Mongolian Beef

 I was in the mood for something Asian-inspired, so I made this easy Mongolian Beef recipe, served with rice and steamed broccoli.  The flavor was great.  Fast and east weeknight meal.  I'd definitely make this again.

Mongolian Beef

Ingredients:

1 pound flank steak, thinly sliced (1/4" thick) against grain

1/4 cup cornstarch

3 tablespoons oil

1-2 teaspoons ginger, minced

4 cloves garlic, minced

1/2 cup soy sauce

1/4 cup water

1/2 cup brown sugar

2 green onions, sliced

Directions:

Combine the steak and cornstarch in a gallon-sized ziplock bag and toss to make sure the steak strips are fully covered with cornstarch.

Heat oil in a large wok or skillet over medium-high heat.  Shake off excess cornstarch, and add steak to skillet (work in batches so the skillet isn't over-crowded).  Cook steak slices for 1 minute on each side, then remove to a plate.  

When all the steak is cooked, add the ginger and garlic to the skillet and sauté for 20 seconds.  Stir in the soy sauce, water, and brown sugar and let the sauce come to a boil.   Add the steak back to the skillet, and stir to fully coat with the sauce.  Turn off the heat and let it sit for a minute to let the sauce thicken.  Stir in the green onions.  

Serve over rice and broccoli and garnish with more sliced green onions if desired.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa

Ever since I tasted coconut rice at Emeril's Delmonico restaurant in New Orleans, I've been wanting to give it a shot at home.  I found this recipe online, and went for it.  The grilled marinated fish was good, the salsa was excellent, and the rice was just okay.  It didn't have enough creamy sweet coconut flavor that I remember from my dining experience.  I think next time I'd add the entire can of coconut milk and cut back on the regular water.  Although the ingredient list looks long, the recipe was quick and easy.  We also grilled some fresh asparagus since it's in season right now.

Grilled Mahi-Mahi with Coconut Rice and Tropical Salsa
Recipe from Emeril Lagasse (Food Network)
4 servings

Fish:
1/2 cup sliced yellow onions
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
1 teaspoon salt
1 teaspoon cumin
pinch cayenne
4 mahi-mahi fillets, skin on (6-8oz each)

Coconut Rice:
1 cup coconut milk
1&1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

Tropical Salsa:
1 ripe mango, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup minced shallot
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
pinch salt

Directions:
In a bowl, combine all the marinade ingredients.  Add the fish and spoon the marinade over the top. Cover and refrigerate for up to one hour.

Meanwhile, to make the coconut rice, combine the coconut milk, water, salt, and sugar in a medium saucepan.  Bring to a boil.  Add the rice, stir well, and reduce heat to medium-low.  Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20-24 minutes.  Let sit off the heat for 5-10 minutes. Fluff with a fork and stir in the cilantro.  Adjust seasoning to taste.

To make the salsa, mix together all the ingredients.  Let sit for 30 minutes to let the flavors blend.

Preheat a grill and lightly oil the rack.  Place the fish on the grill and cook, skin side up, until marked, 1-2 minutes.  Flip the fish and cook skin side down until the fish is cooked through, about 4-5 minutes depending on thickness.   Place fish over rice and top with the salsa.

Spicy Grilled Chicken with Baja Black Beans and Rice

Happy Cinco de Mayo! It's been awhile since I've posted a recipe.  We decided to be festive today and make a Mexican-inspired dinner.  Despite the name, I didn't think the chicken was overly spicy; it was just the right amount of heat.  I liked the veggie-filled rice too.  Overall, a really flavorful and filling dish and easy to prepare and relatively quick to cook.

Spicy Grilled Chicken with Baja Black Beans and Rice
Recipe from Better Homes & Gardens:Ultimate Mexican magazine
Makes 4-6 servings

Ingredients:
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
pinch salt and pepper
4 skinless, boneless chicken breasts (~1&1/2 lbs total)
2 cups broth
1 cup frozen corn kernels
1 cup canned black beans
1 can (14.5oz) fire-roasted diced tomatoes
1 can (4oz) diced green chile peppers
1 cup long grain rice, uncooked
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro
crumbled Cotija cheese (optional)
avocado slices (optional)

Directions:
In a small bowl, combine the dry rub ingredients.  Sprinkle over all sides of the chicken breasts and rub in.  Set aside.

In a 4-quart Dutch Oven or pot, combine broth, corn, beans, tomatoes, chiles, and rice.  Bring to a boil, then reduce heat and simmer, covered, for 12 minutes.  Stir in the zucchini and cook for 3-5 more minutes.  Stir in cilantro.

Meanwhile, grill the chicken breasts on a lightly greased grill rack over medium heat for 12-15 minutes, turning once, until chicken is no longer pink in center (160º).   Transfer chicken to a cutting board and let rest for 5 minutes.

Slice the chicken and serve with the rice mixture.  If desired, top with Cotija cheese and avocado.

One Pot Chicken and Rice with Swiss Chard

I got a Dutch Oven for Christmas, and I've been anxious to try it out.  It's so nice to be able to throw everything in one pot and let it cook.  This recipe was delicious and fairly healthy too.  I couldn't find leg quarters in the store, so I just used boneless, skinless chicken thighs instead.  Worked just fine.  I would definitely make this again.

One Pot Chicken and Rice with Swiss Chard

Ingredients:
4 chicken leg quarters (~2 lbs)  - I used b/s chicken thighs
salt and pepper
3 garlic cloves, roughly chopped
1 bunch Swiss Chard (~10 oz), stems chopped, leaves torn into 2-inch pieces
1 small yellow onion, diced
2 medium carrots, diced
1&1/2 teaspoons grated lemon zest
1&1/2 cups basmati rice (or any long grain rice)
2&1/2 cups low-sodium chicken broth
lemon wedges

Directions:
Pat dry the chicken and season with salt and pepper.  Heat a large Dutch oven or other heavy pot over medium high.  Add chicken and cook, turning once, until browned on both sides, about 12 minutes.  Transfer chicken to a plate.

Reduce heat to medium and add garlic, chard stems, onion, and carrots.  Cook, stirring occasionally, until chard stems and onions are translucent, about 4 minutes.  Add chard leaves, lemon zest, and rice; cook 1 minute.  Add broth and bring to a rapid simmer.  Reduce to a simmer and season with salt and pepper.  Arrange chicken, skin side up (if it has any), on top of rice mixture.  Cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes.  Remove from heat and rest 5 minutes.  Serve with lemon wedges.

Lemon-Steamed Sole with Pea Puree over Pesto Risotto

A photo in my recipe book for lemon-steamed sole caught my eye awhile back, but I couldn't find sole in the local grocery stores at the time.  I could have substituted haddock or flounder, but I wanted to stay true to the recipe.  So when I was wandering the fresh meat/fish department yesterday and noticed the fresh-caught sole, I decided to give this recipe I try.  I don't own a Dutch Oven (it's totally going on my Christmas wish list this year!), but my regular ol' large pot fitted with a steamer basket seemed to work just fine.   I was a little leery of steaming fish.  Even Jeremy walked in and commented, "You're cooking the fish in a POT?!"  But it worked.  It was super fast and easy and steaming kept the fish really moist and the lemon imparted wonderful flavor.  The pea puree was fine, but I'd probably skip it next time because it was just unnecessary and added extra work.   The basil pesto risotto was really delicious.

Lemon-Steamed Sole with Pea Puree
from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2

Ingredients:
1-2 lemons, cut into eight 1/4" slices
1 teaspoon extra-virgin olive oil
1 small shallot, minced
1 garlic clove, minced
1/3 cup chicken broth
2 tablespoons dry white wine
1/2 cup frozen peas
1/2 teaspoon lemon juice
salt and pepper
4 (3-ounce) boneless, skinless sole or flounder fillets, 1/8"-1/4" thick
1 tablespoon chopped fresh basil

Directions:
Fit a dutch oven with a steamer basket and add water to pot until it just touches bottom of basket.  Line the basket with 4 lemon slices, cover, and bring to a boil.

Meanwhile, to make the pea puree, heat oil in a small saucepan over medium heat until shimmering.  Add shallot and cook until softened, about 2 minutes. Add the garlic and cook another 30 seconds.  Stir in the broth and wine and bring to a simmer.  Stir in the peas and cook until tender, about 2 minutes.  Transfer to a blender or food processor and blend until completely smooth.  Return sauce to the pan, stir in the lemon juice, and season with salt and pepper. Cover to keep warm.

Pat sole dry and season with salt and pepper.  Arrange skinned side up with tail pointing away. Starting with the wider end, tightly roll fillets.  Place the bundles on top of the lemon slices in the steamer basket and top with the remaining lemon slices.  Reduce heat to a simmer, then cover and steam until fish flakes easily, about 4-6 minutes.  (If you had slightly larger 6 oz fillets, steam for 6-10 minutes.)  Gently transfer fish to a plate, remove top lemon, sauce with pea puree, and sprinkle with basil.

*****

Basil Pesto Risotto 
Adapted from America's Test Kitchen Complete Cooking for Two Cookbook
Serves 2 (very large portions--we had leftovers)

Ingredients:
2&1/2 cups water
2 cups chicken broth
1 tablespoon unsalted butter
1 small onion, chopped fine
salt and pepper
1 garlic clove, minced
3/4 cup Arborio Rice
1/2 cup dry white wine
1/4 cup frozen peas (optional)
1/4 cup Parmesan cheese
1/4 cup basil pesto

Directions:
Bring water and broth to a simmer in a medium saucepan over medium heat.  Remove and keep warm.

Melt 1 tablespoon butter in a medium saucepan over medium-high heat.  Add onion and 1/4 teaspoon salt, and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.  Add rice and cook, stirring constantly, until grains are translucent around the edges, about 1 minute.  Add wine and cook, stirring often, until fully absorbed, about 5 minutes.  Stir in 2 cups of the warm water-broth mixture.

Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 12 minutes.  Once that is absorbed, stir in another 1/2 cup of the water-broth and cook, stirring frequently, until it's absorbed again.  Stir in the peas.  Repeat steps with the remaining water-broth until it's all incorporated and absorbed.  Off the heat, stir in the pesto and Parmesan cheese.  Season with salt and pepper to taste and serve.


Easy Basil Pesto:  (makes ~1/2 cup)
In a food processor, combine 1/4 cup pine nuts, 3 garlic cloves, 1/2 teaspoon salt, 2 cups packed fresh basil leaves, 2 tablespoons fresh parsley leaves, 7 tablespoons extra-virgin olive oil, and 1/4 cup Parmesan cheese.  Process until smooth.

Pan-Seared Pork Chops with Dirty Rice

This was a very filling meal for two and it was simple to make.  Plus, it was made in one skillet which is always nice for cleanup.   The serving size for this recipe was large.  I wasn't able to finish my entire pork chop and we had some leftover rice as well.  I really enjoyed the flavor of the dirty rice with the chorizo.  I'd probably skip the scallions at the end next time; they weren't really necessary.

Pan-Seared Pork Chops with Dirty Rice
from The Complete Cooking for Two Cookbook
Serves 2

Ingredients:
2 (~12oz) bone-in pork rib or center-cut chops, 1&1/2" thick
salt and pepper
2 tablespoons vegetable oil
4 ounces chorizo, halved lengthwise and cut into 1/4-inch pieces
1 small onion, chopped fine
1 celery rib, minced
1/2 red bell pepper, stemmed, seeded, and chopped fine
1/2 cup dry white rice
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme (or 1/8 teaspoon dried)
1/8 teaspoon cayenne pepper
1&3/4 cup chicken broth
2 scallions, sliced thin

Directions:
Cut two slits, about 2 inches apart, through outer layer of fat on each chop.  Pat chops dry with paper towels and season with salt and pepper.  Heat oil in a large skillet over medium-high heat until just smoking.  Cook chops until well browned on one side, 4 to 6 minutes.  Transfer chops to a plate, browned side up.

Pour off all but 1 tablespoon fat from skillet.  Add chorizo and cook over medium heat until browned, 2 to 3 minutes.  Stir in the onion, celery, and bell pepper and cook until veggies are softened, about 5 minutes.  Stir in the rice, garlic, thyme, and cayenne pepper, and cook until fragrant, about 30 seconds.  Stir in the broth, scraping up any browned bits.

Nestle the chops into the rice, browned side up, along with any accumulated juices, and bring to a simmer.  Reduce heat to medium-low, cover, and simmer until meat registers 145º, about 8-10 minutes.  Transfer chops to a serving platter and tent with foil to keep warm.

Continue to cook the rice, covered, stirring occasionally, until liquid has been absorbed and rice is tender, about 15 minutes.  Off heat, gently fold in scallions and season with salt and pepper to taste.  Serve chops with rice.

Risotto con Parmigiano-Reggiano

I had some Arborio Rice in the cupboard, so I decided to make risotto to go along with the Walnut and Rosemary Oven Chicken (which I've made before) and Braised Red Cabbage (no recipe posted for the cabbage because, honestly, it sucked).   The rice was delicious, but perhaps a bit TOO cheesy--and I can't believe those words just came out of my mouth.   I didn't have parsley on hand, but I did have peas in the freezer, so I added some of those to the recipe.

Parmesan Risotto
adapted from Epicurious
Serves 4-8 (depends on whether it's a side dish or main course)

Ingredients:
4 tablespoons butter
1&1/2 cups finely chopped onion
1&1/2 cups arborio rice
1/2 cup white wine
~5 cups low-salt chicken broth
1 cup frozen peas (optional)
1 cup grated Parmesan cheese
2 tablespoons chopped fresh Italian parsley (optional)
shaved Parmesan cheese (optional)

Directions:
Melt 2 tablespoons butter in a medium saucepan over medium-low heat.  Add onion and saute until very tender but not brown, about 15 minutes.  Increase heat to medium and add rice, stirring for 1 minute.  Add wine and let fully absorb.  Add 1&1/2 cups broth and boil gently until broth is absorbed, stirring frequently.  Add another cup of broth, cooking and stirring until broth is absorbed.  Add remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes.  Add peas and stir in 2 tablespoons butter and 1 cup grated cheese.  Season with salt and pepper.  To serve, sprinkle with parsley and shaved Parmesan if desired.

Butternut Squash and Chard Risotto

I had a big bag of Arborio rice sitting in my cupboard, and I've been eyeing this recipe for awhile.  I was going to wait until squash season, but I bought frozen butternut squash instead which worked just fine.  I added my own twist to the original recipe by adding some red chard.  Jeremy and I both enjoyed the taste of this risotto.  It turned out really well, but the portions were huge for two people, at least as a side dish to our salmon.   We ended up having enough leftovers for another meal.

Butternut Squash and Chard Risotto

Adapted from America's Test Kitchen Best-Ever Cooking for Two 

Serves 2 (or more)

Ingredients:

1 tablespoon olive oil

1 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (~2 cups)

salt and pepper

~6 large leaves of red chard

2&1/2 cups water

2 cups vegetable or chicken broth 

2 tablespoons unsalted butter

1 small onion, chopped fine

1 garlic clove, minced

3/4 cup Arborio rice

1/2 cup dry white wine

1/2 teaspoon nutmeg

1 oz Parmesan cheese, grated (1/2 cup)

1 teaspoon minced fresh sage

Directions:

Heat oil in a large skillet over medium-high heat until shimmering.  Add squash in an even layer and cook without stirring until golden brown, about 5 minutes.  Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper and continue to cook, stirring occasionally, until squash is tender, about 5 minutes longer.  Transfer to a bowl and set aside.

Meanwhile, in a pot of boiling water, cook chard leaves for 3 minutes.  Drain and transfer leaves to an ice bath.  Remove leaves from icy water and wring dry.  Coarsely chop leaves and set aside.

Pour the broth and water into the pot and let simmer over medium-low heat to keep hot.

In the empty skillet, melt 1 tablespoon butter over medium heat.  Stir in the chopped onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Add the rice to the skillet and cook, stirring frequently, until grains are translucent around the edges, about 3 minutes.  Add wine and cook, stirring frequently, until fully absorbed, 3-5 minutes.

Add nutmeg, 2 cups of hot broth, chard, and half of squash to the rice.  Simmer, stirring every few minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

Stir in 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes.  Repeat with additional hot broth two or three more times until rice is al dente.  Off heat, stir in Parmesan, sage, and remaining tablespoon butter, and gently fold in remaining squash.  Adjust consistency with remaining broth as needed and season with salt and pepper to taste.  Serve immediately.