lattice chicken pot pie
braised short ribs with cheddar polenta
butternut bisque, salad, pepper popovers
chicken lo mein
sausage, cheese & crackers, apricot baked brie, truffle butter turkey, white wine gravy, stuffing, mashed potatoes, parmesan roasted butternut squash, green beans, cranberry sauce, soft yeast rolls, apple pie
turkey gumbo
out before the Nutcracker

Monday, November 23, 2015

Steak and Green Bean Stir Fry

This was inspired by a Cooking Light recipe, but in the end, was very little like its original. Miss F was obsessed with the steak. Even though she insisted that it wasn't steak, it was beef. We tried over and over again to explain to her that steak is beef, but she was insistent that it wasn't. She devoured her whole plate, green beans rice and all. She also covered it with Sriracha, she has always loved spicy foods, but she has gotten even more adventurous with spicy foods, especially Sriracha. 
Steak and Green Bean Stir Fry

¼ cup unsalted chicken broth
1 tablespoon oyster sauce
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons minced garlic
1 teaspoon Sriracha
1 teaspoon cornstarch
1 tablespoon vegetable or canola oil
12 ounces boneless sirloin steak, cut into 1/4-inch strips
1 cup chopped green beans
½ onion, sliced

In a two cup measure, whisk together the broth, oyster sauce, soy sauce, ginger, garlic, Sriracha and corn starch. Set aside. Heat the oil in a large skillet or wok, swirl to coat. At the beef, green beans and onion, stir fry for 2 minutes. Add the broth mixture to the pan and cook for 3 minutes, until the sauce is thickened. Serve over rice.
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Thursday, November 19, 2015

Poblano Shrimp Pasta

Whenever C goes out of town, Miss F and I indulge in seafood of some variety. Her favorite is shrimp, by far. She can eat more fried shrimp than anyone I know, she is a machine. Luckily, she also loves shrimp prepared in other ways. She and I really enjoyed this pasta, which was loosely based on a Rachael Ray recipe. It comes together incredibly quickly, dinner is truly ready in the time it takes to cook the thin spaghetti, which isn't long at all.
Poblano Shrimp Pasta

1 pound pasta, I used thin spaghetti
3 tablespoons butter
1 pound medium shrimp, deveined, shelled and tails removed
1 small poblano pepper, seeded and finely chopped
1 small onion, chopped
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
1 cup cream

Prepare the pasta per package instructions, drain and set aside.

Melt the butter in a large skillet. Add the shrimp, poblano, and onion. Saute for 5 to 8 minutes, until the shrimp are cooked through. Add the garlic and sauté for 30 seconds more. Stir in the flour and cook for a minute more. Slowly whisk in the chicken broth and cream, bring to a simmer and reduce the heat to low. Simmer for 3 minutes more, add the drained pasta and toss well to coat, salt and pepper to taste. Serve.
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Monday, November 16, 2015

Apple Pie

Apple Pie
I have been on the quest for the perfect apple pie recipe for the longest time. I love Martha Stewart's crust recipe, but I have never been thrilled with any of the pie fillings I have tried.  I really liked the results from using Gala apples.  I usually like a tart apple, like Granny Smith, in my apple desserts, but the Gala apples cooked beautifully.  This pie is spectacular on its own, but even better with a scoop of vanilla ice cream.  Perfect for fall and even more perfect for your Thanksgiving table. 
Apple Pie

2 ½ cups flour
1 teaspoon salt
1 cup butter, cold, cut into small pieces
¼ to ½ cup ice water

3 pounds Gala apples, peeled, cored and sliced
½ cup sugar
¼ cup brown sugar
¼ cup flour
1 teaspoon cinnamon
juice from ½ lemon
2 tablespoons butter

2 tablespoons cream

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.

With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.

Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

Preheat the oven to 400 degrees. Roll out both refrigerated dough disks into a 12 inch circle. Place one into a 9 inch pie pan, trim the crust ½ inch from the sides.

Stir together the apples, sugar, brown sugar, flour and cinnamon. Add the apples to the pie pan. Cut the butter into ¼ inch cubes, dot the apples with the butter pieces. Cut the remaining dough into 1 inch strips, weave a lattice top onto the pie. Brush the top with the cream.

Bake the pie for 15 minutes, reduce the oven temperature to 350 degrees and bake for 40 minutes more. Serve warm with vanilla ice cream.
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