Sunday, December 28, 2008

Mix it Up! IV

There are 3 different recipes on this plate. All 3 are here.

Angel Hair with Gingered Beef
This tastes like a restaurant dish and is so good. The sesame oil is essential for the best flavor.

1 c. dark stock
1 T. very thinly sliced ginger root
1/2 t. minced garlic
1 T. soy sauce
1 1/2 t. cornstarch
3/4 lb. flank steak, cut long thin strips
1/2 t. ginger powder
1/2 t. salt
1 T. oil, for cooking
1 c. sliced mushrooms
1/4 c. Julienne carrots
2 T. thinly sliced green onions
2 c. cooked angel hair pasta
1 T. sesame oil

In a medium saucepan, bring the stock, ginger, and garlic to a boil. Reduce for 3 minutes. Mix the cornstarch into the soy sauce. As you stir the stock, pour the cornstarch mixture into the stock. It will begin to thicken. Allow to boil for 1 minute, and remove from the heat.

Toss the meat with powdered ginger and salt. Heat the cooking oil in the wok until it is smoking. Add the meat, stirring, and searing it quickly on all sides. Pull the meat up the sides of the wok and add the mushrooms and carrots. Cook for 2 minutes. Add the green onions and toss all together. Drop the pasta by the handful into the fryer to create crazy noodles, fry for 45 seconds, remove and place in a bowl. Drizzle with the sesame oil. Place them on a big service platter. To the stir-fry, add the sauce and completely coat everything. Taste and adjust. Pour this over the noodles.

Fried Rice
You can also add chicken or any meat to this dish to make it a main dish.

1/3 c. green onion, chopped
1/4 c. red bell pepper, chopped
1/2 c. carrots, chopped
1 T. oil
3 cooked rice, cooled
1/2 c. thawed baby peas
2 t. teriyaki sauce

Put green onions, bell pepper carrots and oil in a 2-quart casserole dish and microwave on HIGH for 2 minutes. Onions should be tender, but not too soft. Put in skillet. Over medium heat combine rice, peas and teriyaki sauce with it. Stir often until heated thoroughly.

Peppered Broccoli

1 T. olive oil
2 cloves garlic, finely chopped
1/8 t. crushed red pepper
6 c. broccoli florets
1 c. red bell pepper strips
1/4 t. salt
1/4 t. pepper

Heat olive oil in large skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in broccoli and bell pepper. Cook, stirring occasionally, for 5-6 minutes or until vegetable are tender. Season with salt and pepper.

Lemon Squares
These aren't as lemony as some lemon squares, especially when I don't add the lemon peel when I don't have lemons.

1 c. flour
½ c. margarine, softened
¼ c. powdered sugar
1 c. sugar
2 eggs
2 t. grated lemon peel
2 T. lemon juice
2 T. flour
½ t. baking powder
¼ t. salt

Preheat oven to 350°. Mix 1 cup flour, margarine and powdered sugar; press into 8-inch ungreased pan, building up sides. Bake for 20 minutes. Meanwhile, mix sugar, eggs, lemon peel, lemon juice, flour, baking powder, and salt; beat until light and fluffy, 3 or 4 minutes. Pour over the baked crust and return to oven until no indentations remain, about 25 minutes. Cool and sprinkle with powdered sugar.
The Ultimate Chocolate Brownie Muffin
I always make these in the mini muffin pans. If you don't overbake them, they are dense and chocolatey with melty chips.

3/4 cup good quality baking cocoa
1 teaspoon baking powder (heaping)
3/4 cup butter or margarine, melted
1/2 cup boiling water
1 tablespoon vanilla
1 1/4 cups sugar (or to taste)
2 eggs
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)
1/2 cup walnuts (optional)

Set oven to 350°F. Line 12 muffin cups or 48-50 mini muffin cups with paper liners. In a medium bowl combine cocoa and baking powder; mix to combine. Add in boiling water; mix well with a wooden spoon to combine. Add in the melted butter and vanilla; mix well.
Add in the sugar, mix well with a wooden spoon. Stir in eggs with a wooden spoon; mix until combined. Mix the flour with salt; add in the the chocolate mixture; mix well to combine (batter will be a bit on the thin side). Add/mix in mini chocolate chips or walnuts or both.

Using an ice cream scoop fill each of the muffin tins almost to the top. Bake for 25-30 minutes for muffins or 10-12 minutes for mini-muffins or until muffins are done, don't over bake!

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