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Confessions of a Closet Housewife

Grapefruit Salad with Spiced Pecans and Bleu Cheese

So this was lunch today.  I thought about posting just the Grapefruit Vinaigrette, but really the whole thing deserves credit.

I love grapefruit.  I think grapefruit is one of those things you either love or hate, and I love it.  Since citrus season is in full effect, the fridge is chock-full of 'em.

Citrus pairs remarkably well with bleu cheese.  Toss in some spicy pecans and some sweet grapefruit vinaigrette and you have the makings of an awesome salad.  I should mention that although the vinaigrette is made with grapefruit juice, it really isn't sour.  Of course, if you want it to be more sour, up the juice or decrease the amount of honey.

P.S. - I'm also not going to tell you how much stuff to put in your salad.  I think that's up to you.

Grapefruit Salad with Spiced Pecans and Bleu Cheese

Mixed Salad Greens
Grapefruit Wedges
Bleu Cheese crumbles
Spiced Pecans

Grapefruit Vinaigrette

1/2 cup grapefruit juice
1 tablespoon honey
Salt and Pepper (to taste)
1/4 cup olive oil

You can do this in a food processor, blender, or bowl.  Put the grapefruit juice and honey in the mixing container of your choice.  Mix and while processor or blender is on (or if your using a bowl, whisk furiously), slowly add olive oil and emulsify.  Add salt and pepper to taste.   

For Salad:
Put mixed greens on a  plate.  Top with grapefruit wedges, bleu cheese, spiced pecans, and grapefruit vinaigrette.  NOM!

Spiced Pecans

Mmmm... spiced pecans.  I like mine without all the sugary stuff and just straight spicy.  They are awesome to munch on as a snack, but usually I throw them in salads.  You can really use any nut for this recipe, pecans are just my favorite.


Spiced Pecans

1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon smoked paprika
1/2 garlic salt
2 cups shelled pecans
2 tablespoons olive oil

Preheat Oven to 325 degrees.

Mix together spices in a small bowl and set aside.  In a large saute pan, heat olive oil over medium low heat.  Add spice mixture and cook until fragrant (no more than 1-2 minutes), stirring frequently.  Add pecans and stir until coated with spices.  Transfer pecans to baking sheet and bake for 15 minutes.  Allow to cool, serve.

Whole Grain Banana Nut Coconut Muffins

Quaker makes these toasted coconut banana macadamia nut granola bars that are seriously the best thing ever.  The only problem is, I've only ever found them at one Target in Strongsville, Ohio.  I blame my mom for introducing me to them and then making me live without them (Hi Mom!  If you're reading this, I'm not too old for care packages :D)  Until I can make it back home to stock up, I've had to improvise.

Is it possible for something so good to be good for you?  If you're not a believer, you will be after these muffins.  The only thing that would make them better?  Add a little coconut to the top before baking so you get a yummy toasted coconut crust.  I would, but Ben isn't a fan of straight coconut (not the taste; the consistency). 


Whole Grain Banana Nut Coconut Muffins


1 1/4 cups whole wheat flour
3/4 cup old fashioned rolled oats (not instant)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (if your nuts are salted, omit)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg, beaten
1 teaspoon vanilla extract
3 tablespoons oil
2 tablespoons honey
1/2 cup coconut milk
1 cup mashed ripe bananas (2 medium)
1/2 cup chopped nuts (I used cashews because that's what I had, I think anything except peanuts would taste good)

Preheat oven to 400 degrees.  

Mix together flour, oats, baking powder, baking soda, salt (if using), cinnamon, nutmeg, and nuts in a large bowl.  Set aside.  Combine egg, vanilla, oil, honey, coconut milk, and bananas in a medium bowl.  Add the wet ingredients into the dry ingredients and mix until dry ingredients are moistened.  Fill greased or lined muffin cups 2/3 full.  Bake 15-17 minutes or until a toothpick inserted in the middle comes out clean.  Yields 12-18 muffins.

Oatmeal Waffles with Strawberry Jam Syrup

Sometimes on Sunday mornings, I like to make big breakfasts.  I think it makes the perfect start to a super lazy day.

Most baked good I've had with oatmeal as the main ingredient are heavy and dense.  That is not the case with these waffles.  These oatmeal waffles are awesome.  Crispy and brown on the outside, and super light and fluffy on the inside.  They are also extremely versatile.  Add fruit or nuts to the batter before cooking and they still come out great.  Same goes with the syrup, if strawberry isn't your thing, any jam works great.  

Oatmeal Waffles


2 eggs, separated, room temperature
3 cups old fashioned rolled oats (not instant)
2 teaspoons baking powder
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/4 cup flour (white or wheat, use wheat to keep these whole grain)
1 1/2 cups milk
1 stick butter, melted and cooled
1 1/2 teaspoons vanilla extract

Strawberry Jam Syrup


2/3 cup seedless strawberry jam
3 tablespoons water
1 cinnamon stick
1/4 teaspoon ground nutmeg

Preheat a waffle iron.  Warm jam with water, cinnamon stick, and nutmeg over low heat until warm and smooth.  Remove cinnamon stick, but keep syrup on low heat until ready to serve.  If syrup gets too click, or clumps again, just add another tablespoon of water.

Beat egg white in a small bowl until stiff, set aside.  Mix together the dry waffle ingredients in a large bowl, set aside.  Combine egg yolk, milk, melted butter, and vanilla.  Add to dry waffle ingredients, mixing only until large lumps disappear.  Fold in beaten egg white until just blended.  Do not over beat batter.

Spray the waffle iron with non stick cooking spray or brush with oil and cook waffles, keeping them warm and crisp in a low oven.  The batter should fill a 4 section iron 2 times, making 8 waffles.  Serve waffles topped with fresh fruit (optional) and drizzled with strawberry jam syrup.

Hawaiian Fried Rice

Im not really sure if I can call this recipe Hawaiian Fried Rice, but Scallop and Pineapple Fried Rice is just too long of a name.  Besides, I forgot the egg, so I'm not even sure if I can call this fried rice, but for brevity's sake I'm calling it Hawaiian Fried Rice.

There's a local restaurant near me that very infrequently has a special called Hawaiian Fried Rice.  They serve it in a scooped out, halved pineapple and it is by far my favorite fried rice.  They serve it so infrequently that I can't even remember what's in it, except for scallops and pineapple.

This recipe pays homage to that special, and it's pretty tasty if I do say so myself.

TIP:  It helps to have everything prepped and ready to go when making fried rice, since everything goes so fast (hence why I forgot the egg).

Hawaiian Fried Rice


2 tablespoons canola or vegetable oil
1 pound sea scallops
Salt & Pepper
1/2 large onion, chopped
3 cloves of garlic, minced
1 teaspoon fresh ginger, grated
1 cup frozen corn (this is just what I had available, feel free to substitute peas or a vegetable medley)
1 cup pineapple, diced
6 cups cooked, cool rice (I used brown rice, but anything except for sushi rice will work)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
3/4 cup chopped cashews (or macadamia nuts)
1/2 cup raisins
1/4 cup green onions, chopped (garnish)
2 eggs, beaten (optional)

In a large saute pan or wok, heat the 2 tablespoons oil on medium high heat.  Pat the sea scallops dry with a paper towel.  Season with salt and pepper.  Sear the scallops in the hot oil,  3-5 minutes per side until cooked through.  Remove the scallops from the pan and set aside.  Add the onions, garlic and ginger to the pan.  Saute until the onion is translucent.  Add your frozen vegetables and pineapple to the pan.  Saute for 2-3 minutes, or until vegetables are warmed through.  Add the rice, soy sauce, sesame oil, and sugar to the pan.  Mix everything together.  At this time, if you are adding the egg, make a small well in the rice.  Pour the beaten eggs into the well and scramble the eggs.  When they are cooked, incorporate the rice into the well, mixing the eggs into the rice.  Add the cashews, raisins, and scallops (with any juices that may have collected) to your fried rice, mix everything together and saute until everything is warmed through.  Serve immediately and garnish with green onion.

Peanut Butter Yogurt Pops

Stonyfield should give me a patent for this.

As the owner of two very smart and active puppies (well, one is very smart, the other is just freaking cute), it has become a challenge of wits to come up with treats that can occupy their minds and jaws for at least 30 minutes so we can have some semblance of peace and quiet in the house.  I've tried just about every store bought thing you can think of, most of which lasts about 5 minutes.

This little godsend of an idea came over summer when frozen dog treats are everywhere.  My local pet store sells them for $5.99 a cup!!  Freaking ridiculous, so I decided to make them myself.  My dogs LOVE these yogurt pops, and I love them because the puppies are so quiet as they intensely try to get the frozen yumminess out of the cup.

I use Stonyfield Organic Low Fat Plain yogurt cups ($1 at Giant Eagle) because I'm flavoring the yogurt and I don't think my dogs need the extra sugar in the flavored varieties, but it's all based on preference.  You can use any yogurt cup of your choosing, just make sure it's safe for your dog.  Feel free to try different flavor combinations, this is my dog's favorite.

WARNING:  Please supervise your animal when giving them this treat.  Do not let them eat the plastic yogurt cup, that would be bad.

Peanut Butter Yogurt Pops

1 Yogurt Cup (I use Stonyfield Organic Low Fat Plain yogurt)
1 Dollop of Peanut Butter (I can usually fit about a rounded teaspoon)
1 Squirt of Honey (about a teaspoon)
A couple shakes of cinnamon
1 6 inch Bully Stick (optional, I get a variety pack online that always has these short guys that I don't know what to do with)

Open the yogurt cup and discard the lid.  Put the peanut butter, honey, and cinnamon on the surface of the yogurt.

Mix well with a spoon.  I plunge a spoon in and kind of wiggle it on the bottom, so that all the stuff doesn't come spilling out of the cup.  Insert bully stick in the middle (if using).  Put the yogurt pop in the freezer for 4-6 hours, or until it's frozen solid.  Give to your puppy and let them enjoy, but always under supervision.

   

Bacon and Lentil Soup

The best part of cleaning out my refrigerator?  Finding a pound of bacon I didn't know I had.  After pondering for a few minutes about what I was going to do with my unexpected find, I had an epiphany.  

I'm going to make Bacon and Lentil Soup.

This soup was the greatest idea I've ever had.  Not only is it just really, really good, it's really inexpensive to make and (minus the bacon and bacon fat) good for you!


Bacon and Lentil Soup


1/2 lb bacon (about 5-6 slices)
1 large onion, chopped
3 large carrots, chopped
1 cup lentils (I used regular brown, but I'm sure green or red would be great too)
8 cups chicken broth, divided
Salt and pepper to taste
Splash of balsamic vinegar
1/4 cup green onions, chopped

Cut the bacon in strips.  In a large pot, cook the bacon over medium heat until the fat is rendered and the bacon is crispy.  For best results, put the bacon in the cold pot and let them come up to temperature together.  Low and slow is the key to rendering bacon fat.

Transfer the crispy bacon bits to a paper towel to drain.  Drain excess fat from the pot, leaving about a tablespoon of fat in the pot.  Saute the onions and carrots over medium heat until the onions are translucent.

Add the lentils and 4 cups chicken broth.  Simmer for about 40-50 minutes until the lentils are tender.  Taste the lentils, that is the only way to tell if they are ready.  Add the remaining 4 cups of stock.  Season with salt and pepper to taste, this will vary depending on the bacon you use.  Add a splash of balsamic vinegar and the reserved bacon bits.  Simmer for an additional 10 minutes, or until soup is warmed through.  Serve with chopped green onions as garnish.

Snickerdoodle Dog Treats

I feel that the health benefits of cinnamon have been all over the news lately.  From helping to decrease stomach fat to helping control sugar levels in people with Type II Diabetes, it seems that cinnamon isn't just something you put in your oatmeal anymore... although you probably should still do that too.

Do you know that cinnamon has crazy health benefits for dogs as well?  Pair it with honey and you double the potency.  It's anti-inflammatory properties help ease the pain and stiffness of joints in dogs with arthritis.  For dogs with diabetes, cinnamon can help regulate blood sugar levels.  Cinnamon has also been shown to alleviate pain due to some cancers, especially bone cancer.  Stomach upset can also by cured by cinnamon, this holds true for ailments like diarrhea, excessive gas, and indigestion.  Cinnamon can also help to cure rashes.  It also helps improve circulation, lower bad cholesterol, and has enough fiber and calcium content to help prevent heart disease.

In summary, these treats are pretty awesome for your dog and they will love them.

Snickerdoodle Dog Treats
Adapted Barely from the Bubba Rose Dog Biscuit Company Cookbook


1 1/2 cups oat flour
1 1/2 cups brown rice flour
3 teaspoons ground cinnamon
1 egg
1/4 cup honey
1 teaspoon vanilla
1/2 - 3/4 cup water (start with 1/2 cup water and add more as necessary)


To Make:

Preheat oven to 375 degrees.  Combine all ingredients together and mix thoroughly.  You want the dough to be crumbly, but able to be rolled into balls.  Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet.  The cookies do not spread, so you can put them close together.  Press each ball down with your hand to flatten the cookies.  Bake 18-22 minutes or until edges are golden brown and cookies are hard to the touch.  Let cool completely on a wire rack.  Store at room temperature in a loosely covered container.  They also freeze very well. 

Zangief waits patiently for a treat

Barley Risotto with Mushrooms and Greens

I didn't grow up eating greens.  The closest thing we got was spinach out of the freezer.  In an effort to eat healthier, I've been attempting to incorporate a variety of leafy greens into our diet.  So far we're up to broccoli rabe, kale, arugula, and dandelion greens.  I feel like an inept foodie by saying that I find them to be incredibly bitter and I feel I have to brace myself before each bite.  I've tried blanching before sauteing, but that just doesn't seem to help.

However, this does not mean I'm claiming defeat.  I know they have to be good.  Rachael Ray is all about the leafy greens... and if she can do it, so can I.

This recipe is a great introductory recipe for leafy greens.  The barley (which is a heart healthy whole grain) cooks into a creamy risotto, paired with meaty mushrooms, and slightly bitter dandelion greens.  It just works.  Plus it's really healthy, especially if you use low sodium, low fat chicken broth.  Serve this dish as a side, or beef it up by adding cooked chicken.

Barley Risotto with Mushrooms and Greens
Barely Adapted from Eating Well cookbook by Williams-Sonoma


6 cups chicken broth
1 1/2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (baby bella, cremini, button, etc)
Salt and freshly cracked black pepper
1/2 cup dry white wine
1 cup pearl barley
3 cups dandelion greens, cut into bite sized pieces (or you can substitute baby arugula for a less bitter taste)
1/2 cup grated parmesan cheese

In a medium saucepan, over medium-high heat, bring broth to a simmer.  Turn off heat, cover and keep warm.

Heat oil in a large saucepan over medium-high heat.  add onion and garlic and saute, stirring frequently, until onion is soft.  Add mushrooms, 1/4 salt, and a few grindings of pepper.  Cook, stirring frequently until mushrooms have released their juices and start to brown.  Add wine and bring to a boil for about 1 minute.

Add 5 cups of hot broth and the barley.  Cover and simmer over medium-low heat, stirring occasionally and adding more broth 1/4 cup at a time if the barley becomes dry.  Cook until barley is tender, approximately 45 minutes to 1 hour.

Stir in greens and more broth, if necessary.  Cook, uncovered, until greens are wilted, about 2 minutes.  Stir in parmesan and season to taste with salt and pepper.  Serve immediately.

Roasted Broccoli with Parmesan Crispies

I love Tyler Florence.  His philosophy on food is easy and simple, and I have yet to find a bad recipe.  This recipe is adapted barely from a recipe found in Tyler's Ultimate.

There isn't much to say about this, except that it's delicious.  I love recipes that are super easy and taste great.  This one fits that perfectly.  I love roasted vegetables, it's an easy way to bring out a lot of flavor without coating them in velveeta or butter.

Roasted Broccoli with Parmesan Crispies


2 heads of broccoli
1/2 cup freshly grated parmesan cheese
Fresh cracked black pepper

Preheat the oven to 400 degrees and bring a pot of salted water to boil.  Trim about one inch off the ends and peel the stalks with a vegetable peeler.  Cut the broccoli into long spears.  When the water comes to a boil, add the broccoli and cook until it's just tender (about 3 minutes).  The broccoli should still have its bright green color.  Drain in a colander.  Arrange the broccoli on a non stick oven proof pan (I use a rimmed cookie sheet sprayed with Pam).  Sprinkle the cheese evenly over the broccoli and top with a generous amount of fresh black pepper.  Bake until the cheese melts and is crisp and brown, about 10 minutes.  Use a spatula to lift the broccoli out of the pan, and serve.

Carob Chip Cookie Dog Treats

There are days that I don't feel like dragging out the rolling pin and cookie cutters to make dog treats.  On those days, these are one of my go-to cookies.  They are real simple and use few ingredients.  Plus, they are super cute and my dogs think they are getting an extra special treat with the carob.

Carob is a safe alternative to chocolate that does not contain theobromine, caffeine, or other psychoactive properties of cocoa (which are potentially lethal in dogs).  YOU CAN NOT SUBSTITUTE CHOCOLATE CHIPS IN THIS RECIPE.  Unless you want to eat them yourself, which you could, but they would probably be very bland.


Lately I've been seeing the carob chips by the baking stuff in the grocery store.  If you can't find it there, try looking by the special diets stuff.  Carob chips are vegan.  Likewise with brown rice flour and oat flour, if you can't find them in the baking aisle, try the gluten-free aisle.  You can also find these ingredients in health food stores or online.

Carob Chip Cookie Dog Treats
Recipe from the Bubba Rose Dog Biscuit Company Cookbook


1 1/2 cups oat flour
1 1/2 cups brown rice flour
1 cup carob chips
1 egg
1 teaspoon vanilla
1/2 - 3/4 cup water


To Make:
Preheat oven to 350 degrees.  Combine all ingredients together and mix thoroughly.  You want the dough to be crumbly, but able to be rolled into balls.  

Roll into small balls (about 1 inch in diameter) and place on an ungreased cookie sheet.  The cookies do not spread, so you can put them close together.  Press each ball down with your hand to flatten the cookies.  Bake 18-22 minutes or until edges are golden brown.  Let cool completely on a wire rack.  Store at room temperature in a loosely covered container.  They also freeze very well.

Rice Pudding

There are two stories I can tell you about this recipe.

First, this was the first recipe I searched for that led me to Simply Recipes, which is by far my favorite recipe website.  Seriously, every recipe I've tried has been amazing.

The second story leads to why I was searching for rice pudding recipes in the first place.  I am a "down in the dumps" eater.  When I'm having a bad day, all I want is something warm, comforting, and probably bad for me.

On your average, some-guy-at-work-told-me-I-sucked-today days, my go-to comfort food is those pull apart and bake yourself cookies.  At my old job, I ate a dozen every single night.

Today was not one of those days.  Today was the type of day where the house is a mess, there's no food in the house so I have to go grocery shopping, I have nothing to cook for dinner, the animals are hungry and bored and won't leave me alone, Barnes and Noble customer service sucks, here comes another monstrosity of a cold sore about to take over my lip, I spilled sweet and sour sauce all over the place, "Please, Samus, can you stop bringing frozen poop balls into the house because you think they are rocks!!!", and I yelled so loudly at Zangief for jumping on me that he got scared and ran away... and then I felt like the worst dog mother in the world.

Today, was a serious "I need comfort food" day.  Rice pudding takes a little effort, but it's totally worth it.  It is the ultimate comfort food.  It's like giving yourself a hug from the inside.  Cheesy?  Yes... but true.  I like mine warm with raisins.

Rice Pudding
All credit is given to Simply Recipes


2 1/2 cups whole milk
1/3 cup uncooked short grain white rice
Pinch of salt
1 egg
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup raisins


To Make:
In a medium sized, heavy- bottomed saucepan, brink the milk, rice, and salt to a boil over high heat.  Reduce the heat to low and simmer until the rice is tender, about 20- 25 minutes.  Stir frequently to prevent the rice from sticking to the bottom of the pan.  


In a small mixing bowl, whisk together egg and brown sugar until well mixed.  Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.


Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened.  Be careful not to have the mixture come to a boil at this point.  Stir in the vanilla.  Remove from heat and stir in the raisins and cinnamon.


Serve warm or cold.

Chicken Dog Treats

That's right, in honor of the Steelers going to the AFC Championship, I made footballs!

Have you ever read the ingredients list on your dog food or your dog treats?  It's probably at least 2 inches long and contains at least 5 things you can't pronounce.  That's not what I would consider a "treat".  I love my pups, and want them to live long, healthy lives so I started looking around for the best deal on healthy treats.

It's pretty crazy what they charge for organic dog treats in the pet stores, and the homemade treats at the "barkeries" are even worse!  Which is how I started making my own dog treats.  I save so much money making my own treats and the best thing is I know what's in them.  Your dogs will love them too!  Even if you mess up and burn them, they're still better than the flavorless milk bones you're giving them now.  My dogs are so spoiled, regular treats don't even cut it anymore.  

These are one of my favorite treats to make because they're super easy, and I usually make a large batch of chicken and use the leftovers for chicken enchiladas.

Chicken Dog Treats

1/2 lb shredded chicken (1-2 breasts)
2 cups whole wheat flour
1 cup cornmeal
3/4 cup chicken broth
3 tablespoons oil (olive or vegetable)
1 egg

To Make:
Preheat oven to 350 degrees.  In a large bowl, mix together shredded chicken, flour, and cornmeal.   In a small bowl, mix together chicken broth, oil, and egg.  Add wet ingredients to dry ingredients and mix until combined (I just use my hands).  Lightly dust a clean, dry work surface with whole wheat flour (white flour is bad for dogs).  Working in sections, roll the dough to about 1/4 inch thickness.  Use a cookie cutter to cut shapes in the dough, and place the treats on a parchment paper lined baking sheet.  Bake for 18- 23 minutes.  Let cool for a few minutes before transferring to a cool flat surface to cool completely.

*These treats are preservative- free, so keep them in an air tight container and store them in the fridge.  They also freeze really well.

Good puppies sit for treats.

Spiced Cranberry Orange Biscotti

Biscotti is one of those things that once you've made it yourself, you will never buy it ever again.  We've been led to believe that it's the cookie you have to soak to enjoy, something that can't be enjoyed on it's own.  It does not have to be this way.

This biscotti is crunchy, but not "I'm going to chip a tooth" crunchy.  But it won't fall apart in your cup of tea either.  It's nothing like the stuff you find by the cash register at Starbucks.

Spiced Cranberry Orange Biscotti
Adapted from a recipe posted at Vanilla Garlic

3/4 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dried cranberries
Zest from 1 orange

To Make:
Preheat oven to 350 degrees.  Grease a cookie sheet or line it with parchment paper.  Let the butter and eggs come to room temperature.  Cream together butter and sugar until the mixture is light in color.  Add the eggs and extract and beat until combined well.  In a separate bowl, sift together the flour, cinnamon, nutmeg, baking powder, and salt.  Slowly add the flour mixture into the egg mixture until combined.  Fold in the cranberries and orange zest.

On the baking sheet, shape the dough into 2 logs, approximately 12 inches long.  Flatten to about 1/2 inch thickness.  The dough will be very sticky.  Try to make the logs into perfect rectangles to ensure even baking.

Bake the logs for about 30 minutes, or until edges are golden brown and the centers are firm.  Remove the pans from the oven and allow the loaves to cool for approximately 10 minutes.  When the loaves are cool enough to handle, use a serrated knife to slice them into 1/2 inch slices.

Turn the slices on their side and bake for 5 minutes.  Turn over the biscotti and bake for an additional 5 minutes.  Let them cool completely and store in an airtight container.  For crispier biscotti,  leave them in an uncovered container for a day or so.

Asian Flank Steak with Bok Choy

So... Bok Choy.  Ever since I was a cashier at Giant Eagle, I've mocked your funny sounding name.

It seems I can't help but keep running into you.  You and figs.  You are everywhere.  Every blog, every recipe search engine, is all about bok choy and figs.  So here goes.  I have a wok and some garlic and I'm going to see if you're everything you're cracked up to be.

UPDATE:  I found the bok choy to taste like a cross between celery and cabbage.  It was really good, and I'll pick up some more, but I'm on the hunt for baby bok choy.  Apparently that is the real good stuff, Giant Eagle only had regular sized bok choy.

Asian Flank Steak with Bok Choy

Marinade:

3 tablespoons water

3 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vingear

1 teaspoon fresh ginger, grated

Juice from one orange (about 2 tablespoons)

3 cloves garlic, minced

1 teaspoon dried chili peppers

Other Ingredients:

6 tablespoons of vegetable oil
3 cloves of garlic, crushed
1 pound flank steak, cut into 1/2 inch slices against the grain

1 head of bok choy, cut into 1 inch chunks (keep the green parts and white parts separate)

Directions:

Mix together ingredients for the marinade and add steak.  Let the steak marinade for at least 1 hour, but overnight is better.  Remember to rotate the meat, so all parts have a chance to sit in the marinade.

In a hot wok over the highest heat, add 3 tablespoons of vegetable oil.  Add the steak and stir fry for 2 minutes.  Remove the steak from the wok and set aside.  Add 3 tablespoons of vegetable oil, any leftover marinade, and the crushed garlic to the wok.  Add the white parts of bok choy. Cook for 2 minutes, add the green parts of bok choy.  When the green parts are partly wilted, add the steak back in and toss until heated through.  Serve.

Brown Sauce

Stir fry in brown sauce is quite possibly one of the easiest meals to make and one would think a staple at any self- respecting chinese take out eatery.  Why is it then so difficult for me to find a place that has good stir fry in brown sauce??  The truth is I've only ever found one, and that was in Morgantown, WV.  Mmmmm... chicken with peppers and tomatoes in brown sauce.  I think every time I visited Ben, we ordered from this place at least once.  Since then, I haven't found a place that could even come close.  So I decided to make my own... and it's delicious... and I can eat it whenever I want (I have no idea if it's even close to the actual stuff they use in chinese restaurants, but I don't care).

Brown Sauce
1 cup beef broth
1 tablespoon + 1 teaspoon soy sauce
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch

Mix all ingredients together in a small saucepan.  Heat on medium- high heat until it reaches a slow boil, stirring occasionally.  Reduce heat to medium and let cook down until desired consistency is reached.

Serve over vegetables, chicken, rice, shrimp, pretty much anything.

Ode to Samus

Apparently Samus was a little jealous that she didn't get a photo montage for her 1st birthday, which was December 20th.  So, to make it up to my beautiful daughter, here is an ode to Samus.

Zangief Turns Two!

Super sleepy puppy.

Today is Zangief's birthday.  I can't believe he is two years old already.  He was so small when we got him, it hard to believe he's now an 80 lb lap dog.  So in honor of his birthday, here are a couple of my favorite pictures.  I know there's a lot, but he seriously was the cutest puppy ever.

In the car on the ride home.    This is the saddest face ever.

He won awards with the cuteness of this one

The baby, while it was still alive

One and a half ears up.

BOTH EARS!

On his 1st Birthday

Super mean face

On his 2nd Birthday!

Chocolate Peppermint White Chocolate Chip Cookies

This weekend the Christmas season finally ended for me.  I took down my tree and put away the decorations.  However, I was still left with a box of candy canes and a pantry full of leftover chocolate chips that I did not want to let go to waste.  This recipe helped me put a small dent in my leftover fixings from Christmas baking, and will definitely be on the list of cookies to make for next year.

These cookies are deliciously fudgey, with just the right amount of refreshing peppermint.  They go great with a nice tall glass of milk.

Chocolate Peppermint White Chocolate Chip Cookies
Adapted from a recipe posted at Simply Recipes

1 cup butter (softened)
3/4 cup light brown sugar
3/4 cup white granulated sugar
1 large egg
1 tsp vanilla extract
1/2 tsp peppermint extract
1 3/4 cup all- purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 cup white chocolate chips
3/4 cup crushed candy canes

To Make:
Preheat oven to 350 degrees.  Cream the butter and sugars together for about 2 minutes, or until the mixture is well incorporated and light in color.  Add in the egg and extracts.  Beat until well incorporated.  Be sure to scrape down the sides of the bowl to make sure all ingredients are well blended.  Sift together the flour, baking soda, baking powder, salt and cocoa powder.  Add to the butter mixture slowly, beating at medium speed until everything is incorporated (do not overmix).  Fold in the white chocolate chips and candy cane pieces.  Take small spoonfuls of the dough and roll into 1 inch sized balls and place onto a baking sheet lined with parchment paper.  Gently flatten the balls with your hand.  Bake for 10-12 minutes.  Let cool for a few minutes before transferring to a cool flat surface to cool completely.

Yields 3-4 dozen cookies