Tuesday, April 14, 2015

Beef and Cabbage Stir-Fry

This is just a quick recap of what I made for dinner last night, I do not want to forget what I did because everyone loved this dish.  There are no measurements because, truth be told, I don't really measure.

10 oz beef.  I just got the beef steak that was on sale.
soy sauce
rice wine
brown sugar
Korean garlic chili paste
Vegetable Oil
1 T. grated ginger
1 large onion, thinly sliced
2 cups cabbage, thinly sliced
1 carrot, cut into matchsticks

Cut the beef very thin and if the steak is thick cut again to make almost matchsticks out of the beef
Marinate the beef in enough soy sauce, rice wine, brown sugar, chili paste, and ginger to cover

stir fry the onion, set aside
stir fry the cabbage, set aside
stir fry carrot, set aside
drain the beef and set marinade aside
stir fry the beef for about 2 minutes, until cooked about 2/3rd s of the way through, set aside
add the marinade into wok and cook until bubbling.  add all the set aside ingredients into the wok and cook to mix well with the sauce and all is heated through.
Serve with steamed rice.

I would like to try this with a little plumb sauce added to it as well.

Sunday, November 23, 2014

Winter Kale Salad with Squash

I went to a local Deli that I had recently discovered and they had a winter kale salad on the menu that I fell in love with.  Unfortunately, it was a seasonal and short lived item in the menu so I had to recreate my own version and I think mine is even better.

1 small Butternut squash
1 tablespoon butter (or olive oil)
salt & pepper

1/2 cup 5 grain mix* cooked to package directions

2 cups chopped kale
1/3 cup fresh chopped parsley
reduced fat blue cheese to taste
1/4 cup mixture of sunflower seeds and pumpkin seeds**
2 tablespoons home made vinaigrette 

Peel the squash and cut into 1/2 inch cubes.  Add the squash to a saute pan with the butter/oil,  season with salt and pepper, and cook covered over medium heat stirring occasionally until just tender but not mushy and falling apart. 

Clean and chop kale and parsley and toss with vinaigrette.

Layer greens, squash, blue cheese, seeds, and grains in a bowl respectively.  Enjoy 

I a small mason jar add 
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon mustard of choice
salt & pepper
Place lid on mason jar and shake up the dressing.

* The 5 grain mix I use has spelt, barley, rice, Kanut, and oats
**I actually used Good Sense Dietary snack mix that has sunflower seeds, pumpkin seeds, cashews, almonds, and raisins. 


Friday, May 30, 2014

Balsamic Glazed Pork Loin

6 4 oz. pork loin chops
1/3 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon thyme
salt and pepper
1 tablespoon brown sugar

In a small pan heat vinegar then add brown sugar, garlic, thyme and a little salt and pepper and cook for a few minutes until the sauce reduces slightly.  Set aside.
salt and pepper the pork, add 1 tablespoon of oil to hot saute pan.  Cook pork chops until browned on both sides and almost cooked through, add the sauce and cook pork in sauce for a few minutes until glazed and the pork is done to your liking.  we like ours medium well, not a follower of the cook pork until leather mind set.

Tuesday, May 27, 2014

Asparagus and Morel Tart

Store puff pastry brushed with egg and cream and topped with home grown asparagus, morels, and Parmesan cheese.  This was good but the other one I made like this but with caramelized onion was better.  Yum.

Monday, May 26, 2014

A new bathroom!

There is only one way to explain the bathroom before, brown, Brown, BROWN.  I was not a fan.

Hubby and I got to work to make the bathroom bright, all I could think was I wanted a bright bathroom, the opposite of what we had before!  Painted the brown ceiling white, the brown walls gray, replace the brown sink and toilet to white, and had a company come and for $265 had the ugly brown bathtub refinished in white.  I am so happy with my new bright bathroom.  however, we did not go to the expense of replacing the brown tile.

Sunday, May 18, 2014

Morel Menu

My daughter and her friend found a mess of large Morels (73)  last weekend so the menu this week is all about those wonderful mushrooms.

  • Morels and scallops 
  • Morels over steak
  • Morels in a cream sauce with linguine 
  • Morels in puffed pastry with bacon and caramelized onions  
  • Morels with chicken breast 

Tuesday, April 1, 2014


~Baked Buffalo Chicken Wings
~Pork with Cherry Port Sauce
~Ramen Noodle Soup Loaded with Veggies
~Chicken Sausage and Peppers with Polenta
~Chicken Baked in the leftover Sausage and Peppers Sauce

Friday, March 14, 2014


Sunday, March 9, 2014

Potatoes and Green Beans

1 pound green beans, trimmed
1 pound young potatoes or 4 large potatoes but into chunks
1 tablespoon minced garlic
4 strips thick bacon, cut into chunks
Salt and Pepper
some stock or water

Add Bacon and potatoes to a heated (over med heat) saute pan, season with some salt and pepper.  As the fat renders off of the bacon it should help the potatoes to start to cook and brown.  If browning too fast and potatoes are not getting soft add a little stock or water to pan and cover so that the potatoes will steam.  when the potatoes are almost tender add the green beans and garlic and stir them in, if needed add a little more stock.  Cover and cook until the beans and potatoes are at your desired tenderness.

Served here with Pork in a Tarragon Mustard Sauce.

Pork with Tarragon Mustard Sauce

2 pounds pork loin chops (about 6 1/2" thick chops)
Flour for dredging 
Salt & Pepper
1/4 cup Dijon Mustard
1 cup white wine
1 cup chicken stock
1/4 teaspoon tarragon, tarragon can overpower the dish so be careful with it.
2 tablespoons minced onion
1 tablespoon minces garlic

1. Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the oil in a large skillet over medium high heat. Dredge the pork chops in flour and tap off excess flour, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.  Cook the chops in batches to be sure not to over fill the pan.  Remove browned chops and place them on a dish for later.

2.  pour off most of the fat. Add the onions and garlic and cook them on med high heat until softened, about 1 minute. Add  the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock, mustard and tarragon and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 4 minutes.

Chops served here with bacon green beans and potatoes.

Friday, March 7, 2014


  • 15 bean soup
  • Homemade Pizza
  • Pork in tarragon mustard sauce with potato green beans
  • Shrimp cocktail and raw veggies
  • Curry Chicken Divan