EASY STEAK AND VEGETABLE WOK

EASY RECIPE

easy beef wok

If you are the grocery shopper in the family you know meat prices have been going up lately.  So this week how about I show you an easy steak wok recipe that feeds four on 3/4 pound of steak?

Recipe serves 4.

INGREDIENTS:

3/4 lb New York Strip Steak

1/2 red bell pepper – julienne cut

1/2 large onion – cut into wedges

24 snow or snap peas – cut in half on an angle

1 head broccoli -trimmed to bite sized pieces

2 quarter sized slices of fresh ginger – minced

1 clove garlic- minced

1/4 C unsalted roasted peanuts

3 Tbsp canola oil

1 Tbsp soy sauce

2 Tbsp Kung Pao Sauce (store bought)

1 Tbsp Hoisin Sauce (store bought)

rice for 4 per directions on bag.

PREPARATION:

Remove steak from refrigerator and wrapping.  Place on plate.

Begin the preparation of red bell pepper, onion, snow peas, broccoli, ginger and garlic.

Trim fat from steak, and then slice in thin strips the width of the meat.

In a large non-metal bowl add ginger, garlic and soy sauce and then stir the ingredients.

Add the steak mix thoroughly and set aside.

Prepare rice as directed on bag.

When rice is about 10 minutes from being done, add the 3 Tbsp of canola oil to your wok and heat wok on high heat.

When oil hot add the steak to the wok.  Stir steak to sear on all sides and then cover.  After 2 minutes add the Kung Pao and Hoisin sauces and stir.

Pour the vegetables over the steak, add the peanuts, and cover the wok for a minute.  Next stir vegetables into the meat and cover for a minute.  Remove top and stir again,  the vegetable should be about done.  Do not overcook.

Plate the rice, add the steak and vegetable wok ingredients and in less than 25 minutes total you have created an easy, great, and affordable dinner for four!

AND STUFF

My dreams of forming a Vespa bike gang had hit a snag.  I looked into them, and while they are great machines the price, for me on my lark, was just a tad too high.   Another dream squelched by my ever present well developed cheap bone.

But then, my older soon took Sue and me out to a tequila tasting and appetizer event at  Oreta 120 in Redondo Beach.  The owner provided flights of tequila varieties and gave us an enlightening and fun presentation on each type.  And as the night progressed our table begin to talk in between presentations.  And then it happened.  My son’s friend brought up her desire to join my gang.  I broke the news about the set back, and the guy one chair over spoke up that he gets fliers all the time for cheap scooters out of China!

With my cheap bone now in remission, my dream of forming scooter gang is back in play.  Wonder where I can buy a helmet that looks like the pot Devo wore back in the day?  Oh yeah babe this thing is coming together.

Good Eating and Table Talk,

Roger

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EASY MEATBALL AND BOW TIE PASTA

EASY RECIPE

How about a super easy great meatball and bow tie pasta recipe that has a simple but delicious sauce?  I’ve got just the thing.

easy bow tie and meatball pasta

Recipe serves 4.

Ingredients: 

1 lb. ground beef

1/2 lb. pork breakfast sausage

Bow tie pasta

7 oz tomato sauce (about half can)

1/2 red bell pepper – thin slices

1/2 green bell pepper – thin slices

1/2 onion – sliced in rounds and halved

1/4 C fresh basil – chopped

1/4 C red wine

1 Tbsp. olive oil

2 Tbsp Parmesan cheese – grated

1 and 1/4 tsp fresh oregano – minced

1 tsp cilantro – minced

2 cloves garlic – minced

1/2 tsp. fresh thyme – minced

salt and pepper to taste

Preparation:

In a large mixing bowl add ground beef, and sausage (remove casing if sausage is not in bulk form).  Add cilantro, thyme, garlic, 1/4 tsp oregano, and Parmesan cheese, salt and pepper.

Mix the meat and herbs with hands, and then form 12 meatballs.

In a large pot add olive oil and heat to medium.  Add red and green peppers, onion, and saute for 2 minutes.

To pot add tomato sauce, red wine, oregano, basil and salt and pepper.  Simmer while preparing the pasta and meatballs .

Prepare pasta in amounts and as directed on box.

In a large fry pan, fry the meatballs on medium high heat turning often until cooked through (time depends on size, make a slice in one you will eat to check).  When done set aside and cover with foil if pasta not yet done.

Plate pasta and 3 meatballs for each serving.  Add sauce to pasta and meatballs, and then sprinkle with Parmesan cheese.

Sit back and enjoy your super good and easy meatball and bow tie pasta dinner.

AND STUFF

Encore – Memorial Day Salute

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I have always loved air shows. When growing up my parents would take my brother and me to air shows at the Minot Air Force Base. I remember as a child watching in awe as the USAF Thunderbirds performed precision maneuvers in their brightly colored jets. Later we waited for an F-106 Delta Dart to do a fly by at a speed above the sound barrier. The air show announcer kept announcing how close the jet was getting and then, he instructed us to look to the east, and just then the Delta Dart jet burst silently into view and streaked past overhead, followed a moment later by the blast of the sound barrier and the roar of the engines. Back “in the day” things were a little looser in the world and if you were at a military air show in the geographical center of nowhere military jets were allowed to break the sound barrier at air shows, and man was that cool. I carried on the tradition of attending air shows with my wife and children.

One of my vacation ideas is the great air show held at the famous Top Gun School in Miramar, California. Nowadays, the planes are not allowed to break the sound barrier, and the shows are masterfully controlled to assure the safety of the crowd and the pilots.

At Miramar they put on a show to be remembered. But in the morning I like to view the planes displayed on the tarmac. It is just amazing to walk around and examine up close just about every type of airplane that exists. The display includes amongst other aircraft,  WWII airplanes, Cobra or Apache Helicopter Gunships, the F-14 Tomcat, an F-18 Hornet, and even a B-52 Bomber likely flown in from my hometown. And I even got to walk up the ramp and through the cargo hold of the gigantic C5 Galaxy transport plane. One year they even had a stealth fighter on display with a rope around it so you could not get too close, and to make sure distance was maintained every so many feet an armed Marine kept watch.

Viewing the static plane display would be enough for me, but the show just keeps building. Next they start the civilian stunt pilot show which exhibits the skills of amazingly talented civilian pilots.

And finally it is time for the military show to start. The military portion of the air show starts with the Army Golden Knights parachuting in freefall and then grouping together one by one to form a stack formation, which from the ground looks like each Golden Knight is standing on the Golden Knight below him.

The last Golden Knight trails the American Flag for presentation.  Finally, they break formation and each Golden Knight performs a stand-up landing on the designated dot right in front of the crowd. What an inspiring way to present the Flag.

After the Anthem is song, the show kicks into high gear as the Marines execute a full Air-Ground Assault Demo. The Demo includes: Harrier jets, attack helicopters, heavy lift helicopters carrying Marines, canons, and assault vehicles, and it is all executed in perfect precision. They even simulate bombing runs with pyrotechnics producing blasts so large you can feel the heat.  DSCN1937

At the completion of the Demo the young Marines parade by the viewing stand on foot, or sitting atop tanks and assault vehicles to the nonstop ovation of the crowd.

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At Miramar, the last event of the day is always the Navy Blue Angels who demonstrate the absolute ultimate in precision flying skills.

All too soon, the inspiring, and at times emotional, show is over and it’s time for the crowd of thousands to leave. While walking with the mass of people along well controlled paths, on the way the way to the parking area, I passed many young men and women Marines offering assistance and directions. I saw our servicemen and women up close. I saw their young faces, their proud focused eyes, and observed how well they conducted themselves. They are maybe 19 or 20 years old. And then it hits me, the show stopper is not the wonderful airplanes and complex equipment. No, the show stopper is the marvelous young men and women of the United States Armed Forces. We are so blessed by their devotion to God and Country.

While enjoying your Memorial Day barbecue, take a moment and join me in remembering our heroes.

Good Eating and Table Talk,

Roger

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Naked Chicken Cordon Bleu

EASY RECIPE

This week I was toying with the idea of chicken Kiev or Cordon Bleu but just didn’t feel like doing the whole breading thing.  So, I figured what if I saved the calories and fat of the egg and bread wash, and used that saving to upgrade from ham to bacon.  Done.   This week’s easy recipe Naked Chicken Cordon Bleu was a test kitchen winner!  If you like melted cheese and bacon, and what the heck chicken, you’re going to love this meal.

Naked Chicken Cordon Bleu

Recipe serves 4

Ingredients:

4 half chicken breasts – skinless and boneless.

4 slices thick butcher cut bacon.

4 slices smoked mozzarella cheese.

8 fresh basil leafs.

8 oz low sodium chicken broth.

1/2 onion – sliced into rounds

12 small red potatoes.

fresh snow or sweet peas

Preparation:

Using a very sharp knife cut a pocket in the thick side of each chicken large enough to hold the cheese and bacon.  Set aside.

In a large oven proof pan fry bacon until almost done but still soft.  Remove and place on paper towel.  Drain all but two teaspoons of the bacon grease.

Heat water for potatoes.  When water is boiling add potatoes and cook at low boil for 15 minutes or until fork tender.

Place peas in steamer pot but do not yet begin steaming.

Insert into each breast one slice of cheese, one piece of bacon, and two basil leafs.  Use toothpicks to seal the opening in the chicken.

Salt and pepper to taste.

Heat oven proof pan holding bacon to medium high heat.

Pre-heat oven to 450 degrees.

To the fry pan add the 4 chicken breasts with toothpick sides up.

Brown chicken breasts for 3 minutes.  Remove breast and add the onions and then the chicken broth (be careful of steam and splatter).  Add the chicken breasts, toothpick side down.

Take fry pan to 450 degree oven and bake uncovered for 9 minutes.

Turn the heat on the steamer and steam peas for 3 minutes or so.

Using a hot pan mitt remove fry pan of chicken.  baste with broth.

Plate red potatoes, peas, and then chicken breast on each plate.  Remove the toothpicks from the chicken breasts.  Spoon a little chicken broth on the breasts and potatoes.

And there you have it, an awesome Naked Cordon Bleu dinner for 4.

AND STUFF

The snow peas and potatoes used in my Naked Cordon Bleu Dish came from the garden of  She Who Must Be Obeyed.  And last weekend not to be outdone, I started a small herb garden.  So, the fresh basil in the recipe was super fresh.

My herb garden has cilantro, thyme, oregano, sage, basil, and a pepper. And looks like this:

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I think Sue may be threatened by my small but awesome herb garden because the next day she showed up with a subtle new coffee cup.

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Well played Sue.

Good Eating and Table Talk,

Roger

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Spinach and Sausage Salad

EASY RECIPE

This week I want to use Italian Hot Turkey Sausage again for dinner but I don’t want another pasta meal.  So, I decided to make a nice bed of spinach, red pepper, red onion, and tomato to provide the base for the sausage.  Maybe omitting pasta is better for my belly bulge, maybe not.  No matter, my easy Spinach and Sausage Salad is very tasty and I think I’m doing good.  It’s the thought that counts.  

Recipe serves 4.

Ingredients:

4 Italian Hot Turkey Sausage links (about 1 lb.)

12 oz Fresh Baby Spinach

1 Yellow Squash – julienne cut

1/2 Red Onion – thinly sliced

1/2 Red Bell Pepper – sliced

1/2 C Fresh Basil – chopped

1/2 C Dried Cranberries

1 C (about 25) Cherry Tomatoes – halved

1 Clove Garlic – minced

2 Tbsp. Olive Oil

2 Tbsp. Balsamic Vinegar

3 oz Goat Cheese

Preparation:

Grill links on median fire for 14 minutes until fully cooked, turning often.  When done remove and cover with foil.

Add Olive oil to large fry pan and heat to Medium high.   Add onion, squash, red bell pepper, garlic and saute

Add dash of salt and pepper.

Add basil and toss.

Add spinach and balsamic vinegar and toss for minute.

Add dried cranberries and toss.

Plate salad. Garnish with goat cheese. Add one sausage link.

And finally, enjoy a great pasta free Italian Sausage dinner.

AND STUFF

She Who Must Be Obeyed has been busy in her garden.  She extended the perimeter,  added new soil, and found early plantings.  Couple that with automatic watering and she can’t be stopped.   I took these photos last Sunday.  As you can see here lettuce is coming along great.  And to the side of the picture, you can see her sweet peas and snow peas about ready to pop.

CA garden

The potted tomato plants in the back have flowered and we should have some awesome heirloom tomatoes soon.

And then there are here fingerling potatoes.  What can I say…

home grown potato

The good news is she thought they had died, but after poking around a bit she discovered the leaves were dead but the potatoes were fine in the soil.  I wonder how many people I can feed with her potato harvest?

She has peppers coming, and a few strawberry plants breaking out on the far side of the garden.

Fresh Strawberry

That’s about as fresh as a strawberry gets.  Only trouble is what can I make with three strawberries?  How about three mai tai’s with a strawberry swizzle!

All kidding aside, I’m really looking forward to doing a wok with her snow peas, and salads with her great greens and peppers.

To my friends up North, keep the faith, the snow will stop and summer will come.  Be sure to share pictures of your gardens!

Good Eating and Table Talk,

Roger

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