Brussels Sprouts and Steak Stir-Fry

http://letnacholibre.blogspot.com/2013/02/brussels-sprouts-and-steak-stir-fry.html

http://www.epicurious.com/recipes/food/views/brussels-sprouts-and-steak-stir-fry-51148620

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.

INGREDIENTS

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)

PREPARATION

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.

Glorious Mac and Cheese

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

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.

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.

Roast Salmon and Broccoli

http://www.bonappetit.com/recipe/roast-salmon-and-broccoli-with-chile-caper-vinaigrette

This was really good.  The vinaigrette was delicious.

Ingredients
SERVINGS: 4
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

Preparation
ACTIVE: 40 MIN TOTAL: 45 MIN
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.

Shredded Chicken and Green Chili Tacos

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