Lasagna soup (crockpot)
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Sliders with chipotle mustard
Pot roast carbonnade
Wednesday, March 16, 2011
Thursday, March 10, 2011
Thursday, March 3, 2011
What a saga this meal turned into! I couldn't find the beef for stir-fry and spent five minutes digging in the fridge. I gave up and turned to the chicken that I had reserved for Chicken with Olives. I cut up the chicken thighs, all the while thinking that there was an odor that reminded me of cat abscesses. That couldn't be a good thing, so the chicken got chucked in the trash. I pulled out the beef for the Pot Roast and cut it up. My knife was mildly dull and the meat was tough ...
Finally, we were ready to cook! And, then I needed to head to an appointment and I didn't get to eat any of it! Shaun actually ended up cooking most of it.
He says it was a good meal. Here's how it went down (loosely based on this recipe):
1 40 oz beef chuck roast, cubed into one-inch squares
1/2 cup red cooking wine
1/4 cup dark molasses
1/4 cup balsamic vinegar
Cover beef with liquid and let sit
Slice vegetables for stir fry. I used: 2 leeks, one onions, 4 carrots (cut thinly) and a bag of frozen broccoli.
Mix together 2 minced garlic cloves, 1 inch grated ginger (unpeeled) and 2 tablespoons coconut oil
Heat wok with 3 tablespoons of coconut oil. Add beef in a thin layer. Cook 1-2 minutes on each side, until brown. DON'T OVERCOOK. Remember, this will be cooked again later. It took 3 batches to get all the beef cooked because I didn't want to overcrowd the wok. I did cook the beef in all the liquid marinade.
Remove the beef and set aside.
Add the vegetables and garlic/ginger liquid. Mix gentle. Cook until soft (~5 minutes). Add beef and stir together for 1-2 minutes.
Remove and eat immediately.
Tuesday, March 1, 2011
This was a tasty meal that was relatively easy to make. I didn't modify it much from The Perfect Pantry's recipe. I will say, though, that it didn't quite hit the spot and I don't know if I would make it again. It didn't seem ... substantial. I got filled up with pasta without actually feeling satiated.
This is what I used:
1 inch unpeeled ginger
5 large cloves garlic, peeled
1 TB chili paste with garlic
1 cup crunchy peanut butter
1/4 cup molasses
1/4 cup rice wine vinegar
1/4 cup sugar
1/4 cup sesame oil
1/2 pound spaghetti
1 napa cabbage, cut into thin pieces
1 green pepper, diced
1 pound mushrooms, sliced
I mixed the first eight ingredients in my small cuisinart (a great holiday gift from S. Thanks, S!).
While that was mixing, I cooked the spaghetti al-dente.
I diced the last four vegetables and stir fried in the wok on 350, with a few TB of sesame oil. When the spaghetti was done, I mixed the stir fried vegetables with the spaghetti and coated with peanut
Perhaps if I were more of a vegetarian, I would enjoy this dish. I think it would've benefited from some meat. :) Also, the lack of Worcestershire sauce and Soba noodles may also have hurt.
I'm curious to see what true vegetarians think of this dish, if they make it.