Tag Archives: sauces/garnishes

Beef & Broccoli

16 Jun

This isn’t really a recipe… because I didn’t follow one when I made this.  Basically all you do is…

Slice some beef into thin strips using a good knife.

Marinate the strips in:
white wine vinegar (or any vinegar)
a little oyster sauce
a little soy sauce
salt and pepper
red pepper flakes
a little sugar
ginger and garlic

Heat a wok or cast-iron skillet with a little oil and stir-fry some chopped up broccoli, but only a little, for a minute or two, not so that they are done yet.

Remove the broccoli, using a slotted spoon remove the beef from the marinade and stir-fry that.

When the beef is done add back in the broccoli.

Add in the marinade and a little water.

Cook until the marinade has boiled for a few minutes and reduced to the desired consistency and the broccoli is done how you like it.

Serve with jasmine or brown to white rice.

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Salmon in a Garlicky Tomato Sauce

14 Jun

Adapted from Bev Cooks

I modified this recipe slightly, by revving up the tomato paste, cutting out much of the oil to keep it a little healthier and reducing the spice level for my boyfriend.  We loved it!

1 Tbsp caraway seeds
2 salmon fillets
5 cloves garlic, peeled and roughly chopped
1 serrano chile, seeded
3 fistful of cilantro, chopped
2 Tbsp tomato paste
lemon juice
paprika
sugar
salt and pepper
flour for dredging

Preheat a cast iron skillet with a little oil.

Season the fish filets with salt and pepper and dredge in flour, dusting off the excess.

Place the fish into the hot pan to brown on both sides.

In the meantime, in a small hand-held blender or food processor, add the caraway seeds, garlic,  some paprika, some sugar, some lemon juice, the serrano chile, tomato paste and enough water so that you can blend them all together.

When the fish is done remove them from the pan and set aside.  Add this spice mixture to the pan.  Add water so that it is the right consistency to boil a little (but don’t add too much water).

Boil the mix to cook the garlic, for about 3 minutes.

Add the salmon back into the mixture and finish cooking the salmon, for about another 5-6 minutes.

Sprinkle the cilantro over the fish and sauce.

Serve with rice.

Honey Balsamic Vinaigrette

19 May

From Martha Stewart’s Everyday Food magazine

2 Tbsp balsamic vinegar
1 Tbsp honey or agave
1 Tsp mustard
extra virgin olive oil
salt and pepper

Whisk together all ingredients in a bowl, using as much olive oil as you want to get the desired consistency.  Super easy, yummy, fast and most importantly.. budget-friendly!

Simple Green Pasta Sauce

3 Dec

This is my favorite way to secretly add veggies to any pasta dish.

1.  In a food processor or hand blender, blend together any green leafy vegetable (I used kale but spinach would work too!), fresh garlic, salt and pepper, and equal parts of cream and water.  Or probably just water would work too.

2.  Once pasta is cooked and drained, add the green mixture to the empty pot and let boil for a few minutes (to get rid of the raw taste).

3.  Add in the pasta, mix, and serve.

Tilapia with Tomato and Caper Sauce

19 Oct

tilapia
tomato paste
capers
white cooking wine
salt and pepper

In a large saute pan, ad a 2:1 ratio of cooking wine to tomato paste.  Add in as many capers as you’d like, and some salt and pepper to taste.

Let simmer for about 5 minutes.

After 5 minutes, add in your fish.  Let cook (with the sauce bubbling) on each side about 5 minutes, or until cooked through and flaky.

I served this over mashed potatoes with garlic-lemon sauteed kale.  Yum!

Healthy Takeout – General Tso’s Chicken with Brown Fried Rice

15 Oct

This is sooooo good and can be used for beef as well!  If you’re a person who doesn’t fail every time trying to stir fry tofu (unlike me), I bet this would go great with tofu too.

Marinade adapted from here.

For the protein (This marinade works for about 1 chicken breast, or 0.5 lb beef):

1/4 cup brown sugar
3 Tbsp Hoisin sauce (I did without it this time because I had none left and the sauce was still great!)
3 Tbsp rice wine or white vinegar
3 Tbsp ketchup
1 tsp cornstarch
2 Tbsp soy sauce
1/4 cup water
3 Tbsp fresh ground ginger
dry chili flakes

Make the marinade by mixing everything together.  Add your chopped meat to this and let sit while you prepare the fried rice.

For the fried rice:

freshly cooked brown rice
canola oil
chopped onion
chopped garlic – a lot of it! (I do about 2 cloves per person)
frozen mixed veggies (carrots, peas and green beans)
soy sauce

In a large pan, heat some canola oil until hot.

Add in the onion and garlic, and stir fry for about 30 seconds.

Add in the rice and stir.

Let cook for about 2 minutes, then add in the frozen veggies.

Stir and let sit for about 3-4 minutes to let the bottom get a little crispy.

Drizzle some soy sauce over the top, tasting a little as you go so you add the perfect amount for your tastes.

Cook a little longer, and then transfer to a bowl to let sit covered with foil.

In the same pan, heat some more oil and strain the protein from the marinade.  Add only the protein to the hot oil, leaving the marinade to the side.

Cook for 2 minutes, then add the rest of the marinate.  Let simmer until thickened to the right consistency.

I like to serve this with a lot of rice and a well made in the center with the chicken or beef.

Oat Pancakes with Blackberry Sauce

10 Aug

These are not traditional pancakes in that they aren’t fluffy and the “healthy” can be tasted, but they satisfied my pancake craving and I absolutely loved them… probably even more than traditional pancakes, which tend to leave me feeling overly full and yucky. The blackberry sauce was awesome and I can’t wait to try it out on other things!

Oat Pancakes with Blackberry Sauce

 Oat pancakes
Adapted from The Fresh Fridge

**Serves one hungry person.  This recipe was not quite enough for the two of us, so if feeding two, I’d recommend doubling the recipe.**

1/2 cup unbleached all purpose flour
1/2 cup quick cooking oats
1 Tbsp honey or agave
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup milk or milk substitute
1 tsp awesome vanilla extract your roommate made
1 tsp cinnamon
2 Tbsp oil
1 room-temperature egg

Add the flour and oats to a food processor and mix until the oats are finely ground.

Add the rest of the dry ingredients (baking powder, baking soda, salt, cinnamon) and mix in the processor.

Whisk the egg and add it to the dry mix.  Add in the honey, milk, vanilla, and oil.  Pulse until mixed.

Heat a skillet and cook, thinly, flipping when bubbles appear and pop on the surface.  These pancakes are super easy to flip!

Serve with blackberry sauce:

Blackberry Sauce

**Makes enough for one batch of pancakes listed above**

handful of fresh or frozen blackberries
1 heaping tablespoon brown sugar
small amount of water
dash of cinnamon

In a pot, add the blackberries, sugar, cinnamon and water (just enough to come halfway up to the top of he blackberries).

Heat until it boils.

While still on the stove, mash with a potato masher.

You might need to add more water if it boils out too much; use your eye to judge the consistency.

Once it has boiled for about 5 minutes, take off the heat and get a bowl and strainer.

Strain the sauce.  This is to remove the blackberry seeds (if you don’t mind the seeds and want a chunky sauce, skip this step).

Once strained, pour it over your pancakes.