (about half inch cubes)
1/4 to 1/2 cup brown sugar
1/4 to 1/2 cup maple syrup
1/4 to 1/2 cup butter
pinch of salt
Put potatoes in a pot and boil for about ten minutes or until just tender.
Drain. Put the potatoes in a baking dish and dump all the rest of the stuff over it (1 potato, smaller amounts etc...) and bake for about 30 minutes at 350 F. That's pretty much it.
The Washington Post rand a recipe for a vegetable stir fry that used sweet potatoes. So I tried it. It is very good. It almost smells like perfume, and tastes like I always thought perfume should taste...
Hot and Sticky Vegetable Stir Fry
Sauce
2 cloves garlic, chopped fine (Hah, if you've been reading this blog, you KNOW what to do--add at least two more cloves)
2 tablespoons honey
1 tablespoon fresh ginger, chopped fine
1 tablespoon sweet chili sauce
1 teaspoon hot chili sauce (I just use two teaspoons hot sauce and two teaspoons brown sugar for these)
3 tablespoons lime juice
Vegetables
2 carrots
1 sweet potato
1 cup oyster mushrooms (I usually can't get these, so I use either Shiitake or Cremini here)
6 asparagus spears (get the bunch, save six out for this, and steam the rest, let cool, and drizzle with oil and vinegar, sprinkle with salt, and eat with grilled steak and some good bread)
handful of snow peas
1/2 pound shrimp, optional (I usually leave this out as I am going for vegetarian at the least--there is honey, so not vegan)
salt and pepper
1/2 cup chopped parsley or cilantro
Vegetable oil
Combine sauce ingredients.
Cut carrots and sweet potato into quarter inch strips about the length of the snow peas. Slice the mushrooms about the same size, cut the asparagus into pieces the length of the snow peas.
In a largish pan or a wok, heat the oil until it is almost smoking. Toss in the carrots and sweet potatoes, stir until coated and lightly browned (about 2 to 3 minutes). Add the asparagus and mushrooms and stir. Add the snow peas and the sauce mix. Cook until the sauce starts to boil and thicken. If you want to add shrimp, add the shrimp here, cook until they are done, about 4 to 6 minutes. Season with salt and pepper, sprinkle with parsley or cilantro, and serve. I usually make rice to serve with this, although I think it would also go well with noodles.
And yes. I found a way I like sweet potatoes that isn't exactly candied. :) I have another one that uses less sugar than this one. It'll be coming up in the future.
THE Magpie
Saturday, July 8, 2017
Chimichurri Meatball Sandwich
These...I totally did not expect these to be as good as they are. And OMG are they good. You can cook the meatballs in a slowcooker or on the rangetop.
1 1/2 cups chopped fresh cilantro (or one of those handy dandy little tubes of already chopped stuff, soooo easy!)
1 cup fresh parsley chopped (they sell this in those tubes around here too)
6 (hahaha as if, try 8-10) cloves garlic, chopped
1 1/2 pounds ground beef
1 cup breadcrumbs
1/4 tsp crushed red pepper
1 egg, lightly beaten
3/4 tsp salt
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 shallot, chopped
1 jalapeno pepper, chopped
2 tablespoons fresh oregano, chopped
1/4 cup olive oil
Hoagie/submarine/long sandwich rolls, split and toasted
10 ounce package of finely shredded cabbage (or you can do this at home, it isn't hard to do. Time consuming though, and this is about a fourth of a normal size cabbage)
1 cup Cotija or Parmesan cheese, shaved
lime wedges (optional)
Add 1/3 of the cilantro and parsley to a bowl with 2-3 cloves of garlic. Add beef, bread crumbs, crushed red pepper, 1/4 teaspoon salt, and beaten egg. Mix well and form into balls. Heat some oil and brown the meatballs. You can then transfer them to a slow cooker if using or to a plate until you finish browning all of them.
Using a blender or food processor, blend remaining cilantro, parsley, garlic, salt, oil, and vinegar together until finely chopped. Take 1/2 cup of this (save the rest, you will be using it), mix with 1/4 cup water. Pour over meatballs in slow cooker, if using and cook for two hours on low, or pour over meatballs in frying pan and cook for about 20 minutes on medium heat, until cooked through.
Remove meatballs from cooking liquid and toss with about 1/4 cup reserved herb mixture. Toss cabbage with the rest of the herb mixture. Brush the cut sides of the rolls with oil and grill or broil.
Layer cabbage onto rolls, add meatballs and cheese. Squeeze lime juice over sandwiches, serve.
I will be making this again soonish. And my tastebuds are totally saying "NOT SOON ENOUGH!)
1 1/2 cups chopped fresh cilantro (or one of those handy dandy little tubes of already chopped stuff, soooo easy!)
1 cup fresh parsley chopped (they sell this in those tubes around here too)
6 (hahaha as if, try 8-10) cloves garlic, chopped
1 1/2 pounds ground beef
1 cup breadcrumbs
1/4 tsp crushed red pepper
1 egg, lightly beaten
3/4 tsp salt
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 shallot, chopped
1 jalapeno pepper, chopped
2 tablespoons fresh oregano, chopped
1/4 cup olive oil
Hoagie/submarine/long sandwich rolls, split and toasted
10 ounce package of finely shredded cabbage (or you can do this at home, it isn't hard to do. Time consuming though, and this is about a fourth of a normal size cabbage)
1 cup Cotija or Parmesan cheese, shaved
lime wedges (optional)
Add 1/3 of the cilantro and parsley to a bowl with 2-3 cloves of garlic. Add beef, bread crumbs, crushed red pepper, 1/4 teaspoon salt, and beaten egg. Mix well and form into balls. Heat some oil and brown the meatballs. You can then transfer them to a slow cooker if using or to a plate until you finish browning all of them.
Using a blender or food processor, blend remaining cilantro, parsley, garlic, salt, oil, and vinegar together until finely chopped. Take 1/2 cup of this (save the rest, you will be using it), mix with 1/4 cup water. Pour over meatballs in slow cooker, if using and cook for two hours on low, or pour over meatballs in frying pan and cook for about 20 minutes on medium heat, until cooked through.
Remove meatballs from cooking liquid and toss with about 1/4 cup reserved herb mixture. Toss cabbage with the rest of the herb mixture. Brush the cut sides of the rolls with oil and grill or broil.
Layer cabbage onto rolls, add meatballs and cheese. Squeeze lime juice over sandwiches, serve.
I will be making this again soonish. And my tastebuds are totally saying "NOT SOON ENOUGH!)
Moroccan Burger Salad
This is a very easy summer meal. The only thing that is cooked is the hamburger and you can either form it into pattys and grill it, or cook it like taco meat, OR make meatballs. I've tried the first two, and I think the next time I make it I will try the meatball option. The flavor is very good. The dressing tastes to me like the classic orange colored French dressing for salads, but with a chili hot kick to it.
On to the recipe.
1 or two pita rounds, cut into wedges and toasted
1 pound ground beef
1 red onion, half sliced, half chopped fine
3 tablespoons olive oil
2 tablespoons harissa or sriracha
salt and pepper
2 tablespoons lemon juice
tomatoes wedged and halve the wedges
sliced cucumber
chopped fresh cilantro
romaine lettuce cut into bite size pieces
2 ounces of crumbled feta cheese
Toast the pita bread in the oven, or the toaster if it fits.
Combine beef, finely chopped onion, 1 tablespoon each of olive oil and sriracha, and salt and pepper to taste. Knead and either form into patties or meatballs, or just dump the entire bowl into a preheated frying pan. If you do patties, you can grill them, also meatballs if you have a pan they won't fall through, otherwise, cook the meatballs in a frying pan on the stove.
While the meat is cooking chop and slice the rest of the veggies and whisk together 1 tablespoon sriracha, 2 tablespoons of olive oil and the lemon juice.
The original recipe had you mix the dressing with the vegetables ahead of time, but everyone I cook for has a different preference vis a vis which veggies they will eat, so I put out bowls of everything. Add whichever veggies you want to your bowl, add dressing, meat, cilantro, and feta (again, all is optional) toss gently, and eat. Have a second serving if you want.
On to the recipe.
1 or two pita rounds, cut into wedges and toasted
1 pound ground beef
1 red onion, half sliced, half chopped fine
3 tablespoons olive oil
2 tablespoons harissa or sriracha
salt and pepper
2 tablespoons lemon juice
tomatoes wedged and halve the wedges
sliced cucumber
chopped fresh cilantro
romaine lettuce cut into bite size pieces
2 ounces of crumbled feta cheese
Toast the pita bread in the oven, or the toaster if it fits.
Combine beef, finely chopped onion, 1 tablespoon each of olive oil and sriracha, and salt and pepper to taste. Knead and either form into patties or meatballs, or just dump the entire bowl into a preheated frying pan. If you do patties, you can grill them, also meatballs if you have a pan they won't fall through, otherwise, cook the meatballs in a frying pan on the stove.
While the meat is cooking chop and slice the rest of the veggies and whisk together 1 tablespoon sriracha, 2 tablespoons of olive oil and the lemon juice.
The original recipe had you mix the dressing with the vegetables ahead of time, but everyone I cook for has a different preference vis a vis which veggies they will eat, so I put out bowls of everything. Add whichever veggies you want to your bowl, add dressing, meat, cilantro, and feta (again, all is optional) toss gently, and eat. Have a second serving if you want.
Thursday, April 6, 2017
Caprese Salad
Caprese Salad with Pasta
Ingredients:
Salad
1 lb box of pasta (we usually use either penne or rotini but elbow would work just fine)
1 lb fresh mozzarella cut into bite size pieces (I use the pasta and cut them about the same size)
1 lb fresh tomatoes, cut into bite size pieces (This is about four plum tomatoes.)
fresh basil, shredded (one of the small bunches from the store, probably 15 or 20 full size leaves)
Dressing
several cloves of garlic, chopped fine (I usually use five or six...but to each their own)
1 tablespoon of capers
1 1/2 tablespoons red wine vinegar (I use the traditional Italian 7% acid vinegar)
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
ground black pepper to taste
A whisk is handy for this, to get the dressing really thick.
Cook the pasta. Stir into a bowl with the shredded basil, chopped tomatoes and mozzarella. Whisk together the dressing ingredients and pour over salad, gently toss to mix it through.
And that's it. I usually start the water for the pasta and then start chopping away. I finish whisking the dressing about the time the pasta finishes cooking, so this is start to table in about 20 minutes.
Ingredients:
Salad
1 lb box of pasta (we usually use either penne or rotini but elbow would work just fine)
1 lb fresh mozzarella cut into bite size pieces (I use the pasta and cut them about the same size)
1 lb fresh tomatoes, cut into bite size pieces (This is about four plum tomatoes.)
fresh basil, shredded (one of the small bunches from the store, probably 15 or 20 full size leaves)
Dressing
several cloves of garlic, chopped fine (I usually use five or six...but to each their own)
1 tablespoon of capers
1 1/2 tablespoons red wine vinegar (I use the traditional Italian 7% acid vinegar)
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
ground black pepper to taste
A whisk is handy for this, to get the dressing really thick.
Cook the pasta. Stir into a bowl with the shredded basil, chopped tomatoes and mozzarella. Whisk together the dressing ingredients and pour over salad, gently toss to mix it through.
And that's it. I usually start the water for the pasta and then start chopping away. I finish whisking the dressing about the time the pasta finishes cooking, so this is start to table in about 20 minutes.
Monday, March 6, 2017
Steaks with caramelized onions and Garlic Wasabi sauce
This is a recipe I started making ages ago. When I got really sick, I stopped cooking fancy stuff and just did the same ?number of meals over and over and over again. I am getting better now, and have been doing my scheduling of new meals. But every few months, I like to revisit recipes we liked. And so I am starting a 31 meal rotation of all meals I've made. Good news for people looking for recipes, this means lots of tried and true stuff.
Tomorrow I'll be making Coq au Vin, and the next day it will be Empanada filling. I made the Empanadas once...And had filling left over which we ate stuffed into pita bread. Which is way easier, so that's how I do it. I will also be making my pico de gallo to eat with it (That recipe is here http://themagpieskitchen.blogspot.com/2011/07/i-hate-republicans-and-democrats-and.html ). Ole Mexico! Omnomnom, and on to the recipe...
Garlic Wasabi Sauce
1 chicken bouillon cube
1 beef bouillon cube
3 cups water
1 onion, chopped
1 tomato chopped
1 apple, peeled, cored, and chopped
1 carrot, you can peel it if you want, chopped
1 celery stalk, chopped
1 tablespoon soy sauce
3-8 garlic cloves, chopped
some tomato paste, about half a can (if you don't have a use for the rest of the can, toss the whole can in)
Put all that stuff in a goodish size saucepan and bring to a boil, Put a lid on, turn the burner to low, and simmer for an hour. Then carefully drain the liquid into a bowl, toss the solid stuff, and put the liquid back into the pan. Bring back to a boil and boil it until you have about a cup and a half of liquid.
5 teaspoons wasabi powder
5 teaspoons water.
Mix the powder with water and then stir into your liquid. Continue boiling until the wasabi paste is completely dissolved, then whisk in about 5 to 7 tablespoons of butter.
Set aside.
Caramelized onions.
1 onion, cut in half stem to root, then slice thinly
1 teaspoon sugar
1 tablespoon butter
Melt butter in large frying pan on medium heat (you'll be frying the steak in it, so) Add the onion slices and stir around to coat them all with butter. Then, you wait. And stir. And wait. And stir. This is one of the most boring ways to get a yummy food that I know of besides making risotto. Anyway, after about ten minutes, the onion will start to slowly get tan. At that point, to speed things up a smitch, you can add the sugar. You don't have to, eventually the onions will yield up their sugars and go a nice orangy brown, but... Turn up the heat a little bit and stir and watch. Because this is like bacon...the window of perfection is narrow. But doable. Once the onions browned but not black, put them in a bowl.
Sprinkle salt and pepper on the steak. Add a little bit of olive oil to the frying pan you cooked the onions in and heat it a little bit. Add the steak, it should sizzle when you do. Cook it for a while--I used a 1/2 inch thick steak and really left it on too long--it was more well done than even my husband likes. I prefer my steaks scared to death by the thought of being cooked, sear the outside, then toss it on the plate and let me at it. Cut the steak into serving sizes, pass the onions and the sauce, and listen to the sounds of happy people eating...I served this with peas and pasta. The peas were really good in the sauce too.
THE Magpie
Tomorrow I'll be making Coq au Vin, and the next day it will be Empanada filling. I made the Empanadas once...And had filling left over which we ate stuffed into pita bread. Which is way easier, so that's how I do it. I will also be making my pico de gallo to eat with it (That recipe is here http://themagpieskitchen.blogspot.com/2011/07/i-hate-republicans-and-democrats-and.html ). Ole Mexico! Omnomnom, and on to the recipe...
Garlic Wasabi Sauce
1 chicken bouillon cube
1 beef bouillon cube
3 cups water
1 onion, chopped
1 tomato chopped
1 apple, peeled, cored, and chopped
1 carrot, you can peel it if you want, chopped
1 celery stalk, chopped
1 tablespoon soy sauce
3-8 garlic cloves, chopped
some tomato paste, about half a can (if you don't have a use for the rest of the can, toss the whole can in)
Put all that stuff in a goodish size saucepan and bring to a boil, Put a lid on, turn the burner to low, and simmer for an hour. Then carefully drain the liquid into a bowl, toss the solid stuff, and put the liquid back into the pan. Bring back to a boil and boil it until you have about a cup and a half of liquid.
5 teaspoons wasabi powder
5 teaspoons water.
Mix the powder with water and then stir into your liquid. Continue boiling until the wasabi paste is completely dissolved, then whisk in about 5 to 7 tablespoons of butter.
Set aside.
Caramelized onions.
1 onion, cut in half stem to root, then slice thinly
1 teaspoon sugar
1 tablespoon butter
Melt butter in large frying pan on medium heat (you'll be frying the steak in it, so) Add the onion slices and stir around to coat them all with butter. Then, you wait. And stir. And wait. And stir. This is one of the most boring ways to get a yummy food that I know of besides making risotto. Anyway, after about ten minutes, the onion will start to slowly get tan. At that point, to speed things up a smitch, you can add the sugar. You don't have to, eventually the onions will yield up their sugars and go a nice orangy brown, but... Turn up the heat a little bit and stir and watch. Because this is like bacon...the window of perfection is narrow. But doable. Once the onions browned but not black, put them in a bowl.
Sprinkle salt and pepper on the steak. Add a little bit of olive oil to the frying pan you cooked the onions in and heat it a little bit. Add the steak, it should sizzle when you do. Cook it for a while--I used a 1/2 inch thick steak and really left it on too long--it was more well done than even my husband likes. I prefer my steaks scared to death by the thought of being cooked, sear the outside, then toss it on the plate and let me at it. Cut the steak into serving sizes, pass the onions and the sauce, and listen to the sounds of happy people eating...I served this with peas and pasta. The peas were really good in the sauce too.
THE Magpie
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