Category Archives: Recipes

Beef and Veggie Stir Fry

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In keeping with my promise to try and post at least once a week, here is this weeks post… What I’d really like is for someone to pay me to write, because my dad doesn’t give me allowance anymore (but my daddy does), and baby shit is expensive. I can’t continue to buy $40 jammies for my kids and feed my family at the same time. Therefore my children are naked, but me and Craw are well fed. COME AT ME SPONSORS. Anyways, enter this week’s post–easy beef stir fry with veggies. This serves 2 with leftovers. I served with quinoa fried rice and some shrimp potstickers.

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For the meat and vegetables

  • 1 lb. steak, I used a Delmonico cut from Midland Meat Company, if you aren’t in Midland, or that cut isn’t available, grab a ribeye.
  • 1/2 head broccoli, chopped
  • 1 bell pepper, chopped (I used orange)
  • 1/2 white onion, chopped
  • 3 cloves garlic, thinly sliced
  • 1 jalapeno, cored and chopped (omit if you can’t handle heat)
  • corn starch
  • 2 tbs. avocado oil (or olive oil if you don’t have avo oil)
  • chopped basil for garnish, if you like basil (about 5 leaves)

For the sauce

  • 1/2 C. soy sauce
  • 1/2 C. beef broth (I used bone broth)
  • 1 tbs. ginger paste or 1″ fresh ginger, minced
  • 1 tbs. oyster sauce
  • 1 tsp. corn starch
  • 1 tbs. sambal chili

Thinly slice the beef, trimming any excess fat. The meat will have some good marbling so some fat is normal, I just trimmed off any huge chunks. Toss the beef in some cornstarch to coat, and set aside. You don’t need the meat completely doused in the corn starch, just dusted. Steam your broccoli (I added a splash of water and microwaved for 3 minutes). While the broccoli is steaming, in a cast iron pan (or any heavy bottomed skillet) saute the onions, bell pepper, garlic and jalapeno in 1 tbs. avocado oil until softened, approximately 5 minutes. Add to the steamed broccoli (drain any excess liquid from the broccoli before) and set aside. Heat the pan to medium high and add in the other tablespoon of avocado oil. Once the oil is shimmering and realllllly hot, add in half the beef. Cook for one minute then flip, cook another 30 seconds and remove, doing the same to the other half of the meat. If your meat is sliced thin and your pan is hot enough, this is plenty of time. In the same pan where you cooked the beef and veggies, add in the sauce ingredients and bring to a simmer. Once simmering, add in the veggies and beef and cook for another 3 minutes until the sauce has reduced and everything is coated in the sauce. Serve with steamed rice or this quinoa fried rice.

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Kale & Toasted Quinoa salad with Pesto Dijon Vinaigrette

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I write this post while in a deep depression from my couch. I am only 3 episodes away from the completion of the entire Gossip Girl series (yes, I’ve seen it, just binge re watching it). I have watched 118 episodes, and upon completion, I will have spent 4,017 minutes watching high schoolers be way cooler than I can ever hope to be. Time well wasted, and to drown my sorrows, I believe I’ll open a bottle of Sauv-B and wait for my husband to come home and judge me.

Watching all these high school hotties made me realize that my post baby bod could use a little more lettuce in my life, and inspired me to amp up my salad game. Enter in the chopped kale/arugula salad with pesto dijon vinaigrette.

Pesto Vinaigrette

  • 1 bunch basil
  • 1/2 C. toasted pine nuts
  • 1 C. olive oil
  • 1/3 C. grated parmesan
  • juice of one lemon
  • 2 cloves garlic
  • 1/3 C. white wine vinegar
  • 2 tbs. dijon mustard

Combine all the ingredients in a food processor or blender until smooth. You can also omit the vinegar and mustard for a plain pesto.

Kale and Arugula salad (chicken optional) 

makes 4 entree sized portions

  • 1 bunch kale, chopped
  • 1 bag/box arugula (5 oz.) chopped
  • I had some spinach in the fridge, which I added. If you have any leftover salad greens you need to use, throw them in there
  • 2 green onions, chopped
  • 1/2 C. chopped candied pecans
  • 2 chicken breasts (I just used ones from a rotisserie chicken) thinly sliced
  • 1 C. toasted spicy quinoa, recipe below
    • 1/8 tsp. cayenne
    • 1/8 tsp. garlic salt (really just a few shakes of each)
  • 3-5 dried apricots, chopped (could also used craisins, golden raisins, dried cherries)

Combine all the ingredients together and toss with dressing (you probably won’t need all the dressing, just add in enough to moisten (EW) the salad.

I served mine with bread because I’m human, and I wanted my friends to like me.

To make the toasted spicy quinoa, cook 1/2 C. dried quinoa according to the package instructions. Transfer to a parchment lined rimmed baking sheet, sprinkle with cayenne and garlic salt, and  cook at 425 for 10 minutes until toasted. I use cayenne because the candied pecans and apricots give the salad a little sweetness, and the acid from the dressing and spice from the quinoa balance it out well.  I actually like to buy the central market pre-cooked quinoa that they sell in the rice section, which saves time (this one: https://www.heb.com/product-detail/central-market-quick-heat-white-amp-red-quinoa/1761920). You could really use any grain, just make sure you toast it, as it adds a nice crunch!

 

Well, hope you enjoy. I have to get back to what is really important in my life….my family GOSSIP GIRL

 

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Bibimbap & Babies

IMG_1288Well, it’s been almost a year since I last posted, my bad. Turns out, growing spawn that makes you puke your entire first and third trimester while chasing around a toddler doesn’t exactly inspire you to cook. Now that I’ve hatched my latest creature, I have picked the knife back up, and am ready to entertain again. Most of my recipes lately have been on the healthy-ish side because I’m trying to burn off the remaining baby fupa and I somehow thought it would be a wise idea to go to Mexico 3 months post partum. I’ll post plenty of pictures wearing my burka while poolside, grubbing on chicken fingers and margs–get excited. That being said, a lady needs her carb fix every now and then, and since I’m doing dry January**,  I figure a little rice here and there won’t kill me. Enter these bibimbap inspired bowls….forbidden (black) rice topped with chopped veggies, meat and a fried egg. Crawdad and I saw an episode of DDD this weekend where Guy Fieri got some pork dish and it inspired me to make this braised pork. Trim as much of the fat off the pork before braising it so that you don’t end up with greasy meat.

Braised pork 

  • 3.5 lb pork shoulder, trimmed of excess fat, and cut into 3×3 inch cubes
  • 1 c. low sodium soy sauce
  • 1 c. sake
  • 1/4 c. sugar
  • 1/3 c. miso paste (white miso paste is preferable, found in refrigerated section)
  • 2 tbs. ginger paste (found near the herbs)

Whisk all the marinade ingredients and pour over the cubed pork. Go ahead and marinate it in the pan you’ll be cooking it in, marinate in fridge overnight. Bake at 350 for 3 hours then shred into small pieces/chunks with forks. Let it sit in it’s sauce. This recipe makes a ton of leftover pork.

Bibimbap Bowls (serves 2)

  • 1 c. black rice
  • 1 3/4 c. water
  • 2 portobello mushrooms, chopped (you can also use a 6oz. package of baby bellas or white shrooms)
  • 1 tbs. olive oil
  • 1/2 tbs. sesame oil
  • 1/2 seedless cucumber, julienned (Crawford said he would do without this, so if you don’t like cukes, don’t include)
  • 2 green onions, chopped
  • 1/4 c. pork braising liquid (after it’s been cooked)
  • 2 fried eggs
  • however much pork you want in the dish
  • sriracha or sambal chile paste for heat
  • cilantro, for garnish
  1. Combine water and rice and bring to a boil. Once it’s boiling, lower to simmer and cover, cooking for 25 minutes, until the water is absorbed. Remove lid and let it sit until you assemble.
  2. Saute the shrooms in the olive and sesame oils for 10 minutes until the shrooms are browned and cooked. If you want the have the mushrooms separate (like in the photo), remove from the heat. Since you’ll be mixing all the sh*t together anyways, I recommend just mixing the mushrooms and rice together with the sake/miso/soy sauce. If combining, add in the cooked rice and the braising liquid and cook for 5 minutes.
  3. While the rice and mushroom mixture is cooking, fry 2 eggs to your liking.
  4. Once the rice and mushrooms have absorbed the sauce, transfer to two bowls, and top with the pork, green onions and cucumber. Garnish with chopped cilantro and spicy sauce of choice.

I’ll be writing up more recipes with the hope of posting weekly. However, I make no promises since the 2 hours of free time I have a day have been strictly dedicated to re-watching Gossip Girl. Each season has 25 episodes, and I’ve shamefully made it to season 5. I forget how ridiculous and wonderful it is. Plus, I was forced into watching The Killing, which is horribly terrifying, so I like my Upper East Side escape. Makes me forget that I’m covered in other peoples boogers and a human napkin 95% of the time. Kids are great.

 

peace.

 

**by dry January, I mean I had the flu, then was on steroids so I didn’t drink. Until now. Now I am sitting in my bed, on my laptop, obviously watching GG, drinking a glass of wine because one of my kids screamed like they were on fire and the other threatened the push in her brother’s soft spot. And one of them just woke up but I put the monitor on mute because I’m a good mom. She’ll survive…

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