This was chockfull of vegetables and taste! And easy to make, too!
1 lb. ground beef
4 cloves minced garlic
1 small onion, diced
1 bell pepper (any color), sliced
20 Chinese string beans, cut into 2″ strips
1 T. white wine
3 T. soy sauce
2 T. oyster sauce
4 T. ketchup
2 T. sugar
Saute the onion in some olive oil until softened. Add the bell pepper and garlic and cook until the bell pepper is soft.
Add the ground beef, breaking it up as it cooks. Cook until no longer pink.
Add the soy sauce, wine, oyster sauce, ketchup and sugar and mix well. Add the green beans. Mix well. Cover the pan and let it cook for about 5 minutes or until the green beans are softened to your liking. Season with pepper.
Serve over rice if desired.
This was simply delicious – nice subtle flavors that went together perfectly!
1/2 medium onion, chopped
2 oz. cubed pancetta
8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms
1 1/2 c. Arborio rice
1/2 c. white wine
About 5 cups chicken broth
1/2 c. freshly grated parmesan cheese
Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.
Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.
Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.
Stir in the Parmesan cheese until melted. Season with salt and pepper.
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
The marinade for the meat is delicious!
1 lb. flank steak, tenderized
1/2 c. soy sauce
4 garlic cloves, minced
1/4 c. olive oil
1 t. cumin
1 t. oregano
Salt & pepper
Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.
Remove the steak from the marinade and toss the marinade. Grill the steak until done.
Serve with corn tortillas, cheese, guacamole, and pico de gallo.
This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.
1 T. minced garlic
1/2 c. red onion, chopped
1 c. bell pepper, diced
3 c. water
1 1/2 c. quick brown rice
1 c. cooked chicken, diced
1 c. tomato sauce
1 t. chili powder
1 t. cumin
Salt & pepper to taste
Shredded Mexican cheese
Pico de gallo
Optional garnishes: Cilantro & avocado
Preheat oven to 400.
In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.
Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.
Pour water and tomato sauce into the skillet. Bring it to a boil.
Add the rice, cover and simmer for about 15 minutes.
Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.
Sprinkle the cheese on top.
Place in the oven for about 7 minutes (until the cheese melts).
Turn the oven to broil and broil until starting to brown (be careful not to burn it!).
Serve topped with pico de gallo.
These were delicious – the sauce was great and really easy to make.
1 rack of baby back ribs
1 c. red wine
1 c. brown sugar
1/4 apple cider vinegar
1/4 t. allspice
1 c. tomato sauce
3 T. tomato paste
Preheat the oven to 250. Cover a baking dish with some foil. Pat the ribs dry with a towel. Season both sides with salt and pepper. Place them in the baking dish. Add about 1/2 c. water to the dish. Cover tightly with foil and bake them for about 2 hours.
In the meantime, make the sauce by combining all the other ingredients into a sauce pan. Simmer the sauce for at least 45 minutes.
Remove the ribs from the dish and pour out the water and accumulated fat.
Raise the oven temperature to 350.
Return the ribs to the same foil lined baking dish. Brush both sides of the ribs with a generous amount of sauce. Cook for 15 minutes. Brush with more sauce and cook for 15 minutes more.
Being that we had almost half a leg of lamb left over from Easter, and being sick of eating lamb sandwiches, I decided to turn it into something completely different. This lamb curry was absolutely delicious and such a nice way to use left overs. I’m sure it would be good with a left over roast, too!
2 c. cooked lamb, cut into tiny chunks
2 T. butter
2 cloves garlic
1 T. minced ginger
2 T. curry powder
1/4 t. dried thyme
1 c. chicken broth
2 Roma tomatoes, chopped
1/4 c. tomato sauce
1/2 bag chopped spinach
In a food processor, puree the onion, garlic and ginger.
Heat the butter in a frying pan. Add the pureed onion mixture and cook, not letting it brown.
Add the curry powder and thyme a cook for about 1 minutes.
Stir in the chicken broth and tomatoes and simmer for a couple of minutes.
Season this with salt and pepper to taste.
Add in the lamb and the spinach. Cover and cook until the spinach has wilted and the lamb is warmed up. Add some more water or broth if the sauce gets too dry.
Serve over rice.