Monday, March 30, 2015

Brussels Sprouts and Steak Stir-Fry

Made it similarly to last time, with added broccoli, mushrooms and bell peppers.  Doubled the sauce this time, which was perhaps a bit too much.


3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)


Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Thursday, March 26, 2015

Glorious Mac and Cheese

One pot, pt 176.  And what a glorious thing it was this time.  Whole wheat, broccoli, cauliflower, yum.

Saturday, March 21, 2015

Pepperoni Pizza

Pepperoni and roasted red peppers from Spinelli's.  Yum.  And the mozzarella too I suppose.

Breakfast Burritos

Ah the breakfast little burros.  Had some green chili left over from the chicken tacos that we used this time too.  Yum.  No chorizo though - thanks a lot Mo.

Tuesday, March 17, 2015

Warm Chorizo Salad

Something about this is just so satisfying.  Added extra vinegar and water in the mix, then added more when re-heating the next time we ate it.

Sunday, March 15, 2015

Roast Salmon and Broccoli

This was really good.  The vinaigrette was delicious.

1 bunch broccoli (about 1 1/2 lb.), cut into florets
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 6-oz. skinless salmon fillets
1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired
2 tablespoons unseasoned rice vinegar
2 tablespoons drained capers

Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

Serve salmon and broccoli drizzled with chile vinaigrette.

Saturday, March 14, 2015

Shredded Chicken and Green Chili Tacos

Standard crock pot chicken tacos.  Tasty.  Forgot poblanos this time.

Tuesday, March 10, 2015

Roasted Veggie Enchiladas

Made these again.  Mostly.

Here is the original recipe from that site:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Sunday, March 8, 2015

Mojo Shrimp

One pot, pg 80.  The shrimp were not quite as good as they should have been, but otherwise it was quite good.  Sweet potato, suzzhini, bananas (which turned out great - use more next time).  The sauce that was on this was pretty tasty.

Tuesday, March 3, 2015

Red Lentil Masala with Coconut Rice

Which came from

Which came from

Try to keep up would ya?

We had plans to make the more involved one, but ran out of time/got lazy/kids and made the easy one.  More or less followed the recipe, except we used crushed tomatoes instead of diced.  Coconut rice was mostly slap-dash (coco cream, coconut flakes) but was pretty good.


1 tablespoon olive or coconut oil
1 small red onion, diced
2 garlic cloves, minced
1-inch fresh ginger, peeled and minced
1 serrano chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon garam masala
¼ teaspoon coriander
One 15-ounce can diced tomatoes
1 teaspoon sea salt
One 15-ounce can coconut milk
1 cup red lentils
5 ounces baby spinach


In a large stock pot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.

Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.

Add the coconut milk and 1 cup water. Bring to a boil over high heat.

Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

Fold in the spinach and cook until wilted, 3 minutes. Serve alongside coconut rice.