1 1/2 lbs flank or round steak cut into thin strips
1 clove garlic, minced
1/2 t. salt
1/4 t. ginger
1/4 t. sugar
1/4 c. soy sauce
2 green peppers cut into large chunks
1 lb. fresh bean sprouts
1 medium onion, sliced
4 medium sized tomatoes, quartered
2 T. cornstarch
1 c. beef broth
Heat oil in wok or large frying pan. Add meat, garlic, salt, pepper, ginger and sugar; stir-fry until beef is no longer pink. Move meat from center of skillet; add soy sauce, green pepper and onion. Cook, covered about 3 minutes. Move food from center of wok and add tomatoes and bean sprouts; cook 3 more minutes. Make a smooth mixture of cornstarch and broth; add to hot mixture. Stir gently until thickened. Service over hot white rice.
I have made this several times over the past years from the always reliable The New Basics. It’s a nice main dish for a crowd that you can make ahead of time. Our Christmas Eve theme was “stuffed” so this was perfect.
Italian Stuffed Flank Steak
The New Basics Cookbook, Julee Rosso & Sheila Lukins
8 ounces fresh spinach, trimmed and well rinsed
1/c cup dried bread crumbs
½ cup freshly grated Parmesan cheese
¼ cup olive oil
2 cloves garlic
3 red bell peppers, roasted
1 flank steak (about 1 ½ pounds), butterflied
Salt and freshly ground black pepper, to taste
4 ounces thinly sliced prosciutto
1 fresh hot cherry pepper, cored, seeded, and minced
1. Preheat the over to 350°F.
2. Place the spinach in a saucepan with just the water that clings to the leaves. Cover, and cook over medium heat until wilted, 5 minutes. Drain in a colander, and press out the excess moisture with the back of a spoon.
3. Combine spinach, bread crumbs, Parmesan, olive oil, and garlic in a food processor and puree until thick and smooth. Transfer to a bowl.
4. Peel, core, and carefully seed the roasted peppers. Cut them in half.
5. Open the steak on a work surface, and season with salt and pepper. Arrange the prosciutto in one layer on the steak. Top with a layer of the roasted peppers. Then spread the spinach mixture over them, and sprinkle with the minced cherry pepper.
6. Starting with a long side, roll the steak up jelly-roll style. Tie it with string at 2-inch intervals, and brush with a little olive oil. Season with salt and pepper. Place steak in a shallow baking pan.
7. Bake 40 minutes for medium-rare. Cool slightly, or to room temperature, before slicing and serving.
4 to 6 portions
For Christmas Eve we also had stuffed shells, little twice baked potatoes, stuffed cabbage, roasted vegetables. Of course we had to have hanky pankies, made a nice smoked salmon spread, cheese and crackers and Sean made some nice bacon wrapped dates stuffed with goat cheese. Kirsten made cream puffs for dessert and Sophia dazzled all with her spectacular macarons that no one can get enough of.
Live from beautiful Grayton Beach… a great recipe for a quick pasta for a large group. We have been in Grayton Beach, Florida since Saturday and tonight was Mom’s night to make dinner and she made this tasty pasta dish.
1 1/2 t. chopped fresh oregano or 1/2 t. dried oregano
1/4 t. salt
1/4 t. pepper
8 0z. dried vermicelli, cooked
chopped fresh basil for garnish
Saute shrimp and red pepper in 2 T. oil in a large skillet for just a few minutes until slightly pink. Arrange shrimp in a greased 11 x 7 baking dish; sprinkle with feta cheese and set aside.
Add remaining 2 T. oild to skillet’ ccok garlic over medium heat 1 minute. Add tomatoes and jice’ cook 1 minure. Stir in wince and next 4 ingredients; simmer uncvored, 10 minutes. Spoon tomato mixture over shirmp. Baek, uncovered at 400 degrees for 10 minutes. Serve over cooked vermicellie. Garnish. Yield 3 servings.
1 pound spaghetti, dry
1/2 cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula (I would use twice as much)
1/2 cup chopped fresh parsley
Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon
Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.
Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.
We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.
German Potato Pancakes (Kartoffelpuffer) – makes 16
Betty Crocker International Cookbook
4 medium potatoes
2 eggs, beaten
1 small onion, finely chopped
1/4 cup flour
1 t. salt
1/4 butter or oil
Shred enough potatoes to measure 4 cups; drain. Mix potatoes, eggs, onion, flour and salt. Heat 2 T. of fat in skillet on medium heat until hot. Pour in about 1/4 cup batter for each pancake. Flatten each with spatula into pancake about 4 inches in diameter.
Cook pancakes until gold brown, about 2 minutes on each side. Keep warm in oven. Repeat with remaining batter. Add more oil/butter if needed.