Something New: Beef & Broccoli Stir-Fry

That's right! Chinese food!

I mentioned last week that Chase gifted me a wok for Christmas. We've been trying recipes ever since, and have had great success so far. I was quite nervous about trying out a new kitchen gadget, and about making from-scratch stir fry. Never should have worried, though. It's remarkably easy!

Also, fresh ginger may be my new favorite ingredient. Also also, you can buy jasmine rice at the grocery store and it tastes just like steamed white rice from a Chinese restaurant. Awesome discovery!

This recipe is based on a recipe from the cookbook Chase got to accompany the wok. The book suggests that this recipe can also be made in a deep pan. We of course used the wok (and I encourage everyone to get one! They're cheap!), but if you don't have one, you should try this recipe anyway.

Another helpful kitchen tool on this one is a food processor, but don't be afraid to commit to a little hand chopping for this one. It's worth it.

Happy adventurous cooking!

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Beef & Broccoli Stir-Fry

Ingredients

1 lb steak, cut into thin strips (I used top round steak)

2 cups broccoli, cut into long thin segments

1 cup carrots, cut to thin strips (optional)

½ cup baby corn, cut to thin strips (optional)

2 Tbsp peanut or vegetable oil (don't use olive oil!)

1 garlic clove, finely chopped

1 tsp fresh ginger, finely chopped

1 cup sliced onion

½ tsp salt

1 tsp soy sauce

Jasmine rice, prepared according to package directions

Marinade

1 Tbsp soy sauce

1 tsp sesame oil

1 tsp rice wine or sake

1 tsp sugar

½ tsp nutmeg

¼ tsp cumin

¼ tsp pepper

Directions

1. Combine the marinade ingredients in a bowl. Place the beef in the bowl and toss to cover with marinade.

2. Refrigerate and marinade for about 1 hour. Meanwhile, start cooking the rice.

3. A few minutes before you're ready to stir-fry, blanch the broccoli for about 30 seconds. Drain and set aside.

4. Place the wok over medium-high to high heat. Add 1 Tbsp of the oil to the pan. Stir-fry the garlic, ginger and onion for 1 minute.

5. Add the broccoli and stir-fry for an additional minute. Remove from wok and set aside.

6. Add the last 1 Tbsp of oil to the wok and stir-fry until the beef is almost cooked through.

7. Return the broccoli mixture to the pan. Add carrots, corn, salt and soy sauce and stir-fry until the beef is finished cooking.

8. Serve immediately over rice.

Frying in the flavor. Look at that beautiful patina we got on our wok!

Bright delicious broccoli.

Jasmine rice, my favorite!

Fast frying!

Happy cooking!

Something New: Chicken Primavera

Chase and I were planning on making an apple bacon bread pudding for dinner on Sunday, but forgot the amount of prep time the recipe takes. So we searched around in our fridge and our cookbooks for something new to eat.

I was surprised when I found my mom's recipe for Chicken Primavera and realized that we had never made it together. It's a fairly simple recipe, and was a staple growing up for me, and I've had the recipe since my mom wrote it up for me when I moved to college. There was really no reason for us not to have made it yet! Except that it made for the prefect summer recipe tonight.

My mom would probably tsk that we doubled the amount of parmesan that she uses, but I refuse to be ashamed. It was delicious.

Mom's recipe is below, but feel shameless enough to double your cheese.

Happy cooking!

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Chicken Primavera

Ingredients

½ - ¾ lb chicken breasts, cut into bite-size pieces

1-2 cups broccoli florets

1 cup frozen peas, thawed

½ - 1 cup carrots, julienned

¼ cup chopped onion

1 can (14 oz) chicken broth

½ tsp dried basil

1 Tbsp veggie or olive oil

Dash of pepper

¼ cup parmesan cheese

1 ½ cup Minute Brown Rice, uncooked

Directions

1. Heat oil to medium-high in a large pan. Add chicken and onion and cook until the chicken is done through.

2. Add broccoli, peas and carrots. Cook and stir until vegetables are tender-crisp.

3. Stir in broth, basil and pepper. Bring to a boil.

4. Once boiling, stir in rice. Return to boil. Reduce heat to low, cover and simmer for 5 minutes.

5. Remove from heat and let stand 5 minutes.

6. Stir in cheese and serve.

Chicken, onions and one of the veggies.

My mom's writing. I love her note on how to julienne.

All the veggies in the pot. So colorful!

All together now, ready for cheese and serving.

Happy cooking!

Something New: Cheesy Broccoli Ham Casserole

Happy Thursday, everyone!

Last weekend was fairly busy for Chase and I. He was reading for classes and I was filling job applications. We both know that when days like that happen, it's better to cook something tried and true. Nothing is worse at the end of a crazy day than cooking something new, only to be left disappointed and hungry.

So we opted for Cheesy Broccoli Ham Casserole. We've made many times before, but somehow, the recipe never ended up as a Facebook note. So for you, it's Something New.

Added benefit: Lest anyone think this is a site for fancy puff-pastry-origami recipes, I thought a simple casserole recipe would add a great balance to week one.

Happy cooking!

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Cheesy Broccoli Ham Casserole

Ingredients

1 cup cubed ham

1 pkg. frozen broccoli (12 oz.)

1 can Cream of Chicken soup

½ cup Cheez Whiz

1 cup (dry) Minute Rice

Directions

1. Preheat your oven to 350 degrees.

2. Cook rice and broccoli according to package directions.

3. Once those are cooked, combine rice, soup and Cheez Whiz in a large casserole dish.

4. Add broccoli and ham and mix well.

5. Place in the oven and bake for 30 minutes.

6. Serve.

All the ingredients you'll need.

Rice, soup and cheese together.

All together now.

Ready for eating. Happy cooking!