Broccoli Beef

Here’s a super tasty broccoli recipe for you- the sauce is perfect for the broccoli & the beef.  It’s not really difficult, but it looks & tastes impressive 🙂 I modified the sauce, because the original called for oyster sauce.  My rule is to never buy a new ingredient, unless I’ll use it at least twice.

I’ll definitely be making this recipe again- Cody also approved & has already requested a repeat.

Broccoli Beef

Adapted from Prevention RD

Ingredients:

  • 3 tb low-sodium soy sauce
  • 1 1/2 lb flank steak (I used mule deer back-straps & it turned out fine)
  • 1 tb rice wine vinegar
  • 5 tb low-sodium chicken broth
  • 2 tb light brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 6 cloves garlic, minced
  • 1/2 tsp ground ginger
  • 3 tsp olive oil
  • 1 1/4 lb broccoli, cut into bite-sized pieces
  • 1/3 c water
  • 2 c rice

Directions:

  • Cut the steak into 2 inch wide strips, 1/2 inch thick.  Combine with soy sauce in a medium bowl; cover & place in refrigerator for at least 10 minutes
  • Cook rice according to package directions (or, boil 2 cups of water.  Add 2 cups of rice & remove from heat.  Cover & allow to sit for 5 minutes)
  • Whisk the sauce ingredients together in a small bowl: vinegar, chicken broth, brown sugar, sesame oil, and cornstarch
  • In another bowl combine garlic, ginger & 1 tsp olive oil
  • Heat 1 tsp olive oil in a large skillet over high heat; add marinated beef to pan.  Brown steak pieces, then remove from pan
  • Heat 1 tsp olive oil in the same pan.  Add broccoli & water.  Cover pan & cook on medium heat until broccoli is steamed tender-crisp, about 2 minutes
  • Push the broccoli to the side.  Add the ginger-garlic to the pan & cook for about 30 seconds, smashing with a spoon. Stir into the broccoli
  • Add beef back to the skillet & combine with broccoli.  Whisk the sauce again & add to the skillet
  • Cook, stirring constantly, until sauce thickens (about 1-2 minutes).  Serve over rice
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Quinoa Strawberry Rhubarb Bake

Since I’m attempting to reduce my dairy and gluten intake, I modified my strawberry rhubarb crisp recipe to meet those requirements.  When I told Cody I was using quinoa instead of oatmeal, he wisely left the kitchen, rather than show his skepticism 😉

Once he actually tasted my creation, he admitted it was pretty good.  The quinoa doesn’t crisp like oatmeal does, but it does taste pretty good. It turned out more like a pudding or custard (I’ve never actually had custard, so take that opinion with a grain of salt)… it was really supposed to be a crisp instead.  If you’re ok with dairy, replace the coconut oil below with the same amount of melted butter.

Quinoa Strawberry Rhubarb Bake

Heavily adapted from Whole Living, via Cooking Sugar

Ingredients:

  • 8 oz (1 cup) strawberries, hulled & quartered
  • 8 oz (1 cup) rhubarb, cut into 1/2 inch pieces
  • 1/2 c + 1/4 c sugar
  • 1 tb cornstarch
  • 1/4 tsp salt
  • 3/4 c quinoa
  • 1 1/2 c water
  • 1/2 tsp cinnamon
  • 1/4 c flour (use Better Batter to make it gluten free)
  • 1/4 c coconut oil, melted

Directions:

  • Heat water to boiling in medium saucepan
  • Rinse quinoa in a fine sieve (rinse it really well- the hulls are bitter).  Add quinoa and cinnamon to boiling water.  Reduce heat & simmer for 20 minutes, or until all the water has been absorbed
  • In a medium bowl, combine strawberries, rhubarb, 1/2 c sugar, cornstarch & salt. Pour into an 8 inch baking dish
  • In a large bowl, combine cooked quinoa, flour, coconut oil, and 1/4 c sugar.  Stir until combined- it’ll make a thick paste.  Spread over fruit
  • Bake at 375 for 45 minutes, or until juices are bubbling & topping is golden brown

Saucy Sausage Stuffed Zucchini Boats

We still of tons of zucchini to use up… since zucchini is really all we can grown in our garden.  And they grow big.  In the photo below, that’s 1/4 of a zucchini- on a dinner plate, not a salad plate.

These zucchini boats are good!  Spicy & filling, plus fairly healthy.  I used Jimmy Dean’s original breakfast sausage- the flavors of the sausage blended so well with the added spices.

Saucy Sausage Stuffed Zucchini Boats

Adapted from Skinny Taste

Ingredients:

  • 3 medium zucchini
  • 1 lb ground breakfast sausage
  • 1/2 onion, diced
  • 3 cloves garlic, crushed
  • 1 (15 oz) can tomato sauce
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

  • Cut each zucchini in half lengthwise.  Scoop out an seeds, or enough of the flesh to make a hollow
  • Heat a large pot of water to boiling; drop each zucchini half into the water (one at a time) and cook for 1 minute.  Remove from water
  • Spread 1/4 c tomato sauce on the bottom of a 9×13 baking dish.  Put zucchini halves in the dish, cut side up
  • In a large skillet, brown the sausage, breaking into smaller pieces.  When the sausage is almost done, add the onion & garlic.  Cook until the onion is translucent
  • Add tomato sauce & spices; cook a few more minutes.  Fill each zucchini half with sausage mixture (go ahead & heap them)
  • Cover with foil & bake at 400 for 35 minutes, or until zucchini is soft
  • Optional: top with shredded mozzarella and/or parmesan

Grilled Corn on the Cob

Grilled corn is soooo much better than boiled corn.  But it’s hard to find corn on the cob with the husks still on, other than in the summer.  So we take advantage of the short growing season & grill corn whenever we can.

Grilled Corn on the Cob

A Cooking Sugar original

Ingredients:

  • As many ears of corn as you want, with the husks still on

Directions:

  • Pull the husks down just enough to remove the silk
  • Pull the husks back up, so the corn is covered again; soak in water for 20 minutes
  • Remove from water & grill on bbq until done, about 20-25 minutes on low-medium heat

Crockpot Hungarian Goulash

Cody really, really wanted goulash.  In my mind, goulash was gross… but I love him, so I dug up a recipe.  I wanted a crockpot version too, since we joined a Monday night bowling league & we needed something quick for dinner.  And then I forgot to actually start the crockpot.  So we ate this a day late 🙂

Apparently, this is what Cody thinks goulash should taste like.  And it wasn’t gross like I imagined- it was actually pretty good.  I think we’ll be eating this again over the winter.

Crockpot Hungarian Goulash

Slightly adapted from Kraft Recipes

Ingredients:

  • 2 lb ground beef
  • 1 large onion, diced
  • 1 (14.5 oz) can beef broth
  • 1 (6 oz) can tomato paste
  • 2 cloves garlic, minced
  • 1 tb Worcestershire sauce
  • 1 tb paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 c cold water
  • 3 tb flour (I used GF Better Batter)

Directions:

  • Brown the beef in a medium skillet.  Add the beef & onion to a 3.5-6 quart crockpot
  • In a small bowl, mix the broth, tomato paste, garlic, Worcestershire sauce, paprika, salt, and pepper.  Stir into beef mixture.
  • Cook on low for 8-10 hours
  • Mix flour & water; gradually stir into beef.  Cover & cook on high for 30 more minutes
  • Serve over noodles or mashed potatoes

Beef & Zucchini Skillet

This skillet turned out pretty well, but of course Cody had suggestions for improvement.  The flavor was subtle, so he wasn’t crazy about it, but you just have to pay attention.  We just ate the mixture plain, but Cody’s suggestions included: serving over rice or noodles, adding tomato sauce to make it saucier, or dicing the zucchini (rather than slicing it).

Beef & Zucchini Skillet

from This Chick Cooks

Ingredients:

  • 2 medium or 1 large zucchini, halved lengthwise & sliced
  • olive oil for frying
  • 1 lb ground beef
  • 1 pint cherry or grape tomatoes, or 3-4 diced large tomatoes
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 2 cloves minced garlic
  • 1 tb balsamic vinegar
  • salt & pepper to taste

Directions:

  • Fry the zucchini in olive oil, over medium heat, for about 2-3 minutes per side. The zucchini should be soft & slightly browned in places
  • In a separate skillet, brown the ground beef.  Add garlic a few minutes into cooking
  • Add tomatoes, vinegar, basil, parsley, oregano, salt, and pepper to beef.  Cover the pan; cook until tomatoes are slightly soft, about 5 minutes
  • When the zucchini is all fried, stir it into the beef mixture & serve

Baked Rhubarb Chicken

Last week, Cody added to our frozen rhubarb stash… and “suggested” that “we” make something with all the rhubarb, since the coffee can was almost full.  I knew that meant he wanted some kind of dessert… so I made dinner with the rhubarb instead.

Surprisingly, the chicken turned out really good!  I thought the rhubarb would be too sweet, but it wasn’t; the sauce really complimented the chicken.

Baked Rhubarb Chicken

Slightly adapted from The Way to His Heart

Ingredients:

  • 2 c rhubarb, chopped into 1/4″ pieces
  • 1/3 c sugar
  • 1 1/2 tb cornstarch
  • 1 1/2 c water
  • 2 tsp lemon juice
  • 3 lb chicken breasts, thawed
  • 1/8 c olive oil (the original calls for 1/4 c butter)
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp nutmeg

Directions:

  • Combine rhubarb, sugar, cornstarch & water in a saucepan.  Cook over medium heat, stirring frequently, until the mixture boils.
  • Simmer, stirring frequently, until thickened- about 2 minutes.  Add lemon juice & set aside to cool.
  • Place chicken in a shallow dish & drizzle the olive oil over it (or brush the melted butter over).  Sprinkle with salt
  • Cook for 30 minutes at 375; remove from oven
  • Spoon rhubarb sauce over chicken; sprinkle with cinnamon & nutmeg
  • Cook for an additional 20 minutes